The cake is delicious

Category: Easter
The cake is delicious

Ingredients

Yeast 2.5 tsp
Flour 3 cups * (450g)
Salt 0.5 tsp
Sugar 6 tbsp. l.
Vanilla sugar 1 sachet
Vegetable oil (refined) 6 tbsp. l.
Nuts, raisins and diced 1 medium apple full dispenser **
Eggs 3 pcs
Water about 100 ml

Cooking method

  • * 1 cup = 240 ml
  • ** Dispenser volume = 250 ml
  • In the absence of a dispenser, additives are added according to the HP signal.
  • Program for Panasonic - Basic with raisins, size M, light crust.
  • If your bread maker has a program Sweet breadthen bake on it.
  • The dough turns out to be a little liquid when compared to what we are used to seeing when baking bread. But I didn’t add flour, it’s all baked goods. Very tasty, I didn't expect it. For tea, what the doctor ordered!
  • Who has not tried it, I highly recommend it.
  • And this is with dried cherries
  • The cake is delicious

Note

According to the recipe given by Vladbel from forum ..

Recalculation for a smaller size from Andreevna.
Quote: Andreevna

Yeast -1.2 tsp
Flour - 300g
Salt - 0.3 tsp.
Sugar - 4 tbsp. l.
Vanilla sugar - 0.5 pack
4 tbsp. l. vegetable oil (refined)
Eggs - 2 pcs.
Milk - about 60ml
Generally eggs + milk = 160ml. The gingerbread man was wrong, sticky.

Elena Bo
Oh, and this cake is delicious. I bake it every other day, I can't stop. Fast, trouble-free and always delicious for tea. No rolls needed.
Today I baked again, I decided to add dried cherries to the raisins, well, the lemon zest had to be attached. The cherry was blown to shreds, but the result was such a beautiful color and wonderful aroma.
The cake is delicious
The size of the loaf is set to M (small). The crust came out not as tanned as on the L and XL, but it did not rise as much, although the roof was not blown off as usual. Although maybe it's from the cherry? Or yeast? This time I decided to use Saf-Moment for baking. It is recommended to dissolve them in water. I just poured them on top of the water. While it stood for 30 minutes, they just dissolved.
Mary
I also baked this recipe! Delicious!

Quote: Jefry

Everything worked out yesterday! "It is necessary more thoroughly, more thoroughly ..." (M. Zhvanetsky)

Quote: Kosha

Yesterday I baked this cupcake. Very, very tasty!
Apples are not really felt, but the pastries are airy, aromatic and sweet.
Thank you so much for the recipe!

Quote: lemur

They baked it a second time, put the apples right away, and sprinkled the raisins and candied fruits into the dispenser with flour. It turned out gorgeous, tall, though too reddened, although I put a light crust, but this did not spoil him. Barely my son and I waited until it cools down a little! Yummy:)

Quote: Kosha

I can’t resist saying thank you very much for this recipe again!
Excellent! A huge, lush, fragrant cake!
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Quote: Siyakha

Today, in the evening, I baked this Easter cake, it’s very tasty, exactly half is gone, we’ve filled up before going to bed, and now we’re going to sleep, my dough was not watery at all, it didn’t rise as much as in some photos, but it looked out of the bucket. Thanks for the recipe, I already gave it to my friend, tomorrow she will bake.

Quote: Eteri

I made this delicious cake yesterday
I share all the enthusiasm expressed. I did it strictly according to the recipe, though I added milk instead of water. Everything turned out great. I added hazelnuts and dragees chocolate-covered cherries to the dispenser - thanks to Kosha for the idea (about raisins in chocolate). By the way, the dragee was very large - and nothing. Everything was mixed up.
.

Quote: Nat_ka

Yummy !!!!! Even with the fact that I confused and put butter instead of refined butter, the result was great! I put it on a medium crust and the color turned out to be SUPER! Now I restrain myself so as not to overeat

Quote: tanya1962

The cake turned out to be wonderful, only the top crust was very light, I had to put it in the oven to brown the crust. The cake turned out to be very tender and tasty. I put dried cherries, candied pineapple and almonds in it. For Easter I will make Easter cake according to this recipe. Thank you very much, Helen.

