Valga cheesecakes (or sour cream)

Category: Bakery products
Valga cheesecakes (or sour cream)

Ingredients

For the test:
Dough:
Flour 275 gr.
Water 170 g
Yeast SAF-Instant 1 tsp
For kneading:
Dough all
Cottage cheese 75 gr.
Flour 225 gr.
Sugar 65 gr.
Water 50 gr.
Fine salt 6 gr.
Butter, fat content 82.5%, soft 20 gr.
For lubrication:
Egg yolk 1 PC.
Sugar 1 tsp
Water a little bit
Filling for cheesecakes:
Sugar and salt to taste
Vanillin
Cottage cheese of any fat content, not watery or pasty 225 gr.
Egg C-1 1 PC.
Thick sour cream 1 tbsp. l. with a slide
Flour 2-3-4 st. l.
Filling for sour cream:
Butter, soft 2 tbsp. l.
Sugar 2-3 st. l.
Flour 3 tbsp. l.
Vanillin
Fat thick sour cream 9 Art. l.

Cooking method

  • Dough preparation.
  • Dough.
  • In a bucket of HP or in any convenient way, knead a thick dough for dough.
  • Valga cheesecakes (or sour cream)
  • We cover and let go for 2-2.5 hours. The readiness of the dough is determined by the fact that it becomes thinner and becomes covered with "bog bumps".
  • It is good to cook the dough in the evening and put it in the refrigerator overnight.
  • Dough kneading:
  • Add all the ingredients to the dough (warm it on the table for 30 minutes if it is from the refrigerator) and knead into a smooth dough.
  • Valga cheesecakes (or sour cream)
  • Round and transfer to a proofing bowl for 1-1.5 hours until doubled.
  • Valga cheesecakes (or sour cream)
  • Knead the dough, beat it a little on the table and let it rise for 30-40 minutes.
  • Valga cheesecakes (or sour cream)
  • Forming:
  • The dough is very pleasant and tender. No dusting flour is required. Let's prepare koloboks. To do this, divide the dough into 13 equal parts weighing about 70 grams.
  • Valga cheesecakes (or sour cream)
  • Round the blanks and cover with foil for 30 minutes.
  • Next, we form the cheesecakes in any convenient way, holding the blanks under the film. I want to show the molding, which takes a little longer, but thanks to this shape, it is possible to maintain a good filling / dough ratio.
  • To do this, roll out the workpiece in a circle of the thickness that will be optimal for you for the thickness of the cheesecake, taking into account the proofing. Then cut the middle with any circle whose diameter is slightly smaller than the size of the circle. Roll out the middle a little more. Roll a strip of dough in your hands, gradually stretching. It is convenient to do this on the weight, throwing the strip over two hands and rotating it with your hands, as if spinning a bicycle while slowly stretching it. Then the strip is thrown over the arm three times, forming a loop. Twist the loops until it is equal to the size of the cut circle. Lubricate the edges of the circle with water. Throw the loop over the circle. Sorry, but I was alone and there was no one to shoot the video. And I would very much like to show.
  • Valga cheesecakes (or sour cream)Valga cheesecakes (or sour cream)Valga cheesecakes (or sour cream)Valga cheesecakes (or sour cream)Valga cheesecakes (or sour cream)
  • Put the cheesecakes on a baking sheet and cover with foil. Allow the cheesecakes to distance.
  • And during this time, prepare the filling. Cook any of the suggested ones - all are delicious. It will be delicious with mashed potatoes.
  • From this dough, I cooked both cheesecakes and sour cream. It turns out very tasty. According to the norms for the indicated amount of dough, take either one filling or the second. Or half the rate.
  • Choose what you like. For any filling, simply mix all the ingredients with a spoon. For cheesecakes, crush the curd only with a pusher.
  • Grease the cheesecakes with yolk around the edges and lay out the filling. I made it thicker and laid it out with a syringe.
  • Valga cheesecakes (or sour cream)
  • Here is such a beauty. The dough layer on the bottom is not thick and thanks to the convenient filling edges the maximum amount.
  • Valga cheesecakes (or sour cream)

