There are many scrunchies and they are all good, but this Reverse or Upside-down scrunchie is really special! Due to the cooling method (upside down), it remains tall, soft, with large holes (like growing in the oven) and very tasty. Enter this recipe, you won't regret it!
RECIPE INVERTED GIBANICA
- 500g of small cheese
-500g of thick crusts for gibanica
-5 eggs
-3 sour milk
-100ml of oil
-2 teaspoons of salt
- 80g of flour
-a teaspoon full of baking soda
Mix all the wet ingredients in a large bowl and then add the dry ingredients. Peel off the peel, then roll it up again and cut it into strips. Shake them to separate from each other. Dip part by part in the mixture and transfer to an UNgreased baking sheet. Bake in a heated oven at 200' for about 45 minutes. I bake on the lower rack, and cover the baking paper on top. Someone's oven may be stronger at the bottom, so they will put it on the middle rack. As soon as it's taken out of the oven when it's baked, turn the pan over and rest the corners on 4 cups of the same height. It cools upside down like that. It will remain fantastically large, hollow and soooo delicious!
Enjoy because when it's tastiest it's Mmm BRE!