View in original language
- Sprinkle | 4 cup
- Milk or water | 2 cup
- Oil | 1 cup
- Half-cured shredded cheese | 3 cup
- Eggs | 3 unit(s)
📌 Put the sprinkle in a basin and book.
- 📌 Bring the milk and oil to a boil, and as soon as it boils, pour it over the sprinkle and stir with a spoon (that's what we call scalding). Wait for it to cool down.
- 📌 Add the eggs one by one and stir very well with your hands to feel the texture of the dough and not leave a smell of eggs.
- 📌 Add the grated cheese, hit the salt, roll up and bake.
📌 The dough is really sticky, but it needs to be firm so you can roll it but without being hard. Remove from hand with a spoon, wash your hands and grease with oil so you can roll. (I don't use oil to roll it, I just soak my hand in water and roll it up, so the shape doesn't have those yellow spots)
📌 I usually use the American cup or cottage cheese for all measurements.
📌 You may need more or less eggs, (it will depend a lot on the size, amount of dough, etc.), so it's important to add little by little.
📌 Always check the cheese to avoid salting the dough too much. I always choose to taste the dough after I have already added the cheese and kneaded it well.
📌 If you want, you can make the seasoned cheese bread by putting pepperoni or grated ham, green smell, olive, etc.
📌 To make stuffed Roll the ball, open with your finger and put the desired stuffing inside and close or just put it on top.
Did you like this recipe?