Older people remember pastries that were served to children for breakfast in school canteens and sold in every buffet of the Soviet catering. It's not just nostalgia, because those products were really very tasty. What was added to the dough for the shortbread, and what was the secret of that technology? Until now, housewives are looking for an answer to this question in the “open spaces of the world wide web”.
Shortbreads according to GOST - basic technological principles
The answer to this question is 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 been changed several times, adapting to the modern conditions of market economy, to the range of products that are included in the baking ingredients, and to the new quality standards of these ingredients.
Most of all, you need to pay attention to what you do not need to add to the biscuits, buns and other types of flour products to get that unforgettable taste. After all, the quality of flour has not undergone significant changes, and sugar, and all other components of sweet dough remained unchanged.
But in the conditions of the market, when you need to make faster, more and cheaper at cost, in order to get the maximum profit, manufacturers rarely think about the standards on which the Soviet generation has grown. So, various powders and solutions are added to the crusts: to enhance the taste, to increase the shelf life, to have an attractive appearance, to reduce the time for cooking and to save energy.
At home, these components of success in the market of bakery and confectionery manufacturers can be frankly neglected. All you need is to pick up natural products, like in the good old days, when “powdered milk” was still under development, and to “create” dough for the best biscuits in the history of “sweet craft”.
After all, the dough in Russia, in the old days, was “created”, and not loaded into bunkers with various poorly edible additives, and in school canteens, shortcakes were made in small batches, according to the number of students. Nobody even heard about various additives at that time, and the quality standards of products were the same for children and adults - the best and unchanged, because the requirements of the GOST in those times never occurred to anyone to change the capitalist market conditions - they were unchanged. founding day. That's the whole secret of tasty technology!
Now a little about the assortment, before moving on to recipes. If we talk about shortbreads, then we must admit that the most common were dairy shortbreads, and few know about the existence of almond, cottage cheese, sour cream, poppy, honey or cinnamon products that were no less tasty. Just milk cakes were the standard of taste for Soviet citizens, the most popular sweet product.
But the technological cards are preserved, and you can try to bake the bread according to the Soviet GOST and you can taste it right away after reading the article. Fortunately, no special ingredients are required for this.
The basis of any type of biscuits is gingerbread dough, which is prepared raw and custard, with and without adding additional ingredients: cinnamon, honey, poppy and so on. Read the recipe on how to make gingerbread dough.
1. Milk crusts according to GOST
Ingredients:
Flour (1 sec.) 425 g (25 g - on the subfield, including)
Sugar 215 g
Milk 80 ml
Vanillin 4g
Margarine 100 g
Baking soda 2 g
Ammonium 4 g
Egg 1/2 pcs. (one yolk)
Yield: 10 products of 75 g each
Cooking technology (raw method):
Dissolve sugar in hot milk, bring the milk syrup to a boil. After cooling it to 20 ° C, add margarine, egg yolk, vanillin.
Sift flour on the 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 into the well. Knead the dough until smooth. Cover with foil and leave for half an hour.
Roll the layer, a thickness of 7-10 mm, sprinkling flour on its surface. Using a notched notch, cut circles with a diameter of 9.5 cm.
Grease a baking sheet, place products on it, at a distance of at least 2.5 cm from each other. In the process of baking, the shortbread will rise and increase in volume, but their weight will slightly decrease (by 10-12%). Put the baking tray 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 - in the subfield, including)
Ammonium and baking soda - 2 g
Crystal vanillin 4 g
Butter (or margarine) 35 g
Water 100 ml
Yield: 10 shortbreads of 75 g each
Cooking Technology:
Prepare the dough as described in the previous recipe, combining the liquid and dry ingredients separately, and then - together. Soak the dough for a while under the plastic to make it plastic.
Sprinkle the table with flour and proceed to the formation of products. Take a relief rolling pin to give a beautiful look to the biscuits, and so that the sugar with which the finished products are decorated does not crumble from the surface of the biscuits. If such a rolling pin is not available, use a fork: slightly press the teeth against the surface of the semi-finished products, squeezing out patterns - “herringbone”, horizontal and vertical stripes, squares.
Sugarcakes are baked in the same way as dairy ones, with the same temperature conditions. Sprinkle with sugar is needed when the crust is slightly cooled, so that the sugar does not completely dissolve. But remember that it will not stick to the barely warm biscuits. To make this operation easier, sprinkle the hot biscuits with syrup on top, using a silicone brush, and then sprinkle with sugar.
3. Honey cakes with nuts according to GOST
Ingredients:
Roasted peanuts (baby) 80 g
Honey 70 g
Sugar 150 g
Water 110 ml
Vanillin 2g
Flour of the first grade, wheat 525 g (including -75 g per subfield)
Baking powder (baking soda) 4 g
Butter 40g
Egg 1 pc.
Yield: 10 pcs. on 80 g
Cooking technology (brewed 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 the dough into the bowl, cool slightly (5-6 ° C), sift half of the prepared flour into the bowl with the syrup, while mixing the mixture. You need to knead the dough quickly, within 10-12 minutes, so that it does not have time to cool too much.
Pound the yolk and butter, add the second part of the flour, leaving 50 g for rolling, and combine both parts of the dough, cooling the choux dough to 25 ° C.