Quote: kipitka

class, yesterday I baked a cake according to Elena Bo's recipe. Great, thank you! Well got up. The only thing - it seemed not very greasy, more like butter bread (but, given the composition of the ingredients, it simply could not be different.
Very airy! thanks again.

Quote: Kievlyanka

Thanks a lot for this recipe. Very good. Made with different additives: with cherries, with poppy seeds and raisins, with colored candied fruits. Now I want to fill it with white glaze on top - it should look like a paste.

Quote: Cheri

Good evening everyone! I want to say thank you Elena Bo, for this recipe, I baked 4 Easter cakes for Easter, and everything was, THANKS
P.S. but the fact of commanding from the bucket was not noticed

Quote: marianna73

Elena Bo, many thanks for the recipe! From the first time to the top ten !!!! The roof of the bread maker was blown off the truth, but the deliciousness of the cake is simply unrealistic ..... I put it at night with a timer, by the way, in the morning the aroma is just awesome. !

Quote: Svetl @ nka

Elena Bo finally got to your recipes. Thank you very much. Easter cake by 100 points the first time. Only baked in Sweet bread mode. I didn't have time to take a photo. My impatient child nibbled the entire top. I smeared it with protein mass with colored sprinkles. Oh, I would have known about your forum before ...

Quote: Beautify link = topic = 30848.0 date = 1219861805

I baked this cake at least 10 times. And I gave this recipe to my friends, they also bake it constantly now. And it always turned out great !!!!
Thank you very much for this recipe !!!!!!

Quote: Zdenek

Yesterday I made Easter cake strictly according to the recipe, everything turned out just fine!
Thanks to Elena for the recipe and everyone on the forum for
advice!

Quote: Nikama

I've baked Easter cake many times already - always with a bang! The exceptions were 2 times: the first time, when I tried to achieve the correct kolobok (and even then it turned out delicious, but did not rise very much), the second time, when I added sooo !! sour apple! By the way, in the beginning I baked without an apple - the result was also superb, but with an apple it tastes better !! Thanks for the recipe !!!!

Quote: liberiam

PThis cake was eaten in a reduced proportion from the first post, but not with milk, but on water, as it was written in the original recipe. I took almost a whole faceted glass of soaked raisins. Apples are also about a glass. The last time I didn't cut the apples, but rubbed them on a coarse grater - they diverge in the dough better.
The cake is very tasty, airy and tender, moderately sweet.
Thanks a lot for the recipe

Quote: OLECKA

Helen, thank you very much, it turned out very tasty cake (y) divided it into 300g of flour, grated the apple and put the raisins. Air cake: :) ​​I have baked mulineshka on a butter program. For some reason, the picture is not put on me - take my word for it

Quote: Nelchik

LEnochka, the day before yesterday I accidentally came across this site, and the first recipe I tried was your Easter cake. I did everything according to the recipe, it turned out great. Baked in the evening, by the morning there was half. I will bake some more. Thanks for the recipe

Quote: iren_adler

I have been collecting for a long time and, finally, baked this wonderful cake. This was my first experience in baking Easter cakes and the result is amazing. The only thing that, out of habit, put out a medium crust and the barrel turned out to be fried. And next time I will bake without walnuts to keep the crumb white
Thank you, Elena Bo, for a wonderful recipe

Quote: NataBryl

Funky recipe, this recipe never fails. The only thing when I tried to bake a loaf of stagnant times, I liked the creamy taste that the addition of butter or margarine gives, so in this recipe I put 4 tbsp. l. vegetable oil and 25 grams of margarine, then it turns out, it seems to me, more rich and tasty. Thanks a lot for the recipe.

Quote: avgusta24

And I have already tried this recipe. Everything is strictly according to the recipe. Remembering the advice not to change anything, she staunchly looked at something liquid in the bucket and did not add anything, a direct hero It turned out great! Many thanks to Elena Bo for the recipe! Was visiting a friend, grabbed a piece of cake to treat.Now she asks me to bake one for her for Easter

Quote: Wendy

I also want to say my "thanks" to Elena Bo for this wonderful recipe. Two days after reading it, I have already prepared it twice. The only thing is that, in my opinion, the cake turned out to be a bit bland, it would be a little sweeter and tastier, but there is no dispute about tastes and I shut up. Next time I'll experiment with a lot of sugar. Thank you!

