Culinary Techniques In Kneading Easter Cake

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Kneading Easter cakes is not difficult at all, you just have to follow some techniques. First, if you have the opportunity, buy homemade products, especially eggs and milk. They are most important for the taste and quality of your Easter cake.

Leave the flour, eggs and sugar from the evening at room temperature. In the morning, just warm the milk, but not hot, but slightly warm. Do not add a lot of sugar, you can use a portion of sugar and sweetener, so Easter cakes ferment very well and form threads. You can use three types of fat (equal amounts - butter, oil and lard), as well as for example Easter cake with butter only or with oil only.

Beating the eggs with the sugar is good to do with a wire until the sugar is completely melted, then add the milk, essences and grated rind of lemon or orange. Be sure to sift the flour at least 3 times and start kneading with a large spoon, adding the fat spoon by spoon.

Photo: Vanya Georgieva

So the dough absorbs only the fat and absorbs it, do not worry if it seems like a thick porridge of cake. Gradually add flour and fat, grease the hob, knead and stretch into a long and large wick.

You twist the wick and insert more of the oil, collect it in a ball and with oiled hands stretch it on a large thick crust, on which you bend each end inwards, it turns out like an envelope. You roll it into a ball again and repeat this procedure as many times as you can, because it depends on whether the Easter cake will be threaded.

The secret that is most important for the delicious fragrant Easter cake is in the kneading. As you knead, stretch and twist the dough, you should see threads like threads, if this happens while doing it, your success is guaranteed.

If you are knitting Easter cakes in braids, you should also know that the wicks also twist in different directions, as do martenitsas. An important technique in knitting Easter cake is that it is knitted very loosely, not tightly, the Easter cake must have a place to rise well and when baked to remain in the same shape in which it is prepared.

Do not put a lot of dough in a small form, there must be room to bake well. Also, do not allow the Easter cakes to be overcooked, you must observe them. When they are ready, spread them with diluted yolk with fresh milk and sprinkle generously with granulated sugar or sliced almonds.

When preparing an Easter roll, do not put liquid jam, but thick with whole fruit or jam. Baking should be done in a preheated oven at 160-170 degrees - depending on the stove.