Curd cakes cooked in the oven according to this recipe are very tasty both hot and cold. They are small, so it is convenient to take them with you on the road. At home, such cakes can be served on the table instead of bread.
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You will need
- • 200 ml of pasteurized milk;
- • 10 g of granulated sugar;
- • 1 pack of low-fat cottage cheese;
- • 1 pack of dry yeast;
- • 7 g of edible salt;
- • 1.5 cups flour;
- • 2 chicken eggs;
- • 1 bunch of green dill;
- • sunflower oil.
Instruction manual
1
Pour milk into a bowl. If it is from the refrigerator and is very cold, then it is not necessary to specifically heat it, and such a temperature is suitable. Add salt, granulated sugar and dried yeast to milk. Pour in liquid oil. Stir the ingredients in a bowl.
2
Now you need to add the flour, but sieving is a must. This procedure can be done through a sieve or sieve.
3
Knead the dough, at the exit it should turn out to be very plastic, then give it a spherical shape, cover with a clean cloth or dishcloth, leave it for about an hour in a warm place, during which time it will increase in size.
4
While the dough "fits" you can do the filling for the cakes. Rub the cottage cheese through a sieve, salt it according to your own taste and desire. Finely chopped dill greens finely chop and combine with cottage cheese.
5
Break eggs, separate yolks and squirrels. Add some proteins to the curd. Mix the curd filling thoroughly to get a homogeneous mass.
6
Roll out the dough that came up in an hour with a rolling pin, you should get a layer of 0.5 cm thick. Using a regular glass or cookie cutter, cut out circles in the dough.
7
Put the curd filling on half of these circles, close the first half with the other half of circles, pinching the edges of the dough in a circle.
8
Put still raw cakes on a baking sheet covered with parchment. Grease them with the remaining yolks.
9
The oven should be preheated in advance, the temperature inside it is 180 °. Cakes are baked for about 20 or 25 minutes.