Sochi with cottage cheese: 6 recipes, how to cook sochi with cottage cheese

Juicers, or juices, with cottage cheese - this is a type of baking, which is something between a cake and cookies. With the first, they are united by the form of a not completely stuck pie, and with the second - the use of shortcrust pastry in most recipes as a basis.

Classics with cottage cheese

To prepare the classic version of this baking, you will go to the batch:

• 1 egg
• 125 g of granulated sugar;
• 2.5 g of salt;
• 50 g butter;
• 150 g sour cream;
• 4 g of soda;
• 320 g flour.

For minced cheese should be prepared:

• 200 g of cottage cheese;
• 1 chicken egg protein (yolk should be used for greasing baking);
• 40 g of sugar;
• 35 g sour cream;
• 20 g of flour;
• vanilla sugar.

The sequence of culinary processes:

1. Sauté the eggs with salt and sugar until a sweet foam is added, pour melted butter into it and add sour cream. Stir everything again.
2. Mix half the flour with baking soda and add to the dough in one go. Add the remaining flour gradually until a soft and pliable consistency is achieved. Let the dough lie down for 20-30 minutes to stabilize.
3. Mix all the ingredients of the filling, except protein. Beat the protein separately in a lush, stable foam, which is the last to be introduced into the minced meat. If the cottage cheese is dry and the filling is friable, you can pour a few tablespoons of milk into it. And too rare stuffing will easily thicken after adding a little more flour.
4. From the dough layer 5–8 mm thick cut out circles with a diameter of 9–10 cm. Put half a teaspoon of the filling into a teaspoon of the filling, fold the dough piece in half and squeeze a little on top.
5. Lubricate with whipped egg yolk for about half an hour in an oven, heated to 180 - 190 degrees.

From shortcrust pastry

Often, baking from shortcrust pastry immediately after the oven is friable and soft, but hardens over time, which does not affect its taste in the best way. But this does not apply to her appearance as juicy with cottage cheese from shortcrust pastry. The humidity of the cottage cheese is enough to maintain the softness of the cookies for a long time.

Proportions of components for curd juices on a sand basis:

• 350 g flour, including 50 g filling;
• 2 eggs (one per dough and topping);
• 160 g butter;
• 100 g sugar (80 g in shortbread dough);
• 200 g of cottage cheese.

Algorithm of actions:

1. Beat soft butter with sugar, then introduce egg and flour. Knead the shortbread dough thoroughly with a mixer or with your hands.
2. Grind cottage cheese in any available way with egg, sugar and flour. Divide the dough into 10 parts, from each form a juicer, rolling out the base in the form of a circle or oval.
3. If desired, you can walk over the formed blanks with a silicone brush dipped in whipped yolk and then powder them on top with chopped peanut kernels. Such cookie pies are baked for 30 minutes at 200 degrees.

GOST recipe

The Gostovsky recipe is juicier with cottage cheese involves the use of such products for the test:

• 2 eggs;
• 100 g of powdered sugar (or fine sugar);
• 200 g butter;
• 420 g flour;
• 4 g of baking powder.

The composition of the curd filling includes:

• 400 g of cottage cheese;
• 40 g of sour cream 20%;
• 80 g of sugar;
• 1 egg
• 1 protein;
• 60 g of flour.

In addition, 40 ml of milk and a yolk will be needed to lubricate the surface of the products.

Baking Technology:

1. First you should knead the dough, for which first you need to whisk the eggs with powdered sugar with a whisk, and then add the butter softened to the state of a gentle cream.
2. When these ingredients are combined into a homogeneous mass, add flour with baking powder and knead plastic dough. It should be divided into 12 equal pieces, each of which is rolled into a bun.
3. Place all the ingredients of the filling in a single bowl, suitable in size, and mash with a potato masher. Sweet curd stuffing for juicier is ready.
4. Roll the dough balls into an oval and shift them onto a baking sheet covered with parchment. Next, put a generous tablespoon of minced meat on one half and cover with the other half of the oval. The edges need to be pressed a little, but not to pinch.
5. Formed juices with cottage cheese, grease the top with yolk and milk and bake for 20 - 25 minutes at 200 degrees.

Butter with curd filling

If you use a rich yeast dough for juicier, the baking will turn out to be very magnificent and unusually soft due to the results of vital functions of yeast mushrooms.

