Is baking a supplement or a special kind of product?

In the Russian language there are words that have several meanings. It all depends on what the proposal is specifically about. For example, baking - it can be either a separate type of bakery product, or a set of products that gives it certain properties.

Culinary literacy

In different dictionaries of the Russian language there is more than one meaning of the word "baking". This is, firstly, a product from dough prepared according to a specific recipe. This definition is well known to many. In fact, this is a term that replaces the phrase "bun". Even a child understands what this can mean. Hearing a similar phrase, the image of an appetizing product with a golden brown and a pronounced aroma pops up in every person’s head.

It turns out that the bun is just a delicious bun. In principle, this is exactly what most people perceive this word. Without going into details of the technological process, they use this term as a generic name for small-sized products made from a special kind of dough. No one is interested in the composition of the semi-finished product, but everyone understands that it has some significant difference. But it turns out that this word also has a different, narrower meaning. Bakery experts may say that baking is a set of certain products that ultimately affect the quality of the finished product. As a rule, in this case it means: sugar, eggs, fats and various dairy products. Indeed, in the technological process there is such a stage, which is called the “backyard”. It occurs at the stage of fermentation. Products are added to the main composition, which will have to change the properties of the dough and the taste of the product that will be made from it as a result of baking. It turns out that baking is not a finished product, but only part of the prescription. However, both of these meanings make sense and apply depending on the circumstances.

External difference

Many culinary experts claim that the belonging of a bakery product to one or another type is always first and foremost noticeable in its appearance. It only then becomes clear that the recipe and the method of preparation play a rather large role here. So how, based on generally accepted opinion, should a bun look like? Photos of such products clearly demonstrate the very difference.

Firstly, the products themselves are very lush and delicate. It seems that the pastries just soars in the air and is held back only by a thin golden crust. It is clear that this is achieved mainly by special techniques that are used to prepare the dough. We are talking about the application of the sponge method with the obligatory use of buns. Secondly, looking at the image of the muffin, it seems as if its unusual smell is heard directly from the image. This indicates the presence of those components, without which it is difficult to imagine a characteristic aroma. Put together, these properties characterize the fundamental difference between muffins and other bakery products.

Simplified cooking

Experts say that cooking muffins at home is not at all difficult. There are ways that allow you to do this quickly without much effort. For example, muffin on kefir is very good. To make sure of this, we must try to prepare the dough, which can then be used to bake various pies, cheesecakes and rolls. The following ingredients will be required for operation:

for 900 grams of flour, half a liter of kefir, 20 grams of yeast (fresh), half a teaspoon of salt, 50 milliliters of warm water, as well as 150 grams of sugar, 75 grams of butter, 1 egg and a packet of vanilla sugar.

The process technology is as follows:

1. First, dilute the yeast in water. Add a teaspoon of sugar and leave the mixture for 20 minutes to get it working.
2. At this time, separately combine kefir, egg, all sugar and slightly warmed butter, and then beat the resulting mass well.
3. Add yeast and mix again.
4. Put the finished mass in a deep container, cover with a napkin and leave for 2 hours to ripen. During this minute, after 60, it can be additionally cured.

After time, any finished product can be formed from the finished semi-finished product.

Different variants

The technology for making muffins both in production and at home is almost the same. This process can be single-phase and multiphase. In the first case, two methods can also be used:

1. Unshielded.
2. Accelerated. It is based on the use of various acidifiers or complex improvers.

The second option can also be performed in two ways:

1. Opaque.
2. Using special semi-finished products. And they, in turn, are of three types:

• liquid dispersed phase (ZhDF);
• fermented emulsion;
• concentrated lactic acid sourdough (KMKZ).

Any of the proposed methods is suitable in order to make the dough for a delicate and fragrant muffin.

Of course, at home, housewives often resort to simplified options using sour-milk components. But, if you are not afraid of difficulties, then over time you can learn any of the proposed methods, and do your job no worse than many professionals.