Universal cake with baking in a multicooker Brand 37501

[Kneading in HP]

Universal cake with baking in a multicooker Brand 37501

Category: Bakery products

Ingredients
3 eggs + milk	250 ml
Sugar	5-6 st. l.
Salt	0.5 tsp
Butter	100 g
Flour	350 gr.
Dry yeast	1.5 tsp.
Raisins, dried apricots, nuts (optional)	quantity to taste
Or chocolate drops	50 gr.

Cooking method

• This cake can be completely baked in HP. And you can only knead the dough in HP, and bake, for example, in a multicooker, as I did.
• Kneading in HP.
• Put the ingredients in a bucket of HP, in the order according to the instructions. Break eggs into a measuring glass, add milk and stir thoroughly. Add additives (raisins) to the dispenser or at the CP signal.
• Included the main program. HP (Binatone 2169) worked batch 1, proofer 1 and batch 2. During the second batch, I poured a glass of raisins into the bucket.
• Proofing in MV.
• Then I put the dough into the greased bowl of the Brand 501 multicooker. I turned on the Yogurt mode for 1.5 hours (until the dough triples. In other multicooker you can use the Preheat mode (Keep warm) for 10-15 minutes, then turn off and let it rise without opening the MV).
• Baking in MV.
• Bake on the Baking mode for 1 hour - 1 hour 15 minutes (depending on power). Allow to cool slightly in the multicooker bowl, then remove the cake from the bowl and grease the top with glaze (1 protein + 50-70 g of powdered sugar - beat with a mixer until stable peaks).
• 
• The cake turns out to be soft, airy.

Note

Add additives (raisins, dried apricots, etc.) to taste. I baked one in HP at the rate of 300 gr. flour with chocolate drops, especially for the daughter (does not eat dried fruits). It turned out very tasty. I decided to bake with raisins in MV, but slightly increasing the amount of ingredients. That is why I called it Universal.

Here are the proportions for the Binatone 2169 for a double bucket:

2 eggs + milk = 200 ml.
Sugar - 4-5 tbsp. l.
Salt - 0.4 tsp.
Butter - 80 gr.
Flour - 300 gr.
Dry yeast - 1.2 tsp.
Raisins, etc. - to taste

Program No. 1 - Basic, Weight - 2 * 450g., Crust can be Light or Medium.

Bon Appetit!!

[Ksenia !!!]

Ksenia !!! I'm in
As always, you amaze me, honey!
Very nice, well done !!!

Vika, thanks!
What is there - you are surprised. I'm getting out as best I can. Both HPs were busy, and the Easter cakes were nada. Here I quickly kneaded the dough in one, thumped in the MV and immediately put the bread in the KhP. I would use one more bread maker, such a small one, with a round bucket, for Easter cakes

Ksyushk @ -Plushk @, Ksyusha, beauty! Probably less you can bake, otherwise the crust seems to be thick at the bottom.

Elena, thank you! I still had it on heating, it was getting, maybe even a little more, that's the crust and thick. I forgot about it, and the MV beeps very delicately.

Maybe from this. I also have a TV screaming in the room, I don't even hear what is peeping in the kitchen

[Ksenia]

Ksenia, I'm glad that the cake according to my recipe came to your taste. But I had a comment in the comments that it works best with candied citrus fruits. It was necessary to add this, and also indicate the sugar in grams, as in my recipe.

[Yana]

YanaWhich one is yours with candied citrus fruits? I didn’t even see it, did I miss it?

And the sugar in my recipe book is indicated in tablespoons, I used to measure it this way and therefore wrote it in the recipe as well. The only thing was that I had to wink several times with the flour / liquid ratio, because, as in many other recipes in Moulinex, there are typos, the wrong amount of ingredients is indicated. But empirically we come to the ideal.Last year I baked 4 times until I achieved the desired result.

Hi there! And tell me, how much dough can you put in the MV bowl so that it doesn't run away when baking?

[Svetlana]

Svetlana, I am more than 350 gr. I did not bake flour in a slow cooker. But I think from 400 gr. it will be ok.

made for 500 gr. flour, it turned out to be a little too much, the lid hurt))) but my trouble is in another - he settled down after getting ready and lurching to one side ...

[Svetlana]

Svetlana, thanks for the science. I will know for sure that 500 gr. for multi a lot.
But regarding the roll, it is necessary to understand separately: how and what was laid, kneaded, defrosted, etc.
This year I tried to bake this recipe like this - a closed silicone mold.

The batch was done at 350 gr. flour. But it turned out not enough. Didn't fill the whole form with dough. Or rather, not even so - the dome did not work. But I'll do debriefing later. Either the volume of the dough needs to be increased, or put it in the oven early, or something else. Now I don't have much time to do this. Here's a cake came out - with raisins and dried apricots.


Nelya, I promised you to test this form a long time ago, sorry I had to wait so long.

Handsome is all the same))))
And I probably did not take mine out correctly, because in the bowl it was even)))
Today we tried it) Thanks for the recipe, delicious)))
I baked the second one according to my grandmother's recipe, we will compare how we get to it)

I came to say "THANKS" FOR THE DELICIOUS COOK !!!
I added more saffron, it turned out bright in color and tasted awesome with a honey flavor

[Tatyana]

Tatyana, wonderful Easter cake! Thank you for your trust! And additives / fillers: saffron, coriander, honey instead of sugar, raisins, dried apricots, nuts, etc. must be added to taste.