Homemade milk biscuits
Cooking:
400 g flour
170 g sugar
100 g butter
75 ml milk
1 sachet of vanilla sugar
1 egg
1 tbsp water
1/3 tsp soda
powdered sugar
Cooking:
Combine milk, regular and vanilla sugar, boil the syrup and cool it to room temperature.
Soften the butter, beat lightly, mix with syrup until smooth.
Mix flour with soda, sift, mix with milk mass, quickly knead the dough, roll it into a layer about 6-7 mm thick.
Cut out shapes with cookie cutters.
Put the figures from the dough on a baking sheet lined with parchment, coat with yolk mixed with water.
Bake homemade milk cakes in an oven preheated to 210 degrees for about 12 minutes, sprinkle warm cakes with powdered sugar.
Cookies "Dairy"
Delicious, tender, crumbly shortcakes.
Especially children will appreciate it!
From the specified amount of ingredients, 20-25 pieces are obtained.
Ingredients
200 g sugar
2 tsp vanilla sugar
150 g butter
150 ml milk
2 eggs
2 tsp baking powder
450–500 g flour
Cooking
Step 1 Rub butter with sugar and vanilla sugar.
Add eggs.
Mix.
Add milk, stir.
Add baking powder and flour, knead the dough.
Roll out the dough with a thickness of 5-7 mm.
Using cookie cutters, cut out the biscuits.
Line a baking sheet with parchment paper or grease with oil.
Lay out the shortcakes.
Put in an oven preheated to 180 degrees.
Bake for 20-25 minutes.
When serving, you can sprinkle with powdered sugar.
Dairy shortbreads - remember childhood
Just a couple of decades ago in our country they did not know about kinders, chocolate bars and other sweet delights that children love so much today. Previously, simple and tasty food was enough for a simple Soviet child to be happy. milk shortbread- tender fragrant dessert without any artificial additives, preservatives and other unnecessary "burden" in addition to the dessert, which "falls" on the shoulders of modern children. And let's try to please them and cook delicious homemade milk cakes like in our childhood?
Maybe that's why today children love store-bought sweets so much that many mothers think that making homemade desserts is long, difficult and uninteresting? We continue to dispel this very erroneous myth by proving that homemade desserts are very simple and talking about simple and quick options in our articles. Today we will talk about such a simple but very tasty homemade sweet as milk shortcakes, which were very popular and loved by Soviet children.
The delicate taste of shortbread, the speed of preparation, the low cost of dessert - all this makes milk cakes an option for homemade sweet pastries, which without a doubt deserves the attention of loving mothers and grandmothers. First, let's get to know classic recipe this dessert.
You will need:
400 g flour
200 g sugar
95 g butter, softened
75 g milk
5 g vanilla sugar
4 g baking powder
1 egg
1 pinch of soda.
How to cook milk shortcakes as in childhood according to GOST.
softened butter Beat at room temperature with sugar until smooth. Beat the egg, divide the egg mass exactly in half, add one half to the butter along with milk, beat the mixture until creamy, add soda and baking powder, mix. Pour flour into the resulting creamy mass, knead a non-sticky smooth dough. Roll out the dough on a floured work surface into a layer no more than 1 cm thick (better - 6-7 mm). Using a glass or a cookie cutter, cut out circles with a diameter of 7-10 cm from the dough, put them on a baking sheet covered with parchment. Roll the dough scraps into a ball again, roll into a layer and cut out the shortcakes - do this until the dough runs out. Coat the shortcakes with the remaining beaten egg, set aside earlier, put in an oven preheated to 200 degrees, bake for 10-12 minutes until lightly browned, cool on a wire rack.
As you can see, cooking delicious and fragrant homemade milk cakes is really very simple. In the dough, you can add pieces of fruit, poppy seeds, nuts, chocolate chips, marmalade and much more - fantasize! Well, we will consider another recipe - with an almost identical first composition and dosage of ingredients, but a completely different cooking technology.
