There are products that taste like childhood. That's just the Moscow bun. Sweet, fragrant, top sprinkled with sugar. Vkusnyatina hails from childhood. Now these are not on sale, so we'll talk about how to plunge into those days and bake a Moscow bun at home.
How to make a Moscow bun?
Ingredients:
- flour - 2 kg;
- yeast - 100 g;
- milk - 1 liter;
- sugar - 1 cup;
- margarine - 200 g;
- eggs - 2 pieces;
- salt - a pinch;
- sour cream - 1 glass;
- sunflower oil - 3 tbsp. spoons.
Preparation
A glass of milk is warmed up to a warm state, we add in it pre-ground yeast and 2 tbsp. spoons of sugar. All mix and leave in a warm place for about half an hour. When the yeast is approached, we pour the mixture into a saucepan, in which we will knead the dough. For this purpose, an enamel bucket is also suitable, since there will be a lot of test. We add the remaining milk, it must also be heated. And in general, all ingredients of the yeast dough should be previously extracted from the refrigerator, so that they are slightly warmed. Warm dough will be better suited.
Now add a glass of sugar, 2 eggs, salt and mix well. Margarine melt and let it cool down a bit, add it to the mixture. Then pour in sour cream and mix again. Now slowly enter the sifted flour, without stopping to knead the dough. The process of mixing will take you at least 40 minutes. 20 minutes after the beginning of the batch, add a tablespoon of oil, continue to knead, at the end, add another spoon of oil. After that, put the dough in a warm place - go. When it came up for the first time, you need to squeeze it and put it again.
Ready dough is divided into balls, the size you choose yourself, the larger the ball, the bigger will be your bun. We roll it into an oblong layer, lubricate it with oil and sprinkle with sugar. Fold the dough roll on the long side. We connect the edges of the roll and tear them. While holding the edge, cut along the roll, but not to the end. Next, unfolding our product, we got a bun in the shape of a heart.
We put the items on a baking sheet, oiled, and give another 15 minutes to stand. Bake in the oven at a temperature of 180 degrees 25-30 minutes.
Moscow bun in accordance with GOST
As we said before, Moscow buns have come down to us since the times of the USSR. Then there was the uniform state standard on which these buns were prepared. This is the recipe we bring to you.
Ingredients:
- flour of the highest grade - 500 g (225 g in the spoon, 275 g in the dough);
- pressed yeast - 20 g;
- salt - 5 g;
- sugar - 110 g;
- unsalted butter - 70 g;
- milk cow with a fat content of 3.2% - 150 g;
- water - 48 g (mix water with milk - in gum - 108 grams, in dough - 90 g);
- eggs of chicken - 2 pcs. (in a dough - 5 g, for a coating - 25 g);
- vanillin - 1.25 g.
Preparation
According to GOST, the preparation of the products is carried out by a sparse and unpaired method. To prepare the opaire, the ingredients are listed in the product list.
For the unpaired method, the introduction of all components simultaneously is characteristic. In this yeast is desirable to activate in a small amount of warm milk with the addition of sugar. Recommended initial fermentation temperature of the test is 29-31 degrees, and the fermentation time is 120-210 minutes. Using pre-activation of yeast, the time is reduced to 120-150 minutes. The way of preparing the Moscow bun in the shape of a heart is described in the previous recipe. But besides this GOST provides for other forms. For this, on a twisted bundle, you can make not 1, but 2 or even 3 notches. Thus, when laying on a baking tray, you will get 2 or 3 petals. Before baking, buns are smeared with egg and sprinkled with sugar.
Plushka Moscow - a recipe for a bread maker
Probably the greatest difficulty in the preparation of buns is kneading dough. The process is long, it takes time and effort. It's great, if you can cook a dough for Moscow buns in a breadmaker, almost all the work will be done for you.
Ingredients:
- flour - 500 g;
- water - 70 g;
- milk - 120 g;
- butter - 100 g;
- sugar - 200 g (150 g in dough and 50 g for powder);
- yeast - 3 tsp;
- eggs - 2 pcs. (1.5 eggs per dough and 0.5 eggs for lubrication);
- vanillin - 1.5 g.
Preparation
All components are put into the breadmaker's container and we set the "Dough" mode, the cooking time for each bread maker is different. At the end of the preparation we take out the dough, it should turn out to be quite elastic, but at the same time it's airy. We form buns in one of the ways described in the previous recipes. Billets lubricate the egg, sprinkle with sugar, spread on a greased baking sheet and let it go for another 25 minutes. Bake in the oven for 20 minutes at a temperature of about 200 degrees. When the products began to blush, then they are ready.