Sand rings with nuts (according to GOST)

Sand rings with nuts (according to GOST)

Category: Confectionery

Ingredients
oil	200gr
sugar or powdered sugar	130
flour	350
egg	1
vanilla essence (or half a packet of vanilla sugar)	1/2 tsp
salt (crush)	1/4 tsp
baking powder	1/2 tsp
yolk	1
nuts for sprinkling	65g

Cooking method

• Place all food except flour in a bowl.
• Beat with a mixer for 5 minutes or more until the sugar dissolves (you can find out by rubbing the mixture between your fingers, there should be no grains).
• Add flour and quickly knead the dough. Cool it in the refrigerator, the optimum dough temperature is 20C.
• Flour the table well and roll out the dough 6-7mm thick. Cut out the circles with a large mold and then make a 2cm hole in the center.
• Place on a baking sheet and place in the freezer for 20 minutes. This is important and very convenient, since it will be much easier to work with cookies.
• Meanwhile, roast the finely chopped nuts (180C for 10 minutes).
• Prepare the yolk, nuts and take out the blanks.
• 
• Lubricate the rings with yolk.
• Flip each side with the greased side onto a sheet or plate of nuts.
• And place on a baking sheet.
• Bake at 200C for 12 minutes. Avoid browning.
• 

The dish is designed for

15 pieces with a diameter of 8cm

Note

Recipe from chadeyka in LJ

The eggs are from the village, so the yolk is so rich in color :)))
And hazelnuts.

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[GruSha]

GruSha
I will definitely bake my grandson (photo behind me) Let him know what kind of biscuits my grandmother bought in the school cafeteria!
Thanks for the great recipe!

[Gulenka]

Gulenka, amazingly beautiful !!! I was cooking SIMILAR PIECES ! I will definitely try your recipe too, thanks!

[lana7386, Krosh]

lana7386, Krosh, Thank you so much!!!!
Very delicate rings are obtained, be sure to try

When I made the dough, it turned out that there were no nuts .., I put it out of the syringe onto a silicone mat. The result is a delicious shortbread cookie, made quickly and ideal for squeezing out of a pastry syringe dispenser.

great option
the gost recipe will be equally tasty in any case

It's scary delicious! Thanks for the recipe!

[malipusa]

malipusa, I'm glad that I liked the cookies ;-)

[GruSha]

GruSha, thanks for the recipe!
I really like shortbread dough, but how many times I tried to do it, I can't get it. So again, nothing happened ... it does not crumble in the mouth ...
Explain to me, please, what consistency the dough should be, I have flour, which I usually use, I wasted (I used to put 450 g on bread, and now I put 500 and a little more when forming a bun), so according to your recipe I poured 350 g, and the dough is wet and sticks to my hands, so I poured it in until I could collect the ball. And probably the kneading process was delayed because of the "dancing" with flour. But my husband and I liked the taste, baked at night, and at lunch they were gone

Thanks for the recipe, I took it to your bookmarks

[GruSha]

GruSha, thanks for the incredibly delicious recipe!
I did it already and I'm going to tomorrow. It is not possible to take a picture, because it is eaten too quickly. But tomorrow I will definitely not let anyone even hold out a pen until I take a picture.

[Galina]

Galina, Olyathanks girls :)
Galinathat's when mom becomes a foodfoot

This time I cooked not with shortbreads, but with cookies, because little eaters came, they helped as best they could, they even made buns and ate them themselves.
I made the dough for 2 servings, it turns out very tasty.

This recipe is already exactly from the section "Let's Plunge into Childhoodhead over heels"I'll have to repeat it. Thanks.

[Albina]

Albina, exactly! Reminds the taste of childhood. I will also add that the taste, although not very, still influences which oil to take.

[Galina]

Galina, great how the kids were treated :)
Albina, be sure to bake, the taste of childhood is still :)

I made it in the hope that it would be those crumbly peanut rings from childhood)) alas, the dough is not bad edible, but these are not the same rings from childhood. Those crumbled in their hands, covering the school apron with crumbs, first of all I remember they ate nuts, and then gnawed the rest of the cookies, the cookies were big enough for two people .. Maybe the baking powder is too much
I made pecans with nuts, just cut them out in a glass, delicious, but does not crumble when bitten into dust.

[Foam]

Foam, sorry

[Foam]

Foam, sorry

Well, this cookie is also good, but it's not the taste of childhood)) only one complaint is that the time machine did not work))) my relatives checked it out, you can eat.

[Foam]

Foam, maybe try another butter? and kneading preferably without hands, without heat

[Foam]

Foam, maybe try another butter? and kneading preferably without hands, without heat

I just ran through the cookbooks, shortbread dough is made without baking powder, baking powder raises the dough, and shortbread should not rise, it should crumble.
Classic sweet shortcrust pastry
500 grams of flour
200 grams of butter
150 grams of sugar
3 eggs
Into a ball and a cold place. Baking powder and salt, vanilla and other ruffles are not there. In the next. once it will be necessary to try without baking powder.
And baked at a temperature of 220-250. confident sandy brown ..

I will not argue, the recipe from chadeyka, written according to GOST

I will not argue, the recipe from chadeyka, written according to GOST

I will not argue either)) I was confused by the pale rings in the photo, it is my own fault, the shortbread dough is never pale.
Internet gurus are also wrong))

I still did not calm down and found the original recipe in Cooking in 1955.)) there really is the alignment given as for a small bakery)) these rings bake 250-280 degrees.)) The grill practically, so they crumbled and crumbled. Melange in the recipe is eggs in grams. The whole recipe is grams, how can I reduce this for small baked goods, right?

