Composition / ingredients
Step-by-step cooking
Step 1:
How to bake an Easter cake on kefir take the right ingredients
Step 2:
Add granulated sugar to warm kefir
Step 3:
Put yeast
Step 4:
Sift 2 cups of flour. Mix it up. We put the sourdough in a warm place.
Step 5:
Separating the whites from the yolks
Step 6:
Whisk the whites to a froth
Step 7:
Rub the yolks with the remaining sugar
Step 8:
The cap rose on the sponge
Step 9:
Add sour cream
Step 10:
Add oil. Mix it up.
Step 11:
Add yolks with sugar. Mix it up.
Step 12:
Add the whipped whites. Mix it up.
Step 13:
Add the sifted flour in parts. Lubricate your hands with vegetable oil, knead the dough.
Step 14:
Add the secret ingredient - raisins. Cover with a towel, put in a warm place
Step 15:
The dough has risen.
Step 16:
Mince, add vanilla.
Step 17:
Spread in oiled molds for 1/3
Step 18:
When the dough rises about 3/4 of the mold, you can bake. 30 minutes at 180 degrees.
Step 19:
We make the glaze only when the cakes are ready, because it freezes quickly. Squeeze the juice from the tangerine. I got just 3 spoons.
Step 20:
Add granulated sugar and vanilla sugar
Step 21:
Beat the juice with sugar
Step 22:
Put on fire. Cook stirring constantly, let it boil a little.
Step 23:
Pour icing over the cake.
Step 24:
Happy holidays! Christ is risen!
When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold (or baking sheet) can be taken out of the oven.
Sour cream can be replaced with natural yogurt without additives.
The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!
It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.
Butter can be melted in the microwave in the appropriate mode (read the instructions for your device) or in a water bath. How to melt butter in a water bath? You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in this article !
So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Calorie content of the products possible in the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Tangerines - 33 kcal/100g
- Canned tangerines - 40 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Vanillin - 288 kcal/100g
- Vanilla sugar - 379 kcal/100g
