The cake is delicious

Yesterday I made Easter cake again - the result is simply awesome, you can't say otherwise. The cake rose so that it rolled over the edge of the bucket and began to slide over the edge! Lush, tasty! I made SAF with yeast for baking and bought flour NASTYUSHA improved "PREMIERA". One thing I can say is that I still need to make a reduced size, but I will definitely do it !!! THANK YOU THANK YOU THANK YOU!!!

Make on serum, will be less stale

Yes, serum is a magic thing
Store the cake in a plastic bag

Finally, I decided to try this cake. 30 minutes before baking, it did not reach half of the bucket, I even got a little upset, and just before baking, the cake was already on par with the bucket. 15 minutes left until the end of baking. and it is still light sosen, it was necessary to put it on the middle crust. I will take a picture from the stove.

Yes, he cannot be light. The problem is to make it as light as possible.
I suppose I rested against the lid, since before baking it has already grown from a bucket?

I baked this cake twice. It tastes great and will keep well when stored properly. The dough went well. That's just, never once did it grow to the level of a bucket, and even more so, did not try to get out of it. I wonder what I did wrong?

The dough went well. That's just, never once did it grow to the level of a bucket, and even more so, did not try to get out of it. I wonder what I did wrong?

Add more apples. The dough will be thinner and rise higher.
And yet, if you put candied fruits instead of raisins, then the cake will turn out lower.

Hmm ... Maybe it's the truth from candied fruits? However, the first time I baked with choco chips. And it didn't rise too much either

Here's what I got a cake. Then I baked the top in the oven, but did not take a picture.

There was an experiment today. Soaked a cup of raisins in rum. I added 3 tbsp more sugar to the dough - we love it later. The eggs were big - I took only 2. Instead of water - 110 ml of milk. Ordinary live pressed yeast 14 g - dissolved in milk. Rum, which had not been absorbed into the raisins, was poured into the dough - somewhere in the table. The apple took a small whole - it used to add more. I added quite a bit of cinnamon and cardamom to the tip of the knife.
Basic mode. 5 minutes before baking, I saw that the Easter cake was still half a bucket - to see little yeast. I took the plug out of the socket to better fit, and forgot about it. I remembered about 40 minutes later. I just came up. I turned on the baking for 47 minutes and kept thinking that the crust would not burn - how much sugar. When I opened it, I saw a rather bright one, although I was expecting a negro. I put it on for another 5 minutes. As a result, we have never eaten such delicious food !!!!!!!!! For the first time, the cake did not live to cool down completely! Simply fantastic !!!
For the next time I will replace butter with butter, I like it more in baking. Elena, thanks again for the recipe and for the inspiration !!!

[Sofim]

I gained patience and reread all 14 pages!
I understood the following:
- an apple is required, BUT how much and is it important when to lay it (immediately or in a dispenser)? Since everything was done differently and the results are also different ...
- I like cakes sweeter, so I will add sugar;
- raisins are better than candied fruits;
- definitely do not add flour! by the way, we also have a cup of 240 ml, but the instructions say that 160g of flour is included in it, and you have that 150g ... interesting ... but in fact, if you pour and weigh much less ... well it is thinking out loud

Sofim, I see you completely corrected the recipe for cake, and not for a bun, and were you satisfied with the result?

RybkA in a glass 160 gr.flour is not included if only to morning it, I just experimented, poured it into a glass and then weighed it, it turned out from 130 to 145 grams.
I put the apples right away, and instead of raisins I took dry cherries. Be sure to try baking you won't regret it.

in a glass 160 gr. flour is not included if only to morning it, I just experimented, poured it into a glass and then weighed it, it turned out from 130 to 145 grams.

Yes, I already know, I myself was "burned" on this, I don't understand just why the manufacturers are misleading people, but that's another story ... it's good that there are more smart people, they immediately get down to business with the scales!

Yes, I also want to clarify about raisins, did they say that dark changes the color of the dough? The light one will not be seen, or rather it will become slightly transparent, it can still take the dark one, so beautiful ...

RybkA as I already wrote took dried cherries, it is dark and did not change the color of the dough, I think that dark raisins should not change the color of the dough, but it will look interesting.

