Preparation
1. Let's start preparing the choux pastry. Combine butter at room temperature in a bowl with sugar and honey.
2. Place the bowl in a water bath, where water should already be boiling in the pan. Heat until the sugar is completely dissolved, stirring constantly.
3. Carefully add the slightly beaten yolks and mix. 50 g is about 3-4 pieces, depending on the size of the eggs.
4.Add soda and mix well. Foam will begin to appear. Leave the mixture for 5 minutes, there is no need to stir. The mass should increase in volume.
5.Now remove the bowl, cool slightly and add the sifted flour. The hot mass will take in too much flour and the dough will become very dense. But we don't need this.
6.When the mass becomes thick, place it on a table sprinkled with flour and knead. It is best to do this with latex gloves. The dough should remain sticky, so you don't need to add a lot of flour.
7. Wrap the finished dough in film and leave until it cools completely.
8.Now we prepare the cakes. Sprinkle the table and rolling pin with flour. Divide the dough into approximately 8 equal pieces with a cake diameter of 18 cm.
9.Roll out each piece quite thinly, trying in advance the shape into which you will cut the cake. It is most convenient to do this directly on parchment or a baking mat. Cover the remaining pieces with film so that the dough does not dry out.
10. Send to bake in an oven preheated to 180° for 7 minutes. If the cakes puff up, prick them with a fork before baking. Cut the cake into shape while it is still hot. I used a plate of the required diameter. Leave the trimmings for sprinkling the finished cake. Leave the cakes until completely cool.
It is very convenient to bake honey cakes in advance, as they store well. Line the cakes with parchment, wrap with film and put in the refrigerator until assembling the cake. This way you can store up to 1 month.
Source
Proper storage of cakes
The classic sponge cake is based on flour and eggs with granulated sugar. Therefore, it can not spoil for a long time. It is more difficult to store already cut, smeared cakes. In this regard, it is customary to send a completely cooled and not wet base for some dessert for saving.
These are important conditions for proper storage of sponge cakes. If you take into account all the wishes of experienced housewives, such a preparation can remain fresh for a whole week. Store-bought cakes contain many preservatives, which allows them to be suitable for a whole month.
Storing sponge cakes in a refrigerator
The biscuit, due to its porous structure, absorbs “neighboring” odors very quickly and well. Therefore, you need to send it for storage in the refrigerator, wrapped in plastic wrap. She won't let them dry out. Instead of film, you can use parchment paper. If there is a suitable place with temperatures no lower than +4 °C, then the biscuit can be safely stored there. Under such conditions, the shelf life of sponge cakes will be 5 days.
Storing sponge cakes in the freezer
Many housewives store biscuits in the freezer. In order to send such a blank for cakes to the device you need:
- wait until they cool completely, at room temperature, besides, they need to settle (this will take 10-12 hours);
- then seal the cakes tightly in plastic wrap.
In the freezer, sponge cakes will be usable for a whole month.
Classic honey cake
Classic honey cake
- a proven recipe that is guaranteed to work! This is the realest, most correct honey cake! Try it and see for yourself!
Honey cake is, frankly speaking, not a cake, but the idea of a cake. That is why there are so many variations of this dessert, and it has long been difficult to understand which one is truer, more traditional, more authentic. They usually focus on their own taste or family recipes - those from their grandmother’s and mother’s treasured notebooks. That’s why it’s so difficult to write about a honey cake: even if it’s the best for you, someone may not like it. Not because it’s not tasty, no, but simply because a person is used to something different, or expects it. What am I talking about? Besides, of course, the recipe I give below is ideal for me and my family, but it won’t necessarily be the same for you. Or maybe we will coincide :)
Classic honey cake
The cream for honey cake is prepared using condensed milk and sour cream. For the dough:
- 200 g butter or margarine,
- 400 g sugar,
- 4 tbsp. l. honey,
- 4 eggs,
- 2 tsp. soda,
- 0.8-1 kg of flour.
- 500 g sour cream 20%,
- 150 g sugar,
- 1 can of boiled condensed milk,
- Vanillin.
How to make honey cake
In a metal bowl or saucepan, beat the eggs. Add sugar and beat thoroughly again. Add honey (it is best to take this product from dark varieties) and place the pan with the mixture in a water bath. The mass will begin to gradually heat up, and the honey will melt. Melt butter (or margarine) in a separate saucepan. When the egg-honey mixture becomes hot, add soda. The mass will begin to foam strongly and increase in size. Remove the pan from the water bath and add the melted butter. Mix. Add flour in small portions. The dough should be moderately dense and stick well to your hands. Knead it a little on the table. Then we collect it into a ball and wrap it in cling film. Place in the refrigerator for 1.5-2 hours. Divide the honey dough into 9-11 equal parts. Roll each part into a ball and put it under film to prevent it from drying out. Now take one ball and roll it out thinly on parchment. Cut out the cake. To ensure that the cake is even, use a suitable sized plate or pan lid. In several places the cases were punctured with a fork or knife.
