How To make Yeast Cakes
1/4 cup hops
1 cup water
1 medium potato
1/4 cup flour
1/2 cup cornmeal
cornmeal -- for dipping
Place 1/4 c. hops in a pan and cover with 1 c. water. Let this come to a boil, reduce heat, and simmer 20 minutes with lid on pan. It should yield 1/3 c. hops water after straining.
Peel and slice the potato into another pot. Use just enough water to cover and boil until well done. Drain; it should yield 1 c. of potato liquid.
Mix hops water and potato liquid, and while still hot, pour over 1/4 c. flour a nd 1/2 c. cornmeal, making a stiff paste. Let cool; then roll into cakes, using 2 T. of paster for each cake. Dip cakes in cornmeal and roll until easily
hand led.
Dry for several days on wire rack, turning daily. They may be used immediately , but they must be perfectly dry before storing in a cool place or the refriger ator. Makes 16 cakes.
How To make Yeast Cakes's Videos
Polish Yeast Cake with Crunchy Crumble | Ciasto drożdżowe | Drozdzowiec z Kruszonka
This is a recipe for polish yeast cake (drozdzowiec - ciasto drożdżowe in Polish) that my grandmother used to make for me very often. I make it with fresh yeast but you can use dry yeast as well. Polish yeast cake is not as sweet as cakes you may be accustomed to, you may even want to call it sweet yeast bread ;) Good news is: you can always adjust sugar amount without suffering consequences as the texture will remain intact in this recipe.
Ingredients
- 450 - 500 g all purpose flour (about 4 cups)
- 50 g (1.8 oz) fresh yeast or 16 g dry active yeast
- one large whole egg and 2 egg yolks (or 2 whole eggs)
- 125 g (1.5 oz) sugar
- 260 g (9 oz) warm milk (I used 2% fat milk)
- 85 g (3 oz or 6 tbs) melted butter
FOR THE CRUMBLE
- 40 g (1.5 oz or 3 tbs) soften butter
- 41 g or 0.5 cup old fashioned oats
- 60 g or 0.5 cup all purpose flour
- 40 g or 1.5 oz of sugar
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Nutritional Facts
12 servings per recipe
Calories per Serving: 347
Total fat: 10 g
Total Carbohydrates: 55 g
Protein: 7.5 g
***This is only an approximation***
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Peach Cake - Yeast Cake Recipe | Really Soft !
How to make an easy peach cake recipe. It's yeast cake, soft & fluffy!
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Help other by translating the English captions into your own language:
The texture really lights and fluffy and so delicious, not too sweet and the peaches can be replaced with other fruits: apple, pineapple, nectarine, plum, berries.
The baking pan I used was 26 x 30 x 3 cm. The baking pan can be varied, rectangle, square, round, pie pan, pizza pan. Grease/spray well parchment paper. You may make it without parchment paper but make sure to grease well. Allow the cake to cool before dusting with powdered sugar.
For mixing the dough I did it by hands as usual but feel free to use a mixer with a dough hook or Kitchen Aid. Mix until just combined, mixing too long will be less fluffy.
Peach Cake - Yeast Cake Recipe
Ingredients :
300g all-purpose flour
5 tbsp fine sugar
2 tsp instant dry yeast
1/2 tsp salt
1 tsp Vanilla sugar (1/2 tsp vanilla extract)
1 large egg
1 cup milk, room temperature
5 tbsp margarine/softened unsalted butter
Powdered sugar for dusting
Peaches (fresh/canned), enough for topping
If using fresh peach/fruits make sure it's ripe, the sweetness from ripe peaches/fruits will complement the cake.
In the recipe here I used canned peaches.
Optional for serving: ice cream, whipped cream
Perfect to enjoy with coffee/tea
Leftover can be reheat in the oven at 100-150°C for about 15 minutes.
Can be stored in the freezer for a few weeks, wrap properly with foil, and put in a freezer plastic bag or tight container
For methods please watch the video above.
Thank you, everyone! :)
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Yeast Raised Coffee cakes
Sponge cake | vanilla cake | oven bake | no bitter | with yeast
Sponge cake by faru.
Needed ingredients-
3 Eggs
1/2 cup moyda
1/2 cup sugar
1/2 tblsp powder milk
1/2 tsp baking powder
1/2 tsp yeast
1/2 tsp vanilla essence (optional)
1/2 tsp lemon juice
1 pinch salt
1 tsp warm water
1 tsp sugar syrup
Oven bake:- 200°c/15-20min
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7 tricks with the yeast dough! Anyone can prepare them!
7 tricks with the yeast dough! Anyone can prepare them!
Ingredients:
for the dough:
milk - 300 ml (10.14 fl oz)
yeast - 10 g (0.35 oz)
sugar - 50 g (1.76 oz)
salt - 10 g (0.35 oz)
vanilla sugar - 10 g (0.35 oz)
flour - 600 g (21.16 oz)
eggs - 2 pieces
To leaven 1 h
for the filling:
nuts with honey
berries jam
glazed apples
sugar with cinnamon
soft butter
pressed cheese - 50 g (1.76 oz)
ham - 50 g (1.76 oz)
sugar
egg to grease
IN THE OVEN 180°C (356 °F)/30 MIN
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How to Make Perfect Rum Baba | Boozy Yeast Cake Recipe
Rum baba is a dessert of rum syrup soaked bread/cake often served with whipped cream and berries. There are many recipes out there and this is by no means an authentic one, but it stays true to the principle - an enriched bread soaked in sweet syrup. It is rich, moist, flavourful, and irresistible.
You can adjust this recipe to your taste. Add, remove, or modify ingredients in the syrup. You can use all orange juice instead of a mix of orange juice and water. You can add the zest of the oranges to the syrup to make it more intense. Use more rum if you want it boozier. Use different flavourings in the dough, or even use a different dough.
The dough is pretty much a same day brioche, so be ready to knead for a while. Although, it does not take nearly as long as my other hand mixed brioche recipe.
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