3 Common Mistakes That Prevent You From Making Delicious Syrniki

Any gourmet may have a desire to eat cheesecakes with sour cream or jam.

In this case, the person will probably take up making cottage cheese pancakes.

But it is far from certain that he will like the dish.

It is quite possible that the syrniki will turn out tasteless. Or it may be that the flatbreads will spread out over the pan or, on the contrary, will come out too dense.

How can you avoid these troubles? It is enough to avoid several common mistakes.

Which ones exactly? This question was answered by the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova.

"Wrong" cottage cheese

It is worth emphasizing the following right away: you are unlikely to be able to make normal cheesecakes from low-fat cottage cheese.

You need to use a fermented milk product with a fat content of 9% or more.

Also, cottage cheese that is too dry or too runny is not suitable.

Excess of certain ingredients

An abundance of egg component will cause excessive looseness of the dough for syrniki. Know: one egg is enough for 400 grams of cottage cheese.

You shouldn't overdo it with granulated sugar either. One tablespoon is enough for the above-mentioned amount of fermented milk product.

If there is too much sugar, the curd cakes will simply “spread” across the pan.

And if you overdo it with flour, the dish will turn out "rubbery": there will be neither tenderness nor pleasant curd taste. Two tablespoons of bulk product is quite sufficient amount for 400 grams of curd.

Incorrect shape of syrniki

Try making curd cakes in the form of “washers” one and a half centimeters thick.

If the syrniki are too thin, they will lose their shape during frying and become too fatty.