Babushka
Nata, and you do not want this stove at all?
Scarecrow
Babushka,

Somehow no. I have a new super oven. There modes and all sorts of gadgets - a carriage. I'm playing this toy so far))).
marina-mm
Natasha, thanks for the juices! I never particularly liked such pastries, I decided to bake my household. And I really liked it! The dough is so short and tender, mmm .... Baking in princess, so as not to bother for a long time. I just kneaded everything with a spoon, without any adaptations. Longer getting ready than doing.
Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)
I will repeat.
inka_kot
God ... how ... how ... how ... I love IT !!!! Never in my life did it myself! I always buy! It's just unrealistic to adore juices!
I'll put it in the tabs, we can decide ...
Scarecrow
inka_kot,

They are simple as cowards for twenty rubles. Honestly! You have to do it, then do it again, and then it will be so simple and fast that you will really regret that you lost so much time buying margarine knows what))). I'm serious.
Myha
The recipe is great! Thank you!!! The husband loves very much and always bought, but his own ones turned out to be better. I have done it several times already, but the trouble is that I myself cannot resist: I try, I try ... How to bake and not eat ?!
inka_kot
Scarecrow, I don’t know, probably because I didn’t find panties for twenty rubles.

Damn, killed ...

marina-mm
Inessa, really quickly and simply, today I myself was convinced of this. Longer tuning. And the result is excellent!
inka_kot
Quote: marina-mm
Inessa, really quickly and simply, today I was convinced of this myself. Longer tuning. And the result is excellent!

All right. Blabbed out. Wasn't. Goodbye waist.
Kirks
Natasha, thank you for the delicious juices: rose: Tossing between your cheesecakes and buns with sesame seeds, in the end we got juices. I added cottage cheese. I am calm about shortcrust pastry, but in your recipe it is very tasty. And the recipe is easy and quick. I will repeat it unambiguously!
Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)
Scarecrow
Kirks,

Oh. what wonderful ..
I don’t want to drink ... * this is a meditation * I don’t want to, I don’t want to. Because I still have to bake khachapuri !!! And there is cottage cheese ... And you just have to bake the juices. Because it's very easy and fast, right? Just such a delicious thing ...
Antonovka
Scarecrow,
Yes, Natasha, that's for sure they are)) But they didn't turn out as beautiful as yours

Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)

My dad brought them from the factory cafeteria after night shifts. Why exactly after the shifts I don't know))
Scarecrow
Antonovka,

And when did you manage it?))) Our traveler .. In the morning, probably because they cooked in the dining room in the morning and were fresh, in the heat of the heat ...
Antonovka
Scarecrow,
No, it was a couple of days before the vacation)) I'll have to repeat
Doxy
Mamad Aragaya !!! These are really THEY - savory-curd-sandy-tender juices !!!
Nata, You a hundred thousand knixens !!!

Husband is a fan of juices, ate four !!! pieces and ordered not to put on it any more experiments with purchased ones! He said that, since the time of his happy Soviet childhood, he had not eaten ANYTHING closer in taste to those most coveted Stolovskiy dumplings!

Made very quickly! But, the infection, they cool down for a very long time)))
Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968). Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)
Can I give a recipe "translated" into a glass-eggs))) (glass 250ml)
I bake for the third time, the ratio is checked by "big" children and husband)))
Dough:
For 1 pack of butter (margarine) (200gr)
2/3 cup sugar
2 eggs (C0)
A teaspoon of baking powder
A pinch of salt
3 cups flour + 2 tablespoons (even with 500 grams of flour, the dough is very soft, I molded the cakes with my hands))
Filling:
Two packs of cottage cheese (200 grams each)
Two tablespoons of sugar (50g)
1 egg
1 tbsp.a spoonful of flour with a slide
Vanillin on the tip of a knife

I didn't grease them with yolk, at the end I only slightly "frightened" them with the grill.

