Download "БЕЗ МУКИ и КРАХМАЛА! Королевская Творожная Запеканка "Крутая Бабка"

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Ольга Мирошниченко

рецепт

еда без труда

проверка рецепта

без муки

запеканка

запеканка без муки

запеканка из творога

из творога

крутая бабка

сырники

сырники без муки

сырники из творога

творожная запеканка

творожные

творожные сырники

творожный чизкейк

творожный пирог

королевская запеканка

царские сырники

королевская выпечка

выпечка с творогом

выпечка из творога

выпечка без муки

торт без муки

пирог

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Hello everyone, friends, here you are, ala, we are checking the

00:00:04

recipe for an improved cottage cheese casserole, the

00:00:07

auto recipe calls it a cool grandma, I am

00:00:10

preparing this casserole for the first time, I show

00:00:12

everything as it is and at the end I share my

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impressions, a link to the source and all the

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proportions of the products you will find in the description

00:00:19

under the video,

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for starters, four large eggs we divide

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eggs and dairy products into yolks and whites,

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they can be either cold or at

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room temperature;

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add 500 grams of fatty cottage cheese to the yolks; you

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can also use paste-like cottage

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cheese; dry grainy cottage cheese will

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not work in this recipe; add

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250 grams of thick kefir and 250 grams of

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thick sour cream in this recipe. In the recipe, the author

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uses all high-fat products,

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I have cottage cheese, sour cream, homemade kefir,

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then using a submersible blender,

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we grind everything well until a smooth,

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homogeneous consistency is obtained;

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this takes several minutes; the resulting

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mass is added to 100 grams of semolina and 10

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grams of baking powder; we sift it,

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since the baking powder may be hidden in the packaging;

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we mix the products. if the

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semolina is finely ground, then

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leave the resulting mass to rest for 10 minutes;

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if larger, then for 15 minutes

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at room temperature;

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in the meantime, prepare a form; I have a

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square one measuring 20 by 20 centimeters; you

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can use a round one, 22 or 23

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centimeters; the form can be either solid

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or detachable. with a detachable one there is

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a small nuance during baking the

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juice leaks slightly, I noticed this already in the

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process of preparing the sides of the mold, I

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covered it with parchment paper and increased

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the height a little, but we definitely cover the molds

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with parchment, if you are not sure about the

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quality of the parchment, then you can add a

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thin layer of refined

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vegetable oil to 4 egg whites

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add a pinch of salt and beat until

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beer foam forms,

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then add 200

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grams of sugar

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[music]

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and one sachet of 10 grams of vanilla

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sugar several times,

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beat the whites to stable peaks,

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this takes about 58 minutes depending

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on the power of the mixer if the whites do not

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fall out of the bowl when it moves this means

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we beat them sufficiently after 15 minutes, that’s

00:02:31

how the semolina swelled, the mass became thicker,

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now we add the whites several

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times, mix carefully each time

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[music] the

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finished mass flows like a

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ribbon from the spatula, I got it of

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average thickness, if desired,

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at this stage you can add candied fruits

00:03:05

or raisins 80 grams pour the mass into the

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mold, level

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[music]

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on top, sprinkle it with almond

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petals, the amount of mass is exactly the

00:03:23

volume of the mold, bake the casserole in a

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preheated oven at 180

00:03:28

degrees for

00:03:29

45-50 minutes, top-bottom mode without convection,

00:03:33

the oven bakes me intensively, so I

00:03:36

bake at temperature 160 degrees

00:03:39

hour-hour 10 you can bake and at 170

00:03:43

degrees it all depends on your oven

00:03:45

so take into account its features at

00:03:48

the end of baking I covered it with foil upside down

00:03:50

so it doesn’t burn after baking

00:03:52

the casserole falls while it is hot it is

00:03:55

more fluffy and then settles a little at

00:03:58

this stage I have a warm casserole,

00:04:01

remove the mold and parchment, well, friends,

00:04:04

in the end we got a cool babka

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weighing 1 kilogram 300 grams and

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about five five and a half

00:04:11

centimeters high, the finished casserole is tender,

00:04:14

airy, let's cut a piece and

00:04:16

try it, as you can see above, I

00:04:19

got it on land with no more juicy,

00:04:21

perhaps this was influenced by my oven,

00:04:24

I’ll say right away the casserole is delicious, it is

00:04:27

average in sweetness and its main

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feature is that the cottage cheese is practically

00:04:32

not felt, this casserole is a

00:04:34

hybrid of cheesecake with sour cream and babka, in

00:04:38

general, it differs in taste from the

00:04:39

classic casserole is light and tender and

00:04:42

juicy the second day it is also delicious,

00:04:45

somewhat similar to cheesecake, as for the

00:04:47

almond petals, they are ideal

00:04:49

and make the taste so

00:04:52

richer. Personally, in my opinion, this

00:04:54

casserole tastes better than the classic

00:04:57

cottage cheese casserole. I shared my

00:04:59

impressions, but you can draw your own conclusions,

00:05:01

whether it’s worth preparing such a casserole is up to you to decide

00:05:04

please support this

00:05:06

video by liking and subscribing, I look forward to your feedback

00:05:09

in the comments

00:05:10

from the bottom of my heart, I wish you all peaceful

00:05:12

skies above your head until we meet again, bye

00:05:15

bye

Description:

Проверяем рецепт улучшенной творожной запеканки. Узнаем какая она на вкус и стоит ли ее готовить? Ингредиенты (форма 20*20 или d - 22, 23 см; вес готовой запеканки ~1300 г, высота 5-5,5 см): Творог - 500 г Сметана 25-30% - 250 г Кефир (густой) - 250 г Яйца (крупные) - 4 шт Сахар - 200 г (8 ст.л с горкой) Манка - 100 г (6, 25 ст.л с горкой) Соль - щепотка Разрыхлитель - 1 п (10 г) это 2 ч.л Экстракт ванили - 2 ч.л или ванильный сахар 1п (10 г) это 2 ч.л Апельсиновые цукаты, изюм (по желанию) - 80 г Миндальные лепестки (по желанию) - 15 г Выпекать при температуре 180 градусов 45-50 минут или понижать температуру, если духовка печет интенсивно. Чтобы не потерять друг друга - переходите: Канал в Телеграм - https://t.me/olechkamiros Канал в Яндекс Дзен - https://zen.yandex.ru/id/6148ca1069916732dc9dff75 ----------------------------------------------------------- ▶ РЕКЛАМА, СОТРУДНИЧЕСТВО: [email protected] ----------------------------------------------------------- Ссылка на рецепт источник - https://www.youtube.com/watch?v=aVMUV2Hp4e4 ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Самые удачные рецепты - https://www.youtube.com/watch?v=qlnUsNzdDc4&list=PLK9ygpynjQ5fW2UE-65aW-bHnW-gDMKyI Самые неудачные рецепты - https://www.youtube.com/watch?v=fw7ViVTCfkw&list=PLK9ygpynjQ5fubOb3toziO7O4J2bBKSIP ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ ✉ По вопросам рекламы и сотрудничества: [email protected] Канал в Телеграм - https://t.me/olechkamiros Канал в Яндекс Дзен - https://zen.yandex.ru/id/6148ca1069916732dc9dff75 Инстаграм - https://www.facebook.com/unsupportedbrowser ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Рада видеть вас на своём канале. Я очень люблю готовить и хочу делать это вместе с вами. Если вам понравилось поддержите меня лайком и подпиской. Ролики выходят каждый день. Подпишись чтобы не пропустить!

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