Kitchen appliances and utensils
- beaker;
- a tablespoon and a teaspoon;
- deep bowl;
- whisk;
- sieve;
- plastic bag;
- fridge;
- rolling pin;
- kitchen knife;
- a cup;
- a baking sheet;
- parchment paper;
- oven;
- silicone brush.
Ingredients
- Wheat flour - 430 g
- Butter - 80 g
- Sugar - 200 g
- Sour cream - 5 tbsp. l
- Egg - 2 pcs.
- Soda - 1/2 tsp.
- Vinegar 9% - 1 tbsp. l
- Vanillin - 2 g
- Salt - a pinch
- Cottage cheese - 300 g
- Semolina - 1 tbsp. l
- Water - 1 tsp.
Step cooking
- In a deep bowl, put 80 g of butter. It must be warm and soft.
- 150 g of sugar are sent to the oil pan. Grind both ingredients until smooth using a whisk.
- Drive 1 chicken egg into the resulting mass and add a pinch of salt. We continue to grind all the products with a whisk.
- When you get a homogeneous gruel, add 4 tbsp. l sour cream. You can use sour cream of any fat content, but in this recipe is added 20%. All re-mix. At this stage, add 1 g of vanillin to the mass.
- Sift 400 g of wheat flour into a separate bowl through a sieve.
- In a small cup, mix 1 tbsp. l vinegar 9% with 1/2 tsp baking soda. When mixing the ingredients, you should get foam. When the soda is extinguished, we send it to a bowl with flour.
- Pour the resulting liquid mass into the flour. We begin to knead the dough. First, it is convenient to knead the dough with a spoon, then when it becomes denser, knead it with your hands. Put the dough on the table, sprinkled with 15 g of flour, continue to knead. Do not knead the dough for a long time, otherwise it will come out firm and tasteless.
- We put the finished dough in a plastic bag and put it in the refrigerator for half an hour.
- Grind 300 g of cottage cheese through a sieve. Choose any cottage cheese, the main thing is that it is not liquid.
- In a separate small plate, beat with a whisk 1 chicken protein with a pinch of salt, 50 g of sugar. Beat all the ingredients intensively for 2-3 minutes. You should get a homogeneous mass of white.
- The resulting protein mass is sent to the frayed cottage cheese. There we put 1 tbsp. l sour cream and mix well.
- In the filling for the juicer, add 1 tbsp. l semolina and 1 g of vanillin. If desired, semolina can be replaced with a similar amount of wheat flour. We mix everything until a homogeneous consistency of curd filling.
- When the dough is infused, we take it out of the refrigerator. Pour about 15 g of wheat flour on the table so that the dough does not stick. We put the dough on the table and divide it into 2 identical parts. We put one part back into the bag and put it in the refrigerator.
- We roll part of the dough into a round layer with a thickness of 5 mm. We squeeze out the resulting layer with a circle several circles. The optimum diameter of the mug is 10 cm. Similarly, we make blanks for juices from the remaining dough.
- On the edge of each dough piece, put about 1 tbsp. l curd filling.
- Using a knife, pry the edge of the dough without filling and wrap the juicer. Press the dough a little on top and press it on the edges with your fingers. Similarly, we form other juices.
- We lay out prepared juices on a baking sheet covered with parchment paper.
- In a separate bowl, mix 1 chicken yolk with 1 tsp. ordinary water.We mix everything well and grease each juice with the resulting mixture. Preheat the oven to 175 degrees and put the baked juicy for 25 minutes.
- After 25 minutes, we take the juicers with curd filling from the oven and let them cool completely. Cooled juices can be served. The dough is very tender, and the filling is tasty and juicy.
Video recipe
The video is dedicated to the process of preparing tasty and rosy juices with curd filling. To prepare them, you need cottage cheese, as well as other products listed in the video in the right proportions. The recipe will be within the power of every housewife, since everything is described simply and easily.
https://www.youtube.com/embed/_IcPnK3e1L8&feature=youtu.be
Do you know what juicers are and have you tried to cook them according to the recipe described in the article? Have you added any additional ingredients to the curd filling and in what quantity? Share your culinary experience in the comments.
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