3 xícaras (chá) de Óleo de Soja Soya
1 xícara (chá) de leite
1/2 cubo de caldo de galinha
1 colher (sopa) of Margarina Soya Cremosa
1 xícara (chá) de farinha de trigo
200 g of queijo provolone sem casca cortado em cubos
1 xícara (chá) de gergelim torrado
In a saucepan, bring the milk, chicken stock and Margarina Soya Cremosa to the boil. Add the wheat flour and cook until the dough comes away from the bottom of the pan.
On a clean surface, greased with Soya Soya Oil, place the dough and roll it out into a rectangle so that it cools. Wrap each square of cheese in the dough, shaping it into a square. Roll the squares in the sesame seeds, pressing them well so that they stick to the dough. In a medium, deep pan, heat the Soya Soya Oil over low heat for about 10 minutes. To find out if the ideal temperature (190 °C) has been reached, place a piece of bread in it. It should be golden brown within 40 seconds. If it browns earlier, it's because the heat is high, if it's later, it's because the oil isn't very hot yet.
On reaching the temperature, gradually add the squares and, over a medium-high heat, fry them on all sides until they are evenly browned. Remove with a slotted spoon and place on paper towels to drain and dry. Serve with red fruit, apricot or pepper jelly.
