Cottage cheese cake in a slow cooker - we help ourselves! The best recipes and principles of cooking cottage cheese muffins in a slow cooker

Cottage cheese cake in a slow cooker - we help ourselves! The best recipes and principles of cooking cottage cheese muffins in a slow cooker

Cottage cheese baking has a special and unique flavor, it is loved for its tenderness and unusual taste.

The leader among all types of products is a cupcake.

It is done very simply, it always turns out and you can easily bake it in a slow cooker. Let's try?

Cottage Cheesecake in a Multicooker - General Cooking Principles

If the recipe does not indicate the fat content of the curd, then you can take any product. The consistency is a little more complicated. Cottage cheese is dry and liquid, sticky or crumbly. From this can vary the amount of flour. All recipes are designed for medium moisture curd. Sometimes sweet curd masses are put into the dough. They already contain sugar, butter, they may include dried fruits, candied fruits.

What is put in the dough for cupcakes:

• butter;

• milk products;

• eggs;

• vanilla;

• flour, semolina.

Almost all recipes use baking powder. They make baking porous and airy. It is very important not to put soda directly into the curd. Otherwise, it will start melting into cheese prematurely, the cake crumb will be moist and syrupy.

Baking cottage cheese muffins in a slow cooker is made on the appropriate program. Time ranges from 40 minutes to 1.5 hours. If necessary, the cupcake can be flipped over to make the top turn red.

Cheesecake in Orange Multicooker

The recipe for a simple, fragrant and juicy cottage cheese cake in a slow cooker. For it, you need a peel with one orange. It is not necessary to use fresh peels, you can take dry peel, but it must be crushed.

Ingredients

• 0.3 kg of cottage cheese;

• 10 grams of ripper;

• sugar 200 grams;

• three eggs;

• peel from one orange;

• 0.4 kg of flour;

• 130 grams of oil.

Cooking

1. Take out the oil on the table in advance. We cut into pieces, add to it the recipe refined sugar. Beat with a mixer mass up to a creamy state.

2. We knead cottage cheese to get rid of large lumps. Gradually add to the butter, do not stop whisking. 3. Alternately introduce eggs into the curd dough.

4. In a bowl, mix flour and zest, pour baking powder to them.

5. Add the flavored flour to the dough. Here you can stir the mass with a large spoon or spatula.

6. Lubricate the multicooker saucepan with oil, then sprinkle with flour.

7. Shift the curd dough with an orange flavor. Slightly level the top.

8. Turn on the baking mode. Cupcake will be prepared 85-90 minutes. After 70 minutes you can check the puncture crumb match.

9. Sprinkle the finished cupcake with cocoa powder or powder with sugar.

Cheesecake in a multicooker with cherry

For this cupcake, you can use any cherry berries: frozen, fresh, canned. For the test, you need medium-fat cottage cheese.

Ingredients

• cottage cheese 0.2 kg;

• flour 0.2 kg;

• 3 eggs;

• 50 grams of sour cream;

• 200 grams of cherries;

• 1/3 tsp. soda;

• 1 scoop of starch;

• 150 grams of sugar;

• vanilla 1 pinch;

• 2 spoons of plum oil.

Cooking

1. Cottage cheese shift in a bowl, pour sugar sand to it, add sour cream and grind well. The mass should turn out like a cream.

2. In another bowl, break the eggs, put the vanilla, add a pinch of salt and beat until fluffy foam.

3. We shift the eggs to the curd, gently stir and pour the flour on top.

4. Soda extinguish. To do this, simply dilute the powder with vinegar or lemon juice. Stir in flour and on with all the dough.

5. Enter melted butter. Sometimes it is replaced with vegetable oil, which can also be done.

6. Remove the stones from the cherries. If the berries are frozen, then give them completely thawed and slightly squeeze the juice. If canned cherries, then also carefully decant the syrup.

7. Sprinkle berries with starch, stir and put into the dough.

8. We shift the cupcake mass into the prepared multicooker saucepan, do not forget to grease.

9. This cake is baked for 1 hour and 15-20 minutes.

Cottage Cheesecake in a Multicooker on Kefir

Option easy to prepare, soft and tender cottage cheese cake in a slow cooker. Kefir can be replaced with any fermented milk drink of average fat content. Ingredients

• 0.25 kg of cottage cheese;

• 2 cups of flour;

• 0.5 cup of kefir;

• 3 eggs;

• 30 ml of oil;

• 10 grams of ripper;

• 180 grams of sugar.

Cooking

1. Eggs break immediately into a large bowl.

2. Add sugar and cottage cheese.

3. Immerse the blender and beat until creamy.

4. Add kefir and pour in oil. You can use margarine, but pre-melted and cooled.

5. Add flour to the cupcake dough. We reserve half of the glass to adjust the thickness, since the consistency of dairy products is different.

6. We pour out a baking powder bag, usually it is ten grams.

7. Mix everything thoroughly. We evaluate the consistency. The dough should make a thick, slightly stretching, slowly drain from the spoon.

