The cake is called a pastry bun, which is usually baked for Easter. Everyone probably knows how to bake Easter cake so that it turns out to be airy and soft. Properly cooked muffin can be stored for up to three months. Usually they start to knead the dough the day before the holiday, then let it brew all night. Baked Easter products must be consecrated in the church.
We have prepared some useful tips from which you will learn how to bake Easter cake. The first rule says: in order for the pastries to be good, you must pray. Our ancestors never began to knead the dough without reading prayers, and even Easter products - even more so. The quality of Easter cakes depends entirely on the ingredients used - the products should be of the first freshness. Of course, village eggs, milk, cream, butter and sour cream are preferred.
If you do not have the opportunity to purchase environmentally friendly components, then carefully select products in stores and be sure to look at their composition and shelf life. Although many people know how to bake Easter cake for Easter, not everyone gets a delicious muffin, but all because the ingredients must be warm before cooking, and in no case cold, otherwise the baking will be stale. For the preparation of Easter baking, only fresh yeast is used - it is not recommended to put on dry ones. Butter is necessarily subjected to heat treatment, and then cooled to room temperature, and only after that is introduced directly into the dough.
How to bake Easter cake , enriched with oxygen?
Very simple. For this, the dough dough must be carefully knocked out and kneaded. It is when knocking out excess carbon dioxide that leaves it, it is enriched with oxygen, and this helps to increase the Easter test in volume. To obtain a bright yellow color, village eggs and saffron are used (5 drops of tincture are used per kilogram of dough). Candied fruit, raisins, almond nuts and poppy seeds are added to the finished and well-kneaded dough to give the baking a special taste. Now you know how to make Easter cake in due form.
Recipe
For the pastry test you will need the following:
- a kilogram of flour;
- six eggs;
- one and a half glasses of warm milk;
- three hundred grams of butter;
- two glasses of granulated sugar;
- fresh yeast - 50 grams;
- vanillin, raisins (200 gr.), candied fruits (100 gr.), a little salt.
For glaze:
- 3/4 cup sugar;
- one protein;
- colored powder or shavings.
For dough: dissolve the yeast in milk and add 500 grams of flour - mix well, cover with a towel and leave for several hours in a warm place.
When our dough is doubled, add whipped egg yolks with sugar, salt, vanilla and butter to it, then mix everything. Next, we introduce whipped proteins and the rest of the flour - knead the mass, cover with a napkin and leave to approach.
After about an hour, the dough will increase in volume by one and a half times, then you can add dried fruits and nuts. Knead the dough for the last time and leave to raise again.
Grease the forms with butter or cover them with parchment paper, put the pastry on them 1/3, grease the top with a beaten egg - bake until the Easter has grown in size and is covered with a golden crust.
Put the baked cakes on a plate and allow to cool. When the baking is completely cooled, it can be coated with glaze and decorate.
Now you know how to bake Easter cake, the main thing is to follow all the rules, and then you will get delicious pastries.