Citizens start carnivals in countries and continents, from which we are two weeks behind our Julian adherence, but the week is not far off, it’s Maslenitsa. And we will start all the pancakes of the oven, as we have been born.
Here about the dough for pancakes today and talk.
Recipes pancake dough lots of: fresh, sour, kefir, soda, princely, student, large, red — do not count.
Tastes are also different for everyone, who gets it, and who has the pork cartilage, but there is one universal recipe that works well almost always and almost everyone likes it — yeast pancakes on whipped proteins.
What do we need? Wheat flour, of course, yeast, of course, milk, eggs, vegetable oil, salt, sugar.
This is the basic set, without which it can not do in any way.
Flour take baking top grade. Look at the protein content — the figure is written on the package and it would be good if it were not lower than 11%. Soft confectionery flour keeps its shape worse.
Flour must be dried — for a day, scatter it in a thin layer on paper or newspaper and put it somewhere higher, it dries. Dried flour should also be sifted, but this is immediately before the kneading — the sifted flour is gaining air, it is easier to work with it, no lumps are formed.
Do not be lazy — you will not regret.
Milk — the usual full fat, from 3.2% to 6% of your dietary preference.
Considering that in any diet pancakes still do not fit, I prefer milk fatter.
Milk should be heated to 40 ° C — a finger immersed in milk feels pleasantly lightly warm.
All other products must be at room temperature.
Yeast will need to be live, frozen, making Russian pancakes on French instant yeast is simply a violation of the idea.
Eggs — in this case they will need more than usual — you need to beat the proteins.
Since all the products are good, then we take fresh and large eggs — I buy C0.
Vegetable oil — goes in dough, and frying.
Very desirable without foreign odors.
Salt — fine, sugar — preferably brown, it is better blush.
Now how much are we taking? Usually the dough is calculated by the weight of the flour — per pound of flour, per kilo of flour. With the dough for pancakes in a different way — here it is necessary to count the volume of liquid.
I usually count per liter of milk, so we will do it.
Let’s start with the yeast.
They will need 25 grams per liter of milk. We cut-crumble into a glass, pour a tablespoon of sugar in the same place, add half a cup of warm milk, stir well and set to come to work.
Sift flour into a large bowl with a teaspoon of salt.
How much flour?
The question is, of course, interesting. Very dependent on the moisture of the flour, the size of the eggs, the desired thickness of the dough and other esoteric factors.
But in terms of the volume of flour they usually take a little less than liquid.
If we have 5 glasses of milk, flour will require about a pound by weight, or about 4 glasses by volume.
We beat the eggs on yolks and whites. Pour the yolks into flour, whites set aside for a while. Add milk to the flour, glass after glass, knead well each time — then there will be no lumps.
After the milk, pour in dough 50-100 ml of vegetable oil and also mix. Last intervene come up (I want to believe) yeast, cover the bowl with a film or towel and set in a warm place to approach.
If you put in a basin with warm water, it can come up in half an hour, but it is better to let it quietly rise for about two hours.
The final maneuver introduces whites, whipped into soft foam, into the dough, gently, piece by piece, trying not to upset the dough too much.
The test for pancakes should be a lot and it should be fluffy. But look, so that the dough is still quite vigorously flowing out of the ladle, and not falling out a piece — you will not disperse the thick dough in the pan and you will get pancakes.
But too thin batter does not have that yeast pomp that is so appreciated by connoisseurs.
If you have to add water or milk, do it carefully and little by little — 2-3 tablespoons, do not overdo it.
If a dough for pancakes completely subsided, you will have to give it one more time, now you can in a basin with warm water for speed.
Do not mix the dough for pancakes any more, bake immediately.
Why do we say «oven pancakes«? Now, in the overwhelming majority of cases, we fry pancakes in a frying pan. And according to the original idea pancakes it was baked in the oven, pouring dough almost to the brim on a special pancake pan without a handle with low sides.
And put them in the oven with a chapel, sprinkling chopped eggs, green onions, smelt, etc. in the middle of the process.
Baked in melted butter, which took quite a lot — up to a pound for such a portion.
And in the dough for pancakes then they also added ghee.
Fry pancakes almost everyone can. I recall only the most basic.
The pan is cast iron, the temperature is high, lubricate with oil, not pour, fry from the bottom until the top dries.
And we will succeed.
In different countries, the carp is a different approach, with a common basic recipe.
In Poland and the Czech Republic prefer the sweet version with dried fruit and almonds, in Lithuania.
In culinary terms, Julien is an extremely simple, inexpensive and not particularly troublesome task, except to wash the cocottes. I hope you have in your arsenal.
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