How to cook vegetable pastries:Lenten orange cake Bashny.Net

To understand how to make Lenten pastry is really tasty, let's see how it affects the quality of the test products, of which we are deprived of in the Post, and vegans — always. How their absence affects the quality of finished products, and how this lack can be compensated.





Butter. It contains approximately 80% fat and 20% water. Thanks butter the dough becomes moist, layered and voluminous. In addition, it is responsible for loosening: butter well hammered, if we prepare the cake batter and shortbread dough becomes crumbly including through the steam formed during the evaporation of water from the oil. And no other fat will give the dough the taste and texture that is obtained when using butter. The closest but not the most healthy alternative, margarine. If you are categorically opposed to this product, it remains only a standard liquid vegetable oil. That is not so bad, although it contains neither water, nor air, nor emulsifiers, contributing to retention of a large volume of air, and therefore can not influence the loosening of the test. But vegetable oil is coats the flour, not allowing to over-develop the gluten. Yes, shortcrust pastry, mixed with vegetable oil will not be as layered and flavorful as butter, but remains loose and soft. And to loosen it by using baking powder.





Eggs. They are responsible for the formation of the structure of some types of test are almost the only ingredient that contains both a significant number and thickeners (protein), leavening agents (fats and emulsifiers). In addition, eggs can be whipped to enrich the dough with air. And eggs do not allow water to separate from the fat.

But we have no eggs, so fluffy biscuits have yet to forget. But the cupcakes are quite available to us, if you know what you can compensate for the lack of emulsifiers and baking powder. Will have to create the emulsion by force, as in a vinegar salad dressing: combine vegetable oil with acidic liquids such as fruit juice or coffee, syrup, jam or fruit puree.

If the cupcake recipe you need to borrow a couple of eggs, try to replace them with ripe bananas, taking the same weight: two eggs – 100-110 g of banana. Just add not just mashed the banana with a fork and whip it with vegetable oil in the bowl of a blender or food processor: you will see what a stable emulsion will succeed!

Sugar. Often vegetable cakes seem too sweet. This is not surprising, because sugar, honey, jam has to compensate for the lack of butter and eggs. Sugar not only softens the structure of the test, but also attracts water, protecting it from overdevelopment of gluten. The more sugar you add to the dough, the softer they get. If sugar is not enough, the test structure is not formed properly and the dough will not rise or will rise and will fall. And sugar preserves the moisture content of the finished product, making it soft and protecting it from staling.





Options. The easiest way to prepare a lean yeast dough: it manages perfectly and no muffin, and with a minimum amount in the form of good vegetable oil and, if necessary, sugar. And to the surface of the cake was ruddy and shiny, apply a strong tea before baking, and vegetable oil.

With crumbly dough for pies, too, it's simple: just mix equal amount by weight of vegetable oil and water and pour approximately two times more flour, which added salt, and baking powder for sweet pies, sugar. Not only knead the dough until smooth, it can get rough.

The most difficult is the case with the cupcakes. Try to find a cupcake recipe you generally like, and change it depending on circumstances: use a different liquid, try to play with the taste of butter, make a variety of additions: nuts, dried fruits, candied fruits, spices and herbs. Or pour batter cake pan on the slices of fruit – apples, pineapples, oranges – there will be something like Apple pie.

Lenten orange cake

What you need:

• 210 g of wheat flour
• 250 ml orange juice
• 190 g sugar (can reduce to 2 tbsp)
• 80 grams of vegetable oil
• 1 tbsp grated orange peel
• 1 tbsp Apple cider vinegar
• 1 tsp of baking soda
• 1 tsp baking powder
• 1 teaspoon of vanilla infusion or vanilla sugar
• ¾ Tsp salt
• form size 20x20 cm or brick

What to do:
In large bowl, combine the flour, sugar, zest, soda, baking powder and salt.

Separately mix the orange juice, oil and vinegar.

Connect the flour mixture with the liquid, knead the dough until smooth.

Form grease with oil or line a rimmed baking paper. Put the dough in shape, smooth.

Bake for 30-35 minutes, until a toothpick inserted in the middle of the cupcake will come out of it dry. Cool in pan on wire rack 10 minutes. Then invert the cake and remove it from the paper. Re invert the cake and cool it completely on wire rack.





Source: www.gastronom.ru