Recipes for the main hero of an easter table - an Easter cake - a set. But there are also general rules, following which, you always receive excellent result.
- All ingredients have to be obligatory fresh (yeast, eggs, oil) and high quality. You don't stint in this question.
- Keep in mind: if dough for an Easter cake turned out mobile - the ready-made product will blur and will be flat if dense - the Easter cake is too dense and will quickly harden. The correct dough if to knife it, won't stick to an edge, and at division it for the portion to it it isn't necessary to pour flour.
- Before dough gets to an oven, it has to approach not less than three times. The first time - when the sponge dough, the second is ready - after all products are added, the third - when dough is laid in forms. The form a baking plate pastries is filled with the test for 1/3-1/4, and ""lands"" in the furnace when it reaches 3/4 volumes.
- That the Easter cake rose exactly, don't forget to thrust before baking in the middle a wooden stick. It still is useful to you: if when you take out it through some time, it is dry, the Easter cake means it is ready.
- Easter cakes are afraid of drafts when they approach in molds or stand in the furnace. Don't open an oven door without need.