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Lacy cake. Lace buns recipe Air lace buns step by step recipe with


Ingredients

  • Flour - 350 g.
  • Butter - 80 g.
  • Egg yolks - 2 pcs.
  • Warm milk - 140 ml.
  • Sugar - 3 tablespoons
  • Vanilla sugar - 1 sachet.
  • Yeast - 10 g.
  • Some sweet milk for greasing the buns
  • Powdered sugar - 1 tablespoon

Cooking method

  • Step 1 Pour milk into a bowl. Add 1 tsp. Sahara. Add yeast, stir, cover with a napkin and leave for 10 minutes.
  • Step 2 In a separate bowl, combine flour, sugar and salt. Add prepared dough + milk + sugar and eggs. Mix.
  • Step 3 When the dough becomes difficult to stir, add the butter, chopped into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes, until the dough rises (doubles in size).
  • Step 4 Divide the dough in two. Roll out not too thin. Cut out the circles (here 5 cm in diameter). Fold three dough circles as shown. Fold them together and then cut them in half to make 2 pieces of lace.
  • Step 5 Line a muffin tin with baking paper, not too tightly lace the laces as shown in the picture
  • Step 6 Grease the buns with sweet milk and let them expand in volume, bake for about 15-20 minutes in a preheated oven at 180 degrees.
  • Step 7 Sprinkle the finished buns with icing sugar.
Bon Appetit!

To prepare the dough in warm milk, dilute the yeast, add sugar. Leave the dough warm for 15 minutes. Melt the butter. Drive an egg into a deep bowl, add salt and beat lightly with a fork.

Pour the dough and cooled butter into the egg mass. Mix everything well. Then add the sifted flour.

When it floats above the middle waterline (2/3), remove the dough. Put it on a floured table and knead well, adding a little flour to warm the dough. The "Float" dough turns out to be soft, elastic and very convenient to work with. Next, cover the dough with a towel and leave it to rest for 30 minutes.

Fold three circles of dough with an overlap. Fold them together, as in the photo, and then cut them in half. Similarly, make "roses" from the remaining dough.

Place on a paper insert "roses" and form a lace "flower".

Delicious, soft and very beautiful before serving lace buns sprinkle with icing sugar.

Bon Appetit!

Cooking instructions

1 hour 30 minutes Print

    1. Pour milk into a bowl. Add 1 teaspoon of sugar. Add yeast, stir, cover with a napkin and leave for 10 minutes. Flour seeder tool Flour needs to be sieved even if you ground it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour loosened up, saturated with oxygen, the dough rises better and its texture is then better. You can sift with any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

    2. In a separate bowl, combine flour, sugar and salt.

    3. Add milk, sugar and eggs to the prepared dough. Mix with a spoon.
    Crib How to make dough dough

    4. When the dough becomes difficult to stir, add the butter, chopped into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes, until the dough rises (doubles in size).

    5. Divide the dough in two. Roll out not too thin. Cut out the circles (in the photo 5 cm in diameter). Fold three dough circles as shown. Fold them together and then cut them in half to make 2 pieces of lace. Do this with the entire test.

    6. Line the muffin tin with baking paper, do not lay the laces too tightly, as shown in the picture.
    Tool Baking paper Open pies and quiches for even baking are best sent to the oven on a wire rack, and baking paper will help the sauce boiling from the heat to not drip between the rods. A good one is produced, for example, by the Finns - it is quite dense and is already divided into sheets that are easy to get out of the box. And more of the paper is not required.

    7. Grease the buns with sweet milk and let them expand in volume, bake for about 15–20 minutes in a preheated oven at 180 degrees. Decorate with powdered sugar. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

Airy lace buns

Unusual, graceful, lacy buns ... Few can resist such beauty !!! Whoever liked the buns, come in to see how easy it is to make these laces ... even a child can handle it))) Ingredients - 350 g flour - 80 g soft butter - 2 egg yolks - 140 grams of warm milk - 3 tablespoons of sugar - 1 sachet vanilla sugar - 10 grams of yeast - A little sweet milk for greasing the buns - Powdered sugar PREPARATION
Pour milk into a bowl. Add 1 tsp. Sahara. Add yeast, stir, cover with a napkin and leave for 10 minutes. In a separate bowl, combine flour, sugar and salt. Add prepared dough + milk + sugar and eggs. Mix with a spoon. When the dough becomes difficult to stir, add the butter, chopped into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes, until the dough rises (doubles in size). FORMING BUNS.
Divide the dough in two. Roll out not too thin. Cut out circles (here 5 cm in diameter) Fold three dough circles as shown. Fold them together and then cut them in half to make 2 pieces of lace Do this with the entire test. Line the muffin tin with baking paper, not too tightly to fit the laces as shown in the picture. Grease the buns with sweet milk and let them expand in volume, bake for about 15-20 minutes in a preheated oven at 180 degrees. Decorate with powdered sugar))) You can also watch her one kind of interesting dough shaping.

In addition to the above, a feature of these cakes can be called the texture and behavior of the dough. It resembles brioche dough, as it contains quite a lot of butter - the same elastic, moist, soft, smooth and shiny. But that's not all: from the initial volume, the dough increases by at least 5, or even 6 times during baking! It really grows by leaps and bounds before your eyes. An unforgettable sight ...

