Hi again, everybody I hope you are very well
and welcome to my channel "Bellos inside and out"
today I bring you a super nutritious cake
Well, in many videos you have seen that I love fermentation
and the kefir that is also fermented
I already told you about the fermentation
that's why here I will not go into many details
So, apart from my hobby of fermenting absolutely everything, I also have another hobby
I'm German in Germany the cakes have a lot of tradition
and since I was a little girl I had a cake or a homemade cake on the coffee table every weekend
Well, my mom does not do it anymore and I I'm not eating a cake every weekend
but I like to make cakes
but there is a problem with the cakes As they are made of normal flour
they still contain the enzyme inhibitors and these inhibit the assimilation of nutrients
and eating a lot of unfermented flour over time leads to intestinal problems
like constipation, diarrhea or allergies
Well, if we do not eat many cakes, nothing happens because our bread is already made with dough
and we ferment it Well, I recently came up with something
Why do not I also ferment the cake flour?
this way we eliminate the inhibitors and we extract more to benefit of the nutrients
and if we do not use milk but kefir, we also have fermented milk
and this we combine and so we have a healthy and happy intestine
Well, let's go to the cake This cake is made just as fast as any biscuit
the only thing, we have to do a planning because you need a previous step the previous day
Now let's go to the ingredients For this we need
200 grams of milk kefir 240 grams of wholemeal flour
200 grams of whole sugar 3 biological eggs
an envelope of chemical yeast or sodium bicarbonate
a pinch of salt as a flavor enhancer
two lemons and 120 grams of olive oil
Those who like the taste of butter, 120 grams of clarified butter
I leave the link to the video of clarified butter here above
the day before or the night before we put the flour in a bowl and mix it with the kefir
If you want you can cover it with a transparent film so it does not dry out
the next day it looks that way
Now, we beat the eggs with the sugar
we take the bowl with the dough
Here you can see how the dough has been, with a lot of air and very soft
we remove it
and we add the mixture of eggs and sugar
I start mixing everything by hand
and then I take the machine because it is more comfortable
now we add the oil here should also enter the salt
In this cake I forgot. But how it's just a flavor enhancer, nothing happens
Worse would it be if I forgot the chemical yeast
now the chemical yeast and we mix it
If you can not find organic lemons, you can put them 10 minutes in water with baking soda
to eliminate pesticides
Ten minutes is enough
we scratch the shell of the 2 lemons
and we add it to the dough
See the bubbles? The dough is quite alive
and we also add the juice of 1 lemon the other one we use for the glaze
now we greased the mold I use olive oil
with a brush grease the walls well
and pulverize it with little flour or breadcrumbs
now we add the dough
the dough is still very alive with many bubbles
preheat the oven for 10 minutes at 175º C
when we put the cake in the oven we bake it 55 minutes at 175 ° C
now the knife test nothing stuck
and the cake is ready
we passed with a knife to prevent it stays stuck in the walls
we open it
this is how the structure looks like
and now we turn the cake
it has stuck a bit on the edges
that's why I loose it gently with a knife
and here is the cake See how fluffy and soft it is?
we went to the glaze here are two options
the first frosting is a little more liquid and the cake absorbs half
the second glaze is the hard icing that is left over
you can use the glaze that you like here he taught you the two ways
who does not have icing sugar can use white sugar and grind it with a coffee grinder
the result is the same
now we go to the first option add the kefir and lemon
well, here I wanted to save time and I threw all the lemon at once
what happens is that lumps are formed and I need to remove much more time to solve the lumps
better that you add little by little the lemon juice well, I'm still stirring
as a fork goes better
this is an endless stirring if lumps have formed
It is done We distribute the glaze over the cake
See? It's pretty liquid
we leave it a few hours to harden everything that has been left over
now option 2 which is the much harder glaze
here we leave the kefir out and we use 3/4 of the lemon juice
here I add the juice little by little and it goes much better
the glaze is more difficult to distribute and you have to work fast because this hardens
I'm not very professional in decorating but it has been more or less
we go back to our cake to see how it has been inside
Wow! See how juicy and smooth it has been?
and as it has been so good I can not resist eating a second piece
Well, guys This has been all for today, I hope you liked it
If so, give me a LIKE
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and finally I wish you an excellent day, os I send a kiss to everyone, until next time
and do not forget to be very happy!
For more infomation >> Gestor 6.0 - Empréstimos Perdidos - Planilha de Controle Financeiro Pessoal - Aula 23 - Duration: 4:55. 
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