Sochnik

Ingredients Directions The benefits of the dish History of the dish

Nutrition Facts
Calories: 260
Protein: 9.6
Fats: 7.9
Carbohydrates: 35.8

Information
Time: 45 mins
By: Kissa
Ratings 4
Your ratings:

To your attention, the well-known and beloved by many Russian pastries sochniki with cottage cheese. We offer a homemade version of mini juicers. To give the pies a certain individuality, only the shape of the product was changed, but otherwise the recipe is very similar to pastries from childhood, sochniki with cottage cheese according to GOST. One mention of succulents and the Soviet catering of the distant 80s comes to mind. For older people, this is a factory version of memories of delicious pastries with cottage cheese, while others are younger, in their thoughts they return to their school and college years, when at big breaks only in the buffet of an educational institution it was possible to buy a fragrant pie, and to it a glass of sweet tea.

In the 90s, the preparation of succulents with cottage cheese was launched by large bakeries of the country and to this day they are produced there or in private bakeries. With all this, juicy, as they are also called, still remain an integral part of the menu of all public catering plants.

How juicers appeared, history

If you believe the "Culinary Dictionary" of the world-famous writer-historian V.V. Pokhlebkin, who became famous for his culinary works, then succulents owe their origin to our northerners, who were the first to start making half-open pies with various fillings, including cottage cheese. In Russia, a rolled out layer of dough was called juicy. Subsequently, it was replaced by other terms. It turns out that the correct name is juicy from "juicy", and not from the word "juicy". They rolled out a layer of dough, laid out the filling, covered it without fastening it with the top layer and into the oven - this is how the juicy ones (juicy) were prepared. It's great that the recipes for these wonderful half-open pies have been preserved in cookbooks to this day, because their taste and aroma are truly unforgettable. Let's try to reproduce the miracle recipe for succulents with cottage cheese.

We need products:

Curd - 400 grams
Sour cream - 150 grams
Wheat flour of the highest grade - 500 grams
Sugar - 150 grams
Eggs - 2 pcs. for the test + 2 pcs. For filling
Vanilla sugar - 1 teaspoon
Butter rustic - 70 grams
Baking powder dough - 1 teaspoon
Semolina - 1 tbsp. a spoon
Salt - to the taste of the baker

Step-by-step preparation of succulents with cottage cheese

First, prepare the filling, because it will need to be frozen. We combine cottage cheese with eggs and sugar (a teaspoon of vanilla + two tablespoons of additional regular). We mix everything thoroughly, adding semolina, but it is completely optional, many do not like semolina in baking.
First of all, prepare the filling. To do this, mix eggs with cottage cheese and sugar, then add a little vanilla and, if desired, semolina. Mix everything thoroughly
We determine the finished mixture in the freezer for 15 minutes, this will be enough so that the filling does not spread.
Now we send the filling to the freezer for at least 15 minutes.
The moment of kneading the dough must be taken very seriously. It turns out "naughty", sticks to hands, but this does not mean at all that it is necessary to add a large amount of flour. Be patient. Coarsely rub the rustic butter on a grater, add the main sugar and our testicles to it, mix.
We prepare the dough and immediately pay attention to the fact that it will turn out to be quite liquid! We grate the frozen butter, put sugar and eggs in it.
The turn of the sour cream product has come. Add sour cream to our ingredients and stir.
Now add sour cream and mix everything.
To saturate the flour with oxygen, it is necessary to sift, so the dough is lush.
Sift the flour into a separate bowl and begin to introduce a little into the dough.
Knead the soft dough with a spoon, adding flour (without getting carried away), but instead of baking soda, baking powder, as recommended by this recipe for succulents with cottage cheese.
We knead the dough not with our hands, but with a spoon, adding flour and a little baking powder.
If necessary, you can sprinkle your fingers with vegetable oil to free the dishes and form a bun.
We form a circle from the finished dough, and to make it less sticky to our hands, lightly grease them with vegetable oil.
We divide the dough into parts so as to turn each into a tourniquet, from which we will form figures that are convenient for rolling out.
Divide the dough into two parts and roll into bundles, then cut into pieces, as in the photo.
Using a rolling pin, a glass or hands, we will transform the blanks into "juicy" and create a decor in the form of a zigzag for our future pies.
Roll each piece with a rolling pin into a rectangle and decorate the edges.
We spread the chilled and thickened filling so that when closing with the top edge, it is in the middle.
Put the prepared filling in the rectangles so that when closing the juicer, the filling is in the middle.
Put the succulents on a greased baking sheet, if desired, you can apply the yolk to the surface of the baking. We determine in the oven, heated to t 200 ° C for 20 minutes.
Lightly grease the baking sheet with vegetable oil and lay out the succulents ready for baking. They should be greased with egg yolk, whipped with sugar, and placed in the oven preheated to 200 degrees for 20 minutes
So the preparation of succulents with cottage cheese has come to an end! Arrange half-open pies on a plate.
Sochniki are ready - it's time to eat. Before serving, the pies can be sprinkled with powdered sugar.

Serve hot or cool slightly under a towel, each housewife decides for herself, in any form they are delicious. With their participation, a wonderful dinner party will turn out. In the morning, the remaining succulents can have a hearty breakfast.

The benefits of baking with cottage cheese and how to store it

The storage of dishes with cottage cheese filling must be taken seriously, especially to housewives with children who cannot recognize the sour middle on their own. A perishable mixture of eggs and cottage cheese, despite being treated with high temperatures, being in a hot room for more than two days, can cause indigestion. Juicers are stored in a cool place at a temperature not exceeding + 10°C. Of course, there are other options for succulents that use products that are more resistant to warm temperatures. Historical facts indicate that the ancient recipes for open pies with berry or fruit filling have not yet been completely lost. For example, succulents with cherries or candied fruit can be enjoyed equally long in winter and summer.

In fact, juicy soups are pastries that require careful and proper storage, fruit fillings have been practiced for a long time and rarely, and now you can only find fish juices from Siberia and our most common favorite juicy cheeses. The most useful protein product, cottage cheese, enriched with calcium in full, is necessary for both a young and growing body, and older people with an age-related calcium deficiency. The use of curd products for pregnant women and nursing mothers is of particular importance.

There is an opinion that calcium, combined with cereals, for example, wheat, from which flour is made for our succulents with cottage cheese, is not absorbed in the body, forming insoluble compounds. We tend to believe someone who believes that the benefits of fresh fermented milk products are significant enough for a person, regardless of how they are prepared. You don't have to worry about our food at all. Baking, not frying - this time! If calcium is not absorbed properly after processing, then protein, lactose, enzymes, as well as minerals and hormones will definitely get to their destination. In conclusion, let's say that delicious, fragrant and tender pastries with amazing curd filling, prepared with love and diligence of the baker, are worthy of your attention!