The abbreviation GOST for many was remembered as a measure of the infallibility of a technological process in the food industry. Associated with her are memories from the “soviet” childhood about fresh pastries, each morning filling its aroma with bread shops and pastry shops. Many people believe that standardization is the limit of excellence. 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 encourages manufacturers to search for cheap raw materials, use chemical additives, and change technical conditions to reduce costs.
Of course, GOST of the Soviet era was also characterized by the approval of more economical technologies, but in the market conditions the requirements for the quality of products were catastrophically reduced in comparison with the subsidized conditions of the food industry of the USSR. Industrial standards are created exclusively for the mass production of food products, and they should be treated as a way of regulating the general rules for the preparation of 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 mistress of the house, 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 of the types of dough, then making a cupcake is not difficult, because this is the easiest type of pastry. If you look closely and analyze, it is easy to find a similarity in the technology of cooking the entire range of baked goods invented by mankind.
Cupcake - a word for sweet and very rich bread of English origin, cake - for Italian, kulich - muffin with Greek roots, pie, loaf - Russian versions of sweet pastries. The need to make sweet sacred bread, symbolizing the change of seasons associated with sowing or harvesting, weddings, births or deaths, home-taking and prosperity has existed since people began to grow grain.
The need for industrial standards for foodstuffs has arisen in recent decades, and it is associated not with general principles of preparation, but rather with sanitary standards, averaged by assessments of the quality 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 in accordance with GOST) - basic technological principles
For the preparation of muffins, two types of dough are used - yeast and yeast-free. It is believed that in America traditionally for cakes prepare yeast-free dough, with the addition of baking powder, and in England they use yeast. Both types are classified as pastry, using eggs, butter, dairy products, flavorings, fruits and dried fruits, nuts. Additive options vary depending on the regional characteristics of each cuisine, 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. To create a light, porous structure, baking powder or yeast is used.
Yeast provides a more intense enrichment of the test with carbon dioxide bubbles, due to which the pastry 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. In production, for this purpose, special chemical additives are used that are acceptable by GOST, which are also used to increase the shelf life of bakery and confectionery products. At home, experienced housewives use long-known methods, without the use of industrial technologies.
To make a cupcake from a yeast-free dough turned out lush and soft, the individual ingredients are pre-prepared:
The flour is sifted not only in order to avoid possible foreign impurities getting into the dough, but to saturate it with air;
All components of the dough should have room temperature, which will accelerate the onset of dough fermentation and a more active rise;
Eggs and butter are beaten separately, and then combined. This method allows you to additionally add splendor to the future product. When whipping, the products are saturated with air bubbles, which during baking are released from the dough and form its porous structure.
In texture, the yeast-free dough for muffins resembles a biscuit. It is this consistency that provides the maximum rise in the pastry when baking muffins. The yeast dough may have a denser consistency, which increases the composition of dry components.
The muffin-free dough for muffins 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 shapes, as well as in small sockets made of parchment or foil (for piece products). Metal forms are pre-lubricated with vegetable fat and sprinkled with flour. They are also lined with oiled parchment paper. For silicone molds, such preparation is optional.
Baking time depends on the mass of the product and the temperature regime. Finished products are first put on a wire rack in the form, cooled, then transferred to a sheet and decorated with icing, fudge or simply sprinkled with powder, nuts.
The secret of an ideal cake is to recruit the freshest products, observe technological points in the process of kneading dough and baking. Some components indicated in the recipe can always be replaced, if desired, but in proportion.
1. Curd cake - recipe according to GOST
Products:
Sugar 165 g
Spread, creamy (or butter) 80 g
Eggs (melange) 2 pcs. (83 g)
Soda 1 g
Raisins, dark 80 g
Cottage cheese (18%) 120 g
Flour 145 g
Essence 2 g
Powder 5 g
Yield: 0.8 kg
Cooking Technology:
Whisk the spread with white sugar. Add grated cottage cheese to it. Continuing to beat the mass, pour the eggs whipped into the foam. To the resulting dough, quickly add the sifted wheat flour combined with soda. Add essence if desired.
Enter washed, dried and sprinkled with flour raisins in the dough at the same time as the dry ingredients. After adding the flour, gently mix the dough with a spatula or spoon, for no more than thirty seconds, and immediately pour into the prepared form. Bake in a preheated oven at 180 ° C. Baking time - 50 minutes.
The finished and cooled product is transferred to a flat dish and sprinkled with powdered sugar using a strainer. Then the cupcake is cut and served.
