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Ingredients for making cakes in milk in a pan
- Wheat flour 1.5-2 cups
- Chicken egg 1 piece
- Milk 0.5 cups
- Refined vegetable oil 3 tablespoons + for frying
- 0.5 teaspoon salt
- Butter 50-70 grams
- Main Ingredients Eggs, Milk, Flour
- Serving 10 Servings
A glass, a tablespoon, a teaspoon, a medium bowl, a sieve, a turk, a stove, a kitchen knife, a frying pan, a wooden spatula, a flat serving dish, a cloth towel, a rolling pin, a fork, a saucer, a kitchen table
Making cakes in milk in a pan:
Step 1: prepare the flour.
Pour the flour into a sieve and sift it over a medium bowl so that it is saturated with oxygen. This must be done to make the dough tender, airy and without lumps.
Then pour the salt into the container and, using a tablespoon, mix everything thoroughly until smooth.
Step 2: prepare the milk.
Pour milk into a Turk and put on a small fire. We warm it literally 1-2 minutes. It should become slightly warm (no more than 35-39 ° С) Immediately after that, turn off the burner, and set the capacity aside.
Step 3: prepare the dough.
Pour warm milk into a bowl with flour mixture. Using a tablespoon, mix everything thoroughly until smooth.
Now, using a knife, we break the eggshell, and pour the yolks with proteins into a common container. Again, mix everything thoroughly until smooth.
At the end, pour the vegetable oil here and look: if the mass still sticks to the spoon and does not hold its shape, then we continue to add flour to the bowl. Attention: this usually happens, since the last component makes the mass thinner. Knead the dough with clean hands until it becomes elastic, soft and stops sticking to your hands. Important: it should turn out a little more tender in comparison with dumplings.
Now we form a ball from the dough and transfer it from the bowl to the kitchen table, sprinkled with a small amount of flour.
We need to beat off a dense mass of approximately 100 times, then and only then we will get beautiful cakes that will keep in shape.
Then leave the dough aside for 10-15 minutesso that it rests, and then repeat the procedure from beginning to end and so on once.
Step 4: prepare the cakes in milk in a pan.
When the dough is ready, start making cakes.
To do this, we clean off a piece of the total mass with clean hands, give it the shape of a ball and grease it with vegetable oil on all sides. We spread it on the kitchen table and, using a rolling pin, roll it until its thickness is approximately 1-2 mm. We should get a circle in diameter approximately like the base of the container in which it will be fried.
When all the cakes are ready, we begin to fry them.
Put a piece of butter in advance in a clean saucer and prick it with a fork (for which you need to do this, you'll find out a little later). Now we literally pour a couple of drops of vegetable oil into the pan and put on medium heat. Attention: we need this component only for the first pancake so that it does not stick to the base of the container. All the rest we pre-oiled. So, when it warms up well, put the first flat cake in the pan. We fry it on both sides until a golden crust and brown bubbles appear on the surface. The dish cooks pretty quickly, so we follow the process very carefully. We shift the first tortilla to a flat plate and grease its entire surface with butter (so it does not become stained while we make all the other pancakes). Then we repeat the whole process from beginning to end with another layer of dough. Important: spread the cakes in a stack and cover with a cloth towel so that they do not cool off so quickly. At the end we turn off the burner and invite everyone to the dining table.
Step 5: serve the milk cakes in a pan.
Warm cakes are served at the dinner table instead of bread or as a basis for shawarma, because to taste they are somewhat reminiscent of pita bread. They turn out very tasty and fragrant. My household often eats them just with tea instead of cookies and even pies, spreading jam or condensed milk on the dish.
- for the preparation of cakes, you can take milk with both low and high fat content;
- The amount of flour in the recipe may vary. First of all, it depends on which brand you use. It happens that the component swells and makes the dough consistency much denser than required. In any case, we determine the flour by eye and, if necessary, add it so that the mass turns out to be soft, elastic and does not stick to the hands;
- from such cakes you can make a Tatar dish "Kystyby". This is a kind of cake, which usually includes porridge or mashed potatoes. Everything is very simple! Put the filling on one half of the pancake and cover the second. We get a crescent-shaped dish. In this way, you can add other ingredients to your taste. For example, fresh salad, grilled sausages with various sauces, grated hard cheese and much more.