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Print Recipe
Quick Yeast Dough and Cheese Cakes Recipe
It is clear that kneading the dough certainly can not be avoided. But to reduce the waiting time when it will rise at times. It is very important when the "terms burn" or just do not want to wait. The dough is perfect for all kinds of pies and pizzas. Well, I will have cheesecake with a delicate cheese filling.
Instructions
  1. In the sifted flour pour the yeast and mix.
    In the sifted flour pour the yeast and mix.
  2. Egg, sugar, salt and butter mix.
    Egg, sugar, salt and butter mix.
  3. Add a little warm milk to the egg mixture and stir again.
    Add a little warm milk to the egg mixture and stir again.
  4. Add the mixture slowly into the flour and knead the dough. To make the dough easier to knead, moisten your hands with vegetable oil. The dough should lag behind the hands and walls of the pan.
    Add the mixture slowly into the flour and knead the dough. To make the dough easier to knead, moisten your hands with vegetable oil. The dough should lag behind the hands and walls of the pan.
  5. Here it is.
    Here it is.
  6. Put the dough in a bag of gauze (fold in half and make a stock for lifting the dough). Pour into a large pot with thick walls of warm water about 40°. Lower the bag into the water and wait for the dough to float completely. When it comes out, it's done! Wait a short time, even the water does not have time to cool down. 15 minutes is enough..
    Put the dough in a bag of gauze (fold in half and make a stock for lifting the dough). Pour into a large pot with thick walls of warm water about 40°. Lower the bag into the water and wait for the dough to float completely. When it comes out, it's done! Wait a short time, even the water does not have time to cool down. 15 minutes is enough..
  7. Here's what it looks like in the end. I held it for about half an hour to make it bigger. Comes off well.
    Here's what it looks like in the end. I held it for about half an hour to make it bigger. Comes off well.
  8. Next we need to roll the same balls-blanks for cheesecakes. It is convenient for me to do so-roll out the dough into a sausage and cut into equal parts. You can also divide and divide the dough in half until you get balls the size of a little larger than a chicken egg.
    Next we need to roll the same balls-blanks for cheesecakes. It is convenient for me to do so-roll out the dough into a sausage and cut into equal parts. You can also divide and divide the dough in half until you get balls the size of a little larger than a chicken egg.
  9. Spread the balls on a baking sheet, covered with parchment, oiled. Let them swell while we make the stuffing.
    Spread the balls on a baking sheet, covered with parchment, oiled. Let them swell while we make the stuffing.
  10. Cottage cheese wipe through a sieve, if it is large grains. Oil should be soft. Raisins pre-soaked in warm water. all ingredients for the filling mix thoroughly. The balls make a recess Cup, put the stuffing.
    Cottage cheese wipe through a sieve, if it is large grains. Oil should be soft. Raisins pre-soaked in warm water. all ingredients for the filling mix thoroughly.
The balls make a recess Cup, put the stuffing.
  11. Cheese cakes lubricate the egg, loosened with sugar. Bake in a preheated 200 * oven for 15 minutes. Here they are fragrant, beautiful and appetizing.
    Cheese cakes lubricate the egg, loosened with sugar. Bake in a preheated 200 * oven for 15 minutes. Here they are fragrant, beautiful and appetizing.
  12. Bon appetit!
     Bon appetit!

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