Pancakes - one of the most ancient, beloved in economical meals: a little flour, a little liquid (milk or water), and yeast.
Russian pancakes are absolutely not similar to their Western counterparts skinny: soft, soft, spongy, fluffy, light and just the lace - all in the small holes. They are like a sponge, absorb the melted butter and sour cream, which are usually served with pancakes, and this made all the more delicious, rosy and juicy.
There are several kinds of pancakes, differing mainly flour, from which they are baked. The technology of making mostly the same.
Pancake batter in the dough kneaded for 5 - 6 hours before baking. Back to Top of it should be 2 - 3 times and the time of baking have a consistency of thick cream. Optimum ratio of flour and liquid - equal volumes, while the concept of "liquid" includes water or milk, melted butter, eggs, separated yeast. Yeast should be fresh and in sufficient, but not in excessive quantities. At all stages (from the dough before baking) the dough must be thoroughly beat up and rubbing, so that there is not a single lump.
Pan for pancakes is desirable to have a separate, small size, but with a thick bottom. New to pre-heat the pan on the fire by pouring on it some fat, and so hold for 10 - 15 min., Then pour the fat, and wipe the pan immediately with salt. Even after baking pancake pans are not washed and cleaned: well become heated over the fire by pouring vegetable oil and sprinkled a tablespoon of coarse salt, then pan, still hot carefully rubbed with a cloth or paper towel to remove carbon deposits, sprinkle with salt again, again wiped and finally wiped with a soft, dry cloth. If you still get "worst-first", the whole procedure should be repeated again.
But the first pancake, even if he gets lumpy, baked not in vain: for it is possible to understand how to pour the dough into the pan so that the pancakes are smooth and thin enough heated pan.
Butter is better not to pour into the pan and grease it, dipping in the melted butter half onion, raw potatoes, nasazhannoy fork wrap a bandage or gauze.
Baked pancakes and various spices. In addition to the traditional butter and sour cream, you can take finely chopped green onions, chopped hard-boiled eggs, herring, etc. In this case the heated pan promazyvayut butter, flour, eggs, and put the pieces of herring, then pour the batter and continue to bake as usual.
Ready pancakes stacked in a heated bowl or platter stacks, promazyvaya butter, cover with a clean towel and serve hot, preferably with piping hot.
Preparation begins with a pancake dough. Pour into a saucepan two glasses of warm water Dissolve yeast, add the flour and half a very good mix that dough was not wet and cool, and looked like thick cream. Then cover and brew for about an hour in a warm place. When suitable, add salt, sugar, egg yolks, cream or vegetable oil (or margarine, cream), stir. Gradually fill in the remaining flour, stirring constantly. Reconstitute the dough with warm milk, gradually pouring one glass every time vymeshivaya. Dishes with the dough and covered in a warm place. When the dough rises, stir it to the village, again in a warm place, to give up and once again dropped, adding whipped egg whites into the froth. Furnace must be immediately.
By the pancakes can be served warmed butter, sour cream, a variety of fish, jam, honey.
Russian pancakes are absolutely not similar to their Western counterparts skinny: soft, soft, spongy, fluffy, light and just the lace - all in the small holes. They are like a sponge, absorb the melted butter and sour cream, which are usually served with pancakes, and this made all the more delicious, rosy and juicy.
There are several kinds of pancakes, differing mainly flour, from which they are baked. The technology of making mostly the same.
Pancake batter in the dough kneaded for 5 - 6 hours before baking. Back to Top of it should be 2 - 3 times and the time of baking have a consistency of thick cream. Optimum ratio of flour and liquid - equal volumes, while the concept of "liquid" includes water or milk, melted butter, eggs, separated yeast. Yeast should be fresh and in sufficient, but not in excessive quantities. At all stages (from the dough before baking) the dough must be thoroughly beat up and rubbing, so that there is not a single lump.
Pan for pancakes is desirable to have a separate, small size, but with a thick bottom. New to pre-heat the pan on the fire by pouring on it some fat, and so hold for 10 - 15 min., Then pour the fat, and wipe the pan immediately with salt. Even after baking pancake pans are not washed and cleaned: well become heated over the fire by pouring vegetable oil and sprinkled a tablespoon of coarse salt, then pan, still hot carefully rubbed with a cloth or paper towel to remove carbon deposits, sprinkle with salt again, again wiped and finally wiped with a soft, dry cloth. If you still get "worst-first", the whole procedure should be repeated again.
But the first pancake, even if he gets lumpy, baked not in vain: for it is possible to understand how to pour the dough into the pan so that the pancakes are smooth and thin enough heated pan.
Butter is better not to pour into the pan and grease it, dipping in the melted butter half onion, raw potatoes, nasazhannoy fork wrap a bandage or gauze.
Baked pancakes and various spices. In addition to the traditional butter and sour cream, you can take finely chopped green onions, chopped hard-boiled eggs, herring, etc. In this case the heated pan promazyvayut butter, flour, eggs, and put the pieces of herring, then pour the batter and continue to bake as usual.
Ready pancakes stacked in a heated bowl or platter stacks, promazyvaya butter, cover with a clean towel and serve hot, preferably with piping hot.
Preparation begins with a pancake dough. Pour into a saucepan two glasses of warm water Dissolve yeast, add the flour and half a very good mix that dough was not wet and cool, and looked like thick cream. Then cover and brew for about an hour in a warm place. When suitable, add salt, sugar, egg yolks, cream or vegetable oil (or margarine, cream), stir. Gradually fill in the remaining flour, stirring constantly. Reconstitute the dough with warm milk, gradually pouring one glass every time vymeshivaya. Dishes with the dough and covered in a warm place. When the dough rises, stir it to the village, again in a warm place, to give up and once again dropped, adding whipped egg whites into the froth. Furnace must be immediately.
By the pancakes can be served warmed butter, sour cream, a variety of fish, jam, honey.
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