Recipe for milk biscuits with sugar syrup
You will need:
400 g flour
200 g sugar
100 g butter,
110 ml milk
1 egg
¼ tsp soda,
1 egg yolk for brushing
vanillin.
How to cook milk cakes on sugar syrup.
Pour milk into a saucepan, add sugar and vanillin, heat with constant stirring until sugar dissolves, bring to a boil, reduce heat, boil for 5 minutes until the syrup thickens slightly, remove the milk-sugar syrup from the stove and let it cool to room temperature. Mix the softened butter with the prepared syrup, beat in the egg, beat everything with a mixer or whisk until smooth, add the sifted flour, pre-mixed with soda, knead the dough - it should turn out soft, tender. Remove the dough for 40 minutes in the refrigerator - it will be easier to roll it out, and thanks to this, the shortbreads will turn out to be tender, crumbly and not too dry. Roll out the dough into a layer no more than 1 cm thick, cut out the shortcakes, put on dry parchment on a baking sheet, coat with egg yolk lightly beaten with a spoonful of milk. Bake the shortcakes in an oven preheated to 200 degrees for 12 minutes at the middle or upper oven level so that they do not burn on the bottom.
According to the two proposed recipes, shortcakes turn out exactly the way many people remember them - crumbly, but tender, with light fragrance vanilla and milk. Try both recipes and you can decide for yourself which one you like best, but if you want something even simpler and faster (although the indicated recipes do not take much time), see the next recipe.
Recipe for quick milk biscuits
You will need:
450 g flour
200 g sugar
100 g butter, softened
80 ml milk
1 egg
1 tsp baking powder for dough.
How to cook quick milk cakes.
Beat softened butter with sugar, beat in an egg, pour in milk, add baking powder, you can also add vanilla sugar, pouring flour in parts, knead soft dough. Roll out the dough into a layer up to 1 cm thick, cut out the shortcakes, put them on a baking sheet, greased with oil, bake for 15 minutes in an oven preheated to 180 degrees.
Cooled shortcakes should be stored in plastic container or bag, closing - otherwise they will become hard and very dry.
Milk biscuits are very tasty, quick and easy.
Milk biscuits from childhood
It is very interesting to prepare the dough like this in an unusual way: first you need to boil the syrup from milk and sugar, and then knead the dough on it. Plus, the author of the recipe claimed that the shortcakes will turn out to taste, the same as in childhood.
The composition of the dough includes butter, which means it is very easy to knead it, as soon as a sufficient amount of flour is added, it stops sticking to your hands.
I really liked the ready-made shortbreads, soft, crumbly, with a barely perceptible milky taste, I won’t even talk about children, they washed it with milk for a sweet soul. Plus, they took part in cooking - I rolled out a layer of dough, and they cut out flowers with a mold.
Ingredients for milk biscuits
Flour - 400 grams
sugar - not a full glass
milk - a little more than half a glass
butter - 100 grams
egg - 1 pc.
baking powder 1 tsp
salt
Recipe for biscuits with milk syrup
She poured sugar into a saucepan and poured milk.
Mixed and put on fire. You will need to boil milk syrup. Boil for about five minutes, the syrup foams like this and should thicken a little. I turn off the stove and leave the milk syrup to cool slightly.
I took the butter out of the refrigerator in advance and kneaded it with a fork, but this is not necessary, as it turned out, you can take ice cream butter, the hot syrup will melt it anyway.
She poured the syrup into the oil, beat in the egg, salted a little, mixed with a whisk.
Sprinkled some flour with baking powder. I stir and gradually add flour. In this recipe, it is not necessary to accurately measure it with glasses, I pour it in until I can knead a soft dough that will not stick to my hands.
This is how it turns out smooth and beautiful. Important: do not overdo it with flour, it is better to make the dough softer than overdo it with flour and the dough will be tight. The softer the dough, the better the cakes will rise.
To make it more convenient to work with soft dough, I put it in the refrigerator for about 20 minutes, so the gluten of the flour will swell and the dough will freeze, it will be more convenient to roll out.
