Adding flour to the base of the syrniki is the easiest way to prevent the curd "balls" from falling apart in the pan.
The fact is that the bulk product acts as a binding component.
Thanks to it, the base is more uniform, and the cheesecakes retain their shape.
There is just one drawback to using flour: the dish may lose its tenderness and curd flavor.
Therefore, many cooks have come to the conclusion that it is necessary to use another ingredient instead of flour.
What to add to the curd base instead of flour
Semolina can be used as an alternative component.
It will absorb excess moisture (which usually appears due to the addition of eggs), thereby preventing the cheesecakes from turning into an unappetizing mass.
At the same time, semolina will not make the dish too tough. Softness, tenderness and bright taste will be preserved.
An important point
If after adding flour the curd base can be immediately turned into a set of “pucks”, then when using semolina you need to act differently.
So, the prepared mass should be left "alone" for at least half an hour. This time should be enough for the cereal to swell.
If you ignore the recommendation, the ingredient will hardly have time to "work". The syrniki may fall apart during cooking.
