In many recipes for syrniki, flour appears as one of the required ingredients.
However, this product should be added with caution. Excess flour component will result in the preparation of an overly dense and tough dish.
However, a lack of flour will also cause problems: in this case, the curd mass will spread right in the frying pan.
How can you find the golden mean and make airy, tender and at the same time whole cheesecakes?
Verification action
There are no specific recommendations on the ratio of ingredients in the base for syrniki.
The cook must independently determine how much flour needs to be added to the cottage cheese, because much depends on the condition of the products used.
To determine the appropriate volume of flour ingredient, you need to add a little of this bulk product to the curd mass, and then prepare “test” cheesecakes.
Does the dish hold together? Is the food tender and airy? Excellent! That means the ratio of ingredients is normal.
The "shaybochka" has started to spread across the pan? Then you need to add a little more flour to the curd base.
The main thing is not to overdo it. If there is too much of the bulk component, the syrniki may turn out to be "rubbery".
And it is important to understand: without preparing “test washers”, a cook who is preparing a dish for the first time is unlikely to determine the required amount of flour.