The composition of such a foundation is juicier:

• 200 ml of warm milk;
• 60 g of pressed yeast;
• 90 g of granulated sugar;
• 3.5 g of salt;
• 200 g of butter (or a vegetable-cream mixture);
• 520 g of flour.

The list of products for the filling:

• 400 g of cottage cheese;
• 100 - 150 g of sugar;
• 2 eggs.

Baking progress:

1. For this test, you don’t need to cook the dough, nor wait until it suits. The kneading process is extremely simple: dissolve yeast with sugar in milk, pour melted butter. Then mix the flour in several steps. It should have a thick elastic mass.
2. To beat the cottage cheese with a blender, along with sugar and eggs, into homogeneous forcemeat.
3. Dividing the dough into balls or cutting out circles from rolled into a layer mass (as you prefer), form a juic and lay them on a prepared baking sheet.
4. Give the juices a distance of about 20 minutes, then grease them with a beaten egg and sprinkle a little sugar on top. Cook baking at 180 - 200 degrees in the oven to a beautiful caramel crust.

Choux pastry

Not only sandy fresh or butter yeast dough can be used in juicy pastries.

Choux pastry, which only needs three ingredients, is well established as the basis of products.

• 70 ml of vegetable oil;
• 130 ml of drinking water;
• 200 g of wheat flour.

To prepare the stuffing for this amount of filling you need to take:

• 400 g of cottage cheese;
• 60 - 80 g of sugar;
• 10 g vanilla sugar;
• 20 g butter;
• 1 egg

How to make juicy custard dough:

1. Pour water and oil into the stewpan. Boil this mixture and immediately send to a bowl with sifted flour. Knead the dough well: first with a spoon and then with your hands. After, leave it to cool completely.
2. Grind cottage cheese with both types of sugar, egg and soft or melted butter.
3. From the cooled dough and curd filling, form small juices using one of the methods described above. Grease them on top with an egg or milk. The temperature regime and the duration of baking, respectively, will be 200 ° C and 25-30 minutes.

How to bake juicy with cottage cheese "from childhood"

Tasty juices stuffed with homemade cottage cheese with raisins, prepared by the hands of a loving grandmother in the village - what could be better?

To refresh pleasant childhood memories and delight homemade delicious pastries, for the test you will need:

• 650 g of flour;
• 180 g of sugar;
• 160 ml sour cream;
• 100 g butter;
• 2 eggs;
• 4 g of soda;
• 3.5 g vanilla sugar;
• 2.5 g of salt.

To make a filling on the amount of dough from the specified number of ingredients, you need to take:

• 500 g of cottage cheese 9% fat;
• 100 - 125 g of sugar;
• 90 g sour cream;
• 50 g of raisins;
• 40 g semolina;
• 1 yolk to cover the juices before going to the oven.

We bake “from childhood” as follows:

1. Beat butter at room temperature with a mixer along with sugar until completely dissolved. Then stir in the eggs, sour cream and the remaining loose components.
2. Pour raisins with boiling water. While it is steaming, mix all other ingredients and punch with a submersible blender. When the mass becomes homogeneous, add raisins steamed and dried with paper towels.
3. Form open pies by cutting circles with a diameter of 12 cm from a dough cake 5 mm thick. On each round billet put a tablespoon of minced meat, fold it in half and pinch literally one centimeter from each side.
4. Grease the billet with yolk and bake in a preheated oven until cooked. It is important not to overstuff the juices in the oven so that they do not become dry and tasteless.

Calorie-ready meals

Compose with cottage cheese - a tasty and healthy dish thanks to the curd filling. But also quite high-calorie.

The energy value, calculated per 100 g of finished baking for each of the recipes described above, is shown in the following table:

Recipe Name:		Calorie content of ready-made juices for cottage cheese of different fat content, kcal / 100 g
	9%	5%	defatted
Classics with cottage cheese	295,8	276,5	269,5
From shortcrust pastry	350,9	328,9	320,8
GOST recipe	323,7	296,9	287,0
Butter with curd filling	302,5	279,0	270,4
Choux pastry	303,7	277,5	267,8
Compose with cottage cheese from childhood	305,0	279,8	270,6

As can be seen from the table, you can slightly reduce the calorie content of baking using less fat cottage cheese. But when choosing a low-fat product, it should be borne in mind that for the absorption of vitamins from it one cannot do without fats, since almost all of them are fat-soluble (A, D and others).