Knead the dough for 20-30 minutes until smooth and soft. The surface of the table, rolling pin and grooves, thoroughly sprinkle with flour, so that the dough does not stick, and the products retain their shape. Grease the pan mixed with water. Preheat the oven to 200 ° C. Roll the layer (8-10 mm). Cut the oblong or oval toothed cogs. Transfer to a baking sheet. Using a brush, brush the surface of the semi-finished products with a beaten egg, sprinkle with chopped nuts. Bake 10-12 minutes. After baking the hot products, brush with syrup to add shine.
4. Sugar biscuits from shortcrust pastry with saffron according to GOST
The crumbly texture of the sandcakes also finds its fans. Try to make sand pastries.
Ingredients:
Wheat flour / s 455 g + 25 g (per subfield) + 60 g (for crumbs)
Sugar 150 g + 75 g (for sprinkling)
Margarine 110 g + 30 g (for crumbs)
Eggs, canteen 3 pcs. + 1/2 pcs. (yolk for lubrication)
Vanillin 1.5 g
Saffron 1 g
Vodka (cognac, rum or alcohol) 20 ml
Baking Powder 4 g
Yield: 10 pcs. on 75 g
Cooking Technology:
Saffron dissolved in alcohol. Spread butter or margarine with sugar until white. Sift the flour, and in the part that is intended for kneading dough, add baking powder, vanillin. Separate the part to the sub-flame, and 50 g chop with a frozen piece of butter until crumbs are obtained. Combine the crumb with sugar (75 g), mix and clean in the cold for a while.
Pour the main part of the flour on the desktop, collect the slide and make a well. Pour the saffron, dissolved in alcohol, put the butter, whipped with sugar, eggs. Knead the dough, quickly roll it into a layer of standard size, square shape. Cut into triangles.
Put the semi-finished products on a sheet sprinkled with flour, bake in a preheated oven at 200 - 220 ° C, 7-8 minutes. Before planting in the oven, crackle the nuts with a fork or make notches with a knife so that the baking products do not warp.
Hot crust slightly cool, grease with beaten egg, sprinkle with crumbs.
5. Cookies according to GOST - gingerbread with icing and sugar powder (special recipe)
Having trained in the manufacture of shortbreads on simple recipes, you can proceed to the manufacture of more refined piece products from gingerbread dough. To do this, you need to master the technology of glaze preparation.
Ingredients:
Dough - Prescription # 1
In addition, ginger (fresh root) 25 g For the glaze:
Egg protein 60 g (2 pcs.)
Powdered sugar, fine 120 g
Sugar topping, decorative 50 g
Lemon Peel 10 g
Lemon juice 25 ml
Cooking Technology:
In the dough prepared according to the first recipe add finely grated ginger root. Bake the products as indicated in the same recipe, forming the semi-finished products of smaller diameter. They can be cut using curly notches for cookies.
After baking, place the gingerbread on a parchment sheet, cool.
To prepare the protein glaze, cool the egg whites in the refrigerator, pour into a dry and clean mixer bowl. Beat until a stable foam, gradually adding powder. To add shine, pour in lemon juice, for aroma - add fresh lemon zest, which will be perfectly combined with the ginger smell of gingerbread.
Leave the icing on the table, covered with film for 15 minutes. It can be applied to the surface of the grooms 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 frosting is not frozen, sprinkle the surface of the products with “colored sugar”.
In order for the glaze to dry quickly, the breadcakes can be placed in the oven for 10-15 minutes, hold them at a temperature of 45-50 ° C.
6. Shortbreads according to GOST - sour cream
Another tasty memory of the school is sour cream biscuits.
Ingredients:
Sugar 120g
Eggs 2 1/2 pcs.
Butter (or creamy margarine) 200 g
Vanillin 4g
Soda 6 g
Sour cream 180 g
Flour 560 g
Cooking Technology:
Sift flour, combine it with vanilla and baking powder. Make a well in the flour bowl. Beat eggs with sugar and sour cream, combine liquid and dry mixture, add melted butter. Knead the dough, leave it, covered with a film, for at least half an hour: you need the soda to react with the sour cream - then the crusty will turn out lush. Transfer the dough to the holding time in the refrigerator.
Preheat oven to 180 ° C. Roll out the dough and form round cakes, 1 cm thick and 9 cm in diameter. Put them on a sheet, greased and sprinkled with flour. Grease the biscuits with a beaten egg. Bake 10-12 minutes. Grease the finished products with an egg to add shine.
Shortbreads according to GOST - useful tips and tricks
Low-gluten flour is used for gingerbread dough. Wheat flour of the first grade keeps the freshness longer, and the consistency of the finished products meets the requirements for gingerbread dough. High-grade wheat flour for gingerbread dough is combined in equal parts with oatmeal or rye flour to make shortbread, gingerbread or gingerbread according to special recipes.
Burned sugar gives the cake a characteristic taste and aroma, a pleasant golden-yellow color. Add this secret ingredient to the cake dough, dissolving some of the sugar prepared for the dough in a hot and dry frying pan.
In order for gingerbread dough products to have their proper consistency, it is necessary to dissolve sugar in a liquid, or replace part of it with honey, molasses, invert syrup.
So that the sugar syrup does not crystallize during cooking and does not stick, cook it in a water bath, be sure to cover it with a lid. Sugar syrup is boiled down to half the volume, combining sugar and water in equal proportions. At the end of cooking, add a few drops of lemon juice or a few crystals of citric acid. This is a recipe for invert syrup (artificial honey).
