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Kranz with boiled condensed milk and walnuts (on cold dough) (page 2)

LyuLyoka
Wasp, thank you very much
LyuLyoka
Girls what dough should be after cold proofing. I started kartz for my nephew for his birthday, took it out of the refrigerator - the dough increased only one and a half times, approximately. It is dense to the touch, after pressing it does not return. SOS what to do? An hour has passed since I got it out of the refrigerator.
LyuLyoka
Formed from what was, I hope everything will work out. Now proving.
fomca
Quote: LyuLyoka

Formed from what was, I hope everything will work out. Now proving.

LyuLyoka - do not worry !!!!! Proofing for at least an hour! A little more can be done - see that the fenders come up and round up. You don't need to grease the bucket and put the same paper on, I think ... why? Are you going to bake in HP? Then full baking - about an hour, as in the usual program. Good luck!
LyuLyoka
fomca, thanks for the support. The oven, yes, I will be in HP, there is no oven. It is already 45 minutes that it has not come yet, I will wait further.
LyuLyoka
It turned out the same Until recently, I doubted, but still I drove the fender to DR To my nephew. Everyone really liked it, very tasty stuff!
Manechka, thanks for the recipe
Sonadora
LyuLyoka, how good that everything worked out and the birthday man was satisfied!

Sorry, please, that disappeared and did not reply to the topic.

The dough in the refrigerator really does not fit very well, it rises slightly above the middle of the bucket overnight.
Quote: LyuLyoka

It is dense to the touch, after pressing it does not return. SOS what to do? An hour has passed since I got it out of the refrigerator.
That's right, it's cold. You can, by the way, immediately form a fender and give it 90-120 minutes to climb.

Lyulek, and you covered the bucket with baking paper?

Svetochka, thanks for the help!
LyuLyoka
So my test was fine, fine, but I was so nervous. Man, is it necessary to distribute the already formed fenders at room temperature, or is it better in warmth, or is it all the same how?
About paper - I did not exactly cover it, but put it in order to take it out later it was convenient for the edges.
Oh, I really want to bake it again as soon as possible. And then I did not really taste it. Only condensed milk and nuts must be bribed.
Man, but you can't bake with Nutella, what do you think? Or will it drip when baking?
Sonadora
Leave the probov for proofing both on the table (it’s really warm, 25-27 degrees in the kitchen), and in the oven with the light on, the result was the same. I will not say about Nutella, I do not know how she will behave under the influence of high temperatures.
LyuLyoka
It’s warm too, I just didn’t warm it up in HP, but not an hour, but longer.
Sonadora
Was the dough immediately out of the refrigerator or did you give it an hour to warm up before cutting?
LyuLyoka
Yes, yes, everything is according to the recipe, the dough stood for an hour before cutting.
Sonadora
Then be guided not by time, but by the type of the roll, let it double after molding.
LyuLyoka
It seems to me that I have less than doubled the first time. I faced such a test and such a form for the first time, I thought maybe it was not necessary to wait for such a big rise
Manyun, thank you so much for your help
LyuLyoka
I did some work on the mistakes, and everything worked. True, I still decided to try to bake with Nutella. It turned out tasty, but not as beautiful as with condensed milk or lemon. Nutella on the sides is slightly welded.
Kranz with boiled condensed milk and walnuts (on cold dough)

She baked in HP for 55 minutes, medium short - too tanned sides and bottom turned out. All the same, it was better on light and even the top is a little light, but the fender itself is without a crust, evenly soft.
Sonadora
Wow! What a chocolate handsome! I can imagine how delicious it is!

Lyuleka, and you didn't add anything to nutella, starch, for example?
LyuLyoka
No, I didn't add anything.
olesya26
I wanted to upload my photo of the fender, but I don’t know how? (n) Tell me plz. how to do? or where can I find out?
olesya26
Kranz with boiled condensed milk and walnuts (on cold dough)
Here are my two fenders. The photo is not very good, there is a flash on the fotik, they require 500g for repairs. Thanks again for the DELICIOUS fenders.
olesya26
Girls about condensed milk, I buy Belorusskaya she is very good. good and cooked min. 30-40.
Sonadora
Olesya, So beautiful! That would be a piece ..

Lyuleka, truncated understood! I'll have to buy Nutella on occasion and try it.

Vitalinochka, thanks for the help!
olesya26
Piece by second, I sang these before the lemon fender. : girl_curtsey: I wanted to post a photo of the wreath so the Internet is buggy
Kras-Vlas
Manya, we are yours forever !!!
Kranz with boiled condensed milk and walnuts (on cold dough)
Kranz with boiled condensed milk and walnuts (on cold dough)

Zhivchik
Quote: olesya26

Girls about condensed milk, I buy Belorusskaya she is very good. good and cooked min. 30-40.

I confirm. The Belarusian condensed milk is the real one, as under the Council of Deputies, without rast. fat and GMOs. The truth is cooked for 2 hours, like the usual one. And as Chuchelka said that condensed milk needs to be cooked for 2 hours 15 minutes. In fact, it tastes like toffee.
olesya26
Well, I don’t know why you have it to cook for two hours, (can we have different condensed milk?) I cooked on the fenders for 40 minutes from the moment of boiling and already barely smeared it on the dough with a knife, in two hours it must have been chocolate stalab
Oca
I found an inexpensive condensed milk (only milk and sugar) in a normal jar! Soon I will buy and cook, because of two cans I ate the first one right away, and now I’m finishing the second one ... I’ll have to look for an old electric stove and a saucepan, because I’m afraid that a new untested can would not bang in a slow cooker. This curl recipe loved me and my mom! Thank you!!!
I love condensed milk boiled for 3-4 hours, chewing, tastier than toffee
Sonadora
Olya! There are no words! One cut is worth it!

Wasp, I am very glad that my mother liked the dough too!

Quote: Zhivchik

I confirm. The Belarusian condensed milk is the real one, as under the Council of Deputies, without rast. fat and GMOs.
And they also have delicious milk and kefir! Now I buy only Belarusian milk.
Zhivchik
Quote: olesya26

Well, I don’t know why you have it to cook for two hours, (can we have different condensed milk?) I cooked on the fenders for 40 minutes from the moment of boiling and already barely smeared it on the dough with a knife, in two hours it must have been chocolate stalab

Condensed milk Belarusian I have Rogachev, this is

🔗

This is how it should be after 2 hours 15 minutes of cooking. True, she stood in the refrigerator for three days.

🔗

olesya26how did you cook condensed milk?

Kras-Vlas
Manya, thank you teacher! I'm so confused
I also buy only Rogachev condensed milk !!!
olesya26
Kranz with boiled condensed milk and walnuts (on cold dough)Mine differs from yours in that the inscription is in Belarusian
Tanya, I didn't want to offend you. Sorry if you offended. Of course I'm new here what trust in me
Kranz with boiled condensed milk and walnuts (on cold dough)I apologize for the quality of the photo, I already wrote that the flash does not work
kolenko
And today I have condensed milk fenders. The dough was divided into 2: 1, because lemon in one form grew to agro-size.
She rolled it out thinly, spared no nuts. It turned out very tasty!
Thank you olesya26 for advice to cover the baked goods in the oven with foil. I grabbed a little, did not notice ...

Sonadora! Marinochka! Thank you so much!!!

Kranz with boiled condensed milk and walnuts (on cold dough)
Zhivchik
Quote: olesya26

Mine differs from yours in that the inscription is in Belarusian

And you probably live not far from the border with Belarus, in the north of Ukraine? And then in Kiev there is no such condensed milk.
Quote: olesya26


Tanya, I didn't want to offend you. Sorry if you offended. Of course I'm new here what trust in me

OlesyaGod forbid ... what are you talking about? What grudge? We are all friendly here, both "old" and new and love everyone.
And you are absolutely right that you need to cook condensed milk to such a state that it is convenient to spread it with it.
Natalia_fom
Today I baked according to this recipe, outwardly it turned out beautifully, but inside the layer of dough they turned out to be unbaked, sticky, can you tell me why this could have happened.
Natalia_fom
somebody please answer
olesya26
Natalia .... fom
Because of the condensed milk, the krants turned brown quickly but did not have time to bake inside, so it had to be covered with foil on top and baked. Or better at first with foil and remove at the end of baking. I hope she explained it clearly.
Natalia_fom
Thank you, I understood, here's another question - why do you need to put water down when baking? and is it possible without it?
kolenko
Quite right! I did this on the advice olesya26... First, I covered it in the oven with a non-stick cloth. At the end of baking, she took it off and browned. Baked without water.
Arka
Water is needed for steam, and steam will allow the crust to remain elastic longer without setting, and the dough will rise freely.
Natalia_fom
Thank you, I didn't even know such simple things, so water can be used for any yeast baked goods?
Sonadora
Natalia_fom, sometimes bread is baked without steam, it all depends on the recipe.

By kranz. In the first message of the topic, I wrote that it is better to check the readiness with a splinter, it comes out dry from the finished fender. If the top is already too dark, you can cover it with foil or lower the temperature to 170C (convection 150C) degrees and bring it to readiness.

I apologize for answering late, I am not at home now.
Freesia
Thanks for the recipe! Delicious! Cut it warm, not enough patience
Kranz with boiled condensed milk and walnuts (on cold dough)
Sonadora
Freesia, awesome bun turned out! Fluffy and striped!
I, too, would not refuse such a piece now. Go put the dough or something ...
DJ
Thanks for the recipe! Delicious!
The truth is so beautiful, I did not succeed.

Kranz with boiled condensed milk and walnuts (on cold dough)
fomca
Quote: DJ


The truth is so beautiful, I did not succeed.

Well, I have my first kartz, baked without a mold - it also looked like yours - it crawled like this. That brought a new one - work on mistakes ... with a new form But still - how delicious it is !!!!!

Kranz with boiled condensed milk and walnuts (on cold dough) [URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s017./i443/1302/07/7aa859f2899a.jpg.html]Kranz with boiled condensed milk and walnuts (on cold dough)

Sonadora
DJ, Fomochka! Girls, thank you very much!

Shine, there are no words! It’s good that I’ve already cracked the "Parisians", otherwise I would not have lasted until the morning!
Oca
Here's another braid, finally with boiled condensed milk! The dough is double the volume, but with water instead of milk. Filling: 1/2 can of condensed milk, a large apple, 2 multi-glasses of walnuts. The form is large (35 * 25 cm from Ikea), the dough is rolled out on the table with a pancake about 30 * 65 cm!
Kranz with boiled condensed milk and walnuts (on cold dough)
The result is ready. He's NOT BURNED! The color is like boiled condensed milk, beautiful, this webcam, when illuminated by an LED lamp, photographed it as if it were black, and without backlighting it does not want to focus
Kranz with boiled condensed milk and walnuts (on cold dough)
Sonadora
Maria, beautiful wreath! And it rose perfectly in the oven!
sima12
Sonadora, from all my family and even neighbors, thank you very much !!! Such was the beauty at first - and then deliciousness !!! : nyam: Form for bread, 800 grams, it turned out all filled both in breadth and in height. A wonderful recipe. And here is this miracle Kranz with boiled condensed milk and walnuts (on cold dough) Yesterday I made lemon Krantz, but this one is "tastier"
Sonadora
Sima, to your health! I am very glad that you liked the kranz.

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