Why, instead of delicious and aromatic cheesecakes, did you get raw and liquid pieces? What to do so that they do not stick to the pan - learn about all this from the article.
The capricious dish of cheesecakes appeared as a result of numerous experiments of economical Slavic hostesses. Since cottage cheese obtained from sour milk is called cheese, fried cakes from cottage cheese received the appropriate name - cheesecakes.
Why do not work from cottage cheese, burn, fall apart, spread, tasteless, it turns out liquid, raw inside, rubber, stick to a pan: what to do?
A quick and simple cooking technology allows you to get a lush, rosy and very appetizing dish. If you do not like cheesecakes, then most likely it simply does not know how to cook them. The recipe for cooking has many secrets, without which cottage cheese cakes are burned in the process of frying, falling apart or sticking to a pan. Absolutely raw dough can hide behind a ruddy crust. Incorrect proportions will make cheesecakes tasteless, dry or rubber.
Such a product as cottage cheese needs a special approach. Armed with the basic knowledge of the technique of cooking cheesecakes, you can correctly use products and avoid unpredictable consequences. It is undesirable to fry cheesecakes in parallel with other things. Due to a couple of lost minutes, you can lose a whole set of products.
So that the cheesecakes do not fall apart, do not stick, you need to perform the following:
- Check the quality and freshness of cottage cheese. The basis of cheesecakes is cottage cheese. Its freshness and taste directly affect the final result. The more sour the product, the more sugar you will have to add. Which in turn will negatively affect the consistency of the dough and the figure of a person. When purchasing cottage cheese in the store, do not forget to check the expiration date. The optimal structure of cottage cheese leaves a dent when touching.
- A good product should be a white shade, not gray or yellow. If yours cheesecakes are not obtained, spread In the process of frying, your cottage cheese contains a large amount of vegetable fats and far from natural.
- The ideal percentage of the fat content of the curd product is 9 %. Swares made of low -fat cottage cheese have loose structure and often fall apart. Therefore, in extreme cases, such cottage cheese is pre -softened with fermented milk products. Too fat cottage cheese in the process of kneading the dough will require a larger amount of flour, which as a result will lead to the fact that cheesecakes will not work, will be rubber.
- To knead the dough, a homogeneous curd mass without lumps is used. Compliance with this rule will help cook lush cheesecakes. The easiest way is to stretch the cottage cheese with a fork, ideally - to rub through a sieve. The use of a blender is also appropriate, but the main thing here is not to overdo it.
- Do not overdo it with the number of eggs in the recipe, otherwise cheesecakes will not work. For 500 g of cottage cheese, one chicken egg is enough. An important ingredient not only helps to glue the dough, but also adds humidity to it. When adding a large number of eggs liquid cheesecakes are obtainednot adapted for frying. This directly affects the amount of flour added. The clogged flour dough interrupts the cottage cheese flavor.
- Control the amount of sugar, otherwise cheesecakes will not work. When the ingredients are mixed, sugar begins to melt and turns into a syrup. The cottage cheese mass becomes a slurry and there is a need to add flour additionally. When kneading the dough for cheesecakes, sugar can be completely excluded. Ready -made hot cakes can be sprinkled with sugar on top or compensated by sweet with jam, syrup, jam. Sugar can be replaced by adding centers.
- Additional ingredients. The basic recipe for cheesecakes can be diversified by adding various ingredients. If you want to add dried fruits, then you need to soak them first. The berries are pre -cleaned of the stalks, juicy fruits from the seeds. Juicy ingredients are left for a while to stack excess juice.
- When preparing unsweetened cheesecakes, the middle is stuffed with herbs, grated cheese or mashed potatoes.
- Correctly form the size of the cheesecakes.When forming a cake, size and thickness is important. Thick cheesecakes will not have time to fry properly and will remain raw inside. Large cheesecakes are not very convenient to turn over in the process of frying. You can not lay out the cheesecakes too tightly. In the process of cooking, they will increase slightly in size and stick together with neighboring cakes.
- A suitable amount of cottage cheese for one cake can be measured using a tablespoon. To give cheesecakes a neat appearance, hands must be sprinkled with flour. Having rolled the cottage cheese ball in flour, with the help of your palms give it a flattened shape.
- How to achieve a brilliant crust on cheesecakes.Before sending cheesecakes to be fried, properly heat the pan with butter. With insufficient heating and a large amount of sunflower oil, the cakes do not have time to grab a crust and they fall apart during cooking. Cheesons are better browned in a cast -iron pan. A thick anti -stick bottom will also provide a crunchy crust. After the frying of the first side, cheesecakes are turned on the second and cover for a couple of minutes with a lid. Such a simple way will make them lush and soft.
- Control the amount of flour, otherwise cheesecakes will not work. With flour, the most important thing is not to overdo it. The proportion is considered optimal - 30 g of flour per 100 g of cottage cheese. Accordingly, 0.5 kg of cottage cheese is not more than 4-5 tablespoons. Most housewives use wheat flour, but there is a more useful option. Try adding rice flour. It perfectly binds the components with each other and at the same time contains less gluten. You can not add it to the dough, but use it for enveloping. In this case, the crust on the cheesecakes will turn out to be incomparable. Without panning syrniki not succeeded they stick to a pan.
Wheat flour can be replaced with a mankuan. Then cheesecakes will acquire additional lightness and softness.
- Serving the finished dish.Hot cheesecakes are not advisable to lay on top of each other. A magnificent structure can deform and spoil the appetizing appearance. Any surface disadvantages can be sprinkled with powdered sugar. You can put a little berries or fruit cuts on a plate next to cheesecakes. Sour cream, condensed milk, chocolate pasta, jam perfectly complements the taste of cottage cheese and help to fix it slocked cheesecakes. Salted cheesecakes will perfectly complement herbs and fresh vegetables.
For a variety of cheesecakes, you can bake in the oven or extinguished in sour cream in a pan. When baking, a crispy crust is provided. The extinguishing process will require an additional 10-15 minutes after frying. Cheesons are ideal for breakfast and afternoon snack.
Video: How to fry cheesecakes?
