dan_Ira
Nostalgia for the USSR made me find a recipe for buns for 3 kopecks
So the recipe for Gost (I took it from cooking, checked it in the books of Gost USSR 1968):
"Dnieper bun":
Bun weight 60 gr
The product is round or oval, small slips are allowed. The surface is smooth, with or without a stamp impression. A slight gap is allowed along the stamp line.
The dough for buns is made sponge, on a large thick dough, or in a safe way.
*** OPARA
1st grade flour - 250 ... 275 g
Pressed bakery yeast - 10 gr
Pasteurized cow's milk with a fat content of 3.2% - 50 gr
Water - 100 gr
Fermentation time - 210 ... 240 min
________________________ ______
** Dough
Flour of the 1st grade - 250 ... 225 gr
Pressed bakery yeast - 10 gr
Edible table salt - 7.5 g
Granulated sugar - 45 gr
Table margarine with a fat content of at least 82% - 65 gr
Water - 85 gr
Fermentation time - 90 ... 120 min
________________________ ______
Proofing 60 ... 80 min
Baking time 18 ... 20 min
Oven temperature +185 ... 210C
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dan_Ira
Making buns according to this recipe, they turned out like in the store today, but I wanted it to be the same as before, and now I took a French woman instead of a dough and got the following recipe:
Sourdough - 300 gr
Dough:
Flour of the 1st grade - 250 ... 225 g (or whole grain, but then + 2 tbsp. L. Gluten)
Pressed bakery yeast - 10 gr
Edible table salt - 7.5 g
Granulated sugar - 45 gr
Table margarine with at least fat content 82% - 65 g
Water - 85 g (or milk 3.2% fat, and preferably whole or cream, the dough is softer)
And really got buns as before for 3 kopecks
In the photo, sourdough buns made from whole grain flour

IMG_8574.jpg
Dneprovskaya bun
IMG_8580.jpg
Dneprovskaya bun
dan_Ira
We mix the sourdough with the rest of the ingredients and either knead, or in the HP program the dough. Since it is hot now, the dough rose for 45 minutes, then I shaped the buns and gave the detuning for 45 minutes (I have a temperature of 30 degrees in the kitchen). The stove was preheated for 15 minutes, - 200 Celsius. I sprinkled it with water and put the stove on. I mold them into larger sizes and therefore I baked them for 45 minutes. at T = 200 Celsius, as soon as they were well browned, I took out and ate
Now about the ingredients:
* Butter, margarine, - it is better to take more fat and even better squeeze water out of it (as when we make cake cream, we choose water with a crush);
* Milk, better homemade or with a short shelf life (when I took harder dough in tetrapacks), and even better cream, but buns are more high-calorie
* Yeast, of course, wet is better than dry, it stinks on dry dough with yeast, the buns fit faster, the dough seems to be more porous, but ... the taste is lost (I generally took wine yeast, so no smell or ... the taste is amazing);
And yet, I have leaven more liquid, and therefore I made it denser, i.e. 100g. water + 250 flour.
Bon Appetit everyone
Rina
Thank you! I take a note. Now I can also cook my favorite buns at home.

We have these buns (although still purchased) are used for "Sunday sandwiches". Boiled sausage such as amateur, doctor's or Ostankinskaya (in the last two you need to add a little butter) pass through a meat grinder. Cut the buns in half lengthwise, put the ground sausage on the cut, press lightly with your hand, and send everything to the oven. We determine the readiness by a slight yellowing of the edges of the bun. We take out the sandwiches and eat them while still warm. My brother cooked even easier - he took a piece of sausage (or ham), put it on a bun, covered it with a piece of cheese (or even just cheese on bread) and also sent it to the oven.

Sandwiches are good not only on family Sunday mornings, but also for a friendly "beer".
Celestine
Girls! I baked these buns with sourdough ... firstly: the dough is amazing, I wanted to crush and crush it, and .... oh, I got carried away And the buns tasted very, very ... true, a little more tender than the store ones, but this thing is fixable amount of flour
SSvetik
Made these buns. It turned out well, exactly like 3 kopecks. before.
Dneprovskaya bun

Thank you. I will do more.

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