91热爆

Blinis

by Martin聽Blunos

Ingredients

• 450g plain white flour
• 2 x 7g packets dried yeast
• 6 medium eggs, separated
• 1 pint whole milk
• 1/2 pint soured cream
• 2 tsp salt
• 2 tsp sugar
• zest of 1/4 lemon, free of white pith, finely chopped
• 1 tsp caraway seeds, fine chopped or coarsely ground

Preparation Method

• Sieve flour, salt and sugar into a mixing bowl
• Add the yeast, lemon and caraway seeds
• Add the egg yolks to the milk and soured cream,聽mix with a whisk,聽pour on to the flour mixture and blend well until smooth and lump free
• Cover the bowl with cling film and leave in a warm place to prove for approximately 1 to 1-and-a-quarter hours. It should be double in bulk and bubbly
• Whisk the egg whites to a soft peak stage and fold them through the flour mix. Leave again for 20 minutes before use
• Heat a pan (70cm)聽and pour in a little clarified butter and olive-pomace聽oil
• Rub a little oil around the edge of聽metal rings and put in the pan. Ladel a little of the mix into聽the rings and聽cook for around 2/3 minutes until the top has bubbled and is silky
• Remove the rings (the first batch may stick!) and flip over with a palette knife to finish cooking for a further 2 minutes
• Remove from the pan and place on a wire rack to cool
• Serve immediately (or they can be wrapped and frozen (defrost in fridge and flash through a hot oven to reheat))