Description
Ventured to give the name because the recipe told me one friend, and she learned from her grandmother, who lived in a village in the Yaroslavl region. Before, when wheat flour was used more often for festive or sweet pastries, many baked from rye flour. Recipe without exact proportions, therefore, indicate only that it was possible to navigate.
Ingredients
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Rye flour
2 cup
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Sour cream
1 cup
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Chicken egg
2 piece
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Cheese
500 g
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Sugar
3 Tbsp
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Soda slaked vinegar
0.25 tsp
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Salt
Cooking
Flour I had available. The wholemeal flour and added about 1/4 of the total number. I know that in the past (30 years ago), the flour from which they baked rye cheesecakes and pancakes were brought from the village that now you can buy in the store differs from the village.
Large egg Cup sour cream (if not rustic take 20-25% of the store) mix, add salt, sugar, gradually add the flour until the dough liquid add soda, slaked vinegar. Then add the flour and knead the dough. The dough should be slightly sticky and plastic.
Leave the dough to "rest". At this time, the curd grind with sugar and salt, add the egg and carefully grind again. If there is no village of cottage cheese you can buy in the store, but with a large % of body fat.
Pan with thick bottom brush with oil ( I use sunflower oil) the Dough directly into the pan, flatten, make bumpers. On top - cheese, curd - 3-4 tbsp sour cream. And! Just a little bit- a pinch or two on the surface of the cheesecake sprinkle baking soda
Put in the Russian stove. For those who have it. I have an oven. ))) The cooking time depends on the oven, so I will not specify any time or temperature. the photo seems a little burnt, is actually more of a brown crust. The cheesecake cool slightly in the pan, the cheese hardened a bit, then on a wooden Board.
Here's a cheesecake in the section. Baked the first time and immediately put on the website. Waiting for responses and advice, maybe someone knows some more traditional Russian recipes rye cheesecakes, and still looking for a recipe for rye pancakes with cottage cheese that was baked earlier in Siberia. Who knows?
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