SchuMakher
Quote: Altusya

Already truncated. Pulled out, take out when cool?

yes, let them cool down. Did you rise well?

ELENA F.
Masha, I was interested in your recipe. I'm new here. I'm going to bake for the first time. (I have a Panasonic SD257) But tell me, on which program do YOU ​​knead the dough ??? For "main raisin dough" or for pizza ??? and then somehow it is not clear what and how.
SchuMakher
You can knead on "Dumplings" and leave to rise, you can knead on "Dough" or simple or with raisins, and when the dispenser opens, then add proteins, knead well, turn off and leave to rise. Yesterday I did it in Scarlet, so I just kneaded the dough when it rose well, added everything except raisins and proteins, when the dough rose, added proteins, kneaded a little, added raisins and left it to rise, the dough reached the edge of the bucket, on a dusty table I took it apart into 5 buns and in a form, so that they would be 1/3 and for proofing in the oven, as they stopped growing, turned on the oven, it warmed up and put it on baking. I hope I wrote it clearly
serebro
This year I found disposable paper forms in the O'Key store in St. Petersburg 4 pcs. for 50 rubles.
SchuMakher
I baked in them yesterday! Super! I bought in Ashan like a fool mohorki, both large and small. View - marketable, beauty!
Altusya
Tyääjäks ... here we are

According to this recipe, Mashenka, well, it's just a pleasure to make Easter cake. Moreover, you have an excellent assistant - this is a bread maker.

More details were like this:

1. Made dough on the program "dumplings". Left.
2. I had to leave for 3 hours. I threw everything else, acrome proteins and left.
3. Came three hours later, climbed the whole bucket and even a bit higher, but I made it (there was a plastic bag on top for every fireman). Everything rose at room temperature.
4. Beat whites, oh and spinning entot bun on a bucket uuu ...: crazy: Well wax as usual, when you knead bread and add water, and not add flour
5. Everything, raisins there and nuts quickly, well, what was at home. And by forms.
6. I put less than 2/3 of the dough into homemade forms, but in Tefal, what is left
7. We went up quickly in an hour. Well, I turned on the oven with a stone and put a wooden chopping board and molds with dough on the upper burners and covered each mold with a bag so that it would not get windy. You just need to watch, otherwise it can be very hot there. Well, I guess I was in a hurry to put it in the oven, nevertheless, because the big one blew off the roof a bit. But the spouse said that this is even better, not standard as in the store
8. An hour later, such naked babies appeared in my oven.
Kulich from E. Molokhovets (1861)

and the remainder

Kulich from E. Molokhovets (1861)

Since I am not on duty, but I really wanted to try, then here it is inside, and the rest of the cut is already in the tummy
Kulich from E. Molokhovets (1861)

About the forms: I don't have them. There is only a tefal scoop without handle. Well, he really took care of us, came in handy.
And this is how I got out for lack of them for the rest of the test. I dug two disposable aluminum cake tins in the depths, put a glass jar in the middle, and let's squeeze this jar from all sides, but tighter.
Kulich from E. Molokhovets (1861) Kulich from E. Molokhovets (1861)

Sorry for so long, long and detailed. So I wanted to share, the first time I made the cake myself.
SchuMakher
Altusya Beauty!!!! Delicious, right? And in texture, moderately fibrous, lush.

Paper forms are now sold in Auchan, at 38 rubles for 3 pieces, it is a pleasure to bake in them
Altusya
Mash, yes delicious. I was afraid that it would be dry, as usual in stores. Thought overdried. My oven is full of holes, it has adapted a little, but not for everything. At first I was afraid that it would not be baked. The dough is still heavy and rich.
When I pulled out the crust is plump and hard. Well, I think nover one centimeter and everything has dried up. I left it under the towel overnight.And at home there is no humidity, I thought again that noverno finally dried up In general, I do not know how to make icing, as it turned out. I smeared it, poured it in, too, I couldn't resist cutting it off. My husband asked me to give it to him in the morning, but I didn’t. He left, and I here you understand

I find this to be a very simple recipe. Thank you very much.

Next time I'll keep it smaller in the oven, although it's already soft inside.

Py. Sy. you have to go to Auchan, and here what was at hand, then I grabbed it. Maybe someone will need an idea who doesn’t have Ashan.
ELENA F.
A-ah-ah-ah! : girl_cray: My dough turned out to be liquid: girl_cray: This is probably the first pancake lumpy ?! I'll see what happens next
Altusya
ELENA F. Did you put everything right according to the recipe?

SchuMakher
Quote: ELENA F.

