Cheesecake - a classic of the genre! Well, what is there to surprise? Offers you the option of cheesecake with cottage cheese and blueberries (straight dough), plus a master class on their design. I'm sure baking fans this idea will be useful, as for decoration does not require any additional felling or devices)))
So, you need to knead the dough. This time I decided to use a safe way. In the bowl of the mixer or dough mixer, or just a bowl, pour the milk, add yeast, brown sugar, eggs, chopped into small pieces of butter (room temperature), vanillin. Flour.
Within 3 minutes, knead the dough. I use a planetary mixer and two paddles for kneading. If there is no technique, the dough should be good to vent with your hands. It should have no liouse hands, but flexible. If you do not have enough flour, naturally pour and look at the dough.
Leave the dough covered with a towel for an hour and a half. For lifting. After this time the dough should make knead.
Prepare the filling, cottage cheese, sugar and sour cream mix. (Add blueberries at the end before laying out the filling)
I want to show you how I make home muffin wet proofing. At the bottom of the oven, put an aluminum bowl of warm water and turn on the oven to heat 60 degrees.
The dough is ready, it's time to mold. Weigh 5 pieces weighing 100 grams. I form balls, spread them on a baking sheet with my hands and stretch the dough to form a "hole".
In cottage cheese add frozen blueberries and immediately spread in the future cheesecakes.
Put the pan in the proofing (you made out of your oven)
Until cheesecakes in proofing I do jewelry. Leaves: roll out a layer of dough, cut it into small diamonds with a pizza knife. There is no such knife, take a spatula or a regular sharp knife.
With a pizza knife, I cut the edges.
I cut out circles from the dough, if there is nothing to cut, then roll out a less smooth circle, with a pizza knife I make cuts in segments (about 10), without cutting through the center.
I pinch the end of each segment to make sharp ends. That's how we get decorations for cheesecakes.
The buns were proofing for about 15 minutes. Now I remove, put the oven to preheat to 180 degrees. Until the stove heats up I decorate cheesecakes. 2 leaves and 1 flower per cheesecake.
As the oven heats up, put the tarts for 30 minutes. That cheesecake was delicious and appetizing you can lubricate the yolk. But I have my own secret tinting baking, while baking turns brilliant and has a unique flavor, no longer stale. Who cares, his secret I will share in my next recipe.