Quote: allie

Elena Bo!
One more human thanks to you! Damn delicious!

Quote: Ludaaa

I join! Only I ran into the roof of the stove! Very tasty!!!!!!!!!!!!!!!

Quote: N @ tusik

Girls, bake cake !!!!!!!! There are 50 minutes left until the end of baking. and there it is !!!!!! Stunned !!!!!!!!
........................ .................
Just pulled out of HP! I bake this recipe for the first time. AWESOME !!!!!
........................ ...................
I tried a piece-abaldet !!!!! (y) Helen, thank you very much. : - * Now I will bake for all relatives!

Quote: lele

Really wonderful recipe, and most importantly, very simple.
Thanks for the recipe. Very airy cake turned out !!!

Quote: vasaby872008

Many thanks to Elena Bo and Andreevna for the incomparable recipe! Delicious and aesthetically pleasing! Special thanks from the male part of the family! Creative success!

Quote: poliss0

Thank you Elena Bo for a great recipe. My Kenwood 450 dough has risen to the very lid, the taste of Easter cake is unmatched. Thank you!!!

Quote: Ruzhanna

I've been baking this cake for almost a year. I varied supplements, and now, taking into account health problems, I tried to add bran several times. The result is always excellent. And on Easter, these cakes were out of competition, factory products "were resting and smoking nervously on the sidelines." I recommended this recipe to a neighbor, she is generally delighted, or rather her children and grandchildren.
Many thanks to Elena Bo for such a thoughtful and proven recipe.

Quote: Orange

Thank you so much for the recipe for such deliciousness, everything worked out the first time !!!

Quote: 23anita

I finally registered I want to thank this cake for a long time. very tasty the first time. baked on the main mode! thanks to Elena Bo! for a really tasty cake!

Quote: Kobeika

Thank you so much for the recipe! I've been baking for only a week, yesterday I tried to bake a cake, instead of apples I added dried apricots. It was very tasty, in the morning they finished eating and demand more!

Quote: niva

Thanks a lot for the recipe! and turned out and liked
Anastasia
And I baked it today! Thanks a lot to the author of the recipe!
That's what a handsome man it turned out!
I put the dried cherries and candied fruits in the dispenser. I pinched off a piece from the still hot one - could not stand it - very tasty.
I took a photo specifically against the background of the bucket, so that you could see how much higher it had risen - a little really the roof did not demolish the bread maker

The cake is delicious
The cake is delicious
Want to buy
And I also have scales)))) But I'm not sure that I'm right. I'll measure it and let you know if I'm right too.

Please tell me, should you grind the nuts or not?
Not ground seems to me bad - they will get stuck in the teeth.
And the ground ones - so they will slip through the holes of the dispenser ahead of time.

And another question about nuts: which nuts taste better, for your taste?

Thank you.
Want to buy
Elena Bo, launched this recipe. Poured, as you advised, 450 grams of flour.
I weighed the contents of the 240g rice in my bowl. This time it came out 128 gr. Almost as I said. why such a discrepancy is not clear. I have electronic and accurate scales. I checked it against the "standard" several times.
I'm digging because the exact recipe can significantly improve the taste of the product, it seems to me.

! I have a question for the representatives of Panasonic. Since our ovens are different with you and the technologies in the programs are different, I want to understand the correspondence. I started the "Sweet baking" mode. There is no preheating of the ingredients in it (when the oven at first just heats the contents, and the spatula is standing, that is, there is no kneading and there was (yet)).
And in your instructions, according to Panasonic, it seemed to me that in your "main" mode, the oven preheats. Or I'm wrong?
In general, please, describe how your oven behaves in the "basic" mode, and if you do not mind the strength, then in the rest, the most frequently used modes.

