Oven-baked curd cakes 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.
It is necessary
- • 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 glasses of flour;
- • 2 chicken eggs;
- • 1 bunch of dill greens;
- • sunflower oil.
Instructions
Step 1
Pour milk into a bowl. If it is from the refrigerator and is very cold, then you do not need to specially heat it, this temperature will do. Add salt, granulated sugar and dry yeast to the milk. Pour in liquid oil. Mix the ingredients in a bowl.
Step 2
Now you need to add flour, but sifting it is a must. This procedure can be done through a sieve or sieve.
Step 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 kitchen towel, leave for about an hour in a warm place, during which time it will increase in size.
Step 4
While the dough "fits", you can start filling the flat cakes. Rub the cottage cheese through a sieve, salt according to your own taste and desire. Finely chop the pre-washed dill and combine with cottage cheese.
Step 5
Break the eggs, separate the yolks and whites. Add some proteins to the curd. Stir the curd filling thoroughly to get a homogeneous mass.
Step 6
Roll out the dough that has come up in an hour with a rolling pin, you should get a layer of 0.5 cm thick. Using a regular glass or mold, cut out circles in the dough.
Step 7
Put the curd filling on half of these circles, close the first half with the filling with the other half of the circles, pinching the edges of the dough in a circle.
Step 8
Place the still uncooked tortillas on a baking sheet lined with parchment paper. Brush them with the remaining yolks.
Step 9
The oven should be preheated, the temperature inside it is 180 °. The tortillas are baked for about 20 or 25 minutes.