Baking powder is present (soda + ammonium), but if you divide everything by 10, then nothing will remain of it.

Thank you, many will be interested and useful !!!

Thanks for the recipe. I liked the rings, though I made them in the form of circles, since there are no special cuttings. I used almonds on top. The dough is medium flowing, just the way I like it.

[Jeanne]

Jeannethank you too

Thanks for the recipe! It was scary to cook the first time but worth it. Very tasty and aromatic. And it doesn't matter how it was or was not the main thing, tasty, and you certainly know what you put and what quality the products are.

[erena]

erena, Thank you

[Gulenka]

kneading preferably without hands, without heat

Gulenka, and what did you knead with?

[Inna]

Innaprobably kenwood, it was a long time ago, already in 11

[Gulenka]

Gulenka, and what did you knead with?

I kneaded with a spoon, although the question is not for me) then with my hands, for 20 seconds.

[weak]

Maybe the baking powder is superfluous

Not superfluous. Previously, GOST recipes used soda with ammonium carbonate, which in total can be equated to a baking powder.

Internet gurus are also wrong))

Yes, the "gurus" are also wrong, they are the same people as everyone else.

For Chadeika, this is not the first mistake in her recipes according to "GOSTs", since she is just as gullible as those who believe her, she used information from educational materials, and not specifically GOSTs. Yes, and any "guru" will not hurt a basic education in the profile where they guru. She used some kind of simplified technology for the house, but WRONG.

In addition, GOST recipes have changed over the years. In recipes, not only the composition is important, but also the technology. Hard and non-crumbly shortbread dough is obtained due to improper flour and improper cooking technology, when gluten develops excessively in the dough.

I just ran through the cookbooks

Cookbooks and GOST collections are no small difference. You yourself can see that this recipe does not work out in its version the way you ate in the past, products made according to GOST.

I still didn't calm down and found the original recipe in 1955 Cooking.

The picture shows a description of molding and baking at a high temperature, and the recipe itself, but there is no dough preparation technology.
The book itself should describe the technology for making shortbread dough, it must be used in the preparation of this cake. In GOSTs, rings with nuts are classified precisely as cakes, not cookies.
Everything is important for the final result!

Technological addition to the recipe:

When making shortcrust pastry, use flour containing 28-36% weak gluten free. The use of flour with strong or medium gluten, or with a large amount of gluten, results in a non-plastic dough.

Tightness is precisely the development of gluten, which makes the dough tough and not crumbly.

At an elevated temperature in the workshop room (more than 22 degrees C), especially in the summer season, it is necessary to increase the dosage of sugar within the permissible formulations and thereby prevent the possibility of obtaining a prolonged dough and a deformed semi-finished product.
I roll out the dough for rings with a thickness of 6-7 mm, cut out the blank with a recess, grease the surface with melange, sprinkle with crushed toasted nuts. Bake at 200-225 gr. C 12-14 minutes

What exactly can be done in this recipe to obtain crumbly shortcrust pastry :

* beat everything except flour and send to the refrigerator for cooling. Whipping is necessary so that the mass does not solidify into stone.
* Mix flour into the cooled mass.
* Roll out directly on parchment / rug ... on which the rings will be baked.
* Cut out the shape of the rings. make holes. Remove excess dough, leaving rings on the parchment / rug.
* Grease and sprinkle with nuts.
* Bake at 200-220 * C.
Using convection, at 180-200 * C. (By the way, why a low baking temperature can be indicated. Not every housewife specifies that she has baked goods with convection, and this is important.)
* Bake until light brown.

You need to work with shortbread dough quickly so that it does not have time to drag on with gluten.
For shortcrust pastry, weak flour / general purpose flour is more suitable than for bread and rolls.
Excessive manipulations with the dough (in the refrigerator, from the refrigerator) impair the properties of the shortcrust pastry.
If you bought a flour that doesn't make fluffy yeast products, DO NOT THROW OUT, try this shortbread flour.

In my family, no one likes shortbread dough, so I cook it very rarely and only in the version of a lingering grated pie, so that there is less sandiness, but also not oak. This is where cooling the finished dough is great so that it has time to drag on with gluten.

Gulsineif my post gets in the way, you have the right to ask for it to be removed

I did it in the hope that these would be those crumbly peanut rings from childhood)) alas, the dough is not bad edible, but these are not the same rings from childhood., Tasty, but does not crumble when bitten into dust.

Hello. On the contrary, my dough comes out loose and crumbles when bitten, but .... I hold it for 1-2 minutes longer than indicated. An extremely successful dough for our taste. It seemed to me that you have rolled out thick inside. Here the thickness is very influential and .... the shape of the ring is not chosen by chance, because the middle does not have time to bake thoroughly and there it is not as sandy as along the edges. That is, if you make this ring in the form of a ring), and not a circle, then the effect is better. I bought this form from Tescom (in Eldorado).

I still did not calm down and found the original recipe in Cooking 1955.)) The whole recipe is grams, how can I reduce this for small baked goods, right?

Baking powder is present (soda + ammonium), but if you divide everything by 10, then nothing will remain of it.

It is easy to decrease) remove 0) 416 gr. flour, 315 sugar, 231 g butter, etc.