home Bakery products Easter Easter cakes "Cold" night dough cake from Maggie Gleser

"Cold" night dough cake from Maggie Gleser (page 21)

Tatka1
Pointagehow? Baked already?
Trishka
Here are my Easter cakes, it turned out, we'll find out for the taste tomorrow!

Cold Night Pastry Cake by Maggie Gleser

Manechka, thank you so much for the recipe, I bake it for the second year in a row, it turns out!
MSU
The second act of the Marlezon ballet: warmed up the oven, laid out the dough in shapes and sent the cakes for detuning. The dough is very plastic, soft, but it stretches a lot (is it how it should be? It's kind of difficult to break it - it stretches with threads, I don't know how to explain ...)
Marusya
Manyasha, Thank you dear!
It seems to have turned out, only with the forms I did not quite guess, I would have to divide it by two, but I didn’t reach the top by three, but nothing, I’ll take into account next time.

Cold Night Pastry Cake by Maggie Gleser

Special thanks to Innuska-Krosh for advice and tips, she was my curator today!
But she told me that this test is three liters, and my forms turned out to be a little bigger. I still had to lay them out in two and increase them with paper, then the result would have pleased me more

Technical part: pressed yeast "Lux", 18 grams, during kneading added flour, 40 grams, because the dough was liquid, without a hint of a bun. Kneading in HP, 30 minutes. The dough was kept in the refrigerator for 16 hours. Warmed up for 2.5 hours. I put the dough into the molds by 1/3. Proofing for 90 minutes in the oven at 30 degrees. Then bake at 160 degrees top + bottom 30 minutes.
It remains only to decorate
Pointage
I put it, how little I put paper in the molds, there will be no domes looking out, how realistic is it to pull this paper form off the hot ones, without damage?
Yutan
Thanks for such a wonderful recipe! I made cake on it. One form. The result is a giant cake. Still very good! I kept it in the refrigerator for 24 hours. Yeast used the saf moment! We will shoot a sample tomorrow.
Tatka1
Trishka, Ksyusha, beautiful!

Marusyaif you are confused by the protruding edges of the form, cut them off carefully with scissors
Pointage
Quote: Tatka1

Pointagehow? Baked already?
just set)) I'm waiting
Tatka1
PointageManya wrote that she simply cut the form before she was going to eat the cake. I really did come out with paper cakes, but this is most likely by accident, I myself do not know why.
I hold my fists for you!
Pointage
Quote: Maroussia
only with the forms I did not quite guess
can we cut off the excess and say sho and bulo ???





Quote: Tatka1
Pointage, Manya wrote that she simply cut the form before she was going to eat the cake. I really did come out with paper cakes, but this is most likely by accident, I myself do not know why.
I like Marusya will succeed, I thought to take them off somehow, so that they were cute)) but now I think I'll cut off the excess
Marusya
Quote: Tatka1
cut them carefully with scissors
Yeah, Tanyusha, already cut you off there you spy on me or something
Tatka1
Quote: Maroussia

Are you spying on me there?
Nooo) I don't always comment, but I read and sincerely wish everyone to get beautiful Easter cakes. By myself I know how everyone experiences, especially when there is no or little experience
win-tat
Quote: MSU
It's kind of difficult to break it - it is stretched by threads,
Svetlana, so it's great, it means the dough is mixed correctly

Very well formed gluten is visible in yeast dough, it looks like elastic threads that stretch and do not break. It is when the yeast dough reaches this state that we say that it is well kneaded.


Ksyusha, Marusya, chic Easter cakes
Marusya, and the excess can really be cut off, if you decorate with icing, it will not be visible or sprinkle with powder.
Marusya
Tatka1, Tatyana, thanks for your participation: rose: it so happened that I cut off, and you write about it, thoughts converge
win-tat, Tatyana, already cut off, right now I'll decorate with icing and everything will be ok! Thanks for the compliments
Pointage
Well, I pulled out my first-borns, I’m already eating one, very fluffy, soft like cotton wool, but not sweet as for me, it’s not at all (((I would eat them with meat)) I need more glaze and a little bit more on top)
MSU
win-tat, Tatyana, thanks for the kind word, but it does not fit ... It has been in the forms for 1 hour - as it was in volume, it remains the same ... I'll wait an hour and bake, apparently there is nothing to catch ...
Pointage
Quote: MSU
Has been in the forms for 1 hour
it helped me only in the oven very warm standing, and so stubbornly did not want to grow
Tatka1
Pointage, sugar was also not enough for me, but quite a bit. Nothing, next time you will correct it to your liking
MSU, Sveta, maybe the temperature is low? I turned on the heating at night and put a baking sheet on the boiler for proofing. It is clear that not everyone already has such an opportunity, but the Easter cakes need warmth to raise them, they really need them.
Pointage
Quote: Tatka1
Pointage, I also had a little sugar, but just a little. Nothing, next time you will correct it to your liking
I increased to 100 grams ...
Marusya
She cut the forms and decorated them with glaze. As it was

Cold Night Pastry Cake by Maggie Gleser
Pointage
my blondes, I trimmed the paper, 4 more are baked.

Cold Night Pastry Cake by Maggie Gleser
Marusya
Pointage, I don’t understand, did you cut the molds too?
Good Easter cakes!
Marinuly
Pointage, what beautiful!
mamusi
Mine are baked ... 15 minutes left ...




