Butter cake

For me, this is just not logical. By the time of baking, the dough should rise to the maximum!

It is a pity that the dough does not know this. )
For example, in Panas, the main program takes 4 hours. and in my new HP - 3 hours. That is why I ask about the time of raising the dough in order to choose a mode in which it will have time to reach the edges of the form.

And it all started with sugar, is it possible to put more, and ended with a rise. I have not yet started baking Easter cake according to this recipe, it's a bit early, I ask the professionals again if it is possible to put more sugar and how much more is allowed, thanks

[Galinka77]

And it all started with sugar, is it possible to put more, and ended with a rise. I have not yet started baking Easter cake according to this recipe, it's a bit early, I ask the professionals again if it is possible to put more sugar and how much more is allowed, thanks

several pages above have already given examples

Galinka77, now I have a 1 kg Butter dough, I poured 230 g of sugar, I always increase sugar, for 4 years of baking this cake,
I have already taken out my sugar.
The dough is in a warm oven, it rises perfectly, maybe you still need to change the yeast
PS: yes, and I don't put an apple.

Hello everybody. I have been "grazing" on this forum for more than one year, but I am writing for the first time. Yesterday I baked cakes according to this recipe and for the first time I got something worthwhile. I want to say a huge thank you to the author of the recipe and all the members of the forum who shared their experience in this thread. Here's the result:





In the first photo, cakes were kneaded in the Orion bread maker in 2 modes (first - Dough, then - Baking). The gingerbread man turned out to be dense, just like bread. Let it sit in the oven at 60-80 degrees for about an hour. Baked at a temperature of 180 - about 20 minutes, then at 150 for another 40 minutes. Since there was no thin stick, I decided to hold it a little longer. The small weight is 261 g, the large 756 g. Oh, I increased the amount of sugar to 150 g and added 1 tbsp. l. cognac ..
In the second photo there is a small cake that was mixed and put in a bread maker in the "Bread" mode. Baked in the oven at the same temperatures as the first two (raisins are added here).

I will bake in Panasonic sd 2502, a large cake, according to Elena Bo's recipe, 5 tablespoons of sugar are written, is it possible to put more sugar

It is a pity that the dough does not know this. )
For example, in Panas, the main program takes 4 hours. and in my new HP - 3 hours. That is why I ask about the time of raising the dough in order to choose a mode in which it will have time to reach the edges of the form.

you have a difficult question.
If you turn it off and then leave it in the bucket for an extra hour, the dough will continue to rise, but you will have to separately start the baking, but does it work well for you?
You will have to customize the recipe for yourself.
The first thing that comes to mind is to change the amount of yeast to suit your regime and fit into it entirely. If the mode is shorter, theoretically it should be increased.
Second, as you suggested ... leave it for an hour and then bake it separately. This will work well with a great baking program.
Third. Can't you combine a couple of programs? For example, start once on one program with a minimum of kneading, then interrupt it after an hour and run the program for sweet dough to the end. Typically, in programs for sweet dough, the baked goods are gentler so that they do not burn.
With this algorithm, one extra kneading is obtained. But this is cake with a lot of baking. You may even like

[Aprelevna]

Aprelevna, Thank you

Added Monday 25 Apr 2016 03:21 PM

Tanya-Fanya, Thank you

you have to separately start baking, but does it work well for you?

Hard to say. I have it "Biscuit" mode.You can't set the crust and weight, but you can adjust the baking time up to 1h20min.

The first thing that comes to mind is to change the amount of yeast to suit your regime and fit into it entirely. If the mode is shorter, theoretically it should be increased.

It is important for me that, as a result of these experiments with yeast, the cake does not fail - otherwise I will be beaten.

Can't you combine a couple of programs?

Of course it is possible. I was thinking about combining "Yeast dough" (kneading and proofing - 1h30min) and "Proofing and baking" - 1h30min. But in total it gives 3 hours - not enough. If only the second program is turned off at some stage and then started again. Or start it on "Sdoba" (3h40min), and turn it off before baking and switch to "Proofing and Baking".
There is also a "Multi-Baker", where all stages can be adjusted in time, but I have this HP quite recently, and I just can't get my hands on it. And what's the point of setting the proving time if you can't guess with the time of the actual rise of the dough.

Typically, in programs for sweet dough, the baked goods are gentler so that they do not burn.