Then I separated half of the dough, rolled it into a layer a little more than half a centimeter thick.
I cut out the flowers with a mold, I repeat that the kids can do it too.
She laid out the blanks of milk cakes on a baking sheet and put it in the oven, baked for about 12 minutes at a temperature of 180 degrees. In theory, the shortbread should be pale, but the kids asked me to make it more rosy.
If you wish, you can also smear them with egg yolk on top.
Well, what a yummy with milk or tea. Still, homemade cakes are great. It seems to me that the experiment was successful, but I have doubts whether the shortcakes are really just like from childhood? I just don't remember the taste very well.
Milk shortbread
These shortcakes were the most popular and favorite snack and even a delicacy of all Soviet schoolchildren.
For 10 shortcakes with a diameter of about 10 cm you will need:
400 g wheat flour
80 g milk
200 g granulated sugar
100 g butter or margarine
1 chicken egg (1/2 egg for dough and ½ egg for greasing shortcakes before baking)
2 g of baking soda and 4 g of ammonium carbonate (can be replaced with 2 teaspoons of baking powder for dough)
COOKING:
Add sugar to a saucepan with milk and, with gentle heating and stirring, achieve its complete dissolution. It is not necessary to boil milk, warm it up only before the start of soaring, i.e. up to about 70 - 80 C.
Melt the butter or margarine in the hot milk syrup, pour the syrup into a mixing bowl and let cool completely.
Break up the egg with a fork. Add half of the egg to the cooled butter syrup, and set aside half to brush the shortcakes before baking.
Add baking soda and ammonia. Mix everything very well until the baking powder is completely dissolved.
If you use baking powder for dough instead of soda and ammonium, mix it with flour.
Add the sifted flour and quickly knead the dough. It is not necessary to knead the dough for a long time so that it does not drag out and as a result the shortcakes do not turn out to be dense, but at the same time it is very important that ready dough was mixed until smooth.
Dust your work surface with flour and roll out the prepared dough to a thickness of just under a centimeter.
Cut into shortcakes with a diameter of + - 10 cm.
Carefully transfer the cut out cakes to a baking sheet covered with baking paper.
Brush with egg.
Bake in an oven preheated to 200 - 210 C until lightly browned (10 - 12 minutes).
Let it cool completely and enjoy your tea!
In passing, I note that in the case of using ammonium carbonate, it is impossible to eat shortcakes from the heat - heat, they must be allowed to lie down so that the ammonia vapor released during the decomposition of ammonium during baking completely disappears.
Cookies "Dairy" GOST
Another very simple and beloved by many GOST.
Ingredients:
Products (for 5 servings)
Butter (room temperature) - 95 g
Sugar - 200 g
Egg - 1 pc. (0.5 pcs. in the dough + 0.5 pcs. for lubrication)
Milk - 75 g
Vanilla sugar - 5 g
Baking powder - 4 g
Soda - 2 g
Flour - 400 g
How to make milk biscuits:
Beat room temperature butter with sugar until smooth. Shake the egg well and divide into
2 equal parts. Set aside one part, it is needed to lubricate the shortbreads.
Add milk and half of the egg to the butter. Whisk into cream. Add baking powder, mix.
Add flour and knead into a smooth, non-sticky dough.
Sprinkle the table with flour. Roll out the layer with a thickness of 6-7 mm. Cut shortcakes with a diameter of 9.5 cm (I have them with a diameter of 8 cm).
Transfer to a baking sheet lined with parchment. Brush with egg.
(Gather the remaining dough into a ball, knead, roll out again ... So, until you use up all the dough.)
Bake milk biscuits in an oven preheated to 200C for 10-12 minutes. Until golden.
Cool on a wire rack.
I got exactly 20 shortcakes with a diameter of 8 cm.
Didn't fit on one pan.
Ready-made milk biscuits.
