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Why to freeze the cakes and how to save Easter pastries
After the Easter holidays, many housewives face a problem: there is nowhere to put kulichs. Someone has so much of this sweet pastry that they just drop their hands – you can’t eat everything alone. These people simply do not realize that even from hard Easter you can prepare, for example, biscuits, toast, trifles or even berries.
The recipe for the last meal we will look at today. And we will also discuss other interesting ways to preserve cookies for a long time. Rest assured that after reading this article, you won’t have to throw away sweet holiday pastries or urgently look for someone to share with.
Maffins with berries Ingredients
Preparation
Of course, the easiest way to keep the cake longer is to wrap it in film and freeze it. At a temperature of 18-20 degrees below zero, Easter pastries can be stored even for 5-6 months.
You can defrost the cake in the microwave, in a heated oven or just in a warm place. It tastes like fresh, but it is desirable to eat as soon as possible, otherwise the pastry will quickly become dull. It should also be remembered that you can not freeze the cake twice.
Another way to prevent Easter baking is to make breadcrumbs from it. To do this, cut the cake into pieces, spread out on a towel and dry for 1-2 days. Then grind the cracker with a blender or a coffee grinder. Done!
It is not difficult to turn Easter pastries into breakfast croutons. Just cut the cake into the right pieces. Then beat the egg with a fork with a couple of spoons of milk. Dip each slice in egg mixture and roast on the pan on both sides. Simple and delicious!
The recipe for the last meal we will look at today. And we will also discuss other interesting ways to preserve cookies for a long time. Rest assured that after reading this article, you won’t have to throw away sweet holiday pastries or urgently look for someone to share with.
Maffins with berries Ingredients
- 400g Easter cake
- 150 g of frozen berries (e.g. blueberries)
- 4 eggs
- 400 ml of milk
- 4 tbsp sugar
- salt
- pinch
- some butter
Preparation
- Cut almost the whole cake. The pulp that's left, just chop it.
- Blow your eggs with a corolla of salt and sugar. Pour the milk in here and stir it.
- Add the egg mixture with cinnamon and selected berries to the sliced curls. Let me stand for a few minutes to soak the pulp.
- Smear the molds with butter and sprinkle with crumb. Add some bread to this. Bake in an oven heated to 180 degrees 20-25 minutes. The fill will thicken and roar. Slightly cooled muffins sprinkle powdered sugar. Bon appetit!
Of course, the easiest way to keep the cake longer is to wrap it in film and freeze it. At a temperature of 18-20 degrees below zero, Easter pastries can be stored even for 5-6 months.
You can defrost the cake in the microwave, in a heated oven or just in a warm place. It tastes like fresh, but it is desirable to eat as soon as possible, otherwise the pastry will quickly become dull. It should also be remembered that you can not freeze the cake twice.
Another way to prevent Easter baking is to make breadcrumbs from it. To do this, cut the cake into pieces, spread out on a towel and dry for 1-2 days. Then grind the cracker with a blender or a coffee grinder. Done!
It is not difficult to turn Easter pastries into breakfast croutons. Just cut the cake into the right pieces. Then beat the egg with a fork with a couple of spoons of milk. Dip each slice in egg mixture and roast on the pan on both sides. Simple and delicious!
