There is probably no person who has failed to make syrniki at least once. Despite the simplicity of this recipe, the dish has its secrets.
We'll tell you what tips will help you forget about culinary failures forever.
Tip one: cottage cheese
You shouldn't save and reduce calories at the expense of cottage cheese. The fat content of the product should not be less than 5%. It is better to choose cottage cheese in packs.
Tip two: eggs
You don't need a lot of eggs for this cottage cheese. The calculation is simple: for 500 grams of cottage cheese, take only 1 egg. If the fat content is low, you can add 1 yolk without protein.
Tip three: sugar
When heated, sweeteners turn into liquid, which is why the syrniki "float" in the pan. Therefore, sugar is added to a minimum, and when ready, its deficiency is compensated. Consumption is 1 tbsp. sugar per 1 kg of cottage cheese.
Tip 4: Flour
If the cottage cheese is dry and viscous, you can do without flour at all. In other cases, for every 500 grams of cottage cheese, add 3-4 tablespoons of flour.
Tip number five: let the mixture sit
If you do everything correctly and miss this step, the syrniki may not turn out. The reason is the excess liquid that remains in the curd mass. It will be absorbed if you keep the mass in the refrigerator for half an hour.
Tip 6: Breading
Flour is best for this. It gives the syrniki a thin, golden crust. You can also use a mixture of flour and cornstarch (rice flour).
Tip seven: frying
You can fry the cheesecakes over low heat and under a lid (20-30 minutes) or quickly until golden brown, but then you need to finish them in the oven (temperature 150-160 degrees Celsius).
And instead of vegetable oil, it is better to use melted butter.
