Cheesecakes with cottage cheese on sour dough
Composition / ingredients
10
servings:
Cooking method
1. Grind the cottage cheese through a fine sieve and mix it with sugar and egg.
2. We form balls from the dough and roll them into a flat cake. In the center we make a recess, and spread the finished ground cottage cheese filling.
3. Lay out the blanks at a distance from each other. Let the dough rise again, lubricate with a silicone brush with whipped yolk.
6. We send it to the preheated oven for 30-40 minutes, bake at 180 degrees. As the pastries have turned golden, it means that you can take them out of the oven and treat them.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Pancake batter - 194 kcal/100g
- Sour dough - 194 kcal/100g
- Vanillin - 288 kcal/100g