I just love the darker Easter cakes (as in the photo above from Tereniya), and this HP gives me bread paler than the old Panasonic.

[like in Panasonic]

Hard to say. ...

This Easter cake was worked out on Panasonic in the usual way.
This mode includes 30 minutes of standing, 30 minutes of kneading, 2 hours and 20 minutes of fermentation with two strokes, 50 minutes of baking. Direct kneading + fermentation = 2 hours 50 minutes.
In the instructions for your HP, I see programs 2,3,4 in time, even without adjustment, almost pass. As far as I understand, the most gentle baking and normal kneading should be on baked goods, the hottest baked goods (or long-term baking - which the manufacturer has chosen is not clear) and also good kneading should be in French, the whole grain program should be in the middle.
Thus, you can try to make a cake completely on baking or in French (in theory, it should be the darkest baked goods). It's a shame you haven't learned your modes. It would be easier to navigate.
But ... you have a multi-cook. There, study it for five minutes.

You can generally take control of everything. You expose the settings in a multi-cooker as in Panasonic, but without baking. When it's ready, check how the dough behaves in the bucket, if it rises, start the multi-cook again, but for baking.
You write everything down and here's the regime for you. like in Panasonic... Next time, just tweak the whole baking setting.
Or try it completely on baking. It seems like the program is suitable. Correct the yeast and that's it.
But you will have to stick your nose in hp all the time, that is, first you need to make a test baking and check out how it suits this cake.
But also ... I would first check the yeast for germination. Because bad yeast for cake is to spoil a bunch of foods. And I watched you didn't do that last time. The yeast should be excellent. To cope with fat and sugar, it is not for you to bake bread.
Book the food so that the yeast does not come into contact with fat, sugar and salt.
Second, do not allow baking to start if you are going to hold it in the proofer. Kill all the yeast in one fell swoop.
Third, there should be enough products for a good mix. Otherwise, everything will gather in the corner of the bucket and will not be kneaded.
Fourth. The dough should be sticky, soft, stringy, but not sour cream. Softer than usual, but not ciabaty, just sticky-soft. Otherwise, HP will not bake your cake.

In general, since your HP is not Panasonic, then you need to work out the recipe at each stage, as if you were doing it with pens. Adjust once for yourself and you will do it already on the machine.

And yet .... at Panasonic, standing helps not to be mistaken with the temperature of the ingredients. Cold water will heat up, and hot water will cool down.
You don't have that. Therefore, it would be good with a thermometer to reach the optimum water temperature. So that at the end of kneading (the longest kneading) you get the temperature of the dough at 28-30 degrees. A started 20-24 or even 10-15, if the bread maker heats up by 10 degrees during kneading - it all depends on the intensity of your kneading HP. You cannot overheat the dough.
So that the yeast is good (warm and cozy) and the gluten of the flour does not collapse (you start intensively kneading the hot dough - and nothing will work out for you)
In general, work on the study of the sea. This is not a Panasonic, where there are already so many users and everyone will prompt.

[fffuntic]

fffuntic, wow!

I would first check the yeast for germination.

Is there some kind of test? I want to buy new ones for Easter cakes - which ones are better suited?

You write everything down and here's a mode almost like in Panasonic.

Here you also have to consider that Panasonic has a thick bucket, Redmond has a thin tin.

[fffuntic]

fffuntic, wow! Is there some kind of test? I want to buy new ones for Easter cakes - which ones are better suited? Here you also have to take into account that Panasonic has a thick bucket, Redmond has a thin tin.

A thin bucket means it can be overcooked. This means it will be dry with a dark crust. The first time baking will have to be very careful to prevent this from happening. Otherwise the juiciness will be lost !!! Easter cake. You need to get it out of the HP on time and remember the baking time just for your case.
Now about the yeast. All types of yeast don't like being outdoors.
The rule is the same for all of them. We opened the package - they took the yeast, the rest was tightly corked so that contact with air was minimal during storage. At the same time, every time the package is opened, the yeast loses its strength to a minimum. Some are larger, some are smaller. Well, they keep them in the cold. Someone freezes them, but after defrosting they have some kind of restrictions, in my opinion, just for high-recipe sponge buns, but I don't remember, I can confuse what, I didn't freeze it myself, I didn't have to.
Live yeast is checked for germination as follows: in a cup, a pinch of live yeast is poured with water of 30-32 degrees, that is, so that the finger is no longer hot !!!, on the verge. There are a couple of tablespoons of flour and a pinch of sugar, everything must be shaken so that the yeast in the solution disperses, and left for 15-20 minutes.
Yeast must give necessarily an intense hat.
Typically this is done with recipe yeast. And a frothy cap is poured into the dough.

