Flour for Easter cake

Easter cake - a required attribute of the festive table. However, today the recipes for Easter cakes are very diverse. Curd paska, chocolate paska, almond flour cake with candied fruit - this is only a fraction of the recipes that can be found on the Internet. The component composition of the Easter cake test depends on the goals that the cook pursues. If your goal is to get a magnificent, fragrant Easter, then the best flour for Easter cake is wheat. It will provide guaranteed good results: airy, tender, porous dough. And if your goal is to take care of your health, then it is better to buy whole grain flour or almond powder with delivery. Dough made from such flour will not be too porous and airy, but health will definitely benefit from such a choice, since whole grain flour is healthier than wheat flour.

In our store you will find a comprehensive assortment of flour for Easter cakes, as well as other ingredients: candied fruits, powders, raisins, dried fruits. Order flour in bulk to save money and time. We accept applications around the clock in order to timely send orders to Kiev, Kharkov, Dnipro, Lviv and other cities of Ukraine.

What kind of flour to buy for Easter cakes

Since the range of flour for baking on the AquaMarket website is quite extensive, buyers can choose any flour for Easter cakes. One or another type of ingredient will give the finished product certain properties. Some hostesses like to mix several types of flour, getting an unusual mixture for making cakes at home. So, what flour for Easter cakes is on the AquaMarket website:

Wheat flour. Any classic paski recipe contains this ingredient. Wheat grains have exceptional nutritional properties. Gluten gives the dough the necessary viscosity. By the amount of gluten, wheat flour of the highest grade is considered the record holder.
Corn flour. Density and "heaviness" is determined by the fraction of grinding. The finer the cornmeal, the more suitable it is for baking cakes. A nice addition will be the delicate yellow color of the dough.
Almond flour. An indispensable ingredient for the preparation of confectionery and desserts. Almond flour has a delicate nutty taste, gives the dough a spicy finish.
Sesame flour. Easter cake from sesame flour comes out lush and fragrant. This ingredient will give the dough a nutty, sweet taste and ivory color.
Coconut flour. High-quality gluten-free flour, which is the basis of a gluten-free diet. Coconut flour is a record holder for fiber and protein. She also has a pleasant aroma and nutty flavor.
Chickpea flour. It has a beneficial composition and nutritional properties. However, for cakes it is quite heavy, so chickpea flour, as a rule, is used together with wheat.
In combination with linseed or wheat flour increases the nutritional value of the dough, improves the structure and taste of baking.

How to choose flour for Easter cake

To Easter cakes turned out lush, delicate and tasty, it is important to choose the right flour. Pay attention to indicators such as grade and grinding. The finer the flour, the better it will rise. The variety of raw materials from which it is made determines organoleptic properties. Easter cake is better to bake from premium flour.

And finally, we will tell the popular recipes for Easter cakes.

Classic paska. Recipe

To prepare the dough, you need 0.5 liters of warm milk, 11 g of dried yeast, 6 eggs, 200 grams of butter, 250 grams of sugar or sweetener to taste, 1 teaspoon of vanilla sugar or a few drops of essence, 1-1.2 kg of wheat premium flour. Also, raisins, nuts or chopped dried fruits can be added to the dough to taste.

Dissolve the yeast in warm milk, then add 500 grams of flour to the mixture and mix well. Leave the mixture in a warm place after covering it with a clean towel. The dough should increase in size. At this time, separate the whites from the yolks. Whisk the whites with a pinch of salt in a foam, rub the yolks with sugar and vanilla sugar (extract). Soften the oil.

In a suitable dough, enter a mixture of yolks and sugar, softened butter. Mix well. Then add the whipped whites and gently knead the dough with a silicone spatula. The last step is to add the rest of the flour and knead an elastic dough that does not stick to your hands. Leave it for proofing.

Soak raisins or dried fruits at this time, dry them thoroughly with a towel. Add the ingredient to the matched dough and leave it to proof again. After that, divide the dough into pieces, place in oiled molds and let stand. Bake in an oven heated to 180 degrees.

Note. Chocolate Easter is prepared according to the same recipe; only at the stage of adding butter and eggs are cocoa powder added to the dough.

Curd Easter. Recipe

To prepare the classic “Royal” Easter, take the following ingredients: 500 grams of cottage cheese, 3 yolks, 200 grams of sour cream, 100 grams of butter, 100 grams of sugar, 100 grams of raisins, 50 grams of any nuts.

How to cook curd Easter. Grind the cottage cheese into a paste using a blender, sieve or meat grinder. Soak the raisins, dry them thoroughly with a towel. Slightly fry the nuts in a dry frying pan.

Mix cottage cheese, yolks, sour cream, sugar. Add the diced butter, then beat the mixture with a mixer until smooth. Place the mixture in a saucepan on a small fire and bring to a boil. Cool, add nuts and raisins.

Cover the pasochnitsa or other form with gauze pre-moistened with water. Pour the curd mixture into a mold, squeeze on top with a little oppression and put in the refrigerator for 48 hours.

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