Curd dough is good for baking, not for frying. It takes any shape and is therefore suitable for making biscuits and large cakes. The dough goes well with any filling - from jam to minced meat.
It is necessary
-
- Cottage cheese - 400g;
- eggs - 1 pc.;
- flour - 2-3 tbsp.;
- sugar - 4 tablespoons;
- salt - 0.5 tsp;
- sunflower oil;
- soda.
Instructions
Step 1
To prepare the dough, take 2 packs of cottage cheese (about 400-500 grams), pass it through a meat grinder or wipe it through a sieve. In this case, the dough will be more tender and plastic, there will be no curd lumps in it. Add soda, previously quenched with citric acid, 4 tablespoons of sugar and half a teaspoon of salt to the curd mass. Beat 1 egg into the mass, pour in 3 tablespoons of vegetable oil, mix thoroughly. Top up with 50-70 ml of boiled water, add 1 glass of flour and grind the resulting mass. Pour flour on a work surface and knead the resulting paste with flour (1 more cup) until a smooth, bouncy dough forms. It shouldn't stick to your hands. Otherwise, add more flour to it.
Step 2
Another recipe for dough mixed with cottage cheese is good for open cakes. For cooking, wipe a pack of cottage cheese and half a pack of butter through a sieve or pass through a meat grinder. Bring the resulting mass to a homogeneous consistency. Beat 2 eggs into it, add a tablespoon of sugar, mix thoroughly. Since open cakes are usually made with savory fillings, not much sugar is added to the dough. Now you need to introduce baking powder and two glasses of flour into the resulting mass. You can stir the dough on the table. In consistency, it should be such that it can be rolled out with a rolling pin. Place the dough in the refrigerator for half an hour before making the pie.
Step 3
For pies, there is also a recipe for curd dough. Mix two packs of cottage cheese (choose dry enough) with 5 tablespoons of sour cream, two eggs, 4 tablespoons of sugar. Add half a teaspoon of salt, soda, quenched with citric acid. In the resulting mixture, add 2-3 cups of flour. The amount of this ingredient depends on the moisture content of the selected curd. Knead a firm dough. Refrigerate for an hour and a half. This dough is very fragile, so dust it with flour when sculpting the pies.
