Milk cakes from childhood

Step-by-step cooking

1. Step 1:

   

   How to make milk cakes? Prepare the necessary ingredients. Take flour of the highest grade, milk - of any fat content. I do not recommend replacing butter with margarine, choose the highest quality, otherwise you will not get the same taste from childhood. Wash the raw eggs and dry them with napkins.

2. Step 2:

   

   Put the soft butter in a bowl, add sugar and vanilla to it.

3. Step 3:

   

   Beat the butter with a mixer for 4-5 minutes. Make sure that the contents of the bowl do not fly apart by adjusting the speed of the mixer.

4. Step 4:

   

   Break the chicken egg into a bowl. Shake the egg with a fork.

5. Step 5:

   

   Add the shaken egg to the butter mixture and mix.

6. Step 6:

   

   Beat the butter mass again, literally 1-2 minutes.

7. Step 7:

   

   Without stopping whipping, pour milk into the butter mixture. At this stage, it is better to reduce the speed of the mixer, otherwise the milk will spray.

8. Step 8:

   

   Sift flour and baking powder together through a fine sieve. Add them to the oil mass. Try not to add everything at once - you may take more or less flour than me. Focus on the consistency of the dough. Stir most of the flour into the dough with a fork or spoon. Replace the beaters on the mixer with dough hooks.

9. Step 9:

   

   And mix the mass with fairly fast movements until a lumpy dough is obtained. If suddenly you do not have hooks for kneading the dough, then continue kneading the dough with a spoon. The dough should be dense, not sticky.

11. Step 10:

    

    Assemble the resulting dough with your hands into a ball.

12. Step 11:

    

    Sprinkle the table with flour and roll out the dough on it to a thickness of 8-10 mm (you can roll out a little thinner, but then the cakes will look more like cookies).

13. Step 12:

    

    Cut out the circles from the dough using a curly cutting with a diameter of 8-9 cm. If there is no special cutting, you can use a glass/cup.

14. Step 13:

    

    Transfer the milk cakes to a baking sheet lined with baking parchment paper. Beat a raw egg into a bowl, shake it with a fork.

15. Step 14:

    

    Smear each cake with a raw beaten egg. The most convenient way to do this is with a culinary silicone brush.

16. Step 15:

    

    Bake the cakes at 190 C for about 10-12 minutes. The time and temperature are approximate, be guided by the features of your oven. During baking, it is very important not to overdo the cakes, otherwise, instead of tender and soft cakes, you will get crispy gingerbread. So don't get distracted and adjust to your ovens!

17. Step 16:

    

    Transfer the cakes to the grill and leave to cool completely.

18. Step 17:

    

    Milk cakes are ready. Serve them with milk - it's a classic!)

19. Step 18:

    

    Or with a cup of fragrant coffee! Bon appetit!