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

A cake is called confectionery baking, which, as a rule, is baked on 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 from which 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 reading the prayer, 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 purchase environmentally friendly components, then carefully choose products in stores and be sure to look at their composition and shelf life. Although many people know how to bake Easter cake, but not all get a delicious baking, but all because before the preparation the ingredients should be warm, and in no case not 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 an Easter cake enriched with oxygen?

Very simple. To do this, the baking paste should be thoroughly beaten and crumpled. 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 ready-made and well-kneaded dough, add candied fruits, raisins, almonds and poppy seeds 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 g.), Candied fruits (100 grams), a little salt.

For glaze:

- 3/4 cup sugar;

- one protein;

- colored powder or shavings.

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

When our opara is doubled, add whipped yolks with sugar, salt, vanilla and butter, then mix everything. Next, introduce whipped proteins and the rest of the flour - mass knead, 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.

Shape the oil with oil or cover with parchment paper, in them 1/3 put the dough, having smeared the top with the beaten egg - bake until the Easter grows in size and does not cover with golden crust.

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

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