If the yeast is dry. Then they can also be checked. But there is a subtlety here. If you have removed the yeast from the refrigerator, then you must not pour it in right away.
In general, any yeast is a living organism. They don't like temperature changes. If pulled out of the cold, then first you need to hold it in flour in order to warm up and adapt.
They must first be tempered for 15 minutes (that is, mixed with flour and left to warm) in a glass of flour. Dry yeast loves dry flour.
And then add water to this chatterbox with flour hotter... The same subtlety. Dry yeast does not like warm water, and cold yeast generally kills them. In dry yeast with flour, you need to pour 35-40 water (a little hotter than for living ones) so that the finger is hot. Add a pinch of sugar and wait 15-20 minutes for the frothy cap.
This yeast activation is called.
If you look at recipes for any manual kneading, this procedure is always performed there. A frothy cap is put into the cake, that is, the hostess is automatically sure that the yeast will not fail.
In HP this is not always checked and can be a bummer.

You can check the purchased yeast, and then stick it in strictly according to the recipe. But you will definitely be sure that the yeast in the store is not stale. With bread, this is not so important, but if the cake does not rise, it is sad.

That is, if you do not bake on a delayed start, and are not too lazy to activate the yeast, then such a procedure will only benefit any cake.
If you are lazy, then you must first make sure that you bought good yeast by checking it for germination, and then it is advisable not to delay with baking, so that the opened yeast can be used sooner.

It's the right thing to do. You can ignore the rewarming of the yeast, the germination test ... but then you run the risk of running into the trouble of baking failure. It is not so important with ordinary bread, but with cake it will be a pity.

Then I already indicated above that for your bread machine you need to take care of the comfortable existence of yeast in the dough yourself.
For example .. you have kneaded a dough with a final temperature of 24 degrees after complete kneading.It started to rise ... it heats up to 30 degrees for a long, long time, this time the yeast is dormant. Ascent below the planned program. That is, by the end of the cycle, raising your dough will not be normal.
Another thing is that the dough for raising comes out with a temperature of 30 degrees at once. The rise begins from the first minute and by the end of the cycle you will have a completely normal picture if the program had planned exactly this temperature of the dough.
That is, do not be lazy. Take 300 grams of flour and some water .. and make a couple of kneads, watch how the dough heats up and choose the best option for the temperature of the ingredients.
It is important and necessary for you to observe this very delicate balance: the best temperature for yeast dough is 28-30 degrees. At the same time, you cannot knead the dough at this temperature - it will die. That is, you need to knead at a low, and by the end, go to normal, so that the rise begins normally.
You can play it safe. Knead so that the dough by the end of the kneading, going up the rise is 24-26 degrees, this temperature is more favorable for gluten, but then it is necessary to increase the rise time, that is, the cycle. In your case, this is not difficult - a multi-cook will help.
But ... if you use ready-made programs Sdoba, Frenchman, etc. ... you will have to find out exactly the most favorable dough temperature and the amount of yeast for them in order to fit into the schedule.
You do not have temperature control, which already solves this problem for you in Panasonic.

That is, when you make a cake, you will have two subtle points: the initial temperature of the dough and the consistency of the dough.
Depending on the initial temperature of the dough at the time of reaching the first rise, the time of the complete cycle will depend on you. And the same with the consistency of the dough. This first time, you will have to control all stages. Do not start baking until the dough rises normally +
before the last proofing, after the last kneading in your opinion, stir the dough with additional handles and smell. There should be a very pleasant smell. If you smell damp ... hold on for more. For proofing, that is, for the last increase by 1.5-2 times in the mold after the last kneading, the dough should already come out with a pleasant tasty smell. Well, rather .. it would be desirable. It tastes better.
Check out the density of the dough at this moment. It should already hold its shape. If a full slurry .. you need to mix.
But many people just follow the rise of the Easter cake. Two lifts 1.5-2 times. Then molding and the last rise in the mold is also 1.5-2 times. Well, as if I did it with pens.

