The cake is delicious

.... took into account all the recommendations and advice of successful Easter cake bakers, the instructions of the above colleagues, and what. And the fact that the bun has not formed at all;
... 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.

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?

You did everything right, (I also often have to give the dough more time to proof).
Does your Kedwood have an optional programming feature? Then it will be convenient to use it by programming a longer proofing.

Gingerbread man feels like it should be like earlobe, female breast, cat's belly /I read it from ROMA / And to the touch everything is different, so I can't decide.

When I baked this cake for the first time, I did everything clearly according to the recipe on the first page, and it says that the dough should be liquid - it's baking. I got a wonderful cake (I replaced only dry yeast with pressed). Good luck to you!

My device, as far as I have mastered it, is not programmed additionally, and works according to fixed programs. I make up for this shortcoming with a combination of programs, although such is a troublesome thing that requires external timing and additional efforts to press the buttons. For example, I knead a serial white bread and let it stand for 40 minutes. in the "dough" mode, then I knead for 10 seconds in the "dough for dumplings" mode, then 50 minutes. I heat it up in the "grain bread" mode (it heats the materials before kneading (and this is not 1 time 50 minutes, this is 2 times 25 minutes each with resetting the program to zero), I bake on baked goods for 1 hour. I add 3 hours to the batch. l. apple cider vinegar (on the advice of one of the colleagues) .It turns out a miracle as good with one, crumbling.

: flowers: Lena thanks for the recipe. Today I baked your delicious cake. It's time to start preparing for Easter. Baking for a smaller size, but in vain it was necessary to immediately do a large one, but we will do nothing again. I just put butter instead of vegetable oil. It seems to me that good butter is more suitable for kulich, then all together gives a unique feeling of a holiday and a warm home. Thank you very much!
But you can ask in terms of a smaller size of yeast need 0.5 tsp or 1 1/2 tsp of yeast?

Dear Elena Bo! Thank you so much for this recipe. HP bought 10 days ago SD-255, your recipe is just super, nothing like this has ever been tried. Everything was done by my husband, he did everything exactly according to the recipe, I just tried it. I used to bake myself, but I will repeat it SUPER!
I am looking for your recipes on the site. I hope everything will be also great!

heh, well ... and again I have problems with him
I tried today to bake this recipe "Flour - 300g"
and this is what happened below, and yesterday I baked bread from the same flour and with the same yeast - so the bread was perfect, but the cake (

How did the dough behave during proofing? Has it risen well?

no-ah, let's just say - the rise was not recorded ..., but the bread rose up to that perfectly ... and today the butter cake was also baked from Elena - it also rose perfectly

Of course, butter dough is heavier than bread dough. Maybe you just had to wait until the dough rises well, and then turn on the "baking"?

that is, I understand correctly
1 that if you want to get a good result, you should always look at the bun and raise it before baking - yes?
2.and if you don’t like something, then turn off the mode and let it be allowed to brew an additional hour or two and then just separately turn on the baking mode for the time indicated in the book and that's it?

Quite right!

Thank you
by the way, but butter is also considered - baking - but for some reason it rose excellently ...
and another question - if I slightly increase the amount of yeast and set the size to medium - will this give him more uplift? or it may still affect something

This is what I hate to do and I do not advise anyone, is to increase the amount of yeast! It is better to wait for the dough to rise naturally.

Try to compare what is the difference in the recipes of the two cakes and try to find the reason why one turned out and the other did not.

I read the reviews, I also decided to bake this cake.
Everything worked out, I liked everything.
Baked strictly according to the recipe.
But I won't put in the nuts anymore, the color is not pleasant.

I opened the lid after a beep, the cake rose above the roof, handsome, but the roof is white and the sides are tanned. Until I took out the roof, it was blown away (((I haven't tasted the taste, I'll wait until tomorrow, let it cool.

[tako]

tako
We have the same stoves with you. In the past, I used to bake cakes according to this recipe at a Russian chef. Just watch at the end, it happens that you need to turn it off five minutes earlier so that it does not burn. I also reduced the amount of ingredients a little, otherwise the first time the dough rose so much that it fell out of the bucket onto the ten, I had to wash it

I baked such a cake ... it turned out to be very tall and large .. even too .. to be honest, I did not expect this size even ...

delicious .. very .. but usually somehow .. you want something more like a cupcake ...

and more - the walls became very dark and dry ... maybe it was worth pulling out earlier ??

delicious .. very .. but usually somehow .. you want something more like a cupcake ...

This cake tastes like a regular bun. If you want a cupcake, then there are cupcake topics.

and more - the walls became very dark and dry ... maybe it was worth pulling out earlier ??

