• Sopers - a delicious and affordable treat

    At the mention of such a culinary product as a juicer, pleasant memories emerge in our head about a sweet, fragrant and very tasty pie with curd, which was often served in Soviet school and university canteens.

    Practically every child of that time ate such buns almost every day, because they cost mere pennies, and along with their taste, they also have increased utility.

    Due to the presence of cottage cheese, juices were an indispensable source of calcium and other important trace elements, which is especially important in cases where the fresh curd does not cause much excitement among your family members.

    How to cook such a dish at home, you ask, because, probably, it is not so easy? Cheesecake with cottage cheese always has a rich taste, a pleasant texture of shortcrust pastry and a delicate aroma that distinguishes them favorably from the rest of pastries, even today.

    Believe me, the owls cooked by their own hands are more delicious and more useful than doubles, besides, there is nothing particularly complicated in their recipe, which you will see for yourself, only a little later. Notable is the fact that such sweet pastries got its name due to the culinary term “Sochen”, which existed in the Old Slavonic language. So called a layer of dough, which rolled out a fairly thick layer.

    In Soviet times, the recipe was slightly modified, curd was added as a filling, and the rest remained almost unchanged. Therefore, it can be said that the recipe of this dish refers to Old Russian bakery products, which, one of the few, has reached our time in its original form, which is really a rarity.

    As we said, the owls are not only very tasty, but also very useful, in fact, their filling is a whole treasury of vitamins and valuable biologically active substances.

    The only thing that can confuse lovers of healthy nutrition is its caloric content, which is at a fairly high level and is about 170-180 Kcal.

    On the other hand, provided that such a delicacy is moderately consumed, the juicer will not harm either your health or your figure.

    Product Preparation

    Most often, juicers are cooked on a base without yeast shortcrust, which is kneaded with kefir or sour cream, although recipes may vary significantly. The “highlight” of the entire program, of course, is cottage cheese.

    If you prefer to buy homemade cottage cheese, then remember that it often contains a large amount of whey, because of which, as a result, the filling may not turn out to be the best consistency, strongly resembling porridge. In this case, before using it in baking, cottage cheese must be properly squeezed out or initially buy a more dry option.

    The rest of the main products - sour cream, sugar and flour do not require careful preparation. It is important to know that it is better to leave ready-made steaks for a couple of hours, and only after that to eat: during this time, the filling will give juice and, as a result, the dish will become so familiar to us from childhood.

    By the way, there are also many options for filling - from the most famous curd juicers, to salty ones with potatoes,fried onions and braised cabbage.

    The recipe for classic

    For the preparation of fragrant and mouth-watering juices we will need:

    • cottage cheese - 400 g;
    • flour - 2 glasses;
    • sugar - 7 tbsp. spoons;
    • eggs - 2 pcs .;
    • sour cream - 0.6 cups;
    • vanilla sugar - 1 bag;
    • butter - 70 g;
    • semolina - 1-2 tbsp. spoons;
    • baking powder - 1 teaspoon;
    • a pinch of salt.

    A part of the cottage cheese will go for a dough (100 g), and the rest will be for filling, which is what we will do. To make the filling tender, the curd must first be twisted in a frying pan or whipped with a blender. In principle, if nothing of the sort could be found at hand, then you can simply crush the cottage cheese in order to crush all the lumps.

    Next, add to the cottage cheese 4 spoons of sugar, a spoon of sour cream and a spoon of semolina. In a separate container, we separate the protein from one egg yolk and also add it to the total mass, the yolk we need to lubricate the ovaries. All thoroughly mixed and add vanilla sugar. If you see that the filling is very liquid, then you can add another spoon of semolina.

    Now let's do our sand dough: one egg is mixed in a stirrup with spoons of sugar and 0.5 cups of sour cream, all are whipped with a mixer until a homogeneous mass.Next, add the oil (it must first be removed from the refrigerator so that it becomes soft) and beat with a mixer for about 30 seconds at medium speed.

    Then, in the total mass, it is necessary to crumble the remaining 100 g of cottage cheese, and then whisk again for 30 seconds. We sift the flour, mix it with the baking powder and add it to the whipped cream-sour cream mass, knead the dough with your hands. As a result, it should turn out to be soft and not stick to the hands - for this, flour should be poured gradually so as not to lose the desired consistency of the dough.

    Sprinkle the table with flour and begin to roll our cottage cheese dough on the cake in it. Get about half a centimeter thick and cut circles with a half-liter jar. It is great if you have a special shape, for example, with wavy edges - then the juicers will also be delicate.

    By the way, the same effect can be achieved with the help of a figure knife. On each circle on top lay out a teaspoon top of the filling. Then we flatten the flat cakes in half, we don’t need to pinch the edges, just press it down a little.

    We prepare the baking sheet - we cover it with parchment, we grease it with sunflower oil on top, so that our baking can then easily leave it.Spread oobs on the surface and grease them with yolks on top, slightly whipped with a teaspoon of water.

    How much baking juicers will depend on the power of your oven, usually at a temperature of 180 ° the dish is ready in 20-30 minutes, and in order not to be mistaken, be guided by a golden brown crust. By the way, if you replace the butter in the recipe with sunflower oil, and bake a little more juice, then they will turn out crispy. Bon Appetit!

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