Butter cake

Wow, I barely got Handsome out of the x \ n! It's a pity that the hat on top was not baked in the place where it rested against the lid

[Elena Bo,]

Elena Bo,
Thanks again!
Here, I dressed up)))

I just took out a bucket of cake and put it on its side (bucket). I'll wait a bit. The top is good, flat: it didn't crack and didn't bump into the roof. While I'm afraid to get it. Thanks to Lena for the recipe, and to all the girls for advice on yeast. Put 19 g.

I never ran into the roof, always just above the bucket (standard size). I even do not know why.

So I did the same. Now I took it out of the bucket. Handsome, smooth and normally blushed. All fears are over. I didn't know how the live yeast would behave. Before baking I looked in - I went up to the very top, so I was afraid that baking would start and trample

Hello to all bakers! Take in your ranks.
Elena Bo - Save Bo for the recipe. Today I read it and here is the result (900gr):




Only from the oven. Haven't tried it yet. But I think it will fly away like Mig29.

Thank you very much for the recipe, I did not do it in a bread maker, I am very happy with the result, my first cakes
I didn't get it at first, thanks a lot for the advice tsvika

Only from the oven. Haven't tried it yet. But I think it will fly away like Mig29.

* JOKINGLY * Why did you put it on your head? Pretty came out

I'm very happy with the result, my first Easter cakes

Well, you can't say that the first ones! Quite professional

and 1 ration of vanilla sugar is how much in grams? otherwise I have a big bag, written on 1 kg of flour. and the trembling saf moment will go? or do you need a safmoment for baking?

Vanilla sugar to your liking. I never look at how much, I pour it out and that's it.
The saf moment will do.

And I put a new cake, which is smaller. Well, my first pancake is stable. It seems that I do everything according to the recipe, weigh it by email. scales. I put a little raisins, the child does not like it when there is a lot. Maybe that's why he turned out to be such a giant. I hope the second one will turn out handsome. But we took a sample - very tasty!

Good evening girls and boys !!! Yesterday I bought a bread maker for 750 grams (ready-made bread) and now I decided to try to knead the butter cake dough and bake it in the oven. My question is: can I replace the butter cake dough for 1200? In my small bread maker (of course I will bake in the oven). Knowledgeable people tell me, please.

Look at the recipes of your HP, what is the maximum amount of flour you can knead. It is the amount of flour, not the weight of the finished bread. From here and dance.

Elena, thank you very much, somehow I didn't even think about it ... Just a little cake was baked according to your recipe in a bread machine ... aroma for the whole apartment

Lena, thank you for the recipe. So the second batch arrived. True, I took only one of them, but they all turned out to be glorious, they went up well

Thanks for the report! Wonderful Easter cake!

Baked strictly according to the recipe from the very first page, did not subtract anything, did not add anything. The recipe is verified - just super!
The only digression: so that the weight of the eggs was 70 grams, instead of an egg and yolk, I put one chicken and two quail eggs.

And I did not weigh the eggs, as it says 1 egg + yolk, I put it
Everything worked out great

I have been baking this cake for several months every week. I'm training. Family, colleagues at work, friends - everyone is delighted.
And they took care of buying a bread maker. Kulich is super!
In order not to bother too much, I lay as many as 2 eggs, respectively, I reduce the amount of milk, and, as I wrote earlier, I use margarine instead of butter.But I always have a cracked roof. I would like to be ideal.

If the roof is cracked, then there is a little lack of fluid.

Girls pliz, pozhskazhite !, I ran out of yeast saf moment, put Lviv dry, probably they are old or some kind of defective, it rises very slowly. The cycle in cotton has already ended and I put it into shapes, put it in a warm oven. They sit there for 5 minutes and practically did not rise.
tell me how much longer can you wait, is there any chance that I will get the pies?
waiting for a quick reply ... thanks in advance!

I got up in 1 hour, but I think. that you can safely wait up to 1.5 hours, or even 2 hours. And then put in an unheated oven for 160g. They can still climb well there. Do not be nervous. Everything will be fine.

Thank you, have already risen almost to the brim, 1.10 minutes have passed. can still rise, I want a hat?

They are still in the oven as they rise. They will climb out. So you can safely put it in an unheated oven. See how things go there ...

For the fourth day in a row, I bake this cake, each time it turns out different, but no less tasty ... But mine have not eaten yet ... I wrote down the recipe in a separate notebook so as not to lose ... Delicious cake and no hassle! The deepest gratitude to the author!

and they sit in a warm puff for 30-40 degrees. And now I'm just on 160 grd?

Yes. I personally did that. And many advise so.

Well, I was worried !!! After turning on a higher tempo they climbed over the top, 2 already too much. And how to catch them now? ((:

This is already as you know. : girl_skakalka: I didn't catch mine. But we didn't get too far. And then I looked at them, looked and added a bit more temperature to 180, so that the cap would grab. And as you know.