2. Cupcake (recipe according to GOST) "Children's"
Product Composition:
Melange 90 g (2 ½ eggs)
Flour 190 g
Carrot 70 g
Oil 140 g
Sugar 120 g
Soda 2 g
Salt 5 g
Raisins 180 g
Essence, Vanilla 3 g
Powder 10 g
Working process:
Grate boiled carrots on a grater. Wash raisins, steam with boiling water, dry. Sprinkle carrots and grapes before adding to the dough.
Beat the butter, adding sugar and essence. Add salt to the eggs and beat until frothy, then combine with butter. Do not stop whipping for another ten minutes. Combine the soda with sifted flour and add the mixture over a tablespoon to the liquid mass. When adding flour mixture, carrots and raisins, use a spatula. Try to mix quickly and accurately to maintain a lush structure.
Pour the finished dough into the prepared silicone mold and bake at 180 ° C, about an hour. Check availability with a wooden skewer. Decorate the surface of the chilled cupcake, sprinkling with powder.
3. Cupcake "Capital" - a classic recipe
Product Composition:
Wheat flour (premium) 290 g (including for adding raisins 50 g)
Vanilla essence 1 g
Oil 190 g
Eggs 3 pcs.
Raisins (dark, large) 185 g
Soda 1 g
Sugar 90 g
Salt 3 g
Refined powder 20 g
Cooking Technology:
Beat softened butter at medium speed for 7 minutes. Do not stop whipping, add sugar. After another five minutes, add beaten eggs (melange).
Add baking soda, salt and prepared raisins to the sifted flour. Add the dry mixture to the lush liquid mass with a spoon, portionwise and mix for thirty seconds, from the bottom up, carefully, taking care not to destroy the air bubbles.
Immediately shift the dough into the prepared form and send to the oven, preheated to two hundred degrees, for 25-30 minutes.
After cooling, put the cupcake on a plate and sprinkle with powder through a small strainer.
4. Cake (recipe according to GOST) "Spring", yeast
Composition:
Sugar 150 g
Flour 550 g
Creamy Margarine 110
2 eggs (+ 1 pc for surface lubrication)
Instant yeast 11 g
Salt, kitchen 2 g
Candied fruits 50 g
Red raisins 75 g
Vanillin, crystalline 4 g
Nuts (kernels) 30 g (for powder)
Powder 15 g
Output: 2pcs x 0.5 kg
Cooking Technology:
Whisk softened margarine (or butter) with sugar until creamy. Add 2 eggs to the mass while continuing to beat. Combine flour, salt, vanillin and dry yeast with a liquid mass. Add raisins and finely chopped candied fruits (in assortment).
Grease cupcake tins with vegetable fat. The prepared dough, halved and rolled into balls, put in the form. Soak for 15-20 minutes near the heat source, then grease the surface with the remaining beaten egg and bake at 200-210оС. Once again, cover the warm products with melange and sprinkle with a mixture of nuts and powder.
5. Small “Capital” 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
Raisins 180 g
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 texture 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 put them in prepared, greased, parchment forms. Bake for 20 minutes at 200 ° C.
6. Lemon cupcake: GOST recipe set aside and enjoy!
Ingredients:
Flour 240 g
Powder 120 g
Eggs 3 pcs.
Vanilla extract 2 ml
Lemon 1 pc.
Soda 2 g
Rum essence 3 ml
Oil 140 g
Raisins 70 g
Candied fruits 50 g
Saffron 1 g
Operating procedure:
Turn on the oven at 180 ° C. Prepare a round cake pan. If the mold is metallic, then grease it and sprinkle with flour.
Remove the zest from the lemon and chop it thinly, in strips. Mash yolks with a portion of refined powder (60 g), add vanilla and rum. Cool and whisk the whites by adding lemon juice to a strong foam. Combine the protein and yolk mass. Dissolve saffron in a tablespoon of boiling water 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 in flour. Add the dry mixture to the creamy-egg mass, mix and pour into the baking dish.
Baking time - 40 minutes.
Cupcake "Capital" with raisins in accordance with GOST - useful tips and tricks
- Butter in the cupcake dough can be replaced with a spread - it is cheaper and, moreover, helps to improve the quality of baking, because it has a lighter composition.
- The spread is easy to prepare at home using a blender. Beat any refined oil, introducing into it in small parts (literally - drop by drop) milk, cream or water.
- The result is a creamy vegetable fat with a paste-like consistency.
- If it is necessary for the preparation of puff pastry - freeze, for shortcrust or yeast dough - use in a soft form. The ratio of vegetable oil and milk (cream) is 1: 1.