Enough for 12 juicy (I like to weigh portions)))
Dough ~ 80 gr
Fillings ~ 45 gr
Scarecrow
Doxy,

Aaaaaa, I'll go bake too))).
They cool down for a long time - this is when everyone is crowding around and waiting. They heat up additionally from the looks, I know myself!)))
Doxy
Nata, they are just ... they are ... this is something !!! Well sooooo delicious! And the cooling time exceeds the cooking time - annoying!)))
Antonovka
Scarecrow,
Did, Natasha, a full portion and smaller juices (20 pcs.). I realized that it was necessary to bake them in less time or not to show off and do in accordance with the original dimensions - I overdried a little So what - but there are a lot, but they are already gone

🔗

🔗

But I can't achieve even beauty
Scarecrow
Antonovka,

Today I look at two baking sheets of freshly baked cabbage pies and tell my husband: "How many years have I been baking them, how many people have taught them how to bake them !! Will they ever be the same for me? !!!" ))) I always weigh the dough on the scales, well, give or take a few grams, my hands seem to be the same, I mold for many years the way I painted in the topic about pies - well, at least they’re some kind of multi-format, infections ...

And you say - evenness cannot be achieved))).

I liked it - "the main thing is a lot." You did it from the same portion. What's the difference - 10 or 50? there will be no more of them.
Antonovka
Scarecrow,
Quote: Scarecrow
there will be no more of them.
Yes, it is clear, Natasha, that there will be no more of them, but to be honest, they are very big for me.
And when I say evenness, I mean the edges, so I also weighed each piece on the scales. I think if you cut it with a mold, then then either simply dry the trimmings in the oven, or even dazzle it. This time I even took out a molding ring with a diameter of 10 cm, but did not dare
Scarecrow
Antonovka,

Lenka, why dry?

You take a piece of dough juicy at 3. Roll it into a cake with the required thickness, cut it out. You put the filling on a baking sheet, mold it. You take the scraps, add a piece of fresh cold dough to them and repeat everything again. The dough is plastic, joins well into a lump. Again you take the scraps, add a piece, etc. The last scraps are stuck together, again rolled out and cut out very much. Of all the waste - massive scraps after the last juicy. All. When rolling out, you need to try to configure the dough cake like this. so that your 2-3 juices are cut with minimal residues, but without fanaticism - how it happened and it happened. Each juicy batch will consist of scraps of the previous one and a portion of fresh dough. And that's it! This is the most optimal technology for working with this test. It is extremely difficult to roll it with large cakes: it heats up quickly, sticks, you can't turn it over - it breaks at the folds. Therefore, 2-3 pieces is the best. Try it.
Antonovka
Scarecrow,
Aha, thanks, Natasha! Something she herself did not finish about trimming
OlgaGera
Nata, I baked them
This is my first experience with shortcrust pastry.
Yes, not perfect. The dough seemed thin, the curd is soft. Made strictly according to the recipe to preserve the taste.
And it worked out. These are exactly those whopping!

Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)

Thank you!!!
shade
Peace be with you bakers!
NATA-

I'm just getting jealous of your home
Judging by your recipes \ I have a lot of them in my bookmarks \ they won't crawl through the door so TASTY
Scarecrow
OlgaGera,

It happens that the consistency of products is different and there may be something slightly different. But I did it many times and the dough turned out to be almost the same. I can't say about the filling - it is always made from homemade cottage cheese of the same milkmaid. Although on different days it is not exactly the same, but still the quality is quite even. the cottage cheese is thick and fat. The filling never flowed. Sometimes it is generally put in a lump, I also knead it with my fingers))).
Scarecrow
Quote: shade

Peace be with you bakers!
NATA-

I'm just getting jealous of your home
Judging by your recipes \ I have a lot of them in my bookmarks \ they won't crawl through the door so TASTY

The eldest son eats very moderately, the younger one, however, but without madness. My husband lost a little weight. I have lost 21 kg. Therefore...it's not about quantity, but quality! They eat deliciously, but ... a little!)))
Antonina 104
Nata, Scarecrow, I want to express my deep gratitude for the recipes that are so reminiscent of childhood. I really love juicing and baked them according to other recipes, but they did not really resemble the purchased ones, and now, thanks to you, they are much tastier than them. More work on the look and that's it
Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)
Thank you so much! My next baked item is a nut ring!
Scarecrow
Antonina 104,

In my opinion, the appearance is excellent simply.

