Making delicious syrniki is not as easy as it might seem at first glance.
Yulia Arkhipova, an expert of the online publication Belnovosti in the field of cooking, a chef and a fourth-class baker, talks about typical mistakes housewives make when preparing syrniki.
How to cook syrniki
Firstly, you need to take natural cottage cheese, not a cottage cheese product with vegetable fats. Also, the cottage cheese should not be low-fat.
Secondly, you can’t add a lot of sugar and eggs, they make the dough thinner.
For half a kilo of cottage cheese, one egg is enough (you can limit yourself to the yolk).
If the cottage cheese is thick enough, you can skip adding eggs altogether.
As for sugar, you shouldn’t add more than one tablespoon per 100 grams of cottage cheese.
Thirdly, it is important not to overdo it with flour. The more flour, the harder and drier the syrniki.
If you don’t add any flour at all, the cheesecakes won’t hold their shape.
For half a kilo of cottage cheese, a tablespoon of flour is enough. For breading, it is better to use rice flour or corn starch.
Earlier, the expert told how to cook dumplings in Uzbek style.
Expert: Julia Arkhipova
