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Cheese

Cheese


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Make a dough from milk, yeast eggs and flour, a little softer at first, and let it rise in a warm place, then add the rest of the flour to obtain a suitable dough.

Portion, fill with cheese mixed with egg and close the other spices,

and fry on both sides in hot oil.


Delicious cheeses

The cheeses are perfect for children, being both useful and tasty. In order for the cheeses to come out well and not need a lot of flour or semolina, drain the cheese under pressure to remove excess liquid.

1. Lay a piece of gauze folded a few times in a strainer, put the cheese, cover with the ends of the gauze, put a weight on top. Allow the excess liquid to drain for two hours.

2. Sift the cheese through a sieve. Beat the egg, egg yolk and sugar until foamy. Add the cream and mix.

3. Add the cheese to the egg and cream mixture, then the flour and semolina, beat with a blender. Leave the dough in the fridge for 30 minutes.

4. Divide the dough into pieces of about 40 g. Roll them in flour and form cakes 1.5 cm thick. Sprinkle the cakes with flour on both sides.

5. Heat the oil in a large skillet. Put the cheeses in the hot oil and fry them until they are browned on both sides over medium heat (do not try to turn them until they are well browned, otherwise they will fall apart!). Then fry over low heat with the lid on, so that the cheeses ripen inside as well.


Fluffy cheeses with salted cheese

  • 700 grams of flour
  • 100 ml. milk
  • 3 yolks
  • 200 grams of butter
  • 25 grams of sugar
  • 25 grams of fresh yeast or 7 grams of dry yeast
  • 1 teaspoon grated salt
  • 200 gr. fat yogurt
  • in addition: 1 whole egg to grease the dough
  • a little flour for sprinkling the work surface
  • 600 grams of cheeses mixed to taste & # 8211 I used mozzarella, gorgonzola, cheese and telemea, go and other combinations, for example well-squeezed whey cheese with bellows cheese and telemea etc.
  • optional, 16 dried tomatoes

Fluffy cheeses with salted cheese, step by step recipe. Find out how to make some brown and fluffy cheeses stuffed with salted cheese. These salted cheeses go as an appetizer or snack and are great to pack.

This ingenious recipe is not my creation, no matter how much I wish now I was the one who had the idea of ​​some salty cheeses, whose shape reminded me of the recipe for rose cheese. I will not dwell on what is not mine, but because the idea, but also the recipe and photos, belong to Cosmina Diana Petrea-Bujor, one of the most passionate and moderating members in the Facebook group "Cooking with Laura Laurențiu" . Here is video recipe for cheesecakes (click on the link to access it) and here it is the recipe for cheesy roses with cottage cheese or urda.

Well, Cosmina made them and sent me the pictures and the recipe that sound more than tempting, that's why I decided to publish it on the blog.

Preparation Fluffy cheeses with salted cheese & # 8211 dough

1. Rub the yeast with the sugar until it liquefies, then dilute with ½ of the warm milk. Set aside for a few minutes. In the meantime, we separate 3 eggs (from the egg whites we don't need now, but we can use them for an excellent Pavlova ). Sift the flour into a large bowl and melt the butter, which we will need to be liquid, but not hot.

2. Add salt to the flour and mix well then make room in the middle and pour the yeast diluted with milk.

3. Beat the 3 yolks well with the yogurt and the rest of the milk and pour everything over the yeast in the bowl.

4. We start to mix with a wooden spoon, incorporating the flour in the liquid ingredients. When the spoon is no longer helpful, we start kneading vigorously, by hand or with a robot. After obtaining a homogeneous dough, gradually add the melted butter and continue kneading until you get a smooth and completely non-sticky dough. The dough must come off the hands and the walls of the bowl in which I kneaded.

Grease a clean bowl with a little oil, shape the dough into a ball-shaped kneader and place it in the bowl. Cover the bowl with cling film or a clean kitchen towel, folded in 4, and place it in a warm place, away from electricity, to grow until it doubles in volume. I recommend putting the dough in the preheated oven (to be below 40 ° C inside), so it will grow faster.

5. Finally, the dough has risen as seen in the image below. Being a greasy dough, it will be very fragile, but it may take a little longer to grow (maybe about 2 hours).

Fluffy cheeses with salted cheese & # 8211 filling and assembling

1. To prepare the filling, simply mix the crushed / grated cheeses, in the desired proportion, so that the filling is suitable for salting. This time, I used the ones below, but just as well you can simply recycle scraps of different cheeses from the fridge. Knead the kneaded cheeses into 16 equal balls, one for each cheese.

2. Once raised, the dough is poured from the bowl onto the work surface lightly sprinkled with flour. Press, take the air out of it, then divide into 16 equal pieces. This is how medium-sized cheeses will come out, if you want them bigger, divided into 10-12 pieces. Shape each piece into a ball.

3. In turn, each piece is flattened with the twister in the form of a disc with a diameter of about 15 cm. Grow the edges of the piece of dough in 7-8 places (depending on how many "petals" you want your cheese to have, which we will shape as a flower). Put 1 ball of cheese right in the middle of the piece of dough.

