julifera
Quote: Serenity

is the yeast the same? they, too, do not happen once at a time.

From one pack, I just poured out the remainder this time
Serenity
then a riddle
Have you tried making such a dough with a filling?
julifera
No, I haven't tried it - this dough is so self-sufficient - maximum with raisins
ma-ri-na
Please tell me, but the dough should be cool, I put something, but it is so cool and not plastic at all, although it doesn't stick to your hands, the dough has risen, everything is as per the recipe, I'm waiting for an hour?
julifera
Average dough, not steep.
Maybe you got such flour - did you take a lot of liquid?
This has happened to me more than once ...
ma-ri-na
prescription liquids, although it seemed like too little ...
julifera
ma-ri-na

Have they verified this?

"- if the egg does not pull 75 grams, then it is better to put 1 piece and add the missing grams with water"
julifera
In general, this recipe is in accordance with GOST, divided in half, so it simply must turn out!

We count all the liquid in the recipe:

- milk 100 gr
- water 30 gr
- butter 90 gr
- water 35 gr
- egg 75 grams

330 grams turns out

This is a normal ratio of 330 grams of liquid to 500 grams of flour.
Ordinary bread takes 300: 500
ma-ri-na
otherwise, everything is on the scales, though instead of water I divided the 2nd egg)))), what can I say, now I'll check it, and the second time it should rise strongly when I leave it for an hour?
julifera
Two and a half times
ma-ri-na
then I'll wait another hour ...
yulyasha_gl
I can only envy. my oven does not work, the products do not bake at all until golden brown! Except for charlotte.
I want to try it in xp, I have a Panasonic 2502, but it won't fit everything at once.
julifera
Quote: yulyasha_gl

I want to try it in xp, I have a Panasonic 2502, but it won't fit everything at once.

Yulyasha, try it in HP - with a big bun it is no worse, it even tastes better!

Just choose a program where the proofing is longer, I have a programmable HP, I can change the time as I want.
Well, when it's baked, you need to be very careful with the bun - it turns out to be very airy and tender.
I somehow got it out of HP and put it on the barrel, in the end we ate a trapezoid
It was necessary to put on the ass as it should
Tasha87
I remember these buns ... In my school years, I rested with my mother every summer in a sanatorium and there once a week they gave such buns for dinner ... It was something
I will definitely bake, maybe even today
julifera
Yes, buns of the world
I'll make a dough today too tomorrow
Tasha87
I kneaded the dough, however, I had another 2-3 tbsp. l. Add milk, otherwise the bun didn’t want to form ... I kneaded for about 10 minutes, set it to come up in the "Yogurt" mode. But I just think the dough turned out to be cool, like on dumplings ... Will it rise, in general? And then, to be honest, I haven't come across such a dough yet ... Usually my dough is milk, yeast, a little flour and sugar ... and the dough is always thin, and then I add flour to the desired consistency ... And here I am confused ...
Calm down?
Tasha87
Hurrah! The dough is slowly coming up
julifera
Dough do not knead for 10 minutes, just mix all the ingredients until smooth.
That is, you do not need to develop gluten in the dough, so your bun has become very dense.
Tasha87
The first 2-3 minutes I had not a bun, but crumbs ...
julifera
Tashenka - in any case - they did the right thing by adding!
Perhaps you have such flour that it asked for more water.

I bake with cheap flour, so the consistency of the sponge is like a regular bread, and not a dumplings.
Previously, I sometimes bought Makfa flour - here it always required much more liquid.
Tasha87
When in Podolsk, I always buy Makfa (she never let me down), and in Kiev - Khutorok or Kievmlyn.
And Makfa, you are right, always requires 20-30 ml. more fluid
Vichka
I also put the dough. These are buns and my childhood.
Only my dough turned out almost like a streusel, add some water?
And another question. Is it necessary to add some water or can it be replaced with milk?
Serenity
I have these buns - a hit, I bake them two or three times a month. Even the profile picture shows
Julifera, again
I settled on a safe method with replacing butter with vegetable oil. Osmotolerant yeast (you can take even smaller ones). Works like a clock.
By the way, if you slightly increase the amount of flour and eggs, this dough is quite suitable for Easter cake, do you think?
notglass
Quote: VS NIKA

I also put the dough. These are buns and my childhood.
Only my dough turned out almost like a streusel, add some water?
And another question. Is it necessary to add some water or can it be replaced with milk?
And you need to add a little liquid so that the dough is like sour cream.
I would add some lukewarm milk. I’m so dumb.
Vichka
Quote: notglass

And you need to add a little liquid so that the dough is like sour cream.
I would add some lukewarm milk. I’m so dumb.
Thank you !!!
julifera
Quote: Serenity

By the way, if you slightly increase the amount of flour and eggs, this dough is quite suitable for Easter cake, do you think?

Serenity - once again to health

It's enough just to add a lot of raisins and bake with a cake - and, I probably already wrote, it was about half a year ago - I went to treat and my parents told me:
"What are you, mother, crazy, it's not Easter yet"
Quote: VS NIKA

Only my dough turned out almost like a streusel, add some water?
And another question. Is it necessary to add some water or can it be replaced with milk?

