Curd Dough

Curd Dough

Cottage cheese is useful, there is a lot of protein, calcium and other elements necessary for the body, especially for children. The most valuable of the substances contained in it are not afraid of heat treatment. Cottage cheese casseroles, pies stuffed with it, cheesecakes are not only tasty, but also useful. Their inclusion in the family menu is justified, especially if there are children in the house who are too early to count the “eaten” calories. However, this product can be put not only in the filling. Curd dough is almost universal. It is suitable for cookies, buns, bagels, pies and even pizza. It is impossible to call it cooking difficult, the hostess, who has no culinary experience, can boldly take on him.

Cooking Features

To get a delicious curd dough, you need to know several features of its kneading, as well as the choice of products for it and their preparation.

  • Cottage cheese can be found on sale not only natural, but also made with the use of vegetable fats. Cottage cheese product for making dough is not suitable too well, and there is less benefit in it. It is better not to save, but to buy natural curd. Another option is to make it at home, then you will be 100% sure of its quality.
  • Most often, medium-fat cottage cheese is taken to make dough (9%), but this is not mandatory. The dough can be made from cottage cheese with any fat content.
  • Some housewives do not pay attention to the shelf life of the curd, considering that this moment is of no fundamental importance for the test. In fact, in the cottage cheese can develop harmful bacteria that persist even after heat treatment, the dough from the stale product will not be useful, but rather the opposite.
  • Flour for cottage cheese dough is better to choose the highest grade. The second-rate product gives baking a grayish shade and an unpleasant taste. From this loses any pastries.
  • Flour must be sieved before combining with other components of the dough. This is done not only to get rid of insects and small litter, but also to saturate the product with oxygen. Sifted flour becomes friable and light, it is better mixed with other components without the formation of lumps, baking from it turns out air.
  • Cottage cheese to obtain a dough with a uniform consistency before use, rubbed through a sieve. To speed up the process, you can pass it through a meat grinder, but in this case there is a risk that it will be sticky.
  • Many people try not to add a lot of sugar to the curd dough so that it does not start to burn before the products are baked inside. Sugar is better to add to the filling or use for sprinkling products.

The main ingredients of cottage cheese dough are cottage cheese and flour. Other ingredients, including butter and eggs, are optional, but are often included in the composition, making the dough more crumbly or elastic. There are several variants of cottage cheese dough, and the technology of its preparation may vary slightly. By following the instructions accompanying a particular recipe, you will avoid mistakes and get the expected result.

The classic recipe for cottage cheese dough

Composition:

  • wheat flour - 0, 25 kg;
  • cottage cheese - 0, 25 kg;
  • sour cream - 100 ml;
  • sugar - 100-150 g;
  • vanillin - 1 g;
  • chicken egg - 1 pc .;
  • salt - 2 g;
  • soda (quenched with vinegar) - 3 g.

Preparation Method:

  • Curd the cottage cheese through a sieve, put it in a bowl, add sour cream to it, mix well.
  • Break eggs into a separate bowl, add sugar and salt to them, rub them.
  • Transfer the egg mass to the curd, stir.
  • Add to the curd mass extinguished with vinegar soda, mix again.
  • Sift flour. Spread it in parts to the curd mass and mix thoroughly to prevent the formation of lumps. When it becomes difficult to stir the dough with a spoon, lay it on the working surface of the table and continue kneading by hand.
  • When the dough stops sticking to your hands, you no longer need to add flour. The dough itself by this time will remain still quite soft - so it should be.

Curd dough mixed with this recipe is suitable for any kind of sweet pastry. You can make patties or bagels out of it. It can serve as the basis for a sweet cake. Cookies from it also turn out delicious.

Simple recipe for cottage cheese dough without eggs

Composition:

  • cottage cheese - 0, 3 kg;
  • butter - 0, 2 kg;
  • wheat flour - 0, 3 kg;
  • salt - a pinch;
  • baking powder for dough - 5 g;
  • vanillin (optional) - at the tip of the knife.

Preparation Method:

  • Remove the oil from the refrigerator in advance so that it becomes soft by the time the dough is prepared.
  • Curd cheese through a sieve. Add salt and vanilla to it. The latter is added only when the dough is prepared for sweet pastries.
  • Sift flour, mix half of it with baking powder.
  • Put the softened butter in a bowl of cottage cheese, whisk with a mixer.
  • Pour the flour mixed with baking powder to the curd mass, mix until a homogeneous, lump-free, composition is obtained.
  • Gradually sprinkle the remaining flour, knead moderately dense dough.
  • Roll the dough into a bowl, put it in a bag and put it in the fridge for half an hour - it will cool down, it will become more dense and plastic.

Cottage cheese and shortbread dough made according to this recipe is well suited for cookies. It rolls into the reservoir, circles are squeezed out of it, fold in half, dip into sugar with one side and bake at 180 degrees for 25 minutes. The dough is also suitable for bagels, sweet and savory cakes, even pizza.

Curd Pizza Dough

Composition:

  • wheat flour - 0, 25 kg;
  • cottage cheese - 100 g;
  • kefir - 50 ml;
  • refined vegetable oil - 50 ml;
  • soda - 3 g;
  • salt - 5 g;
  • chicken egg - 1 pc.

Preparation Method:

  • Curd pass through a sieve or meat grinder.
  • Mix kefir with soda and salt. Waiting for bubbles to appear in it, pour it into the curd.
  • In a container with fermented milk products, break an egg, pour in oil. Beat the products with a mixer or mix well with a spatula.
  • Pour the previously sifted flour into the resulting mass and stir well until you get a soft, but not sticky dough.

From the dough form the basis for the pizza, lightly dry it in a preheated 200 degree oven, then spread the stuffing on top and return to the oven to bring the cake to readiness.

Cottage cheese dough for pies

Composition:

  • wheat flour - 0, 55 kg;
  • cottage cheese - 0, 35 kg;
  • milk - 100 ml;
  • chicken egg - 2 pcs .;
  • baking powder for dough - 10 g;
  • salt - to taste;
  • refined vegetable oil - 150 ml.

Preparation Method:

  • Pour milk into the bowl, break eggs into it, add oil and salt. Whisk the products with a whisk.
  • Add grated curds or minced cottage cheese. Stir until smooth. To facilitate the task, you can use a mixer or blender.
  • Mix sifted dough with baking powder.
  • Pour the prepared liquid mass to the flour and knead the dough.
  • Make a bun from the dough, put it in a plastic bag and put it in the fridge. Chill 1, 5-2 hours.

The dough made according to the above recipe can be used as a base for sweet and savory cakes, open or closed.

Curd Dough for Dumplings

Composition:

  • wheat flour - 0, 4-0, 45 kg;
  • cottage cheese - 0, 25 kg;
  • sugar - 100 g;
  • salt - 3 g;
  • soda - 5 g;
  • chicken egg - 4 pcs .;
  • Vanillin (optional) - to taste.

Preparation Method:

  • Push the curd through a sieve, add soda to it, mix.
  • Separate the eggs with sugar and salt separately.
  • Combine the curd with the egg mass, stir or whip them until a homogeneous composition is obtained.
  • Gradually pouring the sifted flour to the curd mass, knead the dough.

Ready dough is not used to make dumplings immediately. It is wrapped with cling film and left on the table for 20-30 minutes. During this time, the gluten contained in the flour has time to swell, and the dough becomes more elastic.

Curd dough for bagels

Composition:

  • cottage cheese - 0, 3 kg;
  • margarine - 0, 2 kg;
  • sugar - 150 g;
  • wheat flour - 0, 35 kg;
  • vanilla sugar - 5 g;
  • baking powder for dough - 10 g;
  • chicken egg - 1 pc.

Preparation Method:

  • Combine mashed cottage cheese with a squeezed margarine, stir.
  • Separately whisk the egg with sugar and salt.
  • Combine the curd mass with the egg, stir or whisk the composition.
  • Sift flour, mix it with baking powder.
  • Add the flour to the curd mass in portions, knead the dough.
  • After placing the dough in a bag, send it in the refrigerator for 1-2 hours. After that, it will be possible to proceed to the formation of bagels.

To form bagels, roll out the dough, cut it into triangles. At the base of the triangles they put the stuffing, in the role of which a piece of dough can act, roll it towards the acute angle and send it to the oven heated to 200 degrees.

Curd dough is almost universal. It is used for making sweet and savory pastries, you just need to find a suitable recipe.

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