Today, another scene of cake with rhubarb. This time the wallpaper yeast. Soft, fluffy, and to that of the crust. I know, crumble like, as I:) In the summer, probably not be missing in any house and smelling delicious pastries. Because if there is anything more beautiful than the odor, which propagates, when the dough is baked? Perhaps the only apple pie can compete with this:). Bake and smakujcie. I recommend!
This is my own recipe.
Ingredients for the plaque size 25x30cm:
- 2,5 glass (250ml) of flour
- 0,5 glass of sugar
- vanilla sugar (16g)
- 2 eggs
- 70g melted butter
- 3/4 glass of milk [250ml]
- 20g of fresh yeast
- pinch of salt
- 400g peeled and diced rhubarb
Pour into mixing bowl flour in, make a hole in it. Pour crushed yeast, pour two tablespoons of sugar and pour half of the warm milk. Mix with a little flour so, in order to create consistency of thick cream. Allow to stand for 15 – 20 minutes to podrośnięcia. Melt butter in warm milk. Podrośniętego grout to add the remaining ingredients and mix smooth and elastic dough. Let stand covered at room temperature until double in volume, about 1,5 – 2 hours. After this time the dough briefly to form. Lamina of baking parchment paper or grease smear and sprinkle with breadcrumbs. Transfer the dough to it. On top put diced rhubarb, Sprinkle two tablespoons of sugar.
- 75g very soft butter
- 6og sugar
- 16g of vanilla sugar
- 100g flour
All components crumble between your fingers to form. Put the rhubarb crumble.
Bake at 190 ° C for about 40 minutes. Remove from the oven, cool.
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