Pie with cottage cheese and strawberries on kefir
0
1560
Kitchen
World
Calorie content
103.2 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
4.7 gr.
Fats *
5.5 gr.
Carbohydrates*
20.1 g
Knead the dough for the pie on kefir - it turns out to be medium in density and gives a medium-porous crumb. We will use strawberries and cottage cheese as filling. Add orange zest for flavoring. The baked goods are tender, with a moist texture and a pleasant citrus scent. If the strawberries are frozen, then before adding to the dough, be sure to let them completely defrost and drain all the juice.
Ingredients
Cooking process
To prepare the dough, pour kefir into a volumetric bowl. The product can be of any fat content. The dough rises especially well if kefir is already coming to the end of the shelf life. We break eggs to kefir, add granulated sugar and salt. Beat everything together with a mixer until smooth and foam appears on the surface. Next, sift the flour together with baking powder and pour it into the egg-kefir mixture. Knead a homogeneous smooth dough of medium density, reminiscent of thick sour cream.
In a separate bowl, mix cottage cheese and granulated sugar. Rub with a spoon until the sugar grains dissolve. It is worth making a reservation that it is advisable to use the cottage cheese fat and not too wet - the balls will turn out to be tender and will not spread during baking. From the resulting curd mass with our hands we form balls a little smaller than a walnut, and roll them in the palms until smooth.
Preheat the oven to a temperature of 220 degrees. Grease the baking dish with odorless vegetable oil. Alternatively, you can cover it with oiled parchment. If the mold is silicone, no lubrication is required. Pour the cooked strawberry dough into a mold. We immerse the cottage cheese balls into the dough, trying to distribute them evenly over the entire area of the product. We put the form with the dough on the middle level of an already hot oven and bake for about forty minutes. Baking times may vary slightly depending on the specific oven. We focus on the fact that by the end of baking, the cake should slightly increase in volume and brown well. We take the finished product out of the oven and let it cool slightly.
Bon Appetit!