Foundational Ingredients
200 grams of skim milk curd
(equivalent to two egg whites) 80 grams
Depending on the curd’s moisture level, you’ll need 45 grams of whole grain flour (corn is my go-to).
Baking powder, 1 teaspoon
Spices from Provence, herb salt
Filling ingredients
100 milligrams of skim milk curd
Cumin Cheese, 200 g, 10%
eighty grams of egg white
40 whole scallions
Add salt to taste.
How to Follow
- A mixture of egg whites, flour, baking powder, herb salt, Provencal herbs, and kneaded moist dough is combined with skimmed milk cheese.
- Shape the dough into rimmed, round baskets using damp hands and set them on a baking sheet.
- Spoon a mixture of egg whites, crumbled cheese, sliced onions, and crushed cottage cheese into the center.
4
Bake at 400 degrees for approximately 20 minutes.
Foundational Ingredients
200 grams of skim milk curd
(equivalent to two egg whites) 80 grams
Depending on the curd’s moisture level, you’ll need 45 grams of whole grain flour (corn is my go-to).
Baking powder, 1 teaspoon
Spices from Provence, herb salt
Filling ingredients
100 milligrams of skim milk curd
Cumin Cheese, 200 g, 10%
eighty grams of egg white
40 whole scallions
Add salt to taste.
How to Follow
1 A mixture of egg whites, flour, baking powder, herb salt, Provencal herbs, and kneaded moist dough is combined with skimmed milk cheese.
2 Shape the dough into rimmed, round baskets using damp hands and set them on a baking sheet.
3 Spoon a mixture of egg whites, crumbled cheese, sliced onions, and crushed cottage cheese into the center.
4
Bake at 400 degrees for approximately 20 minutes.