Airy and tender syrniki are a great option for breakfast or a snack.
But it happens that instead of a fluffy and tasty mass, you get dense and “rubbery” cottage cheese pancakes.
This indicates that errors were made during preparation.
Most often, the problem is an excess of flour.
This component perfectly absorbs excess moisture, but if you mix too much of this dry product into the dough, the mass will be very dense.
In addition, you need to pay attention to the quality of the cottage cheese. Chefs recommend avoiding the low-fat product. In this case, the texture of the dish will suffer.
It is advisable to choose cottage cheese for syrniki with medium fat content – 1-7%.
Another reason for the “rubbery” of the cheesecakes is that a lot of eggs were added to the dough.
After all, this component gives density to the dish, makes it tougher. For 300-400 g of cottage cheese, it is enough to take only one egg.
