Recipe Pasca
Delicious fotoretsept cooking Easter with nuts and raisins. On the eve of Easter Island Love shares with you the recipe for a wonderful cake, which is a very soft, fragrant and delicious. Of the number of ingredients it's a great Easter. To increase the number of PASOK, just proportionally increase the ingredients.
Ingredients
500 gr. flour
180 ml milk
5 PCs egg yolks
30 gr. fresh yeast
100 gr. butter
70 gr. walnuts
70 gr. raisins
1/2 tsp. lemon zest
1/4 tsp. Malinovo cardamom
1/4 tsp. Malinovo nutmeg
2 tbsp brandy
100 gr. sugar
1/4 tsp. salt
pinch of vanilla
Cooking method
1.First you need to prepare the dough for Pasca. For this purpose it is necessary to slightly heat the milk (which in any case should not be too hot - just warm), cut in milk, yeast, add one third of flour and 1 tablespoon of sugar, stir thoroughly until smooth and on 20 minutes put in a warm place.
The risen dough for Pasca looks like this:
2. Yolks until white beaten with the sugar.
3. Add the melted butter, brandy and vanilla, stir thoroughly until smooth. The resulting mass to add to the dough and mix well. Then add the remaining flour, spices and zest, mix everything thoroughly.
4. Put in a warm place to get the dough about an hour - it should increase twice.
5. The risen dough is thoroughly mixed, pre-adding 3/4 chopped walnuts and raisins.
6. Then put the dough in the molds, the maximum filling them halfway. And leave it for 30 minutes. Then sprinkle future Pasca nuts.
7. Bake the cake in a preheated 180 C oven for 35 minutes, then reduce to 160 degrees temperature and bake for another 25 minutes. Check Pasca ready with wooden sticks, which should go with it dry.
8. Finished Pasca be removed from the mold, sprinkle with powdered sugar top and leave to cool on a grid.
Tips for baking cakes
During the preparation of cakes and Pasca not to make noise and to swear.
Vents in the kitchen is not open!
Before you begin to expel all of the food.
The temperature in the kitchen where you knead the dough must be greater than 25 degrees.
The flour should be sifted for baking cakes.
The cream and the milk should be at room temperature.
Sugar to use only small or powdered sugar.
So the cake turned yellow in the dough, you can add saffron or to choose a homemade egg with bright yolks. If homemade egg failed to get, then take the usual eggs and separate the yolks from whites, yolks, mix with salt and leave them overnight in warm.
Knead the dough for Pasca carefully and for a long time. According to ancient belief, the dough for the cake you need to hit 300 times to guests then praised 300 times your Pasca.Cake recipe
The dough for the cake should rise three times at least: when preparing the dough for the cake, when mixing the dough for Pasca and when the dough is in the form.
Dough Pasca should not be too tight, otherwise the cake will quickly harden and will be difficult. But too liquid should not be - because Pasca will be too flat and may be stretched out.
The dough for cakes arrange in the prepared forms, filling them only half. When the dough Pasca will rise to the edges of the form, it can be carefully put in the oven preheated to 180 C.
You can try to cut with a knife mix the dough - if it will not stick to the knife and will not reach for him, the dough Pasca can be decomposed in the form.
Forms for PASOK generously grease is not melted and soft butter, you can also sprinkle semolina or breadcrumbs.
To Pasca exactly rose, you need to stick a long lucinka in the middle and bake a cake with it. And through 1-1, 5 depending on the size Pasca luchinku removed. And if lucinka dry, then the cake is ready.
Source:
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