Puff pastries with cottage cheese in a Redmond multi-baker (molding method "on a cold appliance")

Category: Bakery products
Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)

Ingredients

Ready-made puff pastry without yeast or universal dough (pseudo-puff) (link in the recipe)
Cottage cheese 350 g
Sugar 50 g or more
Egg 0.5-1 pcs.
Vanillin Taste

Cooking method

  • To make pies in the Redmond Multi-Baker, I usually use panels with a maximum work surface. From the ones I have, these are RAMB-01 "sandwich", RAMB-21 "sausages in dough".
  • I make these pies from ready-made yeast-free puff pastry. Today, using the same technology, I decided to use universal whey dough (pseudo-layered).
  • The dough needs to be cooked in 2-3 hours.
  • Prepare the filling just before baking. Mix cottage cheese (mine is dry enough) with egg, sugar and vanilla. The filling should not be very raw - otherwise, you are threatened to wash the escaped curd from the multibaker. You can adjust the consistency of the filling by adding flour, starch, or initially adding fewer eggs (depending on the moisture content of the curd).
  • Forming pies.
  • Roll out the dough and put it on the bottom panel right on the table (pictured RAMB-01 "sandwich"). We fill the cells with filling.
  • Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method) Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)
  • Cover with the second half of the dough and squeeze along the perimeter of the panel:
  • Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)
  • Then we press down with the top panel, remove the excess dough and once again go through the perimeter with our fingers:
  • Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)
  • We insert the panels into the cold multibaker and ALWAYS prick each pie in several places
  • Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)
  • Perhaps using a fork is mauvais ton ("highly artistic" rhombs - I was naughty), but so far I have not seen another way to give steam out when baking pies in the MP. Otherwise, the steam finds its way through the sides and leaves the patties along with the filling.
  • We turn on the MP - you can not close the latch or, if closed, after a minute, "snap it open" - this gives the test the opportunity to at least to some extent increase in volume. After 13 minutes. we get the result:
  • Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)
  • The process of making pies in the "sausages in dough" panel is similar. They only baked them from the cold state of the multi-baker for 10 minutes.
  • Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)
  • In the same exact way, I form pies from yeast and biscuit dough, using any necessary filling (berries, minced meat, etc.)
  • Cherry pies made of pseudo-puff pastry
  • Samsa

The dish is designed for

15 pcs.

Time for preparing:

Baking 10-13 min.

Cooking program:

Multibaker Redmond

Note

One 500-gram package of ready-made yeast-free puff pastry is enough for 2 tabs in Series 7 MP (250 g per tab) or 4 tabs in Series 6 MP. I'm rolling thin! A 400-gram package is enough for 1 tab in MP7 + 1 tab in MP6 + some dough remains. Dry cuttings in "thin waffles", seasoned with sugar.
Universal dough (pseudo-layered) used 340 g per tab in MP 7. But next time I will roll thinner, that is, the consumption will be less.
The approximate specified consumption of pseudo-layered dough is 150g per insert in MP6, 300g in MP7. Specified in in the dough recipe the number of products is enough for 5 tabs in MP 6 (more here).
The dough is very neutral, as is the curd filling. Therefore, I recommend adding more sugar than prescribed here, and vanillin.
The cottage cheese filling in each pie leaves me about 30 g (1.5-2 tsp) - both in triangular and rectangular. Hence the output: 350 g of cottage cheese + egg + sugar = 450 g of filling = 15 pies.

lettohka ttt
Accomplishment, Elena with the first recipe for you!
Test cakes!

Accomplishment
Natalia, thank you!
Yuliya K
Elena, congratulations on the first recipe! Thanks for trying this dough in the Multi-Baker! Great pies!
Tanyulya
Elena, thank you very much for the idea to prick the dough with a fork. We will fly home, I will definitely try your method on the Samsung device. Thank you
Mirabel
Quote: Completion
use a fork - mauvais ton
This is not a move tone .. but how else to act then?
Yulechka! and from your test, how many tabs on the panel do you get a sandwich? I can't figure it out
Accomplishment
Quote: Mirabel
Socket a sandwich turns out?
Vika, for a 6MP sandwich you need 150 grams of Yulia's dough, Yulia's recipe has 750-800 grams. It turns out about 5 tabs. (I took all the ingredients for which the range is given - vegetable and butter oil, at the lower limit of the norm), it just turns out approx. 750 g of dough.
P.S. Thanks for the question! Added to the recipe (to the note).
Mirabel
Elena, Helen! Thank you so much!
Is storage of this dough in the freezer acceptable?
Accomplishment
I don’t know this! She did not freeze herself, and Julia does not say anything about this either. For 24 hours I had a small piece in the refrigerator. Normal pies turned out from him.
But purely theoretically, it seems, there are no obstacles to freezing.




Vika, here, I remembered that somewhere I read about freezing!
Gnu Lights recipe Fake quick dough
Mirabel
Sveta has a different recipe, but maybe this one cannot be
Accomplishment
Vic, well, try to freeze 150-300 grams. And you will tell us!
Mirabel
I hope Julia will show up and tell me. 3 tomorrow I plan to play with this test.
Accomplishment
Yuliya K
Vika, I will not prompt with freezing. I did not freeze it, I usually do it in the evening - I bake it in the morning. It is done quickly, a portion of the dough is on one large oven sheet. Such a portion is just right for me for different fillings - one pie with meat and potatoes, the other with fruit. But of course, if the oven is only in a sandwich maker, then yes, I would try to freeze half of the dough, so I know for sure. In principle, there is nothing in the composition that could prevent this.
Mirabel
Quote: Yuliya K
what could have prevented this.
soda?
maybe I will also bake not only in a sandwich maker
Yuliya K
Quote: Mirabel
soda?
I froze the usual soda dough (for fried pies), everything is fine!
Mirabel
yes, you can probably freeze.
Accomplishment
I carry such cakes to create a "database"
Puff pastries with cottage cheese in the Redmond Multi-Baker (cold molding method)
Process described in the topic about dough
Inuola
I also thought about this method, now you can do it. Thanks for the clarity.

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