The cake is delicious

I baked a cake in a bread maker on the sweet bread mode, the mode time is 2h55m Everything turned out excellently.

I really wanted to get such a result as in the picture of the first page and the like, but alas, this did not happen. I also decided to test the possibilities of my Listo in making pies. And I got disappointed. Having done everything according to the recipe, in the end came out a "brick" weighing 1.5 kilos. Although it looks not very bad. And during baking, the aroma emanated through the kitchen such that one wanted to quickly pull it out and see a light, airy product. Baked in Sweet dough mode 1.52 hours. It turned out raw, baked for almost 50 minutes, Overexposed, in the middle, as if with the addition of cocoa. And he himself, like a fire victim. In general, I did not like the presentation.
we'll taste it tomorrow. P.S. Roughly the same thing happened with Easter cake.

I want to admit that I was wrong about this product. Even in spite of what is described above, after trying it, we were satisfied. Although consumed for 4 days, the cake did not stale. But all the same I will try again now on the usual (3.3 hours) mode to bake. It might be better.
iren_adler, thank you for your feedback. I didn’t add nuts, but I went too far with raisins and it’s good + more candied fruits. The crust was also exposed to light.
Nothing, in the future I think everything will work out. It's just that if you knew what time is allotted for sweet bread in different CPs, you could navigate, but you have to experiment first, and then choose the best.

I tried to bake this cake in terms of the smaller size from Andreevna
Yeast -1.2 tsp
Flour - 300g
Salt - 0.3 tsp
Sugar - 4 tbsp. l.
Vanilla sugar - 0.5 pack
4 tbsp. l. oil (refined)
Eggs - 2 pcs.
Milk - about 60ml
In general, eggs + milk = 160ml. The gingerbread man was wrong, sticky.

I added raisins and dried cherries as a filling - a handful of one, a handful of another.
Everything seemed to work out. But when trying the finished cake, it turned out to be dense and heavy, like not the best bun.
But after lying in a bag for a couple of days, its taste has improved significantly.
But I would like the taste to be good right away. I baked it in LV.
Somehow I will repeat in DeLongey - maybe it will be better))

Hello bakers! So I decided to share my observations. First, I baked a cake from Elena Bo in Panasonic and, in principle, was satisfied, only the top was constantly torn and in places of breakthrough it was baked worse. tried to bake both in the main mode and in the diet bread mode. The difference was not significant. A few days ago, I nevertheless bought my own Mulineshka (not technically better than Panasonic, but to the taste of baked bread) and was just shocked by the difference in the finished product. I thought this does not happen, or rather I did not think that such things happen. The same products (nothing changed), the same hands, and the result is completely, completely different. In Mulineshka, it turned out a real pasta like from a Russian oven, and Panasonic makes a delicious bun. And the top of Mulieshka is not torn, and the pasta is baked and the color is not so fried. So whoever has Mulieshka, bake a cake from Elena Bo, enjoy and thank the owner of the recipe. Wish you all creative success!

Thank you so much for the recipe! With a few tweaks, the result is great.
Instead of six tablespoons of butter, I added 50 grams of melted butter and 3 tablespoons of canola oil.
After the beep, I added a third of a teaspoon. nutmeg and a third tsp.
cardamom, a handful of raisins, rolled in flour, and the zest of one lemon.
Half an hour before the start of baking, I saw that the dough rose only half a form. Disconnect the oven, let the dough rise for two hours, then bake for 1 hour in the "baking" mode.

Hello, all bakers! Hello Michelle! I have two bread makers - Panasonic 254 and Moulinex 5002. So the pastry turns out in Moulinex 5002. Very tasty pastries for tea, and if cut into pieces and dried in the oven - instead of cookies it goes for a sweet soul. Now I want to share my
completion of this recipe for Panasonic.

As soon as I added the amount of liquid to 180-190 grams, I replaced most of the liquid with whey, and the rest - milk - the Easter cake in Panasonic became just super. I bake at the rate of 300 grams of flour (in terms of Andreevna). I take 2 eggs and bring with whey and milk to 180-190 ml. The roof has stopped tearing and is baked perfectly! By the way, I take butter 60 grams instead of vegetable oil. It turns out an excellent butter cake! Good luck.

For 300 grams of flour, the size is "M". Roof tearing ceased with an increase in the amount of liquid to 180-190 ml. Good luck!

For 300 grams of flour, the size is "M". Roof tearing ceased with an increase in the amount of liquid to 180-190 ml. Good luck!

I did something wrong. the cake did not rise and did not bake inside ... it turned out a brick and not the cake had to be thrown out

[vasaby872008:]

vasaby872008:
thanks for the answer!!!!! I really want to try, I just have Moulinex 5002! So, as I understand it, you can take the recipe without modifications !!!

[Andreevna]

I welcome everyone!
Today I baked a kulichik at the rate of 300 gr. flour, food was laid strictly according to the layout (in terms of Andreevna), put candied fruits into the dispenser. True, I did not follow the kneading, I went for a walk with the child, when I returned to KhP, the baking process had just begun. I looked inside, the cake was very flat, with the exception of a few candied fruits sticking out of it. Then I glanced at the scoreboard and was horrified to find that I had forgotten to set the M size and light crust ... but there was nothing to do, so I decided that it probably makes sense to interrupt the baking process 10 minutes before the signal about the end of the program. So I did, but when I opened the lid I found out that the cake had "blown off the roof" and the sides were slightly burned.
This is how it looks, my Easter cake:
🔗
Tell me, please, the demolished roof and burnt barrel of my cake is the result of an incorrectly set power (maximum size and average crust) or is there something wrong with the ingredients?

Now about the taste ... I liked it, especially with the "hot-hot", I ate two slices, smearing them with butter, that there will be a zavatra when it cools down - I don't know ... I confess right away - I never liked cakes, nor homemade ones (I tried a lot of different housewives), and even more so, shop. But nevertheless, I think that there should be cake in the house for Easter, so I decided to choose a recipe suitable for myself and my HP in order to bake my own cakes in the future, and not buy in the store, especially since other members of my family eat cakes with great pleasure. In general, I will try again

Take my handsome too.

Baked a second time, slightly reduced the amount of fresh yeast.
Recipe for Moulinex 5004.
Flour Aris, our local, Kherson.
According to the girls' reviews, I realized that it was very good and really baked for the first time and put 40g of fresh yeast () - this is according to the advice from the instruction book. During the ascent, my bread got out under the very lid, I had to take a third into the oven (it also turned out very tasty).
Structure:
2.5 tsp yeast (for 500 g flour 15-12 g fresh yeast) For me 11 g fresh is enough (Lviv yeast)
- 3 tsp flour (450 gr.) I put 500 g flour
- 0.5 tsp. salt
- 6 tbsp. l. Sahara
- 1 bag of vanilla sugar
- 6 tbsp. l. butter homemade.
2 small apples, chopped and 6-8 pcs. small dried apricots (the cheapest one on the market).
- 3 eggs
- about 100 ml of water
Sweet bread program No. 4.

The taste, due to the apple (and they are the ugliest, they fall from the apple tree, and I put them in the dough) - just royal !!!!!

I understand how important it is for beginners to describe the recipes "for their oven", so I write in such detail.

Elena Bo is a huge grandmercy to you, especially from my husband, son and dad !!!!

Help about the Great Bakers! Already 3 times I baked Easter cake always rises in different ways, but I think this is due to the amount of ingredients (I have ordinary scales, not electronic ones), but the sides of my Easter cake are always burnt! I have Panas 254. For the original recipe I set the size of Ale, in terms of Andreevna - Um, the crust is always light. And the sides are burnt, and the crust is dark .... What am I doing wrong?

Help about the Great Bakers! Already 3 times I baked Easter cake always rises in different ways, but I think this is due to the amount of ingredients (I have ordinary scales, not electronic ones), but the sides of my Easter cake are always burnt! I have Panas 254. For the original recipe I set the size of Ale, in terms of Andreevna - Um, the crust is always light. And the sides are burnt, and the crust is dark .... What am I doing wrong?

