奶酪卷饼配果酱
柔软细腻的奶酪面团卷饼，内馅少量果酱。适合复活节茶点的方便小吃。
- 烹饪时间
- 45 分钟
- 份量
- 375 kcal
- 材料
- ≈ $0.55
- 蛋白质
- 12 g
材料
- 1 Cottage cheese 5% (tvorog)包装 300 克 约等于 $2.80 45 克
- 2 Butter包装 180 克 约等于 $1.58 15 克
- 3 Wheat flour 39 克
- 4 Sugar 7 克
- 5 Baking powder 1 克
- 6 Jam 15 克
- 7 Powdered sugar 3 克
- 8 Salt 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将软奶酪、软化的黄油、糖和一小撮盐一起揉碎。
加入面粉和发酵粉，快速揉成柔软的面团。
将面团冷藏15分钟，然后擀成约3–4毫米厚的圆饼。
将圆饼切成三角形，在宽边处放一小勺果酱。
将三角形卷向窄边，放在烤盘上。
在190°C下烤18–20分钟，直到微微金黄。
冷却后撒上细糖。
小贴士
- 为什么这样做
- Chill the dough for 15 minutes, otherwise the rolls will spread while baking. If the edges of the dough spread as you roll it out, it's too warm.
- 可替换食材
- Replace the jam with povidlo (15 g), which is thicker and won't run. Use 9% cottage cheese instead of 5%, but add 2 g of salt so it isn't bland.
- 常见错误
- If the rolls are raw inside, the temperature was below 190 °C or they baked for less than 18 minutes. Cut one open: if the dough is white rather than golden, wait another 5 minutes.
- 保存与加热
- Keep for 2 days in the fridge, sealed in a bag. Warm for 10 seconds in the microwave, covering the plate. Don't freeze, they turn soft.
- 搭配建议
- Serve with hot tea or coffee in the morning, when you want something sweet but not heavy. Give to kids after lunch so it doesn't spoil their appetite.
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