dandelion
Very tasty Easter cake and really delicious. : yes: But why did it stick in some places to the form? I took it out in hot parts: - \ I put the second one, but I already put 7 tablespoons of oil. Has carried a plus sign.
Elena Bo
Quote: dandelion

But why did it stick to the form in some places?
This is already a question for the form. If he does not want to immediately, let him stand for 5 minutes, he must move away. Or walk along the edge with a long paddle.
dandelion
On the second I will do so. The first pancake is lumpy (but still tasty)
dandelion
The second is better. But both had their roof blown off. Are you advising to reduce fluids?
Elena Bo
No, I don’t recommend it. Did you add flour? Did you put the apple?
dandelion
Everything is according to the recipe. The apple was juicy.
glutton
Elena, thanks for the recipe for such a delicious cake!
That's what I did:
The cake is delicious
The cake is delicious

The roof sagged a little, but this was after the cake was baked))) we were in a hurry to try it, but it turned out to be so delicate and airy, so we paused a little)
dandelion
So fair. I got more tanned.
Elena Bo
Quote: glutton

Elena, thanks for the recipe for such a delicious cake!
What a handsome . Did you cut it warm? In what HP was baked and in what mode?
glutton
Quote: Elena Bo

Did you cut it warm? In what HP was baked and in what mode?

Yeah, the warm ones really wanted to try it :)
Pekla in Panasonic 2501 on Diet mode with raisins
Thanks again for this wonderful recipe!
goodvin
Well, I decided on debut 2 because a very simple recipe and a lot of good reviews, the result is in the photo:
The cake is delicious

Rise became a little just before baking, though I also added a little flour because the dough was too liquid.
The next time I'll try not to add flour, it may rise more. And strangely, the crust may have burst from a quick rise during the baking period.
Bread maker Rolsen RBM 1320, LADY mode, medium crust, but it seemed to me that it was light and at the end I also added a browning mode for 10 minutes, I feel that in vain.
Elena Bo
The crust burst precisely because flour was added. After all, it has been written repeatedly, this is not bread. There will be no kolobok, the dough is quite liquid.
goodvin, the cake is beautiful, but rather tight. And choose the program yourself that is most suitable for baking, since my HP is old and there is no Baking mode in it.
Inga a
Thank you For the Kulich recipes, I baked according to your two recipes, before that I myself had never baked Easter cakes, it turns out very and very much, I wore it to work and everyone liked it, asked for recipes. Thanks again!!!
goodvin
You write:
How long is your Basic Mode? If less than 3.5 hours, add more yeast.
I have modes less than the specified time, which one would you choose and how much (if necessary) additionally put yeast?
(Can choose whole grain see table)
Thank you.
The cake is delicious
Elena Bo
goodvin, I think you did a wonderful job at Sdoba. You can try on Whole Grain, but if the color of the crust is regulated, otherwise it can stick strongly.
Try it on the Pastry, but without adding flour. It will rise higher due to the airiness and will have a darker crust. You can add a little yeast (1/4 tsp.)
In general, I strongly advise you to bake this - Butter cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html.
Alishar
Elena Bo, hello! Baked today according to your recipe "Delicious Easter cake". And something went wrong. In the recipe, instead of water, I poured 110 ml of milk, and put 3 tsp of grated orange zest with raisins. The dough turned out to be thin, that is, not even the same as in the recipe for "butter cake". There were no deviations from the recipe, except for grated zest and milk. Here is the report.
The cake is delicious
The cake is delicious
The cake is delicious
The cake is delicious
The roof was "ripped open". Color from grated rind, like a cupcake.In the comments I read that the cake rises from the zest is not good. Next time I will do everything as per the recipe - water and without the zest. But I ate the crust, delicious! And this is the main thing!
Elena Bo
Alishar, you need an apple here. And do not add flour. The dough is liquid, not the same as in butter. Yours shows that there is not enough fluid. I don't know about the zest, I can't tell you.
talc
Thanks for the recipe!
I thought it wouldn't work, because such a batter was ...

