Sometimes they want to pin me, they say: "Why are cookbooks needed now?
Everything is already on the Internet."
In part, we can agree.
You can find a lot of things on the Internet, but it will be just anything.
However, books are also very much all sorts.
Not every book tells you how to cook a particular dish.
Sometimes I use my books myself,
because we do not cook all the recipes as often as we would like.
For example, to prepare,
oh, now someone’s heart will beat,
cottage cheese donuts will need 0.5 kg of cottage cheese, 3 eggs and 0.5 kg of flour.
For now, I have to mix eggs, cottage cheese and 150 g of sugar.
But I foresee questions: "Is it possible to save on sugar?
Sugar is bad for me."
It is forbidden.
Do not cook donuts, it will not taste good.
And the most harmful food is the one that spoils the mood of people.
Well, how is it possible, ate, and the person's mood deteriorated?
No, food should evoke only positive emotions, only joy.
Good food in the family is happiness.
This is "Cooking Happiness".
This is the name of my book, according to which we will cook donuts today.
A mixture of sugar, eggs and cottage cheese must be ground so
that not a single lump remains.
By the way, I almost forgot, you need to add one bag of baking powder.
And I foresee questions, they say, baking powder is chemistry, it's harmful.
Baking powder is exactly the same chemistry as regular salt.
Sodium chlorine, you know how scary it sounds.
And all you need is just half a teaspoon.
It won't taste good without salt.
And now flour can be gradually added to this rather liquid mixture.
Exactly 0.5 kg of flour has already been weighed here.
Usually I do not welcome those culinary specialists
who require exact grams, tell me exactly how many grams.
You see, take ordinary chicken eggs.
One egg can weigh 50 g, and the other all 70 g.
Is it not clear that flour in this case will need to be added,
maybe more, and maybe less.
Look at the results, follow my movements.
See how the dough should turn out.
It's pretty sticky at first.
And I knead it with a spatula, you can knead it with a regular spoon.
And when the dough is no longer sticky,
you can continue to knead with your hands.
This time it turned out that 500 g of flour was just right.
The dough has stopped sticking.
You see, the hands stay clean.
But now it needs to be greased with oil and tightened with cling film
so that the dough stands for about 20 minutes.
During this time, gluten will develop in the dough.
It will cease to be loose, it will begin to stretch.
And besides, the baking powder will start working in the dough.
And air bubbles will appear inside the dough,
because otherwise the dough will remain one lump,
because there was no yeast, no soda and no acid in the dough, only baking powder.
While the dough is rising, I have time
to tell you a little about this book.
It is largely autobiographical.
I tell in the book about what I loved in childhood, what I loved in my youth,
what my wife and I cooked when we were young,
what we started cooking at a more mature age.
And finally what I love now.
You can actually find many of these recipes on my channel,
but many recipes are not even on social networks yet.
But here, after all, everything is very tasty:
Easter cakes for Easter, and ice cream, and canned food for the winter,
and how to cook Azerbaijani baklava, and how to ferment cabbage.
In a word, everything in order to organize meals in a happy, good home,
where obedient children grow up, where cheerful and very beloved grandchildren grow up.
Very often, when working with dough, the tables are dusted with flour
so that the dough does not stick to the table.
But if you voluntarily or involuntarily add a little more flour to this dough,
it will turn out to be rather rough.
And it is necessary that the dough remains tender.
Therefore, I grease both my hands and the table with oil.
And now we begin to divide the dough for the future donuts or donuts.
What do you call them?
So I heard that in Leningrad or, as they say now in St. Petersburg,
they are called "dumplings" if there is a hole inside.
And if not, then a donut.
But in Moscow, the opposite is true.
What do you call?
I'm interested to know.
The dough ended up being 1,250 kg if you just sum up the ingredients.
This is enough, perhaps, for 10 or 12 donuts.
Dividing by 12 is much easier than dividing by 10.
First, divide the dough into 4 pieces, and then each piece into 3 more.
And then suddenly one donut will get more, and the other one will get a smaller one.
No, treats are equal for everyone.
