Yeast Cake

Because of my thoughts "what if it doesn't rise or if my efforts go in vain" leaven Doing work has always made me nervous. The success of all pastries I have made recently is thanks to my constant experimentation. Of course, every time I try, I try to find the easiest and most successful method.

For example, I extend the waiting time of the yeast that I have dissolved in milk. I'm waiting for the yeast to froth the milk and raise it by at least 1 finger.

I cover the dough, which has the consistency of an earlobe, and let it rest for 20 minutes by covering it with a cloth. I take the cooking process in the bowl I will do the cooking process, wet it with water and a brush, bring it to 50 degrees, I wait for it to rise until it is almost 2 times in the oven.

Those of you who buy fresh yeast know that yeasts are sold in 42-packs of 4 gr. When I buy fresh yeast, I can't use it right away, so usually 1 or even 2 packages are broken. Now I have started to store the yeast in the freezer to prevent this. 2-3 hours before making the pastry, I take it out of the freezer and wait for it to come to room temperature. In this way, I can store the yeast for months without spoiling.

The cake inevitably gives it a slightly yeasty flavor. You can add cocoa or cinnamon for this. Since I serve it by pouring jam on it, I used very little sugar. You can increase the amount of sugar if you want.

Ingredients for Yeast Cake Recipe

• 4 water glass flour
• 1 package (42 g Fresh Yeast)
• 1 pieces of eggs
• 1 water glass milk
• 50 g margarine
• half a cup of powdered sugar
• 1 tablespoon of granulated sugar

For the above:

• 1 egg yolk
• 1 tablespoons of olive oil

To lick the cake tin:

• 1 tablespoons of margarine

How to Make Yeast Cake Recipe?

1. Take 1 glass of milk at room temperature in a soup bowl. Put 1 tablespoon in it, crumble the yeast and mash it in the milk with your hands. Wait 15-20 minutes for it to activate.
2. Pour the flour into the mixing bowl and open the middle with your hands. Pour the activated yeast into the middle of the flour. The yeast will slightly rise the flour.
3. Add the egg, powdered sugar and margarine and knead the dough in the consistency of an earlobe.
4. Sprinkle flour on the dough you have formed into a ball, cover it with a cloth and let it rest next to the heater for 20 minutes.
5. Flour your hands and break off walnut-sized balls. Roll these small meringues in your hand and place them in the cake mold that you have greased with margarine.
6. When this process is finished, apply water on it with the help of a brush and make the second fermentation process for 50 minutes in the oven that you have heated to 30 degrees.
7. Bake in a preheated oven at 160 degrees for 30 minutes.