Curd pastry (bread maker)

Curd pastry (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	500 g
Milk	110 g
Salt	5 g
Fast acting yeast	11 g
Oil	100 g
Sugar	100 g
Water	100 g
Eggs	2 pcs.
Cottage cheese	150 g

Cooking method

• I have program # 4 (Sweet bread).

Note

Hello.
I recently bought a bread maker. And as an inexperienced baker, I experienced a little stress from this recipe. I would like to know your opinion. There is a recipe from Moulinex
So - I did everything according to the recipe. Everything was great, the dough came up perfectly, and then oh, horror !!!! After 10 minutes of baking, I go into the kitchen, and there is a lot of smoke, the stove is all in fog, the smell is still the same
Turned off, opened the lid - half of the dough lies on the shades and naturally burns. Unfortunately, the dough could not be saved ...
Of course, I understand that the recipe is not from my stove, but from OW 5004. But it says that it is 1 kg. And I have 2 sizes 750g. and 1000gr.
How so? I would like to know your opinion on this matter ...
But I will try again, with half the norm, and I will definitely report back.
HURRAH!!!
: wow: Everything worked out - report further on the topic ..

Yeast will be too much! Decrease.
If you have an email scales, try 8 grams, if you measure with a measuring spoon, then about 3 teaspoons (measured!). Good luck.

But I will try again, with half the norm, and I will definitely report back.

I figured out the problem - in the oven for which this recipe is a 1.5 kg bucket, so if the dough suits him very much, there is enough space, and in my oven there is a 1 kg bucket. and the dough ran away ...
Even at half the norm, the dough came up to the very top
So my report did half of the norm:

• Flour - 250g.
• Milk - 55g. (2.5%)
• Salt - 2.5g.
• Yeast - 5.5 g.
• Oil - 50g.
• Sugar - 50g.
• Water - 50g.
• Egg - 1pc.
• Cottage cheese - 75g. (took 9%)

Mode number 4 (sweet bread), weight 750g., I put a medium crust (but I think you can put light, it will not be so fried)
Very tasty baking.
It resembles buns that used to be in stores, tipping at 9 or 18 kopecks ...
You can add raisins or chocolate pieces by the way.

I tried this recipe in DeLonghi 125 - it turned out just super !!! Very light airy baking, really looks like the buns you are talking about !!! Super! Recommend! The smell is fantastic !!!!

Instead of cottage cheese, I took sweet baby cheese 23% fat. I had to add a little flour to make the bun. The gingerbread man was tiny, but he climbed almost the entire bucket! It seemed that for my taste I needed more sugar.

Today I try it without water - the entire volume of liquid is milk, 100g of baby cheese, and 100g of sugar. The rest of the products are as described above. Yes - another half a cup of raisins. I will report the result!
Yes, I also threw a pinch of vanilla!

........................ ........................ ...........

I report - I added raisins and increased the sugar by 2 times, without water - only milk. The dough rose very badly. It turned out of course delicious, but the dough is so muffin, dense.
A question for experts - what is the reason? Add yeast? What influenced - a lot of sugar or raisins made the dough heavier?

The dough did not rise due to the large amount of sugar. Raisins can be added without problems. But it is better not to experiment with sugar. This bun is so sweet, of course it's for my taste

I was very interested in your recipe. I put everything in a bread maker, weighed everything correctly, only the bun didn’t come out, added another 2.5 tablespoons of flour.

It turned out !!! Slightly sweet with a light curd flavor. Just not as beautiful as yours. I will bake some more, I want to try with raisins.
Here is a photo.

You have made a very beautiful bun.
I also bake it very often, and from experience it seems to me a lot depends on cottage cheese.It is delicious with raisins, with pieces of chocolate it is generally yummy.

The milk was homemade, and the cottage cheese was also made from homemade cottage cheese (I make it myself). In general, ordinary cottage cheese, very tender (like curd mass). Can I add more sugar? Or, for example, if you make it without cottage cheese, you haven't tried it? Thanks for the recipe anyway !!!

Well, if milk and cottage cheese are homemade, then fatty yeast is worse suited because of this. Theoretically, it is possible without cottage cheese, but then you need to recalculate the recipe, the amount of yeast needs less, I have not tried it, if I honestly do not know whether it will work out or not ...
As for sugar, you can add a little more, just don't overdo it, otherwise the dough may not work at all.

[Asta]

Asta , here the whole "trick" is in the cottage cheese! If you want to bake sweet bread without cottage cheese, there is a dime a dozen such recipes on the forum!

Gdalinka! Thank you very much for the recipe, in spite of the fact that I have just recently used your recipe 3 times! Delicious !!!

I added quite a bit of "gag" I dripped vanilla essence and a teaspoon of dry ginger and, of course, raisins

Good evening everyone and happy baking!
I, too, have recently joined numerous ranks of home bakery. Furnace - Mulinex-5004.
One of the first to be tried was the recipe - "Curd pastry".
So - for the first time it (without changing anything in the program and recipe) turned out with a burnt crust. Nothing, they ate mine. A few days later, for the second time, I set the whitest crust in the program - it turned out to be a very tanned bun. My whine - they ask for a whiter crust. Can you please tell me how this can be done?

Well, probably turn off the stove for 5 minutes earlier, but will it be baked? What will the masters say?

Good evening everyone and happy baking!
I have also recently joined numerous ranks of home bakery. Furnace - Mulinex-5004.
One of the first to be tried was the recipe - "Curd pastry".
So - for the first time it (without changing anything in the program and recipe) turned out with a burnt crust. Nothing, they ate mine. A few days later, for the second time, I set the whitest crust in the program - it turned out to be a very tanned bun. My whine - they ask for a whiter crust. Can you please tell me how this can be done?

In your case, I am sinning on the Mulinex stove. If you read the forum, it becomes clear that this stove has such a feature, it is too white crust, then too dark. It seems that Mulek has an adjustment screw. The owners will be announced and will answer in more detail.

I do not have Moulinex, but when I encounter such a problem, then with the same number of components I expose "light crust, small loaf "Everything is baked, but not so fried.

When I bake rich bread in the HP, I always turn off the HP 15 minutes before the end of the program. To make sure that the bread is ready, I pierce the bread with a wooden skewer.

And I have a completely opposite problem, maybe there is still the owner of the delonge?
The roof is white, and the sides are beautiful, tanned ... I put the largest loaf and the darkest crust, grease it with yolk and still I would like the crust to be browned

Baked at half the rate. Very tasty! In the photo, the side is dark, poorly photographed, early in the morning in poor lighting.

And I tried this bun yesterday. I baked half a portion, I added a bag of vanilla sugar and the usual 2% cottage cheese, it is not felt at all, the bun is tender and soft. Well, very tasty!



She put a light crust, but it was still very reddened.


Thanks to the author for the recipe!

So I stumbled upon this recipe yesterday sooo in time. A bit of cottage cheese remained in the refrigerator, in the morning I put it on a fast dietary regime, the dough during kneading was a little liquid, like an Easter cake, and the height of the finished one was very pleased.

I haven't tasted it yet.

Baked according to the recipe from Gdalinka (reduced rate)
The result is a very airy and aromatic bread !!!

[Gdalinka]

Gdalinka, You write in the recipe yeast 5.5 gr. And what kind of yeast - bakery or confectionery? And isn't it easier to indicate the amount of yeast in teaspoons. People manage to make mistakes with torment, but with yeast the error may turn out to be too large.

[Gdalinka]

Gdalinka, You write in the recipe yeast 5.5 gr. And what kind of yeast - bakery or confectionery? And isn't it easier to indicate the amount of yeast in teaspoons. People manage to make mistakes with torment, but with yeast the error may turn out to be too large.

I write this way because the recipe was in grams, I measured everything with scales. In this recipe, I used Saf-Moment fast-acting yeast.

[Curd pastry]

Very interested in the recipe Curd pastry , because cottage cheese always hangs.
Today I made the dough in a bread maker, and baked it in the oven. Thank you . In the course of the kneading, I added flour, a little less yeast.

Result:


It took 600 grams of flour, put 1.5 tsp of yeast. The photo shows half of the pastries, the second is in the oven
Thank you for the recipe!

The recipe is just super, baked the other day, the yeast at home was only dry Lvov. I took 2 teaspoons, it turned out to be just right, at first glance there was very little dough, but the bun was correct and dense enough, but the bread went up to the very roof, relatives estimated it at 5 s +, in the next. just want to add raisins and candied fruits. Dear bakers with experience, please advise, you need to change something in the recipe, won't it be too hard for the dough?

Dear bakers with experience, please advise, you need to change something in the recipe, won't it be too hard for the dough?

NIZA there is no need to change anything, just do not overdo it with the amount of raisins, and by the way, you can add chocolate broken in small pieces, which is also very tasty!

I have a question about replacing dry yeast with pressed fresh ones, how much can you take for such a quantity of ingredients?

[Gaby]

I have a question about replacing dry yeast with pressed fresh ones, how much can you take for such a quantity of ingredients?

