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100 cc of cold water (do not pour all, depending on the humidity of the flour)
1 egg yolk
1 tsp salt
50 gr butter
1 egg yolk for greasing
12 long sausages
enough tomato sauce
mayonnaise maestro to taste
Dried parsley for sprinkling
How to cook
1. Mix all ingredients except salt and butter. Knead, remember that the water comes in last, look at the dough, don't let it get soggy, mostly water. Knead until half elastic
2. Add salt and butter, knead again until elastic. round up
3. Let stand in a closed container for approximately 40-50 minutes
4. Deflate the dough, divide into 12 pieces
5. Flatten the oval, fill the sausage and shape it into a caterpillar or you can do other shapes.
6. Let stand for a while until slightly fluffy (10-15 minutes)
7. Brush the egg yolk
8. Give mayonnaise and tomato sauce and parsley leaves
9. Oven at 150/170 for 15-20 minutes
10. Remove and put on a cooling rack while buttering it to make it shiny.
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