Cornflake Cheese recipe

Material:

100 grams of cold salted butter
75 g margarine
1 / 2 teaspoon salt
1 egg yolk
150 gr grated Edam cheese
50 g cornflakes, crushed
175 g low protein flour
20 gr milk powder
1 / 2 teaspoon baking powder

Material topping:

30 g egg whites
125 gr icing sugar
1 / 4 tsp lemon juice
1 / 2 sd mocha paste

Method:

1. Beat butter sauce, margarine, and salt, for 1 minute. Add egg yolks. Beat smooth. Add cheese and cornflakes. Mix well.

2. Enter the flour, milk powder, and baking powder, as he sifted and mix evenly.

3. Milled thin dough. Print the form of tears. Place on baking sheet that dioles margarine.

4. Oven 35 minutes with a fire under the temperature 130 degrees Celsius until cooked.

5. For topping, beat egg whites until fluffy half. Enter the icing sugar bit by bit as she whipped until thick. Add lemon juice. Beat smooth. Take a few toppings. Add mocha pasta. Mix well. Enter a triangle in a plastic bag.

6. Dip pretzels into white glasur. Strikeout with glasur mocha. Pull the line alternately.

7. Oven 8 minutes with a fire below, the temperature 100 degrees Celsius until dry.