Zainish cakery

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How to make buttermilk

SWEET SPONGY BREAD

Ingredients
▫️ 500 grams. strength flour
▫️ 160 grs. butter
▫️100 grams white sugar
▫️50 ml. whole milk
▫️ 18 grs. fresh yeast
▫️ 8 grs. fine salt
▫️4 medium eggs

Preparation
Brioche dough:
1. In a small bowl, pour the warm milk with the yeast and mix until completely diluted. We booked.

2. In a large bowl we sift the flour, salt and sugar, the eggs.

3. Add the dissolved yeast and eggs to the dry ingredients, knead the mixture by hand or by machine until everything is integrated.

4. Add the butter, knead again until the dough becomes flexible, and until a fine, shiny and elastic mixture is obtained.

5. We must knead for around 20 minutes.

6. Reserve the dough in a previously greased bowl, cover with a clean cloth or plastic wrap and let it rest in a warm place for 30 minutes.

Brioche bread:
1. We put the dough on a counter and divide it into pieces of about 50 grams, place them in a greased mold or on a tray, and let it ferment again for another 30 minutes.

2. We paint the breads with lightly beaten egg with salt and let it ferment again in a warm place for another 120 minutes.

Brioche bread baking:
1. We preheat the oven to 180°C.
2. We put our tray in the oven and let it cook for about 25 minutes.
3. We let it cool on a grate.

SPONGY CLASSIC CAKE 😋

Ingredients:
5 eggs
250 g. of sugar
250 g. Of flour
50 ml. of water
25 ml. of oil
8 g. chemical yeast
A lemon zest
A spoonful of vanilla essence

Preparation:
1. We separate the yolks from the whites.
2. We beat the whites until we get a snow point texture, add half the sugar and continue beating until we get a firm meringue.
3. We beat the yolks with the other half of the sugar.
4. Add the water, oil, lemon zest and vanilla, and continue beating.
5. Add the flour and yeast with enveloping movements.
6. We continue with the enveloping movements to incorporate the whites.
7. Pour the dough into a 20 cm mold, previously greased with butter or oil and with parchment paper at its base.
8. We bake at 170°C heat up and down, about 40 minutes.
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