| Recipe Information |
|
Category: Ethnic/Russian
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
|
Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
|
|
|
Title: Basic Bliny
Ingredients:
28 Servings
- BATTER -
3 1/2 Cup All-purpose flour
1 1/2 Pkg Yeast dry & active
4 Tsp Sugar
1 Egg
1 Egg yolk
3 3/4 Cup Milk
4 Tbl Butter unsalted, melted &
- cooled until only, Warm
1 Tbl Corn oil
1 Tsp Salt
- GARNISH
2 Cup Sour cream
1/4 Lb Butter undalted &, Melted
Method of Preparation:
PROVE the yeast: Put 3 tablespoons of luke-warm water in asmall bowl and add the yeast, 1 teaspoon of sugar, & 1 tablespoon of the flour. Mix well, cover, and sit in a warm place for 30 minutes. MAKE the batter: Put the flour in a large bowl, add the egg, the egg yolk, the salt, 2 1/2 cups of milk, the remaining sugar, & add the yeast mixture. Beat for 5 minutes using a mixer. Add the butter & the corn oil. Beat those in and cover. Set in a warm place and allow to rise for 1 hour. Warm the remaining milk and add to thebatter. Stir it inwith a wooden spoon and cover the batter with a cloth. Alow to sit in a warm place for 30 minutes. COOKING the bliny: Heat the skillet over medium-low heat, grease with a small amount of butter or corn oil. Ladle in 2 tablespoons of the batter and cook the blin. be sure to tilt the pan so the batter covers the entire bottom of the pan. Cook for 1 minute and 10 seconds, turn it over and cook for 30-45 seconds more. Turn out onto a heated plate, slather with melted butter, and garnishes. ORIGIN: Chef Mikhail F. Rubinov, Minsk-Belorussia, circa 1998 From: Dr. Donald Houston Posted to MM-Recipes Digest by "Donald Houston" <> on Sep 27, 1998 |
|
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
Copyright© Recipe View® 2008.
Terms of Service
|
