Parallel
Natalia, I have not tried it, but I think that it will give the cakes a characteristic taste ... I would not ...
Parallel
Quote: Kirieshka
And yes, I began to bake on convection - now ooplya and in 1 hour there are a lot of cakes - superrrrr !!!
Yes, I also love convection)) I bake everything on it)) in three rows - Napoleon, and honey cake, and sand, and meringues, and eclairs. I only put the biscuit and yeast pies in two rows. sooo saves time)
nakapustina
Quote: Parallel

Natalia, I have not tried it, but I think that it will give the cakes a characteristic taste ... I would not ...

Gulya, thanks, understood.
julka06
Hello. Say, can you replace butter in cakes with margarine for baking. thanks in advance.
Parallel
Julia, hello! I never replace butter for margarine in baking, on the contrary, I always change margarine for butter (these are the cockroaches in my head))) but since I saw many recipes on margarine, I think that you can definitely replace it)
julka06
Thank you very much for your reply. I will try the oven according to your recipe. I am sure it will be delicious. Thanks again.
julka06
Hello Gulya. I decided to bring a report on the cake, it turned out very tasty.Gentle Napoleon cake (master class)
Parallel
Yulia, what an appetizing cut)) you will lick your fingers! I am very glad that I liked the recipe)))
Nyurochka_29
Gulya, tell me please, do you measure flour yourself or in glasses? It's just that everywhere they write that in a 200 ml glass 130 grams of flour, and 670 grams does not come out of 6 glasses, I generally have a faceted glass of 6 glasses 980 grams of flour. I just bake Napoleon for the first time and I would like everything to work out. Sorry of course for such stupid questions.
Parallel
Nyurochka, thank you for your attention to the recipe) I never measure with glasses at all. Everything is always in grams. I wrote the glasses exactly as it was in the original recipe. But in general, I know that in a 250-gram glass 140 grams of flour means less in a 200-gram glass. Therefore, I advise you to do everything in grams too, only I always take less liquid, I look at the consistency of the dough.
Nyurochka_29
Gulya, here I am! I didn’t pay attention to the fact that you wrote everywhere that the liquid was leaving less, I weighed 670 grams of flour, and the liquid was full, it was too lazy to pour in a little, I kneaded in the combine, and even the baby began to cry, in short, I hurried, the dough turned out sticky, but I Divided into balls and put them in the refrigerator until tomorrow. Do you think it will be necessary to add flour tomorrow, or will they roll out anyway?
Parallel
In any case, I add a little flour when rolling, you just probably have to add more.
Vinokurova
Parallel, my God, Gulya! .. will you lose weight with you ?. really like the recipes in which everything is covered in detail ... this one ... thanks a lot ..
Parallel
AlenKa, thank you)))) At the very thought of losing weight, they break on a large piece of Napoleon in the refrigerator - since their daughter's birthday))) Oh, well, her, this figure))) Especially now Shrovetide, it’s just supposed to eat off) And then we will lose weight ... probably))
Vinokurova
Quote: Parallel
just supposed to eat off) And then we will lose weight ... probably))
approves !!!
Nyurochka_29
I have my report! Thank you so much!!! True, I have not tried it yet, it is worth soaking, but such an aroma that I'm sure it's very tasty. And why I have never baked it before. Gentle Napoleon cake (master class) And here is the cutter Gentle Napoleon cake (master class)
Vinokurova
Nyurochka_29, and pink what?
the view, of course, is delicious!
Kokoschka
Quote: Parallel
But for myself, most often I do not decorate at all - not before that, so I want to gobble it up sooner))) I don't even sprinkle it with crumbs, we knead it like that))
God, how beautiful he is,: bravo: I wanted to do it, I squeeze Napoleon myself, where is the dough on Sour Cream, and condensed milk cream and butter ...
Parallel
Nyurochka_29what a great cake it turned out !! the cut is breathtaking! and pink is some kind of berries?
Nyurochka_29
Yes, it's cherry) the cake is super. Thank you so much for the recipe !!!
Larchik79
Girls, I kneaded the dough, and forgot to add salt: girl_sad: What is the threat?
Parallel
Larissa, in the original recipe there was no salt at all, so the absence of salt will probably not threaten anything particularly terrible. but I read that salt gives elasticity, so I put it. You write how it happened, okay? good luck!
Larchik79
Parallel, Yeah, I'll write
fomca
And in my cakes there was no salt according to the recipe, I put a little myself and that's it.
fomca
Larissa, and I will wait for you, I brew tea)
Larchik79
The cakes are excellent !!! They rolled easily, did not spring! I smeared it with cream, now I would have to endure it until morning
NataST
Larissa, and you for yourself or to order? And then I frantically invent - that I have forgotten with you
Larchik79
