In general, so. Today I was not ready to spend more than 100 g of cottage cheese and 50 g of cheese on an experiment. I was very afraid that the resulting mass would not be enough for a full mold, I filled it up with whatever it was necessary, to the extent of its spoilage - with breadcrumbs of a white roll, mayonnaise, butter, etc. At first I regretted that I still let cottage cheese on this business, because the taste turned out " pluck out your eyes ", but then I poured half a spoonful of dry marjoram and the mixture became frankly tasty (maybe because I love this marjoram?).
And it also came out with grease and non-stickiness, so I didn't smear anything.
In each hole it turned out 20 g. This is not enough for good adhesion. She laid out a piece of herring, put pieces of Borodino bread on top ...
Why walk, walk like that.
In fact, I tried to increase the volume in this way.
And then, like in advertising ...
Only between the last and the penultimate picture are a bunch of different actions for about forty minutes ...
No, I, of course, understand that when you get the hang of it, everything will be tip-top, but for now I've returned to
this thoughts.
What I learned from the experiment positively is the recipe for a new delicious snack from curd and cheese mass with herring and black bread!
Well, I also came to understand some points.
If the mass is not sticky by itself, then the halves will not stick together, but they will be well removed from the cells. This, by the way, also applies to knocked out minced meat. It does not stick together precisely because it is knocked out.
The condition of the filling is also important. It should pull the halves together, and not be a barrier between them or crumble. That is, if it's cheese, then put in a piece, not a pinch of grated. If the filling is prefabricated, then stir it and mold it into a lump.
And one more thought. When making a hole, do not press in the indentation all the way - mark a depression and that's enough. It seems to me that this also plays a role.