In tracking the climb ... I think you can handle it.
But the consistency is more complicated. Again, you need to check out the dough at the time of the last kneading. How liquid it is. If something is alive and keeps its shape, then there is nothing to worry about. But if even then there will be a slurry ... then it is necessary either to lengthen the cycle, but it is better to knead it with the handles, or to do the additional mixing in the typewriter, and for the future it is necessary to understand that it is necessary to knead it thicker.
Before going out to mold the slurry, you will be given a lowered dome. The dough is ready for molding, which keeps its shape, in bubbles. This is perfect.

If you do it in a multi-brew .. you can remember all the stages and then it will be easier.

=====
Can be made even easier in a multi-cook. Make settings like in Panasonic.
Pay attention to Natasha's post

I came across such an explanatory picture



Link to better picture

🔗

That is, the dough comes out in Panasonic !! for kneading at 26 degrees. And then!! kneading, it was 29-30 degrees in normal mode. These are the ideal parameters for Panasik. He kneads very carefully. In French, the temperature of the dough is 28 degrees after mixing.
Try to navigate these temperatures when adjusting the modes.
then main mode parameters
kneading 22 minutes
rest 3 minutes
kneading 6 minutes
first rise 60 minutes
wrinkle
second ascent 20 minutes
wrinkle
proofing 50 minutes
baking 50 minutes

==========
Knead according to the recipe. And then you begin to follow each stage and adjust for yourself.

But to use your automatic built-in programs, you have to research HP
make it complete

Well, and the last Elena Bo explained her bookmark in this recipe. If you decide to directly customize the author's recipe for yourself, it will come in handy.

If you are using dry yeast and you have a bread maker with a yeast dispenser, then yeast is in it. If there is no yeast dispenser, then dry yeast at the bottom of the bucket. Then flour and then everything else according to the recipe.
If you use live yeast, then flour first, then everything dry, liquid and live yeast.

just do not allow direct contact with oil, salt and sugar (yeast loves sweet water, but not sugar concentrate or dry sugar)

[fffuntic]

fffuntic, I'm already scared to take cake.
I doubt that my instructions indicate the temperature for each stage of the programs (since they were too lazy to write even time intervals), but I'll look through.

[AVK]

AVK, do not be afraid of anything. Any bread maker is smart and will do everything as it should. Before the advent of Panasonic, I baked this cake in a rootless bread maker in the main mode. It turned out to be a wonderful airy, tender and delicious Easter cake. I wouldn't bother so much with anything. I would find a suitable program for pastries in the modes, I used the yeast that you usually use and baked in the standard mode, without thinking about anything bad. And I would not often look under the lid. This is a good, verified recipe, which almost always and almost everyone succeeds.
You can then adjust a little sugar for yourself (although it seems to me that everything is perfect here, especially since there will still be icing on top), but everyone has different tastes. I proceed from the fact that the cake is Easter bread, not a cake, and it does not need to be very sweet at all, and it is usually eaten with sweet cottage cheese Easter. And yet - it is very similar to the one that my grandmother did.
I would not have resisted for a long time, and in parallel with the discussion, I would have baked a test cake from the smallest calculation of products

And I wouldn't look under the lid often

So I have this HP with a window.

I would not have resisted for a long time, and in parallel with the discussion, I would have baked a test cake from the smallest calculation of products

I recently baked another one, and it didn't come out very well. (((
It's just that since May 1, these cakes have been around for two weeks, and if you start now ...)))

By the way, the recipe says vaguely about the weight of raisins: "a lot." Is it 100g, 250g? I like it more, but does it interfere with the rise of the dough? I also want to mix raisins with candied fruits (soaked, of course). Hope it doesn't hurt the recipe.

So it is written, the volume of the dispenser is 250g, 250g means a lot, it just won't fit into it physically anymore, good luck

I also want to mix raisins with candied fruits (soaked, of course)

Page 62 - there are my photos with UNDRAINED raisins and candied fruits. If you're interested, take a look.

I'm baking it myself for the first time, I'm worried, kapets

Added Wednesday 27 Apr 2016 01:12 PM

I bake in Panasonic sd -2502

[Marinka]

Marinka, and why not soaked? Everywhere it is advised to do this. Although yes, the author doesn't say anything.

I'm baking it myself for the first time

Strictly prescription? How much sugar did you put in?
Good luck!

