Juicy and tender curds with flour and persimmon. Want to know how to cook them? I present a step by step recipe with a photo and video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Starting the day with cottage cheese is a great breakfast option. Especially if you periodically change the recipe and experiment with additives. In this review, I'll show you how to make delicious seasonal sweet curds with flour and persimmon. After all, you can't eat much cottage cheese on its own, and not everyone loves it. But in the form of any product, all eaters, both children and adults, will gladly use it.
The main secret of ideal curds is high-quality curds. It should be fresh without sourness. If the cottage cheese is too watery, then the excess whey should be removed from it, otherwise you will have to add more flour, from which you will not get cottage cheese, but pancakes with cottage cheese. Accordingly, and vice versa, very dry cottage cheese should be diluted with milk or sour cream. The fat content of the dairy product is preferable to take at least 9% so that the dough is elastic. Then, when you press on the cheese pan, it will not crack in the pan and will retain its shape. Having done everything right, the curds will turn out to be tender and homogeneous with a dense ruddy crust.
- Caloric content per 100 g - 296 kcal.
- Servings - 12-15 pcs.
- Cooking time - 30 minutes
Ingredients:
- Cottage cheese - 300 g
- Eggs - 1 pc.
- Persimmon - 1 pc.
- Salt - a pinch
- Flour - 50 g
- Sugar - 4-6 tablespoons or to taste
- Vegetable oil - for frying
Step-by-step preparation of cottage cheese with flour and persimmon, recipe with photo:
1. Place the curd in a container for kneading the dough. If you want to get homogeneous curds, then beat the curd with a mixer or grind through a sieve. If you like to feel the cottage cheese pieces, then leave the cottage cheese as it is.
2. Add flour to the curd. It is better to sift it through a sieve to enrich it with oxygen. This will affect the splendor and airiness of the curds.
3. Drive the eggs into the curd.
4. Wash persimmons, dry and finely chop or grate or grind with a blender.
5. Add persimmons to the dough and mix well. But in the recipe, experiments with filling are permissible. For example, in the absence of persimmons, you can use dried fruits, nuts, chocolate, etc.
6. Form round curds with a diameter of no more than 5 cm. To prevent the dough from sticking to your hands, periodically sprinkle them with flour.
7. Put the frying pan on the stove, heat the vegetable oil and put the syrniki to be fried. Fry them over medium heat for 5 minutes until golden brown.
8. Flip them over and brown until tender.
In addition, it is worth noting that for a more dietary dish, curd rounds can be baked in the oven or steamed.
9. Serve the curds to the table warm with any kind of firewood. For example, with sour cream, cream, chocolate cream, jam and other additives.
See also a video recipe on how to make cheesecakes with persimmon.
