How delicious it is to cook mlintsi with milk. Secrets of preparing mlintsi with milk. How to make choux pastry with milk and dill

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Hello, dears!

This article comes out ahead of the oil, and what else is there to write about, if not about milk) I have today’s thin milk on milk.

A few months ago, I found a recipe that completely dominated me, and the viciousness of the Mlints led to capture! Now these are my company milks, which I call ready for a weekend snack, they are loved by the man and son. The stench was shared by everyone I served, and they asked me for the recipe three times.

What is good about thin milk on milk?

Naygolovne - viscosity of the finished product. The molds are easy to make thin, the dough will not stretch or tear. Just accept the texture of the dough. Tender, not gumy, not dry. Taste it!
Duje easy to prepare dough, that's why A number of ingredients are precisely measured. This is important if you only read the dough and don’t know what the consistency of the dough is. This is also important if you have a lot of other information and little time. Then, without thinking, you see beans, milk, oil, and the result is always good.

Ingredients for thin milk milk

2 eggs
1 tbsp. l. Cucumber (if you get a neutral taste, if you want more licorice, add 2 or 3 tbsp.)
1 tsp. salt without top
500 ml milk
500 ml of water (add 250 ml to the dough at a time, bring 250 ml to a boil)
400 g boroshna (boroshno bazhano sift)
0.5 tsp. sodi
30 g vershkova butter

Thin milk on milk. Calorie content per 100 g: proteins - 5 g; fat - 3.9 g; in carbohydrates - 23.3 g; calories - 150.7 kcal.

How to bake thin milk on milk

Please Raju vikoristavvat spruzhne yakisne vershkova oil! It gives a top-notch taste to the mints, a golden tint and such a pleasant smell of melted olives.

The mixture is prepared using only a few dry ingredients.

Pour 500 ml of milk + 250 ml of water into one container. In another container, sift 400 g of beans.

In a mixing bowl, break 2 eggs, add 1 tbsp. l. Cucru, 1 tsp. salt, mix well with a mixer or whisk.

Pour about half of the mixture of milk and water into the bowl, then gradually add well and mix so that there is no breast.

When the dough becomes so thick that it is difficult to mix, we pour in the liquid that was left out, and boil the mixture that was left out. Stir until the dough becomes smooth and homogeneous.

Add 250 ml of water and bring to a boil. While the water is boiling, prepare an empty bowl, soda, a teaspoon and a whisk, so that the rest will be liquid.

Pour the steep mixture into a bowl and immediately add 0.5 tsp. Soda and lightly stir.

Pour the baking soda mixture into the dough and also stir lightly with a whisk.

Now let the dough rest on a sliver of bread. During this hour, the gluten will swell and if the small breasts are still missing, the stench will disappear.

While the dough is resting, take a frying pan and put 30 g of top butter on it. We put it on the fire so that the oil melts.

It is best to use a special molten frying pan with a flat bottom and low sides. I have a frying pan with a diameter of 20 cm, and it’s very easy to cook with it. You can start two such frying pans at once and bake on two burners at the same time - it will be even faster.

The melted oil is poured into the dough, stirring with a whisk.

Turn the frying pan over to the fire and heat it well over high heat until the heat appears. Just as you have noticed the first light smoke - it’s time to bake some milk!

Pour the dough into a well-heated frying pan.

The first baby will be tested: remove the excess oil from the pan, it will be fatty and not the most beautiful. You can also determine how much dough you need to put into the mold for one mlin.

We collect dough with opolonik. We pour it onto the frying pan, with the other hand, while kneading the sides so that the dough is evenly distributed among the stake.

It can be seen that the beloved and rich girls in Mlintsy appear.

If there is no excess dough on the surface of the mlin, turn it over with a spatula.

On another side, it will take even longer, 15 seconds is enough.

We transfer the finished mlinets to a large plate. You can use the help of a spatula, or you can simply lift the frying pan over the plate and finish it yourself.

There is no need to grease the pan anymore! The molds will not stick.

The prepared lints can be coated with a smear of top oil|mastila|. There are plenty of lovers who appreciate that it’s so delicious. Ale and the highest calorie So what do you say? I'm not fussing.

Other millins will come out smoother and neater.

So, one by one, come out about 25 lints (in a frying pan with a diameter of 20 cm).

We eat it with jam, condensed milk, yogurt...

Our favorite weekend snack, when no one is in a hurry to get home from the morning, the whole family is at once and it’s so crowded in the kitchen

I write about Mlintsi in special ways. It seems to me that this hedgehog is special. More than once I heard how grown-up people, remembering the happy moments of childhood, talked about the baked goods that their mother and grandmother baked. And the stinks were snatched up from them and even from the frying pans. Very quiet, family-friendly, bringing together both adults and children at the same table, sweet.

Ale dalі mlintsi – this is no less a delicious recipe. You can’t do without mastery. And if you only read this, you need to be prepared before the result will please you immediately.

Then preparing the lints can become an enjoyable and meditative process. Let’s face it, it was in my mind that I might as well prepare the pancakes at once - this is the most convenient thing for me to do in the kitchen.

