Bliny Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Flour,
1 tsp: Granulated sugar,
1 tsp: Shortening,
1 1/2 tsp: Yeast,
1/2 tsp: Salt,
1: Egg, separated
1 1/2 cup: Milk,
2 tsp: Vegetable oil,
Directions:
Heat 3/4 of milk to 35C (about 95F). Add yeast till fully dissolved.
Add half of sugar, yolk, melted shortening - keep stirring. Add half
of flour. Stir batter until smooth. Cover with cloth and let stand
for 1-1/2 to 2 hours. It should rise to double its original size.
Mix, heat remaining milk to 50C (this would be about 120F, I think --
Im just converting the Laakso temperatures in my head, and my
Fahrenheit is a bit shaky), pour in. Fold in remaining four, sugar,
and gradually, well-beaten egg-white. Cover with cloth and leave for
2-1/2 to 3-1/2 hours.
Brush large skillet with the vegetable oil. Heat until quite hot.
Spoon batter onto skillet to cover the surface. Turn blin over when
one side is a nice golden colour. Serve hot.
Serves two.
(I use this to hold a filling of sour cream or cottage cheese and
fruit preserves.)
Source from luhu.jp
Add half of sugar, yolk, melted shortening - keep stirring. Add half
of flour. Stir batter until smooth. Cover with cloth and let stand
for 1-1/2 to 2 hours. It should rise to double its original size.
Mix, heat remaining milk to 50C (this would be about 120F, I think --
Im just converting the Laakso temperatures in my head, and my
Fahrenheit is a bit shaky), pour in. Fold in remaining four, sugar,
and gradually, well-beaten egg-white. Cover with cloth and leave for
2-1/2 to 3-1/2 hours.
Brush large skillet with the vegetable oil. Heat until quite hot.
Spoon batter onto skillet to cover the surface. Turn blin over when
one side is a nice golden colour. Serve hot.
Serves two.
(I use this to hold a filling of sour cream or cottage cheese and
fruit preserves.)
Source from luhu.jp
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