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Crackers "Urban" home

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Crackers "Urban" home

Do You remember the taste of the crackers, which were sold in the Soviet 70-80-ies? They were baked from yeast dough, then normal flour without improvers, preservatives and other harmful additives that modern manufacturers add to their products. They were called "Crackers city". Occasionally met rusks with raisins, it's even more scarce with nuts. It was very tasty crackers of my childhood. And I suggest to bake them at home the recipe of the Soviet era! This is something! It's something! It is just a super class! Because I treat crackers You! Pest-additives, No deception - just like the old days! – We feast on the Breakfast of the Soviet urban biscuit! We shushenskoy we put Our toast in full growth. Contemporaries show, was the Soviet GOST! You can jam a natural, Well, you can just Eat with juice, coffee, tea! Still get the GUSTO!!! So, prepare delicious, aromatic, crispy, SOVIET natural CRACKERS!


Cooking time- Number of servings-

Ingredients for Crackers "Urban" home




Step-by-step instruction of cooking Crackers "Urban" home


Step 1

Suggest knead the dough for bread tiles on my favorite cottage cheese whey. Yeast dough on the serum always turns out soft and fluffy. In the formulation of Soviet times for the manufacture of crackers city water was used. Looking ahead, I will say that the serum turned out much tastier. So, for kneading yeast dough with the serum should be warm. Empirically (by weighing), I found that we need to test 740gr serum is full (sclang) jar with a volume of 700ml. For the dough we will need 80% of the total volume of the liquid.Suggest knead the dough for bread tiles on my favorite cottage cheese whey. Yeast dough on the serum always turns out soft and fluffy. In the formulation of Soviet times for the manufacture of crackers city water was used. Looking ahead, I will say that the serum turned out much tastier. So, for kneading yeast dough with the serum should be warm. Empirically (by weighing), I found that we need to test 740gr serum is full (sclang) jar with a volume of 700ml. For the dough we will need 80% of the total volume of the liquid.


Step 2

Pour into warm whey sachet of yeast, stir.Pour into warm whey sachet of yeast, stir.


Step 3

Next, pour 50% of normal flour (we get 750g), knead the dough. My little trick: the dough is best suited, you need to feed the yeast with sugar, I always add to the dough a tablespoon of sugar. In the fermentation process yeast is "eat" sugar and the dough becomes a savory.Next, pour 50% of normal flour (we get 750g), knead the dough. My little trick: the dough is best suited, you need to feed the yeast with sugar, I always add to the dough a tablespoon of sugar. In the fermentation process yeast is "eat" sugar and the dough becomes a savory.


Step 4

Cover the dough and put in warm place to ferment. I put near the battery.Cover the dough and put in warm place to ferment. I put near the battery.


Step 5

After an hour the dough I had risen.After an hour the dough I had risen.



Step 6

Whisk a small chicken egg and add it to the dough.Whisk a small chicken egg and add it to the dough.


Step 7

Pour the remaining serum.Pour the remaining serum.


Step 8

Add vanilla.Add vanilla.


Step 9

Measure out the desired amount of sugar.Measure out the desired amount of sugar.


Step 10

Pour in the batter.Pour in the batter.


Step 11

Stir.Stir.


Step 12

After sugar add melted butter to help the brown sugar dissolve faster.After sugar add melted butter to help the brown sugar dissolve faster.


Step 13

Gradually add the remaining flour.Gradually add the remaining flour.


Step 14

Knead the dough. In the last step I recommend you to knead with a mixer with these attachments, greatly simplifies the process.Knead the dough. In the last step I recommend you to knead with a mixer with these attachments, greatly simplifies the process.


Step 15

Cover the dough again and put in a warm place to rise.Cover the dough again and put in a warm place to rise.


Step 16

While the dough rises, prepare the toppings. Wash and dry the raisins.While the dough rises, prepare the toppings. Wash and dry the raisins.


Step 17

Iterate and chop the nuts.Iterate and chop the nuts.


Step 18

The dough I divided into 6 parts according to the number of forms. One sixth part I added raisins, the other sixth part added the chopped nuts.The dough I divided into 6 parts according to the number of forms. One sixth part I added raisins, the other sixth part added the chopped nuts.


Step 19

Mix the dough with fillers and spread in a greased form. The third mold I have with the test without filler.Mix the dough with fillers and spread in a greased form. The third mold I have with the test without filler.


Step 20

The other two parts of the test I laid out on oiled baking sheet in the form of bars (as, indeed, and should be done according to the recipe). But another part is also put into the mold.The other two parts of the test I laid out on oiled baking sheet in the form of bars (as, indeed, and should be done according to the recipe). But another part is also put into the mold.


Step 21

Give our future expansion tiles are a good fit. I came in about an hour and a half. This is in forms.Give our future expansion tiles are a good fit. I came in about an hour and a half. This is in forms.


Step 22

And it bars.And it bars.


Step 23

The product lubricates the beaten egg.The product lubricates the beaten egg.


Step 24

Bake at 200 degrees for about 25 minutes. Be guided by your oven. I got these 6 bread plates. Leave them to rest for at least 12 hours. I baked from the evening before, and cut the crackers in the morning. If you cut freshly baked tiles, they can crumble.Bake at 200 degrees for about 25 minutes. Be guided by your oven. I got these 6 bread plates. Leave them to rest for at least 12 hours. I baked from the evening before, and cut the crackers in the morning. If you cut freshly baked tiles, they can crumble.


Step 25

This is nuts.This is nuts.


Step 26

And this is vanilla.And this is vanilla.


Step 27

Cut the tile in slices with a width of 1.5 cm, spread in a single layer on a baking sheet and put to dry in the oven at 180 degrees. Be careful, they dry very quickly.Cut the tile in slices with a width of 1.5 cm, spread in a single layer on a baking sheet and put to dry in the oven at 180 degrees. Be careful, they dry very quickly.


Step 28

Once the crackers darken on one side, flip them to another and again in the oven.Once the crackers darken on one side, flip them to another and again in the oven.


Step 29

In the end, I got so many great homemade croutons.In the end, I got so many great homemade croutons.


Step 30

Here they are delicious!Here they are delicious!