What color did you use for the crust?

: nyam: MANY THANKS ... I had a "rehearsal" before Easter: I baked your cake, Lenochka ..: flowers: Too many wonderful reviews .. So I couldn't resist .. It turned out to be very lush and tender ... I will bake exactly the same for Easter same ...

Good day! I'm new to baking, so maybe the question will be funny, I want to bake a cake at a reduced rate, but I can't figure out how to measure 1.2 hours, and 0.3 hours here is the recipe:

Recalculation for a smaller size from Andreevna.
Quote from: Andreevna on February 07, 2008, 12:24:27 pm
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
Generally eggs + milk = 160ml. The gingerbread man was wrong, sticky.

[Liska]

Liska
So there is nothing complicated, let's start with 1.2 tsp. yeast: first measure out 1 tsp. yeast, pour out. Then visually (by eye) divide the teaspoon into 5 parts, pour 1/5 part into the spoon - it's done, the yeast is measured. The same thing with salt, you need to visually divide a teaspoon into 3 parts, add salt only 1/3 and we get everything that we needed. I don't know if she explained it clearly ...
Happy Easter cake!

Thanks for the recipe, special thanks to Andreevna for recalculating for 300 grams of flour. I took butter - cake after all. And added 40 grams of grated apple (after the signal, along with raisins). You can have more vanilla sugar. Immediately after baking, the smell was like sweet bread, but the next day - like a real cake from the oven. I will bake for Easter.

I did not risk it and still baked a cake according to Elena Bo's recipe. “For the very first time, it’s very, very great,” my family said.

Good day!!! Happy April 1st to you! Today I decided to make such a cake, nothing boded anything bad ... I wrote the recipe on a piece of paper, put the child to bed and went to the kitchen.While I was laying everything in the HB, some kind of uncle-antennaers came, naturally they woke up the child so that I turned on and checked all the TVs for them. As a result, the Easter cake has been proving for about an hour now, and I realize with horror that I haven’t added butter !!! Not a drop !!! What will happen now? Comrades, dear ones, everything will go to the trash now, eh?

is the dough beautiful? not in rags from lack of liquid? if so, it will simply be drier and smaller, but edible.

The dough seems to be normal, I added milk while kneading so that it looks like a recipe (I was still surprised that it was not liquid at all) It seems to rise, after 15 minutes I will put on baking

I sit and eat, sooooo delicious !!!

I decided to try the recipe before Easter here.

Greed will destroy the fraer ... Especially the lazy one ... I decided from the bottom of my heart to thrust dry cherries into the dispenser, just didn’t jump from above to get in more. And she didn't roll it in flour, although she decided that although she was sticky, but small. And I was too lazy to get up on the bibik. Well, in the end, somewhere half a glass poured out at best - they were corny stuck and could not fall out in bulk. This means that the first option will be almost without filling. It's a pity.

Scattered a little on top, more aesthetics for. The rest had to be plucked out of the dispenser, because the ascent was already in full swing by the time such an ambush was detected, to intervene late, and if they were left there for baking, then it would be welded at all ..

In the next. once or I will sprinkle it with my hands or less and with flour.
What happens - we'll find out tomorrow morning how we cut it. While it is still standing, it is warming up.

baked Easter cake today !!!!! first in my life !!!! wonderful Easter cake !!!! what delicious !!!!!! thanks to the author !!!!

Tell me who did it with dry cherries - how much they put in and how they prepared for filling. Yesterday I was already crying about my lazy greed, as a result, the cake came out with very few cherries and they all settled down. I just sprinkled the raisins with flour usually, but with cherries this issue will work or is it too heavy, and will still go to the bottom? Maybe it is worth throwing it a little earlier than on the whistle - so that it grinds a little and mixes more uniformly?

And I really, really want to add some more sugar to make it sweeter. But dumb - and so on a light crust it was baked very tanned. True, I also put the size on a kilo - 700gr didn't seem to me enough here ...

I want to repeat it already "for finishing" to give my parents a present for Easter, and I'm still afraid of punctures with filling and sweetness ...

Girls and boys! And I have a "grief". I always baked this cake - it was my parents' favorite. And recently it has stopped working. It turns out to be low and kind of damp inside, and you really want to bake it. Delicious, aromatic, but NOT the same as before - light and airy. I changed both yeast and flour, the result is the same - it does not rise as before and seems to be moist inside ...
Help, what am I doing wrong ???
Ordinary bread with the same yeast and flour turns out to be very good ...
Thank you in advance ....

