Cheesecake with mascarpone and white chocolate

Description

Offer the next version of baking with mascarpone. Today I want to offer cheesecake, the recipe was found in the Internet under the name muffin. Many thanks to the author I slightly changed the recipe. The choice of the filler currant – conditional, it can be replaced with raspberries, cherries, cranberries.

Ingredients

Yeast

20 g
Flour

550 g
Sugar

70 g
Vanilla sugar

1 pack
Chicken egg

2 piece
Milk

150 ml
Yogurt

100 g
Butter

60 g
Salt

0.5 tsp
Starch

10 g
Leavening agent

10 g
Vegetable oil

2 Tbsp
Mascarpone

250 g
Chicken egg

1 piece
White chocolate

50 g
Sugar

1 pack
Black currants

1 Tbsp
Powdered sugar

1 Tbsp
Chicken egg

1 piece
Cream

1 Tbsp
Starch

1 tsp
Sugar

1 Tbsp
Flour

50 g

Cooking

Crumble the yeast, add some sugar from the total amount, pour the milk and leave for 10min for activation. If you have dry yeast, skip this step.

In a bowl for kneading dough (kneading was done by hand) beat the eggs, add the salt and whisk, add yogurt, mix, add the sugar, vanilla sugar. Pour in the activated yeast.

Mix well. Starch mixed with baking powder, add the sifted flour. Flour to enter in a mixture of parts, stirring thoroughly to avoid lumps.

I first worked as a Corolla, then the kneading was done with the aid of a spoon. RUB into the dough is soft butter. Then the kneading was done by hand.

Pour in vegetable oil. Thoroughly knead the dough. Close the bowl with lid or towel, put in a warm place for 1.5 - 2 hours. The dough should uvulitis half. After the specified time to knock out the dough and leave for another 30min.

Prepare the filling. Melt the chocolate in a water bath until smooth.

In mascarpone, add the egg, orange sugar, melted chocolate.

Beat.

The finished dough spread on a dusting of flour on the table, emminem, cover with foil and leave it for 10-20min., divide into equal pieces.

Shape dough into balls, pulling the ends of the dough toward the center (from меня14шт at 77g). Baking tray lay baking paper. Put on it the balls in the distance. Cover with foil and leave it for 20min. dough to rise.

Balls slightly to flatten. Lower the bottom of the glass or mug into flour (so the dough did not stick) and push in the middle of each ball. Frozen currants pour starch.

To fill the recess filling. Put the berries (I did 7pcs with berry). Cover the pan with a towel or foil and leave for 20min. for lifting. Before baking grease each preset mix eggs with cream (I grease 2-3 times). The sides sprinkled with large granulated sugar. Bake the tarts in a preheated oven 190 - 200C for 20-25 minutes until done (watch your oven). During baking, the cheese will flow out of the workpiece. After baking the buns immediately sprinkle with powdered sugar.

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