Volodymyr, you have been occupied with Russian cuisine for a long time, tell me, how are the mlints?
As we are talking about Russian dry milk, their preparation in Russia from long ago was a mystery. Dough on buttermilk was put on a new month, water was collected from a well, and a woman prepared the milkshake. At the Russian stove, on the great chavun pans, they smelted a million oats. And then with various fillings - sour cream, caviar, salted fish. І lintsіv in Russian cuisine downy, Guryevsky, boyarsky, royal. Є impersonal nuances in dough, in muci, on yakіy prepare, є razne svіvіdnoshennia borosna that egg.
Moreover, it’s necessary to understand that they didn’t bake from a boar of a great katunka, but from that which was under the arm - Greek, pivbenyana, vivsyan, life. Boroshno of another variety, coarse broom. The axis is here and the thin skins with steam begin. It also gives different results: one life, but another. Mlynts with Greek boroshny rise good, ale lamki through low gluten. And then the texture of the mlints is different - it melts in your mouth, but you need to chew it to get the taste.
What kind of boroshna do you recommend preparing the mlintsi at once?
The infection is especially bad for young people. Tse sumish ready, in a lot of rich gaitunka and hangings. Vaughn is universal. However, my grandmother, who is over eighty, always cooks beetroot flour. It’s best to sift the dough before kneading so that the texture becomes more fluffy.
And drіzhdzhi yakіs brothers?
Yeast for milk should not be dried, but freshly pressed at a rate of 15-20 g per liter of yeast.
How to properly knead the dough?
Previously, the residents of Mlintsev used fresh well water. Chlorine present in tap water encourages the growth of yeast. Don’t experiment with water, I would like to mix the dough with milk of minimal fat content. You need to heat a little more at room temperature and dissolve the yeast in it. Zmіshuvati vіnochkom. Once the yeast and milk are mixed, you need to knead the dough slightly. Add a little bit of cucumber and beard so that the yeast begins to ferment, stir and place on the dough. The eggs are added later: the stench is respected.
How long will it take to get the dough?
The dough can rise for about forty minutes. The viscousness of the mixture needs to be covered with a towel. Every time you can’t cover it with spit. When the dough rises, add a mixture of ingredients.
What is the proportion and sequence for mixing the dough?
For a liter of milk, take 3 eggs, add zuccor and salt until it tastes good, and add sour cream until it reaches the consistency of thin sour cream. Divide the eggs into whites and eggplants. Beat the zhovki white from the cucumber. Beat the egg whites until the mixture comes out smooth. Add flour|boroshno| Mix carefully, let the dough sit for a few more minutes and rise. I can vipkati.
Is it correct to dilute the dough with water or milk before brushing it?
No. It’s best to properly knead the dough first. If you still want to add milk and tops, you need to let the dough sit for a while so that the yeast can begin to work. Otherwise, all the chances of weaning off the maple’s wings will not rise. And in order for the yeast to work, the temperature is important for the room: the dough, like the dough, needs to be warm.
Is there another way to prepare dough for mlintsi?
Prepare the steam, let it sit for 40 minutes, and when it’s done, take it from the refrigerator. In this manner, it is preserved under the dough. Then you can remove the steam and add milk, grated ingredients and whites, and any leftover flour. Taka opara mozhe buti bagatorazovogo vikoristannya.
What about the milk on the buckwheat hogwood?
Buckwheat boroshna does not have much gluten, so it lacks milk. I don't need much to add. Take the minimum or in proportion: one part of buckwheat and two parts of beard.
Axis, for example, my recipe. Take 2 bottles of buckwheat, 2 bottles of wheat, 4 bottles of milk, 3 eggs, 100 g tops, 1 tbsp. l. Cucumber, 25-30 g yeast, 2 tbsp. l. tops oil and salt. Whisper the saucepan Greeks Boroshno, add half the warm milk, stir in new yeast first. Stir and place in a warm place. When the dough rises, stir it with a wooden spoon, pour in the milk, add wheat boroshon Mix the dough well and put it back in a warm place. Wait until it’s ready and add the beans, grated with 2 tbsp. l. melted top butter|mastila|, cucrum, sallu. Stir. Beat the tops with egg whites vigorously. Carefully add|add| In the dough, carefully mix, place again in a warm place for 15-20 minutes. And start viping.
How to knead dough for mlints?
Everything is simpler here: for 1 liter of milk you need to take 5 large eggs, zest and salt for taste, add thoroughly to the required consistency. Stir with a whisk. For food, add kefir or mineral water to such mixtures. They can be prepared with milk, or with milk. If there is tsukor and boroshno, fermented milk will still be the same. This dough is also kneaded to the consistency of thin sour cream. Let it sit for 20 minutes and you can roll it out.
How do you get rid of thin hair?
You need to add more eggs - take six eggs per liter of milk. And you don’t need a lot of beans, the dough may be rare, and so the flour will come out thin.
Is it true that if you add olive oil to the dough for mlintz, it won’t stick to the pan?
The thicker the dough, the faster the dough rises during the hour of buttering. As with meat, if you take a piece of meat with fat, it will lubricate beautifully and not stick, and the fillet will do the same. And for the Mlints this principle applies. At the dough you can add|add| 2 tbsp. l. oil per liter of liquid, no more required. Olive crumbs can be added to the frying pan after an hour of greasing. And grease, of course, on a well-baked frying pan.
How should you choose a frying pan for mlintsi?
As they say about our ancestors, the lints were always cooked in a great chavunya frying pan and greased them in the oven. Before this, the frying pan was salted and oiled so that the eggs would rise well. Tomu should be properly greased in a chavun pan. It is better to take a similar frying pan, it will heat up more evenly and the dough will be lubricated on it, rather than getting scorched as much as on a Teflon one. A frying pan with anti-battery coating is best suited for crepes.
When milk breaks during the lubrication process, what’s wrong?
Because there is little gluten in the dough - and therefore you need to add a little more beard. Or the frying pan was badly heated.
What fillings for mlints call Russian ones?
The fillings for Russian mlints were most often made with vegetables - those that were available for free. At Mlintsa's place they roasted beet, carrots, turnips, and watermelon. The filling was also added during the roasting process. When the dough is poured onto the frying pan, the pastry is placed on it, the dough is turned over and the other side is smeared with the filling. As a topping, take a baked apple, pickled lingonberry berries, salted fish or smoked trout, salmon, sturgeon and beluga, as well as boiled eggs with green lingonberry, and mushrooms coated with cinnamon.
What are the traditional sauces for mlintsi?
Traditional sauces - honey and berries. The most commonly used are lingonberries and cranberries, rubbed with cinnamon powder. Another wonderful sauce is Staroyeletsk: sour cream and honey in equal proportions with sugar powder. European versions of sauces - maple syrup or orange juice, mixed with zest and Cointreau liqueur, which requires flaming ( set on fire) and viparuvati.
Is the chicken gotuvat ready for Maslyana before the river?
Kurnik is a merchant's leafy merry pie. And get ready for it as soon as possible, using the Slovenian name, or the Christian one. However, for us, Holy Butter is the reason for eating savory mlints, including chicken-like ones.
For what kind of people are you preparing chicken?
It is better to create yeast millets, or thin ones. And then prepare the fillings - chicken, mushrooms and rice. Cut the boiled chicken into fibers, add a top of butter|mastillo| and a trowel of fresh parsley. Lubricate the mushrooms, add butter | and greens. Boil and knead the rice boiled egg, olive and green. Place a ball of mlintz on a chavun pan, scoop in some of the fillings, cover with dough and bake in the oven - you will get a sheet cake. If you got a kurnik on Maslyana, then bazhano robiti yogo without a trigger.
From the very beginning, the ancient Slovenians baked milled heifers for Maslyana, and smelt the fragments of the stench as a ritual herb. If they were minced, including with their hands, the stench observed the sacred sun and cutting them with a knife or rolling them with a fork was categorically prohibited.
During the recession, we were left with the facelessness of the Mlints. Even though I already have my own branded recipe, even though I’ve tried a dozen various recipes, it’s still a joke, and the people will start to bake lightly first. Today we will look at the technology of milk production.
The most delicious cakes for farmers. Watch the video!
steamed(From yeast dough)
fresh from victories rozpushuvacha
fresh without fluff
You can vikoristovat be-yak good for vipichka mlints (Greek, kukurudzyane, zhitn, rice), but remember that it’s so good practical not to mix gluten, and that this mlints under the power of the spectrum only before the gentlemen, because the stench is vimahayut promoted respect. Start better with simple wheat beard and gatunka. If you want to see hundreds of products on store shelves, you can get a quick start. In addition to the cream of wheat beard, there are also additives: salt, zukor, soda, egg powder. Tobto. To prepare the mlintz, just add water to the mlin (preferably milk or kefir) and you can bake the mlintsi. As a rule, the package contains instructions on how to properly clean it.
It’s best for the dough to sift at least once, so that it’s rich in sourness, so your dough will be soft and fluffy. Add the mixture thoroughly into the dough step by step and stir continuously until the breast is completely combined. It’s better to adjust the proportions of the bean to the rare base 1:1, but remember that the rare base is a mixture of grains, eggs, and so on.
