A curd dish for family breakfasts, children's afternoon snacks and sweet snacks - cheese cakes with semolina, but not fried in oil in a pan, but baked without a drop of fat in the oven. By the way, if you don't like semolina, use traditional wheat flour. The essence of the recipe is not in the composition of the dough, but in the method of heat treatment. And there are nuances here, more on this below.
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Ingredients:
Cottage cheese 5% - 200 g
Sugar - 1 tbsp. l.
Semolina - 3 tbsp. l.
Flour - 3 tbsp. l.
Egg - 1 pc.
Step by step recipe:
Step 1 of 6
To cook delicious cheesecakes in the oven with semolina, take the products from the list. Of course, it is better to choose fatty cottage cheese, it is not dry and not hard. But, wanting to reduce the calorie content of baked goods, replace with low fat.
Surely you had to experiment with baking cheese cakes. Usually, silicone molds are used. Then the products keep their shape. If you put the blanks on a baking sheet in rows (as in a frying pan), then the cheese cakes fall apart, creep and become flatter, not too neat and outwardly attractive cakes. Many people increase the amount of semolina or flour in the dough, losing quality and curd flavor. I recommend adding a little semolina flour, but changing the baking mode in the oven. Thus, preserve the taste, shape, volume, presentability of the dish. Give it a try.
Step 2 of 6
So, let's get to the point. First, we grind soft and better - fine-grained cottage cheese, egg, granulated sugar. If desired, throw in a pinch of salt, ground spices, vanilla sugar - decide for yourself. The main thing is to mix well and fill the cottage cheese with moisture evenly.
Step 3 of 6
Then add semolina, continue stirring until smooth.
Step 4 of 6
We sculpt small balls, sprinkle them thickly in wheat flour and press down - we form round blanks-syrniki. If you like a crisp crust, use ground breadcrumbs as a breading (shell).
Step 5 of 6
We transfer the semi-finished products to a container (baking sheet) covered with baking paper. The paper can be lightly greased with vegetable oil, it is important that the cheesecakes do not stick. High-quality parchment helps (oil and fat are not needed with it).
We put it in an already hot oven and then attention (!): Under the overhead fire (grill). At low heat, the cheesecakes lose their shape, when grilled, they become crusty, dry and then redden.
After 10 minutes, turn over and bake for another 10 minutes (at a temperature of 170 degrees). Follow.
Step 6 of 6
We serve tender cottage cheese pancakes with warm semolina.
Bon Appetit!
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