I beg you from the bottom of my heart to know my best recipe for mlintsi! I encourage you to know your tricks and secrets of preparation, prepare with love and satisfaction!!

All the best to you!

P.S. More statistics for you:

Previously, our favorites were American brands.

Thin millets, prepared with milk, love mustache. You can make a filling for them: cheese, meat, liver, red caviar and a lot of other things, or you can combine them with boiled or sour cream. Alas, I’m afraid not to go to these state gifts, but I don’t know how to properly prepare them. For those who want to know the recipe for milk mlintsi.

Thin little girls with little girls are ready to be satisfied! All stinks are garnished in their own way, but the owner will be pleased that the stinks can easily be turned over on the frying pan and do not stick to it. How can you make milk from milk so that the stench comes out subtle and tasty? If you follow the below descriptions for the sake of it, then everything will definitely work out for you.

Let's talk about the test

Behind its thickness, the milk is similar to thick sour cream or fatty tops, but it’s not to blame for nothing that looks like water. The same dough is always the same, without the presence of any breasts. Why not cook milk without breasts? And the methods of saving breasts that bother rich gentlemen when preparing mince, and:

first method. Eat the eggs with herbs, beans and zur and pour in a little bit of milk and mix everything carefully until smooth. And now you need to add all the other milk to the giblet dough and stir the mass without a grain, then it will be homogeneous. And at the very end of the process, pour olive oil into the dough, and you will have thin milk mixtures;
another way. You can add three cups of milk to the required quantity and add until further. Now you begin to mix everything well, and then combine with other products;
third method. You will not have a breast in the dough if you quickly beat it with a mixer. You can take the wine, but the spoon will not fit.

If you would like to prepare milk milk, place the vegetable oil in the dough as a component so that your culinary ingredients do not stick to the frying pan. Moreover, when the fluid is lubricated, the oil changes greatly. You can add roslinna oil to the top, pre-heated, this component will give the mlintz a beautiful golden color and they will have more texture.

Dough for babies doesn't have to have breasts

How to properly lubricate flour

In many ways, this process seems important, but at first glance, you will certainly end up with tasty milk in milk. To grease, take a frying pan with a handle, heat it well on the stove and spread a little with fat. Acting gentlemen use a special culinary pan to grease the frying pan. This is true, but it will be problematic to remove the oily fibers of the foam from the oil.

Now take half a ladle from the bowl, lightly tilt the pan to the side and pour the batter into the very center of the pan. Now you need to turn the frying pan over the stake and carefully spread it on all sides until you see that the dough has completely covered it with a ball. Such manipulations can be carried out either on the stove or in a vase, or even in a frying pan with a handle.

Now you need to grease the millets on medium-intensity heat for one or two minutes. The stench must be browning underneath, and the dough is drying up for the beast. Thin milk mushrooms must be handled carefully - the stench is low and therefore requires careful turning. Use a special spatula, or you can use a dull knife or a wooden spatula. However, you have to learn the right skill.

The best method for turning the eggs is to throw them in the wind. Of course, it seems that this is even more important, but you can learn how to do it. After turning over, grease the other side of the cake, it will be greased with a little squeegee. Once the mince is golden brown on the outside, simply turn the frying pan over the pan with the mince, and off you go.

If your thin breasts are constantly bursting in milk, they don’t have enough beans, then add some of them to the dough. Add a small portion of the mixture and stir in a couple of tablespoons of beard, and after mixing, combine with the batter.

If you fill your culinary pancakes with filling, you can grease the pastry on one side. Ale is especially important in the event that it will soon be baked in the oven. The filling is placed on the greased side of the mlin, and the other side is browned in the oven.

The most popular savory mlin recipes

There are a lot of recipes for milk milk and the lady’s skin has its own signature recipe. It’s enough to fry them in yeast, or if you put them in dough with milk, your culinary mixture won’t turn out thin. It would be best to use yeast-free dough.

The simplest recipe for mlintsi

If you want to learn how to cook mince with milk, start preparing them using the simplest recipe.

Prepare the following ingredients:

two flasks of boroshna of the finest gatunka;
zukor iz sill for relish and trinkets of olive oil;
half a glass of milk. Come and a little sour;
three eggs.

Take a deep bowl and break the eggs in it, put some corn and corn in there and mix everything well. Once you have something similar, you begin to quickly add to it. Don’t boil everything too quickly, add one tablespoon at a time and let it sit immediately.

After you have added everything well, you have a thick and evenly uniform butter, start pouring the giblets into it and heat the milk. Don't forget to take good care of everything. Cooking mlints with milk, in which case it is necessary to add rose oil to the mlin, which is not enough - just one tablespoon.

The lubricants are starting to lubricate. Everything is the same as before: pour the dough into the pan and grease the frying pan with pollonnik and then literally grease the two sides of the pan in just two minutes.

Openwork lines are thin like spider webs

Mlintsi openwork

We present to you a recipe for openwork milk mlintzes and with a small amount of ingredients you will get a large plate of moist mlintzes!

