To make perfect syrniki, you need to do more than just get the ingredients right.
The shape of the curd cakes is also important.
Many gourmets, without realizing it, ruin the dish every time.
They make the wrong "washers". The result is not the most appetizing dish, characterized by a bad consistency.
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova spoke about the ideal form for syrniki.
What shape should the cheesecakes be given?
Many amateur cooks make curd cakes too thin.
And it ends badly: the “washers” absorb too much oil, spread across the pan and come out not very tasty.
Of course, you can make the syrniki thick. Then the above-described problem will be prevented. But another one may appear: the flatbreads will not cook well inside.
The necessary "golden mean". And it is this: the thickness of the cheesecake is one and a half centimeters.
If you make the “washer” exactly like this, it will keep its shape, and it won’t be too greasy, and it won’t remain raw inside.
For reference
Syrniki are a fried hot dish in the form of cutlets, circles or small flatbreads made from dough based on cottage cheese and wheat flour.
Expert: Julia Arkhipova
