Bakery products

Curd pie

Curd pie



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Ingredients for making curd pie

  1. Chicken eggs (1 piece for dough, 3 pieces - for topping) - 4 pieces
  2. Sour cream (at least 25% fat) 4 tablespoons
  3. Margarine 250 grams
  4. Premium wheat flour 4 cups
  5. Sugar 2 cups
  6. Cocoa powder 3 tablespoons
  7. Cottage cheese (any fat content) 600 grams
  8. Starch 1 tablespoon
  9. Butter 50 grams
  10. Raisins (preferably pitted) 1 handful
  11. Nuts (any, of your choice) 1 handful
  12. Vanillin 0.5 teaspoon
  13. Soda (extinguished with 9% vinegar or a tablespoon of lemon juice) 1 teaspoon
  • Main Ingredients: Cottage Cheese, Flour, Cocoa and Chocolate
  • Serving 8 servings
  • World Cuisine

Inventory:

Cutlery, Measuring cup, Deep bowl, Grater, Freezer, Tabletop, Mixer or blender, Cutting board, Sharp knife, Baking dish, Oven, Serving dish

Cooking cottage cheese pie:

Step 1: Prepare the dough for the curd pie.

In a deep bowl, combine 1 chicken egg, 2 tablespoons of sour cream. Stir well. Add 1 tablespoon of pre-slaked vinegar. Grate frozen margarine on a coarse grater directly in a bowl, add 1 cup of granulated sugar and 3 tablespoons of cocoa powder. Stir everything with a tablespoon, then sift wheat flour through a fine sieve into a bowl. Start kneading the dough with a tablespoon, when the dough thickens, continue to knead the dough manually. As a result, you should have a completely elastic smooth dough that does not stick to your hands. From the finished dough, form 7 approximately equal balls, put them on a cutting board, at some distance from each otherso that when approaching, the dough does not stick together. Place the board with balls in the freezer, just half an hour to make it underlie.

Step 2: Cook the curd filling for the pie.

At this time, while our dough is resting, we will deal with the filling for the pie. To prepare it, you need to combine the cottage cheese in a deep bowl, 2 tablespoons of sour cream, three egg yolks, add 1 cup of granulated sugar, starch and butter at room temperature. Mix the entire contents of the bowl until a uniform consistency is obtained. Now leave the stuffing, literally for 5-10 minutes, so that it is well saturated. At this time in a separate small container beat egg whites until peaks. The kernels should be broken into several parts. Soak raisins in a small amount of warm water, at least 30 minutesso that it swells well (this can be done a little in advance). First add vanillin to the curd filling, then raisins and nuts. Mix everything thoroughly. Then add whipped squirrels, do it slowly, leisurely movements from top to bottomso that the filling retains as much air as possible. So the pie will turn out much more magnificent and more beautiful.

Step 3: Put the ingredients in a mold and bake a cake in the oven.

Now brush a piece of butter on the cake pan. Then grate 4 balls of dough on a coarse grater, evenly distributing them all over the bottom of the mold. Gently lay the filling on top, also in an even layer. And on top, also rub the remaining three balls of our dough. Preheat the oven up to 200 degrees and send the pie form to it. Bake a cake minutes 20-30, it depends on the individual characteristics of your oven. As a result, the cake should lightly brown.

Step 4: Serve the curd pie.

Take the finished cake out of the oven, cool slightly then gently pry it from the side with a knife, and carefully transfer it to a serving dish. Cut into portions and serve as a delicious tidy dessert with tea, coffee, cocoa or milk. Good appetite!

Recipe Tips:

- - Cottage cheese for such a pie must be chosen not sour and rather fat. By humidity, it should not be very wet and dry. Look for a certain middle ground. If you bought wet cottage cheese, then it can be laid in several layers of gauze and hung somewhere for several hours so that it stacks.

- - In order to bake the product with high quality, the mold can be preliminarily covered with parchment for baking, and already greased with butter.

- - To enrich the taste, raisins can be soaked not only in water, but also in syrup or in rum. You can also use sweet wine or brandy. Raisins well absorb the taste and aroma of drinks and then give them to the finished dish.