Cheese stick / egg cork cheese.

Cheese stick / egg cork cheese.

Material:
250gr sago flour
2 eggs
50gr butter room temperature
200gr grated cheddar cheese
1 / 4sdt of salt.

Way:

1. Mix sago flour, butter, salt, egg and grated cheese, knead until smooth and easily formed.
2. Take a little dough, place on the palm of the hand and dribble the dough by rubbing the palms of the hands until the dough is long cylindrical and pointed ends.
3. Put the dough that has been formed into cold oil (oil with the unheated normal temperature) until all the dough is submerged, then turn on the stove and heat the oil over low heat / medium. Let the oil heat up and the cheese stick dough looks hardened. Do not stir when the dough has not dried, because it can make a broken batter.
4. After the color is a bit brownish (do not be too brown will be bitter), lift, drain 👌👌
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   Note:
5. Take a little dough, not too big (the dough will also expand when in frying) so that cheese stick dry and crunchy.
6. For further frying, wait for the oil to cool back first, it's good to use two frying pans to fry it.
7. Once the cheese stick that has been fried drained, wait cold, just put in an airtight container to keep it crisp.

Thank you