Today I bake cakes... Rich, incredibly soft, and at the same time with the "wet" heavy crumb! After all, someone loves cakes more air, and there are those (like me) who like "heavy baking," I am preparing the second option ...
For the preparation required:
100 ml of warm milk
Glass sugar (200 g)
25 g of fresh compressed yeast
100 g butter softened butter and sour cream (any fat)
A couple of eggs
2-3 tablespoons vegetable oil
Half teaspoon salt
Vanilla to taste
Approximately 600 g flour
More need raisins, dried apricots, candied taste
For the glaze:
100 g of sugar
Water
Gelatin 0.5 tsp
We begin to cook. First you need to prepare a sponge dough for it in a bowl, pour warm milk, crumble the yeast (you can substitute dry yeast), add a tablespoon of sugar - taken from the total, and three tablespoons of flour - also taken from the general amount. All mix well and leave somewhere for 20 minutes in a warm place dough must be well grow in volume.
In another bowl, break eggs, add sugar residues, vanillin (vanilla sugar) and beat with a mixer somewhere about 3 minutes, the sugar should be dissolved. Then add the cream, very soft (or melted but not hot) butter, salt, and again a little, beat with a mixer. Mixer remove ...
Then pour the brew came up, and gently stir paddle.
Then pour all the remnants of flour, stir.
Put the dough on the table, pour more just one tablespoon of flour (may not be necessary), Knead. Then pour directly on the dough vegetable oil and mesim-mesim-mesim. Knead have somewhere 10 minutes.
Well mixed dough bowl and put the feedback in the "warm place".
It took 1.5 hours, my pastry increased 3 times.
Now the dough, you can add raisins, chopped dried apricots, candied fruit, even chocolate chips. Dried fruit easier to intervene, and at the same time were in their place - as it does not slip on the bottom, they should be slightly pripylit flour.
Prepared form cakes (silicone paper, iron) to fill the third portion.
In an hour you can bake cakes ...
Baked cakes somewhere 25-30 minutes at 180 degrees, to beautifully-rosy-crispy... We take out the cakes from the oven, they are just ready!
Finished cakes Put a "sideways" on the towel, so that they "are not settled in the height" and occasionally overturn them so that they "do not lie down the flank." And, as such they are just cool.
To prepare the glaze half a teaspoon of gelatin to pour a tablespoon of water and leave for 20 minutes to swell. After the gelatin swell, take 100 g sugar, add two tablespoons of water and heat up in the microwave, it is necessary to achieve dissolution of the sugar. You can do this in a small iron pan on the stove.
Mix sugar with water swollen gelatin and whisk mixer on low speed until a smooth homogeneous "glaze" mass.
Cooled cakes cover the glaze and sprinkle with decorations. Icing hardens very quickly, so quickly cover - quickly sprinkle... Congratulations to all on the occasion of the Holy Easter!
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