As everyone knows for a long time, one of the obligatoryThe culinary dishes on the Easter table is not only Easter, but also an illuminated Easter cake. Quite often, in the old days, for kulichi, a lot of dough was cooked, because in larger volumes, the dough for kulichi was better fermented. But in contrast to the usual dough for pies, where cooks do not recommend putting eggs, in real cake dough, in spite of everything, they put from 5 to 7 eggs, whipped before mixing into foam. The basis of the products is a high protein content, a lot of butter and a large amount of sugar.
These components will allow any cook to getnecessary for making pastry dough, and ready-made with an increase in the number of eggs only last longer, with almost no staining. About how to bake Easter cake, created a large number of different recipes, and on the Internet you can always find a huge amount of information. But all the cooks agree on the same opinion - for the cake, not only the content is important, but also the form. It is worth noting that the form of cakes can be quite diverse.
Since most often soft cake is made fromyeast dough, the yeast should always be fresh, and the dough is not recommended immediately especially overload with baking. That is why Easter kulichnoe dough is prepared immediately in several stages, which are classified into the gradual introduction of butter, then a large number of eggs, and, finally, sugar. You will have to nurse and cherish for a very long time. In addition, the chefs recommend not to put the dough for Easter cakes in drafts, and it is best to put them in a warm dark place and wrap them with pillows.
Как правило, после того, как человек узнал легкий recipe for Easter cakes, he does not think about the future taste and does everything at once. But the dough for Easter cakes must be shut off on the night from Thursday to Friday, so that all the next day you can bake kulichiki from it. Usually, on the night from Saturday to Sunday, the cakes are sanctified, and they are treated to each other only in the morning. Kulich can eat all Easter week, until Radonitsy. When baking cakes, it is necessary to use special metal low cylindrical shapes made of universal thick tin. Thus, having moistened the inner surface with oil, it is easy to cook a tasty cake.
You can also use ordinary metal.aluminum pans with a total volume of 1-1.5 liters, but no more. If you use a higher and more volumetric utensils when cooking, then in a gas and electric stove such dough can not only be baked, but also zasyrev or dry. In the old days, small cakes were often made in special bucket forms. They baked cakes quickly, almost as well as in the Russian oven. Below is an easy recipe for Easter cakes, time-tested.
Easy recipe for Easter cakes
For the preparation of this dish we need 1kg of high-quality flour, 2 cups of fresh milk, 5-6 eggs, 500 g butter, about 3 glasses of sugar and 200 g yeast. For decoration use candied fruit and vanilla.
First you need to knead the dough.To do this, we begin to dissolve the yeast in warm milk, and at the same time add a pound of flour. This batch is covered and set in a warm place for about an hour. Then add the yolks, which are pre-whipped with sugar, and a small amount of vanilla. After that, you should gradually pour in the melted butter and gradually mix everything.
When the dough starts to rise, you need to put inwashed and dried candied dough and nuts, and mix everything thoroughly. The dough is expanded in shape, and the dough is placed in a hot oven at a temperature of 300-300 degrees for an hour. After that, it remains only to look after him and decorate the dish after cooking.
I hope that after my article you understood how to cook this dish using easy recipe for Easter cakes.
