Description
Puff cheese biscuits... All love... All know how to cook it... Flour, butter, cheese, Or egg yolks... flour, butter, cheese, sour cream... these cookies surrounding eat primarily effusive in praise. And, no matter how many cookies You are prepared, the top of the hour it will be destroyed. And You, basking in the glow of its culinary glory, give everyone the smile of the Mona Lisa and go to the kitchen. And spend half an hour cleaning the oven!!! Because flaky cheese biscuits are terribly Squirting oil!!! Of course, it did not suit me. Won't say how much butter, cheese and detergent to the oven I wiped out in the course of numerous experiments. It doesn't matter. It is important that the experimentation was a success! I present to You the biscuits after cooking, Your oven will remain absolutely clean.
Ingredients
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Flour
5 Tbsp
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Butter
100 g
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Cheese
100 g
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Sour cream
100 g
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Cheese
25 g
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Salt
0.25 tsp
Cooking
So, let's start. Step 1. Dough. 25 grams of butter, cheese and sour cream put in a bowl and let them stand at room temperature until soften butter. Stir in a homogeneous mass.
Cheese (any solid) grate on a coarse grater. Sift flour with salt, top, cut into pieces 75 g cold butter, and chop the flour with the butter into crumbs. Into crumbs add cheese and stir to evenly distribute.
Next add the curd-butter-CME Tannoy substance and knead the dough. The bun should be sent to rest in the refrigerator for at least 2 hours. I always make the dough the day before baking. In the refrigerator it can easily hold 3 days.
Step 2. Cakes. Set the oven to preheat to 200 gr. Coat the baking pan with baking paper. Work surface sprinkle with flour. Take the dough from the refrigerator and immediately roll out, right cold, overcoming its resistance. The less the dough warms up, the more puff you get cookies. The thickness of the rolling one chooses depending on the desired result: a cookie fit in the height of 2 times. I like the thickness of the finished cookies 1 cm, so roll the dough to a thickness of 0.5 cm the Rolled out dough cut into squares, if you need to get the beauty, the jagged edges of the cut, fold trim at each other and roll out of them a few extra cookies. This cookie, from, so to speak, the redesigned test will not be as flaky as from the main reservoir, but still very tasty.
Bake 10-15 minutes, until dough Zabolotets, and pieces of cheese in it will not darken. Leave to cool down.
Phase 3 everyone is familiar))) From this quantity of ingredients makes one baking sheet of cookies, and for a long time it will not be enough, that's for sure. Here is the cookie in the context (i.e. accuse))) the Secret is that the cheese with softened butter to form a cookie crust, through which is rapidly melting in a hot oven the cold butter doesn't splash.
Bon appetit! Cook with pleasure! And, as always, most merciful excuse me for the quality of the photos...
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