The most delicious milk cakes - a recipe from our childhood. In almost every school they were sold in the buffet or canteen, their taste has always remained with us. I remember how we were waiting for a big break to buy ourselves juice and a fragrant shortbread! Today, baking has become completely different, it is not always possible to find a recipe that you will be satisfied with. Today I will share with you a recipe on how to cook milk cakes quickly, without much effort, with a minimum set of products. And most importantly, they will retain the very milky taste that we have long been familiar with! The dough is prepared in a matter of minutes, and such shortbreads do not need to be baked for a long time to keep them soft, crumbly and delicate taste childhood! See step by step cooking It's so easy you can make them today!
Ingredients:
egg - 1 piece;
flour - 450-480 grams;
milk (any fat content) - 80 milliliters;
sugar - 200 grams;
vanillin - 2 pinches;
creamy margarine (butter) - 100 grams;
baking powder - 2 teaspoons.
The most delicious milk biscuits from childhood. Step by step recipe
Let's start with the preparation of milk-sugar syrup - this is one of the most important stages in the preparation of shortcakes. I usually use low-fat milk (1.5%), but any kind is allowed. Combine milk with sugar and put on a small heat. Constantly stirring, we dissolve the sugar: there is no need to boil - we wait until the grains dissolve, and immediately turn it off.
Softened butter (not cold) is added to the hot mixture, melted, stirring constantly. Let this mass cool down to a slightly warm state. This must be done without fail, otherwise it will take more flour and a completely different dough will turn out. This is one of the main secrets of cooking.
Shake the egg with a fork, add half to the cooled mass. The rest is left for lubrication: for the ruddy top of milk cakes.
After we measure out vanillin or vanilla sugar: one teaspoon.
Next came the turn of flour and baking powder. Sift all this together, knead the dough. It should be elastic and not stick to your hands. More than 500 grams of flour should not be added: when cooling, the dough will become even denser.
From the resulting lump of dough, roll out a layer about one centimeter thick. If less, then the shortbread will be drier. If you like crispy and fried shortbread, roll thinner and bake longer, but this is a completely different recipe!
Cut out round cakes, about 10 centimeters in diameter. If there is a shape with carved edges - excellent, but it is allowed to do this with an ordinary mug or plate. We collect the rest of the dough - and again you can roll it out.
Prepared circles - shortbreads are laid out on parchment paper, which, in turn, is transferred to a baking sheet. We leave a distance between them: so that they do not stick together during the baking process - and they are better baked.
The oven must be preheated to 200 degrees. Milk cakes are baked quickly enough: only 12-15 minutes. They should not be ruddy and fried. Bake in the oven until slightly creamy to get what we need.
Milky, soft and crumbly homemade shortbreads are ready! Can be served with hot tea! The recipe for milk shortcakes is very easy, not expensive and it turns out very tasty! Cook - and you will definitely like it: a recipe that has been tested for years! If you have any questions, watch the step by step video below. Cook with me on the site "Super Chef": we will be glad to see your culinary victories! Bon appetit!
Combine the softened butter with the egg and beat with a whisk until smooth.
Pour the cooled milk syrup into the butter-egg mixture, beat well with a whisk or with a mixer.
In portions, add the sifted flour with baking powder.
Knead soft and tender dough that does not stick to hands. If suddenly the dough turns out to be too sticky, you can add a little more flour, but the main thing is not to overdo it so that our future milk cakes are not too hard and clogged.
Roll out the dough into a 1 cm thick layer.
Cut out cookies from the dough with a cookie cutter.
Lay them out on a baking sheet lined with parchment paper.
Brush the top of each crust with beaten egg.
Bake milk cakes in an oven preheated to 180 degrees for about 20 minutes, until a beautiful golden color. The baking time depends on the thickness of the shortbreads and the features of your oven.
Allow ready-made shortbreads mixed with milk to cool down and can be served with tea or milk. Very simple and affordable recipe milk shortcakes can become one of the most beloved in the piggy bank of home baking, especially since it is time-tested, and the taste of such shortbreads has been familiar to us since childhood.
How to do from childhood? Many people can answer this question. After all, the recipe for such a delicacy has been passed down from generation to generation for several decades.
