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Salty cottage cake pampusik

Salty cottage cake pampusik

    

Small salty appetizers from cottage cheese dough with cheese.

Cook

No. of servings

80

Ready in

Difficulty

medium

 

 

1. 

all-purpose flour / plain flour 8.75 oz (250 g)  unsalted butter 4.5 oz (125 g)  cream curd 8.75 oz (250 g)  egg yolk 1 pc  imalayan salt 1 tsp

Chop butter into flour, add cottage cheese, egg yolk and salt.

2. 

all-purpose flour / plain flour

Knead dough which you roll on a floured board to a thickness of about 1 cm.

3. 

Put dough into three parts over..

4. 

...and repeat 3 times. Put the dough in a fridge.

5. 

all-purpose flour / plain flour

Roll the dough on a floured board to a thickness of about 0.5 cm.

6. 

Cut rings with a diameter of about 3 cm.

7. 

egg white

Place the rings on a baking sheet lined with baking paper. Spread with whipped egg whites.

8. 

Gouda cheese 5.25 oz (150 g)  imalayan salt

Grate the cheese and sprinkle the rings with it. If you want the rings saltier, you can salt them on the surface.

9. 

Bake for 15 minutes at 170 °C.

10. 

During baking, the rings inflate into small pampusik. They are soft for about three days, packed in a microtene bag.

Bon appetit!

 

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