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Curd dough, curd bagels and buns

Elena Ilyina explains her attachment to the curd dough not only with the simplicity of its preparation, but also with the opportunity to introduce the cottage cheese into the son’s menu, which is so necessary for the growing organism.

If cheesecakes, casseroles and lazy dumplings do not always seem appetizing to a ten-year-old person, then cottage cheese buns or bagels are met with great enthusiasm.

Curd dough requires a minimum of effort and ingredients, but makes the maximum demands on the quality of products. The basis of the test is a duet of cottage cheese and butter, and they must be very fresh and very good. What is called “cottage cheese product” and “spread” cannot be considered as an alternative.

They will not succeed in a harmonious duet, but don’t try, and the finished bun will resemble a Chinese fake.

What do you need:
250 g of cottage cheese (5% fat)
200 g chilled butter
220 g flour
1 tsp baking powder
whisper salt
1-2 hours l. vanilla sugar

What to do:
Before kneading the dough, you must do the preliminary work: wipe the cottage cheese through a sieve, cut the chilled butter into small pieces.

Mix the baking powder with flour, and then sift the flour into a large bowl.
In the sifted flour add salt, butter and cottage cheese, quickly knead the dough.

To achieve absolute smoothness should not be, precisely due to not fully mixed grains of cottage cheese and butter, the finished dough will resemble puff.
I don’t add sugar to the curd dough — in the finished product I like the combination of the sour taste of dough and sweet filling or glaze.

Before you start working with cottage cheese dough, it must be kept in the refrigerator.

In different recipes, the recommended cooling time is from one hour to the whole night.

Personally, I keep kneaded dough in the fridge for 1 hour.

Depending on the inspiration and the presence or, conversely, the absence of nuts in the kitchen, raisins and spices, I bake from curd dough or bagels or buns.

Bagels are quite simple: we divide the dough into 4 parts, roll each part into a 0.5 mm thick layer and cut a circle about 25 cm in diameter from it, divide the circle into 8 triangular sectors. Each sector is twisted into a bagel starting from the base of the triangle.

In the oven preheated to 200 degrees, bake the bagels for 15-20 minutes.
In the meantime, make the icing!

What do you need:
50 g butter
3 tbsp. powdered sugar
1 tsp vanilla sugar
1-2 tablespoons water

What to do:
over low heat, melt the butter, cool slightly and add icing sugar, vanilla sugar, and enough water to make the icing look like condensed milk (usually enough 1-2 tablespoons).
Apply the icing on the still-warm bagels and let it cool.

To make buns, roll the whole dough into a 40 x 60 cm layer. Then spread the dough evenly over the stuffing and roll it into a roll.

Roll cut across into pieces 2 cm wide.

Put the buns on a baking sheet and bake in the oven heated to 200 degrees for 20-25 minutes.

The simplest filling for buns is 100 g of sugar and 2-3 tsp. cinnamon

You can add ground nuts, raisins and lemon zest to the filling.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough.

Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.

When you need to calm down internally, bake cupcakes. Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Gingerbread

For preparation and baking lean gingerbread you need quite a bit of time, and in the dough, among other ingredients, you can put the remains of nuts and dried fruits.

See below.

Breton pie

This recipe was brought to me by a friend from a trip to the south of France.

She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from one chef.

See below.

Chocolate cake

Chocolate cake with a male character to the women’s holiday. Brutal-looking and very delicate in taste. Dear men, usually on Sundays we are here quietly.

See further …

Lean dough

Cooking lean dough is not at all difficult, but you need to keep in mind some of its features. Due to the lack of baking, this dough rises faster.

See below.

Cottage Cheese Casserole with Banana

As an interest in the cottage cheese casserole lost by Elena Ilyina in childhood, she returned to her again at a conscious age — a recipe for happiness.

See below.

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