Prepare the following ingredients right away:

six eggs;
three bottles of milk;
a couple of tablespoons of olive oil and a pinch of salt;
three tablespoons of tsukru;
ten spoonfuls of beard.

For this recipe, openwork milk millets will come out thin, like spider webs, and your household will see them sooner, the smell will begin to cook, and this will be the best display of a tasty herb.

Do you want something to eat?

So, let’s get started with your actions:

beat the egg whites in a bowl to strengthen them. Rub them out with a tablespoon. Once you notice that the masa begins to lighten and the zukor begins to melt, stop grinding;
sift the flour through a sieve into a large bowl|boroshno| і add|add| put a pinch of salt in it, then stir. Be sure to sift the eggplant for any milk recipe, so that it comes out without breasts and bottoms;
Pour a couple of tablespoons of olive oil into the flour. For this recipe for thin milk rolls, you can also use top butter if you need to melt it later;
Mix well and carefully pour in the milk. You need to pour in the milk three or four times at a time and wait steadily. It’s clear that if you mix well with a spoon or a whisk, the breasts will all be the same, so it’s best to use a mixer. Beat the dough with a mixer for thirty seconds;
Next to the bowl, beat the egg whites with the same mixer until very smooth. The smells become like a rich white foam, so pour into the dough and mix carefully with a fork so as not to beat the foam;
Now you can bake openwork milk on milk. We heat the chawunnu on fire or in a non-stick frying pan. Grease a frying pan without a coating. You can use a saw to prick a small piece of lard and coat the frying pan with it immediately, or pour in some olive oil. Don’t pour too much oil - the milk is not to blame for the fat;
Take a large pouring spoon or opolonik and pour the dough into the frying pan. The dough rolls into a thin ball, even if you achieve thin milk mixtures, not thick ones. And in this episode the stench will be felt, as if alive;
use a flat, thin spatula to turn the greased pastry from one side onto the other side. Remove the prepared culinary mixture from the frying pan and transfer it to a large bowl. The prepared lint on a platter must be coated with top butter to prevent all the lint from sticking.

Openwork measures of life

We present to you a recipe for fresh openwork milk muffins, which can be called a true culinary masterpiece of mysticism.

Prepare the products:

1.5 bottles of milk;
three eggs;
1.5 tbsp. tsukru;
a tablespoon of olive oil and a pinch of salt;
five tablespoons of beard with great bitterness. Look, you'll see a flask filled with liquid.

The dough for these savory milk muffins is prepared in the same way as in the above recipe for basic openwork mlintzes. For the sake of it, use fewer ingredients for the dough, because the dough will use less for a living culinary dough. To strengthen the egg whites, stir in the cucumber. Pour in the oil|butter| And pour milk in three additions. Here you add the beaten whites, after which you mix the dough well.

And the axis now begins on the right side. We are starting to work on milk with little girls, then openwork. A well-heated frying pan is coated with lard before baking the first batch. Then you don’t have to spread it, even if you added oil to the dough.

The average baby tries to use the step-by-step method: the dough is poured onto the frying pan for a reason, but it needs to be “painted”. The gentlemen are painting a small plastic dance, at the top of which there is a small hole in the opening and from behind this little hole they paint little marks on the frying pan. You can also use a dessert spoon if you like. Drop the dough from a spoon using a thin leaf and a continuous line so that the mixture forms a song composition.

You can draw anything at all times - hearts, little flowers, little stars of the sun, or the face of a funny cat or a fairy tale's little bird's-eye. After 20-30 seconds, your creation will brown, and carefully turn it over onto the other side. Then carefully remove it to a plate. The process of preparing openwork milk muffins with milk is complete and admire your family members’ creations.

Mlintsi with sour milk

If you are planning to milk milk, don’t worry if the milk is sour. Mlintsi with sour milk come out just as tasty. The stench is tangy with a sour-sweet relish and is perfect for any filling. Let’s try a couple of such recipes, and the stench of anitroche is not too bad, but this is a recipe for thin milk rolls.

Mlintsi with eggs and sour milk

In a deep bowl, crack two or three eggs, adding zuccor and salt until savory. Beat the mixture with a whisk or blender. Then pour one liter of sour milk into the mix and mix. Is it necessary to extinguish this mixture with ottom or citric (diluted) acid? tsp soda, after which you pour the soda into the dough.

Behind you, sift two bottles of flour|boroshna| And sizzle the flour | thoroughly | into the dough in small portions. For thin mlintzes with sour milk, leave the dough to sit out rarely; for thick mlintzes, add beard soup. At the end of the process, pour 5 tbsp into the dough. some rosemary and mix everything. If you find that the dough is thicker, add more sprinkling and then the porosity of the dough will be greater. Let the dough stand ready to stand for the rest of the day, and start working as usual.

Milk without eggs on sour milk

You don't need eggs for this recipe for mlintsi with sour milk. In a bowl, combine 470 g of sour milk, tsp. salt and 2 tsp. tsukru. Behind, sift 190 g of flour|boroshna| And add it to milk. Take the dough with a blender or in another way and add a couple of tablespoons of melted olive oil, then mix again. The dough looks like good homemade loaves.

