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This year, for the first time, I will bake kulici myself, extort from my grandmother all the wisdom of the process.
This year, for the first time, I decided to bake cookies myself. When I got to work, I called my grandmother. I decided to ask her how to bake an Easter cake, so that it turned out tasty and not dry. She was happy to share her advice with me. I told you about it for an hour and a half, but I don’t complain. It was very useful, because the cakes turned out to be famous.
Now I want to share these tips with you so I don’t have to learn from my mistakes. Young housewives will definitely be useful!
How to bake an Easter cake For Easter pastries to succeed, it is not enough to have a sensible recipe in your hands. You also need to know some nuances. In order not to make mistakes due to inexperience, we understand all the subtleties.
The first thing my grandmother warned me about was, don't fill the dough with flour. The cake dough should be sticky. Honestly, I always want to add a little flour, the hand stretches itself. But we have to stop in time. If it's a prescription and the dough is liquid, it should be. Leave the flour alone. When forming cakes, it is better not to sprinkle flour, but to dip your hands into it. Then the dough will not stick, and you will not overdo it with flour.
Yeast is just as important. It's best to take the pressed ones. You also need to understand that the more sugar, oil and yolks in the recipe, the more yeast is needed. Sometimes it may seem that there are too many. But in no case do not reduce the amount per eye, because the dough simply will not rise.
For the test, you need to take warm ingredients. They should stand a little at room temperature. The milk must be boiled and cooled to 40 degrees. Raisins and dried fruits should be washed in warm water, dried and sprinkled with flour.
The only exception is the pannetone dough. All the ingredients should be cold. In the process, the dough is even cooled so that the temperature does not rise above 23 degrees. Under such conditions, pannetone turns out to be classic and correct.
How to bake an Easter cake Another important point: good cooks love patient hostess. No need to rush, let the test fit well. It should increase at least three times, then you can form kulichs. You only need to fill out the form by a third. Then leave the future cakes until they fill the form completely. It is better to wait than to eat clogged cakes that have not risen properly.
Let's get to the baking. If you bake in metal forms, be sure to use parchment, but high-quality. There is no need to lubricate it, the dough does not stick to it. Paper forms also do not need to be lubricated. Although they break away from ready-made cakes is not so easy. If you still decide to lubricate the forms, use the following recipe: 1 tbsp. l. babe, 1 tbsp. l. oil, 1 tbsp. l. flour. All this must be mixed and you can lubricate the forms. It's better than that!
There may be problems with finding the right temperature in the oven. You need to adjust to your own. I did this: I warmed up to 180 degrees, put cakes inside, then turned on the top, bottom + convection mode and set the temperature 160 degrees. So the cakes baked evenly.
There are different ways to decorate Easter cakes. Grandma says it's best to use gelatin fudge. It's a little cranky, but if you beat it well, it'll be fine. It's important to stick to the recipe.
Baking can also be decorated with dough. This must be done before baking. Just take a piece of dough and use it for decor. You can make different curls and flowers to your taste.
Peels Editorial Board Sometimes cookies can crack. Why is this happening? There could be different reasons. The most common problem is too much flour. This also happens when the test is not allowed to rise properly. In general, this can happen for any reason. The main rule is to strictly adhere to the recipe. Then you'll have the perfect cakes!
We told you how to bake an Easter cake based on my grandmother's clues. If you have your own wisdom, you can safely share them in the comments.
Now I want to share these tips with you so I don’t have to learn from my mistakes. Young housewives will definitely be useful!
How to bake an Easter cake For Easter pastries to succeed, it is not enough to have a sensible recipe in your hands. You also need to know some nuances. In order not to make mistakes due to inexperience, we understand all the subtleties.
The first thing my grandmother warned me about was, don't fill the dough with flour. The cake dough should be sticky. Honestly, I always want to add a little flour, the hand stretches itself. But we have to stop in time. If it's a prescription and the dough is liquid, it should be. Leave the flour alone. When forming cakes, it is better not to sprinkle flour, but to dip your hands into it. Then the dough will not stick, and you will not overdo it with flour.
Yeast is just as important. It's best to take the pressed ones. You also need to understand that the more sugar, oil and yolks in the recipe, the more yeast is needed. Sometimes it may seem that there are too many. But in no case do not reduce the amount per eye, because the dough simply will not rise.
For the test, you need to take warm ingredients. They should stand a little at room temperature. The milk must be boiled and cooled to 40 degrees. Raisins and dried fruits should be washed in warm water, dried and sprinkled with flour.
The only exception is the pannetone dough. All the ingredients should be cold. In the process, the dough is even cooled so that the temperature does not rise above 23 degrees. Under such conditions, pannetone turns out to be classic and correct.
How to bake an Easter cake Another important point: good cooks love patient hostess. No need to rush, let the test fit well. It should increase at least three times, then you can form kulichs. You only need to fill out the form by a third. Then leave the future cakes until they fill the form completely. It is better to wait than to eat clogged cakes that have not risen properly.
Let's get to the baking. If you bake in metal forms, be sure to use parchment, but high-quality. There is no need to lubricate it, the dough does not stick to it. Paper forms also do not need to be lubricated. Although they break away from ready-made cakes is not so easy. If you still decide to lubricate the forms, use the following recipe: 1 tbsp. l. babe, 1 tbsp. l. oil, 1 tbsp. l. flour. All this must be mixed and you can lubricate the forms. It's better than that!
There may be problems with finding the right temperature in the oven. You need to adjust to your own. I did this: I warmed up to 180 degrees, put cakes inside, then turned on the top, bottom + convection mode and set the temperature 160 degrees. So the cakes baked evenly.
There are different ways to decorate Easter cakes. Grandma says it's best to use gelatin fudge. It's a little cranky, but if you beat it well, it'll be fine. It's important to stick to the recipe.
Baking can also be decorated with dough. This must be done before baking. Just take a piece of dough and use it for decor. You can make different curls and flowers to your taste.
Peels Editorial Board Sometimes cookies can crack. Why is this happening? There could be different reasons. The most common problem is too much flour. This also happens when the test is not allowed to rise properly. In general, this can happen for any reason. The main rule is to strictly adhere to the recipe. Then you'll have the perfect cakes!
We told you how to bake an Easter cake based on my grandmother's clues. If you have your own wisdom, you can safely share them in the comments.
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