Under the phrase "ordinary pastry" understand soft, tasty, fragrant buns that appeal to adults and children. But few people know that in ancient times this product was considered a delicacy. White baking was baked for representatives of the upper classes in the Roman Empire and Egypt. In Europe, delicacies began to be prepared in the Middle Ages. The appearance of the first recipes of magnificent fragrant kalach in Russia dates back to the 11th century.
The technology by which ordinary muffin was prepared, and the baking recipe were kept secret. It was preserved and handed down from generation to generation only to representatives of the baker's kind.
The double meaning of the concept
The very expression "common pastry" in the food industry and cooking is used in two cases:
- When designating food additives for the preparation of dough, which give the necessary taste, aroma and nutritious baking. They usually include fermented milk products, vegetable and animal fats, eggs or egg powder, sugar, honey, flavors, spices.
The collective name of all bakery products from yeast dough on buns (rolls, buns, bread rolls, buns, muffins, cakes, cheesecakes).
Essential Ingredients
Bakery products vary in taste and aroma depending on which ingredients are included in the dough. To make a tasty, fluffy muffin ordinary, use certain products for steaming and kneading the dough itself. Their composition is usually traditional.
The dough will require:
- yeast (fresh raw - 70 g, dry - 11 g sachet);
- water - 200 ml;
- granulated sugar - a tablespoon;
- premium flour - 2 cups.
For the test:
- warm milk - 400-500 ml;
- butter (margarine) - 2/3 of a standard pack;
- granulated sugar - 200 g;
- an egg - 3-4 pieces;
- table salt - a teaspoon;
- vanilla sugar - a bag;
- premium flour - 4 cups;
- vegetable oil - 4 tablespoons.
A simple baking recipe
According to tradition, the preparation of ordinary muffin consists of several stages:
1. Preparation of dough.
Raw (instant dry instant) yeast is bred in warmed milk or water (liquid temperature not more than 38-40 °). Sugar is added, then the mixture is poured into the sifted flour and salt. 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 advisable to place the dough in a wooden or enameled bowl.
2. Kneading the dough.
Beat eggs, vanilla sugar, melted butter or margarine are added to the pan with the suitable dough, and gradually, in small portions, the remaining sifted flour is kneading the mixture in one direction. The finished dough should be thick, elastic.
3. "Beating" and fermentation.
The surface of the table and hands are greased with vegetable oil. Sometimes flour is used for this purpose. Put the dough on the table and beat off to give it lightness and splendor. Here's how to do it. First, the dough is lifted, and then with force they are thrown onto the table, as if pressing to the surface. This is repeated many times.
Then they transfer it to the pan, 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 again leave to approach for an hour.
4. Product formation and baking.
When the dough is ready, it is taken out of the pan, divided into small pieces, rolled up in the form of balls or form various curls, wickers, monograms, etc., left on the table for 10-15 minutes to straighten and come up. Meanwhile, the oven is heated to 200-240 °.
Grease a baking sheet with vegetable oil, shift the figures, leaving free space between them. Using a pastry brush, the surface of the products prepared for baking is covered with a beaten egg or melted butter and put in the oven for 40-50 minutes. To give extra taste to the rolls, you can sprinkle with poppy seeds, sugar, cinnamon, etc.
Benefits, harms and contraindications
The main advantages possessed by muffin are its delicate taste and nutritiousness. 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, high calorie muffin becomes its disadvantage. Researchers also talk about the dangers of gluten (a vegetable protein found in the grain of wheat, rye, barley) and cholesterol. In most cases, baking is made sweet, which negatively affects the condition of tooth enamel and metabolism, increases blood sugar. For these reasons, ordinary muffin is contraindicated in:
- obesity;
- metabolic disorders;
- diabetes mellitus;
- digestive system problems;
- atherosclerosis;
- pancreatitis;
- lactose intolerance.
However, buns and rolls are very popular. Usually they are served with jam, honey, jam, butter, chocolate or peanut butter.
It is best to eat such baked goods in limited quantities - as a dessert.