I wonder if you add sugar according to the recipe and add honey - you need more flour?

Yes, strictly according to the recipe, I put sugar instead of 90g, 120g, I don't open the stove at all

Added Wednesday, April 27, 2016 2:36 PM

I think you can put one spoonful of honey, but I would dissolve honey and sugar in warm milk

[AVK]

So I have this HP with a window. I recently baked another one, and it didn't come out very well. (((
It's just that since May 1, these cakes have been around for two weeks, and if you start now ...)))

By the way, the recipe says vaguely about the weight of raisins: "a lot." Is it 100g, 250g? I like it more, but does it interfere with the rise of the dough? I also want to mix raisins with candied fruits (soaked, of course). Hope it doesn't hurt the recipe.

AVK, do not be afraid of anything. Any bread maker is smart and will do everything as it should.

why be afraid? Your past cake on the machine could not work for three reasons:

- killed the yeast when kneading or they were weak initially and did not cope with the baking.
- you didn't have much dough and the car just kept it in the corner, and did not knead it
- you kneaded a very cold dough and the yeast did not have enough time to rise.
====

and the most unlikely reason, but it happens: the weak flour could not stand a lot of baking. But it is very rare to find defective flour. This is unlikely.

you can first eliminate these three reasons by typing and try. You probably won't have to dig deep. Try

ps. depending on how much honey you put. A lot of honey inhibits yeast on the one hand, and little accelerates fermentation. So this will be your experiment.
Untreated additives will not affect the CP, but they will pull moisture out of the cake during the cooking process. If this suits you, do not soak: all the markers taste and color are different

Now mine has already begun to bake

Now mine has already begun to bake

Why should you be afraid? you have a Panasonic - everything will definitely work out

Well, I don't know, some kind of burnt smell has gone, well, it can't be from an increase in sugar by 30g

Well, I don't know, some kind of burnt smell has gone, well, it can't be from an increase in sugar by 30g

from the fact that flour or something else fell on the tena))) it is not fatal

Damn a car in a car dealership and did not worry

Added Wednesday 27 Apr 2016 02:54 PM

Hope you are right

[Alexander]

Marinka, why not soaked? Everywhere it is advised to do this. Although yes, the author does not say anything

Alexander, personally, I was just afraid that there would be a mess, because there is no kolobok as such, the dough is thin, so I was reinsured. But it turned out super!
Yes, I buy raisins juicy, not overdried.

you kneaded a very cold dough and the yeast did not have enough time to rise.

The milk was warm.

Untreated additives will not affect the CP, but they will pull moisture out of the cake during the cooking process. If this suits you, do not soak

Oh, you must try this!

I don't open the stove at all

Probably, during kneading it was worth looking at what kind of dough there was.

When the dispenser worked in the window, it was clear that the dough was normal

Added Wednesday 27 Apr 2016 03:13 PM

The smell has already changed, it has become pleasant

[Sergei]

Sergei, I hope, by the end of my working day, wait for a photo of your result

I still can't upload a photo, I have only one loaf, but I need at least two

Added Wednesday, April 27, 2016 3:22 PM

First, I will try to bake on the Sdoba, keeping track of the rise. Depending on the results, I'll take on the Multi-baker according to Panasonic's parameters. There are three batches - I'll put the third one for 0 minutes. Three proofers are also indicated - presumably, after the first and second proofing will turn on.
Nothing is said about setting the signal time when to pour the raisins ...

That's it, congratulate me on the first cake, what a beauty, big ruddy, well, just a beauty

Added Wednesday, April 27, 2016 3:30 pm

The roof of the Easter cake was not demolished

Congratulations!!!

I still can't upload photos

https://Mcooker-enn.tomathouse.com/in...689.0

That's it, congratulate me on the first cake, what a beauty, big ruddy, well, just a beauty

Added Wednesday, April 27, 2016 3:30 pm

The roof of the Easter cake was not demolished

well, I had no doubts

First, I will try to bake on the Sdoba, keeping track of the rise. Depending on the results, I'll take on the Multi-baker according to Panasonic's parameters. There are three batches - I'll put the third one for 0 minutes. Three proofers are also indicated - presumably, after the first and second proofing will turn on.
Nothing is said about setting the signal time when to pour the raisins ...

if not in the instructions, then 8 minutes before the end of the batch. But if it kneads intensively, then it can be done in 5 minutes. So as not to smear too much.