Note

I really like this proportion of ingredients in fillings. Sour cream makers came out as they once did in the school cafeteria. And the cottage cheese in the cheesecakes was not dry.
Cook with love, your Tumanchik. The recipe is taken from Irina Khlebnikova's website. Thank you so much.
Valga cheesecakes (or sour cream)

Rita
Valga is a city in Estonia on the border with Latvia, its Latvian part is called Valka. So, these cheesecakes are Estonian!
toffee
And I have never eaten with sour cream. Looks like my karma for the coming weekend is to cook sour cream.
Tanyulya
Irish, what an interesting molding! Thank you.
Olechka.s
Irishka, beautiful cheesecakes. I did it with cottage cheese. I like. Tasty. Thank you!
Anatolyevna
Tumanchik, Ira, what beautiful cheesecakes and sour cream! And the crust color is very impressive.
The molding is so interesting! I'll have to try these!
Arka
Bliiin! Fog! Why mock the hungry green chameleon again for the night ?! A?! I already can't uuuu Smetanniki are the only buns for which I have a long sincere love
First, I quickly eat the edges, and then, closing my eyes, slowly and with feeling - the middle

maybe there is at least one left, huh?

Tumanchik
Quote: Rita
Valga is a city in Estonia on the border with Latvia, its Latvian part is called Valka. So, these cheesecakes are Estonian!
Ritulya hello!
I love this dough. And the Wagaska bun.
Quote: iris. ka
And I have never eaten with sour cream.
Cho didn't eat sour cream? Can not be? And did not know the middle?
Quote: iris. ka
Looks like my karma for the coming weekend is to cook sour cream.
Indisputably! And don't forget the balls!
Quote: Tanyulya
Irish, what an interesting molding! Thank you.
And thank you for your attention! Pay attention to this molding - VO fillings! And the dough in moderation.
Quote: Olechka.s
Irishka, beautiful cheesecakes. I did it with cottage cheese. I like. Tasty. Thank you!
Olga
Quote: Anatolyevna
umanchik, Ira, what beautiful cheesecakes and sour cream! And the crust color is very impressive.
Tonya is always welcome!
Quote: Arka
Why mock the hungry green chameleon again for the night ?!
What are you doing at night? Get ready for a glass of tea too!
Quote: Arka
Sour cream is the only buns for which I have a long sincere love
I see
Quote: Arka
maybe there is at least one left, huh?
is there

please
What beautiful cheesecakes Irisha mmm
Sonadora
Irisha, the temptress, why are you teasing with rolls ?! Nooo, how can you calmly lie on the couch now? Go, knead or something ..?

Ir, clean the box. Messages don't go to you


Tumanchik
Quote: please

What beautiful cheesecakes Irisha mmm
Nadya is a laugher for you
Tumanchik
Quote: Sonadora
Go, knead or something ..?
knead it always comes in handy!
Quote: Sonadora
Irisha, the temptress, why are you teasing with rolls ?!
who would say
Sonadora
Quote: Tumanchik

knead it will always come in handy
It's worth it.
Tumanchik
Quote: Sonadora
It's worth it.

Quote: Tumanchik
knead it always comes in handy!
Quote from: Sonadora from Today at 02:20:55 pm
Irisha, the temptress, why are you teasing with rolls ?!
who would say
Q.E.D! will you come teasing?
Arka
Let the current try! I'll drive everyone! They walk around here, teasing rolls !!!
Tumanchik
Quote: Arka
They walk around here, teasing rolls !!!
pure water sadyugi
Albina
Quote: Tumanchik
To do this, roll out the workpiece in a circle of the thickness that will be optimal for you for the thickness of the cheesecake, taking into account the proofing. Then cut the middle with any circle whose diameter is slightly smaller than the size of the circle. Roll out the middle a little more. Roll a strip of dough in your hands, gradually stretching. It is convenient to do this on the weight, throwing the strip over two hands and rotating it with your hands, as if spinning a bicycle while slowly stretching it. Then the strip is thrown over the arm three times, forming a loop. Twist the loops until it is equal to the size of the cut circle. Lubricate the edges of the circle with water. Throw the loop over the circle.

