How to cook cheese cheese cheese

Cheesecakes are a popular dish in Russian cuisine from the discharge of desserts. But sometimes used and as the main one. Hospipes and cooks with experience have their own crown recipe for cheese. The beginner culinary has to go through the thorny path of trial and errors. It will be described here about how to cook lush, gentle, delicious cheesery, and some secrets will be opened that will allow the dish to be successful anyway.

1
Ingredients for cooking cheese

The list of products that are used to prepare cheesens is very simple, often all the ingredients are already in the refrigerator and they do not need to buy. But just in case, below will result in a complete list for cooking cheese products for 2 Persons:

1 pack of cottage cheese. By the way, there is an opinion that the fatty of cottage cheese is important than fatty cottage cheese, the more gentle cheese. So, it is not quite so. Experimed by it is found that fatness is irrelevant. Putting weight is usually 200 grams.
Now sugar. Usually in recipes speak of 30 grams of sugar on such a number of cottage cheese. In fact, the amount of sugar can be defined and taste preferences of those who will eat cheese. You can reduce or, on the contrary, increase the dose. 30 g of sugar is about 3 teaspoons.
Salt. With salt, things are also with sugar. Solo need to taste. But usually the size of the salt is given - pinch, on the tip of the knife or teaspoon.
The egg on one pack of cottage cheese will need only one.
Flour. This is the most insidious ingredient in the cheese recipe. You need to put it exactly as much as you need, not more and no less. If you do not undermine flour, it turns out too liquid mass that will not be able to form. If you shift - then there will be pancakes with a drip of cottage cheese, not cheesery. This recipe requires 2 tablespoons of flour. But it is recommended to add it gradually, half a spoon. Add half spoons, mix, evaluate the result, then add more.

Remember! The main thing is not to overdo the flour!

2
Secrets of tenderness, pomp and special taste of cheese

In order for cheesters to be gentle, cottage cheese should be wiped through fine sieve. This will allow the structure of cottage cheese to become homogeneous, relieves it from graininess, which is characteristic especially for small fatty curd, will saturate with oxygen.

Often, the tenderness of cheesecakes is due to their puff. To do this, in a mass of cottage cheese and other ingredients, which will be prepared, you need to pour a baking package. Of course, you can take and redeemed by vinegar or boiling water a food soda in the amount of the 1st teaspoon. But the soda does not always bring the necessary results. And the baking powder never fails.

Another secret of the tenderness of cheesens is a thorough mixing of the mass. Pay attention to this and do not regret the strength, even if you need to spend a little more time than you planned.

3
The method of cooking cheesery, taking into account all the recommendations for giving tenderness

Cottage cheese to rub through fine sieve into the mixing container.

Capacity can be plastic enamelled. Aluminum dishes are better to avoid, as it can give the mass of an unnecessary metal flavor.

Drink into a mass.
Add sugar and salt.
Add a bustle in the amount of 1 bag.
To stir thoroughly.
Add half the tablespoon of flour, mix, look at the result, add another half of the spoon, and so many times until you seem, which is enough, but not more than 2 art. spoons. Maas on cheesecakes should be a concentration of slightly than the dough on pancakes.
After all manipulations have been performed, wash the mass as much as possible as possible as possible.
Prepare pan, frying oil, breading.

Panning can serve flour, breadcrumbs or a manka. By the way, the manka gives raw materials an incredible taste and charming golden color. Also, any breading allows not to overcover cheesery during frying.