Why from home cottage cheese cheese are worse than from the store, fall apart and burn

Light as down, soft as butter, lush as a cloud. All these comparisons are powerless to describe the perfect cheesecakes, the recipe with which we want to introduce our readers today.





The skeptics will say: There are no friends in taste and color. We've seen better! Well, maybe so. But I made my choice, and you have the opportunity to try and form your own opinion.

A few words about the ingredients. Cheese cheese is the most important ingredient of cheese and a lot depends on it. It is desirable that it be dry and dense. I used two packs of cottage cheese with a fat content of 5%. It's not too wet and uniform. So I didn't have to grind it with a blender.





I only put yolks in the dough, because the proteins unnecessarily thin it. After that, it absorbs more flour, which makes cheesecakes rubber. He replaced flour with manka. It doesn't clog dough, it makes it airy. But do not forget that the manke also takes more time to swell.

The ingredients

• 400 g cottage cheese with a fat content of 5%
• 6 tbsp manki
• 1 egg yolk
• 1 bag of vanilla sugar
• wheatmeal
• vegetable-oil
• powder
• honey

Preparation

1. Mix in a bowl cottage cheese, yolk, vanilla sugar and mancu. Depending on the consistency of the resulting mixture, a little more or less can be added.
   
   
   
2. Stir everything to uniformity. If the cottage cheese is home, then you will need to use a blender.
   
   
   
3. Let the dough stand for 25-30 minutes so that the manca swells and absorbs excess moisture.
4. Moistened in cold water hands form from a cottage cheese mixture balls the size of a large nut.
   
   
   
5. Sprinkle the table with wheat flour. Put one ball in it. As a lyrical retreat: I tried to use rice instead of wheat flour, as is often advised on the pages of supporters of the PP. I personally didn't like it. Rice flour forms a strong crust. Perhaps someone this feature will be useful. For example, if the cheesecakes do not keep their shape well. But at the same time, they lose their softness, for which I loved this recipe.
   
   
   
   
   
6. Cover it with a glass and roll over the flour to give the cheesecake the necessary elongated shape.
   
   
   
7. It is advisable to touch the cheesecakes with your hands as little as possible. With the help of a glass, they will take in just as much flour as necessary.
   
   
   
8. Click a little on each piece of dough with a wide knife or spatula to give the cheesecake its final shape.
   
   
   
9. Warm up the butter pan well on the fire.
10. Fry cheesecakes for 5-7 minutes on each side. Important! This should be done under the cover and on a small fire. So cheesecakes are guaranteed not to burn, but will become soft and lush.
    
    
    
11. The finished dish is decorated with powdered sugar through a strainer.
    
    
    
12. Serve cheesecakes hot with honey, jam or jam. It will be delicious anyway!
13. Bon appetit!

It is amazing that even such a simple and familiar dish holds many secrets of its preparation! If you know the ones we haven’t mentioned, be sure to share with our readers in the comments.