В текущем году Масленица будет длиться с 20 по 26 февраля. День ее завершения – Прощеное Воскресенье. В сегодняшней статье мы сделали подборку рецептов вкуснейших блинов
В текущем году Масленица будет длиться с 20 по 26 февраля. День ее завершения – Прощеное Воскресенье. Это время для примирения и прощения. Кроме того, во второй половине февраля зима начинает потихоньку отступать, уступая место солнечной весне. Наши предки радовались потеплению и угощали друг друга символами солнца – блинами.
В сегодняшней статье мы сделали подборку рецептов вкуснейших блинов. Но сперва хотим дать тебе несколько полезных советов:
1) Сковородку для блинов нужно очень хорошо разогреть.
2) Блины нужно печь на большом огне.
3) Так как в тесто добавляется масло, смазывается сковородка перед первым блином. Это можно сделать салом, наколотым на вилку, или картофелем, который нужно предварительно обмакнуть в подсолнечное масло. Также можно просто распределить по всей поверхности сковородки растительное масло.
4) Готовое тесто должно постоять до получаса.
Блины на молоке
Получаются нежными, молочными и сладкими.
Что потребуется:
— подсолнечное масло – 50 мл;
— молоко – 750 мл;
— яйца – 4 штуки;
— мука первого сорта – 2 полных стакана;
— сахар – 2 – 3 столовые ложки;
— крахмал – 2 ст. ложки;
— соль – 1 щепотка.
Способ приготовления:
Яйца взбить с сахаром до появления пенки, постепенно добавить муку, потом – крахмал. Все это хорошенько перемешать. Добавляется поэтапно молоко. При этом смесь нужно перемешивать, чтобы не было образования комков. В случае необходимости можно в молоко добавить немного воды.
Консистенция должна быть жидкой (как питьевой йогурт), но не водянистой.
Совет: лучше сразу сделать тесто густым и потом разбавить молоком, чем наоборот.
Поставь сковородку на большой огонь, хорошенько ее разогрей. Смажь кусочком сала или добавь подсолнечное масло. С помощью черпачка, начиная с центра сковородки, добавь тесто и круговыми движениями распредели его по всей поверхности посуды. Когда подрумянятся края, блин можно перевернуть. На другой стороне его можно печь лишь немного.
Дрожжевые блины на молоке
Такие блины получаются пухленькими, и при этом они несладкие. Хороший вариант для тех, кто не очень не любит сахар. Стоит заметить, что если добавить сахара больше, чему указано в рецепте, дрожжевое тесто может не взойти. В качестве начинки можно использовать мясной или печеночный фарш.
Что потребуется:
— подсолнечное масло – 100 мл;
— молоко – 750 мл;
— яйца – 3 шт.;
— сухие дрожжи – 1 ч. ложка;
— мука первого сорта – 2,5 стакана;
— сахар – 3 ст. ложки без горки;
— щепотка соли.
Способ приготовления:
Теплое молоко (250 мл) хорошенько перемешать с сахаром и щепоткой соли. Добавить муку, которую необходимо предварительно перемешать с дрожжами. Полученную жидкую массу нужно «укутать» полотенцами и оставить в теплом месте на 60 минут. За это время тесто поднимется.
Пока всходит тесто, нужно слегка перемешать подсолнечное масло с яйцами, а после этого, добавить молоко, которое осталось. Добавлять его нужно постепенно, чтобы вовремя остановиться, предупредив получение очень жидкой консистенции. Эту смесь добавить в дрожжевое тесто, после чего оно должно настояться при комнатной температуре 15 – 20 минут.
Для выпечки тесто следует набирать черпачком со дна. Перемешивать его нет необходимости. Выливать на хорошо разогретую сковородку нужно, начиная с центральной ее части. Не забудь перевернуть на другую сторону, подрумянившийся блин.
Кефирные тонкие блины
Они тонкие, мягкие, с едва уловимой кислинкой.
Что потребуется:
— подсолнечное масло – 5 ст. ложек;
— кефир (или простокваша) – 750 мл;
— мука первого сорта – 2 стакана;
— яйца – 2 шт.;
— крахмал – 4 ст. ложки без горки;
— соль – щепотка;
— сахар – 4 ст. ложки с горкой;
— сода – 1 чайная ложка.
Способ приготовления:
Стакан кефира тщательно перемешивается с сахаром и щепоткой соли. Добавляются слегка взбитые яйца и сода. Полученная смесь настаивается порядка 5 минут. Постепенно вводится мука и крахмал. Такое тесто будет, как густая сметана. Далее добавляется еще стакан кефира и тесто настаивается до получаса.
После этого вводится подсолнечное масло, а консистенция регулируется добавлением кефира. Она должна быть, как питьевой йогурт. Печь кефирные блину нужно на среднем огне.
Блины из гречневой муки
Получаются очень вкусными, особенно, если кушать их со сметаной.
Что потребуется:
— кефир – 300 мл;
— гречневая мука – 100 г;
— пшеничная мука – 50 г;
-яйца – 2 шт.;
— сахар – 2 ст. ложки с горкой;
— крахмал – 15 г;
— соль – щепотка;
— сода – половинка чайной ложки;
— сливочное масло – 20 – 30 г;
— подсолнечное масло – 3 ст. ложки;
— горячая вода (кипяток) – 150 мл.
Способ приготовления:
Сода добавляется в пшеничную муку. Яйца взбить с сахаром и солью. Постепенно ввести гречневую муку, пшеничную и крахмал. Влить постепенно кефир и тщательно перемешать. Добавить кипяток и снова перемешать. Тесто должно настояться 20 минут. Жарить блины с двух сторон на предварительно очень разогретой сковородке.
Блины из кукурузной муки
Получаются солнечного цвета с небольшими дырочками.
Что потребуется:
— кефир – 1,5 стакана;
— кукурузная мука – 1 стакан;
— пшеничная мука – полстакана;
— яйца – 3 шт.;
— сахар – 3 ст. ложки;
— подсолнечное масло – 3 ст. ложки;
— щепотка соли;
— кипяченая вода – 1,5 стакана;
— сода – 1 чайная ложка без горки.
Способ приготовления:
Кипяченую воду разбавить с кукурузной мукой. Тщательно перемешать и дать настояться полчаса. После этого, смешать соду с пшеничной мукой и добавить постепенно в настоявшуюся смесь. Влить 1 стакан кефира, добавить сахар, соль. Настаивать минут 10 – 15.
Взбить до пенки яйца и добавить в тесто. Ввести подсолнечное масло. Если тесто густое, добавить еще немного кефира. Жарить блины на горячей сковороде.
Красные блины
Блины получаются нежно-красными, вкусными и праздничными.
Что потребуется:
— молоко – 300 мл;
— свекольный сок 100 мл;
— яйца – 2 шт.;
— мука – 1 стакан;
— сахар – 1 ст. ложка;
— подсолнечное масло – 25 – 30 мл;
— лимонный сок – 1 ст. ложка;
— крахмал – 1 неполная ст. ложка;
— щепотка соли.
Способ приготовления:
Сок лимона и свеклы хорошенько перемешать с яйцами. Ввести сахар, соль и еще раз перемешать. Добавить в смесь предварительно смешанную муку с крахмалом. Вливать молоко, пока тесто не станет, как питьевой йогурт. Полученная смесь должна быть кораллового цвета, а во время жарки блины станут красными.
Жарить блины нужно на маленьком огне, так как коричневая корочка нарушит их красную окраску.
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