Today we will tell you how to properly bake cakes in paper molds using the example of one of the recipes of Easter baking, and also we will dwell in more detail on the advantages and disadvantages of this modern invention.
Easter cakes in paper form - recipe
Ingredients:
- whole milk - 500 ml;
- sour cream homemade - 500 g;
- sand sugar - 620 g;
- Wheat flour sifted of the highest grade - 2-2.2 kg;
- chicken eggs large - 10 pcs .;
- butter, peasant creamy - 260 g;
- vegetable oil refined - 120 ml;
- pressed fresh yeast - 95 g;
- vanillin;
- raisins without pits - 320 g;
- table salt - 10 g.
Preparation
We start the baking of cakes in paper mills, as a matter of course, with the creation of a dough. To do this, a slightly incomplete glass of warm milk is poured into a bowl, add all the crumbled yeast, three tablespoons of sugar and flour and mix thoroughly. After fifteen minutes, three chicken eggs are processed with a mixer into a thick foam, adding two glasses of sugar, and after dissolving all the crystals, vegetable oil without flavor and sour cream.
Now in a large vessel we combine the yeast and sour mixture, pour the rest of the milk, preheating it beforehand to about fifty degrees, pour about seven hundred grams of sifted flour, stir well and place in warmth and comfort for three hours. Every half an hour during the proofing of the secondary sponge, we mix it gently and lower it.
After a while, we make the final kneading test. To do this, beat the intensively mixer with the remaining chicken eggs, leaving one protein for fondant cooking. While whipping, pour the remaining sugar and pour the mixture until all the sweet crystals are completely dissolved. In the spit add vanillin, very soft butter and prepared whipped eggs with sugar. We mix everything carefully and, pouring a little sifted flour, we achieve not a sticky, but very soft texture of the test for cakes. We leave it warm in the warmth. After the first ascent, we simply mix, and after the second, we mix the raisins washed in advance, dried and sprinkled with flour. When the dough rises for the third time, we spread it on paper molds, filling them with little more than a third of the total volume, and leave for a while to increase in volume at least twice. Now carefully move the buns of cakes in paper forms to a hot oven. Its temperature should be maintained throughout the baking process at 180 degrees. The residence time of the products in the oven directly depends on their size and can vary on average from twenty to forty minutes. But for confidence it is better to check the readiness of cakes for dry wooden skewers.
How to properly bake cakes in paper molds?
As can be seen from the description of the above recipe, paper cakes for cakes are used as well as any other forms, except that they do not need to be oiled and sprinkled with flour or
Now you know how to bake Easter cakes in paper molds. Dough for this can be prepared according to any other recipe, which you prefer, the result in any case you will be pleased.