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Salted appetizer with cheese

Salted appetizer with cheese

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In a bowl I put diced butter, grated cheese, yeast, a teaspoon of salt and sour cream. I mixed a little then I put the flour and I started to knead by hand.

At first you will have the impression that the dough will not bind but continue. Initially it will be sandy, then, gradually, the butter will heat up from the heat of the hand and lightly, lightly the dough will bind and will be homogeneous.

The absorption power of the types of flour is different, so the 500 g is not a fixed amount for the recipe. The idea is to have a dough that is quite strong but that accepts to be spread with the rolling pin, not sticky.

So if necessary, either add a little more flour or a tablespoon of sour cream. The housewives who make sheets for cakes know exactly what I mean.

I used the quantities exactly as I wrote them, all weighed, but it depends on the flour used.

Taste the dough to see if you need to add a second teaspoon of salt. My cheese was very, very lightly salty, so I put it on. If you choose to use bellows cheese, that is salty so be careful with the amount of salt.

If you like cumin, you can now add it to the dough, if you wish. Divide the dough into 2 equal pieces and shape them into a ball. Leave them in a bowl, covered with a clean napkin, for 30 minutes.

Salted with cheese

Flour the worktop and spread the first sheet of dough giving it a rectangular shape, 3-5 mm thick.

Beat the egg well and grease the entire surface of the sheet, Sprinkle - Parmesan, cheese, poppy, sesame, cumin - whatever you want.

Portion the sheet into sticks 1.5 cm wide and 10-15 cm long.

Transfer the unripe saltines to a tray in which you put baking paper, leaving room between them.

Preheat the oven to 160 degrees, program with ventilation.

If you do not have an electric oven, turn it to 180 degrees or medium to high heat.

Put the tray in the oven, on the middle step and bake for 15-20 minutes. I left them for 18 minutes, if you want them crispier, brown them well. The redder they are, the crispier they are.

I baked in 3 trays, I didn't count exactly how many pieces came out.

Serve them with a glass of beer. How to keep, I do not know :)), that these can not be kept to eat :))

I didn't follow any recipe on the net exactly, I combined and put as I thought, but I was inspired by Laura Laurentiu's recipes.

Thanks, Laura! <3