Easter cake

[Liza]

Liza, if all my "first pancakes are lumpy" were like yours, I would be the happiest baker!
I am very glad that the recipe stuck and did not disappoint you!

Irisha, you, as always, are on top!

if all my "first pancakes are lumpy" were like yours,

no, the last photo is not the first batch, I didn't even decorate that one, on the contrary, this was the last batch before Easter, it was successful. Here the tops are already so neat, moderately convex, I'm happy.
Now I will start the next batch and again not for myself, when will my homemade delicious cakes eat?)))

Anya, I ask you for the initial recipe for 3 kg, if possible.
I want to try your kulichik, it’s painfully the girls praise it here.
Otherwise, everything is over, and I have not treated everyone yet
I just think in what forms it is better to bake, in paper or metal, and is there any difference in technology for different molds?
I did not find one more point. Do I need to roll the dough into the bun before placing it in the molds? Or is this dough not rolling?
That is, should it be cut on the table or laid out according to the forms directly from the bowl?
And another moment. If you still start the dough in vegetable oil, which one is better to use? Have you only tried olive oil? And then I have at least 8 types of vegetable oil, so I'm doing it

in what forms is it better to bake, paper or metal, and is there any difference in technology for different molds?

I liked it more in paper ones, although it worked fine in metal ones, but it bakes longer and worse in them.

Do I need to roll the dough into the bun before placing it in the molds?

I roll up, everything turns out so neatly.

or to lay out directly from the bowl into forms?

I put everything out of the bowl, but I roll the balls.

in vegetable oil, which is better to use

I used refined olive with almost no smell, but it turns out cheaper on purely creamy))

Liza, did you compare the taste on purely creamy and on a mixture with olive?

[Ol]

Ol, no, I could only taste the very first and most unsuccessful batch of all these cakes, the rest was made to order. But all the customers were very satisfied. Now I realized that I didn't want to bake it by morning, so I didn't start the dough.
In the original, there was only butter and yolks, but I was pleased that there was an adapted and quite budget option, and the taste pleased me very much. At first I was going to the Myasoedovskaya stove, but then I changed my mind, because I do not like the dough on a long dough because of the wine taste. And now I don’t want to experiment, there is no need to separate the yolks-whites, beat everything separately, and so on. That is, it is not that laborious compared to other recipes.

I'm happy, try it too, the main thing is to knead the dough well. I kneaded for longer than 15 minutes, the first time Kesha was even overheated, I was scared for the dough, as it was too hot. And most of all I liked kneading the dough with the flexi nozzle. Only you first pour in flour from 1/2 to 2/3 of the total volume, otherwise if you throw it all at once to butter, then it grasps in a lump and it is very difficult to mix the butter. I was not very strong in this topic, so I filled the cones))

In my oven I have a program "Preparation of dough" with steam and 40C, here everything rises very well on it, and then I bake in a cold oven with steam for 10 minutes 180C on convection, and then 160C is also on convection, but the steam is already evaporating ... It works best with this algorithm. Well, or in the automatic mode Bread with steam, there is constant convection with steam and a temperature of up to 180C, although it is still there at first less and steam is supplied somehow less.

Is there any difference in technology for different molds?

Well, for me, they bake faster, better and more evenly in paper ones than in metal ones. In an old oven without convection and steam in paper ovens it was somehow baked, but there was a problem with metal ones, for more than an hour I baked Easter cakes with a diameter of 12-14 cm, and baked those already freed from forms!
In the new oven on convection, such an outrage was no longer, but still they bake worse than in paper ones.

Thank you, Lizonka, I'll try.
Incidentally, in Myasoedovsky I do not share eggs. And so everything perfectly whips the cache.
And I don’t bother with the rest: I dissolve butter and sugar right in the milk, and I don’t stand on ceremony with everything else.
There they also described a safety method: that is, you knead everything at once and leave it to come up for 9 hours (just overnight), and immediately bake.
Somewhere in the last pages someone wrote.
And the taste there is not wine, but rum.
By the way, you asked above: this year I used the saf-moment gold at the rate of a pack (12g) per 1 kg of flour. He rose perfectly.
I baked it for 3 years, but now I want to try this one too, since you praise it.

