Carrot grandmother

The recipe for carrot grandmas includes the following ingredients: chin-grade wheat flour, carrots, medium-sized chicken eggs (45-50 grams each), granulated sugar and vanilla sugar (can be replaced with vanillin with a pinch of vanillin), milk of any fat content, butter (with a fat content of at least 72%), yeast and fine salt.

First of all, we activate pressed (fresh) yeast. Pour 50 milliliters of warm milk into a bowl, add a teaspoon of sugar and 13 grams of yeast.

Mix well (spoon or fork) so that the liquid becomes homogeneous and let stand for 10 minutes. By the way, not only fresh, but dry or high -speed yeast, which will be required 3 times less (that is, about 4 grams) are suitable for this recipe. With dry yeast we act in the same way as with fresh ones. But with fast -acting you can work immediately, that is, mix them with wheat flour.

While the yeast wakes up, clean and grind on the smallest grater (as for pancakes) carrots. I advise you to use juicy and sweet carrots — then the grandmother will turn out elegant and tasty.

In total, we need 200 grams of grated carrots — this amount fits into a regular faceted glass with a capacity of 250 milliliters.

Sift 400 grams of wheat flour of the highest grade (to saturate with oxygen and remove possible garbage), mix with a half teaspoon of fine salt. If you want to add spices, put them in flour.

The yeast in the milk had already managed to wake up — a lush foam hat appeared. If nothing happened to the mixture, then the yeast is spoiled and they need to be replaced. As an option, you can wait a little longer (10 minutes) — probably not very fresh yeast came across.

In the container for kneading, break 3 chicken eggs, add sugar-sand and vanilla sugar.

Beat the eggs with sugar with a mixer to splendor and the complete dissolution of sweet crystals. Then we put the crushed carrots.

Add the yeast mixture there and mix it well or beat.

Add sifted flour with salt and knead the dough — about 5 minutes. Perhaps you will need a little more or less flour — it depends on its humidity, as well as the size of chicken eggs and juiciness of carrots.

It remains in parts to introduce soft butter (100 grams) into the yeast carrot dough. Do not forget to get it out of the refrigerator in advance and leave it on the table for 2 hours.

According to the consistency, the dough for carrot grandmas is very wet, sticky and loose. It does not hold shape, but at the same time does not flow. We cover the container with the dough with a light towel or cling film and leave to wander in the heat until it increases in the volume by 2 times.

I had 1 hour 15 minutes to do this. During this time, the dough rose well, became loose and airy.

When the dough is suitable, it will need to be transferred to the baking dish. If you bake one large carrot grandmother, I advise you to choose such a shape that the dough occupies no more than half of its height. In this case, I used 3 tin cans from under the stew (those weighing 525 grams), since I wanted small products like cakes. I missed the bottom and walls of clean and dry cans with vegetable oil — paper sticks better to it and does not deform. We lay the parchment mugs at the bottom, and along the walls we put long cuts of paper, above the level of the cans. Thus, the grandmas then not only do not stick to the forms, but easily jump out of them — just turn the tin turn over. It is important to divide the dough into parts so that in each form there is the same amount. To do this, I always use kitchen weights. This technique allows the workpieces to distance and bake at the same time.

We cover the workpieces with a dietary film or a light towel made of natural fabric and send it to heat (the temperature of not higher than 30-35 degrees will be ideal) for proofing. When the dough grows by one and a half to two times, it will be possible to bake carrot grandmothers in a pre-warmed oven at an average level.

My grandmas were ready in 50 minutes. You may need a little more or less time — always orient us the character of your oven and the size of the products themselves (if you decide to make them smaller or larger in size).

Experienced hostesses are able to determine the readiness of homemade baking visually, but if you rarely bake, I advise you to use a wooden skewer or toothpick — it should come out of dry dough. Let carrot grandmothers cool for about 5 minutes in forms, and then carefully and very gently take them out and remove the paper. Tall and fluffy grandmas or cakes are cooled on pillows so that they do not sag. We take a soft pillow or blanket, cover with a towel and paper towel (parchment). Gently put hot grandmas on the feather bed. For about 15 minutes we turn them from side to side so that the products are evenly cooled and do not sag — the baking is very delicate and delicate.

Traditionally, carrots are served with sour cream. I decided to decorate the grandmothers with a snow -white hat — I just beat a fat sour cream with powdered sugar and applied cream over pastries. Well, since our grandmother is carrot, then the thematic decor is carrot roses and mint leaves. Katyusha, thank you very much for this delicious and beautiful order! Prepare for health, friends, and pleasant to you appetite!