There are many recipes for cooking the main character of the Easter table - Easter cake. But there are general rules, following which, you will always get excellent results.
Kulich. Five secrets to successful baking
All ingredients must be fresh (yeast, eggs, oil) and of good quality. Do not be stingy in this matter.
Keep in mind: if the dough for the cake turned out to be liquid, the finished product will blur and be flat, if it is thick, the cake will be too dense and quickly become stale. The correct dough, if cut with a knife, will not stick to the blade, and when dividing it into portions, you do not need to add flour to it.
Before the dough enters the oven, it must come up at least three times. The first time is when the dough is ready, the second is after all the products have been added, the third is when the dough is placed in the molds. The baking dish is filled with dough by 1 / 3-1 / 4, and "planted" in the oven when it reaches 3/4 of its volume.
To make the cake rise evenly, do not forget to stick a wooden stick in the middle before baking. It will still be useful to you: if, when you take it out after a while, it is dry, then the cake is ready.
Easter cakes are afraid of drafts when they fit in tins or stand in the oven. Do not open the oven door unnecessarily.
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