A-ah-ah-ah! : girl_cray: My dough turned out to be liquid: girl_cray: This is probably the first pancake lumpy ?! I'll see what happens next

add flour to a normal kolobok
ELENA F.
I think the whites are not whipped enough. Began to spread, and there is liquid. This is my mistake. The rest is all according to the recipe. Now I will add flour in the process.
SchuMakher
ELENA F. whites should be whipped until stable peaks. Add enough flour to make a not very dense bun
LightTatiana
Masha, hello. I choose. what recipe to cook this year Easter cake. It seems to have settled on yours. Just a question - is yeast dry in your version?
sedw
Kulich from E. Molokhovets (1861)
Small may cap:
Kulich from E. Molokhovets (1861)
There were three - now there are two. Spread out the little one in full. Well, isn't it lovely? A TASTE - mmmmmKulich from E. Molokhovets (1861)Kulich from E. Molokhovets (1861)
I will definitely bake))))
Health to you and your children)))
LightTatiana
Girls, sweeter !!! Well, tell me, while Masha is not there - how much yeast to take for 500g in this recipe? I cooked live ones, but now I don’t know. Easter cake is so beautiful, one is better than the other, the last one is a masterpiece I also want such a miracle
sedw
Quote: SvetTatiana

Girls, sweeter !!! Well, tell me, while Masha is gone - how much yeast to take for 500g in this recipe? I cooked live ones, but now I don’t know. Easter cake is so beautiful, one is better than the other, the last one is a masterpiece I also want such a miracle
Light Tatiana, I baked my Easter cakes with live yeast - I put 20 grams. Bake, you will not regret it !!!!!
Masha, is it okay that I answered?
Thanks for the rating of Easter cakes
LightTatiana
Thanks
Of course, Masha, you don't mind? And then I was already on fire - "hunting is more than bondage." I will create
SchuMakher
Quote: SvetTatiana

Masha, hello. I choose. what recipe to cook this year Easter cake. It seems to have settled on yours. Just a question - is yeast dry in your version?

yes, dry
SchuMakher
Quote: sedw

Light Tatiana, I baked my Easter cakes with live yeast - I put 20 grams. Bake, you will not regret it !!!!!
Masha, is it okay that I answered?
Thanks for the rating of Easter cakes

Thanks for the help!
sedw
Quote: ShuMakher

Thanks for the help!

Glad to help!!!
Happy Easter cake everyone !!!
Gouache
Masha, I just took out molds with Easter cakes from the oven. I made 4 pieces. Tomorrow we'll find out the taste and structure, but I'm sure it's very tasty!
SchuMakher
I'm really looking forward to the report and with pictures so that
LightTatiana
Mashaaa !!! I added whipped protein (whipped well) and the dough became thin and floats. Before that, it rose perfectly, under the very lid of the bread machine. What is flour now?
nut
I've also kneaded: D Well, I don't have the willpower to say to myself - "that's enough, one cobblestone from the multi is on the balcony, I didn't even cut it, I can't stand my hands on it. Now is the first proofing after kneading, my inner voice tells me - to somersault me ​​today with Easter cakes like yesterday Rolands tumbled
ELENA F.
Masha, through trial and error, I still got Easter cakes! : yahoo: We haven't tasted it yet, but it looks like nothing for the first time. But for some reason I can't insert a photo. Masha, thank you very much for the recipe!
SchuMakher
great !!!! Why can't you insert a photo? Download and copy VVcode through Radical. I really want a photo and about a taste
SchuMakher
Quote: SvetTatiana

Mashaaa !!! I added whipped protein (whipped well) and the dough became thin and floats. Before that, it rose perfectly, under the very lid of the bread machine. What is flour now?

yes, you need to add flour, it's just that the eggs are all different, so the amount of liquid is different
SchuMakher
Quote: nut

I've also kneaded: D Well, I don't have the willpower to say to myself - "that's enough, one cobblestone from the multi is on the balcony, I didn't even cut it, I can't stand my hands on it. Now is the first proofing after kneading, my inner voice tells me - to somersault me ​​today with Easter cakes like yesterday Rolands tumbled
Irisha, I pray for you, well, I keep my fists!
LightTatiana
it's too late - the dough has risen again, I had to put it in tins (one per liter, the rest are crumbs). The dough was very sticky and stretched. It rises, but I'm afraid it won't get the desired consistency. I saw how the dough was kneaded with the help of vegetable oil, and it became elastic again, for some reason I did not do that.
My experience says that you need to crush the squirrel with your hand - then everything will be in order. And so, I did something stupid
If anyone is interested in my result, then I will write what happened in the end ...
I promised my daughter, in a couple of days I will repeat, only taking into account the mistakes. I really liked the dough before I ruined it ..
SchuMakher
Why did you spoil it ??? How can you spoil it with proteins?
nut
I mixed in the proteins, the dough gurgled in the protein mass, I was strong. a spatula helped him to break a little, it became liquid, and then after a couple of minutes everything gathered into a soft bun, put it in the oven for 2 rise - decided not to add flour - we are waiting
SchuMakher
Quote: nut

