3tablespoonsSugarSalt and sugar complement each other well and harmonize in this dish, complementing, even, the salty filling
I will tell you from the beginning about cottage cheese, because it will depend on how much flour you will need. I have 1 kg of crumbly cottage cheese. It is very wet, but I do not weigh it, and use it as it is.
Mix the cottage cheese and flour, adding salt and sugar. I want to say that when making a salty filling, sugar emphasizes the taste very well.
We don't add eggs.
Mix everything into a ball. If necessary, add flour. But you do not need to knead for a long time, otherwise the ready-made cheesecakes will be "rubber".
I get this consistency - not much sticks to my hands.
Divide the dough into parts and roll it out in bundles, dusting it well with flour.
Cut into serving pieces.
And send it to the freezer to cool down. Well, the first portion of course we cook. We lower it into hot water. After pop-up, cook for another 1 minute and remove with a slotted spoon.
As I have mentioned many times, I love and make salty. To do this, thinly slice the salted brisket, barrel or bacon. Onion half-rings.
Fry everything in a frying pan over low heat.
Put the hot cheesecakes on a plate and sprinkle the roast on top.
Children are very fond of butter sour cream and fresh frozen fruit (pictured apricot)
A good Breakfast for the kids. Bon Appetit!!!