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Easter cake dough

Cake dough can be prepared a few days before Easter so that the pastry does not go away. A feature of a truly delicious cake dough is its thorough kneading and lifting at least three times.Kneading pastry for Easter cakes is best on yeast, pressed or dry. If possible, take exactly fresh ones, because they more easily and quickly contribute to the rise of flour mass, which is very heavy due to the abundance of ingredients (after all, Easter pastries are very high in calories). Yeast should not have an unpleasant smell or color. Check them before using on sourdough. If a foam cap appeared on that one after 20-30 minutes, the mushrooms are suitable. If there is no cap, it is better to throw them away and take others. Dry yeast is tested in the same way. Do not neglect this advice so as not to spare spoiled foods.

The five most commonly used ingredients in cake dough recipes are:

Product	Calories kcal in 100g	Proteins g in 100 g	Fats g in 100g	Carbohydrates g in 100g
Milk	68	3. 2	3. 6	4. 8
Wheat flour	364	12	1	67
Sugar	398	0	0	9 9. 7
Butter	734	0. 5	8 2. 5	0. 8
Raisin	280	2. 9	0. 6	66

Our grandmothers believed that it was necessary to start dough for Easter cake (recipe in the oven most often) in a good mood. This statement is unproven, but rarely, when in a bad state of mind a person succeeds in something confusing. Also, there is no need to rattle pots in the kitchen, turn on loud music, stomp and slam doors - the dough on cakes and pasques is tender and delicate, does not like noise and harsh sounds. Hands should be clean and dry. And so that the dough does not stick to them, grease them with vegetable oil. The longer and harder the pastry for the cakes is, the more airy they will be in the end. After the first kneading, the container with flour mass is placed in a warm place without drafts. Cover the top with a towel and give an hour and a half. If the yeast is high quality, the mass will rise even more quickly. Sifted flour is poured to it and kneaded again for about half an hour. Secondary lift and third kneading. The last time the cake dough should rise in special forms. When this happens, the surface of the cakes is lubricated with yolk. Filling of forms - 75% of the volume.

Five of the most nutritious recipes for Easter cake test:

The name of the dish	Cooking time	Calories kcal in 100g	User rating
Vienna cake dough is the most delicious	10 h	324	+76
Alexandria Cake Dough	12 h	321	+141
Cake dough on dry yeast	4 h	311	+61
Alexandria milk dough	15 h	305	+17
Alexander dough for cake	8 h 45 min	302	+23

Keep in mind that: the cake dough should be soft and elastic in consistency, but if you place a refractory container with water on the bottom of the oven, the cake will turn out to be more juicy so that the cake does not burn on top, cover it with baking paper