Prepare milk from kefir. It's a good time to cook milk with kefir. Original recipe for openwork mlintsi with kefir

⭐⭐⭐⭐⭐ Mlintsi on kefir - lower and fresh, with frills. Main ingredients: kefir, beetroot, eggs, salt, stronghold, zukor, olive oil, soda, vanillin. We encourage you to prepare savory and juicy milk. Our dough will be served rare, so that the cakes come out thin and lacy. Soda and kefir react and bubbles begin to form.

Sometimes it’s really bad to eat with relishes: for example, if you simply replace milk with kefir when preparing milkshakes, you’ll notice their richness and porous structure. So, the mlintzes will not be as thin, but then you will notice the sourness before the taste: they themselves will be richly flavored with kefir. Serve cheese, sour cream or fresh olive oil before these mlints and enjoy.

Respectfully respected culinary specialists:

Mlintse with kefir is prepared with soda, which makes it possible to extract the mlintse with a soft, battered structure. When soda is reduced to an acidic solution (kefir), a chemical reaction occurs with the release of carbon dioxide. The wine itself flows into porosity. For a liter of kefir, take 1-2 teaspoons of soda, no more;
Otherwise, thin cakes with kefir will have an unpleasant taste, and their smell will not be very noticeable. To avoid this, do not overdo it with too much fluff;
Lubricate the cakes with milk, with kefir, and if necessary, with refined vegetable oil;
The technology for preparing milkshakes on kefir and soda is practically no different from others made from dough on milk and water;
Having scooped up the required amount of dough with polonnik, divide it into a frying pan coated with olive oil;
Follow the edges, as soon as they have dried and browned, press the flour with a spatula and turn it over onto the flat side;
For thin molds, it is not necessary to pour a lot of dough at one time. The savory milk should be approximately the same amount, so the dough for one serving is easy to drink;
While pouring the masa into the frying pan, rub it under the skin and work around the sides. Don’t stir, work until it’s smooth, otherwise the dough won’t spread out and bake into a thick ball;
To turn it over, use whatever hand is best for you: a spatula, a lower part, a fork.

It is possible that in an hour you will learn to turn the pan with one hand, just by throwing it into the wind, taking the frying pan by the handle. Mlintsi with kefir are served hot before the table. If the stench has already overtaken you, you will become cold and may get stuck. To rectify the situation, place the entire stos on a couple of quills near a micro-quill stove. In addition to mixing, sour cream, beaten with cucumber, milk, thickener, honey and others are added. Among the salty fillings, the mixture is topped with mushroom caviar, minced meat, and red caviar.

Mlintsi with kefir: classic bread recipe

Ingredients:

Kefir 1% – 1 l.;
Boroshno – 4 bottles (640 g);
Chicken eggs – 4 pcs;
Kharchova soda – 1 tsp;
Sil - sliver;
Tsukor – 1 tbsp. l.;
Sonyashnikova oliya – 4 tbsp. l.;
Okrip – 2 bottles;
Vershkov oil – 120-150 g.

Cooking method:

The oil needs to be melted, it will be needed to coat the prepared pancakes so that they are not dry and sticky;
The kefir is poured into a large container, enough volume for 4 bottles of beans and 2 bottles of water to be added. We break eggs into kefir and add salt and tsukor. Tell me what you need for the savoury, for example, then stuff them with meat;
Sil and tsukor are the main regulators of taste. Eggs are scooped with a whisk or a fork;
Sift thoroughly through a sieve into a container and add to kefir. It is recommended not to miss the sifting of the beard. Not only that, but you can also insert the strings into the container, then soak them in sour cream, and then pour them onto the milk mixture. Then the stench comes out thin, but everything is still smelly and smelly;
It is easy to mix and easy to add to the thick dough, which is not at all similar to mlintz;
Now is the time for the recipe, the result of which will be all these cute little girls. Soda needs to be poured with dill. At this point, you will start to bubble. To prevent the water from squelching, pour more than half of the sprouts, wait for the storm to set in and add the excess to the dill;
And now, quickly and slowly, until it’s hard, pour it into the kefir, stirring it intensively;
If you want to stand for 5-10 minutes, let the gluten bloom a little more and ask for it. Then pour in the oil and mix;
You can heat a frying pan or two. In a well-heated frying pan, pour the dough into the frying pan, wrapping it from side to side, so that the dough is distributed evenly throughout the frying pan. Vibrantly fresh, marvel at its texture. It is the fault of being thin, the bulbs from which the little girls will later appear are to blame immediately. It is possible to check the consistency of the dough by adding more hot water from the kettle to adjust it. Determine the amount of dough that is poured into the pan;
How can you understand that the hour has come to turn things around? First of all, the surface has a matte finish, which is no longer rare. In another way, marvel at the edges that have dried up and the bits have caught fire - you can turn them over. To do this, remove the mince with a thin spatula and turn it over onto another side;
On the other hand, we trim to the next level of lubrication. Place on a plate and spread with melted butter. That’s why it’s delicious and sweaty because the cakes with kefir don’t stick to each other;
In this manner we bake all the dough so as not to run out of dough for mlints. Delicious!

Mlints on kefir, thin with holes

Mlintsi can be prepared with milk, milk cheese, water or kefir. In the final fall of the stench, you will have to go out with girls and linger with a sour taste. These are great to eat with salty and sweet fillings to lints.

Ingredients:

Wheat boron - 1 bottle;
Kefir (fat content 1%) – 250 ml;
Okrip – 1 tbsp.;
Eggs – 2 pcs.;
Tsukor – 3 tbsp.
Sil - sliver;
Soda - a pinch;
Roslinna oliya – 3 tbsp.

Cooking method:

Beat the eggs with a mixer with a pinch of salt and 3 tablespoons of zucru to remove the butter;
In the sumish that came out, we introduce kefir. It is very important to take 1% kefir yourself, because... The wine is less fatty. Stir;
The time has come to add the main ingredient, which will make the flour thin with shells - strong. It is important to properly add strength to kefir. If you pour it into a bowl, the dough will burn out of proportion. Therefore, pour in with a thin stream, gradually stirring. The dough may knead;
At the next stage there comes black beard. You can add it all at once, because In hot water, the breast is easily broken up without being cured;
We drink soda and oil. The less soda you put in, the smaller the flowers will be;
The dough, once ripe, may come out even rarer. Heat up the frying pan and coat the surface with a couple of drops. The dough should be taken no more than 2/3 of the original filler. Lubricate 2 skins per side;
The most delicious lints come out for milk - the recipes for masnitsa have been revised. Delicious!

Custard milk with kefir

Mlints brewed with dill are good because the dough comes out uniform and sticky. Pekti mlintsi are extremely satisfied, the stench is easily turned over, and never comes out like a breast. Therefore, we are guaranteed to come out thin and at least alive.

Like specta brewed mlintsi with kefir.

Mlintse can be made in a variety of ways by adding kefir, stronghold, water, oatmeal and semolina. Yeast dough that can be made with or without eggs. Cooking options allow you to prepare fillings for mlints and serving methods.

Why serve custard mlintsi?

Serving licorice – with jam, condensed milk, honey or just zucchini. Anyone who has the will to eat milk without kneading - with sour cream. Thin, fresh crusts can be baked with pieces of shank, salmon, or a ready-made salad, transformed into an original appetizer.

Head milk - do not pour the liquid into the kefir, pour it in a thin stream;
Rarely, don’t let the dough bother you, it will definitely come out richly rare, but not for pancakes;
Before boiling, stir it thoroughly with polyphonic acid so that it does not settle to the bottom;
A poorly heated frying pan is the main reason for the molds to burst. Heat them over high heat, then reduce by half;
Thinly pour a ball with the bottom of a frying pan - the openwork will appear;
Mix sour cream with honey, soak the milk in it;
Condensed milk;
Midnight jam (varennya);
Apple puree.

