Have you ever noticed that syrniki in cafes are always perfect - golden brown, tender, melting in your mouth? But at home they sometimes fall apart in the pan, sometimes are dry, sometimes raw inside?
It's all about the little things you don't even know about. Let's figure out how to turn a simple breakfast into a culinary triumph, and why your syrniki haven't become a hit with family breakfasts yet.
The secret starts with cottage cheese
Don't take the paste-like or fat-free variety - only the grainy variety, with a fat content of 5-9%.
If the curd is too wet, wrap it in cheesecloth and hang it for an hour to drain the whey. Some people add semolina or flour, but this is a big mistake!
It is better to mix cottage cheese with an egg, a pinch of salt, 2-3 tablespoons of sugar and 3-4 tablespoons of starch.
Starch will prevent the cheesecakes from becoming rubbery, and instead of flour, it will make the texture airy. If the cottage cheese is too dry, add a spoonful of sour cream - this will return its tenderness.
The dough should be thick, but not sticky. Form balls, flatten slightly and roll in flour.
You need to fry it on medium heat, in butter and vegetable oil (50/50). This way the crust will be crispy, and the middle will remain tender.
Turn the syrniki over only when the bottom becomes golden brown - if you do this earlier, they will fall apart.
If the pan is too hot, the syrniki will burn on the outside but remain raw on the inside. Check the temperature by dropping a drop of batter: if it sizzles but doesn’t burn right away, that’s perfect.
Don't rush to serve right away
Let them "rest" for 5 minutes under the lid - this way they will finish cooking and not fall. Serve with sour cream, jam or caramel sauce.
And if you want to surprise your guests, add orange zest or vanilla to the dough – the aroma will drive them crazy! But that’s not all.
Try stuffed syrniki: hide a piece of chocolate, marmalade or fresh berries inside the ball. When fried, the filling will turn into a surprise that will conquer even the most capricious eaters.
What to do if the syrniki still don’t hold their shape
There is probably too much liquid in the dough. Add more starch, but don't overdo it - otherwise they will become "cottony".
Another life hack: before frying, put the dough in the refrigerator for 20 minutes. It will become denser, and the syrniki will not spread.
And if you are on a diet
Bake them in the oven! Line a baking sheet with parchment paper, grease with butter and lay out the syrniki.
Bake at 180 degrees Celsius for 15-20 minutes. It will be less caloric, but still delicious.
And don't forget to experiment: instead of sugar, add salted crackers to the dough, and instead of jam, add avocado and yogurt sauce. Syrniki are a field for imagination!
