Cheese croissants

Description

Another sernosti that can't be not tasty. Light and airy bagels, on the basis of the processed cheese and cottage cheese, with a small sprinkling of cheese. Despite the large size, incredibly light weight, the feeling that it is not greasy, but this is mistaken, nevertheless, it does not stop to eat again and again.

Ingredients

Butter

60 g
Cheese

100 g
Cheese

100 g
Water

100 ml
Sugar

0.5 tsp
Yeast

0.6 tsp
Flour

3 cup
Cheese

50 g
Salt
Chicken egg

1 piece

Cooking

Hard cheese grate on a fine grater. Cut in butter until the state of sour cream, but not melt. To separate from 30-40 in the dough, in a different capacity 10-20 for lubrication. Sugar and yeast diluted with warm water and let stand for 7-10 minutes, until the yeast has dissolved.

Here is a cheese and cheese I took. Cream cheese and cottage cheese should be at room temperature or even better slightly warm. I'm 30 minutes released a jar and cheese in a basin with very warm water. When the cheese curd and warm they are very well mixed and dough is also very good. Mix cheese and cottage cheese.

Add the softened butter, mix well.

Pour the yeast mixture, mix well.

Then on top of sift 2.5 cups of flour and knead the dough. Put the dough on the table and knead for about 5-7 minutes, adding flour. The dough is very soft and is slightly sticky, but still very obedient, to work with him is a pleasure. Divide the dough into two balls.

To probility the table with flour, a little probility flour the ball of dough to not stick to the rolling pin. Roll out into a circle with a thickness of about 5-7 mm. completely Lubricate the softened butter. The unrolling takes just a few seconds, the dough is pliable enough that just a couple of times to ride with a rolling pin.

Sprinkle the surface with grated cheese and cut the circle into 8 sectors. Roll each triangle into a croissant, from a wide end to a narrow, slightly bent in a semicircle. With the second ball to do the same.

Put the bagels on a baking sheet, cover with foil and give them a time for about 30-40 minutes in a warm but not hot place.

Before baking grease bagels, scrambled egg and sprinkle a little coarse salt, not much, just a pinch on a bagel. Salt adds a special flavor note, when you come across the crystal on the tongue.

Bake for about 20-25 minutes at 180 C, until Golden color. The finished croissants to cool on a wire rack or on a napkin.

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