RUSSIAN EASTER cakes in village. Recipe + ASMR sounds

RUSSIAN EASTER cakes in village. Recipe + ASMR sounds

PECIPE: Easter cake with carrot juice
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Revitalizing the leaven👇
4 tablespoons soak dry starter culture the night before. Add one tbsp. honey, 200 ml of water and 4 tablespoons. flour, premium. Stir and leave to wake up at room temperature overnight.
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Cooking dough👇
500 ml of carrot juice, 600 g of premium flour and all the starter culture from the jar, mix until the consistency of sour cream. Leave to ferment for 03:00 hours. In the process of fermentation, stir the dough twice to release excess carbon dioxide from the dough. A lot of bubbles will appear on the surface of the dough, which means you can start kneading the dough.
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Cooking the dough👇
Add 350 g of sugar, zest of one lemon, two bags of vanilla sugar (or vanilla one and a half tsp), cardamom, one and a half tsp to the finished dough. nutmeg (it is better whole and rub it on a fine grater then the dough you get more aromatic), add two tsp. salt without a slide and 500 grams of premium flour. Knead well, add the previously prepared raisins (soak them in boiling water and dry them with a paper towel).
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At the end, add ghee 250-300 ml before that, melt the ghee in a water bath (if not, just take butter). Add ghee to the dough in parts. Poured a little bit, sprinkled with flour, kneaded and so on several times until all the butter runs out. Add flour 400-500 gr. Knead until smooth and elastic. We send the dough to rest for 1 hour.
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After rest, knead for 10-15 minutes, put the dough on the rise for 5 hours.
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One hour after the dough has been set to rise, knead it. As a result, the dough should double in volume in 4-5 hours.
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Since the dough is rich, it will take a long time to come up. You can preheat the oven to 40 degrees, turn it off and put the dough in the oven.
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Hurray 🎉! The dough came up, doubled in volume, knead, knead on the table, sprinkle the table with flour, knead the dough for 10-15 minutes and put 1/3 of it into molds. We cover with a towel and send it to the warmth to rise. For about 1.5 hours. When the dough cap starts to appear, turn on the oven at 200 °, heat it up.

You need to put a baking sheet or a dish with boiling water down. Bake the cakes with steam for 10 minutes at 200 °, 10 minutes at 180 °, take out the dishes with the rest of the boiling water and bake for another 15 minutes at 180 °. We determine the readiness with a wooden stick. Dry means ready. If the Easter cake caps burn, cover them with foil.

Cooking the icing 🧁

1 way with proteins:

two squirrels + 250 g of powdered sugar + a bag of vanilla + lemon juice two tablespoons beat well with a blender with a whisk.

2. Recipe. With gelatin. Does not crumble, does not stick. Delicious like a marshmallow
Ch.L. Gelatin
Water 2 + 4 tablespoons
180 g sugar
1 tsp lemon juice
vanilla 1 sachet

Pour gelatin in a bowl with 2 tablespoons of water to swell
Bring sugar and 4 tablespoons of water in a saucepan to a boil and the sugar is completely dissolved.
Remove the syrup from the stove. Add swollen gelatin to it.
Beat with a mixer / blender until desired thickness.
Add 1 tsp. lemon juice. Beat more. The longer we beat, the thicker the glaze turns out.

Glaze on gelatin hardens quickly. You can put a cup of icing in warm water.

Apply glaze to the hot cake. It is convenient to directly dip the Easter cake into a bowl of icing. And immediately decorate.

Jewelry: we love everything natural, we have long ago abandoned chemical dressing.

We decorate the cakes with bee pollen, almond petals or whole nuts, dried strawberries and raspberries.

Today we are visiting Julia https://www.instagram.com/yulik_iz_diveevo and Maria, who are preserving the ancient recipes of our ancestors. They showed us how to bake Easter cake on carrot juice without yeast, on hop sourdough like our grandmothers did.

☀ INTAGRAM - https://www.instagram.com/tatiana_ulengova/

One day in Dagestan, after shooting the next film we decided to visit an abandoned village, near our place.
What was our surprise when we found out that there people live still - the last inhabitants of this village.

I will tell you how it was tomorrow on my instagram https://www.instagram.com/tatiana_ule...
And today on the channel will be a release about the life of this family. Enjoy watching!
Hello! We are the Ulengovs - Tatiana and Maxim.
We travel to different regions of Russia and show you how people live in russian remote villages. Village life, not embellished real life as it is.

We are interested in learning how our ancestors lived, to study their traditions and to master ancient crafts and meals.

On this channel, we want to implement our ideas. We will show you the usual village life, everyday life, cuisine of different nations

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