Composition / ingredients
Step-by-step cooking
Step 1:
How to make yeast curd dough with cottage cheese? Prepare the necessary ingredients for this. Cottage cheese can be of any fat content. It should be soft and moist. Heat the milk to a warm state. Thanks to this, the yeast is activated faster and the dough will rise better. Sift the flour through a sieve in advance to fill it with oxygen.
Step 2:
To prepare the dough, take a comfortable spacious bowl. Pour warm milk into a bowl. Add yeast and sugar. Stir and leave to stand for 1-2 minutes so that the yeast wakes up.
Step 3:
Melt the butter and add it to the bowl along with the cottage cheese.
Step 4:
Separate the yolks from the whites and add to the dough. Add salt. Mix all the ingredients together.
Step 5:
Gradually add the sifted flour and start kneading the dough. Immediately pour all the flour is not necessary. It may take a little more or less. Be guided by the consistency of the finished dough.
Step 6:
Yeast dough with cottage cheese turns out soft, plastic and does not stick to your hands. Leave it in the bowl under the towel. Put it in a warm place for 1-1.5 hours so that it fits.
Step 7:
After a while, the dough will increase significantly in volume. Use the finished dough for your culinary masterpieces. It is great for pies, pies or buns.
Step 8:
I made a pie with apples and nuts from this dough. Cook with pleasure!
How to find out if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.
Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.
Caloric content of products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Dry yeast - 410 kcal/100g
