$ vetLana
Nika, on dumplings. Do exactly as Mani (the author) says. First, knead, rest and knead again.
SoNika
Svetlana, thank you, look, if you make it on dumplings, and then turn on the Main one, it will be exactly 8 minutes later in half an hour. will knead. And that's all, then into the cold. Do you understand correctly?
$ vetLana
Quote: NikaVS
Do you understand correctly?
Nika, the first batch - 7-8 minutes (short), turned it off, stood for 30 minutes. then the second batch on dumplings 20min. Then - into the cold.
SoNika
Svetlana, I understood it, I don’t understand, but why not on the main one, will he score a lot? And from where 20 minutes. Doesn't Mani have this second batch?
$ vetLana
Nika, this is a question for Lena. I did it as in the recipe. Try what you like best, then share the result. I didn't risk it. Why an extra headache?
SoNika
Quote: Innushka
Add salt and sugar. Resume mixing. In parts, in two or three passes, add softened butter, vanilla, zest and the remaining flour to the dough.
Knead a very soft, shiny, non-sticky dough. When kneading, the dough leaves a small mark under the mixer, stretches "comma" and slowly settles after stopping the mixer.
$ vetLana
Here's how to Mani: Knead a very soft, shiny, non-sticky dough. When kneading, the dough leaves a small mark under the mixer, stretches "comma" and slowly settles after stopping the mixer.
SoNika
Svetlana, so I copied and did not understand where this time came from, perhaps you then came to this? You know, I am corrosive, I change only if I understand what's what ...
$ vetLana
That's right, that's just 20 minutes. and it worked. Look how I had it in the second batch: at first I interfered a little (HP), I added oil the first time, I intervened again, I added oil a second time, and I intervened again. 20 minutes have passed!




Now it is clear?
SoNika
Quote: $ vetLana
Now it is clear?
That is, Light, you turned off 1 batch after 8 minutes, and the second full, it is on dumplings for just 20 minutes (and 15-30 on the Main). I will count this for you on the main one and start mixing in 30 minutes. Well, it's not for me dancing around with a clock ... the apartment is not small, I can not hear
$ vetLana
Quote: NikaVS
Light, you turned off 1 batch in 8 minutes
Yes, right. Leave the dough alone for 30 minutes.
Quote: NikaVS
on dumplings just 20 minutes
Yes. And that's it, I didn't have a batch anymore. I immediately put the bucket in the refrigerator.
I have not used the Basic program.
SoNika
I'm not talking about all the basic mode, but about 30 minutes. and the second batch. And further into the cold. Either I am reporting wrong or you are tired
$ vetLana
Nika, I don’t know how much batch on the main one. If you know how long it lasts and it suits you, then do it on the main one.
ega0404
Here is my kulichik, baked in a Panasonic 255 bread maker, stood in the refrigerator for 17 hours and on the table, that is, in a bread machine for 4 hours, it came up in the same place, I licked it 2 times, baking 55 min. thanks to the author.
$ vetLana
ega0404, no pictures? I want to compare with my Easter cake. I, too, in HP completely made PANAS 2511 for me. Hue for 1 hour.
"Cold" night dough cake by Maggie Glaser # 1068
SoNika
$ vetLana, judging by the instructions, the kneading is 15-30 minutes (from weight), according to the plate that today they threw 22 minutes in the subject. Thank you. I clustered and packed everything in my head Your color turned out to be unusual, appetizing.
$ vetLana
Nika, go for it. Write the result later.
SoNika
Svetlana, required
ega0404, apparently it is still difficult for a beginner to add a photo. The main thing - was it successful?
ega0404
Here Cold Night Pastry Cake by Maggie Gleser
SoNika
Quote: ega0404
Here
handsome!
$ vetLana
ega0404, mine turned out to be hotter. So you have to put 55 minutes. For baking.
ega0404
Svetlana, I also took into account your experience
Sonadora
Yoshkin cat! Ten pages per topic and not a single email notification.
Virgo, forgive me, for Christ's sake, fool. I went to read and write answers in a personal, so as not to get confused.
Maroussia
Hurrah! Manechka has come!
Sonadora
Maroussia, Thank you.
win-tat
Urrrah! The skeet chief has appeared!
$ vetLana
ega0404, Lena, I'm glad I didn't write in vain
V-tina
Manechka,
Marinuly
SonadoraThanks a lot! Today was the second run already on pressed yeast, there is a difference. Both are very tasty, they will eat tomorrow. I added sugar more, it turned out 120 g
Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
On pressed yeast, it was better suited in the refrigerator, although the oil was different, not so quickly hardening. It warmed up faster and came up in forms in an hour. They stood in the refrigerator both times for 20 hours
Sonadora
Tatyana, Tina,

Quote: $ vetLana
glad I didn't write in vain
Light, definitely. Thank you for sharing your experience.
MarinulyMarina, how did you like it better, on dry or pressed yeast?
Marinuly
Sonadora, Manechka, it's hard to say, both are delicious. On pressed it was more fragrant and went better in the refrigerator. I could not stand it, today I ate almost half of the cake. Tomorrow the taste will manifest better, then I'll write more precisely
Cold Night Pastry Cake by Maggie Gleser cut it was still a little warm, well, I could not stand it ...
I added another 30 g of almonds
Marina_K
Cold Night Pastry Cake by Maggie Gleser

