松软牛奶发酵薄饼
中间柔软、外皮金黄的轻盈发酵薄饼。适合大摞大吃的膏油节（Maslenitsa）或丰盛的早餐。
- 烹饪时间
- 2 小时
- 份量
- 581 kcal
- 材料
- ≈ $0.37
- 蛋白质
- 19 g
材料
- 1 Wheat flour 90 克
- 2 Milk 2.5%包装 930 毫升 约等于 $0.88 180 毫升
- 3 Dry yeast 3 克
- 4 Eggs包装 10 个 约等于 $1.93 0.5 个
- 5 Sugar 12 克
- 6 Butter包装 180 克 约等于 $1.58 12 克
- 7 Salt 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将牛奶温热，然后在其中溶解酵母和糖。
加入半份面粉搅拌均匀，盖上湿毛巾发酵40分钟至起泡。
搅入鸡蛋、盐、融化的黄油和剩余面粉。
再静置45–50分钟，直到面糊明显膨胀且变得疏松。
轻轻翻折面糊，避免过度搅拌。
在热锅中煎制薄饼，每面1–2分钟至金黄色。
叠好薄饼，如需可薄抹黄油。
小贴士
- 为什么这样做
- Warm the milk to 37–40°C so the yeast activates but doesn't die from overheating. If it's cold, the starter won't rise.
- 可替换食材
- Swap the sugar for 10 g of honey, and stir it into the warm milk with the yeast. Use 12 g of odorless vegetable oil instead of butter, but the crust will be thinner.
- 常见错误
- Pancakes turn out flat if you stir the batter after the second rise, since it will settle and lose its fluffiness. Check by volume: it should grow 1.5–2 times.
- 保存与加热
- Keep in the fridge for 2 days under a towel so they don't dry out. Reheat for 1–2 minutes in a dry pan without oil or for 20 seconds in the microwave.
- 搭配建议
- Serve with sour cream and jam with tea for breakfast, or with a sweet cheese filling for Maslenitsa.
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