With sacred holiday of Easter! Easter cake
It is necessary for us:
(for one big Easter cake or two averages, which height the 10-11th, diameter - 12 cm)
300 gr torments + 50 gr (it will be required at batch; the quantity depends on humidity and quality of flour)
125 ml of warm milk
5 gr yeast (watch dosage on packaging, what at you - on 500 gr torments or at 1 kg)
1 egg + yolk (protein keep if do proteinaceous glaze)
50 gr plums. oils
70 gr sugar
110 gr raisin (it is possible to take favourite candied fruits)
salt pinch
vanilla (vanilla sugar / vanillin / vanilla essence)
for glaze:
the remained protein
1-2 tbsps of sugar
Part yeast in warm milk and leave for about 15 minutes, there has to be hat. And you thereby learn that yeast in order and it is possible to work with them.
100 gr mix torments (all flour it is better to sift) with salt pinch, add yeast in milk. Stir, cover with wet napkin and leave sponge dough for 30 minutes.
Pound the whole egg and yolk with sugar and vanilla (I have vanilla essence).
Add eggs with sugar to sponge dough and soft oil. Well stir, gradually pouring other flour. Knead soft dough (here and can the additional flour is required), again cover with napkin and leave to approach for 1 hour.
Besiege the risen dough, add raisin, slightly podmesit and let's rise once again (40-60 minutes).
Prepare form. I take deep ladle, I cover it paper for pastries and I grease paper with desi.
Fill form with dough (from third - to half; it is no more! dough will very strongly rise).
Leave dough in shape, having covered with napkin (minutes 30-40).
Warm oven to 100 degrees and put in it form with dough for 10 minutes. During this time dough will strongly increase in volume. Then lift temperature to 180 degrees and bake minutes 30 until the splinter leaves dry dough.
Let's Easter cake cool down and cover with glaze.
(for glaze shake up to density and gloss of squirrels with sugar).
Alternative to crude protein: sugar pudra+voda, sugar pudra+limonny juice.
As I have already told, from the specified quantity of products 2 Easter cakes turn out. I have baked one, and of the second half of dough have made mini-versions (more by what to look as dough behaves).
On section I will show them and I will add that in big Easter cake dough even more porous.
Cottage cheese pies and raisin
Cottage cheese pies and raisin
Ingredients:
Wheat flour — 750-800 g
Yeast powder — 7-10 g
Milk (warm) — 300 ml
Sugar — 1 tsp.
Desi (room temperature) — 120 g
Egg — 3 pieces.
Salt — 1 tsp.
Cottage cheese — 500 g
Raisin — 100 g
Vanilla essence — 1 tsp.
Icing sugar — to taste
Cream — 1 tbsp.
Preparation:
1. Prepare ingredients.
2. Preparation of sponge dough:
Take deep and wide cup (the measured bucket perfectly will approach). Stir 1 tsps of sugar and 1 tsp of flour in 60 ml of warm water, then pour out yeast (dry it is possible to replace with 25 g fresh) and accurately mix. Cover with towel and put in warm place for about 15-20 minutes.
3. Yeast has to rise well — it very important!
4. Mix half of flour with warm milk.
5. Add sponge dough.
6. Well mix nimbus. Such viscous consistence has to turn out here.
7. Cover bowl with towel, put in warm place approximately for 1 hour.
8. Preparation of stuffing:
Wipe cottage cheese through sieve.
9. Add egg. Well mix.
10. Add 1 tbsp of desi of room temperature. Also add vanillin or vanilla essence (1 tsp) and icing sugar (amount of icing sugar define on the taste). Well mix.
11. Wet raisin in boiled water literally for 5 minutes.
12. Add to cottage cheese, mix. Everything, the stuffing is ready.
13. Within hour dough has well risen, approximately twice.
14. Sift the remained flour (about 350-400 g). Add 1 tsp of salt. Mix.
15. Add 100 g of desi of room temperature and egg.
16. Knead dough until it does not start lagging behind hands. If dough still sticks, add a little flour, but be not overzealous: dough should not turn out hard, it has to be soft, light, elastic, but elastic; neither to hands, nor to cup not sticking, very pleasant to the touch.
17. Divide the turned-out dough into equal parts, create balls.
18. Cover balls with towel and leave to stand about 10 minutes. Having stood, balls will become more magnificent, will a little increase in volume.