Pointage,
Pointage
Quote: Maroussia
cut the molds too?
yeah)
Marinuly, mamusi, Marusyathanks girls)

mamusi
And I tried to cut off the molds ... damn it ... and the heads were cut off from some Fairy-tale and Epic heroes ...
Now you have to remove them altogether ... and put them without paper if you have a neutral drawing, you can crop it ...
On the trail. year when buying molds, you must take this into account!
Tanya-Fanya
What a beauty you have, girls! Easter cake riot!
mamusi, calm down, now the glaze with its chic drops will cover these heads and no one will guess anything. The main thing is as a result ??? Are you satisfied?
Tatka1
Marusya, Maroussia, wonderful pasochki!) Congratulations! Happy Easter!))




mamusi, Margarita, take off your uniform and wrap it with parchment, tie it with a little fly (maybe it was lying around from flowers) and there will be beauty!) Do not be upset!




Pointage, Well! Everything has risen!) In vain I was nervous))) Beautiful!
mamusi
Quote: Tanya-Fania
The main thing is as a result ??? Are you satisfied?

here they are, Tanyusha, today she did not overexpose, tender ... It seems to be a success!

Cold Night Pastry Cake by Maggie Gleser
Tanya-Fanya
mamusi, handsome! Happy for you!
Tatka1
mamusi, wonderful! Congratulations!
Marusya
Quote: mamusi
It seems to have gone right!
mamusi, good luck, good luck!




Tatka1, Tanyusha, thanks! Happy Easter!) Congratulations!
Elya_lug
Yesterday I also baked two portions, the dough is a fairy tale, but for some reason I don't hear the orange aroma at all, although I took it right. Maybe the smell has disappeared during fermentation?
Tancha
Mine are in the oven for proofing. When warmed up the dough rose well. We are waiting ...
MSU
mamusi, Margarita, happy for you!
Unfortunately, I didn’t have a miracle, the Easter cakes didn’t work, it never happened ... Apparently, it’s not my recipe ... Well, a bad experience is also an experience (I am so comforting myself)
Good luck to all!

P.S. Someone wrote that he reduced the amount of salt to 3 grams - for my taste, too salt is too much, so if I decided to repeat this recipe, the salt would be reduced (and the sugar increased a little)
Marusya
Tancha, Tanya, and we are waiting
win-tat
mamusi Margarita, pretty Easter cakes, and their hats are pretty!




Quote: MSU
Unfortunately, a miracle did not happen to me, the Easter cakes did not work,
Svetlana, it's a shame how, maybe it's worth repeating at least half a portion later? the recipe is really very convenient in terms of cooking, the cakes are the most tender, maybe something with yeast?
Quote: MSU
Someone wrote that he reduced the amount of salt to 3 grams - for my taste, too salt is too much, so if I decided to repeat this recipe, the salt would be reduced (and the sugar increased a little)
I put 3/4 tsp of salt, and 110 g of sugar, the dough was very tasty. And I added 1 tbsp / l with a slide of flour, the dough was very thin.
Tancha
I did it! And the hats are very normal.Right now I'm taking a picture, but I don't know how to upload a photo (I forgot how to do it, I haven't inserted it for a long time). Now she was tormented in the royal, and her grandson cannot help.




Yes, and I put 120g of sand.
win-tat
Tatyana, with Easter cakes!
How to insert a photo here
Tancha
Tatyana, read up and down, does not work. The son will come later, he can help.
olgavas


Tatyana, upload your photo to the gallery, and from there copy it into your message.
win-tat
Tatyana, when you write your message, in the upper part of the field on the "Subject" line it is written in red font "insert the author's photo into the message", click on this button, in the window that opens, click on "select file", select the uploaded photo on your computer (or on the phone in the gallery) and press the button "download the file." And then select and copy the required line (picture in the text or increase by clicking) and paste it into your message.
mamusi
Sonadora, Dear Manechka!)
I think I will express the GENERAL opinion, thanking you for the recipe on behalf of all the girls who baked and shared their impressions and experiences on this page!)))
We love you!!!
You're lovely!
And your recipes are wonderful!
Thank you!
Posting the recipe ~ it's a huge job, I know. You share with us, please share further!
Happy Easter! Health, peace, happiness!
Marinuly
mamusi, I completely agree! Happy Easter! And many more thanks to everyone!
Tatka1
MSU, Svetochka, so sorry ... Do not be upset! Your best Easter cakes are yet to come!
Pointage
here are my sweet beauties
Cold Night Pastry Cake by Maggie Gleser

I tasted it again, how soft and fluffy they are, very tasty with glaze! And all the same, those who have stood up better than just from the oven taste.
Elenochka Nikolaevna
Cold Night Pastry Cake by Maggie Gleser
Maroussia
Pointage, Galina, Elenochka Nikolaevna, cakes your lovely sight!
Happy Easter to you!
Pointage
Elenochka Nikolaevnawhat beautiful icing lies well, mine treacherously leaked
burunduchok
And here are my night cakes
Cold Night Pastry Cake by Maggie Gleser
In general, today I have 15 Easter cakes according to 4 recipes - and I have not yet baked everything that I wanted. There are so many recipes for cakes that our eyes widen, and then we will distribute.
Cold Night Pastry Cake by Maggie Gleser

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers