100 g boiled potatoes, mashed
200 gr flour protein
20 g corn
1 teaspoon baking powder
50 ounces grated cheddar cheese
1 / 2 teaspoon salt
1 / 2 teaspoon chicken bouillon powder
1 BTR tlr
15 g margarine
1 tablespoon ice water
oil
Method:
1. Mixture of wheat flour, corn, baking powder, potatoes, cheddar cheese, grated, salt and Royco / Masako taste chicken until flat.
2. Add eggs, margarine and ice water. Stir until clotted.
3. Rolling Milling noodles in a hole the size of the dough with 2-3 palling x thick, low plant, 2-3x milled through the thickness of five numbers. Print diameter 4.
4. Fry in oil heated to sdh who cooked and dry.
For 325 grams