What is the base for syrniki usually made of? Even inexperienced cooks know the answer to this question.
So, the following products are usually mixed: cottage cheese, eggs, flour, sugar.
However, the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova emphasizes: there is something unnecessary in this list.
What you shouldn't add to the base for syrniki
There is a problem with the egg component: it makes the mixture more liquid.
To return the dough to its normal consistency, you have to add a lot of flour.
The result is rather dense cheesecakes that retain their shape, but which do not have a strong curd flavor.
"So, it turns out that you don't need to add eggs to the base of the dish? But how do you glue the mass together then?" - many gourmets will probably ask.
The answer is simple: you shouldn't completely give up the egg ingredient. The yolk is needed to connect the components. But you shouldn't add the white: it's what causes the extra liquid in the mass.
How to make syrniki without egg whites
Okay, we've come to the conclusion that protein in the base of syrniki is unnecessary.
But what should be the ratio of ingredients then?
Remember the following proportion: for 600 grams of cottage cheese there should be 2 egg yolks, 100 grams of flour and 100 grams of granulated sugar.
The absence of proteins and a small amount of flour will guarantee the production of real syrniki - tender, airy, smooth and incredibly appetizing.
Expert: Julia Arkhipova
