Salty cookies
Folded dill-curd cake
Ingredients
approx. for 60 pcs
65-70 dkg
flour
10 dkg
room temperature Mizo tea butter
1 tablespoon
salt
3 dl
Mizo milk
1 tablespoon
sugar
2.5 dkg
fresh yeast
1 db
egg yolk
1.5 dl
Mizo natural yogurt
45 dkg
Mizo curd
10 dkg
room temperature Mizo butter
1 teaspoon
salt
to taste
chopped dill
as required
flour
1 db
egg
5-10 dkg
sesame
Instructions:
Dissolve the crumbled yeast and sugar in the lukeward milk.
Weigh the flour and salt into a bowl, mix them with the diced butter. Add the egg yolk, yogurt and dissolved yeast. Knead the ingredients into a dough, then cover it and let it rise in a warm place for 30 minutes
Mix the smashed cottage cheese with the butter, salt and dill.
To fold, stretch the dough into a rectangular shape and visually divide it into 3 parts. Spoon evenly half of the flavored cottage cheese into the middle part, then fold over one side of the dough. Spread the remaining cottage cheese on the top, then fold over the other side of the dough as well. Carefully –as much as the dough allows – roll out to its the original size, visually deivide it into 3 parts again, and re-fold it. Let it rise for 15–20 minutes, then roll out to a finger's thickness. Cut out pieces with a cake cutter, spread the lightly beaten egg on their top, sprinkle with sesame seeds and put them in an oven preheated to 180 degrees C and bake ready in approx. 25 minutes.