Curd french

I love everything with cottage cheese! I'm even afraid to imagine this delicious food, and what a beauty .. mmm! I have no words! Thank you for sharing the recipe!

Can you tell me where to see the lemon french?

Look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186528.0

: rose: Annutka thank you very much for the coordinates, I will definitely do all three fenders !!

It's finished! I prepared my first kunt. And even if it is not as beautiful as in your photographs, girls, the taste is excellent! Thanks again to the author for the recipe and to everyone who inspired me with their photos!

Manechka, I baked your curd french yesterday. My dough turned out to be a little soft, but I think it didn't taste any worse. It was more difficult to cut the fenders into sectors. The taste is amazing. The daughter-in-law is a professional gymnast, accustomed to keeping an eye on the weight, could not resist and ate as many as two pieces of pie. Thank you Manechka for an excellent recipe. This pie will take root with us.

[Girls,]

Girls, Sorry to periodically disappear and do not immediately respond to topics.
Anyutka, Dreaming, Natasha (Medunitsa), girls, thank you all very much for your trust in the recipe and kind words. It’s very nice to know that you and your family will like kranz. Good health to you!

This is how I got it:

Anyuta, be stunned! It turned out very nicely! So even and neat!

[Manyash]

Manyash, thank you very much for such a treat. : girl_love: I didn't manage to twist it neatly, the cottage cheese really wanted to go for a walk everywhere, but he'll get away from us then. And so it was too lazy to attach proteins ..... you still need to follow the recommendations of the author

Delicious! It would seem .... dough and cottage cheese. But the infection disappears before our eyes

Marin! Thanks again for the recipes for fenders and for such a detailed description of how to cook! I was always afraid of yeast dough, and with such a visual guide, everything worked out the first time. Today my husband even bought another baking dish, rectangular. He said it was for the fender (I must remember the name)

[Anya]

Anya, do not slander! Everything worked out very well, what a beauty!
Cottage cheese is yes ..., I also had quite soft, already at the stage of cutting into segments I made attempts to escape, barely pushed it back. And it also seems to me that if you do not grease it with yolk, the top is pale precisely because of the cottage cheese, it does not practically blush.

Today my husband even bought another baking dish, rectangular. He said it was for the fender (I must remember the name)

It is immediately evident that the husband is our man!

Cottage cheese is yes ..., I also had quite soft, already at the stage of cutting into segments I made attempts to escape, barely pushed it back.
It is immediately evident that the husband is our man!

Marin, at first I began to cut with a knife, but the dough is very tender and the cottage cheese began to crawl out from all sides and then I made the next cuts with scissors, much faster and more conveniently. And yes, my husband, our man, can sit on one sweet pastry.

Marin, at first I began to cut with a knife, but the dough is very tender and the cottage cheese began to crawl out from all sides and then I made the next cuts with scissors, much faster and more conveniently.

Anya, thanks for the hint! I'll try next time!

Marina, your advice is needed again. I want to make this "work of art" for Christmas, dough in the evening, and filling and pastries in the morning.So what is the best way to knead the dough, bring it to full readiness (in HP 2 hours 20 minutes), in the refrigerator, and warm it up in the morning ?? Or to make a kolobok in HP not to defuse even in the cold ??

Tanechka, the second option, that is, immediately after kneading, put it in the refrigerator for proofing.

And in the morning we take it out, let it warm up, divide it into 3 parts, roll it into a layer and start assembling the fender ?? That's right. That is, after dividing into parts, proofing is not needed? Sorry for a lot of questions: rose: Just mastering this is not a simple, but exciting business

Yes that's right.

Marina, please accept my thanks and the result of my work It turned out to be a whole loaf

Marina, thank you and the result of my work. It turned out to be a big loaf. A little badly baked, I think because of the cottage cheese (it was wet for something). Tasty, but to me this kranz somehow reminded me of an Easter cake. Sorry, I forgot to take a picture in full. Here's what's left in the cut. I ask the moderators to delete my previous post

Wow, how fluffy and striped! I managed to take a full picture of mine only once, while the main eaters were not at home, the rest of the time they tear it to pieces while still warm.

A little badly baked, I think because of the cottage cheese

Was it badly baked where, in the middle? I usually check the readiness with a wooden skewer, if the dough remains on it, you can cover the top with foil and hold the cake in the oven at a temperature of 170C (convection 150C) degrees.

Was it badly baked where, in the middle? I usually check the readiness with a wooden skewer, if the dough remains on it, you can cover the top with foil and hold the cake in the oven at a temperature of 170C (convection 150C) degrees.

Marina, that's exactly how it was in the middle and even when the segments were twisting, I had cottage cheese dripping under the first layer of dough, so it was a little damp (I covered it with foil). All the same, we ate deliciously, We will try again, learn

[Sonadora]

Sonadora, I baked this yummy yesterday. How delicious it is: nyam: Marina, and my family and I tirelessly thank you for this recipe. Everyone runs to the kitchen for another piece. Thank you

[Natalia]

Natalia, good health to you! It is very pleasant to hear that the recipe came in handy, and the result, knowingly tried, came to taste.

[Sonadora]

Sonadora, I am very grateful to you for the recipe - I made kranz with cottage cheese and I liked the butter dough from the recipe so much that I also made just buns from it - without cottage cheese, and now I also made cake from it for Easter! Very obedient dough at work, so silky after proofing, so rich - lovely - everything to taste, as they like in our family - neither subtract nor add. Now I will often bake from it.

