CUSTOM SCREWS IN CRUSHED CASTING

CUSTOM SCREWS IN CRUSHED CASTING

For the test, we need:
-350 g of flour
-3 g dry yeast
-100 g of milk
-50 g sugar
-50 g of good (82%) margarine; if completely against margarine, take butter or vegetable oil
-70 g sour cream
-3.5 g of salt

For filling:
-500 g of cottage cheese
-1 egg
-100 g sugar

To fill:
-200 g sour cream
-1 tablespoon of sugar

From the given amount of ingredients I got 20 cots with cottage cheese

Cooking:
In dry milk, pour dry yeast, add half a teaspoon of sugar, 2 – 3 teaspoons of flour (from the general norm).
Mix everything until a homogeneous batter and leave for 30-40 minutes until the foam cap appears.
Sift the flour.
Add salt, sugar and stir everything so that all the dry ingredients are evenly distributed by volume.
Add the softened margarine to the flour mixture, sour cream and grind into a large crumb.
Pour in the yeast talker and knead the dough of medium consistency – not very tight, but not too soft.
Since the flour is different everywhere in the batch process, you may need to add a little flour (if the dough turned out to be watery and does not hold the shape well) or milk (if there is not soaked flour or dough too tight).
Cover the dough and leave to rest for 10 – 15 minutes.
During this time, the flour absorbs moisture, forms gluten and the dough will be easier to knead.
Knead the rest of the dough well and knead until smooth and smooth.
Cover the finished dough and keep it warm until it doubles in volume.
If you have enough time, crush the dough and let it come up a second time.
If there is no time, the approached dough can be butchered.
For curd cheese curd pound with egg and sugar into a homogeneous mass.
If the curd is too wet, you may need to add some flour or grated crackers to the filling.
Roll the dough into a rectangle 0.5 – 1 cm thick.
Spread out the curd filling.
Roll the dough with the filling into a loose roll.
Cut the roll into pieces of the desired thickness.
I got them exactly 20.
Curd curls freely spread on a baking sheet, covered with baking paper, cover and leave for 40 minutes for proofing.
In the process of proofing curls should increase significantly in volume.
For 5 – 7 minutes before planting in the oven, smear the curlicues with a loose egg.
Bake at 180 – 200 ° C before browning.
To pour, mix the sour cream with sugar.
Immediately after baking, grease the curls copiously with sour cream, cover tightly and leave to cool (or at least warm).

Enjoy your meal!

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