For the dough
- ¼ cup of Soya Sunflower Oil (60 g)
- ½ cup (tea) and 2 tablespoons (soup) whole milk (150 ml)
- ¼ teaspoon refined salt (2 g)
- ¾ cup (90 g)
- ½ cup (tea) sour starch (80 g)
- 1 egg (50 g)
- 1 cup grated semi-hard cheese (100 g)
To finish
1 cup grated parmesan cheese (80 g)
Mass: in a saucepan, boil the milk, the Soya Sunflower Oil and the salt.
In a bowl, place the sweet and sour sprinkles and scald them, pouring the boiling mixture over them. Mix with a spoon until everything is incorporated. Leave to cool.
With your hands, incorporate the semi-hard cheese and the eggs, mixing well.
Finishing: divide the dough into 20 g portions and shape into balls. Dip each one in grated Parmesan cheese and bake in a preheated 170°C oven for about 15 minutes or until golden brown.
The dough is divided into 20 g portions and shape into balls.
Tip: To freeze, portion out the dough and put it in the freezer in a mold lightly greased with Soya Sunflower Oil, leaving a space between the balls. Then detach the balls and place them in bags. Tell your client that to bake them, simply place them directly in the preheated 170° C oven for 15 to 20 minutes or until golden brown.
