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Salt wreaths with cheese
1 serving
From 100 g of milk and 10 g of yeast, prepare the opara. Mix it well with flour, goose tar, sour cream and salt. Roll the resulting dough into a 0. 5 cm thick formation with a rolling pin. Cut the cakes with a round shape. In half of the cakes, make a thimble in the middle of the hole. After that, grease the cakes with egg white, glue together two (one whole and one with a hole) and bake on a metal sheet greased with fat. After baking, put the cheese filling in holes, and sprinkle the cakes with grated cheese on top.
From 100 g of milk and 10 g of yeast, prepare the opara. Mix it well with flour, goose tar, sour cream and salt. Roll the resulting dough into a 0. 5 cm thick formation with a rolling pin. Cut the cakes with a round shape. In half of the cakes, make a thimble in the middle of the hole. After that, grease the cakes with egg white, glue together two (one whole and one with a hole) and bake on a metal sheet greased with fat. After baking, put the cheese filling in holes, and sprinkle the cakes with grated cheese on top.
salt to taste, protein to taste, milk - 100 g, yeast - 10 g, flour - 300 g, sour cream to taste, tar - 120 g
