Add only this to the dough – and cheesecakes will never creep in a pan. 10 culinary secrets

If you prepare the dough, violating the proportions of the ingredients or the recipe, the cheesecakes will turn out to be tasteless and will spread in a pan.

Adviсe

1. Brewers should be of medium sizes and rounded shape. They will be better fried and will better turn over in a pan.
2. Choose high -quality cottage cheese, and when preparing the dough, thoroughly open it until a homogeneous mass.
3. If the cottage cheese is too moist, squeeze it through gauze or sieve. Excess fluid is one of the main enemies of the cheesecakes, since you have to add more flour, which is why cheesecakes become like rubber. At the same time, a large amount of moisture turns them into porridge during cooking.
4. If you add a lot of sugar, then cheesecakes will certainly collapse. It is better to serve cheesecakes with honey or jam.
5. Add flour to the curd mass in small portions and mix thoroughly until a homogeneous state.
6. Instead of a whole egg, only the yolk can be added. It will give a pleasant color and connect the dough well.
7. After thorough mixing, leave the curd mass for 20 minutes in the refrigerator. This will allow flour or semolina to absorb moisture well and “swell”, so that the dough will be dense, elastic and supple.
8. Before frying cheesecakes, roll them in flour on both sides.
9. Fry in a well -heated pan with vegetable oil.
10. Cheesons need to be frying over medium heat. The cheesecakes will make the cheesecakes too low fat and soft, and if you fry on too strong fire, they will burn outside, without fried inside.

Ideal proportions

Usually for 500 g of cottage cheese, 2 tbsp is enough. L flour or semolina, which also perfectly fastens the dough and makes cheesecakes more tender and magnificent.