Juicers at home. Sochniki with cottage cheese from custard dough

We start preparing succulents with dough. Break 2 eggs into a bowl and beat them until foamy. Then pour 100 grams of powdered sugar and continue to beat until it is completely dissolved. Powdered sugar can be replaced with finely ground sugar.

Next, transfer the softened butter or cream margarine to a bowl. good quality. Add a pinch of salt and beat well again. Sift 420 grams of wheat flour into a separate container. Add the baking powder here, mix and gradually add the entire mixture into a bowl with whipped ingredients. Knead the dough with your hands.



When the dough is ready, divide it first into 4 equal parts, and then each of them into 3 more. In total, 12 pieces of dough should be obtained. We make balls out of them and transfer them to a bowl. Cover with a towel on top so that the dough does not wind.



And let's move on to the preparation of the curd filling. Put all the cottage cheese, sour cream, 80 grams of sugar into a deep plate and break 1 egg + 1 protein.



Mix all these ingredients thoroughly. Then sift 60 grams of flour here and mix everything well again. The filling is ready.



Now let's start making succulents. Roll out each ball of dough with a rolling pin and give it the shape of an oval. Because the edges are not perfectly even, they must be carefully cut with a pastry roller knife with a straight blade or use the most ordinary kitchen knife. I used a pastry knife with a curly roller, and thanks to him, the juicers turned out to be "smart". We attach the cut strips of dough from one juice to the next ball, etc.



Next, transfer the oval juice to a baking sheet already covered parchment paper or non-stick mat. We put the curd mixture on one half of the juice, in terms of volume, you can safely spend 1 tablespoon with a large slide.



Then we close the filling with a free half of the juice, and lightly press the dough on the sides, but in no case, do not pinch. There are 6 succulents on a baking sheet. Do not be afraid that the filling will leak out. Won't leak! I made the first three succulents with a very large amount of curd mixture (see the penultimate photo), and still the filling did not run away.

We add 1-2 tbsp to the remaining yolk. milk or boiled water.



Beat them with a fork until smooth. With the resulting yolk mixture, grease the juices on top with a silicone brush.



We bake them in the oven at a temperature of 200 degrees; in time, approximately 20-25 minutes. If the yolk mixture remains, then grease it again with ready-made hot juices. Eat them when they are completely cold. Happy tea!

Glad to welcome everyone to my kitchen!

If you are looking for how to cook cottage cheese succulents, then I will be happy to share the recipe with you - sand succulents with cottage cheese. This delicious homemade baking it cooks quickly and without much hassle.

There are several ways to make dough for succulents, I suggest making shortbread crumbly and very tasty. For anyone who loves just that, I'm sure - the recipe will be to your taste.

For lovers of yeast baking, I suggest cheesecakes with cottage cheese.

Homemade succulents with cottage cheese are very different from those bought in the store, in my deep conviction, they cannot even be compared. Therefore, if you love this pastry, then by all means try to make it yourself, based on my photo recipe for succulents with cottage cheese.

Let's start with the list of products for our delicious homemade cakes.

INGREDIENTS

For succulent dough

• Wheat flour - 600-650 grams
• Butter (you can cream margarine) - 300 grams
• Chicken egg - 3 pieces
• Powdered sugar (you can sugar) - 150 grams
• Baking powder for dough - 1 teaspoon
• Salt - a pinch

Stuffing in succulents

• Fat cottage cheese - 650 grams
• Chicken egg - 2 pieces
• Sugar - 150 grams
• Flour - 70-80 grams
• Vanilla sugar - 1 sachet

From this amount of products, we will get about 20 pieces of succulents with cottage cheese.

For baking, you will need a baking sheet and parchment.

HOW TO PREPARE JUICES WITH COTTAGE CHEESE

Let's start our steps by preparing the dough for the succulents. For this butter room temperature Beat with a fork until you get this consistency.

Then combine it with the previously whipped butter. Mix thoroughly.

Now in this mass we will begin to gradually pour the sifted in advance wheat flour combined with baking powder and knead the dough for shortbread succulents with cottage cheese.

First, we interfere with a fork, until the mass becomes denser, then we finish kneading with our hands, but not for a long time (literally a minute). The result is a very oily soft dough for juicers.

