Ava11
Sonadora, Manechka needs advice!
I kneaded the dough in a bread maker. And it is liquid. : girl_cray: added some flour, but still the bun is weak. I put it in the refrigerator. The question is, I have flour with 9.5% protein, and I filled up Manitoba with 12.5% ​​protein. I want to ask if this can make the dough runny?
Last year, I also made this recipe, everything worked out, the cake was airy and moderately sweet. But there was also a batter. I made a mistake that I melted the butter, this time I specially introduced it soft, at room temperature. I'm waiting for what will happen tomorrow. : gi.rl_in_dreams:
I love this recipe, attracts what can be done in two stages, put it in the refrigerator and then when you have time you can bake it.
Thank you for the recipe!
Tancha
I also put it today. I kneaded for a very long time, after the introduction of the oil 25 minutes, and after the raisins sprinkled with flour for another 15 minutes. So at the end a bun was formed.
Ava11
Tatyana, I also kneaded 3 times for 10 minutes, but there is no hint of a bun. as in that scene - tomorrow there will be a surprise! Although I hope everything will be fine. The day before yesterday I was baking buns, dough, not a bun, no mind, everything is ok. The baking turned out to be porous, airy, not clogged with flour. Tanya, we will keep our fists to make the Easter cake!
Sonadora
Tancha, Tatyana, excellent Easter cakes were!

Ava11, Alla, I don't even know if the dough can be liquid because of such a mixture of flour. Let's hope that in strong flour the protein will swell and the dough after fermentation will turn out to be of the correct consistency.
Ava11
Sonadora, Thank you very much for your answer!
Aunt Besya
Girls, the correct cake dough will not have a kolobok! By the way, I also just put mine in the refrigerator, the day after tomorrow I will bake! There was no gingerbread man, I lay out such a dough with well-oiled handles, it does not stick to my hands and it did well from the bucket of HP
Ava11
Aunt Besya, Lena is not like a kolobok, even everything did not hold together. In a bunch, so to speak. Here in Mani's photo, the ball is so beautiful, soft and keeps everything together. And so, yes, I also sprinkled them with oil on my hands and put them in a bowl.
Now I went and looked into the refrigerator, how is he doing there? The bubbles are healthy, which means the yeast is working and rose by 30 percent, I kneaded it a little to precipitate. Seems to have relieved me with agony. Rather, it would be tomorrow to bake and see what happens. ,
Aunt Besya
We will keep our fists to make it work !!! looked into the bowl, and it was going to run away there
Tancha
I have a 2.5 liter pan under the roof, the dough has risen. I'll bake it in the afternoon.
Marinuly
Girls, tease! I'm only mentally preparing for the Easter cake marathon
This one was baked three times last year.
Tancha
I baked it in a large cake pan, after dividing it into 8 parts (by the number of sectors). Overheated the top a bit, with a yeast oven Cold Night Pastry Cake by Maggie GleserI’m not making friends with baked goods.
Ava11
I also went first. There were 2 more small ones.
[Cold Night Pastry Cake by Maggie Gleser
Such a fluffy turned out. I put it on a plate, springing straight under my hands.




Tancha, what a handsome man!




Sonadora, Manechka thanks for the advice! I managed! Indeed, then the dough thickened, gluten developed. There was no need to add more flour. But - in spite of all the adventures, an airy, soft crumb turned out. I wrote it down in a notebook, now I will boldly do even from the liquid test at the beginning. Now I will show you a section of a small Easter cake. This is such a torment for me ...
Cold Night Pastry Cake by Maggie Gleser
Sonadora
Tatyana, what a cool! Why are you blushing the top under the grill?

Allahow yellow! Everything worked out great. I'm very happy about that.
Tancha
Quote: Sonadora
Tatyana, what a cool one! Why are you blushing the top under the grill?
It felt like it was ready, and the top was light. Well, I decided to paint it, I overdid it a bit. I could not resist, I tried it, delicious, fibrous. I put sugar as well as last year 140g.
Sonadora
Quote: Tancha

I could not resist, I tried it, delicious, fibrous.
Now would be a piece!
Tancha
Quote: Sonadora
Now would be a piece!
It is harmful at night. After a piece, I decided to wash the kitchen floor, shake this piece at least a little. Tomorrow at work I'll come off in the morning.
Ava11
Manechka, Thank you ! Your words are dear to me. I always look at the photo of your pastries with admiration! you have golden pens, thank you for sharing your recipes with us.
This recipe has been my favorite for the third year.
Eggs with a bright yolk, almost orange. I buy it especially for Easter cakes.
Man from me today smells of cakes. I went out into the street and a neighbor smelled me! Tell me how good it smells. I like that smell myself. It smells like a holiday.





Ahh, I also could not resist, there were 2 small Easter cakes specially to try! And then :
lana light
I just put it in the fridge too!
I saw this recipe for the first time, I really liked that the dough can lie in the refrigerator for a long time and you can bake it when there is time. Class, so convenient for working housewives!
I put a little of the brewed flour in the dough, like in the Almond Kulich. Sugar 100g and less salt, as the girls advised in the topic.
True, I overexposed the dough a little - 15 minutes instead of 10 and the dough was proofed not for 30, but for 40 minutes. Interestingly, could it be because of this that it didn’t want to get ready in any way? I had to add a couple of tablespoons of flour.
I want to bake tomorrow after lunch, and in the morning I want to start Almond Easter cake. Yesterday I also baked Myasoedovsky. I try all three recipes for the first time, I decided to bake everything in advance and try which one I like best. On Sunday I'll go to a friend's house, we will taste all three types there, determine the winner!
Natalia K.
Sonadora, Manechka, and ghee is suitable for this cake?
Orshanochka
Sonadora, Manechka, last year I tasted your cake - now my mom and I are forever YOUR Mom said: docha peki like last year and nothing else is needed!
Sonadora
Alla, Thank you. It's great that the recipe was to your taste.

Sveta, Write the address. All HP will tighten up for tasting.

Natasha, I have not tried oven cakes with ghee.

Tatyana, her, I have to try something else. Curious after all.
lana light
Quote: Sonadora
Sveta, write the address. All HP will tighten up for tasting.
Do not mind! Who did not have time, here, help yourself -
Cold Night Pastry Cake by Maggie Gleser
In the first - nightly cold dough, in the second row - almond choux pastry. Both are delicious, but I liked the almond better, somehow it is more humid or something.
Myasoyedovsky also took part in the tasting. My friend liked everything, the main thing is more raisins !!!
Myasoedovsky is in first place for me, and Almondy is in second. The night one somehow reminded me more of pastries. But this is my personal opinion! Although Nightly baked the day before, and Myasoedovsky - on Thursday. Maybe the night one just hasn't brewed yet?
I didn't pour the raisins in anything before baking, just washed and dried. Plus, I put dried cherries from Isidri in Myasoedovsky. The dough is not too cloying, the raisins are sweet, the cherry is sour. It tasted like a killer combination! The cherry did not color the dough, as some girls wrote, the usual color of pastry remained
Baked in paper cups with a diameter of 9 cm in MV, 120 * C, 1h20min. perfectly baked, only of course the top is white, but we will decorate it anyway.
The second batch was also baked in cups 9 * 9 cm, only in AG, with an expansion ring, on the middle grate, at medium speed. 150 * C 30 min, then 180 * C 10 min.
Left - in MV, on the right - in AG:
Cold Night Pastry Cake by Maggie Gleser
It can be seen that the MV option is baked from below, and from the AG - from above. The height of the cakes is a little different, because the scales broke, as luck would have it, and I had to separate the dough by eye. And so they approached about the same height. Slight dough when cut chilled
Sonadora
lana light, Sveta, cool Easter cakes! Thank you for writing the principle of baking at MV and AG.
lana light
Quote: Sonadora
Thank you for writing the principle of baking at MV and AG.
Manya, this is also a reminder for yourself! Until next year, I forget what mode and how much I baked
Sonadora
Quote: Lana's Light

Until next year, I forget what mode and how much I baked
Now the main thing is not to forget what topic and on what page I wrote.

If sho, you will follow me in line for sclerosis tablets.

