Sonadora
Robin bobin, Lena, I'm glad that everything worked out and the result pleased.

I-na, Lena, be stunned! What a beauty !!!
Robin bobin
Sonadora, so I repeated today. One with poppy seeds, the other with nutella and nuts. The dough fits like crazy. Collected fenders grow 4 times. Today I missed a little moment, they stood for 2.5 hours - just unrealistically huge ones grew)). And I have already adapted in modeling - from the second time they even looked quite decent).
Olga VB
Manka, girls, guard!
How much does this dough rise in your fridge?
I baked before, but I didn't write it down, and I don't remember. I don't even remember the result. Well, since I haven't deleted it from the bookmarks, it means I liked it. And she either lost her notes on it, or did not make it at all.
To what extent does this dough rise in the refrigerator, and to what extent during proofing?
It has already been 12 hours for me, but it only rose one and a half times.
Anatolyevna
Olga VB, Olga, I often bake such a treat.
Quote: Olga VB
It has already been 12 hours for me, but it only rose one and a half times.
This is normal!
It increases well in proofing!
Olga VB
Antonina, Thanks, sunshine!
I also crumpled there with the filling, spread the cottage cheese too much and too liquid, and even did not put eggs in it.
This is what it means to bake in between a bunch of other things and headlong elsewhere.
Already nothing will work out for sure, but I put it on proofing.


Added Monday, 13 Jun 2016 00:45

Girls, don't repeat my mistake:
I have a 30x12 muffin pan, so I took everything 25% more than the recipe.
In the refrigerator, the dough rose only one and a half times in 13 hours, then after 4 hours of proofing it crawled out over the top and spread throughout the entire district (I had a lot of curd filling, which also increased the volume). I immediately surpassed everything into a large rectangular shape 30x24 (the beautiful shape of the fender, of course, was broken), and quickly shoved it into the oven. And this infection flooded there even more.
In general, it turned out a cake with a height of 14 cm x 24x30, - a kind of soft pillow of medium size
Conclusion: no proportions need to be increased, otherwise this natural disaster is then sooooo hard to cope with.
But delicious.
It's good that tomorrow a relative comes to help destroy this monster.

Mankin, albeit with adventures, still turned out deliciously: I had already started the destruction at night looking.
Thank you dear!

Shl. I baked in sourdough, hence the longer proofing, but still I didn’t stay long enough, I was afraid that it wouldn’t go into the oven
Sonadora
Ol, straight duduktiva. I was reading, sitting in the bushes, worried ... But I had no doubt that you would eventually overcome him and bake a tasty treat.
Olga VB
In fact, it turned out to be aaaa delicious!
A relative, not only did he lose half of the cake in a day (in several heroic approaches), he also demanded the other half with him. I just snatched a couple of pieces to drink tea with my husband in the evening.
Still, how nice it is when something turns out tasty, and your guests like it
And that's all Mankin Sonadorovy! Thank you, dear!
I want to make pies with cabbage on this test. Again I want to do it with whey and sourdough. I really liked the dough, despite the fact that it is not troublesome and not overpriced.
Then, if anything, I will report back.
Nikanika
Many thanks to the author of the recipe. A neighbor knocked on the smell. The taste is amazing, the dough rose so much that she did not put it in a bread pan, but wrapped it in a loaf and in a cake bowl as much as 26 cm


Added Thursday, 06 October 2016, 14:21

Lemon Frantz (cold dough)
here is the result
Sonadora
Nikanikawhat a beauty! Gorgeous cake.
SNadia
SonadoraThank you very much for such a wonderful recipe. Has already baked twice in Kuzin. The first time in the uniform I did 21 * 11, but the height in my cousin was not enough, everything was baked wonderful, magnificent, but the letter T turned out (rested on the lid, but did not burn) was eaten over the evening. In the morning I decided to repeat it, but I did it without a uniform, this time there was enough space. Lush, tender, delicious. Thank you

Lemon Frantz (cold dough)
Sonadora
SNadia, Nadia, oh what a beauty! Awesome french! It's great that this recipe came in handy for Kuzinka.

Should I go warm kranz new sbatsat, especially since the recipe has long been in the bins?
Olga VB
Quote: Sonadora
the recipe has been in the bins for a long time
Are you still thinking?
Come on, run!
Sonadora
Quote: Olga VB

Come on, run!
I went to put the dough.
Vinokurova
Man, and Man !. Look what I have:
Lemon Frantz (cold dough)
Tea or coffee is better?
Sonadora
AlenKa, on a bun. How beautiful you got it!
Vinokurova
Quote: Sonadora

AlenKa, on a bun. How beautiful you got it!
Subtly, Manya, drink borjomiaim at the bun ... put the dough on the second one ... arrive tomorrow, the current is early to be in time !.
Sonadora
It’s easy for me to fly. The broom is always parked near the door.
Bes7vetrov
God! How delicious it is! How pleasant it is to work with dough, roll out, weave, shape! And how it smells! Sheer delight!
The son waited for the finished cake (by the way, 12 at night), tried to tear off a piece for himself, not letting me take it out of the mold and put it on the wire rack to cool down. I ordered to let it cool down and recklessly went to bed .... we'll eat it in the morning ..... Aha! Of course!
Gena called dad for help ...
Thank you so much for the recipe! I will definitely repeat it !!!!!
Lemon Frantz (cold dough) fender immediately after molding
Lemon Frantz (cold dough) before landing in the stem
Lemon Frantz (cold dough) petty hooligan
Lemon Frantz (cold dough)
Lemon Frantz (cold dough) all that's left to cool ...
Sonadora
Elizabethwhat kind of bully is he? He is the main taster.
A great bun turned out. The crumb is downy!
Irinap
Thanks for the french! Thanks to you, I finally believed in my oven. The only thing, today I blundered - I overexposed (you can't do two things at the same time). The dough is amazing.
Sonadora
Irina, I'm very glad that I liked the kartz.
If possible, to me on "you".
M @ rtochka
Manya, take the cock worshipers
The recipe was in the bookmarks for a very long time. Ripe :))
Lemon Frantz (cold dough)
Vkuuuuuusno !!!! The crust is just mortality! Ugly, but pinched off the common piece, while they crunch, you can't come off)). The dough is tender, just wah! Air.
I ate 2 pieces, removed it from my eyes, I can't walk by
This is half a portion of the dough, baked in HP in the form of L7. The second half is still in the refrigerator, I want to bake fresh tomorrow. I tried the ready-made filling, bought it in Attack. Delicious, but the composition is not very pleasant. Are there any recommendations for poppy filling?
Manya, and the second kartz, with condensed milk, which differs from this in taste?
Thank you for such a simple yummy !!
Sonadora
Daria, this is a bun! The crumb is awesome, downy.
At fenders with condensed milk, the dough is more rich due to the presence of eggs.
I make poppy filling for baking according to this prince: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=391715.0
M @ rtochka
Manechkaand in this test there are 2 eggs
But I will do that too. I think both are equally tasty, but for the sake of experiment it is necessary!)))
Sonadora
A good disease is sclerosis. Nothing hurts and news every day. Daria, I beg pardon. Confused.
Nonsense
Manya, I accidentally ran into this recipe. There is so much enthusiasm here that I decided, even though I'm not friends with the dough. But I really want to! Only I have two questions. The recipe does not indicate milk and its amount. And do you need to grease the fender with an egg before baking? Everything is clear to everyone, and only me ...
Oh, not my mistake! I saw about milk, sorry!
Girls, I've already started the dough. Is it possible to use lemon cream from Chuchelka as a cream? Really looking forward to the answer.
Sonadora
Natalia, no, you do not need to grease before baking.
Nonsense
Manechka, thank you, dear! Even though you answered !!!
And with cream? Will it melt or flow out during baking? I've already made this cream! Confused that he is with butter ...
Sonadora
Natasha, what kind of cream, lemon Kurd?
Nonsense
Well yes!
Sonadora
To be honest, I don't know how he behaves during baking. I can only advise you to carefully interweave the fender pieces so that the cuts are strictly at the top.
Nonsense
I just looked at the photos of Creamy - she has such beautiful buns and buns from this dough. Fantasy! And she smeared it with lemon cream on top. So I messed up something in my head! Already made this cream. It turned out good! And the worst thing - threw out all the push-ups. Or run for lemons again in the morning? Home is no more!
And if I put some pureed berries? Cold jam (or frozen jam) according to Larochka Dopleta's recipe?
Well, I'm not friends with the dough! The day before yesterday I made a pie with boiled condensed milk. I did not like. The husband is eating. is talking. which is normal. But I have it very delicate. I know how to bake cool pies (according to my grandmother's recipe), charlotte, shortbread cookies - that's all! And I want to pamper my friends with something tasty! Very much all of this dough is praised!
Sonadora
If pureed berries or jam, then starch in the filling is necessary.
Natasha, I would venture to do it with lemon cream. As a last resort, you can after all not cut the roll into two parts, but bake like this (in a mold or on a baking sheet), pinching the edges and seam well.
Kalyusya
Quote: Nonsense
I made this cream! Confused that he is with butter ...
Natasha, so what about the oil. Maaan, you also need to grease the dough with butter. Nothing bad will happen.
Nonsense
Kalyusya, Checkmark, I was just afraid that the oil would leak out during baking.
Manechka, thank you for your advice!
Tomorrow morning I will embody! I will definitely report (maybe even with a photograph, if possible).
Sonadora
Galina, it seems to me that the question is not in the oil, but in the filling. When there is a lot of it, it is inconvenient to roll up into a roll and then cut / interlace it.

