Outdoor curd-cheese pie with mushrooms

Description

Sand-based goes well with curd-cheese filling, forming an interesting flavor compositions, which perfectly complement the mushrooms. This cake can serve as snacks and as main meals.

Ingredients

Milk

1 l
Sourdough

1 pack
Butter

100 g
Chicken egg

1 piece
Flour

200 g
Salt

0.5 tsp
Cheese

200 g
Cheese

150 g
Salt

0.5 tsp
Mushrooms

1 can
Dill

20 g
Olive oil

1 Tbsp
Chicken egg

2 piece
Vegetable oil

1 Tbsp

Cooking

In the bowl multivarki pour the milk at room temperature (22-24°C). Pour starter and stir carefully with a clean, dry spoon for 2-3 minutes to dissolve yeast.

Enable multiverse mode "Yogurt" for 10 hours.

After fermentation clot "cut" with a knife the length and breadth of the capacity increments of 1.5-2 cm (top view - "grid").

Next clot to warm to a temperature of 50-60°C in the same container (very convenient to do it in slow cooker mode "heating" or "boiling"). "Decoction" made within 10-15 minutes (will start to actively separate the serum and the clot to shrink).

Next clot to filter through clean cheesecloth into several layers (or Dacron or calico). Hang the bundle in the cheesecloth for the free escape of moisture. Excess moisture can be removed by pressing the lump with a heavy object. The finished product is put into a separate container, chill in refrigerator at least 2 hours. From the resulting cottage cheese, I'll cook the curd-cheese pie with mushrooms.

To the softened butter beat the egg. Mix well.

Sift the flour with the salt. Flour it is better not to add because you may need 1-2 tbsp more or less.

Knead the dough.

Distribute the dough in a detachable form (diameter 20 cm) lined with parchment and greased with vegetable oil form bumpers. In the test to make frequent nakoly with a fork so that when baking it is not swelled. Send in the oven, preheated to 180 gr., for 10-15 minutes until light blush.