pljshik
Good day girls! Last year I baked this cake, there was no flakiness, it looked more like a cake - tasty and a little unusual! Yesterday I put the dough again (I started preparing for the holiday, I monitor the recipes), but it so happened that I could not bake and put it in the refrigerator for the night, took it out in the morning, put it in forms and left it to come up. It took a long time, slowly. When baked the aroma was extraordinary. Then, when it cooled down and cut it, layering appeared. At the exit, absolutely different Easter cakes, both tasty, but different in sensations. After the refrigerator - I personally liked it much more. Thanks to Luysia for the recipe! Think what I'm going to do through the refrigerator now!
Podmosvichka
An interesting recipe
And in the cartoon on the Pastry it will turn out, otherwise there is no bread maker?
pljshik
You have to ask Luysia, I did it for the first time in a bread maker last year, and now I baked in the oven at 180 degrees, about 35-40 minutes. True, the result was very pleasing!
Admin

You will have to experiment yourself, Luysia has long been out of the forum
pljshik
Admin, Tatiana - yes, the person is already absent from the forum, and the recipes live and delight! So my experiment was successful!
Podmosvichka
If I take a chance, I will report
pljshik
Good luck!
Tanya-Fanya
Podmosvichkadon't be afraid to experiment. The recipe is wonderful. Please note that in the bread maker, the author recommends cooking it on the butter bread setting. This means that you need to give a long-term high-quality proofing, and not one, but two. And try not to shift the flour, because when kneading in HP, the dough is at first sticky, and after the first proofing it is already tender and not at all sticky.
And in multicooker on a suitable setting, an excellent proofing is obtained. In Panasonic mhs181, I only turn on the heating a little bit so that only the bowl is slightly warmed up and I turn everything off. The dough grows slowly and steadily, and even rests on the roof. Therefore, you need to think about what dough rate you can bake in your cartoon.

Go for it! Everything will definitely work out!

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