How to bake an Easter cake to make it soft and tasty: valuable tips and recipe

A cake is called confectionery baking, which,as a rule, bakes at Easter. Everyone probably knows how to bake an Easter cake so that it turns out to be airy and soft. The cooked baking can be stored for up to three months. Usually the dough begins to knead the day before the holiday, then let it brew all night. Baked Easter products must be consecrated in the church.

We have prepared some useful tips, fromwhich you will learn how to bake an Easter cake. The first rule is: to make the baking good, you need to pray. Our ancestors never started to knead the dough without praying, and Easter products - especially. The quality of the cakes is completely dependent on the ingredients used - the products must be fresh first. Of course, preference is given to village eggs, milk, cream, butter and sour cream.

If you do not have the opportunity to purchaseenvironmentally friendly components, then carefully choose the products in the stores and be sure to look at their composition and shelf life. Although many people know how to bake Easter cakes, but not all get a delicious baking, but all because before the preparation the ingredients should be warm, and in no case cold, otherwise the baking will turn stale. For the preparation of Easter bakery only fresh yeast is used - it is not recommended to put on dry yeast. Butter is necessarily subjected to heat treatment, and then cooled to room temperature, and only after that is introduced directly into the dough.

How to bake Easter cake, enriched with oxygen?

Very simple. To do this, baking the dough should be carefully knocked out and kneaded. It is when knocking out of it that the excess of carbon dioxide leaves, it is enriched with oxygen, and this helps to increase the Easter test in volume. To get a bright yellow color, apply the village eggs and saffron (per kilogram of dough use 5 drops of tincture). In the ready-made and well-kneaded dough, add candied fruits, raisins, almonds and poppies to make the baking particularly taste. Now you know how to cook Easter cake according to all the rules.

Recipe

For the dough test, you will need the following:

- a kilogram of flour;

- six eggs;

- one and a half glasses of warm milk;

- three hundred grams of butter;

- two glasses of granulated sugar;

- fresh yeast - 50 grams;

- vanillin, raisins (200 grams), candied fruits (100 grams), a little salt.

For glaze:

- 3/4 cup sugar;

- one protein;

- colored powder or shavings.

For the spoons: dissolve the yeast in milk and add 500 grams of flour - stir well, cover with a towel and leave for several hours in a warm place.

When our opara is doubled, add to itwhipped yolks with sugar, salt, vanilla and butter, then mix everything. Next, add whipped proteins and the rest of the flour - knead a lot, cover with a napkin and leave to go.

Approximately in an hour the dough will increase in volume in one and a half time, then it is possible to add dried fruits and nuts. The last time the dough is kneaded and left again for raising.

Form oil or cover with parchmentpaper, in them to 1/3 lay out the dough, having smeared the top with a beaten egg - bake until the Easter is not increased in size and does not cover with a golden crust.

Baked kulichiki put on a plate and allow to cool. When the baking finally cools, it can be covered with glaze and decorate.

Now you know how to bake Easter cake, the main thing is to observe all the rules, and then you will get delicious pastries.