Manechka, Easter cakes this year again came out great. Thank you

Marinuly
Sonadora, Manyasha, on the second day of eating Easter cake, my family came to the conclusion that the taste on pressed yeast tastes a little more aromatic and less sweet (and I put 120g of sugar, in the first 110g). I also have such a question, maybe someone knows. Press. yeast, when fermented in the refrigerator, the dough darkens; on Easter, it was not baked on dry ones. Baked cake from Svetta brewed on press. yeast, everything is fine. My flour is Divinka, it was not initially bleached, creamy in color. I noticed that the dough darkens when I baked bread, also with a long cold fermentation (I really like it). I bake bread on 1st grade flour, at first I thought that this 1st grade gives this color, but no, and the cake dough darkened. Tell me what makes this happen
Both cakes are delicious, my family is asking for more.
ega0404
Marina, I baked on makfa and fresh yeast, my snow-white. And I bake bread only on fresh, but the flour is different, it does not darken
Marinuly
ega0404, Lena, the flour seems to be good, but it is when it stands in the refrigerator that it darkens I would like to understand why
$ vetLana
Quote: ega0404
Lena, the flour seems to be good, but it is when it stands in the refrigerator that it darkens I would like to understand why
Marina, write to this topic
Easter cakes in a bread maker. Questions and answers about making dough and baking. # 131
Perhaps Helen will help you.
Tumanchik
Quote: Marinuly
it darkens when left in the refrigerator
what does it mean getting dark? can it mean caramel color, yellowish?
Marinuly
$ vetLana, Svetlana, thanks, I will definitely write. This question has tormented me for a long time
Tumanchik, Ira, not yellowish, namely, it darkens, becomes grayish
Cold Night Pastry Cake by Maggie Gleser this one on dry yeast
Cold Night Pastry Cake by Maggie Gleser and this one on pressed
Cold Night Pastry Cake by Maggie Gleser and this one is also on the custard pressed from Svetta, it is of normal color
Midnight lady
Marinuly, it seems to me, or darker raisins in kulich with pressed yeast? He could color the dough.
LudMila
Sonadora,
Thanks for the recipe!))
I did it for the first time, and immediately there was a forced replacement, there was no milk - I put it on water, then 3 tbsp. Into the dough. added spoons of sour cream. Everything turned out great!
It is very convenient that there are photographs of the process, you can navigate by the type of test what should turn out.))
Midnight lady
I'm a fan of this cake. I went to him my way: through the fenders. So she called it - kulich-kranz. It's just that when I baked the fenders according to Sonadora's recipe, I realized that they have the same wine aroma as the Viennese dough cake, but here they were attracted by the convenience of preparation - they kneaded and put them in the refrigerator, cut them the next day, and, well, fermentation of flour for the benefit of the body! And then I see that Sonador has already laid out such a recipe.
This year I have this cake again. I bake with pressed yeast (18g), tempered milk (to a boil in the microwave and then in a thermos), I suspect that it even became melted, stood in a thermos all night. Sugar 140g. Flour 1 grade. Recently, I even try not to bake cakes from premium flour, in the first grade they turn out to be just as high and tasty.


Cold Night Pastry Cake by Maggie Gleser
The crumb is very fibrous and moist, well, I am already silent about the aroma. So I tried to show how the crumb comes off directly with plates.

Cold Night Pastry Cake by Maggie Gleser


Thank you!
Marinuly
Midnight lady, yes, the raisins are dark, but the fact is that the bread made from this flour (Divinka) also darkens during cold proofing, although the taste and quality are good. I used to bake at Starooskolskaya and Makfa, this flour seemed better.
Sonadora
Marinuly, Marina, what a crumb!
Quote: Marinuly
Baked cake from Svetta brewed on press. yeast, everything is fine
And there was only one raisin, not Isabella, by any chance?
LudMila, Lyudmila, I am very glad that everything worked out!
Midnight lady, a beautiful Easter cake with excellent crumb.
Marinuly
Sonadora, Manyasha, thank you! Those that on Easter are the same raisins, and which looks darker like "Isabella" I don't remember. The crumb is really good, when you break it, it delaminates directly. I am now a fan of your cakes. I will try "Almond" and "Kulich according to my grandmother's recipe" while mine are still asking
Kras-Vlas
Manechka! I want to say thank you so much for the wonderful cake recipe! I've been baking it for the second year and always a great result!
Cold Night Pastry Cake by Maggie Gleser Cold Night Pastry Cake by Maggie Gleser

And keeping the dough in the refrigerator is just a lifesaver, you can wait for everyone to settle down and calmly indulge in Easter cakes.
On the second day I liked the cake even more !!!

Kulich 2016 Straight twin brothers!

Cold Night Pastry Cake by Maggie Gleser


Thank you !!!
mamusi
Quote: Midnight lady
The crumb is very fibrous and moist, well, I am already silent about the aroma. So I tried to show how the crumb comes off directly in plates.
Yes, this is visible!)))
Straight again wanted Easter cake!)))
Sonadora
Marinuly, Marina, Isabella always dyes the dough and cheap dark raisins can too. Once baked like that. It's good that there were samples, and not for Easter.

Kras-Vlas, Olga, what a crumb!

mamusi, Ritochka, not the word you wanted!
klavick
Sonadora, baked half a portion. It turned out three cakes with a diameter of 9 cm. They grew well in proofing, but did not grow in the oven. The dough was in the cold for 36 hours. Can you distribute in forms to the maximum? Or I did something wrong. Once the oven did not rise.

Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
Sonadora
Olya, beautiful pasochki turned out, neat. Most likely, they stood in the proofer and because of this they did not rise in the oven.
Tancha
/Cold Night Pastry Cake by Maggie Gleser And I'll put my last year's. Now I was re-reading the topic, I saw that last year I could not insert a photo. For a year I have grown wiser (with a mouse it is easier to insert a photo). I want to start rehearsal today.

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