In the recipe for lace cake, there are no flavors: it contains the usual raisins and other dried fruits or nuts. If you wish, you can, of course, experiment, but in this case, you probably won't be able to achieve that airiness and lace effect as in the original. I decorated the ready-made cakes with snow-white sugar fondant (as in the recipe for rum babies) - complete harmony and a perfect balance of sweetness turned out.

Ingredients:

(300 grams) (150 milliliters) (7 pieces ) (75 grams) (50 grams) (10 grams) (0.25 teaspoon) (1 pinch)

Cooking a dish step by step:


To make a lace cake, you need wheat flour top grade, milk, butter(at least 82% fat), egg yolks, granulated sugar, yeast, salt and vanillin (optional). I have pressed yeast (fresh), but if you wish, you can replace them with dry or fast-acting ones (take 3 times less, that is, 3.5 grams is 1 teaspoon with a very tiny pea).



Yeast dough for those airy and lush Easter cakes we will cook with dough, which I have already written about many times. Pour 150 milliliters of lukewarm milk into a bowl and chop into it fresh yeast... We mix everything thoroughly so that the yeast dissolves, after which we sift there 150 grams wheat flour the highest grade.



Mix everything well so that there are no lumps. We tighten the bowl with cling film or a plastic bag and leave it in a warm (28-30 degrees) place for 2-4 hours. Dough fermentation time, like yeast dough in general, it is a relative concept and depends on the activity of the yeast and the temperature in the room.





You are probably tired of reading about the readiness of the dough from my recipes homemade baked goods, but I will repeat myself anyway. First of all, mature sponge grows very well in volume. In addition, if you pick it off with a spoon or fork, you will notice that the dough is riddled with air bubbles. But this is not all the indicators of its readiness - it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED SITTING A LITTLE (especially in the center). I am deliberately writing this in big letters as it really matters. Previously, I did not write in baking recipes, because I did not suspect that many may simply not know this nuance. In other words, the yeast has already managed to eat everything tasty in the dough and are hungry, so it's time for them to eat again. And then we introduce them into the dough. I hope I explained it clearly.



Now in the container where the yeast dough for lace cakes will ferment, put 7 egg yolks... Add 50 grams of sugar, a quarter teaspoon of salt and a pinch of vanillin there.



Beat everything with a whisk (with your hands or using a mixer) until the yolks with sugar turn white and turn into lush, homogeneous mass, which in consistency resembles a thin cream or sour cream 20% fat. The sugar should be completely dissolved.






I must say right away that kneading such yeast dough with your hands is quite difficult and takes a long time, so if possible, use a mixer or a combine with a hook attachment. Now we mix all the ingredients to achieve uniformity and relative smoothness.



When the dough becomes homogeneous, we begin to gradually introduce soft butter into it (take it out of the refrigerator for an hour and a half or two). Gradually - this means literally a tablespoon. Only when a portion of butter completely interferes with the dough, add the next one.



When all the butter has been added, the dough must be kneaded intensively (I turn on speed 3) for at least another 10 minutes. If there is no mixer, kneading should be done using French technology (stretching-folding) for about 15 minutes. As a result of work (yours or the electrician), a very soft, sticky, mobile, stretching dough should be obtained. It is very wet and almost does not hold its shape, lazily slides off the hook. At the same time, it is shiny and smooth. Do not be alarmed and in no case add flour - you will not get that airiness and weightlessness in ready-made cakes.



Now take another bowl, grease it a little with vegetable oil (I did not indicate it in the ingredients, but literally a teaspoon is enough) and put the dough into it. Hands, too, or moisten with water or grease with butter, as the dough is more than sticky. Now it's time for us to rest, and let the dough ferment in a warm place for 2-3 hours. Where better test to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough roam in microwave oven, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. 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 1.5 hours. It has increased in volume 3 (or maybe even a little more) times.



Now the dough needs to be put into baking dishes. I used two large ones (detachable - 10x10 cm and a tin can with a capacity of 850 ml - 9.5x11.5 cm). I’ll say right away from my own experience - the dough is enough for 3 similar forms, so do not impose it on more than 1/3. It is important to lay out metal forms with parchment paper. To do this, first of all, I grease the molds with a thin layer of refined vegetable oil- it will help the paper stick and hold well. At the bottom I put a piece of paper, which I measure in advance. Well, the walls are just a cut (4-5 centimeters above the sides) parchment paper, which I fold and paste into the form. I press against the walls - thanks to the oil, they stick and do not deform. That is, the dough does not touch the butter, it grows, clinging to the paper.



Proofing of the blanks in a warm place lasts until the dough doubles in volume. It took me 1.5 hours, and you are guided visually. Plant future lace cakes in hot oven it is necessary when 1.5-2 centimeters remain to the top of the forms. We bake such cakes in a preheated oven at 180 degrees at an average level. The baking time depends on the size of the molds and the characteristics of the oven. My Easter cakes were ready in 40 minutes. I do not grease the top of the dough before planting it in the oven.