Traditional recipes

Fluffy pancakes recipe with cottage cheese and raisins

Fluffy pancakes recipe with cottage cheese and raisins


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Fluffy pancakes recipe

We put the raisins in a bowl to soak in hot water. We crush the biscuits.

We mix the cheese together with the sugar, eggs and vanilla sugar. We mix the milk together with the rest of the essences together with the cheese, we incorporate the flour mixed with the baking powder and a salt powder.

At the end, add the drained raisins and biscuits. Bake over medium heat, grease the pan with a little oil. Powder them at the end with powdered sugar.

Good appetite.


In a bowl, mix the sour cream and semolina. Set aside until the other ingredients are ready.

The cottage cheese is mixed with the vertical blender until it becomes like a fine cream.

Separately, mix eggs with sugar, a pinch of salt and vanilla essence, until it doubles in volume. Pour over the cheese, add the cream and semolina mixture and mix until smooth.

At the end, incorporate the chocolate beans, mixing lightly with a spatula.

  • Raisins are used in the Russian recipe, but since my family doesn't like them, I replaced them with chocolate beans. It can be done without

The composition is poured into a tray (20/25 cm) lined with baking paper and put in the oven over medium heat (or 160 degrees electric oven with ventilation) for about 30-40 minutes, until lightly browned on top.

Leave to cool, then portion and powder with vanilla powdered sugar.


Ingredients needed for Snails with sweet cheese and raisins & ndash simple recipe

  • For the dough
  • -200 ml of warm milk
  • -7 g dry yeast
  • -75 g of sugar
  • -2 eggs
  • -1/2 teaspoon salt
  • -75 g butter at room temperature
  • -1 sachet of vanilla sugar
  • -500 g flour
  • For the filling
  • -600 g sweet cheese
  • -75 g of sugar
  • -1 or + 1 albumen
  • -1 sachet of vanilla sugar
  • -100 g raisins
  • For anointed
  • -1 yolk + 1 tablespoon water

Preparation for Snails with sweet cheese and raisins & ndash simple recipe

The leavened dough

Mix warm milk with yeast and a teaspoon of sugar. Mix well with a whisk and over the mixture obtained we will add 5 tablespoons of flour.

Stir again until the flour is incorporated and cover the bowl with plastic wrap. Leave to rise for about 30 minutes. In a bowl put salt, eggs, vanilla sugar, remaining sugar and butter / Mix them all and put them over the yeast mixture.

Homogenize and gradually add flour. We will knead until we get a smooth, soft, homogeneous and non-sticky dough. We give the dough the shape of a ball and we leave it to rise (covered with foil) for about 50 minutes.

Snails with sweet cheese and raisins & ndash simple recipe

After the time has passed, we take the dough and knead it for another 2-3 minutes, then we cover it again and let it rise for another 50 minutes. When the leavening time is nearing the end, we start filling.

Put the cheese in a bowl and pass it with a fork, add the sugar and vanilla sugar. Over these we will add the egg and the egg white and mix very well. We also finished the filling so we can take the dough that we will put on the floured table and spread it in the form of a rectangular sheet with a thickness of about 3-4 mm.

Over the sheet we will evenly uniform the cream cheese and sprinkle the raisins on top. We try not to spread the cream exactly to the edge, so we can roll the dough better (leave it empty about 2 cm).

Roll the sheet lengthwise and divide the roll obtained into 12 equal parts. At each piece of dough we will hide the end under the bun and press a little with the palm so that the snail has a beautiful appearance. Put the snail in the tray lined with baking paper and thus we will proceed with all the pieces of dough.

After we put all the snails in the tray, cover them with plastic wrap and leave them to ferment for another 20 minutes. After fermentation, grease them with the mixture of yolk and water and let them rest for 10 minutes without covering them.

Put the tray in the preheated oven at 180 degrees Celsius and leave it for about 25 minutes until it browns nicely.

Warm or cold are extraordinarily good.

The recipe and photos belong to Oana Branescu and participate with this recipe in the Great Winter Contest 2019: cook and win


Cake with cream, cottage cheese and raisins. No dough

Do you want to prepare a delicious dessert for a family or holiday meal? Try the cake recipe with sour cream, cottage cheese and raisins. It is so good that it ends immediately. Hurry up and grab a piece!