Ingredients:

1 bottle - flour of vishchego gatunku;
Kefir - 200 ml;
1 bottle - sprinkling;
2 tsp. - cucumber piska;
4 tsp. - rosemary oil;
0.5 tsp. - kitchen salt;
¼ tbsp. l. - grub soda;
2 pcs. - Eggs.

Cooking method:

Prepare a clean and dry enamel container;
Sift into another bowl a quantity of beans to infuse the sourness and richness of the prepared sprouts;
Beat the eggs with a fork. There is no need to reach a stable pin. A slight increase in their obligations is enough;
In an enamel container, mix salt, zuccor, soda, olive oil, beaten eggs, kefir. It is necessary to come out smooth, uniform in mass;
Step by step, without ceasing to mix the dough, add thoroughly what is sifted. Mlinna masa
it is necessary to eat thick, ale without breasts;
Bring the specified amount of water to a boil and remove from heat. Pour it into the dough in a thin stream while stirring vigorously. It may come out rare and smooth. Leave the dough in a warm place for a quarter of a year;
Heat the pan well. To prepare the first pancake, coat it with olive oil or top butter. Sometimes you will need to pick up a small piece of pork lard;
Scoop out 1/2 of a standard half-dough mixture and distribute evenly over the pan. When the cutouts are ready, the edges come up against the sides, turn them over and grease them until browned. Delicious!

Toasts and pastries made with kefir

This is the kind of herb that is guaranteed to come from any gentleman. So that the lints come out soft, tender and plump for preparing the dough, stir in the yeast. And as a basis, you can take it from the countryside, the same kefir.

Water would be as good as milk would be sour. It’s even more delicious to go out for milk. Deyaki misters for molntsi yogurt with sweet filling. Next, you can prepare yeast mlins with kefir filling.

Mlints based on kefir can be baked literally every day, since their preparation requires simple ingredients. The smut, what are the ingredients, the porous mites with a piquant relish, will come out of everyone and forever, to the misunderstood gentlemen.

Ingredients:

Low-fat kefir-450 ml.;
Eggs – 2 pcs;
Boroshno - 220 g;
Sil – a third of a teaspoon;
Tsukor – 3 tbsp. l;
Oliya – 3 tbsp. l;
Soda - 0.5 tsp (with a small glass);
Ocet apple 6% – 1.5 tbsp. l;
Grease a frying pan with a scrap of fresh lard.

Cooking method:

Eggs are scrambled, salt and zuccor are added. You can get by with a simple wine;
Beat well. I will get to such a point that the beast begins to gather a thick cap of beaten stump;
Pour in kefir. I used low-fat kefir for the Mlints, but it’s rare to drink. If your kefir is thick, you will need to add some beard and change the crumbs;
It sifts well, and we begin to enjoy our kefir. Whip 3-4 spoons with a high heap, then beat the dough for mlintsi. Make him one of the same. Add a couple more spoons, beat again;
The axis now needs to wonder - how to get out? Does it drip from a spoon like milk? When things begin to thicken, you realize that it’s not entirely easy to fly? Add 2-3 tablespoons of flour until it thickens, or without burning. Beat until smooth, the dough will not have any stiff breasts;
Soda is extinguished. Vicorista apple cetacea. For opponents of Otsu Raju, lemon juice is also enough acid. Squeeze a splash of lemon juice directly into the spoon with baking soda and stir. Before the dough, add soda after the reaction is completed and the bulbs stop appearing;
Let's mix it up. Now be careful what happens: after 1-2 minutes, the dough will fill up with bulbs and double in volume, becoming edible - kefir gases the dough. You will feel that the wreath can be easily swirled, without force, the consistency will be thick, fluffy, and fluffy;
We pour olive oil, I use refined sonyashnikova. It's beatable. Olya gives a second effect - the flour does not stick to the pan and does not come out dry;
The consistency of the dough is as follows: it envelops a spoon, does not drip, flows smoothly, and flops around. That there will be no traces on the surface. The thickness is similar to condensed milk, but not thicker, but richer. We deprive it of standing, preferably for 10-15 minutes;
We take a portion of the dough with a small dip and pour it into a hot frying pan in a smooth ball. The fire is set to the middle one. Baked pastries for 1.5-2 hvilini, the cakes on them are filled with mittevo;
We pick up the mold and turn it over with a spatula or hands. My hands are tighter, positioned so that no spatula is needed. You will need to lubricate the bottom to remove it immediately. Khvilina – A he's already blushing;
Transfer to a plate, cover or brush with olive oil. We pour a portion of the dough;
From now on, our pastries are ready, all the pastries made with kefir, rouge, and pastry. Delicious!

Mlintsi with kefir and milk - recipe No. 1 for masnitsa

Winter changes in the spring, warmth comes, the sun shines more and more brightly, and people expect something new, bright and good from life. Mlints symbolize the sun, that is why they are imprinted all day long, go to guests for frequent meals, receive acquaintances and relatives and treat them with mlints.

The axis and will become the basis for recipes for mlintsi for Maslyana 2019, for which you can bake today new ones - thin and openwork (kefir slightly gases the dough), fluff and songs, buckwheat and with spices, with yeast, milk, I eggs, water, kefir.

Also, in addition to buttermilk cakes, you can bake pancakes and pancakes, and bake everything that is otherwise connected with such a pastry. We have selected the best recipes for mlintsi for Maslyana 2019. In addition, these statistics provide recommendations for baking mlintsi.

History of Maslyana

Maslyana, of course, has a rich history that has come to an end, and has brought to us a wealth of rituals that accompany its holy day.

Our ancestors deprived us of instructions about the oil season, schedules for days. Today I will name my meaning:

Monday - “zustrich” (under which the cob of oil mass was transferred);
Vvtorok - “zagrash” (having rejected this name through the tradition of playing and spitting with all sorts of fun on this day, they were careful so that Maslyana did not form, so that they would just like to get out of the water);
Sereda - “Lasunka” (on this day home and fair bakery banquets began);
Four - “rozgul” (the turning point of the year, when important men met in fist fights “side to side”);
Friday - “Mother-in-law's Party” (this day of calling to help unfriendly boys and girls create an alliance);
Saturday - “Sister-in-law's sit-downs” (asked by the sisters of the future man to appreciate the cookery and craftsmanship of the bridegroom);
Week - “Forgiveness Week” or “Value Day” (people shook hands and forgave each other, exchanged kisses as a sign of reconciliation, gave away their silver, spat out the fallen oil - as a symbol of winter).

In 2019, the birth of this miracle of Holy Oil is significant from 4 to 10. We are all impatiently waiting for the onset of the black butter press, so that we can cook again and thoroughly enjoy the delicious cakes.

Once again, let’s guess what rituals and saints accompany the days of winter. On this day, all members of the family, like many, get closer, absorbing the Christmas preparations and participating in various rituals. Many who are ready to create carnivals with their own hands, people rush to sell them at the fair, and want to show their commitment to competitions and scams, which are countless.

Ingredients:

Kefir – 0.5 bottles of kefir;
Milk – 1.5 bottles;
Boroshno – 1 bottle;
Chicken eggs - 2 pcs.;
Tsukor – 2 tbsp. l.;
Sil - 1.3 tsp;
Rare vanilla - 1 tsp;
Rozpushuvach – 1 tsp;
Sonyashnikova oliya – 2 tbsp. l. + for greasing the pan;
Melted olive oil - 2 tbsp. l.

