Handbooks "useful"

Category: Bakery products
Useful books

Ingredients

Dough
vegetable oil 70 ml.
sugar 50 gr.
egg 1 PC.
sour cream 50 gr.
oat flakes 100 g
whole wheat flour 100 g
wheat flour of the highest grade 80-100
vanillin pinch
soda 1/2 tsp
salt pinch
Filling
cottage cheese 300 gr.
sour cream 2 tbsp. l.
sugar 50 gr.
egg 1 PC.
For lubricating juicy
milk 1 tbsp. l.
sugar 1 tbsp. l.
yolk 1 PC.
Additionally juicier
wheat flour of the highest grade for rolling

Cooking method

  • Useful booksFor the filling, mix cottage cheese, sour cream and sugar, if desired, interrupt with a blender
  • Useful booksFor the dough, mix vegetable oil with sugar and vanilla
  • Useful booksAdd egg, sour cream and beat until smooth
  • Useful booksGrind oatmeal into flour or take ready-made oat flour
  • Useful booksAdd oat flour, whole wheat flour, salt and baking soda to the liquid ingredients, mix well and gradually add premium wheat flour until a soft, non-sticky ball is obtained (you may need more or less flour)
  • Useful booksPlace dough on a floured table and divide into 10-12 pieces
  • Useful booksKnead each piece with your fingers or roll it out with a rolling pin into a flat cake about 5 mm thick.
  • Useful booksFor each circle, put the filling closer to the top edge
  • Useful booksFold each juice in half
  • Useful booksPlace the juices on a baking sheet lined with baking paper
  • Useful booksWhisk the yolk lightly with milk and sugar
  • Useful booksBrush each juice with an egg mixture
  • Useful booksBake for 15-20 minutes until browning at 180 ºC
  • Bon Appetit!

The dish is designed for

10-12 pcs.

Time for preparing:

1 hour

Cooking program:

oven

Note

Based on the recipe of Y. Kondratenko, the juices are radically different from the usual GOST ones, but very tasty.

Irina Dolars
Tinochka, thanks for the recipe! Not simple cobblers, but field-eous
I love the cobbler very much


I just look at the dough ... Is it crumbling? Does it lack plasticity?
For some reason, the edges are torn and do not stick together everywhere

V-tina
Irina, thank you, the dough is not very convenient to work with, yes, the edges are not even due to the fact that I just rolled the dough with a rolling pin, without cutting it into a glass or plate. And about glueing, since somehow I never glue the sticks, I just wrap the half and that's it
shoko11
Tina, prepared juices today. I was afraid that the dough would break, but I got along with it, the edges stick together normally. I have more than half of the fillings left, because I was afraid that if the juices are plump, the edges will break. During the baking process, some of the creams cracked. The pots are delicious, I liked them.
V-tina
Elvira, I am glad that I liked the juices I did not crack the juices, the filling was all according to the recipe, I don't glue the edges, I just wrap it up and that's it

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