Add milk or water - not critical
Here is such a different flour
Vichka
I added 100 g of milk to the dough and still turned out thick.
Tasha87
Quote: VS NIKA

I added 100 g of milk to the dough and still turned out thick.

My dough is right now ... When kneading the dough, I added about 5 tablespoons of milk ... And when kneading the dough, I added 2 eggs ... The dough worked just right ...
You need to be guided by flour ... It is different ...
notglass
Quote: VS NIKA

I added 100 g of milk to the dough and still turned out thick.
Victoria, add a little more liquid, you see the flour is very dry. It happens to me and almost 50% more liquid must be added with very dry flour.
Tasha87
Quote: VS NIKA

I added 100 g of milk to the dough and still turned out thick.

And with the second batch instead of 35 ml. added 50 ml of water. The gingerbread man turned out to be not tight, but slightly spreading ... I always make dough for cake of such consistency and it turns out wonderful fluffy pastries ...
Vichka
And when I added 50g of milk, I had a bun, but deciding to add another 50g, it turned out like this.9 kopeck buns
julifera
Quote: VS NIKA

And when I added 50g of milk, I had a bun, but deciding to add another 50g, it turned out like this.9 kopeck buns

In this case, I advise you to add the remaining 35 grams of water to the dough - do not add!
And then you never know what, you get buns, not rolls
Vichka
Quote: julifera

In this case, I advise you to add the remaining 35 grams of water to the dough - do not add!
And then you never know what, you get buns, not rolls
Yeah, I've already thought about that, so I weighed the addition liquid.
Tasha87
And I left the dough to come up and went on business ... as a result, the dough stood for another hour ... in the end I had to wash out the HP from the dough: = ((and the dough turned out to be thin ... after all, 25 ml. Of water was extra ... in general, she blinded the buns, but I'm afraid they won't be fluffy anymore: = ((I'll have to do it a second time ... like this ...
julifera
The fact that it is liquid is not scary, if it diffuses, it will not make them less tasty.
But from overexposure it can sometimes do harm ... how lucky:
or there may be a sour yeast flavor,
or they will not be able to rise enough on the last proofing,
or the number will pass and everything will work out fine
Albina
Girls (just don't throw your slippers), I have an idea about these buns: what if you bake them like cakes? Or is the dough not suitable for Easter cakes?
Serenity
Quote: Albina

Girls (just don't throw your slippers), I have an idea about these buns: what if you bake them like cakes? Or is the dough not suitable for Easter cakes?
yyyyyyy idea is in the air.
julifera
Quote: Albina

Girls (just don't throw your slippers), I have an idea about these buns: what if you bake them like cakes? Or is the dough not suitable for Easter cakes?

KULICHI - IT IS POSSIBLE make of this test, and Very tasty!!!!!!!!!!!!!

Albina
julifera, sorry, I just haven't read the whole Temko. Just introduced these rolls
julifera
Quote: Albina

julifera, sorry, I just haven't read the whole Temko. Just introduced these rolls

With raisins really - can not be distinguished from Easter cake !!!
Never and no one will say that such a cake is made according to a recipe for just buns.
Albina
Quote: julifera

With raisins really - can not be distinguished from Easter cake !!!
Never and no one will say that such a cake is made according to a recipe for just buns.
I take it into service, then I will think about what recipes to bake. Most likely I will try this recipe. And if not even Easter cakes, then I will bake buns anyway
Tasha87
Finally my buns are ready
It turned out very tasty ... Tastier than in childhood ... I also sprinkled it with sweet crumbs ... In general, not an extra hour of raising the dough, neither the dough turned out to be thin, nor the fact that I overheated the oven a little to 230 degrees (I was distracted at the most crucial moment) did not prevent the buns from being tasty and fluffy

9 kopeck buns

9 kopeck buns
Vichka
Tasha, very beautiful buns! I also sprinkled with streusel, I'm waiting.
Tasha87
Quote: VS NIKA

Tasha, very beautiful buns! I also sprinkled with streusel, I'm waiting.

And very nervous
Thank you!
Vichka
Here are my buns, oh, what a flavor !!!

9 kopeck buns
The buns are still very hot, but touching them with your finger, you understand how airy they are !!!!

julifera, thank you very much for the recipe !!!
Tasha87
Quote: VS NIKA

Here are my buns, oh, what a flavor !!!

9 kopeck buns
The buns are still very hot, but touching them with your finger, you understand how airy they are !!!!

julifera, thank you very much for the recipe !!!

Yum !!!
julifera
Girls - Vichka and Tasha - I am very glad that you have such krasapets turned out
Albina
What delicious buns: they ask right into your mouth You must also bake
Tasha87
Today I already have two such buns with cheese and butter for breakfast and made my husband So that goodbye figure
Vichka
In the evening I covered the buns with a towel, but in the morning they remained airy! (from 15 pieces left 4 pieces)

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