I have such a tradition - every year try a new recipe for Easter Mood. So this year I found and tried such a delicious novelty, and now I feel boldly showing you my cake in Kefir Unfortotie. You know that on your site I show only proven recipes, so feel free to take it in use. You will have the most delicious Easter cake!
Baking is just a miracle, as good - unusually fragrant and gentle! And what is her appetizing yellow color, just some kind of sunny! She really reminds Sunny - the same bright and unrealistic yellow. Very successful combination of lemon, raisins and candied dogs make their delicious matter. Such Easter wants not only to try constantly, but also to sniff, inhaling her divine fragrance - in a word, dislike for kulich in kefir!
It will pleasantly surprise you with its rich taste and easy-made preparation. This simple recipe even for those who are very afraid to work with yeast dough. Because baking is always - light, lush and tasty. This recipe for many of you will be answered to the most popular question before the holiday - how to bake a delicious easter cake. I will reveal the secrets of delicious baking - how without them? Take into your culinary piggy bank!
Products that we need
- Kefir - 0.25 l
- Homemade eggs - 2 pcs.
- Sour cream - 50 grams
- Creamy butter - 100 grams
- Yeast "Live wet" - 30 grams
- Vanilla sugar - bag
- Sugar - 0.3 kg
- Salt - chipotch
- Flour - 0.5 kg
- Raisin - 50 grams
- Zezdra Lemon.
- White chocolate -30 gram
- Gorgeous
- Decoration
The icing for Easter which will not stick, almost won't crumble and does not appear
- Protein
- Glass of powder
- Spoon of lemon juice
- A little dense jama
Capture secrets
- From this set of products, soft coils will turn out, which will not worry for a long time. Baking structure will be feather and wet, not similar to dry cakes on milk. First of all, we will make a disar for Easter test to check the quality of yeast. Yeast should be powerful to raise our dough.
- In a separate dish, rub the spoon of yeast, a dessert sugar spoon and two tablespoons of flour and 2 tbsp. Water leave in a warm place. After 10 minutes it can be seen that the yeast is active and climbed the cap. This is not exactly the layout, but rather checking the strength of yeast.
- In a large bowl or pan, in which you knead the dough, sift the glass of flour, pour the warm sour cream, kefir and opaire. Stir, cover with the film and leave the 40-60 minutes to increase the dough twice. This is our opara. This is my corporate secret - when yeast show all its strength in a light dough without eggs and oil.
- We beat eggs, mix with turmeric, which will give our Easter baking bright and sunny color. Eggs must be room temperature.
- In approached the dough (opar) add eggs with turmeric and the rest of the flour. Pour half the remaining sugar. We characterize a spoon with a soft dough that cover the film and put in a warm place for growth. I usually warm yeast dough in a slow cooker, the program "Multiproduder" 35 degrees is exactly what is needed for this purpose. It will take 40-60 minutes of time. My dough after 35 minutes simply threw the multicooker's lid.
- Soft butter rubbing with the remaining sugar. Ideally will be if you make a powder from sugar and mix it with oil. Add salt, vanilla sugar, lemon zest.
- In the approached dough, we pour the oil mixture and knead the dough. Initially, it will be terrible sticky, and it is necessary to interfere with a spoon. Then gradually you can knead your hands. And at the very end to mix on the table, accumulated flour. If the dough is liquid, you need to add flour. But very carefully, add small portions. Hands are better slightly lubricating vegetable oil. If there is a bread maker, the mixed dough can be put on it and easily knead.
- When the dough is wedged and will spring when pressing, it's time to add raisins (candied, cherry, white chocolate pieces).
We interfere with additives in our dough. White chocolate with baking melts and fill the dough with a creamy taste. This is another secret that you will not meet anywhere! - Molds for cakes need to be prepared in advance. I had paper forms for kulukhai, so I did not cook anything. It is not necessary to lubricate them with oil.
- We tear the dough and roll the ball from it so that it filled 1 \\ 3 forms, that is, less than half. Since all the forms are different in volume, see how many test you need to roll into the ball. Do not lay out anymore, because the dough will rise and run away through the edge.
- We leave in forms to raise minutes by 30-40, it is desirable to cover them on top of a towel. If you are cold in the room, then it is better to put them in a warm oven (oven heat up to 50 degrees and turn off.)
- Heat the oven to 160 degrees and put the shape into it for 20 minutes. Then we increase the temperature to 180 degrees and the stove for another ten minutes. My cakes were in small forms and baked in 35 minutes.