Carefully transfer the cut out honey cake along with the parchment onto a baking sheet and place it in a preheated oven at 180 C for 5-7 minutes. It should turn out a beautiful ruddy color. While the first layer is baking in the oven, we are already rolling out the second, etc. From the entire dough I got 11 thin cakes with a diameter of 20 cm. Let's prepare the cream. Beat cooled sour cream with sugar and vanilla. Then add condensed milk to the condensed milk. Beat thoroughly again with a mixer. Sour cream with condensed milk is ready! Let's start assembling the homemade honey cake. I assembled the cake using a special ring. If you don't have it in your arsenal, it's okay. You can completely do without it. So, put the first cake on the dish. Coat it with 3-4 tablespoons of cream. Then lay out the next shortbread, etc. In total, I made a cake from 9 layers. I left 2 cake layers for decoration. Place the honey cake with sour cream in the refrigerator for 2-3 hours. Once it has cooled and soaked, we will decorate it. Grind the remaining 2 cakes using a blender. Remove the soaked cake from the ring and sprinkle the top and sides with the resulting crumbs. Additionally we decorate with waffle flowers.
We leave the product for another couple of hours in the refrigerator and you can serve it to the table! Bon appetit! How to prepare the classic Honey cake was told by Elena Krapivina, recipe and photo by the author.
Custard honey cake
The second recipe is Homemade honey cake, prepared using the custard method, sometimes it is also called “Ryzhik”. Honey cake at home is no match for store-bought, soft and amazingly delicious! The cream used is sour cream; it is recommended to use thick, fatty sour cream so as not to discard it.
Classic honey cake prepared at home: step-by-step recipe with photos
We offer you a step-by-step recipe for honey cake. With our instructions you will quickly master this confectionery art.
Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each in dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 G.
Cooking method:
1. Fill a large saucepan with water and place on fire.
2. In a small saucepan, combine eggs with sugar and beat well until fluffy.
3. Add butter, honey and soda to the beaten eggs.
3. Place the saucepan in a water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.
4. Add 1 tbsp. l. flour and stir, breaking up any lumps, for another 3 minutes.
5. Remove the saucepan from the heat and knead a soft and pliable dough with the remaining flour.
6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.
7. Roll each bun into a round and thin cake.
8. Place the cake on a baking sheet, greased or covered with baking paper. Bake for 3 minutes at 180°C.
9. Trim the edges of the cakes and cool them, and crumble the trimmings.
10. Make cream from sour cream and sugar by beating the mixture with a mixer.
11. Assemble the cake, coating the cake layers with cream.
12. Sprinkle the honey cake with the crumbs left over from the cakes.
13. Leave the cake at room temperature for 1.5-2 hours to soak, and then keep it in the refrigerator for at least 8 hours.
A classic honey cake can be decorated with chocolate or nut topping, and some chopped fruit can be added to the cream. Prepare more because the cake is eaten very quickly. Enjoy your meal!
Storing champignons in the freezer
At home, champignons can be stored in the freezer for a longer time. For ease of further use, before storing champignons in the freezer, you can subject them to various degrees of processing.
There are several options:
Freezing fresh champignons
Having chosen this storage option, you need to do the following:
- Clean the mushrooms using the above method;
- If necessary, cut the product into suitable pieces;
- Divide into portions and seal the mushrooms using bags or containers.
Freshly frozen champignons can be stored for no more than 1 month.
Freezing boiled champignons
In order to freeze boiled champignons, you need:
- Clean the mushrooms as above;
- Rinse with running water;
- Cut if necessary;
- Place in boiling salted water and cook for about 10 minutes;
- Place the cooked product in a colander and allow the liquid to drain;
- Place on paper towels and let dry completely;
- Place into portioned bags or containers and place in the freezer.
Frozen boiled champignons can be stored for six months.
Freezing fried champignons
If you need to freeze fried champignons, the procedure should be as follows:
- Carry out preliminary cleaning of mushrooms;
- Wash in running water;
- Grind with a knife;
- Fry with the addition of vegetable oil until the liquid evaporates;
- Place on paper towels and allow excess oil to drain and let the mushrooms cool thoroughly.
Pack into bags and containers and place in the freezer.
Fried champignons can be stored in the freezer for six months.
Once thawed, champignons should be used immediately, as they cannot be re-frozen or stored in the refrigerator for long periods of time.
By using champignons for cooking, the rules and shelf life of which have been violated, you risk getting poisoned and harming your health. The fact is that after the expiration date, toxic substances begin to be produced in mushrooms, and they cease to be suitable for consumption. Therefore, only knowing how to store fresh champignons and frozen semi-finished products of this product can you be completely confident in the harmlessness of the prepared mushroom dishes.
Interesting: How to Speed up the Ripening of Picked Green Tomatoes at Home
Champignons are very popular mushrooms and are easy to find in grocery stores. They have a pleasant taste and beneficial properties and are often used to prepare homemade dishes. Champignons are classified as safe mushrooms. They can be consumed even raw, without heat treatment.
In this article we will talk about how to properly store store-bought champignons so that they stay fresh longer.