Exactly, a ring. You also need to bake !! I had peanuts under this case. Oh, the children will crumble again ...))))
degteva
Antonina 104, really delicious and beautiful juices. I got stuck on these juices, I bake almost every week. : girl_dough: Now I began to knead the trust "by hand" so much more crumbly I get juicy. I love them and Scarecrow, you are the same for such a wonderful recipe.
Scarecrow
degteva,

And I really love it when they love me !!)))
OlgaGera
Scarecrow, Nata, juices settled with us firmly, displacing the cheesecakes. The husband recognized only them. Now only eaters are eating
Thank you
Scarecrow
OlgaGera,

This will be your periods. Now I will eat enough of the socks - I will switch to something else, etc. And then again in a circle))).
OlgaGera
Quote: Scarecrow
This will be your periods. Now I will have a fill of juices
true? For 35 years there were only cheesecakes. so we will return to them in 35 years ...
Scarecrow
OlgaGera,

35? !!!! Is it something that jammed him so?)))
OlgaGera
Conservative ... not, not in terms of canned food, but in life like that.
It's hard to break. I eat what my mother taught me, I resigned myself, it's easier for me
Scarecrow
OlgaGera,
Well, now we have already switched to the joint! This is just a victory with such a conservative attitude towards food. I'm proud of you!
OlgaGera
Quote: Scarecrow
I'm proud of you!
Nata, I am doing my best
Oli4ka
Oh yeah!!! It's them!!!! Scrapbooks from my Soviet childhood !!!
Natasha, thank you very much!
I tried a lot of recipes for juices, Everything seems to be delicious. But this one ..... This one exceeded all my expectations! Both the dough and the filling - everything is exactly what it should be in the right juicers!

Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)

Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)

Sorry for the quality of the photos. Helen Tim generously suggested how to insert them, but alas, I don’t know how to turn them over.
Scarecrow
Oli4ka,

"Well, it's nice, tram-pam-pam" (c))))

It's great when the same thing!

I also cook only them now. Because everything is exactly by the gram, there is no such confusion in the results.
Oli4ka
Scarecrow, Natasha
SvetaI
ScarecrowI don’t eat that at all and didn’t eat it as a child. I don’t like shortbread dough, I hate cottage cheese, and there’s some stupid name - a juicer! It should be juicy, but it should be dry.
And then my son, a first-year student, tells me that he ate, they say, there are such delicious things in the university cafeteria and that maybe I will bake them myself and they will turn out to be even tastier.
Since a young growing organism, exhausted by science, needs a juicer, then it needs it! I had to bake. Then it turned out that the shortbread dough is very tasty, the curd filling is airy and juicy and everything is done easily, once or twice.
Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968)
By the way, my son liked it. True, he said that it turned out not quite the same as he bought, and I have more fillings, but generally very tasty.
Scarecrow
SvetaI,

These are reincarnations and metamorphoses! Tastes and views.
Of course he is not like that. Sochnik in the sense ... It's much better than the purchased one. Lovely ...

And it turned out perfect. You are well done!
SvetaI
Thank you for the praise, I am very pleased
But it really was not difficult - everything in the recipe was verified to the gram, you can count it to any amount, just weigh and mix.
pssergey
Greetings!
Thanks for the recipe !!!
First, I tried to find a recipe for something like that on the Internet ... I really got tired of it - "spoons, glasses of pinches, the tips of knives" ...
spat, went to the bread maker.
Here's the result, haven't tried it yet, but I think that's what you need, only I have 11 pieces. happened:
🔗
Scarecrow
pssergey,

I'm sure they taste good. I am sure of this recipe. It looks exactly what we need!
pssergey
Quote: Scarecrow
... It looks exactly what you need!
In general, yes - delicious!
I'm wondering what caused the dough to burst, kneaded cool? I mean - a bit too much flour, perhaps?
Scarecrow
pssergey,

It is likely that the features of the action of the baking powder. Previously, they used ammonium and soda. It may well be that they did not tear the shortbread dough like that. When I do it (sometimes more cracks, sometimes less. Although I do not deviate from the recipe).
pssergey
Thank you, I see.
Laris @
Natasha, take my thanks for the soup, well, very tasty! And one question is where to store them if you don't eat them right away? Do I need a refrigerator or will the room not be lost? We have 22 degrees.
Scarecrow
Laris @,

I would put it in the refrigerator. Still, cottage cheese.

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