19. Powder with flour land surface. Roll each ball in flat cake. Lay out stuffing.
20. Zashchipnite of edge. Create pie of the necessary form. Lay out on the baking tray covered by baking paper, seam down. Let's stand to pies even minutes 20 in warm place. Warm oven to 200C. Grease pies with mix of frothed eggs and 1 tbsp of cream or milk.
21. Strew with sesame (at will). Send to the warmed oven. Bake in upper third of oven till golden color, about 15-20 minutes.
22. Shift ready pies to lattice to be cooled.
Ingredients:
Wheat flour 750-800 gr;
Yeast powder 7-10 gr;
Milk (warm) 300 ml;
Sugar of 1 tsp;
Desi (room temperature) of 120 g;
Egg of 3 pieces;
Salt of 1 tsp;
Cottage cheese of 500 g;
Raisin of 100 g;
Vanilla essence of 1 tsp;
Icing sugar to taste;
Cream of 1 tbsp;
Preparation:
1. Preparation time - 120 minutes
2. Preparation of sponge dough:
Take deep and wide cup (the measured bucket perfectly will approach). Stir 1 tsps of sugar and 1 tsp of flour in 60 ml of warm water, then pour out yeast (dry it is possible to replace with 25 g fresh) and accurately mix. Cover with towel and put in warm place for about 15-20 minutes.
3. Yeast has to rise well it is very important!
4. Mix half of flour with warm milk.
5. Add sponge dough.
6. Well mix nimbus. Such viscous consistence has to turn out here.
7. Cover bowl with towel, put in warm place approximately for 1 hour.
8. Preparation of stuffing:
Wipe cottage cheese through sieve.
9. Add egg. Well mix.
10. Add 1 tbsp of desi of room temperature. Also add vanillin or vanilla essence (1 tsp) and icing sugar (amount of icing sugar define on the taste). Well mix.
11. Wet raisin in boiled water literally for 5 minutes.
12. Add to cottage cheese, mix. Everything, the stuffing is ready.
13. Within hour dough has well risen, approximately twice.
14. Sift the remained flour (about 350-400 g). Add 1 tsp of salt. Mix.
15. Add 100 g of desi of room temperature and egg.
16. Finally knead dough until it does not start lagging behind hands. If dough still sticks, add a little flour, but be not overzealous: dough should not turn out hard, it has to be soft, light, elastic, but elastic; neither to hands, nor to cup not sticking, very pleasant to the touch.
17. Divide the turned-out dough into equal parts, create balls.
18. Cover balls with towel and leave to stand about 10 minutes. Having stood, balls will become more magnificent, will a little increase in volume.
19. Powder with flour land surface. Roll each ball in flat cake. Lay out stuffing.
20. Zashchipnite of edge. Create pie of the necessary form. Lay out on the baking tray covered by baking paper, seam down. Let's stand to pies even minutes 20 in warm place. Warm oven to 200C. Grease pies with mix of frothed eggs and 1 tbsp of cream or milk.
21. Strew with sesame (at will). Send to the warmed oven. Bake in upper third of oven till golden color, about 15-20 minutes.
22. Shift ready pies to lattice to be cooled.
recepti
Cinnamon rolls with glaze
Cinnamon rolls with glaze
Ingredients:
Flour of 315 g;
Yeast powder of 2 tsps;
Milk of 300 ml;
Flour of 230 g;
Tsp salt 1/2;
Sugar of 7 tbsps;
Yolk of 1 piece;
Desi (melted) 60 ml;
Cinnamon (ground) 2 tsps;
Icing sugar of 100 g;
Almond extract of 1 tsp;
Preparation:
1. Preparation time - 4 hours 30 minutes
2. Preparation of sponge dough:
In big bowl mix milk, yeast and flour. Carefully mix, cover bowl with slightly wet kitchen towel and leave for 1 hour at the room temperature. After the specified time prepare the main dough. Add flour, salt, sugar to sponge dough. Slightly shake up yolk with melted butter and add to dough. Carefully knead dough: 8-10 minutes manually or 3-4 minutes on average turns the planetary mixer. Dough has to be soft and elastic.
3. Cover dough with slightly wet kitchen towel and leave for 1,5 - 2 hours. Dough has to increase in volume twice.
4. Divide dough into 2 parts, cover with slightly wet towel and leave for 20 minutes. Mix sugar with cinnamon.
5. After the specified time roll the first part, giving whenever possible rectangular or square shape. Generously strew dough surface with cinnamon sugar.