I eventually found compressed yeast, but I also have Saf Gold, I will know how many of them are needed for baking.

[Liza]

I was probably already late with the answer. LizaThank you very much for your help.

Olga VB, Olya, I used to use ordinary refined sunflower oil. It turned out very tasty and there is absolutely no smell. Now I take whatever is in the house.
About rolling. I'm not rolling. The dough turns out to be very soft, a little "floating" and you can't really roll it up. I just take a piece of dough and set it in my palms so that it is more or less round and in shape. Anyway, when you put it in the mold, it fits and straightens.
I bake in metal molds, I'm used to it. This year I bought silicone Marmiton ones with a seal inside the XB and baked in them. It is baked beautifully, tanned, far from pale.

Lizonka, you have already become a real baker. It is so pleasant and joyful!

Lizonka, you have already become a real baker. It is so pleasant and joyful!

Anyut, thank you, after the 20th Easter cake in 3 days, I began to understand a bit)))

Girls, I just can't find my notes, but I don't remember anymore (sclerosis is called).
What does this cake taste like in terms of moisture? That is, is it for lovers of wet cakes or for dry-air-weightless ones?
Last year I had 3 types - Lena Bo, Myasoedovsky and this one. Somewhere I wrote down my impressions of the degree of humidity, density, etc., but I can't find the records for the second week
Help out

What does this cake taste like in terms of moisture? That is, is it for lovers of wet cakes or for dry-air-weightless ones?

this cake is quite wet, as if not dry or weightless, but at the same time it is not dense and heavy, like Ukrainian pasques, but not panettone either. This is exactly what I liked about him, the fact that he is lacy and fluffy, but juicy, not dry. Straight beloved, beloved! And it turns out not very sweet. I don't really like Myasoedovsky, because for me he has an alcoholic aroma, fermented too much for my taste. And this one is not.
In general, for myself, I settled on this recipe. Customers also liked this cake very much.

[svetta]

Thank you, Lizonka!
In any case, I decided to do it this year and some other, just did not decide which one.
I would like to try custard-based cake from svetta.
I'll go try it again.

custard cake from light.

Sveta has a delicious cake, but it will be moist, heavy and dense enough, if you like it, then it is exactly what you need.

[Liz]

I'm also looking for my cake. Last year I baked a lot, but I never met mine. Must be done according to this recipe.
Liz, I saw your Easter cake

In appearance, then what is needed, if the taste also matches

Sveta has a delicious cake, but it will be moist, heavy and dense enough, if you like it, then it is exactly what you need.

Liz, I saw your cake

well, I found my cake - this one, I hope that you will find yours too, maybe this one too))

[Anya]

I baked a cake and came with a report. I baked test flour for 200 g (total weight turned out to be about 400 g), kneaded in a bread maker.



I liked the cake very much. Surprisingly, this is the first time I've had this, no discrepancies with the recipe for the ratio of liquid and flour. Usually I always have to add liquid. The bread maker has kneaded the dough amazing.
Anya, thanks for the recipe!

[Gala]

Gala, Checkmark, how did you count on 200 g?
Girls-Chekists do not give an initial recipe for 3 kg, but I am a bore - I would like to recount from the initial one and build a product substitution map from it. And then I got confused, where are the yolks-whites, where are the creamy-vegetable
They, for example, round eggs, but I would finally like in grams. And yet melange or only yolks?
What numbers did you get for 200 g?

[Conversion to dough based on 400g flour (for oven and bread maker)]

Out of curiosity, I kneaded this cake in a bread maker. The dough turned out great.
Conversion to dough based on 400g flour (for oven and bread maker)
Flour - 400g
Eggs - 2 medium
Sugar - 70g
Live yeast - 12g
Milk - 220ml
Butter - 30g
Vegetable oil - 30g
Raisins - 40g
Vanilla, saffron, cardamom, lemon or orange zest (to taste) - stir in cognac or rum
Cognac or rum - 1.5 tbsp. l

Olya, I just split everything in half Mesila in HP.

[Olga]

Olga, since I bake for 3 kg or more (there are a lot of us, and the family and employees are asking to order), then I ask:
3 kg flour
10-12 pcs. yolks (depends on egg size, large 10, medium 12)
0.5kg sugar
1 pack of yeast 100g
1l milk
200g butter
200g vegetable oil
1 tablespoon salt (under the knife)
200g raisins

This is the recipe that Anya gave in the first post (only complete)
aromatic spices and cognac to your liking.

Thank you girls!
And Anya seemed to write that the original recipe was all in butter and not in milk, but in cream: girl-th: Or I mixed something up ...
There is no way I can get to the truth
And further. I read somewhere that for greater brightness, the yolks can be grated the day before with something (either with salt, or with sugar) and put in the refrigerator overnight. Has anyone tried this?

[Gala]

Girls, my dear, forgive me for missing and not answering. Temporarily eye problems, tablet banned.
To clarify the recipe:
in its original form there are 15 yolks, homemade butter is soft, tops instead of milk (not the already thick cream, but those that settle after milking the cow, thicker than milk, but liquid). The yolks are ground with salt, not sugar. The salt gives a strong rich color. Vanilla, cardamom, zest are poured with cognac and insisted in the refrigerator for 24 hours. The aroma is breathtaking.
I did not post this very original recipe for a simple reason: the dough turns out to be very healthy, it rises for a very long time. Few people want to bother.
And as for butter, my grandmother said that before homemade butter, although it was washed out well, there was still a sufficient amount of buttermilk in it, so they put it on this rate of 300 grams, and if the current oil is Vologda or excellent homemade without sourness, then it is best mixed with olive or grape seed oil.

Gala, Check mark, what an amazing Easter cake you have!
I am very glad that I liked it! On health to you and your gourmets.

I liked baking cake according to this recipe well ooooooooooooooooooooooo sooo. For my taste, this is the best cake that I have baked before (different every year). I want to ask for advice, I didn’t buy the form (I don’t want a paper one this year), I baked it in a pan of a suitable size, and so, he shook himself out of the pan easily, but broke (very delicate). Is it possible to leave the cake in the pan until it cools completely, will it not get wet?

[Irina]

Irina, I'm very glad that the cake came to the table!
For me, he is also the very best, although I always bake different ones, but it is obligatory.
It will soak in a saucepan. I shake it out on a towel and immediately turn over the non-wooden grate. If it is very gentle, you can put it on soft pillows, as our grandmothers did. Cover with towels and lay out the cakes.

[An]

An, it broke because of shaving out: girl_sad: Its good in a split form oven, but I don't have it. How can I get it out without breaking it?

A, clear. I, frankly, do not like split forms, although I have them and bake in them, but ... I either lay tin cans, and pots, and molds with Freken Bock or Paklan baking paper, or grease with butter and dusting with flour. Cakes fly out with a bang, how cute.

Here, in the process of shaking it out, it breaks down. Experience is needed here, eh, I'll try to bake a few more before Easter.

[Irina_MP]

Irina_MP, Irish, you still need to lay the saucepan with paper, as Anya wrote!
I always used to bake in a saucepan and lined the pan with baking paper.

Anyuta, my balance-bulldo doesn't fit: you write in the main recipe:

Burn the bowl with flour, transfer the dough into it, cover with plastic foil and put in a warm place to rise for 90 minutes, until the dough doubles.
Then remove the dough from the bowl, divide into portions and place in oiled baking tins, filling them 1/3 full.
Prove until the dough rises 1.5 - 2 times. It's 45 minutes.

That is, after kneading, rise, then shaping, proofing and baking.
And then you write to Dize:

About proofing: you put a dough. I came up. Kneading the dough. It came up. You crush. It has grown up. Divide into portions and put in forms. It came up. You bake.

, that is, there is an additional crush and rise in comparison with the description in the main recipe.
How is it correct?

[Olga]

Olga, Here I am - kulema!
Of course, the dough - came up, kneaded - came up, kneaded - came up, molded koloboks - went into the oven.
It seems that I checked such a mistake a hundred times. Now I will ask you to fix it.
Olya, thanks

Anya, and getting up after the first workout again for 1.5 hours? Or make sure that it increases up to 2 times regardless of time?
Now I'm going to cheat. I'm just worried that my dough is cool, although it is soft, but it holds the bun well, does not blur. I’m already afraid that nothing good will come of it. I already knead and shape with oily hands, and not sprinkle with flour, so as not to dry it even more.
I can’t remember what I did last year, but I never found my notes, muddler

Olenka, I just watch how it has doubled (during the first proofing), and I knead it. The temperature in the kitchen is always different. And before baking, I strictly follow: if it has doubled, I press it with my finger and look, if the dough slowly straightens out, then it's time to go to the oven, if quickly, I let it stand a little more. And the dough should not be taken in a bun, it should blur a little, but if you have it soft and fluffy, then don't be afraid, everything will work out.

Anyut, and after the first workout until the second, how much does it cost or to what increase?

I don’t keep it up to the required volume. I see how it has increased by 1.5 times and knead, and the second proofing is as expected. Before baking, I look to rise almost to the top of the form, as soon as the cap peeked out above the form, bake immediately. I fill out the form somewhere between 1/3 and 2/3. I like it to be tasty and not very tight and fluffy. As the saying goes: schob honey, with a spoon.

Dyakuyu, kitty!
Report from me

I check for impatience.
I keep my fists, although I know that everything will turn out great for you.

you still need to lay the saucepan with paper, as Anya wrote!
I always used to bake in a saucepan and lined the pan with baking paper.

And wet a piece of paper so that it fits in shape?

Cooling down ...
I'll cut it tomorrow.

[Olga]

Olgawhat domes !!!!!!!

[Olga VB]

Olga VB, handsome Easter cakes

[Ol,]

Ol, great! And the forms are beautiful, I have not seen such on sale.

[Olga]

Olgawhat domes !!!!!!!

But I think that the glaze will have to be made thicker so that it does not flow off immediately, otherwise, really, steep domes turned out.
I am very worried about what will be there in the cut: a rather strong roof, no matter how thick the crust turns out.

wow, what handsome men! and where did you take the forms?

Ol, great! And the forms are beautiful, I have not seen such on sale.

Lizonka, Checkmark, this is from the fixed-price form. They are quite dense, rather not paper, but thin cardboard, so they keep their shape well, do not sag if the cake is too airy. True, the paper is the most ordinary, not waxed, but I brushed it with oil with a brush - it didn't even change the color, I could only see by the shine where I had already smeared it.
They go for 50 rubles 6 pieces of different colors, quite pleasant. They are wider the higher they are.
I already wrote about them somewhere.
There are many Easter goods - napkins, decorations, decors, stands and baskets for eggs and Easter cakes, souvenirs.

I put 336 g of dough into each such mold, as a result, one cake turned out to be 329 g, and the second - 332 g with the mold. I think that with 280-300g of dough per mold, the appearance would be about the same.

🔗

Thank you all, my dears, for the praise!

from fix-price

Easter cakes are excellent ...
thanks for the tip ...

Olya, oh, and you've got awesome cakes! It is something!
I blindly thought it was a scan of a picture from a book
I, too, have a hard dome after baking, and then under the fondant it turns out very well!

Nah, the dome is soft today!
Now I'm worried if it will sag under the fudge. Eh, it was necessary to decorate immediately!
Girls, it's so nice that you like the picture.
By the way, the yeast used ordinary Saf-moment, not even gold. I put it exactly according to the calculation.
I have 2 more recipes for testing - until Thursday I have to decide on which one I will bake. Exciting.

[Olya]

Olya, does not sag, exactly! I always pour lipstick on them. We should have a lot of fondant on the kulich, and even sprinkles from chopped nuts.

Anya, and if you do not put cardamom and saffron, will it greatly affect the taste? Two days I can't find cardamom

[Ksyunechka]

Ksyunechka, can I answer? Anya and I have been baking this cake for eleven years already. Of course you can do without them. Use vanillin or any flavor you like. And to make the cake yellowish, sprinkle the egg yolks with salt for 10 minutes.