Leather:
100 g flour
1/4 tsp salt
1 egg
1 egg yolk
125 ml milk
125 ml of water
1 tablespoon margarine, melted
Material contents:
1/4 onion, finely chopped
2 tablespoons flour
250 ml milk
50 g cream cheese
50 g of chicken meat, boiled, shredded-shredded
50 g carrots, cut into small dice
50 g sweet corn pipil
50 g peas
1 piece of chicken sausage, cut into small dice
1/4 tsp salt
1/4 tsp pepper
1/8 teaspoon nutmeg
1/4 tsp sugar
1 tablespoon margarine, for sauteing
Coating materials:
3 egg whites, beaten off
200 g coarse bread crumbs
oil for frying
How to make:
1. Contents: Heat the margarine and saute the onion until fragrant. Enter the flour, stirring until grained. Pour liquid milk gradually, stirring until smooth. Add cream cheese and stir well. Enter the shredded chicken, carrots, sweet corn pipil, peas, chicken sausage, salt, pepper powder, nutmeg powder, and sugar. Stir well. Remove and set aside.
2. Skin: Mix the flour and salt. Add the egg, egg yolk, milk, and water. Stir well. Let stand for about 30 minutes. Enter the margarine, stir well. Heat a flat non-stick pan diameter 12 cm, make a thin omelette. Repeat until the dough runs out.
3. Take a piece of skin, give content, folding like an envelope.
4. Dip into egg whites, then roll in bread crumbs rough.
5. Repeat steps 3 and 4 until the skin and fill out.
6. Heat oil and fry on medium heat until golden brown.
7. Remove, drain and serve.
100 g flour
1/4 tsp salt
1 egg
1 egg yolk
125 ml milk
125 ml of water
1 tablespoon margarine, melted
Material contents:
1/4 onion, finely chopped
2 tablespoons flour
250 ml milk
50 g cream cheese
50 g of chicken meat, boiled, shredded-shredded
50 g carrots, cut into small dice
50 g sweet corn pipil
50 g peas
1 piece of chicken sausage, cut into small dice
1/4 tsp salt
1/4 tsp pepper
1/8 teaspoon nutmeg
1/4 tsp sugar
1 tablespoon margarine, for sauteing
Coating materials:
3 egg whites, beaten off
200 g coarse bread crumbs
oil for frying
How to make:
1. Contents: Heat the margarine and saute the onion until fragrant. Enter the flour, stirring until grained. Pour liquid milk gradually, stirring until smooth. Add cream cheese and stir well. Enter the shredded chicken, carrots, sweet corn pipil, peas, chicken sausage, salt, pepper powder, nutmeg powder, and sugar. Stir well. Remove and set aside.
2. Skin: Mix the flour and salt. Add the egg, egg yolk, milk, and water. Stir well. Let stand for about 30 minutes. Enter the margarine, stir well. Heat a flat non-stick pan diameter 12 cm, make a thin omelette. Repeat until the dough runs out.
3. Take a piece of skin, give content, folding like an envelope.
4. Dip into egg whites, then roll in bread crumbs rough.
5. Repeat steps 3 and 4 until the skin and fill out.
6. Heat oil and fry on medium heat until golden brown.
7. Remove, drain and serve.
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