Cooking method:

We take all the necessary ingredients and heat them to room temperature;
Milk is poured into a large bowl;
We supply the new rare kefir. Ideally, it contains 1 - 2.5% kefir or sour milk;
If it is cold, the milk may not come out, so be sure to check that the milk and kefir are at room temperature. And even better – lightly steamed;
We carefully add the eggs so that the stinks do not splash and splash the kefir;
There we add a spoonful of rare vanilla essence;
Rare vanilla can be easily replaced with vanilla zukor. If you want a non-licorice milk without a delicate aroma, then don’t add vanilla, because 1 tsp of zucchini will be enough.
Beat well with a whisk or blender attachment until smooth;
So that the dough comes out fresh without unnecessary breasts, sift all the dry ingredients (broom, zukor, salt, fluff) through a sieve;
Add the oil immediately;
Beat thoroughly to a thin cream-like consistency and proceed until lubricated - spread the dough without being too sticky - even if it has a fluffer, which gives a greater effect in the process of heating the dough in a frying pan;
We coat the frying pan (with a non-stick coating) with pine oil, immediately put it on high heat and let it cook until it is lightly smoky from the oil;
We scoop up the dough with a ladle, lightly stir the frying pan behind the arrow, carefully pour in so that the bottom is covered with a thin, even liquid;
After greasing literally 1 loaf of bread, scoop it up with the sharp tip of the spatula, turn the pastry over onto the other side and let it simmer for 30-40 seconds;
We take the milk, which has been lubricated, onto a dish;
Change the heating of the frying pan to medium heat and coat the bottom with pine oil. We repeat the entire process of lubricating the skin.

As has already been said above, the very act of greasing the dishes creates the effect of greasing, so do not forget to coat them with oil.

So that our perfect creation does not dry out, it is necessary to coat a couple of pieces with melted melted olive oil through the skin. If you then want to play your “dreams”, you will experience the softening and increased relish of the cute babies. Delicious!

Savory milk bread with kefir in a basket with dill

For a family meal or tea, the milk is wonderfully suitable. This simple, very economical dessert can be prepared in a variety of ways, for example, by making custard. Kefir-based mlints with dill come out tender and delicate, and the dough is prepared from the simplest ingredients.

The main secret of the custard recipe is the addition of dill. This component guarantees amazing tenderness of the finished product, and kefir always preserves freshness.

Ingredients:

Kefir - 550 ml.
Boroshno - 2 bottles (320 g);
Okrip - 220 ml.;
Egg - 3 pcs. (great) or 4 dribni;
Tsukor – 3 tbsp. l.;
Roslinna oliya – 4 tbsp. l.;
Vershkov oil - 60 g (for greasing prepared virobs);
Soda – 1 tsp. (Nepovna);
Sil – 0.5 tsp.

Cooking method:

Break the eggs in a mixing bowl. As the stench is funky, take 4 of them. Add salt and zukor, beat with a whisk or a mixer until smooth;
For the recipe we need kefir at room temperature or some warm kefir. You can heat it in a water bath. Add sumish to the eggs, stir;
Sift thoroughly either into a sifted bowl or directly into the dough that is being prepared. Who cares? Place them in kefir so that they don’t lose their breasts. You can also use a whisk or a mixer on low speed;
Boil water first. Pour it into a bottle and stir soda into a strong pot;
Stir until completely combined, pouring a thin stream into the dough. Tsomu prodovzhuyuchi zavazhat all the mass. The dough may come out uniform and without breasts;
Leave the yoga for 15-20 minutes. During this hour, all the components will come together, and the mass will become springy and elastic. After the allotted time is over, pour in the oil and mix. There is no reason for the finished dough to lose oil on its surface;
Now you can issue a voucher. It works better with a well-heated frying pan. For the first test copy, you should coat it with oil. Then pour the dough into a polonnik and pour it onto the heated surface. Wrap the pan over the stake so that the dough spreads over the surface into a thin ball;
The thinner the ball is, the lower the finished virib will be. Tim has more children to appear on your surface:
Small bulbs will appear from the beginning. Then the stink will fade and there will be a lot of little girls. The best way to grease the cakes is to use two frying pans. There is also no downtime, and you can cope with tasks twice as quickly;
And so, the little girls appeared, and the edges of the white fruit had already dried up and rose up. This will be especially important if you first run a thin knife along the border area between the greased pan and the frying pan. Delicious!

Openwork and lifeless molds on kefir - and on Masnitsa

Getting the hang of baking thin openwork mlintzes with kefir is not as easy as you might think, considering a hundred of the living mlintzes. The most important thing is to make the dough soft and of such thickness that it easily pours into the pan and is not too thin at the same time.

Fluff the dough with baking soda and kefir. In just a few minutes, this recipe will yield soft, tender, all in a shell - in the photo you can clearly see how thin and delicate the parts are.

Secrets of the eternally Russian Mlints

Mlintsi with kefir, brewed with dill, grease and finish simply, especially if you need to soak up the steps for the sake of honorable gifts:

The main ingredients are kefir and boro. Choose high-grade wheat and good quality wheat and sift it several times. Then your cakes will be tender and savory;
So that the stench does not stick to the pan, and the base is elastic, add refined olive oil to it. Olya olive is an ideal choice;
When the oil is added and greased for an hour, add unnecessary fat to the frying pan. To remove it, simply grease the frying pan with olive oil using a pastry cream;
If you put a large amount of cucumber into the dough, the stench will come out well lubricated. However, such pieces can burn, and the stinking fragments can be smeared very richly;
When ready, place the milk in a glass in a deep container, lubricating the skin with soft butter. Do not allow the food to be deprived of fresh food for a long time;
It is necessary to start the molds after cooling, so as not to tear them.

Ingredients:

Low-fat kefir 1% – 1.5 bottles of kefir;
Boroshno - 2 bottles;
Egg - 2 pcs.;
Water – 1 bottle;
Oliya - 2-3 tbsp. l.;
Tsukor – 1 tsp;
Sil – 0.5 tsp;
Soda – 0.5 tsp.

Cooking method:

Beat eggs a little with salt and zukr, add kefir, mix everything;
Then add thoroughly, dripping the giblets into the kefir, stirring thoroughly until the dough becomes uniform, without breasts;
Boil water, immediately add soda, stir and carefully add water to the dough;
T stir thoroughly until it becomes uniform;
Let the dough for the mlints stand for 5-10 minutes until it swells well and the mlints come out juicy;
Now add rose oil to the dough and mix everything again until smooth;
Grease a frying pan with olive oil, place over high heat and heat thoroughly;
When the dough is ready, roll it in small portions, turning the pan so that the dough spreads over the entire surface of the pan;
Vick on the middle fire. When the baby is browning, turn it over with a spatula and brown on the other side;
Ready-to-eat kefir-based lints “from the heat” - then the stench is the tastiest! Delicious!

Secrets of preparing savory thin mlintzes with dirochki

If you want something unexpected and your soul is holy to ask, prepare some living milk, tender ones, openings, covered with other little girls. The greatest pilotage is openwork strands with hot sunflowers, which can be created by the skin of a gentleman with kefir, as it deposits a bunch of secrets. Thin mesh of life decorate the holy table.

Ingredients:

Kefir – 1 bottle;
Hot water – 1 bottle;
Boroshno – 1.5 bottles;
Chicken eggs - 2 pcs.;
Oliya - 2 tbsp. l.;
Soda - 0.5 tsp;
Sil - 0.5 tsp;
Tsukor – 3 tbsp. l.

