Apparently nothing difficult: take some flour and sugar, hammer some eggs, add butter, maybe a smell? All mix thoroughly, put in the oven and… cover for afternoon tea. Only that, that you need to know, how much of this flour to take, How much sugar, eggs and what fat. Baking a good cake is a great art!
They require many treatments, but the smell and taste they exude during baking, it rewards the effort of preparation. Let's share some of his secrets: Yeast only succeeds then, when we prepare them in… warm kitchen. Best, so that the temperature in it is approx. 25, and certainly not less than 20 degrees. The temperature of all ingredients should be identical and amount to approx. 20 degrees. So you must not stick eggs just taken out of the refrigerator into the flour!
Bake yeast dough from wheat flour (Wrocławska, Poznań, krupczatki), and the fat must be melted and cooled down. Add butter to sweet cakes, margarine or oil, to salty (np. for pizza bases or patties) – possibly lard.
The hardest thing to hit with yeast. Usually, you take them for a kilogram of flour 5 day. But if we add a lot of eggs to the dough, need to take more yeast – even and 10 day. When we prepare a dough with a tight consistency, np. to the poppy seed cake, yeast can be crushed directly into the flour. Wanting to have a plump and light dough”, we must prepare the solution, and then add the rest of the ingredients to it. The leaven milk should have a temperature of approx. 30-35 degrees. So that a crust does not form on the solution, the solution must be sprinkled with a thick layer of flour. It is best to place the dish near the oven that is heating up. The surface of the ripening glaze bulges first, and then west. And that's when it can be added to the dough. Unripe leaven will not loosen the dough, a "overripe” will make them flat.
So that the delicacies do not fall to the bottom, you need to sprinkle them with flour. We always add them at the end!
Yeast cannot be loaded into the oven immediately after preparation. It has to grow, when we make them, a second time – already in shape, which is only half full. "Growing” the dough must be covered. Ungrown – it will break during baking. When the dough in the form will double in volume, they can be baked.
Put the yeast dough in the oven preheated to temperature 180-200 degrees. The little cookies are ready after 15-20 minutes, big – after an hour. When baked, it sticks out” from the form. The yeast dough must be removed from the mold, otherwise it will go through the "sheet metal"”.
The nipple is the nightmare of yeast cakes.
They can arise at any time: when the dough is too thin or the oven temperature is too high or too low, when removed too soon (after baking it should sit for another half an hour” in the oven), or when the oven was opened too early.