Mlintsi na molotsi - basic principles of preparation

Mlintsi with milk is one of the most extensive recipes that are popular among gentlemen. Such mints come out thin, light and very tasty. The most commonly used wheat is the boron wheat, and you can also take the Greeks or Vysyans.

The tovshchina mlintsіv should lie in the very same place that is vikorist. The thinnest milk comes from beard wheat. There is a lot of deposits and there is a lot of beard berries - it is important to take the products of a thick cord and a thin broom. The beard is of a different variety, or the beard with hangers will yield more fruit and milk.

The oatmeal or buckwheat beard millet comes out plump. You can also experiment and try preparing milk mlintz from a mixture of different varieties of beard.

Milk milk can be prepared with or without yeast. Finally, until the dough is ready, I add soda or fluff it up. Once the dough has reached the required consistency, it’s time to knead the dough. It’s possible that the first time you won’t be able to admire the ideal world.

The third or fourth turn out to be equal and neat steps. When pouring the dough into the frying pan, rub it under the top and work in a circle so that the dough is distributed evenly on the surface. After the bottom side has been browned, the pastry is lifted with a spatula and turned over onto the other side. Brush the skin from the skin until golden brown.

Small pieces of chicken are simmering in a heated frying pan, greased with a heap of oil.

You need to put a smear of topping oil on the prepared pastry dough - after this the pastry will become more elastic and tender. Serve the milk with sour cream, zukr, honey and jam. You can also bake the mlint with any filling: cheese with rodzinki or dried apricots, meat, chicken with mushrooms, cabbage with rice and egg, smoked chicken with salmon or any licorice filling.

Milk milk - preparation of food and dishes

The success of preparing mlints with milk is rich in what type of dishes. It’s best to use a chavun frying pan for baking.

If there is no such thing, go with a frying pan with a thick bottom and non-stick coating. The size of the frying pan may vary depending on the diameter of the molds. For the dishes you will also need a basin in which to mix the dough, a ladle, a spatula, a fork or a bowl, a bottom and a pencil for greasing the frying pan. With additional equipment you will need a mixer - with its help you can easily stir the dough and break up all the breasts.

Preparation of products involves sifting beans, drying the required amount of peel, salt and other dry products. The milk is starting to warm up.

When yeast is brewed, dilute it in a small amount of warm milk or water. It is also necessary to melt a top of oil beforehand.

Recipes for lints with milk:

Recipe 1: Mlintsi with milk

Milk mlints come out even thin and light, you can eat them with sour cream, honey or add some filling to them. The recipe calls for beard, zukor, eggs, salt and milk.

Required ingredients:

Milk – 0.5 liters;
3 eggs;
1-1.5 bottles of Boroshna;
Zukor - 0.5-1 tbsp. l.;
Salt - a teaspoon;
Oliya - 15-30 ml.

Cooking method:

Break the eggs in a deep bowl and beat them with a fork. Pour in half the milk. Add to sumish tsukor and syl. Everything is thoroughly mixed. There is a lot of zukru to keep depending on what kind of filling the mlintz will be with.

For licorice muffins, you can add a little more zucru, and for meat and salty fillings, zukru apparently needs less.

Sift thoroughly and gradually boil to a milk-egg mixture. It’s better not to overwhelm - you just have to marvel at the consistency.

Then pour in the milk and mix everything thoroughly. To make sure there are no breasts, it would be better to use a mixer. For consumption we add a little more beard. The dough has the consistency of thin sour cream. The dough may be rare in the world, but not rare. If the dough is too thick, you can add more milk, but if it’s too thick, it’s too rich.

When the dough is ready, add olive oil. If you add topping oil, the millets will come out rosy and porous. Heat the frying pan, grease it with top oil and begin to grease the flour with milk. When pouring the dough into the pan, trim the pan with a thin layer and spread the dough evenly in a circular pattern. You need to work hard for everything. We fry the cake until golden brown and turn it over. If the milk is torn, it means that the beard is not growing.

Recipe 2: Mlintsi with milk “Azhurni”

Such mints come out delicate, delicate and thin when milked. The recipe contains a little baking soda and kefir as the main ingredients - the ingredients themselves are mixed with flour.

Required ingredients:

Repeat the flask;
Zukor - 1 tbsp. l.;
Eggs - 2 pcs.;
Salt - a teaspoon;
A bottle of milk;
Pivlitra kefir;
1 tsp. sodi;
Roslinne oil.

Cooking method:

Kefir is poured into a saucepan and some of it is heated. We break eggs into kefir, add zukor and salt. Mix everything carefully and add soda. Then we stir in the flour | thoroughly | And mix everything with a mixer. There are no lumps in the dough. The consistency of the dough is similar to thick sour cream.

