Description
Very interested in my recipe for krasivenko in the context of the yeast cake, which I have seen on various cooking web sites. Long watched and finally decided! No change of course I have not done, the dough is made quite different, but it was very tasty! And very beautiful!
Ingredients
-
Milk
250 ml
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Yeast
1.5 tsp
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Sugar
5 Tbsp
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Chicken egg
1 piece
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Sour cream
100 g
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Salt
1 pinch
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Flour
600 g
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Vanilla sugar
1.5 tsp
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Milk
125 ml
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Flour
2 Tbsp
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Cocoa powder
2 Tbsp
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Sugar
50 g
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Butter
10 g
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Dark chocolate
40 g
Cooking
In warm milk dissolve yeast and 1 tsp sugar. Leave in a warm place until the yeast appearance of "cap".
The yeast activated. Begin to knead the dough.
In a bowl, combine the egg, sour cream, sugar and vanilla sugar, pour in the yeast mixture.
Add a pinch of salt and gradually vsypaya flour, begin to knead the dough.
The amount of flour adjust in the course of kneading, the important thing here is that the dough is soft, elastic, does not stick to hands. Put the dough in a dry bowl, cover with a cloth and leave in a warm place to rise for 2 hours.
Meanwhile prepare the chocolate filling. In a small bowl, combine milk, flour, cocoa powder, sugar and a knob of butter. Put on medium heat and constantly stirring!!!, bring to a boil.
Immediately remove from heat, add the chocolate to the hot mixture, stir, giving the chocolate to dissolve. Cool chocolate filling.
Our dough has increased in volume.
Abenaim it. On the working surface, sprinkled with flour, roll out the dough into a large rectangle.
On 2/3 of the surface to evenly distribute the cooled chocolate filling, leaving 1-1. 5 cm of the edges free.
Wrap the loose edges of the dough on top of chocolate filling.
Now the chocolate side is put on top. You have a long rectangle.
Expand it, just suscipiam all loose edges.
Again fold one side to center on top of the other.
Now carefully!!! slowly!!! on a flour covered surface roll out the dough in a rectangular layer (one side of the rectangle need to do is approximately equal to the length of the form in which we bake a cake).
With a knife cut the rectangle into thin strips.
Each strip twisted in the flagellum.
Begin to lay them by filling out a form (the form took its normal for cakes height. 7.5 cm x DL. 23.5 cm x wide. 8.5 cm, but if you have a form slightly larger would be great, because I did not have enough height forms at the rise of the cupcake during baking).
Leave the cake to rest and rise for another 40 minutes in a warm place. Bake for 20 minutes in a preheated 190 degree oven, then cover is already pretty rose cupcake with foil and bake for another 30-35 minutes. Readiness check wooden skewer. The finished cake remove from the oven, remove from the mold and allowed to cool.
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