What mistakes can be avoided when cooking Easter cakes

Easter. festival All believers who are Christians. What is Easter without traditional cakes? Agree, it never works. Even a staunch atheist will buy a couple at the store. Just because he also wants to eat sweet muffin with tea, with honey kutya and with a glass of kagora.





Most housewives, especially outside the big cities and especially if there is a real firewood oven in the house, tend to tasteful Bake yourself, so that it is better and more beautiful than others. It's a kind of competition. Editorial "Site" With pleasure supports the folk tradition, and even if your arsenal is only an electric oven, and you want to bake a kulich, here are some tips on how to do it with a minimum of losses.





“Experience is the son of difficult mistakes!” – said the classic. This means that we will not reinvent the wheel, but will turn to the experience of generations and highlight only the most basic. Most often, the hostess is concerned about why the dough was not baked properly, why does not the glaze freeze and how to make sure that you do not have to separate the cake from the form to which it treacherously stuck.

1. What's baked?
   Oh, there's nothing they can do. And they bake in pots, and in glasses, and even in tin cans. In fact, size and shape do not matter. But how to make sure that the kulich does not bother? First, baking should cool, “hot” from the form is taken out poorly. Secondly, the surface of the form should be covered with paper or lubricated with butter. Third, just buy sliding forms that will solve this problem once and for all.
   
   
   
   
2. Kulich burns.
   The main mistake is that the oven is not warmed up enough. 170 degrees Celsius, that's the temperature. Feel free to use butter or ghee together with parchment, this will protect the cull from burning. If there is a suspicion that the "top" burns up, then the temperature needs to be slightly lowered, and the cake itself should be covered, parchment is also perfect for this.
   
   
   
   
3. Kulich is not baked.
   The other side of the coin. Kulich can be both overcooked and not finished: it seems that the hostess should have a special flair. In fact, the following observations should be taken into account. The most important thing is to understand how much time it takes to baking. Cookies weighing up to a kilogram can be ready in half an hour, kilograms baked for 45 minutes, and one and a half kg - 1 hour. A 2-pound cake may take an hour and a half.
   
   
   
   Lifehack: You can talk about the readiness of the kulich when it has risen almost to the edges of form. How else can we determine readiness? Before sending to the oven, a straw or a ray was stuck in the dough. If you pull it out later and it is dry, then the kulich is well baked.
   
   
4. The dough doesn't go up.
   Kulich at the stage of its origin is very dependent on ingredients: it is best when the dough is prepared in a warm room, and all components have approximately the same temperature. It is said that 25 degrees Celsius is the best option. When the dough becomes suitable, it must be protected from any, even the most harmless, effects. A slight draft, noise, or even a loud pop can cause the dough to "set." Alas.
   
   
   
   
5. Glaze
   Some housewives consider cakes failed if the protein glaze on them hardens. This can be avoided if during the preparation process to ensure that the glaze was dense and thick. And it is good if there are no bubbles (this is a popular observation). In order for the glaze to freeze with a high degree of probability, it is better to smear the cake while it is still hot.
   
   
   
   

If you're going to learn the process of making Easter baked goods for the first time, then we have one for you. kaliwhich is baked in a real monastery. In the meantime, share these tips with others, and in the comments write about your ways to create the perfect Easter cake.