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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: September 12, 2009


3/4 Cup Flour A/P
1 Teaspoon Sugar (optional)
1 Teaspoon Shortening (NO substitutions - only shortening!)
1 1/2 Teaspoons Yeast
1/2 Teaspoon Salt plus more for sprinkl ing
1 Unit Egg separated
1 1/2 Cups Milk warm
2 Teaspoons Vegetable Oil 1.5 TB
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1. Heat 3/4 of milk to 35C (about 95F).

2. Add yeast till fully dissolved. Add half of sugar, yolk, melted shortening - keep stirring.

3. Add half of flour. Stir batter until smooth.

4. Cover with cloth and let stand for 1-1/2 to 2 hours.

5. It should rise to double its original size. Mix, heat remaining milk to 50C (this would be about 120F, I think -- I'm just converting the Laakso temperatures in my head, and my Fahrenheit is a bit shaky), pour in.

6. Fold in remaining four, sugar, and gradually, well-beaten egg-white.

7. Cover with cloth and leave for 2-1/2 to 3-1/2 hours.

8. Brush large skillet with the vegetable oil. Heat until quite hot.

9. Spoon batter onto skillet to cover the surface.

10. Turn blin over when one side is a nice golden color.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Gluten, Natural Sweeteners allergies.
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