Chocolate curd casserole with raisins in a multicooker-pressure cooker Steba DD1

Chocolate curd casserole with raisins in a multicooker-pressure cooker Steba DD1

Category: Bakery products

Ingredients
soft creamy curd	700-750gr
whey or yogurt	3/4 mstk
semolina	1/2 mstk
starch	2 tbsp. l. with a slide
sugar	3/4 mstk
wheat flour	1.5 mstk
raisins	100g
cocoa powder	4 tbsp. l.
baking powder	5g
vanillin	1g
eggs	3 pcs

Cooking method

• I made sour cream first. Then I made soft creamy cottage cheese - for 2 liters of milk 3 tbsp. l. with a slide of this sour cream, 6 hours of Heating 37 * (I got 8 hours - I was at work) and 3 hours of Heating 70 *. I threw it into a two-layer gauze bag, dripped for 4 hours. Received 730 g of the most delicate creamy cottage cheese and 1.3 liters of whey. Next, make a casserole. Pour the semolina with whey or yogurt, add all the ingredients except the eggs. Mix well with a mixer. Next, introduce the eggs one at a time, stirring thoroughly each time at the 1st speed. Grease the non-stick bowl with a piece of butter and sprinkle with semolina. Put it in a non-stick bowl, Porridge mode 0.3 1h30 min. At the end, do not open for 15 minutes, then open, but do not take out another 15 minutes. Next, we overturn on a wooden board or double boiler and leave to cool completely. Cut and serve with sour cream and jam (preserves). I have 1/1 sugar cranberries without heat treatment.

Cooking program:

Heating, Porridge

Note

You can buy ready-made creamy cottage cheese. If the curd is drier, then rub it through a sieve and add more whey or yogurt. It should be pretty runny. The result is very soft and airy.

No words, masterpiece. Good girl. I take into service

You cannot compare with anything from your curd. Great!

I will definitely try to cook it today. I just cooked the curd yesterday.

Girls, and is the mode of porridge in the staff with or without pressure? I have a Panasonic multicooker, will it be so beautiful in mine? What do you think?

[Natalika]

Natalika, you just do it on baking.

Got it, thanks. I love cottage cheese casseroles from multicooker, they turn out special, not like in the oven.
But I have never made chocolate yet. I will definitely try, we respect chocolate.

Today I decided to separately beat the whites to the "peaks", added carefully at the very end and baking powder 1.5 tsp. poured at the beginning. So the height of the casserole turned out to be 6.5 cm, already after it had settled a little! This is probably the best way to do it. I admire myself.
By the way, I made cottage cheese for 38 * 6 hours - normal, but first heated it for 85 * 30 minutes, then 70 * 2 hours, then dripped it in 2 hours.

And today I did not put semolina and wheat flour at all. Instead, I put 1 tsp agar-agar. (gave him a swell in whey for 20 minutes), another 2 tablespoons of starch (but corn) and 1 mstk of rice flour. It turned out super! Delicate airy soufflé! It did not settle at all, and only 7 cm of the most delicate dessert remained. And I actually give it to children for breakfast.

I, too, have been making curd like this lately, if the hotzza is pasty. And sour cream, how are you doing?

And with agar it turns out like curd jelly?

I, too, have been making curd like this lately, if the hotzza is pasty. And sour cream, how are you doing?

And with agar it turns out like curd jelly?

Sour cream is made very simply - cream of the desired fat content (I take 20% sterilized) is poured into a bowl and put on 1 liter 2 tbsp. l. with the top of the previous sour cream.I made the previous one from Lactin sourdough, but you can take good commercial sour cream. I re-ferment it 5-6 times until it begins to sour. T = 38 * C 6 hours. The sour cream turns out just super, tender, not sour, the spoon is worth it - childhood memories! Now my children know this taste too.
With agar, a soufflé is obtained, in consistency close to marshmallow. Just leave it in liquid (whey, yogurt ...) to swell for 15-20 minutes. First I pour the liquid, put the yolks, then pour the agar into one container and beat the proteins in another container, and the agar swells at this time. And then I add everything else to the first container and at the end I add the whipped proteins. For the last time, I also grated a chocolate bar and added it.

Less than three years later, I made the Chocolate Curd Casserole. A pound of soft cottage cheese, sugar was not added. Prescription mode. The result is a chocolate curd mousse.



Linochka, thanks!

[Oksana]

Oksana, well, straight cake turned out !!

[Maria]

Maria, exactly! I deceive myself in every way, I want something tasty. If only there was some fat cream, it would be awesome and sugar would not be needed. I stepped back from the recipe, I don't have semolina, only starch: girl_red: there is no baking powder and flour either

[Loksa]

Loksa, Oksana, great! Here is a clever girl

[Linadoc]

Linadoc, an interesting recipe. I love casseroles. Our main, popular recipe is Tanyulin - Curd casserole "Tender"... I will also try this one, something tells me that it will also be in my favorites, since there is a soft creamy cottage cheese here. And the softest, most creamy, most airy that I have ever gotten, this is something of the most delicate frozen fermented baked milk. I am constantly experimenting with it.
Frozen fermented baked milk
Thick curd cream mousse
I'll try to combine.
Have you tried baking in the oven? How does it work? The multicooker is good, but I still went back to the oven ... it tastes better in it, whatever one may say.

[Tatyana]

Tatyana, no, when compared with Shteba, my oven loses a lot. Therefore, all baking except bread is performed by Shtebochka, always excellent. Like a biscuit or casseroles - tall, fluffy, tender. The biscuit is easily cut into 3 cakes, it has never been less than 6 cm.

Tell me, will Orson's pressure cooker work in a multicooker?

We have a Kas regime, but it lasts 40 minutes. And you have 1 hour 30 minutes. And what is 0.3?

[Nastasya78]

Nastasya78, Anastasia, do on baked goods.

OK thanks. Also 1 hour 30 minutes?