8. We shift it to the slow cooker, bake a cupcake for 50 minutes. Then leave in the closed position for another fifteen minutes. We take out on the lattice.

Cottage cheese cake in a crock-pot with raisins

In fact, you can make any cake with raisins, but to do this, knead the special dough in vegetable oil. Baking turns out very gentle and does not get stale for a long time.

Ingredients

• a glass of flour;

• sugar 3/4 cup;

• 200 grams of cottage cheese;

• 2 eggs;

• 3/4 cup vegetable oil;

• 1.5 tsp. ripper;

• 70 grams of raisins;

• salt.

Cooking

1. Hot water, you can from the kettle, pour the raisins. Leave to cool.

2. Pound sugar with eggs, add cottage cheese to them. You can beat the mass with a mixer.

3. Enter a pinch of salt, gradually add vegetable oil, you can throw a pinch of vanilla.

4. Pour the flour, do not enter all at once, add gradually and also pour out the baking powder.

5. Squeeze the raisins out of the water with your hands, powder it with flour and put it into the dough, stir it.

6. We transfer the raisin dough to the greased cup from the multicooker, distribute the layer of equal thickness.

7. Turn on baking for 70 minutes.

8. We give the finished cupcake to stand on the heating for another quarter of an hour so that it will reach the desired condition. Take out, cool.

Cottage cheesecake in a slow cooker with semolina

The option of a lush curd cake, kV which is not added a single drop of flour. Instead, it is semolina, it is desirable to give the dough to stand for a bit to swell the grains.

Ingredients

• 3 tablespoons sour cream;

• 1 cup of sugar;

• 1/2 tsp. soda;

• 300 grams of cottage cheese;

• glass of semolina;

• 3 eggs;

• a handful of raisins;

• vanilla.

Cooking

1. We combine sugar with cottage cheese, add sour cream to them, it is better to take a fat product. Beat with a mixer for a couple of minutes.

2. Add eggs one by one, continue to beat.

3. Enter the semolina into the dough, but do not add soda yet. Stir, leave the dough for half an hour.

4. Wash the raisins, quench the soda and pour it all together in the future cake. If you need to replace the soda ripper, then take twice as much.

5. Lubricate the cup from the crock-pot, it is desirable to sprinkle the top with a dry semolina. Then the cupcake will easily part with capacity, and on the surface there will be a beautiful crust.

6. Shift the dough into a container, gently level the top with a spatula.

7. Turn on the cartoon for 60 minutes and bake. If desired, the cupcake at the end can be flipped over and browned to the top until a light crust. The program does not need to change.

Cottage cheese cake in a crock-pot with lemon and raisin

For this cottage cheese cake you will need a ready-made sweet mass with raisins. You can buy it in any store, even a weight product will do.

Ingredients

• 0.4 kg curd mass;

• 3 cups flour;

• 4 eggs;

• 1 lemon;

• 1 cup of sugar;

• 1 tsp. soda

Cooking

1. We wash a lemon, it is better to clean it with a brush. Cut into pieces, remove the bones that come across and shred the blender.

2. Add a teaspoon of soda to the twisted lemon, stir and leave aside.

3. Margarine softens, removing from the refrigerator in advance.

4. Add sugar and whisk, introduce eggs alternately.

5. Put the curd mass in the dough and mix everything well.

6. Add twisted lemon, which has already been extinguished baking soda.

7. Enter the flour, stir.

8. Put the cupcake in the pot-capacity from the slow cooker.

9. We put on baking, preparing a lemon cake an hour.

Cottage cheese cake in a multicooker with cocoa

Variant of chocolate cake made from curd dough. Baked in a slow cooker, but can also be cooked in the oven.

Ingredients

• 150 grams of sugar;

• 3 spoons of cocoa;

• 10 grams of ripper;

• two eggs;

• 100 grams of oil;

• 150 grams of flour.

Cooking

1. Mix cocoa powder with flour, add baking powder to them. Sift together.

2. Beat eggs with sugar, add melted butter, but it should not be hot.

3. Combine both mixtures: flour and egg, just stir.

4. If desired, put the raisins, candied fruits, nuts, or any dried fruit into your dough at your discretion.

5. Transfer the chocolate mass to the multicooker container.

6. We bake for an hour, we check the readiness for a dry match. You can add baking time if the crumb remains moist.

Cottage Cheesecake in a Multicooker - Tips and Tricks

• If there is no baking powder, you can use hydrated soda. But in no case in the same amount. Soda is used at least two times less, as the ripper contains citric acid, starch or flour.

• In any cottage cheese cake you can add raisins, nuts, various candied fruits and dried fruits. From this pastries will only be tastier and more interesting.

• If you want to turn the cupcake to the other side, you can use the steaming cooking tray that comes with the slow cooker. First, take out the cake on it, then return it to the bowl, but only by the other side.

• The cupcake does not require decoration, but if you really want to, you can sprinkle the tip with cocoa powder, smear with jam or use icing sugar.

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