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Added: 04.03.2013 в 09:14 Views: 37118
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For testing:
• 200 g of butter
• 2 cups of sugar
• 1 cup of sour cream
• 1 egg
• 1 cup of starch
• about 800 g of flour until the desired dough consistency is achieved
• vanilla or vanillin, or vanilla sugar to taste
• a pinch of salt
• 1/2 tsp. of baking soda, quenched with 1 tsp. of 9% vinegar
For syrup:
• 2/3 cup of sugar + 4 tablespoons of water
For coloring:
• For white mushrooms — 1-2 tbsp. of cocoa
• For fly agarics — 1/2 cup of cranberries and 1/4 cup of sugar
DOUGH
Softened butter at room temperature is creamed with sugar until white.
We add the remaining ingredients and knead a soft, pliable dough.
Divide the dough into 2 equal parts — for the caps and for the stems.
CAPS
From one part, make 100 slightly flattened balls. These will be the caps of the mushrooms.
Bake them on an ungreased baking sheet.
In the still warm (!) baked caps, make indentations in the center of the flat side with a sharp knife — this is where the stems will be glued. (As they cool, the products become brittle.)
STEMS
Prepare 100 small cones from squares of baking paper with sides of 6-7 cm in advance.
While the caps are baking, roll the stems from the second part of the dough: one side is wider, the other is narrower - like that of mushrooms.
Place the stems in the paper cones, put them on the baking sheet, and bake. The cone will prevent the thin end of the stem from spreading, and the entire stem, slightly increasing during baking, will not lose its proper tapering shape.
Remove the baked stems from the cones.
SYRUP FOR GLUEING
To prepare the syrup, boil 2/3 cup of sugar with 4 tablespoons of water.
WHITE MUSHROOMS
Dip the thin ends of the white mushroom stems in warm syrup, connect them with the caps, and carefully lay them out to dry.
After drying, simulate "soil" on the stems with poppy seeds. For this, dip the stems of the mushrooms in syrup, then in a container with poppy seeds. Leave them to let the syrup dry and the "soil" to set well.
FLY AGARICS
Brush the stems and the lower part of the caps of the fly agarics with egg white, beaten with powdered sugar.
Dip the ends of the stems in poppy seeds and let them dry.
Then, using the remaining beaten egg white with sugar, glue the stems and caps together. Let them dry.
COLORING THE MUSHROOM CAPS — the final step
Coloring the caps of white mushrooms.
Add a little water and 1-2 tablespoons of cocoa to the remnants of the cooled syrup and bring it back to a boil.
Dip the mushrooms caps in the resulting glaze.
Coloring the caps of fly agarics
Red coloring for the caps of fly agarics: mash 1/2 cup of cranberries, boil for 3-5 minutes with 1/4 cup of sugar, and strain hot through a sieve.
Color the caps by briefly dipping them in warm syrup. Let them dry. If desired, for a thicker color layer, the coloring can be repeated after 10 minutes.
Make white dots on the caps of the fly agarics with uncolored warm sugar syrup.
Let all the mushrooms dry completely for 1-2 hours.
Softened butter at room temperature is creamed with sugar until white.
We add the remaining ingredients and knead a soft, pliable dough.
Divide the dough into 2 equal parts — for the caps and for the stems.
CAPS
From one part, make 100 slightly flattened balls. These will be the caps of the mushrooms.
Bake them on an ungreased baking sheet.
In the still warm (!) baked caps, make indentations in the center of the flat side with a sharp knife — this is where the stems will be glued. (As they cool, the products become brittle.)
STEMS
Prepare 100 small cones from squares of baking paper with sides of 6-7 cm in advance.
While the caps are baking, roll the stems from the second part of the dough: one side is wider, the other is narrower - like that of mushrooms.
Place the stems in the paper cones, put them on the baking sheet, and bake. The cone will prevent the thin end of the stem from spreading, and the entire stem, slightly increasing during baking, will not lose its proper tapering shape.
Remove the baked stems from the cones.
SYRUP FOR GLUEING
To prepare the syrup, boil 2/3 cup of sugar with 4 tablespoons of water.
WHITE MUSHROOMS
Dip the thin ends of the white mushroom stems in warm syrup, connect them with the caps, and carefully lay them out to dry.
After drying, simulate "soil" on the stems with poppy seeds. For this, dip the stems of the mushrooms in syrup, then in a container with poppy seeds. Leave them to let the syrup dry and the "soil" to set well.
FLY AGARICS
Brush the stems and the lower part of the caps of the fly agarics with egg white, beaten with powdered sugar.
Dip the ends of the stems in poppy seeds and let them dry.
Then, using the remaining beaten egg white with sugar, glue the stems and caps together. Let them dry.
COLORING THE MUSHROOM CAPS — the final step
Coloring the caps of white mushrooms.
Add a little water and 1-2 tablespoons of cocoa to the remnants of the cooled syrup and bring it back to a boil.
Dip the mushrooms caps in the resulting glaze.
Coloring the caps of fly agarics
Red coloring for the caps of fly agarics: mash 1/2 cup of cranberries, boil for 3-5 minutes with 1/4 cup of sugar, and strain hot through a sieve.
Color the caps by briefly dipping them in warm syrup. Let them dry. If desired, for a thicker color layer, the coloring can be repeated after 10 minutes.
Make white dots on the caps of the fly agarics with uncolored warm sugar syrup.
Let all the mushrooms dry completely for 1-2 hours.
Category: Bakery
