Modern caring mothers who are worried about the health of their offspring, but who do not want to leave them without desserts, are lost in thought to cook tasty and not too high-calorie, and even healthy. We can advise them to turn their attention to curd biscuits. They can’t do without flour , they are also unlikely to be low-calorie, but nevertheless such a delicacy is much easier than many types of baking and has undoubted utility for growing organisms, in most of which cottage cheese most often cannot be crammed with force. And how delicious it will turn out!
Airy dessert
Try to bake a uniquely tasty and tender curd biscuit, the recipe of which, however, cannot boast of simplicity, but it will forever conquer the hearts and stomachs of all family members. First you need to do the basics: half a kilogram of cottage cheese, grind with a quarter kilogram of powdered sugar, a packet of softened chopped margarine and yolks of six medium-sized eggs. When uniformity begins to appear, a glass of flour is poured. Beating continues until there is not the slightest lump. The final consistency is slightly thicker than the pancake dough. In another bowl, whites with several grains of salt are whipped . With the formation of dense foam, a quarter of a kilogram of powder is gradually poured. When the peaks become steep and stable, both masses are mixed carefully, preferably with a wooden spatula, so that the structure of the protein cream is not disturbed. The form is smeared with margarine, crushed with flour, the dough is laid out in it, and the future cottage cheese biscuit (photo is attached) is put for an hour and a half in the oven, heated to 170 degrees Celsius. In the end, you can raise the temperature for several minutes to 220, so that a beautiful glow appears.
Delicate delicacy
Mistress's cottage cheese biscuits are presented in different ways. It turns out very tasty if you use a fermented milk product as a filling. First, a biscuit is traditionally prepared:
- Five eggs are divided into yolks and squirrels.
- The yolks are ground with two tablespoons of sugar, and then mixed with a glass of flour.
- Squirrels from eggs beat to stamina with a glass of granulated sugar.
- Both masses combine, gently mix; the dough is distributed in the form and put in the oven for half an hour at 170 on a thermometer.
Until the base comes, the filling is done. For her, a bag of gelatin - 220 grams - is diluted in half a glass of water, and a third of a kilogram of cottage cheese is rubbed into a paste by a blender. 300 milliliters of butter cream is whipped with two-thirds of a glass of sugar. All components are mixed, pieces of canned peaches or pineapples are poured to them, then the filling is hidden for a quarter of an hour in the cold. When the biscuit base cools down, it is cut into shortcakes parallel to the table, the curd mass is inserted inside , and the treat is sent to the refrigerator for impregnation and solidification. When serving, the biscuit is cut and sprinkled with powdered sugar.
Lemon curd biscuits
It offers a portioned option, in small molds. But, no doubt, no one forbids you to make curd biscuits according to this recipe and large sizes. The peel is thinly removed from one lemon and the juice is squeezed out of it. They are whipped with a cup of sugar and half a packet of butter. After achieving splendor, a pack of cottage cheese is introduced, two tablespoons of sour cream and at the very end - a quarter kilogram of flour mixed with a spoon of baking powder and a pinch of salt. It turns out a fairly dense dough, which is laid out in tins, sprinkled with almonds and sugar and sent to the oven for half an hour. Tastier such curd biscuits will be warm.
Custom approach
Mistresses who are not too fond of fiddling with dough or have little time for baking can still make a delicious cottage cheese biscuit. The recipe prescribes to stock up with two 100-gram packs of cookies - any, although it is preferable to take chocolate. It is crushed into a crumb blender, combined with grated butter (about a third of a standard packet) and two tablespoons of sugar. The components are mixed so that the crumb is approximately uniform. A third of the dough is put into the refrigerator, the rest is rammed in a mold and baked for a quarter of an hour. During this time, you will have time to beat a pack of fat cottage cheese with vanilla and half a glass of sugar. When grains cease to be caught in the mass, an egg, a spoonful of lemon juice and two milk are added to it. And again for the mixer. The filling is obtained as soft dough. It is distributed over the finished cake, covered with a deferred mass and returned to the oven for 25 minutes. When the treat has cooled, the curd biscuits are cut into convenient pieces and served with tea.
Chocolate-curd pleasure
For it, 400 grams of cottage cheese is taken. If it is grains, it is better to wipe it through a sieve. Three eggs are driven into the base and one and a half glasses of sugar are poured. All this is thoroughly whipped. Next, softened butter (100-gram whetstone), a spoon of baking powder and vanillin are added. Knead until smooth, after which three spoons of vegetable oil are added to the dough, four - cocoa, and one - instant, but good coffee. The last is poured flour, one and a half cups. The dough should be firm but soft. It is laid out in a greased and sprinkled form, and the chocolate-curd biscuit is put into the oven for about forty minutes. The recipe indicates a temperature of 200 degrees, but it seems to us that either too much time is allotted, or the heating is very large. So check your pastries regularly. It should cool right in the form, and already on the dish it is cut into portioned curd biscuits and sprinkled with powdered sugar. You can fill with glaze if desired.
Multicooking Fans
It's no secret that the miracle machine easily copes with any baking. Taking away from the cook, by the way, is much less time than the usual oven. If you want to bake a curd biscuit in a slow cooker, we offer you this option. Using a mixer, whisk three eggs and a glass of sugar. Then, little by little, in small portions, without stopping beating, add a package of 9% fat cottage cheese (preferably soft, not crumbs), two tablespoons of melted and slightly cooled butter, a glass of flour mixed with a bag of baking powder and a third glass of starch. For greater seductiveness, candied fruits and raisins can be mixed in the finished dough. The crock-pot bowl is smeared with a piece of oil, the dough is poured into it, the baking mode is activated on the device and the time is set to 65 minutes. After the timer signal, the degree of readiness is checked; if necessary, time is added 10 minutes at a time.
Cream for all occasions
Even if you do not want to add cottage cheese to the dough, a recipe for cottage cheese cream for biscuit can be very useful - tender and suitable for any of its options. It is prepared very simply: 400 grams of cottage cheese (ordinary, not pasty) are whipped with a glass of cream, sugar (to taste, approximately 0.5 cup) and vanilla. This "spreading" holds its shape well and quickly impregnates any cake layers.