Глазированные сырки по ГОСТУ 1966 года – В домашнем приготовлении с глазурью Роше

The most significant difference between the glazed curds by the GOST of '66 and the ones sold today is composition and proportions. Modern requirements allow the presence of cream instead of butter in the composition of curds. And in the glaze, the presence of palm oils is allowed. In the old recipe it's 26% of sugar and butter to 100% of curd. Modern ones can contain bigger amounts.

PREPARATION TIME
30 minutes
COOKING TIME
15 minutes
INGREDIENTS
For curd cheese
360 curd (fat content 18 or 0%)
93 g sugar (grind into powder)
9 g vanilla sugar (mix and grind with sugar)
93 g butter 82% fat (melt and cool to room temperature)
For glaze according to GOST
21 g cocoa
148 g butter
39 g powdered sugar
For glaze Roche
120 g melted chocolate
30-40 g of any neutral flavor vegetable oil
For other glaze according to GOST
80 g butter 82% fat
80 g chocolate at least 54% cocoa

A detailed step-by-step description of the recipe with all the nuances and notes on our website: https://kulinarnyepraktiki.ru/tvorozh...
Homemade cottage cheese recipe: https://kulinarnyepraktiki.ru/domashn...

Bon appetit and thank you for watching


#curdsrecipe

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