Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients.
Step 2:
Put chicken eggs, sugar, vanilla sugar into the bowl, pour in warm milk, softened butter, pour in portions of flour, yeast, flour again, a pinch of salt.
Step 3:
Put the bowl in the kneading machine. We prepare the dough.
Step 4:
Put the finished dough in a saucepan greased with butter. Cover and put in a warm place to lift the dough.
Step 5:
While the dough is standing, prepare the filling and powder.For the filling: grind cottage cheese through a sieve, add sugar, vanilla sugar and semolina. Mix everything so that there are no lumps.
Step 6:
For powder: mix flour, sugar and butter in a bowl,
Step 7:
Rub everything with your hands into crumbs.
Step 8:
Divide the finished dough into portions, form balls from them. Place on a baking sheet covered with a silicone mat at a distance from each other. Cover with a napkin and put in a warm place to rise for 20-30 minutes.
Step 9:
As soon as the blanks increase, make indentations in them in the center.
Step 10:
Put a portion of cottage cheese filling in each recess.Lubricate the edges of the blanks with milk.
Step 11:
On the cottage cheese filling with a teaspoon, a little jam. Sprinkle powder on top.
Step 12:
Put in a preheated oven to 180 degrees, for 25-30 minutes, it all depends on your oven. Bake until slightly golden brown, so as not to overdo the baking, this may make the dough less airy.
Step 13:
Ready-made cheesecakes to get out of the oven. Let them cool down a little
Step 14:
Serve cheesecakes for tea. Have a nice tea party to everyone!!!
Yeast dough for baking is always light, uncool, rich. Cottage cheese for the filling should be squeezed well, add sugar and mix with raw egg or yolks, and before baking smear with a thick mixture of yolk and butter or milk. The muffin turns out to be lush, rosy and soft inside. Toppings for cheesecakes can be very different: feel free to use seasonal fruits and berries, jams, jams or confections.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Semolina - 340 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Apricot jam - 265 kcal/100g
- Pear jam - 268 kcal/100g
- Quince jam - 223 kcal/100g
- Apple jam - 265 kcal/100g
- Jam - 265 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
