Curd dough: fast, tasty, useful

Cottage cheese is a unique product, it is rich in protein, which is digested much better than the protein of meat and fish. Cottage cheese is an extremely demanded product of dietary nutrition. It contains vitamins, calcium, phosphorus and magnesium, which makes curd a useful product in the treatment of atherosclerosis, strengthening of the nervous system and bones. Therefore, using cottage cheese in cooking, you serve not just tasty, but also healthy baked goods on the table.

Curd dough, also called "ragged", is a quick-to-prepare and very light dough. It is especially suitable for the preparation of puff pastry "braid", salted rods with cumin or cheese, various pies, as well as pizza. Any batch of curd dough turns "cheese" to the taste, delicate and very lush. Under the influence of high temperature curd powder swells and melts, and this property is successfully used by cooks in baking. Cottage cheese gives the test a neutral taste, which allows you to enter into the dough dried fruits, candied fruits, lemon zest and nuts. Baking products from a cottage cheese dough does not require a great culinary experience, you will only need a set of necessary products, a desire and a good mood.

Some tips for making a dough:

1. To get a good result, the cottage cheese used to make the dough should be fresh.
2. Dry cottage cheese should be wiped through a large sieve or twisted through a meat grinder, and too thick can be diluted with milk.
3. When kneading the test, it is necessary to strictly follow the order - first separately mixes flour and baking powder, eggs, cottage cheese and sour cream, and only then these mixtures are combined into one.
4. When using margarine instead of oil, it is better not to add salt.

Curd dough for pizza

Ingredients: 250 grams of cottage cheese, egg, 50 ml of milk, 350 grams of sifted flour, 50 grams of wheat. Butter, 1 packet of dry yeast, sausage, mushrooms, olives, pickled cucumber, tomatoes, corn, grated cheese, tomato paste or ketchup.

Mix all the ingredients, knead the not too tight dough and let it brew and rise. As soon as the dough "rises", it needs to be stirred and left again, so do it twice. Then roll out the dough, put it into the mold with the edge and put the dough into a preheated oven (without the filling) for 5-7 minutes. This is done, because when the cottage cheese begins to melt in the dough, and it becomes viscous, it is necessary to give the dough a little crusty so that the moisture from the filling is not absorbed into the base and the filling remains juicy. Then the base should be greased with tomato paste or ketchup, sprinkle with cheese, put on the stuffing. Bake at t 190-200C for 25-30 minutes.

Cottage cheese pastry for pies

Ingredients: 250 grams of softened margarine and low-fat cottage cheese, 500 grams of flour, 1 tbsp. A spoonful of low-fat sour cream, 2 large eggs, 150 grams of sugar, 15 grams of soda, vinegar, vanillin.

Rub the cottage cheese, sugar and eggs, add the margarine, mix thoroughly. In the resulting mass add sour cream. Sift flour, add soda and mix thoroughly. Combine the resulting flour with curd and knead soft dough. The filling for such a pie can be very diverse.

Cottage cheese puff pastry for bagels and croissants

Ingredients: 250 grams of flour, butter and low-fat cottage cheese.

All ingredients carefully weigh out until a homogeneous dough is obtained, leave in a cool place for two hours. Then roll out a dough of rectangular shape and bend the corners inside. Re-roll and repeat the procedure three more times. The result is a loose multi-layer dough.

Cottage cheese pastry for pies

Ingredients: 200 grams of cottage cheese, 100 grams of sour cream, 3 eggs, 30 grams of salt, 30 grams of soda, 2.5 tbsp. Flour. Any filling.

Rinse sour cream with cottage cheese, add salt and eggs. In the previously sieved flour add soda, combine with the curd mass and knead the dough. After the dough has become homogeneous, it must be covered with a towel and leave for 20 minutes. Then divide the dough into 16 parts and roll out round billets 4 mm thick. For each preform, spread one tablespoon of the filling. Form the patties and fry in a pan with the lid closed. Patties are best eaten on the same day, until they become stale.