We stretch the smooth side of the dough, as it were,
so that the doughnut surface is obtained from it.
And I also wanted to warn you that there are donuts made from yeast dough.
They swell up and get very large.
Yes, look at the whites on the channel.
After all, these are essentially the same donuts, only with meat.
Everything as you like.
And these are cheese donuts.
Therefore, they will turn out somewhat different, but still very tasty.
I foresee the question: "What cottage cheese to choose, what fat content?"
Certainly not zero.
Cottage cheese with 18% fat content is most likely fatty due to palm oil.
There is nothing wrong with palm oil itself,
as long as it is high quality and not hydrogenated.
This is very often done to turn liquid butter into a solid one,
to fake butter, and so on.
So, what do you think, in order to make a fake,
these crooks will take high-quality palm oil?
Yes, for nothing.
They will take what is cheaper in order to sell at a higher price.
When we cook at home for our family and friends,
we should think about something completely different.
For example, about the choice of oil for deep-frying.
I recommend taking the oil is not the cheapest, take better.
If you act correctly, the same oil can be used several times.
After you have fried something, let the oil settle,
and then pour it carefully.
Strain the oil if necessary.
But there should be enough oil
in order for it to heat up, to absorb as much heat as possible.
It is through the oil that heat must be transferred to donuts,
pasties, and whites.
In a word, in any food that we fry.
When you cook on a gas stove, be careful, be careful.
The fact is that the bottom of the pan on gas stoves heats up more
than the oil itself.
And if donuts or any other dough product lies in contact with the bottom,
then most likely it is at the bottom that they will burn.
The ideal case is when the dough pieces float in oil.
Then everything will be fried very evenly, and there will be no black marks.
Therefore, it would be ideal to use a special deep fryer,
or in many multicookers there is a "keep the temperature at a given level" function.
This feature also appears in some induction cookers.
I would advise you to get such devices.
They take up little space, but will help in the kitchen great.
This is not an advertisement.
I will not say the name of the brand of this particular stove.
There are many such boards.
Choose.
I'd rather tell you what the donut hole is for.
You understand, when a piece of dough is such a lump,
how long does it take for it to fry?
And when the dough has the shape of a sausage of relatively small thickness, of
course, it will bake quite quickly.
And the surface of the donut will remain golden, very appetizing, not too dark.
The oil is heated up to 180C.
I think that this is the optimal temperature for frying, however, we will check.
Each plate has some of its own characteristics.
You see, if there was not enough oil,
then the donuts would have an underdone belt.
And so they are immersed exactly to the middle.
We first fry one edge, and then the second.
Oh, even overcooked.
You know, perhaps I will try to lower the temperature
to 170C.
The next batch will be fine.
Many people mistakenly assume that if you pour more oil,
then, accordingly, the food will turn out fatter.
No, it's not.
The amount of oil here in the saucepan will remain almost the same.
And even though you pour the oil in a layer of 1 mm, or here a good 1-1.5 cm,
the same amount of oil will settle on the donuts.
Take a spoon in your hands and pour oil on top of the donuts
so that their crust changes a little, hardens.
This will make it easier to flip them.
And then during the coup, you can inadvertently damage the dough,
and make the donut not beautiful enough.
If some donuts turn out with such a crack,
it doesn’t matter, don’t be upset.
I will show you a way to get rid of these cracks.
And what a cute one too.
Don't switch, look carefully.
That's where my wife is hidden around the corner.
While I was frying the other five donuts,
she garnished these with ready-made, bought in the supermarket, fondant for Easter cakes.
By the way, do you know
how many recipes for Easter cakes have been published on my social networks?
Also available as text with photos.
There are even three videos dedicated to Easter cakes.
And there is a recipe for Crimean chebureks, which I advised to use in the old way,
sprinkling them with powdered sugar and cinnamon.
Try sprinkling donuts with at least powdered sugar.
And if you sprinkle a little more cinnamon,
I'll tell you guys that you are just great.
And I wish everyone who cooks donuts according to this recipe,
as always, bon appetit!