You need:

  • 400 gr sour cream, 7 eggs, 650 gr sweet cheese
  • 300 gr sugar, peel and orange juice
  • 200 gr butter, 50 gr flour, 60 gr semolina, a pinch of salt
  • 60 gr starch, a teaspoon of baking powder, or rum essence
  • A handful of raisins, an envelope of vanilla sugar, powdered sugar (for decoration)

How to prepare the cake with sour cream, cottage cheese and raisins?

For starters we will sift the flour together with the baking powder. We will then break the eggs and separate the egg whites from the yolks. Beat the egg whites with the sugar until you get a hard and shiny foam.

Then rub, in another bowl, the yolks with a pinch of salt. Melt the butter and leave it to cool, then put it in a tall bowl and mix it with sour cream. Then add the cheese, egg yolks, grated orange peel, orange juice, vanilla sugar and rum essence and mix well. Then add flour, starch and semolina.

The cheese mixture is mixed with egg foam. In a round cake tray or a yena tray, lined with baking paper, put half of the composition, add a row of raisins, then pour the remaining composition. Put a few more raisins on top and put the tray in the preheated oven at 220 degrees for 10 minutes.

After the 10 minutes have passed, lower the temperature to 170 degrees and bake the cake for another 50 minutes. When it is ready, take it out of the oven, leave it to cool, then sprinkle powdered sugar on top and serve. Good appetite!


Quick recipe for fluffy donuts with cottage cheese!

The donuts simply melt in your mouth and are prepared extremely simply. It only takes 15-20 minutes to mix the ingredients and fry the donuts. You get a large amount, but it disappears from the plate in the blink of an eye, because the donuts are simply delicious.

INGREDIENT:

-2 teaspoons of baking powder

-1 tablespoon of fermented cream

METHOD OF PREPARATION:

1.In the bowl with the cottage cheese, add eggs mixed with a fork, salt, sugar and cream. Mix the ingredients well.

2. Combine the flour with baking powder, semolina and vanilla.

3. Incorporate the dry ingredients into the cheese and mix well.

4. Heat the oil in the multicooker and prepare a bowl with flour.

5. Use a teaspoon, soak it in water, moisten your hands, then take a little cheese composition, pass it through flour and shape a ball. Form all the donuts and place them on a floured shredder.

6. Transfer the donuts to the multicooker and wait for them to brown. The donuts are left at the base of the pan, then come to the surface and triple in volume. You need to turn them over so that they brown evenly and have a round shape.

7. Remove the donuts on absorbent towels and, after they have cooled, sprinkle them with powdered sugar.

Serve the fluffy, soft and crunchy donuts at the same time or with jam or jam. Try this simple dessert that will become your family's favorite!


  1. Preheat the oven
  2. Mix cottage cheese with eggs, raisins, rum essence, grated orange peel, caster sugar and vanilla
  3. Put a little (1 tablespoon) of the composition on each pancake the pancakes with this composition, roll and push inwards at the ends
  4. Place in a heat-resistant dish
  5. Prepare the sour cream sauce by mixing the sour cream with the powdered sugar
  6. On top pancakes put the pieces of butter and then pour the sour cream sauce
  7. Bake for about 20 minutes on medium heat

They can also be made without sour cream sauce and after removing from the oven they are served with vanilla ice cream over


In a bowl, mix the 2 eggs well with flour and water, then fry the pancakes one by one.

7 pancakes came out of my dough.

In a bowl we put the 2 packets of cheese, eggs (whole), sugar, vanilla sugar, and as many raisins as we want.

Mix well with a spoon and start filling the pancakes.

Put about 3 tablespoons of cheese on each pancake, and after filling it, do not roll it normally, roll it very wide, just join the edges a little.

After filling them all, I put them in a tray made of aluminum foil not greased with anything, you can put in what you want, but it is preferable to have at least one dish of jenna, and the pancakes to be one a little over the other.

I put them in the oven at 175 degrees for 20 minutes.

The cheese filling after it comes out of the oven, is bound, does not flow at all, and is very similar to the cheese filling. You can also add sour cream on top of them before putting them in the oven.

Pancakes with sweet cheese in the oven are served either plain powdered with sugar or sour cream.


