Lemon Bundt torta i makom./Lemon Bundt Cake and poppy seeds.

Lemon Bundt torta i makom.

Ovaj put torta, je pravljena u silikonskog kalupa i sa ove mere izlazi bas veliki kejk i porcija za dvanaest do četrnaest. Iako kolac traje dugo, dovoljno i nece biti ništa, ali on može trajati pet do šest dana bez ikakvih problema.t.e ima duzi rok upotrebe.

Sastojci:
-Kora i sok od limuna
-3 jaja
-400g integralnog brašna
-130g smeđeg šećera
-60 g smeđeg šećera
-250 ml pola – obranoog mleko
-200 ml biljno ulje
-1 kašičica đumbira
-20 g maka
-15 gr kvasca

Priprema:

Operite limuna, rendajte koricu i odjednom iscedite i sok iz voće.

Za ovu Bundt torte koriscena je obrano mleko niske maslenosti,a kolac napravljen od limuna ima veoma lep miris limuna. Sve što treba da uradite je pomešati mleko i sok od limuna,ostavite nekoliko minuta.

Pomešajte u činiji integralnog brašna,kvasac i đumbir ostavite da odstoji.
U činiju sipajte šećer, žuti šećer i ulje i mešati dok se sve dobro poveze.

Dodajte jaja jedno po jedno  polako.

Umešajte polovini integralnog brašna, posle mleko,zavrisite dodajuci i ostatak brašna.

Na kraju dodati koru i sok od limuna i mak.Promesajte jos malo samo nekoliko puta, ali dovoljno samo da ne izgubi volumen.Sipajte u namazan i pobrasnjen kalup i pecite.

U rernu zagrejanu na 180 stepeni, stavite ga i peci oko 45-50 min.sa cackalicom proverite.

Volim ovu Bundt tortu za lepo izgleda vredi je probati i napraviti u svoje kuhinje.Odlicna za užinu i kao što sam rekla dovoljno cvrsta ali ne i suha torta.

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Recipe in English:

Lemon Bundt Cake and poppy seeds.

This time I used a silicone mold and these amounts Bundt cake comes pretty.I food at twelve to fourteen. To the one that is two or three people benefit half the amount I put below. Although durable enough and does not dry anything, it can take five to six days without any problems.


Components:
-Kora and lemon juice
-3 eggs
-400g wholemeal flour
-130g brown sugar
-60g brown sugar-kristal
-250ml semi – skimmed milk
-200ml of vegetable oil
-1 teaspoon ginger
-20 g poppy
-15 gr yeast

Preparation:

1. Wash the lemon, grated zest and once all grated, squeeze fruit.

2. For this Bundt cake will use buttermilk, so let’s get a biscuit and a lemon flavor will increase. All you have to do is mix milk and lemon juice book about ten minutes.

3. Mix in a bowl integral flour, baking powder, ginger and set aside.
4. In a bowl pour the sugar, brown sugar and olive oil and mix until everything is well connected.

5. Add the eggs one at a little fever.

6. Stir half whole-wheat flour, the dough after the milk check, we reserved and ends with the remaining flour.

7. Finally, Lemon Zest and pour the poppy. Dale few laps, but just enough not to go mass of air.

8. With the oven preheated to 180 degrees, put it, and leave it for about 45-50 minutes.

I love this Bundt cake for fluffiness and taste. Ideal for a snack and as I said earlier strong enough and does not dry, something that is important to me.

By: Rakel

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