Basic Bliny Recipe
Yield: 28 EachRecipe by luhu.jp
Ingredients:
BATTER
3 1/2 cup: All-purpose flour,
1 1/2 package: Yeast dry & active,
4 tsp: Sugar,
1: Egg,
1: Egg yolk,
3 3/4 cup: Milk,
4 tbsp: Butter unsalted, melted & cooled until only warm
1 tbsp: Corn oil,
1 tsp: Salt,
GARNISH
2 cup: Sour cream,
1/4 lbs: Butter undalted & melted,
Directions:
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
Source from luhu.jp
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"
Source from luhu.jp