Medallions.
Medallions - Jadranka Blažić
Medallions.
- 50 ml of egg white
- 150 ml sour milk
- 30 ml of olive oil
- 10 g of baking powder
- 1 cup of tapioca
- 1 spoon of rye flour
- 1 spoon of oatmeal
- 2 spoons of whole wheat flour
- Himalayan salt
- Knead the dough from the ingredients. Let it be firm enough that you can roll it nicely with a rolling pin to a thickness of 1/2 cm. I spread thinly sliced kulen on half of the dough. There are 12 coils, and that depends on the diameter of the coil. I put thin rings of young mozzarella over the kulen, and again a ring of kulen over the mozzarella.
- With the remaining half of the dough, I folded it all carefully. With a glass with a diameter large enough to be able to take out medallions with it, I took them out and arranged them on a baking tray. I spread egg white on top and sprinkled with sesame and sunflower seeds.
- There is sour milk in the dough and they are filled with mozzarella. It's part of a complex dish, but we each ate 3 with breakfast, so it's not too bad to eat once every couple of weeks. I got exactly 12 medallions, but I made a paratha from the remaining dough to see how it would look with this dough. It's beautiful.
If you don't have *tapioca, substitute flour without any problems.
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