Brownie Kuzi pie

Category: Bakery products
Brownie Kuzi pie

Ingredients

For the test
Flour 4 tbsp.
Milk 0.5 tbsp.
Eggs 2 pcs.
Sugar 1 tbsp. l.
Salt 0.5 tsp
Oil drain. 100 g
Yeast 1.5 tsp
For filling
Cottage cheese 500 g
Kefir 1 l
Sugar 250 g
Rice 1.5 tbsp.
Raisins 1 tbsp.
Eggs 6 pcs.
Draining the oil 250 g

Cooking method

  • Pie with cottage cheese Inside.
  • First the filling.
  • We spread the cottage cheese in a cauldron, fill it with kefir, mix,
  • Brownie Kuzi pie
  • bring to a boil, reduce heat and cook for 2.5-3 hours, stirring occasionally. After 1.5 hours of cooking, add sugar. This is what the curd looks like after adding it.
  • Brownie Kuzi pie
  • When all the liquid has evaporated and the cottage cheese acquires a brown-pink color, remove from heat, cool, add 2 tablespoons of butter and mix with a fork. Close tightly so as not to wind up.
  • Brownie Kuzi pie
  • Boil the rice until tender, put it in a colander, rinse it, lightly add some salt, add the washed raisins.
  • Brownie Kuzi pie
  • Boil the eggs and grate them.
  • While we are preparing the filling, in parallel, from the listed ingredients, we knead the yeast dough. We put it in a warm place, let it rise, knead it and leave it for another 40 minutes. Divide the dough into 3 equal parts, roll out the base of the cake from 2 parts. We put in a mold, lay out cottage cheese, rice, grated eggs in layers, pour with melted butter. (here the photo is not very good)
  • Brownie Kuzi pie
  • Close with dough, make several punctures and bake in the oven at 160-170 g for 40 minutes.
  • Brownie Kuzi pie
  • Let the finished cake soak for 1-2 hours.
  • Brownie Kuzi pie

Note

"Little brownie Kuzka" Tatiana Alexandrova

Kuzka was sitting at the table and ordered:
- not so, Baba Yaga, and not that way! What did I say? I want cottage cheese pies! And you baked cheesecakes. Where is the cottage cheese in the pie? Inside. And the cheesecakes? Above. Eat yourself now!
- Sweet child! I baked pirogov with carrots for you. And the cheesecakes are ruddy, fragrant, they themselves ask in the mouth.
- They ask for your mouth, you eat, - Kuzka answered rudely. - One child, and you can't really feed that one. Oh you, Baba Yaga - a bone leg!
- My dear diamond! Eat, do mercy! - Yaga persuaded, pouring honey on a mountain of cheesecakes. - Hot, fresh, in the heat of the heat.
- I don’t want to and I won’t! - Kuzka muttered. - I'll die of hunger, then you'll find out.


Kuzya knew what to ask for! But how did Baba Yaga know how to prepare this extraordinary pie, because its recipe is passed down in Tatar families from generation to generation. This cake is called - Gebadia - it is a sign of generosity and prosperity of the owners, as well as a sign of respect for guests. Unusual in the range of products, with an indescribable caramel-creamy taste, the pie will become a decoration of any table! Bake to your health!

Enjoy your tea!

Omela
alina-ukhova , wow pie turned out !!! Great !!!!
Nagira
what a creative approach!
The pie is really the envy of all hedgehogs, old women, merry women, etc.
alina-ukhova, well done
alina-ukhova
Quote: Omela

alina-ukhova , wow pie turned out !!! Great !!!!

Omela, get your praise, this ... this ... Above all praise! Thank you!
alina-ukhova
Quote: Nagira

what a creative approach!
The pie is really the envy of all hedgehogs, old women, merry women, etc.
alina-ukhova, well done

Well, really, they embarrassed ... Thank you!
Twist
Wonderful cake!
alina-ukhova
Thank you!
natapit
The correct name for the pie is Gubadya! I liked the recipe very much! I will definitely repeat!
alina-ukhova
I will not argue, I wrote the name as the Tatar woman who gave the recipe wrote it.
Crumb
alina-ukhova
From the moment of posting on the forum I can not stop looking at your pie Brownie Kuzi pie !!! And the recipe itself is so interesting !!! Bookmark the recipe and await inspiration ...

Thanks for the recipe !!!
Alexandra
alina-ukhova, very beautiful and appetizing pie
Really, natapit, we have a similar cake on our website under the name Gubadia exhibited Gulshat

Tatar pie - Gubadia from Gulshat
alina-ukhova
Quote: Krosh

alina-ukhova
From the moment of posting on the forum I can not stop looking at your pie Brownie Kuzi pie !!! And the recipe itself is so interesting !!! Bookmark the recipe and await inspiration ...

Thanks for the recipe !!!

Thank you, Krosh. The cake is really interesting and unlike anything else.