I baked a cake for the first time. He went up well, turned brown, but the apples stick out of it in pieces, which upsets me. I don’t know how the apple pieces will taste in the kulich. The cherry also sticks out with tubercles. I can't cut it yet. If I have time to take a picture of the cut, I will definitely post a report.

It turns out to be low and kind of damp inside, and you really want to bake it. Delicious, aromatic, but NOT the same as before - light and airy. I changed both yeast and flour, the result is the same - it does not rise as before and seems to be moist inside ...
Help, what am I doing wrong ???
Ordinary bread with the same yeast and flour turns out to be very good ...

Give him more time to proof. Unplug the oven before baking and let it stand still and rise. Then bake on the BAKING mode.

Tell me who did it with dry cherries - how much they put in and how they prepared for filling.Yesterday I was already crying about my lazy greed, as a result, the cake came out with very few cherries and they all settled down. I just sprinkled the raisins with flour usually, but with cherries this issue will work or is it too heavy, and will still go to the bottom?

With cherries, this is the rental number. Just fall asleep manually, after the signal, and use a spatula to help her intervene properly.

Please tell me what am I doing wrong?
did the Easter cake yesterday and today - the same thing. (strictly according to the recipe, weighed everything on the scales) - the dough is not liquid - like on bread. rises hard and little (dry yeast Saff is a fast-acting moment, proven).
height ready for 2/3 cup. And it blew off his roof completely !! one side is bigger than the other !! BUT delicious !!
But you need to be big and beautiful !!

[skorpion2601]

skorpion2601 I baked this cake on Thursday .... reduced the yeast to 2 hours. l. I came home in the evening .... I open the lid, and there is a handsome man ... the height of the cake is 21 cm, I specially measured it ... there was no such huge, it was tall, but here it was tall
So everything is OK with me, everything worked out great, I made the same recipe in molds, here it is and is baking now
My bucket is not small, but everything rested on the roof ... although it reduced the yeast

and I have 11 cm height !! does it mean yeast ??? and the program - dough with raisins - 4 hours ???

the recipe says 450 grams of flour ... is it sifted, or you first need to weigh and then only sift)? And if you add an apple immediately and not on a signal, the quality will deteriorate))?

the recipe says 450 grams of flour ... is it sifted, or you first need to weigh and then only sift)? And if you add an apple immediately and not on a signal, the quality will deteriorate))?

As the saying goes, that is heavier than 1 kg of fluff or 1 kg of iron, do whatever is more convenient for you. You can put a bucket from HP on the scales, zero and sift flour into it until there is 450 grams on the scales, it is very convenient to use a sieve mug.
If you add an apple right away, HP will break it in mashed potatoes and it will not be visible in the kulich, maybe only skins. Quality will not suffer

Raisins are not dry ... all the way ...




I put three more pies, so I will have 10 pies + 1 factory + 1 purchased (bought a small one for us
This year fatit

[You will not measure with glasses, but with scales]

on this site it is written)))

REMEMBER:
1.If using measuring cups, first measure out the required amount of the flour before sifting.
2. If using a scale, first weigh the required amount of flour, and only then sift it.
The volume of sifted and wholemeal flour will be different, which will not coincide in the end with the amount of flour specified in the recipe.

that's why I say, as convenient, do it. What does the volume have to do with it if you need 450 grams of flour. You will not measure with glasses, but with scales... If in glasses, then first pour the required amount of flour, then sift.
For example, if I decide to sift, I do it in a bucket on the scales: it turns out that first I sift, then I weigh, I don't feel any difference.

[Fima.]

Fima. the recipes indicate the amount of wholemeal flour. Weigh first, then sow. And in recipes, it most often goes in grams, since the cups are different for different ovens.

And this is my yesterday's Easter cake. I also added saffron there and it became completely yellow.
Thanks again to Elena Bo and everyone who helps, responsive to questions and problems. All with the upcoming Bright Easter!

I have already finished baking my pies ... they turned out so pretty, and the recipe from Elena Bo



here are the last, two have already left for their destination

Ttikki, how did you get it? I worry...

I report what I got as a result of night baking. The cake turned out to be unsuccessful, rose badly, and cracked all over. In the morning I put on another, and everything turned out fine.

And this is what happened in the morning

We will try in the morning.

[ElenaBo]

Baked ElenaBo Easter cake according to your recipe. I recommended this recipe with my baking recommendations for my bread machine Anise , for which many thanks to her, since the cake came out the first time, very tall, pretty, I don't know the taste, haven't tried it yet, but the smell when baked was amazing.


