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To prepare the dough:
1. Using the bread machine, or in a large bowl, if you want to make the cake entirely by hand, mix the sifted flour with the butter and egg yolks.
2. To use the yeast, gently heat the milk (be careful, it should not be hot) and dissolve the yeast and sugar in it. Let the mixture rest for 10 minutes, then add the vanilla seeds and mix until smooth.
3. Pour the milk and yeast mixture over the flour and set the bread machine to a kneading and raising program or knead the dough by hand for at least 20 minutes, then let it rise in a warm place until it doubles in volume. , about 1 hour.
To prepare the filling:
1. In a small saucepan, over medium heat, dissolve the sugar in the milk, then add the dried apricots, cut into small slices, and ground walnuts. Mix the composition until it starts to thicken and has the consistency of a cream. Set her aside
To assemble the cake:
1. Knead the dough a little before using it. Then divide it into two equal parts, and spread each part of the dough on the work surface powdered with a little flour. Distribute the filling evenly over the two doughs, add the chocolate and twist each side until you get a roll. Weave the two rolls obtained and then transfer them very carefully to the tray already lined with butter and flour or just with baking paper. Let the cake rise for another 30 minutes. To keep the temperature constant, I let it rise in the preheated oven at 70 ° C, then turned off the heat.
Preheat the oven to 150 ° C. Grease the cake with the egg and sprinkle a little sugar on top. Bake the cake for 40-50 minutes or until golden. If the outside cooks too fast, lower the temperature to 110 ° C. Test the cake before removing it from the oven with a long straw to make sure it is not raw inside. Allow it to cool before removing it from the pan.
How to make the filling of walnut or poppy with raisins, milk and candied orange peel
I said above that I can put max. 50% filling compared to the mass of the dough, ie 1090 g: 2 = 545 g of filling.
We weighed walnuts, raisins and orange peels (see the recipe here). I finely chopped the orange peels.
Important! Raisins should not be dried but should be soaked for at least 1 hour in a little warm water or orange juice. Then strain the excess liquid. If we put them dry, they would absorb the moisture from the dough and dehydrate it (and we don't want that!).
In a saucepan, I heated the milk and sugar. I let them boil and put out the fire. I added vanilla. I ground the walnut (1/2 fine, 1/2 larger) and mixed it with cocoa (dry) in a clean bowl. This way the cocoa will not remain in the form of lumps.
Foodblogger at Savori Urbane. #savoriurbane
I poured hot and sweet milk (boiling) over the walnut and mixed everything well with a spoon. I let the filling cool until it reached room temperature. Finally, I mixed the drained raisins in the walnut cream.
The poppy seed filling is made similar only with no cocoa and the poppy must be ground or ground (ca beigli).
Light chemical experiments you can do at home
Want to do science, but don't have your own lab? Don't worry if you don't have a chemistry lab. This list of scientific activities will allow you to do experiments and projects with common materials that you can easily find around your home.
Let's start by making slag.
You don't need to have esoteric chemicals and a lab to have a good time with chemistry. Yes, your fourth grader can make a fuss. That doesn't mean it's more fun when you're older.
Make a Borax snowflake
A borax snowflake is a crystal design that is safe and easy enough for children. You can make shapes other than snowflakes and color the crystals. As a side note, if you use them as Christmas decorations and keep them, borax is a natural insecticide and will help you keep your storage area long-term without pests. If a white precipitate develops, you can rinse easily (do not dissolve too much crystal). Did I mention the glitter of the snowflakes really nice?
Make yourself a mint and a soda fountain
This is a back activity, best accompanied by a garden hose. The mentos fountain is more spectacular than a baking volcano. In fact, if you make the volcano and find the eruption disappointing, try replacing these ingredients.
Explore Penny's Chemistry
You can clean them, cover them with verdigris and cover them with copper. This project demonstrates several chemical processes, but the materials are easy to find and the science is safe enough for children.
Make invisible homemade inks
Invisible inks react with either another chemical to make them visible or to weaken the paper structure, so the message appears if you hold it by a heat source. We're not talking about fire here. The heat of a normal light bulb is all that is needed to darken the letters. This soda baking recipe is nice because if you don’t want to use a light bulb to reveal the message, you can wrap the paper in grape juice.
Make colorful fire at home
The fire is fun. Colored fire is even better. These additives are safe. In general, they do not produce smoke that is better or worse for you than regular smoke. Depending on what you add, the ash will have a different elemental composition than a normal wood fire, but if you burn garbage or printed material, you get a similar end result. In my opinion, this is suitable for house fires or children's fires, plus most chemicals are found around the house (even those that are not chemicals).
Make a Density Layer Seven column
Make a density column with many layers of liquid using common liquid. Heavier liquids sink to the bottom, while lighter (less dense) liquids float to the top. This is a simple, fun and colorful science project that illustrates the concepts of density and miscibility.
Make homemade ice cream in a plastic bag
Scientific experiments can taste good! Find out about freezing point depression, (or not). The ice cream tastes good in any way. This cooking chemistry project does not use dishes at all, so cleaning can be very easy.
Make hot ice or sodium acetate at home
Do I have vinegar and baking juice? If so, you can make "hot ice" or sodium acetate at home and then instantly look for it to crystallize from a liquid in "ice". The reaction generates heat, so the ice is hot. It happens so fast that you can form crystal towers as you pour the liquid into a bowl.
Try Money Burning Trick at Home
The "money burning trick" is a magic trick using chemistry. You can set a bill on fire, but it won't burn. Are you brave enough to try it? All you need is a real invoice.
Coffee filter chromatography at home
Separation chemistry is a moment. A coffee filter works great, although if you don't drink coffee, you can replace it with a paper towel. You can create a project that compares the compartment you use using different brands of paper towels. The leaves on the outside can provide pigments. Frozen spinach is another good choice.
They have a baking soda and a fight with vinegar foam
Foaming is a natural extension of the baking soda volcano. It's a lot of fun, and a little dirty, but easy to clean, as long as you don't add food coloring to the foam.
First put the yeast to bloom in a cup of dehydrated milk, with a teaspoon of sugar, to increase. It is necessary to sift the flour, otherwise it does not catch air in it and does not grow as much as it should. And when it comes to raising, don't be fooled, don't put too much yeast that you will feel the taste in the cake and you didn't like it.
But let's move on to the story: the walnut kernel is mixed with sugar (one part sugar to three parts walnut) and a teaspoon of cocoa (this is an aesthetic artifice, the nut darkens in color and the cake looks better in the cut), the flour is mixed with four yolks (if you see more in the pictures it's because I put ingredients for three cakes), a sachet of vanilla sugar, a few drops of rum essence, grated peel of a lemon, yeast and a pinch of salt. Meanwhile, heat the milk slightly (do not boil) and dissolve in it the sugar (250 grams) and butter. Allow to cool slightly then knead with flour. If you put the milk too hot it is bad: the yeast can die from the heat and it was said with the increase.
The kneading lasts a little more than half an hour, it is done thoroughly and only by hand (we can't let the machines get involved in our rituals, can we?). The dough should be soft, slightly elastic, full of love and good cheer. And the pain in the fingers is not superfluous either, it's from there, that's how the story of this cake has to be written.
After kneading, leave the dough to rise for an hour under a clean towel. Then spread it on a sheet thicker than half a finger (lying down, not standing) and put the filling. The cake is twisted and placed in the tray. Let it rise covered for another half hour and put it in the oven. The heat must be adequate, that is, in the middle, to bake the cake slowly, to penetrate well, to grow steadily, not to swell from one. It's baked in three quarters of an hour. Remove from the oven and sprinkle with water. Cover immediately with a towel, catch steam and soften the shell (which is hard to fatten if you grease the cake with beaten egg before putting it in the oven). Leave it covered until it cools down, so that the cold air doesn't catch it all of a sudden (it could collapse).
If you put a lot of walnuts in it, it will make a tunnel at the top and it will not be as good-looking after you cut it. But this is a shortcoming that can be overcome, especially if you like nuts. And after all, you can't have them all.
You can find more recipes on adihadean.ro.
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How Chef Scarlatescu's cake is prepared
Before preparing the cozonacs, prepare the mayonnaise that helps the most in the recipe. In a bowl, mix the yeast with 100 milliliters of milk, a little sugar and three tablespoons of flour. The composition is allowed to increase until it doubles in volume.
Necessary ingredients for chef Cătălin Scarlătescu's cake:
- 250 g sugar
- 1 kg of flour
- 450 g of milk
- 60 g of yeast
- 5 eggs
- 300 g of Belgian butter
- 500 g walnuts
- 150 g Belgian chocolate
- 200 g of shit
- 30 g lemon peel
- 30 g candied orange
For starters, mix 100 ml of milk with the yeast and three tablespoons of flour. The composition is left to rise until the volume doubles. When the composition has reached the right state, boil the milk and sugar until everything becomes a homogeneous composition, easy to mix.
The yolks are rubbed with salt until they become like a paste, after which another bowl is taken, preferably a large and deep bowl, in which the following ingredients are gradually added: the yolks, the milk together with the sugar and butter, the candied oranges, but also the mayo he fermented. The dough obtained is left to rise for about an hour.
After this hour, divide the dough into equal pieces. Place the walnuts and Belgian chocolate, raisins, shit over a perfectly spread piece, and then roll. The obtained roll is given in half length, and the obtained parts are intertwined, after which they are greased with egg. The dough is placed in a tray well lined with flour and left to rise for another two hours.
Bake the cozones in the oven at 160 degrees Celsius, between 45 and 60 minutes, until perfectly browned.
Adrian Hădean's cake recipe, passed down for five generations in his family! How is it prepared
Cozonac Adrian Hădean. Chef Adrian Hădean is one of the most appreciated chefs in Romania. Every year, he prepares a special cake recipe, passed down for five generations in his family.
Along with Easter, the cake is indispensable on the Easter table, and its preparation is relatively simple.
Here are the ingredients you need to prepare the cake like Adrian Hădean:
Ingredients for two cakes:
1 kg of flour
250 g sugar
250g butter, a drop of oil (a tablespoon, to be exact)
vanilla sugar an envelope
the peel of a lemon
0.5 l of milk
35 g raw yeast.
How to prepare Adrian Hădean's cake:
First put the yeast to leaven in a cup of milk with a teaspoon of sugar. Sift the flour to increase the fluffy cake. The walnut kernel is mixed with sugar, more precisely, one part sugar to three parts walnut and a teaspoon of cocoa.
The flour is mixed with four egg yolks, a sachet of vanilla sugar, a few drops of rum essence, grated peel of a lemon, yeast and a pinch of salt.
Heat the milk lightly, but do not boil. Dissolve 250 grams of sugar in it and butter. Allow to cool slightly and knead with the flour.
Knead for half an hour by hand to mix the ingredients well. The dough should come out soft, slightly elastic.
Chef Sorin Bontea's cake recipe
- 1 kg of flour
- 350 g sugar
- 8 yolks
- grated peel of a lemon
- grated peel from an orange
- 50 ml of oil
- 1/2 teaspoon salt
- 14 g of dry yeast
- a vanilla essence
- a butter pack
- 1 liter of milk with 3.5% fat
- 150 g of sugar
- 8 egg whites
- 80 g cocoa
- 250 g ground walnuts
- 25 ml rum essence
Method of preparation
Heat 400 ml of milk. Separately, in a large bowl, mix the dry ingredients, then make a hole in the middle. In another bowl, mix the yolks with the salt until smooth. Melt 150 grams of butter. Dissolve the sugar in the warm milk, then add the eggs mixed with the salt and milk in which you melted the sugar. Mix all these ingredients together.
Add the oil over the melted butter, and when the dough begins to form, put this liquid over it in a thin thread. Knead the crust until all the oil and butter are incorporated, thus obtaining a fluffy and fragile dough. Leave the crust to rise and prepare the filling. Whisk the egg whites, obtaining a meringue, then add over the cocoa, nuts and rum essence. Divide the crust into two and do the same with their halves.
"We stretch one of the 4 pieces in a rectangle. The composition is also divided into 4 and spreads on a rectangular sheet. Roll the sheet and repeat the same on the other 3 sheets.
Knit 2 rolls each, grease the pan with oil and place the cake in the pan. It should be left in the pan to rise for about 45 minutes. On top, grease the cake with a mixture of egg and milk and you can sprinkle with sugar. The cake is put in the oven for 50 minutes, at 170 degrees ", explained the chef from Antena 1.
If anyone was scared of the 8 yolks, I'll tell you that I found a recipe with 14 yolks in a cookbook. It is also a Moldovan cake, the quantities are the same, only no. of yolks and the amount of butter differs.
So the Moldovan cake is so good for. that he has many eggs? & # 33 & # 33
I don't know, but I'll find out (me too, like Teo). The answer on Sunday.
# 44 Laura_A
# 45 Anomiss
# 46 BritDi
When God closes a door, he opens a window somewhere
# 47 adar
Claudia, the answer is YES, that's why the Moldovan one is good (tell us if that's the case)
Laura, thank you. she's a little sick now, but I hope she gets well soon. To make the cake, you will be delighted & # 33
Anomiss, I also heard about this combination (from Celestial Mother, but on another forum) and I don't see why you shouldn't apply this method here too, if you've used it before and it worked. I mix cozonac with walnut milk, with milk from raisin sticks, but I do this because my grandmother did the same. It's a matter of habit. I don't think it has anything to do with it. especially if you like & # 33
BritDi, according to the math I know, would get about 37.5 eggs per kilogram of flour
And after that comes a hospitalization for infectious diseases, no.
If you want to pop the girl, stay in line: firstly because there are still people enrolled in the papacy girl and secondly because she is sick now and she has to pass, daaaaa.
# 48 rym
I also make cake cream with egg white foam and it is very good.
# 49 Giorgiana
And I do like you, my mother taught me and it turns out very well. I make ADAR's cake today and I hope it goes well, I make the walnut cream as you said. Oh, I seem to have emotions & # 33 & # 33 & # 33 & # 33 I've made cake before, but I'm always afraid I don't know how it will end.
TO GIVER, speedy recovery of your carillon princess and a sweet kiss on the forehead, to pass, on my part & # 33 & # 33 & # 33 & # 33
Chef Sorin Bontea's cake recipe. What's the secret to being fluffy and fragile?
Cozonac is indispensable on Romanian Easter tables, along with other traditional dishes. The housewives have many recipes tried in years of practice, but chef Sorin Bontea goes to safety with an absolutely formidable recipe for fluffy and tender cake.
Follow the recipe for two cakes by chef Sorin Bontea, one easy to prepare and with a special taste.
- -1 kg of flour
- -350 g sugar
- -8 yolks
- -grated peel of a lemon
- -grated peel from an orange
- -50 ml of oil
- -1/2 teaspoon of salt
- -14 g of dry yeast
- -a vanilla essence
- -a butter pack
- -1 liter of milk with 3.5% fat
- -150 g of sugar
- -8 egg whites
- -80 g cocoa
- -250 g crushed walnuts
- -25 ml rum essence
How to prepare the Easter cake by chef Sorin Bontea
Heat the milk, about 400 ml. In a bowl, mix the dry ingredients, ie flour, yeast, lemon peel and orange peel. After mixing the ingredients, make a hole in the middle. Separately, mix the egg yolks with the salt until smooth. Melt 150 g of butter.
The sugar dissolves in the warm milk, stirring constantly until the sugar melts. Over the dry ingredients add the vanilla essence, eggs mixed with salt and milk in which the sugar has melted. Mix all these ingredients until the dough becomes consistent.
Separately mix the oil with the melted butter. When the crust is well blended, add the butter mixed with the oil, little by little. Knead the dough with your hands until the oil and butter are incorporated.
To get a fluffy and fragile cake that breaks into strips, you need to knead the crust several times to give it a lot of air. The dough is left to rise for an hour and a half, but every half hour it is kneaded a little and folded.
Until the dough rises, you can prepare the cake filling. Beat the egg whites with the sugar, obtaining a meringue. Then add cocoa, nuts and rum essence. The ready-grown crust is split in two. Each half is also divided in two.
We spread one of the 4 pieces in a rectangle. The composition is also divided into 4 and spreads on a rectangular sheet. Roll the sheet and repeat the same on the other 3 sheets.
Knit 2 rolls each, grease the pan with oil and place the cake in the pan. It should be left in the pan to rise for about 45 minutes. On top, grease the cake with a mixture of egg and milk and you can sprinkle with sugar. Put the cake in the oven for 50 minutes, at 170 degrees, according to A1.
The oldest cake recipe: it is 179 years old
In our country, the oldest cake recipe dates from 1841 and is called "The cake of Mihai Kogălniceanu and Costache Negruzzi", according to gastroart.ro, which details it, in the terms used then.
"For three ounces of flour (one goose, ie 1,250 g), make a cake with a liter of brewer's yeast and one liter of milk (one liter, ie 320 or 380 ml), and put three whole eggs. Leave to rise nicely and add two and a half liters of milk, 18 whole eggs, three liters of melted butter and the necessary salt and, kneading it until it comes off your hands. Then leave it to rise nicely and, after they have fermented well, turn the dough over, leave it to sit for a while, then, making cakes, grease them with egg yolk and put them in the oven ”.
It seems that at that time there were no cozonacs with stuffing, but they were more like a sweet bread, but now you have a lot of ingredients at your fingertips.
You can use walnuts, chocolate or vanilla cream, shit, raisins, jam or sweet cheese. I'm upset about it!