Creamy
Inuola, yes, you can do that too.

What I want to add about baking in Panasonic on the "Bake" mode. I have empirically found out that sometimes there is not enough power to bake some product in a freelance form on the "Baking" program. If you think thoughtfully, then you come to the conclusion that we put any baked goods in a cold non-standard form in a cold bread maker and only then choose the baking time and press the "Bake" button, but if we bake right away on the full program, even on the 1st , then there is enough time according to the program for the freelance form itself to slowly warm up and gradually the heating and baking itself begins. Therefore, if I bake on baked goods, I always turn on “baking” in advance and set the time to the maximum, that's as much as the bread maker allows. Yes, in this case, it is imperative to follow the baking process and remove the baking dish at that time. how the roof color suits you. If you hesitate, then there may well be a burnt crust. Therefore, strictly follow when baking, because we have set the time as long as possible. After experience, you can already know how long it takes to bake for each type of product. Well, this is my personal experience when using the program "Baking".


Sonadora
Inuola, got confused. How much time is planned for fermentation of the dough and final proofing in this case?
Alevtina, I never baked in an abnormal form, as well as I did not use the separate "Baking" mode in Panas.
Inuola
Quote: Sonadora
Inuola, confused. How much time is planned for fermentation of the dough and final proofing in this case?
On the rise before baking, I determined somewhere 1:10 ... let's see, I'll take about 350 grams of dough, because I take 500 grams of bread dough, and then the filling and even the baking will jump more.
Sonadora
Inuola, happy baking!
Inuola
Quote: Sonadora
Happy baking, Inuola!
Thank you! Baking with condensed milk, report in the relevant topic.
Sonadora
Inuola, there is not a report, but a whole report! And which!
mowgli
Quote: Sonadora

it seems to me that you can bake in a bucket of bread maker.
tell me how then speech? do you need to twist it? and how to add to HP?
Creamy
mowgli, Natalia, it should turn out well in a bucket. And you can twist in any way both along the long and short sides. In the case of my own bucket, I would start rolling from the short side, because the bucket is deep.
mowgli
And at least how much should the dough stand in the cold?
Sonadora
Quote: mowgli

And at least how much should the dough stand in the cold?
mowgli, Natalia, 8-10 hours.
Creamy, Alevtina, thanks for the help!
mowgli
I baked the kartz. It turned out to be layered. Already disintegrates and browns strongly.
Creamy
mowgli, Natalia, now, the regiment of fender lovers has arrived! Natalia, if you bake in the oven later, watching the girls have very ruddy and tanned fenders, I forgot to write that I bake my buns, buns and just fenders in the oven at 150 degrees on convection. Moderate golden color can be seen in the photo. The accuracy of the oven temperature sensor matches the calibration thermometer. Girls, try fenders oven at 150 degrees on convection.
mowgli
I have a gas oven. She is 20. There is no temperature controller. But I will already know my mistakes. I'll cover with a lid. I also rubbed a whole lemon a bit too much liquid. I will take into account all my mistakes. ... I liked the taste, so blam the oven!
Arka
Manka, I adore you, your pastries and especially your "cold" fender dough. Yesterday I kneaded, not yet knowing that I would bake. And today this is what happened: cinnabons and sour cream.

Lemon Frantz (cold dough)

Lemon Frantz (cold dough)

The softest buns, you can eat with your lips.
Thank you!
Sonadora
Nata, bombed rolls! I guess there were. I'm sorry I didn't reply in time to the topic.
NM
Manechka, I like your fender dough, I want to make a craffin out of this dough for Easter, how do you think it will turn out, it's worth trying.
Sonadora
Hope, but not a little sugar and butter for the cake will be?
Husky
Manyunechka, so I got the idea to bake a craffin cake from your dough. Got a question. Or rather two. How long the dough can stay in the refrigerator. I will succeed in kneading it tonight and only tomorrow evening I can bake. Hours 20 will probably pass. Is this acceptable? And the second question, is it not necessary to increase the amount of sugar, eggs and butter for the cake? Although there will probably be enough oil as it is, there it is still going to be smeared.
Sonadora
Ludmila, the dough lives well in the refrigerator for 12-48 hours (did not keep it longer).
If you do it according to this recipe, then yes, you probably need to increase the sugar at least to 100-120 grams. I would also add butter, saffron and zest to the dough, so as not to end up with a simple sweet loaf with raisins.
NM
Manechka, let's add some aromas and sugar too, I want to put the dough on Thursday night, bake on Friday.
Sonadora
Ludmila, Hope, girls, why don't you want to make a dough according to the Kulich-Craffin recipe? There are recipes on the forum. Even two, it seems. After kneading, it can be put into the refrigerator in the same way.
NM
I'm still wondering what to bake. I want your custard from the night dough and Angelina paposhnik., So I still want to stir up something fashionable.
Husky
Manya, I already baked kulich kulich, though not according to the recipe from the forum, but from the vastness of the Internet. But comparing the components of these two recipes and the cooking method, I came to the conclusion that they are almost one to one. I liked everything, but it seemed to me that the dough turns out cool there. Your recipe has different proportions of liquid to dry ingredients. I didn't get fluffiness in the layers of dough. The yeast came up great, but the rise of the dough was not so great. It seemed that the dough had a hard time lifting, as it was too tight.
Here is such a crumb I got in craffin.

Lemon Frantz (cold dough)

Lemon Frantz (cold dough)
Leonidas
The second time I got a delicious, lushLemon Frantz (cold dough)
Sonadora
Ludmila, gorgeous fender!

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers