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Ingredients for cooking cakes for all occasions
- Wheat flour 1 cup
- Small teaspoon salt
- Vegetable oil 60 milliliters
- Pasteurized whole milk 2 tablespoons
- Main ingredients
- Serving 1 serving
- World Cuisine
Inventory:Fine mesh sieve, Deep bowl, Oven, Plastic food wrap, Kitchen table, Rolling pin, Glass, Teaspoon, Tablespoon, Non-stick baking dish
Cooking cake for all occasions:
Step 1: prepare the flour and the oven.In order to make the dough successful, be sure to sift the wheat flour through a fine mesh sieve into a deep bowl. During sifting, the flour is saturated with oxygen, dried and loosened, which greatly improves the taste of the finished flour product after baking.
Step 2: prepare the dough.In the bowl with sifted wheat flour, add the required amount of fine salt, but if there is none, you can use a large one after sifting it through a sieve or grind it in a coffee grinder. Now in the same bowl add vegetable oil and pasteurized whole milk. Knead the ingredients in a tight lump of dough with clean hands. By texture, it should be elastic, slightly loose and stick a little to the hands, due to the fat that is in the dough.
Step 3: roll out the dough.
Step 4: form the dough for the cake.
Step 5: prepare cake from cake for all occasions.Put the form with the dough in the oven preheated to 200 degrees and bake the cake for 10 minutes until tender. Then remove the container with cake from the oven, helping yourself with a kitchen towel, and place it on the table. Well, now you just have to choose the filling for your culinary masterpieces. If it is a pie with berries, fruits or nuts, bake it before making fruit for 35 - 40 minutes reducing oven temperature up to 180 degrees Celsius. If this is a pie with stewed vegetables and meat, bake it 25 to 30 minutes. If you wish, you can make a closed cake, but for this you will need to prepare a double portion of the dough. Then you can make the edging later, after laying the filling on the first layer of the dough and covering it with the second layer of the dough. In a closed pie, before baking, you need to make several cuts with a knife in the upper layer of the dough, so that during baking the steam that accumulates inside the pie has a way out, otherwise your baking may swell while losing its beautiful shape. After baking, be sure to allow the flour product to cool to room temperature, because hot dough is very harmful to the stomach. Then decorate it as you like best, for example, whipped cream, syrups, pour sauce or sprinkle with citrus zest.
Step 6: serve cake for all occasions.It is not advisable to store this type of semi-finished product in the freezer, since this type of dough contains milk and vegetable oil. These ingredients have a fairly high level of moisture. During defrosting, the dough can simply float, as a result, it will have to be kneaded again in a small amount of sifted wheat flour, which will significantly affect the texture and taste of the finished flour product. This dough can be very hard and overdried after baking. In addition to pies from this type of dough, you can prepare baskets for fruits, pastes, salads and any other delights that you wish. You can also make snack sticks with sesame seeds and poppy seeds. Flat cookies - chips sprinkled with bran, seeds, poppy seeds, salt or sesame seeds, it is very pleasant to savor different salads with them. Or great pies with your favorite filling. To taste, the dough resembles a shortbread, but has some unique flavor of its own. Cook and enjoy! Enjoy your meal!
- - If you are going to use the dough for baking sweet dishes, you can add a few drops of liquid vanilla extract, vanilla sugar or vanillin to the tip of a knife. With the last ingredient, be extremely careful, its large number will make your baking bitter.
- - If you are going to use the dough for baking fresh dishes, you can add ground nutmeg, cinnamon and chopped cloves, especially these spices like pies with meat, fish and vegetables.
- - Instead of milk, you can use kefir or liquid cream.