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Roll with cottage cheese in accordance with GOST (page 3)

mamusi
Quote: Sonadora
so that they do not interfere with the flour swelling while the temperature is equalizing.
Man, but I know this trick (about butter) ... But I don't use it in your bun ...
Not necessary! All at once on the knurled GORGEOUS and it turned out the first time that I do not see the need to change something!
I'm afraid why? If she's so GORGEOUS!
Completely perfect * and always curvy!
Salt and oil do not bother her ... for some reason!
Alisa05
In general, I am a Turk (in the sense of not a very smart person, and this apparently cannot be treated)
This time I did everything strictly according to the recipe: kneaded by the minute, defrosted and crumbled by hand, but I did not notice the line about the last infusion before the oven!
And the bun turned out to be bread, but still delicious! We'll eat this, try it a third time, it should work out the third time !!!
Roll with cottage cheese in accordance with GOST
Sonadora
Alis0501, it's a shame how. But I hope the bread will turn out right on the third try.
Mandraik Ludmila
Manya, thank you! I have already baked your rolls once, I liked it right away, but then I baked a bunch of everything on my "vacation" to Seliger and decided that not to bake pies, make your roll sweet. In general, I replaced the water with whey, sugar with honey and from the honey I put 120-130 grams. Yes, and the smallest egg weighed 40gr, so thumped. Baked on first grade flour. I did not adhere to the exact grams plus or minus 10-20 grams, I just followed the kolobok and everything worked out. I put the pre-batch on dumplings, thanks to Rita, then the main one with raisins, poured more raisins and pine nuts.
Roll with cottage cheese in accordance with GOST

The roll almost rested on the lid, did not stale for 5 days, then they completely ate it. Plump, soft, I had to put it on its side from a bucket. In general, a-a-abaldet bun! Tasty-tasty-tasty!
mamusi
Quote: Mandraik Lyudmila
The roll almost rested against the lid, did not stale for 5 days,

The truth is, Lyud, a lovely bun! And again...
THANKS, Manya!
Quote: Mandraik Lyudmila
on "vacation" on Seliger
What good fellows! I envy!
Mandraik Ludmila
Ritochka, really, the loaf is lovely! I don't need any cupcakes, this bun is a masterpiece! "Vacation" is small, you won't leave the bees for a long time, that's only 5 days and it was
Sonadora
Buttercup, this is a bun! I just want to break off a piece. I can imagine her aroma and delicate fibrous crumb.
Mandraik Ludmila
Manya, slightly altered your recipe and got so-a-akoe, here
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 4070
Now I don't know who all this will be, so much has happened
Roll with cottage cheese in accordance with GOST Roll with cottage cheese in accordance with GOST
Sonadora
Quote: Mandraik Lyudmila
got so-a-akoe,
Oh, Luda! Luxurious rolls. The crumb is incredible! Fascinating.
Mandraik Ludmila
Manya, in-in, I myself am in shock, apparently this flour (extra French thing) coupled with the regime is quite strong and long kneading, such a dough gives
Sonadora
Buttercup, Lyuda, have you forgotten your magic pens? If it weren't for them, no flour and kneading helped. Super rolls!
Mandraik Ludmila
Manya, the recipe is also good, even though I altered it a little, but I would never have thought of putting cottage cheese in yeast dough
asena
Sonadora, thank you so much for the recipe, very tasty!
mamusi, special thanks for the reworking of the recipe for Panasonic HP, without you I would hardly have dared to bake such beauty))
Now I bake almost every day. Flies away instantly)
It tastes like Sverdlovskaya. It turns out rosy and beautiful!
Roll with cottage cheese in accordance with GOST
Sonadora
asena, wow, with a pigtail! A wonderful loaf!
Mandraik Ludmila
Manechka, I baked cheesecakes and buns out of your dough.
Roll with cottage cheese in accordance with GOST
I baked the cheesecakes in a mold, shifted the dough, so it rose so much that the curd filling got out and spilled. The dough, as you can see on the cutter, is awesome!
Sonadora
Buttercup, Luda, gorgeous cheesecakes.
Yarik
Manya, thanks for such a cool bun! The dough is delicious! There was a little more cottage cheese, a whole egg, so I had to add a little flour, and I got two rolls in l7, instead of one)))

Roll with cottage cheese in accordance with GOST
Sonadora
Quote: Yarik

I got two rolls in l7, instead of one)))
Yarik, this is good! Twice as many delicious rolls. Cool what turned out, fluffy and ruddy!
Mandraik Ludmila
Manechka, I baked your bun again, though there was no whey, I made it on water. Not cottage cheese, but curd cheese and sugar 40g. In my city as a dough mixer, HP redmond lives, here I kneaded it, built it in the same place, but just by the hour and baked it in it, I don’t like this HP, but this recipe and it didn’t spoil the resin, this beauty came out, it smells - mortality! Tasty - swallow your tongue!
Roll with cottage cheese in accordance with GOST
Sonadora
Buttercup, Luda, cool bread!
echeva
baked today is an AMAZING FAVORITE!
Kneading dumplings in HP - 20 minutes, main - 2.20. proofing on the table for 40 minutes. Bake in the oven for 30 minutes. She did not deviate from the recipe (I replaced the whey with kefir + water 1: 3, dry cottage cheese, did not add water)
HUGE THANKS TO THE AUTHOR !!!!!!!!!!
Sonadora
Evgeniya, it's great that the recipe came in handy.
Tomorrow I will also bake this roll. You teased me. There is cottage cheese at home, and I'll take whey from mozzarella. I love her very much in bread dough.
eye
Quote: Sonadora
and I'll take the whey from the mozzarella. I love her very much in bread dough.
from purchased, Man? and I pour it out wh-t ...
Sonadora
Quote: ok

from the purchased one?
Tanya, yeah. I also add it to the pizza dough. It turns out waste-free production.
eye
Manya, it didn't come to mozzarella, I used serum from Pasca Popovskaya
I baked 1.5 portions of dough for 2 loaves, no sugar was added, the egg is whole, the yeast is fresh, the flour went less.
A great recipe for a delicious roll!
I repeat with pleasure and thank you, Manechka !!!
Sonadora
To your health, Tanya. Thank you for reminding me of this recipe. We have cottage cheese and whey, we need to make bread.
eye
Manechka, oh and you will be delicious !!!
Mandraik Ludmila
Manechka, it's me again and again with buns! I like your baked dough.



Instead of cottage cheese - feta Sirtaki. I still had three finely chopped lemon slices after squeezing into a salad, so I added them to the dough after kneading, intervened during the kneading. Of my "cockroaches", I kneaded dough in Panasa on French dough, I like very delicate kneading, it promotes the development of threads, well, it seems to me that the spatula does not tear them during intensive kneading


I baked the buns, as usual in Miracle, but only half of the dough normally fits in there, the other half is finished in one large roll in hp.
mamusi
Quote: Mandraik Lyudmila
the dough in Panas was kneaded on the French dough, I like the very delicate kneading contributes to the development of the threads, well, it seems to me that the spatula does not tear them during intensive kneading
Opachki !!!
Lyuyud, why didn't you tell me before .... such a trick!
I want to try it urgently.
Will you just bake like that?)
Mandraik Ludmila
Ritochka, not only will I bake, I now knead almost all the dough in French, if time permits. It seemed to me that everyone knew this, earlier in the topic about Panasiki someone wrote, either Ffuntik, or someone else, I really don't remember. True, with rye and whole grain, as I understand it, it is useless to be delicate.
And I just took this out of the panasik, a roll with cutters on the top:





Sonadora
Mandraik Ludmila, Luda, cool rolls!
Mandraik Ludmila
Manya, cool dough, another cut from the middle!
Mandraik Ludmila
Manya, again I'm with your roll, forgot about salt, poured a large one, the roll cracked right in the places where I cut it. This roll is for a gift to village friends - neighbors. The scent knocks off your feet, besides, it turned out to be very high.
I ran out of flour v.s. and therefore I added 230gr extras and since I don’t have such small eggs (29.4gr), I put 3 quail, which were pulled by 25g. In general, it is not a shame to give such beauty
Sonadora
Luda, the bun is good. But I still don't understand why they crack. All?
Mandraik Ludmila
Manya, Corsica prompted me to change the coarse salt to fine. It turns out that this has a strong effect. All my bread cracked, and when I, on the advice of Ilona, ​​once put in the fine salt, the bread almost did not crack. It seems that an anti-caking agent is now added to the coarse salt and it spoils the baked goods. I did not find any inscription in the composition of my coarse salt about this, but in reality all the bread cracked, and I don't remember exactly when I opened it, but it seems from that time. I used to have another, Iletskaya salt.
eye
Quote: Mandraik Lyudmila
I used to have another, Iletskaya salt.
Buttercup, I have been using Iletskaya for a long time, I did not notice its harmful effect on baking, and the bags with it through one - stone)
But the small one is free-flowing.
Mandraik Ludmila
So I just don't have Iletskaya now, Iletskaya ended and problems began, as I now understand. Now I have a "Slavyanochka" from Kazakhstan, the "Araltuv" company, where I bought it I don't remember, most likely in the top five. So I don't recommend this salt.




mamusi
Quote: Mandraik Lyudmila

Manya, cool dough, another cut from the middle!
Lyudochka, but teach me - how do you fold the dough that the bun is like that?
Well this is from HP?
Mandraik Ludmila
Ritochka, this is very simple, first you roll it into a flat rectangle, coat it with melted butter and sprinkle it a little with sazar, then twist the roll, put the roll in a ring in a bucket of HP, fastening both ends to each other, let it rise a little and cut it with sharp scissors from above. Cut along the entire length, in a circle (oval), alternating cuts along, across, along, across ... All If something is not clear ask
mamusi
Quote: Mandraik Lyudmila
alternating cuts along, across, along, across ... All If something is not clear ask
This is not clear ...
Like this?
And most importantly why? / Why?
For beauty?
There is a recipe for Poppy curl in HP, there, as far as I remember, we do not cut ...
I must go take a look
Mandraik Ludmila
Ritochka, for beauty. From it opens and the top turns out carved and layered like in the photo.

To make it more convenient, I first cut across the roll, with a step of about 4 cm, then cut lengthwise between the cross cuts, so that the cuts would touch.

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