Many housewives are convinced that cheese cakes are their signature dish, therefore it is argued that not flour, but semolina should be put into the dough! In their opinion, this is how they turn out to be airy and more delicate. Check it out? And for the richness, add more turmeric!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
How to make cheese cakes with semolina? This recipe has its own secrets and subtleties of preparation.
- First, you cannot use "wet" cottage cheese, only dry. Since you will have to put more semolina in this way so that it takes in all the excess moisture, and this will already result in manniks, and not cottage cheese pancakes.
- Secondly, keep in mind that homemade cottage cheese can have a specific sourness. You can muffle it with vanilla, orange peel, chocolate, or cinnamon.
- The third rule, when buying cottage cheese in the store, choose it crumbly. With this, the cheesecakes are more airy.
- The next rule is the difference between cheesecakes with flour, the dough of cheesecakes with semolina should be infused so that the cereals swell.
- Well, and the fifth attribute, to make the dish less greasy, fry the cheese cakes in medium heat. At a very high temperature, cheesecakes will not bake well, and at low temperatures they will absorb a lot of oil.
If you take into account all these recommendations and tips, then you will have only positive emotions from the dish, and the cheesecakes will turn out to be tasty and satisfying. Try to cook them, and the recipe, with step-by-step photos described below, will help you to clearly see how this is done.
- Caloric content per 100 g - 221 kcal.
- Servings - 15-18
- Cooking time - 40 minutes
Ingredients:
- Cottage cheese - 500 g
- Semolina - 2 tablespoons
- Eggs - 1 pc.
- Turmeric - 1 tsp
- Salt - a pinch
- Sugar - 3 tablespoons or to taste
- Refined vegetable oil - for frying
A step-by-step recipe for making cheese cakes with semolina and turmeric:
1. Place the curd in a bowl for kneading the dough. If you have it too watery, then first remove the excess serum. To do this, transfer the cottage cheese to a fine sieve or cheesecloth and leave for a while to let the liquid glass.
2. Pour semolina to the curd.
3. Then add the egg and stir it into the dough. Do not lay more eggs than the recipe suggests, otherwise the cheesecakes will turn out to be rubbery.
4. Add turmeric, sugar and a pinch of salt.
5. Stir the ingredients again and let the dough stand for 15 minutes to allow the semolina to swell and absorb excess liquid. During this time, the dough will slightly increase in volume.
6. Sprinkle your hands with flour so that the dough does not stick, and form round cheesecakes. Place them on a floured board.
7. Heat a frying pan with vegetable oil well over high heat. After that, screw the temperature to medium mode and lay out the syrniki to be fried.
8. Bring them until golden brown and flip over to cook for the same amount of time. Serve ready-made cheesecakes hot, pouring sour cream, condensed milk, chocolate icing or chalk over them.
See also a video recipe on how to make a simple recipe for delicious cheesecakes with semolina.
