Which recipe do you prefer - with shortcrust pastry or another variant of it? How to understand what is best for real tender juices with curd filling? In order not to speculate on this topic for a long time, we will consider several recipes for preparing a delicious dough. Well, where is the right dough, there simply must be a delicious filling. In our case, we will put cottage cheese in the dough for juices. At the same time, we will find out the filling recipe by finding out all its secrets.
What does it mean - composers (poems)
Before you start baking, you need to understand, and what is it - juices? These are cakes folded in half (in half). Inside such a product is a filling. Most often, of course, the filling is cottage cheese. But its other variations may be present inside the dough for juicers. To put it even more succinctly, then juicers are cookies with filling. There are many useful recipes ahead, so we begin to execute them.
The classic version of the test for this baking in accordance with GOST
We will prepare a simple recipe for dough for future writers. It is often used in pastry shops, school canteens, food service locations (not everywhere, but food services are sometimes found). What you need to cook:
- Two chicken eggs.
- Sour cream product - 100 milliliters.
- Butter (preferably not changed to margarine) - 150 grams.
- A glass of sugar.
- A pinch of salt (small) to tint the taste of the dough.
- Baking powder - 1 packet (approximately 10-11 grams).
- Flour - in the amount of 1.5-3 cups (how much dough for juices will take). This item mainly depends on the stickiness of the flour.
GOST filling
The following ingredients in the right amount will go to the filling:
- cottage cheese - 400 grams;
- sour cream (not liquid) - 3-4 tablespoons;
- half a glass of sugar;
- yolk –1 pieces;
- vanillin - 1 teaspoon.
To lubricate the finished products, take 1 egg.
Knead
Step-by-step preparation of dough for juices according to GOST is as follows:
- First step. Put melted butter in a deep bowl. We fill it with sugar. We send two eggs to the mixture, salt and mix all the products. Use a fork, spoon or whisk: everything that is convenient for you and what you are used to using in your kitchen.
- Step number two. Add sour cream. In the recipe for the test for juices, this component is used as an emollient. The dough is a little softer than the shortbread. We introduce sour cream of high fat content (at least twenty percent).
- Third step. To make the dough for juices an unforgettable alluring aroma, add vanillin. We will achieve splendor by introducing a baking powder into the mass for the test.
- Step number four. Mix the contents of the dishes again and add flour in several stages. At the beginning of cooking, mix the composition with a spoon (whisk or fork). But in the process of kneading, the dough thickens, then it is kneading with hands. There is no need to create a too heavy base for baking. Soft elastic, not sticking to the palms, but at the same time well-holding shape - this is what we need to get in the end.
Classic food stuffing
The dough for ripeners with cottage cheese is ready, and it's time to create the filling. Put the cottage cheese in a bowl and mix with granulated sugar. Into this composition we introduce sour cream, yolk and very carefully knead the curd filling. At your request, you can add a small pinch of vanillin or vanilla sugar. Make sure the curd is not liquid.
Form and bake
Flour the chopping surface with flour. We roll out a 2-3 mm thick layer from the finished dough. The diameter of each circle in which we place the filling will be about seven centimeters. You can bring this value to ten. The serrated (wavy) edge of each semi-finished product can be obtained using suitable molds for muffins (tin). If there are no such forms in your arsenal, make the usual edges, we assure you, the taste of baking from this will not change at all.
We put the curd mass on juices using a teaspoon. Many lay the filling directly in the middle, but there are cases when the curd is placed on one edge of the workpiece. In both moments, the billet after filling is bent in half (like dumplings). But do not pinch the edges! We leave them ajar.
We cover the baking sheet with special baking paper. If this accessory is not available, then your juicers will perfectly work if you place them on the surface of a baking sheet greased with vegetable oil. By the way, we deal with paper in the same way - lubricate it with oil. Beautifully stack the blanks on the sheet. Do not forget that the composers need space around. Do not lay tight. In the process of preparing the product noticeably swell.
Beat the egg in a bowl and coat each future juicer. We heat the oven to 150-200 degrees. Place the blank sheet in the hot oven. We will bake from 15 to 25 minutes. When the products acquire an amber-golden hue, they are ready. Call everyone for tea.
Sand Juices
Products for the test:
- 2.5 cups flour.
- Half a glass of sugar.
- Ten grams of vanilla sugar (this is a small bag).
- A little more than half a glass of the fattest sour cream you can find. The fatter the foods, the more crumbly the result will be the basis for the juices.
