Easter cake is a simple classic cooking recipe
Our ancestors also claimed that the dishes that are prepared for Easter, after consecration in the church, have great power, relieve the difficulties of the family. There were some traditions. For example, the top of the cake was given to the man. He took her on the field and ate her there during dinner. This was supposed to protect the family from hunger. According to legend - the earth, thanks to this ritual, was supposed to give a generous crop.
Kulichi has long baked in special forms. In gypsy families they were prepared in buckets in a large stove. Now the variety of molds is very large. You can use for this, both tin jars from under condensed milk and special paper forms. If you use tin forms, then put parchment paper for baking inside. Otherwise, the edges of the Easter cakes can stick to the walls.
For the test it is better to use pressed yeast, even if they act longer, but baking succeeds. Although many women use dry yeast. The main thing: choose the proven and so that the expiration date does not expire. If they do not work, then all the work of the drainage.
Cream oil is preferably natural, spread, margarine is not recommended.
Each craftswoman has their own secret, for example, some women add to the dough honey. Thanks to this, a wonderful aroma and a pleasant aftertaste are obtained.
Preparation of Easter cakes is a special ceremony. The flour was sifted the night before before the process and put in a room in a warm place so that it was saturated with air. In the morning they began to do dough. The following components will need four small cakes:
Ingredients for dough
- Warm milk - 85 ml
- Dry yeast - 6 g or 10 g of simple
- Honey - 30 g
- Flour - 75 g
Ingredients for the test:
- Wheat flour - 325 g
- Butter - 125 g
- Eggs - 3 pcs.
- Sugar-sand-45 g
- Salt - 12 g
- Vanilla sugar - 1 pack.
- Raisins - 65 g
- Yolk - 1 pc.
How to cook dough?
- Heat milk to a temperature of 38 degrees. Add honey, yeast there.
- Add the sifted flour to the mass gradually, while continuously stir the mixture.
- Put the contents in a warm but not hot place. You can put the dough on the heating pad.
- Cover the mixture with a clean towel. Make sure that the mass does not overheat. If the temperature is above forty degrees, the yeast will become unusable.
- Opara should come, bubbles appear on its surface.
How to cook dough for cakes?
- After the academ is suitable, add melted oil there, whipped eggs with eggs and sugar, salt, vanilla
- At the end, add flour, raisins. The amount of flour can be adjusted, i.e. Sprinking - more, less. Depending on how much it will enter. To get an elastic, not too hard dough.
- On the table spilled with flour, knead the dough until it begins to lag well from fingers and hands.
- A large amount of dough is kneaded for a rather long time.
- Give the finished mass to rest for forty minutes.
- During this time, the dough will suit and increase significantly in volume.
- After a while, you will need to rinse the mouth -watering dough. And leave again to approach. Such a process only improves the properties of the product.
IMPORTANT: So that the dough does not be bored, cover it with a towel.
Now you can prepare forms. Lubricate the bottom and inside of the forms, lubricate the vegetable oil and put the dough balls inside. Since the mass will increase by almost three, the dough should occupy 1/3 of the shape.
Cover the forms again with a towel and let the dough fit. When the process is over, put the cakes in the oven.
You can not put the dough in a cold oven. Before you put them there, you need to warm up the electrical appliance. The baking process occurs at a temperature of 170-190 degrees. In a too hot oven, the tops of the cake can be busted, in cold - pastries can fall.
IMPORTANT: When the cake is baking, do not open the oven. After all, the dough is very capricious, there are times that pastries lose its appearance, sags under the influence of such a draft.
The oven can be opened after the cake is baked a little. It was then that the top should be smeared with his yolk egg.
For baking festive baking, 40-45 minutes are enough. Correct time yourself. Each can be different depending on the capabilities of the oven.
You can check the readiness of the cake with a match. If the dough is not raw, then the match will be dry when piercing the dessert. Get out the cakes not immediately after they pulled out of the oven. Baking should first stand - after all, the process does not tolerate rush. When it cools down, then you can carefully remove the finished product from forms.
How to decorate Easter cake: tips, photo
Most often, a sweet lipstick (icing) is used for this. For its preparation, it is necessary to prepare sugar powder, eggs, a little citric acid.
To make it white and dense, use more powder - based on: two proteins one glass of powder. It is more convenient to prepare such a jewelry with a mixer. At first, whip whitter proteins, then gradually add the powder, 1/2 tsp. Lemonki. And so beat to a magnificent state. Dip small cakes directly into the glaze itself, and spread the large spoon.
You can also decorate the cakes with chocolate lipstick. A very tasty treat of melted chocolate, which children love so much.
On top of the fondant you can create whole masterpieces, as in the image below. The supermarkets have many different springs for this. It will also be delicious and beautiful if you add to the cap of cakes, raisins, nuts, poppy, etc.
If you try and put a part of the soul in the process of baking and decoration of Easter cakes, then your efforts will definitely appreciate your family and friends. The best praise for the hostess is that her treats are eaten with a bang. And yet - earlier the Old Believers said, when the woman’s kulichs were a success, the family will live without hardships and diseases all year.
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