Cooking method:

Add soda to the boron. Sift through a sieve, several times. It’s good for the bourgeoisie to get enough of the sourness and the sprouts will come out nutritious and light;
Chicken eggs are broken into a cup. We're squealing for them, sir. Beat with the help of a mixer and whisk;
Then add kefir to the bottle and mix. The masa begins to kick;
Continuously beat the kefir and add a dash of baking soda in small portions. The breasts must be soggy, but the dough comes out as thick as pancakes;
Now we gradually add hot water to the kefir. There you go, using hot water, not sprinkling. Mix the kefir. Now the dough has become rare, like butter for mlints;
Pour in the oil and mix with the dough;
Add olive oil to the heated frying pan and grease it. You can roll the milk if you add a light smoke;
Using a ladle, pour the dough into the frying pan, then wrap it all the time so that the bottom is completely covered;
Don’t varto type opolonik povnim testa. A little more than half is enough. The little ones will be thin;
Once you have baked it and there is no dough on the surface and the edges of the pastry are browned, use a spatula to turn it over onto the other side. Boil for another 15 – 20 seconds. Transfer the prepared mince to a plate and brush with oil. Delicious!

How did you deserve the statue? Mlintsi with kefir: 7 recipes Share your thoughts in the comments. Click on the buttons below to save it to yourself and share it on social media. This will be your best “dyakuyu” for the material.

Hello, dear housewives and rulers! Warm greetings to you from my virtual kitchen.

Let's start getting ready for the oil. This is one of my favorite saints, if you can indulge in plenty of delicious golden, rosy dough pieces with various fillings and not feel guilty about your figure. 😋

The reason I love them is because of the smoothness of the preparation. Having mixed everything once or twice, you only need to lubricate it. For snacks or before the guests arrive, there is a magic stick.

And when I tried, as my friend liked to grease them in two frying pans, my stomach dropped, and from that moment the preparation of this relish became a new thing for me! This is actually a really cool life hack, take note.

Today's story is about me Mlintsi with kefir. The stench is terrible, there are so many recipes that it simply cannot fit into one article. I had a chance to choose for you the best, most varied and, most importantly, the best. As a rule, with kefir, all the ingredients come out very thin, openwork and at the same time elastic, so that the filling can be buried in them.

Thin, rosy, crispy and even more delicious! Let's get ready.

Mlintsi on kefir with dill

Delicious, blush faces with little girls! 👍

One of the classic recipes that never fails. In the future, kefir is often eaten with dill, which is a traditional method.

It is also typical for this option that the baking soda acts as a fluffy agent. If you don’t have any, then you can use a standard fluffy mixture for dough in the store, so that the smut can be poured into the vibrator. And you can also make a quick recipe without a little bit of soda.

The result looks like the picture - a miracle.

warehouses

In fact, the fat content of kefir is important here; the higher the dough, the more the dough will come out, and the milk itself will be fattier. If your meat is thin, soft and round, then you will need to find low-fat, 1% or 1.5%.

Kefir is heated in a water bath until it is warm at room temperature, but not in the refrigerator.

Add more soda, stir with a whisk and let stand for 5 minutes. You can’t extinguish the soda, so you can extinguish it with kefir in an hour.

Kefir soars. At this hour we will add new chicken eggs, as well as salt and zukor. Everything is beaten at once.

Step by step, gradually stirring, introduce the kefir well and then sift it. Knead the dough evenly and uniformly.

Pour the mixture into the dough and mix well again. The dough will become richly rare.

Added to the new field and actively developed.

Through the fact that the flour has different moisture content, the perfect dough will not always come out, but you will need to check the consistency and adjust it if necessary.

Once your breasts have come out, let the dough sit for 20 minutes and try again - the breasts will deflate. Or use a mixer to speed up the mixture.

You can bake the flour in a well-heated frying pan.

The little faces are immediately covered with little girls.

It can be shaken and turned over. And the whole world won’t end until then.

Beautiful, savory and tender milk comes out of these wonderful little girls!

Try cooking it 😉.

Mlintsi on kefir with girls

Another distant recipe with beautiful big girls.

This recipe is also strong, allowing our product to become thin, make the dough thin, and even make the kefir itself thick.

The axes are round, like sunshine, rosy, fatty, and all shed off like oil.

It is forbidden for them to add jam or sour cream and unearthly satisfaction is guaranteed. Hurry up and prepare!

warehouses

Preparation

Beat the kefir together with the eggs and add the cucumber. All warehouses are at room temperature.

Sift well and add soda. Kefir can be quenched with its acidic core, so there is no need to quench it.

Step by step sift the flour | thoroughly | in kefir and actively mix with wreath.

Mix a little bit of dough and you will get a perfect, thick dough without breasts.

Sprinkle the dough with a bottle of dill, add olive oil and mix well again.

You can pick up the milk!

Heat the pan well and go ahead.

It's bubbling and browning on both sides. Beautiful, large and numerous girls will appear before our eyes!

The molds come out thin, beautiful, hearty and delicious! 💖

Suitable for both sweet and non-sweet fillings.

Kefir-based milk recipe

Recipe for mlintsi with kefir without sprinkling. A far recipe for such a stink will come out even more beautiful, golden, all in an openwork pattern.

You can’t tell the stench, but it’s too subtle. For subtlety, it is necessary to use a variety of ingredients - milk or stronghold, whichever option is the same.

It smells rich and incredibly rusty, but it’s captivating. And the stench of great satisfaction rises!

warehouses

Preparation:

The best option for this option is to take low-fat kefir - 1% or 1.5 will be sufficient. Let the package stand in the room to warm up.

For the best results, the wine does not have to be cold. Add 2 eggs. It is necessary that the stench also be at room temperature.

Add some salt and add a little salt. You can take half a teaspoon, but focus on your taste.

Hello everyone. When desserts and licorice milks are mixed in, you can also add vanilla or vanilla extract, which will be more aromatic and go well with sweet fillings.

Step by step, it sizzles quickly. Add to flour|boroshno| quicklime soda.

Stir and pour into the dough for 10 minutes. Then add the oil and mix well again.

Again, as a dessert option, you can use coconut oil instead of pine oil, it has a wonderful aroma and is great for lubricating.

Mlints can be downloaded. To do this, let's warm up the frying pan and then grease it over medium heat.

These youngsters need a little more than an hour to roll around. Then you will be even richer, little boy!

Turn over and lubricate again to a rich blush. Cover the eggplants with top oil.

Mlintsi are ready. Spilkuvannya! Served with whatever filling or companion. 👍

Custard milk with kefir

Recipe for very strong custard mlints with kefir. The stench is simply overwhelming! Using them you can treat people if they need them.

The recipe is in this video. And I will write down the order of preparation and storage below for your convenience.

Ingredients:

Chicken eggs - 2 pcs.
Zukor - 2 tbsp. l.
Sil - 1/2 tsp.
Kefir 2.5% fat – 0.5 l.
Okrip - 1 bottle (200 ml).
Boroshno - 300 gr.
Sonyashnikova oliya - 4 tbsp. l.

Pokrokov preparation:

Break the eggs into a bowl, add malt and salt.
Let's drink the masa for help, Vinochka.
Add kefir at room temperature, but not cold.
Take a bottle of dill, add baking soda and stir. This is a way to extinguish.
We combine water with dissolved soda and mix kefir. Let's mix everything at once.
Pour in the oil and mix vigorously.
Sift to a small pan using a kitchen sieve.
Rarely remove dough with bulbs using a blender.
Take a Mlintsev frying pan. Before the first time, wash it with oil, and then you don’t have to bother anyone.
Heat the pan well and simmer over medium heat.
When ready, coat with top oil.
Enjoy the tender, hearty rounds! Savory.

