In a saucepan, bring the soy beverage to a boil with oil and salt.
When it boils, add the flour all at once. Start mixing with a wooden spoon and when it begins to compact, transfer everything to a work surface and knead with your hands.
When it forms a compact dough, roll it out with a rolling pin. Thickness 1 mm. Cut out discs of about 12 cm.
Mix the bechamel with the mozzarella. This will be the base for all the sofficini. Leave some with just the base while in others add the filling of your choice.
Close and seal with the tines of a fork. Dip the sofficini in the batter and then in breadcrumbs.
I cooked them in an air fryer at 190°C for 10 minutes, turning them halfway through cooking. You can also fry them in hot oil or bake them in the oven at 180°C for 15 minutes with a drizzle of oil.
Italia