Natalia, boom wait. Happy baking!
Kalyusya
Nuuu ... here we find out.
Nonsense
Girls, everything worked out! Not really, really, but good for a start.
Photos do not appear on the Yandex disk. As soon as they are, I will expose them.
Thanks for the help!
Sonadora
Quote: Nonsense

Girls, everything worked out!
Hurrah!!!

Quote: Nonsense

No photos appear on Yandex disk
Natasha, why not through the Gallery?
Nonsense
So I tried it. The dough is wonderful, fluffy! The filling is not enough, it is not felt at all. She got out when twisting. But I have a lot of this cream. I cut a piece, cut, spread with cream. Delicious!!! Already two decent pieces of food! Goodbye waist!
Manechka, thanks for the recipe!

I took pictures with a tablet. And I can only insert through Yandex-disk. Photos have already appeared on the tablet, but not on the computer. Will be later (for some reason). I can't insert from the tablet either.

I warn you right away: do not swear - the top is a bit burnt.
Sonadora
A bite with cream is even tastier.
Next time, so that the top does not blush too much, you can cover it with foil.
Nonsense
The most interesting thing is that I covered it after 10 minutes, as soon as the temperature dropped. Well, it's not scary! Does not matter highly delicious! Next week I will repeat, already in the form of buns. Creamy turned out very beautiful. And the dough is freaky - soft, tender! And most importantly - I did it!

Something like that. Lemon Frantz (cold dough)
Sonadora
Natasha, awesome bun! It can be seen that the result is airy. A small tan does not spoil her at all.
dana77
Sonadora, thanks for the recipe.
I'm not very friendly with the dough. And something went wrong with me. It did not want to collect from the sides of the mixer bowl. I added a spoonful of flour, it seemed to have gathered, and then it was smeared again. There was no more time - they put it in a bowl and in the refrigerator. I had it from 8 pm to 3 pm.
And it seemed like I was able to roll it out and shape it (although I didn't think it would work). But the expected lightness did not work out. More like Easter cake. Tighter than I expected.
What's my mistake?
Lemon Frantz (cold dough)
Lemon Frantz (cold dough)
Sonadora
Natalia, excellent crumb turned out, fibrous. Maybe the flour failed? How long was the dough kneading?
dana77
Sonadora, everything is as in the recipe. The timer is direct. 10-15-20 minutes.
I will try again. I liked working with cold dough. More time for shaping maneuvers.
Sonadora
Quote: dana77
everything is as in the recipe. The timer is direct. 10-15-20 minutes.
I had a batch in a bread maker. Perhaps the kneader needs a little more time?
Juli-Lev
And I hasten to say, thank you, for the dough, I love the "night" dough, I baked a yum from the double rate of 20 cinnabons and no hassle.
The dough was kneaded with a hand mixer. Formated cold and an hour they rose.
Lemon Frantz (cold dough)
Sonadora
Juli-Lev, Yulia, gorgeous buns!
Inuola
Quote: Creamy

And today I baked lemon fenders. The dough stood in the refrigerator for 20 hours. The recipe made 643 grams of dough. I took 460 grams of dough on the fenders, baked a cheesecake from the remains of 185 grams. Kranz baked in an L7-shaped bread maker. The dough has risen 3.5 times! I almost ran away, there was a huge beautiful hat above the uniform. The height of the loaf is 14 cm! I did not smear the form at all and did not cover it with paper. Plated in the "Dough" mode, baked for 22 minutes in the "Baking" mode. My booze easily left Formula L7. I am very pleased with the result and very grateful to the author for the amazing recipe.
I have HP panasonic 2211 and the baking mode in it is very weak, even bread is not baked in L7. Can I put the bread dough on the main mode for 4 hours, and after a 2 hour interval, put the karts on the rise and bake all in the same L7?

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