Cheesecakes with apples and streusel

Category: Bakery products
Cheesecakes with apples and streusel

Ingredients

For the test
wheat flour 0.5KG
dry yeast 6 gr.
sugar 50 gr.
salt pinch
milk 100 ml.
kefir 200 ml.
egg 1 PC.
butter 50 gr.
vanillin pinch
For filling
apples 400 gr.
sugar 100 g
butter 50 gr.
honey 1.5 tbsp. l.
potato starch 1.5 tbsp. l.
For Streusel
wheat flour 35 gr.
powdered sugar 25 gr.
butter 35 gr.
vanillin pinch
For greasing the cheesecakes
yolk (egg) 1 PC.

Cooking method

  • Cheesecakes with apples and streuselFor the dough, put all the ingredients in the bowl of the food processor.
  • Cheesecakes with apples and streuselKnead the dough with the "hook" attachment, it will stick to your hands. You can knead the dough in HP or by hand. We send the dough to the refrigerator overnight. If you have very active yeast, use larger dishes. You can stand the dough without a refrigerator in the usual way, then we just wait for the dough to double and cut the dough into tortillas
  • Cheesecakes with apples and streuselPeel the apples, cut into small cubes (like vegetables on Olivier)
  • Cheesecakes with apples and streuselFill the apples with sugar, mix
  • Cheesecakes with apples and streuselHeat the butter and honey in a saucepan
  • Cheesecakes with apples and streuselPut the apples in the honey mixture and cook for 10 minutes, remembering to stir
  • Cheesecakes with apples and streuselAdd starch to the apples and boil for another 2-3 minutes, stirring constantly. Cool down
  • Cheesecakes with apples and streuselCheesecakes with apples and streusel
  • For Streisel, mix flour, cold butter grated on a fine grater, powdered sugar and vanillin, rub everything with your hands into crumbs.
  • Cheesecakes with apples and streuselIn the morning we take out the dough from the refrigerator, let it warm up for an hour, knead and divide into pieces of 50-60 gr. I got 17 pieces of 55 grams. We roll each piece into a bun and make a cake out of it, put the cakes on a baking sheet lined with baking paper at a distance from each other, give 15 minutes to rest, covering with a towel
  • Cheesecakes with apples and streuselGrease up to a glass with vegetable oil and make them indentations in the center of the cakes
  • Cheesecakes with apples and streuselWe spread the apple filling
  • Cheesecakes with apples and streuselLubricate the sides of the cheesecakes with a beaten egg and sprinkle the cheesecakes with a streusel, bake for about 30 minutes in an oven preheated to 170C.
    Bon Appetit!
  • Cheesecakes with apples and streusel
  • Cheesecakes with apples and streusel

The dish is designed for

17 pcs.

Time for preparing:

2-3 hours + time for proofing

Cooking program:

harvester, oven, stove

anavi
Tinochka, another masterpiece! And I want to go straight! Can I do without a refrigerator?
V-tina
Olga, Olya, thank you, dear You can do without a refrigerator, this is never enough for me Unsubscribe later, I myself really liked the cheesecakes in this version
anavi
OK, let's go try ...
V-tina
Olya, it's easy, delicious cheesecakes
Albina
Tina, delicious cheesecakes I take a note
anavi
V-tina, Teen, it's done !!!
Cheesecakes with apples and streusel
And here is one thing
Cheesecakes with apples and streusel
The taste is extraordinary !!! I made it in KhP, mixed butter with vegetable oil, as always, made it with autolysis (Chuchelkina school!). And the filling I have is ready-made Kroshechkina, still last year, I put a little starch into it - and such just awesome yummy !!! I just can't find a word anymore! We barely waited to cool down! Girls, bake everyone !!! And the dough - I was just stunned - soft, obedient, I put a little butter on it and screwed 16 pieces with my hands - and they waved it out in the oven on proofing !!! In general, thank you, I choked right out! Teen !!!
V-tina
Albina, thanks I would be glad if you cook




Olya, this cheesecake is a hundred times better than mine, bravo. Recently, either yeast, or the oven fails, or maybe both, it's delicious, but you can't get a beautiful product, but you have such beauty! I'm so glad that you and your family liked the cheesecakes, by the way, we ate ours already, they ask for something else tomorrow
kristina1
V-tina, Tina, happy holidays to you, and as always everything is tasty and appetizing with you ..
anavi
Quote: V-tina
By the way, we ate ours already,
Tina, can you imagine, but I have as many as 3 pieces left! Not even two hours have passed - from 16 things!
V-tina
kristina1, Cesarinochka, thank you, dear, and happy holidays to you