We send our dough to rest in the refrigerator (or even in the freezer) so that it cools down a bit.

And we ourselves will prepare the filling for our homemade succulents with cottage cheese. To do this, put the cottage cheese (I advise you to take only fatty, preferably homemade) in a deep bowl, add sugar according to the recipe and add chicken eggs.

Using a fork, carefully grind all the products into a single mass. So that it does not come out too liquid, add a little flour and knead everything well. We get the perfect tasty filling.

If your cottage cheese is too dry, you can add a couple of tablespoons of sour cream, this time I didn’t need it.

Now the time has come to directly form shortbread succulents with cottage cheese. We take out our prepared dough from the refrigerator, divide it into equal parts and roll out the sausages. Cut the sausages into equal pieces (about 2 cm thick).

We make cakes from pieces of dough about 0.5 ml thick. Put the curd filling on one side of the cake. Put a lot so that the succulents really come out juicy.

We cover with the second half, lightly press and pinch the dough on both sides. It turns out the shape is like an open pie.

What is the most important thing in cottage cheese puffs - dough or filling? It's hard for me to give a definitive answer to this question. The curd filling for the juices should turn out to be tender and at the same time not fluid, so that it retains the desired shape during baking. And many people can easily cope with this task. But here's the dough ... Often it turns out to be harsh or rough. Therefore we are with you Special attention Let's give it a test. So that we really get delicious succulents with cottage cheese. The recipe with a photo, you can clearly see how the real dough for juicy should look like: moderately soft and moderately loose. Dense and pliable when sculpting and tender, melting in ready-made. For a very long time I could not find this golden mean, and now, finally, I can say with confidence that it has been found. Here they are - my juicers with cottage cheese! I tried to describe the recipe with a photo and each step in as much detail as possible so that you immediately have answers to all questions that arise during cooking. I assure you, these succulents will taste as good as they look.

Ingredients for juicy dough:

• egg - 2 pcs.,
• sugar - 3/4 tbsp.,
• sour cream 10% - 200 g,
• salt - a pinch
• butter (margarine) - 100 g,
• soda - 3/4 tsp
• flour - 4 tbsp.

Filling Ingredients:

• cottage cheese (any fat content) - 350-400 g,
• sugar - 3-4 tbsp. l.,
• egg - 1 pc.,
• salt - a pinch
• sour cream - 1 tbsp. l.,
• flour or semolina (optional) - 2-3 tbsp. l.,
• yolk for greasing the top - 1 pc.

How to cook sucniki with cottage cheese (recipe with photo)

Contrary to custom, we will start cooking juicy not with the dough, but with the filling. Now I will explain why. Ready-made curd filling for juicy should brew a little. It doesn’t matter if you add semolina or flour to the filling, they need time to absorb moisture and swell. First, add the egg to the curd.

Then a pinch of salt, sour cream and sugar. Another point: if your cottage cheese is juicy and fatty (homemade, for example), you do not need to add sour cream to it.

Grind the mass well and add flour or semolina - your choice. With semolina, the filling turns out to be more loose and airy, with flour it is more like a souffle.

Now the dough. Break the eggs into a bowl, add sour cream, salt and sugar to them. The dough is very sweet! Honestly, for my taste, I would reduce the amount of sugar to half a glass. But my family members have a terrible sweet tooth, and since they are the main eaters, I focus on their taste.

I beat the entire contents of the bowl with a blender, after which I introduce a little melted butter, chopped into pieces. You don't need to melt the butter first.

Beat the contents again with a blender and add soda to the mixture first, then flour.

After the introduction of the first 2 glasses, the blender still copes with the dough, but then we move on to manual kneading. Do not forget that even flour from the same manufacturer may differ, so you need to fill it up gradually! It is impossible to interrupt the dough with flour, otherwise, when baking, it will turn out harder than it should be. It took me 4 full glasses without a slide to make this dough.

The finished dough is soft and slightly sticky to the hands. Do not worry, it will lie in the refrigerator for 20-30 minutes, reach the desired state and lose its stickiness.