Mlintsi with kefir without eggs

An excellent recipe for those who are intolerant to chicken protein or those who simply do not like and do not eat eggs.

And sometimes it happens that you buy it, but they simply forgot to buy it. The i axle has to be twisted. So this recipe appeared and the state treasures relished the richness.

warehouses

Preparation:

The kefir immediately boils well, it sifts, add malt and salt. And we begin to mix well and thoroughly.

Mlintse may have the thickness of thick sour cream, all the same, without breasts.

Add baking soda to the dough in parts, stirring gradually until it becomes firm.

The dough begins to smudge on the eyes, as the sprinkling with soda reacts, it immediately extinguishes and a gas is visible.

The dough is ready for greasing. Heat a frying pan and grease it with pine oil.

It’s such a beautiful day to come out 👍. Let's lubricate on both sides and leave you satisfied!

Mlintsi with kefir recipe without soda

This is a recipe without soda and rozpushuvach. There is also this option to do without adding milk to the sprinkling and stick to pure low-fat kefir.

Appear thin, elastic and beautiful. You can add the filling, it will be even more delicious!

Ingredients:

Kefir 1% room temperature – 360 ml.
Chicken egg - 2 pcs.
Kitchen salt without additives - 1 tsp.
Tsukor-pisok - 2 tbsp. l.
Vanillin - on the tip of the knife.
Boroshno vyshiy variety - 150 gr.
Roslinna oliya - 3 tbsp. l.

The low-fat content of kefir in this recipe is low-fat.

It is important that the brains themselves become thin. With full-fat kefir, which has a higher strength and less length, you will understand that the stench will be more powerful. And the kefir itself must be warm, not out of the refrigerator, which is necessary so that the goodness in the new product is dissolved and the gluten is needed for elasticity.

Otherwise, the recipe is very simple and involves mixing ingredients in the following order:

We break the eggs (also not cold) in a deep bowl, add salt, zuccor and vanilla and this is best done with a hand whisk or a stand mixer.
Pour in cold kefir and beat until smooth.
Prepare thoroughly, sift it and add kefir step by step, stirring.
At the final stage, the oil is poured in.
Everything is beaten together. It is better to work with a mixer, even without soda in the dough there will be a lot of dough and a garnish will appear.
Let the dough stand for 5 minutes and then spread it, thinly pouring the dough into a hot frying pan in a circular pattern.

If the baby is freshly breasted, we can’t be bothered, so we can only talk about those that the frying pan has not yet warmed up enough. Apply on both sides to the desired blush. And yet, if you don’t lubricate it too much, it will look too harsh.

If you have poured too much raptom, it is still not too late to pour the excess back over the edge of the frying pan, just do not let the dough get to the bottom of the frying pan.

So, if you choose this method, you will see a small “tail” in the milk, but as a result, it will be invisible in the dark mass, and then the required balance will be achieved.

This is such a wonderful axis, a well-balanced recipe that will be popular with cobs. As it seems: both to the banquet and to the world.

Mlyncy with kefir and minerals

Really good idea. And how sweet little girls are when the recipe calls for mineral water - it’s simply a miracle. And no soda is needed, the toppings are garni. And at the same time thin.

Ingredients:

Kefir 1.5% - 200 ml.
Mineral water (heat) - 200 ml.
Chicken egg - 2 pcs.
Zukor - 2 tbsp. l. without a weight.
A grind of salt.
Boroshno rich wheat variety - 190 gr.
Sonyashnikova oliya – 2 tbsp. l.

Take a stand mixer with shovels and lightly beat the eggs with the zest and a dash of salt. You don’t need to put in a lot of zucchini (follow the recipe), otherwise the wine will “burn” more quickly and such cakes will not come out as tasty, with a distinct smell of burnt zucru.
Pour warm kefir into the masa while it is churning and process everything at once.
Next come dormouse oil and our mineral water (it may not be cold). It’s better to take a strong gas, if we want to remove the garni and open it.
After you have poured it in, you need to go to the whisk and stir without fanaticism, so as not to immediately knock out all the gas.
It's warm, it's very good to warm the molten frying pan with low sides.
The dough is poured using a ladle and distributed in circular layers over the entire surface. This requires singing tips, but everyone comes with knowledge, and the more often you lubricate the flour, the better the stench will come out. Converted!
Smear until blush, turn over and smear again on the other side. If you have a good frying pan, then the stench will not stick and will come out smooth and thin.
The rolls that come out are stacked, one on top, spreading a thin ball of butter between them.
It is important that the mineral water gives it an “oakiness”; freshly burnt flour may turn out dry and hard, but this is normal. If the stinks lie down and steam at once, the stinks become even softer.
Try them with banana slices and chocolate syrup - it’s like unreal bliss!
Delicious!

Openwork milk with kefir and milk

Try these savory mlintzes prepared with skimmed milk and kefir. The great quantity of fruits and softness are the main advantages of this recipe, and I think that the result will please you.

You can watch the whole process in this video, and below, as soon as possible, I will post a description and a short description of the preparation.

Ingredients:

500 ml kefir 2.5% fat.
1 bottle of milk (250 g).
1.5 bottles of Boroshna (380 g).
2 medium eggs.
2 tablespoons of tsukru.
0.5 teaspoon of salt.
1 teaspoon of soda (without a glass).
3 tablespoons of rosemary oil.

Heat the kefir in a saucepan over high heat, stirring so that it does not burn.
Pour it into a bowl, add salt, add zukor and soda. Stir the resulting foam with a spoon.
We break chicken eggs there. Beat with the help of a mixer and a whisk.
Add the mixture, sift it, and beat the fermented milk mixture again to form a thick pastry dough.
The milk is heated until scorching hot and poured into the dough.
We pour in the oil.
I wonder at the consistency of adding more beard or milk.
Once the breasts have appeared, you can break them up with a mixer or let the dough stand for 20 minutes and mix again - the stink will dissipate.
We grease the pan, heat it up strongly and begin to sizzle, thinly spreading the dough on its surface.
If the edges are browned, turn it over. Apply approximately 1 piece per skin side.
The dough is gradually stirred during the greasing process so that it does not settle to the bottom.
We hope you won’t run out of all the dough.
We're glad we got some thin and hearty little ones.

Even garni, openwork! 💖

Thin kefir-based flours with leaves - recipe for 1 liter

A recipe for insurance for a great service and for a great, friendly homeland. If you want the milk to come out as quickly as possible, you will need more blood.

Ingredients:

Kefir-1 liter (warm)
Water-1 liter (heat)
Soda - 1 tsp. without a weight.
Sil, tsukor for relish
Eggs - 2 pcs (warm)
Boroshno - 600 gr.

Kefir should be warm, not in the refrigerator. You can get it from behind or warm it up in a water bath.
Pour it into a suitable bowl, add spices and soda to bring out its active action.
There we break the eggs and mix them.
Sift thoroughly in portions, mixing them immediately. Make the dough thicker.
Let's heat the water in a micro-oven or take it boiled from a kettle and add it to the dough until it becomes rare.
The consistency is similar to that of low-fat, rare sour cream. If so, correct it by adding more beard water.
Grease a long frying pan with oil only once in front of the cob, then, since it has a good non-stick coating, which is no longer needed, grind off the same oil as in the dough storage area.
Simmer in a well-heated molded frying pan, thinly dividing the dough with a little salt. If you have poured too much, then you can anger the audience.
We coat the cakes on both sides until they are golden brown, take care of them carefully, they are already baking quickly and need to be removed immediately.
When ready, place one on top of another in a pile, coating the skin with top-heavy oil.
Let's eat while it's warm with some savory jam, thickened milk or sour cream.