Alexandra, please forgive me for repeating the recipe, I somehow did not pay attention to Gubadia, although I looked through the recipes so as not to repeat it. If you think it's necessary, delete it.
Omela
Quote: alina-ukhova

If you think it's necessary, delete it.
alina-ukhova , yet why! The pies are really from the same series, but you have wonderful step-by-step photos and a more detailed description of the process itself !!!!
Alexandra
alina-ukhova , I did not suggest deleting anything at all.

There was a question about the name, and I remembered this name from the previous version from Gulshat, so I wrote it.

It seems to me that any version has a right to exist.
Moreover, you have a competitive work on a literary work.

By the way, pronunciation can vary.

Gulshat calls beautiful fried cottage cheese in his recipe "court", but Margit

HERE

calls it "kyrt" and, by the way, gives a recipe for how to cook it in advance and always have it at hand not only for such delicious pies, but also cook with it "many tasty things, for example fondant for tea, which tastes like "cow" sweets or filling for pies, various cookies with the taste of baked milk, replacing with kirt either part or all of the cottage cheese in the recipe "
alina-ukhova
Quote: Omela

alina-ukhova , yet why! The pies are really from the same series, but you have wonderful step-by-step photos and a more detailed description of the process itself !!!!
Quote: Alexandra

alina-ukhova , I did not suggest deleting anything at all.
So that's great!

I also looked at how Margit prepares kyrt or Gulshat court - it seems to me that the way I cook it is the easiest way to do it. Well, maybe it's just more familiar, but it is stored in a closed container in the refrigerator for a very long time. And its taste is very similar to the taste of Korovka sweets, you just noticed it, Alexandra.
Alexandra
Moreover, to delete anything, and in general, I have no rights, except for editing my own themes in the "Alexandra" subsection.

alina-ukhova , but it was not me who noticed, I quoted Margit, so the phrase is in quotation marks. It's just that I was interested in such an interesting and multifunctional product kort-kyrt, so I allowed myself to remind about it in your Temka.
I have not tried any court or gubadia yet. Since I am a diabetic and I make all sweets and pastries without sugar, using a natural substitute for stevia and with a minimum of animal fats, I thought hard whether it would be possible to reproduce the taste and texture of the court without the use of sugar and butter.
alina-ukhova
All clear!
Actually, you can cook a court without sugar - you can make it a little salty - delicious, but without plums. I have not tried oil ... it turns out dry ...
Suslya
You can cook the court without butter, boil milk with katyk, or milk with cottage cheese, until the court is formed. And the court is specially dried for long-term storage.
Alexandra
alina-ukhova , thanks for the help, it may be sweet for me due to stevia, but it will not have sugar, which gives the effect of caramelization. But the oil gives the smell and creamy taste. I can add a little cocoa butter, but the smell will be different.

Suslechka, thanks for the answer, inspires Only now I would like to arrange a day off for myself and try to cook this business

And my imagination is to cook in a bread maker in the "jam" mode, in the same place the spatula will slowly stir. Only now will it boil away Maybe, with the lid open, cook it ...
Alexandra
Girls, I report

I made a low-fat cottage cheese court, sweetened with stevia and added a symbolic amount of cocoa butter. First I tried it by adding it to the dough for an open pumpkin pie, and then, inspired by the result, I made 🔗, where the court is present both in the dough and in the streusel topping. Well it turned out very tasty Immediately I made one more preparation of the court, so that I was always at hand

thanks for the idea
alina-ukhova
Oho ... ...Alexandra, you have everything written so deliciously that I wanted a pie with a court again! By the way, I also have it in the refrigerator ready to be kept at hand, I really like any kind of pies with a court.
Margit
alina-ukhova
What a fine fellow you are for baking this cake! In Tataria, it is believed that gubadia is difficult to bake. It is difficult to achieve the real creamy taste of this cake, and not every housewife gets the dough for gubadia the way it should be. The pie is considered festive, and the dough is kneaded on it from exclusively fresh and high-quality products, otherwise it will not be the same. The consistency of the dough is very soft, liquid and kneaded thoroughly. The bottom and top layers of the dough are thin. In a frying pan with a diameter of 30 cm, 280 grams are spent on the bottom layer of the pie. dough, to the top 180. Previously, when there were no scales, you had to cut off the excess dough with scissors, but with scales now - beauty!
In the photo, the gubadia is not festive, and the quality of the photo is not very good. But I promise to bake and post a photo of a real festive gubadia, with a small double rim in the center.

Brownie Kuzi pie Brownie Kuzi pie
Margit
Alexandra
I am delighted with your pumpkin almond cake!
Very original and undoubtedly very tasty!
I'm taking it to the Wishlist, with your permission!
Alexandra
Margitthank you

After all, I read it from you in Temka that kyrt can be added to any baked goods for a creamy caramel taste.

This taste, as it turned out, is very friendly with pumpkin, and almonds make the combination of tastes festive. Try to bake, you won't regret
alina-ukhova
Margit, thanks for the praise. I will be waiting for your holiday photo. I don't have scales, so I divide the dough into 3 equal parts, 2 go down, and one part up. And Gubadiya is a very tasty cake, so you don't mind the time spent on cooking!

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