Pancakes are the hallmark of Russian cuisine. They are made on yeast and are hearty and delicious pastries that can be eaten with a variety of sauces. The only drawback of pancakes is their thickness and some fragility. It is very difficult to wrap the stuffing in them and fold them with an envelope. But there is such a Ukrainian dish as shamrocks. These are yeast-free pancakes, very thin, elastic, as if created in order to serve as a strong dough shell for a variety of fillings. Their neutral butter-creamy taste is ideal for both sweet cottage cheese with raisins and minced meat, apples with cinnamon and cabbage with mushrooms. In this article, we will reveal a recipe for milk shingles. Photos of finished products motivate you and inspire you to culinary experiments.
What is the uniqueness of the plaques
For this Ukrainian dish you need to take the same ingredients that are required in order to cook Russian pancakes. Milk pancakes just do not need yeast. Instead, a little vegetable oil is poured into the dough. This ingredient also makes pancakes elastic, thin. Since the butter is already in the dough, you can bake the platbands in a "dry pan". But still it is recommended to grease the bottom in front of the first pancake with a silicone brush with sunflower fat. Now about milk. It does not have to be fresh, as they say in Ukraine, “sweet”. Sour too will do. And even the pilgrims are made from various derivatives of milk: on kefir, fermented baked milk, yogurt, whey. Fermentation bacteria give pancakes delicacy. Sometimes they add ordinary soda along with milk. But here we will focus specifically on the question of how to prepare handcuffs in milk.
Ingredients
We will need milk, flour, eggs, sugar and salt, sunflower oil. In some recipes, the dough is still diluted with warm water. And, of course, you can not do without filling. Although shamrocks can be eaten in the same way as pancakes: with mushroom sauce, sour cream, honey and butter. What distinguishes two different dishes is the way of cooking. The dough for cloaks on milk is prepared in two stages. At first it is made thick, the consistency of homemade sour cream. So it should stand for at least an hour. And then it is diluted with milk or mineral water / ordinary warm boiled water. There is also a special choux pastry - but this is the subject of another article. So, let's cook. What are the proportions of the ingredients? A glass of milk must take the same amount of flour, one egg, a pinch of salt, two teaspoons of sugar. To dilute the thick dough, we need about 100 ml of warm water. And, of course, so that the pancakes do not stick to the pan - two soup spoons of vegetable oil. It can be replaced with the same amount of melted cream. With him, the plaques will have a beautiful golden look.
How to Make Milkweed in Milk
The basic recipe advises first to grind the egg with sugar and salt. By the way, if you intend to make shamrocks with meat, cabbage, mushrooms, chopped liver and the like stuffing, reduce the amount of sweet ingredient to a pinch. Now you should pour a glass of milk. To make the components more quickly interconnected, it would be better to warm it up a bit. Now add flour. Mix thoroughly until lumps are removed. Pour in vegetable oil and leave the dough on the clamshells on milk to rest at room temperature. For this hour you can do stuffing. Steam raisins, rub cottage cheese through a sieve, mix it with sugar and a raw egg. Or boil chicken breast, pass the meat through a meat grinder, mix it with finely chopped dill and salt. While you are doing all this, the dough will do. Now you should dilute it to the consistency of milk cream. But you can get by with water.
Baking
In this phase of cooking, the recipe for milk shrimps - this photo shows - is different from the way pancakes are fried. You do not need to pour a lot of oil into the pan. You can only lightly grease the bottom with a silicone brush. Earlier, Ukrainian housewives managed a piece of bacon, strung on a fork, and a goose feather dipped in vegetable oil in a post. With your right hand, scoop out the batter with a small ladle. On the left we keep the preheated pan on the weight, slightly tilted. Pour the dough into the middle with a thin stream. We rotate a little pan in a circle so that the dough spreads and occupies the entire bottom. We check readiness with a thin wooden spatula. As soon as the bottom is browned, we sharply throw the pan forward and slightly up. The greasy pancake will fly up, turning over in the air. Now it’s important to catch him so that he snoops onto the pan with the baked side. Until you have the necessary skill, turn your pancakes over with a fork or wooden spatula. If you intend to wrap the stuffing in milk racks, the recipe recommends frying them on one side only. Then we put the minced meat on the baked side, roll the pancake with a tube and put it on a baking sheet. We put in the oven to reach full readiness.
Milk pancakes: recipe "Belarusian"
In Ukraine, every mistress in the arsenal has several treasured ways to prepare thin, elastic pancakes. We bring to your attention the Belarusian recipe. The composition of the ingredients is not much different from Ukrainian. Sift into a bowl two glasses of flour. Mix it with a tablespoon of sugar and a pinch of salt. In another bowl, slightly heat two glasses of milk. Drive an egg into it. Pour a quarter cup of vegetable oil. Combine the liquid mass with flour - just like that, and not vice versa. We work with a whisk so that lumps do not form. When the dough becomes homogeneous, leave it for one and a half to two hours. After that, we breed with a glass of warm boiled water. Knead the dough and bake the casing with milk on one side. Put the filling on it. Most often, this is a sweet cottage cheese with vanilla, mashed with an egg. We turn the cladding tube, turning the edges. We put products in a baking dish. In the old days they were packed up in a cast iron dense row. A layer of pancakes was poured with melted butter and sprinkled with sugar. Thus, the entire cast iron was filled, tier by tier. They covered the dishes with a lid and put it in a furnace on a very small fire to languish. Do not fry! The temperature should not exceed 160 C. If degrees can be set in the oven, select the “60” mark. So the plaques should stay in the oven for about an hour.
Pancakes without water
And now we’ll look at how to prepare milk-plaques without other solvents. For one and a half glasses of flour, you need to take three eggs, two tablespoons of vegetable or ghee, a pinch of salt, a little more sugar. Separate an incomplete glass from half a liter of milk. Mix with other ingredients. After an hour or a half, dilute too thick the dough with the remaining milk. In terms of density, it should turn out like fat cream - liquid, but still not like water.
The main problems encountered in the preparation of pancakes
The most common difficulty is that the milkweed sticks stick to the pan or break. For the first pancake, this is normal - to see that the dishes are not too hot or have given little fat. But if this is repeated with the second and third shamrocks, add flour to the dough. To do this, pour part of the dough (a third of a glass). Pour in a couple of tablespoons of flour. Stir well and pour into most of the dough. Another problem is the fragility and brittleness of finished products. In this case, add a little vegetable oil to the dough.
How to get rid of flour lumps
There are several ways to achieve uniformity of the test. The first is to mix flour, sugar, salt, eggs and quite a bit of milk. Then add the remaining and only at the end add vegetable oil. The second way is to separate part of the milk and mix it thoroughly with all the flour. And then add the rest of the ingredients. Some housewives resort to the help of a mixer when kneading dough. Milk pancakes come out a bit more magnificent if you mix flour with biscuit powder (on the tip of a knife).