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It is recommended that all ingredients be kept at room temperature for a few hours before cooking.
The flour must be sifted twice to become fluffy.
We start with mayonnaise: in a bowl rub the yeast with 1 tablespoon of sugar, until liquefied, using a wooden spoon, then add 100 ml of warm milk and a handful of flour, mix, cover the bowl and leave it in a warm place until it doubles the volume of the shirt.
In another bowl, rub the butter with some of the sugar until it becomes frothy, add the yolks, essence and mix.
We put the flour in a bowl and make a hole in the middle of it where we will mix the butter with the raised mayonnaise.
Put the rest of the milk in a bowl on the fire together with the sugar, salt, lemon peel and mix continuously until the sugar is diluted.
We let it cool just a little, so we can keep our finger in it.
I do it as follows: I put the milk in the bowl where the mayo was and rinse the bowl with it, then hot, so as not to lose the yeast that remains lying on the walls of the bowl, then I put everything in the bowl where the butter was and look, I'm not losing anything.
We start to form the dough by putting a little milk over the mixture of butter and mayonnaise, incorporating at the same time the flour from the edges, and we mix well. I use a wooden spoon, I don't dirty the mixer anymore.
We take the spoon out of the dough and with our hands greased with oil we start to knead directly in the bowl in which we have worked until now.
When the dough starts to stick to your hands, add more oil, alternate with flour and knead until it doesn't stick to your hands.
We leave the dough in the bowl, cover it with a towel and wait for it to double in volume (if the yeast and flour help us).
Divide the dough in half, grease the form with oil, detach the ring and spread the first part of the dough directly on the bottom of the form.
Grease the dough with finetti, sprinkle the walnuts and spread the second part of the dough over the walnuts.
Press well with your hands and delimit the middle of the flower that we will form with the help of dough cutting shapes.
Then with the help of a knife with a thin blade we cut 2 cm strips which we twist twice so that the nut can be seen among the spirals formed.
Place the ring and close it, then cover the form and wait for the dough to rise for 15-20 minutes.
Rub an egg yolk with 1 teaspoon of milk and grease the flower with a brush.
Bake the cake at 180 degrees for 40 minutes.
5-10 minutes before turning off the oven, grease the flower with what is left of the composition to be greased.
And finally, we wash the dishes, many in number. :)
Chocolate flower cake
Chocolate flower cake, not missing for Christmas or Easter! Or whenever we feel like a fluffy cake!
It looks great and you will impress everyone if you make this flower cake with chocolate that is particularly good and attractive!
Tips for a fluffy cake:
Always use quality flour, type 000.
All ingredients should be at room temperature, prepare them in the evening and leave them on the kitchen table.
Prepare the mayonnaise and give it time to grow, to activate the yeast. You can use dry yeast or fresh yeast and respect the proportion according to the instructions on the package.
If you have an electric oven, set it to 40 degrees and you can leaven the mayonnaise, the dough and the cakes directly in the oven, not to worry that it is running, that it is too cold in the kitchen or that someone is opening the window?
If you have a food processor, you can knead the dough without problems using the special hook. I always use it. The advantages of technology? Many say that cozonacs don't come out as good as those kneaded by hand… well, they come out!
The dough must be left to rise for at least an hour, until it doubles in volume. Then, after the cozonacs are shaped, leave them to rise again in a warm place, cover with a clean towel or in the electric oven.
Put a pinch of salt in the bowl with the flour and mix, then add the other ingredients. The salt should not come into direct contact or be placed directly over the yeast because it may not grow.
Flavor the cake dough with grated lemon and orange peel, vanilla and rum essence or whatever you like. If you use fresh citrus fruits, choose to be organic, with untreated peel and wash them before shaving the peel with warm water.
Bake the cake at 160-170 degrees for 45-50 minutes. If it seems to brown too much on top, lower the heat. And do not open the oven door at all during baking!
After the cake is ready, let it cool completely on a grill and cut it cold, otherwise the knife blade will cross the dough.
Fluffy nut cake
Ever since I made the dough for fluffy muffins with butter and milk, I knew I had to try to make this Fluffy nut cake. I was afraid to put more filling, but next time I will add on my heart, that is a lot of walnuts, a lot of cocoa and rum.
I wholeheartedly recommend you try this dough. Before, when I was making cake, I used a lot of yolks per kilo of flour, but since I discovered this recipe, I haven't changed it. I found the recipe on Recette Gâteau & # 8211 750g.
The only special requirement of this dough is to be patient to leaven for at least 2 hours. You will see that a very elastic and fine dough comes out with which you will work easily.
I fell in love with this recipe, so if you want to have one Fluffy nut cake, save it and prepare it for the next occasion.
Nr. servings: 1 Preparation time: 2.5 h Complexity: high
- 500 gr wheat flour
- 1/2 lgta salt
- 60 gr sugar (if you want sweeter, add sugar to taste)
- 15 gr of fresh yeast
- 30 ml of warm water
- 2 chicken eggs
- 200 ml of milk
- 100 gr butter
- flavor to taste
- galbenus pt uns
- 2 egg whites
- 300 gr walnut kernel (baked)
- 3-4 lg cocoa (to taste)
- 30 gr powdered sugar
Method of preparation:
First prepare and weigh the ingredients.
I recommend using a robot to prepare the dough.
Grind the walnuts, mix with the sugar, cocoa and rum. Separately, froth the egg whites well, then add the walnuts and mix. It is set aside.
Mix the yeast with a teaspoon of sugar and a little warm water.
Sift 1/2 kg of flour, add salt. Add sugar, eggs, butter, milk and mayonnaise over the flour.
I added a little rum.
Start the robot and knead for about 10 minutes until you get a dense and sticky dough. The robot stops.
Cover the dish with a clean towel and leave to rise for about 2 hours.
After 2 hours, remove the dough on a wooden board, floured or on a work surface.
Divide the dough into 2 equal balls, then spread each half into a rectangle. Spread half of the amount of walnuts, then roll each dough. Both rolls are woven in the form of a cake, placed in a baking dish provided with baking paper. Grease with egg yolk.
Leave it for another 5 & # 8211 10 minutes, then put it in the preheated oven, at 180 degrees C, for about 35-40 minutes.
I baked on the program with ventilation, baking up and down.
After baking, leave it to cool slightly, then take it out on a kitchen grill. Leave it covered with a towel until it cools completely. Do not slice hot.
How to prepare nutella flower
Cake dough for nutella flower
Prepare the cake dough: mix the yeast with the sugar, add the warm milk and leave it to rest for about 10 minutes. Then add the yolks, melted butter, powdered sugar and vanilla, lemon peel and salt powder, exactly as in the recipe simple cake.
Mix a little until smooth and then add a little more than half of the flour and mix well, until it is small, using a kneader or a hand mixer (or by hand, using a wooden spoon). ). Then gradually add the rest of the flour and knead until a compact dough is formed that comes off the walls of the bowl. Leave to rise for about 30 minutes until doubled. Pour over lightly greased worktop.
How do we make the flower shape with nutella?
Break a small ball (like a tennis ball) from the dough and divide the rest of the dough into 4 equal pieces. The smaller piece is stretched by hand greased with oil, on the board also given with oil until a thin rectangle is formed. The obtained sheet is greased with a spoonful of nutella and rolled and then twisted like a coil (spiral). This will be the middle of the flower.
Each dough art (of the 4) is spread on the greased top, with a greased hand or with a rolling pin, so as to form approximately a circle. The circle should have a diameter of about 25 cm. The result is 4 sheets that are greased with about 2 tablespoons of nutella (1/3 of the amount) and overlap. The last sheet remains ungreased (so there are 3 layers of nutella).
The stack of nutella leaves is cut into 2 halves, then into quarters, and then the quarters into eighths. The dough thus obtained can be cut very well with a pizza roll. We thus obtained 8 triangles. These triangles will grow long in the middle, without cutting the edges. To shape the petals, take each triangle and twist the top of the triangle so that it passes through the cut, exactly as in the picture. (as in minicunele & # 8211 cirighele)
Chocolate flower cake
The star of winter was the flower cake or the star and after I tried the flower cake with cinnamon, I wanted to try flower cake with chocolate.
It looks good on any table is welcome at any time and will be enjoyed by the whole family.
Chocolate flower cake recipe it is the same with the cinnamon flower cake and you can see there step by step images during the preparation.
Cozonac flower with nutella video recipe
Today is the first time I've made cake! How to make fluffy babka cake full of Nutella. Contains: flour, butter, milk, eggs, sugar, yeast, natural flavors, organic lemon peel. It is a simple quick cake recipe, accessible to anyone, which does not require complicated techniques. For the secrets of the cake, read my recipe for the fluffy cake. Each ball is spread in a rectangular shape, greased with a layer of nutella, then sprinkled with ground walnuts.
Homemade cake with nutella filling.
Ingredients for the poppy flower cake recipe
- Flour - 800 g (add gradually, a smaller amount may be needed)
- Milk - 250 ml
- You - 1
- Butter - 50g
- Oil - 2 tbsp
- Yeast granules - 9g
- Vanilla sugar - 1 sachet
- Old - 50g
- Salt - & frac12 teaspoon
- For greased - 1 egg yolk.
- Poppy seeds - 200g
- Sugar - 50 g or to taste
- A pinch of salt
- Vanilla sugar - 4g
How do we prepare the flower poppy cake recipe?
Prepare the mayonnaise: Put the yeast in a bowl, add 2 tablespoons of flour, a tablespoon of sugar and pour 1/3 of the total amount of milk (heated).
Mix well. Cover the bowl with a towel and leave in a warm place for about 30 minutes. The composition must double in volume.
In a larger bowl pour the remaining amount of milk, add sugar, salt, egg (room temperature), oil and mayonnaise. Gradually add half the amount of flour (sifted) and soft butter (not melted).
Add flour and knead the dough, sifting a little flour on the table and crust.
Do not add a lot of flour, so the dough will be very fluffy. The shell should be soft and slightly sticky. Put the dough in a bowl, cover it with a towel and leave it in a warm place until it grows nicely.
Prepare the filling: Put the poppy seeds in a saucepan and pour the water until we cover the poppy, then add another 100 ml. Put on medium heat and mix.
Boil until the water evaporates. Take the pot off the heat, put the lid on and leave for 20 minutes. After cooling, put the poppy seeds in a blender and chop them. Add the sugar and mix. The filling must be sweet.
When the dough has risen nicely, divide it into 3 parts, spread each ball (disc), obtaining a not very thick sheet of dough (the dough will grow nicely in the oven).
Tip for the Cozonac flower with poppy recipe
Spread the sheets one at a time and then place them directly in the tray lined with baking paper. Grease the first and second sheets with poppy seed paste. Put the 3 sheets. Put a glass or cup in the center and cut into 16 equal parts. Take 2 strips and twist twice in opposite parts then join at the end. In this way we form all the petals.
Let the flower cake with poppy seeds grow for another 20 minutes then grease it with egg yolk.
Put the tray in the oven heated to 180 degrees Celsius for about 40 minutes, until golden brown.
The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win
Preparation for the fluffy cake recipe
You can read below the recipe written by cozona with 10 yolks or go directly to the video recipe, with a click on the picture:
I'm not going to drive you crazy and explain too much. Simply for the success of a perfect cake, meaning fluffy, well baked, flavorful, not to dry the next day & hellip are some important things.
Tips from Gina Bradea
- Use the best quality ingredients at room temperature, not cold
- The flour must be well dried, rinsed, sifted for 2-3 days in a row and kept warm before kneading.
- Knead the dough well, until the dough comes off by hand and beaten on the table
- The whipped cream helps the dough a lot, you will see how it relaxes, it becomes finer and more elastic
- The milk is added gradually, first only 3/4 of the amount, then it is added little by little, as needed. If you put all the milk and at the end the dough is sticky and soft, add a handful of flour. Eggs can be larger or more watery, butter may contain too much water or flour is wet or not of very good quality. With flour from different batches you can get different doughs. There are many factors that can influence the quality of flour.
Other tips to keep in mind
- Bake well, on low heat at the beginning (160 degrees for 10 minutes), 180 degrees Celsius until the end at microwave. In the gas oven, low heat at first, then medium.
- Get your hands on the dough: the dough should be warm, not cold. If the dough is cold, it will grow hard, it can take 10-12 hours to leaven well.
- If you want the dough to grow faster, turn the oven to a minimum of about 40 degrees and put the bowl of dough in the oven. After 15 minutes, turn off the heat and leave the cake there.
- If you can't put the dough in the oven, put a bowl of hot water underneath, but the dough bowl won't touch the water.
- Wrap the dough bowl with plastic wrap or a bag, then with a napkin.
- Make the 3 kneadings exactly as I say. Repeated kneading has the role of better developing the gluten network, reactivates the yeast, makes the dough have the same temperature in all parts. You will get the fluffiest cakes.
- THE DOUBLE MUST BE HOT!
