Hello! Today cook juicy (someone calls them sochnikami) with cottage cheese... Ingredients for the standard, no different from many other recipes, all of my "sort of" secret (maybe in this and there is no secret), is to prepare the filling. In my sochnikah curd cottage cheese is obtained as a souffle, very airy, gentle, and never flows. All details will write the recipe ...
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For the preparation I take:
For the dough:
One pack of the oil may be replaced with margarine (170 180 g)
One egg
3-4 tablespoons of sour cream, a very ordinary from the store 20%
The same amount of sugar (3-4 tablespoons)
2 teaspoons baking powder
Vanilla to taste
And, 400-500 grams of flour
For filling:
300 grams of curd
One egg
2-3 tablespoons sour cream
Sugar to taste, and vanilla to taste
And tablespoon flour
I start with the dough. In a bowl at the same time (though of course in turn) lays down all the ingredients except the flour and baking powder. Butter (or margarine) should be soft, that is, it must advance from the refrigerator. And now all that is necessary to grind into a smooth paste with a fork, whisk... I am using as an assistant mixer, otherwise why do we need it!
After the grains of sugar will no longer be felt, add baking powder and flour. Too much flour should not be placed, otherwise the dough will break, enough so that it gathered into one lump. Remove the dough until aside, and proceed to the preparation of the filling ...
To curd was more airy, cottage cheese should be well rubbed, or take a ready-made cottage cheese paste. Then put in the cream cheese, flour, sugar, vanilla and... No, not the egg! And only protein, with its separate mixer to whip up "a stable foam."
And gently mix everything in order not to destroy the "lightness" of the protein. A yolk goes on lubrication juicy ...
Then divide the dough into small pieces. Weight of my pieces - 50 grams. And rolled, giving form oval cakes. Put the cottage cheese filling on one half of the cakes ...
The second half camouflage stuffing and corners slightly flatten.
Fold made succulent on baking, the laid parchment paper, beaten egg yolk oil the ship and baked in the oven.
The first 15 minutes, I bake juicy at 180 degrees, then another 15 minutes at a temperature of 160 degrees. Something like that...
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