Cheese-and-curd cakes or cheesecakes - the most tasty dish from the childhood! Who doesn't love it? It is unlikely such will be. With sour cream and condensed milk, jam and a berry syrup - with all these sauces cheesecakes develop the unique taste.
Cheesecakes from cottage cheese – familiar to everyone since childhood a dish. They are loved practically by all. Make cheesecakes won't make big work and won't take away a lot of precious time. Cheese-and-curd cakes as they are called still, the younger generation especially loves. In child care facilities such dish not a rarity. They are given for breakfast, seasoned with traditional sour cream and also jam, honey or a condensed milk.
In order that cheesecakes turned out really tasty and didn't disappoint, it is required to approach very attentively the choice of the main ingredient – cottage cheese. Ideally, it when it is prepared in house conditions. But as on it a lot of time will leave, and it is always not enough, cottage cheese can be bought already ready prepared. It surely has to be absolutely fresh and dry. It is necessary to buy this dairy product from the checked producer which is famous for high quality of the made products. It is necessary to prepare by the first stage all components of this tasty dish in advance. The following ingredients will be necessary for preparation of classical cheesecakes (it is calculated on 12 pieces):
- cottage cheese of 9% — 500 grams (2 packs on 250);
- sugar — 2 tablespoons;
- flour — 2 tablespoons;
- egg — 1 piece;
- salt — a pinch;
- vanilla sugar to taste — 1 teaspoon;
- vegetable oil for frying.
The first step
At the first stage cottage cheese should be put in the prepared ware and to add to it egg, sugar and vanilla. This mix needs to be ground accurately a fork or a spoon to total homogeneity. Some efforts for this purpose will be required. But, the this mix is better it will be ground, the nasyshchenny will be a taste. The pounded cottage cheese has to turn into absolutely homogeneous and plastic mass without any lumps and the remains of egg. Visually this dough has to be pleasant cream color. At this stage it is necessary to taste the prepared weight whether to understand enough it sweet. Often cheese-and-curd cakes use traditionally with sour cream. And if it sour, then with sweet cheesecakes it is what is necessary.
If on taste curds nevertheless very sour, then in this case it is necessary to add a little more sugar and it is newly good to mix it to uniformity. Then it is necessary to add flour to the prepared cottage cheese mix. It is required in order that "connect" weight for cheesecakes. Thus, they when frying won't break up in a frying pan and it is good to turn over with a side sideways. You shouldn't put a lot of flour in dough. Otherwise the taste of cottage cheese will be mercilessly muffled and cheesecakes will turn out dryish. Flour is required to be taken wheat and the premium.
The second step
The next stage – directly a molding of cheese-and-curd cakes. If mix strongly sticks to hands and it will be slightly thinnish, then in this case it is possible to add one more spoon of flour. Sometimes it occurs because cottage cheese was not really dry. The molded cheesecakes need to be rolled in in addition in flour. For this purpose the small saucer on which it is necessary to fill the hill flour will be required. Also in advance it is necessary to prepare a surface where the stuck together cheese-and-curd cakes will give all the best. It can be a cutting board or a serving tray. It is important to note that everything is better to mold cheesecakes to one, and then to start their frying. It is necessary not to allow to burn the first party while following is molded.
One more important point. It is desirable to mold all cheesecakes one size. So they will be fried thoroughly at the same time qualitatively. To achieve the identical size, it is required to measure weight a tablespoon or a special spoon for ice cream. Dough from a spoon should be shifted in a hand, to roll it in flour, and then to flatten a little from two tanks. The equal puck has to turn out. Cheesecakes should have no thickness more than thickness of own finger. Otherwise cheesecakes hardly will be baked thoroughly. If to make them is thinner than a finger, they will easily lose juiciness when frying and will be dryish on taste.
The third step
The third stage – frying. It is necessary to put a frying pan on a plate. When oil on it heats up, it is necessary to lay out cheesecakes and to lower temperature to average or slightly less a little. If fire is intensive, cheesecakes will quickly fry from above, but won't be fried thoroughly inside. After one party is reddened, cheesecakes it is necessary to turn and redden another. Ready cheese-and-curd cakes give all the best on in advance prepared dish. They can be used, both warm, and cooled. Here already flavoring preferences at everyone the.
At choice and different sauces. The imagination can be boundless as cheese-and-curd cakes are combined practically with lyuby flavoring addictions. Sour cream, sweet sauces, honey, condensed milk, jam, jam and also different berries and fruit can be them. The dish not only is tasty, but also looks always very esthetically and appetizingly.
This remarkable dish from the childhood will become unambiguous for all quite full-fledged breakfast. Useful and incredibly tasty. Perhaps, every day it not to turn out to indulge the relatives this simple gastronomic masterpiece, but once a week nevertheless it is possible to please all with great cottage cheese flat cakes with sour cream.