Almost every kitchen in the world has its own recipes for pan-fried or baked cakes in the oven, which can be sweet, spicy, or spicy.
We will consider the most popular and least expensive of them.
Cakes on milk - general principles of preparation
Mostly they make cakes on water and flour, but you can also bake on sour cream, yogurt, kefir and milk, kneading the dough not only with the addition of wheat flour, but also corn, buckwheat, rice, etc.
To give regular cakes fullness and new tastes, they are baked using the following toppings: cheeses, meat, mushrooms, vegetables, preserves, cottage cheese, fruits, etc., and as additions: spices, spices, herbs.
Cakes with milk can be served with soups, main dishes, tea, milk. Proceeding from this, they are prepared with butter, fresh, sweet, garlic, cheese and others. Cakes are served in milk, both hot and cold, optionally watering with butter, decorating with greens. Also, if the cake was prepared without filling, it is often used as the basis for sandwiches with cheese, sausage, ham, meat.
Recipe 1. Flat cakes in milk in a pan with cheese
Ingredients:
• 220 ml of milk;
• 350-400 g of flour;
• 90 g of cheese;
• 2 cloves of garlic;
• butter;
• half a teaspoon salt and soda.
How to cook milk cakes:
1. Sift flour into a deep bowl and mix with soda and salt.
2. Make a depression in the center of the flour hill, pour in the milk. Knead the elastic dough with your hands, if necessary add some more flour.
3. Wrap the finished dough in a plastic bag, put in the refrigerator for 30 minutes.
4. Grate cheese on a small segment of a grater, transfer to a plate. Add the minced garlic. Mix well.
5. Roll out the pastry dough with a sausage with a diameter of about 3-4 cm, cut the sausage into circles with a thickness of about 0.8 cm.
6. Roll each circle with a flat cake, in the middle of which lay a teaspoon of cheese filling.
7. Gathering the edges, pinch them from above into a small knot and press the resulting bag with your hands, giving it the shape of a cake.
8. Fry the cakes in a dry pan with minimal heat for 2–3 minutes on each side.
9. Grease flat cakes with butter before serving.
Recipe 2. Flat cakes in milk in a pan with mushrooms and cheese
Ingredients:
• about 300 g of flour;
• 3/4 cup of milk;
• 120 g of cheese;
• 150 g of champignons;
• onion;
• butter and vegetable oil;
• a small spoonful of soda and salt.
How to cook milk cakes:
1. Mix milk, soda and salt in a deep bowl.
2. Add the sifted flour in small portions, kneading the dough with your hands. It should not stick to your hands, the consistency is elastic, the dough is not soft and not too hard.
3. Remove the finished dough for 30-40 minutes in the refrigerator, having previously wrapped it in a bag.
4. While the dough is infused, rinse and chop the mushrooms with straws, chop the onion in small cubes. Fry both ingredients in a small piece of butter until a light golden hue and complete evaporation of the liquid.
5. Grate the cheese or cut into small cubes.
6. Divide the pastry into circles of the same size, roll the cakes no more than 3-4 mm thick.
7. Put on one side of the cake a small amount of cooled mushrooms with onions, sprinkle with prepared cheese on top.
8. Cover the filling with the other side of the cake and carefully roll out the dough with a rolling pin, but so that no holes form.
9. Lubricate the pan with vegetable oil, heat it.
10. Fry the cakes on both sides until golden brown.
Recipe 3. Simple cakes in milk in a pan for tea
Ingredients:
• 245 ml of milk;
• egg;
• 420-460 g flour;
• salt, soda - a pinch;
• vegetable oil;
• 45 g of sugar;
• vanilla sugar.
How to cook milk cakes:
1. Mix the sugar with vanilla sugar, soda and egg in a deep bowl.
2. Add the egg and a spoonful of vegetable oil, beat until a homogeneous consistency.
3. Without ceasing to beat, pour in a thin stream of milk.
4. Now pouring pre-sifted flour in small portions, knead an elastic, non-stick dough.
5. Put the dough in a bag, let it rest for about an hour in the refrigerator.
6. After an hour, divide the dough into circles, roll them in flour and shape the cakes. Roll out, make a fork with small indentations around the entire perimeter.
7. Fry the dough in a heated greased pan on each side for 2-3 minutes.
Recipe 4. Yeast cakes in milk
Ingredients:
• 550 ml of milk;
• 1 tbsp. l dry yeast;
• two eggs;
• 50-80 g of sugar (to taste);
• about a kilogram of flour;
• butter.
How to cook milk cakes:
1. Pour yeast into a bowl, pour a small amount of milk, add two tablespoons of sugar and flour, mix well. Remove to heat for 10-15 minutes.
