Name of products Cheesecake with cottage cheese
Recipe 1058 Collection of recipes OOO Izd. "Arius", 2011
| Name of products | Calculation of raw materials, g | Cooking technology | |
| Gross weight (g) | Net weight (g) | ||
| Wheat flour | Yeast dough for cheesecakes is prepared without sponge method. The finished dough is rolled out in the form of a bundle with a diameter of 3 cm, divided into pieces weighing 58 g and rolled into balls. They are placed on a confectionery sheet at a distance of 6-8 cm from each other and lightly pressed by hand. After a 15-minute proofing with a wooden pestle or the end of a rolling pin with a diameter of 5 cm, a recess is made in the buns; the thickened edges are smeared with an egg, and minced meat or jam is released into the recess from the pastry bag. Cheesecakes with minced curd should be lubricated with an egg after filling with minced meat and proofing. Cheesecakes are baked at 230-240°C for 6-8 minutes. | ||
| table margarine | |||
| Melange | |||
| Salt | |||
| Yeast | |||
| Water | |||
| test output | |||
| Minced curd | |||
| Vegetable oil for sheets | |||
| Melange for lubrication | |||
| Exit | 10 pieces. by 75g. |
Name of the dish Minced cottage cheese
Recipe 1096 Collection of recipes OOO Izd. "Arius", 2011
ROUTING
Name of dish, product Bun School
Product preparation
Determining the quality of raw materials:
Produce organoleptic evaluation product quality in terms of appearance, color, smell, taste.
Raw material preparation:
Weigh raw materials.
Cooking technology:
The dough is prepared in a safe way. On a floured table ready dough divided into pieces weighing 47 g and form balls, which are placed on confectionery sheets with a seam down at a distance of 3-4 cm from each other. The duration of proofing products in a warm place, a humid place is 25-30 minutes. 5-10 minutes before baking, the buns are smeared with melange and baked at 250-270C for 8-10 minutes.
Formulation and submission:
When serving, lay out on a dish.
Quality requirements:: buns are round, from golden yellow to light brown; the surface is shiny, the dough is well baked.
Additional control questions.
1. What influences the proofing time of a product before baking?
2. What is the difference between kulebyaka and other products from yeast dough?
3. Set the cooking time for the buns.
Make a report (fill out the form)
Name of the dish _____________________________
Determining the quality of raw materials:
Preparation of raw materials: __________________________________________________________________________________________________________________________
The sequence of the cooking technology of the dish: __________________________________________________________________________________________________________________________________________
Formulation and submission:
__________________________________________________________________
Appearance: __________________________________________________________________
Taste and smell:
__________________________________________________________________
Color: __________________________________________________________________
Consistency: _________________________________________________________________
Brioche bun
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Name |
The amount of raw materials per 1 piece |
Quantity of raw materials for 10 pieces |
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Margarine |
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Mass of jam |
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Exit, c. |
10 pieces. 100 g |
Technology of preparation of the product "Cheesecake with jam"
There are two ways to prepare yeast dough: steamed and unpaired.
The cooking method is selected depending on the amount of muffin added. In rich thick dough, unfavorable conditions for fermentation are created, since a large concentration of sugar and oil inhibits the vital activity of yeast cells, fermentation proceeds sluggishly, and gluten is of poor quality. To create yeast conditions for normal fermentation, first knead the dough. After the dough ferments well, muffin and the rest of the flour are added to it. The method of preparation is called sourdough. If all products are laid at the same time, then the cooking method is called safe.
Cheesecakes with jam are made from yeast-free dough. To do this, pour water heated to 35-40 degrees, put prepared yeast, salt, sugar, eggs or melange, mix, add flour and knead the dough, melted butter or margarine is added 2-3 minutes before the end of the kneading. Knead the dough until a homogeneous consistency is obtained, and until the dough sticks to the dishes and to the hands. The kneaded dough is covered with a lid or a clean cloth and put in a warm place for fermentation for 3-3.5 hours, when the dough increases in volume, it is punched 1-3 times. The dough is considered fermented when it increases in volume by 2.5 times, the surface will be convex, an alcohol smell will appear, when pressed with a finger, the dimple is slowly leveled.
Yeast dough for cheesecakes is prepared in the sponge method. Balls weighing 58 or 29 g are formed from the dough, they are laid with a seam down on a sheet greased with fat, they are not completely proofed, and then a recess is made in them with a wooden pestle with a diameter of 5 cm, which is filled with filling of 30 g or 15 g, respectively.