It seems that there is no such topic: comparison of programs for different bread machines (on the forum). Now I will write a letter to the owners. It seems that such a heading will be interesting not only to me

Elena Bo
I want to buy how much is included in the cup I did not weigh, I proceed from the instructions, which says that it is 240ml. = 150gr. flour. And since I originally had scales, I always use only weight. And I always bake Easter cake from 450 gr. flour.
In the Basic mode, the breadmaker stands for 30-60 minutes. depending on the ambient temperature (if the kitchen is hot, then 60 minutes).
Want to buy
Elena Bo
, yesterday baked this cake, it turned out rather dry, although it rose, as in the pictures above. Lola wrote that the dough comes out liquidish, I did not have such an impression. Perhaps because the recipe was not planned for 150 * 3, but 125 * 3. The difference is 75g. comes out.
And the fact that the Panasonic instructions indicate 240ml of flour = 150gr, so I think they were mistaken. They are there, ounces and pints (maybe they have a different name for units of volume and weights, I don't know) are converted to ml. and grams. So we made a mistake.

Yes, in all fairness, I will note that I forgot to put in the "apple pieces". maybe that's why it turned out rather dry?
Once again, I will inform you that the cake has risen well, it has turned out to be airy, relatively tasty, but clearly does not reach the delight in this branch.
Uncle Sam
I baked cake at the rate of 450 grams of flour.
The very thing!
It turned out awesomely rich and airy at the same time! It's hard to believe that all this is without sour cream, butter, etc.
Finishing, moderately successful, experiments with muffins on chemical baking powder. I take this recipe as a basis for further variations, and go!
And the apple pieces really remove dryness, although they have completely dissolved in the kulich. In the next. since I will immediately throw the nuts into flour (let Panas grind them), and with an apple (I will cut it larger) and raisins I will fill the dispenser to the top.
Jefry
I tried this recipe yesterday. But somehow something didn't work out right away at first it turned out that the battery in the scales had run out, so he took the flour by volume. True, raisins of apples and nuts were poured into the eye (it seemed to me 150 ml is not enough). In general, I could not calmly watch the mixing process, the spatula was helplessly squelching in the batter with apples. And I added more flour, more than half a cup. The dough did not rise very much, about the size of an average loaf. And it turned out a white top, a black bottom - the top is very light, and the sides are almost black. The nuts do give the crumb a gray color and clog the apple and raisin flavors. In general, I rate my first experience as a C, but I will definitely repeat it.
Celestine
Quote: Jefry

I tried this recipe yesterday. But somehow something didn't work out right away at first it turned out that the battery in the scales had run out, so he took the flour by volume. True, raisins of apples and nuts poured into the eye (it seemed to me 150 ml is not enough). In general, I could not calmly watch the mixing process, the spatula was helplessly squelching in the batter with apples. And I added more flour, more than half a cup. The dough did not rise very much, about the size of an average loaf. And it turned out a white top, a black bottom - the top is very light, and the sides are almost black. The nuts do give the crumb a gray color and clog the apple and raisin flavors. In general, I rate my first experience as a C, but I will definitely repeat it.

It is clear with flour, it is possible that the weight in volume was not quite correctly transferred, this is fixable (add more flour, which you did),
Nuts - they are very heavy for any dough and it is not very recommended to add too much of them, especially since apples give quite a lot of liquid,
and more: Dear newbies! There must be a kolobok, if you go through the forum, you could not help but stumble upon this "animal", at every step it is written, well, why watch the liquid, if nuno just to achieve the formed COLUMN! Do not forget, and then everything will turn out great
Jefry
Why hurt the little ones? In my opinion, the "kolobok feeling" among regular users of HP arises quite quickly. But in this particular post it was written "that the dough comes out too thin" So I was ready for deviations from the norm, but not so much !!! My wife really liked it, but my daughter categorically refused to eat,so I rate the result as average. But acquaintances ask them to bake the same, today I will try to do it with a "wind correction".
By the way, now I have redesigned my scales so that they are powered by conventional AA batteries, and not from a lithium tablet, which can sit down at the most inopportune moment.
Margarita Aliyeva
Can you cook it with pressed yeast? if so, how many do you need?
Stern
I haven't baked this cake yet, but I usually use it when baking all types of bread with fresh yeast. So I can say with confidence that you can bake with them! I put 15 grams of yeast on 500 grams of flour.
Jefry
I tried to use this recipe twice for my culinary "experiments", that is, I made it in the "dough" mode and then baked in the oven. Indeed, it looks very appetizing and it is very pleasant to work with such a dough, sculpt what you want ... (I attach the result)

🔗

But! Indeed, the dough itself is a little dry without apples! (Apples in the bread maker was what we needed !!!) And it is true that the type of butter does not affect the taste (the second time was butter). So now I will look for another recipe for butter dough for the base.
lemur
Baked Easter cake - the taste is excellent, rose above the bucket. Of the minuses, the raisins and apples from the dispenser spilled out late, because they were lying in a heap on the kulich, probably stuck and the crust was still too burnt. How to put it in the dispenser so that it doesn't stick? Can someone tell me!
Leska
Quote: lemur

We baked a cake ... How to put it in a dispenser so that it does not stick? Can someone tell me!

