Cheesecakes are considered the most popular dish of cottage cheese. They are prepared according to different recipes, berries and dried fruits, vanillin, cocoa and other ingredients are added. It turns out very tasty, but not always. Why do syrniki fall apart, burn, and in general are far from ideal? Let's try to figure it out!
Why do syrniki fall apart
It happens that the mass for cheese cakes is mixed strictly according to the recipe, all proportions are observed, the products are added through the scales, but when they get into the pan, the cottage cheese pancakes just fall apart. Liquid may leak out of them, there are problems with turning to the second side. The most common problem is cottage cheese. Now there are a lot of products with thickeners and herbal ingredients in the composition. When heated, they simply melt. Only natural cottage cheese is suitable for cheesecakes, it is advisable to take not the most fatty product, 5-12% is enough.
Other reasons:
- The pan with fat did not warm up. As a result, the oil begins to penetrate into the cheesecakes, they soften, disintegrate.
- A lot of sugar. One more problem. It is undesirable to introduce a large amount of sand into the mass. It also melts, liquefies when heated.
- There is no egg. There are many options for cheese cakes without eggs, and they work great. If the cottage cheese is not of very good quality or weak in consistency, then the egg is still better to add.
- No or little flour, semolina. In the pursuit of dietary dishes, many housewives try to reduce the calorie content of syrniki due to dry ingredients. As a result, the mass will decompose upon heating.
- Bad breading. Cheesecakes made to roll something. This is usually flour. In addition to a beautiful crust, it holds the mass together, makes the product stronger.
If the first syrniki break up in a pan, then in the remaining mass you can add another egg and add more flour. Of course, the taste will change, but some of the products can be saved.
Advice! If you do not want to add a lot of white flour or semolina, then you can replace them with ground oatmeal, buckwheat or rice flour, introduce a few bran, which also take moisture well.
Why cheesecakes burn in a pan
Another problem that you may encounter is that cheesecakes quickly burn out, but do not have time to cook inside.
Here is one of three reasons:
- A lot of sugar. The crust forms too quickly, begins to burn. It is more reasonable to make not very sweet cheesecakes, but serve them with jam, condensed milk and other similar products.
- Oil overheated. You need to lay cheese cakes in a hot pan, but not boiling fat. Otherwise, too quickly, the products are roasted outside, but do not have time to bake inside.
- Bad pan. Modern pans with a thin bottom are heated unevenly; not only cheesecakes are poorly prepared in them. A crusty crust forms on top, but inside the curd remains cold, does not seize.
On average, ordinary curd cheesecakes are cooked for three or four minutes on each side. You need to lay them in a well-heated pan, and then remove the heat a little. Sometimes after turning on the second side, the pan is covered. If the cheesecake is quickly roasted, then you can do so.
Why cheesecakes are not tasty
Sour cottage cheese - One of the reasons that cheesecakes are not very tasty. No need to try to dispose of the stale product in this way. It is wiser to make a casserole, in which you can add many other ingredients (pasta, rice, fruits). They will dilute the taste, mask. Even a large amount of sugar will not kill the cottage cheese acid in cottage cheese pancakes.
Also, unpleasant taste in cottage cheese may appear because of soda. No need to pour "by eye". Since recipes usually refer to grams, quantity is of great importance. If the cottage cheese is not at all acidic, then the soda will not react, and an unpleasant taste will remain.
What to add for a good taste:
- Salt. Mandatory ingredient. Just one pinch will greatly improve the taste of cheesecakes. Fine salt is advisable.
- Sugar. It affects the taste, but also contributes to the appearance of a pretty crust. Without sugar, cottage cheese pancakes turn gray, do not fry. Sometimes honey is added instead, but it depends on the recipe.
- Dried fruits, fruits, nuts. They also give great taste, like cocoa powder and chocolate. But a problem may arise - cheesecakes will begin to burn or stick. It is advisable to add such ingredients in a small amount or lay exclusively inside each syrniki.
- Vanilla, cinnamon. These additives affect the overall perception of the dish, cheesecakes with them are much more appetizing and tastier.
The taste is also affected by the oil in which they were prepared. It is advisable to use refined products. Tasty syrniki in butter, but it is prone to burning. You can mix it with vegetable fat, it will turn out perfectly.
Should I add soda to cheesecakes?
A moot point. Soda can be added to cottage cheese, many do it, but in this case it is laid immediately before frying. The mass should not stand with soda, otherwise the cottage cheese will begin to melt.
Instead of soda, you can use a baking powder. It also adds splendor, softness, you just have to increase the amount. If you cook without soda, it is better to use semolina instead of flour or with it. Cheesecakes will be softer and more magnificent, will not clog, will please with tenderness.
A few little secrets
- If the mass for the cheesecakes falls apart in a pan or does not work at all, then it is better to put the cottage cheese in silicone molds, cook in the oven.
- If the cottage cheese is very dry, then it must be wiped through a sieve. Granular types are not suitable for making cheesecakes.
- Dry cottage cheese is desirable to soften a little. To do this, add sour cream or cream to it. If there is nothing like this, then you can throw a spoonful of mayonnaise.
- Form cheesecakes preferably with wet hands. Then they will turn out to be smooth, even, of the same shape.
A large chunk and a mouth rejoices, but it is more reasonable to make miniature cheesecakes. They are faster fried, easier to turn over, and it is easier to collect portions of different sizes from them.
