Curd soufflé

[svetta]

svettaThank you very much for such a delicious recipe.

Indeed, it is not a casserole that turns out, but the most delicate soufflé.

I couldn't wait to cool down, I tried it warm.

This soufflé is not ashamed to offer guests.

[svetta]

svettaThank you very much for such a delicious recipe.

Indeed, it is not a casserole that turns out, but the most delicate soufflé.

I couldn't wait to cool down, I tried it warm.

This soufflé is not ashamed to offer guests.

Lilya, thank you, happy for you

[in a bread maker]

Girls, interesting infa !!!

This soufflé turns out in a bread maker!!! The dough must be prepared according to the recipe, load it into a bucket without a spatula and bake in a BAKERY. Then leave on heating for 1 hour and then according to the recipe. It turns out !!! True, it settles a little, but the result is very decent, many times better than the oven.
Like this.

[in a bread maker]

Girls, interesting infa !!!

This soufflé turns out in a bread maker!!! The dough must be prepared according to the recipe, load it into a bucket without a spatula and bake in a BAKERY. Then leave on heating for 1 hour and then according to the recipe. It turns out !!! True, it settles a little, but the result is very decent, many times better than the oven.
Like this.

Svetik, you are the savior. Many people ask me about the souffles, but they don't have a cartoon, but they have HP,

And my souffle has fallen
I did everything strictly according to the recipe, baked in a Brand 502 multicooker, left it on the heating, and when I pulled it out it was clear that the opal was strong
I don’t understand what’s wrong, although it’s ooooooooo delicious

To be honest, I'm completely at a loss ... I read the entire thread about this recipe, everything seems to be clear, everyone succeeds with their eyes closed ...
I tried to make this souffle 2 times. I have Kuko 1055. The first time exactly according to the modes as in the recipe, that is, first oven level 2 for 60 minutes, then heating for 50 minutes. She did not rise at all and was slightly burned outwardly. The second time I made the oven level 1 for 40 minutes, then the same way - the result is even worse, some kind of flattened omelet. The oven level in Kuko is the temperature, the first one is lower (there are three in total).
Please help me understand what is wrong? Maybe someone made this souffle in such a slow cooker?

Yes, here's an important question - does it increase in volume during the baking process? I just have exactly the same level as the dough was poured. Moreover, it sags in the middle.

Yes, here's an important question - does it increase in volume during the baking process? I just have exactly the same level as the dough was poured. Moreover, it sags in the middle.

I did it in different cartoons: DEX-60, VESochka, Perfeza. Most of all I liked DEX. Yes, sometimes it sagged inside me (I showed it earlier in the photo, like a cheesecake came out in shape). But I noticed that if a runny dough comes out and if the proteins are badly knocked down.
I can't tell you about the cuckoo, I'm sorry.

Thank you. Beat well tomorrow. The dough was thin. I'd like to master this recipe! And I have the first one, so far.

Moreover, it sags in the middle.

it depends on the curd. I'll remember what kind of cottage cheese I took, then I'll write. With Dmitrovsky, I also sagged, but not with the other. Only I didn’t remember what it was called ((

Thank you!
It’s just surprising to me that they write, and they don’t fully comply with the technology, and they take whatever cottage cheese is, at death, and everything works out fine, I’m sinning on my slow cooker. Apparently you need a special approach to her in casseroles.
I will try again, using technology to do everything as much as possible and what kind of cottage cheese you would advise. If it doesn’t work out again, then the regime must be changed.Just what? And so the minimum heating of the oven was and did not rise and it burned.

Angelica, I could handle anything. I buy stamps Sincerely Yours (with a heart), Ostankinsky, Vologda in a green pack, I remember taking Dmitrovsky, but I stopped buying something. Then in Auchan I took some cheap one. And Dmitrovsky normul, I just did not come across to me))

I was sagging, I already said the current if the liquid dough came out too much. And I take any cottage cheese, somehow I even utilized children's curds mixed with the bazaar cheese. Maybe it's all about the cartoon. You need to call Svetik, let him tell you.

girls here is my recipe, it also turns out very tender
I am doing this option:

500 grams of cottage cheese in our store of any fat content
250 sour cream
1 cup sugar (as small as possible)
3 tablespoons full starch
vanillin
3 eggs
50-70 grams butter
a little salt
I beat everything in a food processor. starting with the eggs, gradually adding all the ingredients.
Down lined sour cream dough several times is also great.

In-in, this is super! Looks very cool! And what kind of cartoon do you have? And what modes?

[Multicooker Panasonic]

Multicooker Panasonic both big and small. Baked in a small one.baking program 65 minutes... Then turn off and do not open for about 1-2. I don't open it any longer just in case.
I really liked to line the bottom with sour cream dough. it is soaked and delicious.
I tried it with semolina and flour. but this method liked most of all for its tenderness.
The main thing is to beat everything in a food processor and then at the end at high speed beat the whole mixture for another minute.

The most interesting thing I have been baking every week for half a year and it doesn’t get boring!!!

[Angelica1]

Angelica1, I read your posts carefully ... and I don’t even know what to say ... I don’t get this casserole about 1: 5, I can’t explain it to myself. It seems that I do everything the same, and the cartoon is the same, but something will not rise or settle down noticeably ... I sin on the quality of the cottage cheese and on the under-shaking of all the products.
Now I will definitely try the option Kokoschki, seemingly very appetizing

kokoshka, you can ask to issue a separate recipe and with sour cream dough. And then it will get lost, it's a pity.

Maybe so, I'll try to do it more thoroughly, I made the dough in a thermomix, without a butterfly, and beat the squirrels separately, with a mixer, then mixed everything in a thermomix.
Or maybe the cuckoo's oven is not suitable for this dish.
I wonder what is the temperature of Panasonic's baked goods?

Panasonic's Pastry has no more than 120 degrees.

Thank you! Now it remains to find out how much the cuckoo has on level 1 of the oven. I suspect more. Then you will have to try to make it on a multi-cook.

[Angelica1]

Angelica1
I also prefer curd soufflé with starch, with semolina it is still a little rougher - closer to the casserole.

The result is greatly influenced by the baking mode - you need a stable and not high temperature (something around 110-115C), do not open the lid immediately, let it cool slowly and gradually.
I do my best in the dacha Viscount (cartoon for 1400r!), Because there Soup / Porridge / Baking - one mode, and its temperature is lower than in other multicooker. But I bake for 1h30min, then I keep it for 30min without opening it.
I haven’t tried a cuckoo, because I don’t need it ...
Try it on the Multipovar 110C without pressure.

Once it didn't work out for me, but I put a lot of proteins, for that amount of cottage cheese that was. Result, all the soufflé escaped through the valve))) so it was funny to me, after a long laundering of everything and everyone)))

all the soufflé escaped through the valve))) so it was funny to me, after a long laundering of everything and everyone)))

The same bullshit trouble and I happened once, in a brand new multicooker I just bought. The whole cartoon and everything around had to be washed for a long time. )))

kokoshka, you can ask to issue a separate recipe and with sour cream dough. And then it will get lost, it's a pity.

Elena of course you can. but I don't know how to do it ...

[multi]

Elena of course you can. but I don't know how to do it ...

Girls with starch make a real soufflé.
Brought a colleague to show which casserole in multi it turns out to work, a piece went to another colleague. so he has not given me peace for a month already. He says he never liked casseroles. but this is something special and it requires you to bring it every time you bake. And I bake every week.
Here are the things ...

[Kokoschka-Lilya]

I really liked to line the bottom with sour cream dough. it is soaked and delicious.

Kokoschka-Lilya Chot I'm dull today. How to understand this expression

[Kokoschka-Lilya]

Kokoschka-Lilya Chot I'm dull today. How to understand this expression

everything is simple. I love making sour cream dough
250 grams of sour cream
a pack of margarine
a pinch of salt
and about 2-3 cups flour
To make the dough soft and not stick to your hands.
very often I make ruliks from this test. So somehow I got the idea to line a piece from this dough (probably about 1/3 of the piece) to the bottom, making sides as high as a casserole (about 3 cm each) and poured the resulting dough there. I really liked the result. It turned out to be a kind of cheesecake.
Here's something like this Natasha

Elena of course you can. but I don't know how to do it ...

Go to Dairy and Egg Dishes and click New Recipe there (highlighted in red). And then everything is simple.

Good. went to try
Girls posted the recipe here:
https://Mcooker-enn.tomathouse.com/in..._smf&topic=275047.new#new

Girls, but tell me this question, who is experienced in this dish: does the soufflé increase in volume when ready, or does it remain at the same level, where did the dough reach inside the bowl? I mean, does it rise like dough when baking, or is it just baked, and the volume remains the same?

I get very high, but I did not pay attention, either it rises, or it is so much dough))
How many centimeters in height have you got for a complete recipe?

The first time was 5 centimeters at most. And not at all higher than the level of poured dough. The second time it was generally flattened and burnt, and I threw it out right away (it may have played a role that the temperature there on heating is too high). Now the third attempt is worth it.
For some reason, my dough is quite liquid, although I beat it for a long time. Whisk in a thermomix with a butterfly for 4. Although the biscuit according to the recipe from the cookbook is also liquid in the dough, it bakes and rises noticeably.
And I also have one version - maybe the diameter of the multicooker bowl is different? Maybe cucko has it wider than others and all goodness spreads, so it doesn't come out fat? I just have nothing to compare with.