I bake cheesecakes relatively often, but with the usual molding. Irishka, interested in your molding. I put a lot of filling, but I always add an egg to the cottage cheese, which does not allow the filling to escape much Valga cheesecakes (or sour cream)
Why 13 cheesecakes? Do you like the number 13? I usually take the whole dough and cut it in half. Half each half. And the pieces are either 3 or 4 pieces, depending on the size of the piece itself. I do not use scales when cutting dough
petu
Ira, what a wonderful molding, I will definitely do this, gorgeous!
Tumanchik
Quote: petu

Ira, what a wonderful molding, I will definitely do this, gorgeous!
thanks Olechka. Hope the recipe comes in handy!
petu
Irish, * thanks * not put - they say wait an hour ... wait ...
Tumanchik
Quote: Albina
I bake cheesecakes relatively often, but with the usual molding. Irishka, I'm interested in your molding. I put a lot of filling, but I always add an egg to the cottage cheese, which does not allow the filling to escape much
Albin, thank you for your attention!
There is an egg in the filling.
But the bottom is thin. When molded, such a bottom is always thin.
Quote: Albina
Why 13 cheesecakes? Do you like the number 13?
yes it happened by chance.
Albina
Quote: Tumanchik
When molded, such a bottom is always thin.
And on the contrary, I cannot get a thick bottom. I always have a cake 2 times thinner than the filling. I put a lot of fillings in everything: my dumplings are pot-bellied, and sometimes I barely pinch.
Tumanchik
Quote: Albina

And on the contrary, I cannot get a thick bottom. I always have a cake 2 times thinner than the filling. I put a lot of fillings in everything: my dumplings are pot-bellied, and sometimes I barely pinch.
now try a new one
Albina
Irinawhen I bake, I will report
Mandarinka @
Tumanchik, Ira, this is just a miracle, not cheesecakes! True, I made the dough and filling in my own way, but I repeated the baking form. Now this is my new favorite dough cut !!!
There are a lot of fillings and not a single cheesecake, more precisely, the sour cream has not flowed out!
Valga cheesecakes (or sour cream)
Valga cheesecakes (or sour cream)
Tumanchik
Marina, great! Glad you liked the molding!
Mandarinka @
Tumanchik, by the way, I accelerated the sculpting process: I cut out the base circles with a mold for biscuits, and then just rolled the dough into another thin layer, cut it into ribbons, and twisted the sides out of them
Tumanchik
Quote: Mandarinka @

Tumanchik, by the way, I accelerated the sculpting process: I cut out the base circles with a mold for biscuits, and then simply rolled the dough into another thin layer, cut it into ribbons, and twisted the sides out of them
Good girl, it turned out great!
AkhataN
Tumanchik, now I can make cheesecakes too. Thank you so much for the recipe and detailed description of the cheesecake molding.
Valga cheesecakes (or sour cream)
Tumanchik
Quote: AkhataN

Tumanchik, now I can make cheesecakes too. Thank you so much for the recipe and detailed description of the cheesecake molding.
Valga cheesecakes (or sour cream)
Natasha, oh, how beautiful and neat! A lot of fillings! Thanks for the photo! Directly presented the aroma!
Lapulechka
Tumanchik, Ira, I will definitely bake this weekend. I saw the recipe late. I just wanted to bungle something with cottage cheese. And here - the OPA. While I took it to the bookmarks.
Eh, my husband's weight loss is again postponed for an indefinite period ...

Py. Sy. already called a neighbor (they keep cows) ordered milk, cottage cheese and sour cream for Saturday
Tumanchik
Quote: Lapulechka

Tumanchik, Ira, I will definitely bake this weekend. I saw the recipe late. I just wanted to bungle something with cottage cheese. And here - the OPA. While I took it to the bookmarks.
Eh, my husband's weight loss is again postponed for an indefinite period ...

Py. Sy. already called a neighbor (they keep cows) ordered milk, cottage cheese and sour cream for Saturday
Larissa, I hope you like it! Cook for your health and thanks for paying attention to the recipe!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers