Composition / ingredients
Cooking method
A VERY easy-to-prepare recipe for cakes, or you can bake a large cupcake. In the evening (if you are going to cook the next morning), or in the morning (if you are going to cook in the evening), put yeast in an enameled saucepan WITHOUT STIRRING, breaking them into pieces, butter at room temperature, cut into pieces, eggs (pre-shake them in a mug and pour into the mixture), sugar and washed yuzum, and pour it all with warm milk. DO NOT MIX. Cover with a towel and leave on the table until morning (at 12 o'clock.)
In the morning, add 750 milliliters (3 cups of 250 ml each) of sifted flour, vanillin to this mass, and only then knead the dough well for the first time and immediately decompose-pour (the dough is runny) into greased molds, or into one large one, if a cupcake. Fill the molds only one-third, and let them stand in the heat so that it rises 2 times and then in an oven already heated to 180 degrees for about 40 minutes. until the appearance of a dark dark brown upper crust. They will still rise to the very top. Take it out carefully and put it on its side to cool down. Baking turns out to be very airy and delicious. After cooling, decorate the cakes.
The recipe is very easy to prepare, and the dough turns out delicious and very lush. You can rub the zest of half a lemon instead of raisins and bake just a big cupcake - very tasty. The form is filled by one-third, then when proofing, the dough also rises in the oven even before the top of the form. I lubricate the cakes with the simplest fudge: take a glass of powdered sugar and add to it a drop of boiled water at room temperature, stirring each time. When the mixture becomes like thick sour cream, lubricate the cakes with it and immediately sprinkle with decorations until the fudge has frozen. Let it dry and it's done. The fudge turns out to be beautiful with smudges. And you need to add water drop by drop, because powdered sugar gets wet quickly and the main thing is not to pour water. You can add dyes or cocoa to the fudge.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- 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
- 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
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vanillin - 288 kcal/100g