For some, school days are associated with the pioneer "line", for others - with dictations and quizzes. But everyone has the most joyful memories of those times are delicious juices with cottage cheese. Step-by-step recipes for this treat will be presented below. There are a lot of them, so you can choose the right one for yourself: juices according to GOST exactly like those we enjoyed at the school cafeteria for a break, or home-made cakes made of friable pastry with the most delicate filling.
Let's say right away: if you bake these pies at least once, you will no longer buy the same in the bakery. Sochniki (it’s more correct to say “write”) is a traditional Russian treat. They, if anyone does not know, are a crescent-shaped tortilla, from which the filling peeps. She is traditionally curd. The tender juiciness of fresh cheese gave the dish its name.
Juicers according to GOST. Products
The taste of the pies that are being sold now is not at all the same. And all because they are produced not according to GOST, but according to TU - to technical conditions. And this means that instead of eggs, the powder is used in the recipe, margarine is used instead of oil, and sour cream is not close there. But if you were tormented by nostalgia for your school years, let's prepare juices with cottage cheese such as we ate in childhood. What do we need for this? If we talked about GOST, we will be accurate. Immediately measure all the products so that they are at hand. We will need: one egg and two more yolks, 240 grams of wheat flour, of which 200 g will go to the dough, 50 g of sour cream, half a pack of butter, 70 g of powdered sugar, a coffee spoon of vanillin, 200 g of fresh non-acidic and unsalted cottage cheese and a bag baking powder for dough. As you can see, the composition is simple. All ingredients from the list can be found in any home.
Recipe according to GOST: filling
We begin to prepare step by step the juices with cottage cheese. Many argue: what should be the first action - making dough or toppings? On the one hand, you need to let the sand-based juices stand in the refrigerator for half an hour. So the dough will become more elastic. But the filling should stand. After all, even if we introduce powder into the cottage cheese rather than granulated sugar, it still needs time to dissolve.
Let's start with the filling. In a bowl with cottage cheese, add one yolk, vanillin, sour cream, 40 grams of flour and powdered sugar. Beat this mass with a whisk or mixer. Cottage cheese should turn out airy. If you use vanilla sugar, it should be crushed in a coffee grinder into powder. It should be said that the taste of the juices depends on the quality of the cottage cheese. A stale gray product can ruin the entire dish.
Cooking dough
While the filling "reaches", we will take up the basis. GOST prescribes the preparation of juices with cottage cheese from shortcrust pastry. Maybe someone likes more airy biscuits? We will consider this option, but later. Shortbread dough can be kneaded in different ways. In Soviet factories, culinary specialists acted simply. They mixed an egg, sugar and softened butter, whipped this mass, and then gradually added flour mixed with a baking powder. Knead such shortbread dough should not be long. It will be enough if it stops sticking to your hands. The longer the kneading takes, the harder the finished cake will come out. The correct sand bun should be glossy, reflecting an oil shine. It is best to wrap it in cling film and let stand for half an hour in the refrigerator.
Cooking with cottage cheese
We take out the dough and make a sausage out of it, which we cut into pieces. Each piece is rolled into a circle or oval. The dough should not be too thin. Formation thickness according to GOST - half a centimeter. You can do otherwise. Roll out all the dough into a large layer, and then cut the circle with a saucer. Collect the scraps and crumple them. Roll the little bun again, cut out more circles. Put the filling on half of each. Cover with the remaining edge and squeeze a little. If you have a figured knife, we corrugate the edges of the dough to give the products a recognizable look. Grease a baking sheet with margarine or cover it with parchment paper. We spread the juices. Lubricate the top of the product with the remaining yolk. The oven should already be preheated. Bake pies for half an hour at a temperature of 190 ° C. Let them cool first in the oven and then on the wire rack.
Another technology for making shortcrust pastry
Otherwise, you can cook juices with cottage cheese. There are many recipes from shortcrust pastry. If you want to make crusty crust, which contrasts with a gentle filling, then prepare the juices like this. Put the oil in the freezer. Mix flour with cookie powder. Remove the oil and rub it with large chips. You need to act quickly until it softens. Then you should grind the entire mass between the palms until it turns into small crumbs. Separate the yolk and grind it until white with sugar. Add sour cream and beat. Add chilled protein to the salt on the tip of the knife. Beat up to a magnificent resistant foam. First add the yolk to the flour crumbs, and then the protein. Such a test should also be allowed to stand in the refrigerator for half an hour before starting to roll it. But do not forget to wrap the oily bun in a plastic wrap so that it does not wind.
