The GOST abbreviation of many has been deposited in memory, as a measure of the infallibility of the technological process in the food industry. Associated with her are the memories of fresh baking from the “soviet” childhood, each morning filling bread shops and pastry shops with its aroma. Many believe that standardization is the limit of perfection. Is it so?
Standards exist now, but, unfortunately, they do not fully satisfy the needs of consumers. One of the reasons for the loss of quality is competition, which pushes manufacturers to search for cheap raw materials, to use chemical additives, and to change the technical conditions for cost reduction.
Of course, GOST Soviet times were also characterized by the approval of more economical technologies, but under market conditions the requirements for the quality of products were drastically reduced compared with the subsidized conditions of the food industry enterprises of the USSR. Industrial standards are created solely for mass production of food, and it is necessary to treat them as a way of regulating the general rules of cooking something, and not as an ideal cake recipe according to GOST or another industrial product.
But home baking has its own standards, and they depend only on the skill and taste of the housewife, her desire to please her loved ones. These criteria are more important than economic calculations. For those who are not confident in their abilities, it is important to understand: if at least once you had to deal with one type of dough, then it is not difficult to make a cupcake, because this is the easiest kind of butter dough. If you look closely and analyze, it is easy to find similarities in the technology of cooking the entire range of pastries, invented by mankind.
Cupcake is a word denoting sweet and very rich bread of English origin, a cake of Italian, a kulich is a muffin with Greek roots, a cake, a loaf are Russian versions of sweet pastries. The need to cook sweet sacred bread, symbolizing the changing seasons associated with planting or harvesting, wedding, birth or death, housewarming and well-being has existed since people began to grow grain. The need for industrial standards for food has arisen in recent decades, and it is not connected with general principles of preparation, but more with sanitary standards, averaged by the quality estimates of mass-produced products. In the home kitchen, the situation is different: each housewife is her own technologist, and there is no need for control when you bake something tasty and sweet for your loved ones.
Cake with raisins (recipe according to GOST) - basic technological principles
For making muffins, two types of dough are used - yeast and yeast-free. It is believed that in America it is traditional for muffins to make yeast-free dough, with the addition of leavening agents, and in England they use yeast. Both species belong to the category of pastry, using eggs, butter, dairy products, flavorings, fruits and dried fruits, nuts. Variants of additives vary depending on the regional characteristics of each kitchen, but in general there is a general pattern for making muffins - there are not many muffins.
From here the main technological moments follow. It is known that baking makes the dough heavy, slows its rise. A baking powder or yeast is used to create a lightweight, porous structure.
Yeast provides more intensive enrichment of the dough with carbon dioxide bubbles, due to which the pastry dough increases in volume by 2-3 times, and the finished baking has a more porous structure than when soda, ammonium and other baking powder are added to the dough. For production, special chemical additives permitted by GOST are also used for this purpose, which are also used to increase the shelf life of bakery and confectionery products. At home, experienced housewives use well-known methods, without the use of industrial technology.
To make a cake from yeast-free dough turned out to be lush and soft, separate ingredients are pre-prepared:
The flour is sieved, not only to avoid possible impurities from entering the dough, but to saturate it with air;
All components of the dough should be at room temperature, which will speed up the beginning of the fermentation of the dough and a more active rise; Eggs and butter are whipped separately and then combined. This method allows you to additionally give pomp to the future product. When whisking, the products are saturated with air bubbles, which are released from the dough during baking and form its porous structure.
By texture, the yeast-free cake dough resembles a biscuit. It is this consistency that provides the maximum rise of the sweet dough when baking cupcakes. Yeast dough may have a thicker consistency, for which the composition of dry components is increased.
Unleavened muffin dough is baked immediately, immediately after kneading. Yeast - first sent for proofing, to increase the volume before baking.
Cupcakes are baked in rectangular, round and ring forms, as well as in small parchment or foil sockets (for piece goods). Metal forms are pre-lubricated with vegetable fat and sprinkled with flour. They are also lined with oiled parchment paper. For silicone forms, such preparation is not required.
Baking time depends on the mass of the product and temperature. Finished products are first placed on the grill in the mold, cooled, then transferred onto a sheet and decorated with icing, fudge, or simply powdered with powdered nuts.
The secret of the perfect cupcake lies in the collection of the freshest products, the observance of technological aspects in the process of kneading dough and baking. Some of the ingredients listed in the recipe can always be replaced, if desired, but keeping the proportion.
1. Cottage cheese cake - recipe according to GOST
Products:
Sugar 165 g
Spread, cream (or butter) 80 g
Eggs (melange) 2 pcs. (83 g)
Soda 1 g
Raisin, dark 80 g
Cottage cheese (18%) 120 g
Flour 145 g
Essence 2 g
Powder 5 g
Yield: 0.8 kg
Cooking Technology:
Spread with sugar until white. Add to it a grated curd. Continuing to whip the mass, pour in, beaten into the foam, eggs. To the resulting dough quickly add sifted wheat flour, combined with soda. Add an essence if desired.
Washed, dried and sprinkled with flour raisins, enter into the dough at the same time with dry ingredients. After adding the flour, mix the dough gently with a spatula or spoon, for no more than thirty seconds, and immediately pour into the prepared form. Bake in preheated oven at 180 ° C. Baking time - 50 minutes. The finished and cooled product is put on a flat dish and powdered with a sieve of powdered sugar. Then the cake is cut and served.
