Photography recipe
Fotografía Chef Signature Chef

Preparation:

Heat the milk and oil to 90 degrees in a pot. Put the manioc starch and salt in a bowl, add the heated milk and oil and stir until the dough gains consistency (a whisk can be used).
 
Once the liquid has been subsumed, add the remaining ingredients and stir until the dough acquires a smooth consistency.
 
Use your hands to shape the...

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Preparation:

Heat the milk and oil to 90 degrees in a pot. Put the manioc starch and salt in a bowl, add the heated milk and oil and stir until the dough gains consistency (a whisk can be used).
 
Once the liquid has been subsumed, add the remaining ingredients and stir until the dough acquires a smooth consistency.
 
Use your hands to shape the dough into little balls. Cook in the oven at 200 degrees for 12-15 minutes.

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Ingredients 4 persons
  • 700 g manioc starch
  • 150 g grated parmesan
  • 100 g feta
  • 300 ml rice milk
  • 100 ml oil
  • 2 eggs
  • 3 g salt.
Recipes. The Cook & Chef Institute