Curd casserole in kindergarten is perhaps the undisputed leader in terms of the number of references. Soft, quite fluffy, ruddy, sprinkled with sour cream or condensed milk - almost everyone liked it, both children and adults. And I still like it.
The saddest thing is that cooking it seems to be not difficult, but the authentic casserole is practically impossible.
Why is that? I do not know. Perhaps due to the fact that it was cooked in "industrial" ovens, and our ovens do not reach them. Or maybe we are cooking incorrectly? There are little secrets ...
Just in case, I will give you a recipe that was used in all catering establishments. Be warned: the weight of the food is based on five servings of the casserole. This is a fairly small volume, for a small shape.
So, we take:
Cottage cheese 680 gr
Semolina or wheat flour - 50 grams of cereal or 60 grams of flour, respectively
Sugar 75 gr
Margarine 25
Sour cream (for lubrication) 50 gr
Eggs (for lubrication) - 1 piece
Breadcrumbs 25 gr
How do we cook
I think everyone immediately understands that only natural cottage cheese will go into the casserole - no "curd products" with additions of palm oil and other milk fat substitutes. If you take something like that as the source, you will get something stratified into two fractions - grainy and liquid.
Different cottage cheese is needed for different dishes. The fact is that it is divided not only by fat content, but also by moisture content. This was taken into account earlier when drawing up technological maps.
Fatty cottage cheese is one where 18% fat, 65% moisture
Bold - 9% fat, 73%
Low-fat cottage cheese is 80% moisture
So, low-fat cottage cheese or semi-fat is used for the casserole. From fat, it turns out to be different. I was convinced myself when I thought that fatty cottage cheese for a casserole would be better...
Go ahead: before mixing all the ingredients, wipe the cottage cheese. It is possible through a sieve, it is possible - through a rubbing machine (ideally). I think no one has a rubbing machine at home, so advice - if you don't want to mess with the sieve, it's better to scroll the cottage cheese through a meat grinder. Beating with a blender is not worth it - knives give a completely different effect (and why - the devil will understand him).
When the cottage cheese has been wiped, add sugar, semolina or flour to it, mix. We coat the form well with margarine and sprinkle it with breadcrumbs. Coat the top with an egg, beaten with sour cream. In general, a spread from one egg with 50 grams of sour cream will be enough for a larger amount (at least 10 servings), just measuring half of an egg still won't work.
We send it to the oven, preheated to 180-200 degrees, to the upper third, to the hottest corner. And do not forget to turn the form so that it bakes evenly (yes, this is a drawback of most home ovens, if they do not have a convection mode - uneven heat distribution
Roasting time - 20 to 30 minutes. Serve with sour cream, condensed milk or dessert sauce.
Bon Appetit!