Easter cake, or Paska

The main triumph of Orthodox Christians, the “king of all days,” the Bright Resurrection of Christ, is approaching. In all the churches on the eve of the night will be "midnight" (solemn worship). At midnight, the evangelism, marked by a bell ringing, will sound, and a religious procession will begin around the church. After the matins and the festive liturgy, the priests will consecrate the holiday cakes (pasca) and eggs painted by laymen. Each hostess bakes Easter cake according to a special, carefully selected recipe. This recipe is improved, accumulating previous experience of successful surveys, is inherited. The proposed option is called “Paska Sunday”, it was tested by more than one generation, improved and reliable.

Easter cake, or Paska

Easter cakes, thanks to their good porosity, are easy, and due to the finely laid out food, they are very tasty. These Easter cakes do not stale for a long time. Prepare "Sunday Pasko" of yeast dough.

“Kulich” is the Russian traditional name for festive Easter bread. In the dialects found in the form of Kulitsa and Kulichka. The name “Pasca” or “Easter” is adopted for Easter bread in southern Russian and Ukrainian cuisine. Paski are usually baked for each family member, of different sizes, and necessarily one big one - for all. Ukrainian Paska is decorated with patterns of dough, grids, wreaths. Russian Easter cake is filled with white sugar icing and sprinkled with multicolored “millet”.

8 secrets of high-quality yeast baking

  1. Excess water will make the product vague, poorly molded, the lack of water will not allow fermenting the dough well, the products will be tough.
  2. Replacing water with milk improves the appearance of the cooked product, its taste.
  3. An increase in the amount of salt slows down the fermentation process; the pasca is brackish. Lack of salt - the product is vague, tasteless.
  4. A large amount of fat forms the crumbly structure of the pasca, it does not get stale.
  5. A large amount of sugar colors the surface of the cake very quickly (with a poorly cooked middle). In addition, fermentation slows down (if the percentage of sugar at the setting of products exceeds 35%, fermentation stops altogether). The lack of sugar makes pasco pale and savory.
  6. An increase in the number of eggs improves the taste, increases the pomp of the Easter cakes. Replacing eggs with yolks contributes to the appearance of a more crumbly structure, the cake acquires a beautiful color.
  7. An overdose of yeast accelerates fermentation, but the pasca will be acidic.
  8. A little alcohol will increase the porosity of the dough.

Ingredients for Easter cake, or Pasca

Easter cake, or Paska
  1. Sour cream - 80 g;
  2. Milk - 250 ml;
  3. Yeast (fresh pressed) - 60 g;
  4. Raisin - 80 g;
  5. Softened butter - 80 g;
  6. Cognac (vodka) - 15 g;
  7. Eggs - 5 pieces;
  8. Sugar - 400 g;
  9. Vanillin - packet;
  10. Flour - 1 100 g.

Cooking Easter cake, or Pasca

Dissolve yeast in a heated (36 ° C) milk, some sugar, some flour - this is how the sponge is laid. Seal it with film - let it fit.

Easter cake, or Paska

Separate yolks and proteins.

Easter cake, or Paska

Grind a pinch of salt and yolks. Squirrels whip, taking from the prescription standard 40 g of sugar. Combine protein foam, yolks, cognac, sour cream, vanillin, cap of the approached brew, 500 g of flour. Slowly, stir everything with a spoon, seal the dough with a film - let it fit.

Easter cake, or Paska Easter cake, or Paska Easter cake, or Paska

Prepare Easter forms: lined the bottom and sides of the available dishes with oiled parchment, increasing the required height.

Easter cake, or Paska

Now you can add the rest of the sugar, steamed raisins, the remaining flour, and butter to the dough that came up. The dough is kneaded with a spoon.

Easter cake, or Paska

Fill the prepared forms for the paska to one-third of the height with dough.

Easter cake, or Paska

Put the filled Easter forms in a warm (45 ° C) oven. The dough lasts 40 minutes (twice the height of the dough in the form will increase). The required temperature is now - 180 ° C.

Easter cakes will be baked in half an hour. The baking readiness is checked by a long skewer: pierce the pasca, if the skewer is dry - get the product out of the oven.

Cooking glaze

Easter cake, or Paska

Ingredients

  • Easter dressing;
  • Chilled protein;
  • A glass of powdered sugar.
Easter cake, or Paska

Beat the protein, adding sugar powder to the end. Chilled tops pasok glaze, making the wavy edge of the spoon. Decorate the tops of Easter cakes with Easter dressing.

Easter cake, or Paska Easter cake, or Paska Easter cake, or Paska

Easter cake, or Paska, is ready. Bon appetit and bright holiday!

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