Preparation: Step 1
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Video receptor of pp cheeses with cottage cheese and rice flour
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Recipe for pp cheesecakes with cottage cheese and rice flour with step -by -step photos
Prepare all the ingredients for pP cheesecakes with cottage cheese and rice flour.
From the specified number of ingredients, 10 medium -sized cheesecakes are obtained.
I would like to talk a little about myths in proper nutrition.
You probably know about the benefit of cottage cheese. Many, moving to PP, begin to choose low -fat cottage cheese. But this is not entirely correct. The low -fat cottage cheese is absorbed much worse, and it practically does not contain the fats we need. Moving to the PP, remember — fats cannot be removed from the diet! They are very important for our skin, bones, joints, nervous system. It is important to minimize harmful fats, replacing them with useful and necessary for good nutrition.
Myth of the second: rice flour contains the same glycemic index as wheat, which means it is difficult to equate to the PP products.
If you break the chemical composition of wheat and rice flour into fats/proteins/carbohydrates, then we will get almost identical indicators. Well, perhaps in rice flour fats are slightly less than in wheat. However, rice flour, unlike wheat, does not contain gluten at all. In addition, rice flour allows the cheesecakes to remain very airy, tender and does not absorb fat during cooking. That is why I have been preparing cheesecakes with rice flour for a very long time, and they always turn out to be perfect.
Myth third: frying in oil is harmful.
Yes, I agree, especially if you fry in improper oil with high temperatures.
We have already talked about the fact that fats are very necessary for our body. For the preparation of pP cheesecakes, I use mustard unrefined oil. It is rich in omega 3/6/9 and vitamins of group E. Mustard oil has a large smoke point and does not emit carcinogens when heated. In addition, cheesecakes prepared in such oil are obtained with an amazing golden tint, which cannot serve as an additional plus.
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Step 2
Pour cottage cheese into a deep cup. Add the Topinamybur egg and syrup to it.
Jerusalem artichoke syrup acts as a natural useful sweetener. It can be replaced with a small amount of honey or removed from the recipe at all, if you want not sweet cheesecakes.
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Step 3
Pierce cottage cheese with an egg with a blender until a homogeneous mass.
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Step 4
Add rice flour to the curd mass.
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Step 5
Mix the cottage cheese base for the pP cheesecakes so that it becomes homogeneous and rice flour is well distributed.
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Step 6
Sprinkle the working surface with a small amount of rice flour. Put one tablespoon of cottage cheese dough in the middle for pp cheesecakes.
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Step 7
Run the cottage cheese dough in flour from all sides and form a cheesecake. The easiest way to do this is to do this with a confectionery metal scapula or the back of the knife.
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Step 8
Form alternately all pp cheesecakes from cottage cheese and rice flour.
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Step 9
Pour a mustard unrefined oil into the pan and heat it on fire just below the average. You need a little oil, literally one tablespoon, which I usually break into two parts. I add the second part in the process of frying cheesecakes.
Put the cheesecakes in the pan and fry over a moderate heat until a beautiful golden hue.
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Step 10
Turn the cheesecakes to the other side and continue to fry over a moderate heat until golden.
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Step 11
You can serve pP cheesecakes with a variety of berries and fruits. I added raspberries and leaves of fresh thyme to the cheesecakes.
PP cheesecakes with cottage cheese and rice flour are ready. Bon appetit!