Bring the milk to a boil and begin pouring it into the dough in a thin stream, stirring constantly. In very rare cases, you can add a little more beard to the dough. Then add 15-30 ml of olive oil and mix everything again. Bake the flour in a chavun pan. Heat the frying pan, grease it with top-heavy oil and begin to sizzle the milk mixture.

Recipe 3: Milk Mlintz with Starch and Vanillin

For this recipe, you can prepare thin and very tasty milk flour. The recipe for the table is not recommended, so changing the proportions is not recommended. Lubricate the molds evenly - 1 piece per skin side.

Required ingredients:

Pivliter of milk;
4 tbsp. l. potato starch (without weight);
4 tbsp. l. boroshna (with a drink);
4 eggs;
Sil ta tsukor - for the relish;
Vanillin - for relish;
30-45 ml of rosemary oil.

Cooking method:

Mixed well, salt, zukor, starch and vanillin. The milk is heated. Break the eggs and pour in the milk in a thin stream. Everything is thoroughly mixed and the oil is added. Fill the dough with dough for 20 minutes. Heat the pan and coat it with top oil. You need to pour the batter so that it covers the surface of the pan with a thin ball.

Shards of starch settle to the bottom; it is recommended to mix the dough before scooping it into the skin. It turns out that you rarely need to add too much dough. The lints are obliged to come out even thin and least alive.

Such mlints can be filled with smoked chicken or fish, rodzinka cheese or chasnikovo-syrum. Variants – masa.

Recipe 4: Mlintsi with milk "Zavarni" with yogurt

Custard milk with milk and yoghurt have a special, specific structure, but come out no less tasty. The recipe includes milk, borocho, zukor and sill, fluffing the dough and milk with yogurt. Such babies are easily suitable for both adults and children.

Required ingredients:

A quarter teaspoon of salt;
Tsukor - 3-4 tbsp. l.;
250 ml dill;
1 teaspoon rozpushuvach;
8-9 tbsp. l. Boroshna;
250 ml of milk and yogurt;
2 eggs;
Vershkov oil;
9. Oliya Roslinna.

Cooking method:

We beat the eggs from the mixture and the curd. We pour in the milk and yoghurt and mix everything thoroughly. Boil thoroughly and mix to a uniform consistency. The consistency of the dough is similar to sour cream. Then we fluff up the fluff, but we can’t stir it! Then we pour in the sprinkling.

Grease a hot frying pan with olive oil and coat the skin on the skin. There is no need to pour too much dough, otherwise the dough will turn out too dry. Place a sliver of butter|mastila| on the hot skin.

Recipe 5: Mlintsi with milk and yeast

Yeast milk with milk comes out even more delicious and nutritious. Ideal for both sweet and salty fillings.

Required ingredients:

330 g boroshna;
2.1 large egg;
20 g cucru;
7 g of yeast and salt;
25 g vershkova butter;
550 ml milk.

Cooking method:

The milk is heated, a small portion is extracted and dissolved in yeast. Remove the quills by 10. For fresh yeast you need 20 quills.

In another part of the milk, add salt and sugar, then add milk with yeast. Mix everything, break the egg and add thoroughly. Pour melted butter into the dough And beat everything with a mixer. The dough has the consistency of thin sour cream. Let the dough rest in a warm place for 3-4 years. Stir occasionally.

The milk simmers in a heated pan. The thickness of the mlints is approximately 3 mm.

Recipe 6: Mlintsi on milk with sour milk

Another simple, yet delicious recipe for milk mlintsi. The usefulness of such mixtures compared to other recipes lies in the variety of sour milk.

Required ingredients:

2 eggs;
Pivsklyanka tsukru;
Repeat the bottle of sour milk;
Flasks of milk;
A teaspoon of soda;
A quarter teaspoon of salt;
2 bottles of Boroshna;
45 ml olia.

Cooking method:

Beat the eggs with the zucchini and sill, then add the sour milk. Sift thoroughly and gradually boil together with soda. Beat the dough with a mixer, then add milk and mix again. Cover the dough container with a serving plate and place on the surface.

After the dough has thickened, you can add a small amount of boiling water. The consistency of the dough may suggest some sour cream. Add the oil and mix everything well. The mixture simmers in a heated pan on both sides.

Mlints on milk - secrets and berries for the sake of the finest cookery

If the flour is constantly tearing, try adding more beard to the dough. As a matter of fact, the stench is so strong and toxic that you need to pour in a little warm milk;

If the lints are boiled for filling, it is better to coat the lints on one side. Place the filling on the greased side. The other side is to brown in a frying pan or in the oven.

The most extensive mixtures in the process of preparing milk lints:

Beating the dough too intensively can lead to the fact that the dough can become humic;

If the soda has not been sufficiently extinguished, the ready-to-eat milk may have an unpleasant taste;

It is necessary to correctly measure the quantity of eggs. If there is too much dough, the egg mixture is similar to an omelette or egg, and if there is not enough egg, the egg mixture may fall apart;

To ensure that the edges of the mlintz do not burn, there is no need to transfer the zukor into the dough;

It is too much in the dough to create molds that are too fatty, shiny and not savory.

