Cottage cheese souffle

1 serving


add egg yolks mashed with butter and sugar, flour, vanilla sugar, salt to the mashed curd and mix. then introduce the whipped proteins into the foam. put the resulting mass on oil-lubricated portion pans, level the surface, grease with an egg beaten with sour cream, bake in the oven. serve hot; separately offer cold milk or cream. based on butter, you can make various mixtures and use them to prepare sandwiches, design and improve the taste of snacks, second courses. melted butter, seasoned with salt, pepper and a few drops of lemon juice, is a good seasoning for vegetable as well as indulged fish dishes. butter is used in confectionery for making creams. whipped cream should be used immediately, since after 20 - 30 minutes its structure will deteriorate and it will require additional whipping. cold hardened cream is difficult to uniformly apply to the cake, in addition, its jewelry is matte; from a warm cream, the decorations are vague, non-relief, when spread, it penetrates into the pores of the dough and compacts the cake. if in the cream the oil separated from the liquid and the mass became "rippled, " you need to slightly heat it and beat it with a whisk. if it doesn't help, add the butter or chill the cream, stir lightly, pour onto a sieve and, when the liquid bleeds, whisk again. in the refrigerator, butter can be stored for no more than 15 days, and in the freezer - up to
1. 5 months. by overheating butter, melted butter is obtained, which is a highly concentrated fat product. compared to butter, melted butter contains more fat and therefore heats up to a higher temperature, so it is recommended to fry the products on it