Wonderful flower
Composition / ingredients
8
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Knead the dough. I did it in a combine.
Remove the third part of the dough, and add turmeric to the remaining dough for color. Immediately after kneading, send the dough to the refrigerator overnight. Lubricate the cups a little with vegetable oil and cover with a film.
In the morning, take out the dough, remove the film, cover with a napkin and leave on the table for 2 hours. During this time, the dough warmed up and came up.
Divide the dough: each color into 5 parts.
Roll out the first yellow bun into a pancake, transfer to a baking sheet covered with baking paper, sprinkle with sugar, and pour candied fruits with raisins around the edges, which was soaked overnight. Put the next pancake on the first one, do the same operation. Pinch the edges. And so four times. The fifth bun of yellow color should be left in place for now.
Don't pour anything on the fourth pancake. It is good to press it down with your palms and cut it into 8 sectors with a sharp knife. Then wrap each petal up.
Roll out the white bun into a pancake, but smaller. Put it in the center of the flower, tuck it under the yellow petals. Sprinkle with sugar. And so four times. Do not sprinkle the top cake with anything. Just cut it into 8 sectors and bend the petals. It is necessary to try to keep the white petals between the yellow petals.
Roll out the remaining yellow dough, sprinkle with sugar, put the filling, put the rolled white dough on top, roll everything up. Flatten the roll along the diameter of the center of the flower and put it between the petals. If desired, you can sprinkle the center of the flower with sugar or poppy seeds.
Lubricate the flower with beaten egg and milk and bake in the oven at 180 degrees.
I put it in a cold oven and only then turned it on. It took 30 minutes from that moment to the finished cake.
Remove the third part of the dough, and add turmeric to the remaining dough for color. Immediately after kneading, send the dough to the refrigerator overnight. Lubricate the cups a little with vegetable oil and cover with a film.
In the morning, take out the dough, remove the film, cover with a napkin and leave on the table for 2 hours. During this time, the dough warmed up and came up.
Divide the dough: each color into 5 parts.
Roll out the first yellow bun into a pancake, transfer to a baking sheet covered with baking paper, sprinkle with sugar, and pour candied fruits with raisins around the edges, which was soaked overnight. Put the next pancake on the first one, do the same operation. Pinch the edges. And so four times. The fifth bun of yellow color should be left in place for now.
Don't pour anything on the fourth pancake. It is good to press it down with your palms and cut it into 8 sectors with a sharp knife. Then wrap each petal up.
Roll out the white bun into a pancake, but smaller. Put it in the center of the flower, tuck it under the yellow petals. Sprinkle with sugar. And so four times. Do not sprinkle the top cake with anything. Just cut it into 8 sectors and bend the petals. It is necessary to try to keep the white petals between the yellow petals.
Roll out the remaining yellow dough, sprinkle with sugar, put the filling, put the rolled white dough on top, roll everything up. Flatten the roll along the diameter of the center of the flower and put it between the petals. If desired, you can sprinkle the center of the flower with sugar or poppy seeds.
Lubricate the flower with beaten egg and milk and bake in the oven at 180 degrees.
I put it in a cold oven and only then turned it on. It took 30 minutes from that moment to the finished cake.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Turmeric - 325 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vegetable oil - 873 kcal/100g
- Candied fruits - 216 kcal/100g
- Salt - 0 kcal/100g