You can put on the smallest weight in your HP, Or try 10 minutes before the end to check the readiness of the cake with a stick, if ready, you can turn it off. :) I always have this cake with a bang. For which again THANK YOU VERY MUCH to Elena Bo

this is a feature of HP - the roof is light, and the sides are ruddy, and the more baking, the more ruddy the sides. try to reduce the baking time, check the readiness of the cake with a stick, only very carefully so as not to burn yourself.

I bake for 4 hours. Program Basic, mode with raisins. Real baking time is 50 minutes.

I join fugaskе. After 30-35 minutes, check the readiness with a stick. Easter cake does not require such a long baking.

I, too, did not bake it for 5-10 minutes on my stove, so that it was not so fried.

And here is my Easter cake !! Thanks for the recipe !!! I got it from him. Immediately laid 2 eggs, considering them large. The dough was thick and clumped. I had to add another egg and level the mixture with the dough hand. I only added blocks, since there was nothing at hand, but I needed something for tea !!!! So we got such a nice cake, tender porous. True, the sides were fried, I needed a small size and a light crust, but I put the middle one and missed a little. But it doesn't spoil the taste !!!!!

Good night girls! Today I baked Easter cake for the second time - it didn't work out! Rises to the top of the bucket with difficulty, and even then during baking. What am I doing wrong? All according to the recipe. Maybe a lot of apples?

Good night girls! Today I baked Easter cake for the second time - it didn't work out! Rises to the top of the bucket with difficulty, and even then during baking. What am I doing wrong? All according to the recipe. Maybe a lot of apples?

From the apple it just rushes up, it may be in another product (yeast, or make the dough a little tight for this recipe ...)

From the forum, I realized that the apple should peel, but ... On the same yeast, I bake all the other breads (family, dairy, etc.), the dough is not at all tight, moreover, it is completely liquid. But for some reason, a heavy cake turns out, albeit baked. 2 times it turned out the same thing.

Good afternoon everyone! Thanks to Elena Bo for a wonderful recipe! HP lives with me only 3 days, so I am quite a baby in this regard. The cake came out on the first try. The crust, however, is really dark. Next time, according to your advice, I will reduce the baking time.

From the forum, I realized that the apple should peel, but ... On the same yeast, I bake all the other breads (family, dairy, etc.), the dough is not at all tight, moreover, it is completely liquid. But for some reason, a heavy cake turns out, albeit baked. 2 times it turned out the same thing.

It should not be liquid either, water does not rise, flour is needed, so add flour so that the dough gathers into something that looks like a snake

In general, baked. The result is sweet bread with nuts. Vanillin poured 1 pack (15g), but its aroma is not even felt, not to mention the taste.
Next time I'll try a double dose of vanilla.

it was probably vanilla sugar, you can put more of it, but from 15 grams of pure vanilla you could even taste bitter

Girls, well, almost turned out. I baked it several more times. It gets better every time. Initially, doing everything according to the recipe, I did not pay attention to the size of the eggs (homemade eggs), and as a result, the dough is too thin.

What is the ratio of apples to raisins?
How many gr. one and how many other?
What oil is in the recipe? Vegetable? Creamy?

What oil is in the recipe? Vegetable? Creamy?

I used a vegetable one, because it is logical more correct because it is indicated in the spoons in the recipe.

The recipe is originally vegetable, but I tried adding creamy melted. The result is a richer rich flavor.

I add two apples the size of a woman's fist. Raisins half a faceted glass, you can also a glass - it will be tastier. You can spoon two tablespoons of cranberries. I don't put dried apricots - I find another use for it - stomach! I add two tablespoons of nuts to this cake, nuts in a blender twice so that my parents can eat easier - their toads are not young. If you want a variegated Easter cake, cut one apple and leave it in the air - it will darken, and the second cut into square centimeters and immediately into salt water so that the apple does not darken. It turns out superficially interesting. The raisins began to mix dark and light, and before they only put light ones. I understand you as a beginner, at first I also wanted everything to be chewed in detail, I literally wanted this before the first loaf. Then Ostap suffered and the fantasy bore fruit. But of course I want the bread and pastries to turn out well at first. Stimulus is a great thing.
Good luck!

