Composition / ingredients
Cooking method
Bechamel sauce
Melt the butter.Pour in the flour and fry it so that it changes color a little – it becomes light golden.Pour in the milk. You can remove the dishes from the fire for this time to bring down the boiling and it was easier to deal with lumps. When the mixture is mixed, return the dishes to the fire and cook until thickened, about a minute. At the same time, the mass can be salted.
Prepare the dough: dissolve yeast in warm water. Add salt, olive oil to the flour, pour water with yeast in a thin stream, knead the dough so that it lags behind the walls of the container. Put the finished dough into the bowl of the slow cooker, close the lid. Use the "Program Selection" button to install the "YOGURT/DOUGH" program. Then press the "Cooking time" button to set 30 minutes. Press the "Start" button. Cook until the end of the program. Take 120 g of the finished dough, roll out into a circle equal to the diameter of the bowl, 0.5 cm thick. Prepare the filling: cut the cheeses into 0.5 cm cubes. Lubricate the bowl of the slow cooker with butter, lay out the dough and grease it with sauce, spread the filling evenly over the entire diameter on top. Close the lid. Use the "Program Selection" button to install the "BAKING/BREAD" program. Then press the "Cooking time" button to set 30 minutes. Press the "Start" button. Cook until the end of the program.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Mozzarella - 280 kcal/100g
- Cheese with mold - 353 kcal/100g
- Hermelin - 303 kcal/100g
- Gorgonzola - 330 kcal/100g
- Dry yeast - 410 kcal/100g
- Goat cheese - 290 kcal/100g