NataST, for yourself! Come tomorrow, I have your cobblestones: But I won't give them to you, I will probably need them on Friday, but come for a cake.
Parallel
Quote: Larchik79
The cakes are excellent !!! They rolled easily, did not spring! I smeared it with cream, now I would have to endure it until morning
cool! be patient, be patient) he definitely needs to insist, soak. eh, I'd also forgot something from you))) if not for 700 km between us))
Nansy
Quote: NataST
And then I frantically invent - that I have forgotten with you
in, and for some reason I was with her yesterday, it would be better tomorrow
Larchik79
Reporting: D The cakes are delicious !!! The cream was custard with butter and whipped cream added. Delicious! my cream was not very sweet, I wanted a little more sweetness. Thanks for the recipe! Baked for half a portion. It turned out 9 cakes. I cut out D-22, after baking it was 20. Weight of the cake is 1.400kg. And I also smelled of vinegar when baking, then I sniffed it already. The cakes did not give anything away.
Gentle Napoleon cake (master class)
Parallel
Quote: Larchik79
my cream was not very sweet, I wanted a little more sweetness
Larisochka, an appetizing piece))) I also often add sugar for some clients. but many love it and so, according to the recipe. And I also noticed that the sweetness of sugar from bag to bag is different - sometimes from 2 tablespoons the tea is already oversweetened, then with three spoons it is normal. therefore, I always taste the cream, and if I add sugar to the already brewed hot mass, it quickly dissolves there.
Hopefully, eat a cake with sweet tea) and you can see how layered the cakes are - what you need!
Larchik79
Parallel, so we already ate !!! Wow, I probably made a mistake myself, I put less sugar than according to the recipe, and so much less, so it was not sweet.
Marya-83
I kneaded the dough according to the recipe, but I don't have pieces of butter in the dough ... (((, on the street +30 ... What should I do? Will I get a cake?
Parallel
Marina, I think it will still work out, just have to run to the refrigerator. the dough will lie in the refrigerator, and then take out one piece at a time and roll it out, and then put it back in the refrigerator. children can be connected to the process) my daughters wear cakes in the refrigerator)
Marya-83
Thank you, I'm going to bake now. The cream is very tasty, I'll go to the refrigerator ... There is cream
SvetaIv
Baked cake, delicious
Parallel
Svetlana, thanks for the tip))) I'm glad that I liked the recipe))
Marya-83
Thanks a lot for the recipe! The cake is delicious! Special thanks from my husband, because the cake was baked for his DR!
Gentle Napoleon cake (master class)
Parallel
what a delicious cut! mmmm! salivating straight))) I would crack a couple of such pieces right now without looking)) I am very glad that I liked the cake! give my husband my birthday greetings!
Kirieshka
Gulya. I love you straight, I love you ..... thanks again for the recipe .. here is the cake --- though it was for clients and took a photo before decorating. but we got scraps ... then the customer phoned and thanked for the delicious cake .......
I just added a little more cream to the cream
Parallel
Quote: Kirieshka
Gulya. I love you, I love you ...
Lyudochka, and this is mutual)))) Thank you very much for your trust in the recipe and for your feedback)))) I am very glad that I liked the cake!
Kirieshka
And Gul, after reading your baking tips, I remembered that I have convection in the oven and now I bake this cake 2 times faster - now my family wants it - I would still have time to find ... .... that's what it doesn't insert
Kirieshka
I will still try to insert a photo
Parallel
yes, I love convection))) I bake almost everything with it on several levels, biscuits on two, and everything else on three. sooo time saves
dili1979
Well, so I baked a cake. The cakes are good, flaky and fragrant. Output 3.5 kg. There is only one thing: I didn’t like the cream in the cake, somehow it didn’t fit with taste: pard
Usually, I make custard with starch, but here I decided everything strictly according to the recipe and the boiled flour felt. My opinion, there is no way to brew here, sorry I repeat, my opinion, I do not want to offend anyone. I won't insert a photo in any way
Irishk @
And I only admit custard to Napoleon.
Zena
oh, how hard we Napoleon then love .. Fmkin then I bake with my eyes closed .. this is the same in the bookmarks I drag off!
Parallel
dili1979, I was not at all offended)) there are no comrades for the taste and color) Napoleon is for everyone his own) I only love it with custard, and only on flour, although I also tried it with starch. I know that many people prefer napoleon with butter cream, but it didn't work for me. I always warn clients and me that my Napoleon is wet and soaked.
I am very glad that I liked the cakes) I love this dough, always trimming from the cakes with seagull to the hamster.
Parallel
Irishk @, +1)) completely agree)
Zenahope you like the cake)

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