🔗

[Sonadora]

Sonadora, thanks for such a wonderful recipe - very tasty, tender, aromatic! I just didn't understand with yeast - I put 8 g of pressed yeast, and when it was already in the oven, I looked at the recipe and decided that I had to put 25 g of pressed yeast, but it turned out to be huge and fluffy anyway. Or did I not understand something?

[Anastasia]

Anastasia, Lyuba, girls, you at least warn! The whole keyboard was stuck with the monitor, but to look at this - there is no strength.

put 8 g of pressed yeast, and when it was already in the oven, I looked at the recipe and decided that 25 g of pressed yeast had to be put

Yes, Pressed Prescription - 25 grams

Sonadora, thank you so much for the recipe! Made with poppy seed filling with fruit. It turned out a very delicate fibrous dough, I ate a whole piece hot at 1 am! I could not resist)))) Very delicate pastries, just fantastic! Tiny crust, mmm .... No photo, but I will definitely bake some more!

Once again I baked our favorite curd french. Thank you Manechka !!!

Today I'm looking for recipes with cottage cheese all day. Probably I was looking for it. I need to bake it tomorrow

The pie is large and delicious.

I confirm Pekla yesterday in the miracle oven

[x]

AND xde wear me when there is such a miracle? Natalia, what a beauty!

Albina, and what a miracle stove I'm going to ask?

what a miracle stove

This is a miracle since Soviet times. We even have a Temka about her https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15089.0

Manechka, don't throw your slippers)): sorry: Drink kefirchik))

Are you kidding me, right ?! Svetik (pushing kefir aside), come out a piece, eh?

Manechka, I don’t mind anything for you) catch it))

[Sonadora]

Sonadora, thank you very much for the detailed recipe! Very tasty, warm, homemade, for those who do not bake like a space object! We will also do it with other fillings - it looks great!
I got a little baked, but I soon change the oven - the bottom does not bake, respectively, the top has to be overexposed ...

And I have a new one with such a problem, I will not hand it over for repairs, although the warranty for 4 years has been paid. Therefore, for now, some of the baking is either in the cartoon or in the MIRACLE pan.

[Rada-dms]

Rada-dms, how beautiful! It seems to me that he turned out to be so lush that you can eat with your lips.

the bottom doesn't bake, so the top has to be overexposed ...

The top of the yeast pastry can be safely covered with foil when it has already reached the desired degree of ruddy, and the bottom or middle has not yet been baked.

Albin, and what kind of oven?

[Sonadora]

Sonadora, I've been closing the top for half a year, as it grabs right away. It must be changed, the quality of the bread has deteriorated

Albin, what kind of oven?

Electric stove Combustion

[Rada-dms]

Rada-dms, Albinaas I understand you! For several years she lived without an oven, trying to replace it with an airfryer and a microwave oven with convection - everything is not right. Buying a new one, unfortunately, did not completely solve the problem, ran into a production defect.

[Sonadora]

Sonadora, thanks for the recipe! I've already baked this crank several times, and it always turned out to be excellent: tall, lush, fragrant ... In short, I never tire of thanking you for your recipes


Baked in an electric furnace Miracle, in an additional form.

[x]

Stunned! (sorry for my xFrench) Olgahow magnificent!

[Olga]

Olgawhat a handsome man! And the Chelyabinsk miracle? I am still afraid that it is small in height. But looking at such beauty, I'll run to buy tomorrow

Olga, what a handsome man! And the Chelyabinsk miracle?

Luda, thank you. My miracle is Kamyshlov, the girls say that she is stronger than Chelyabinsk. But you also need to look in it so that the top does not fry to the lid.
Kranz seems to be tall, because it is not very large in diameter, I have the form only 22 cm (if you take a larger diameter, it will be difficult to get it out of the Miracle). But I read on the forum that girls bake fenders in Miracle without any extra. forms and substrates

Thank you, Olga. I just warm up myself to the purchase. Yesterday I could buy, but turned it over in my hands - thin, short and doubted. And looking at your cake - my head was already clouded with beauty

Manechka, thank you!

I started the dough on the railway, but since I was not very sure about them, I added a little dry yeast, about 1 / 5-1 / 4 tsp.
I crushed it a little when I cut it, because it was still warm.
The color of the dough (crust) turned out to be quite beautiful, reddish. I replaced about 30 g of wheat flour with pea flour.

Olya! What a wonderful fender! It seems to me that you were worried in vain, the PF worked great. Downy crumb turned out.

Well, not that downy straight, but quite light, despite the fact that the cottage cheese was wet.
Thank you for the recipe and for the consultation!

Yesterday I was baking kartz Delicious. It grew so much in the oven, but after cooling the middle sagged. Wasn't it supposed to be? And almost all the cottage cheese was in the center, although I applied it evenly. In the oven, he began to rise from the edges, and then the middle. It seems that all the cottage cheese has gathered in the middle. (Maybe it just turned out a bit too much. I probably had a little more than 400 grams.)

[lenavp]

lenavp, shouldn't. Maybe it's not baked? Was it checked with a skewer?

It seems that all the cottage cheese has gathered in the middle.

And the cottage cheese, by chance, was not pasty?