As soon as the dough has rested, we begin to form succulents. For the base, you will need dough cakes with a diameter of 8-10 cm. You can make them in two ways: roll out one large thin flatbread and cut small ones out of it; or roll out the dough into a "sausage", cut it across into small pieces and roll each of them into a cake. I went the first way.

As soon as the filling is in place, we fold the cake in half and press it along the edges so that the juicer comes out with a wide “smile”. When baking, this “smile” will spread, but thanks to it, the juicer will retain a neat shape.

Put the formed succulents on a baking sheet, grease with whipped yolk and bake until golden. If the baking sheet is non-stick, you do not need to grease it with oil or line it with parchment.

Sochniki, or juicy, with cottage cheese is a type of baking that is a cross between a pie and a cookie. They are united with the first by the form of a completely unsealed pie, and with the second by the use shortcrust pastry in most recipes as a base.

To prepare the classic version of this pastry, the batch will go:

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

For minced curd it is necessary to prepare:

• 200 g of cottage cheese;
• 1 protein chicken egg(the yolk should be used to grease pastries);
• 40 g of sugar;
• 35 g sour cream;
• 20 g flour;
• vanilla sugar.

The sequence of culinary processes:

1. Whisk eggs with salt and sugar to a state of sweet foam, pour melted butter into it and add sour cream. Mix everything again.
2. Mix half of the flour with soda and fold into the dough in one go. Add the rest of the flour gradually until a soft and pliable consistency is reached. Let the dough rest for 20-30 minutes to stabilize.
3. Mix all the ingredients of the filling, except for the protein. Beat the protein separately into a lush, stable foam, which is added to the minced meat last. If the cottage cheese is dry, and the filling turned out to be crumbly, you can pour a few tablespoons of milk into it. And too rare minced meat will easily thicken after adding a little more flour.
4. From a layer of dough with a thickness of 5 - 8 mm, cut circles with a diameter of 9 - 10 cm. Put a teaspoon of filling on half of each circle, fold the dough blank in half and press a little on top.
5. Send the juices greased with whipped yolk for about half an hour to the oven, heated to 180 - 190 degrees.

From sand dough

Often, shortcrust pastry is crumbly and soft immediately after the oven, but hardens over time, which does not the best way affects her palatability. But this does not apply to such a type of it as juicy with cottage cheese from shortcrust pastry. The humidity of the curd is enough to keep the cookies soft for a long time.

The proportions of the components for curd juices on a shortbread basis:

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

Action algorithm:

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

Gost's recipe for juicy 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 baking powder.

The composition of the curd filling includes:

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

Additionally, 40 ml of milk and yolk will be required to lubricate the surface of the products.

Baking technology:

1. First you need to knead the dough, for which you first need to foam the eggs with a whisk powdered sugar, and then add to them softened to the state gentle cream butter.
2. When these ingredients combine to 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 filling ingredients in one bowl of suitable size and mash with a potato masher. Sweet minced curd ready for juicy.
4. Roll out the dough balls one by one into an oval and transfer to 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 pinched.
5. Lubricate the formed succulents with cottage cheese on top with yolk and milk and bake for 20-25 minutes at 200 degrees.

If you use sweet yeast dough for juicier, then the pastries will turn out to be very lush and unusually soft due to the results of the vital activity of yeast fungi.

This foundation will include:

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

List of products for filling:

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

Baking progress:

1. For this test, you do not need to prepare the dough or wait for it to come up. The kneading process is extremely simple: dissolve the yeast with sugar in milk, pour in the melted butter. Then stir in the flour in several steps. You should get a thick elastic mass.
2. Beat cottage cheese with a blender along with sugar and eggs into a homogeneous minced meat.
3. Dividing the dough into balls or cutting out circles from the mass rolled into the plastic (as it is more convenient for anyone), form the juices and lay them on the prepared baking sheet.
4. Let the succulents stand for about 20 minutes, then brush them with a beaten egg and sprinkle a little sugar on top. Cook pastries at 180 - 200 degrees in the oven until a beautiful caramel crust.

From custard dough

Not only fresh shortbread or rich yeast dough can be used in baking juicy.

As a basis for products, choux pastry has also proven itself, for which only three ingredients are needed:

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

To prepare minced meat 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 cook choux pastry:

1. Pour water and oil into a saucepan. 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 succulents using one of the methods described above. Lubricate them on top with an egg or milk. 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"

Delicious juicy stuffed with homemade cottage cheese with raisins, cooked by hand loving grandmother in the countryside - what could be better?

