So I am not big into baking but I was trying to bake a macro-friendly pie and needed some sort of high-protein dough so I came up with this after a few experiments:
250g AP flour
180g fat-free cottage cheese (the slightly wet kind)
60g warm water
It has risen surprsingly well in the oven and was a bit chewy, making me think it would be a better fit for something like bread or buns. What adjustments could I make to make it a bit softer/less chewy and maybe push the protein content further? For macros I was thinking omitting the butter (but won't that make it even more dense?) and replacing part of the flour with protein powder or defatted peanut flour when appropriate, but I don't have a good idea of how to manipulate the texture of baked goods. Does egg content matter?