Basic Bliny
- -----------------------------------BATTER-----------------------------------
- 3 1/2 c All-purpose flour
- 1 1/2 pk Yeast dry & active
- 4 ts Sugar
- 1 Egg
- 1 Egg yolk
- 3 3/4 c Milk
- 4 tb Butter unsalted, melted &
- - cooled until only warm
- 1 tb Corn oil
- 1 ts Salt
----------------------------------GARNISH----------------------------------
2 c Sour cream
1/4 lb Butter undalted & melted
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
2 c Sour cream
1/4 lb Butter undalted & melted
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"
