If you picked up a piece of Soviet childhood, you probably remember the delicious taste of the milk cake, which cost only seven kopecks. It was perfect for tea or milk. It was so much fun to chew it at recess, and hide the leftovers in the pocket of a school uniform. If you want to cook a milk cake according to a recipe as close as possible to the one that is the most correct, use the one with the word GOST in its name. It implies a set of products, if not one hundred, then ninety-nine percent close to the standard.
The five most commonly used ingredients in Milk Cake Recipes:
A real milk cake should not be hard, but also not too soft, tender, but not so much that it crumbles in your mouth or hands. Its thickness when rolling out the dough is no more than seven millimeters. Whereas in the finished form it can be twice as much. The diameter is about 10 centimeters, and the edges are necessarily ribbed. On top, it should be a light golden color with a barely noticeable gloss. And it has a characteristic smell, you can't confuse it with anything.
The composition of the products is the simplest and most affordable at any time of the year: flour, sugar, milk, eggs and butter. Vanillin is used as a flavoring agent. Instead of butter, you can take margarine, but always fragrant, creamy. For fluffiness, either baking soda or baking powder is added to the dough.
The five fastest recipes for milk cake:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Milk cakes according to GOST | 30 min | 347 | +161 |
| Milk cakes from childhood | 40 min | 340 | +348 |
| Milk shortbread cakes | 45 min | 351 | +66 |
| Cakes on kefir | 1 hour | 273 | +111 |
| Soft milk cakes | 1 hour | 351 | +44 |
To make milk cakes perfectly, especially if you are doing it for the first time, it is better to keep an eye on them constantly. The main thing here is not to overdo the dough in the oven, otherwise the delicate cake quickly turns into something hard, hardly chewable. Also, in some cases, the dough may crack, which also does not add to the attractiveness of baking. Its surface is smeared with beaten yolk for gloss.
Advice : the ribbed edges of the cakes can be given using ordinary cupcake molds.