It's so beautiful to come out! Terminovo Varennya and u Povniy Vidriv. 😄

Yeast milk with kefir

A delicious recipe for yeast mlints. 🥞 Drizhdzhov's dough is famous for its writing and the textures that come out of this - more than any praise.

But the little ones themselves come out thin and ugly.

warehouses

Preparation

Heat half the kefir in a water bath to 37-40 degrees and add yeast.

You can choose live or dry, depending on the quantity indicated in the list of ingredients.

And also add zukor and salt, stir.

Kill the eggs, add vanilla, stir. Sift the flour thoroughly| And immediately stir it into the kefir until you have all the flour|good|.

The dough comes out uniformly, without breasts, with a consistency like thick sour cream.

Cover it with grub and let it sit for 30 minutes.

At first the dough will not rise much. Add any remaining kefir, mix gently and let it rise again.

Suddenly the dough will rise more strongly, and it will be alive, with its anonymous bulbs.

Add oil to the mixture, stir and you can now grease the flour.

On a well heated and oiled frying pan.

We lubricate the kidney on one side. Turn the bottom over and let the mixture bake thoroughly.

If necessary, the fire can be changed. Then we turn over and brown the other side.

Blush, sauerkraut, biscuits and fragrant pastries are ready!

Kefir cakes

You will have such fluffy, plump, beautiful mlints for this recipe. The stench is so delicious that it’s important to smell it!

You should definitely not mix it with the filling, but just dunk it in all sorts of sweets and for a snack - sweetie on the right.

Ingredients:

Boroshno - 300 gr
Kefir - 500 ml
Eggs - 2 pcs
Tsukor – 2 tbsp. l
Soda – 1 tsp
Sonyashnikova oliya – 3 tbsp. l
Sil – 1/2 tsp

Preparation:

Eggs at room temperature are broken into a bowl, mixed with zucchini, salt and cooked.
Add half of the kefir, boil the soda and bake until the reaction is quenched in an acidic medium. Tse trivatime is close to 5 hvilin.
It starts to sizzle well, which sifts, and immediately mixes it up. The dough comes out thick, but we don’t panic because we still have another half of kefir.
We pour the other half after everything has been thoroughly incorporated into the dough. It is not poured hastily, but rather stirringly. The dough will become rare and no one will have a breast.
We pour in the oil. Beat well all at once. The dough will come out just as quickly as for pancakes, but even sooner.
Cook in a non-stick frying pan without oil (as you prefer).
Pour into the middle, let the crumbs spread, but don’t smear it all over the frying pan - the flour may become empty.
Smear to a sleepy blush on the skin side. As a rule, one side comes out smooth and even, then on the other side.
The lints that come out are stacked, one on top of the other, so the stench won’t cool off for long.
The relish is ready!

Mlints on kefir are always far away, golden, with closed doors, and as tasty as they are, they won’t stick. Choose your own recipe, cook it and make your homeland happy, and don’t miss out on the butter.

All products must be at room temperature.
The lower the fat content of kefir, the more rarely the dough comes out, and the recipe may need to be adjusted.
If your dough comes out with breasts, break them up with a blender or let the dough stand for 20 minutes, and then they will dissolve on their own, or strain through a sieve.
Cook in a well-heated hot frying pan, first greasing it with a small amount of olive oil.
Grease the shvidsha in two frying pans!
If you have poured too much batter, you can carefully pour it from the pan over the edge back into the bowl.
Do not grease too much, the molds will come out woody and dry.
If the edges come out dry, it’s no big deal, if the milk is lying in a glass, coated with oil, then the edges will steam and become soft.
Mlintsa can be served with: sour cream, preserves, honey, jam, condensed milk, melted milk or white chocolate, any fruit, or licorice syrups.

Cook with satisfaction, save recipes from the social network using special buttons, so you don’t lose the taste.

🚩 You can find the recipe here, and here. Try it both ways, it smells good.

Khazyayka.online is with you, see you with new, delicious articles! 😉

Or you can use kefir. Although it is very rare to prepare mlintsi with sour milk, this does not mean that such recipes for preparing mlintsi do not exist.

Some people may be surprised to learn that you can prepare milk not only with water, milk, but also with kefir. And this is not a new recipe for preparing these savory shortcakes, the recipe for mlintsi with kefir is an old one, but it is valuable to us as lovers of preparing savory mlintsi and serving them to our families.

Savory and tender lints on kefir with sprinkling

Ingredients.

500 kefir.
320 gr. Boroshno.
Hot water 200ml. (steep sound).
2-3 eggs.
1 teaspoon of soda.
2-3 tablespoons of cucumber.
Roslinna oliya.
A grind of salt.

Cooking process.

1. In order for the milk to be removed, first heat the kefir to room temperature.

2. Take the eggs, beat them in a bowl and add the zukor. I came across some small eggs, so there are 4 in my bowl, and if you have large eggs, you can share three. Choose a bowl according to the depth of what is placed in it and to form all the other dough.

3. And the eggs have been beaten with a mixer, now add kefir and mix well with the mixer itself. You can use your own hands, everything is up to your discretion.

4. After the kefir has mixed with the eggs and zucchini, sift it thoroughly into a bowl. Obviously, after this you need to mix everything so that you don’t end up with beetroot breasts.

5. Pour hot water into a bowl with thick walls, add baking soda and stir.

6. Add soda water to the dough, stirring constantly. Then mix well again and give the dough an hour to finish. Approximately 10-15 hwilin. In the meantime, you can prepare a frying pan and a place for receiving the prepared lints.

7. After an hour, pour 2 tablespoons of olive oil into the dough. After this, you need to mix everything well so that the oil is mixed and there is no oil separation on the surface.

The dough is ready and you can start baking savory cakes.

Openwork mlintsi on kefir with sprinkling

Ingredients.

The bottle is boring.
A bottle of kefir.
A bottle of dill.
Two eggs.
Two tablespoons of cucumber.
A grind of salt.
Soda powder.
Roslinna oliya.
For the eggplants, a little vanilla.

Cooking process.

1. Almost all dry products can be mixed in one bowl.

2. Sift the beans into a bowl, add vanilla and tsukor to the soda. First of all, mix everything. Dry ingredients are simply mixed with a spatula or spoon. We need soda, zuccor and vanilla to be evenly distributed throughout the flour.

4. Mix the eggs with a pinch of salt. Take a mixer and beat until the first consistency.

5. After this we add our hot water to the egg. Pour in a thin stream and keep whisking. If you're stuck, you can zip everything up. After adding hot water, the beating process becomes easier and a creamy foam appears.

7. Now take a bowl of flour and gradually add it to the bowl of kefir. The mixer can be switched to high speed, but there is no need to mix it at all.

8. Continue kneading the dough until everything is well mixed and the dough becomes completely uniform.

9. Now everything can be done for both you and the test. Let's set it for 15-20 minutes.

10. After an hour, add oil to the dough and stir until the oil is evenly distributed behind the dough.

11. After this, you can confidently say that the dough is ready and you can prepare the dough further.

Milk recipe with kefir without eggs

Ingredients.

Add a liter of kefir.
A bottle of dill.
Two bottles are enough.
Two st. spoons of cucru.
A grind of salt.
Soda powder.
Two st. spoons of olive oil.

Cooking process.

1. Kefir is mixed with salt and eggs and mixed until smooth and homogeneous.

2. Add flour|boroshno| a cup of kefir. Add flour in parts and mix immediately.

3. With this consistency, the radish and beard dough will come out even thicker. So don't worry, it's normal.

4. Pour soda into the bottle and add soda. Mix thoroughly and pour into the bowl with the dough. It’s best to add it in parts. When I pour in water, I don’t stop stirring, so everything gets mixed together faster and easier.