Olyou are faster
Gingerbread
Please tell me, if you replace yeast with pressed yeast, how much do you need?
V-tina
Alla, pressed usually take three times more
Gingerbread
Quote: V-tina
Alla, pressed usually take three times more
Thank you very much for such a prompt response !! I have already measured everything and thought I would put the yeast as on a simple loaf of 18 grams, it turns out that it is necessary)).
Here is:
Cheesecakes with apples and streusel
Almost succeeded, I always have fifty / fifty, the kitchen is not mine, but I don’t give up). I forgot to grease it before baking, I didn't prepare the streusel well, I didn't put in a lot of jam (I had apple jam), and of course there were a few lopsided ones. But it's still delicious when you use your hands, especially if the recipe is a win-win.
Thank you, Tina!
V-tina
Alla, wonderful cheesecakes turned out! Thanks for the photo report and for the kind words. To me on "you"
Gingerbread
Oh, them .. a family of 4 adults, they shot in one sitting, we can say, I managed to take a little picture. I'm going to put more dough now, but in the refrigerator for tomorrow.
V-tina
Alla, I have two adults and two children, it didn't last long either. I cut the recipe in half, actually, so next time you can knead more
Gingerbread
Tina, exactly, it was necessary to knead a double portion, I was a bastard, the HP is big, I would have stretched the kneading for 1 kg of flour, but oh well, for the third time).
V-tina
Alla, the main thing is that you liked the cheesecakes and they are easy to cook, you can repeat them until the homemade ones are finished
Tereza
Tina, what delicious cheesecakes, was tempted!) Yesterday at night she kneaded the dough with her hands, she liked the dough, it turned out so pleasant. I put it in the refrigerator in a bowl with the lid closed. This morning I saw it, it did not rise ... I put it in a warm oven now, it can rise, I'll see ... the yeast is probably not right?)))
V-tina
Anna, for me, too, the dough behaved like that, just when I was photographing everything for the recipe, it is such yeast that I come across, in general, I like pressed ones more, they behave better in the refrigerator. And your dough will rise, do not worry, it happens to me with Easter cakes when the dough is in the refrigerator - it practically does not grow. You let him warm up well, it just takes a little longer
Tereza
Tinochka, thanks! Now I came home and saw the dough warmed up and rose) I'll start sculpting cheesecakes, I hope for a good outcome! Have a nice day!
Gingerbread
The first time I baked without a refrigerator, so to speak, after kneading for about 1 hour and 20 minutes, the proofing was in a not very warm kitchen and the dough went to work - for cutting. And the second time it was kneaded in the evening, overnight in the refrigerator, in the morning I got it out and started up and it was waiting for me for more than 2 hours. But what puffy cheesecakes turned out, inside there is a ciabat, yeah). I don’t know what influenced the dough so much, a night in the refrigerator (by the way, it’s not bad already there), two hours of proofing outside the refrigerator (the same not very warm kitchen), I’m sure my recipe or maybe an extra 10 grams of sugar (for for the first time it seemed a little sugar in the dough).
Damn, well, I can't write shortly.
V-tina
Tereza, Anna, everything will be beautiful and tasty, don't even hesitate!




Alla, but why short? you write very much even on the case. Have you noticed that the taste is different for the cheesecakes that have been in the refrigerator and those that have not? In general, I like to knead the dough in the evening and send it to the refrigerator, I can keep it there not for 12, but for all 18 hours, but as soon as there is an opportunity to bake, I took the dough out of the refrigerator and work, and then while the morning exercise, then and that, already the oven remains only if at night
Tereza
Tinochka, my cheesecakes, thank you again for the recipe, delicious horror!)))




V-tina
Cheesecakes with apples and streusel here they are)
Wonderful cheesecakes, thanks for the photo and mood, I am very glad that everything worked out and I liked it
Tereza
Oh what miracles! I'm uploading a photo ...
I forgot to say, 25 things turned out!
V-tina
Anya, the photo is already in the gallery, there are three of them) just click on the button above the uploaded photo with the mouse and insert the link into the message. I have already shown your wonderful cheesecakes above)
Tereza
Thank you! I went to drink tea!)
V-tina
Delicious tea party)
Gingerbread
Quote: V-tina
here they are)
Well, how do people get such a beautiful streusel ?? !!
Quote: V-tina
Have you noticed that the taste is different for the cheesecakes that have been in the refrigerator and those that have not?
Yeah, I noticed, why, you won't notice much from one cheesecake, but I didn't get more, the second batch was dared even faster than the first and my husband was like: "I suppose the third will be even tastier?" I am current-eyed morgue-morgue. I put a bag of flour and probably thinks that I will now move to the kitchen for joy.
V-tina
Quote: Gingerbread
but I didn't get any more, the second batch was dared even faster than the first and my husband was like: "I suppose the third will be even tastier?" I am current-eyed morgue-morgue
oh, but I love it when mine is swept away in the heat of the heat, I'm ready to live there in the kitchen then
Quote: Gingerbread
well, that's how people get such a beautiful streusel
what is wrong with you? maybe you need to change the proportions a little for your flour or butter?
Gingerbread
Tina, of course, I also love to please them, but not to the same extent, my HP will soon grunt from such pressure, and I definitely will not knead the dough with my hands).
Quote: V-tina
what is wrong with you? maybe you need to change the proportions a little for your flour or butter?
yes, I don’t even know what’s wrong, I have it kind of homogeneous, but I look at people with good dumplings that you can taste, crunch, like I’m not kneading much and even tried to hold it in the freezer after rubbing videos live on youtube watched people tinder
V-tina
Alla, I just get it with a crumb, very homogeneous, I think it is the correct consistency, but to crunch there was something, I just sprinkle it non-uniformly on the buns, where it is smaller, and where it is straight in a pea, it grabs then and you get crispy lumps
Gingerbread
Tina, that's exactly what it turns out somehow not very crumbs, almost well, completely homogeneous porridge, and I tried to freeze the butter more strongly before grinding and tried it vice versa from soft and replaced the butter with margarine ..
And, okay, figs with him with a streusel, and so recently everything is too good, it must be somewhere that something is not very good, well, so that balance is observed in a universe like.
V-tina
Alla, you need to increase the flour just, apparently, her humidity is high
Gingerbread
It can be, yes, even very, it is cool in the kitchen, a plastic tank with flour just stands on the floor in the corner. I will try to add more flour and in general I will have to think about the storage of flour. Thank you, Tinochka !!
V-tina
Alla, contact me, always glad to help, how I can

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers