Выпечка по ГОСТу. Торты, пирожные, печенье, пряники

Kak ne peresushitʹ keks? Iz-za chego rasslaivaetsi͡a krem? Pochemu vafli otsyrevai͡ut, a pri͡aniki tverdei͡ut? Vypechka "po GOSTu" - ėto ne prosto znakomye nazvanii͡a iz proshlogo, a t͡selai͡a konditerskai͡a sistema s tochnoĭ tekhnologieĭ, vyverennymi polufabrikatami i poni͡atnoĭ logikoĭ rezulʹtata. V neĭ estʹ otvety na vse voprosy!Kniga postroena v dvukh urovni͡akh:- snachala dai͡utsi͡a bazovye polufabrikaty: biskvit, pesochnoe, sloenoe, zavarnoe, vozdushnoe, vafelʹnoe i pri͡anichnoe testo, kremy, siropy, pomada, glazuri, nachinki i kroshkovye massy;- zatem na ėtoĭ osnove sobrany gotovye izdelii͡a: torty, pirozhnye, keksy, rulety, vafli, pechenʹe, galety, krekery, pri͡aniki, kovrizhki i muchnye vostochnye izdelii͡a.Ėta kniga podoĭdet tem, kto interesuetsi͡a sovetskoĭ konditerskoĭ shkoloĭ, li͡ubit tochnui͡u domashni͡ui͡u vypechku i khochet gotovitʹ ne po sluchaĭnym internet-versii͡am, a s ponimaniem tekhnologii i rezulʹtata!

How not to overdrink a cupcake? What causes the cream to exfoliate? Why do waffles get wet and gingerbread cookies harden? Baking "according to GOST" is not just familiar names from the past, but a whole confectionery system with precise technology, verified semi—finished products and a clear logic of the result. It has all the answers!The book is built on two levels:- first, basic semi-finished products are given: sponge cake, shortbread, puff pastry, custard, airy, waffle and gingerbread dough, creams, syrups, lipstick, glazes, fillings and crumbly masses;- then, on this basis, ready-made products are assembled: cakes, pastries, cupcakes, rolls, waffles, biscuits, biscuits, crackers, gingerbread, cakes and flour oriental products.This book is suitable for those who are interested in the Soviet confectionery school, like precise homemade pastries and want to cook not according to random Internet versions, but with an understanding of technology and the result!