Baking is an indispensable component of people's nutrition. Even those who don’t like or are not able to work with the dough can’t do without it and buy ready-made pies-cakes from “grandmothers” or in stores. And curd cheesecakes are just a salvation for mothers whose children refuse to use curd in its pure form. They are baked quickly, any basis can be taken. Although, of course, the most delicious cheesecakes with cottage cheese from yeast dough. The recipe is familiar to any housewife who is “friends” with baking. However, those who doubt their abilities may well overcome difficulties.
Yeast dough on the water
In the end, the most lazy or insecure can, of course, take advantage of a ready-made test bought at the store. However, you cannot achieve the desired result with it - neither pomp, nor softness. It is better to leave the store blanks, for example, for pizza or a large pie with meat, where the filling is more important than the base, and make your own hands real cheesecakes with cottage cheese from yeast dough. The recipe for the latter is not so difficult to implement, the main thing is to follow certain rules and a strict sequence of actions. Sifted a pound of flour. Half a glass of it is mixed with a bag of dried yeast and three tablespoons of sugar. Be sure to add a pinch of salt - without it, not a single dough is prepared. One and a half glasses of heated, but not hot water are poured into the bowl, its contents are mixed with a spoon and the flour is gradually added. When the dough is already kneading with hands, but still sticky, two tablespoons of vegetable oil are poured. Having achieved the desired density and elasticity, cover the dough with a clean towel and leave it to stand for half an hour in the heat (but not on a hot stove!). Then he will have to be knocked again and left alone until he rises. Increase in size - you can begin to sculpt cheesecakes with cottage cheese from yeast dough; the recipe is designed for a 200-250 gram pack of toppings.
Yeast dough in milk
A little more complicated and "long" in execution, if you do not have a bread machine. But from it simply delicious cheesecakes with cottage cheese are obtained! A home-made recipe from yeast dough warns that all ingredients must be removed from the refrigerator ahead of time to get room temperature. Three teaspoons of yeast (dried) are immersed in milk warmed up to body temperature (half a cup; it can be replaced with whey or kefir; some take natural yogurt, but it’s better to start with milk). A spoon or two flours and five spoons of sugar are poured into the container at the same time as yeast. When they froth, three eggs are added, a bag of vanilla sugar, half a packet of chopped and softened (you can melt and cool) oil, a little salt, two tablespoons of sunflower oil and five glasses of flour. The dough is kneaded for at least a quarter of an hour so that it is saturated with air, becomes elastic and uniform. Then it stays warm for a couple of hours, crumpled again - and you can cook your pastries.
Fast yeast dough
It is prepared almost according to the previous recipe, but it is not required to wait a long time for raising. And you shouldn’t leave it warm - on the contrary. In this case, just wonderful cheesecakes with cottage cheese are obtained. The recipe for cheesecakes from yeast dough involves breeding a teaspoon of yeast in a glass of warm milk, adding half a glass of sugar to them, a pinch of vanilla and salt. Then flour is poured in portions - three glasses - the dough is kneaded, a tablespoon of soft butter is introduced at the end, and the covered bowl with the base is put in the refrigerator for twenty minutes. It is interesting that the dough fits quickly and efficiently, and baking from it remains soft for a very long time.
Forming and baking cheesecakes
Whatever test recipe you use, over time the most crucial moment comes: creating the cheesecakes themselves. For the filling, it is better to take grainy, not too wet cottage cheese. It is advised to wipe it through a sieve or at least thoroughly knead it with an ordinary fork. Egg white (per 200 grams of cottage cheese) is added to the filling, sugar - as much as you think is necessary. The mass is kneaded; small balls are rolled from the dough, into them the bottom of the glass, sprinkled with flour, pits are made into which the filling is laid out. It’s better to tamp it a little. In order for you to get ruddy cheesecakes from yeast dough, the remaining yolk is slightly whipped with a couple of tablespoons of milk and applied with a brush to the dough. Baking is laid out on parchment, which covers the bottom of the baking sheet, and is placed for ten minutes in the oven at 180 degrees; then the heat decreases to 150 - and after ten minutes you can get delicious cheesecakes.
Multicooking
It will not be superfluous even when you started cheesecakes with cottage cheese from yeast dough. The basics recipe can be chosen by anyone who comes to your heart. The subtleties of cooking are precisely in the last stage - baking. The bottom of the bowl should be greased, preferably with butter. Balls from the dough are immediately laid out in this container, and cheesecakes are formed right in it. For baking, the baking mode is selected (naturally!), The temperature is set at 180 o , but the process will take longer than in the oven: about forty minutes. If your “wheels” are small, set the timer for half an hour. Not enough - you can turn on the device again.
What can be supplemented?
If you don’t already have any difficulties with cheesecakes from yeast dough, the recipe for cheesecakes can be supplemented both at the test level and when creating the filling. So, many cooks add a little turmeric to the dough - to give it a yellowish tint. When mixing, you can also introduce zest and cinnamon - then the smell of the finished baking will be simply breathtaking. In addition to traditional raisins, you can add other dried fruits and nuts to the cottage cheese. And on top, prepared cheesecakes can be sprinkled with powdered sugar or covered with a “peephole” jam, jam or melted chocolate.