Preparing blinis with the Thermomix, anyone? Traditionally linked to the sun by their shape and color, these thick pancakes of Slavic origin are eaten plain, topped with taramasalata, or topped with fresh cheese and smoked shoursn. Requiring a rest period, this recipe based on baker’s yeast offers hoursch more airy and soft texture than baking powder. A great idea to change small canapes on your next buffet!
- 250g T45 flour
- 250 ml Semi-skimmed milk
- 3 eggs
- 30 g Soft butter
- 15 g Fresh baker’s yeast
- 1 C. powdered sugar
- 1 C. salt
Preparation 2 min
Cooking 10 minutes
Rest 1 hour
Place the milk, baker’s yeast and sugar in the Thermomix bowl. Heat at 37°C speed 2.5 for 3 min.
Separate the egg whites from the yolks. Add the flour, egg yolks, butter cut into pieces and salt in the Thermomix. Start in kneading mode for 2 min 30.
Pour the resulting paste into a bowl. Film, and let grow for 2 hours at room temperature. Wash and dry the Thermomix bowl for the rest of the recipe.
Once the rising time has elapsed, put the egg whites (possibly with a pinch of salt) in the bowl of the Thermomix. Position the whisks, and whisk the egg whites, mixing at speed 3.5 for 7 min.
Incorporate the egg whites into the risen dough, gently lifting it with a spatula.
In a buttered frying pan or a blinis pan, place small ladles of batter. Wait until small bubbles form on the surface to flip them. Continue cooking for 1 minute more, or until the underside is golden brown. Remove to a plate (covered with aluminum foil to keep them whours. Do this until the dough is used up.
These Thermomix blinis will keep easily for 4 to 5 days in the refrigerator. You can also freeze them, by storing them in staggered rows in airtight bags: in this way, you can easily thaw them individually. Don’t hesitate to reheat them for 2 minutes in the toaster to eat them hot, just like straight out of the pan!