Eggs must be beaten well before adding to the dough. If you want a fresh dough without fluffing, stir in the egg whites. Strain the pastries from the cucumber, and beat the whites until they form a white froth and add them to the dough while still baking so that your pastries will be fluffy and not gumy. For the cob of varto, follow the standard ratio of 1 egg per 1 bottle of bread. The more the egg is scorched in the dough, the tougher it will be.
Mlints are baked with milk, kefir, sour milk, water and beer. The best way to prepare a rare base is a mixture of half the volume of dairy products and half the volume of warm water (proportion 1:1), so your mints will come out both fluffy and even moist. For dairy products, you need to add soda.
Baking soda or baking powder is added to the unleavened dough to create a paste. Soda or simply sodium bicarbonate, reacting with acid (ocet, lemon juice, whey, kefir) breaks down into salt, water and carbon dioxide (CO2), which fluffs the dough, giving it richness and porosity. Since there is no acid in the dough, then for the reaction to begin, the soda must be quenched with alcohol, lemon juice with kefir. Moreover, you don’t need to do it in a way that is not typical for rich people (quench the soda in a teaspoon, and then add it to the dough), but mix the soda with beans, gradually adding dry mixture to a thin base, which already contains acid. Then the dough must have a reaction and you will be guaranteed deliciousness. Soda also speeds up the Maillard reaction; flours with soda will be “golden.”
If you give the dough a better quality without adding baking soda, then to make it more creamy you simply beat the egg white well.
Rozpushuvach or else Baking powder Ingredients: baking soda, acid (usually citric acid) and borage or starch. The mixture of soda and acid is selected in such a way that the reaction takes place without excess. Therefore, additional acid is not required for vikoristanni razpushuvacha, then. in mlinets on the basis of milk or water, add fluff.
If you are baking soda or fluffing it, boil the mixture immediately, so that after an undisturbed hour, carbon dioxide, which has disappeared, “escaps” from the dough.
Mlintsi
Most of the recipes for milk allow for the presence of a rich amount of vershovka or almond oil. It is only necessary to add it to the dough after adding the mixture and the remaining dough kneading.
It’s so good to cut down on the taste of the mlints, the roblechi are more expressive. For licorice muffins, you can add a little more zucchini from 1-2 tbsp. spoons for 1 bottle of boroshn. Tsukor also gave the Mlintsy a characteristic “golden” appearance.
You need to start with rare ingredients. Before speaking, zukor is considered a rare ingredient. Mix the dry ingredients in separate containers. Then gradually add the dry ingredients, stirring gradually. Remember that the mixture has the consistency of thin sour cream.
It’s better to get a “Mlintsev” frying pan. Use a shallow frying pan with a thick bottom and non-stick coating. You can bake the flour in a chavun frying pan, inheriting the butt of our grandmothers, and such a frying pan has the significant power of strong hands.
The frying pan needs to be thoroughly heated. Spread with servet and cibul, soaked in fat and lard. It’s better to fill the mlintse with polonnik, approximately dissolving the required amount of dough for one mlintse. The dough is poured into the middle of the prepared frying pan, gradually flapping and turning. Whisk gently until the dough spreads over the entire surface of the pan.
If the top side of the dough is covered with small chips and the dough clumps together, you need to turn it over with a hand spatula and lightly bake it on the other side.
You can get it at the stores different views Boroshna: corn, barley, Greek, rice, wheat. The buyer understands that its purity is determined by the type of grain from which the product is prepared. In the case of Mlynce Boroshna, such a stereotype does not exist - even Mlince Boroshna prepares not from Mlincev, but for Mlinceum!
Primary wheat boar is the process of grinding wheat grains. It’s a good idea to mix wheat at its core. And besides this, there are other necessary warehouses for the production of milk:
The final product contains only high-acid ingredients that are carefully dosed to obtain the best results.
Virobniki insist, what for chemical warehouse And the crusts of egg powder and milk powder are not modified in any way from natural products, and they are preserved much longer.
Gentlemen, who do not have this knowledge in full knowledge, find it difficult to prepare garnet dough for baking mlintz. If you have a ready-made recipe at hand, you will never fail to achieve the desired result. This delicious milk will help you find a tasty and delicious milk, as well as all the necessary ingredients are collected in it in the required proportions. Moreover, the hour for preparing the herbs will change - you will not need to stir or mix the warehouses. It is very important when going to nature or to the countryside - there is no need to purchase and save eggs, milk and other additives.
Millennium flour is a handy magic wand for busy gentlemen, and it also allows you to significantly save hours and effort on preparing homemade bread
The only downside is the higher yield of the boroshna milk in normal conditions. If you add a higher price to the other necessary ingredients for baking lints, then the result is an obvious benefit.
The best-known villages come out of the village. To prepare the dough, you will also need basic water at room temperature:
The quantity of required raw material will be indicated on the package by the manufacturer.
The recipe for preparing mlintsi from boroshna mlintsi has been thoroughly tested and verified by the herb specialist
The gentlemen breed Mlintsevo sumish not with water, but with milk. Whose milk will come out even more delicious!
Mlinne is a good amount of milk and can be easily prepared at home. To prepare sumisha, it is traditional to use vikory wheat, beard and yoghurt. You can eat it with buckwheat, corn, and barley. In this way, the warehouse is stocked with cellulose, vitamins and mineral waters. For 0.5 kg of boroshna you will need:
Combine all ingredients, mix and store in a container that seals tightly.
The best containers for storing beard grains - in a warehouse or in plastic
With ready-made mlintz in stock, you can quickly prepare a snack for your family, or present to your unprepared guests a glass of mlintz, which you can fill at your discretion with cheese, meat, cheese, vegetables or other fruits. .
It’s a good idea to make a vikory for preparing a lot of rocks. As any experienced cook knows, you can use a special type of flour for various herbs. It’s important to worry about those in power and specialties.
It’s a good idea, because it’s difficult to find everything you can find in a leather store and maybe everyone knows about it. Of course, it also has its own pros and cons, so if you choose one herb and then buy ingredients for it, especially short beans, which is what you’re going for. There is also a bag of wheat beard in the lady’s kitchen, from which you can prepare some kind of herb.
The traditional Russian hedgehog is respected by the young people. Chi varto zastosovuvat for them mlintsі or can you quickly get started? Let's take a look.
It is very easy to grow from two types of wheat, after which two subspecies emerge. pasta and bakery. For pasta, vikorista use durum tall wheat, and for bakery flour, use flour. This is why it is most important and most popular among bakers. 
There is a lot of wheat:
It is well prepared from wheat grain, which contains a lot of brown substances for the human body. This variety is determined by the size of the pomelo. The higher the beard variety, the less brown grains it retains and its color becomes whiter. The color of the boarberry gives off a dark tint, which means that there is a new presence of bourgeois. The term saves the product a little more than a rock.
The nasty thing is very important as it makes breasts. To check the terms of reference, in addition to the instructions on the package, you can rub it thoroughly with dry, clean fingers. If you feel a creak, the flour is good, if it’s getting more grumpy, it’s stale.
This type of bean is a ready-made mixture for baking flour, which allows you to save time, and it already contains the necessary components. To do this, you just need to add water, and reporting instructions How to dilute is indicated on the package. Ingredients are added according to their own judgment, but the base of the components does not change:
Calorie content of milk in stock 336 kcal. She has a warehouse of wheat and great broom. In order to brew sumish you will need milk or water at room temperature. After adding the liquid, mix with a mixer or whisk until a homogeneous mass is formed. Immediately after cooking, you can start baking the cake.
To check the sweetness of the beard, you can taste it for relish; the fresh one will have a sweet taste, and the stitched bean will taste good. If the cooked mixture tears, it means the mixture is not mixed enough. Mix the mixture once again, and then try cooking again.
At the warehouse of the millennium, the presence is primary, so they have a trifle of duties. Vicor wheat is well-fed and by adding a new ingredient, you can prepare the same kind of flour sumish. The bark and taste of the mlintz are not spoiled in any way, as long as the mlintz is cooked well or with the addition of natural ingredients.
In order to prepare delicious cakes And don’t oblige yourself with too many proportions of ingredients, it’s wonderful to approach well. And in this respect we cannot compare with the emergency.
Pochatkivtsy culinary specialists, who have little knowledge of that knowledge, can’t even dare to cook this great flour, I’ll need summish for mlints. Follow everything clearly for the instructions of the recipe, do not always go out to reach the desired result. Borosno borosno guarantees savory and savory milk, even if it is already ready all the necessary ingredients in the required proportions.
Your strava s we prepare Mlincem boroshna viide švidše. It is important to protect the hour and power. From such a test, you can see pancakes, a cake, and bake and other varieties for brewing. When you cook the original flour, the cooking time will increase.
The stock of milk is stocked with egg powder and dry milk mixture. In such a look, the products are saved more richly, lower natural milk or eggs, and behind the chemical warehouse, that crust is not disturbed by anything. If you don’t cook milk in your home minds, so that you don’t spend a lot of time on a large number of products, you can spare and buy a lot of milk. Like vikoristovuvat wheat, happen to buy all the necessary ingredients.
Two variants are competing for a price. So, as soon as the sum is ready, it costs more than the original. There are massacres of winemakers and prices. The distillery itself is believed to be a warehouse that will be very small. With vikory and wheat, you can prepare sumish to suit your taste.
However, not all strains are suitable for Mlintsevo. Yakshcho vikoristovuvati borosno like paniruvannya, zagusnik, for a casserole, it is better to speed up wheat. And a special mold is used for baking and molding.