4. One by one, bring the "petals" from the edge to the middle, over the cheese ball. The only rule is not to lift one by one the "petals" next to each other, but the opposite or leaving one between them.


5. Finally, this is what the assembled cheese looks like and, depending on the taste, you can add a piece of dried tomato or not.

Put the assembled cheeses in a tray lined with baking paper, cover with a clean kitchen towel and let it rise for another hour, at room temperature. Meanwhile, turn on the oven and set at 180 ° C.

Fluffy cheeses with salted cheese & # 8211 baking

1. After the oven has warmed up, beat the whole egg well with a fork, liquefy it, then grease the cheeses on top. I use a special pastry brush for this.

2. Bake these salted cheeses in the preheated oven at 180 ° C, at an average height, for 25-30 minutes, until they grow and brown nicely.

Allow to cool before serving. We served them warm and they were delicious, a fine dough that unfolds into strips and the filling very tasty.


Ingredients

For the dough

600-650 g of flour

50 g sugar

25 g of fresh yeast

3 egg yolks

350 ml milk

100 g butter, at room temperature

½ lemon peel

A pinch of salt

For the cheese filling

500 g of greasy cottage cheese

1 or

200 g sugar

100 g raisins

Seeds from 1 vanilla pod

100 g semolina

A pinch of salt

1 egg for greasing the cheeses


Recommendations for you and your home

Waffle Maker Duraceramic

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Slow Cooker 3.5L Digital HingedLid

Super good, I made them with my mother.

That's how my cheeses came out. A good thing. I only made half a portion and I got 18 pieces.

Sidy (Chef), April 27, 2020

sf. give two egg yolks 4 eggs. And so is the recipe with milk and flour, it is a softer dough, after leavening it can work very well! the comments! A good day !

I would also like to mention 1,500l of milk per 1,750 kg of flour is enormous and two yolks for the same amount of flour is extremely small.

25g of fresh yeast per 1,750 Kg of flour?

Adela Liliana Suciu, January 11, 2015

My cheeses turned out very good. Thanks for the recipe. I didn't need all the milk with the flour I used.

Sidonia Toncean, December 18, 2014

These are from Bihor, all day.

Marieta_Pall (Chef), October 1, 2014

The recipe sounds good, they look great, but what do we do with the calories?

Lucia Gheorghe, October 1, 2014

Iuliana Peste, September 12, 2014

HOW CAN YOU ASK THIS QUESTION, AS IF YOU ARE NOT EVEN A WOMAN .. ONLY IF YOU LOOK THAT YOU HAVE ONLY 1,750 Kg BREAD HOW TO PUT 5Kg OF MILK..WHAT IS MY SISTER COMING OUT

Rodica Liliana, August 17, 2014

a liter and a half of milk, gentlemen

Maria Briahna, August 17, 2014

Toncean Sidonia tries and puts an end instead of a comma

Alina Beatrice Vatuiu, May 30, 2014

1 comma 5 l of milk. Now you understand.

Sidy (Chef), May 23, 2014

Adriana Georgeta - it's about a liter and a half of milk, as seen in the comments on Facebook above.

Adriana Georgeta, May 22, 2014

Hello, do you mean 500 ml of milk ?, could you please write me the amount of milk in letters because I don't understand what you mean when you say that you don't know the comma!

Sidy (Chef de cuisine), January 15, 2014

Yes, as I wrote in the recipe!

Toncean Sidonia, January 15, 2014

My cheeses turned out very good. Thanks for the recipe. I didn't need all the milk with the flour I used.

Monica Apetrei, January 12, 2014

for the dough, apart from the 2 yellows, are there 2 whole eggs left?

mira (Chef de cuisine), November 12, 2013

constanta proca (Chef de cuisine), November 4, 2013

Mirela Dicu, September 28, 2013

Sidy (Chef de cuisine), September 17, 2013

1,750 kg of flour and 1.5 l of warm boiled milk. I'm still correcting but I don't recognize my comma.

Toncean Sidonia, September 17, 2013

My cheeses turned out very good. Thanks for the recipe. I didn't need all the milk with the flour I used.

Toncean Sidonia, September 17, 2013

My cheeses turned out very good. Thanks for the recipe. I didn't need all the milk with the flour I used.

Toncean Sidonia, September 17, 2013

My cheeses turned out very good. Thanks for the recipe. I didn't need all the milk with the flour I used.

Toncean Sidonia, September 17, 2013

My cheeses turned out very good. Thanks for the recipe. I didn't need all the milk with the flour I used.

Toncean Sidonia, September 17, 2013

My cheeses turned out very good. Thanks for the recipe. I didn't need all the milk with the flour I used.

Pisaltu Ciprian Dana, September 16, 2013

I think 1.5 lt of milk and knead only with milk do not add water

Mihaela Lalau Tepes, September 16, 2013

Ana Ana, September 9, 2013

Cristina Irina Cernat, September 9, 2013

Innuendo King. DAK YOU CAN GIVE ME AN ANSWER TODAY, THANK YOU.

