Easter cake on sour cream
Easter cake on sour creamis a recipe.
- 300 ml of milk
- 11 grams of dry yeast (or 50-60 grams of raw yeast);
- 3 eggs;
- 200 grams of sugar;
- 150 grams of butter;
- 250 grams of sour cream (15-20%);
- vanilla sticks (or 2 tsp. vanilla sugar);
- 300 grams of raisins;
- 700-800 grams of flour.
We heat the milk so that it is slightly warm. Add yeast and 1 tsp. Sahara. Add 200 - 250 grams of flour, mix. Cover with a napkin or towel, set in a warm place. Opara should be doubled (about 30 minutes).
Beat eggs with sugar. Vanilla stick cut, take out the seeds.
Add eggs to the brew, stir. Add vanilla seeds (or vanilla sugar). Add the softened (not melted) butter, mix. Add sour cream, stir. Add the remaining flour, knead the dough. Dough must be well kneaded, it should not be steep and should not stick to hands. Cover the dough with a napkin or towel, set in a warm place.The dough should go up well (about 30 minutes).
Add raisins to the dough (washed and dried). Cover with a napkin or towel, set in a warm place. Let the dough rise again well (about 30 minutes).
The molds are a little oiled.
We spread the dough, filling the molds with 1/3 of the height of the mold. We give the test to rise.
We put in the oven preheated to 1000C, bake for 10 minutes. Then increase the temperature to 1800C, bake until ready (about 30 minutes).
As soon as the cake turns red, check it for readiness, for this we pierce it with a wooden skewer or a toothpick, if it is dry, the cake is ready.
Decorate to taste.
Date: 09.10.2018, 09:44 / Views: 41594
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