5. After adding water, mix the dough well. We present this ubik for 15 minutes.

6. Pour the rose oil into the dough that has settled, and mix everything again so that the oil spreads well over the dough.

The dough is ready and you can start before preparing the mlintsi.

Mlincy with kefir - this is a traditional Russian hedgehog - savory and sunny. Zhodnya cannot do without them. This kind of herb is perfect as a snack, and makes a variety of fillings even more tasty and lifelike.

Nina uses no prescriptions for milk. This article will present the most important and most important information about the preparation.

Warehouse part:

Millet.boroshno - 1 tbsp.
Kefir – 500 ml.
Eggs – 2.
Tsukor, sil.
Soda - a pinch.
Roslinna oliya – 3 tbsp.

Preparation:

The first crust of cooked beard is usually beaten with added zucchini and salt. It is better to beat with a mixer or blender. If there is neither this nor that, then let’s go to the last night and the video. Beating with a mixer gives a special richness to the dough and handles the breasts well.

Another step would be to mix soda and kefir to stop the reaction. This will give the Mlintsy some delicacy and richness. Next, pour the kefir and soda into the egg mixture and mix.

As soon as we get ready, the boroshna will be introduced. You need to eat it in portions. This method will help create minimal breast size.

When the dough is drained, add oil to prevent burning and sticking.

Boil the traces of a well-heated frying pan. Pour a small amount of dough and spread into a small ball over the surface.

Then carefully turn it over with a spatula and grease the other side. Make sure to coat the frying pan with a non-stick coating so that it can be used. The light will not stick to it, and we can turn it over manually.

This is not the easiest recipe to prepare. The special thing about this recipe is that you just turn it over without tearing it. The correct recipe will help you avoid spills.

Ingredients:

Wheat boroshon – 1 tbsp.
Kefir (fat content 1%) - 250ml.
Okrip – 1 tbsp.
Eggs – 2
Zukor – 3 tbsp.
Sil is a pinch.
Soda - a pinch.
Roslinna oliya – 3 tbsp.

Preparation:

Beat the eggs with a mixer with a pinch of salt and 3 tablespoons of zucru to remove the flour.

In the sumish that came out, we introduce kefir. It is very important to take 1% kefir yourself, because... The wine is less fatty. Let's mix.

The time has come to add the main ingredient, which makes the flour thin and strong. It is important to add strength correctly. If you pour it into a bowl, the dough will burn out of proportion. Therefore, pour in with a thin stream, gradually stirring. The dough may fall asleep.

At the next stage there comes black beard. You can add it all at once, because In hot water, the breast is easily broken up without being cured.

We drink soda and oil. The less soda you put in, the smaller the flowers will be.

The dough, once ripe, may come out even rarer. Heat up the frying pan and coat the surface with a couple of drops. The dough should be taken no more than 2/3 of the original filler. Lubricate 2 skins per side.

Products:

Boroshno - 400g.
Eggs – 4
Kefir – 250 ml.
Okrip - 200 ml.
Tsukor – 70g.
Soda, salt
Oliya – 2 tbsp.

Recipe:

The first step of preparation is beaten eggs with a small amount of salt in a 3-inch length of pasta.

The most important step is introducing the dill into the egg mixture. The process requires accuracy, pour in a thin stream, stirring gradually.

Add kefir to the mixture and stir.

Next, you will introduce hot ingredients: beans, salt and zucchini. Mix thoroughly until all the breasts are completely mixed.

Roll into a heated frying pan from all sides. If you are overwhelmed by food: if you don’t burn the eggs in the sprout, then I can humbly sing that nothing will happen. The infusion of the dill is carried out as much as possible, so that the eggs do not burn.

What is needed:

Boroshno Pshonians. - 300g.
Kefir – 250 ml.
Water – 250 ml.
Eggs – 2
Sil – 1/3 tsp.
Tsukor – 3 tbsp.
Oliya – 1 tbsp.
Ocet – 1 year.
Drain oil – 50 g.

Let's start preparing and frying the mlintsi with kefir:

Add the zucchini and salt to the broken egg and mix thoroughly with a mixer or blender.

There we introduce kefir and heat the water. The same village is within reach.

We pour the mixture in small portions, stirring occasionally, so that the breast is not lost. Pour in the oil.

The remaining cooking time is baking soda. Once again we stir vigorously.

Place the greased frying pan on the fire. Fry the mold until golden brown on both sides.

Remove and turn over using a spatula. Place the mince on a plate and place a small sliver of butter|mastila|on the beast. You need to work hard.

The millenniums come out delicious and delicious, the miracle of the harvest on the Holy Maslyan light.

Mlintsi with kefir and milk - recipe No. 1 for masnitsa

With kefir, or with milk – this is a perfect and perfect recipe. The sheets are thin and textured. Ideal for toasting and serving with sour cream or jam.

You will need:

Psh. Boroshno - 1 tbsp.
Kefir – 250ml.
Milk – 250 mol.
Eggs – 2
Sil – sliver
Tsukor – 3 tbsp.
Oliya – 2 tbsp.
Soda - a pinch.

Cooking method:

In a cooking bowl, beat the eggs and add salt and sugar.

Pour milk and mix until smooth. Vanillin adds a special aroma.

It's good to shine. We simmer the flour in a bowl and quench the soda with steam.

The dough will come out thick, don’t worry. We dilute the thick dough with the necessary amount of kefir. This process is necessary to preserve a perfect breast.

At the last stage we pour in the oil.

Heat up the frying pan and pour in the dough in small portions. Fry until golden brown on both sides. The correct thickness of the dough that is being poured will help to ensure that the dough is poured.

Can be served with sour cream, condensed milk or jam.

Warehouse part:

Psh. Boroshno - 2 tbsp.
Kefir – 500 ml.
Eggs – 4
Tsukor – 3 tbsp.
Sil is a pinch.
Soda - half a tsp.
Okrip - 200 ml.
Oliya – 3 tbsp.

Recipe:

Mix the ingredients: eggs with zur and sieve until smooth. Don't beat too hard, just mix well.

We begin to knead the dough. Divide well with kefir into approximately 3-4 parts and mix the dough in three additions. With this technology, you can leave the dough without breasts. This process is rich in sourness and gives a special relish.

It's time for sprinkling. It must be mixed with baking soda and added liberally to form our dough.

Let's pour the oil. Once again, everything is realistic and we set it to about 30 minutes.

The frying pan is heated to the point where it shoots. To enhance the relish, our grandmothers greased the frying pan with lard, and the mlints gained a special relish.

Openwork and lifeless molds on kefir - and on Masnitsa

Warehouse part:

Psh. Boroshno - 150g.

Kefir 1% - 500ml.
Eggs – 2
Tsukor – 2.5 tbsp.
Sil – sliver
Soda – 1 tsp.
Ocet – 2 tbsp.

Preparation:

Before preparing the cob, the kefir needs to be heated for the best preparation of the bean. Do not over-trim the smut, otherwise the kefir will burn.

Add salt and zukor to warm kefir, mix well until the granules are completely broken up.

The eggs are beaten with a whisk and poured into warm kefir.

Sift thoroughly and introduce parts into the mixture, keeping an eye on the consistency.

If you find that the dough is thicker, don’t rush to thin it out. After adding slaked soda, the dough will become fluffy, rich and rare.

Pour in the oil and mix well. We set the expectation for approximately 15 minutes.

Let's grease the sides with a well-heated frying pan. The dough in the frying pan is covered with bulbs that burst, creating shapes of different sizes, which gives the appearance of a half-living baby.

