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What mistakes can ruin the taste of Easter cake: what you need to remember
10.04.2024 02:10
When making Easter cake, some people try to experiment with different additives or recipes.
However, it is very easy to ruin the Easter cake during cooking.
Therefore, it is worth remembering several typical mistakes that many people make.
Insufficient mixing of dough
One of the key mistakes made when making Easter cake is not kneading the dough enough.
Some people rush the process, trying to speed things up a bit. However, well-kneaded dough is the key to an airy and soft texture of the Easter cake. You should never rush when kneading, it is better to spend a little more time and end up with delicious Easter cakes.
Mistakes during dough rising
Rising the dough is another critical step. Many people mistakenly think that the dough should rise as quickly as possible, and as a result, they use too hot water or do not allow enough time for the dough to rise.
It is important to remember that the dough for the Easter cake requires patience and certain conditions for proper rising. It is necessary for the temperature and humidity to provide optimal conditions.
The desire to add as many ingredients as possible
Another common mistake is adding too many ingredients. The most popular ones include:
- raisin;
- nuts;
- dried fruits.
This can lead to an overloaded taste and reduce the quality of the kulich. Attempts to make the kulich even tastier can be fatal and cause an unpleasant taste. Therefore, it is always worth being rational and not deviating from the existing recipe.
High temperature
Equally important is the correct baking technique. Mistakes in oven temperature or baking time can lead to unpredictable results.
Trying to speed up the cooking time will definitely not lead to anything good. It is always worth sticking to the existing recipe and recommendations.
Insufficient cooling
And last but not least, proper cooling of the cake after baking.
Trying to save time, many people start cutting the kulich too early, which can lead to the loss of its texture and juiciness. The kulich should cool down well, and only then does it make sense to eat it.
Earlier we talked about why matches are added to the pan when boiling eggs.