2. Cupcake (recipe according to GOST) “Children's”
Product Composition:
Melange 90 g (2 1/2 eggs)
Flour 190 g
Carrots 70g
Oil 140 g
Sugar 120g
Soda 2 g
Salt 5 g
Raisin 180g
Essence, vanilla 3g
Powder 10 g
Progress:
Grate boiled carrots. Wash raisins, steam with boiling water, and dry. Carrots and grapes sprinkle with flour before adding to the dough.
Beat the butter, add sugar and essence. Add salt to the eggs and beat until frothy, then combine with butter. Do not stop beating for another ten minutes. Combine soda with sifted flour and add a tablespoon of the mixture to the liquid mass. When adding flour mixture, carrots and raisins, use a spatula. Try to mix it quickly and gently to maintain a fluffy texture.
Pour the finished dough into the prepared silicone mold and bake at 180 ° C for about an hour. Check the readiness with a wooden skewer. Decorate the surface of the cooled cake with powder.
3. Stolichny Cupcake - a classic recipe
Product Composition:
Wheat flour (premium) 290 g (including 50 g powder for raisin powder)
Vanilla essence 1 g
Oil 190 g
Eggs 3 pcs.
Raisin (dark, large) 185 g
Soda 1 g
Sugar 90 g
Salt 3 g
Powder, refinery 20 g
Cooking Technology:
Mix soft butter with medium speed for 7 minutes. Continue whipping and add sugar. After another five minutes add the beaten eggs (melange).
In the sifted flour, add baking soda, salt and prepared raisins. In the fluffy liquid mass, add the dry mixture with a spoon, in portions and mix for thirty seconds, with upward motions, carefully, taking care not to destroy the air bubbles.
Immediately transfer the dough into the prepared form and send to the oven heated to two hundred degrees for 25-30 minutes.
After cooling, place the cupcake on a plate and powder it through a small strainer.
4. Cupcake (recipe according to GOST) “Spring”, on yeast
Composition:
Sugar 150 g
Flour 550 g
Creamy margarine 110
Eggs 2 pcs. (+ 1 pc. For surface lubrication)
Instant yeast 11 g
Salt, kitchen 2 g
Candied fruit 50g
Red Raisin 75g
Vanillin, crystalline 4 g
Nuts (kernels) 30 g (for powder)
Powder 15 g
Output: 2 pcs. x 0.5 kg
Cooking Technology:
Mix soft margarine (or butter) with sugar to a creamy consistency. Add 2 eggs to the weight, continuing to beat. Flour, salt, vanilla and dry yeast combine with a liquid mass. Add raisins and finely chopped candied fruit (in assortment).
Grease cupcake molds with vegetable fat. Cooked dough, dividing in half and rolled into balls, put in the form. Soak for 15–20 minutes near a heat source, after lubricating the surface with the remaining beaten egg and bake at 200–210 ° C. Warm products once again cover melange and sprinkle with a mixture of nuts and powder.
5. Small Stolichnye muffins made from rye flour
Product Composition:
Rye flour (peeled) 140 g
Sugar 175 g
Wheat flour 100 g
Eggs 3 pcs.
Oil 175 g
Raisin 180g
Refined powder 30 g
Soda 2 g
Technological process:
Combine wheat and rye flour with raisins and soda. Beat the butter until a creamy white consistency is formed, add sugar and eggs to it. Combine both parts of the dough and knead until smooth. Divide the mass into 10 balls and place them into prepared, greased, parchment forms. Bake for 20 minutes at 200 ° C.
6. Lemon cake: put the recipe in accordance with GOST aside and enjoy!
Ingredients:
Flour 240 g
120 g powder
Eggs 3 pcs.
Vanilla extract 2 ml
Lemon 1 pc.
Soda 2 g
Rum essence 3 ml
Oil 140 g
Raisin 70 g
Candied fruit 50g
Saffron 1 g
Working order:
Turn on the oven at 180 ° C. Prepare a round cupcake. If the form is metal, then grease it with fat and sprinkle with flour.
Peel the lemon zest and cut into thin strips. Pound the yolks with a portion of the powder powder (60 g), add vanilla and rum. Protein cool and whisk, adding lemon juice to strong foam. Combine protein and yolk mass. In a tablespoon of boiling water dissolve the saffron and add to the eggs. Beat the butter with the rest of the powder, gradually add the egg mixture. Put soda, zest, dried fruits and candied fruits into flour. Add the dry mixture to the creamy egg mass, mix and pour into a baking dish.
Baking time - 40 minutes.
Stolichny Cupcake with raisins according to GOST - tips and tricks
- Butter in the pastry for cupcakes can be replaced with a spread - it is cheaper and, moreover, helps to improve the quality of baking, because it has a lighter composition.
- Spread is easy to make at home with a blender. Beat any refined oil, injecting milk, cream or water in small portions (literally - drop by drop).
- The result is a creamy vegetable fat of a pasty consistency.
- If it is necessary for making puff pastry - freeze, for shortbread or yeast dough - use it in a soft form. The ratio of vegetable oil and milk (cream) is 1: 1.