Cristina Irina Cernat, September 9, 2013

HELLO, THE CHEESE LOOKS VERY GOOD AND I THINK THEY ARE SUPER GOOD, I WANT TO MAKE THEM TODAY, BUT I HAVE A CLEARANCE. HOW MUCH IS IT ABOUT MILK? FROM THE COMMENTS I HAVE 1.5 L OF MILK BUT IT SEEMS A LOT.

Monica Muresan, September 5, 2013

Very good recipe, even for cakes I used it! Delicious!

Monica Fericean, August 31, 2013

Ioana Rosu, August 30, 2013

My cheeses turned out very good. Thanks for the recipe. I didn't need all the milk with the flour I used.

Innuendo King, August 28, 2013

My cheeses turned out very good. Thanks for the recipe. I didn't need all the milk with the flour I used.

Cristian Gheorghe, August 23, 2013

that is, put 5 l of milk or 0.5 l? thanks

Estera Daniel Ionesc, August 22, 2013

I'll try too. it looks so good. yamiiii

Viorica Sabou, August 17, 2013

so did my mother, right now I do too!

Ion Simion, July 2, 2013

oooooo. I will try it. I'm dying for lust!

Gava Irina Voichita, June 6, 2013

the braziers came out very well.

oliti (Master chef), June 2, 2012

I made the recipe, they are very tasty, try it.

Czompa (Chef de cuisine), April 2, 2012

Delicious! They will always remain a favorite dessert!

kok miori (Chef de cuisine), March 30, 2012

The cheeses look great and must be good - congratulations.

IONELA (Chef), March 27, 2012

Alas, my mouth watered as SIDI's recipes are usually super I would like a portion and I have a craving

Sidy (Chef), March 22, 2012

ELENA, if you respect all the ingredients, you will see that the milk is not much. The dough is a little softer indeed, but it doesn't stick to your hand. Good luck !

Yeah, I think a mistake was made in the amount of milk. It seems to me that it's too much 1.5 l of milk. can you tell if he made the recipe with this amount of milk?

Mihaela11 (Chef de cuisine), December 9, 2010

Aromatic and looks impeccable! ***** I would also sign up for a portion but they definitely didn't stay.

mimi (Chef de cuisine), December 7, 2010

It looks very good.

doru simona (Chef de cuisine), December 7, 2010

Varadi Silvia (Chef de cuisine), December 6, 2010

Do you send it to the package? As they are waiting, I have patience. *****

anaandronel (Chef de cuisine), December 6, 2010

Sidy, you did something extraordinary, voted maximum !! Your cheesemakers made me think of a good friend from Galati, so your recipe is saved with the necessary appreciations!

maria mihalache (Chef de cuisine), December 5, 2010

Lia Maria (Chef de cuisine), December 5, 2010

Waw! since I haven't eaten yumi cheeses, yumi. I see you did a lot. can i visit you hi, hi, hi. Congratulations !*****


Easy CHEESE recipe

Legs on the waist, cheesecakes or cheese baskets? I'm sorry I can't get out of this dilemma! Some say that, in fact, it's about the same thing, only the name differs depending on the area. That is, "lap-in-the-belt" would be those in Moldova, while in Bucharest there are "basques", while "cheesecakes" are a general term, which covers, in fact, all kinds of recipes, with sweet cheese or lightly salted, with or without raisins, square or round, etc. There are also "cheesy roses" and probably all sorts of other variations.

What is certain is that we are talking about a whole series of leavened pie cakes, packed in an “envelope” system (approximately square, with four corners), filled with cheese and baked. (Good dough is now also on the market, you don't have to bother at home anymore. I found, at Metro, directly squares of dough, they go perfectly!) The cheese is usually sweet, cow's milk (well drained!), With or without a little cream, but it also works. The composition can get all kinds of flavors: raisins, grated lemon peel, freshly squeezed orange juice, honey, stevia, vanilla or vanilla sugar. Pieces of candied fruit can be an additional refinement. If the filling is too liquid, it can be "straightened" with a few tablespoons of semolina. Also, most of the time, the pies are greased on top with beaten egg and acquire a beautiful golden color by browning. Experts say that it should not be left in the oven for more than 20 minutes, so as not to leave it.

Pack of books Bucătărescu I only 70 lei & # 8211 7 titles!


Cheese Ingredients Recipe Video & # 8211 Foot-to-Waist Pies Step by Step

for 8 pies with side of

  • 250 grams of flour
  • 120 ml. of milk
  • 12 grams of fresh yeast or ½ packet of dry yeast
  • 2 yolks
  • 40 grams of butter with 82% fat
  • 40 grams of sugar
  • 1 pinch of salt
  • grated peel of 1 lemon (yellow part only)
  • 1 teaspoon vanilla extract
  • in addition, a little flour to sprinkle the worktop

filling and finishing:

  • 200 grams of greasy cottage cheese, well drained of whey
  • 75 grams of sugar
  • grated peel of 1 lemon (only the yellow part on the surface)
  • 1 tablespoon vanilla extract
  • 1 pinch of salt
  • 1 tablespoon semolina or breadcrumbs
  • 1 tablespoon raisin tip (optional)
  • 2 yolks
  • for finishing pies, 1 egg yolk mixed with 2-3 tablespoons of milk
  • vanilla powdered sugar

Cheese recipe recipe video & # 8211 pie-in-the-pie pies step by step

Cheese preparation video recipe & # 8211 lap-in-the-pie pies step by step & # 8211 text, printable

1. Put the yeast in a bowl. Add 1 tablespoon of sugar (out of the total recommended 40 grams). Rub well with a spoon until the yeast liquefies. If you use dry yeast, simply dissolve it in a little warm milk.

