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.
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YEAST CAKE WITHOUT MACHINE | NO BAKING POWDER| NO BAKING SODA #mfalh #cake #yeastcake
How To Make Yeast Cakes | Dinner Rolls
My mom made these bread rolls often because she liked the fact that they only needed to be kneaded once before baking. If you don't like kneading, then this is the right bread for you.
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Cake recipe - Yeast Plum Cake
This beautiful and delicious plum cake is perfect for afternoon tea time treat. Enjoy it in the plum season. Full recipe:
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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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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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Chocolate Yeast Kugelhopf
A gorgeous golden cake with a slightly crusty sugary top and a soft slightly bready inside swirled with gooey chocolate. Perfect for afternoon tea, even better served warm for breakfast. Recipe at
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