Neapolitan cake with brisket and cheese

The recipe for this Easter cake includes the following ingredients: wheat flour of the highest grade, milk of any fat content (I have 2.5%), butter (with fat content of at least 72%), medium-sized chicken eggs (45-50 grams each), granulated sugar, salt, yeast, refined vegetation (I used sunflower) oil, smoked pig, smoked pig. The brisket, as well as any fragrant cheese (such as Russian), which melts well.

Since we will cook kulich in a pairing way, first of all we will prepare 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 that the bottom line is that this is a semi -finished product that is used to 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 240 milliliters of slightly warm milk into the bowl, add a tablespoon of sugar and crumble 20 grams of fresh yeast (or 6.5-7 grams of dry). Mix everything thoroughly so that the yeast and sugar dissolve.

After that, we sift there 70 grams of wheat flour of the highest grade.

Thoroughly mix everything with a spoon or fork so that the flour evenly disperses along the liquid mixture. If small lumps remain, this is not fundamentally important. We tighten the bowl with a cling film or plastic bag and leave in a warm (28-30 degrees) place for about 1 hour. 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.

While wandering around, we will deal with additional components. Cut the smoked (raw-dumped) pork brisket (180 grams) with a small cube (with a side of about 5-7 mm). I cut the skin — my husband does not like. We heat the pan, pour there a tablespoon of vegetable oil without smell and fry the cubes of meat with lard over medium heat.

Do not forget to stir so that fragrant pieces do not burn out — we need to light them slightly and melt the fat.

When the smoked brisket is browned, remove the pieces from the pan and transfer to paper napkins. So they not only completely cooled, but also excess fat will leave.

Grind any favorite cheese (180 grams) on a coarse grater. Which one to choose is solved only to you.

When you see that the Opara has increased several times, probably it 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 pour the finished dough into the container in which you are going to knead the dough. There we break up a couple of chicken eggs at room temperature. Mix everything thoroughly.

Mix 500 grams of wheat flour of the highest grade with 1 teaspoon of salt (preferably small), and then sift (preferably twice) to get rid of possible debris and lumps. Perhaps you need a little less or more flour — it depends on its quality (in particular humidity).

Add flour with salt to a liquid base.

Mix everything with our hands or with the help of dough, until the flour absorbs the liquid — for 5-7 minutes and enough. It turns out a gentle and sticky dough. Now in parts you need to introduce into this dough 180 grams of soft butter, literally on a teaspoon. I cut oil into 10 parts and added to the dough these portions. Remove the oil in advance from the refrigerator and let it warm up a couple of hours on the table. It will take a lot of time on the kneading with butter-Testeres will cope in 10-12 minutes, but with your hands you will have to work at least 20-25 minutes.

When all the oil is in the test, round it. We tighten with a film or cover with a towel and give time to rest in the warmth — about 15 minutes.

During this time, the dough will already begin to rise — you will notice it. Now you can add chopped cheese and fried smoked brisket, which managed to cool to room temperature.

We interfere with the additives in the yeast dough, round it and again for fermentation in heat for about 1-1.5 hours. Where is it better to wander the test 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 Easter cakes.

I got very fresh and active yeast, so the dough came up after 50 minutes. It increased in volume very quickly by 4 times, although it is enough 2-3 times. It all depends on the activity of yeast and fermentation conditions.

See how gentle, fluffy and fibrous the dough is obtained — it is pierced through with air bubbles.

For such an amount of dough, it is advisable to bake 2 large or 3-4 smaller cakes. I decided to do it in the original recipe — 2 large cakes. Using kitchen weights, divided the dough into 2 identical parts.

Since this yeast dough is decent fat to the touch, it is not necessary to add the working surface with flour. We take 1 part of the dough and knead it with our hands in a not very thin layer, releasing excess air.

Then the dough will need to be assembled in the ball. To do this, fold it from the edges to the center.

We pinch the seam. The result is a bun, but so far it is not neat.

We turn the seam up down and, rotating the dough, without tearing it away from the table, the inside of both palms, as it were, pull it up from below, pulling the surface of the workpiece. Similarly, round the second (or how much you will have) the workpiece.

Choose forms for baking Neapolitan Easter cakes. I used 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. It took me 45 minutes, although the original recipe indicates 1.5 hours.

The workpieces ready for baking should not go beyond the top of the form — ideally there should be a free space by 1.5-2 centimeters so that the test is where to grow further.

In advance (in 15-30 minutes), we turn on the oven at 180 degrees. We bake the Neapolitan Easter Easter cakes at the same temperature at the average level of the oven for about 40-50 minutes. Mine were ready after 45 minutes. We check the readiness with a wooden skewer or toothpick — it came out of the dry dough, so everything is ready. As a rule, I never lubricate the workpieces before baking either an egg or milk — in this case, the Easter cakes were perfectly creed out themselves.

Ready -made cakes smell just excellent — if you close your eyes, associations with … pizza arise. The dough is tender, fluffy, airy, juicy — try, you will like it. Prepare for health, friends!