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All ingredients must be at room temperature (except milk, which we heat slightly!)
In a large bowl, liquefy the yeast, mixing it with salt powder and 1 tablespoon of sugar. Add 1 tablespoon of flour and 2-3 tablespoons of warm milk. Let it "rise" for 10 minutes.
After this time, over this mayo we add warm milk, sugar, vanilla sugar, candied orange peel powder. Slowly incorporate the flour, dripping oil from time to time, until we incorporate the amount of 100 ml. We will get an elastic dough, which we will leave to rise for more than 1 hour, in a place away from drafts, until it doubles in volume.
Divide the dough in two, spread 1 sheet of this dough (1 cm thick) on the floured work table in turn and place the ground walnuts and / or the pieces of shit.
Roll the dough as tight as possible and place it in a pan greased with oil.
Leave the cake to rise in the pan for another 10-15 minutes, then bake it in the preheated oven for about 50 minutes (160 degrees).
15 minutes before the expiration of the 50 minutes, take the cakes out of the oven, grease them with beaten egg whites and sprinkle with caster sugar.
Put the trays back in the oven for 15 minutes until the cakes are browned, then take them out on the work table, try to take them out of the pan while they are still hot, then leave them covered with a clean towel until they cool completely.
After they have cooled, slice the cake and serve.
Cozonac & # 8211 Traditional recipe
The Internet is full of all kinds of recipes for babani cakes, which are more and more interesting. You don't even know what to choose anymore, because you will find under the name of traditional cake recipe various reinterpreted variants, which contain all kinds of ingredients that are more difficult to access.
This is not the case now, because we will present you a very simple cake recipe. After you have purchased all the ingredients mentioned above, you can get to work. It is good to keep them all at room temperature, 1 hour before they start to knead.
The first time you take care of the cake, as it happens with any cake recipe. We are not talking about a cake recipe with scalded dough, but a classic one. First, prepare the yeast, mixing it with a little sugar and warm water or milk, to become a thicker liquid. Then, in the remaining milk, pour the sugar and mix until it melts.
In a large bowl, pour the flour, and over it add the yeast and eggs, then gradually mix the milk with the sugar. Towards the end, add the salt, butter and lemon peel. You can do this with a special robot, if you have such a device.
After everything has been homogenized and you get a slightly sticky crust, it is necessary to leave this cake dough to rise and you can take care of the filling.
Add walnuts in a bowl, over which it is necessary to pour hot milk, sugar and other ingredients. In this Moldovan cake recipe you can also add a few squares of dark, bitter chocolate, which you can grind on a special device or you can grate them, raisins, shit or other such ingredients. Homogenize everything until the cream is formed.
The tastiest fluffy cake with walnuts & # 8211 BucatariaIoanei.ro
After the dough has risen, the next step is to prepare for baking this fluffy cake that breaks into strips. Sprinkle the worktop with a little oil, place the raised crust on it and divide it in two. You will see from now on how good the dough looks and that it has the potential to make you make a homemade cake, like in grandma's time.
Take each piece separately, spread it well, and over it place half of the cream and roll, then place this cake with walnuts in the pan. Do the same with the next piece. Over, you can grease the cakes with egg and sprinkle poppy seeds and caster sugar on top. Then leave the cozonacs in the trays to rise for another 60 minutes.
Now you know how to make a fluffy cake, which breaks into strips, and to finish everything, the trays are put in the electric or gas oven and the preparation is left inside, to bake for 40-45 minutes, at 180 degrees / medium heat.
This is not a fluffy cake recipe with walnuts and raisins, but, if you want, you can add extra to the filling and such ingredients, to adapt this cake recipe to get what you want.
This fluffy cake with walnuts and shit is our favorite. We don't like the trade at all. Even if it is more difficult to make, the taste does not compare. Not to mention the smell in the house. Of course, there are all kinds of cake recipes for all tastes. Some want sweeter, others without shit, others with more filling while others with less and so on. However, I consider that homemade sweets are almost impossible to find on the market, which is why we try, within the available time, to prepare as many such goodies as possible. Find here some quite diverse cake recipes, we invite you to try them.
Let's get to work now!
In a bowl, put the yeast, 300 g of sugar, a teaspoon of salt and slightly warm milk. Mix well until the sugar and salt dissolve and mix well. Cover the dish with a plate or lid and leave it to rise for 10 to 15 minutes at room temperature.
In a larger bowl put the flour, the yolks of 5 eggs (we will use the egg whites for the filling) and the milk with the yeast (mayonnaise) that has been fermented. We start to knead lightly until the dough is very well blended.
