home Confectionery Cakes Sour cream cakes Pinscher from the most tender sour cream (after Tatiana Litvinova)

Pinscher from the most tender sour cream (after Tatiana Litvinova) (page 4)

Ksyu-juha
Quote: Korolek
I would not include
how good it was that Vika came and helped everything, I just have a small oven and it always has convection on for me, otherwise it burns in one place, and in the other it is damp .. so I got used to it so that it was more even.
Vovan
He did everything according to the recipe. Divided into 2 parts, added cocoa. I smeared the light part on the bottom of the mold 25 cm in diameter. I realized that it would be subtle. Spread dark dough on top. Top-bottom without convection .... It turned out a pancake ... Even a pancake .... I won't whip the cream, let's eat like that .... I translated the products, you need to continue doing it in the cartoon ...
Svetta
Vovan, I read the comments to this recipe here and on YouTube. The most interesting thing is that many do not succeed at all, they seem to do it according to the recipe like you. Riddle.
Vovan
Somehow, chiffon biscuits and similar products have never turned out lush for me ...
Kinglet
Quote: Ksyu-yuha
so I got used to it so that it was more even.
Of course, Oksanochka, every housewife adapts to her technique, this is the key to the success of baking - to know how to negotiate with your oven)) Thank you for responding
Quote: Vovan
I smeared the light part on the bottom of the mold 25 cm in diameter.
This recipe is for a 20 cm mold (and I even bake it in 18 cm diameter). 25 is a lot, then it was necessary to double the ingredients.
Quote: Vovan
Spread dark dough on top.
The heavier and denser chocolate dough, of course, prevented the white part from rising. The white and chocolate cakes must be baked in two different forms.
Vovan
Live and learn ... Thanks for the science, I didn't know such subtleties about dough ...
Kinglet
Quote: svetta
many do not succeed at all, they seem to make it according to the recipe like you. Riddle.
Light, what's mysterious? Why it doesn’t work out - each for its own reason, but it’s some kind of it. And everyone's hands are different, and ovens, and products, and experience. In this case, a larger diameter mold and an incorrect distribution of the dough. Putting chocolate dough on top of white is not a recipe. But this is what is read from the post, but how did the dough kneading take place, starting with the temperature of the starting products, which is also important in confectionery - no one can know, right? I, too, do not get all the recipes the way their authors did - then I look for my mistakes, adapt to my technique, proceeding from my knowledge and my experience, I adapt the recipe for myself.




Quote: Vovan
Thanks for the science, I didn't know such subtleties about the dough ...
Vovan, but not at all, confectionery is a delicate matter, and the beauty of Bread Maker recipes is that you can talk with the author and find out something additionally for yourself))
If you still have a desire after the first failure and are ready to try again, then let me share a few tips (after all, when you write a recipe, you mean that everyone knows some basic things). So, take the smallest shape - do you have, for example, 18 cm in diameter? If not, feel free to double the amount of food. Further:
1. All foods, including eggs, should be at room temperature, nothing cold.
2. The oven must be well preheated by the time the dough is immersed in it.
3. Beat eggs with sugar very well, so that when you lift the whisk, a relief remains.
4. Flour with baking powder must be sieved.
5. I strongly recommend that you add a little (about 1 tablespoon) alcohol to the dough - ideally vanilla or egg liqueur, but ordinary cognac is perfect.
6.Flour in one cake and flour with cocoa - in another, mix not with a mixer, but manually, carefully, but confidently and quickly, so as not to sediment the dough (it is precisely from incorrect mixing of flour that pancakes are obtained instead of fluffy biscuits). Movements not in a circle, but from the bottom up, the whole process of mixing flour should ideally take no more than 30 seconds. At the same time, make sure that the dough mixes very well and evenly, because the non-mixes will also plant the dough.
7. Two different cakes - in two different shapes.
8. The temperature in the oven is something you also need to be sure of.
If you do everything correctly, you will get the following result:
Pinscher from the most tender sour cream (after Tatiana Litvinova)
This is a recipe in two forms of 18 cm. Well, isn't it a pancake, is it? And everything will definitely work out for you, I really believe in you, the recipe is good and proven more than once, it's just ... it's a confectionery - it's not that simple, well, she's a capricious lady, but we won't give up before difficulties?)) Please, if you still have doubts in any step - ask, we will all come to the rescue here.
Vovan
Quote: Korolek
and how the dough was kneaded, starting from the temperature of the starting products,
Everything is at room temperature, I know that ... So the error in the diameter and distribution of layers ... Realized ...
Kinglet
Quote: Vovan
Everything is at room temperature, I know that ...
You will forgive me for being too detailed, but it is difficult, without knowing the person and his experience, to look for mistakes, so I wrote about everything at once, just in case, a little higher in the post))
Ksyu-juha
Quote: Korolek
If you do everything correctly, you will get the following result:
The next cake I want this one again ... what a cut
Just beautiful
Kinglet
Quote: Ksyu-yuha
The next cake I want this one again ... what a cut
Oh, Oksanchik, while I was writing and looking for a photo of the last option, I myself already wanted it again))) Well, delicious, infection, handsome, right?)) What do you think, maybe I forgot something else?
Vovan
Korolek-Vika Thank you very much! Everything was roomy, sifted, warmed up, whipped up by Bosch .... Out of laziness and haste, he interfered with flour with a planetary combine at low speeds. There is no less form, so I stuck both doughs into one pile ... Dumb, I agree ... I will also try, of course ... I really want a sour cream. And then I often do tiramisu, they love mine. And I wanted it for myself. Dyakuyu.
Ksyu-juha
Quote: Korolek
Do you think I may have forgotten anything else?
The most important thing is that deliciously unimaginable with a tea, such a cake on the third day is just delicious
Thank you for such a gorgeous recipe, otherwise I was in search of a sour cream at one time
Kinglet
Vovan, to your health)) Let everything work out for sure, this sour cream is worth working on))
Quote: Vovan
There is no less form, so I stuck both doughs into one pile ...
If there is only one form, then first bake a white cake for a complete recipe, and after it - a chocolate one - and you will have a huge delicious cake)
Quote: Ksyu-yuha
The most important thing is that deliciously unimaginable with a tea, such a cake on the third day is just delicious
Yes, that's for sure, with us he just does not live up to the third day)))
Quote: Ksyu-yuha
Thank you for such a gorgeous recipe, otherwise I was in search of a sour cream at one time
Not at all, I myself have been looking for such a sour cream for a very long time, therefore I decided to share that it seems to me sooo very successful)

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers