Description
On our website there are so many different cheese cakes! But my cake is dough. The secret to this dough I got from my grandmother. From it always come out soft, fluffy cakes! Lush, airy dough without yeast and a delicious cheesy filling - success is guaranteed!
Ingredients
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Flour
5 cup
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Yogurt
500 ml
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Vegetable oil
50 ml
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Salt
1 tsp
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Chicken egg
1 piece
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Soda
1 tsp
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Cheese
200 g
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Dutch cheese
200 g
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Chicken egg
2 piece
Cooking
Pour the yogurt into a bowl, add salt and vegetable oil.
Add the egg, mix thoroughly and warm the mixture, continuing to stir, until warm.
Sift 3 cups flour into a bowl and
pour in the kefir mixture.
Stir with a fork until more or less smooth.
Sift on the table 2 cups of flour and mix it with soda.
Put our dough in the flour with soda and
knead until then, until almost all the flour will not be included in the dough. Roll it into a ball, cover with bowl and let rest up to 10 minutes. During this time there will be a reaction of baking soda with the yogurt and the dough will become soft, plastic, porous texture.
Meanwhile, prepare the filling: cheese to grate on cucumbers, mix with cottage cheese and
eggs. Optionally, you can add finely chopped greens.
Mix thoroughly until a homogeneous mass. You can salt to taste. I'm not salted.
The dough again knead and allow to soak for another 10 minutes. In this case, all the remaining flour goes into the dough. Then you can slowly pour in the cutting as needed.
The stuffing be divided into 4 or 8 parts, depending on what size cakes you want.
The dough cut into 4 or 8 parts. I divided by 4.
Roll pieces of dough into a ball, give 5 minutes to rest.
Roll the dough out flat with a finger thick and put the filling in the center.
Stung the corners of the dough toward the center, like hinkaley.
Lay them seam side down and allow to rest for about 5 minutes.
Roll out very carefully, not to burst stuffing in a cake thickness of 1 cm
Fry on medium heat in vegetable oil without smell on both sides until Golden brown. The cake rises strongly.
Optionally, you can grease the top of the pie ready with butter to improve the taste. I always do. Serve warm, if you cut very hot, may flow out the stuffing!
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