Vichka
Quote: 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)
Uuuu !!! what a variety !!!
Ulia-1984
ready 9 kopeck buns
Vichka
Quote: Ulia-1984

ready 9 kopeck buns
Yeah ... it was all worth going through!
julifera
Yulechka, namesake, congratulations !!!
Wonderful donuts
Ulia-1984
Quote: VS NIKA

Yeah ... it was all worth going through!
Quote: julifera

Yulechka, namesake, congratulations !!!
Wonderful donuts

Girls thank you so much, they're really worth it
ledi
And how I went nuts when baking these buns: girl_red: I forgot to put butter in the dough. I found it from the microwave the very next day (I put it to warm it up and stayed there) I was still wondering why I have less buns than everyone else (I even weighed 80-85 grams of buns, so that they would be the same) But the most interesting dough turned out super and the buns are edible - tasty. So in fact, they are even tastier. on the weekend I bake pies according to this recipe, well, and a few rolls to know exactly what they really are
julifera
I look like these buns are hard to spoil
Only with a non-similar yeast.
Twist
julifera, Yulechka! Take my report and thank you very much for the wonderful buns! They're so delicious mmm ...
9 kopeck buns
9 kopeck buns
I did it in a spicy way, that's how they turned out. Thanks again, I will certainly bake some more!
julifera
Marisha - to your health !!!
To spicy - yes, it's not just tasty
Twist
Julia, thanks again! The whole family got incredible pleasure! Snapped up instantly, still warm.
Valeria 12
Quote: julifera

I have programmed good proofing in HP - for 25 g yeast at 30 C:

First - 1 hour 40 minutes
Second - 1 hour
Third - 1 hour

julifera, I want to bake your buns. Please explain how the proofers are programmed in the Bread Maker: girl_red: I never baked like this
julifera
Valeria 12
I don’t know what model of the Bread Maker you have - programmable or not
If not programmable, then put on the "Sweet bread" program.
If programmable - then see the instructions for your Bread Maker, it should describe how to set the time
Valeria 12
I HAVE-PROGRAMMABLE Panasonic -2502. But there are no details in the instructions. Could you tell me how you are doing on yours - I understand. You can in a personal. Thank you
julifera
Quote: Valeria 12

I HAVE-PROGRAMMABLE Panasonic -2502. But there are no details in the instructions.
Could you tell me how you are doing on yours - I understand.

On DeLongi, I choose any program that is suitable for temperatures, take it as the base one and can modify it, hold down the Modify button and enter the programming mode. With the same Modification button, I consistently go through all the stages.
The time of the stage from the basic program is always displayed first, using the buttons I decrease or increase the time:

- preliminary proofing (such as temperature equalization before kneading) (I don't use it, so I leave it for 0 minutes)
- preliminary slow kneading (I leave 3 minutes from the base)
- kneading (I put 20 minutes for a very rich dough)
- 1 proofing (99 minutes)
- mixing (I leave from the basic program)
- 2 proofings (60 minutes)
- mixing (I leave from the basic program)
- 3 proofings (60 minutes)
- baking (I leave from the basic program, as a rule it is 60-70 minutes)
- heating (I leave from the basic program)

It is possible to memorize the created program in memory with a special button, but you can not save it, and after the last stage press Start.
Valeria 12
julifera, thank you very much, everything is clear
Valeria 12
julifera, thanks, baked buns. They are delicious in appearance and taste.And most importantly, everything worked out the first time
/]9 kopeck buns
julifera
Quote: Valeria 12

julifera, thanks, baked buns. They are delicious in appearance and taste. And most importantly, everything worked out the first time.

Uraaa !!! I am very glad!
Freesia
I don't remember such delicious buns. I'm very glad that I found your recipe! Yesterday I baked 2 servings in vegetable oil, in a safe way. I added a little raisins and sprinkled with streusel. And the result - tonight there are no more buns for tea! : D I'm going to bake again tomorrow
Thank you very much!

🔗
julifera
Freesia - on health
kalina11
I'm upset
I baked twice and the dough did not fit twice. Made in a safe way with dry yeast. The first failure was attributed to a small amount of yeast and cold milk. The second time - warmed up the milk-egg-water, put 3 tsp of yeast. He doesn't want to come anyway.
julifera
kalina11 - it is necessary to change the yeast - they are inoperative
I somehow threw out half of the package of yeast bags - they became inoperative before the expiration date ...
kalina11
I bake bread from them - everything is fine. I'll have to try with wet ones.
How many times should the dough increase during proofing?
julifera
Quote: kalina11

How many times should the dough increase during proofing?

At least twice, in the best case - three times.
Torch
Hello everyone !!!!!!! Who has HP ORION-24? Can you hope to knead the dough in it?
julifera
Torch - answered in a personal
Torch
girls, owners of HPORION OBM-204, twice made kneading for buns at 9 kopecks, the dough is like plasticine and does not rise. Question: Does the second batch hammer the dough? do I need to shift from HP?
rigging15
Girls, I want to bake such buns.
Well, poke where is the sourdough recipe?
Vassa
I came to tell you a huge thank you from myself and my whole family for an amazing excursion into childhood ... This is something incomparable ... right now we are selling a semblance of those buns, but this is a faint semblance ... and it is not known that they are there they crammed that they have not become stale for a week .... and these .... I bake for the fourth time in a row and empty, and with raisins, and with candy "Cow" (though the candy has run out a little) and now today, with chocolate. I just pulled them out of the oven, and docha asks if I'm still baking ... that's all. I spoke out .... And right now the defile.
these are the very first
9 kopeck buns
9 kopeck buns
But today's
9 kopeck buns
and the crumb
9 kopeck buns
CurlySue
Vassa, you have such beautiful rolls.
julifera
Vassa - yes, world rolls - the same taste
Torch
prompt for strusel tempera. butter, I got a fat bun
julifera
Quote: Torch

prompt for strusel tempera. butter, I got a fat bun

The butter should be chilled; when rubbed with flour with sugar, crumbs should be obtained.
It works best in a small grinder, which usually comes with a blender - you need to chop it in pulses and not for long so that a bun does not form.
To be honest, I never did it with my hands, only in the owner.
Qween
Quote: julifera

To be honest, I have never done it with my hands, only in the owner.

Yulia, I do it with my hands. With a teaspoon I rub soft butter with sugar and flour. The process takes a few seconds, and the strusel is correct, crumbs.
Qween
Quote: Torch

prompt for strusel tempera. butter, I got a fat bun

Perhaps they put a lot of oil.
julifera
It is also important to observe the proportions so that a bun does not turn out (and I never add any eggs, yolks)

Streusel:

- wheat flour 60 gr
- butter 30 gr
- sugar 60 gr
Torch
thanks for the advice.
Freken Bock
julifera, Julia, thank you so much for the recipe! The rolls are gorgeous in themselves, but the smell! The very smell of a bakery from childhood!

9 kopeck buns 9 kopeck buns 9 kopeck buns
I am now looking for the right baking sheet for my microwave, so that the rolls of the correct shape are obtained ...

julifera
Freken Bock -
And the form, yes, for some reason it is that old form that is terribly pleasant - when a loaf is like a cube
Qween
Yulia, you bought a brush today, and I baked rolls.

I went to the topic about the strusel to write, and decided to bake.

Spent the whole day to bake, as expected, on the dough. The dough ripened faster, but before baking, the rolls were suitable for 2.5 hours. Then they grew well in the oven. I made 6 rolls from 250 g flour:

9 kopeck buns

Exactly such rectangular, stuck together rolls and with such a dark top crust were given in my school. I remember the big baking trays in which these buns were and how they broke them off for us. And a triangular bag of milk was supposed to go with the roll, not a glass of boiled milk.

I can't imagine replacing butter with vegetable oil, because.the buns have a distinct taste of butter. The structure of the crumb is correct: not perforated, but fibrous, finely porous, compacted, but soft. In general, the relish of childishness.

Julia, thanks for the recipe! I'll write it down in my notebook now. Very tasty, I will repeat!
julifera
An - well, your rolls are very similar to those that

Yes, the creamy taste is great, but I came to vegetable oil why - because for some time now, in an incomprehensible way, I began to develop heartburn on yeast baked goods, where there is a lot of butter.Therefore, I often take butter in half: butter + vegetable. Sometimes I replace everything with vegetable, the result is certainly not creamy, but it also comes out tasty
Qween
Yes, I think my buns are very similar to those.

Yulechka, have you tried to replace butter with melted butter? Maybe then there will be no heartburn.
julifera
Quote: Qween

Yulechka, have you tried to replace butter with melted butter? Maybe then there will be no heartburn.

I practically don't eat butter, so I don’t make ghee either, but I plan to go slowly, then I’ll try it in buns
Qween
These are the buns, if divided:

9 kopeck buns

Albina
Everyone has such delicious buns: everyone tease and tease And I think, bake buns or try new recipes
PapAnin
Bake buns!
New recipes!
Albina
Quote: PapAnin

Bake buns!
New recipes!
GOOD ADVICE
Vassa
I again come to you with a photo report .... We are addicted to these delicious buns ... how appetizing, fragrant, tasty they are .... This time I also added a teaspoon (full of such a spoon) of apple puree to the dough. .. somewhere in the open, I read it ... I don't know if it influenced or not? but, so the crumb has become generally unrealistically soft ... in texture like cotton candy (only dents do not remain like in cotton) ... next time (and it will be very soon) I will add again, check ... but for now here
9 kopeck buns

9 kopeck buns
rigging15
I think we need to make a separate thread with reviews, from what month after the start of visiting this forum participants stop walking through the standard doorway ...
I have not yet ventured into this masterpiece. (I plan in two passes, the first one according to the rules, and the second one according to the leavened culture.
Vassa
I am again with a report. I will treat my sister and parents with these (we are going to visit tomorrow)
9 kopeck buns
rigging15
can't see the height of the buns.
I baked them, but there is nothing to brag about.
He did everything exactly according to the recipe.
I weighed the jubilee, the dough came out yellow, not fluffy (I remember them by others). I assumed that with such a quantity of yeast, they would even raise the stove, but by no means. did not rise high. Buns.
Maybe the oil didn't need to be heated in a water bath? And instead of milk, I used dry milk.
Well, I won't do this anymore.
I counted the water-flour in the recipe for sourdough one of these days I will try

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