Milk cakes are some kind of magical pastry that seems to bring us back to childhood, for someone - in the recent, for someone - in the distant, but the memories are always the warmest. Just imagine: an early sunny morning, and on the table is a whole stack of freshly baked biscuits and a glass of cool milk. We slip out from under the comfy blanket and run to the table to taste these crumbly and fragrant cakes.
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Ingredients:
Milk (fat content 3.2%) - 80 g
Sugar - 200 g
Vanillin - on the tip of a knife
Butter - 100 g
Chicken egg (selected category) - 1 pc.
Wheat flour - 400 g (+ a little for rolling out the dough)
Baking powder - 2 tsp (no slide)
Step by step recipe:
Prepare the ingredients, they are the simplest and most likely to be found in every kitchen.
Make milk sugar syrup. To do this, pour milk into a small saucepan and add sugar.
Heat the mixture over low heat, stirring occasionally, not boiling. It is necessary to achieve complete dissolution of sugar. Once this has happened, turn off the heat, add vanillin and butter, chopped into random pieces.
Stir the mixture until the butter is completely melted in the hot milk. If the liquid is too hot to knead the dough, let it cool slightly at room temperature.
In a mixing bowl, combine flour and baking powder. Beat the chicken egg and pour a part (less than half) into another dish - you will need it to grease the biscuits before baking. Pour the rest (large) half of the beaten egg into the flour mixture.
Pour in the liquid mixture of milk, sugar, vanillin and butter. Start kneading the dough with a spoon.
Finish kneading with your hands, knead briefly. It turned out to be a soft, buttery dough.
Prepare a baking sheet by covering it with baking parchment and turn on the oven to preheat to a temperature of 200-210 degrees.
Roll out the dough into a layer no more than 1 cm thick and cut the blank with a round mold or saucer.
For rolling out, a lot of flour is not required, the dough hardly sticks to the surface and to the rolling pin, 1-2 pinches are enough.
Proceed in a similar manner for the whole dough; the cuttings can be rolled out again. Put the pieces on the prepared baking sheet, grease the surface of the biscuits with the beaten egg, set aside, and place the baking sheet in the preheated oven.
Bake the milk cakes until cooked through and lightly blush for 12-15 minutes. It is not necessary any longer, although it all depends on the specific oven. When you press the finished biscuit, the middle will spring.
Let the baked goods cool down first on a baking sheet for 10-15 minutes, and then transfer to a wire rack to cool completely.
The result is crumbly biscuits with crispy edges and vanilla aroma. In a sealed bag, baked goods are perfectly stored for 2-3 days, but... Most likely, the cakes will be eaten the same evening!
Bon Appetit!
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