I do own curd of milk residues. In the summer, it is more relevant than ever, because cheese - a perishable product and buy it elsewhere scary to me. We have a convenience store selling cheese from different manufacturers, but I never bought foods stores.
Grandmothers on the market several times took on cheese, but only from reliable sellers and in the winter as in the summer, and she worried about the correctness of compliance with all health standards during the preparation of fresh curds.
With the staple food for our present understood, now is write down the recipe and detailed process of preparation of bagels.
To prepare the cheese bagels, the following products:
- 180 ml of milk
- 1 tablespoon butter
- 3-4 tablespoons sugar
- 2 cups flour
- 1 tsp dry yeast
- 1-1.5 cup cottage cheese
- Poppy for sprinkling
- Milk (water) to lubricate
Cooking time (from the time of preparation for the test): about 3 hours
Degree of difficulty: easy and simple
Milk, butter, sugar, flour and yeast prepare yeast dough in any convenient way for you (I have the dough rises twice in a warm place under a towel, after which it is ready for further work).
Dough is rolled into the reservoir and pour on him curd.
We lay him on all sides test and mixing in the flour, knead the dough cheese.
Of cottage cheese dough cut into wide strips about 2 cm. The thickness of the test can be selected as desired. I love thin bagels, so that the dough is rolled out no more than 0.5 cm.
Strips combine so as to obtain ring.
Lubricates them with water or milk.
Sprinkle with poppy seeds on request or sugar.
Bagels bake in the oven at 180 degrees until golden brown.
Bon Appetite!
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