wind78
By the way, I am attaching a photo ... I wanted to ... but I don't understand how to do it from the phone ... quarrel. Can someone tell me from the respected members of the forum.
wind78
I visit the site regularly, but only registered, I read more and more, but then I decided that it was time. I love the stove, although by the nature of my hobbies it does not fit a little. I will figure out how to upload pictures, I will definitely report on the work done.
qdesnitsa
Welcome, very happy!
Oxysss
OLYA 812, Yes, it wanders with an egg. But, chesgrya, for a couple of hours in HP, the dough is already prepared ...
wind78
A question for the experienced. In appearance, the buns turn out beautifully beautiful, they taste good too. But the structure of the dough is not the same, there is no fibrousness, it turns out to be somewhat porous. What could it be because of? Maybe because I use a serum?
Oxysss
wind78, that's why. Only with milk will you get the desired structure. As in that joke: "Jews, put more tea leaves")) (c)
julia_bb
Girls, tell me how much dry yeast to put (saf moment for me), at least approximately?
Leka_s
I took 8 grams, if there are no scales take 2.5 tsp.
julia_bb
Alyona, Thank you
skab
Julia. In my kenwood bread maker, -1 proofing up to 60 minutes is programmed
2 proofing up to 120 min
3 proofing up to 120 min
Tell me how best to configure. Thank you.
I want to bake in a safe way in a bread maker. (Loaf).
skab
I baked it today. 9 kopeck buns
Well, it turned out very tasty bread.
Yeast activated- (VASSA advised) -30gr pres. yeast
1h l. Sahara
40ml water
flour to the consistency of sour cream.
Earned, added everything according to the recipe. 1 proofing-60min
2 -70
3 -105
Baking-110min. When baked, greased with milk and. Raised up to the very cover (removed the dispenser),
Thanks for the recipe.
Vassa
You have got a wonderful bread. Another would be to see a cutaway .... how it is in a cut, at least describe .... but I still do not dare to bake a loaf, only buns. Did you make a full portion?
skab
9 kopeck buns
I replaced the butter with margarine, it turned out even higher. I think the taste has remained the same. And most importantly, I fell asleep, waited 5h30min. and get delicious bread. Thanks to the author.
Vassa
What program? What kind of crust did you use? for the whole portion did? 500 gr. flour? By the way, I also always make margarine ...
skab
For a full serving, add a grated apple 2 tsp. I had to add a little flour so that a small skirt remained at the kolobok.
It turned out 1,130kg.
skab
I programmed the program myself (favorite program)
1 batch-5min.
2 batch-30min. Raisins on signal (the dispenser has been removed, it prevents the roll from rising.)
1-proofing-60 min.
2- -70min
3 -95min.
baking - 60 min.
Branch
Yes, indeed, these buns from childhood ... How good they are! Fluffy, soft, sweet. Thank you very much for the recipe. I take it to bookmarks.

9 kopeck buns 9 kopeck buns
echeva
julifera, what a miracle these buns !!! Products are min, and the result is MAX! Excellent!!! (I used vegetable oil, put raspberry jam + frozen currants in the filling). Mine are accustomed to delicious pastries, but these buns are ABOVE EVERYTHING !!!!! And all the praise, sorry, went to me ..
I give them (praises) to the owner of the recipe
julifera
skab, Branch, echeva - to your health!
Kusya
Dear Julifera, thank you for the recipe for wonderful buns and special thanks for the additional calculations for the recipe ... used the calculations for 2/3 by the sponge method ... Wonderful-Delicious!
Valyhka
: bravo: Just GREAT !!!!! Made according to a long recipe - but it's worth it !!!! I think the Easter cakes will be great too !!!
AnastasiaK
The recipe was in my bookmarks for a year. And now the turn came for him. I conscientiously re-read the entire topic to take into account the mistakes and still did something wrong. My flour is dry, and the dough was still too thick ... When I kneaded the dough with the dough, I adjusted it to a soft bun with the liquid.Pre-activated yeast, everything worked fine. But the dough didn't fit too well in 2 hours. I divided it into 6 buns (I made the minimum portion) and put it in a warm oven, hoping that the dough will grow. I looked over the buns with excitement, they slowly grew. I baked with steam at 180 degrees for about 20 minutes, I really wanted to get that very dark brown crust. And yet everything worked out!
9 kopeck buns
Weightless, fibrous crumb, glossy crust, divine aroma! With milk, mmm. ... I am delighted .
Thank you so much for adapting the recipe to homemade baked goods!
Albina
Anastasia, so appetizingly painted the preparation If I had no pastries, I would definitely run to do it. I baked these rolls in a safe way. Although they write that it tastes better on dough
AnastasiaK
Albina, of course, dough tastes better. But it took a whole day! Although not difficult, it is necessary to keep the process under supervision. .. There are no more buns. , it would be necessary to repeat)))
Albina
Quote: AnastasiaK
The buns are gone
I already guessed
Kusya

Thank you so much.
lyudmia
9 kopeck buns

juliferahoney, thank you for the recipe. These are not buns, they are just something indescribable. I carefully read the topic and started cooking. I did it with a safe method, since there was not enough time before the night shift. Very, well, I really wanted them to work out and apparently my desire and mood only for a positive result passed on to my buns.
I kneaded the dough in a bread maker using the Dough program, increased the second proofing. And, by the way, the yeast is not live and I took 2 tsp for my experiment.
And how they turned out, to judge you all. One thing I can confirm is that you can bake with dry yeast. I'll try to insert a photo from the phone and if it doesn't work, I'll post it later.

Mikhaska
Lyudmilka! How glorious they are! I’ll tell you a secret, I always bake them for the Saf moment and have never had any punctures.
solnyshko
Thanks so much for the mind-blowing scones recipe. I bake with dry yeast, in a safe way. The dough is squeaky, does not stick to the hands. The buns are tall and tasty. But not all dry yeast will work. Made for the first time with Turkish or Greek yeast for bread. It didn't work out - the dough was like plasticine, it didn't rise. Then I switched to dry dr. Open (sorry, that in Cyrillic), and the result is very pleasing.
Tashechka58
I also decided to bake these buns, the dough is safe. I was very worried about how it would turn out, but everything turned out to be 5+. Buns are just a dream, goodbye waist !!!

9 kopeck buns
nadlen
julifera, accept from me too BAAA Great thanks for such a detailed and cool recipe. It's just some kind of magic - to remember the taste of childhood. My husband had dinner with these rolls, had breakfast and took them to work.
She baked in a safe way on fresh yeast for 500 g of flour, added 20 ml of water, cut into 12 buns.
I baked in the evening, left it on the table under a towel at night. In the morning, the same soft and tasty, the photo was taken in the morning (sorry, taken by the phone).
I will try cakes from this dough. thanks again
9 kopeck buns
Tashechka58
Girls, for the first time in my life, I was going to make baked goods with pressed yeast. But since there is not much time and there is no time to tinker with the dough, this recipe interested me:
SAFE method

Dough:

- Wheat flour - 500 gr
- Pressed yeast - 25-30 gr
- Granulated sugar - 125 gr
- Salt - 5 gr
- Butter - 90 gr (can be replaced with vegetable)
- Milk - 100 gr
- Water - 75 gr
- Egg - 75 gr
- Vanillin - 1 gr
- Raisins (optional) - 150 gr
________

Preparation:

I always make the dough in the HP with its built-in proofing temperature of 30 C, I program the time.

Kneaded
First proofing - 1.5 hours
Besieged
Second proofing - 1 hour
Cut into buns
Proofing - 1 hour