Of course, the photo of which is presented in this article can be purchased at any time in the store. However, not a single store-bought dessert compares to what was made at home.
So, how are milk cakes prepared? The taste of childhood can only remind you of those products that were baked according to special recipe. We will present it below.
Step by step from childhood
There are many options for preparing such a homemade treat. We decided to present you only the simplest and most affordable. To do this, we can use the following components:
- granulated sugar is not very large - about 200 g;
- wheat flour as light as possible (it is desirable to purchase a high grade) - about 450 g;
- shop or village milk (only fresh) - 80 ml;
- high-fat natural butter - about 100 g;
- baking soda + apple table vinegar- on a dessert spoon;
Dough preparation
Milk cake according to GOST requires the use of only natural ingredients. That is why it is better to make such a dessert at home. Indeed, in large-scale production, dough can be added various ingredients that adversely affect not only taste qualities shortbread, but also on human health.
So, in order to independently make a delicious and tender milk cake according to GOST, you should remove it from the freezer or refrigerator in advance, and then leave it at room temperature for 3 hours. During this time, the butter will melt well.
After softening the cooking oil, it should be beaten together with chicken egg using a mixer for this. Next, you need to add rustic or store milk, medium-sized granulated sugar, as well as slaked baking soda and light wheat flour to the ingredients. After mixing all the products with your hands, you should get a soft and “obedient” mass, which must be kept in the refrigerator for 25 minutes.
We form products and bake them in the oven
To form delicious milk cakes from childhood, the cooked base should be removed from the refrigerator and rolled into a layer 1-1.4 centimeters thick. Next, you need to take a cupcake mold and cut the entire prepared sheet of dough with it. As a result, you should get a kind of "chamomile", which must be carefully transferred to a baking sheet lined with cooking paper.
It is recommended to bake milk cakes from childhood in the oven for 33-35 minutes. At the same time, they should be placed in an already preheated oven.
After the products are rounded and lightly browned, they can be safely removed.
Properly serving homemade cakes for tea
As you can see, milk cakes from childhood are prepared quite quickly and easily. After heat treatment formed products you should get very tasty and delicate dessert that literally melts in your mouth. It is recommended to serve it to your family members along with strong tea or kefir. Bon appetit!
Another option for making homemade treats
The above recipe for a milk cake from childhood is traditional and is very popular with those who sometimes like to treat their loved ones with delicious homemade cakes. However, it should be noted that such a dessert can be made in a different way. To do this, we need to purchase the following products in advance:
- granulated sugar is not very large - about 250 g;
- baking powder - dessert spoon;
- maximum light wheat flour (it is desirable to purchase a high grade) - about 500 g;
- margarine for lush pastries- about 150 g;
- shop or village milk (only fresh) - 150 ml;
- peeled peanuts - ½ cup;
- large country chicken egg - 1 pc.
Knead the dough
To make such a delicacy, cooking oil must be kept warm for about 1-2 hours. Next, you need to cut the margarine into small pieces (you can grate it on a large grater), and then add light wheat flour to them and grind with your hands until you get a homogeneous crumb.
After the described actions, baking powder and granulated sugar must be added to the bulk mass. After whisking the egg and fresh milk in a separate bowl, they should also be poured into the margarine base. As a result, you should get a soft dough, well moving away from your hands. If it turned out to be too loose, then you need to add a little more milk to it.
The process of forming and baking shortcakes
After the dough is kneaded, it must be rolled out into a thick layer, and then cut into "daisies" using embossed cupcake molds for this.
If you want to get real shortcakes from childhood, then it is recommended to decorate them with nut crumbs. To do this, peeled peanuts must be washed well and fried in a pan. Next, the product should be crushed with a pusher, but not very finely.
After the nut crumb is prepared, it is required to dip the top of the "daisies" into it and immediately lay them out on a sheet lined with cooking paper. After filling the baking sheet with products, it must be placed in a heated cabinet. Bake delicious homemade treat preferably half an hour. During this time, they will brown a little and become slightly fluffy.
