The cheesecake

Description

The cheesecake is 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 fans of baking, this idea will be useful, since the jewelry does not require any additional clearing or fixtures)))

Ingredients

Flour

350 g
Butter

60 g
Brown sugar

2 Tbsp
Chicken egg

2 piece
Milk

170 ml
Vanilla

1 pinch
Yeast

7 g
Cheese

180 g
Sour cream

1 Tbsp
Brown sugar

1 Tbsp
Blueberries

1 handful

Cooking

So, you need to knead the dough. This time I decided to use a straight dough method. In the bowl of a mixer or kneader, or just a bowl, pour in the milk, add the yeast, brown crystalline sugar from TM "Mistral", eggs, chopped in small pieces of butter (room temperature), vanilla. Flour.

For 3 minutes to 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 there is not enough flour, naturally pours and look at the test.

Leave the dough covered with a towel for half an hour. For lifting. After this time the dough should make abmes.

Prepare the stuffing, cheese, sugar and sour cream mix. ( The blueberries are added at the end before laying the filling)

Want to show how I make home baking damp proofing. On the bottom of the oven, put an aluminum pan with warm water and turn on the oven for heating of 60 degrees.

The dough is ready, it's time to mold. Weighed 5 blanks, each weighing 100 grams. Into balls, spread them on a baking tray with your hands stretch the dough so formed "Lenochka".

In curd add frozen blueberries and immediately spread in the future cheesecake. Put the pan in the proofing (you made out of your oven)

While cheesecakes in proofing I make jewelry. Leaves: rolled layer of dough, cut it into small diamond shapes with a knife for pizza. There is not a knife, take a spatula or a regular sharp knife.

Pizza knife put notches on the edges

Cut out dough circles, if nothing else to cut, then roll less smooth circle, a pizza cutter, make incisions of the segments (10), not cutting through the center.

The end of each segment I pinch the ends to get pointy ends. That way we would get decorations for the cheesecake.

The buns were proofing for about 15 minutes. Now I winemay, put the oven to preheat to 180 degrees. While the stove heats up I decorate the tarts. 2 leaves and 1 flower on 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, the baking is brilliant and has a unique flavor, longer does not get stale. Who cares, his secret I will share in my next recipe.

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