Buchi w/ Cheese (Secret Tips) No Sag! | Aiz No Bake Recipe

READ! READ!
Ingredients:
1 cup glutinous Flour (unang lagay)
1/2 cup pangalawang lagay
1/2 cup warm water(gradual pglagay para matantya)
1/2 tbsp cooking oil (for dough para di magdry)
1/2 cup sugar (pag ayaw nyo ng matamis reduce nyo lng lalo na if minatanis ang fillings at hindi cheese)
1 cup sesame seeds
Cheese(for fillings)
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PLS NOTE NA HALF CUP LNG NG WARM WATER ILAGAY not 1 cup as mentioned on vid
Procedure:
-Ilagay ang 1 cup glutinous flour, then add gradually 1/2 cup of warm water muna na may halong 1/2 cup sugar.. tantyahin nyo muna if maxadong dry saka idagdag ang 1/4 cup water
(NOTE: if minatamis ang fillings at hindi cheese 1/4 sugar lng ihalo para di nakakaumay)
-Then haluing mabuti at ilagay na ang another half cup ng glutinous flour(pangalawang lagay)
- Lagyan ng 1 tbsp cooking oil . mix it well and set aside for 15minutes.
(Note: wag ptagalin ng sobra sa 20mins para di magdry ang dough)
- Cut mo na ang cheese into big cubes
- After 15minutes , cut ang dough into desired sizes, roll nyo isa isa then flatten ilagay na ang cheese or any fillings of your choice .
-Then icoat sa edible glue para kumapit lalo ang sesame seeds then roll nyo ulit watch nyo video kung paanu gawin ang edible glue.
Sa pagluto ng buchi pg mainit na ang mantika hinaan na ang apoy bago isalang ang buchi, or else pupotok po yan pag malakas ang apoy nyo.
Pag preferred nyo po ang tosta na pagkaluto just add 1 minute sa sobrang mahinang apoy at wag na hayaan pang puputok pag nasobrahan ng luto .
Secret tips para iwas sag at di pisa ang buchi natin is warm water ihalo sa glutinous rice flour, wag din yung mainit maxado, yung tama lng. Gradual lng paglagay ng tubig para matantya nyo. Pag mejo basa add lng kau glutinous flour.
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Procedure: • Buchi w/ Cheese (Secre...
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