Golfeados with papelón and cheese

nancyka(40)

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Hello, friends of Steemit.

Today I present to the rich and easy to do golgiiados.

Ingredients:
1 kilo of wheat flour
2 cups of liquid milk
2 tablespoons of sugar
1 tablespoon of yeast
1 tablespoon baking soda
1 egg
1 tablespoon of salt
1 tablespoon of cinnamon
½ papelón (this is to make the mole)
¼ kilo of white cheese, striped

preparation:

On a tray or counter of your kitchen put the flour, mix with salt, sugar, and baking. Warm aside the milk, I put it in a glass, preferably glass, large enough and I add the yeast, mix and let it stand until it rises due to the yeast. Where I have the flour I open a hole in the center and I will place the milk little by little, I put the egg and mix, knead and knead until it is compact, if you notice that you need water, just wet your hands and knead. Once the dough is formed, I place it on a tray and cover it with a cloth and wait at least 20 to 30 minutes to give it a chance to raise everything it can. While this happens grab a pot or container place 2 to 3 cups of water scratch the foil to include it in the water place over medium heat and turn with the spoon until making the molasses, it should be loose not too thick, once diluted and espesito lower the flame as much as possible, do not turn off because if not, it gets hard again.

This square of mass is well distributed cheese, mole of papelón, cinnamon powder, far and wide, leave a little of the mole of paper to place it at the end.

They roll it up little by little, make it look like a baseball bat, cut it in half, and again in half and again. Spread butter on a tray and place them, not very sticky, put on top the remaining of the mole of the paper and put it in the oven for 20 minutes at 250 degrees

Take into account that all the ovens do not have the same functionality, when they are seen inflated and golden they turn them off, remove them from the oven and scratch cheese on top.

Mine did not stay inflated because I made them in the kitchen, my oven is not operative, but they still left me tasty.

Thanks my friends from Eteemit.

Nancy