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Channel: Alina FooDee

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алина фуди

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как приготовить

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пасхальный кулич

кулич

влажный

вкусный

пасхальный кулич как пух

пасха

пасхальный кулич рецепт

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сдобное тесто

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мягкий как пух

тесто как пух

куличи рецепт

паска

пасочка

пасха рецепт

00:00:00

Hello my beloved viewers!

00:00:02

Today I will cook a tender and airy Easter paschal.

00:00:07

200 g warm milk

00:00:09

All ingredients should be slightly warm or at room temperature.

00:00:14

Because yeast loves heat.

00:00:16

I added 1 tablespoon of sugar out of the total (180g total sugar).

00:00:21

4 tablespoons of flour from the total.

00:00:24

I have only 500 g of flour.

00:00:29

But you may not need all the flour.

00:00:32

I will look at the consistency of the dough.

00:00:34

10 g dry yeast.

00:00:42

If you use live yeast, then you need 30 g of live yeast.

00:00:48

Leave in a warm place for 5-10 minutes to activate the yeast.

00:00:53

This way you check their quality and you will know that your pastries will turn out.

00:00:59

00:01:01

120 g raisins and cranberries.

00:01:03

Pour boiling water over and leave for 5 minutes.

00:01:05

After 5 minutes, drain the water and place on a paper towel.

00:01:22

Add 1 tablespoon of flour from the total.

00:01:40

See how well the yeast has activated.

00:01:43

00:01:57

4 large eggs.

00:02:01

Take the eggs out of the fridge ahead of time.

00:02:07

180 g sugar (I added 1 tbsp earlier).

00:02:12

100 g soft butter.

00:02:16

One third of a teaspoon of salt.

00:02:19

And now let's get down to the soul of Easter baking.

00:02:24

To make the pasca very fragrant.

00:02:28

I'll add lemon zest.

00:02:30

One large lemon or 2 small lemons

00:02:33

And be sure to vanilla or vanilla sugar.

00:02:36

I will be using Dr Oetker Vanilla Essence.

00:02:41

I will add 2 things.

00:02:44

00:03:00

Grate lemon zest.

00:03:02

Only the yellow part.

00:03:04

Because the white part is bitter.

00:03:07

Wash the lemon well first.

00:03:09

00:03:13

To prevent the lemons from drying out, wrap them in cling film.

00:03:18

00:03:21

Gradually add flour.

00:03:23

Only 500 g of flour.

00:03:25

Don't add all the flour at once.

00:03:27

You may need less or more flour.

00:03:30

It depends on the moisture content of the flour and the size of the eggs.

00:03:32

00:03:45

I have already added 500 g of flour.

00:03:47

Of these 500 g, I first added 4 tbsp. in a dough and 1 tbsp. in raisins and cranberries.

00:03:51

I will add more flour as the dough is very sticky.

00:03:55

00:04:08

It is very convenient to knead sticky dough with a spatula.

00:04:28

In total, I added 600 g of flour.

00:04:32

The dough is sticky but thick.

00:04:34

The dough keeps its shape well.

00:04:38

You can knead this dough with a mixer or a kitchen machine.

00:04:45

Add raisins and cranberries.

00:04:53

00:04:56

00:05:01

You can knead the dough by hand with such movements.

00:05:04

The dough is sticky, but do not add flour.

00:05:10

Knead the dough for 5-7 minutes.

00:05:24

00:05:30

Cover the bowl with cling film.

00:05:33

You can wrap the dough with a towel.

00:05:36

Because yeast dough loves heat.

00:05:40

Then the dough is good.

00:05:42

Put in a warm place for 1 hour.

00:05:45

The dough should double in volume.

00:05:47

I preheat the oven to 50°C (120°F).

00:05:51

Then I turn off the oven and put the dough in it.

00:05:53

A little over an hour passed.

00:05:55

The dough has risen very well.

00:05:57

But it is better to focus not on time, but on the state of the test.

00:06:02

The dough should rise well.

00:06:06

At least 2 times.

00:06:09

00:06:22

Lubricate your hands with vegetable oil.

00:06:24

To keep the dough from sticking.

00:06:30

Form diameter 13 cm. Height 8.5 cm.

00:06:33

440-450 g of dough.

00:06:36

00:06:44

Form diameter 9 cm. Height 8.5 cm.

00:06:46

220 g of dough.

00:06:50

Cover with cling film and put in a warm place for 30 minutes.

00:06:55

Pasochki should take 2/3 of the form.

00:06:58

See how well the dough has risen.

00:07:08

Preheat oven to 170°C (340°F).

00:07:12

Put the pastries in the warmest place so that the dough rises well.

00:07:26

Bake small pastries for 25 minutes, large ones for 35 minutes.

00:07:40

00:07:53

You see what kind of pasties turned out.

00:07:55

When they were still warm, I wrapped them in cling film.

00:08:06

Before Easter, the pasochki need to be decorated with icing.

00:08:10

Glaze recipes at the link.

00:08:15

I will cut one piece.

00:08:24

Look what a beautiful cross-sectional cake.

00:08:33

Very soft!

00:08:35

Let's see what kind of crumb.

00:08:41

Look what a beauty!

00:08:43

The aroma is simply amazing!

00:08:50

Incredibly delicious smells of lemon zest, vanilla and butter!

00:08:53

Gentle, super soft paska!

00:08:57

00:09:04

Airy, tender, just melts in your mouth!

00:09:07

The dough is really like fluff!

00:09:09

The aroma of vanilla and lemon zest makes this taste simply unforgettable.

00:09:15

Be sure to try this recipe!

00:09:20

But my advice - do not add too much flour so that the pastries turn out airy!

00:09:29

Until new delicious recipes!

Description:

خبز عيد الفصح التقليدي 🧁🧁🧁 3 وصفات لتزيين كعك عيد الفصح: https://www.youtube.com/watch?v=4xORwXArh6Q ******************************************* لدعم قناة Alina FooDee الخاصة بنا: 💰 باي بال: [email protected] 💳 بنك أحادي: 5375 4114 1351 3917 💡 باتريون: www.patreon.com/Alina_FooDee 🌸 إنستغرام:alina_foodee 🌸 لولا إنستغرام:lola_foodee ******************************************* لتحضير كعكة عيد الفصح: حليب دافئ - 200 جم بيض - 4 قطع. خميرة جافة - 10 جم دكتور أوتكر سكر - 180 جم نكهة الفانيليا Dr Oetker - 2 قطعة. نكهة ليمونة واحدة زبدة - 100 جم دقيق - حوالي 500 جم ملح - 1/3 ملعقة صغيرة زبيب - 120 جم + 1 ملعقة كبيرة. دقيق 1. اشطف الزبيب واسكب الماء المغلي لمدة 10 دقائق. تجف مع مناشف ورقية ، ولف الدقيق. 2. ذوبي الخميرة في الحليب ، أضيفي القليل من الدقيق والسكر من القاعدة العامة ، اتركي الخميرة تنشط لمدة 5-10 دقائق. 3. يضاف البيض والزبدة الطرية في درجة حرارة الغرفة والسكر ونكهة الفانيليا والملح وبرش الحامض والدقيق. يجب أن تكون العجينة طرية ولزجة جدًا ، ولا تضيف الكثير من الدقيق إليها حتى لا تسد كعكات عيد الفصح. اعجن العجينة لمدة 5-10 دقائق باستخدام ملعقة أو ملعقة. يُجفّف الزبيب ويُخلط بالدقيق ويُضاف إلى العجينة ويُعجن. غطي الوعاء بغشاء بلاستيكي وضعه في مكان دافئ لمدة 40-60 دقيقة. 4. نضع العجينة في قوالب. في شكل يبلغ قطره 9 سم ، أضع حوالي 220-250 جم من العجين ، في شكل بقطر 13 سم - حوالي 450-500 جم ، ضعي العجين في مكان دافئ لمدة 20-30 دقيقة. اخبزيها لمدة 25-35 دقيقة في فرن محمى على 170 درجة. 5. اترك كعكات عيد الفصح الجاهزة لتبرد إلى حالة دافئة ، احزمها في غلاف بلاستيكي ، يمكنك وضعها في الفريزر ليتم تخزينها حتى العطلة. ثم أخرجها وزينها بالجليد.

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