Serve with tea tender and melt-in-your-mouth milk cakes
In hot form, such products are most delicious. However, even in a cold state, it is quite difficult to refuse them.
After the milk cakes are completely baked in the oven, they should be carefully removed from the baking sheet and placed on a large plate. Serve so simple but very delicious dessert family members need along with strong and sweet tea, hot chocolate, drinking yogurt, milk or kefir.
By preparing this delicacy, you will delight not only your children, but also your husband.
Older people remember pastries that were served to children for breakfast in school canteens and were sold in every buffet of Soviet catering. It's not just nostalgia, because those products were really very tasty. What was added to the shortbread dough, and what was the secret of that technology? Until now, housewives are looking for the answer to this question on the "open spaces of the world wide web."
Cookies according to GOST - basic technological principles
The answer to this question has been preserved in technological maps and recipes of Soviet textbooks for catering enterprises and university students, in old editions. Do not forget that GOST is not a constant value. The quality standard has changed many times, adapting to the modern conditions of the market economy, to the range of products that are part of the ingredients for baking, and to the new quality standards for these ingredients.
Most of all, you need to pay attention to what you do not need to add to shortcakes, buns and other types. flour products to get one unforgettable taste. Indeed, the quality of flour has not changed significantly, and sugar, and all other components of the sweet dough remained unchanged.
But in a market where you need to do it faster, more and cheaper at cost to get the maximum profit, manufacturers rarely think about the standards by which the "soviet" generation grew up. So all kinds of powders and solutions are added to the shortcakes: to enhance the taste, to increase the shelf life, for an attractive appearance, to reduce cooking time and save energy.
At home, these components of success in the market of manufacturers of bakery and confectionery can be frankly ignored. All you have to do is pick natural products, like in the good old days when "powdered milk" was still under development, and "create" the dough for the best shortcakes in the history of the "sweet craft".
Indeed, in Russia, in the old days, it was precisely “created”, and not loaded into bunkers with various inedible additives, and in school canteens shortbread cookies were made in small batches, according to the number of students. In those days, no one even heard of various additives, and the product quality standards were the same for children and adults - the best and unchanged, because the requirements of GOST in those days did not occur to anyone to change to suit the capitalist market conditions - they were practically unchanged from founding day.
That's the whole secret of delicious technology!
Now a little about the assortment before moving on to recipes. If we talk about shortcakes, then we must admit that the most common were dairy shortcakes, and few people know about the existence of almond, cottage cheese, sour cream, poppy seeds, honey or cinnamon products that were no less tasty. Just milk shortcakes were the standard of taste for Soviet citizens, the most popular sweet product.
But technological maps preserved, and try to bake shortcakes according to Soviet GOST and you can taste it right after reading the article. Fortunately, no special ingredients are required for this.
The basis of shortcakes of any kind is gingerbread dough, which is prepared in a raw and custard way, with or without the addition of additional ingredients: cinnamon, honey, poppy seeds, and so on. About cooking methods gingerbread dough read the recipes.
1. Dairy biscuits according to GOST
Ingredients:
Flour (1 p.) 425 g (25 g - for dusting, including)
Sugar 215 g
Milk 80 ml
Vanillin 4 g
Margarine 100 g
Baking soda 2 g
Ammonium 4 g
Egg ½ pc. (one yolk)
Yield: 10 pieces of 75 g
Cooking technology (raw method):
Dissolve sugar in hot milk, bring milk syrup to a boil. After cooling it to 20 ° C, add margarine, egg yolk, vanillin.
Sift flour onto a work surface, separate a tablespoon for rolling and forming semi-finished products. Combine the main part with baking powder, mix and form a funnel. Pour the prepared liquid part into the recess. Knead the dough until a homogeneous consistency. Cover with foil and leave for half an hour.
Roll out the layer, 7-10 mm thick, sprinkling its surface with flour. Using a notched notch, cut out circles with a diameter of 9.5 cm.