[cmax 1971]

cmax 1971, Congratulations on the Easter cake! It will be very interesting what impressions when you cut. But I understand that not now - I need to let him cool down properly. What color is the Easter cake? Deeply tanned?

The color is excellent, not burned out, the size is large, now I will put the second

Added Wednesday 27 Apr 2016 04:37 PM

The second went, some kind of conveyor

Added Wednesday 27 Apr 2016 04:48 PM

Added on Wednesday 27 Apr 2016 04:49 PM

The photo is not sent, but I wanted so much!

Added Wednesday, April 27, 2016 4:58 PM

Writes that the server cannot download the file yet, something like this

Added [time] 1461765649 [/
[br] [br] [right] [color = # 6fb575] [size = 1] [i] Added [time] 1461765986 [/ time]

Added Wednesday 27 Apr 2016 5:08 PM

Added Wednesday 27 Apr 2016 05:33 PM

[cmax 1971]

cmax 1971, congratulations on taming Panasonic- :) this HP is smart, she has a lot of pleasure- :) by the way, in the recipe book for this HP, there is also a recipe for an excellent cake on citrus juice.
This is an idea for you to "play some more" and make sure everything will work out!

Thank you so much

[cmax 1971]

cmax 1971, this photo?))

Yes, how?

Added Wednesday 27 Apr 2016 08:19 PM

I tried to send more photos

Added Wednesday 27 Apr 2016 08:22 PM

Where did you find it

Added Wednesday 27 Apr 2016 08:24 PM

Added Wednesday 27 Apr 2016 08:24 PM

I tried to send more photos

Select the first link "Picture in text" in your gallery, copy it and paste it into your message. Newbies can't insert a preview. Or use some kind of photo hosting.

Added Wednesday 27 Apr 2016 08:34 PM

Olga thank you very much, now I started sending photos

[cmax 1971]

cmax 1971, Sergei! Congratulations on a lucky cake

Thank you, thank you very much

[Sergei]

Sergei, Is it so tanned on a light crust?

Why tanned, the photo does not transmit the image live

Added Wednesday 27 Apr 2016 11:53 PM

The color is like regular bread on the main program, well, maybe a little darker

Added Wednesday 27 Apr 2016 11:54 PM

By weight, heavy 1kg is definitely there

Added Wednesday 27 Apr 2016 11:57 PM

I can say not tanned, most likely rosy

Added Wednesday, 27 Apr 2016 11:58 PM

Withstood all parameters of the recipe

Added Thursday 28 Apr 2016 00:00

In addition to sugar, I put 120g of sugar, but they wrote that it is permissible

Added Thursday 28 Apr 2016 00:02

Ie 30g more, I think it's not critical

Added Thursday 28 Apr 2016 00:02

Added Thursday 28 Apr 2016 00:04

I looked at night yesterday, inspired by your results, I also sent the first cake to the oven. it turned out to be very delicate, the color of boiled condensed milk, but the trouble is, after cooling down, by the morning I became significantly emaciated. And here is the question for connoisseurs: how to deal with the excessive tenderness of the cake, so that after cooling it does not lose its shape?
I baked according to the recipe, only increased sugar by 30g, by M size and a light crust.

A long time ago the thought crept into my mind to bake Easter cakes in paper tins in HP
Here, yesterday I embodied the idea for Ent! To your judgment:

So I had such a thought for a long time. Thanks for the experiment. Was the last proofing in the tins already? how much time did you bake?

[Marinka]

Marinkawas it baked in Moulinex? I will try too. Fine! I saw such paper pots (with a bottom), it seems, in Lenta and did not buy it, but I should have bought it.

Girls baked at Silver Crest. There is a "loaf" bucket with two spatulas.
The diameter of the molds is 11.5 cm. After the last kneading, I put the dough into molds, took out the spatulas, washed the bucket and "nudged" the molds onto the pins.
The serving was made medium of 340g flour.
Good luck to you!
Baked on the program "Sweet pastries", weight 750g, light crust. The whole process is 2:56 in time, the baking itself is 0:52.
On this program I baked in a bucket (photo p. 62), the crust turned out to be crispy, I also put a light crust in paper tins, but after the experiment I think that you can safely put the crust darker, it does not roast as much as in a bucket.