Pancakes with decoys - the general principles of cooking
If you are not new to cooking, you know that the essential ingredients of classic cheesecakes are cottage cheese, flour and egg, but certainly not semolina. Semolina is added most often in the event that the cheese is wet. Semolina "bind" excess moisture and allow cheesecakes to turn out lush and tasty. But even if the cottage cheese is “right,” a spoon of semolina will definitely not hurt! The only rule in making such cheesecakes is to let the dough stand for 10-15 minutes so that the decoys will swell.
Cheese cakes with semolina - preparation of products and dishes
The basis of cheesecakes is cottage cheese. If you take the wrong product, then, despite all the tricks, the dish will not work. The most "correct" cottage cheese is a homogeneous mass without lumps and grains with fat content from 0 to 9%. The greater the fat content, the more wet the curd will be, and the worse you will get the dough. If you only have such a product, a few hours before cooking, put it in a colander and let the serum drain.
Egg is the second essential ingredient, as many people think. In fact, cheesecakes can be fried without eggs, and they get no less tasty. You can put the whole egg, or just the yolks - in this case, the delicacy will turn out to be a beautiful yellow color.
Dough for cheesecakes with semolina get more dense than for ordinary, without cereals. Spread cheesecakes on a hot frying pan with a damp spoon.
Recipes cheesecakes with semolina:
Recipe 1: Cheesecakes with semolina
Cook cheesecakes with semolina. It does not matter whether your cottage cheese is fat or low-fat, wet or dry. In this case, the semolina will make the finished product more lush and juicy.
Ingredients Required:
- Egg 1 piece (medium size)
- Cottage cheese 1 pack (200-220 grams)
- Flour 2 tablespoons
- Semolina 1 tablespoon
- Sugar or powdered sugar (to taste)
- Salt
- Vanilla
- Soda Slaked with Lemon Juice
- Vegetable oil (for frying)
Cooking method:
- Mix the curd with flour, semolina and other dry ingredients. Let the mass stand for about 15-20 minutes. During this time, the semolina will swell and contact with the curd.
- Add the yolk to the curd.
- Beat the egg white with salt and add the resulting froth to the dough along with the soda. If the mass turned out very thick, dilute it with a small amount of sour cream or cream.
- Heat the pan and grease it well with oil.
- Take the dough for cheesecakes with a damp tablespoon and lay out to roast. Fry until golden brown and remove from pan.
Recipe 2: Cheesecakes with semolina stewed in sauce
The semolina should swell, and then the cheesecake will turn juicy. Using this recipe, cheesecakes with semolina definitely get tasty.
Ingredients Required:
- Cottage cheese 1 pack (220 grams)
- Egg 1 piece
- Semolina 1 tablespoon with a hill
- Flour 1-2 tablespoons
- Sugar 3 tablespoons
- Salt
- Fatty cream 150 ml
- Milk 150 ml
- Corn starch 1 tablespoon with a hill
- Vanilla in the pod
- Vegetable oil
Cooking method:
- Make the dough for cheesecakes. To do this, mix cottage cheese, semolina, flour, 2 tablespoons of sugar. Leave the mixture for 10-15 minutes to make the semolina swollen.
- Add the yolk to the dough. Protein whisk to a thick foam, adding salt. Enter the foam in the dough.
- With wet hands, form little cheeses and fry them in a pan for 3-4 minutes each until golden brown.
- Combine milk and cream, add sugar, starch and vanilla pod. Heat in a saucepan until boiling. Remove the vanilla pod. Put syrniki in a pan, make a small fire, and stew dessert in vanilla sauce for about 6-7 minutes. After that, you can get curd products and serve them.
Recipe 3: Cheesecakes with semolina "Minute"
The name of such cheesecakes with semolina are required to very quickly prepare the dough - you need just a minute or two. But cheesecakes according to this recipe will languish on the fire for at least 10 minutes. But believe me, it's worth it! Dish to get hearty and dense - just the perfect breakfast!
Ingredients Required:
- Cottage cheese (1 pack) 220 grams
- Manca 2 tablespoons
- Wheat flour 1 tablespoons
- Sugar 2 tablespoons
- Salt
- Vegetable oil
Cooking method:
- Combine cottage cheese, flour, sugar and semolina. If the mixture is too dry, add a little cream. The dough should be quite dense and not very flexible. The dough in this recipe does not need to be infused - the semolina will swell under the influence of heat treatment.
- From the dough, make little cheeses that need to be fried in a frying pan for 6-8 minutes on each side on low heat.
Recipe 4: Apple cheese pancakes
The aroma of cinnamon is associated with home warmth and comfort. Prepare cheesecakes with semolina and apples, adding a little cinnamon. This dish acts very pacifyingly and creates a great festive mood.
Ingredients Required:
- Cottage cheese 1 pack (220 grams)
- Apple 1 piece
- Egg 1 piece
- Flour 1 tablespoon
- Semolina 1 tablespoon
- Sugar
- Salt
- Cinnamon
- Baking powder for dough 6 grams
- Vegetable oil
Cooking method:
- Combine cottage cheese, semolina, flour, salt, egg yolk, sugar and cinnamon. Let this mixture infuse for 10-15 minutes.
- Wash the apple, cut out the middle part, peel the skin and cut it into small cubes.
- Beat the protein with a small amount of salt until frothy. Put it in the dough together with the cut apple.
- Heat the pan and place the dough in small portions with a damp spoon. Fry cheesecakes for 4-6 minutes on each side.
Cheesecakes with semolina - secrets and tips from the best chefs
- Prepare cheesecakes with semolina and garlic. To do this, prepare the dough in the traditional way, but instead of sugar, press garlic through a press. This method of cooking cheesecakes is suitable for those who are on a low-carb diet or do not like sweets.
- One of the pledges of delicious cheesecakes with semolina - the use of a good frying pan with non-stick coating. In addition, remember that syrnichki best fry over low heat, then they turn out juicy and well-done.
- To make cheesecakes with semolina cook well, it’s best to cover the speed with a domed lid during cooking, and before you start cooking, heat the pan well.
- Do not form cheesecakes too large. The ideal size is a shape that repeats a tablespoon with which you scoop the dough. Cheese cakes, which are large in diameter, will be much more difficult to turn in the process of roasting.
- Do not forget about the additives that can significantly change the usual taste of cheesecakes. Try, for example, dried cherries or cranberries. If you cook cheesecakes unsweetened, you can use dried herbs, vegetables, dill. But in this case, do not overdo it with additional components.
- Egg helps cheesecakes to be stronger and not fall apart during cooking. Try to cook cheesecakes with semolina, using exclusively egg whites. This dish will be especially appreciated by sportsmen and those who follow a protein diet.
- Do not overdo it with the amount of semolina in the recipe. A large amount of semolina or flour will make the dough too hard.
