INGREDIENTS
3OO G COTTAGE CHEESE 300 G FLOUR 3 TSP B. POWDER 300 G UNSALTED SOFTENED BUTTER 1/4 TSP SALT 1 EGG YOLK METHOD PLACE COTTAGE CHEESE OVER FINE SIEVE AND COVER. LET SIT OVERNIGHT IN REFRIGERATOR TO DRAIN. DISCARD LIQUID AND PLACE COTTAGE CHEESE IN BOWL. SIFT FLOUR AND BAKING POWDER. MIX INTO COTTAGE CHEESE,ADD BUTTER AND SALT TO FORM SMOOTH DOUGH. COVER AND REFRIGERATE FOR 2 HOURS. PREHEAT OVEN 200 DEGREES CELSIUS. LINE SHEET WITH PAPER ON FLOURED SURFACE, ROLL DOUGH TO RECTANGLE. FOLD AND ROLL,REPEAT 4 TIMES. USE A CUTTER AND PLACE ROUNDS ONTO THE TRAY. GENTLY BRUSH WITH BEATEN EGG YOLK. BAKE 20 MINUTES UNTIL GOLDEN.
0 Comments
Leave a Reply. |
Archives
May 2017
Categories |