Delicious cheesecakes that don’t fall apart in the pan, don’t burn or melt – that’s a whole science.
Depending on what the cook mixed with what, the syrniki look different. Some are fluffy, others are crumbly, and others are flat, like flat cakes.
In addition to the fact that for syrniki you need to take cottage cheese of the appropriate fat content (5-9%), you need to limit the amount of liquid ingredients so as not to add extra flour. The more of it, the denser the syrniki will be.
Some people prefer to rub the cottage cheese through a sieve, limit the amount of sugar, and this is also correct.
But all this effort can be in vain if you don’t know how to add eggs correctly. Some cooks prefer to add the whole egg, while others always separate the white from the yolk.
How to do it right
This is a very important point, since the structure of the dough depends on what is added - protein, yolk or whole egg.
A whole egg will make the mixture less viscous, which means that the cheesecakes will spread out across the pan, especially if the cottage cheese was wet.
If you add only the yolk, the dough will be thicker. This option is considered the most reliable.
At the same time, the egg white, as a result of heat treatment, holds the shape of the cheesecakes together.
Therefore, it will be correct to decide how to add an egg to the mass depending on the situation.
By the way, some cooks don’t add eggs at all, but in this case you will have to add more flour.
