In Soviet times (and here and now in the post-Soviet territory) public catering enterprises, house kitchens, various cafes and canteens prepared and offered wonderful light bakery - milk crusts . Prepared dairy crusts according to the recipe corresponding to GOST. Children and adults with pleasure absorbed milk crusts for tea, cocoa, coffee with milk, kefir or juice compotes.
Let's say you wanted such biscuits, but in the nearest house kitchen they were not there. Do not worry, you can prepare delicious milk crusts yourself at home, it's not difficult at all.
We will tell you how to prepare milk crusts according to the recipe closest to the Soviet GOST, at home. Your family and friends, especially children, will be happy to absorb this pastry, while you can feel satisfaction with the results of your labors, so to speak, on the confectionery field. By the way, children can be involved in the preparation of dairy crusts - a good learning and developing situation.
Homemade milk crusts - recipe
Ingredients:
- wheat flour high-grade - about 450 g;
- butter, natural - 100 g;
- sugar - 200 g;
- chicken egg - 2 pcs. (second for lubrication);
- milk of medium fat content - about 100 ml;
- vanilla - 1 pinch;
- soda, extinguished with lemon juice - on the tip of the knife.
Preparation
The oil should be relatively soft, at room temperature, carefully rub it with sugar in a bowl. 1 egg + yolk from the second egg well with the help of a whisk or fork, and add to the bowl with a sugar-and-oil mixture. Carefully we'll all get to the state of the cream. Add to the cream red carbamate and vanilla (vanilla can be replaced with vanilla sugar), it's good to add 2 teaspoons of fragrant golden rum, brandy or fruit brandy, in the Soviet GOST this is not, but this component will significantly improve the structure of the dough, as well as flavor and taste biscuits.
Gradually pour into the bowl of cream sifted flour and knead the dough. We knead carefully, but not for long, using a mixer with a spiral nozzle. Hands lubricated with oil, bring the dough to the state of the desired plasticity and roll into the com.
Spray the working surface with flour and roll a layer about 6-8 mm thick from the dough. Cut the biscuits with a round punching shape (the best diameter is about 8 cm), if there is no mold, you can use a glass or simply cut the dough into triangle-shaped squares.
We put the biscuits on a baking tray, oiled (it is even better to first spread it with parchment paper). Lubricate the surface of the biscuits with egg white with a brush.
We bake milk crusts in the preheated oven to about 200 ° C in the oven for about 15 minutes. On the readiness of biscuits we are told a pleasant rosy and aroma. Before serving, the dairy crust must be cooled. You can also pour them some sweet glaze or sweet (cream, milk, fruit, chocolate) - so it will be even tastier.
It should be noted that vanilla can be replaced with cinnamon - just do not use them together.
Another important point
There is too much sugar in the GOST recipe for milk crusts, which is not useful. The amount of sugar can be reduced by at least 1/4 of the total.
How to modify the recipe?
In the test for milk crusts, you can enter 1-3 tsp cocoa powder or carob, mix it with sugar before grinding with oil (see above). Of course, you will get completely different biscuits, but do not worry, you can bake 2 kinds of biscuits, they, they say, "fly away", and extremely quickly.