What to do if the dough for cheesecakes turned out to be liquid: how to fix it?

Sometimes during the preparation of cheesecakes in a pan, they can fall apart when you are trying to turn them over. At such moments, you can be confused and not understand what was done wrong, because you followed the recipe. We will tell you how to avoid this problem.

Read on our website another article on the topic: “What can be prepared from the remains of cottage cheese is very tasty, except for cheesecakes?”

Below in the article you will find some tips that will help rectify the situation if the dough for cheesecakes turned out to be liquid. Read further.

Content

Why is the dough for cheesecakes it turns out liquid: reasons

Cheesliks can fall apart due to impaired cooking technology. Possible reasons why the dough is liquid:

Incorrect proportions of ingredients
Too many liquid components
The dough did not infuse, dry ingredients did not have time to absorb the liquid

It is also the reason why the cheesecakes fall apart in preparation may be inappropriate temperature when frying, the use of a poor -quality frying pan or its uneven heating.

How to fix the situation if the dough for cheesecakes turned out to be liquid?

So that the cheesecake does not change the shape, choose cottage cheese with a fat content of 5-7%. Experienced chefs first fry one “cake” to check the quality of the product. If the result arranged you, you can start cooking the remaining products.

But what to do if the test workpiece is liquid, how to fix it? It all depends on the reasons. Read further.

What to do if the dough turned out to be too liquid?

So, you want to pamper households with a delicious breakfast. But something went wrong. What to do if the dough turned out to be too liquid? Read more:

To get the perfect consistency, squeeze the cottage cheese mixture and gradually add flour or semolina. Give the mixture to brew for 10-15 minutes.
For proper preparation, use products in such proportions: 500 grams of cottage cheese, one egg and two tablespoons of flour or semolina. Add salt, sah.Pesok, raisins, vanilla and other components to their liking.

Below are even more tips, depending on the reason. Read further.

A lot of eggs: how to fix it if the dough for cheesecakes is liquid?

If you accidentally added more than 1 egg or fruits and raisins to a test workpiece for cheesecakes, and it turned out to be liquid, do not worry! The situation can be corrected if you make a little semolina. After this, let the mass brew for 15 minutes. And start the process of frying.

Do not sculpt: how to fix it if the dough for cheesecakes is too liquid?

It is impossible to form cheesecakes because liquid dough - what to do?

Perhaps the dough was involved in cottage cheese with large grains or too oily cottage cheese. Therefore, the products are not sculpted.
To improve the consistency of the dough, try add one tablespoon of sour cream.

Mix well and you can immediately start frying.

A lot of sugar: how to fix it if the dough for cheesecakes is liquid?

If your households are sweet tooth, then they probably love sweet cheesecakes. But a lot of sugar can ruin the consistency of the dough and the bosom will become liquid. How to fix it? Read more:

To avoid the problem with the crumbling products, you can add to the test workpiece cottage cheese and flour.

In addition, cheesecakes can form poorly if they are too large. Remember that when preparing such a curd dough, soda or baking powder should not be used. This will only spoil the consistency of the mass, which will not work. We'll have to make a new mixture.

How much do you need to brew for cheesecakes?

Before forming cheesecakes, let the dough stand for 10-15 minutes. at room t °. During this time, flour or semolina absorbs excess fluid and the dough will become plastic. Then pour the remaining flour onto the work surface. Take small portions of dough with wet hands, roll the blanks in flour and leave them for 10-15 minutes. After that, repeat the collapse process again.

Tasty lush curds made of cottage cheese without flour: classic recipe with manku

Cheeslasts with a mankoo - a great dish for breakfast or afternoon snack. They are tasty and healthy, and cooking them is very simple. To do this, you will need cottage cheese, eggs, semolina and a little flour. As a result, you will receive a delicate and nutritious dish that will give you a charge of energy for the whole day.

Read on our website another article with another delicious recipe: “How to cook delicious, lush and delicate cheesecakes in the oven and a slow cooker?”

Here's how to cook delicious magnificent cottage cheesecakes from cottage cheese without flour - a classic recipe with a mankoo:

Components:

Cottage cheese is fat. 5–7% - 600 g
Eggs-1-2 pcs.
Vanil - a little
Sanny cereal - 2 tbsp. tablespoons
Flour - 100 g
Rub

Prepare this:

Wipe the curd mass through a small strainer into a large plate. If the cottage cheese is very humid, put it on gauze, which you fold in half. Place the gauze with cottage cheese mass in a colander and put a weight on top. Leave for a couple of hours.
Beat the eggs using a mixer’s nozzle with vanilla until a lush mass is obtained by a smooth and homogeneous texture. If desired, you can add a little sah.
Enter whipped eggs into the curd mass and stir.
Pour the semolina. Stir again. Leave a test workpiece for 30 minutes. at room t °. During this period, the semolina should swell well.
Pour the flour into a large plate. From the resulting test workpiece, form the products and dip them from two sides in flour.
Put a thick -walled frying pan on the gas and hot.
Add a couple of st. Oils to the pan, let it grow down on the surface of the bottom.
Put the cheesecakes in a pan and fry from one side to blush. Turn and fry over the other sides.

Put the finished products on napkins so that there is no excess fat. Put in a dish and present to breakfast. As a jewelry and additions to these products with a mankoo, you can put a sour cream or jam on the table.