CAKE
eye, it's easier for you))))) You have no other way out, but I'm sitting here and I think what for is it convection, if I bake without it?))))))) Well, Gulya at least made it clear that the air drives all over oven, to evenly fry, you need to study the theory, and then to practice, but not on Easter cakes, I'm afraid of them, they are capricious comrades))))

* bake ..... holding my breath .... 35 minutes and I’m with a report!
eye
Quote: CAKE
* bake ..... holding my breath .... 35 minutes and I’m with a report!
let him be enthusiastic !!!
CAKE
Quote: ok
let him be enthusiastic !!!
I really hope so, when I was kneading the dough with butter to the touch, I really liked it, I put it in the oven, now I bake it, and the hats are so pyyyyyyshnye and higher and higher !!! class !!! So far I like everything)))))
and the smell is what, girls !!!! mind-blowing! (I also added vanillin)
Svetta
CAKE, I won't go to sleep until I read about the result !!!
CAKE
svetta, that's right! don't lie down! Will you give me moral support !!!! I myself already want to sleep, I can't, we have 1.15
Benesata
Quote: Parallel

I have an electrolux, there are more modes and they are different. there is convection, bottom + convection is, grill + convection is, but all together as you do not. I have convection together with a ring heating element, that is, the fan icon is still in the ring. Convection allows you to evenly distribute the temperature throughout the oven, where a fan drives hot air, and due to this, food browns faster.

I also have the same electrolux oven, but never baked on convection, always in up-down mode. And what mode do you use for baking Easter cakes, just convection or bottom convection? I also want to try. I have such modes exactly like yours. I will probably try on convection mode in the ring, at 160 degrees. How do you think it will be ok?
Svetta
Quote: CAKE

svetta, that's right! don't lie down! Will you give me moral support !!!! I myself already want to sleep, I can't, we have 1.15
I still have 23-25, and even on TV a program about Fr. sex - what a dream! WAIT!
CAKE
svetta, well, everything! I'm with a report! Thank you very much for the recipe, I was afraid of it, but everything turned out great !!! Easter cakes (Paski) from Svetta Easter cakes (Paski) from Svetta
The cakes are very tender, porous, airy and fragrant !!!! (we will take off the sample tomorrow, I will definitely unsubscribe, but I am already sure that they will taste as wonderful as they look)
Thanks again for the recipe!
Svetta
URAAA !!!! Handsome men !!!
I went to bed with a clear conscience.
CAKE
svetta,
eye
Julia, mododina! and baked beautiful chickens, and broke them for beauty, and took a picture on a handkerchief!
and i sleep
Yanusya08
Quote: svetta
URAAA !!!! Handsome men !!!
I went to bed with a clear conscience.
where to sleep? here also my second portion according to your recipe is already standing in the forms .... By the way, about Fr. the sex transfer is not over yet))) I also look and wait for a miracle (from the beads, of course \) The first ones turned out, although they are rather low, but the taste is super! I gave it to my friend for testing, she already called to express her admiration))) So thank you very much for the recipe and support in PM !!!!
Parallel
Quote: Benesata
I also have the same electrolux oven, but never baked on convection, always in up-down mode. And what mode do you use for baking Easter cakes, just convection or bottom convection? I also want to try. I have such modes exactly like yours. I'll probably try on convection mode in the ring, at 160 degrees. How do you think it will be ok?
I just bake on convection in a ring, without additional bottom heating. if you also add the bottom, then there is a risk that the bottom will burn.if all the cakes fit on one middle level, then 160 + convection (or just top + bottom without convection 180), if you use the middle and lower levels at the same time, then 180 + convection.
Parallel
CAKE, wonderful Easter cakes))) I can imagine how delicious))) they turned out great!
Byaka zakalyaka
Girls, and you grease the paper forms themselves with oil, how do the pasches then come out of the forms?
I plan the oven on Saturday, so I'm worried
Parallel
I don’t grease them, and I don’t take them out at all, it seems that the cake dries less - it is closed on all sides. I cut it right with paper, and then it normally leaves the piece.
Svetta
Quote: Parallel

I don’t grease them, and I don’t take them out at all, it seems that the cake dries less - it is closed on all sides. I cut it right with paper, and then it normally leaves the piece.

I also do. If you oil the form, then the paper then looks unsightly.
Byaka zakalyaka
Thank you, that's what I meant, is the paper normally coming off without smearing
CAKE
Byaka zakalyaka, excellent paper comes off without smudging
Lenny
svetta, and when to add salt? I won't find something.
CAKE
Lenny, while there is no one, can I answer, how did I?)))) I mixed salt with yolks, and then beat them with sugar
Svetta
Lenny, Julia has already answered ...

I'm in the process, I may not immediately react ...
Lenny
Thank you girls. And, I'm ashamed to ask, do you need to sift flour? And, melted butter, what temperature should it be? I will bake for the first time
Mom Tanya
Lenny, MANDATORY !!!!
Crochet
Girls, who has already baked this cake, and you subtracted the flour for brewing from the total amount of all flour required by the recipe, or what?
Parallel
Quote: Lenny
And, melted butter, what temperature should it be?
but mine is not melted, but just well softened
Parallel
Quote: Krosh
Did you subtract flour for cooking from the total amount of all flour required by the recipe, or what?
yes, from a kilogram I took 100 grams for brewing, the remaining 900 grams for dough
OlgaU
girls, I understood correctly - we put the dough on the rise with all the ingredients, except for butter and raisins / candied fruits, should we crush it during the rise? as usual, a couple of times? then stir in butter, raisins, knead, according to shapes, for proofing and in the oven?
Sk0rp1
Hello, I'm wildly sorry, the dough has almost come up (now I will introduce oil), I was puzzled by the question - when should I add lemon zest?) With raisins?) Or did I miss the moment?)
I decided to put dried apricots instead of candied fruits (what is), what do you think is worth it? or do without it?

Thank you in advance )
Crochet
Zest along with proteins is introduced), but I think nothing terrible will happen if you added it with raisins :) ...

It will be very tasty with dried apricots ...
Sk0rp1
Okay, then I won't risk it) I haven't even rubbed it yet) I did it according to the description, I did it, and then I decided to re-read the ingredients to check if I forgot anything) but it turns out I forgot)
CAKE
I introduced the zest with butter
CAKE
OlgaU, the dough came up 1 time, then I added butter and raisins, kneaded and put right into the molds for proofing, maybe I did something wrong, but I did it
Svetta
Quote: OlgaU

girls, I understood correctly - we put the dough on the rise with all the ingredients, except for oil and raisins / candied fruits, should we crush it during the rise? as usual, a couple of times? then stir in butter, raisins, knead, according to shapes, for proofing and in the oven?
No, three rises - 1) yeast with brewed part, 2) dough without butter, 3) dough with butter in tins.
OlgaU
Quote: CAKE
the dough came up 1 time
Julia, thanks for answering)
OlgaU
Quote: svetta
three climbs
Svetochka, thanks, I understood everything
CAKE
Quote: svetta
No, three rises - 1) yeast with brewed part, 2) dough without butter, 3) dough with butter in tins.
yes yes, I just didn’t count the custard part, I thought it wasn’t dough yet)))))
CAKE
By the way! everyone who was lucky enough to take a sample from the Easter cakes is delighted !!!! And I also liked this moment - they do not dry, the cake that I broke at night for a photo in the morning was just as soft, did not crumble, did not crumble and did not dry out! Straight some miracles! Thanks again for the recipe !!!
Svetta
CAKE, Easter cakes do not dry for 2 weeks !!! I don't know any longer, they ate it. And one was found in the country after 3 months, cut with difficulty and ate with tea !!!!!!!
CAKE
svetta, abalde! I'll probably hide a couple for the experiment
OlgaU
put on proofing, the dough is very pleasant at work))) thank you very much for the recipe
girls, what kind of fondant do you usually cover?)
Parallel
Quote: OlgaU
girls, and what kind of fondant do you usually cover?)
for me this is a direct sore point)) because I hate protein glaze (icing), as well as any protein cream. and I don't like any sugar icing at all. I'm thinking, maybe I can try some chocolate ... so as not to throw out the tops in the glaze later.
in general, if you like the taste of icing, then for 90 grams of protein, 455 grams of powdered sugar and 3 drops of lemon juice, beat at a medium mixer speed.
Parallel
today baked one and a half more portions. wow, how delicious !!! it's just Easter cake)) with the kids, of course, they've already managed one, still lukewarm) even my eldest picky choked two pieces))
Natalishka
svetta, thanks for the recipe: rose: Baking in a brazier, two larger cakes and three small cakes in Shtebe multi here according to this recipehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=382483.0... The dough was 500g. flour. Went up THREE times: yahoo: Such handsome men. Now they are cooling down, and then I will decorate. I couldn't wait to boast and came running here. ,, unpainted ,,
Easter cakes (Paski) from SvettaEaster cakes (Paski) from Svetta
CAKE
Quote: OlgaU
What kind of fudge do you usually cover?)
But I really love the protein cap on the coulisch, but we have a pregnant girl in our family and my friend is in the same position, so I decided that there would be no raw proteins this year! I will try to make this glaze https://Mcooker-enn.tomathouse.com/in....0
CAKE
Natalishka, such beautiful hats at Easter cakes! A lovely sight !!!
Natalishka
Yulia, I myself am delighted. I did this for the first time and this result (y) By the way, on dry yeast ,, Pakmaya ,,
Svetta
Natalishka, uh and handsome turned out, just a feast for the eyes! Bravo!!!
OlgaU
eh, mine is still in the oven, but on three it’s like a sunken middle, one even .. did it take a long time? in an hour they didn't even rise one and a half times, they stood almost two times ..
OlgaU
Natalishkawhat handsome men

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