The dough for the cake is perhaps the most capricious and requires special knowledge, skills and, of course, skill.
Gastronom.ru asked the famous confectioner how to put the dough and how to knead the dough to get the perfect Easter cake for Easter. Alexandra Selezneva.
Sasha, so what should be the dough for the cake?
Yeast and butter — this is a prerequisite. The dough for the cake is a lot of butter, eggs, sugar, milk or cream.
And, of course, add candied fruit, dried fruit, raisins.
The dough for the cake is usually capricious?
It is complicated.
He does not like drafts, does not like to be disturbed once again.
If you covered the dough, do not go every five minutes and look, it rose or not.
Knead the dough, set, covered and wait for her to ferment.
Again, it is better to knead dough for kulich with fresh yeast, and it is difficult to buy fresh yeast. Because they have a short shelf life.
So, if you come across high-quality yeast, they can be frozen and stored for a very long time.
How to calculate the amount of yeast for the cake?
Live yeast goes in proportions of one to two — 22 grams of live yeast per 500 grams of flour.
Dry, I prefer French: one bag (11 grams) for 500 grams of flour.
And how to make a boil?
For one tablespoon of yeast, you need to take one teaspoon of sugar, about 50 ml of warm water and flour, and mix it all up.
Ideally, the flour should be so much that the consistency of the opara is similar to not too thick sour cream. Sugar and flour are added to yeast so that they begin to feed, multiply and divide.
If you put the brew in a warm place, then in 30-60 minutes it will be exactly ready.
In order for the yeast to «grow» faster, the brew can be made without water and flour. Take fresh yeast and sugar (yeast food and breeding source) in a one-to-one ratio and mix.
The sugar will start to melt quickly and the yeast will increase in volume in a couple of seconds.
What can not be added to the opara?
If you add salt to the brew, it will not rise at all. Salt kills the fermentation process.
Even in the brew never add vegetable oil.
Fat film envelops the yeast — they can not take food.
How to understand that it is time to add the dough to the dough?
You should not forget about the bruise.
First, it rises, and then begins to fall.
This moment indicates that the opara is ready and it is time to introduce it into the dough.
Some people make a big mistake: they give them a leg to climb, then she, as expected, drops, but she is left to decide that when she comes the second time, she will become even better.
Opara rises, but not so high, because the yeast in it is already beginning to die, because they have nothing to eat anymore: they have processed all the sugar and multiplied.
What flour is suitable for the cake?
Top or first grade.
Before kneading the dough, you need to sift it twice to saturate it with oxygen and get rid of impurities.
What temperature should be the products for the test?
Same room temperature.
Products must be removed from the refrigerator for two hours before you start kneading the dough, and let them stand at room temperature.
Typical mistakes when kneading dough?
Many people bred milk with yeast, added sugar, eggs, and then poured flour. And the opposite is necessary. Flour can not fall asleep in the liquid, because there will be lumps.
Our grandmothers also knew the right way: they poured flour on the table, made a hole, and added eggs to it, then poured the liquid in and began to knead the dough. The same applies to the cake.
Sifted flour, made a hole, pour in eggs, add brew, and only then — liquid. It can be water, milk or cream.
And start kneading dough.
And, in order that the fatty environment does not envelop the yeast and they can eat, soft butter is added to the dough at the very last. You can tell when the dough is ready and gathered into a ball. After the butter is added, everything should be mixed up for a very long time.
Until the butter is completely absorbed into the dough, which will stick to everything first, because you have added fat.
But when you mix it up to homogeneity, it will immediately begin to peel off from the walls of the dishes and from the hands.
Does it matter what exactly knead the dough?
You can knead or mixer for 20-30 minutes, or manually 40-60 minutes.
My grandmother always said that the dough for the cake should be kneaded until sweat comes from the back of the head to the waist. Only then can the dough be considered ready. Therefore, it is better to take a mixer or combine with a nozzle hook.
In order for the cake to come out porous and rise, the yeast must be distributed evenly throughout the dough.
And when to add dried fruits and nuts?
Dried fruits, nuts and candied fruits are added to the dough at the very last moment.
Raisins need to sort out to avoid bones, sticks or debris.
Be sure to wash and preferably soak.
I like to soak the raisins in brandy or rum, or in orange or apple juice — so that it swells. Then it will become juicy and burst when you eat a cake.
You can also add candied orange, candied lemon peel.
When the dough is kneaded, it must stand for an hour and a half in a warm place, covered with a linen napkin or towel to come up.
If you add nuts, raisins or dried fruits immediately, then the dough will be hard to climb.
These supplements are his «will be planted«And it simply will not rise.
How to bake an Easter cake — tips Alexander Seleznev
Alexander Seleznev tells how to melt the dough for the cake, how to bake and how to decorate the cake See below.