Tancha
I just finished kneading, the flour is the same, everything is by weight, and the dough is completely thin. I had to add flour.
Sonadora
Tancha, Tanya, also kneaded for a long time?
Tancha
Yes, I did it for a long time. The rise is good, even the roof of the pan was raised. And the pot is the same as last time.
Marinuly
Girls, what brands of oil do you use? Last year I put the market one, so it freezes very quickly in the refrigerator and the rise was not very good.
I bake bread only with cold proofing, but there vegetable oil rises perfectly.
shurpanita
Manechka, it seems, has turned out to be layering))) this year has chosen 3 recipes so far. I report right away, otherwise I baked that year and did not report)))
It's in the shape of a lamb😊
So far, only such a photo
Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
Vinokurova
Manechka, again with thanks to you and her unadorned paws
Cold Night Pastry Cake by Maggie Gleser
Tonight I'll bake another batch and I'll decorate everything right away ...
Albina
Vinokurova, AlenKa, is it from one batch of kneading? What a good man
Vinokurova
Albina, yes, this is one kneading ... two cakes for 400 grams of raw dough and three small 100 grams of raw dough
Thank you)))
Orshanochka
I messed up with a 2nd serving yesterday. It turned out 4 large Easter cakes and 3 small ones. One small one has already been taken away for trial. Decorated - stand insisted.
SoNika
Thank you, Manya, decent Easter cakes are obtained. Photo here
Trishka
And mine came with thanks, Manyasha, your Easter cakes!
Here, too, so far without beauty ...

Cold Night Pastry Cake by Maggie Gleser

And this has already been decorated today ...
Cold Night Pastry Cake by Maggie Gleser
Orshanochka
Sonadora, Manechka! I am so for these Easter cakes! All my acquaintances and friends got hooked on them!
Marinuly
Sonadora, Manya, this year your Easter cakes again, thanks!
I slightly increased the portion, up to 500 g. Baking only in Manitoba, for some reason I had to add about 100 g of flour, put sugar in 185 g.
Cold Night Pastry Cake by Maggie Gleser
SoNika
Marinuly, also had to add a lot of flour.
Marinuly
Quote: SoNika
also had to add a lot of flour.
SoNika, Virine, yes, for some reason this year I had to add decently to all the recipes. On the forum, many write about it.
SoNika
Marinuly, Marina, I thought that this was the only problem for me ... and bread and cakes were smeared over the kneader, I mixed everything by hand ... Fuh, it means that the problem is not in me ... apparently they began to make flour with a sapsem ...
Consider for the future
Natusya
I also want to boast
Cold Night Pastry Cake by Maggie Gleser
Delicious, tender, flour added 1 tbsp. l.
Marinuly
Natusya, Natusya, very beautiful Easter cakes!
This year, for the first time, the glaze covers. Contrary to their eaters, well, they do not like her and all sorts of colored sprinkles.
Cold Night Pastry Cake by Maggie Gleser
SoNika
Natusya,Marina,
Marinuly
SoNika, Virine, Thank you!
I left this recipe for constant use, delicious ooo
tuskarora
the recipe is just a miracle !!! A lifesaver for working ladies !! Thank you many more times !!!!!
Sveta 73
Cold Night Pastry Cake by Maggie Gleser Thanks for the recipe, everything worked out the first time.
echeva
Girls, everything worked out great !! I made two versions - on dry Sef-moment and on pressed ones. For live yeast I vote UNIVERSE !! In both batches, the cake came out so fluffy, soft to the touch, lovely sight! But on live yeast, the rise is much better. I baked in paper forms. How to store until tomorrow? To apply the glaze today? or wrap in cling film and glaze tomorrow? Elijah in paper forms will not become stale even without film? I don't like dry cakes ... I'm waiting for tips URGENT
Cold Night Pastry Cake by Maggie Gleser
Chamomile
echeva, glaze bedspreads as soon as they cool. The glaze froze - in a plastic bag, in a large one, so that the glaze does not touch. Although this year I made a gelatinous, excellent glaze, does not flow, does not deform. I also bake in paper forms.
lana light
Quote: echeva
m. I baked in paper forms. How to store until tomorrow? To apply the glaze today? or wrap in cling film and decorate with icing tomorrow
echeva, Zhenechka, how many Easter cakes you have! How much did you bake them ?! They turned out great, rosy!
I also bake in paper tins. I don't take them out of the molds, they just stand there - the glaze protects from drying on top, and paper on the bottom and sides. I don't wrap it in foil. The glaze is usually recommended to be applied when the cakes are already cold or almost cold, barely lukewarm.
By the way, those forms where the cakes have not matured a little, after cooling, I trim them carefully with scissors so that the top looks out well. The edge is not even perfectly flat, because it will still be covered with glaze drips.

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