Contents
Royal cheesecake with cottage cheese. Video
Where the name of the cheesecake comes from is still not known for certain. As well as what it means. But everyone knows what the taste of this muffin is. The main plus of cheesecakes is that they can be baked from any dough – both shortbread and butter, and puff, and unleavened. Of course, yeast pastry is considered a classic option, which is cooked on a bezoparno basis. Traditionally, cheesecake is prepared with cottage cheese. And this has its own reason. Such pastries are moderately sweet, satisfying and not harmful to the body.
Cheesecakes with tworg: video recipe
The secret of cheesecakes with cottage cheese in products
In order for the curd cheesecake to be like in a picture or photo, lush and ruddy, you need to follow a number of tricks that help to achieve the perfect result. For example, the correct choice and preparation of products is very important. For cheesecakes, only premium flour with a sufficiently high gluten content should be used. It is imperative to sift this flour. So it will be saturated with oxygen, it will become more airy, as a result of which the cheesecake dough will be fluffy and light. In addition, pre-sifting the flour helps to shorten the baking time, and the cheesecakes will be cooked faster.
In addition, only the freshest ingredients should be used to get the perfect curd tarts. True, if you feel that the cottage cheese is a little stale, it can still be reanimated. Mix it with milk and let it sit for a couple of hours. Then put it in cheesecloth and let the excess liquid drain. Then place the curd under the press.
In no case should you use wet cottage cheese. After all, the cheesecake will simply get wet, and the dough will not rise. Therefore, it is always necessary to either defend it or put it under pressure.
Cheesecakes with cottage cheese: a recipe
The correct recipe is already half the battle. It is in it that another secret of delicious cheesecakes lies. Remember that the ingredients should be carefully selected not only for the dough, but also for the filling. For the test, you will need:
– 270 ml of milk; – 450 g flour; – 50 g butter; – 2 tbsp. l. granulated sugar; – yeast – 10 g dry or 30 g fresh pressed; – salt – 1/2 tsp.
The filling will require the following list from you: – 0,5 kg of cottage cheese; – 40 g butter; – 4 yolks; – 1 tbsp. l. flour; – 2 tbsp. l. sour cream; – vanillin.
Heat the milk to about 40 degrees and dissolve the yeast and sugar in it, you should have a foam. Then melt the butter and add to the mixture.
Do not try to boil the oil, let it remain unheated. Otherwise, the dough will be too hot and simply won’t rise.
Add flour, salt to the mixture and mix everything well. Knead the dough until elastic. Then put it to infuse. When you see that it has doubled in size, beat it up and leave it to infuse. Then tap again and divide into portioned balls. Place them on a baking sheet and allow to separate.
At this time, do the stuffing. Rub the curd through a sieve to smooth and soften. Combine it with butter, sour cream, egg yolks, flour, sugar and vanilla. The mass should turn out to be quite thick and viscous.
Dough balls should come up at this time. In each of them, make a depression with a glass and fill it with the filling. Do not forget one more secret in order for the cheesecakes to turn out ruddy: it is necessary to grease the edges of the cheesecakes with a mixture of yolk and milk.
Put the cheesecakes to bake in an oven preheated to 200 degrees for 25 minutes. And so that the bottom of the cheesecakes does not burn, place a container of water on the bottom of the oven.