2. Heat the milk together with the butter until the butter is completely melted. Add the remaining sugar and vanilla. Mix well.

3. Rub the yolks well with salt, then dilute with milk mixed with butter, which must have cooled to a temperature of 35-36 ° C. After the yolks are perfectly homogenized with the milk, the activated yeast is added over the liquid mixture.

4. Sift the flour into a large bowl. Add the grated lemon peel and mix well. Make room in the middle and pour the liquids, stirring constantly with a wooden spoon. After the wooden spoon is no longer helpful, knead. Knead vigorously until you get a smooth dough, with a cake-like consistency. Shape into a ball and leave to rise in the wrapped bowl, in a warm place, until it doubles in volume (about 1 hour).

Pie filling in the waist

5. While the dough is growing, mix the cottage cheese, which must be well drained of whey, with the sugar, lemon peel, vanilla, salt, semolina or breadcrumbs, 2 egg yolks and raisins (if you use them). Mix well and set aside.

Modeling and baking pies

6. When the dough has risen, sprinkle the work surface with flour and turn the dough over in the bowl. It extends with the palms in the shape of a rectangle about 20 * 40 cm. Cut into 8 squares as equal as possible.

7. On each square, place 1 tablespoon of filling in the middle. We don't have to put too much, because the cheeses will crack when baked. Gather the opposite corners of the square above the filling and press firmly, sticking well. Thus, the specific shape of lap pies is given. Put the cheeses thus formed in a tray covered with baking paper, with space between them, because they will grow a lot.

8. Cover the tray with a clean, double kitchen towel, and let our cheeses rise for another hour. Meanwhile, turn on the oven and set at 190 ° C, static.

9. Before baking the cheeses, grease them with a soft pastry brush with the mixture of yolk and milk. Bake in the preheated oven at 190 ° C, at an average height, for 15-18 minutes, until nicely browned.

10. Remove, allow to cool slightly in the pan and dust with vanilla powdered sugar. They are good to serve slightly warm or completely cold.


Cheese

Today I did branzoaice and because I found an interesting idea to fold the dough, I put it into practice. Before I start I want to thank Leea for the idea!

The cheeses or pie pies in the waist are fluffy stuffed with sweet cheese and raisins. The dough is that of cozonac, the cheeses are well kneaded and leavened enough to get rid of the strips & # 8211 strips

The recipe is quite simple, I recommend using quality ingredients for both dough and filling.

Branzoiace


Ingredients

For the dough

600-650 g of flour

50 g sugar

25 g of fresh yeast

3 egg yolks

350 ml milk

100 g butter, at room temperature

½ lemon peel

A pinch of salt

For the cheese filling

500 g of greasy cottage cheese

1 or

200 g sugar

100 g raisins

Seeds from 1 vanilla pod

100 g semolina

A pinch of salt

1 egg for greasing the cheeses


64 comments to & bdquoBranzoaice & rdquo

Dear Amalia,
Your cheeses got me ready1
I am so appetizingly wonderful that now that I am just drinking my morning coffee I am bitten by one (monitor) lol.
It looks EXCELLENT, especially the first ones with that method of weaving.
Congratulations and I will remember the recipe and on the next occasion I hope to make them too.
I wish you a wonderful sunny day!
Laura S.

Laura, thank you, now that I read your message I realized that I got the wrong title, I will change it, yes I posted them late I was very tired & # 8230 Know that it takes you quite a long time with the braid but mine looks better and more cheese comes in. That's how I like a lot of cheese :)

Amalia, thank you. Your blog is absolutely wonderful, super executed recipes and pictures of great art & # 8230. You made me a craving for cheeses & # 8230mmmmmmm & # 8230. Now I'm going to study your goodies in detail. I'll kiss you soon.

Suuuper cheesecake! I really like the long ones :)

Amalia congratulations. I am a beginner in the kitchen but your recipes inspire me.
thanks

I discovered your blog and I did well, I am young, but passionate about cooking and you are now a source of inspiration for me. Today I made your cheeses attracted by the shape and they came out sensational! I will post pictures to see! Thanks!

I'm glad that my recipes are useful to you, that's why I made my blog, I thought it would be good to share my experience with others. Dany, I'm waiting for you with pictures, you made me curious!

Amalia, your recipe site has given me a new lease of life to experiment with cooking. When I received the website address from a friend and went in to see what it was about, I also told some friends why I saw it. Your blog is wonderful. I enjoyed ft. a lot and I found a great help in your networks. The pictures are wonderful again and speak so clearly of the mastery and skill you have in the art of gastronomy. I like to cook and especially now, recently married, I needed something like that. What you have is a gift from God! I wish you good health and to be able to enjoy eating everything you prepare with such diligence.

