The amazing habit of lovely housewives, with their wonderful ability to save, including dairy products, led to the birth of such an amazing dish as cheesecakes! And a delicious breakfast is guaranteed.
Cheesecakes for breakfast
It is impossible to imagine a better breakfast, at any time and in any country in the world.
Imagine a morning that began with delicious cheesecakes, with your favorite seasoning (condensed milk, sour cream, maple syrup, etc., etc.).
Consider the day already successful, if you didn’t like it, it means that you haven’t tasted real cheesecakes yet. The stories that I heard more than once, that in the morning, having tasted a friend’s cheesecakes, the latter was immediately offered a hand and a heart, they have solid ground under them, that’s for sure.
And bad bills of this mind-blowing breakfast can ruin the mood. Here you are, in anticipation of a wonderful breakfast, but in reality it is not the same taste and the wrong look.
We take fresh cottage cheese
The whiter and fresher the cottage cheese, the less acid it contains, which means that not so much sugar is needed to neutralize it, as a result, the dough will be tastier. If the dough loses its shape during frying, then there is an excess amount of vegetable fats in the cottage cheese. The best percentage of fat content of cottage cheese is 8 – 10%, excess fat will lead to excess flour. And it will become the reason for the similarity of the culinary masterpiece with rubber. You can not overdo it with flour, 3 or 4 tablespoons per half a kilogram.
You can diversify the taste of syrniki. Try adding oatmeal or rice flour instead of regular flour. True, there is a moment, in these varieties there is almost no gluten. Therefore, add 1 spoonful of starch, preferably corn starch.
It’s a good idea to rid the cottage cheese of excess whey. Take a kitchen towel, preferably a “waffle” one, cover the colander with half, put the curd and cover with the other half of the towel. And under pressure for a couple of hours. After removing excess whey from the curd, do not pour it out. On its basis, amazingly tasty smoothies are obtained (with ginger and cucumber, for example). Also very good pancakes based on curd whey.
Choosing supplements
Before kneading, wipe the curd on a grater, this is a sure way to add fluffiness to the final product. Do not overdo it with chicken eggs, the excess will give the dough excess moisture. One egg is enough for half a kilogram of cottage cheese. Experiment with additives (presoaked dried fruits, peeled berries, pitted fruits, etc.).
Fry curd cakes in a preheated pan with butter, no need for gigantomania in thickness, a raw core may come out.
Successful cooking, dear hostesses, and bon appetit to all of us!