Small curd soufflé (in the Philips HD3060 multicooker)

Category: Dairy and egg dishes
Small curd soufflé (in the Philips HD3060 multicooker)

Ingredients

Cottage cheese 1 pack (200g)
Egg 1 PC
Sugar 1 tbsp. l.
Corn starch 1 incomplete Art. l.
Cream 20% 1 tbsp. l.

Cooking method

  • 1. Divide the egg into white and yolk.
  • 2. Beat the protein, first adding a tiny pinch of salt and then sugar. I put even less than 1 tbsp. l. sugar, because I prefer unsweetened, but generally to taste.
  • 3. Mix a pack of cottage cheese, yolk, cream and starch.
  • 4. Gently combine the protein and curd mass with a spatula.
  • 5. Place in a bowl, lightly greased with drain. oil.
  • 6. Bake on the Omelet 90C mode, 1 hour 30 minutes.
  • Small curd soufflé (in the Philips HD3060 multicooker)

Time for preparing:

10min for mixing + 1h30min for baking

Cooking program:

Omelet, 90C

Note

Thanks to the ideological mastermind and author of the recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=323339.0

It turns out the most delicate souffle structure, the crust is thin and slightly ruddy.

The main idea: do not be afraid of low temperatures for curd casseroles, this is good for them)))

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Biryusa
Gibus, thanks for the recipe.
Sneg6
ket66
Gibus, thanks for the recipe.
Bona fide
Quote: Gibus
do not be afraid of low temperatures for cottage cheese casseroles, this is good for them
I completely agree! I (and my eaters, in the first place) like curd pastries from a multicooker more. Baking in both Philips HD3139 / 03 and Panasonic SR-TMH181 (less power than Fili) - always an excellent result, the main thing is that the curd is correct. I have never added cream, I must try. Thank you!
kuznez84
Gibus, thanks for the recipe!
My grandmother also cooks casseroles in the oven at a low temperature. I was always surprised to put on the casserole and do other things for 1.5-2 hours, but does not even look into the oven. But the result is always excellent. I'm sure we will like your casserole
Gibus
Thank you girls
I guess you can try the same on Omelet 100C, it may be possible to save 10-15 minutes without losing quality. I will definitely try and report back.
In baby Redmond-01 (maybe someone will need info) - on the Baby Food mode.

P.S .: I tried at 100 degrees 1h 10m, my verdict is, 90 is still better ...
Biryusa
I did it. I took a picture (as I could with one hand - don't blame me).
Small curd soufflé (in the Philips HD3060 multicooker)
I ate it. I want supplements. With love - Olya tchk
Vladislav
Quote: Bona fide
and Panasonic SR-TMH181
please tell me, how long did they bake in Panasonic?
Aluwka
GibusThanks for the recipe. I bake it every other day, I like it very much.
Tanya-Fanya
And I really liked the recipe.
Only on the "Omelet" for 1 hour 30 minutes did it rise slightly, and then I added 30 minutes on the "Manual" and it rested on the roof.
Small curd soufflé (in the Philips HD3060 multicooker)

Terribly delicious and hot and cold!
Gibus
To your health, girls!
Tanya-Fanya, Tanechka, and how many degrees on Manual? Also 90?
Thanks for the double serving experience! So you can immediately put on 30 minutes more. Boom to know

Tanya-Fanya
Oh, I didn't see the question.
I don’t remember whether 120 or 130 gr. Not 90. Look at the two "holes" in the middle - I tried to check the consistency with a spatula. Noya agrees that the curd should be baked for a long time and at a low temperature.
I have a patience problem. As the vanilla smells, the child begins to walk in circles "soooooooooooo ready?"

