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Secrets of fluffy cheesecakes of the right shape: how to make the base less liquid without adding flour
14.04.2023 08:56
If the syrniki are cooked correctly, they are distinguished by their splendor and integrity. In their shape, they are even "washers".
The dough should not spread over the pan under any circumstances. This happens when the base for the dish turns out to be liquid.
The situation can be corrected by adding flour. However, this ingredient can make the dish too tough, less airy and less appetizing.
How to make tender cheesecakes from thick dough? You need to follow several important rules.
Choosing the right cottage cheese
The cottage cheese used to make syrniki should have medium fat content. The optimal value is 5-9 percent.
The low-fat product is distinguished by the presence of a "sourness", which, of course, can be "drowned out" with granulated sugar. But then the syrniki will start to spread in the frying pan.
Too fatty cottage cheese is tender, but does not hold its shape well and is quite high in calories.
Therefore, the choice should be made on a product that is not too fatty and not too dry. Before adding the cottage cheese to the dough, excess moisture should be removed. To do this, you need to use gauze, reports TUT NEWS .
You don't need a lot of eggs
Excess of egg component is another possible reason for the cheesecake base turning into an overly liquid mass.
You should not add many eggs to the dough. Maximum - 4 pieces per kilo of curd component.
Alternative to flour
Of course, the flour component helps to “bind” the base for the syrniki and achieve greater homogeneity.
But the product can make the dish drier. The syrniki are unlikely to be fluffy.
Instead of flour, it is worth adding semolina. Then the dough will acquire the necessary consistency, and there will be no excess moisture, and the chances of the finished dish being "airy" will increase.
