Common pastry: a simple recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Under the phrase "common muffin" is meant soft, tasty, fragrant buns that adults and children like. But few people know that in ancient times this product was considered a delicacy. White muffin was baked for representatives of the upper classes in the Roman Empire and Egypt. In Europe, the delicacy began to be prepared in the Middle Ages. The appearance of the first recipes for lush fragrant kalachi in Russia dates back to the 11th century.

The technology by which the ordinary muffin was prepared and the baking recipe were kept secret. It was preserved and passed down from generation to generation only to representatives of the baker family.

Double meaning of the concept

The very expression "common muffin" in the food industry and cooking is used in two cases:

1. When designating food additives for making dough, which give the necessary taste, aroma and nutritional value to baked goods. These usually include fermented milk products, vegetable and animal fats, eggs or egg powder, sugar, honey, flavors, spices.

2. The collective name of all bakery products made from yeast dough on buns (kalachi,buns, vitushki, buns, muffins, Easter cakes, cheesecakes).

   

Required Ingredients

Bakery products differ in taste and aroma depending on what ingredients are included in the dough. To get a delicious, fluffy ordinary muffin, certain products are used for dough and kneading the dough itself. Their composition is usually traditional.

You will need:

• yeast (fresh raw - 70g, dry - bag 11g);
• water - 200 ml;
• granulated sugar - tablespoon;
• w/s flour - 2 cups.

For the test:

• warm milk - 400-500 ml;
• butter (margarine) - 2/3 standard pack;
• granulated sugar - 200 g;
• egg - 3-4 pieces;
• table s alt - teaspoon;
• vanilla sugar - sachet;
• w/s flour - 4 cups;
• vegetable oil - 4 tablespoons.

Easy pastry recipe

Traditionally, the preparation of muffin consists of several stages:

1. Preparing the dough.

Raw (you can dry instant) yeast is diluted in warm milk or water (liquid temperature is not more than 38-40 °). Sugar is added, then the mixture is poured into the sifted flour with s alt. The resulting mass is thoroughly stirred, covered with a towel and left warm for an hour. During this time, it should increase in volume several times. It is desirable to put the dough in a wooden or enamel bowl.

2. kneadingtest.

Beaten eggs, vanilla sugar, melted butter or margarine are added to the pan with the approached dough, and gradually, in small portions, the remaining sifted flour, while kneading the mixture in one direction. The finished dough should be thick and elastic.

3. "Beating" and fermenting.

The surface of the table and hands are smeared with vegetable oil. Sometimes flour is used for this purpose. The dough is laid out on the table and beaten off to give it lightness and splendor. Here's how it's done. The dough is first lifted, and then thrown onto the table with force, as if pressing down to the surface. This is repeated many times.

Next, transfer it to a saucepan, cover with a towel and put in heat for fermentation for an hour. During this time, it will rise and increase in volume. Then it is recommended to knead the dough and leave it to rise again for an hour.

4. Product shaping and baking.

When the dough is ready, take it out of the pan, divide it into small pieces, roll it into balls or form various curls, braids, monograms, etc., leave it on the table for 10-15 minutes to straighten out and come up. Meanwhile, preheat the oven to 200-240°.

Grease a baking sheet with vegetable oil, shift the figures, leaving free space between them. The surface of the products prepared for baking with the help of a confectionery brush is covered with a beaten egg or melted butter and put in the oven for 40-50 minutes. To add extra flavor, buns can be sprinkled with poppy seeds, sugar, cinnamon, etc.

Benefits, harms and contraindications

The main advantages that ordinary muffin has are its delicate taste and nutritional value. It serves as a source of vitamins of group B, PP, calcium, minerals, trace elements, fatty acids, fiber necessary for the body.

For those who lead a sedentary lifestyle and have a problem of excess weight, the high calorie content of muffin becomes its disadvantage. Researchers also talk about the dangers of gluten (vegetable protein found in grains of wheat, rye, barley) and cholesterol. In most cases, baking is made sweet, which negatively affects the condition of tooth enamel and metabolism, and increases blood sugar levels. It is for these reasons that ordinary muffin is contraindicated in:

• obese;
• metabolic disorders;
• diabetes;
• problems of the digestive system;
• atherosclerosis;
• pancreatitis;
• lactose intolerance.

Nevertheless, rich breads and buns are very popular. They are usually served with jam, honey, jam, butter, chocolate or nut butter.

It is best to consume such pastries in limited quantities - as a dessert.