I've baked this yummy already five times in a month. Apples are added immediately to the dough as soon as the kneading begins, and raisins, dried cherries and cranberries (wash and dry well in advance !!!) I dust with flour and into the dispenser. There has never been a failure, only for some reason the apples evaporate somewhere from the cake.
Alen delonghi
Quote: Princess Budurr

Princess, I wanted to ask you again about vanilla. Is it vanillin or vanilla sugar? If vanillin, then its maximum dose is no more than 0.5 grams per kilogram of product. The bag contains 1 gram. No busting?
morevinger
Until the night, baked "Delicious Easter cake from Elena Bo" ...
I replaced vanillin with a larger amount of vanilla sugar, according to the recipe I did not understand how many apples were needed, so I immediately added one medium, cut into pieces. The amount of sugar + vanilla sugar seemed large (I thought that it would not dissolve) - so I ground it into powder with the addition of cinnamon, cardamom, nutmeg and saffron. More than 3 cups of flour, 240 ml each, turned out to be not enough - when mixing 3 tablespoons I added. In addition to raisins, I added some candied fruits and ground hazelnuts. I chose the program "Sweet pastries" for 1 kg. The dough was still watery. But he left it that way, remembering that the recipe said that it would be watery.
The rise of the tesa was just crazy - as a result, the top of the cake stuck close to the viewing window ... I was worried that it would not be baked because of the liquid dough and because of the high rise, but the cake was baked.
Delicious cake, sweet, but it seems that something is missing. Probably I should have put more raisins.
Next time I'll try to reduce the amount of ingredients by 20 percent - the cake is too big.
The baking result is in the photo:

PC020092.JPG
The cake is delicious
PC020095.JPG
The cake is delicious
Celestine
I have never had such a huge bread.
He lifted the lid and, accordingly, the milestone did not bake properly and also crumpled under the lid.
Now I'll pull it out, try to post a photo.
And he does not get out
The cake is delicious
The camera is empty, I'll try it with a camera, I can't vouch for the quality
Celestine
Quote: Celestine

I'm surprised myself, I barely pulled it out, 1kg. exactly 24cm tall: wow: I'll be tasting soon

I tasted it, this morning I say to my husband: Leave me and my son a piece, and he, without opening his mouth, would not take it: I can’t, do it yourself. Here, the giant cake flew away with such speed.
Today, a neighbor put the same and is already hanging out in the stove, maybe I'll try something from this
lastochka
It seems to have carefully looked at the thread dedicated to this masterpiece :), but did not find - what size loaf is better to put? L or XL? Otherwise, I still don't feel very confident, I try to adhere to the recommendations and not experiment much
Kosha
Quote: lastochka

It seems to have carefully looked at the thread dedicated to this masterpiece :), but did not find - what size loaf is better to put? L or XL? Otherwise, I still don't feel very confident, I try to adhere to the recommendations and not experiment much

I put on medium and always on a light crust. All baked goods should be on a light crust, even with this mode the sides "tan" quite strongly.

Quote: swetik

Hello
I wanted to ask why the sides burn very much even though I put them on a light crust?

The presence of milk, eggs, sugar in the recipe makes the crust of the baked goods darker. Therefore, it is necessary to put the crust on the lightest color.
Elena Bo
Quote: swetik

Hello
I wanted to ask why the sides burn very much even though I put them on a light crust?
Next time set the size to M (small) as well, the crust should become lighter.
When I set size M, the cake was lighter. In principle, for 3 cups of flour - the size of a loaf, judging by the instructions - M.
Stern
Less than a year later, I was honored with this cake!
Delicious and beautiful, there is nothing more to say! 🔗
Made with fresh yeast. I didn't add nuts. I poured in 125 ml of apples and raisins. I added a couple of tablespoons of flour. The cake was baked on a light crust and small size in 30 minutes!
The bread turned out to be just huge!
Cardiac 🔗 for the recipe !!!