To refresh pleasant childhood memories and please your home with delicious pastries, you will need for the test:

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

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

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

We bake juicy “from childhood” as follows:

1. Beat butter at room temperature with a mixer together with sugar until the latter is completely dissolved. Then stir in the eggs, sour cream and remaining dry ingredients.
2. Pour boiling water over raisins. While it is steaming, mix all the 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 5 mm thick dough cake. Put a tablespoon of minced meat on each round blank, fold it in half and pinch literally one centimeter from each side.
4. Lubricate the blanks with yolk and bake in a preheated oven until cooked. It is important not to overcook the succulents in the oven so that they do not become dry and tasteless.

Calorie content of prepared meals

Juice with cottage cheese - tasty and healthy thanks to curd filling dish. But also high in calories.

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

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

Sochniki with cottage cheese, probably, like puffs, are dishes that are familiar to many from childhood. As for me, this pastry can be safely included in the list of the most popular dishes, which hostesses bake at home. Another thing is that some people call this dish juicy, others call it juicy, and the kids of my girlfriend even call it sweetness with cottage cheese. But this is just the case that no matter how you name the dish, it will not get better or worse because it is simply perfect in terms of taste.

I cooked succulents at the unspoken request of my husband, because the other day he told me with passion in his eyes how he ate succulents in the student canteen between couples, and sometimes instead of them. Therefore, in order to please the “child”, I found in my culinary notebook a proven recipe of my grandmother, guided by which I prepared succulents for my parents in my time.

As in any other pastry, the basis for the succulents is the dough. It is prepared from rather cheap products, which include flour, egg, sugar, butter, soda, salt and vanilla sugar. Do not confuse only vanilla sugar and vanillin, this different ingredients, and if you throw in too much vanillin, then baking will end up bitter.

After the dough for the succulents is ready, it's time to move on to the filling. For her, we need a home or shop cottage cheese. If you take a store product, then the main thing is to pay attention to the fact that it is fatty, not fat-free. But one cottage cheese for the filling will not be enough, because in addition we will need the following ingredients: sugar, vanilla sugar, flour, semolina, sour cream and an egg. As you can see, both lists, for the dough and for the filling, consist of conventional products which, on top of everything else, are pretty cheap. The budget of dishes in modern realities is also an important factor for many, so this moment can be attributed to the advantages of this baking.

Sucniki with cottage cheese should be served at the table immediately after taking them out of the oven, as they are the most delicious when hot. Such sweetness, as for me, great alternative any store baked goods and cookies, which are perfect for any tea party or a quick snack.

Ingredients:

• 100 g butter
• ½ st. Sahara
• 1 egg
• ½ p. vanilla sugar
• ½ tsp soda
• 2.5 st. flour
• A pinch of salt

• 300 g cottage cheese
• 3 tbsp Sahara
• 1 tbsp flour
• ½ p. vanilla sugar
• 1 tbsp decoys
• 1 egg white
• 2 tbsp sour cream
• 1 egg yolk(to lubricate the succulents)

Cooking step by step with photos:

Enjoy your meal!

Sochniki with cottage cheese can be prepared at least every day, for this you do not need to have any supernatural culinary skills, have a lot of free time or spend too much money on the ingredients necessary for the dish. This pastry is perfect in every way, and its versatility is such that you can eat succulents at home, take them with you to work, give children to school or cook on the road if, for example, you are planning a long trip. Finally, I want to give a few tips so that your cottage cheese puffs turn out delicious, and your family asks you to bake them again and again:

• Sometimes you can find a version of the recipe when succulents are cooked not on butter but on margarine. I tried both options, but I didn’t feel any significant difference in taste, so proceed as you wish;
• Vanilla sugar is added to the dough in order to bribe eaters not only with taste, but also with the aroma of the finished dish;
• For the filling, you can use both homemade and store-bought cottage cheese. The main thing is to choose the one that will contain a higher percentage of fat;
• If you cook juicy often and want a little variety, then add raisins, pieces of berries or fruits to the cottage cheese.