The secret to tender and fluffy cheesecakes: here's what you need to replace a third of the flour with
It is unlikely that any gourmet will like cheesecakes that are too dense and “rubbery”.
A dish can only be called properly prepared if it is tender, fluffy and does not fall apart during cooking.
How can you get exactly these curd cakes and not disappoint your household with a bad breakfast?
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova recommends that housewives replace a third of the flour with another product.
How to replace some of the flour in the base for syrniki
That “life-saving” product is semolina.
If the dry part of the dough for syrniki consists of one third semolina, then the mass will acquire an ideal consistency.
But there is an important point: after finishing cooking, the base for the syrniki should be left “alone” for 10-15 minutes.
This approach will cause the cereal to swell. And only after achieving the desired result can you begin frying the cheesecakes.
The finished dish will be soft and airy.
Earlier, housewives were told what could be used to replace eggs in pancakes.
