Remember when we, still small, went to kindergarten, then often after sleep we were given cheesecakes with sour cream, and sometimes with jam? And they were so delicious, these cheesecakes, so extraordinary! We also asked Mom to cook at home the same as in the kindergarten, and she, even though she cooked very tasty, could not make such cheese cakes like in the garden! Today we will try to return to childhood and cook delicious lush cheesecakes from cottage cheese with semolina in a pan, like in a garden! And the step-by-step recipe is quite simple, so let's get started!
See also: Soft homemade cottage cheese from milk in a slow cooker: a recipe with photos.
Products necessary for the preparation of curd cheese curds with semolina in the pan:
- Cottage cheese - 500 grams
- Egg - 1 pc.
- Sugar - 3-4 tbsp.
- Manka - 4 tbsp.
- Baking Powder - 1 tsp.
- Salt - Pinch
- Cooking oil for frying
Recipe for curd cheesecakes with semolina in a pan
Put the cottage cheese in a convenient deep bowl, break an egg in the same place. Stir cottage cheese and egg together. It should turn out rather homogeneous mass. Do not overdo it - do not need to mash the cottage cheese mashed. Let small curd lumps remain in the dough.
Into the cottage cheese mixture, add sugar and a pinch of salt. If you like sweeter - add another tablespoon of sugar, but do not overdo it - from an excess of sugar, cheese cakes can burn in a pan. Stir all the ingredients.
Add the semolina and baking powder. Thoroughly mix the ingredients and leave for 20-30 minutes for the semolina to swell. When the semolina grains increase in volume and become transparent, rather than white, the dough is ready. Unlike recipes, where flour is put into the curd mass, cheese curds with semolina turn out to be lush, with a light, loose structure - such as we were given in kindergarten.
Here is a dough for lush syrnichkov should get in the end. The granular structure of cottage cheese is clearly visible - and this is great: in the ready cheesecakes curd blotches will come across.