1 or
100 ml of milk
50 ml water
1 tablespoon oil (or melted butter)
1 tablespoon rom
1 teaspoon vanilla essence
1 salt outlet
55 gr white flour
1 cube of butter (for greasing the pan)

Pieces: 4-5 pancakes (with a diameter of 25 cm)

Preparation Pancakes

  1. Using a whisk, beat the egg well. Then slowly add the milk and water, continuing to beat. Add the oil, rum, vanilla and salt and mix well. At the end, add the flour (all at once) and mix quickly with the whisk until incorporated.
  2. Heat a Teflon pan over medium heat. Lightly grease the pan with a cube of butter stuck in a fork. Let the pan cool for 10 seconds, then form the first pancake.
    * for beginners, ideally the pan should have a diameter of about 20 cm, at first they are easier to form smaller pancakes I use a pan 25 cm in diameter
    ** Before each pancake, take the pan off the heat for 10 seconds and let it cool, so that the dough does not clot too quickly.
    *** grease the pan with butter for every 2-3 pancakes or for each pancake if you want them to be decadent
  3. Using the polish (the dough is 2/3 of the polish for my pan - see picture 3) we pour the dough into the pan and quickly turn the pan so that the dough covers the entire surface.
  4. Bake the pancake over medium heat for about 3 minutes. At first you will see how it comes off the edges. When the edges are detached, lift a corner of the pancake from time to time and watch what the baking part looks like: when it has reddish dots (see picture 5), turn it over. The first ripe face is the "presentation face".
    * the time of 3 minutes for the first face is indicative, you will most certainly orient yourself according to those Romanian points we were talking about
    ** I like the slightly reddish pancakes on the presentation face because they give the impression of lace
  5. Bake on the second side for 30 seconds (this part should not brown).
    * do not bake the pancakes too hard because the edges will dry too much, they can be slightly crispy, but the center must be elastic
  6. Ideally, the pancakes are filled while they are hot and served immediately. If you make a larger number, stack the pancakes on top of each other as you bake them and cover them with plastic wrap. In this way they can be stored in the refrigerator.
  7. Always fill the pancakes on the second side you baked. The first baked face (presentation face) will come on the outside, because it looks better.
  8. If you opt for a salty filling, omit the vanilla and rum in the composition.

3. Put the dough using the polish


Pancakes stuffed with sweet cottage cheese and raisins (baked) - perfect for any occasion!

So far we have offered you many recipes for delicious pancakes, which are good as such or with various fillings. And today we offer you the recipe for the dough for pancakes, which are ideally suited for filling with both sweet and salty compositions.

We will prepare pancakes filled with sweet cottage cheese and raisins, baked in the oven. They are incredibly tasty, flavorful and fine. After baking, the pancakes acquire a golden and slightly crunchy crust, a pleasant cheese taste and vanilla aroma. We're sure you'll like it: this is probably one of the most popular pancake fillers.

You can serve these pancakes with fruit, chocolate sauce, condensed milk or cream as an individual dish, snack or dessert. They are also a great idea for breakfast, especially if you fill them in the evening and put them in the fridge, and in the morning you only fry or bake them. Prepare and taste these appetizing pancakes! We hope you are impressed!

INGREDIENT:

For the dough:

-5 eggs + 2 egg whites (or 6 eggs)

-a spoon of sugar (for pancakes with sweet fillings)

For the cheese filling:

-500 g of sweet cottage cheese

-a tip of a vanilla knife (you can replace it with an envelope of vanilla sugar, a teaspoon of vanilla extract or a vial of vanilla essence).

Additional:

-unt / ghee - for greasing pancakes

-sugar - for sprinkling (optional).

METHOD OF PREPARATION:

1.Prepare the dough: put 5 eggs and 2 egg whites in a deep bowl (if you are preparing other fillings, which do not require yolks, you can use 6 whole eggs). Add salt and sugar (only for pancakes with sweet fillings). Mix very well with the target.

2.Add about 1/3 of the milk and sifted flour. Mix well until the composition becomes smooth and homogeneous, without lumps.

3. After that, dilute the thick dough, which you obtained, with the remaining milk. Mix very well.

If you want, you can replace the milk with boiled and cooled water or use milk mixed with water in equal proportions. Also, since the flour may be different, the dough may be too thick: in this case you will need a little more milk or water.

We want to mention the fact that the more liquid the dough will be, the thinner the pancakes will be.

4. At the end add the oil and mix. The dough is ready!

5. Heat the pan well. Reduce the flame a little to avoid burning the pancakes. Grease the pan with oil before frying each pancake. Bake the pancakes on one side, without browning them too much (they must remain light in color): when there is no raw dough left on the surface of the pancake, it is ready and you have to take it off the pan.