Women who are trying to figure out how to make dough for mlintz at home are faced with the problem of choosing ingredients, whether to cook milk with milk, kefir or water. Some cooks want to grow wheat, others are Greeks or corn farmers.

At the end of the hour in Russia, people were preparing for Maslyana. The bright, round, golden chastiana was regarded as a symbol of the prospect of a hungry winter. In addition to the buckwheat beard and sour cream, there were the same mlins that were served to the table in front of the main herb. Today, a light, lifeless structure with holes is popular, and mlintsi are often served as a dessert.

It is important to say which recipe for the dough is correct. Mlints prepared with kefir come out delicate and delicate, and the kukurudzyan well adds an unusual color and relish. Regardless of the chosen recipe, the result is not disappointing.

I try the most popular recipes for the dough for mlints. Having this option with fresh products at the same time will help to please you with this wonderful delicacy.

I’ll pay a little attention to the secrets of cooking and calorie content. It's no secret that there is a lot of milk with sour cream, condensed milk, jam and honey. As a result, the hedgehog invades the pus and saturates the body with calories. If you watch your figure, choose low-calorie foods.

Classic dough for mlintsi

Ingredients:

Water – 600 ml.
Boroshno – 300 g.
Eggs – 3 pcs.
Soda - 0.1 teaspoon.
Tsukor – 2 tbsp. spoons.
Sil – 0.5 teaspoon.
Citric acid – 0.5 teaspoon.
Olive oil – 1 tbsp. spoons.

Preparation:

Break the eggs in a deep bowl, beat with a mixer, add half a glass of water and mix. Add a small amount of citric acid to the water that is left.
In a large container, mix well with baking soda and salt. When the boroshnyana has come out, add the beaten eggs, mix with a mixer and pour into the dough for the third year. After this, add citric acid dissolved in water and mix.
Roast the flour on the sides in a heated frying pan with a small amount of olive oil added. These pancakes can be eaten with a variety of fillings.

The version of milkshakes with water has fewer calories, due to the presence of milk and top butter. The average product has 135 kcal per 100 g. There is no harm in using a decal of milk for the figure.

Dough for mlints with kefir

If you want fluffy, delicate and extremely savory mlintz, use kefir to make it. Prepare the lassas with a minimal amount of ingredients and won’t require a lot of time.

Ingredients:

Kefir – 3 bottles.
Boroshno – 2 bottles.
Eggs – 2 pcs.
Zukor – 1 tbsp. spoons.
Sil – 0.5 teaspoon.

Preparation:

Break the eggs, beat the whites from the eggs. Strain the zucchini from the beans, add two flasks of kefir and mix until smooth. Add flour step by step.
Beat the whites s|iz| add salt before removing the mash. Pour any remaining kefir into the dough, at once with the beaten egg whites. Stir.
Simmer the flour in a heated frying pan coated with olive oil. Rub on the side of the skin to create a rosy, crispy appearance.

Cooking video

The calorie content of lints with kefir zagalom is 175 kcal per 100 grams. The lower part of the baby was compared with milk dough. This is due to the difference in calorie content of the main rare ingredients.

How to make yeast dough for mlintsi

Yeast dough is best suited for preparing thin pancakes. It’s easy to prepare lasso with this dough. Golovne, correctly calculate the quantity for one millet. As a result, eat the miracle herb as a snack.

Ingredients:

Kefir – 700 ml.
Boroshno wheat - 1.5 bottles.
Eggs – 2 pcs.
Tsukor – 3 tbsp. spoons.
Roslinna oliya – 4 tbsp. spoons.
Dry yeast – 11 g.
Vanillin, salt.

Preparation:

Pour kefir into a bowl, add a pinch of vanilla, a tablespoon of dry yeast, a spoonful of salt and zukor. Mix everything.
When the mixture has come out, beat the eggs, add thoroughly and knead the dough. The result is a homogeneous mass, whose consistency resembles thick sour cream.
Light the container with grub and place the oven in front of the oven at 40 degrees. Rub the dough in a warm place for about a year. In just one hour, you'll get a lot of fat.
When finished, knead the yeast dough and mix using a ladle. As a result, the mass will settle easily and become rare.
Simmer the yeast mixtures from both sides on a greased frying pan. Grease the frying pan before baking the first batch.

The calorie content of yeast milks is no more than two hundred kilocalories, so the drug is used in pure appearance. If you use boiled or condensed milk at the same time, the indicator will double.

How to prepare dough in a mold.

Thinke dough

Preparing thin pancakes is not an easy task, and it is impossible to do without knowing some culinary secrets. I will share the correct cooking technology and all the secrets.

Ingredients:

Milk – 0.5 l.
Eggs – 3 pcs.
Boroshno – 2 bottles.
Zukor – 1 tbsp. spoons.
Sil – 0.5 teaspoon.
Roslinna oliya, soda.

Preparation:

Beat the eggs with a mixer, using a mixer and semolina. Add a portion of the beard and soda and mix.
Add a spoonful of rosemary oil to the dough, half the milk and any extra beans, mix. Pour in any milk that is left over, stir and add for 15 minutes.
Bake thin cakes in a baked frying pan, first coated with olive oil.