Bild 088.jpg
The cake is delicious
Bild 091.jpg
The cake is delicious
Owl
Dear Stеrn! Congratulations on your success! Apparently, it's time for me to swing at this recipe .... Please tell me in which mode you baked this beauty and what model of your bread maker you have, so that I can adapt the recipe to mine.

Thanks in advance - Vielen Dank!
Stern
Owl, thank you for your congratulations!
My bread maker TechnoStar, VM 2000.
I bake absolutely all bread in the White Bread program.
It:
30 min - kneading (of course, with pauses)
39 min - first ascent
31 min - second ascent
60 min - third ascent
50 min - baking

Rustic stove
Quote: Morevinger

Next time I'll try to reduce the amount of ingredients by 20 percent - the cake is too big.

Guys,
I think it is NOT necessary to reduce all products by 20%, there are not many of them (flour - only by size M). You just need to put less yeast (2.5 tsp for 450-500 g of flour is a bit too much in my opinion)
Lari71
Well, save me, masters !!! I have an LG HB-152 CE stove, there is no "Basic with raisins" mode. Which stove is so teasing
Celestine
Quote: Lari71

Well, save me, masters !!! I have an LG HB-152 CE stove, there is no "Basic with raisins" mode. Which stove is so teasing

I'm saving !!
Today, for example, I bake this cake on the pizza + baking mode,
And you can calmly on the main one, adding apples, etc. on a signal or immediately

You will not regret And, mind you, the dough will not be an elastic kolobok, but a comma, or even softer, this is necessary, do not be alarmed
Korata
this is what happened today without any programming :))


not very curled - it rises very much) Although I reduced the yeast to 2 tsp. Next time I'll put even less.
The sequence was as follows: all the components were divided in half (eggs were broken into a glass and stirred a little) + 100 ml. water. Stirred. I also used two parts)
First, I kneaded 1 half - added 2 tsp to the flour. cocoa and half an apple. Kneading in pizza mode for 15 minutes.
In the second half, raisins and dried cherries and the remaining apple were immediately poured. Kneading the same way.
Then I made rolls. I put it in a bucket and put it in a warm place for 1.5 hours. Baked for 50 minutes.
Celestine
Korata And where were you before, I also want such a jo
And I finally got up with my 2 glasses of additives and a reduced amount of yeast by 0.5 tablespoons, I already included it for baking, in the next. time necessarily with cocoa for kids (my son DR after the New Year, they hardly want cakes)
Did the stove beat one and a half glasses of flour? Was it not enough?
Korata
Quote: Celestine

Did the stove beat one and a half glasses of flour? Was it not enough?

I don’t know about glasses)) I kneaded 225 g perfectly)) I removed the first batch with a spatula from the walls, but in the second I didn’t sell it - she took it all herself))
And I would like the curls to be more pronounced. Either you need to roll out very thinly, or you need to reduce the yeast still - I don’t know.
Rustic stove
Quote: Korata

And I would like the curls to be more pronounced. Either you need to roll out very thinly, or you need to reduce the yeast still - I don’t know.

IMHO - judging by the picture, the curls "went" when lifting. The thickness will not play a role, it is necessary to reduce the rise. And the idea is super. 2 masterpieces in one - a red curl and Elena's cake. (I haven’t aimed at the curl yet
Lari71
Yesterday I was so infected with the report that I simply could not NOT bake! The dough was colored from coconut flakes, but I concluded that I would not put it next time. Of course, the barrel was very brown, although I put it on the minimum crust.
It was baked perfectly, it rose well ... in general, everything went without a hitch, thanks to those who shared the recipe and helped with misunderstandings
Only this is what I thought about, and if instead of water pouring milk, it will not bring problems ?! It seems to me that this cake will be even tastier with milk. Wow!
Well, a photo-report-sss

005.jpg
The cake is delicious
004.jpg
The cake is delicious
Elena Bo
You can, of course, replace the water with milk, but I'm afraid the barrel will be even darker. If only take it out early, about 5 minutes before the end of baking, having previously tasted it with a splinter.
Lari71
Quote: Elena Bo

You can, of course, replace the water with milk, but I'm afraid the barrel will be even darker. If only take it out early, about 5 minutes before the end of baking, after trying it with a splinter.