- We lay out the shapes on the towel, putting on the side. We wait until they get cold and rolling around the towel there and here.
- During this time we prepare the glaze. It can be a white glaze for cakes, matte or brilliant - your taste. How to make a glaze for Easter? It is best to make a glaze for an Easter mouth that will not stick. After all, it needs to be brought to devote to church, and it will be very disappointing if all the beauty sticks to anything. Therefore, I share a secret recipe !!!
Skin glazy for cakes recipe
- Lubricate the tips of the kulichs with a thin layer of Jema and let him dry. It almost won't stick.
- In a glassware, a fork prevent the protein. Do not beat, namely prevent (important!). Gradually add to it powder and knead to the desired density.
- We gradually add juice. The perfect fudge for the village of Easter is ready.
- I turn the slicer down my head and just Maca in her the top. I turn around the circle, raise and decorate or putting up or any other decorations. The glaze dries very quickly, does not appear and definitely will not stick. When cutting thanks to the jam layer, it almost won't crumble.
Here is my easter kulich the most delicious recipe that always turns out.
And thanks to the secrets, let's list them shortly.
- Triple Zam Test is the first opara, the second layout without oil and halves of sugar. And the subsequent addition of oil and powdered sugar.
- Partial replacement sugar sugar powder.
- Pieces of white chocolate in the dough for flavor and cream taste.
- Lubrication of the tops thin layer James so that the glaze for Easter did not crumble.
- All these secrets are expressed by experienced personally. You can just just use them.
Do not think that it is very difficult! It was more difficult to write a cooking recipe. If you do everything, how it is written here - your airbake will delight you all holidays! And there will be no disappointment from not rising dough and translated products. Believe me, I myself went through it, and I know these sensations. Do not be fooled on fashionable recipes, offering to mix almost immediately all the ingredients and wait until the dough is raised. Unfortunately, in 60% of cases, on this method, the dough will still not rise.
But for this technology, the cakes always get very lush:
I wish you bright holidays, excellent baking and wonderful mood! And what cakes are you baked? Share with readers in the comments! If not difficult - click on the buttons of social networks - and your friends will also be able to appreciate my work and use secrets. Thank you in advance!
Kulich on kefir is an unmatched recipe, it's easy to cook, but always it turns out!Kulich on kefir, in contrast to the analogues, decorated on another basis, it turns out more wet, soft and air. Below are the variations of the recipe with various proportions of the components and the test technology, each of which has an impressive audience of faithful fans.
How to bake cake on kefir?
In order for the Kulichi dough on Kefir to be fame and became the basis for obtaining ideal Easter baking, it is necessary to follow some basic rules:
- All components before the kneading should be the same room temperature, and kefir heated to 40 degrees.
- Flour is definitely sifted.
- The room in which the test of the test is produced and its proofing is heated to 25-30 degrees.
- Yeast dough smear at least 20 minutes.
- Ready cakes are lubricated and decorated to taste.
Cake on kefir without yeast
Many are skeptical about the idea of \u200b\u200bmaking cakes on a rootless basis, until they try the product cooked according to the following recipe. The resulting baking is practically nothing inferior to yeast counterparts, it turns out in a magnificent, soft and fragrant, and the time saves pretty, without requiring a long proof.
Ingredients:
- kefir - 300 ml;
- oil - 100 g;
- flour - 350 g;
- sugar - 150 g;
- basin - 4 h. spoons;
- vanilla sugar - 20 g;
- raisins - 100 g;
- lemon zest - 1 tbsp. the spoon.
Cooking
- Clear oil, throw the zest, vanilla, sugar, pour kefir.
- A flour with a bundle is added, a raisins branched in flour, stir for a couple of minutes.
- Encloul the dough in forms, filling them on 2/3.
- Baked cut-free cake in kefir for 30 minutes at 180 degrees.
Sudny cake on kefir
The cakes on kefir and yeast are always increasingly delicious, fragrant, perfectly retain a long time. It is very important to properly prepare eggs to add to the dough: yolks are triturated with sugar to dissolving crystals, and proteins are whipped with salt into a strong thick foam.
Ingredients:
- kefir - 250 ml;
- butter cream - 100 g;
- vegetable oil - 2 tbsp. spoons;
- sour cream - 100 g;
- flour - 700 g;
- sugar - 200 g;
- eggs - 3 pcs.;
- dry yeast - 1 tbsp. the spoon;
- vanilla sugar - 40 g;
- raisins - 150 g;
- salt is a pinch.
Cooking
- Yeasts, a spoonful of sugar and ½ cup of flour, leave for 30 minutes, suck in warm kefir.
- Sour cream, butter and vegetable oil are introduced, dried with yolk sugar, whipped proteins, vanilla and flour.
- Leave the basis for the approach in heat, once byaming.
- Interfere with raisins, lay a mass in forms, filling them on 1/3, allow to approach 2/3 and put the oven breathed to 180 degrees.
- Baked cake in kefir to dry rays, covered with icing, decorated.
Recipe cut without eggs on kefir
Kulich on kefir without eggs - an excellent baking option for those for one or another does not use this product in food. To compensate for the lack of color, you can add a narrowing of turmeric or saffron to the dough, and the pear flavor is replaced with a vanillin bag or another fragrant additive to the choice.
Ingredients:
- flour - 700 g;
- yeast - 50 g;
- kefir - 250 ml;
- oil and cream - 150 g;
- sugar - 250 g;
- raisins - 150 g;
- framatizer "Duchess" - 1.5 tbsp. spoons;
- vanilla sugar - 1 bag;
- vegetable oil - 6 tbsp. spoons;
- salt - ½ h. Spoons.
Cooking
- In the warm kefir, yeast, a couple of sugar spoons and ½ cup flour, leave for 15-30 minutes.
- Enter the remaining components for the test, smear.
- Leave the base for proofing, give rise 2 times, lay out in forms.
- Baked cake in kefir at 180 degrees to dry matches.
Even more delicious cake on kefir and sour cream. The amount of raisins or sugar can be varied to their taste, as well as add the flavor to its discretion, replacing or complementing vanillin. The products prepared on this recipe every day of storage are becoming more tastier, fragrant and juicier.
Ingredients:
- flour - 1-1.3 kg;
- yeast - 60 g;
- kefir - 2 glasses;
- eggs - 4 pcs.;
- oil - 200 g;
- sour cream - 100 g;
- sugar - 2.5 glasses;
- raisins - 150 g;
- salt - 0.5 h. spoons;
- vanillin.
Cooking
- In the warm kefir, yeast dissolve, 2 spoons of sugar and ½ cup flour.
- After 20 minutes, the remaining components add, smear.
- Leave the dough in heat for lifting, once omit.
- Enclosed the basis for oiled forms, filling them on 1/3.
- When the cake on sour cream and kefir is suitable again, bake it at 180 degrees.
Cake on kefir with cottage cheese
Coulin curd at kefir will delight with a wet juicy texture and stunning taste characteristics. The main component for the preparation of the test in this case is cottage cheese, which in combination with kefir and other components give excellent result. To bake the shape, they fill at least half a half - such a base climbs less than usual.
Ingredients:
- flour - 2 glasses;
- cottage cheese - 250 g;
- yeast - 30 g;
- kefir - 70 ml;
- eggs - 2 pcs.;
- oil - 50 g;
- sugar - 150 g;
- raisins - 100 g;
- orange juice - 50 ml;
- vanilla, salt.
Cooking
- In the warm kefir, the yeast is dissolved, on a spoonful of sugar and flour, leave for 20 minutes.
- Add to poles are added overhead curd and the remaining components, smear.
- Raisins are soaked for 30 minutes in juice, after which they are dry, bubble in flour and interfere in the dough.
- After a twofold lift of the test, lay it in forms.
- Bake on kefir to dry matches.
Easter cake on kefir and milk
The next recipe for a kefir is performed with the addition of milk. This is an excellent version of Easter baking, for those who are accustomed to the classic recipe, but eager for experiments. Products in this version are limited to glory, satisfying the requests and desires of consumers with versatile tastes.
Ingredients:
- flour - 1.5 kg;
- kefir, milk and sour cream - 1 cup;
- dry yeast - 2 tbsp. spoons;
- butter creamy - 150 g;
- yolks - 8 pcs.;
- sugar - 3 glasses;
- condensed milk - 3 tbsp. spoons;
- raisins - 200 g;
- vanilla, salt.
Cooking
- Heated milk with kefir, dissolved in a mixture of yeast, leave for 30 minutes.
- Interfere with the rest of the components, put the dough into heat for the approach, once omit.
- Baked cakes on milk and kefir in a washesized form to dry rays.
Kulich on kefir with ze
Delicious cake in kefir, cooked according to the following recipe, will surprise with savory citrus fragrance. A lemon or orange zest is added to the fragrance dough, which determines the taste characteristics of this. Vanilla sugar is a balancing component, softening the smell of yeast.
Ingredients:
- flour - 500 g;
- yeast - 25 g;
- kefir - 250 ml;
- egg - 3 pcs.;
- margarine - 100 g;
- sugar - ¾ glasses;
- vanilla sugar - 1 h. spoon;
- cedar of one lemon or orange.
Cooking
- In the warm kefir, the yeast is dissolved, a spoonful of sugar and flour, leave for 30 minutes.
- Yolk-fried whipped with sugar, melted margarine, vanilla sugar, zest, whipped to peaks proteins.
- A flour is added and they produce damn, give the test to climb twice.
- Baked cakes at 180 degrees.
Easter cake on kefir in bread maker
Kulich on kefir in bread maker is preparing simple simple. It is only necessary to take care of the presence of the desired components, fold them in the correct order in the device's bucket and select the appropriate mode. The smart device itself kneads the dough, create ideal conditions for proofing and cakes a ruddy product.
Ingredients:
- flour - 500 g;
- dried yeast - 2.5 h. spoons;
- kefir - 150 ml;
- eggs - 2 pcs.;
- oil - 50 g;
- sugar - 8 tbsp. spoons;
- sour cream - 3 tbsp. spoons;
- vanilla sugar - 2 bags;
- raisin - 100 g
Cooking
- All components for the dough are laid out into the capacity of the device, ending with sifted flour and yeast.
- Include the "dough" or "knead" mode by 1.5 hours. Raisins added by signal.
- Translate the device to "baking" for an hour.
Kulich on kefir in a slow cooker
To bake in a kefir in a slow cooker, as in other cases you need to start the correct dough. Below are the proportions to the 4.5 liter bowl. Before baking, the dough must be kept for proofing in the device on "heating" 10 minutes, after which they are left under the closed lid for another 20 minutes.
Now it's easier to bake home yourself than finding delicious, sweet and light in the store, the benefit of all sorts of good and proven recipes are now very available.
The most delicious cakes in my opinion are obtained by the old recipe on the yolks, I put it in great detail in the step-by-step instruction, where the dough is preparing in a delight way. Be sure to try at least once to bake such a festive and truly royal cake!
Another recipe for the Easter or Christmas Couffer on Kefir with raisins and Kuragya for our readers placed Svetlana Burov, and it will be discussed in today's release:
Culichi with dried and raisins
recipe on kefir.
I decided to make my cakes by recipe from which buns baked. Itself already exists in our notebook. They are obtained by such air and tasty that I did not change anything in this recipe for both Coulins.
I also found an interesting recipe of kulukha in the network and I am going to try it soon too
Best Easter Merchant Recipe from Julia Vysotskaya with Youtube Channel Video
In the meantime, about the recipe for kulukhai in kefir:
For the dough recipe for cakes, you will need:
Ingredients:
- Kefir - 2 glasses (400 ml),
- Egg - 2 pcs.,
- Sugar - 8 tablespoons,
- Salt - ½ tsp.
- Butter cream - 6 tablespoons,
- Flour - 4 cups,
- Yeast high-speed (saf-moment) - 11 grams. (1 pack)
- Vanillin - 1 Packaging (1 g)
- Kuraga without bones - 200 gr.
- Raisins without seeds (light) - 200 gr.
Recipe for sweets:
- Proteins - from 4 eggs,
- Sugar (or sugar powder) - 3 glasses,
- Salt - pinch,
- Culinary sprinkles - 1 pack.
Cooking process:
Rinse and raisins thoroughly rinse, pour with boiling water for 5 minutes. Dry water and dry with a paper towel.
Kuragu for cakes cut into thin stripes.
Yeasts mix with flour in a separate bowl.
Eggs whipped with sugar (so that the sugar is dissolved), add kefir, butter, vanillin and salt. Everything is carefully mixed.
We begin to pour flour with yeast small portions.
We mix the dough for cakes by adding our dried fruits. Let us back in the warm place (you can put to the battery) for about 1 hour.
The dough on kefir for kulukhai is very convenient to knead in the bread maker, first pour into the form of liquid ingredients, then pour all dry ingredients. Install bread mode. In the same place, in the bread maker, our dough for cakes and suit.
When the dough for the scene came up, lay it on the table, pre-groaping it with vegetable oil.
Prepare steel, paper or silicone molds for baking cakes. Lubricate them with vegetable or butter.
The dough, which already came up, by ignion, divide into pieces, lay out each in your mold, put in a warm place to part for 25 minutes, for example, on the stove with an oven included.
When the cakes increased by about 2 times, put them in a heated oven to 180 - 190 degrees.
Outcomes our cakes about 35 -40 minutes.
The baking time of the scene depends on the size of the form than the molding is less, the resistant to the soup faster (and vice versa). So the readiness of the crude is better to check with a wooden stick, when the wand goes dry, without raw lumps - it means Kulich is ready!
We make a protein sweet - glaze for the crib:
Chilled proteins (we take eggs from the refrigerator and separate the yolks from the proteins with neatly yellow) whipping a mixer into a magnificent foam of 5 minutes.
Then we gradually begin to enter sugar (and better sugar powder, so the glaze will be homogeneous), whipping at the maximum speed of the mixer, adding salt whisper.
The readiness of protein sweets can be checked by turning the bowl bottom to the top. If the fudge from the proteins does not move, then it is ready.
We take out ready-made cakes from forms,
fracting their hot protein sweet, sprinkled on top of the jewelry for cakes.
On the hot stories, the glaze is well seized and dries quickly.
Or kulichki can already be put into the heated oven literally for 2-4 minutes in the heated oven, so that the fudge grabbing.
Easter cakes from dough on kefir are ready.
For the recipe and step-by-step photos of the preparation of Easter kulukhai in kefir Thank Svetlana Drill.
Enjoy your appetite and delicious kulukhai wishes the website notebook recipes !!!
It is probably not a secret, how much the capricious Easter cakes in preparation. That yeast did not come up, then warmly too, then on the contrary - it's cold, then the oven does not slam, put on the outdoor. And so you can also list and listed. But if you try to prepare the proposed Easter cake in kefir and dry yeast - you will believe that the oven is so serious baking, it may be simple! It is difficult to assume that you can cook Easter cakes quickly and without compensation. It is today that we will try to prepare such baking. Prepare ingredients and kitchen appliances to please close people for Easter holidays on a kefir-based.
I will say right away that the dough is not so yellow as the basis, even if you put homemade eggs. But for some people it is perfect baking. Culich is not too sweet, but at the same time with a fearful and full of raisins.
Ingredients:
- Kefir 2.5% - 300 ml;
- Sugar sand - 120 g (approximately 1/3 cup);
- Yeast dry - 11 g (this is a standard small bag);
- Room temperature creamy oil - 100 g;
- Vegetable oil - 1 tbsp. l.;
- Chicken eggs - 2 pcs.;
- Sour creams any - 50 g;
- Salt - 1 pinch;
- Vanillin - 1 bag;
- Flour - 590 g;
- Raisins - 2 glasses.
Easter icing:
- Chilled chicken eggs chilled - 2 pcs;
- Sugar - 1 cup;
- Lemon juice - 2 tbsp. l.
Preparing Easter cake on kefir recipe with photos, with raisins
1. Let's start cooking cakes on a simple and rapid recipe. It is not necessary to prepare the pole for this test, but it is not necessary to immediately add all the flour into the dough. So you give yeast a very difficult task - quickly raise a lot of weight. First, the yeast needs to be activated, and then give them a load with fat and flour.
First, take the eggs with a mixer slightly. Just in foam, not thick.
Note:
If you immediately put all the fat in the dough, it may not rise. And even if the dough is raised, it will still not be quite lush. 
2. Add a slightly heated kefir and sour cream, as well as a pinch of salt. You can use a mixer at low speed. Connect the ingredients. Flour sifted through a sieve and add 3 glasses first in the dough. Mix the dough slightly with the same mixer. 
3. Now together with sugar, pour yeast. Seamlessly mix the mixture with a wooden spoon. 
4. The dough will be homogeneous, but not thick, since we spook not all the flour. We put it approach, like any yeast mixture in heat. In theory, it will take 375 grams of flour. And if there is a peaceful glass in the kitchen or scales - you can easily measure it. 
5. The dough for these Easter cakes on a kefir-based basis is sufficiently suited. He needed about 1 hour and 20 minutes to slightly increase its volume. But this is still enough to add the fatty part of the recipe.
Suck another 210 grams of flour (according to my standards it is 1 whole and 2/3 cups), we add vegetable and cream oil. Here to mix best with your hands or doughness. A wooden spoon is allowed, but it will be very difficult for you to knead the dough. 
6. That's the way the finished dough is obtained. It should be homogeneous and not having flour lumps in the middle. Again put it approach. And this time you will have to wait almost the same as in the first one. 
7. You have free time again, which means that you can smoke raisins in hot water. Do not pour the raisins with boiling water, so it will become too soft and will lose most of the vitamin. For a dried fruit, fifteen minutes spent in water. Then throw it on the colander, then spread to dry the waffle cotton towel. 
8. For the second time, the dough approached and increased three times. It's time to mix it together with raisins. 
9. Message dough for kulukhai until we see that it has become elastic and out of it is not falling out raisins. They must be one of the whole. Remove the bowl into heat again. 
10. And this time it will fit very quickly - for 30 minutes you will be waiting for soft air dough on a kefir-based basis for amazing Easter cakes. During these 30 minutes you must have time to prepare and lubricate forms. 
11. As it has already been described that it is not more than 1/3 of the test in each mold. We leave forms with future crumbs approach and the place they are not needed now. Leaving the cakes right on the table, after 20 - 30 minutes you will have the dough to take 2/3 of the same molds. The oven by that time should be breeding. Enough temperatures of 170 degrees. Large cakes on a kefir dough were touched about an hour. 
12. Do not forget that it is necessary to finish such an airbag to turn on the side. Otherwise, if you do not do this action - the cooled cake can be lower than the growth. 
13. The icing is preparing simple. While you have got a cake, and they are still shied, you have 10 minutes for which you have time to prepare fond. Use the mixer for this mission. Begin to beat the proteins and almost zraza by pinch add sugar. Do not stop hit and add sugar. And after 10 minutes you will have this is such a beautiful and thick sweet fudge for Kulichi. We acidify it with lemon juice already at the last minute of whipping. 
14. Squeak the cap half of the cooled silence right in a bowl with icing. You will have a thick and beautiful layer. 
After that, immediately raw the sprinkle to give her the opportunity to stick to fresh glaze and dry with it. 
I hope you enjoyed cooking Easter cake in kefir and dry yeast with raisins. Agree that it was not so difficult. This is one of the easiest and fast Culiche recipes for Easter.
Once a year, the entire Orthodox part of mankind is preparing for the very bright and main holiday of Christians, Easter.
Of course, the main concern, after the longest post, symbolizing spiritual cleansing - a festive table, where the main place is occupied by Easter or Easter cake, consecrated in the temple.
From it begins a solemn lunch or, rather, breakfast.
Easter recipes, not only in each individual region, but also in each family - their own. They are often transmitted from generation to generation.
Many women prepare Easter and bake cakes, using the secrets of their grandmothers, although the traditional exchange of experience does not lose relevance.
One of the relatively new recipes that appeared in recent decades has become an Easter recipe on kefir, with yeast and without them.
It is clear that kefir in a fresh and bite test is needed, as a means to ensure pomp and ease of baking. But here the use of kefir in yeast dough seems like the desire to come up with something new, because the activity and efficacy of dairy bacteria on the background of yeast faded.
Although there is still some benefit from such a tandem. Let's consider at least in general terms how yeasting with lacto and bifi-bacteria together.
Easter on kefir - basic technological principles
Many housewives are familiar with the secrets of cooking yeast dough. It should be noted that in the standard standards of the bakery industry and confectionery shops of such a thing as the dough on kefir with yeast does not exist, although in practice this method of cooking the test is found quite often.
The use of kefir in combination with yeast at first glance seems meaningless, because yeast and lactic acid bacteria are representatives of the same, the most numerous colony of living organisms on Earth. Yeast and dairy bacteria are true belong to different types of microorganisms and feed in different ways: yeast prefer sugar, and bifido and lacto bacteria prefer dairy products. But both of these groups in the process of vital activity are isolated carbon dioxide, causing the fermentation of the test.
On the other hand, they do not interfere with each other and can coexist in one environment. Therefore, the use of kefir and yeast for the dough is quite possible. True, it should be noted that the action of yeast, nevertheless, more efficiently than their "colleagues in the workshop".
Ate for the preparation of the test is not expected to use yeast, in order to run the reaction of carbon dioxide, which will ensure the rise of the test, must be adding components that provide an alkaline environment: soda, ammonium or other additives allowed for use in the food industry.
In the case of the jodge and dairy bacteria, the use of bundles not necessarily use in the total mass.
1. "Red Easter" on kefir without yeast
Products:
Salt, small
Sugar 300 g
Kefir 200 ml
Raspberry, Fresh or Frozen 180 g
Eggs 3 pcs.
Vanilla 3 G.
Lemon (juice) 20 ml
Oil (82.5%) 140 g
Cooking order:
Mix flour with soda and salt. Whip oil to lush masses with sugar and eggs, driven them one by one. Add Vanilla. Wipe the berries through a sieve to remove the grain. Raspberry juice Couple with kefir and mix. For a more saturated color, you can add a food dye.
To the oil-egg mixture, alternately add kefir and flour, continuing to beat the dough.
Cylindrical shapes will unlennotsed with parchment and burst the cooked dough in them, filling on ¾ volume.
Bake up to half an hour at 180σ. Check out the preparedness of the product with a wooden stick. Remove the cooled baking from the shape and decorate the top of white icing or whipped cream, sugar sucking or raspberry.
2. Curd Easter on kefir without yeast: the recipe of Russian cuisine
Product composition:
One-piece milk 5.0 l
Raisin, Dark 150 g
Oil 250 g
Kefir 1.0 L.
Sugar 0.5 kg
Eggs 10 pcs.
Cucats 350 g
Rum or extract
Cooking order:
In a large saucepan, warm the milk to 40σ: it is better to buy homemade (farmer), solid, with a high percentage of fatty. Pour in heated milk kefir, salt. Stir and leave a saucepan, wait until most serum does not fall on the bottom of the dishes.
Unlock sieve or colander mounted on the pan. Collect the shovel of the formed surface of the pot's cottage cheese mass and move it to gauze. Having wrapped the edges of gauze, install the press (use a jar with water) to remove the serum residues from cottage cheese.
Separate yolks from proteins, scroll them with sugar, add to whipped proteins and mix. Gently, in parts, add the curd mass, stirring with a spoon or a spatula, in the bottom-up direction, so as not to destroy the magnificity of the egg mass.
Turn the oven at 110-120σ. At the bottom, install the pallet filled with water, and warm the water to the boil. Cottage cheese dough spread in forms and put oven on the middle grid. Dog temperatures up to 80-90σ and warm up the Easter steam for 60 to 70 minutes, if necessary, pouring water into the pallet.
Cooled forms flip over the dish and lay out Easter. Cutts lay out the "ch", sprinkle with colored sugar and put it in the cold.
3. Curd Easter on kefir without yeast with cherry in chocolate glaze
Product composition:
Cherry 200 g
Cottage cheese (18%) 1.0 kg
Sugar 350 g
Kefir 250 ml
Milk chocolate 400 g
Eggs 7 pcs.
Creamy oil 150 g
Vanilla extract 20 drops
Cooking order:
Add oil to cottage cheese, wipe through the sieve. Squirrels run with sugar, connect with pre-cooled and whipped proteins. Add soda to kefir, vanilla, slightly sprinkle to emphasize the taste. Connecting a kefir with cottage cheese mass, add flour, knead the dough. Put in it fresh or frozen cherry. Connect the cooked mass with eggs, mix and decompose in the form by filling them on 2/3 of the height.
Bake up to 45 minutes at a temperature of 180σ. It is necessary to get products from the form with a cooled to room temperature. On the steam bath, melink chocolate and cover them Easter.
4. Easter on kefir with yeast: cake with saffron
Grocery list:
Kefir (2.5%) 250 g
Eggs 4 pcs.
Tsukata 100 g
Oil 100 g
Yeast Dry 8 g
Saffron 2 g
Orange zest 60 g
Sugar 450 g
Vanilla (powder, crystalline) 2 g
White Raisin 120 g
Cooking order:
Fresh egg whites separated from yolks and remove into the fridge for a while. Jolves Connect with sugar, add soft oil, rum, orange zest and boiled in 50 ml boiling water saffron. In Kefir, add the third part of the flour, a little sugar, yeast; Stir and let it be warm so that the yeast began to work. Add the cooked seed, pumped the rest of the flour and wait for the kneading dough, cover it and put it closer to the bevel plate. Sudka him when it rises, put raisins and candied, knead until it starts to slow down from the hands and dishes. If necessary (if the flour has increased moisture), split flour. Molds for cakes Lubricate fat and fill them with a 25% test. Put in heat, wait for the lift and bake. Check the readiness of the cakes inside with a wooden skewer.
Chilled proteins beat, add gradually remaining sugar, vanilla. Lubricate the top of the cooked icing cooled with cakes, decorate with sugar powder or candied.
5. Almond Easter on kefir with yeast
Product composition:
Instant yeast 20 g
Almond chips 100 g
Kuraga 140 g
Kefir 150 ml
Fresh eggs 6 pcs.
Oil 200 g
Sugar 350 g
"AMARETTO" 100 ml
Vanilla 3 G.
Procedure:
Egg yolks, sugar, butter connect and scroll. Satch up the flour and100 r. Connect with warm kefir and yeast, adding 2-3 sugar spoons; Connect this part with an egg-oil shed. Put in heat, cover with opar. When a stable foam appears, add vanilla and liqueur connected with dried fruits and walnut flour. Mix the dough. After the rise, divide on the portions and laid in prepared forms. Give the crumbs to climb again and bake.
Prepare a protein icing, as indicated in the previous recipe and decorate Easter on kefir with yeast.
6. Easter on kefir with yeast, orange
Dough products:
Sugar 350 g
Proteins 7 pcs.
Kefir (2.5%) 250 ml
Oranges 2 pcs.
Flour 1.2 kg
Oil (or margarine) 100 g
Plipping 50 g
Live yeast 80 g
Yolks, chicken 7 pcs.
Vanillin 4 g
Powder 200 g
Cooking order:
With oranges, remove the zest, free the pulp from the peel and the membrane; Pullets by a blender by connecting with kefir, adding 100 g of sugar sand, 2 g of vanillina. Connect the oil with the remaining sugar, take up by adding one yolk. Connect both prepared masses and add the yeast and the fourth of the flour. Give the test to climb and add the rest of the flour. Easy, spread in forms, prepare them in advance. When the cakes will rise to the edge of the form, send them into a preheated oven. After the end of the baking, let you cool, get out of the form, lubricate the icing cooked from the cooled proteins, powder and 2 g of vanillin. Decorate with sugar sugar.
7. Easter on kefir with yeast and fructose
Easter cake is traditionally prepared with the addition of a large amount of sugar, eggs, fats. But for those who, even in a great holiday, can not afford such a sdob, there is no less sweet and tasty recipe, but at the same time - dietary.
Grocery list:
Dry yeast 7 g
Kefir 0.5 L.
Flour 0.5 kg
Fructose 250 g
Vanilla 3 G.
Dried fruits 300 g
For milk syrup:
70 ml of solid milk
50 ml of the Malina Juice
150 g fruchose
Cooking:
Sketch flour, add vanilla and fructose. Dissolve yeast in warm kefir and connect it with flour. In the rising dough, add prepared dried fruits, mix, dispense into the mold, transfer the container for proofing into a warm place. Bake after an increase in the dough volume by 2 times.
Boil milk with raspberry juice and add fructose (150 g). Boil to thickening. In order for the glazed glance on the surface of the cake, add 20 g of oil at the end of the cooking.
Excess Soda can spoil baking. The soda contributes to the rapid drying of the baked products from the test. Its excessive presence in baking is unpleasant to taste, and the finished trobs has an ugly gray shade.
In yeast dough it is also important not to overdo it using yeast. Their excess will give the dough with sour smell; Drink, oversaturated with yeast, during storage is quickly covered with mold and becomes unsuitable for use.
The dough consistency for Easter on kefir without yeast should be softer. Dairy bacteria work less actively, so it is desirable to add less flour. The dough in the raw form should be slightly "sailing." After baking, the excess moisture contained in the kefir evaporates, and the milk protein will turn into elastic and dense fibers that will provide the desired baking texture.
It is very important to pay attention to the quality and freshness of the products, because it is a guarantee of success for any test products.
To reduce the cost of time now, household kitchen appliances helps, but it is still better to knew the dough. No wonder our grandmothers often repeated that the dough should be felt that it was living. There are other tips for the preparation of the test, which, at first glance, seem invention or superstition. But, if you think about it, there is a scientific justification in these councils. Remember how Grandma in childhood did not allow even to go to the kitchen when he puts the pole for cakes. These prohibitions are not at all prejudice, but by the fact that yeast dough does not like a sharp change of temperatures, drafts, sudden and sharp mechanical oscillations. It turns out, grandmothers, not knowing physics and chemistry, were absolutely right.
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