Fungi Recipe
Premium flour 100 kg
Crumbs 166.7 kg
Molasses 250.0 kg
Ammonium 1.7 kg
Melange 20.0 kg
Creamy fudge 133.3 kg
Poppy 8.3 kg
Water (moisture capacity) 10-15 l
In 1 kg about 15 pcs.
The finished dough is cut into pieces weighing 60 g.
Half of the pieces of dough rolls onto a round mold for hats for fungi, and the other half is converted into an oblong, conical shape for the roots and stacked on sheets, with the sluice down.
Before planting in the oven, round pieces of dough are greased with eggs, and oblong baked without grease.
The temperature of the furnace is 220–230 ° C.
When cooling, the lower crusts of round gingerbread cookies are pressed to form nests, into which oblong gingerbreads in the form of a root are inserted, previously moistened with heated fudge (for fixing) and laid on wooden or iron sheets.
After this, the roots of the fungi are completely immersed in fudge, and the tips of the roots after fudge are immersed in poppy.
Then, the fungi (Fig. 101) are laid on sheets in a row for drying.
Fondant for glazing fungi should be well warmed up and, if necessary, slightly diluted with water so that when dipping the fungus, excess fudge flows from it.
The output of finished products 190–195 kg.
Premium flour 100 kg
Crumbs 166.7 kg
Molasses 250.0 kg
Ammonium 1.7 kg
Melange 20.0 kg
Creamy fudge 133.3 kg
Poppy 8.3 kg
Water (moisture capacity) 10-15 l
In 1 kg about 15 pcs.
The finished dough is cut into pieces weighing 60 g.
Half of the pieces of dough rolls onto a round mold for hats for fungi, and the other half is converted into an oblong, conical shape for the roots and stacked on sheets, with the sluice down.
Before planting in the oven, round pieces of dough are greased with eggs, and oblong baked without grease.
The temperature of the furnace is 220–230 ° C.
When cooling, the lower crusts of round gingerbread cookies are pressed to form nests, into which oblong gingerbreads in the form of a root are inserted, previously moistened with heated fudge (for fixing) and laid on wooden or iron sheets.
After this, the roots of the fungi are completely immersed in fudge, and the tips of the roots after fudge are immersed in poppy.
Then, the fungi (Fig. 101) are laid on sheets in a row for drying.
Fondant for glazing fungi should be well warmed up and, if necessary, slightly diluted with water so that when dipping the fungus, excess fudge flows from it.
The output of finished products 190–195 kg.