A very interesting recipe Hot - it was an airy, tender, moist and juicy soufflé.
After a night in the fridge, it's a thick, tasty casserole.
Tanya-Fanya
Love this recipe! Shapoklyak
Wonderful soufflé!
Girls, do not pass by. Especially for the little "naughty" ones.
Cottage cheese casseroles with semolina are tasty, but dense. This soufflé is the most delicate, it already quivers

Today I cooked it in portioned cups on steam in a large Panasonic (mhs-181)
Small curd soufflé (in the Philips HD3060 multicooker)
Small curd soufflé (in the Philips HD3060 multicooker)
We got such tall, delicate souffles with a hat
Small curd soufflé (in the Philips HD3060 multicooker)
Tanya-Fanya
We love this soufflé! Shapoklyak
Today it's hot, I made one cake in a large Panasonic mhs181. For 2 packs of cottage cheese I took 1 tbsp of potato starch and 1 tbsp of cocoa.
Baked at a temperature of 100 grams for 55 minutes.
Juicy, tender and even chocolatey
tana33
and this one in a piggy bank)))
I smell cottage cheese soon I will have a shortage)))
Legorda
And I didn't rise at all, it turned out tenderly, tasty, but what could be the reason that it doesn't rise, no one knows? maybe the eggs are just bad?
Tanya-Fanya
Didn't it rise or, on the contrary, settled?
If I quickly open the slow cooker impatiently, the soufflé settles.

How hard did you beat the eggs and gently stir in the starch with a spatula? This is just as important as when making a biscuit.
Legorda
Quote: Tanya-Fanya

Didn't it rise or, on the contrary, settled?
If I quickly open the slow cooker impatiently, the soufflé settles.

How hard did you beat the eggs and gently stir in the starch with a spatula? This is just as important as when making a biscuit.
no, no, it did not rise. I didn't know that you need to be careful with starch. Thank you very much for prompting!
Gibus
Legorda, do not be discouraged, there is still much that depends on the curd. If it is homogeneous and tender, then a lush souffle-omelet structure is obtained, and if it is dry and grainy, then it is like a simple casserole.

The whole point here is that if you bake at low temperatures (94-99C), then omelets, soufflés and casseroles rise exactly to the height that is fixed and does not fall off after baking.

With beaten eggs, yes, you need to be very careful about it, stir in the starch with gentle turning.
Tanya-Fanya,

Although, I often do not whip anything at all. Just in a hurry I mix just one at a time (a pack, an egg, a spoon or two of some kind of milk (you can also sour cream and kefir, cream - so that there is less sourness), a spoonful of starch or curd, a spoonful of sugar. Not much rises, but , if the curd is tender and homogeneous, then even without whipping, an omelet structure with holes in the cut is obtained.
Legorda
Gibus, does it mean that a casserole is quite possible from soft curds?
Tanya-Fanya
Gibus, no matter how we take a new recipe, but everyone makes his own contribution- :)
I do not divide the eggs, as in your recipe, but out of habit, I beat the eggs with sugar first. Strong, strong, so that the mass turns white and the sugar does not creak. This mass is very strong and gentle at the same time, it seems to me that it gives airiness.
My curd love from Shapoklyak can be seen in previous posts- :)

Legorda, not with starch, but with an egg mass must be neat. The egg mass should not fall off. It is foam. The starch was poured on the side and with a spatula (not with a mixer!), In one direction, we mix in with gentle movements. starch is heavier than wheat flour, make sure it doesn't fall to the bottom or remain unmixed. This is so detailed, Lenochka, for the first time. I want you to succeed. Then you will not be so tender and stand on ceremony. The main thing is to catch the "chip" with this mass.
Happy soufflé!
Legorda
Tanya-Fanya, many thanks for the detailed answers, and for the wish! I will try hard
Gibus
Quote: Legorda

Gibus, does it mean that a casserole is quite possible from soft curds?
it will work if they are from cottage cheese and there is nothing superfluous ...

Tanya-Fanya, any method is good if it gives the result
I do not whip when I do it for my husband. He requires that there is practically no sugar (1 tsp. I put it), and without sugar, the egg foam does not hold. Still the structure is nice
Tanya-Fanya
Gibus, I came to say thank you again and share my experience, suddenly someone is also important or necessary.
Rice flour works great in this recipe.Instead of starch, rice flour worked great. However, I added 1/4 hour of splitting to it.
Everything else is clear according to the recipe!
Gibus
Tanya-Fanya, thanks for the idea, I tried it - I liked it! For 400 g of cottage cheese I put 1.5 tbsp. l (measured from cotton) rice flour. Gentle, but perfectly holds the structure

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