- For the same reason, we are looking for butter by fat content close to 82.5%. In the dough you need eighty grams.
- Egg - 1 piece.
- Salt is one pinch.
- A quarter teaspoon of soda.
- Yolk - for lubrication.
Prepare the basis
One strict rule must always be observed when preparing a sandy version of the dough: ready, it should be in the refrigerator for some time, and only then baking preparations are made from such a base. Only in this case, the output will be the very ones - sand compositions. You should never neglect this rule.
We prepare shortbread dough for juices in the following way
In a deep bowl, we sow all the flour that is intended for the preparation of a recipe. In this way, it will be possible to saturate it with oxygen and to avoid the possible ingress of small particles that are not very pleasant for eating. Add the remaining bulk products: salt, vanillin, soda and regular sugar. Stir the dry ingredients.
In another deep dish we combine the remaining components: melted butter, sliced, sour cream, eggs. We mix the components together in any convenient way. Pour the finished emulsion into a bowl with bulk products and mix everything again. It should turn out not very heavy dough for juices with cottage cheese. The most suitable consistency is plasticity and vagueness. Reach the middle ground between these states. We form the finished baking base into a ball and, covering the container with foil, send it to the refrigerator. The ripening time of shortcrust pastry is from forty minutes to one hour.
Curd filling: stepwise cooking
The base cools, and we continue to conjure in the kitchen.
Combine 400 grams of cottage cheese with two tablespoons of sugar and one raw egg. We introduce a tablespoon of sour cream and the same amount of semolina. If the filling is liquid, it is not forbidden to add an additional spoonful of semolina. For lack of cereals, the item is replaced by flour. We thoroughly knead and knead, avoiding lumps. The filling from this recipe should also be left in the refrigerator for about fifteen to twenty minutes so that the cereal absorbs moisture and swells.
The final stage - baking products
The time has come for the maturation of the sand base for curd juices. We take out the dough from the bowels of the refrigerator and divide it into two equal parts. The remaining (second) part is again sent to the refrigerator: we will get it later, when we finish with the first.
Pour flour onto a work surface. Knead the dough, trying not to heat too much. Then we turn it into a huge cake with a thickness of five to eight millimeters. Cut out circles of suitable diameter from the resulting cake. The remains are collected in a lump and again in the refrigerator. Remember that it is undesirable to heat and thaw the sand base.
We prepare the semi-finished products prepared for baking with cottage cheese. Use a teaspoon. Put the cottage cheese in the middle, bend the shell of the dough. We grease the baking sheet and put all the products on it (again, we remind you that you need to leave gaps so that the baking does not stick in the process).
We heat the oven to 180 degrees. Coat the products with beaten egg yolk and send for fifteen to twenty minutes in the oven. After this time, we take out the ruddy, sandy juices.
Puff pastry juices
No less tasty, these products are obtained using puff pastry. It gives the juices a unique taste. Use the dough purchased in the store for cottage cheese recipes. However, if you are a cooking guru and you can easily create homemade puff pastry - this is just great.
The option with a purchased base is suitable, there is no time to mess with the dough, but I really want to try fragrant baked goods. In addition, it is convenient to have a package of dough in the freezer so that sudden guests are not taken by surprise. It will not be difficult to bake delicious puff juices, and getting compliments from guests about how skillful and generous the hostess you are is always pleasant and appropriate.
What do we need for baking tea
- Ready puff pastry - two hundred grams. Take yeast-free.
- Cottage cheese - one hundred grams.
- Sugar - half a glass or a little less.
- Vanilla sugar - five grams.
- One egg yolk.
To prepare the filling, mix the cottage cheese, granulated sugar and vanilla sugar in a bowl. Thoroughly knead all the ingredients, achieving a uniform consistency. The filling should not be too unstable.
Defrost puff pastry. Better to do it gradually. Roll out the formation. Its thickness should be three millimeters. Remember that this type of dough can rise very well during baking.
Using a tea cup (or glass), we cut out circles for making juices from the base. The diameter of 7-9 centimeters is one of the most convenient. If you have cookie cutouts or a tin cupcake of the right diameter, use them in the process to get a prettier pastry.
We heat the oven. We spread the filling on each resulting circle. Fold everything in half, slightly pressing the contents. Do not glue the edges! We cover the baking sheet with special parchment or just lightly grease it with oil. Put the yolk on the surface of the products and send it to the oven. Hold the workpiece for ten to twelve minutes. The temperature inside the oven is 170-180 degrees. To get more juices, we multiply the entire norm of products by two or three.