After complete proofing, the cheesecakes are smeared with melange and baked at a temperature of 230-240 ° C for 6-8 minutes.
When preparing cheesecakes with melange marmalade, only the edges of the dough are lubricated, while the edges of the dough should be lubricated before the cakes are filled with jam.
The jam is kneaded with a veil, sugar is added and heated to a boil. Liquid jam is boiled down to 107°C.
The word "cheesecake" is so cozy, homely and warm. Immediately appears big family, evening tea, the smell of baking and children's laughter. The ancient Slavs baked huge cheesecakes on holidays, cut them into pieces and ate them with the whole family. Cheesecakes were made with different fillings - with cottage cheese, apples, berries, jam, jam, potatoes and cabbage. Cheesecakes with cottage cheese were considered a delicacy, so the recipes for this dish were carefully kept as family heirlooms. Cheesecakes can now be bought in the store, but homemade baking always tastier, more appetizing and more aromatic. Cooking cheesecakes with cottage cheese is not so difficult if you have patience. Shall we try?
The best dough for cheesecakes
The technology for making cheesecakes with cottage cheese is simple - a dough base is made, the filling is laid out on it, and the product is baked in the oven. In this case, the dough can be different - ordinary yeast, rich, shortbread, puff and unleavened on kefir or sour cream. Modern housewives make lazy cheesecakes, cheesecakes from rye, potato, choux pastry, steam and liquid cheesecakes in a slow cooker. However classic way making cheesecakes with cottage cheese - from sweet dough, so if you learn how to make cheesecakes according to GOST, then you can easily master all the other recipes.
So let's get started! Dough dough is made from 80 ml of warm water, 110 g of flour and 2 g of yeast, everything is thoroughly mixed and left to ferment in the heat for at least 5 hours. Next, dilute 4 g of yeast in a few tablespoons of warm water and add them to the dough along with 60 g of melted butter, 1 egg white, 60 g sugar and 2 g salt. Gradually, 140 g of flour is introduced into the dough and kneaded for 15 minutes in a mixer, food processor (with dough attachments) or in a bread machine. A ball is molded from the dough, covered with a towel or cling film and left for at least 2 hours so that it increases several times.
Delicate curd filling
Only high-quality cottage cheese is suitable for - fresh, quite fatty and natural, preferably homemade. No curd products vegetable oils should not be used as a filling. Cottage cheese is usually rubbed through a sieve to make it tender and uniform. Sugar and an egg are added to the cottage cheese, while some housewives believe that it is better to take only yolks, while others add whites whipped with sugar into the filling. For 250 g of cottage cheese (that's how much it is needed for the above dough recipe), 60 g of sugar and 1 yolk are enough. For softness and tenderness, sour cream or starch is sometimes added to the curd filling. Sometimes instead of filling they take cheese curds good quality, kneading them into a homogeneous mass.
Some recipes also mention flour, which is added to cottage cheese to bind ingredients - 8 g of flour is enough for 250 g of cottage cheese. The filling is flavored with vanilla, cinnamon, cardamom, lemon or orange zest or ginger, and dried fruits, candied fruits, poppy seeds are added for piquancy. coconut flakes, chocolate pieces and nuts. Making cheesecakes with cottage cheese at home is a real culinary art!
The scheme of cooking cheesecakes with cottage cheese
So, the dough has risen, the filling is ready, and the next stage begins - the formation of cheesecakes. Usually, small koloboks the size of an average tangerine are rolled from the dough, small indentations are made in the middle of the glass for the filling and left for half an hour so that the balls rise. After that, they press the notch again with a glass, grease the dough blanks with an egg, spread the curd filling on them and grease them again with an egg so that the cheesecakes are ruddy and appetizing.
Sometimes the dough is rolled out into a layer, circles are cut out with a glass, and strips are made from the rest of the dough, which are twisted two by two into beautiful bundles. The sides are laid out with bundles along the edges of the circles, and the middle is filled curd filling, after which the cheesecakes are allowed to brew for another 15 minutes. Bake in the oven at a temperature of 180–230 ° C for 15 to 30 minutes until the cheesecakes are browned.
