Curd cake according to GOST

Curd cake according to GOST

Category: Bakery products

Ingredients
Wheat flour, premium	288 g
Sugar	330 g
Butter	155 g
Egg	165 g
Cottage cheese 18% fat	257 g
Soda	0.5 g (1/8 tsp.)
Ammonium carbonate (you can take 1/2 teaspoon of baking powder, if there is no ammonium)	1 g
Powdered sugar for sprinkling

Cooking method

• The rule is
• muffins weighing 60-100g are baked for 30 minutes at 210C
• muffins weighing 500-600g are baked for 60 minutes at 160-185C
• Grease baking dishes and sprinkle with flour.
• Beat the sugar with butter until it is white, in a fluffy foam, add cottage cheese and continue beating until smooth. Pour in eggs, add soda and ammonium. mix. Add flour and stir for 3 minutes.
• Sprinkle the prepared muffins with powdered sugar.

The dish is designed for

1 kg ready-made muffins

Time for preparing:

within 30-60 minutes, depending on the size of the products.

Cooking program:

Arrange the dough into molds and bake the muffins at 185-210C

Note

This is really not for xb, but it may be useful to someoneme (recipe with cooking. no)
cottage cheese cake according to GOST
According to GOST, such a cupcake is baked with a rectangular brick, sold in slices, by weight, but such a cupcake can be baked as individual cupcakes if you have molds.

Usually curd muffins are baked in a rectangular shape. convex surface, sprinkled with refined powder. The crumb is dense, yellow. Sold by weight.

Photo rusja

Similar recipes

Curd cake with cheese / yeast / (bread machine Moulinex OW 6002) (Ines)

Cupcake "Curd with raisins" (GOST USSR) (Tasha)

Curd cake "Lazy" (Elena K)

It's surprisingly simple that for 3.5 years the cupcake has not found its FOLLOWERS
HUGE THANKS FOR THE TASTE OF CHILDHOOD !!!!!!

I bake the same cupcake, I found the recipe from Irina Chadeeva in LJ
I confirm - very tasty!
sticking to the recipe is a must !! otherwise it may not work out very well.

sorry for not very presentable photos

The dough is very thick! Is that how it should be? The top is burnt, but the inside is not baked.

Condensed milk, yes, the dough is thick, I smooth it on top with a wet spoon / spatula
I put it in an oven preheated to 100-110 g and the dough together with the oven heats up to 170 g
then there is no thick crust, and it bakes well
in general, this is how it should be done with cupcakes

Thanks, I'll try again !!!

Girls, I can't understand why my cupcakes don't rise much, or rather they rise in the oven and then go down :-(, I tried to leave it in the oven until it cools completely, it's useless :-(. After all, the cupcakes should be high, as before?

Oops, they married me without me!
And I do not know that this recipe was attributed to the mine.
What now have to bake

so whose recipe is it? to whom should a claim be made?

[Svetik]

Svetik,
I stole the recipe from cooking from the topic of GOST s of the USSR
- cool theme by the way
at someone's request, here I am what a pioneer

And here they sew a case for him, good people

well, if it was stolen not for oneself, but for the commonwealth, there are two big differences!
I have a couple of books from the Soviet public catering 50-60 years. only with their local gross-netts such fucking troubles

[taty]

taty,

I bake the same cake ..... I confirm - very tasty! Sticking to the recipe is a must !! otherwise it may not work out very well.

I know the recipe for a long time, I don't remember where I got it. I always get this cupcake, I bake it once a week - that's for sure. I also like it because you can add any cottage cheese to it, even forgotten somewhere in the bowels of the refrigerator, this does not affect the taste of the cake in any way. Only the baking time needs to be adjusted to suit your oven, and it also depends on the moisture content of the curd, but this is not a problem: "The stick is sticky - not ready yet, the stick is dry, get it out of the oven."

From the full norm, I get such a loaf



I take 3 eggs. regardless of their size, baking powder 2 tsp. with a small hill, I don't sprinkle it with powdered sugar, because my husband doesn't like it, and recently began to replace raisins with dried cranberries, we like it more.

I’m again, this time a dried cherry muffin. I forgot to point out last time that I do not use soda and ammonium, but take 16 grams. baking powder.

I love this cupcake.
Made with sugar cherries somehow.
it seems to me that he simply cannot fail.

[gawala]

it seems to me that it just cannot fail

gawala, Galina, here I am about the same thing, I have it like a lifesaver, when I don't know what to bake, I always bake it, because we always have cottage cheese in our house and our homemakers love this cupcake very much, I especially liked it with dried cherries, they also love dried cranberries, but somehow not very much with raisins. I constantly experiment with fillers, in the original I had a cake recipe without everything, maybe someone will like it anyway, I myself have not tried to bake without additives.

I myself have not tried baking without additives.

I only did it once with candied cherries. The rest is without everything. liked it this way and that. But I haven't tried it with raisins. I somehow think that the raisins here will not be quite in the subject .. This cupcake is good on the second day, well, probably, like all cupcakes. But this one especially .. True, he does not live with us for a long time .. Two days maximum ..

True, he does not live with us for a long time .. Maximum two days ..

The same story, it seems like a decent loaf turns out, but on the second day it is no longer there.

Something I think that the raisins here will not be quite in the subject.

I tried it several times with raisins, I won't say that it is bad, but as soon as I did it with cranberries, they said no more with raisins.