Easter holiday is approaching. In the shops will be sold a lot of Easter cakes, but many housewives try to cook these products themselves. After all, homemade cakes are much tastier and smarter than purchased. In this article, we will tell you a few recipes, how to cook an Easter cake in a multivarquet.
In advance, we note that any of the above cake recipes in the multivark you can apply to your device model. The principle of work is the same for them, modes can differ, but this does not change the essence and does not change.
Kulich in the multi-bar Panasonic
Ingredients:
- flour - 0.6 kg;
- milk - 100 g;
- dry yeast - 15 g;
- salt - a pinch;
- sugar - 150 g;
- butter - 100 g;
- Sunflower refined oil - 3 tbsp. spoons;
- eggs - 3 pieces;
- raisins - 100 g;
- Vanilla sugar - 2 sachets.
Preparation
We make the spit: yeast is bred in warm milk, add a teaspoon of sugar and 50 g of flour. Stir and put in a warm place to go. In the meantime, we begin to prepare the dough: we separate the proteins from the yolks and whisk together the proteins and yolks with the sugar.
Now add the yolks to the yolks, mix and inject proteins, add salt and vanilla sugar. We put pre-washed and dried raisins (if you can add candied fruits), melted butter, and then gradually add the sifted flour, continuing to knead the dough. It should be soft and elastic, if the dough sticks to your hands, add a little vegetable oil. Now we put the dough in a warm place. When it rises for the first time, it is necessary to hamper it and put it again. When the dough comes up for the second time, you can start baking: lubricate with a sunflower oil or margarine the bowl of the multivark, fill it with a test for about 1/3 of the volume and turn on the "Heating" mode for 20 minutes, and then leave another 30 minutes for the dough to come already in shape. After that, turn on the "Baking" mode, set the time to 60 minutes. After the timer turns off, set the time to 40 minutes. Easter cake in the multivarquet is ready. When it cools, you can grease it with glaze or sprinkle with powdered sugar.
Kulich in the multi-store Redmond
Ingredients:
For the cake:
- flour - 600-700 g;
- milk - 180 ml;
- eggs - 3 pieces;
- dry yeast - 1 tsp (with a slide);
- raisins - 70 g;
- cognac - 50 ml;
- sour cream - 200 g;
- sugar - 150 g;
- vanilla sugar - 20 g;
- salt - a pinch;
- Butter - 50 g.
For impregnation:
- honey - 2 tbsp. spoons;
- Butter - 20 g.
Preparation
Raisins are washed, dried and poured with cognac. Milk is a little warmed up, it should be warm, not hot. We grow yeast in it. Whisk 3 proteins and 2 yolks with sugar, then add sour cream, salt and vanilla sugar. Slowly introduce the sifted flour and knead the dough. We put it for 30 minutes to go to a warm place. For these purposes, you can use a sink with warm water, or you can - a slightly heated oven. After the dough has approached a bit, douse it and add the melted butter, mix well. We put it away again in a warm place, now somewhere for a half or two hours. Mass should increase in volume by half. Now again it was crumpled and we add the raisin wrung out from cognac. The dough should be well kneaded, so that the dried fruits are distributed evenly. If it sticks, add a little vegetable oil or brush your hands. Pour the saucepan from the multivark oil and spread the dough, it should take about one-third of the volume.
We make impregnation: melt the honey with butter. From above in the cake we make a deepening and we impregnate it. It is convenient to make a confectionery syringe. With impregnation, the cake comes out juicier. And the top is lubricated with glaze, so that no defects will be seen.