6. Densely roll on width.
7. Accurately cut with sharp knife dough on small rolls.
8. Lay out rolls on the baking tray laid by parchment or silicone rug for baking. It is also possible to put in the pig-iron frying pan or round heatproof form greased with desi. Cover rolls with slightly wet towel and leave for 1 hour at the room temperature in place without drafts.
9. In 1 hour prior to baking warm oven to 200C. It is important that it has properly got warm before inserting baking tray with rolls. Bake rolls of 18-20 minutes when baking separately and 25-30 minutes when baking in round form, as pie. Rolls have to be reddened and be well soft when pressing.
Take out rolls from oven, lay out on lattice for cooling or it is simple on pure plate when baking in round form. When baking on baking sheet leave as is.
10. Glaze preparation:
In small bowl mix icing sugar, almond extract and 2-3 tbsps of the boiling water to condition of dense sauce. Stir nimbus glaze until the consistence is completely homogeneous.
11. Let's cool down rolls of 5-8 minutes and then water surface with glaze.
12. Rolls are ready to giving.
recepti
Air lacy rolls
Air lacy rolls
Unusual, graceful, lacy rolls... Will resist such beauty of very few people!!! The child will consult even)))
Ingredients:
350 g of flour
80 g of soft desi
2 vitelluses
140 gr warm milk
3 tablespoons of sugar
1 bag of vanilla sugar
10 gr yeast
A little sweet milk for greasing of rolls
Icing sugar
Preparation:
In bowl to pour milk. To add 1 tsp of sugar. To pour yeast, to mix, cover with napkin and leave 10 minutes.
In separate ware to mix flour, sugar and salt.
To add the prepared sponge dough + milk + sugar and eggs. Mix with spoon.
When dough becomes difficult to stir, add oil, chopped on small slices.
To knead dough within 10 minutes. To shift dough in pure bowl, to cover with napkin and to leave in warm place about 1 hour 30 minutes until dough rises (will increase twice).
To divide dough into two parts. To roll it is not too thin. To cut out circles (here 5 cm in the diameter)
To put three circles from dough, as shown in drawing.
To curtail them together, and then to cut in half and 2 parts of laces will turn out
To do it with all dough.
To cover form for cakes paper for pastries, to lay laces not too densely, as shown in drawing
To grease rolls with sweet milk and to give them increase in volume, to bake about 15-20 minutes in previously warmed oven at temperature of 180 degrees. To decorate with icing sugar)))
ALL KIND TO YOU AND YOUR RELATIVES!!!
Sweet bread with cinnamon and apples
Sweet bread with cinnamon and apples
Ingredients:
50g desi
150g refiner syrup
1 teaspoon of cinnamon
0,5 teaspoons of vanilla extract
0,5 kg of apples
For dough:
55g desi
75g warm milk
55g warm water
2 eggs
1 teaspoon of vanilla extract
600 g of flour
50g sugar
1 teaspoon of cinnamon
salt pinch
2,5 tablespoons of quick-rise yeast
In big kastryulka heat oil on slow fire. Peel apples of peel and it is thin cut. Mix apples with refiner syrup, cinnamon, vanilla extract, then add to oil and well mix. Prepare weight on slow fire about 5 minutes, and then put to cool down.
In separate to bowl mix oil, milk and water, then add eggs and vanilla extract. In other bowl mix flour, cinnamon, salt, sugar and yeast. Mix dry and liquid ingredients. Oil capacity and put in it dough, cover with food wrap and leave to approach. Give to dough will increase twice (about an hour).
Oil loaf form. From half of dough roll rectangle in form more that was enough for sides and from above lay out apple filling. Cut strips from leftover dough and cover with it stuffing. Leave to approach an hour more. Meanwhile warm oven to 180C. Cover form with foil. Send to oven for 55 minutes.
Cinnamon rolls in caramel glaze
Cinnamon rolls in caramel glaze
20-24 pieces.
Sponge dough:
315 grams of flour
2 tsps of yeast powder
300 ml of milk, room temperature
Main dough:
230 grams of flour
1 1/2 tsps of salt
3 tbsps of sugar
1 yolk
60 ml of warm melted desi
Besides:
1/2 glasses of sugar
2 tsps of ground cinnamon
100 grams of icing sugar
1 tsps of almond extract (or 1-2 drops of essence)
Preparation:
1) Prepare sponge dough: in big bowl mix milk, yeast and flour. Properly peremesit, cover bowl with slightly wet kitchen towel and leave for 1 hour at the room temperature.
