Cooking a juicy: recipe for favorite childhood baking
Those who went to school in the 90s, of course, should remember those who were in school canteens. Despite the simple look and low price, these cookies, similar to cakes, were incredibly tasty and practically loved by everyone. Now they can also be found in Soviet-style catering and cooking, and then it’s impossible to pass by: biting a piece of delicate dough with a fragrant filling, one inevitably recollects the cheerful school days of a carefree childhood.The step-by-step recipe, presented below, will describe in detail the principle of cooking this baking and will once again return many in the days of youth.
What is sochen?
Sochen, he is a juicer - it is a flat cake, folded in half, with a filling that looks out at the sides, most often cottage cheese. The name of this pastry received because of a thin layer of dough, cooked in butter - sochy. Some contemporaries call such a product a shortcake with cottage cheese, but this is an erroneous opinion, because, according to the recipe, the edges do not pluck at the juicier side, as in classic cakes.
Ethnographers claim that it was this inconspicuous patty that gave the name to the whole holiday - Christmas Eve (the night before Christmas). In the old days, there was a strange way of divination for the future: a circle of dough for juicing was applied to a person, and a person in this form went out of the gate and, by the appearance of the first comer, determined his fate. Over time, this tradition has outlived its usefulness, while the tasty juicers remained and have reached our days in almost unchanged composition. The recipe is more juicy with cottage cheese often used in school canteens and cookery, because this pastry is inexpensive, but tasty and easy to use: there is no likelihood to get dirty, as is the case with cream cakes or donuts in powdered sugar, and the benefits of oatmeal are much greater.
Sochni with cottage cheese - this is the most common version of baking, although in the Russian outback, they still cook their juicers with meat, fish and even potatoes. In the past century, there was even a division into Yaroslavl and Arkhangelsk preparation methods: sweet and salty. In order to bake sweet juice with the recipe of our grandmothers, you need to prepare the ingredients:
- 4 eggs;
- incomplete cup of sugar in the dough + 3-4 tbsp. lFor filling;
- 100 grams of sour milk or kefir, can be replaced with sour cream;
- 3.5-4 cups wheat flour;
- 350 grams of cottage cheese;
- 150 grams of butter;
- 2-3 art. l thick cream;
- pinch of soda, vanillin.
How to cook dough
Juicy recipe begins with the preparation of the dough: mix sugar, vanilla, salt and two eggs, grind until the sand completely dissolves and pour in the butter melted in a water bath, which can be replaced as needed with good quality margarine. Next, pour in the sour milk and mix well again. Pour half sifted (this is a mandatory action) flour mixed with soda, and stir with a spoon, gradually sprinkling the remaining. It should be elastic, but not hammered dough. It also should not float, otherwise when baking the product will not keep the correct shape. As you can see, while there is nothing difficult in the recipe. Sochni can cook even an aspiring cook.Cover the well-kneaded dough with a clean towel and let it stand for at least half an hour while the filling is prepared.
Many housewives are looking for a recipe for delicious juicier. Success is ensured if you prepare the right stuffing, which means the secret lies in ... cottage cheese. It should be fat, as fresh as possible, with a pleasant smell of sour milk.We grind the cottage cheese through a sieve or use a blender for this, then add sugar and sour cream, the two remaining eggs and carefully knead. If it turns out that the filling is slightly watery, you can add one or two tablespoons of starch: when baking, it will absorb excess moisture. Some add semolina to the filling, but then you have to wait for it to swell, and this will take at least half an hour.
You can move away from the tradition and add steamed raisins, dried apricots, cut into small pieces, candied fruits or a handful of walnuts to the curd filling, and grated zest of one lemon for special gourmands. All these supplements will make our juice more delicious and fragrant. The recipe can be supplemented and modified at its discretion, but do not overdo it, in all you need to know the measure.
How to sculpt juicers
It is very simple to form the products: the traditional juices with cottage cheese look like a flat cake, widowed, between the layers of which the cottage cheese peeps. It is necessary to roll out the dough in a layer 4-5 mm thick, cut circles into a saucer. In fact, the classic juicers have wavy edges, so if you have a cake pan in the kitchen, then you can use it to cut blanks, you can also use a device for curly cutting pasties.
For each circle of dough, put two tablespoons of cottage cheese filling (closer to one edge) and cover with half, forming a kind of patty, only without tipped edges (pictured above). Standard juicers have a length of up to 12 centimeters, although it does not matter, because the main thing is their amazing taste.
Also, in some regions, sochniki are molded in the form of dumplings, that is, they still pinch the edges, arguing that the filling soaks the dough from the inside, making it even softer and more tender. If it turned out too liquid filling, it makes sense, but isn't it easier to stick it with starch and not worry about the consequences, following the traditional recipe of juicing? Moreover, in fact, filling the quality of the dough does not particularly affect, but the quality of butter and yogurt - definitely.
Cover baking tray with baking sheet or grease with oil, transfer the molded products onto it. For greater appetizing, you should smear the top of each bowl with a beaten egg or sour cream - they will redden much better. The oven is heated to a temperature of 200-220 degrees and put a baking sheet with juices in it. The recipe is simple, moreover, it does not require long-term heat treatment of products - no more than 10-15 minutes, depending on the thickness.If your oven is heating too much, then it makes sense to lower the temperature to 190 degrees, otherwise the top will burn slightly and the middle will remain unbaked.
Willingness is determined by appearance: when the surface becomes golden-bright, this is a signal that it is time to remove it from the oven. Put them on a dish and cover with a towel until it cools completely, then the baking will be soft and crumbly, keeping this property even for the next couple of days.
What is better to file
The recipe is juicier with a photo and description of the process always helps novice confectioners to understand the algorithm and sequence of actions, but your household will appreciate the taste of baking. They are usually served warm when they are warm, with fresh milk, compote or freshly brewed tea.Gourmands with special tastes can eat a couple of stewed cucumbers with hot cocoa, but one should not forget that this dish has a rather high calorie content: 274 calories per hundred grams of the finished product. Therefore, if you are on a diet - do not abuse, so you do not have to suffer in the gym.