Easter cakes - an ancient recipe, but checked

Easter cakes - an ancient recipe, but checked
Dough on living yeast
Glaze

Easter cakes According to ancient recipes of Easter cakes prepared in a few hours. Mistresses usually got up early, at 4 o'clock midnight. Or even prepared cake throughout the night from Friday to Saturday. The dough for the cake fits several times, and it still takes a long time knead. During kneading the mistress often read a prayer. Who are the victims seem strange, but we must remember that cooking cakes - it's part of the ritual. All the troubles and hardships of Holy Week are designed to cleanse the spirit of Easter Sunday, to make the holiday even more pleasurable.

What should be the oven cakes for Easter

Traditional recipes of cakes designed for high-volume batch test. The reasons for this are several. First, families were large and cakes baked by the number of family members, plus a few for gifts to relatives and friends, the priest in the church, to maintain for a year under the icons, leaving at the graves of relatives and so on. Secondly, the cake should weigh at least 0, 5 kg or it dries in the furnace and obtain tasteless. To reduce the number of ingredients to prepare fewer test can only within certain limits.

For older family members baked cakes bigger size, junior - small. Thus it was possible to tell fortunes. The hostess in advance determine which who gets the cake, and looked like he cares. If the cake does not rise, it meant that a person will get sick during the year or have trouble. Cracked cake meant a serious threat to life and health. However, the crack on the top of cake really is rare and exceptional. It usually appears with an excess of moisture in the dough, when properly chosen number of products.

Poor family could not always afford to bake a lot of cakes. It was necessary to use more economical recipes. A single cake was divided into pieces, each of which had its purpose. The most valuable piece was considered a top of cake. Often he did not eat and kept under the icons for a year, and before the new Passover relates to the field of good harvest.

When cakes are baked much for them to choose the highest form. A cake can be baked in the form of lower. This, which is generally used for baking cakes.

The form must have thin walls and curved edges, as rising dough will flow over the edge and will burn. Teflon can depart from the rules, and pave the form of oiled paper. In all other cases, such as when the cake is baked in a jar of coffee from under the paper prevents the cake from sticking, and allows you to quickly, without damage to remove it from the mold.

What you need to take care in advance

In addition to the required number of products and molds for baking cakes, you need to stock up on tracing paper or even coated paper from exercise books. Wax paper lining the bottom and walls of the mold. The bottom should be required to pave. Circle of paper cut out so that he was a little more in diameter. The resulting overlapping rim closes paper on walls in those places where the usual cake adheres most strongly.

Once removed from the oven cakes, they are covered with icing.

Usually it is made of protein and sugar. On hot cakes frosting spreads, but it is better kept. Almost all of the cakes are typical drips of glaze on the sides, which, however, adds additional aesthetics. Other types of glazing, especially oil-based and chocolate, it is better to apply still warm, but not hot cake.

Preparation of test cakes

Kulichnoe yeast dough Yeast dough It is prepared in an atmosphere overheated kitchen. But the room to warm up is optional. Enough to put a heater near where the dough is suitable, or (dangerous) to leave open the door of the oven operating. All products are introduced into the dough should be warm, not from the refrigerator. Flour is sieved better than once. Below is a recipe for 8-10 medium sized cakes. For the dough will need the capacity of not less than twenty liters: pot, enameled cup or bucket.

Products: 1500-1800 g flour, 300 g sugar per liter of milk, seven eggs, 100 g of fresh yeast, 200 g of margarine, 200 g of cream Smetana: untold riches of Russian cuisine One teaspoon of salt, vanilla, two cups of raisins. Milk with yeast and half the flour is kneaded to brew, which is suitable for heat about 1 and 5 hours. Proteins were separated from the yolks, two proteins left in the glaze, the other five whipped into a foam with a mixer, and triturated yolks and sugar. Slowly stir the brew, add the melted margarine into it, foam protein, egg yolks with sugar, salt, vanilla, sour cream, remaining flour. The resulting dough is kneaded for a long time, until it no longer sticks to the hands. While kneading add raisins, mixed with a handful of flour. After kneading the dough is suitable for another hour and a half. Then the dough is kneaded again for a long time and is not allowed to approach the container, and the desk, for 20-30 minutes. In the oven the dough again is good, and before baking should take no more than a third of the form.