2) On the expiration of the specified time, prepare the main dough. Add flour, salt, sugar to sponge dough. Slightly shake up yolk with melted butter and add to dough.
Properly knead dough, 8-10 minutes manually or 3-4 minutes, on average turns the planetary mixer. Dough has to be soft and elastic.
3) Cover dough with slightly wet kitchen towel and leave for 1,5 - 2 hours. Dough has to increase in volume twice.
4) Divide dough into 2 parts, cover with slightly wet towel and leave for 20 minutes. Mix sugar with cinnamon.
5) After the expiration of the specified time, roll the first part, giving whenever possible rectangular or form. Generously strew dough surface with cinnamon sugar.
Densely roll on width.
Accurately cut with sharp knife dough on small rolls.
6) Spread rolls on the baking tray laid by parchment or silicone rug for baking. And it is possible to put in pig-iron frying pan or round heatproof form greased with desi, then rolls will look as one fragrant pie, and everyone will break off to itself(himself) on one that has the charm.
7) Cover rolls with slightly wet towel and leave for 1 hour, at the room temperature, in place without drafts.
8) In 1 hour prior to baking warm oven to 200 s. It is important that it has properly got warm before you will insert baking tray with rolls.
9) Bake rolls of 18-20 minutes if bake separately, and 25-30 minutes if bake in round form as pie. Rolls have to be reddened and otpruzhinivat well when pressing.
10) Take out rolls from oven, lay out on lattice for cooling if such is not present, then lay out on pure plate if baked in round form and if on baking sheet, leave as is.
11) Let's cool down rolls of 5-8 minutes and water surface with glaze.
For glaze:
In small bowl mix icing sugar, extract and 2-3 tbsps of the boiling water, to condition of dense sauce. Stir nimbus glaze until the consistence is completely homogeneous.
At once after preparation of glaze water with it rolls until it has stiffened.
Cottage cheese rolls — it is unreal the soft
Cottage cheese rolls — it is unreal the soft
Today at me for you the recipe of incredibly soft and magnificent cottage cheese rolls on yeast. It is very pleasant to deal with cottage cheese dough - it very soft and pliable, and the pastries from it long remain the fresh.
Ingredients:
flour - 360g
cottage cheese - 180 g
milk - 70 ml
sugar - 120 g
desi - 60 g
2 small eggs
yeast - 1 h. l.
dried peel of lemon or orange
salt pinch
1 yolk for greasing of rolls
Preparation:
Prepare sponge dough. In warm milk part yeast with couple of spoons of flour and sugar. Put in warm place for 15-30 minutes.
While the sponge dough approaches shake up desi with sugar and eggs
Add the cottage cheese wiped through sieve, dried peel and salt, well mix
When the sponge dough approaches, pour out it in curds, prevent
Add sifted flour, disturb until dough gathers in lump
Lay out dough on the table powdered with flour and pomesit hands. Very soft dough has to turn out.
Cover dough with towel and put in warm place for 1 hour. Dough will increase in volume
Divide dough into equal slices, create rolls. Lay them on baking tray, lay towel and let's approach 20 more minutes. Heat oven to 200 degrees.
When rolls approach, grease them with the shaken-up yolk and put in oven for 30 minutes, will not blush yet.
Bon appetit and good mood!
Cinnamon rolls in caramel glaze
Cinnamon rolls in caramel glaze
20-24 pieces.
Sponge dough:
315 grams of flour
2 tsps of yeast powder
300 ml of milk, room temperature
Main dough:
230 grams of flour
1 1/2 tsps of salt
3 tbsps of sugar
1 yolk
60 ml of warm melted desi
Besides:
1/2 glasses of sugar
2 tsps of ground cinnamon
100 grams of icing sugar
1 tsps of almond extract (or 1-2 drops of essence)
Preparation:
1) Prepare sponge dough: in big bowl mix milk, yeast and flour. Properly peremesit, cover bowl with slightly wet kitchen towel and leave for 1 hour at the room temperature.
2) On the expiration of the specified time, prepare the main dough. Add flour, salt, sugar to sponge dough. Slightly shake up yolk with melted butter and add to dough.
Properly knead dough, 8-10 minutes manually or 3-4 minutes, on average turns the planetary mixer. Dough has to be soft and elastic.
3) Cover dough with slightly wet kitchen towel and leave for 1,5 - 2 hours. Dough has to increase in volume twice.
