Cheese Bolen / Cheese Bolen
Coating Material
- 100 g chakra flour
- 80 g margarine
- 1 tbsp oil
- * all ingredients are mixed well, rounded, let stand 10 minutes, divide into 2 circles
Skin
- 225 g chakra flour
- 80 g margarine
- 40 gr sweetened condensed milk
- 1 tbsp powdered sugar
- 60 -70 ml water
- * All ingredients are kneaded until half smooth, just enough so that it doesn't stick to the container, don't knead for too long so that the dough doesn't stretch. Round, let stand 15 minutes, divide into 2 circles
Contents
- Cheedar block cheese cut lengthwise the width of the pinky
- Sugar
Spread
- Egg yolk
Solution
- Roll out the skin dough slightly wider, put the coating dough on it.
- Wrap the COATING dough with LEATHER dough, round it then cover it with plastic / cling wrap, do this until both ingredients are used up. Leave it for 25 minutes.
- Take the first round of dough, roll it thin lengthwise and then roll it, roll it again thinly lengthwise and then roll it again.
- Do this until all the dough has been rolled and rolled. Leave it for 20 minutes.
- Take 1 roll of dough. Roll out a thin square of approximately 20 x 40 cm.
- Cut lengthwise into strips of 2 cm, brush the surface with egg yolk, sprinkle with sugar and then wrap it around the sliced cheese.
- Do it until all the ingredients run out. Brush the surface with egg yolk.
- Sprinkle with cheese and sugar. Bake until cooked (I use about 25-30 minutes, the heat tends to be low)
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