Ingredients:
1 lb of wheat flour
½ tbsp of salt
1/8 lb of sugar
1/16 lb of fresh yeast
1/8 lb of butter
1 tsp of essence of
cheddar cheese
1 egg
Fill:
½ lb of ham sliced thinly
1/3 lb of bacon sliced thinly
1 tsp of butter
2 beaten eggs
Preparation:
In an table place the flour in the form of crown, in the center, add the salt, sugar, yeast and butter, mix with your hands, and add the warm water gradually, mixing go, add the essence of cheese and continue kneading by about 10 minutes, or until you have a smooth and elastic mass. Let stand covered with a clean, damp cloth.
Apart in a bowl mix the ham, bacon and butter, if necessary add a pinch of salt. Book cooled. Once past at least thirty minutes, take the dough and draw air, whisk again and cut pieces of about 1/9 lb each, Stretch using a roller with triangular shape placing triangles in a greased surface.
When all the triangles are stretched begin arming the cachito. Start by placing in the wide triangle a little filling, closing well plugging and filling goal tips inward roll surplus with the tip of the triangle of caring inroll well. Give crescent shape and place on a greased tray.
Once cachitos are all armed, lead without turning on the oven to grow once double its original size, paint with beaten egg very well, leading to the oven at 350 degrees until they be golden brown.
1 lb of wheat flour
½ tbsp of salt
1/8 lb of sugar
1/16 lb of fresh yeast
1/8 lb of butter
1 tsp of essence of
cheddar cheese
1 egg
Fill:
½ lb of ham sliced thinly
1/3 lb of bacon sliced thinly
1 tsp of butter
2 beaten eggs
Preparation:
In an table place the flour in the form of crown, in the center, add the salt, sugar, yeast and butter, mix with your hands, and add the warm water gradually, mixing go, add the essence of cheese and continue kneading by about 10 minutes, or until you have a smooth and elastic mass. Let stand covered with a clean, damp cloth.
Apart in a bowl mix the ham, bacon and butter, if necessary add a pinch of salt. Book cooled. Once past at least thirty minutes, take the dough and draw air, whisk again and cut pieces of about 1/9 lb each, Stretch using a roller with triangular shape placing triangles in a greased surface.
When all the triangles are stretched begin arming the cachito. Start by placing in the wide triangle a little filling, closing well plugging and filling goal tips inward roll surplus with the tip of the triangle of caring inroll well. Give crescent shape and place on a greased tray.
Once cachitos are all armed, lead without turning on the oven to grow once double its original size, paint with beaten egg very well, leading to the oven at 350 degrees until they be golden brown.
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