Bakery products

Cheesecakes "Lapti"


Ingredients for Cooking Lapti Cheesecakes

Ingredients for making Lapti cheesecakes:

  1. Premium wheat flour 3.5 cups
  2. Butter 200 grams
  3. Milk (you can use chilled) 1 cup
  4. Sugar 2 tablespoons
  5. Table salt 1/2 teaspoon
  6. Dry yeast 2 teaspoons

For filling:

  1. Sugar 1-2 tablespoons
  2. Chicken eggs 1 piece
  3. Curd 400 grams
  4. Raisins 1 handful
  5. Vanillin 1 pinch
  • Main Ingredients: Cottage Cheese, Yeast Dough
  • Serving 2 servings
  • World Cuisine

Inventory:

Measuring cup, Tablespoon, Teaspoon, Bowl, Frying pan, Parchment paper for baking, Pencil, Scissors, Rolling pin, Refrigerator, Baking tray, Kitchen towel, Kitchen stove, Oven, Serving plate

Cooking Cheesecakes "Lapti":

Step 1: Cooking the Khrushchev dough.

Mix dry yeast in a separate deep bowl, along with salt. Then pour milk into it, add flour and sugar. After that, add pre-softened butter. Mix all the ingredients well and knead the dough thoroughly. As a result, you should not get a thick and not heavy dough. Place the finished dough in the refrigerator for about 4 hours.

Step 2: draw a template.

This recipe uses A4 parchment paper to create a template. If desired, such a template, and, accordingly, the size of the product can be made smaller or larger. Lay out the paper on a flat surface and draw on it a pencil shape of bast shoes, as shown in the picture. Then cut the pattern with scissors.

Step 3: Cut the dough into strips.

Remove the dough from the refrigerator, let it warm up a little, then sprinkle it and the flat work surface of the table with flour so that the dough is not sticky. Now roll it, using a rolling pin, into a rectangular uniform layer. The thickness of the dough should be somewhere around 5 mm. Then shift the rectangle onto a sheet of parchment baking paper and cut into narrow strips along the entire length of the rectangle.

Step 4: We twist the strips from the dough.

From the cut strips of dough, weave a rectangular mat, the same size as the made paper template. This weave is called plain, but looks like the photo shows.

Step 5: Cut out the bast shoes.

Lift the sides of the paper template, as indicated in the photo, put the template on the resulting grid of dough. With a sharp knife, cut the dough along the contour.

Step 6: We make a partition.

On a trimmed dough net, decorate a small partition, as indicated in the photo, prepared from a strip of dough left and unused in the weave. You should have a deep oval in which the curd filling will be located.

Step 7: Cook and stack the filling.

In a deep bowl, rub sugar and fresh chicken egg with a tablespoon, then add the cottage cheese. You can mix the filling manually or in a blender. Add raisins and vanillin to the resulting homogeneous curd mass and mix thoroughly with a spoon again. Put the filling in the oval of the "bast shoes" and carefully smooth with a spoon. Gently flip the wicker tongue onto the bast shoe. Tuck the excess dough under the "bast", or trim. Then, along the edge of the hole "bast", from the strip of dough, make an even border.

Step 8: Bake "Bast Shoes".

Lubricate the border with egg yolk, and lubricate everything else with milk. Preheat the oven to a temperature of 200-210 degrees. Place the formed bast shoes on a baking sheet covered with baking paper, greased with vegetable. Bake until cooked until the bast shoes have a beautiful ruddy color.

Step 9: Serve the Lapti cheesecakes.

When the bast shoes are baked, remove them from the oven and let cool for 15 minutes. At the same time, cover them with a double folded towel. Serving "bast shoes" can be both warm and cold. Good appetite!

Recipe Tips:

- - In order for the dough to not be acidic the next day, you need to add 0.5 teaspoon of outstanding soda to the batch. This will not affect the taste of the dough, and the dough can lie for several days.

- - If you are going to use fresh yeast, not dry, then they will need 50 grams. They will need to grind with salt, before kneading the dough.

- - Lubricate the “bast shoes” with slightly warmed milk mixed with butter, as well as fresh cream.