What does the base for syrniki usually consist 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, cook, fourth-class baker Yulia Arkhipova emphasizes: there is something superfluous in this list.
What should not be added to the base for syrniki
There is a problem with the egg component: it makes the mass more liquid.
To return the dough to its normal consistency, you have to add a lot of flour.
As a result, you get rather dense cheesecakes that retain their shape, which, however, do not have a bright curd taste.
‘So, you don’t need to add eggs to the base of the dish? But how then to glue the mass together?’ – many gourmets will probably ask.
The answer is simple: you shouldn’t completely abandon the egg ingredient. The yolk is needed to connect the components. But you don’t need to add protein: it’s what causes the extra liquid in the mixture.
How to make syrniki without egg whites
Okay, we’ve come to the conclusion that protein is unnecessary in the syrniki base.
But what should the ratio of ingredients be 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 that you’ll get real syrniki – tender, airy, smooth, and incredibly appetizing.
What does the base for cheesecakes usually consist of? Even inexperienced cooks know the answer to this question.
So, the following products are usually mixed: cottage cheese, eggs, flour, sugar..
However, Yulia Arkhipova, an expert in the Belnovosti network publication in the field of cooking, cook, fourth-rate baker, emphasizes: there is something unnecessary on this list.
What should not be added to the base for cheesecakes
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.
As a result, the cheesecakes are quite dense and retain their shape, which, however, do not have a bright curd taste.
«It turns out that you don»t need to add eggs to the base for the dish? But how then to glue the mass together? – many gourmets will probably ask.
The answer is simple: you shouldn»t completely abandon the egg ingredient.The yolk is needed to connect the components.But there is no need to add protein: because of it, excess liquid appears in the mass.
How to make cheesecakes without egg whites
Okay, we came to the conclusion that the protein in the base for cheesecakes is unnecessary.
But what should the ratio of ingredients be 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 cheesecakes – tender, airy, smooth and incredibly appetizing.
