2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are a few basic things to keep in mind when making Easter cakes at home.
The first condition is that all products (milk, water, yeast) be pre-heated to a temperature of about 23-25 degrees. It is also mandatory that the flour is well sifted. Another important condition is to be careful not to cross the yeast. Therefore, under no circumstances should you mix the Easter cake with overheated milk.
For the truly delicious Easter cake are characterized by the so-called. threads when breaking the Easter cake. They are obtained from the gluten fibers of flour and egg white. The long kneading and kneading of the dough is important for their formation. After kneading the flour mixture, it should not be beaten hard. The Easter cake is kneaded slowly and left to rise.
Another important part of kneading is the long time the dough has to stand to double its volume. Master confectioners recommend double rising of the dough - once, on a ball and a second time after weaving the Easter cake in the shape of your choice. The rising time is usually between 5 and 6 hours. The more impatient can halve those hours.
The Easter cake should be kept at room temperature before baking. It is best that the temperature in the room does not exceed or decrease 23-25 degrees. At the same time, be careful not to catch the rising Easter cake.
In addition, you should not save fat when preparing the mixture.
Among the appetizing additives that would make kozunaka irresistible are almonds, raisins, lemon peel and cinnamon.
Baking temperature is also important. The oven should not be set to high temperatures. Initially, the oven is heated to 220 degrees.
The recommendations of the masters are to reduce the temperature to 190 degrees after swelling. If desired, you can cover the Easter cake with cling film.
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