I recently discovered your site and the first recipe I tried were these cheeses that turned out very good. I had never made cheese before and the braided shape turned out great for me. Really not from the first, but after a few braids I got caught, and after that it went much faster. Thanks!

Thank you very much. You don't even know how much I enjoy your words. I try to learn as much as possible, it's true I like to cook, if I didn't have a job I think I would cook all day :) # 8230 anyway I am happy that I can help, through pictures or words & # 8230 I hope to cook a lot of good food together :)).

I made your cheese recipe on Sunday. It turned out incredibly good. I made it with this beautiful braid. I will visit you again!

Gina, it's good that they came out! With this dough you can also make croissants that you can fill to your heart's content :). I kiss you and I wish you a beautiful day!

Dear Amalia, I tried your cheese recipe, they are called & # 8222poale-n brau & # 8221 and they came out very tasty, with one problem: the dough came out crumbly. Where did I go wrong? Anyway, I'm far from a good housewife, it's the first time I've made pies, but I persevere and I'm glad I discovered your blog full of wonderful recipes with clear explanations. A wonderful and fragrant spring.

Dear Oana and I wonder how your dough came out so you respected the quantities and it came out as in the pictures? The dough is really fragile from butter but it doesn't have to be crumbly & # 8230 maybe it was the yeast's fault, I really don't realize that I haven't suffered or heard of it. Eventually explain to me more leisurely what and how we can see where the bug is :)). I kiss you and let's hear / read well!

Hi Amalia :) I was just talking to my mother about cheesecakes and she sent me your page as a source of inspiration. Your shell looks so beautiful (I usually bake bricks lol). Finally .. I wanted to ask you if I can replace fresh yeast with dry yeast .. Also if you could tell me how hot the milk should be & # 8230 I don't know at all :( Thank you very much and I wish you a day wonderful!

Of course, you will see that it ferments faster & # 8230With milk, you put it on low heat together with the butter, you will see that as soon as the milk heats up the butter will melt. When the butter is half melted, turn off the heat and let it melt completely (it must be hot so for drinking) .. I hope I don't confuse you with the explanations:) & # 8230good .. the quantities are approximate, ie you might between more milk & # 8230 the dough you try to knead it as if you were folding it, imagine that you bring a piece from underneath and put it on top (without breaking, just building :))) and so on until a to notice that it detaches itself from the vessel. It has to leaven covered, the warmer it is the better it leaks & # 8230the oven has to be preheated and the fire is not very loud & # 8230 please write me exactly what you don't understand so I can explain to you, I would really like it to come out because they are very good! Kiss you !

My grandmother made them in the shape of a rose.
I will try the recipe, I really like everything. I have so much to try :)). Then I will show you the shape of a rose.
Kiss you !

I can't wait, I think it looks so good!

Wow, I miss home, and my mother & # 8230 I just closed the page with the cabbage pie and I find cheeses .. fine recipes, just like my mother. greeting cards: p

Anca puts her hand and make them :)) to see with what appetite you eat them :).

There are many very good ones, congratulations Amalia !!
But some fasting recipes? & # 8230or I didn't find them :(

Anonymously I don't have a separate topic for fasting, possibly see at Vegetable Preparations there are some fasting recipes :).

Wow, I was just thinking what to do, what to do, that my cheese recipe only gave 12 pieces :)))) and here I found you again :) don't think I've summoned so far, I just haven't more commented & # 8211 just last Saturday I made the chicken with 40 cloves of garlic, but I only put about 20 (to eat the children) and it turned out wonderful!

Amalia can try and the muffin recipe is excellent!

but the sneaker recipe where it is.

I tried for the first time to make cheesecakes and they turned out great, thanks to the recipe of course, thank you Amalia!

Thanks Amalia for the recipe! It's the first time I make cheeses and they turned out very good :) I'm very happy!

how they remain soft even after the check or cold I did once in practice and they came out strong. I didn't like them at all

After removing them from the oven, cover them with a textile towel. Then keep them in a nylon bag or airtight box.

hello amalia! I also made the cheeses and the cheese came out very soft, I put a little more semolina in it so that it doesn't flow very hard, and I didn't really know how to spread the sheet because I didn't know how thick it should be, now I'm in the oven I hope it's ok.

Gabriela cheese is a bit soft but it still hardens when baked, I hope you succeed!

I came out very good and I didn't run out of cheese) & # 8230. I made simple fffffff good donuts from you, they came out to me, a delight :)

Enjoy eating Gabriela!

It's the second time they make such cheeses and they came out wonderful! They're my husband's favorites. Thanks for the recipe, Amalia.

I haven't seen anywhere at what temperature the oven heats up? I'm from the USA and I know there's a difference between celsius and ferenheit. If you can help me. They look great and I try them anyway and I know that the second hour will be even better!

At 180 degrees Celsius, I hope you succeed :).

Amalia,
I have nowhere to buy fresh yeast, please tell me how much dry yeast to put in teaspoons, please.
Thank you very much!!

Dry I think 1 envelope but I don't know how many grams it has & # 8230 I remember that on the envelope it is written for how much flour is used..possibly search on google.