Yes, I also want to clarify about raisins, did they say that dark changes the color of the dough? The light one will not be seen, or rather it will become slightly transparent, it can still take the dark one, so beautiful ...

RybkA, I just baked a cake today, and it was with dark raisins (from Isabella grapes) that the color of the dough did not change a bit, on the contrary, it was sooo beautiful ... black raisins, in snow-white dough ...

[Sofim]

Sofim, I see you completely corrected the recipe for cake, and not for a bun, and were you satisfied with the result?

In general, I am very pleased with the result, which I wrote about. Today I once again baked this one (see above). Delicious and sweet. I add the apple directly to the dough, the whole dispenser is occupied with raisins.

Dear craftsmen! Yesterday I baked a cake, I did everything exactly according to the recipe (I just added 2 tablespoons more sugar), the main program with raisins, size M, light crust. The dough has risen to half the bucket, the top is all white, the sides are brown and the bread is not baked in places. Stove - Panasinic 255. Could it be the flour?

(only added sugar 2 tablespoons more), basic program with raisins, size M, light crust. The dough has risen to half the bucket, the top is all white, the sides are brown and the bread is not baked in places. Stove - Panasinic 255. Could it be flour?

Sugar gives a crispy crust (a lot has been written about this in this topic, I will not repeat myself), and, as far as not raising, yeast can also mess up, unfortunately. Either they were not fresh, or they came into contact with the liquid ahead of time.
Was the bookmarking sequence followed?

Celestine, the yeast was tested by SAF, I mix them with water. I have already baked Darnitsky bread a couple of times in this way. Climbed perfectly
The dark sides did not disappoint, it was upset that the cake was not baked and rose a little. But, there was untested flour and, after reading the whole branch, I realized that I was greedy with candied fruits. My men have such a sweet tooth, they stood nearby and demanded: "More, more" Maybe this is the case?

Celestine, the yeast was tested by SAF, I mix them with water. I have already baked Darnitsky bread a couple of times in this way. Climbed perfectly
The dark sides did not disappoint, it was upset that the cake was not baked and rose a little. But, there was untested flour and, after reading the entire branch, I realized that I was greedy with candied fruits. My men have such a sweet tooth, they stood nearby and demanded: "More, more" Maybe this is the case?

I add candied fruit with raisins one and a half cups + 1 large whole apple - it rises to the roof (there is a photo in the subject) so I would not sin on candied fruit.
Why mix yeast with water? Do you have levure?

Why mix yeast with water? Do you have levure?

No, I have a SAF (peas), the packaging says: dilute in warm water. and when I did this while baking Darnitsky, the bread turned out to be just fluffy. The rest of the bookmark scheme did not break, I added an apple when the kneading began.

For the first 2 times I also did not get cake, SAF yeast.I bought yeast for baking - the cake rose and even fell out of the bucket, then I rubbed the sides of the stove with a sponge from the frying

Katyushka, do you think it's about yeast? Need a special muffin for this recipe?

On the packaging of the saf-moment it is written that they must be mixed with water, BUT! for baking, dry yeast is not mixed with water; on the contrary, they are placed so that they do not mix with the liquid before the kneading begins. They put the 255th in the oven like this: first, yeast, flour, sugar, salt, etc. on top, and only then the liquid is carefully poured on top. In your case, the yeast began to act immediately, and they simply were not enough to rise. This type of yeast has a "lifespan" of 120-140 minutes, so it died before it was baked. Try not to mix yeast with water - you will succeed.

I bake this cake and many other sweet types of bread with the usual Saf-instant yeast. Everything turns out very well. Good luck!

[only]

Katyushka, do you think it's about yeast? Need a special muffin for this recipe?

Girls, "saf moment for baking" is different from the usual saf moment only the presence of confectionery vanillin in its composition (i.e., this yeast additionally gives the baked goods a vanilla smell).
Therefore, in this case, the point is not that "saf-moment" is not suitable for baking, but that this particular packaging of the moment was either fake or old, in general, unusable.

