Starobelsky cake (option two)

Category: Easter
Starobelsky cake (option two)

Ingredients

premium wheat flour 650 BC
gluten 15 g
egg C1 2 pcs. (100 g. B / s)
sugar 150 g
margarine 82% 140 g
vegetable oil b / s 50 g
milk 260 ml.
orange water 1 tbsp. l.
vanilla taste
salt 1 tsp
raisins 200 BC
pressed yeast 30 g
--------- -------
form 1.5 liter 3 pcs.

Cooking method

  • Starobelsky cake (option two)Mix flour with gluten and sift. If there is no gluten, then you can take flour with protein in the region of 13% or reduce the liquid.
    Starobelsky cake (option two)Dissolve the yeast in milk, add sugar, salt, flavor and eggs.
    Starobelsky cake (option two)Add flour and knead to a smooth dough. I kneaded with a hook in a food processor for about 10 minutes.
    Starobelsky cake (option two)Add a little butter at room temperature, alternating with vegetable oil.
    Starobelsky cake (option two)During kneading, we make sure that the temperature of the dough does not rise above 24-25 degrees. If the temperature rises, then we stop the batch and put the bowl in the refrigerator for 30 minutes.
    Starobelsky cake (option two)Knead the dough until smooth. It comes loose from the bowl, but not as elastic as in the first version .
    Starobelsky cake (option two)This is how it "flows" off the hook.
    Starobelsky cake (option two)Add washed and dried raisins to the dough. In this version, no cognac was added. And mixed the raisins until fermentation.
    Starobelsky cake (option two)Knead it into the dough at low speed to distribute the raisins evenly.
    Starobelsky cake (option two)Oil the table and hands. Pour out the dough and round. The dough does not stick to your hands.
    Starobelsky cake (option two)Return the dough to the bowl. Cover and leave to ferment until the volume increases by 2-2.5 times. Fermentation took 2 hours.
    Starobelsky cake (option two)Dough before molding.
    Starobelsky cake (option two)Divide the dough into the desired number of parts. Round off each part and put the forms, filling in by 1/3. My forms are aluminum, with a volume of 1.5 liters. I oiled them and sprinkled them with flour. Cover the molds and proof the dough ..
    Starobelsky cake (option two)The dough should increase in volume two to three times. This can take from 1.5 to 2.5 hours. It all depends on the room temperature and the strength of the yeast.
    Starobelsky cake (option two)Place the molds in a cold oven. Enable. Set the temperature to 180 degrees. Bake only 45-55 minutes from turning on the oven. If you have smaller or larger cakes, then the time needs to be adjusted. The hats can start to flush a lot. Cover with foil.Willingness to check with a wooden skewer. Remove the cakes immediately from the mold. Better to chill on something soft, laying on its side. Approach and flip frequently. If you are going to bake in paper forms, pierce with a skewer and hang like a panettone.
    Starobelsky cake (option two)
  • Delicious Easter everyone!
  • Starobelsky cake (option two)Starobelsky cake (option one)
    (ang-kay)

Note

I decided to experiment a little. I took my recipe and made small changes in the products and the method of kneading.
We all know that butter in a recipe can be substituted for margarine. I did it. I mixed margarine into the dough after it was practically gluten-free. IN in the first version I added fats right away. I want to say that I liked the dough in the first version much more by its elasticity and "pleasantness".
In the second version, I mixed in the raisins before fermentation, and in the first after. This did not affect the fermentation time in my case, considering that my raisins were dark, and not lightened with sulfur. As I recently learned that raisins treated with sulfur slows down the fermentation of the dough, like many candied fruits that contain their essential oils. The fermentation time itself in both cases was exactly the same.
In the second variant, the dough in the proofer rose better and after baking the cakes were higher.
The second cakes, unlike the first ones, were much drier to taste. The crumb is not wet.
I went on. I took the second method of kneading, but added butter to the ingredients instead of margarine.The germination result was the same as in the first variant and the moisture content of the crumb returned.
From all this I conclude that adding margarine makes the crumb drier. If you want a moist crumb, then you cannot replace butter with margarine, even though margarine is of high fat content. But with margarine, the products are higher.
Try both. Recommend!
P.S. Perhaps someone has their own experience. Share, pliz. Maybe my conclusions are wrong?

NM
I just got ready to demand the promised recipe, and you are already here. Angela, and if you put butter with margarine 50/50.
ang-kay
Hope, this is itself. There is every chance of creating a third option
NM
Angela, I will try, but most likely on Radunitsa, on Easter, I will definitely bake a daddy. But I really want to try it, the crumb is very beautiful. However, I think that taste is at its best, like everything you do.
Kras-Vlas
Angela, he turned out handsome (and this is not surprising)!
And in the first version, how did you interfere with the raisins? By hook or by hand?
ang-kay
Olga, Thank you.
Quote: Kras-Vlas
And in the first version, how did you interfere with the raisins? By hook or by hand?
Go and see
Tatyana1103
Angela I saw it, I read it carefully, I will play around on Easter week because my Easter cakes love them, they are happy to eat them every day
ang-kay
Tatyana, try)
Rada-dms
Another handsome man appeared on the site!
I will have one night to bake cakes. I want fibrous and moist, not very sweet on the dough. Which oven?
ang-kay
Rada-dms, Olya, thanks. That one, that the other is not suitable. They are moist but sweet and not stringy.
Lorrys
Quote: Rada-dms
I want fibrous and moist, not very sweet on the dough.
try this. exactly what you need

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123727.0

Rada-dms
ang-kay, so I ask for advice, which of yours to choose, so that it is short-lived, but it looks a little like a panettone.
ang-kay
Olya, there is such a recipe. It was written that the panettone. But, as for me, this is something in between
Starobelsky cake (option two)Easter cake with applesauce
(ang-kay)


or this

Starobelsky cake (option two)Panettone by Bruno Albouze
(ang-kay)


I thought you wanted one of the last two)

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