Bakery products

Cheesecakes with cottage cheese


Ingredients for Cooking Cheesecakes with Cottage Cheese

For the test:

  1. Wheat flour 300 grams
  2. Dry yeast 10 grams
  3. Milk 100 milliliters
  4. Sugar 3 teaspoons
  5. Salt a quarter teaspoon
  6. Refined vegetable oil 2 tablespoons
  7. Chicken egg 1 piece

For filling:

  1. Cottage cheese of any fat content 1 cup (cup capacity 250 milliliters)
  2. Chicken egg 1 piece
  3. Sugar 3 teaspoons
  4. Salt a quarter teaspoon
  5. Vanilla Sugar 15 grams
  6. Sour cream 1 tablespoon

Additional ingredients:

  1. Sifted wheat flour for kneading 150 grams
  2. Refined vegetable oil 3-4 tablespoons (for hands and a bowl)
  • Main ingredients Eggs, Cottage cheese, Sour cream, Flour
  • Serving 10 Servings
  • World Cuisine

Inventory:

Stove, Stewpan, Deep bowl - 2 pieces, Whisk, Deep plate - 2 pieces, Sieve with fine mesh, Wooden kitchen spoon, Kitchen table, Plastic wrap, Kitchen towel, Fork, Knife, Nonstick pan, Baking paper, Oven, Faceted glass, tablespoon, baking brush, kitchen spatula, large flat dish

Cooking cheesecakes with cottage cheese:

Step 1: prepare the dough.

First you need to cook yeast dough without dough, this is done easily and quickly. Turn the stove on to a medium level and place a stewpan on it with the right amount of milk. Warm it up up to 30 - 35 degrees. Pour the milk into a deep bowl, add sugar, salt and yeast. Stir the mass with the whisk and place the bowl with the ingredients in a warm place, for example near the stove for 10 to 15 minutes. In a separate deep plate, beat the chicken egg without shell, pour the right amount of vegetable oil and beat the ingredients with a whisk until splendid, this process will take you no more 6 to 7 minutes. After your yeast has dissolved and a beautiful “cap - foam” has risen on the surface of the liquid, add the beaten egg mixture to them and beat the mass with a whisk again. Then introduce wheat flour into the liquid mass, sifting it through a fine mesh sieve directly into a bowl with liquid ingredients. Knead the dough with a wooden kitchen spoon until it becomes difficult for you to stir. Then transfer the flour mass to the kitchen table, sprinkled with a small amount of sifted wheat flour, and knead a steeper dough. By consistency, it should be tight, but at the same time soft, and not stick to your hands. Roll the ball from the dough and place it in a deep bowl, greased with a small amount of vegetable oil. Cover the bowl with plastic wrap and then a kitchen towel. Then put the container with the dough in a warm place for 30 minutes.

Step 2: prepare the filling.

While the dough rises, prepare the filling. In a deep plate, beat the chicken egg without shells, add the right amount of regular sugar, sour cream, salt, vanilla sugar to it and beat the ingredients with a whisk until full of foam and completely dissolve the sugar. This process will take you approximately 10 minutes. Then, in the deep bowl, add the right amount of cottage cheese and add the sweet egg mass to it. Stir the ingredients until smooth with a fork while kneading cottage cheese with it. Add raisins if desired. The filling is ready!

Step 3: form the cheesecakes.

After 30 minutes, your dough will rise and increase in size by 1.5 times. Lay it on a kitchen table sprinkled with a small amount of sifted wheat flour. Re-knead the dough and roll a roller out of it, which is then divided into 10 equal parts with a knife. Form a ball from each piece and place them on a non-stick baking sheet previously covered with baking paper. The distance between the balls must be at least 10 - 12 centimeters, as during baking cheesecakes will increase in size. Place the pan in a warm place for 20 - 25 minutes for the dough to rise. Preheat the oven up to 210 - 220 degrees Celsius. Then take a faceted glass, dip it in sifted wheat flour and make a recess in the rising flour balls in the form of small pits for the filling. Pit 2 tablespoons each curd filling and smooth it slightly. Drive a chicken egg into a deep plate and beat it with a whisk until splendid. After using the baking brush, apply the egg mixture to raw cheesecakes, while treating with a beaten egg not only the dough, but also the filling.

Step 4: bake cheesecakes with cottage cheese.

Place the baking sheet with the still raw cheesecakes in a preheated oven and bake your culinary masterpiece for 18 - 20 minutes. During this time, the dough will reach full readiness, and the cheesecakes will acquire a beautiful ruddy color. Remove the baking tray with cheesecakes from the oven, helping yourself with a kitchen towel, let your product cool and then, using a kitchen spatula, transfer the cheesecakes to a large flat dish. And now the most important thing! Brew your favorite tea!

Step 5: serve cheesecakes with cottage cheese.

Cheesecakes with cottage cheese are served warm or at room temperature. Such a dessert will bring you fullness and delight you with its taste. Fragrant tender cheesecakes with cottage cheese are pleasant to relish with freshly brewed tea of ​​any kind or warm fresh milk. Enjoy delicious food and enjoy cooking it! Enjoy your meal!

Recipe Tips:

- - In order for your yeast pastry to be always perfect, store dry or fresh yeast in the refrigerator.

- - If your yeast did not begin to ferment in warm milk, and the fluffy yeast cap did not rise above the liquid, postpone the preparation of cheesecakes and stock up on fresh yeast, since these will not come out of a high-quality flour product. But do not pour out the resulting mass from yeast, from it you can cook magnificent magnificent pancakes in a pan.

- - The vegetable oil that you add to the dough can be replaced with butter. This will greatly affect the taste of baking, cheesecakes will be more fragrant and airy.

- - Milk can be replaced with diluted cream or sour cream.