Salty cookies
Pogácsa (Hungarian cheese biscuit)
Ingredients
1/2 dl
lukewarm Mizo milk (2.8%)
1 pinch
sugar
1 dkg
fresh yeast
40 dkg
flour
1 db
egg yolk
3 tablespoons
Mizo sour cream (20%)
25 dkg
margarine
2 coffee spoons
salt
1 db
egg yolk
to taste
Mizo Trappist cheese
1 dl
Mizo sour cream (20%)
1 db
egg yolk
1 teaspoon
flour
1 teaspoon
salt
1 pinch
grounded red pepper
6 dkg
Mizo Trappist cheese
10 dkg
soft Mizo teavaj
15 dkg
Mizo Trappist cheese
Instructions:
Dissolve the yeast in sugary milk. Knead it with the other ingredients and let it rest for 1 hour. Roll it out to a 1 / 2-1 cm thin layer and cut out the pogácsa pieces with a small cake cutter. Spread the top of the biscuits with the scrambled egg yolk, sprinkle half of them with grated cheese (these will be on top). Bake them ready in a preheated 180 degree C oven in approx. 15 minutes.
Mix the sour cream, egg yolk and flour and cook them over steam to a thick cream. Season with salt and red pepper, then melt the grated cheese in it, then, after cooling, mix in the butter with a whisk.
Spread the cooled, & bdquo; smooth ” cream on the biscuits - including their sides as well. Put the pogácsa biscuits, sprinkled with grated cheese, on them and finally roll them all in the grated cheese.