It is written that the method is without dough, tell us. teapot - how can I collect all the components in HP? If I made it with dry yeast, then I just poured it into flour, but how can I do it here? How to put everything together correctly and how to add compressed shakes to HP? Thanks in advance
Leka_s
Tashechka58,
Before use, the required amount of compressed yeast should be crumbled, placed in a ceramic or glass dish and dissolved in milk without adding salt and sugar. In this case, the temperature of the liquid should not exceed + 40 ° C, otherwise the yeast will die. Then the diluted yeast should be left for 15-20 minutes in a warm place and only then used to prepare the dough.
Then put everything in HP
Tashechka58
Leka_s, Thank you!!
SkodnaYa
Hello everyone. I read Temka, but, perhaps, missed it, so what gives us dough after all. Everyone writes that it turns out deliciously both with and without her. but for some reason we are making dough. What's the best?
I am with yeast dough for you and in a whisper, but I believe that this dough will make me a delicious cake, if, of course, you help
skab
Opara, it is said loudly. Rather, it is yeast activation. It doesn't take time. You measure the liquid according to the recipe, half in a ladle, half in HP, slightly warmed up the ladle (so that the hand was warm) dissolved the yeast + a tablespoon of sugar + flour to the state of sour cream (knead the lumps with your hand). You put all the other products in hp (not rushing for 5-8 minutes), pour it from the ladle into hp. All. You turn on the program. Do this, and then without dough and see the difference. (And it will definitely be)
SkodnaYa
Thank you. I'll try. In the meantime, I did it in a "safe way". I did it! The biggest proof of this was that my husband and children had already eaten my "pies", and my mother-in-law was still standing
julifera special thanks for making me so successful with yeast dough.
9 kopeck buns
Kirks
I baked buns, in a sponge way, the dough stood for 4 hours, then I added the rest of the ingredients and kneaded everything well, but the grains of sugar were probably felt. The dough came up, cut into buns, for proofing and in the oven. But when the buns were baked, their crust turned out to be uneven. I don’t understand why? The taste is excellent. 9 kopeck buns
notka_notka
And I thank the author for the recipe Incredible yummy turned out! The rolls are beyond praise !!!
9 kopeck buns
9 kopeck buns
Albina
notka_notka, Natalia, if you want to thank the author of the recipe, go to the beginning (or you need to know the author, then on this page, if there is his message) and the author has a line (like you) "Thanks". Click on it and write words of gratitude and send
And your rolls are excellent.
Kirks
notka_notka, and you made buns with dough?
notka_notka
Albina, first of all, of course, I thanked the author exactly as you wrote, and then I boasted about the pictures
Kirks, yes, with dough, everything is strictly according to the recipe.
notka_notka
julifera, thanks for the recipe. The buns are very delicious. Thank you :)
Albina
Natalia, and you know that for the recipe you can thank the author more than once? Just find his messages in Temko and thank him.
cake machine
I will not be original, but I really appreciate the recipe for these buns. 9 kopeck buns Fibrous, sweet, rich. It is the taste of childhood! Today I baked them in the form of cottage cheese pies. I have a question. How close should they be to each other? They grow well in size. But I remember they were not spread out in breadth. High, yes, they were. And I hear both upward and outward. Or am I picking on?
lyudmia
cake machine, in this thread they showed a photo, at what distance to put the buns. Here look HERE
cake machine
Oh thank you. I missed it ..
clemenskaya pskov
So, I decided to bake something more difficult than charlotte, the choice fell on this recipe, the buns in the photo are too beautiful ... The first time I made it in a safe way with dry yeast and replacing butter with vegetable oil ... Well, everything worked out, tasty, but I did not experience puppy delight ... I think, but everyone is delighted, I will try to do everything according to the recipe, with live yeast and butter ...)))) I loaded everything into a bread maker, diluted the yeast in warm milk, with flour and sugar, let it stand for 10-15 minutes and poured the mass onto the flour in xn ... I put it on the dough kneading, after 18 minutes turned it off, turned on the heating, and left it for a couple of hours, kneaded it, and another hour ... Made buns and in the oven .... It's SOMETHING! : girl_dance: people, do not deviate from the recipe ....
FlyN
What delicious buns
they have only one big drawback - they run out sooooo fast!

I made rolls several times on the dough. always lush and tender, and very tasty. Once less withstand the proofing of the dough in time - it turned out just delicious soft rolls
and once baked in khb with one large loaf - not even bad - only the baked pastry turns out a little - a crust and a crumb inside of a darker color. As for a quick bun without an oven - great
lyudmia
FlyN, I agree to all 100 - buns are just a fairy tale. They all appreciated them perfectly !!!

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