Cake "a Family tradition"

Description

According to our family tradition, the cakes should be very rich and sweet. Still, we bake a lot of them, You will see this in the ingredients, but the number can easily be reduced, I did not do it, to avoid confusion. And I baked them myself today for the first time, before only my mother. For me it was a kind of test. While cakes I've ever decorated, I'm going to do tomorrow, but decided to share the recipe today, hot on the trail (the last batch is still dobecause), suddenly someone come in handy, because before Easter for two more days.

Ingredients

Milk

1 l
Sugar

1.5 kg
Yeast

300 g
Butter

700 g
Sour cream

400 g
Flour

4 kg
Chicken egg

21 piece
Vanilla

1 tsp
Salt

1.5 tsp
Raisins

200 g
Mac

200 g
Vegetable oil
Egg white

5 piece
Sugar

1.5 cup
Topping pastry

Cooking

[color=red][i]Most importantly!!! First, Easter cakes to bake in a good mood. This is the key to success. Secondly, there should be no draughts and noise. And third, there must be a great desire, and great homemade cakes that will bring joy to Your family and friends.[/i][/color] I Want to say again that we get a LOT of cakes. 4 large, 15 medium and 8 small. That's what I did. So. Opara. In 700ml. warm milk dissolve yeast, add 3 tbsp. spoons of sugar and 3 cups sifted flour. Leave in a warm place (just in the kitchen near the stove).

Meanwhile, prepare the choux dough. For this purpose, 300 grams of boiling milk, brewing 170 grams of flour. When cool, add 4 eggs (one at a time. That is completely beat in one egg, then add the following).

The remaining eggs (17 pieces), separate the whites from the yolks. Yolks rubs incandescent with 700gr. sugar. Proteins are better to put in the refrigerator.

To the yolks add sour cream.

Melted butter. You can use regular melted, but melted delicious. Only when you buy oil, you need to pay attention to the composition, very often, it is plant-based. We butter ourselves. And add salt. Here a matter of taste, some are baked without salt, but it is much tastier.

Now add the yolk mixture and choux pastry in the dough. Stir.

Add the sifted flour. To the consistency of liquid sour cream. Can't write exact number, as did "by eye", and the products are all different, and flour (different grind has a different tack), eggs are also a different size, cream is different consistency. But to understand when to stop with the flour easily.

Whisk the whites in a solid foam. Add them to the dough. Stir with a spoon or spatula from the bottom up, slowly and in one direction, while all proteins will not interfere and the dough is smooth. Now leave the dough alone for 3-4 hours, tightening the wrap or covered with a towel. To the dough should stand in a warm place, without drafts and noise.

During maturation, the dough rise once, then fall, do not worry, as it should be. After the fall, it will just bubble up to show it "live". After 3.5-4 hours, add to the dough 4 cups sugar (800 grams) and vanilla. I didn't have vanilla sugar, vanillin, namely, if the sugar - it needs more.

Now the most crucial and challenging (physically) moment. Add flour to make a dough. Hands, best of all, from time to time, grease with vegetable oil (odourless!!!). I first kneaded with a spatula, then start to knead with your hands. Flour went to 3.5 kg. exactly. I kneaded it a total of 50 minutes (with the addition of poppy seeds and raisins). On the table I put (for me it would not fit) and did it in the same capacity, where he was a dough.

The process of kneading I wasn't able to get, you know - both hands in the dough, not the camera :-) . In the middle of kneading, add the raisins. Here are a couple of digressions. First, we love to have half of the cakes were just with raisins and the other with raisins and poppy seeds together. You can do on your own. And secondly, raisins, whatever it was clean and a wonderful view (as was I), it is all the same to sort, remove tails, if they have extraneous things, such as stones, which I in my found. Coat raisins in flour and add to the dough. Stir the mixture so that it is well distributed. If knead on the table, the dough should stretch into the reservoir, pour a portion of the raisins, knead again, then stretch - raisins and so on...

Then I separated part of the test, and he cast the Mac in one piece.

When the dough is well mixed, leave it for the approach. Fits it very quickly. During this time, prepare the form. I have the vintage, tins of different sizes. At the bottom lay the slices oiled parchment paper (cut the bottom of the form), wall well-lubricated with vegetable oil (odourless!!!).

When the dough came, I spread it into shape. Greased in vegetable oil with your hands, tear off pieces of dough, form something like the rolls and put the rolls in shape. Leave for proofing, for 20-25 minutes. During this time, the oven warmed up to 180 degrees.

Bake until ready. Readiness defined by a splinter. It must be absolutely dry. Without cooling, remove from the molds, put on side, to cool. Every 3-4 minutes, turn the cakes.

Today We decorated... always covered with protein cream. For this 5 chilled proteins vzbit with sugar (1.5 cups). Add sugar gradually.

The top of cakes covered with cream.

And decorate a variety of toppings.. Or to your taste.

That's all for today.

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