Maybe someone will be interested in a very simple recipe for sugar glaze in milk.I take a tablespoon of hot milk and put powdered sugar in a teaspoon, rub it with a pestle, until smooth, then another spoon and so on until a thick flowing mass is obtained, add a few drops of lemon juice there, stir, the glaze is made instantly, it is certainly not snow-white, but I think you can add a drop of food blue paint, I didn't have it.

here is my cake from Elena Bo (made 2 of them)

CHRIST IS RISEN!
Happy Easter, everyone!
I tried this cake last year in my simple LG. Pekla 2 and both got out of the bucket, but the bread machine did not rise to the lid. The cakes were eaten and praised by everyone. Now I have a round shape, so it was decided to bake in tefalca. For a long time I chose the recipes, which oven this year, but still decided to stay on the tried, reliable, tasty one. This year we needed 3 Easter cakes. I put the first one on a "small loaf" and baked in milk. I did not add flour, the dough was much thicker than last year. As always, there is not enough time for anything, I saw the result in the morning. I didn't get out of the bucket, but the roof cracked a little. But still there was a pretty cake. This one was ready to be sent to the family of my husband's brother, and I put the second one, but when I loaded the food into the bucket, (apparently I hadn't woken up yet), not 100, but as much as 150 ml of milk thumped. I had to add half of all ingredients. I waited for the signal and loaded it with an apple, raisins and dried apricots. And rushed off to work. But, I decided to put the second Easter cake in the medium-sized mode (I have 1000gr). Still, there are 1.5 times more products. He got up too much and rested on the lid of the bread machine, so the inch was slightly wrinkled. I had to cover it with a thick layer of chocolate glaze. Everything was fixed and the nephews just demanded to eat it right from Friday night. And the stove was already working on the third. The one who stayed at home. I was already baking it on whey (there was no milk anymore) and forgot to put it on a small loaf, in the machine I was baking it on a medium one. When I loaded apples, raisins and candied fruits, I added 2 tablespoons of table flour, well, the dough was too runny. (although the result of last year with the dough-porridge said that everything would be fine, I still didn't risk it). Before baking, a little dough had to be removed from the bucket and baked in the oven in a mold. It was very useful, we left this cake in the church. And the Kulich kulich turned out to be just perfect. Here it is:

And decorations, of course. I found a topic on decorating pastries on the site. I used to get nothing from marshmallows, in the recipe of which I found there was no oil. And the mastic was not kneaded, but after reading the forum, I came to the conclusion to add a little butter or condensed milk. Here's what happened.

Condensed milk in blue, oil in the rest. And my mastic is in the fridge and is waiting for new holidays.
And today everyone has already phoned with enthusiasm about the kulich. Thank you very much!

[Elena Bo]

Elena Bo, thanks for the recipe! I liked the pastries very much. Everyone was grubbing - it was cracking behind the ears!

I kneaded the dough in HP, but decided to bake it in other forms, in the oven (or rather, in the microwave on the Convection mode). Just super! The recipe is on the favorites list.

By the way, I did everything strictly according to the recipe. But the only way out: did not put the nuts. The filling is raisins and candied fruits.

Here's what happened.

This is some kind of half-coke half-megapasca





Well, these are a few pies:

The yummy is incredible, I didn't have time to take a picture, put the whole roof at the pastry in the morning to sleep:) Now a new one is baking, though they say you can't eat pasta all year round, but only for the Easter holiday, but I will cover the roof with chocolate and there will be no longer a cake, but a chocolate cupcake, but now I can’t do without such a treat, I just ask for morning coffee

Hello everyone! Now I am finally in your ranks! For half a year, thanks to the site I learned a lot to the stove, for which many thanks to everyone !!!!!!! But, I can't get this cake, how many times I haven’t tried it, it’s like a "lump", my son likes it, but I don’t. I want a fluffy one, but still nothing.According to the recipe "Just baking" - everything is super, but here it does not work. According to the "Oil" recipe, everything is the same. What is the mistake, I don't know. It seems that I do everything like this, but it turns out to be distorted. Maybe someone also had this problem?

[Lakki]

Lakki , the so-called grit in this kulich is obtained due to the presence of an apple in the composition.

RybkA
And with an apple, on the contrary, fluffy-fluffy turns out 🔗! I also add an apple to rye breads for greater fluffiness. And in general, this cake has never been "quick" ... Maybe try to slightly reduce the amount of liquid, for a start, just a little?

This year, on the basis of this test, I made pasochki, in the past too, this year in HP it turned out so tall that I propped up the roof of the bucket, but for the taste I can’t say anything