Curd pastry (bread maker)

[McCleod]

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.

McCleod, in my opinion, the recipe has been significantly changed. You took 1.5 times more cottage cheese and sugar - the yeast had something to work on. And I was talking about the original recipe. Try to bake as it is written in the book, and I will be interested to see the result.

[McCleod]

McCleod, in my opinion, the recipe has been significantly changed. You took 1.5 times more cottage cheese and sugar - the yeast had something to work on. And I was talking about the original recipe. Try to bake as it is written in the book, and I will be interested to see the result.

I can't already. Gone from yeast baking.
And why the original recipe. The first time I did it according to the original (both sugar and cottage cheese), it seemed to me very savory (I wrote). I added cottage cheese because a pack of 180g / 2 = 90g (1/2 of the norm - 75g). I have never had a problem with him.

[Gdalinka]

Dear Gdalinka, I am very grateful to you for the recipe. I was looking for something for the kids, moderately sweet, not overloaded with fats, preferably with cottage cheese, I really liked your bun. Soft, tender, and most importantly, there is a curd flavor, slightly noticeable - very tasty. The only thing, I think, is to keep track of the bun, since the curd is all different. I did a full meal, put 75g of soft curd paste, the consistency of thick sour cream - and so the dough was completely liquid. Added 2 more tbsp. l. with a heap of flour, and perhaps another half spoon would not hurt. The gingerbread man was with a smear bed, rose well, baked perfectly - size M, light crust.
The recipe is a favorite.

Thanks for the recipe. I baked on the advice of girls, like cake for a holiday. Moreover, there was a pack of cottage cheese restless in the refrigerator. Thank you so much. It turned out very tasty!

Hello, I bake with pressed yeast, and if half the norm, then 16.5 grams are needed? Is not it too much?

The recipe lists only 11 grams of fast-acting yeast per 500 grams of flour. Where did you get 16.5 grams then?

It should be noted that butter dough requires an increased amount of yeast, otherwise the dough may not rise.
For a half serving of flour, 250-300 grams of flour, you need about 1 tsp. dry yeast, this is about 4-5 grams of dry yeast.

Take note, optimally the oven takes about 350-400 grams of flour so that the bread is not flat.

[Admin]

Admin, the girl apparently writes about pressed yeast. 11 * 3 = 33/2 = 16.5

the girl apparently writes about pressed yeast

Exactly :

I bake with pressed yeast

the girl apparently writes about pressed yeast.

It came ... just now, after your comments

Then we focus on the topic Conversion of dry yeast into wet, pressed (and vice versa), for baking, increase the amount of yeast by 20-30%

I kind of wrote about pressed ones and wrote right away))), I put a bit too much, the roof fell through, but I didn't get the loaf right away, I left the house. I found my notes, at the beginning of my baking career I already baked this pastry and there, using yeast, 5-7 grams. plus more flour. for the rest of the ingredients unchanged.

[Larissa]

put a bit too much, the roof fell through

Larissa, You put, as planned, 16.5 grams. pressed yeast?

If my memory serves me, for a muffin for every 100 grams. flour you need a maximum of 4 gr. pressed yeast, that is, for a half portion of baking according to this recipe, 10 grams would be enough. ...

No, I usually don't use this 1: 3 ratio, put 11 grams.Apparently I use good yeast))) Well, I didn't get it right away, about 2 hours after baking, which is bad for a roll, it makes it damp.

Well, if milk and cottage cheese are homemade, then fatty yeast is worse suited because of this.

Thanks to the author for such a delicious recipe! Tell me, what if both milk and cottage cheese from a goat? Will the dough also fit badly because of this? It turned out very tasty, but with a bowl volume of 2.2 liters, the dough was baked 5-6 cm high. So I think, what is the reason. This is my second pastry, I am a novice baker. I have bookmarked products for 250g of flour (etc.). And I have a bucket with a volume of 2.2 liters. Maybe that's why my bread was not as high as I wanted? Did you get such a height because of a discrepancy between the amount of flour and the volume of the bowl, or for another reason?
(I chose the weight of bread 750g - the smallest one in my Polaris oven). This question is not entirely clear to me. I read all the topics, and the topics related to the volume, I just did not quite understand.

I have bookmarked products for 250g of flour (etc.). And I have a bucket with a volume of 2.2 liters. Maybe that's why my bread was not as high as I wanted?

Here is the answer to your question

Well, try to compare the height using the example of a glass of water: pour 250 ml. water in a 500 ml jar. and 2-3 liters into a saucepan - where the strip of water volume will be higher! So it is with the dough. The larger and wider in volume the bucket of the oven, the more dough is needed for this to achieve the required volume of the finished dough. And so ... the dough lay in a layer on the bottom of the large bucket and what happened was that - low bread.

How to choose the weight of the bread and the volume of the bucket here: The amount of flour and other ingredients for making bread of various sizes

And more often go to the section Contents of the section "Basics of kneading and baking"