The long-awaited holiday of the Bright Resurrection - Easter is nearing. And for those who are in active search of successful recipes for cooking Easter dishes , we will tell you how to cook Easter cake in the oven correctly. You will certainly like the products prepared with the implementation of the proposed recommendations.
The recipe for a delicious Easter cake in the oven
Ingredients:
- kefir of average fat content - 1 l;
- sand sugar - 1-1,2 kg;
- wheat flour of superior quality - 2-2,4 kg;
- chicken eggs of medium size - 7 pcs .;
- margarine creamy - 220 g;
- Butter - 220 g;
- sour cream - 220 g;
- pressed fresh yeast - 90-100 g;
- essence "Duchess" or vanillin - 5 ml or to taste;
- raisins without pits - 400-450 g;
- table salt; 1 teaspoon;
- vegetable refined oil - 40 ml.
Preparation
This recipe test for the Easter cake in the oven assumes the use of kefir as a base. On it, the products are a little damp and from this only tastes better. All the components for the test are taken from the refrigerator a few hours before the expected preparation, so that they become the same room temperature, and immediately before setting the spatter, warm the kefir to a temperature of approximately forty to forty-two degrees. We dissolve in it fresh yeast, half a glass of sugar and about two glasses of sifted wheat flour of the highest grade. Stir the contents until all the sweet crystals are dissolved and placed in a warm place, covering the dish with a towel or cloth.
During this time we will prepare raisins. We wash it thoroughly, we necessarily dry it and sprinkle it with flour.
After the opara rises thoroughly and forms a foamed cap, add to it sour cream, butter and margarine and mash the mass carefully with hands. Now add ground yolks with remaining sugar until lightening yolks and whipped with salt until fluffy and dense foam proteins, continuing to mix the mass with your hands. The proposed amount of sugar will allow you to get sweet cakes, so if necessary, you can reduce it.
In the next step, we sift the flour into the dough and produce the batch, achieving a non sticky texture of the dough. Hands at this occasionally smeared with vegetable refined oil and knead the base of the cakes for at least thirty minutes, adding in the prepared earlier raisins.
We put the vessel with the test again into heat and let it rise well and increase at least twice. After that, we knead the dough, let's go up again, and then mix in it essence or vanillin and lay out the pre-oiled cake molds, filling them by about one third.
When the dough in the forms rises, filling them with a little more than two thirds, put the billets in the oven. It is heated in advance to a temperature of 170 degrees and we have at the lowest level a pan with water. The presence of a container with water in the oven is necessary so that the surface of the products does not crack during baking.
The time for baking cakes directly depends on the volume of the forms. This may take from fifteen minutes to
Experienced confectioners recommend to insert in the center of large cakes wooden skewers immediately after the dough is placed in the mold. In this case, the cakes are evenly fit, getting a beautiful shape, and when baking it is possible to immediately check the readiness of the toasted items, removing from them after a certain time the skewer installed earlier.
When ready, we extract the cakes from the forms, let them cool and decorate to your liking. The minimal traditional decoration is the coating of the surface of the products with a glaze and decorating with confectionery powder.