To say that it tastes good — it does not say anything — it’s just fantastic, unreal vkucno !!!
In this recipe, cheese curls immediately after baking pour sour cream filling, tightly sealed and as such leave until cool. The result obtained by such flourishes magically soft, soaked in sour cream.
For this recipe you will need:
For the dough:
-350 G flour
-3 G dry yeast
-100 Grams of milk
-50 G sugar
-50 G fat quality (82%) margarine; if absolutely against margarine, take the butter or vegetable oil
-70 G sour cream
-3.5 G salt
For filling:
-500 Grams of cottage cheese
-1 egg
-100 G sugar
For the filling:
-200 G sour cream
-1 Tablespoon sugar
For the dough:
-350 G flour
-3 G dry yeast
-100 Grams of milk
-50 G sugar
-50 G fat quality (82%) margarine; if absolutely against margarine, take the butter or vegetable oil
-70 G sour cream
-3.5 G salt
For filling:
-500 Grams of cottage cheese
-1 egg
-100 G sugar
For the filling:
-200 G sour cream
-1 Tablespoon sugar
From the number of ingredients I got 20 vitushek with cheese
Preparation:
In the warm milk Stir in dry yeast, add half a teaspoon of sugar, 2 — 3 tablespoons of flour (the general rule). All stir until smooth batter and leave for 30 minutes — 40 before the foam cap.
In the warm milk Stir in dry yeast, add half a teaspoon of sugar, 2 — 3 tablespoons of flour (the general rule). All stir until smooth batter and leave for 30 minutes — 40 before the foam cap.
Sift the flour. Add salt, sugar and stir all that all the dry ingredients are evenly distributed by volume.
Add the flour mixture softened margarine, sour cream and rub in a large litter.
Pour yeast mash and knead the dough medium consistency — not too tight, but not too soft. Since flour is different everywhere in the process of mixing you may need to add a little flour (if the dough has turned watery and bad keeps its shape) or milk (if there are not moistened flour or dough is too stiff).
Knead the dough, cover and leave to rest for 10 minutes — 15. During this time, the flour will absorb moisture, forms gluten and dough will be easier to knead.
Rested dough knead well until smooth smooth.
The finished dough, cover and leave in a warm up to a doubling in volume.
If you have the time, coming up the dough Punch and let go for a second time. If no, coming up the dough, you can carve.
For curd cottage cheese rub with egg and sugar into a homogeneous mass. If the cheese is too wet, you may need to add a little flour and a filling of grated crackers.
Roll out the dough into a rectangle a thickness of 0.5 — 1 cm.
Spread cheese filling.
Roll the dough with the filling in a loose roll.
Cut the roll into pieces of desired thickness. I’ve got exactly 20 happened.
Spread cheese filling.
Roll the dough with the filling in a loose roll.
Cut the roll into pieces of desired thickness. I’ve got exactly 20 happened.
Cheese curls freely spread out on a baking sheet, the laid paper baking dish, cover and leave for 40 minutes for proofing.
In the process of proofing curls should increase significantly in volume.
For 5 — 7 minutes before landing in the oven grease curls Loose eggs.
Bake at 180 — 200 C to browning.
For the filling, mix the cream with the sugar.
Immediately following the baking generously lubricate curlicues sour cream filling, tightly cover and leave until cool (or at least until warm).
Bon Appetit!