Easter


500 g flour, 1 glass of milk, 4 yolks, 50 g of yeast, 100 grams butter (margarine can type Rama), 100 g sugar, 1 / 2 hours spoon salt, lemon peel, raisins
The yeast in the warm milk razvesti with 1 st. spoon sugar and 1 st. spoon flour. When the yeast will begin to wander, mixing them into dishes with flour, add rastertye yolks with sugar, and allow zamesit (tentatively flour sieve). Mesit prior to the emergence of bubbles in the dough. When dough is well vymeshano, poured molten (not hot), butter and again to knead well to test all of the accumulated oil. Add lemon zest, raisins and washed again to knead well. Utensils covered with dough and place in warm place for fermentation. (You can put in tazik hot water or covered in hot slabs from the old pot lid). When the dough rise in the half, well shift, in golden form, which zastelit rags bottom of the paper (not newspaper). The inner surfaces of forms must be lubricated with oil and coated mankoy or finely rastolchennymi panirovochnymi pancakes. Again podoyti.Kogda dough to form will be almost completely filled dough Zenica, eggs and grease in the oven heated to 200 degrees oven for 45 minutes. Of these tests get about 3 pasochki, depending on the size of your forms. Finished easter to strew with powder sugar or top of the remaining proteins to make glazes, grease and put Passover in a warm oven to podsohla. For more tests need to 1 kg of flour: 2 cups milk, 10 zabaglione, 100 g of yeast, 200 grams of oil, 200 grams of sugar, 100 g of raisins, 1 / 2 hours spoon salt, nutmeg, vanilla can be

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