2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When kneading Easter cakes or other pasta, you should be calm and in a good mood. Otherwise the dough will feel you and the result will be tragic. This is a basic rule in cooking.
All Easter cake products should be warm, as should the room. This is very important. Must use aged flour. Sift at least twice with salt to fill with oxygen and then leave to warm. When the foamed yeast is poured inside the flour, sprinkle with flour again and leave to rise. So she becomes stronger.
The dough is kneaded enough when it is soft, elastic and smooth (without lumps). If it is too soft, it will spill when fermented and lose its shape (for example, the braids of Easter cakes). If it is very firm, it will remain compact. When the dough foams, it should feel like the hardness of a foam sponge and then return to its original position.
The sugar must be dissolved, otherwise it becomes like glue in the dough. You can also use liquid sugar, which is especially for Easter cakes and other pastries. It is lighter and does not interfere with fermentation. The fat used for Easter cakes is no less important. The most suitable is a mixture of wound parts solid and liquid fat. For example oil and butter or oil and lard. However, it should not be overdone. The dough is heavily aggravated by sugar and eggs, and if you overdo it with fat, the yeast will be even harder to trigger. It is added in portions after the dough has already been kneaded, greasing the hands and kneading.
As for the famous threads, on which the finished Easter cake should be broken, the rule is quite disappointing for the hosts. You have to choose either the Easter cake to be very sweet or to be on strings. Both results in one product are, to put it mildly, impossible because the sugar does not allow the dough to break into threads.
Threads require very well-developed gluten, and it is obtained by kneading dough very well. Once the gluten is made, the fat is added, which separates them into threads. These are actually separated layers of dough. There is no set time for the dough to rise. Rather, it has reached a certain volume. The dough should double in volume. Maybe more, but be careful not to overdo it.
Kozunak is first baked on the bottom at a low temperature, after about 10 minutes it is increased and baked again on the bottom. After another 10 minutes, run on top at maximum temperature. The condition of the Easter cake should be constantly monitored, not just left to bake for a certain time.
To prevent the Easter cake from burning and drying out, put a small bowl of water in the oven. Once removed, the finished Easter cakes are wrapped in a cotton cloth.
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