AnastasiaK
Sonadora, thanks for Panettone! I don't know if anyone is still baking your version of Panettone today, but I tried to make it for the first time. Yesterday I made the first time for a double portion, baked today. The dough came so quickly in the evening that I had to start the dough at one in the morning and send it to the refrigerator overnight. In the morning it rose to the rim of the bowl. The cakes have cooled down, I cut one for a test - this is divine! Gentle, juicy, fluffy. Immediately put more dough. It is worth puffing. I don't know how they will behave until Sunday, I don't want to dry out.
I ate this piece
Kulich a la panettone
Do you think the cold fermentation affected the dough or not?
Now I will start the dough again, think about putting it in the refrigerator or trying it according to the recipe.
Sonadora
AnastasiaK, oh, how beautiful! Judging by the picture, it seems that it is so delicate that it just melts in your mouth. And what kind of candied fruit, orange? Very bright as the sun's rays!
Anastasia, I think that cold fermentation influenced and clearly went to the test for good. I once made the cake dough in a cold way, but I made it unpaired. Today I plan to leave part of the dough in the refrigerator overnight, and in the morning, while I bake the first batch of it, knead the second batch, already sponge.
I store the finished cakes in the refrigerator, in plastic bags, so they stay fresh longer.
AnastasiaK
Sonadora, Thank you! Indeed, it literally melts in your mouth. Candied fruits - cherries, the rest - dried apricots, yellow raisins.
I did the second batch today without a refrigerator. Surely others turned out, but beautiful!
And about storage - can you just get it out and cut it? And I usually warm up baked goods from the refrigerator in the microwave, but here how, will the cap melt?
Sonadora
I take it out of the refrigerator in advance. If the cake is whole, then in a couple of hours it has time to warm up, if a piece - I warm it up in the microwave.
TatianaSa
Manya, you are a hero! kneaded now with my hands ....: crazy: almost died with habit back hurts I sit waiting for the rise, and then in the oven and there is a bit
Sonadora
Stunned, Tanyusha! You're just a heroine! I think that after such work, the cakes will be at least twice as tasty. But I would not have dared to do such a feat, so I trust the initial stage of kneading in a bread maker, and only then, so as not to add excess flour, I knead it with my hands for 7-10 minutes.
TatianaSa
Manechka, pulled out the aroma from the oven for the entire staircase; the neighbors were probably choking on saliva. Baked in Nordic forms in glasses and small heritages. We jumped out with a bang. Manechka, thank you!
Sonadora
Quote: TatianaSa
neighbors choked with saliva probably
Sadist! Tanya, so glad it worked! Even though I'm sure of the recipe, I still worry every time someone bakes.
Rada-dms
Sonadora, I also have yours on the proofer!
Rada-dms
TatianaSa, Tan, and the bottom turned out flat?
TatianaSa
Ol, what's the bottom? The glasses have a flat bottom with a beautiful round roof. The heritazhiks flooded, but when they turned them over, they stand evenly, although the bottom (it’s the top when baking) is not at all flat.
Rada-dms
TatianaSa, Aaaa ... I have no glasses
Sonadora
Olya, I hold my fists for you.
Quote: Rada-dms
I have no siacans
What are you talking about now?
Rada-dms
Quote: Sonadora

Olya, I hold my fists for you. : friends: What are you talking about now?
Well, like, there is a snack, but there is nothing to drink from!
Rada-dms
We keep talking about the Nordic molds, in which oven!
TatianaSa
Ol, I'm still in the garland today, pekoa cakes. It turned out very nicely.
Sonadora
Quote: Rada-dms
We keep talking about the Nordic molds, in which oven!
I bypass the topic about these forms, because as soon as it will be "I have to right now, otherwise I'll die!
TatianaSa
Manechka, thank you! My Easter cakes, according to your recipe, turned out to be the most delicious Easter is already like a competition between the familiar ones for the beauty of eggs and the deliciousness of cakes.
Rada-dms
Manechka! Christ is Risen! Awesome Easter cakes, one of the best recipes! Yesterday a warm cut - almost a panettone! And I tried them
Tomorrow I will repeat, and almond too These will leave for a visit !! Wet, airy, fragrant, unpleasant, that's exactly what we love. Added a spoonful of flavor cream and lemon zest to orange zest, vanilla essential oil! Thank you very much!
TatianaSa
Rada-dms, Olya, what kind of almond?
Sonadora
Truly Risen!
Girls, thank you very much. It's so nice that you liked the cake.
Quote: TatianaSa
Olya, what almond
I would venture to suggest that this.
Rada-dms
Quote: Sonadora
It's so nice that you liked the cake.

Yes, I really liked it! And after all, I baked with dry yeast! 99 percent close to panettone, and much less body movements. In my situation, when the classic panettone did not have the time and the appropriate situation to bake, this recipe is saving! If only because 12 years ago we tried a real homemade panettone in Italy, so the rest of the heavy, dense baked goods for] us ceased to exist. Because she always baked both simple cakes and panettone, simple ones stale and then I had to make casseroles, croutons and crackers, and panettone was eaten and had to be baked again at the request.
So thanks again!
I did not have time to make the glaze, I had to spread it ready, and it was very tasty and good, without any chemical aftertaste or tangible specifics. This is "Fudge" from PARFE decor. I will be obliged to use it, it does not crumble] and is very tasty. She just dipped the bag in boiling water for half a minute and poured the Easter cakes.
Kulich a la panettone
Rada-dms
SonadoraMan, I'm not a master of compliments at all, but honestly, no matter what recipe you take from you, all masterpieces, doable, beautifully presented by you! You are a talent, Manechka, that's what I will say! Wore to visit my son - everyone appreciated the highest score!
I think that in almonds it will turn out brilliantly!
Sonadora
Ol, you quit this business! And then as zagordyussya, I will turn up my nose and wait for the crown on my forehead to grow.
Kulich a la panettone
Beautiful! The dome is awesome! Thanks for the sweet, I'll have to try.
Tumanchik
Manechka, my dear! I'll come to you with a report! I baked your cake on 100% wheat leaven! (50 grams - took away 25 from the liquid and 25 from flour). I’m very active now. A bit of yeast (0.9 g) was added so as not to sour. Here take
Kulich a la panettoneKulich a la panettone
Kulich a la panettoneKulich a la panettone Kulich a la panettone


They went up a lot - and baked in a pineapple jar, a cake pan and a glass dish (not high). Before that I had already baked panettone according to Angela's recipe. Therefore, I am in love with this dough. I had no idea that you could pull the edge of the sticky-looking dough and lift it up entirely. The structure of the crumb is slightly moist, does not crumble, the most delicate, porous. Thank you very much for the recipe.
Sonadora
Ira, what a fine fellow you are! And I got to the leaven, and baked cakes! Eh, if you lived closer, I'd probably already stood at your door. For I can smell the sweet cakes on the monitor. Thank you honey for trying. It's so nice that you liked it.
Leara
Manechka! Save! The dough has been fermenting for two hours, bubbling, but it does not grow at all ... Dough for cake according to a different recipe with the same yeast grows normally.
And this one didn’t at all ((I already added half a teaspoon of sugar to her and a spoonful of flour, but she’s not in any, only bubbles ... And the smell of fermentation is stupefied ... I even warmed her the oven slightly, I thought that cold. What to do?
Tumanchik
Quote: Leara

Manechka! Save! The dough has been fermenting for two hours, bubbling, but it does not grow at all ... The dough for cake according to a different recipe with the same yeast grows normally.
And this one didn’t at all ((I already added half a teaspoon of sugar to her and a spoonful of flour, but she’s not in any, only bubbles ... And the smell of fermentation is stupefied ... I even warmed her the oven slightly, I thought that cold. What to do?
continue on with the recipe. ferment
Leara
Thank you!!! Give more time for fermentation? or strictly by prescription? I'm afraid I might not raise the dough later? And does it make sense to add yeast to the main dough?
Tumanchik
Quote: Leara

Thank you!!! Give more time for fermentation? or strictly by prescription? I'm afraid I might not raise the dough later? And does it make sense to add yeast to the main dough?
trrr ... the dough should be looked at the place. I won't say anything now. but according to the description the dough is ripe
Leara
So the dough behaved so immediately: it did not grow, but it let bubbles, so loose
Merri
Leara, I don't know how others baked, but, in my opinion, the dough is very liquid, so you need to wait a long time until it ferments.
Leara
Merri, that is, as I understand it, it is not worth hoping that she will grow up? I see that she is liquid, so she even added a spoonful of flour to her, it did not save the situation. And based on all that has been said, it turns out that after 3 hours you need to start the dough ... My only fear is that if there is still a snag in the yeast, then they may not raise the dough. By the way, the second dough, less liquid, also fell off somewhat suspiciously quickly, without waiting for the allotted 4 hours for fermentation. Yeast "Lux" always take.
Merri
Leara, maybe you missed the moment of the highest activity? There is a feeling that the dough has already settled? And the temperature in the room? Not too cool? If all is well, then maybe it's yeast.
And, as for liquid dough, add 50-100 grams of flour there.
Leara
Quote: Merri
Leara, could you have missed your moment of peak activity? There is a feeling that the dough has already settled? And the temperature in the room? Not too cool? If all is well, then maybe it's yeast.
And, as for liquid dough, add 50-100 grams of flour there.

Yes, this is the dilemma that there was no higher activity ... It is cool in the kitchen, so I heated the oven, put it there, looked at it every half hour, in the first half hour it began to puff up as if on the rise, then became loose and blow bubbles , a kind of mud geyser ... now I put the dough to knead, I decided to add 2 grams of fresh yeast, let's see what happens)
Merri
Leara, good luck! Everything will work out!
Florence
Hello, I am very grateful for the recipe. My first cake in my life was a success! Very similar to Panettone, as he remained in memory. True, I changed the recipe to a bezoparny method, as I was afraid that instant yeast would not survive the dough. Everything worked out as it should. The main taster appreciated 3 years with a bang. Thank you!
Sonadora
Florence, Olga, to your health. I am glad that everything worked out and the result did not disappoint.
Pizza_marinara
Sonadora, Good evening, tell me, can you bake a cake with such icing or will she nail it to the ground?
200 grams of powder
200 grams almond flour
150 grams protein
20 grams of cornstarch.
She is liquid enough, baked brioche with her, but then she doubted something
Sonadora
Pizza_marinara, KateI think the almond coating should withstand this dough.
Pizza_marinara
SonadoraThank you very much for the recipe! Delicious and tender cake. I did it on Nordic flour, tried to knead it up to the gluten window, I almost succeeded)))) but with my hands it takes a very long time. Three cakes came out of one portion. Made with almond frosting, she does not nail the dough, everything is fine. But, since I started at 19.00, by the time of baking I gave up and fell asleep for 10 minutes))))) so the crumb is gorgeous, and the top and periphery are completely absent. But, one has already been eaten, and three of them have been presented, and I am more happy than upset. Thanks again!!!!
Sonadora
Pizza_marinara, Kate, kneading your hands to the gluten-free window is a real feat.
Newbie
why put the yolks in the refrigerator?
and than the batch in HP is not such a batch?
Sedne
Quote: Newbie
why put the yolks in the refrigerator?
So that the color of the cake is yellow.
Newbie
Quote: Sedne
So that the color of the cake is yellow.

Yes? I will take note, thanks (how much I don’t know yet)
Sedne
Newbie, just not just in the refrigerator, but with salt.
Sonadora
Sedne, Svetlana, thanks for your help.
Quote: Newbie

and than the batch in HP is not such a batch?
Newbie, do not understand the question.
Newbie
Quote: Sonadora
Newbie, I didn't understand the question.

well, you wrote that hands are better
Sonadora
You can knead it in a bread maker, and then, in order not to clog the dough with flour, bring it by hand for 5-7 minutes, folding and stretching the dough. But you don't have to bother, add Little flour (this option is described in the recipe note)
Natalyushka
I decided to try the recipe before the holidays, while I like everything - the texture of the dough, the aroma, rises perfectly.

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