The dough can be of different types: yeast, puff pastry, biscuit, shortbread, cottage cheese, pastry, unleavened, simple, etc. Before you prepare the dough, decide what you need: they all differ in technology and cooking time, the composition of products and the type of dishes for which they are intended. For example, for fried pies, the usual dough without yeast is suitable, for buns – butter, for pies – any of the above, including unleavened, if it is unsweetened pastries.
For a well-prepared dough at home, concentrate on choosing the right flour. For dishes that require pomp, lightness and lightness, flour of the highest grade is necessary. For those that are simpler, the first or second grade is suitable. Wheat flour is used more often in baking, but recently housewives like to combine it with other types or even replace it with rye, corn, oatmeal – due to lower calorie content and higher digestibility.
Also, you should always sift the flour twice, even if you are cooking something simple like tacos tortillas or lasagna sheets. This is a necessary habit for a good cook. Also, all dry ingredients are mixed with each other, then all mixed wet ingredients are added to them. This can happen the other way around, it all depends on what a specific test recipe requires at home. Mixing is carried out in small portions, gradually. With this approach, the dough is saturated evenly, there are no lumps.
Always knead the dough clockwise, collecting it from the edges to the center. This will greatly simplify the cooking process. Roll out the rolling pin, if it is required, sprinkle with flour, the same with a table or board. If you knead with your hands, lubricate them with vegetable oil – the dough will not stick. The airiness of the dough is given by yeast, soda and baking powder. Soda can be extinguished in any acidic liquid: vinegar, lemon juice, kefir – this will save your baking from an unpleasant soda taste.
Traditional cheesecake is a batch pastry that is made from yeast dough using cottage cheese, mashed potatoes or jam as a filling. In this recipe, everything is wrong. By and large, only the molding remains of the tartlets. But in our family, this dish has taken root under this name. I will be glad if you also like our hearty, juicy and, of course, delicious cheesecake!
Lots and lots of filling and thin dough – this is for fans of cottage cheese baking! Moderately sweet, with a slight sourness in the layer and the aroma of vanilla pudding – a real feast on the table! Sweet tooth add more sugar, I have it at least.
An unusually delicious combination of millet porridge and cottage cheese will make a wonderful tandem in my new dish! Delicious cottage cheese filling is baked on fragrant millet porridge – and an unusually fragrant and appetizing cheesecake is obtained.
I want to share a recipe for an amazing cheesecake with orange, cooked very simply and quickly – we mix and bake everything, and we get a delicate, airy dough of semolina and a juicy filling with orange flavor!
Fragrant, tender cheesecakes with apple filling, poured with lemon juice, will delight your loved ones during tea drinking. The dough turns out to be very tender, and brown sugar gives the taste of caramel. In general, what I’m telling you. Let’s cook and enjoy.
And another old recipe for cheesecake with fragrant apples, rum-soaked raisins and delicious sour cream filling. I really hope that my signature cake recipe will be useful to someone. The cheesecake turns out great. The size of the baking tray is 33*35.
Very tasty, lush vanilla cheesecakes are good both hot and cold. Delicate, fragrant “cap” – baked cream cheese filling with a piece of milk chocolate, just melts in your mouth!
