Sharing an old recipe for kulich on 70 yolks, enough for the whole family, even for neighbors remains

You probably had to make gogol-mogul or biscuit, which was to separate the yolks from the proteins. The separation procedure requires caution, care, thoroughness. What else can you make out of yolks?

From raw - mayonnaise, on a steam bath - hot Dutch, and from hard-boiled - another sauce, vinaigrette. Some creams for cakes and cakes, biscuits, pies with fruit and berry fillings, decorated with protein cream. However, for completeness of knowledge it will be more accurate to formulate the question as follows: What else can be made from yolks And separated proteins?



And as an answer, get acquainted with the current recipe for kulich, because Easter is coming soon.

It came from ancient times, when families had many children, chickens were kept in every yard, and with the arrival of spring laying hens daily gave housewives several dozen fresh eggs. And it wasn't hard to collect more than a hundred in a week.



Kulich ingredients

• 12 tbsp flour (1920)
• 70 yolks of chicken eggs
• 8 tbsp milk
• 6 tbsp sugar
• 3 tbsp melted butter
• 100g yeast
• 1 tbsp raisins or candied
• peel
• 3 packets of vanilla sugar
• salt

Do not rush to abandon the amazing product because of so many yolks: you can cooperate with the whole large family or with a company of friends. And you can divide the number of products in two or into five parts.



Kulich will turn out very tasty and beautiful, the secret is to replace eggs with yolks. The dough will be bright, soft, juicy. The oil will give it a lasting freshness. And the method of steaming leaven will help to easily cut the product, almost without crumbs.

Imagine you're making Easter cake on yolks:

1. First, boil 3 glasses of milk and steam 2 glasses of sifted flour, whip the mixture with a mixer. Stir the yeast in 100 ml of slightly warm milk and, as soon as the steamed mixture cools to room temperature, pour the yeast there.
2. Add another 5 glasses of milk and 10 glasses of sifted flour, stir so that there are no lumps, the opara begins to ferment.
3. Rub the yolks with sugar in parts: for every 5 yolks, 1.2 glasses of sugar will go. Add it to the poop. You're stirring a little. Cover the dishes with steam and put to wander in a warm moist place for 5 hours.
   
   
   
   

The necessary time has passed - pour melted oil to the dough, add raisins or candies, orange peel and vanilla sugar, a little salt. And knead, knead, knead. You can use a testome or in four hands. Is it liquid? A little sticky? It should be. Lubricated with fat and sprinkled with breadcrumbs, fill up to half the volume and send it to grazing. This process is considered complete when the dough rises to a level of about a centimeter to the upper edge of the shape. If you use disposable forms of wax paper, you do not need to lubricate them with fat and sprinkle flour.



Before planting in the oven, grease the cakes with a yolk whipped with a tablespoon of water. Cookies are baked at a temperature of 180 degrees. You will learn about readiness by the aroma that filled the house, the bright color of the top and, most importantly, with the help of a wooden sword. Pull it through the wheel and get it out quickly. If the sword is dry, the product is ready.





If sugar is more than a third of the total weight of the test, fermentation will stop. Drafts, concussions, loud sounds and a bad mood spoil the baking of yeast dough. The optimal temperature for fermentation of the dough is 28-30 degrees. Rejoice and enjoy when you cook. Bright and delicious Easter holiday!