Buna Amalia,
I also came across your wonderful cheese recipe, I plan to try it tomorrow & # 8230but I have a little question & # 8230s could I use wholemeal flour instead of white flour? Thanks and I'm waiting for your answer.

I didn't make them with wholemeal flour but I don't see why it wouldn't work. Please write to me how they turned out.

today I had a craving for something sweet and traditional sim I decided to make cheeses I hope to succeed considering that I am not a master of the kitchen & # 8230congratulations for the site and recipes

the cheeses are wonderful and I still made them today

I'm glad for the success & # 8230 you made me want it! :)

Hello! The sugar is put directly in the dough or in the milk ?? ms: *

Dear Amalia, thank you for the recipe. I'm a good thing, I just had to add a little more sugar and butter (at least that's what my children told me), the rest came out and & # 8222weaving & # 8221, it's worth it to try them.

Easy recipe and good fff, congratulations Amalia.

Finally, my super cheeses came out when I come home to Cluj, I'm looking for you to puuup for recipes. if you spy on me where are you in grigorescu

Dear Amalia,
You inspired me with the recipe. I also made cheesecakes. They came out great.
Thanks :)

I really liked the cheeses! Thanks for the idea!

Whenever I want a flour recipe and go safe with it, I take it from you & # 8230 I have great confidence in your recipes & # 8230everything I tried came out very good & # 8230sometimes when I look for something I write on google that something and I keep looking on blogs & # 8230then I say & # 8222that I still rub mint here, I go to amalia and ready & # 8221 :)) here I know that there are no dubious recipes or poorly proportioned ingredients, but good and tried recipes & # 8230 today I make these fluffy & # 8230 thanks for all the recipes & # 8230 it's good to know that I can follow a recipe with full confidence. :) ioana.

Ioana, thank you for your sincerity and loyalty, so to speak. Whenever I write a recipe, I put myself in the situation of the one who reads it and I would not like to try a recipe that looks like a magazine and have a failure. So I try to write it as explicit as possible and not to forget that something that makes the recipe perfect :). Here I tell you honestly, I don't follow any Romanian blog, precisely because I can't find recipes to make me try them, I think it's too much sugar in sweets or too much baking powder. I'm a follower of simple, good, fast recipes and here's what I'm looking for. I find it on forums in Serbia, Russia and Italy. That's where I get my inspiration from. And of course from the mother who cooks quite often. I kiss you and write me what you've tried before. I am open to changes and ideas :)

I made them & # 8230now I broke from a hot cheese & # 8230there are ff fluffy and good :) thanks.

Thanks a lot for the recipe. Can you please tell me at what temperature they bake? Thanks


64 comments to & bdquoBranzoaice & rdquo

Dear Amalia,
Your cheeses got me ready1
I am so appetizingly wonderful that now that I am just drinking my morning coffee I am bitten by one (monitor) lol.
It looks EXCELLENT, especially the first ones with that method of weaving.
Felicitari si am sa retin reteta si cu proxima ocazie sper sa le fac si eu.
O zi minunata cu mult soare iti doresc!
Laura S.

Laura, iti multumesc, acum cand am citit mesajul tau mi-am dat seama ca am gresit titlul, o sa modific, da le-am postat tarziu eram obosita tare… Sa stii ca iti ia destul de mult timp cu impletitul dar dupa parerea mea arata mai bine si intra mai multa branza. Mie asa-mi plac cu multa branza :)

Amalia, iti multumesc . Blogul tau e absolut minunat, retete super executate si pozele la mare arta….mi-ai facut o pofta de branzoaice …mmmmmmm….acum ma duc sa-ti studiez in amanunt bunatatile. Te pup si pe curand .

Suuuper branzoaicele! Cele lungi imi plac muult :)

Amalia felicitari.Eu sunt incepataore intre-ale bucatariei dar retetele tale ma inspira.
thanks

Am descoperit blogul tau si…bine am facut, sunt tanara, dar pasionata de bucatarie iar tu imi esti acum o sursa de inspiratie.Am facut azi branzoaicele tale atrasa de forma si mi-au iesit senzationale!o sa pun si poze sa vezi!Multumesc!

Ma bucur ca retetele mele va sunt de folos, de aceea mi-am facut blogul, m-am gandit ca ar fi bine sa impartasesc din experienta mea si altora. Dany te astept cu poze, m-ai facut curioasa !

Amalia, site-ul tau de retete mi-a dat un nou avant sa ma experimentez in ale ‘culinaritului’. Cand am primit adresa de site de la o prietena si am intrat sa vad despre ce e vorba, am mai zis si eu la cateva prietene de ce am vazut. E minunat blogul tau. M-am bucurat ft. mult si am gasit un mare ajutor in retele tale. Pozele iarasi sunt o minunatie si vorbesc atat de clar de maiestria si indemanarea pe care o ai in arta gastronomiei. Imi place sa gatesc si mai ales acum, casatorita de curand, aveam nevoie de asa ceva. Ce ai tu e un dar de la D-zeu! Iti doresc multa sanatate si sa te poti bucura manacand din toate cate pregatesti tu cu atata indelednicire.

