Spoon -Spoon Biscuits: crunchy, with cheese

Mineiro flour biscuit with cheese, with dripped pasta with spoon, straight shape, without shape – crunchy and cable

Mineiro flour biscuit, spoon with crunchy cheese outside, empty inside

Enter for 4 people.

Classic (without restrictions), gluten without, vegetarian

Preparation: 00:30 + time to cool

Interval: 00:16

Tools

1 bowl (s), 1 pan (s) or dairy products (s), 1 grater (optional), 1 surface oven canvas (or more), 1 grid, 1 spatula (s)

EQUIPMENT

Conventional (optional) processor

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Spoons ingredients with cheese:

– 60 ml of water

– 60 ml of oil

– 60 ml of milk

– 200 g of acid flour

– 1 tablespoon (i) of salt

– 2 units (s) Small eggs (S)

– 4 tablespoons (s) of Cagliata (without starch)

– 40 g of fine grated Parmesan cheese

Pre-repair:

1. Separate the tools and ingredients from the recipe.
2. Preheated the oven at 170 ° C.
3. Place the shallow pan with oil.
4. Skit the Parmesan on the thin side of the grater.
5. Beat the egg in a bowl.

PREPARATION:

Preparation of the biscuit dough chosen by the spoon:

1. Mix the flour and salt in a bowl.
2. In a pan or milk, heat the water, milk and oil until they begin to form small bubbles (without bubbles).
3. Pour the heated liquids on the burning flour, mixing vigorously.
4. Add the curd and cheese with thin grated Parmesan, mixing until smooth.
5. Incorporate the eggs beaten gradually and mix until it forms a creamy mass.
6. Check the Pasta Punto – Point V – When the spatula lifts, it falls thick often and puts out a “V”.
7. If necessary, if it is a more fluid regulation with small quantities of extra staff or if it is too often, give the point with a little more of jokes (i), always adding gradually and checking the point.

Drip the dough on the pan with the spoon:

1. Small drips of pasta with a teaspoon, leaving space with each other for expansion.
2. Do not worry about the shape, it is a little irregular, but in the oven, if it makes the same quantity, the biscuits will grow and will be very fascinating.

Cook the flour biscuits:

1. Bake in a preheated oven at 170 ° C for 12-14 minutes for biscuits in crunchy cone and soft softness in the center.
2. For drier and crunchy biscuits, cook up to 16 minutes.
3. Time can vary: the biscuits must be with a light golden tone, a crunchy and very light and empty cone.
4. Leave to cool on a grid before serving, to increase freshness and dry inside.

Finishing and assembly:

1. Serve the Spoon sprinkle the biscuits With coffee and enjoy the authentic flavor of a mineral biscuit with fresh and delicious cheese.

🔁 Extra suggestions

1. Preparation of the processor: It is even easier to use the processor and follow the same preparation order.
2. Irregular format: It is normal and fascinating that the biscuits are slightly different from each other.
3. Perfect reading: The cable center and the fragile cone are signs of correct preparation.
4. Time of the oven: 12-14 minutes for slight freshness; 16 minutes for drier biscuits. Observe the appearance of the biscuits and adjust the time if necessary.
5. For more crunchy Wait to cool completely so that the interior is dry and the cone stopped.
6. Service suggestion: Serve with past tea or herbs for a perfect snack.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.