Good afternoon, everyone, I've read all the responses on cake from Elena Bo, and decided what I need to bake too, but I'm afraid to fail again (as it was with the two previous cupcakes), tell this cake to someone, well, at least one someone baked in kenwood 350 or 250, I'm just wondering in which mode to bake, basically as it is written or ... because my oven has programs "Sweet", "Pastry". I just don't want to translate the products again, please help, thanks.

[Cheri]

Cheri, I have a Kenwood BM-350.
I baked this weekend three times. "Sweet bread" mode. I baked for the first time with 225 grams of flour, with butter and milk. The second and third times for 300 grams of flour, in water and vegetable oil. There are more apples, raisins and dried apricots (instead of nuts) than the recipe.
Do not even hesitate, but bake! Delicious!

programs "Sweet", "Pastry". I just don't want to translate the products again, please help, thanks.

I don't bother too much (I like to control the bun), first in the "pizza" mode I make the dough (there is probably "dough" or "dumplings" or "pizza" in your oven, and then, after raising (about an hour, sometimes more) I turn on the baking ...
I think you can safely bake on the Sweet program

Fuh Mastered 16 pages, mixed it and we are waiting for the results. I hope I did everything right and everything will work out.

It rose so well and sagged a lot in the middle.
But still, the taste was not very upset, but next time I'll put more sugar

Good afternoon everyone! Yesterday I all the same decided to bake a cake, and everything worked out for me, I am so glad, thank you all for your advice and tips. The dough is moderately sweet (and if you add sugar it will affect the result?), Soft and tasty.

And I made butter and olive oil sticks. Delicious.

Uh, hello everyone!
I rehearse cakes before Easter Yesterday I tried this cake. HP kneaded the dough, and baked everything in the oven
Instead of vegetable oil, I added 40g of butter (to admit, when reading the recipe, I just did not notice that it was necessary to add oil, I was surprised, of course, but did not reread).
I didn't add any nuts.
I added some of the apples directly to the flour before kneading, and some to the dispenser along with raisins, dried cherries and dried apricots. In general, the dispenser cannot shove it all into the dough, but I noticed this after it was prepared, so I mixed in all the additives with the handles. Because of this, I think the dough turned out denser, which I really liked
I could not resist and applied glaze to the uncooled cake. But it was just a rehearsal, so you could afford to relax.
We tried Easter cake.It is not dry, dampish (but I would not refuse a little more humidity), of course, you cannot even put it next to a store one. The dough is plump, does not crumble. Delicious!!!! Really delicious !!!! I forgot to write above that I also added 3 small pinches of cardamom to the dough. Not too damp, I think, because I added a little more flour (475g) and instead of rast. butter - butter. But all the same, I'm ooooooooochen happy with the result !!!!!
THANKS FOR THE RECIPE !!!


Sprinkled with sugar sprinkles
Form dimensions - saucepan - d = 17cm, h = 14cm
I forgot to weigh

And I trained:




Beauty, deliciousness!
But, I forgot to put the butter)))) A bit dry, but in general .... my husband ate half the evening. Appreciated!

Gelya, OGO! You already got out of the bucket, but for some reason I don't, what could I have done wrong?

OGO You got out of the bucket, but for some reason I don't, what could I have done wrong?

Did you add flour? Did you put the apple? What was it - raisins or candied fruits?

uh, flour is in the recipe, and from additives raisins and dried apricots ...

Then the yeast is not very active. This cake always comes out strongly.

[Cheri]

Cheri Maybe if the yeast touched the liquid ahead of time, or mixed with salt.

so, but how then, if first comes liquid, butter, eggs, and then flour, salt, sugar, yeast, where should I shake them, tell me how correctly

Salt, sugar and yeast for flour in different corners so as not to mix ahead of time ..

First, the eggs (they are denser, let them lie on the bottom), then water on top. Then gently flour to cover the liquid. Then on this pillow oil, salt, sugar - each in his own corner. In the middle, in flour - make a neat groove - and pour yeast there. All. Nothing will mix ahead of time.

OGO You got out of the bucket, but for some reason I don't, what could I have done wrong?

I didn't get out of the bucket either ... It was delicious, but it fit within the bucket.

