What Happens If Your Pinion Breaks

If you do not know, I would suggest you try it. E 'thin, soft and crunchy at the same time, easy to do if you have a bit of dexterity in the dough, with that gorgeous melted cheese that comes out a little ..... in short, is good good ....

for two dose trays:

THERE IS YEAST

• 400 gr. Manitoba flour
• 270 gr. warm water
• 30 gr. oil (I use the mixes for seed oil) - then put on evo
• 10 gr. salt
• about a package of soft cheese for baking - even a little more, I always use the big pack so I will not say I know exactly, but there's more, the better the result.

Knead the ingredients, you will see that the mix with ease, to rest for two hours.

Grease a pan with the brush, pull the dough with a rolling pin, giving the shape of the pan you use.

Spread the mixture, keeping as still photos, to make it even thinner, carefully do it gently, turning the dough on the arm.

place in the pan, the first puff, put dollops of soft cheese, cover with another sheet, and wipe the edges with a rolling pin to cut the excess dough. Making small cuts on the pastry over so that you breathe in cooking, check that the edges are sealed for. A little bit of oil on. You will see that swells in cooking, once out of the oven sits. Lead oven at a maximum, when temperature in the oven for 7-8 min.

Wait a bit before slicing, otherwise the cheese comes out soon .... If there is something clear, just ask ........... I'm here