Tovste pishne dough

The next recipe is worth evaluating for shanuvalniki of pastry mlints. I tried all kinds of recipes and decided on this one. It allows you to prepare porous flours to absorb jam or syrup.

Ingredients:

Eggs – 2 pcs.
Milk – 300ml.
Tsukor – 2 tbsp. spoons.
Boroshno – 300 g.
Rozpushuvach – 2.5 teaspoons.
Melted butter – 60 g.
Sil.

Preparation:

Beat the eggs s|iz| cucumber and milk. In a warm bowl, mix well, sift and fluff. Combine the folds and knead the dough. Add|add| ghee|butter| And mix. Add 5 pieces of masa.
Squeeze these lints on the surface|smear| oil|mastil| Heat the frying pan from the skin side by repeating. Serve with your favorite toppings.

It seems that the recipes do not vary much, but the differences appear to be completely absent in ready-made recipes. Try the recipes in practice, and the difference will become obvious.

Savory custard dough with milk

Do you like custard milk? You can easily prepare them once you get used to making choux pastry. Remember that the final result is rich in the richness of milk. Full-fat milk is best suited for custard muffins.

Ingredients:

Milk – 1 bottle.
Eggs – 2 pcs.
Vershkov butter – 50 g.
Boroshno – 1 bottle.
Tsukor – 6 tbsp. spoon.
Hot water – 0.5 bottles.
Vanilla zukor – 1 sachet.
Salt, soda, refined oil.

Preparation:

Beat the eggs in a deep bowl. Once the eggs are out, add milk, zuccor and a little salt. Add butter to the top of the dough, melted on top of the lazna. And mix.
At the warehouse, add sieved thoroughly and mix with a wooden spatula. I ran out of liquid, vanilla and soda. Mix everything and pour the dough onto the surface.
Simmer the milk mixture in a baked frying pan with added olive oil. As soon as the little girls appear, carefully turn them over.

Video recipe

Go ahead with simplicity, custard milk from the river on any table. And it’s not surprising, even though the stench is incredibly tender and delicate.

Unique dough in plastic dough

Now, dear housewifes, I’ll start you working dough at the plastic dance floor under the gas bath in your home washes. Take some time to drink, as this very simple addition makes it easier during cooking.

Ingredients:

Boroshno – 10 tbsp. spoon.
Milk – 600ml.
Eggs – 2 pcs.
Roslinna oliya – 3 tbsp. spoons.
Tsukor – 3 tbsp. spoons.
Sil.

Preparation:

To prepare the milk, you need a plastic bowl with a volume of 1.5 liters and a small watering can. Gently sip the mixture, then pour in lightly beaten eggs, olive oil and milk.
In the rest of the day, send the tsukor and sil to the dance. Cover with a lid and drain until the ingredients are mixed. Mlintsi is ready.
To prepare the mixture, heat a greased frying pan, open the lid and pour some dough onto the bottom of the dish. Find out the volume of the sum yourself. A firebrand covered the bottom of the frying pan. Turn over the hvilina.

A simple recipe will help you prepare the miracle dough for mlintsi. It is noteworthy that when cooking, use only one frying pan, and for classic cooking, the list of cooking utensils includes spoons, saucepans and bowls.

How can you make dough in a mold without eggs?

Some cooks say that it is impossible to make good dough without eggs. In fact, knowing a lot of tricks, it’s difficult to prepare milk without eggs. The smut should be of the correct consistency.

Ingredients:

Milk – 250ml.
Water – 250 ml.
Boroshno – 20 tbsp. spoon.
Roslinna oliya – 90 ml.
Tsukor – 4 tbsp. spoons.
Sil - 1 teaspoon.
Ocet and soda - 0.25 teaspoons each.

PREPARATION:

Mix the sieves thoroughly with the zukr and sill. When the mixture has come out, add water and milk at the same time and stir. Add refined olive oil and beat the masa with a mixer. The result will be slightly pasty.
Set aside the masa for 30 minutes. During this hour, it is easy to see the gluten, as a result of which the bread bakes properly. Before mixing, add dissolved baking soda to the dough.
Simmer the flour in a heated frying pan, first coated with olive oil. Lubricate the skin side for 45 seconds.

What can you learn from the test for lints and lints?

Did you know that you can prepare a lot of other incredibly tasty herbs from the dough for mlintz? Let's talk about a Swedish woman and a simple VIP. The rare dough remains in the refrigerator for a long time, until the recipes, which I will share below, will surprise the busy gentlemen.

Mlinec

Dessert, a kind of sweetness, is a perfect combination of Mlintz, chocolate and orange juice. You can get back from the task of preparing a cake as a beginner.

Ingredients:

Low-fat sire – 400 g.
Chocolate oil – 100 g.
Milk – 0.5 l.
Boroshno - 250 g.
Zukor – 50 g.
Eggs – 3 pcs.
Rozpushuvach – 1 teaspoon.
Fresh berries – 300 g.
Lemon juice – 15ml.
Detailed pistachios, salt, olive oil.

