Mazance has traditionally been baking on White Saturday, so I hope I give you the recipe in good time.)
A few tips to recipe ... Having all the ingredients prepared and heated to room temperature is a pretty important step!
You can heat milk, but be careful not to make it too hot, otherwise it would destroy the yeast, and then the dough should not be as damp as it should. Room temperature is ideal.
Mix the salt here in a mixture of flour, but always make sure the salt never comes into direct contact with yeast or kale. Again, yeast would not work.
If you add raisins, it is better to leave them in the rum soaked overnight. Potted fruit or almonds can also be added to the dough, fantasies are never done.)
Give the dough time, the long maturing of the dough structure will only benefit. The shriek would surely succeed after a short rising, but if you dough time, the yeast scent disappears and the reward will be the ideal structure.
And for the sake of completeness, I would also like to recommend a potato dough to Olinka's Grandmother's Christmas . This recipe is also used in the crème, so if we do not cook this, we take a recipe from our grandmother Olinka, who has a great and long-lasting tenderness.
Easter cake
24. March 2016
Every year, I try to prepare a really perfect wheat leaven, but so far I have never been so happy to feel that the recipe is worth sharing and spreading. This year I baked again, but in the end I decided to prepare a recipe for our family greeting, which is just great!
It's a traditional crunchy, just trying to make a half of the flour to be a whole grain. After all, I believe that most of you will find time rather for the yeast cleanser, because yeasts are much more time consuming and their difficulty is at full score. The rest of the time will be useful for a holiday atmosphere with children, egg painting or perhaps for decoration. These memories will keep you warm for many years, unlike the memory of the yeast.
Postup
Place lukewarm milk, yeast, sugar spoon, three tablespoons of flour in the soaking bowl, mix the mixture, and let the quark rise for about 20 minutes.
Meanwhile, prepare and sift the remaining flour, add sugar, vanilla sugar, lemon peel, anise, nutmeg, salt.
Once it is ready, add egg yolks, a mixture of flour and start by hand or using the robot to knead until the mixture is nicely connected, then add the soaked raisins and continue kneading. At the end, process the softened butter. Now it is only necessary to thoroughly knead the dough to be smooth. Although I like to rely on kitchen robots, I prefer to prepare this dough by hand. You do not have to feed too long, because during the rising (dough maturation) we will still drench the dough. Cover the dough with a cloth or foil and leave it in a warm, draft-free place for about 2 hours. During this time, "dump" the dough two to three times. (Use your hands, especially the lower edge of your palm, push the dough slightly ahead of you, not too strongly and not down but slightly sideways in a clockwise direction, then flip slightly, push the boot back to yourself and repeat the stroke again. the baker knows, but I thought that this description and the instructional photo could be very useful for beginners who did not have a chance to crack.)
When the dough is well peeled, warm the oven to 200 ° C, divide the dough into two pieces, make a nice symmetrical loaf of cheese, and leave it covered with a cloth for about 30 minutes, depending on the ambient temperature. Spread the lubricated shavings with egg whites, sprinkle with chopped almonds, cut with scissors on the cross, or create an X-shaped cut with a knife.
Bake covered with Alobal for the first 10 minutes at 200 ° C, then reduce the temperature to 150 ° C and bake for another 40 minutes, and for the last 10 minutes remove the Alobal Shavings. Whether you know how to make a crutch is that the skewer will be clean after being pinched and pulled out. If you have a kitchen thermometer at home, the internal temperature should be slightly over 90 ° C.