Am descoperit de curand site-ul tau si prima reteta pe care am incercat-o au fost aceste branzoiace care mi-au iesit foarte bune. Nu mai facusem niciodata branzoiace iar forma cu impletitul mi-a iesit nemaipomenita. Intr-adevar nu de la prima, dar dupa cateva impletituri m-am prins, iar dupa aceea a mers mult mai repede. Thanks!

Va multumesc mult…nici nu stiti cat ma bucura cuvintele voastre.Incerc sa invat cat mai mult,e adevarat imi place sa gatesc, daca nu as avea servici cred ca toata ziua as gati :)).Poate ar fi trebuit sa ma fac bucatar…oricum sunt fericita ca pot ajuta,prin poze sau cuvinte… sper sa gatim impreuna multe mancaruri bune :)).

Am facut duminica, reteta ta de branzoaice.A iesit nemaipomenit de bun.Am facut chiar cu impletitura asta frumoasa.O sa te mai vizitez!

Gina ce bine ca ti-au iesit! Cu aluatul asta poti sa faci si cornuri pe care le poti umple dupa pofta inimii :). Te pup si iti doresc o zi frumoasa !

Draga Amalia, am incercat reteta ta de branzoaice, la noi se numesc „poale-n brau” si mi-au iesit grozav de gustoase, cu o singura problema: aluatul a iesit sfaramicios. Unde am gresit? Oricum sunt departe de a fi o gospodina buna, e prima data cand am facut placinte, dar perseverez si ma bucur ca am dscoperit blogul tau plin de retete minunate cu explicatii clare. O primavara minunate si…inmiresmata.

Draga Oana si eu ma intreb cum de ti-a iesit aluatul asa … ai respectat cantitatile si ti-a iesit ca si in poze? Intradevar aluatul este fraged de la unt dar nu trebuie sa fie sfaramicios… poate a fost drojdia de vina, chiar nu-mi dau seama ca nu am mai patit sau auzit sa fie asa. Eventual sa-mi explici mai pe indelete ce si cum poate vedem unde-i buba :)). Te pup si sa ne auzim/citim cu bine !

Buna Amalia :) Tocmai vorbeam cu mama despre branzoaice si mi-a trimis pagina ta ca sursa de inspiratie. Coca ta arata atat de frumoasa (eu de obicei coc caramizi lol). In sfarsit.. vroiam sa te intreb daca pot inlocui drojdia proaspata cu drojdie uscata.. De asemenea daca mi-ai putea spune cam cat de cald trebuie sa fie laptele… Nu ma pricep deloc :( Iti multumesc mult si iti doresc o zi minunata!

Bineinteles, o sa vezi ca dospeste mai repede…Cu laptele ,il pui la foc mic impreuna cu untul, o sa vezi ca imediat ce se incalzeste laptele untul se va topi. Cand untul este pe jumatate topit stingi focul si lasi pana se topeste de tot ( trebuie sa fie cald asa ca pentru baut).. sper ca nu te incurc cu explicatiile :)…bun.. cantitatile sunt aproximative adica s-ar putea sa intre mai mult lapte… aluatul incerci sa-l framanti ca si cum l-ai impatura , imagineaza-ti ca aduci o bucata de dedesubt si o pui deasupra ( fara sa rupi, doar sa cladesti :))) si tot asa pana o sa observi ca se desprinde singur de vas. Trebuie sa dospeasca acoperit, cu cat e mai cald cu atat dospeste mai bine…cuptorul trebuie sa fie preincalzit iar focul nu foarte tare… te rog sa-mi scrii exact ce nu intelegi sa iti pot explica, tare as vrea sa-ti iasa pentru ca sunt foarte bune ! Te pup !

Bunica mea le facea in forma de trandafir.
Am sa incerc reteta imi place mult de tot.Am atatea de incercat :)). Atunci iti voi arata forma de trandafir.
Te pup !

Abia astept cred ca arata foarte bine asa !

vaaai, ma apuca dorul de casa, si de mama… abia ce am inchis pagina cu placinta cu varza si dau de branzoici.. faine retetele, exact ca ale mamei. felicitari :p

Anca pune mana si fa-le :)) sa vezi cu ce pofta le mananci :).

Sunt multe foarte bune, felicitari Amalia!!
Dar cateva retete de post? …sau nu le-am gasit eu :(

Anonim nu am un topic separat pentru post, eventual vezi la Preparate cu legume sunt cateva retete de post :).

Wow, tocmai ce ma gindeam ce sa fac ce sa fac, ca reteta mea de brinzoaice dadea doar 12 bucati :)))) si iata ca te-am gasit din nou :) sa nu crezi ca am somat pina acum, doar nu am mai comentat – doar simbata trecuta am facut puiul cu 40 de catei de usturoi, dar am pus numai vreo 20 (sa manince si copiii) si a iesit o minunatie!

Amalia poate incerci si reteta de muffins sunt excelenete !

dar reteta cu snikers unde e.

am incercat pentru prima data sa fac branzoici si mi-au iesit super, datorita retetei bineinteles, multumesc Amalia!