Preparation:

Prepare the dough. Eat milk with eggs, zukr, salyu, beans and fluff. Beat the mixture with a mixer and place on the surface. After the end of the hour, pop the milk, brushing it on the skin until golden brown appears.
Get the filling. Beat the melted chocolate butter s|iz| Sir. The result is a creamy texture. In a warm bowl, mash the berries.
Cover the skin with a ball of cream, and spread a small amount of berry puree on top of the cream.
Take the cake. Decorate the top of the dessert with fresh berries, pistachios and chocolate syrup.

Clafoutis

Clafoutis is a casserole made from flour pastry and seasonal berries or fruits. The French cooks, who created a masterpiece, vikorista berries with stems and tassels. As a result, the berries produce less juice, which positively enhances the aromatic flavor of the delicacy.

Ingredients:

Milk – 100ml.
Tops 20% - 200 ml.
Vershkov butter – 50 g.
Eggs – 3 pcs.
Boroshno - 75
Tsukor - 100 rub.
Vanilla stick – 1 pc.
Yagodi.

Preparation:

Break the eggs in a bowl, add|add| flour|borosh|, zuccor and vanilla, mix.
When the mixture has come out, pour in the milk one by one, top to bottom, stir well.
Place a few berries on the bottom of the muffin tins and fill with the batter.
I forgot to put the dish in the oven. At two hundred degrees, the dessert can be prepared for 25 hvilins.

Serve the chastuvannya to the hot guy.

Yorkshire pudding

Bottom millet buns, prepared using English technology, are stuffed with filling, and served clean with lubricated meat or served as a side dish for roast beef. All episodes turn out to be extremely tasty.

Ingredients:

Milk – 200ml.
Vershkov butter – 50 g.
Boroshno - 125 rub.
Eggs – 2 pcs.
Sil.

Preparation:

Mix thoroughly with eggs, add|add| salt|salt|, pour in a quarter of the milk and stir.
Pour in any milk that is left over and stir. Place the resulting dough aside for a few minutes.
Place a small piece of olive oil in a mold with a diameter of 8-10 cm and place in the oven to heat.
Fill the hot molds with dough and place in the oven on the surface. Bake at 220 degrees.

As you know, the dough is ideal for preparing all kinds of culinary dishes. Take note of this information and enjoy these amazing delicacies.

Cob cooks come to the conclusion that preparing mlints is the simplest task. When you get to the cooking area on the right, the stench often accumulates due to various difficulties. In the final part of the material, I will share the brown fruits for preparing the “correct” mlintz, which will serve as a guide. I have tried everything in practice and have been convinced of its effectiveness more than once.

How to properly vip the milk

As you understand, preparing mlints will require excellent skills and knowledge. How much dough to pour, how much to turn, how much to remove the most important food. Learn the following tricks that will help you prepare delicious desserts.

The surface is of great importance, where the lasso is prepared. A chawun frying pan with a thick bottom is best suited. The cake bakes evenly on it, developing a charcoal color. A molded frying pan with Teflon coating and low sides will come in handy.
Before preparing the mlintz, warm up the frying pan thoroughly. Cover the bottom with a ball of great salt and heat until dark. Before cooking, remove the salt and wipe the dishes with a paper towel.
Coat the bottom of the frying pan with olive oil or a scrap of lard. If there is butter in the dough, brush the loins before preparing the first lint. If you do not want to use the dough, lubricate the dishes before soaking the skin.
Fill the ladle 2/3 full with flour and pour into the center of the heated frying pan. Wash the pan under the dough and wrap it around it to spread the dough over the surface. If you are the first born baby of Viyshov, don’t be embarrassed. This will help you determine how much dough to pour to prepare a thin pancake.
Simmer on the middle fire. As soon as some of the edges become brown, turn over onto another bowl, vikory fork or wooden spatula.
Place the finished milk on a plate of approximately the same diameter. Coat the skin with vershkov oil. To avoid drying out, rub under the lid. Then burn the pastry with envelopes, tubes or knitted biscuits and serve with jam, condensed milk or sour cream.

This time, you can easily prepare delicious and beautiful breads that will delight your household with its taste and aroma. Remember, the most delicious sweets are the ones that recently came out of the frying pan. I don’t recommend delaying the tasting.

How to make dough without breasts

Since the dough contains breasts, it is impossible to ripen at the most delicious level, and there is no such thing as a beautiful milk. It’s good that there are a number of ways that can help solve the problem.

So that the dough comes out without breasts, pour some water, milk or kefir into the broth. As a result, the masa is easier to stir and the breasts are easier to break up.
For baking the breasts, first mix the dough into a thick mixture, then gradually pour in the mixture from the recipe and mix.
In case of extremely rare dough, it is not recommended to mix it thoroughly. Better yet, take a piece of dough, add|add| flour|boroshno| Stir and then combine with any leftover masa.

Any of the following methods will help in preparing the perfect dough and the result will be satisfactory.