Monastic cake
Composition / ingredients
16
servings:
Step-by-step cooking
Step 1:
Easter Cooking Products
Step 2:
Knead the dough from all the products and leave it overnight.
Step 3:
This is how the dough looks in the morning.
Step 4:
Now carefully knead the dough.
Step 5:
Put in a baking dish (I use a slow cooker)
Step 6:
It turns out a very appetizing loaf.
Step 7:
We prepare the glaze from milk and sugar. Pour the cake with icing and decorate.
Step 8:
Bon appetit!
Combine all the ingredients in the evening and make a pretty cool dough. Cover with a towel and leave to rise until morning. In the morning, get the dough and knead it well (20-30 minutes). Divide into portions and put into molds for 1/3 of the volume, let stand until the volume is doubled. Lubricate the monastery cake with a whipped mixture of yolk and 1 tbsp.l. water. Bake at 180 degrees until ready.
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
- Cardamom - 311 kcal/100g
- Cinnamon - 247 kcal/100g
- Pressed yeast - 109 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
- Wheat flour - 325 kcal/100g