Video: Mlintsi with orphans like a child

The traditional recipe requires adjusting the proportions: for 1 tbsp. Boroshna needs 2 tbsp. kefir

Obov'yazkovo needs to be thoroughly sifted. This process is often incubated with the beard. Because of this, the dough becomes lighter.

The proportion is the same when mixed: for 1 tbsp. Boroshna may fall into 1 egg. If you want a pancake with filling, add more eggs, because... This is to add strength to the dough, and the mold does not tear when twisted.

Every time you can’t put all the ingredients into one bowl at once. Bring the breast until cooked to a great size. It is necessary to thoroughly mix the dry mixture and mix it well in the warehouse.

Adding zukru to the flour will give it a special taste, if you are planning a meat filling.

For mlints with filling, it is enough to coat them on one side. When the throat is sunbathed, the side is not lubricated. Afterwards, coat the tanned ones.

Add the sprinkling into the dough with openness and consistency.

Wipe the pan before greasing a new pan. This removes excess residue from the past and greases the pan to coat the pan.

To determine the level of frying, just look at its edge. As soon as you get the golden color, you are ready.

The most important rule is that the pan is hot enough. Otherwise, stick to the pan.

So that the milk does not reach the top, you can cover it with a clean towel, which will allow you to enjoy a hot meal until the end.

Place on a plate of appropriate diameter. If you are running low on butter, then drain the plates.

There are a lot of ways to serve the rolls: they can be folded into trikulets, in halves, or rolled into a tube.

Well, my dear gourmets and lasuns, now you know all the best recipes for mlintz - the time has come to get ready for Shiroka Pancake Day! How I adore this winter dust! Have fun and have fun!

If you have enjoyed it, don’t skimp, rate it and share with your friends.

Garni and thin milts can be prepared with kefir. If fermented milk products in the dough have the power to work well, there is a secret that is hardened during the preparation of the dough. Mlints, prepared using the recipes presented, exude their delicacy and delicate relish.

warehouses

250 gr. Boroshna
350 ml kefir
3 eggs
250 ml dill
6 gr. sodi
6 gr. salts
25 gr. Cucumber piska
3 tbsp. l. olives in dough
Oil for lubricating the container
vershkov oil for mlintsіv

Preparation

Beat the eggs with a whisk, adding salt and zuccor to them.
At the hour of beating the components, pour in a thin stream of sour cream.
Add kefir to the bowl and add soda. Stir the masa.
If you have beaten the sumish beforehand, add it well, but then you need to sift the giblets, stirring them together.
Mix kefir with soda. The dough will have a thin consistency.
Add more oil. The dough is ready for baking.
Heat a good frying pan and grease it with oil.
Boil the liquid in the presence of strong fire. The frying pan must be periodically coated with olive oil.
Pour the dough into a thin ball onto the bottom of the frying pan and divide it evenly.
If the product is slightly browned, it needs to be turned over.
The finished baby is placed on a large plate and all the blessings come one on top of the other. The skin must be coated with vershkov oil.
Cooled kefir milk can be enjoyed with or without filling.

warehouses

1 l kefir
300 gr. Boroshna
125 gr. tsukru
3 large eggs
7 gr. salts
6 gr. sodi
100 gr. roslin oil

Preparation

Sift thoroughly in the bowl in which the dough for the mlintz is prepared.
Add eggs and stir ingredients.
You can use kefir and oil well. Mix everything well so that a slightly homogeneous mixture emerges.
Dodati tsukor. To ensure that the milk is sweet, you need to add this ingredient to the quantity specified in the recipe. To add less licorice flavor to the product, you can add less cucumber.
Add salt and add soda.
Beat the dough for help Vinochka. It is necessary to beat the masa until the breasts are completely crushed.
Varto adjust the thickness of the dough. Place it under the beard and kefir. If the dough is too thick, you need to add water. It may be fluid.
Heat a good frying pan. Before baking the first batch, grease the surface with olive oil. No oil is needed for stepping stones.
Grease the milk from both sides. The stench appears thin and porous.
A simple meal with a subtle taste can be enjoyed with jam.

warehouses

kefir – 200 ml
egg – 1 pc.
Boroshno - 250 gr.
okrip – 120 ml
tsukor – 50 gr.
soda - 4 gr.
salt - 4 gr.
Oliya – 20 gr.

Preparation

The vessel will shine brightly. Add sil ta tsukor to her.
Beat the eggs well in a large container. They have kefir and carefully mix the components.
Mix dry mixture with rare ingredients, beat them with a whisk until a homogeneous mass is formed.
Add soda to the saucepan and add soda. Stir everything together.
Add water to the prepared mixture, stirring as you go. Leave the dough for 5 minutes|minutes|.
Add oil to the dough and mix it. If the sumish is thick, add water to it.
Heat the pan. Grease it with oil and start rolling out the mixture.
The milk needs to be greased on both sides in a dying fire.

You need to blend the dough for mlintsi with kefir using a hand blender so that you don’t end up with breasts. The mixer in this case is not very good.
To prepare dough for lints with kefir, you need to open a large bottle of myrrh with a spout. It’s easy for us to mix, mix the ingredients and pour the dough onto the frying pan.
When thoroughly mixed, the dough with kefir milk will come out solid. Therefore, you need to knead the dough until it becomes a homogeneous mass without breasts or a little more.
The thickness of the dough depends on the thickness of the dough: the thicker the dough, the thinner the dough.
Mlints with kefir in the finished form are best coated with olive oil while the stench is hot. Otherwise the stench will stick one by one.
Use non-stick frying pans suitable for baking pastries. There is no need to coat the surface with oil.
A silicone foam will help to minimize the loss of oil when greasing a frying pan.
Mlintsi made with kefir are eaten with various fillings: seledets, smoked fish, caviar, mushrooms in sauce, meat. You can add licorice filling: honey, preserves, jam, fruit sauces.
The original taste is made from kefir, by sprinkling a small amount of it with the brown zest and pouring some lemon and orange juice on top of it.
The thinner the mlinets, it’s easier to wrap the filling in it.
Mlintsa can be served with eggs, shredded cheese, or cheese. The filling can be placed in the middle of the mold and folded near the front of the envelope. You will see an envelope with an open middle.
It is necessary to use a knife and fork to infuse the product.
You need to start preparing the bread two years before serving.
It is very important to sift through. Toddy will fluff up. The mlints will come out soft and nutritious.
Bake the eggs for the dough while keeping them fresh. It is important to beat them, first add them to the mixture of ingredients.
When preparing lints with kefir, you need to thoroughly mix dry and rare ingredients. And then they are eaten.

If the dough with kefir is thick, it needs to be diluted with water or beer. It’s impossible to get milk like this.

Roll the dough into the frying pan into a thin ball and roll it into a thin ball. When you heat the pan, you need to split the sides so that the dough is evenly distributed on its surface.
It is necessary to sift the flour, which is vikorist, not later, but during the preparation of the mlintz.
You need to lubricate the flour over low heat so that it lubricates and does not burn. It is necessary to turn the lints over when their edges are dry.
Mlintsi can be served with fermented milk products. Tse can be buti sour cream, ryazhanka or sir.
Plain bread can be served in a different form. You can fold them once, and then again. This look makes them easy to eat with various sauces.
You can fill the mold with filling, roll it into a tube and tie it in a knot.
Place the filling in the middle of the mlintz, and then tie it up, like a bag of green cibul, the mlint will come out at the end of the bag. This option for serving the pasta to the table is suitable for children. It will be great for them to know that they are located in the middle of Mlintz.