Unusual cheesecakes
The well-known and beloved dessert - royal cheesecake - is prepared from shortcrust pastry and looks like Cheesecake. Yorkshire shortcakes filled with curd cheese, mixed with brandy, and Hungarian cheesecakes are more like puffs with cottage cheese, sprinkled with powdered sugar. Cheesecakes in the form of roses, baskets or muffins are very beautiful. A large German cheesecake is made from ground crackers mixed with sugar and butter, stuffed with cottage cheese, sour cream, cornstarch, raisins and lemon zest.
Mini cheesecakes from dryers look very original, which are soaked in hot water, filled with any curd filling and slightly dried in the oven. Such sweets can be prepared in 15 minutes, which is especially important if guests suddenly come and the refrigerator is empty.
Lush delicious with a tender curd core are ready. They are served with tea, coffee or milk. It is good to gather the whole family for breakfast and taste warm cheesecakes with homemade cottage cheese. After such a delicious morning, the day passes light and joyfully!
Ingredients:
Wheat flour - 460 g Butter - 30 g Milk - 200 g Sugar - 40 g Chicken egg - 1 pc. small. Yeast - 18 g live. Cottage cheese - 400 g Chicken egg - 1 pc. For filling. Wheat flour - 30 g for the filling. Sugar - 30 g for the filling. Vanilla sugar - 1 tsp For filling. Chicken egg - 1 pc. for lubrication. Salt - 1 pinch(s) Water - 50 g Icing sugar - optional for serving.
Cooking: 1. Technological map No. 28.
2. Cooking technology and quality requirement.
3. Since we have yeast dough, everything will be cooked for a long time, but you will make very little effort.
Dilute fresh yeast in a small amount of water, about 50 grams. If you have it straight from the freezer, then defrost at room temperature, and only then breed.
Sift 200-250 grams of flour into a bowl, add diluted yeast, 120 grams of warm milk and knead the dough. Sprinkle it on top a small amount flour. This is our dough and it goes to a warm place to rise, for about one and a half to two hours.
4. I always put a bowl of dough in my electric oven, I turn on a light bulb that heats it up to 28-30 degrees, and after an hour and a half my dough looked completely "ripe".
5. Melt butter.
In a mug, mix the egg with sugar, remaining milk and salt. Pour this mixture into a bowl to the dough, sift the remaining flour there and start kneading the dough. When you already see that it is quite homogeneous, but rather sticky to your hands, then it's time to add butter. Pour in two batches, mixing thoroughly each time to fully incorporate into the batter. After this simple manipulation, the dough becomes soft, smooth and not sticky at all.
6. Cover the dough with a towel and again send to a warm place to rise. It will rise in time for an hour and a half or two. During this time, about an hour later, take it out, knead it and let it rise again. For me, it has more than doubled in volume already after 45 minutes. I crumpled and after another 40 minutes it completely rose again. Everything, the dough is ready.
7. Now it is most convenient to weigh the dough, divide by 15 (that's how much it is calculated) and measure in portions. I got about 50 grams for each cheesecake.
Line a baking sheet with baking paper and lay out the formed koloboks (flatten a little) of the dough at equal, considerable distances from each other. Cover everything with a towel and let rest for another 15 minutes. In the meantime, you will have time to prepare the curd filling.
8. Turn on the oven to heat up to 200".
Grind cottage cheese through a sieve, it should be tender and uniform. I noticed that in stores you can find already grated cottage cheese, which is very convenient. If it is dry, you can add a tablespoon of sour cream.
Mix the egg, simple sugar and vanilla to the cottage cheese (or take vanilla essence, vanillin, or do without all this), flour and mix everything well. Let's go back to our pan with buns. We take a wooden pestle or, for example, a mug with a bottom diameter of about five centimeters and make a recess for the filling in each future cheesecake.
9. The dough will rise back quite quickly, so you can take turns - deepening and filling immediately. The filling, like the dough, is also more convenient to weigh and measure in portions. Formed curd ball put in the middle, press down. And so 15 times.
10. Stir the egg for lubrication well and pass through a sieve, so it will become more uniform. Gently grease the dough of each cheesecake. Bake in preheated oven for approximately 10 minutes. The longer you bake, the less fluffy our cheesecakes will be. I baked for 8 minutes and turned on the fan for another 2 to brown the top.
11. That's it, our cheesecakes are ready. Sprinkle with powdered sugar, if desired, and serve. Enjoy your meal!
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