Baking on sweet mode
Tasty
vikparh
Thank you very much for the recipe - I have baked it so many times and with different additives - raisins, dried apricots, candied fruits, nuts, even dates - very tasty!
Stomik
Elena Bo, tell me on the first page the ingredients in the frame are designed for the Ranasonik bread maker? I am interested in using a spoon native from xn? I am not an experienced baker. Sorry if I'm asking a stupid question, I want to try baking this cake for Easter.
Elena Bo
Yes, a spoon from a bread machine.
Albina
So many good reviews that I just want to bake it There are only 5 days left until Easter, I'll wait a bit
And when do you bake cakes for Easter? Last year I baked it on Friday, now I don't know when I will be - I work all week It takes me all day to knead, proof and bake, And now I will have a rest only on Sunday ...
Elena Bo
Recently I only bake Butter. Time is short. Of course, I want to try something else, but I still can't. Probably, we need to do different ones throughout the year.
Albina
How much is included in the concept full dispenser, I didn’t have HP in any?
Sorry, maybe a stupid question
Elena Bo
Glass approx. More is possible.
marmil
Elena, you are a magician, the cake was a success the first time, it grew up to the ceiling, now a second one with a slightly different set of dried fruits is on its way, but I think it will also go with a bang! win-win recipe!
Plyushkin
I also have an unusual question. Dry yeast is indicated in the recipe, but if you do it with ordinary "live" yeast, how much is needed?
Vichka
Flax, what do you think if you add kiwi instead of an apple? Well, there is no apple at home. Eh, I saw your recipe late, I started doing something else ... tomorrow I'll do it then ...
Elena Bo
Yes, this is not a festive recipe. Bake buttery if you haven't.
I would not put kiwi. Sour, how it will affect yeast is not known.
Elena Bo
Quote: Plyushkin

I also have an unusual question. Dry yeast is indicated in the recipe, but if you do it with ordinary "live" yeast, how much is needed?
35 gr. alive.
Vichka
Quote: Elena Bo

Yes, this is not a festive recipe. Bake buttery if you haven't.
I would not put kiwi. Sour, how it will affect yeast is not known.
AAAAAAAAAAAAAA, okay then. And it looks great!
Elena Bo
Quote: VS NIKA

AAAAAAAAAAAAAA, okay then. And it looks great!
No, he's good, but Oil is better at times.
Vichka
Quote: Elena Bo

No, he's good, but Oil is better at times.
Do you suggest baking this cake on weekdays? That is, five times a week?
Elena Bo
Well like a big family bun
Vichka
Quote: Elena Bo

Well like a big family bun
How easy it is to turn me on ................. ...
Plyushkin
Quote: Elena Bo

35 gr. alive.
Thank you. And then all for some reason baked on dry and I hate them. Well, there is still an opportunity to buy live ones.
Samanata)
girls, tell me please, if in this recipe you replace water with milk, and rast. oil drain? can? if 1 tbsp. l is 15gr. butter is 90gr, and milk is also 100ml? It's just that in recent years, in almost all recipes, I replace water with milk and always add 20g of margarine or butter, I like it more.
ekk7
Helen, is the sequence important in your recipe?)))
Elena Bo
Quote: ekk7

Helen, is the sequence important in your recipe?)))
Lay as is customary for your HP.
Elena Bo
Quote: Samanata)

girls, tell me please, if in this recipe you replace water with milk, and rast. oil drain? can? if 1 tbsp. l is 15gr. butter is 90gr, and milk is also 100ml? It's just that in recent years, in almost all recipes, I replace water with milk and always add 20g of margarine or butter, I like it more.
Try it, I think everything will work out
Leshka
Hello I'm new! Do you accept? I immediately have a question, everyone in the photo has such beautiful fried tops of the bread, but I always get a pale top, although it's tanned from the barrels, I have Moulinex. Maybe I'm doing something wrong ...........?
Elena Bo
Quote: Leshka

I always get a pale top, although tanned from the barrels, I have Moulinex. Maybe I'm doing something wrong ...........?
You are doing everything right. This is your HP. White top, this is the trouble of all Mulinexes. Go to the topic on Moulinex, they somehow adapt, they close the window with foil ...
Leshka
Thank you very much for your reply! Foil close is an idea, I will do the next bread so!
Samanata)
Quote: Elena Bo

Try it, I think everything will work out
Lena, thanks for the answer, I was just about to rewrite your recipe. As a spec I will write what happened
ekk7
Thank you))). I decided to knead it with my hands. It only sticks, but I refrain from the desire to add flour))). I'll wait until it starts to breathe
Elena Bo
We are waiting for the result
Chaldeika
I baked it on Wednesday - it turned out delicious and my top, too, almost rested against the lid.
Elena Bo
Yes, this cake is like that!
ekk7
Quote: Elena Bo

We are waiting for the result

Thank you, Lenochka, for the recipe! The result is simply stunning, if I get a fotik, I will post the result on my page))).

Devoted to the site, Eka-porridge)))
ekk7
Helen, I have a question in connection with the fact that my mother is a diabetic ... Is there any recipe for Easter cake for people like her?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers