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Cheese

Cheese


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Ptr.aluat : mix the yeast with the sugar until it liquefies and let it sit for 10 minutes, melt the sugar and after it has cooled a bit we mix it with warm milk, in a larger bowl put flour, eggs and the 2 compositions above; knead the dough that has formed (if necessary we put warm water) until it comes off the walls of the bowl, about 20 minutes, then let it rise for 40 minutes. After the dough has risen, divide it into 2 thickness of 1 cm, then we put the filling and form the packages or a braid like this: we cut a rectangular part of the dough on both sides - in length - we put the filling in the middle and start to knit, passing from one side to the other notched edge; at the end it is placed in a tray greased with oil and baking paper; let them sit in the pan for another 10 minutes, then grease them with a mixture of egg yolk and a little milk and put the pan in the oven.

For filling : mix all ingredients.


Preparation Homemade cheese

For the dough, mix the sugar with the yeast and lukewarm milk. Then gradually add the egg yolks, butter at room temperature and grated lemon peel and mix with a little flour. Then add salt and the rest of the flour and knead the dough. Leave to rise until doubled.

Drain the cottage cheese, mix with the rest of the ingredients and finally add the semolina. The amount of semolina differs depending on how watery the cheese is. If it is more watery, put more, if not, you can give up semolina or you can put very little. Finally, the raisins are added. A little salt and the aromas of vanilla and grated lemon peel should not be missing from this composition! Without these, some faded cheeses come out. Raisins should not be soaked as they will swell when baked by absorbing excess whey from the cheese.

Preparation of cheeses

After the dough is spread, cut it into 12 pieces. The cheese composition is placed on each square with a spoon, so that the weights are somewhat equal.

The cheeses close like an envelope. The first corner is placed over the filling and greased with beaten egg, the opposite corner is also raised and greased with egg and then the same two. The beaten egg is the "glue" of these tasty envelopes. If the corners are not greased, the cheeses will open when baked.

The stuffed cheeses are placed in the tray (on baking paper) and greased well on the outside with beaten egg.

Bake for 10 minutes at 180 ° and for another 10 minutes at 160 °. The oven must be well heated before baking.


Preparation Homemade cheese

For the dough, mix the sugar with the yeast and lukewarm milk. Then gradually add the egg yolks, butter at room temperature and grated lemon peel and mix with a little flour. Then add salt and the rest of the flour and knead the dough. Leave to rise until doubled.

Drain the cottage cheese, mix with the rest of the ingredients and finally add the semolina. The amount of semolina differs depending on how watery the cheese is. If it is more watery, put more, if not, you can give up semolina or you can put very little. Finally, the raisins are added. A little salt and the aromas of vanilla and grated lemon peel should not be missing from this composition! Without these, some faded cheeses come out. Raisins should not be soaked as they will swell when baked by absorbing excess whey from the cheese.

Preparation of cheeses

After the dough is spread, cut it into 12 pieces. The cheese composition is placed on each square with a spoon, so that the weights are somewhat equal.

The cheeses close like an envelope. The first corner is placed over the filling and greased with beaten egg, the opposite corner is also raised and greased with egg and then the same two. The beaten egg is the "glue" of these tasty envelopes. If the corners are not greased, the cheeses will open when baked.

The stuffed cheeses are placed in the tray (on baking paper) and greased well on the outside with beaten egg.

Bake for 10 minutes at 180 ° and for another 10 minutes at 160 °. The oven must be well heated before baking.


Cheese with apples and raisins

1. Dissolve the brewer's yeast and a teaspoon of sugar in the warm milk. Pour into a hollow made in sifted flour and mix with a little flour, then cover and let rise in a warm place for 10-15 minutes.

2. Add the beaten eggs with a pinch of salt, sugar, vanilla sugar and melted butter. Mix well, then knead and gradually pour the warm oil. Cover and leave to rise for 30 minutes.

3. Meanwhile, prepare the filling. Pass the fresh cheese and mix with a beaten egg, sugar, raisins sprinkled with rum, diced apples and lemon peel.

4. Roll out the dough into a 5-6 mm thick sheet, then grease with melted butter and sprinkle with the cheese composition. Roll, put in a tray lined with parchment paper and cut into pieces of 5-6 cm. Grease with egg and bake in a hot oven for 50-60 minutes.


Preparation Homemade cheese

For the dough, mix the sugar with the yeast and lukewarm milk. Then gradually add the egg yolks, butter at room temperature and grated lemon peel and mix with a little flour. Then add salt and the rest of the flour and knead the dough. Leave to rise until doubled.

Drain the cottage cheese, mix with the rest of the ingredients and finally add the semolina. The amount of semolina differs depending on how watery the cheese is. If it is more watery, put more, if not, you can give up semolina or you can put very little. Finally, the raisins are added. A little salt and the aromas of vanilla and grated lemon peel should not be missing from this composition! Without these, some faded cheeses come out. Raisins should not be soaked as they will swell when baked by absorbing excess whey from the cheese.

Preparation of cheeses

After the dough is spread, cut it into 12 pieces. The cheese composition is placed on each square with a spoon, so that the weights are somewhat equal.

The cheeses close like an envelope. The first corner is placed over the filling and greased with beaten egg, the opposite corner is also raised and greased with egg and then the same two. The beaten egg is the "glue" of these tasty envelopes. If the corners are not greased, the cheeses will open when baked.

The stuffed cheeses are placed in the tray (on baking paper) and greased well on the outside with beaten egg.

Bake for 10 minutes at 180 ° and for another 10 minutes at 160 °. The oven must be well heated before baking.


Poale-n brau & # 8211 Moldovan pies & # 8211 cheeses

Those good cheese pies that flood the house with a divine smell!

The recipe differs from housewife to housewife, mine sounds something like this:

Ingredients dough at the waist

  • 500 g flour
  • 250 ml hot water +/- hot milk 100/200 ml
  • 20 g of fresh yeast
  • 2 tablespoons sour cream
  • 2 yolks
  • 50 ml olive oil & # 8211 sometimes instead of oil I put butter, 50 g, and I just knead 2 tablespoons of oil
  • 1/2 teaspoon salt
  • 3-4 tablespoons sugar
  • a teaspoon of grated lemon or orange peel

Ingredients fill the bottom of the belt

  • 500 g of cottage cheese
  • 2 eggs + 2 egg whites left from the dough
  • 5-6 tablespoons sugar
  • 1/3 teaspoon salt
  • the teaspoon free of rum
  • 2 sachets of vanilla sugar
  • grated lemon peel
  • juice of half a lemon
  • optional & # 8211 2-3 tablespoons semolina if the cheese is soft

Preparation Poale-n brau & # 8211 Moldovan pies & # 8211 cheeses

In a large bowl put the yeast, 4-5 tablespoons of flour, a teaspoon of sugar. Start pouring, little by little, hot water, until you incorporate it all and you have a homogeneous mixture in which the yeast is well soaked.

Let warm for 20-25 minutes. Make sure the bowl is high, the mixture will increase a lot in volume.

Put the rest of the flour and yolks, salt, sugar, sour cream and flavors in a plastic bowl.

When the 25 minutes have passed, add the mixture with the yeast and start kneading the dough by hand. Gradually add the oil and knead for 10 minutes. Add warm milk only if the dough requires it. It must be elastic but firm, soft and not cling to the hand when kneading.

Gather the dough into a large ball, put it in a bowl greased with oil, make a cross and cover it with a clean napkin.

Leave it in a warm place until it doubles in volume.

Meanwhile, mix the ingredients for the filling.

If it is soft, add semolina and leave the filling to rest.

When the dough has doubled in volume, turn it over on the work table and divide it into 16 equal pieces. Shape each piece into a round shape and then flatten it with your hands in an approximate circle shape.

Put a spoonful of the filling in the middle, then gather opposite parts of the dough circle by pressing them and joining them over the filling. Press lightly in the middle to keep them together. Be careful with this procedure, so that the pie does not fall apart.

Place the pies in a pan greased with oil and brush them with a beaten egg. Leave them in a warm place for another 10 minutes, during which time you preheat the oven to 175 degrees.

Insert the pies and leave them for about 30 minutes. They must be reddish and beautiful both above and below.

Let them cool slightly then powder them with vanilla powdered sugar and, if you have patience, let them cool a bit so you can serve them.


Fluffy cheeses in the oven or fried in a pan. 1 recipe, 2 cooking options!

Cheese is a dessert that was cooked quite often at home in my childhood. For the "uninitiated", the cheeses are a kind of lap-in-the-belt fried in a pan! Moms who prefer the oil-free version have also prepared a recipe for fluffy baked cheeses!

For the recipe for fluffy or fried cheese in the pan you need:

  • 650-700 gr flour
  • 350 ml milk or mineral water
  • 100 gr of melted butter or margarine
  • 100 gr sugar
  • 50 gr yeast
  • 4 yolks
  • vanilla essence
  • a pinch of salt*
  • lemon peel

For the filling:

  • 500gr fatter and well squeezed cow's cheese
  • 1 or
  • 300 gr sugar
  • 100-120 gr semolina
  • 2 sachets of vanilla sugar
  • lemon / orange peel
  • optional raisins

For the filling you need to mix all the ingredients in a bowl.

How are cheeses made?

  1. In a cup, first mix 100 ml of warm milk with the yeast and leave for 10 minutes.
  2. Put the flour in a bowl and then add in turn, sugar, vanilla essence, lemon peel, salt, egg yolks and remaining milk, but also milk with yeast.
  3. Mix well, and when all the ingredients have blended, add the butter / margarine
  4. Now incorporate the butter / margarine
  5. Forms a large ball of dough. (if it is still too sticky and does not come off the hands, clean your hands and add a little more flour, and then form the ball)
  6. Leave the dough to rise for about 1 hour in a warm place and cover with a kitchen towel (until it doubles in volume)
  7. When the dough has risen, spread a sheet of apox. 1.5-2 cm thick.

For baked cheeses:

  1. Cut squares of about 15 & # 21515 cm and put the filling in the middle.
  2. Take each corner and bend it in the middle (see in the picture what the dough should look like)
  3. Put each piece in the tray lined with baking paper and grease it with egg
  4. Put the tray in the preheated oven at 180 degrees for 25 minutes and 10 minutes at 10
  5. When you take the tray out of the oven, cover it with a kitchen towel and leave it to cool.

For oil-fried cheeses:

  1. With the help of a plate, cut circles of approx. 20 cm in diameter
  2. Place the filling on one side of the dough and place the other half over the filling.
  3. Using the plate cut the edges or press on the account with a fork to glue the dough
  4. Heat oil well in a pan and place the dough on each side until golden brown
  5. Remove the cheeses on a napkin to absorb the excess oil.

Recipes for fluffy or fried cheese in the pan is ready.

Appreciate the Facebook page to receive the latest recipes and ideas by Kaefra © Click here


Fluffy cheeses in the oven or fried in a pan. 1 recipe, 2 cooking options!

Cheese is a dessert that was cooked quite often at home in my childhood. For the "uninitiated", the cheeses are a kind of lap-in-the-belt fried in a pan! Moms who prefer the oil-free version have also prepared a recipe for fluffy baked cheeses!

For the recipe for fluffy or fried cheese in the pan you need:

  • 650-700 gr flour
  • 350 ml milk or mineral water
  • 100 gr of melted butter or margarine
  • 100 gr sugar
  • 50 gr yeast
  • 4 yolks
  • vanilla essence
  • a pinch of salt*
  • lemon peel

For the filling:

  • 500gr fatter and well squeezed cow's cheese
  • 1 or
  • 300 gr sugar
  • 100-120 gr semolina
  • 2 sachets of vanilla sugar
  • lemon / orange peel
  • optional raisins

For the filling you need to mix all the ingredients in a bowl.

How are cheeses made?

  1. In a cup, first mix 100 ml of warm milk with the yeast and leave for 10 minutes.
  2. Put the flour in a bowl and then add in turn, sugar, vanilla essence, lemon peel, salt, egg yolks and remaining milk, but also milk with yeast.
  3. Mix well, and when all the ingredients have blended, add the butter / margarine
  4. Now incorporate the butter / margarine
  5. Forms a large ball of dough. (if it is still too sticky and does not come off the hands, clean your hands and add a little more flour, and then form the ball)
  6. Leave the dough to rise for about 1 hour in a warm place and cover with a kitchen towel (until it doubles in volume)
  7. When the dough has risen, spread a sheet of approx. 1.5-2 cm thick.

For baked cheeses:

  1. Cut squares of about 15 & # 21515 cm and put the filling in the middle.
  2. Take each corner and bend it in the middle (see in the picture what the dough should look like)
  3. Put each piece in the tray lined with baking paper and grease it with egg
  4. Put the tray in the preheated oven at 180 degrees for 25 minutes and 10 minutes at 10
  5. When you take the tray out of the oven, cover it with a kitchen towel and leave it to cool.

For oil-fried cheeses:

  1. With the help of a plate, cut circles of approx. 20 cm in diameter
  2. Place the filling on one side of the dough and place the other half over the filling.
  3. Using the plate cut the edges or press on the account with a fork to glue the dough
  4. Heat oil well in a pan and place the dough on each side until golden brown
  5. Remove the cheeses on a napkin to absorb the excess oil.

Recipes for fluffy or fried cheese in the pan is ready.

Appreciate the Facebook page to receive the latest recipes and ideas by Kaefra © Click here


Poale-n brau & # 8211 Moldovan pies & # 8211 cheeses

Those good cheese pies that flood the house with a divine smell!

The recipe differs from housewife to housewife, mine sounds something like this:

Ingredients dough at the waist

  • 500 g flour
  • 250 ml hot water +/- hot milk 100/200 ml
  • 20 g of fresh yeast
  • 2 tablespoons sour cream
  • 2 yolks
  • 50 ml olive oil & # 8211 sometimes instead of oil I put butter, 50 g, and I just knead 2 tablespoons of oil
  • 1/2 teaspoon salt
  • 3-4 tablespoons sugar
  • a teaspoon of grated lemon or orange peel

Ingredients fill the bottom of the belt

  • 500 g of cottage cheese
  • 2 eggs + 2 egg whites left from the dough
  • 5-6 tablespoons sugar
  • 1/3 teaspoon salt
  • the teaspoon free of rum
  • 2 sachets of vanilla sugar
  • grated lemon peel
  • juice of half a lemon
  • optional & # 8211 2-3 tablespoons semolina if the cheese is soft

Preparation Poale-n brau & # 8211 Moldovan pies & # 8211 cheeses

In a large bowl put the yeast, 4-5 tablespoons of flour, a teaspoon of sugar. Start pouring, little by little, hot water, until you incorporate it all and you have a homogeneous mixture in which the yeast is well soaked.

Let warm for 20-25 minutes. Make sure the bowl is high, the mixture will increase a lot in volume.

Put the rest of the flour and yolks, salt, sugar, sour cream and flavors in a plastic bowl.

When the 25 minutes have passed, add the mixture with the yeast and start kneading the dough by hand. Gradually add the oil and knead for 10 minutes. Add warm milk only if the dough requires it. It must be elastic but firm, soft and not cling to the hand when kneading.

Gather the dough into a large ball, put it in a bowl greased with oil, make a cross and cover it with a clean napkin.

Leave it in a warm place until it doubles in volume.

Meanwhile, mix the ingredients for the filling.

If it is soft, add semolina and leave the filling to rest.

When the dough has doubled in volume, turn it over on the work table and divide it into 16 equal pieces. Shape each piece into a round shape and then flatten it with your hands in an approximate circle shape.

Put a spoonful of the filling in the middle, then gather opposite parts of the dough circle by pressing them and joining them over the filling. Press lightly in the middle to keep them together. Be careful with this procedure, so that the pie does not fall apart.

Place the pies in a pan greased with oil and brush them with a beaten egg. Leave them in a warm place for another 10 minutes, during which time you preheat the oven to 175 degrees.

Insert the pies and leave them for about 30 minutes. They must be reddish and beautiful both above and below.

Let them cool slightly then powder them with vanilla powdered sugar and, if you have patience, let them cool a bit so you can serve them.


Fluffy cheeses in the oven or fried in a pan. 1 recipe, 2 cooking options!

Cheese is a dessert that was cooked quite often at home in my childhood. For the "uninitiated", the cheeses are a kind of lap-in-the-belt fried in a pan! Moms who prefer the oil-free version have also prepared a recipe for fluffy baked cheeses!

For the recipe for fluffy or fried cheese in the pan you need:

  • 650-700 gr flour
  • 350 ml milk or mineral water
  • 100 gr of melted butter or margarine
  • 100 gr sugar
  • 50 gr yeast
  • 4 yolks
  • vanilla essence
  • a pinch of salt*
  • lemon peel

For the filling:

  • 500gr fatter and well squeezed cow's cheese
  • 1 or
  • 300 gr sugar
  • 100-120 gr semolina
  • 2 sachets of vanilla sugar
  • lemon / orange peel
  • optional raisins

For the filling you need to mix all the ingredients in a bowl.