Melt the butter in a bowl (be careful not to burn it) and gradually add it to the dough, continuing the kneading process. After we have finished kneading, we put the dough in a large bowl that we cover with a towel, leaving it to rise. In a few quarters of an hour the dough will double in volume.
Cream for the filling
While the dough is fermenting, beat the 5 egg whites well, adding the 300 grams of sugar. After that we will add finely chopped walnuts, vanilla sugar and rum essence mixing gently. At the end, cut the shit into small pieces and add it to this composition.
After the dough has risen, we will divide it into four equal parts that we will spread on a table over which we have previously sprinkled the flour. To make a fluffy cake, the dough must be spread by hand. It is a little more difficult but with patience we will succeed. Each piece of dough must finally have a rectangular shape.
We will fill each rectangular sheet with the filling after which we will roll each one separately. A cake will consist of two such rolls filled with cream. We will prepare two cake trays in which we will put baking paper. To make sure there is no risk of sticking, we will grease the baking paper with a little oil. We weave two rolls, thus forming the cozonacs, then placing them in the trays, leaving them to rise for a few more minutes.
We will beat a egg well in which we will add a spoonful of sugar. We will grease the cakes with this egg to get a nice gloss at the end, after which we can bake them in the oven heated to 180 degrees. The ripening time will be about an hour. You can check the cakes if they were made with a toothpick. If the dough sticks to the toothpick, it means that it still has to be baked.
After they are baked, we will take them out and put the trays on a wooden bottom. Cover them with two or three towels and leave them to cool.
I like to eat cake and drink a glass of milk, or even one with wine :)
We wish you good appetite!
COZONAC RECIPE WITH SHIT AND fluffy WALNUT
Fluffy cake simple recipe with shit and walnuts - traditional cakes. Fluffy homemade cakes made according to a recipe that does not fail. Christmas or Easter cakes with dough that unfolds into strands (shovels) and the filling of cocoa, walnut and shit. How are cakes made? How is the cake kneaded and at what temperature to bake?
- 500 g flour 000
- 300 ml warm milk
- 30 g fresh yeast or 10 g dry yeast
- 6 yolks + 1 whole egg
- 150 g sugar
- 50 ml quality rum or brandy
- 8-10 g of salt (about 1.5% of flour)
- 200 g flour 000
- core from a vanilla pod or 2 tablespoons extract or 2 sachets of vanilla bourbon sugar
- grated peel of a lemon
- 120 g butter with min 80% fat
- 400 g ground walnuts
- 1 tablespoon cocoa
- 200 ml of milk
- 200 g sugar
- candied orange peel
- 800 g colored shit
I used a 000 flour from Baneasa. I warmed the milk slightly and dissolved the yeast in it - NO added sugar! I waited 5 minutes for the yeast to "bloom" a bit and I added 500 g of sifted flour on top.
I mixed with the robot and I got a fairly thick, thick dough, which I left to rest for 30 minutes, covering the bowl with a plastic bag.
I melted and fried the butter for beurre noisette - clarified butter. It must separate (the fat from the milk proteins that go to the bottom of the pan) and smell pleasantly of roasted hazelnuts, without burning! The color should be reddish brown, not black.
After the desired color has been reached, transfer the melted butter to a bowl and leave to cool. The fragments glued to the bottom and walls of the pot also cool well! They are the ones that give a phenomenal aroma to the dough!
I separated 6 yolks and placed them in a bowl. Over them I broke a whole egg (this is the recipe), I put sugar, salt, vanilla and grated lemon peel. I have homemade vanilla extract with vodka so I didn't add any extra rum. Alcohol is very important in cakes because it helps to increase them during baking. The alcohol evaporates when baked, raising the dough.
Salt is very important for sweets because it balances the taste and potentiates certain flavors (chocolate, caramel, vanilla). Add 2% salt to the bread compared to the amount of flour in the recipe. I put the same here, especially since I have a lot of sugar, eggs and fats. 2% of 700 g of flour means 14 g of salt. Because some of them thought it was too salty (although it is not), I advise you to put 1.5% salt, ie 8-10 g. Don't be afraid if the raw dough looks very salty! It will balance perfectly after baking
I mixed the above ingredients and added the cooled clarified butter. A kind of sweet-salty mayonnaise came out
I also put 200 g of sifted flour and I mixed everything well. I then set the composition aside to rest for at least 15 minutes.
Fluffy cake with walnuts and shit
All the ingredients for the dough sweet bread it must be at room temperature.
Put the yeast to leaven in 100 ml of warm milk mixed with a teaspoon of sugar.
Sift the flour into a bowl, add salt and citrus peels, then make a circle in the middle and pour the leavened yeast. Knead by hand, gradually adding warm milk mixed with sugar. Add eggs and finally the oil. Knead until it no longer sticks to your hands.
Cover and put in a warm place away from drafts for about 1 hour and a half.
During this time we prepare the filling sweet bread. Mix the egg white foam, add the sugar, mixing for another 2-3 minutes. Then gradually add the ground walnuts, rum essence and milk mixing with a spoon.
Divide the leavened dough into 4.
We then spread one by one a piece on the work table greased with a little oil and with the hands also greased with oil.
We grease two of the sheets with walnuts and roll them and on the other two spread sheets we place the shit cut into pieces and we also roll them.
We then in turn weave a roll of walnut with one of shit and place them in molds sweet bread greased with a little oil.
Let it rise for about 30-40 minutes.
Grease the top with the egg yolk mixed with milk and put in the preheated oven over medium heat for about 35-40 minutes.
Check with a toothpick if the dough is baked and take it out of the oven, letting it cool before removing it from the molds.
Between 10-16.12.2020 you can also win the Bosch MUM series 2 robot worth 1300 lei, if you participate in the contest organized on the INSTAGRAM page: diva_in_bucatarie. Click here if you want to participate!
It has 4 power steps, a 3.8l stainless steel bowl and comes with a blender, mincer, grinder, 3 grater blades and 3 pastry hooks for creams and doughs. With Bosch MUM Serie 2 you can have fun in your kitchen!
I am waiting for you on the Yt channel with other delicious recipes!
Cozonac with Walnut, Fluffy and Aromatic
Boil 100 g of flour in a bowl with 200 ml of boiling milk and mix quickly and vigorously until all the lumps are dissolved, then spread the composition a little to cool faster (scalding a part of flour aims to keep the cake soft longer) .
Separately, grease the yeast with 1 teaspoon of sugar and combine the two compositions after the scalded dough is almost cold. Cover the mayonnaise and let it rise, in a warm place, for 15-20 minutes or until it doubles in volume.
Meanwhile, rub the yolks with the salt for 1 minute to refresh their color. Add the sugar, grated lemon and orange peel, vanilla sugar, rum (brandy), oil and 100 g melted butter, warm and mix well with a wooden spoon.
Pour the mixture with the yolks over the raised mayonnaise, then the rest of the warm milk and mix well.
Add the rest of the sifted flour (900 g) and knead the dough for 15-20 minutes or until it comes off the bowl and hand. Do not be tempted to put more flour than the one provided in the recipe because the dough will be sticky at first, but after the kneading time it will become elastic and will come off easily.
Put the rest of the melted butter, warm (100 g) and incorporate it into the dough, not by kneading but by folding. Bring the dough from the edges to the middle, pressing with the back of the palm, gradually rooting from the sides to detach from the bowl so you will form the layers of the cake.
Cover the bowl with several napkins and let the dough rise, in a warm place, without currents, for 30-60 minutes or until it doubles in volume.
Light the fire in the oven and let it heat well for at least 30 minutes.
Prepare the cake trays: put baking paper only on the bottom of them and grease well, with solid butter, both the paper and the side walls of the tray.
Beat 4 egg whites hard, gradually add sugar in batches and beat each time until the sugar melts. with the first amount of sugar added, add the rum (cognac) which will swell the egg white foam and help the sugar to dissolve faster.
At the end, incorporate the ground walnuts, stirring with a spatula, lightly, turning over, from the bottom up.
Take ½ of the increased amount of dough, keeping the rest in the wrapped bowl and spread on the floured work table a sheet of 3-4 cm thick first with the palm, by light pressing, then with the rolling pin, in a rectangular shape, with a side the length of the tray used. Spread the dough only from the middle to the edges without lifting it from the table.
Place heaps of ½ of the filling over the sheet and spread it evenly over the entire surface. Roll lightly, in the form of a roll, on the side equal to the length of the tray, seal the ends well and with a quick, rolling movement, transfer the roll from the table to the tray, taking care that the joint is positioned downwards. The dough should occupy only ½ of the volume of the form.
Do the same with the other half.
Leave to rise, in a warm place, without drafts, 10-20 minutes or until the dough has filled the form. Grease with lightly beaten egg yolk with 1 teaspoon of warm milk. Put in the hot oven for about 50-60 minutes, over medium heat. Do not open the oven door for the first 30 minutes, then reduce the heat so that the cozonacs penetrate inside, without burning on the surface.
Take the tray out of the oven, let it cool for 5 minutes, then remove the cake from the pan by turning it over and leave it to cool on a grill, lying on its side so that the fluffy dough does not press. Cover immediately with a thick napkin and leave in the kitchen until completely cooled.
Then keep cool, wrap in a cloth napkin and put in a nylon bag.
Serve sliced, only after complete cooling.