Very much with cottage cheese, cooked at home, it turns out much softer and tastier than the product that is sold in stores. It is worth noting that such a sweet dessert is especially popular with children. It can be given to a child in school for a hearty snack. If you follow all the following rules for cooking, you will surely get tender and literally melt in your mouth juicy cottage cheese. The technological map of this dessert includes the following sections: the necessary ingredients, the process of kneading the dough and toppings, formation, heat treatment and proper serving. On the same points, a method for creating a sweet product will be described in detail.
How to make it yourself with cottage cheese?
Essential Ingredients:
- vanilla sugar - only 2 bags (1 for the test, 1 for the filling);
- wheat flour of only the highest grade - 350 g (6 large spoons in the filling, and the rest - in the base);
- baking soda (can be repaid) - 1 small spoon;
- average chicken egg - only 2 pcs. (1 to the dough, 1 to the filling);
- non-acidic rural cottage cheese - 250 g (for filling - 180 g, for dough - 70 g);
- fresh butter - 190 g;
- thick sour cream 30% - 8 large spoons (intended for filling);
- granulated sugar - 260 g (for the filling - 160 g, for the dough - 100 g).
Kneading process
Before forming a juicer with cottage cheese, you should carefully knead a soft base. To do this, in a bowl you need to combine a chicken egg, highly melted butter, rustic cottage cheese, baking soda, vanilla and granulated sugar. Stir the ingredients until the loose sweet product has completely melted. After that, you need to pour wheat flour into the base and immediately knead the soft, plastic and tender dough.
Filling process
Sochi with cottage cheese without sour cream is not very soft and tender. Therefore, we decided to add this dairy product to the filling. To create it, you need to mix the following ingredients in one dish: coarse-grained non-acidic cottage cheese, egg, vanillin, granulated sugar, wheat flour and sour cream. Products should be mixed with a spoon until a uniform, dense mass is formed.
Formation process
After the dough and filling are prepared, you should start sculpting juicier. Thus, it is necessary to pinch off a piece from the base, roll an oval from it up to 14 cm long and 8 cm wide. On one half of the layer, you need to place the curd filling in the amount of a large spoon, and then cover with the second part and crush the edges.
Heat treatment
When all the semi-finished products are ready, they should be carefully placed on a sheet and put in the oven for 30-37 minutes. After the specified time, the dessert must be pry off with a spatula and put on a dish or a large plate.
Proper serving
Very much with cottage cheese can be presented to family members both in a hot, and in a cooled form. Also, it is recommended to serve cocoa, tea or coffee to the dessert made independently. Especially tasty and soft are the juices the next day after preparation (if they are kept in a bag).