Cottage cheese is a unique product, it is rich in protein, which is absorbed much better than protein of meat and fish. Curd is an exclusively demanded dietary product. It contains vitamins, calcium, phosphorus and magnesium, which makes cottage cheese a useful product in the treatment of atherosclerosis, strengthening the nervous system and bones. Therefore, using cottage cheese in cooking, you serve not only tasty, but also healthy pastries on the table.
Curd dough, also called “ragged”, is quick to prepare and very light dough. It is especially suitable for making puff pastry “wicker”, salted sticks with caraway seeds or cheese, various pies, as well as pizza. Any pastries from the curd dough turn out to be “cheesy” to the taste, tender and very magnificent. Under the influence of high temperature, the cottage cheese swells and melts, and this property is successfully used by culinary specialists in baking. Cottage cheese gives the dough a neutral taste, which allows you to introduce dried fruits, candied fruits, lemon zest and nuts into the dough. Baking products from cottage cheese dough does not require much culinary experience, you only need a set of necessary products, a desire and a good mood.
Some tips for making dough:
- To get a good result, the cottage cheese used to make the dough should be fresh.
- Dry cottage cheese must be rubbed through a large sieve or twisted through a meat grinder, and too thick can be diluted with milk.
- When kneading the dough, it is necessary to strictly follow the order - first, flour and baking powder, eggs, cottage cheese and sour cream are separately mixed, and only then these mixtures are combined into one.
- When using margarine instead of oil, it is better not to add salt.
Curd Pizza Dough
Ingredients: 250 grams of cottage cheese, egg, 50 ml of milk, 350 grams of sifted flour, 50 grams of grows. butter, 1 pack of dried yeast, sausage, mushrooms, olives, pickled cucumber, tomatoes, corn, grated cheese, tomato paste or ketchup.
Mix all the ingredients, knead the dough not too tight and let it stand and rise. As soon as the dough "rises", it needs to be mixed and left again, do this twice. Then roll out the dough, put it in the form with a side and put the dough in a preheated oven (without filling) for 5-7 minutes. This is done because when heated, the cottage cheese in the dough begins to melt, and it becomes viscous, it is necessary to allow the dough to slightly crust so that the moisture from the filling is not absorbed into the base and the filling remains juicy. Then grease the base with tomato paste or ketchup, sprinkle with cheese, put the filling on it. Bake at t 190-200 for 25-30 minutes.
Curd dough for pies
Ingredients: 250 grams of softened margarine and low-fat cottage cheese, 500 grams of flour, 1 tbsp. a spoon of low-fat sour cream, 2 large eggs, 150 grams of sugar, 15 grams of soda, vinegar, vanillin.
Rub the cottage cheese, sugar and eggs, add margarine, mix thoroughly. Add sour cream to the resulting mass. Sift flour, add quenched soda and mix thoroughly. Combine the resulting flour mass with cottage cheese and knead soft dough. The filling for such a pie can be very diverse.
Curd puff pastry for bagels and croissants
Ingredients: 250 grams of flour, butter and low-fat cottage cheese.
All ingredients are carefully outweighed until a homogeneous dough is obtained, left in a cool place for two hours. Then roll out a rectangular dough sheet and bend the corners inward. Roll out again and repeat the procedure three more times. The result is a loose multilayer dough.
Curd pastry for pies
Ingredients: 200 grams of cottage cheese, 100 grams of sour cream, 3 eggs, 30 grams of salt, 30 grams of soda, 2.5 tbsp. flour. Any filling.
Grind sour cream with cottage cheese, add salt and eggs. Add soda to the previously sifted flour, combine with the curd mass and knead the dough. After the dough has become homogeneous, it is necessary to cover it with a towel and leave for 20 minutes. Then divide the dough into 16 parts and roll out round blanks with a thickness of 4 mm. Spread one tablespoon of the filling on each workpiece. Form pies and fry in a pan with the lid closed. It is better to eat the pies on the same day, until they have hardened.