Well, in general, you should climb, but not much, I posted pictures. It also depends on the size of the bowl, the smaller in diameter, the higher))
This one came out in Panasonic 4-button, but there the bowl is standard in diameter, only less in height

if we are talking about Sveta's recipe, then it rises. I got it, somehow, it was almost 10 cm.

Yes, yes, it’s about this recipe)) I just don’t look anymore or not, it always comes out high))

Oh, well, super simple. No, I had it several times lower.
And how much is the diameter of the bowl?
And another question - does the dough turn out to be thin or thick? I just had it liquid, maybe what was wrong with the dough?
And if, according to this recipe, it rises, then at the expense of what? There is no flour there, but does the baking powder seem to work with flour?

A 4-button Panasonic is the one that is small? I asked, in a small bowl 20 cm. The cuckoo has a bigger one.

Well then, the height will be less))

Girls, but tell me this question, who is experienced in this dish: does the soufflé increase in volume when ready, or does it remain at the same level, where did the dough reach inside the bowl? I mean, does it rise like dough when baking, or is it just baked, and the volume remains the same?

The key word here is baking powder. If it is in the recipe, then the soufflé should increase at least a little, because when heated, a reaction occurs in the dough with the release of gases. These gases increase the volume.
If you prepare a soufflé without baking powder, then it turns out to be airy only due to well-beaten eggs. That is, the air is already in the dough before baking. In this case, the height of the soufflé after baking does not increase (well, maybe quite a bit), but it should not fall off / flatten.
In my opinion, something like that.

But what is the reaction with? I thought the baking powder was reacting with flour. Or does he not care what to react with? Usually in recipes they write it with flour to mix. And in this recipe there is no flour. Semolina is not quite flour yet.

No, it doesn't react with flour. It itself already contains acid and alkali, so they react with each other when heated (like soda and citric acid). And flour, semolina or starch, as it were, strengthen and create a frame so that the dough grows and does not fall off.

Yes, and about the thickness of the dough, the question for experienced people remains. After the final whipping and mixing, it was liquid for me. I still want to figure it out to the end with this recipe.
Now I put on a multi-cook 110. 40 minutes. She left, but the heating turned on there. Since from experience he is a stoker there, God forbid, everything could have deteriorated, but she caught herself 25 minutes later and turned it off. Now I'm waiting for the recommended several hours so that it cools down there until it opens.

I can't tell you specifically about this recipe, because I usually do it myself with starch and without baking powder
based on these recipes:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=422.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=40021.0.html

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176171.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=270143.0

there the dough is not liquid, it does not pour, but is laid out with a spoon, and I bake for at least an hour.

Well, yes, it seems. Also, everything is 5 eggs, but there is more cottage cheese, maybe that's why the dough is thicker?
There is a Panasonic and a brand. This means that the width of the bowl is probably narrower, so the height turns out to be more luxurious.
I still want to figure out this recipe for our cookies.

In this recipe, the baking powder reacts with kefir. My dough is liquid like kefir if I make it on children's curd cheese. If with ordinary cottage cheese, then it is not liquid but like a zebra or something. Well, I don't even know how to explain. Well, like, probably like thick sour cream. One of these days on Saturday I will do and show what it comes out.

That's about the dough, but the dough should be like thick sour cream. If there is more kefir, then it will be thinner. Well, in general, like sour cream))

Clear. But for me it was fluid, although the curd was tough, not like baby curds. And if your dough is liquid (ntv) still freezes and rises?
In part, I figured it out. The third attempt came out the best, but to perfection (my guideline is the photo in the recipe and along the branch) it still grows and grows. So the consistency and taste are good. Although there is no particular airiness, the casserole is quite dense. The height is about 5-6 cm. Well, I think this is due to the difference in the diameters of the bowls in the small Panasonic and the cook. The top view is very good - a flat light surface, no edges bent inward like a cheesecake with a sagging middle. That's great. And the color of the sides and bottom is not burnt. The mode was multi-cook 110 g for 40 minutes, then 25 minutes on heating 80 degrees and until it cooled completely, the lid did not open (3-4 hours).
Well, at least with the baking mode it became clear. It remains to figure out with the dough itself - why it is liquid and how important it is. Well, with the number of products - whether it is necessary to increase it or it can be raised even with this calculation.

Oh, I'm sorry, I was thinking somewhere like, not ntv, of course, but nvk I meant.

The third attempt came out the best
The appearance from above is very good - a flat light surface, no edges bent inward like a cheesecake with a sagging middle. That's great. And the color of the sides and bottom is not burnt.

Well that's just wonderful! Very happy about you!
You have so infected with your perseverance that tomorrow I will buy kefir and make a casserole according to this recipe

Z. Y. If you do not mind, will I transfer the part of the dialogue related to the cuckoo to the branch at 1055? So that, on occasion, it would help other suffering ...