I saw somewhere in the subject, but I can't find it, for some reason the top of the cake is falling through, what could be the problem?

I saw somewhere in the subject, but I can't find it, for some reason the top of the cake is falling through, what could be the problem?

It depends on how you did it. Possibly overexposed during proofing.

It depends on how you did it. Possibly overexposed during proofing.

I made 500 grams of flour, yesterday I diluted the milk with cheese, today it's pure milk and everything is according to the recipe with an apple. and how quickly do you need to get it and the stove? and take it out of the mold?

Get it out as it is baked, check with a dry stick for readiness. Remove from the mold as it cools.
An apple too big? Then it is possible liquid bust.

Elena thank you very tasty Easter cake. And if you consider that he is from the "put everything and forgot" series, it's just super. I really liked it, if only a little more sugar.

Without an apple, according to a reduced recipe, it turned out to be a bucket for everything!

Get it out as it is baked, check with a dry stick for readiness. Remove from the mold as it cools.
An apple too big? Then it is possible liquid bust.

I'll try without an apple

if only a little more sugar.

If you knead in HP, and bake in the oven, then you can add sugar. And in HP it will burn.

Here, for 500 grams of flour, exactly according to the recipe uv. the author, raisins and candied fruits were doused with AFRICA ROYAL chokalade liqueur for the night and transferred to the dough at a signal.
Perhaps next time I will use a recipe with less flour, since the cake did not fit in the bread maker (there was not enough space for it).
And so it happened. that rested against the lid of the bread machine and the top was deformed.
The blessed Fire descended from heaven to earth ...



so:



Finished cake weight-1 kg 140 gr

Christ is Risen!
Today I am delighted with the taste! Elena, respect !!!

If you knead in HP, and bake in the oven, then you can add sugar. And in HP it will burn.

I put almost a glass of sugar on 500 g of flour. Crust mode - light. Nothing burned) The cake is excellent! Thanks for the recipe)

And I put in a little more sugar. Nothing came out of the bucket and blushed normally.Today I tried it. Very tasty and sweet, as I like. Thanks again to Elena for the recipe. Husband told to bake for tea all the time

Elena Bo - thank you very much for the recipe!)

Did exactly as on the first page, under 900g
HP DELFA, mode "Sweet pastries", size 900g, medium crust))

Here is a photo report)

🔗

The color is pleasant - rosy) the roof crust is slightly lighter, but not white), the size is on the edge of the bucket
Once again - thank you very much!))) This is my first Kulich in my life) - thanks to you and your comments in the topic - it looks the way I expected)) And we still have to know the taste)))

I put 90 grams of sugar, bake on the "Sweet bread" mode and the sides do not burn, the top crust turns out to be quite light ... Today, mine were smeared with chocolate butter on top and purred with pleasure ... It was like eating a cake with cream ...

And I am with my thanks !! The first cakes in my life!


I kneaded the dough in Panasonic (I have it so old - SD207). No raisins, because my daughter does not respect any additives in the dough. After kneading, I waited until the dough rises to the edge of the bucket - and into molds. The forms are ordinary enameled mugs and a saucepan, oiled and sprinkled with semolina. Let it melt in an oven heated to about 40 degrees. The dough rose 1.5-2 times. Then - in the oven at normal mode for 35 minutes at 150-160 degrees. Wonderfully slipped out of the molds, the semolina was shaken off, nothing remained on the sides.
I'll wait until these are safely eaten and I'll try to make the whole cycle in a bread maker, but I'll mix less - the cake would have kissed the lid for a full rate

I put 90 grams of sugar, bake on the "Sweet bread" mode and the sides do not burn, the top crust turns out to be quite light ... Today, mine were smeared with chocolate butter on top and purred with pleasure ... It was like eating a cake with cream ...

It's good when there is such a regime. But many do not, unfortunately.

It's good when there is such a regime. But many do not, unfortunately.

Yes, in my own bread maker there is no mode for sweet bread, so the sides burn like that when you make sweet dough in it, even if you cry .. Even if you expose a light crust. True, I have not tried the oven on the S. We must try, maybe they really won't bake like that ..

at full rate, the cake would definitely kiss the lid

Exact expression!
That's exactly what happened to me.
While I was changing the wheels on the car, and they had love without me ...

I don't have one either, so I bake on the main one, exposing everything to a minimum: both the crust and the size.

Exact expression!
That's exactly what happened to me.
While I was changing the wheels on the car, and they had love without me ...

Today I baked this cake in a pressure cooker. He also kissed, it turned out so huge. In the entire 5 liter bowl. And how fluffy, it never happened. True, without raisins (too lazy to go to the market for it, but it didn't happen in advance to stock up). I will expose the photo a little later

If you knead in HP, and bake in the oven, then you can add sugar. And in HP it will burn.

So that's why I didn't add!

Here's a cake from a pressure cooker




height 11 cm.