БЕСПОДОБНЫЙ КУЛИЧ ПАСХАЛЬНЫЙ подробная инструкция на закваске Левито Мадре

Today I am baking Easter cakes with Levito madre sourdough. I will tell you all the details, nuances and possible mistakes. my recipe for Easter monastery kulich with yeast:    • НАСТОЯЩИЙ СТАРИННЫЙ КУЛИЧ ЭТО ПРОСТО! АРОМ...   VIDEO CATALOG: 0:01 about the recipe 1:12 how to save kulich 1:47 how to scroll through the video recipe 2:14 put the dough 4:03 dilute the starter in cold milk 5:44 dough for autolysis 6:01 soak dried fruits 6:50 add sugar, salt and butter to the dough 10:20 add sour cream and vanilla to the dough 10:42 the dough is ready 11:52 kneading the dough 13:01 preparing dried fruits 13:42 add dried fruits to the dough 16:58 fill the cake molds 18:24 proof the molds for 8 hours 19:05 in the oven for 30 minutes 200 degrees 21:09 making the glaze 26:40 cutting the cake RECIPE Easter cake from Tasha Mulyar with Levito Madre sourdough: first stage: 200-220 g Levito Madre sourdough at its peak, 200 g cold milk 4 pcs. eggs C1 700 g premium wheat flour, protein content not less than 12 g mix everything, knead for five minutes and leave for 40 minutes for autolysis second stage: sequentially mix into the dough 200 g sugar 10 g salt 80 g softened butter 100 g sour cream 20% proofing, after an hour knead and put in a cold proofing for 10-14 hours third stage: add pre-soaked dried fruits 200 g (I have raisins, pine nuts, dried apricots) soak in 2 tbsp cognac and 2 tbsp water in the morning drain the liquid, roll in flour 1 tbsp. put into molds warm proofing for 8 hours bake at 200 degrees for 30-40 minutes GLAZING: CUSTARD FOR KULICH Super white and beautiful glaze for Easter cakes. For 5 medium Easter cakes: 2 egg whites 250 g powdered sugar 2 tsp lemon juice Salt on the tip of a knife. We will cook in a water bath. Pour the egg whites into a bowl and add the powdered sugar through a sieve. Mix everything with a spoon. Heat the water in a saucepan. Place the bowl on a water bath and stir the egg whites with the powder until the whites heat up to about 50-60 degrees, so that it is tactilely hot to the finger, that is, touch the whites. Remove the bowl from the bath. Add lemon juice and salt. Beat with a mixer at maximum speed for 2-3 minutes. The glaze will be snow-white, dense, but quite liquid. If you dip a spoon into it, it will stop and will not flow off the spoon. After taking such a sample, you can start decorating. Dip the heads of the Easter cakes into the mass and twist. Decorate with nuts and sprinkles immediately. Hardens quickly. You can even do it on warm Easter cakes. You get a magnificent glaze with a satin sheen. Happy Easter! TELEGRAM CHANNEL TASHA MULYAR https://t.me/tasha_mulyar_kanal ZEN TASHA MULYAR https://dzen.ru/tashamulyar.ru VK Tasha Mulyar https://vk.com/tasha_mulyar RUTUB Tasha Mulyar https://rutube.ru/u/tashamulyar/ BOOKS https://tashamulyar.ru/