Grease a baking sheet, place the products on it, at a distance of at least 2.5 cm from each other. In the process of baking, the shortbreads will rise and increase in volume, but their mass will slightly decrease (by 10-12%). Put the baking sheet in the oven, preheated to 190-200 ° C.
2. Sugar shortcakes according to GOST
Ingredients:
Molasses (or invert syrup) 50 g
Sugar 170 g + 50 g (for sprinkling products)
Flour 475 g (30 g - for dusting, including)
Ammonium and baking soda - 2 g each
Vanillin crystal 4 g
Butter (or margarine) 35 g
Water 100 ml
Yield: 10 shortcakes of 75 g
Cooking technology:
Prepare the dough as described in the previous recipe, combining the wet and dry ingredients separately and then together. Keep the dough for some time under the film to give plasticity.
Sprinkle the table with flour and proceed to the formation of products. Take a relief rolling pin to give the shortcakes a beautiful appearance, and so that the sugar with which finished products are decorated does not crumble from the surface of the shortcakes. If such a rolling pin is not available, use a fork: lightly press the teeth to the surface of the semi-finished products, squeezing out patterns - herringbone, horizontal and vertical stripes, squares.
Sugar cakes are baked in the same way as dairy ones, at the same temperature. Sprinkle with sugar when the cakes have cooled slightly so that the sugar does not completely dissolve. But remember that it will not stick to barely warm shortcakes. To make this operation easier, brush the hot cakes on top with syrup using a silicone brush, and then sprinkle with sugar.
3. Honey cakes with nuts according to GOST
Ingredients:
Roasted peanuts (crumbs) 80 g
Sugar 150 g
Water 110 ml
Vanillin 2 g
Flour of the first grade, wheat 525 g (including -75 g for dusting)
Baking powder (baking soda) 4 g
Butter 40 g
Egg 1 pc.
Yield: 10 pcs. 80 g each
Cooking technology (custard method):
Combine honey and sugar with water, mix and heat until sugar is completely dissolved. The heating temperature should not exceed 75°C. Strain the clear syrup through a sieve, pour into the bowl of the dough mixer, cool slightly (by 5-6°C), sift half of the cooked flour into the bowl with the syrup, while stirring the mixture. You need to knead the dough quickly, for 10-12 minutes, so that it does not have time to cool too much.
Rub the yolk with butter, add the second part of the flour, leaving 50 g for rolling, and combine both parts of the dough, cooling choux pastry up to 25°С.
Knead the dough for 20-30 minutes, until a homogeneous and soft consistency is obtained. Sprinkle the surface of the table, rolling pin and notches thoroughly with flour so that the dough does not stick and the products retain their shape. Grease a baking sheet with fat mixed with water. Preheat the oven to 200°C.
Roll out the layer (8-10 mm). Cut out oblong or oval toothed biscuits. Transfer to a baking sheet. Using a brush, grease the surface of the semi-finished products with a beaten egg, sprinkle with chopped nuts. Bake for 10-12 minutes. After baking, brush hot products with syrup to add shine.
4. Shortcrust pastry sugar shortcakes with saffron according to GOST
The crumbly texture of shortbread shortcakes also finds its fans. Try to cook shortbread baking.
Ingredients:
Premium wheat flour 455 g + 25 g (for dusting) + 60 g (for crumbs)
Sugar 150 g + 75 g (for sprinkling)
Margarine 110 g + 30 g (for crumbs)
Eggs, table 3 pcs. + ½ pcs. (yolk for brushing)
Vanillin 1.5 g
Saffron 1 g
Vodka (cognac, rum or alcohol) 20 ml
Baking powder 4 g
Yield: 10 pcs. 75 g each
Cooking technology:
Dissolve saffron in alcohol. Rub butter or margarine with sugar until white. Sift the flour, and in the part that is intended for kneading the dough, add the baking powder, vanillin. Separate the part for dusting, and chop 50 g with a frozen piece of butter until crumbs are obtained. Combine crumbs with sugar (75 g), mix and put in the cold for a while.
