Baked milk has a unique taste, and products made from it, also acquire unique notes. Fritters on baked milk are no exception. They can be made from yeast and unleavened dough, with the addition of fresh and dried fruit or without any additives. But no matter what recipe a dough is mixed in with them, baked milk gives them a distinctive taste, which makes everyone's favorite culinary products even more appetizing.
Cooking Features
The process of making pancakes from dough on baked milk is not difficult, but without knowing a few moments, the cook may not get the result he expected. In order to avoid mistakes, it is necessary not only to follow the recommendations accompanying a specific recipe, but also to take into account several important points.
- Flour dough flour for pancakes must be of high quality. The second-rate product gives the product a gray tint and a specific flavor that the fine taste of baked milk interrupts and makes the pancakes less tasty and appetizing. The difference between the price of flour of the highest and second grade is not so great that it was reasonable to save on this product.
- For making dough, you can use both fresh and sour baked milk. However, these products are not interchangeable, the choice depends on the specific recipe.
- Before combining with other components, flour must be sieved, even if it has previously been subjected to this procedure. The main purpose of sifting flour is not to save it from small litter and insect larvae, although this is also important. The main task is to saturate flour with oxygen. After sifting, it becomes easy. This flour is easy to combine with other components, preventing the formation of lumps. The dough from it rises better, baking is more airy.
- To make fritters fluffy, do not use cold foods to make dough. They must be put out of the fridge in advance so that they can warm up to room temperature by the time the dough is prepared. The optimum temperature of milk for making yeast dough is 30-40 degrees. At lower temperatures, the yeast may not be activated, and the hot liquid will kill them.
- The dough on the pancakes should be similar in consistency to fat sour cream. If it is too thin, add a little more flour than the recipe says. If the dough is too thick, dissolve it with warm milk.
- For frying fritters, spread the dough with a spoon on a hot frying pan with boiling oil. Spoon moistened with water so that the dough does not stick to it. When the top layer of dough is blistered, fritters need to be flipped with a spatula and browned on the other side.
You can serve pancakes made from baked milk for tea or as an independent dish. They can be supplemented with sour cream, condensed milk, chocolate or other sauce, syrup.
Yeast dough pancakes with baked milk
Composition:
- wheat flour - 0, 3 kg;
- dry yeast - 6 g;
- baked milk - 0, 4 l;
- sugar - 20 g;
- chicken egg - 4 pcs .;
- salt - a pinch;
- refined vegetable oil - 80-100 ml;
- honey - to taste.
Method of preparation:
- Heat the milk to about 35 degrees. Pour into it the yeast and sugar. Wait until the yeast is activated. This will indicate the appearance on the surface of milk froth cap.
- Break eggs into a bowl, add salt to them. Whisk the eggs with a whisk.
- Combine the eggs with the milk, whisk them together so that the liquid base is homogeneous.
- Sift flour, combine it with a liquid base. Stir thoroughly so that the dough does not contain flour lumps. At this stage, you can resort to using a mixer with a special nozzle.
- Let the dough stand for half an hour in a warm place, stir it.
- Heat a spoonful of butter in a pan. Put in a boiling oil a few spoons of dough at some distance from each other.
- Cover the pan with a lid. Fry the pancakes on low heat until they are browned at the edges.
- Turn the pancakes and fry them for a couple of minutes on the other side.
- Remove the pancakes from the pan, add the butter, put a new batch of dough and fry the next batch of pancakes.
- When the dough is over, arrange the pancakes into plates.
- Melt honey to a liquid state, pour pancakes over it and serve it to the table.
Fritters from yeast dough mixed in melted milk always turn out to be fluffy and tender. They have one drawback - the need to wait for the dough to fit.
Unleavened Fritters on Sour Baked Milk
Composition:
- sour baked milk - 0, 2 l;
- wheat flour - 0, 2 kg;
- soda - 5 g;
- butter - 20 g;
- sugar - 20 g;
- chicken egg - 2 pcs .;
- salt - a pinch;
- refined vegetable oil - how much will go;
- sour cream - to serve.
Method of preparation:
- Remove the milk and eggs from the refrigerator 30-60 minutes before cooking the pancakes.
- Smash the eggs in a bowl, add sugar and salt to them, rub them until white.
- Add milk to the egg mass. Whisk the products with a whisk.
- Add soda. If the milk is not too sour, soda can be extinguished with vinegar.
- Stir again.
- Melt the butter in a microwave or on very low heat. Give it a little cool, combine in other products, stir.
- Enter the pre-sifted flour.
- Heat the vegetable oil in a pan and fry the pancakes in it, spreading the dough with a tablespoon.
Pour the pancakes with sour cream or serve it separately when serving. If you want to get a sweeter dish, replace sour cream with condensed milk. You should not put a lot of sugar in the dough itself, otherwise the pancakes will burn.
A simple recipe for pancakes with baked milk
Composition:
- baked milk - 0, 25 l;
- chicken egg - 1 pc .;
- wheat flour - 0, 25-0, 3 kg;
- salt - a pinch;
- sugar - 20-40 g;
- vanillin - on the tip of a knife;
- baking powder for dough - 5 g;
- refined vegetable oil - how much will go (including 40 ml in the dough).
Method of preparation:
- Beat the egg with salt, vanillin and sugar. Combine with milk, beat the products together.
- Sift flour, mix with baking powder.
- Combine the dry mixture with the liquid, turning them into a homogeneous dough, the consistency of the village sour cream.
- Pour two tablespoons of butter into the dough, mix.
- Fry pancakes in a hot pan, greased with butter.
Fritters with this recipe can be made very quickly, but they will still be tender, tasty and fragrant.
Baked milk can be a good basis for the pancake dough. Products from such a dough come out gentle and have a unique taste.
