Easter cakes - recipe for an old, but proven

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

cooking cake on living yeast

Preparation of live yeast cake

The cake of biscuit dough Yeast dough I should be prepared on fresh yeast. Not every recipe can replace fresh yeast dry. On the fresh yeast dough fits slower. For example, some cakes are prepared throughout the night. If there is no sale of fresh yeast, you can prepare yourself, as was done in peasant families. But the living yeast have to take care in advance. Cooking cake with live yeast - responsible process. It is better, if you already have experience in the preparation of live yeast and dough from them. If no experience, not worth the risk.

What good live yeast

It is widely known that yeast - rich source of vitamins Vitamins for everyone Group B. However, in the dry yeast vitamins significantly reduced. Some sources even claim that all manufactured industrially yeast deprived of most of the vitamins and make the bread for the heavy digestion product. The diet recommended to eat unleavened bread, or bread baked at home yeast.

Live homemade yeast made from hops and malt. Bread on hop yeast has a different taste. Just give the yeast dough cooked sweet taste and yeast after long storage - sour. Yeast malt generally have less lifting force than the hop. Prepare a new batch can be on the old leaven, the yeast so again from time will only get better.

Recipes home yeast

The raw materials used for home dry yeast bumps hops. One part by volume of hops needed two parts hot water. Hops poured and boiled until the volume of the decoction is not be less than twice the initial value. Pop bumps needed to heat a spoon so that they do not interfere boil. Strained broth mixed with the flour and sugar. For every 100 ml of broth placed 50 g of flour and 10 g sugar. After fermentation in a warm place for 48 hours, the yeast will be ready for use. 2 kg of finished dough is taken half a cup of liquid hop yeast. They may be long enough kept cool in corked bottles.

For yeast malt germinated grain bread. They are dried and pulverized in a coffee grinder. This is malt.

300 g of malt, 100 g of flour and 50 g sugar is dissolved in 0, 5 liters of water, the mixture is boiled at low heat for about one hour. Malt yeast stored as well as the hop, and added in the same proportion.

To prepare the cake perfectly suited yeast from raisins. 150 g of washed in warm water is poured into the raisins wide-mouth bottle, add water and sugar. Knotted top with gauze and leave in a warm place for several days. Yeast will be ready, as soon as the fermentation.

Features a test with household living yeast

Homemade yeast is usually weaker manufactured industrially. This is especially true yeasts which are prepared for the first time. So do not be afraid to put in the dough more than half a glass. The dough with homemade yeast is not sour excessively immediately. The moment when it is time to put it in the oven, it is possible to determine in a timely manner. Yeast dough at home must necessarily be approached in a very warm place, it is not always important to store yeast. Sometimes you can put the dough in a heated oven.

In general, the technology of preparation of cakes with homemade yeast does not have many differences. Make small adjustments for consistency yeast. If they are liquid, the dough is added proportionately less fluid. If taken with raisin yeast in the dough, you can not add other spices.

Suitable yeast dough at home at about 1, 5-2 times slower than it should be taken into account.

Resist the temptation to add to homemade yeast store, or add them to the dough after mixing. In this case, the result is unpredictable, perekisnet or cake will not rise. Enhance the action of yeast dough can be the addition of alcohol, if it allows the cake recipe.

Universal circuit test preparation cakes

There are the following general steps which are typical for any kulichnogo test:

Preparation sourdough yeast with milk,
Fermentation of sponge,
Whipping proteins and rubbing the egg yolks with sugar,
Preparation of the first batter of the sponge, proteins, oil and egg yolks,
Kneading until smooth,
Adding flour for thickness,
Rasstaivanie
Kneading,
Rasstaivanie,
Adding aromatic and flavoring additives, kneading,
Rasstaivanie test before the oven,
Unfolding on the forms.

Under this scheme, any kulichnoe preparing dough with yeast, regardless of the amount of additives or driven into the dough of eggs. When the dough is kneaded and rasstaivaetsya specified in the scheme at times, even if it is not mentioned in the recipe, be sure to get a good cake. Preparation of cake at home live yeast to agree to the scheme should be mandatory.