It's crispy! Easy Pondequejo

The surface is crispy! This is a recipe for "Pondequejo", a cheese bun that is fragrant and has a slightly cheese flavor that spreads as you chew. You can eat it as it is, or you can sprinkle salt and pepper and eat it like a snack.

It's crispy! Pondequejo

Material (for about 10 pieces)

Shiratamako 100g (3.53oz)
Parmesan cheese 60g (2.12oz)
Milk 50ml (1.69us fl oz)
1 egg

How to make

Mix Shiratamako and Parmesan cheese in a bowl. Crush the lumps of Shiratamako while mixing.


Add milk in 3 portions and mix, then add beaten egg and mix.


When it becomes smooth, wrap it in plastic wrap and put it in the refrigerator. Let it rest for 30 minutes to 1 hour.

Roll into 10 equal balls and place on a baking sheet lined with an oven sheet. When the temperature rises, the dough becomes loose and sticky, so work quickly.


Bake in an oven warmed to 190 ° C (374 ° F) for 20 minutes to complete.

What is its taste?

The surface is crispy! It is fragrant and has a slightly cheese flavor that spreads as you chew. It's a thick and fluffy habit! You can eat it as it is, or you can sprinkle salt and pepper and eat it like a snack. It's a mini-sized snack bread that you can easily reach next!