Quick yeast dough and cheesecake

Description

It's clear that kneading the dough of course not be avoided. But to shorten the waiting time, when it will rise can be at times. Very true, when the "deadline" or just don't want to wait. The dough is perfect for all sorts of pies and pizzas. Well, I will have cheesecake with a delicate cheese filling.

Ingredients

Flour

500 g
Milk

250 ml
Vegetable oil

4 Tbsp
Chicken egg

2 piece
Sugar
Salt
Yeast

0.5 pack
Cheese

200 g
Raisins

100 g
Sugar

2 Tbsp
Honey

2 tsp
Chicken egg

1 piece
Flour

1 tsp
Vanilla sugar

1 pinch
Salt

1 pinch
Butter

25 g

Cooking

In the sifted flour add yeast and stir.

Egg, sugar, salt and butter mix.

To egg mixture add a little warm milk, stir again.

Slowly add the mixture to the flour and knead the dough. The dough was easier to knead, wet your hands with vegetable oil. The dough should lag behind the hands and the sides of the pan.

Here it is.

Put the dough in a bag of gauze (folded twice to make a supply of dough to rise). Pour into a large pot with thick walls warm water of about 40°.

Drop the bag into the water and waiting for the dough to fully emerge. When it POPs, you're done! Not long to wait, even the water does not have time to cool down. Just 15 minutes..

Here's how it looks in the end. I held about half an hour to increase more. Unstuck well.

We have to roll the same kolobochki - billets for cheesecakes. It is convenient to me to do so-roll out the dough into a sausage and narutal into equal parts. You can still share and divide the dough in half, until you have balls the size slightly larger than chicken eggs.

Put balls on a baking tray lined with parchment, greased. Let them swell until we make the filling.

Pass the cottage cheese through a sieve, if it is large seeds. The oil should be soft. Raisins previously soaked in warm water. all the ingredients for the filling, mix thoroughly. The bunnies make a recess Cup, put the stuffing.

Cheesecake egg grease, loose cannons with sugar. Bake in a preheated 200* oven for 15 minutes. Here they are fragrant, beautiful and delicious. Bon appetit!

And here is the fault. The dough in the hole. Very airy. Curd tender. Carnival!

Comments and reviews

Leave a comment or a recipe review