Sooooo tasty, fluffy and rich. I sincerely thank everyone who helped me with advice, treated me with understanding as a novice "baker". Special thanks for the recipes provided to the authors.
Elena Bo and Andreeva, who recounted the recipe. I didn't have raisins today, but there were nuts and a lot of apples.
The photo shows a small portion of 300g. flour.

I did not even expect anything like this. Moreover, I baked it for the first time. I measured the eggs together with the milk and beat them well together, and then poured them onto the flour.
The next time I bake, I will put the raisins and nuts in the dispenser, and I will simply throw the apples by hand when I hear the sound of the open dispenser.
Because a few pieces of apples stuck to the lid and I didn't like it.
I liked the cost and the fact that you don't need butter and a little milk. But there is nothing to say about the taste - excellent.

I baked a cake, it turned out to be high, but when I began to pull it out, the pieces of the roof flew off and, as a result, the bottom stuck a little and flew off. Cools down until the morning.

I am very glad that it turned out beautiful.
Everyone, everyone: thank you very much for teaching me.

Today we got such a wonderful Easter cake (reduced portion).
It looks like XXXL) Weight 675g.
The eggs were large, so there was little room for milk. I put the raisins and nuts in the dispenser, and added the apples directly to the bucket when I heard that the nuts with raisins spilled out. One apple, medium size. Antonovka.
The stove was programmed in "General mode with raisins", size M, light crust.
Total time is 4 hours.



Can curdled milk be used instead of milk?
And what do you say if you put the leaven, and not yeast

I liked it. I want to bake more tomorrow.
Can curdled milk be used instead of milk?

I baked with whey, I think it will work well with yogurt too.
And as for the leaven, the same question, can anyone have tried it .... Although it seems to me it is not worth changing the recipe so much, there are quite good recipes with leaven.

Well, or if you put a little starter culture, 100 grams.

[KULICH OIL]

Girls who have already tried this cake, try KULICH OIL.
It is much softer and tastier.

Thanks for the recipe. Delicious Easter cake.

Still life:

Girls who have already tried this cake, try

And I have a blooper! Not strong, not in the trash, but still a blooper. Itself, of course, is to blame. Made according to a reduced recipe for 300 g of flour. The components were weighed on a scale. Without mistakes. The apple is medium-large, I added it in the middle of the batch, I barely intervened, I thought I would have to use my hands, everything was trying to fly around, even a couple of pieces jumped out of the stove. Sugar + 2 spoons to the recipe. Yeast tested repeatedly, Saf-moment, 1.5 tsp. Dried apricots + raisins (a glass in total, but more dried apricots, about 2/3). Sprinkled with almond petals on top. And now my work has risen quite a bit, only 12 centimeters. Delicious, orange from dried apricots, but not airy at all. Ehhhh ... The roof burst slightly.
What I think ... The dried apricots were quite "wet", very sticky, the pieces stuck together until they were rolled in flour. And there was a LOT of this wet dried apricots, most of it "dissolved" in the dough. The dough was sticky, orangey, but not liquid at all. And not a bun. This is probably why, due to this excess stickiness, the dough rose slightly.
Maybe my mistakes will help someone not to pile up their own. And I will try again, I still want to master sweet pastries.

How delicious this cake is. It melts in your mouth, this apple smell ... just can't be conveyed. Households gave the highest rating of all sweet baked goods. The recipe is very good, only I also added sourdough to the dough to improve the crumb structure. The cake is just delicious We couldn't resist ate for the night, okay, let's think about the figure tomorrow ...

But I have a small snag, I really like the recipe BUT - I did it a couple of times with the addition of 1. cocoa + chocolate, 2. just chocolate. and so - for some reason, these types of muffins are not baked at all and do not rise and are not baked inside damp - what can it be? because of the chocolate?
and if because of it, how to avoid it?

katrink and you try to make it strictly according to the recipe without chocolate and see what happens, I have never had any problems with this cake, it always went up to the very lid of the bread machine.