It is necessary to try ... judging by how well it is baked, I think 5-10 minutes will not play such a big role for him! And of course, you will definitely need to check with a splinter
Celestine
Yesterday I tried to replace the water with baked milk, I don't know how the taste is ... it's already wonderful, but about the color - I turned off the stove 15 minutes earlier and that's it ...
Lari71
Quote: Celestine

Yesterday I tried to replace the water with baked milk, I don't know how the taste is ... it's already wonderful, but about the color - I turned off the stove 15 minutes earlier and that's it ...

Fine !!! It appears checked - 15 minutes did not play a special role! And the cake was immediately taken out of the form, or was it given a little to stand in it ?!
Celestine
Quote: Lari71

Fine !!! It appears checked - 15 minutes did not play a special role! And the cake was immediately taken out of the form, or was it given a little to stand in it ?!

I immediately pull out so that the sides do not "burst"
MariV
Thanks again for the recipe.
Today I tried it - there were no apples at home, I did without them, but a full dispenser of dried apricots, raisins and grated nuts.
It turned out very well - mode M, light crust.

Quote: Korata

this is what happened today without any programming :))
After watching and reading, today I also risked curlicues. I made 1 half of the dough with applesauce, the second half with strawberry (I prepared it in the summer at the dacha - rubbed the berries and froze). Happened! Not so impressive - the colors are not contrasting, but delicious!

IMG_2371.JPG
The cake is delicious
Tanchik
Yesterday I baked this cake, there were questions. It turned out to be a big one from the bucket, delicious, but for some reason gray, not white. I added nuts, izum and apples. Mom said that it was dense and smelled like yeast, although I didn't put in 2.5 tsp. , and about 2 1/4 tsp. Truth baked for 3h program. Maybe time is short? or something else? and why gray? nuts or something? Please help with advice.
Tanyusha
Tanchik depending on what nuts were. Walnuts generally change the color of the bread, it becomes pinkish-beige.
Viki
And the nuts change the color of the bread and the dark raisins, and the smell of yeast was only given by SAF-Levure, there were no other problems. They were definitely fresh?

Levure will go to kvass in the summer, if you make it, then Levure will be great!
Look for the SAF-moment in large stores, my cake always turned out very tasty and I bake it with dark raisins.
Tanchik
Yes, indeed, the nuts were walnuts, and the raisins were dark. I will consider. Thank you. And I can't say anything about the yeast, it seems like the date on the label is November 2007 - is it fresh? I buy Novosibirsk yeast, but I tried Saf-Levure, in general the smell is strong, what should I throw away now? We have more in the city and there is no choice. I met only two species.
Kosha
I want to say about the additions to this wonderful cake.
It turns out very interesting if you put raisins in chocolate (there are such sweets). It's just better to take smaller sweets (I haven't tried large ones, I'm afraid for some reason). I put the dragee in the dispenser. It turns out a cake with islets of chocolate and raisins. And if you decorate the cake with icing on top, you get a gorgeous dessert for tea.
Elena Bo
Instead of apples, for juiciness, I put some frozen fruits (after thawing them)
Uncle Sam
Yesterday I made a half cake. For one evening.
Only in half, only put 2 eggs, and poured milk instead of water.
Delicious and fast. Mode - bread with additives, small loaf, light crust.
And for some reason the crust turned out as it should, although I did not take it out ahead of schedule.
Kiwi
Right now I have this cake baked, just a huge one has risen, the whole hat sticks out of the bucket. Let's see what the end result will be.
Celestine
Quote: Kiwi

Right now I have this cake baked, just a huge one has risen, the whole hat sticks out of the bucket. Let's see what the end result will be.

I had this, when baking, the roof of the cake rested against the lid and the dispenser was imprinted (there is a photo somewhere in the middle of the branch), although I put half a spoonful of yeast, and only a glass of apples and raisins with candied fruits in a glass
It is this cake that I will bake for Easter .. and not alone

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