Albina
Dough is on the proofing
I reread the whole Temka. First, I came across a message where they write that the dough should be like sour cream. I almost rushed to add liquid. But looking at the state of the dough, and she has already begun to rise. I changed my mind. Then I came across in messages that the dough should be like a bun
julifera
Albina - how are the buns doing?
Albina
I just took it out of the oven. The husband and the eldest son were already hot for 2. I haven't tried it myself. In a little over an hour I'll try with kefir
Albina
I will not take pictures: the bottom of my oven does not bake. I have to turn it over
Albina
Ate a bun with kefir Cool buns
julifera
Quote: Albina

Ate a bun with kefir Cool buns

Hurrah! The buns are good!
Albina
At first I wanted to make one batch without dough. Although I also like to mess with the dough, if time permits. Today is SUNDAY. Therefore, at first I baked Ichpochmaks, and then took up the rolls
Vichka
And again the buns of childhood
This time the "aged" buns. We stood on the proofing for 18 hours and turned out to be no worse than the previous ones !!!
I made them smaller, it turned out 18 pieces. She baked in a miracle frying pan.

9 kopeck buns
Albina
Vika, was the dough for 18 hours?
Vichka
Quote: Albina

Vika, was the dough for 18 hours?
No, the dough stood for five hours, then the dough stood for another six hours and the buns were already proofed for 12 hours.
julifera
Quote: VS NIKA

No, the dough stood for five hours, then the dough stood for another six hours and the buns were already proofed for 12 hours.

cool
Vichka
Quote: julifera

cool
But yesterday I did everything with the rolls this morning!
julifera
Girls who last baked this recipe - Tashenka, Vichka and Albina - I found a problem - why did your dough turn out to be so dry!
Raised the GOST recipe and compared
Earlier, in accordance with GOST, the egg went in a dough.
Then in November, due to a misunderstanding, they changed it and transferred it to the dough, that's why the dough became so dry!
Now in the first post of the topic, I edited everything correctly!
Now everyone should get these buns ideally!!!

Sorry I didn't notice right away
And you are all great - you added liquids and eliminated the problem and still got delicious rolls
julifera
I also want to write on the topic KULICHEY

I used to make Izyuminkin Myasoedovsky Easter cake all the time - I liked it the most.
But in the last two years it has become too tiny, so I decided to switch to this recipe from buns.
I just finished the process - I baked 9 Easter cakes from 1 kg of this bakery dough!
They came out wonderful - delicate, fibrous, never crumbled, you can tear off in strips !!
Now I am carrying to treat my parents

Easter cakes have made a separate topic in the section - EASTER "Easter cakes"
9 kopeck buns

9 kopeck buns
Vichka
Quote: julifera

Girls who last baked this recipe - Tashenka, Vichka and Albina - I found a problem - why did your dough turn out to be so dry!
julifera, how to the article! I am just going to bake these wonderful buns tomorrow!
Thank you!!!
Vichka
Here they are, 11 x 90 degrees gram, with egg in a dough

9 kopeck buns9 kopeck buns

The daughter said: "Maaama! Why did you make such delicious buns !!!"
julifera
VS NIKA - beauty buns
And probably the taste did not differ much from those that were without an egg in a dough
Vichka
Quote: julifera

VS NIKA - beauty buns
And probably the taste did not differ much from those that were without an egg in a dough
These rolls are never tasteless!
This time I have some with raisins, others with poppy seeds.

Thank you,julifera, for the cupboards!
Albina
I was rewriting this recipe a long time ago, but I was about to bake it recently.When I checked the recipe, the egg was not in the dough. Honestly, I thought that I myself was mistaken. Dough I had like tight dough. But I thought, we are baking bread on mature dough. Why not. The buns flew quickly - this is praise for the recipe
julifera
On the first page, one girl quoted the entire recipe, in 2011 - the egg was in place
It was about half a year ago, it moved down
Albina
Quote: julifera

On the first page, one girl quoted the entire recipe, in 2011 - the egg was in place
It was about half a year ago, it moved down
I was confused by this. But at the beginning I began to stick to which. But it still turned out tasty and edible.
Vichka
Quote: Albina

I was confused by this.
But nothing confused me! Tasty this way and that!
julifera
Today I put one more portion on cakes from this dough.
What is surprising - I used to bake meat-eating ones, long ones, it took a day for the whole process and in the end we ate them for a long time, delicious of course, but you can't eat much, they are powerful.
And these scattered in an instant, I didn’t have time to blink an eye, as I did more than half myself - this is so different from me

Vichka
Quote: julifera

I got it - it's so different from me
Here, here ... I, too, for the night yesterday could not resist a bun
And the daughter, who does not eat in the evening, crumpled three rolls
Now she brought buns to work ... the men are sitting in their office and some kind of incomprehensible silence ... just for coffee they came to me ...
Ulia-1984
Girls, what do you sprinkle on top?
julifera
Quote: Ulia-1984

Girls, what do you sprinkle on top?

This baby is called - Streusel

Flour - 1 tbsp. l
Sugar - 1 tbsp. l
Oil - 20 g

I fall asleep in the blender chopper - a couple of zips and the crumb is ready
Ulia-1984
Quote: julifera

This baby is called - Streusel

Flour - 1 tbsp. l
Sugar - 1 tbsp. l
Oil - 20 g

I fall asleep in the blender chopper - a couple of zips and the crumb is ready

Thank you very much, I went to cook
Ulia-1984
Kneading the dough in HP (not dough) is already at 1.30 proofing and does not rise. This is normal?
julifera
Quote: Ulia-1984

Kneading the dough in HP (not dough) is already at 1.30 proofing and does not rise. This is normal?

