Low powder	250 g
Butter	60 g
Egg	1
Milk	80 g
Mozzarella cheese	95 g
Baking powder	1 teaspoon
Salt	1/4 teaspoon
Fine icing sugar	50 g

1. Fine flour with baking powder and powdered sugar mix, screening two alternate
2. Sift the butter cut into small pieces into well in flour and butter cut in your flour mix with a plastic knife into small blocks
3. Cut butter or block after mixing is complete, dry wash hand, use your hands to rub the butter in the flour evenly, and flour well fusion
4. Join Mussoorie cheese that have been cut into small pieces, toss to evenly
5. Beat milk and eggs into milk and egg, slowly adding in Duff, slowly ran her hands into a dough, the way to lighter, don’t rub it too much like a bread, just mix up the dough
6. On a clean food bag in the fridge for 1 hour
7. Remove the dough to keep good, put a thin layer of flour sprinkled on, place the dough which, if the dough is too sticky dough and put on a little flour anti-sticking
8. Reached once again the dough with your hands, use a plastic knife to cut the dough into two equal pieces of dough. (If you like a big chunk of pudding, you do not need to do this step)
9. With a rolling pin to roll out the dough, folding down from the top, and then continue to roll out, then collapsed, continuously after 2-3 folded up into a 2CM round of patches
10. Knife Axe from the Middle, cut out the triangle shaped pudding semi-finished products, I have a dough cut 7 pieces
11. Cut pudding into the pad of paper baking pan, brush the egg yolk
12. Baking: Preheat to 180 degrees, Middle gas 10 minutes 200 degrees continue to bake for 10 minutes until the surface after paint