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Why Cheesecakes Don't Hold Their Shape: 4 Rules Every Cook Should Know
07.02.2025 22:00
Time-tested: the best recipe for syrniki is the classic one, that is, without semolina or other substitutes.
In addition to the recipe, there is also a cooking technology, and if you don’t follow it, something will definitely go wrong with the syrniki.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker told what is needed for syrniki to keep their shape.
Choosing cottage cheese
You should not make syrniki from low-fat cottage cheese. 5-9% cottage cheese is recommended.
If it is grainy cottage cheese, then you need to rub it through a sieve.
If the cottage cheese is wet, then transfer it to a sieve lined with gauze to drain off excess whey.
If it is homemade cottage cheese, you can put it under pressure for several hours.
Number of eggs
This is exactly the case when too many eggs can ruin everything.
The classic recipe recommends using only yolks, as the protein makes the curd mass more moist, which is why flour has to be added.
There is also an opinion that one egg is enough for 500 grams of cottage cheese.
Amount of flour
Too much flour in cheesecakes can ruin everything.
Therefore, for the same 500 grams of cottage cheese, no more than 2-3 tablespoons of flour are required, depending on the moisture content of the cottage cheese.
After kneading the dough, don't forget to let it stand.
Roasting
Fry the syrniki in a preheated frying pan, in heated, but not overheated oil, over low heat for 5-7 minutes until golden brown.
Then turn over to the other side and cook under the lid for another 5-7 minutes.
That's all the wisdom, enjoy your meal!