[tanya1962]

I baked on medium, light crust. I took the recipe for the normal size. but it is not baked, it is heavy, it turns out small and so moist inside ...)

I didn't have any problems either Tip tanya1962 I support Then it will become clear whether the problem is in chocolate? Good luck

Gentlemen, "experienced", tell me what I'm doing wrong. Kulich is the second thing I bake in HP. It turned out not very sweet, the most unpleasant thing is a crumb with large pores. When pulled out altogether it broke and it smells more of yeast than superfood bread. Am I expecting too much or am I doing something clearly wrong? It seems that everything is according to the recipe (only not by weights, but by measuring cups). I allowed myself to add frozen fruit, but I poured 15 grams less water and added a couple of tablespoons of flour.
The first to bake simple bread. Edible, but without enthusiasm. The same smell, crumb is large-pored, not tender

[Lölö]

Lölö , welcome to our forum.
The first conclusion suggests itself.
Either your yeast is not of the best quality, or it is too "fusion" and you should reduce the amount of yeast in the recipe.

Thanks for the kindness!
She put "saf-moment" 2.5 tsp in the cake, as in the recipe, and in bread - pressed about 7-9 grams per 350 grams of flour.
By the way, tell me, my recipe says "unbleached flour", but I used the highest grade (they don't write anything else about flour). It is the same?

[Lölö]

Thanks for the kindness!
She put "saf-moment" 2.5 tsp in the cake, as in the recipe, and in bread - pressed about 7-9 grams per 350 grams of flour.
By the way, tell me, my recipe says "unbleached flour", but I used the highest grade (they don't write anything else about flour). It is the same?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1010.0
You can find very interesting and informative information here!
Lölö
yeast you have Saf-Moment bakery fast-acting or levur, or for baking? Are there the treasured letters S16C on the back of the pack in the lower right corner?
I used the flour, like you, of the highest grade.

It is written "shvidkodiyuchi" - high-speed, as I understand it. At the bottom they write S3T. what does it mean? not that? Well, for bread I used pressed less than 10 grams, is that too much for 350 flour?

[Lölö]

It is written "shvidkodiyuchi" - high-speed, as I understand it. At the bottom they write S3T. what does it mean? not that? Well, for bread I used pressed less than 10 grams, is that too much for 350 flour?

With the standards in Ukraine, I understand you from there, I cannot figure it out. We should have a different marking on the "real" Saf-moment. Sorry
Calculation of compressed yeast: about 2g per 100g flour. It turns out a bit too much. Cut boldly by almost 1/3.
For dry yeast, the shelf life is still important and how long they are kept open in your refrigerator.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=327.0
read it, it will come in handy, Lölö

At night I came across this awesome cake and decided to bake it urgently. I poured everything into a bucket according to the recipe and went to bed. In the morning I was awakened by the screams of my son:) the cake rose very much .. filled everything that was possible and just below the edge of the bucket ... I had to take off the hat with my hands to get the bucket. But everything was baked and awesomely tasty :) it's a pity I didn't take a photo when I was awake :) Next time I probably need to put less yeast. The yeast was Dr. Oetker.

I read almost the whole topic, took into account all the recommendations and advice of successful cake bakers, took flour, yeast tested in other recipes (salt, sugar, eggs and plum oil did not cause suspicion of sabotage), measured and laid, taking into account the instructions of the above colleagues, and that the same. And the fact that the bun has not formed at all; by the end of the kneading, a 5-centimeter layer of oily dough appeared in the bucket, in the middle of which a round tubercle was wobbling over the rotating blade, and there was no "comma". As a result, 1 minute before the start of baking (mode "sweet bread") the layer of dough became 4 centimeters more and kaput. I took the stove and turned it off for exactly 80 minutes. The dough rose relatively well - 3cm to the edge of the bucket. 55 minutes baked, in the process of baking the volume reached the edge of the bucket and ahhhhh. Probably all the yeast played to the end. The texture is kind of soft, it is cooling down for now.
It seems that taking into account the current realities, I need to cook the dough in the fermentation mode for at least 75-90 minutes. without hesitation, well, and bake as usual.
I'm thinking right, huh?