Pour the main part of the flour onto the desktop, collect it in a slide and make a recess. Pour the saffron dissolved in alcohol, put the butter, beaten with sugar, eggs. Knead the dough, quickly roll it into a layer of standard size, square shape. Cut into triangles.
Transfer the semi-finished products to a sheet sprinkled with flour, bake in a preheated oven at 200 - 220 ° C, 7-8 minutes. Before planting in the oven, prick the shortcakes with a fork or make notches with a knife so that the products do not deform during baking.
Cool the hot cakes slightly, brush with beaten egg, sprinkle with crumbs.
5. Shortcakes according to GOST - gingerbread with icing and sugar powder (special recipe)
Having trained in the manufacture of shortcakes on simple recipes, you can start making more sophisticated piece products from gingerbread dough. To do this, you need to master the technology of making glaze.
Ingredients:
Dough - according to recipe No. 1
In addition, ginger fresh root) 25 g
For glaze:
Egg white 60 g (2 pcs.)
Powdered sugar, fine 120 g
Sugar sprinkles, decorative 50 g
Lemon peel 10 g
Lemon juice 25 ml
Cooking technology:
Add finely grated ginger root to the dough prepared according to the first recipe. Bake products as indicated in the same recipe, forming semi-finished products of a smaller diameter. They can be cut out with cookie cutters.
After baking, put the gingerbread on a parchment sheet, refrigerate.
To prepare the egg white glaze, chill the egg whites in the refrigerator, pour into a dry and clean mixing bowl. Beat until stable foam, gradually adding powder. Pour in lemon juice to add shine, for flavor - add fresh lemon zest, which will go well with the ginger smell of gingerbread.
Leave the icing on the table, covered with a film for 15 minutes. You can apply it on the surface of the gingerbread with a brush, or by dipping the products with the upper side of the products, and then turning them over and laying them on a parchment sheet. While the icing is not frozen, sprinkle the surface of the products with “colored sugar”.
To make the icing dry faster, the shortcakes can be placed in the oven for 10-15 minutes, hold them at a temperature of 45-50 ° C.
6. Cookies according to GOST - sour cream
Another delicious memory of school is biscuits with sour cream.
Ingredients:
Sugar 120 g
Eggs 2 1/2 pcs.
Butter (or creamy margarine) 200 g
Vanillin 4 g
Sour cream 180 g
Cooking technology:
Sift flour, combine it with vanilla and baking powder. Make a well in the flour bowl. Beat the eggs with sugar and sour cream, combine the liquid and dry mixture, add the melted butter. Knead the dough, leave it, covered with a film, for at least half an hour: you need soda to react with sour cream - then the shortcakes will turn out lush. Transfer the container with the dough to the refrigerator for the duration of exposure.
Preheat oven to 180°C. Roll out the dough and form round cakes, 1 cm thick and 9 cm in diameter. Transfer them to a sheet greased and sprinkled with flour. Brush the biscuits with beaten egg. Bake for 10-12 minutes. Grease the finished products again with an egg to add shine.
For gingerbread dough, flour with a low gluten content is used. Cookies made from wheat flour of the first grade retain freshness longer, and the consistency of finished products meets the requirements for gingerbread dough. wheat flour premium for gingerbread dough, combine in equal parts with oatmeal or rye flour for the preparation of shortcakes, gingerbread or gingerbread according to special recipes.
Burnt sugar gives shortcakes characteristic taste and aroma, a pleasant golden yellow color. Add this secret ingredient to shortbread dough by dissolving some of the sugar prepared for the dough in a dry and hot frying pan.
In order for products made from gingerbread dough to have their characteristic consistency, sugar must be dissolved in a liquid, or part of it should be replaced with honey, molasses, invert syrup.
So that the sugar syrup does not crystallize during the cooking process and does not burn, cook it in a water bath, be sure to cover it with a lid. sugar syrup boil down to half the volume, combining sugar and water in equal proportions. At the end of cooking, add a few drops lemon juice or a few crystals citric acid. This is a recipe for invert syrup (artificial honey).