Good evening, dear bakers !!! An hour ago I set the cake to bake! At first I wanted to put on a timer so that it would bake by morning, but nature deprived me of patience ... I'll have to wait by 12 at night I should be ready. I'm sooo worried ... because a complete loser and in general - this is only my second baked goods! I read the whole Temko, fell asleep everything strictly according to the recipe !!! I'm waiting, I'm worried! When there was a batch I spied cautiously - everything seems to be correct ... Let's see ...

WAITING FOR RESULTS !!!!
And I want to follow. Once for this cake, soak the dried fruit in brandy and add the zest. I still want to get wetter And add more sugar
And then my husband tried and said that it was not perfect! Like, you can make it more humid and sweeter ...

Yesterday I waited! The cake is excellent - tasty, tall, fried, but alas - without raisins, nuts, candied fruits and an apple !!!! For some reason, the despenser did not open !!! I was so upset, I don't even know what to think! Please tell me, maybe someone also faced such a problem !!! And another question, usually at what stage is the automatic casting of additives in the 255 Panasonica model, so that next time I can check this process and figure out what the problem is! Big thanks to everyone who answers!

WAITING FOR RESULTS !!!!
And I want to follow. Once for this cake, soak the dried fruit in brandy and add the zest. I still want a bit wetter And add more sugar
And then my husband tried and said that it was not perfect! Like, you can make it more humid and sweeter ...

I also like sweeter and wetter, but I had an incident with the despancer! Maybe if everything was as it should be, the cake would have turned out just to my taste! Although it is so delicious! Thanks to Elena Bo for the recipe!

Yesterday I waited! The cake is excellent - tasty, tall, fried, but alas - without raisins, nuts, candied fruits and an apple !!!! For some reason, the despenser did not open !!! I was so upset, I don't even know what to think! Please tell me, maybe someone also faced such a problem !!! And another question, usually at what stage is the automatic casting of additives in the 255 Panasonica model, so that next time I can check this process and figure out what the problem is! Big thanks to everyone who answers!

I had the same thing, I stuffed so many additives into the dispenser that they got there in the morning and didn't get enough sleep. After the dough was finished (I put only on the dough), I put them in with my hands and that's it. The dough with raisins is made 2h20min, the first 50min the temperature is equalized, then the first kneading, probably during it, the dispenser opens, I don’t remember, because I didn’t pay attention to the time. It's just that at the time of making the dough I was in the kitchen all the time, the opening of the dispenser is audible by the characteristic click and hit of the lid (next time, as soon as I hear this sound, I open the lid and push all the dried fruits into the bucket) I put half of the apple immediately into the flour so that the dispenser holds more dried fruit.

If it didn’t open, then it was a bad bet. I sometimes put a crust like that. Inattention - somewhere distracted, that's the result.
The dispenser, if done correctly, opens in any case - whether it is full or not. The only thing is that if it is heavily stuffed, then the contents may not fall out, because it was stumped. But it opens and you can see it, because it doesn't close back.

'(!!!! For some reason, the despancer did not open! automatic casting of additives in 255 Panasonica model,

Lennok, did you definitely stage the BAKE RAISIN program? Because sometimes you can skip setting the mode (the corresponding button). Additives are dispensed from the dispenser somewhere in the middle of the batch.
I try not to use a dispenser, because I control the batch and fill in all the additives myself. I also don't like the fact that it remains open, if the bread rises well, it can stick to the lid. A dispenser is needed when you put on a timer.

Hello everyone. Accept the newbie. They gave me a Bork bread maker.
Yesterday I baked cake from Yedena Bo. I got up very badly. I used SAF-MOMENT yeast. 2.5 h / l. Used like everything in the recipe. It turned out tasty anyway, but I wanted everything to be super next time !!!!

Thank you, but in order not to be dry, you need to add apples. Right?
Cut them into pieces or grate them?

[adval]

advalif it rose poorly, then check the yeast. I remind you once again that according to the flour recipe you need 450 grams.
Cut the apples into pieces. They are for greater porosity and moisture.

Lennok To test the dispenser for operation, place any bread on the Basic program with raisins, but do not put anything in the dispenser. When the bread is baked, you just see - if the dispenser is open, then it works, if it is closed, then no.