- 100 grams of cold salted butter
- 75 g margarine
- 1 / 2 teaspoon salt
- 1 egg yolk
- 150 gr grated Edam cheese
- 50 g cornflakes, crushed
- 175 g low protein flour
- 20 gr milk powder
- 1 / 2 teaspoon baking powder
Material topping:
- 30 g egg whites
- 125 gr icing sugar
- 1 / 4 tsp lemon juice
- 1 / 2 tbsp mocha paste
Method:
1. Beat butter sauce, margarine, and salt, for 1 minute. Add egg yolks. Beat smooth. Add cheese and cornflakes. Mix well.
2. Enter the flour, milk powder, and baking powder, as he sifted and mix evenly.
3. Milled thin dough. Print the form of tears. Place on baking sheet that rub with margarine.
4. Oven 35 minutes with a fire under the temperature 130 degrees Celsius until cooked.
5. For topping, beat egg whites until fluffy half. Enter the icing sugar bit by bit as she whipped until thick. Add lemon juice. Beat smooth. Take a few toppings. Add mocha pasta. Mix well. Enter a triangle in a plastic bag.
6. Dip pretzels into white Glaser. Strikeout with Glaser mocha. Pull the line alternately.
7. Oven 8 minutes with a fire below, the temperature 100 degrees Celsius until dry.