Multumesc Amalia pentru reteta! Este prima data cand fac branzoaice si mi-au iesit foarte bune:) Sunt tare bucuroasa!

cum raman moi si dupa cec sau racit¿ca eu am fsacut odata din practic si au ioesit tari.nu mi-au placut deloc

Dupa ce le scoti din cuptor le acoperi cu un prosop textil. Apoi le pastrezi intr-o punga de nylon sau o cutie ermetic inchisa.

buna amalia! am facut si eu branzoicile si branza mi-a iesit tare moale, am mai pus putin gris in ea ca sa nu curga foarte tare, si nu m-am prea priceput la intins foaia ca nu am stiut cam cat de groasa trebuie sa fie , acuma sunt in cuptor sper sa fie ok.

Gabriela branza e un pic moale dar se mai intareste la copt, eu sper sa-ti reuseasca !

mi-au iesit foarte bune si nu mi-a curs branza ) …. am mai facut de la tine gogosile simple fffffff bune mi-au iesit, un deliciu :)

Sa le mancati cu placere Gabriela !

E a doua oara cand fac astfel de branzoaice si au iesit o minunatie! Sunt preferatele sotului meu. Multumesc pentru reteta, Amalia.

Nu am văzut nicăieri la ce temperatura se încălzească cuptorul ? Eu sint din USA si stiu ca e si differenta intre celsius si ferenheit . Daca ma poți ajuta. Arată super si le încerc oricum si știu ca a doua ora mai fi si mai bune !

La 180 grade Celsius, sper sa-ti reuseasca :).

Amalia,
Eu nu am de unde sa cumpar drojdie proaspata , te rog spune-mi cita drojie uscata sa pun, in lingurite , te rog.
Multumesc frumos!!

Uscata cred ca 1 plic dar nu stiu cate grame are… tin minte ca pe plic scrie pentru cata faina se foloseste..eventual cauta pe google.

Buna Amalia,
Am dat si eu de reteta ta minuanta de branzoici, maine am in plan sa o experimentez…insa am o mica intrebare…as putea folosi faina integrala in loc de faina alba? Multumesc si astept raspunsul tau.

Eu nu le-am facut cu faina integrala dar nu vad de ce nu ar merge. Te rog sa-mi scrii cum ti-au iesit.

astazi aveam pofta de ceva dulce si tradizional sim am hotarat sa fac branzoaice sper sa reusesc tinand cont ca nu sunt o maestsa a bucatariei…complimente pentru site si retete

sunt minunate branzoaicele si eu am facut si azi chiar k o sa mai fac

ma bucur pentru reusita… mi-ai facut pofta! :)

Buna!Zaharul se pune direct in aluat sau in lapte??ms :*

Draga Amalia,iti multumesc pt.reteta.Sunt o bunatate doar ca trebuia sa mai pun un pic de zahar si de unt( cel putin asa mi- au spus copiii),in rest mi- a iesit si „impletitura” ,merita sa le incercati .

Reteta usoara si fff buna, felicitari Amalia.

in sfirsit mi,ai iesit brinzoicile super cind vin acasa la cluj te caut sa te puuup pt retete. daca imi spyui unde stai io in grigorescu

Draga Amalia,
M-ai insipat cu reteta. Am facut si eu branzoici. Au iesit minunat.
Thanks :)

Mie mi-au placut foarte mult branzoaicele! Multumesc de idee!

De cate ori vreau o reteta faina si sa merg la sigur cu ea, o iau de la tine… am mare incredere in retetele tale…toate cate am incercat au iesit foarte bune…de multe ori cand caut ceva scriu pe google acel ceva si ma tot uit pe bloguri…apoi zic „ce tot frec menta aici, ma duc la amalia si gata” :)) aici stiu ca nu s retete dubioase sau ingrediente rau proportionate, ci retete f bune si incercate…azi fac pufoseniile astea… mersi pt toate retetele… e bine sa stiu ca pot sa urmez o reteta cu deplina incredere. :) ioana.

Ioana iti multumesc pentru sinceritate si loialitate ca sa zic asa…intotdeauna cand scriu o reteta ma pun in situatia celui care o citeste si nu mi-ar place sa incerc o reteta care arata de revista si sa am un esec. Asa ca incerc sa o scriu cat mai explicita si sa nu uit acel ceva care face reteta sa fie perfecta :). Uite iti spun sincer eu nu urmaresc niciun blog romanesc, tocmai pentru ca nu gaseSc retete care sa ma faca sa le incerc, ba mi se pare prea mult zahar la dulciuri ba prea mult praf de copt.Eu sunt adepta retetelor simple,bune, rapide si ietine asa ca asta caut. Gasesc pe forumuri din Serbia, Rusia si Italia. De acolo ma inspir. Si bineinteles de la mama care gateste destul de des. Te pup si sa-mi scrii ce-ai mai incercat. Sunt deschisa la schimbari si idei :)

Le am facut…acum ma infrupt dintr o branzoaica fierbinte…sunt ff pufoase si bune :) mersi.

Multumesc mult pentru reteta. Imi poti spune te rog la ce temperatura se coc? Thanks



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