Fluffy cake, recipe with 10 yolks
If you start the fire from the beginning, the dough is forced to rise and it will crack, it will not have grown nicely.
I explained in detail the secrets of the leavened dough here. Everything is written, how it is kneaded, how everything is prepared, read patiently & # 128578
If you don't have a scale at hand, I wrote in detail how to weigh with a spoon or cup here, in Measuring ingredients in the kitchen.
Advice from Gina Bradea
After you have kneaded the dough and slammed it well on the bowl, let it rise for 30 minutes, then knead it a little more, about 5 minutes. Leave to rise for another 15 minutes, then knead again for 5 minutes.
Now let it grow for good.
This kneading 3 times helps the dough to grow extremely beautiful, it will unravel strands, you will have a beauty of cozonaci.
How many cakes come out of 1 kg of flour?
Out of this quantity come 2 cakes beautiful. I made one with raisins, candied fruit, cranberries, almonds and shit and in the other I mixed a piece of dough with 1 tablespoon of flour and 2 tablespoons of rum. You can use rum essence.
The filling can be walnut and cocoa, plus milk or egg whites, walnut kernel or ground poppy seeds, scalded with milk, cocoa dough or chocolate, as desired & hellip
Other tricks for the 10 yolk cake recipe:
- Grease the baking paper with a little butter, dough it will have that absolutely wonderful butter scent and it will not mold, it will not dry, it will remain fragile for a long time & # 128578
- After baking, immediately grease the baking soda with a little syrup made of 1 tablespoon of honey and 2 tablespoons of water or 1 tablespoon of sugar and 2 tablespoons of water. They will have a splendid luster.
See also the pictures, how beautiful they came out. I was cold, but if the craving is great. & # 128578
In order to look beautiful in the picture, they must be cold when they are cut, but I cut them warm. I also made a necklace for my dear Totosii (our puppies), without raisins or cocoa, and it is better to see that they break pale-pale & # 128578
If you think there are too many 10 yolks (although I recommend you try the recipe), you can use 5 whole eggs, ie egg whites, which are beaten together with the sugar and add them to the dough, kneading.
But, there will be a difference: having egg whites, the dough will be denser, it will not have the special fragility that the dough has, which is made only with yolks.
You can use, yes, 5 whole eggs, not 10 yolks, and instead of butter and oil, use only oil & ndash 200 ml and this will be a product ECONOMIC. But I, I repeat, recommend the version with 10 yolks & # 128578
What do we do with the egg whites?
If you don't use them in the walnut filling, you can make a delicious one Rafaello cake & ndash recipe here.
I leave you a generous slice to taste and I invite you to try the recipe and send me the pictures & # 128578
Bake the Transylvanian cozonacs
- Preheat the oven to 160 ° C.
- Put in the bowl 1 egg, 30 g sugar and mix 10 sec./speed 3.
- Use a silicone brush and grease the cozonacs with the egg mixed with sugar.
- Put the cozonacs in the oven for 50 min. or until I pass the toothpick test. * Do not open the oven earlier than 40 minutes so as not to stop the growth process.
You need a large bowl, 2 decozonac / bread trays, baking paper, silicone brush.
Useful tips for the Transylvanian cake at Thermomix
You can make cozonacs and braids if you prefer, but the traditional shape is rolled.
You can add a little rum or shit to the cake filling.
Transylvanian cozonacs are smaller and have a slightly denser texture than other cozonacs.
Fluffy flower cake with walnut and apricot jam
Fluffy flower cake with walnut and apricot jam & # 8211 video recipe. Step by step preparation, video tutorial, for a cake & # 8211 pull apart, a fluffy flower filled with walnuts and apricot jam.
Do you know what it's like when your loved ones ask for something good and fluffy and the thermometer shows so many degrees that you just don't feel like turning on the oven? I'm sure you know. And yet, you can never refuse them. Everyone who bakes goodies for the family, knows all too well that in each batch of croissants, cakes or other goodies taken out of the oven, I put a kilogram of love for every gram of ingredient. So it is with this fluffy flower cake, with walnut and apricot jam.
My daughter really wants to have something good and fluffy to eat in the morning, for a coffee, which can also be packaged. So I chose this flower cake, which is like a pull apart bread. Basically, it's a huge flower made of fluffy horns, full of delicious layers of filling. And you'll see, it's really easy to do! And to make it even easier, immediately after the list of ingredients, the video tutorial is waiting for you, showing you step by step the whole process, from kneading the dough to modeling.