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So, Sochniki. In a survey about dreams that I conducted here a long time ago, he confidently took one of the first places.
Strictly speaking, sochnik is not a confectionery product; more precisely, it is not produced in confectionery factories, where pastries and pies are made. Sochniki were prepared in almost every canteen, here it is, the simplest canteen food! The correct juicer is large, golden, with a delicate curd filling and crumbly dough.
Even if you have never tried it, cook it, it turns out to have a very good, moderately sweet taste.
Surprisingly, even the simplest things are somehow difficult to replicate at home when you don’t have an exact list of ingredients at hand. If the recipe is found, everything works out as it should!

A few important points. This amount of dough and filling is enough for six large pies. In the dining room, sochniki are cut out with an oval notch from a 5mm thick layer, but we simply roll out each piece of dough to the required thickness (firstly, in order to completely use up the dough, and secondly, because not everyone has an oval notch).
Don’t add too much baking powder, as it can cause the dough to crack; mine just cracked (in the original, only ammonium is used).

Dough:
210g flour
1 egg
50g caster sugar or fine sugar
100g butter
wood chips salt, ground into powder
1\4 tsp. baking powder

Filling:
200g cottage cheese
40g sugar
30g flour
20g sour cream
1/2 yolk (leave the second half for lubrication, immediately mixing with water so that the yolk does not dry out)

Lubrication:
1\2 yolk
tablespoon warm water

Prepare the filling (let it sit for the sugar to dissolve, or you can use powdered sugar).
Place all ingredients in a bowl and mix with a mixer.

Thoroughly.

Prepare the dough. Place soft butter, egg, salt, powder in a bowl and beat with a mixer.

Add flour with baking powder.

Stir (briefly).

Form the dough into a ball.

Divide the dough into 6 parts (70g each, if you have a scale). Roll each part into a short sausage and roll out on a floured table. Place the filling (45g each). Cover the filling with half of the dough so that it is visible.

Place on baking paper or a baking sheet, you need to grease!
Brush the juicers themselves with yolk and water using a brush, both the filling and the dough.

Bake at 200C for 25 minutes.

Cooking instructions

1 hour Print

1. For the filling we will need 200 g of cottage cheese, 40 g of powdered sugar, 30 g of flour, 20 g of sour cream and 0.5 yolk (leave the second half for greasing, immediately mixing with water so that the yolk does not dry out). Place all ingredients in a bowl and mix with a mixer. Flour seeder tool Flour must be sifted even if you grind it yourself and guarantee the absence of lumps and pellets. Waking up through the sieve, the flour is loosened, saturated with oxygen, the dough rises better and then has a better texture. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

2. For the dough, place soft butter, 1 egg, salt and the remaining powdered sugar in a bowl. Beat well with a mixer.
Crib How to check egg quality

3. Mix the remaining flour with baking powder and add to the dough. Mix well.

4. Form the dough into a ball. Divide it into 6 parts (70 g each, if you have a scale). Roll each part into a short sausage. And roll out on a floured surface.

5. Place 45 g of filling on one half, and cover it with the other half so that the filling is slightly visible.

6. Place the juices on baking paper or a greased baking sheet. Lubricate the juicers themselves with yolk and water.
Tool Baking paper For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.

7. Bake at 200 degrees for 25 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

preparation: 10 minutes

cooking time: 40 minutes

total time: 50 minutes

serving: 8

calorie content: 282

Making homemade juices with cottage cheese according to GOST, the recipe is the same as in the store. Rosy with cottage cheese in the oven. Beautiful and tasty juices that even a beginner can prepare. Pastries just fly away for an afternoon snack or breakfast with sweet tea. If you have never made sochniki, then it’s time to try making this wonderful pastry.

Homemade juices are much tastier than store-bought ones; we will prepare them according to a recipe that chefs baked back in Soviet times in school canteens.

How to prepare delicious juices?

To make the filling of the juicers more tasty, it is better to twist the cottage cheese in a meat grinder or blender. The main thing is to get rid of lumps in the cottage cheese!

You can make a dough piece using a regular glass, make circles and voila, add filling and sculpt.

Ingredients

• For filling:
• flour - 40g.
• powdered sugar - 40g.
• cottage cheese - 200g.
• 1/4 egg yolk
• vanillin - 1/2 tsp.
• 50g. sour cream
• for test:
• 200g. flour
• 30g. powdered sugar
• 100g. butter
• 1/4 tsp. baking powder
• 1 egg
• yolk for lubrication

Preparation

1. Sochniki with cottage cheese step by step recipe: Let's start preparing the juices by making the filling for them. To do this, in a separate container, combine the following ingredients and beat with a mixer or blender: cottage cheese, flour, vanillin, sour cream, 1/4 part of the egg yolk, powdered sugar. Set the filling aside and start preparing the dough.
2. To prepare the dough, beat the remaining eggs with sugar and soft butter, add flour and then baking powder. Knead the shortbread dough.
3. Roll out the dough with a rolling pin, no more than 1 cm thick, and use a regular glass to make circles. Place the filling on one half of the dough, and cover it with the other half, but not completely. During baking, the dough will cover the rest of the filling on its own. Use a shaped knife to shape the edges of the dough.
4. Now preheat the oven to 190*, place the juices on a baking sheet greased with vegetable oil and brush them with egg yolk on top to make them golden brown. Bake for about 25-30 minutes.

The juicers store well and are convenient to take with you to school or work.

You can also make more tender and sweet pastries from cottage cheese, I advise you to try it and it will probably be delicious!

Calorie content of juices per 100g. product: Proteins-9.2g Fats-12.9g Carbohydrates-32.3g Calories-282.2 kcal

Do you remember from childhood the sochniki made from cottage cheese and shortcrust pastry, which were an invariable addition to the canteen compote at school? How tasty and aromatic they were! Now the juices served in canteens are not at all the same as they were before: the cottage cheese is not so juicy, and the dough is not at all crumbly, and the taste is not the same. But at home you can prepare sochniki, which are very reminiscent of the baked goods from childhood. The recipe is very simple and does not require much expense, and every housewife can find the ingredients. This recipe is for six juicers. If you like this kind of baked goods, then feel free to double the amount of ingredients.

Prepare the necessary products.

Prepare the filling. Combine cottage cheese, powdered sugar, flour, sour cream and half the yolk. Mix thoroughly. The mass should be homogeneous. Do not use paste-like cottage cheese for the filling - the filling will turn out liquid.

Prepare the dough. To do this, combine softened butter, egg, powdered sugar and a pinch of salt in a bowl. Stir into a homogeneous mass.

Mix flour with baking powder and sift. Add to the butter mixture.

Knead the dough.

Divide the dough into six equal parts. Sprinkle the table with flour.

Roll each piece into a short, thick sausage, and then roll it out with a rolling pin to a thickness of 5 mm.

Place the filling on half of the rolled out dough and cover with the other half.

Do not pinch the edges of the dough; the filling should be visible.

Line a baking sheet with parchment and use a spatula to transfer the juices. Brush each juicer with a mixture of the second half of the yolk and 1 tbsp. warm water.

Bake in an oven preheated to 200 degrees for 25-30 minutes until lightly browned. Do not keep in the oven for a long time, otherwise the shortbread dough will become hard.

Tasty and crumbly juices according to GOST are ready.

Have pleasant memories and delicious tea!