GOST products: V. S. Flour - 1 kg Yeast fresh - 100 g (amount of incredible! I've retreated from the guests! - reduced by half!) Salt 12 g Sugar - 180 g Butter - 260 g Milk - 150 g Eggs (in the dough 210 g for grease - 50 g) - 260 g Vanilla Saffron (I didn't have, I did not add!) Water - 250-300 g (the dough should be soft) powdered Sugar for sprinkling products, I reduced the number of products exactly 2 times, bring "their" data!

The manufacturer of the test. Prepare horns are very simple, the main thing - not to depart from the technology of preparation. Products I weighed - even eggs! Products in molding, too! And technology is also proofing requires attention... Prepare the dough straight dough method. Yeast I rubbed into crumbs with the flour, added all the other ingredients and Vymetal. I'm not doing this by hand and a simple mixer with 2 nozzles, but always kneaded the dough very thoroughly (to develop gluten in the dough) - the sign of readiness is that the dough begins to lag behind the walls of the bowls and to be formed into kolobochek. I had to add 2 tbsp flour extra. And then turned out to be pretty kolobochek - but the dough remains soft. Here the photo shows! The dough I leave to go to "the chamber" home bottling - a bowl to put in a large plastic bag, inflate the balloon and firmly close the pockets. Here is how it went! To approach the dough needs 3 hours 1 time I made alminco, just poke it with your fingers, no atrocities did not allow the type of dough to throw, to knead, to press, etc... so, the dough is ready - skripochka help him out of the bowl Yes on the table, slightly podpylenny flour.

The second stage is the forming of products. Skripochka divide the dough into equal pieces - I have a 60 g, tiny piece left, got out a muffin, which is right out of the oven and sahowala! Into equal pieces to divide very important - then the products will be baked evenly! now roll out each piece "tongue" (no triangles - it's not some croissants, hackneyed!), excess flour to shake off the reeds. This tongue roll in a special way: TO HIMSELF, drawing out the ENDS AND MAKING NOT LESS than 5 AND NOT MORE than 8 SVORACHIVANIE! Horns by the end of the wrapping (due to the fact that they "pulled by the ears") will be 3 times longer than original size. The corners of the wrap to get the horns. Lay on the prepared proton (that is, oiled or covered with paper or... something there maybe?). For proofing to put in the bag.

Proofing. For proofing will require special conditions - and how? well it will not, unfortunately, nonecha in every village in Siberia... so this will turn the oven light bulb for lighting (it also gives a bit of heat) will heat up a large pot of water (boiling water!), I have 4 years - put to the top proton (with bag!), down a pot of boiling water and safely leave for 1 hour. Since I had 2 protest - I did this in turn until one proton steamed in the sauna, another "fit" and then - in the bag, but under normal cooking conditions. But to be honest an hour I had failed again - after 40 minutes horns "quail" (in the words of my daughter) like crazy. Was afraid that it would explode...

Take a look at the photos as they were bursting!

... and the final stage - baking. Before boarding the horns lubricate lightly beaten egg with a little water (4:1) for God's sake, do this carefully! Painfully, they are gentle! I have a very soft brush, and if anyone is not, then, maybe with a feather to try (chicken running around the yard? or at worst case, maybe a crow flew past the balcony?) The oven heated up to 190° (or rather, I warmed up to 190°) - to put caution protoni with horns - not rock, they are so airy! and bake until tender, about 15 min. to remove the Horns - just protone sprinkle thickly with powdered sugar. Removing horns with protest - don't remember them!

After cooling them, despite a kind of airiness, retain their structure completely, in the most brutal tightening.

The main stage - eating!

And we do it with great pleasure!

Here is what! Loved it! Soon eat - but there is a new idea, new plans - no rest for the wicked!

But look at the structure of bagel...

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