Hello!!! I must say that the dough is better to do the day before. If I plan for tomorrow to make the bars, it is better 5 minutes to spend in the evening to make the dough and just fry tomorrow. But it's not necessary. I said this to the fact that before you begin frying, the dough has to chill. Start. Oil spread in the pan. Heat oil on the fire below average. As soon as the butter has melted, add flour, stir constantly. Do not remove from heat until mixture becomes a smooth consistency of putty. Remove from heat, pour in the milk. Very well stir until smooth (I do this with a mixer). Again we put on fire. Heated on the fire a little smaller than average, constantly interfere. The mass should be well thicken, lumps should not be.

Remove from the fire. One to drive the yolks. Mix

Add cheese. Mix well. Can add spices, or herbs, or finely chopped pieces of ham or peppers... etc.. I have said that a huge room for your imagination.

The finished dough to put into shape, spread with a height of about 1.5 cm, or as I, just in the film, giving it the shape of a rectangle. The dough goes in the fridge. It to cool down. That's why I said it's better to do it the day before.

The cooled dough is cut into bars. Or squares. Or triangles... beads... rings.. etc...

Prepare for breading. Flour + eggs + breadcrumbs. Or unglazed (unsweetened cornflakes, who must first grind a bit).

First bar sent to the flour, roll, then in the egg. And then in the breadcrumbs or cereal.

Fry in preheated oil until Golden brown on all sides. Spread on the grate of the grill or just on a plate. Cool!