Compose "School Years"
Sift 340 grams of flour onto a work surface. Add half a teaspoon of salt and soda. Melt 70 g of butter, it should not be liquid, but to maintain a creamy structure. Beat the egg with 70 g of sugar and a tablespoon of sour cream. Add to dry ingredients. Mesim a short time. We form a bun, which we remove for half an hour in the refrigerator. During this time, we will prepare the filling for the cottage cheese with the cottage cheese. Two hundred grams of fresh farm cheese wipe through a sieve to break the smallest lumps. Curd should have a smooth cream structure. Add to it two or three tablespoons of sugar and quite a bit of flour. Separate the protein and beat it. Mix the foam to the filling. We form juices, grease the upper surface with a shaken yolk. Bake for about twenty minutes at 190 ° C.
Homemade juices with cottage cheese
The taste and texture of the dough in these products will come out as if biscuit - airy, delicate, aromatic. But it is done very simply, and in the oven it does not behave capriciously, like a biscuit. Such juices will appeal to those who love soft dough. Melt fifty grams of butter and leave to cool. Meanwhile, beat the egg with a pinch of vanillin and two tablespoons of sugar. Add to it warm (but not hot, otherwise the protein will curdle) oil. Dilute this mass with two tablespoons of sour cream. Sift 250 grams of flour into a separate container. Mix it with a bag of baking powder.
Dry ingredients will begin to sprinkle with the liquid mass. Knead the elastic and tender dough. For the filling, mix 200 grams of mashed pasty cottage cheese with two tablespoons of sugar and one - flour. Beat egg whites. Gently mix into the filling. Pour there and two tablespoons of poppy seeds. Stir the filling with a spoon until smooth. On the surface sprinkled with flour, lay out the dough and roll it into a layer a centimeter thick. Cut the circles, put the filling, form the juices. We spread them on a baking sheet with parchment paper. Grease the top of the juices with yolk. Bake at 180 ° C.
"Hello from childhood"
This is another recipe for cottage cheese recipes, according to which they turn out airy, tender and melt in your mouth. In one and a half or two glasses of flour we’ll beat an egg, add three tablespoons of melted margarine, the same amount of sugar, about 70 milliliters of sour cream, a bag of baking powder and a pinch of salt. Knead soft elastic dough. Let him rest for half an hour. For the filling, mix three hundred grams of cottage cheese with four tablespoons of sugar, half as much semolina and one egg. For flavor, it is permissible to add lemon zest, rum essence or vanillin. You can experiment with the taste of the filling. For example, add a handful of raisins or chopped dried apricots to the cottage cheese. And you can do "Hello from childhood" with a surprise. In the middle of the filling, which we put on each soak, place the seedless cherry, strawberry or several blueberries. Bake products at 200 ° C for about half an hour. Cool on a wire rack and sprinkle with powdered sugar.
Old Russian
Previously, the housewives did not have such kitchen assistants as a bread machine, food processor or mixer. And the baking powder of the test could not be obtained. Instead, they used soda, slaked with vinegar. But the juices with cottage cheese from the sand and tender dough turned out to be by no means worse, or even better than modern ones. What is the secret? In natural and fresh products, of course. Not margarine, but butter (120 g) goes into the dough. We soften it to room temperature and mix with half a glass of sugar, an egg and a hundred milliliters of sour cream. Beat a little with a fork. Pour two and a half glasses of flour and a pinch of salt. We extinguish vinegar on the tip of a teaspoon. Add to the total mass and quickly knead the dough. Cover it with a towel and in the cold. The filling is tender by adding sour cream (four tablespoons) to the curd (250 grams). Do not forget to sweeten sugar to taste. To prevent the filling from leaking, add two tablespoons of flour to it. If you want to make it even more tender, at the end we’ll interfere with the whipped protein.
Egg-free juicers
It is unlikely that this dessert can be made completely vegetarian, since sour cream must be added to the dough. You can make juices with cottage cheese from soy, feta, or even completely change the filling by putting grated apples with sugar, raisins or poppy seeds in pies. But if one of your household does not want to eat eggs - what should you do in that case? Let's look at such a semi-vegetarian recipe (using fermented milk products).
Melt one hundred grams of butter over a small fire or water bath. Add the same amount of sugar. Stir until crystals are completely dissolved. Remove from heat. We introduce into the mass half a glass of sour cream, mix. We extinguish half a teaspoon of soda with lemon juice. We add the foaming mass to the future test. We begin to add flour - about two glasses. While the dough is resting, we’ll make the filling without eggs. Just mix two hundred grams of dried cottage cheese with 2 tablespoons of sugar. But do not whip the mass, otherwise the crystals will dissolve and the filling will become too liquid. A feature of these juicy is that you need to fasten the edges together. Bake them at 180 ° C for twenty minutes.
The main thing is to start cooking
Who will refuse the delicious, melting in the mouth juices with cottage cheese? A photo of this dessert is already causing a desire to try them. And if you add the smell of fresh pastries ... Let it please your loved ones. After all, the above recipes are so easy to prepare.