From this amount of dough we obtained 25 thin, soft, semi-transparent pancakes, but quite elastic, due to the high egg content. Their diameter is 20-22 cm (I fried them simultaneously on 2 pans).

6.Prepare the filling: put the sweet cottage cheese, egg yolks, caster sugar and vanilla (if you want, you can use other flavors: lemon or orange peel, etc.). Stir until smooth.

7. In principle, the filling is ready. You can use it as such or add raisins, candied fruit, fresh or dried fruit to it. We used raisins, which we scalded for 5 minutes in boiling water, then dried them with paper towels.

8.Fill the pancakes: place the filling on the toasted side of each pancake at the edge (evenly and in moderation). Cover the filling with the edge next to it. Then bend the sides of the pancake inwards and roll it into a roll.

9. Place the pancakes filled in a pan greased with butter. Grease them generously with melted butter or fermented cream. If the filling is sweet (as in our case), you can sprinkle the pancakes with sugar: it caramelizes during baking, turning into a tasty and beautiful caramel crust.

10. Bake the pancakes for 40 minutes, until golden, in the preheated oven to 180 ° C.

The advantage of these pancakes lies in the fact that, regardless of their filling, they freeze very well, which means that you can prepare a larger quantity at once and always have delicious, homemade, semi-finished products at hand.

To freeze the filled pancakes, place them in several layers in airtight containers, separating the layers with pieces of baking paper. Before frying or baking, you must defrost them.


How to make the fluffiest cottage cheese pudding with semolina and sour cream?

The secret is to mix the egg whites separately and add them at the end. This way you will get a super fluffy and airy pudding.

Ingredient:
1 kg cow's cheese (from the country)
5 yolks
5 egg whites
3 tablespoons sugar
1 teaspoon salt
2 tablespoons homemade sour cream
3-4 tablespoons flour or semolina
1 sachet of baking powder

Strawberry cottage cheese pudding

Preparation of cheese pudding with semolina and sour cream:

1. In a large bowl, mix the cheese with the yolks, sour cream and salt. Then add flour / semolina and baking powder.
2. Separately, beat the egg whites with the sugar until they froth.
3. Incorporate the egg whites carefully without mixing too much, just to combine the ingredients together. The secret it would be that the air from the whites does not come out, so the pudding will be very fluffy.
4. Pour the composition into a tray lined with baking paper and bake at 180-200 degrees until nicely browned.

You can serve the pudding with honey, jam, fruit or as such because it is still quite sweet.

Note: For this recipe, I used a fairly dry cheese. If the cheese is greasy, omit the cream and add a little more flour. The consistency should be dense but not too thick. Thus, it will be fluffy, airy and fine.

I also recommend the Italian style ricotta and tomato tart, if you are still a lover of cheese.

Prepare this recipe for semolina pudding with sour cream and sour cream and tell me your impressions on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.

Print

Delicious cottage cheese pudding.

I give you a simple pudding recipe, made from cottage cheese and homemade eggs. It can be consumed both at lunch and at dinner, as it has a neutral taste and is very filling.

Ingredient:
1 kg cow's cheese (from the country)
5 yolks
5 egg whites
3 tablespoons sugar
1 teaspoon salt
2 tablespoons homemade sour cream
3-4 tablespoons flour or semolina
1 sachet of baking powder

Training:
1. In a large bowl, mix the cheese with the yolks, sour cream and salt. Then add flour / semolina and baking powder.
2. Separately, beat the egg whites with the sugar until they froth.
3. Incorporate the egg whites carefully without mixing too much, just to combine the ingredients together. The secret would be that the air from the whites does not come out, so the pudding will be very fluffy.
4. Pour the composition into a tray lined with baking paper and bake at 180-200 degrees until nicely browned.

You can serve it with honey, jam, fruit or as such because it is still quite sweet.

Note: I used a fairly dry cheese. If the cheese is greasy, omit the cream and add a little more flour. The consistency should be dense but not too thick.



Comments:

  1. Nacage

    Propertyman produced

  2. Courtney

    Love ...

  3. Algrenon

    I join. It happens. Let's discuss this issue. Here or at PM.

  4. Glaleanna

    I'm sure you are wrong.



Write a message