Culifier is carrot

To prepare the carrot cake, we will need the following ingredients: wheat flour, carrots, sugar, chicken eggs, butter, milk, centers, raisins, yeast, ground cinnamon, vanilla sugar and salt.

First you need to put dough for yeast dough. Perhaps you ask for what is the dice and why it is needed. I won’t write a lot and for a long time: this is a semi -finished product that is used for baking bread (and other bakery products) and increases the plasticity of the dough. In other words, this mixture of flour, fluid and yeast helps to achieve a more delicate and porous crumb, as well as a more saturated taste and aroma of finished baking. Pour 3 tablespoons of slightly warm milk into the bowl, add 1 tablespoon of sugar and 15 grams of fresh/pressed yeast (or 5 grams of dry).

Mix everything thoroughly so that the yeast and sugar dissolve. Then we pour 2 tablespoons (about 40 grams) of sifted wheat flour.

Mix again so that there are no lumps of flour. Although, if there are small ones, this is not fundamentally. We leave the dough in a warm (28-30 degrees) place for about 15-20 minutes. The time of fermentation of dough, as well as the yeast dough as a whole, is a relative concept and depends on the activity of yeast and the temperature in the room. In other words, you can have very active yeast and the acute will be ready to work after 10 minutes, and someone is possible and it will not rise properly in an hour (again due to the inconsistency of yeast). That is, it is at this stage that you will understand how freshly you bought yeast and are they generally alive. Lyrical retreat: as a rule, one briquet (100 grams) of pressed yeast has enough for a long time: after the purchase, I cut it into 10-12 pieces, wrap each in food foil, put it in a sealed bag and storage in the freezer. They defrost the yeast in the refrigerator for several hours and work with them as fresh.

Meanwhile, chopped with a fine carrot on the smallest grater (as for pancakes).

200 grams of grated carrots is a complete, complete faceted glass.

In a separate dish, we sift 500 grams of wheat flour. Add 1 teaspoon of ground cinnamon (optional) and half a teaspoon of salt (best of small grinding).

Mix thoroughly so that all the components are evenly dispersed along the flour mixture.

We proceed to the direct preparation of yeast dough for the carrot cake. In a container for kneading (I have a deja combine, which will knead the dough) break 3 medium-sized chicken eggs (45-50 grams each). We pour 150 grams of sugar and 2 tablespoons of vanilla sugar (I have homemade with a natural vanilla, and a store may need less, as it is made on the basis of vanillin).

Beat everything with a mixer until the crystals of sugar, whitewashing and increased mass in volume are completely dissolved.

Opra: When you see that the mass has increased several times, probably the downtime is already ready for further work. You are probably tired about the readiness of Opara to read in my recipes for homemade baking, but I will repeat anyway. First of all, mature downs increases very well in volume. In addition, if you pick it up with a spoon or fork, you will notice that the acute is pierced through and through the air bubbles. But these are not all indicators of her readiness — it is recommended to enter the dough into the dough when it has already grown in volume and has already begun to sag a little (especially in the center). I deliberately write this in capital letters, as it is really important. I did not write pastries in recipes before, as she did not suspect that many may simply not know this nuance. In other words, the yeast had already managed to eat everything tasty in the composition of dough and was hungry, so it is time for them to eat again. And then we introduce them into the dough. I hope I clearly explained.

We shift the dough and grated carrots to the duty to the eggs with sugar.

Mix thoroughly to make a rather liquid and homogeneous mass. We pour wheat flour, which we have already sifted and mixed with cinnamon and salt.

We intervene flour in a liquid base so that there are no dry areas. After that, in portions we add soft (take it out of the refrigerator in advance) butter. I knead such yeast dough with a dough with a nozzle-trick.

After 10 minutes of active kneading, a rather sticky and wet yeast dough for carrot cakes is obtained. We round it (scrap from the walls), cover the container with a towel or cling film and leave to wander in a warm for about 1 hour. Where is it better to roam the yeast dough and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no longer a cake.

After about an hour from the beginning of fermentation, the carrot dough will swell and grow approximately by 2 times.

It is time to introduce additives: I have this homemade orange zuccats (100 grams) and raisins without bones (50 grams). I soaked the centers in advance for a day in Roma (for aroma), but this is exclusively my desire. I washed raisins, steamed with boiling water for 15 minutes, after which she dried. If you use other fillers, take into account that there should be no more than 150-200 grams (in general).

We interfere with zuccats and raisins in the dough. Again we send to heat for another 1 hour.

The yeast dough will rise again, loosen — it's time to form it. I remind you that this is a wet and sticky dough!

Choose forms for baking carrot Easter cakes. I used 2 paper (12 centimeters on the bottom and 10 centimeters in height) — they do not need to lubricate them. It is important to apply the dough no more than half the volume, so that in the process of baking, the Easter cakes do not run away. We cover the workpieces with cling film so that the dough does not be swollen and not covered with a crust.

We send it to a grind in a warm place until the dough grows one and a half to two times. I had exactly 1 hour to do this.

In advance (in 15-30 minutes), we turn on the oven heat (I have gas, lower heating) by 180 degrees. We bake carrot cakes at the same temperature at the average level of the oven for about an hour. Mine were ready after 65 minutes. We check the readiness with a wooden skewer or toothpick — it came out of the dry dough, so everything is ready.

You can decorate the finished cakes directly in paper forms or remove them. We give the pastries to cool, preferably on a bars, so as not to freeze the bottom.

For carrot cakes, I chose a new sugar glaze for me on gelatin. A detailed recipe see here.

We removed the sample with a rather warm cakes (therefore, the dough at the section rolled a little), which turned out to be juicy, tender, fragrant and very tasty. Polynochka, thank you very much for the festive order (I hope that the recipe will come in handy). Prepare for health, friends, and pleasant to you appetite!