Gaby
Usually, when counting yeast, I use the formula 1: 3, that is, we multiply the amount of dry yeast by 3 ...

Thank you, it means, as usual, 1: 3, I just thought the dough is rich here and maybe other proportions should be.

I'm in a hurry to report: Pekla Baking curd with raisins and candied fruits, in total I got a full plastic cup, the appearance of the bread was "not a fountain", but I think it was my fault that I took the pressed Odessa Pivdenny yeast, the dough rose under the very lid of the HP , from this he "blew off the roof" and it turned out to be much brighter than the cake itself. The cake itself was baked exclusively and, thanks to the raisins and candied fruits, is much sweeter than in the first case.

Good day to all!
We baked cottage cheese pastry according to the recipe:
* Flour - 250g.
* Milk - 55g. (2.5%)
* Salt - 2.5g.
* Yeast - 5.5g.
* Oil - 50g.
* Sugar - 50g.
* Water - 50g.
* Egg - 1pc.
* Cottage cheese - 75g. (took 9%)

Mode No. 4 (sweet bread), weight 750g.
The dough rose and everything seemed to go as it should, but when the baking began, the dough failed and the baking lost its beautiful convex shape. What did we do wrong? Tell me please.

Lots of liquid! Calculate the number of products containing liquid:
milk, water, egg, cottage cheese, oil, plums. - if we collect everything, we get about 200 ml, if not more. This is a lot for 250 grams of flour.

Water (liquid) contains not only water, but also all other products containing liquid.

Read the topic "Water as a dough component"

in this recipe everything is correct both with flour and with liquid, if everything is laid as it is in the recipe, then baking is always obtained.

Alexander K has several possible reasons for baking opal. Flour was not added, excess liquid, excess yeast, or liquid components such as milk or water or butter were too hot when laying in the HP ...
And what yeast do you use?

I use SAF MOMENT yeast

I use SAF MOMENT yeast

I also use them. Strange ...And what do you measure by scales or cups? Perhaps you made a mistake somewhere in the tab of the components, what dough did you get? Not watery? Maybe a lot of yeast was put in. If there is an excess of yeast, then the dough is very suitable, and then falls into the middle.

I have baked this recipe many times! It turns out very tasty baking, and I added raisins .. only now it rises under my lid for some reason, and when baked it falls off! I weigh all products on the scales .. carefully ..
that's why someone succeeds, and someone does not? one recipe ..

The recipe is one, but everyone has different products. That is why we are watching the kolobok.

I have baked this recipe many times! It turns out very tasty baking, and I added raisins .. only now it rises under my lid for some reason, and when baked it falls off! I weigh all products on the scales .. carefully ..
that's why someone succeeds, and someone does not? one recipe ..

And next time you try to put a little less yeast, let's say 5g.

[Butter rolls]

I also have a Moulinex OW3000 model and the recipe fits perfectly Butter rolls... The roof never sagged.

[Butter rolls]

I also have a Moulinex OW3000 model and the recipe fits perfectly Butter rolls... The roof never sagged.

So I have Moulinex OW3000 and I constantly make this recipe and everything is fine, it's just that everyone has different ingredients. Some of the flour takes more liquid, someone else has a different cottage cheese, etc. If you use the same ingredients according to a recipe that you give all the time, this does not mean that with other brands, the same result will be acceptable IMHO.

Hello everyone!
I got such a baking

very tasty

Thank you very much for the recipe !!
Made with raisins and cottage cheese put somewhere in 1.5 times more (there were leftovers).
A surprisingly delicate crumb turned out like cotton wool, but the butter spreads normally.
The roof did not collapse, I crumpled it through negligence.
I advise those with a sweet tooth to put sugar 70-80 grams (1/2 recipe). At the norm, a very tender, but not very sweet baking is obtained.

That's all that I managed to photograph.







By the way, yeast used SAF for baking, store cottage cheese 9%, butter in half with vegetable

And I baked it today. Everything went well until the last 10 minutes. (hop and my bun is blown away)

[INTERESTING]

What INTERESTING recipe for recycling cottage cheese, I always have a lot of it left for baking. I will use it on my menu for a change. THANK YOU

[Albina]

Albina On your health, I'm glad that the recipe came in handy.

I've heard a lot about mistakes in recipe books, but this is the first time I've encountered this problem. Perhaps my observations will help those who have recently acquired the same HP as me.

Curd pastry (bread maker)
Category:
Yeast bread
Ingredients
Wheat flour 500 g
Milk 110 g
Salt 5 g
Fast acting yeast 11 g
Oil 100 g
Sugar 100 g
Water 100 g
Eggs 2 pcs.
Curd 150 g
Cooking method
I have program # 4 (Sweet bread).

Note
Hello.
I recently bought a bread maker. And as an inexperienced baker, I experienced a little stress from this recipe. I would like to know your opinion. There is a recipe from Moulinex
So - I did everything according to the recipe. Everything was great, the dough came up perfectly, and then oh, horror !!!! After 10 minutes of baking, I go into the kitchen, and there is a lot of smoke, the stove is all in fog, the smell is still the same
Turned off, opened the lid - half of the dough lies on the shades and naturally burns. Unfortunately, the dough could not be saved ...
Of course, I understand that the recipe is not from my stove, but from OW 5004. But it says that it is for 1 kg. And I have 2 sizes 750g. and 1000gr.
How so? I would like to know your opinion on this matter ...

Hello! I have HP Moulinex OW 5024 Home Bread Baguet, baked cottage cheese pastry from the book "From Borodino Bread to French Roll" according to the same recipe as you. It immediately seemed to me that there was a lot of yeast, but I decided to do it as written, especially since I had already tried several recipes from this book and everything turned out perfectly. The dough passed slightly over the edge, sagged, I liked its taste very much, but there was an oooooooo strong smell of yeast. The second time I put the yeast in only 1.5 tsp. It went up less, but still the roof sagged. It didn’t smell of yeast, but I wanted the loaf to be prettier. I read "smart" books and came to the conclusion that there are 2 typos in the recipe.First: instead of raw yeast, it says "dry fast-acting". Second: there is no need to add water (especially since water does not appear in the description of the bookmark in the ingredient container, only milk!). Made without water and with 11 grams of raw yeast. I could not resist the gag, put (after the signal) vanilla sugar and 100 g of raisins - I can’t help it, I like cottage cheese pastries with vanilla and raisins! Here's what happened the last time:

True, dark raisins do not look a little aesthetically pleasing, but light raisins were consumed by that time.

Hello! I have HP Moulinex OW 5024 Home Bread Baguet, baked cottage cheese pastry from the book "From Borodino bread to French rolls" according to the same recipe as you. It immediately seemed to me that there was a lot of yeast, but I decided to do it as written, especially since I had already tried several recipes from this book and everything turned out perfectly. The dough passed slightly over the edge, settled down, I liked its taste very much, but there was an oooooooo strong smell of yeast. The second time I put the yeast in only 1.5 tsp. It went up less, but still the roof sagged. It didn’t smell of yeast, but I wanted the loaf to be prettier. I read "smart" books and came to the conclusion that there are 2 typos in the recipe. First: instead of raw yeast, it says "dry fast-acting". Second: there is no need to add water (especially since the description of the bookmark in the ingredient container does not include water, only milk!). Made without water and with 11 grams of raw yeast. I could not resist the gag, put (after the signal) vanilla sugar and 100 g of raisins - I can’t help it, I like curd pastries with vanilla and raisins! Here's what happened last time:

True, dark raisins do not look a little aesthetically pleasing, but light raisins were consumed by that time.

I cooked this pastry exactly according to the recipe - you will lick your fingers. I took half a portion - for a full bucket.
This refers to dry fast-acting yeast. Perhaps you used dry regular ones - hence the smell of yeast. I used dry quick-acting for baking.

[МсСleod]

I cooked this pastry exactly according to the recipe - you will lick your fingers. I took half a portion - for a full bucket.
This refers to dry fast-acting yeast. Perhaps you used dry regular ones - hence the smell of yeast. I used dry quick-acting for baking.

МсСleod, please tell me, what is your stove model? Yeast was, of course, fast-acting ... And the fast-acting ones for baking are even more active ... And, what, baked goods haven't settled? And how is it "half portion - for a full bucket", that is, half portion rose to the top and did not fall? Did you take all the liquid? Milk + water? What does it depend on, such different results for one recipe?

[МсСleod]

МсСleod, please tell me, what is your stove model? Yeast was, of course, fast-acting ... And the fast-acting ones for baking are even more active ... And, what, the baked goods didn't settle? And how is it "half portion - for a full bucket", that is, half portion rose to the top and did not fall? Did you take all the liquid? Milk + water? What does it depend on, such different results for one recipe?

Model in profile.
I don't know about more active, but pink ones also smell like vanilla.
The roof didn't sink.
Half - everything in half.
The roof seemed to stick out a little from the bucket.
Everything is exactly according to the recipe, except for small changes, which you can read about in my post a little higher, in the same place and pictures.