2. Beat the prepared dough with the remaining sugar, eggs and salt.
3. Mix the resulting mixture with milk, then pour the flour and knead the dough with your hands.
4. Transfer the finished dough into a clean, dry bowl, cover with a towel, remove to heat for about 30-45 minutes, until the dough is doubled.
5. Pour flour onto the table, take out the prepared dough.
6. Form several sausages from the dough, which will need to be divided by hand into small circles, from which the flat cakes will be rolled.
7. Cakes can be rolled out as well as formed by hands. It is better that they are not very large, 7-10 cm in diameter will be enough.
8. Lubricate the cakes with vegetable oil, fry in a well-heated pan, first on one side for about 5 minutes, then on the other.
Recipe 5. Flat cakes in milk in a pan with potatoes
Ingredients:
• 250 ml of milk;
• 380 g flour;
• 1/3 teaspoon soda;
• three medium-sized potatoes;
• 140 g of Adyghe cheese;
• 35 g of plum oil;
• salt, pepper, seasonings.
How to cook milk cakes:
1. Pour flour into a bowl, pour milk, pour soda and salt. Knead the elastic dough, remove it, wrapping it in a film, in the refrigerator.
2. Peel the potatoes, cut into large slices and boil until ready in salted water.
3. Drain the water, put the oil in the potatoes, seasonings, a little salt, pepper. Make mashed potatoes.
4. Put the cheese in any container and mash with a fork, transfer to mashed potato. Shuffle.
5. After 20-30 minutes, remove the dough from the refrigerator, divide into equal pieces of the desired size, roll the cakes.
6. Put the potato filling in the center of each tortilla, pinch the dough in any convenient way, but so that the filling probably does not leak out during frying.
7. Roll out the filled dough with a rolling pin.
8. Fry the finished products on each side for 4-5 minutes in a frying pan in warmed vegetable oil.
Recipe 6. Scones in milk in a pan with green onions and cheese
Ingredients:
• 100 ml of milk;
• 150 g flour;
• two eggs;
• feathers of green onions;
• a pinch of salt and baking powder.
How to cook milk cakes:
1. Boil one hard boiled egg, cool, peel and cut into small cubes.
2. Rinse 8-10 feathers of young onion and cut into thin rings, mix with the egg.
3. In another dry bowl, beat the milk with a second raw egg, salt, baking powder, and flour.
4. Transfer the prepared filling to the dough, mix.
5. Fry the cakes on both sides until golden, spreading the unusual dough with a spoon on a well-heated oil in a pan.
Recipe 7. Scones on sour milk in a pan
Ingredients:
• 250 g flour;
• 200 ml of sour milk;
• a pinch of baking powder, salt;
• 50 g margarine;
• a handful of sesame seeds.
How to cook milk cakes:
1. Mix flour with baking powder and salt in a large container.
2. Add the oil warmed up at room temperature, knead the dough to the state of large crumbs.
3. Pour in the sour milk, knead the dough.
4. Roll out the dough into a large thin layer, cut it with a plate or a cake-shaped dish.
5. Sprinkle the finished product with sesame seeds, gently squeeze them with your hands so that they do not scatter during frying.
6. Fry the cakes on both sides over low heat until a light appetizing blush.
7. Serve hot.
Pancakes in milk in a pan - tricks and tips
• If you cook sweet cakes, add sugar, honey to the dough, and if instead of bread - salt and spices.
• You can also put vanillin in the dough of sweet cakes, which will give the finished product a special aroma.
• It is not recommended to use cold milk for the preparation of cakes, it is best to warm it up a bit either by pulling out their refrigerator in advance, or by keeping it in the microwave for some time on the stove.
• Since the recipes do not use fermented milk products that give cakes softness, use soda. She will make cakes on milk magnificent.
• Also, to make the dough airy and lush, it is recommended to sift the flour several times to saturate with oxygen.
• Do not rush to start modeling after kneading; let the dough “rest” for a while in the refrigerator.
• Knead the dough with your hands. So it will definitely turn out homogeneous without a single flour lump.
• The dough must be kneaded carefully, its consistency should be medium: not very thick, but not very soft either. Otherwise, the cakes will be either too dense and rigid, or, conversely, will not be able to keep in shape and will spread.
• You can roll cakes of absolutely any diameter, depending on your wishes or the diameter of the pan, but the thickness of the cakes should not be very large. The thinner the cake, the faster and more thoroughly it will be fried.
• If you fry the cakes not in a dry pan, but in oil, then before serving, it is best to put them on a paper towel first to drain excess oil.
