Monday, December 7, 2009

Unit 4 Blog

Russian blini are known as the thinnest ones, and for me, most tasteful. In a classic way, Russian blinis are yeast-leavened pancakes from buckwheat flour. Russian pancakes are served with different dressings - most popular are sour cream, jam, syrup, red caviar, salmon, cottage cheese and others.
3 1/2 c All-purpose flour
3 tb Water warm 105F degrees1
1/2 pk Yeast dry
3 3/4 c Milk warm 105-F degrees
1 tb Sugar
1/2 c Heavy cream
1 ea Egg white2 ea Egg yolks
1 ts Salt
4 tb Butter unsalted melted &- cooled until just warmmeasures conversion [+]
Method:Take 1 tablespoon of the flour, the warm water, 1 teaspoon of the sugar, and the yeast and mix together in a small bowl. Cover and set in a warm place for 15 minutes. Mix in a large bowl the the 1 1/2 teaspoons of sugar, flour, milk, the yeast mixture and salt. Beat by hand for 4 minutes. Cover and set in a warm place for 1 hour. Mix the egg yolks and remaining sugar and add to the natter along with the butter and beat with an electric mixer for 3 minutes or by hand for 8 minutes. Whip the egg white separately and whip the cream as well until very stiff. Fold in the cream then the egg white making sure to mix well. Cover again and place in a warm place for 45 minutes. grease the skillet with butter, place 2 tablespoons of batter in the center of the skillet, (at this point you may add any of the flavor garnishes that you wish or none at all) cook for 1 minute, turn the blin over, and cook for 35 seconds, and serve smothered in sweet butter.

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