Rissoles Sausage Cheese Mayo

Because sometimes extravagant rissoles often fail to make her skin, I finally found a new composition so that the dough nice skin, sticky and easily not broken.

 

Rissoles sausage cheese mayo

Ingredients:

• 250 grams Wheat Flour
• Sago flour
• Chicken Eggs
• 50 ml Cooking Oil
• 600 ml water
• Salt and sugar
• 200 grams of bread flour
• 2 Chicken Eggs
• Mayonnaise
• Beef sausage
• 100 grams of Cheddar Cheese
• Cooking Oil

How to make:

Make rissoles’ skin. Mix all leather wheat, sago, salt, sugar, eggs, cooking oil, and water and beat until blended. Size 18 cm Teflon heat pour 1 ladle batter and fried. Grab rissoles’ skin fill with 1 tsp mayo, sausage and cheese. Roll the dough until exhausted. Then dip in egg and roll in bread crumbs. Rissoles’ store in the refrigerator min. 30 minutes to allow the bread crumbs stick doing well. Rissoles’ then fried in hot oil. Lift. Drain, and serve. Add trimmer food to make it more beautiful.