4) Divide dough into 2 parts, cover with slightly wet towel and leave for 20 minutes. Mix sugar with cinnamon.
5) After the expiration of the specified time, roll the first part, giving whenever possible rectangular or form. Generously strew dough surface with cinnamon sugar.
Densely roll on width.
Accurately cut with sharp knife dough on small rolls.
6) Spread rolls on the baking tray laid by parchment or silicone rug for baking. And it is possible to put in pig-iron frying pan or round heatproof form greased with desi, then rolls will look as one fragrant pie, and everyone will break off to itself(himself) on one that has the charm.
7) Cover rolls with slightly wet towel and leave for 1 hour, at the room temperature, in place without drafts.
8) In 1 hour prior to baking warm oven to 200 s. It is important that it has properly got warm before you will insert baking tray with rolls.
9) Bake rolls of 18-20 minutes if bake separately, and 25-30 minutes if bake in round form as pie. Rolls have to be reddened and otpruzhinivat well when pressing.
10) Take out rolls from oven, lay out on lattice for cooling if such is not present, then lay out on pure plate if baked in round form and if on baking sheet, leave as is.
11) Let's cool down rolls of 5-8 minutes and water surface with glaze.
For glaze:
In small bowl mix icing sugar, extract and 2-3 tbsps of the boiling water, to condition of dense sauce. Stir nimbus glaze until the consistence is completely homogeneous.
At once after preparation of glaze water with it rolls until it has stiffened.
Saffron-yellow Easter cake
Saffron-yellow Easter cake
It is necessary for us:
300 gr torments + 50 gr (it will be required at batch; the quantity depends on humidity and quality of flour)
125 ml of warm milk
5 gr yeast
1 egg + yolk (protein keep if do proteinaceous glaze)
50 gr plums. oils
70 gr sugar
110 gr raisin
salt pinch
vanilla (vanilla sugar / vanillin / vanilla essence)
saffron (2 tablespoons of tincture)
for glaze:
To beat 1 egg white with 80 gr icing sugar, plus some drops of lemon juice
Add to pinch of threads of saffron hot water, leave for a while.
100 gr mix torments (all flour it is better to sift) with salt pinch, add yeast and milk. Add saffron. Stir, cover with wet napkin and leave sponge dough for 30 minutes.
Pound the whole egg and yolk with sugar and vanilla (I have vanilla essence).
Add eggs with sugar to sponge dough and soft oil. Well stir, gradually pouring other flour. Knead soft dough (here and can the additional flour is required), again cover with napkin and leave to approach for 1 hour.
Besiege the risen dough, add raisin, slightly podmesit and let's rise once again (40-60 minutes).
Prepare form. I take deep ladle, I cover it paper for pastries and I grease paper with desi.
Fill form with dough (from third - to half; it is no more! dough will very strongly rise).
Leave dough in shape, having covered with napkin (minutes 30-40).
Warm oven to 100 degrees and put in it form with dough for 10 minutes. Then lift temperature to 180 degrees and bake minutes 30 until the splinter leaves dry dough.
Let's Easter cake cool down and cover with glaze.
Bread with cinnamon and apples
Bread with cinnamon and apples
Ingredients:
50g desi
150g refiner syrup
1 teaspoon of cinnamon
0,5 teaspoons of vanilla extract
0,5 kg of apples
For dough:
55g desi
75g warm milk
55g warm water
2 eggs
1 teaspoon of vanilla extract
600 g of flour
50g sugar
1 teaspoon of cinnamon
salt pinch
2,5 tablespoons of quick-rise yeast
In big kastryulka heat oil on slow fire. Peel apples of peel and it is thin cut. Mix apples with refiner syrup, cinnamon, vanilla extract, then add to oil and well mix. Prepare weight on slow fire about 5 minutes, and then put to cool down.
In separate to bowl mix oil, milk and water, then add eggs and vanilla extract. In other bowl mix flour, cinnamon, salt, sugar and yeast. Mix dry and liquid ingredients. Oil capacity and will get on in it dough, cover with food wrap and leave to approach. Give to dough will increase twice (about an hour).
Oil loaf form. From half of dough roll rectangle in form more that was enough for sides and from above lay out apple filling. Narezhbte strips from leftover dough also cover with it stuffing. Leave to approach an hour more. Meanwhile warm oven to 180C. Cover form with foil. Send to oven for 55 minutes.
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