How are cheeses made?

  1. In a cup, first mix 100 ml of warm milk with the yeast and leave for 10 minutes.
  2. Put the flour in a bowl and then add in turn, sugar, vanilla essence, lemon peel, salt, egg yolks and remaining milk, but also milk with yeast.
  3. Mix well, and when all the ingredients have blended, add the butter / margarine
  4. Now incorporate the butter / margarine
  5. Forms a large ball of dough. (if it is still too sticky and does not come off the hands, clean your hands and add a little more flour, and then form the ball)
  6. Leave the dough to rise for about 1 hour in a warm place and cover with a kitchen towel (until it doubles in volume)
  7. When the dough has risen, spread a sheet of approx. 1.5-2 cm thick.

For baked cheeses:

  1. Cut squares of about 15 & # 21515 cm and put the filling in the middle.
  2. Take each corner and bend it in the middle (see in the picture what the dough should look like)
  3. Put each piece in the tray lined with baking paper and grease it with egg
  4. Put the tray in the preheated oven at 180 degrees for 25 minutes and 10 minutes at 10
  5. When you take the tray out of the oven, cover it with a kitchen towel and leave it to cool.

For oil-fried cheeses:

  1. With the help of a plate, cut circles of approx. 20 cm in diameter
  2. Place the filling on one side of the dough and place the other half over the filling.
  3. Using the plate cut the edges or press on the account with a fork to glue the dough
  4. Heat oil well in a pan and place the dough on each side until golden brown
  5. Remove the cheeses on a napkin to absorb the excess oil.

Recipes for fluffy or fried cheese in the pan is ready.

Appreciate the Facebook page to receive the latest recipes and ideas by Kaefra © Click here


Salty cheeses & # 8211 Lap in belt with salted cheese and dill & # 8211

No matter how you call them these salted cheeses & # 8211 Lap in the belt with salted cheese and dill & # 8211 Pieces of cheese and dill are the same thing, only without raisins and salty, I used practically the same dough for a delicious snack.

Fluffy, soft, flavorful and with plenty of cheese, that's how I could describe my salty cheeses! I received the recipe from a neighbor, who I admit was making the best lap in my belt! And I can say that although I've been doing it for more than 20 years, as if it's still their best, I don't know why I don't put anything extra in it, I even sometimes share a lemon for both the dough and the filling.

I always liked sweets, especially those with chocolate, but very much also those with cheese, be it cream, sweet cheese or urda.

Today, thinking about the old days, the idea came to me to make them with salted cheese, so I got upset and you can see what came out.

Fluffy, tender with a taste of yesteryear, thanks to dill and full of filling.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

How to prepare the dough:

Preheat the oven to 180 degrees, when we have finished kneading the dough.

All ingredients must be at room temperature.

To start, put the beaten milk with the yeast, the caster sugar in a bowl, mix lightly to activate the yeast and cover the bowl with a fresh foil.

Put the flour in a large bowl and make a hole in the middle, add the yeast composition that has already been activated, the yolks, salt and mix with a wooden spoon, until it becomes inefficient.

Add the butter to the dough and knead until you get a fine, elastic and quite light dough.

Put the dough in a bowl greased with a little oil and cover with a foil of freshness, keep it warm until it doubles in volume (about 50 minutes)

While the dough is leavening, we start with the cheese composition:

Put all the ingredients in a bowl and mix for homogenization.

Late, but sometimes it's better to add a dill and I really enjoy the inspiration of the moment!

Now that the dough is leavened, we spread it on a work surface sprinkled with flour in a square of about 30/30 cm.

We cut the dough into 16 equal squares that we fill with the cheese composition.

Fold the dough over the cheese composition bringing each corner to the center of the square.

Put in baking trays lined with baking paper at a distance of at least 3-4 cm between them. Let them rise for the last time for another 10-15 minutes.

Grease with a yolk rubbed with 2 tablespoons of milk and bake for 18-20 minutes or until nicely browned.



Comments:

  1. Rodel

    Improbably!

  2. Mazuzilkree

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  3. Octave

    Granted, useful information

  4. Disho

    I do not know anything about this

  5. Awarnach

    I'm sorry, but, in my opinion, they were wrong. Let us try to discuss this. Write to me in PM, it talks to you.



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