I mixed in the proteins, the dough gurgled in the protein mass, I was strong. a spatula helped him to break a little, it became liquid, and then after a couple of minutes everything gathered in a soft bun, put it in the oven on the 2nd rise - we are waiting

smart girl, it should be so!
LightTatiana
Quote: ShuMakher

Why did you spoil it ??? How can you spoil it with proteins?
I intervened on the Dough program - you see it for a long time, because it became liquid. The bun is no longer gathered ...
It is already baking, it has doubled, I will see what will happen next ...

I am so glad for the girls that they did it! Well done.
It's not a complicated recipe, and I am sure that there will be a delicious cake.
Thank you Masha!
SchuMakher
LightTatiana rose is good! The roof is not ripped off, then everything is fine!
LightTatiana
Quote: ShuMakher

LightTatiana rose is good! The roof is not ripped off, then everything is fine!

Not, a little, on the one hand. the roof sagged. but the kids - you need to see - the dough has risen so much that it slid to one side - well, it definitely takes on the baby
SchuMakher
Photo
Sonadora
Ufff ... My three-day cake baking watch is over!
Mash, take the job.
Kulich from E. Molokhovets (1861)
I liked the dough very much, the bun was soft, after the addition of proteins it also "floated" at first, but then it got ready. Two forms (20 cm in diameter) were filled by one third. Baked with steam.
I didn't have time to decorate, but nothing - the whole night is still ahead.
We'll try it tomorrow, then I'll take a picture of the cut.
nut
Masha, thank you for your help and patience I baked Easter - they are certainly not a masterpiece, like your specialists, but for the first time they will go as they are, I baked them in tin cans from canned pineapples, I sort of greased them before baking, but ready Easter stubbornly did not want to fall out of them, so there are terry and whore on the sides - you still need to buy normal containers (next year)
Kulich from E. Molokhovets (1861)
14anna08
Thanks Mashulya I report. tiny and average already eaten! Thank you!
Kulich from E. Molokhovets (1861)
Kulich from E. Molokhovets (1861)
SchuMakher
nut, 14anna08 Craftswomen !!!!
SchuMakher
xorolik
Happy Resurrection of Christ!

SchuMakher
Thank you for the recipe!
I did a little on my own, from and to in a bread machine, added only lemon zest and vanillin: I put all the ingredients in a bucket and put on the Dough mode. Bork X500 bread maker. There was no kolobok, the dough was thin. In 1 hour 30 minutes in this mode, the volume has doubled. She took it out of the stove, and for another 30 minutes the bucket stood in a warm kitchen, and the mass grew still, 5 cm short of the edge of the bucket. I put it in a bread oven for baking, on a mode of 60 minutes on a medium crust. The result is a beautiful and tasty cake, not dry and not wet, as it should be!

Kulich from E. Molokhovets (1861)

Kulich from E. Molokhovets (1861)

Kulich from E. Molokhovets (1861)
SchuMakher
Pretty boy! Is the bucket round ?:
xorolik
Thank you!:)
Yes, the bucket is round. There are 2 of them in a set, for bread I use another, a brick.
SchuMakher
Great!
serebro
Kulich from E. Molokhovets (1861)
Kulich from E. Molokhovets (1861)
Kulich from E. Molokhovets (1861)

Something I was greedy this year and put a lot of dough in the molds - in the end, all the cakes are like mushrooms.
The species is certainly not marketable, but it did not affect the taste. 100 times better than the store.
SchuMakher
serebro very cute mushrooms!
Quote: serebro

100 times better than the store.

in the mouth of my dad, the highest praise always looked like "no worse than purchased"
klera1563
Hello!
I really liked the recipe and I decided today, after almost eaten cakes, to bake according to this recipe. At first, everything went like clockwork, and after adding proteins, too, like the girls who unsubscribed above, the dough crawled. Flour did not dare to add, but urgently rushed to re-read the topic to clarify what the dough should be. I want to try mixing flour in the form before laying out. But in a bucket, I peeked a little, the dough rises and becomes smooth.
Yes, I also wanted to bake in MV, but a lot of dough turns out and it looks like it will take more than 1/3. I will divide it into parts and bake it back in HP.
Is it interesting to bake for 1 hour in MV, or put 1.5? Someone bake, can you tell me?
SchuMakher
Good luck! I think it's an hour and turn it over for another 20 minutes, this is how I bake white bread. When carving on the table, stir in flour if it sticks strongly

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