Most likely the yeast is not working
If using a safe method, then 30 grams of yeast would certainly double the dough in an hour and a half ...
Ulia-1984
Quote: julifera

Most likely the yeast is not working
If using a safe method, then 30 grams of yeast would certainly double the dough in an hour and a half ...

And I sin on yeast because the dough didn't rise at all, and the buns turned out to be tough. And I put it like right (2 tsp dry yeast)
julifera
Quote: Ulia-1984

And I sin on yeast because the dough didn't rise at all, and the buns turned out to be tough. And I put it like right (2 tsp dry yeast)

I had a couple of punctures with dry yeast, although the expiration date did not come out, I had to throw out half a box of bags (I bought them in bulk at a cheaper price), I don't work with them anymore, only with live ones.
Ulia-1984
Quote: julifera

I had a couple of punctures with dry yeast, although the expiration date did not come out, I had to throw out half a box of bags (I bought them in bulk at a cheaper price), I don't work with them anymore, only with live ones.

I have been using this yeast (saf-moment) for a long time, and they did not seem to fail. And the bread turns out to be soft, and a couple of days ago I made a braid on them and everything worked out, although maybe this bag was caught "not alive" or I just put a little?
Vichka
Quote: Ulia-1984

I have been using this yeast (saf-moment) for a long time, and they did not seem to fail. And the bread turns out to be soft, and a couple of days ago I made a braid on them and everything worked out, although maybe this bag was caught "not alive" or I just put a little?
So I also bake everything on dry yeast and these buns are the same, while I'm happy!
Ulia-1984
Quote: VS NIKA

So I also bake everything on dry yeast and these buns are the same, while I'm happy!

And you put some dry yeast?

P / S / there is nothing that I immediately on you?
Vichka
Quote: Ulia-1984

And you put some dry yeast?

P / S / there is nothing that I immediately on you?
Of course on you !!!
When like, 2-3 hours. l. x / n
Ulia-1984
Quote: VS NIKA

Of course on you !!!
When like, 2-3 hours. l. x / n

Thank you . Now I put the dough again (this time a dough), I looked everywhere for pressed yeast, but alas, I bought some new "Magic Forest" in the dough, I added as much as 1.5 tsp of yeast. I look through the window of the HP, my opushka rises.
julifera
Quote: Ulia-1984

I look through the window of the HP, my opushka rises.

Yulchik, good luck, today is like a bun day
Vichka
Quote: julifera

Yulchik, good luck, today is like a bun day
And tomorrow morning I have this day !!!
Ulia-1984
Quote: julifera

Yulchik, good luck, today is like a bun day

Merci now looked out the window, and I have a oparushka through a bucket to get out what to do?
julifera
The fact that it's time to mix it with the dough is a fact.
The question is - how much has the dough already defended in time?
How much yeast to add to the dough depends on this.
Ulia-1984
Quote: julifera

The fact that it's time to mix it with the dough is a fact.
The question is - how much has the dough already defended in time?
How much yeast to add to the dough depends on this.

she defended for 2 hours 20 minutes
julifera
Quote: Ulia-1984

she defended for 2 hours 20 minutes
Then I would give 3/4 tsp of dry yeast in the dough
Ulia-1984
Quote: julifera


Then I would give 3/4 tsp of dry yeast in the dough

should I knead the dough with dough? And I need to mix the dough separately and then combine it with the dough or can I knead the dough and start pouring the ingredients for the dough?
julifera
this is how you can do:
Quote: Ulia-1984

knead the dough and start pouring the ingredients for the dough?
Ulia-1984
Quote: julifera

this is how you can do:

I went to do it, I'm thinking, but if you add kefir to the place of water ...
julifera
Better water, so as not to ferment too much.
Albina
Quote: Ulia-1984

I went to do it, I'm thinking, but if you add kefir to the place of water ...
For some reason, when I started this dough for buns, I also wanted to splash all the kefir. But since I did it for the first time, I decided to reproduce it exactly according to the recipe.
You are here so temptingly discussing that I think it ought to be reproduced. But the child is on vacation and needs to make some kind of cake. Because the younger one flatly refuses to eat any buns
Ulia-1984
Quote: Albina

For some reason, when I started this dough for buns, I also wanted to splash all the kefir. But since I did it for the first time, I decided to reproduce it exactly according to the recipe.
You are here so temptingly discussing that I think it ought to be reproduced. But the child is on vacation and needs to make some kind of cake. Because the younger one flatly refuses to eat any buns

And I still could not resist and added kefir, 3 tbsp. l and in the dough somewhere 100g. Now the dough has risen so much .... I'm wondering if it will open the HP lid.
My eldest daughter also had the last school day at school, but I still bake rolls because I still have cakes with DR.
julifera
Quote: Ulia-1984

Now the dough has risen so much .... I'm wondering if it will open the HP lid.

Even without kefir, I got a baked loaf with a dent from the dispenser
So it will not open, it will only start, the dough is the most tender
Ulia-1984
rolled koloboks, put on proofing for 20 minutes (rose well) now set to bake (4 with sesame seeds, 4 with sugar and 4 sugar + cinnamon)

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