Vegetarian Cheesecake

Vegetarian Cheesecake recipe

ingredients:

• 1 green tomato, finely chopped
• 6 green peppers, finely chopped
• 4 green onions, finely chopped
• 150 grams of cheddar cheese, grated

For the topping:

• 1 egg yolk
• 1 tablespoon of butter olive oil ( 10 ml)

instructions:

1. Use the yeast: In a large mixing bowl, mix warm milk, warm water and granulated sugar. Sprinkle the dry yeast over the mixture and let it sit for 5-10 minutes until it turns into powder.
2. Mixing the dough: Add vegetable oil and salt to the yeast mixture. Add the flour slowly, one cup at a time, and mix until a soft dough forms. Knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic.
3. Ferment the dough: Place the dough in a lightly oiled bowl, cover it with a clean cloth and leave it to ferment in a warm place for 1 hour, that is, until it doubles in volume.
   Preparing the stuffing
4. Chop the vegetables: Finely chop the red pepper, yellow pepper, tomato, green tomato, green pepper and green onion.
5. Combine with cheese: In a mixing bowl, combine chopped vegetables with Cheddar cheese. Mix well until you get a smooth filling.

Assembling the rolls:

1. Preheat the oven: Before you start, preheat your oven to 180°C (350°F).
2. Roll out the dough: Place the fermented dough on the floor and divide it into small, equal pieces. Form each piece into a ball and form a small circle with your hand or rolling pin.
3. Add filling: Place a spoonful of vegetable and cheese filling in the center of each round. Roll up all the edges of the filling and press together to form a roll.
4. Prepare for baking: Place the filled rolls on a baking tray covered with baking paper. Cover them with a cloth and let them ferment for another 15-20 minutes.
5. Brush with egg yolk: In a small bowl, beat the egg yolk with olive oil. Brush the top of the roller with the mixture to create a shiny, golden finish.
6. Baking: Bake the rolls in the preheated oven for 20-25 minutes or until golden brown and cooked through.
7. Slow cooling: Allow coils to cool on the rack for a few minutes before serving. This makes the fillings stronger and easier to handle.