INGREDIENTS
- For the CHIPA.
- – Semi-hard cheese 100gr.
- – Grated cheese 100gr.
- – Butter 120gr.
- – Egg 1 unit.
- – Milk 100cc.
- – Sal fina 5gr.
- – Cassava starch 400g.
- For the PRETZELs.
- – Harina 000 500gr.
- – Salt 12gr. – Yeast 20gr. – Water 250cc.
- – Malt extract 1gr.
- – Butter 5gr.
- To finish:
- – Salt between advantageous c/n.
For the CHIPA.
1.Combine the butter with the egg, salt and milk.
2.Add the cheeses and eventually the starch.
3.Take the dough, including milk if required till you obtain a young dough.
4.Type the items of the specified measurement.
5.Place on a baking sheet.
6.Bake at 180ºC, till it begins to brown.
For the PRETZEL
1.Knead all of the components collectively till you will have a clean and agency dough.
2.Let it tick for half-hour and weigh 80g pastries, roll and let it relaxation once more. Flatten and kind like baguettes.
3.Give the attribute pretzel form and place on buttered plates.
4.Dissolve 4 giant tablespoons of baking soda in 3 liters of water.
5.Let it ferment and poach for 10 seconds within the water and baking soda resolution.
6.Place once more on greased plates, sprinkle with coarse salt and bake at 180ºC till it turns darkish brown.
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