"Cold" night dough cake from Maggie Gleser

girls, thanks for the answers! Here are my cakes, not all yet) I have a lot of eaters)

[echeva]

echeva, Eugene, wow! What a beauty and so much!

They stand up at me. For the third year I have been doing it according to Man'ka's recipe, I like it very much, but this year everything went a little messy, so they don't fit well and there are not so many specific spirit from them (strange, but I added rum), but I think this will not affect their excellent taste ...



Marinuly, SoNika, I also added flour and very decently. I was surprised, but thanks to Manka, there is a photo of the kolobok))))) I am guided by it.

[Sonadora]

Sonadora, Manya, thanks for the recipe, I've been baking for three years too



I did not add flour, the dough was not liquid, but sticky. Girls, and you melt butter, maybe that's why it turns out liquid? I put it straight in pieces, room temperature

[polliar]

polliar, Kanesh Easter cakes, I add the loose oil, and preferably closer to the end of the batch.
My houses did not understand that I had something with the dough, only it turned out not so sweet.

I put it soft, not melted, it was sticky too, but I added a couple of tablespoons of flour, and put it in a saucepan covered with cling film, and then in the morning, after warming up, the dough was sticky on top, and I kneaded it just not removing the film, so that it does not stick to the hands, so it "crumpled - rolled", and everything is ok. I was cutting my hands a little with flour, shaking them off, the Easter cakes came out airy!

Girls, how much live yeast do you need per recipe serving? This year, the dough has not risen on dry ones. The cakes were of course very tasty, but dense. I decided for the future only with the living oven.

[Oksana1999]

Oksana1999, Oksana, you need 20 g of live yeast per 400 g of flour. In the subject line, someone wrote that the pitch was 18 g.

Also baked for 18 g, Lux yeast. The dough rose perfectly in the refrigerator. Kneading with Boshem86 for 40 minutes, after such a kneading, it gathered from the walls along the hook, although it was smeared on the bowl for a long time, but did not add flour. Conclusion: you need to knead longer.

I calculated that 6 grams of dry = 12 fresh. Last year it was so hot this year too.

Girls, in a bun for 500 g of flour, usually put 50 g of live yeast. Here is the ratio plate

Conclusion: you need to knead longer.

Yes, exactly, I understood that too, the first time, a trial one, the batch was done by Bosch, the batch was not very long, probably about 20 minutes, and then it began to move away from the walls of the bowl, but for the first time I was out of dry yeast, I decided to weigh 6g on a spoon-scale, but they turned out to be fraudulent, in fact, probably 3-4 grams in total. The dough did not rise well in the refrigerator, then it warmed up for a long time and, apparently, the Easter cakes were too short, their roof was slightly ripped off.
But the second time, the kneading was done by First with a dough mixer, a double rate and 35 minutes in time, at the beginning it smeared everything on the walls, did not add flour, and then everything began to gather in a pile. A gingerbread man in this kneader will not work as such, because his pin with a hook is in the middle of the bowl, but I did it like a bun.

What a beauty all have here!
Delight!
This year I also baked these Easter cakes for testing

This is the part, the mushrooms turned out

Hostess, what kind of glaze do you decorate? I wanted to try it on gelatin, but I read that it crumbles on the third day ...

I wanted to try it on gelatin, but I read that it crumbles on the third day ...

I decorated with icing on gelatin, froze quickly, according to reviews, I should not have crumbled, but not a fig of the kind, today I cut a cake, it crumbles, of course not like a protein one, but it crumbles all the same. Next time I will look for another option

[polliar]

polliar, I also put a soft piece in the batch. But it was watery, I was surprised, apparently the flour was raw.

Yes it is, nuances.

Man! Thank you very tasty! I'm with them again for Easter!
I'll tell you about my experiment. When I was putting the dough, I thought about something and dropped an ampoule of rum there for flavor. What a bastard. These cakes are already very fragrant, and the dough was specially kept to enhance the aroma. Well, in general, yes, ..... crow. I see the dough is growing, but not much and the aroma is specific, so my favorite is almost none! I was a little upset, but the dough was still beautiful.
Began to bake. And here's what's interesting. This dough has digested the rum without leaving a trace! Not a drop. Destroyed the rum and gave its alcoholic aroma again. So I realized that there was no need to add anything more and it was useless.

[I award this recipe 1 place - the taste is BEAUTIFUL !!!!!!!!!!!!!!!!!!!]

Girls, I made several versions of Easter cakes. I award this recipe 1 place - the taste is BEAUTIFUL !!!!!!!!!!!!!!!!!!!

Manechka, I came to you with gratitude! This year, circumstances turned out so that I did not even hope to bake a cake: girl_sad: And then I saw the recipe for your cake. How did he help me out!
Thank you very much!

And this is today with a cup of coffee!


This is delicious! This is KULICH!

Girls, in a bun for 500 g of flour, usually put 50 g of live yeast.

This is a lot, it is enough to take 5 g of yeast per 100 g of flour

And yet this cake is the best of all that I baked. So aromatic! Unusual! This despite the fact that I do not put citrus.
Thank you so much for this recipe!

And I am with the report. Kneading two types - white and chocolate. White - 5 servings, chocolate - 2. In white, I did not add any excess flour at all, although the dough seemed thin, but it was so silky, with gorgeous threads, and I risked leaving everything as it is - and did not regret it a bit. The pasochki turned out to be simply gorgeous! I’m rarely completely satisfied, but not this time. Now about the chocolate kulich. Without further ado, I just replaced some of the cocoa flour and melted it with half the butter. I just softened the rest of the oil. The most interesting thing is that the chocolate dough turned out to be denser (tighter) than white, despite the fact that due to the melted butter there was still more liquid than according to the recipe. The sister has already phoned - the three of them tore apart the huge white paska right in the air, and the nephew even then cracked his little one. Then they cut "Easter with a surprise" - I didn't tell them anything about chocolate, just "surprise" - and a mustache. At first they were stunned - and then tasted and approved. The husband’s tribe ate half of the big chocolate bar on his own and squeaked with delight - he said that it’s like a cake, only tastier. Indeed, it is very aromatic and chocolatey, and airy - but next time I will reduce the amount of flour - the dough should be thinner. Information for girls - Ukrainian women. Last year I had a new supplier, the Yamuna firm, I take from them spices, mostly whole, such as cinnamon sticks, cardamom, star anise, and so on, but I don't like ground mixes. And their cocoa is just wonderful, aromatic and dark. And just gorgeous vanillin - the smell is amazing, and she barely drove her husband away from the bowl with the dough - it smelled like that
Manya, I’m yours forever Bo husband, as always booted - don’t look for adventures in one place, bake according to your usual recipe, and I told him - but then I reminded him about your fenders, and so on - nikada, I say , Alluring me didn't let you down And you didn't let me down

Bright Resurrection of Christ, girls.
Thank you all very much for your feedback and great reports in the topic.

[Sonadora]

Sonadora, Manya, I am anxious about your recipes, whatever I tried, there were no misfires. Yesterday I put this dough, but used it for pies and buns. The pies turned out to be very delicate and airy. Thanks again.

[shoko11]

shoko11, Elvira, if possible, to me on "you".

Yesterday I put this dough, but used it for pies and buns. The pies turned out to be very delicate and airy.

Wow! I would never have thought that you can make pies from cake dough.

to me on "you".

Good.

I would never have thought that you can make pies from cake dough.

It was just that there was not enough time to start-ferment-strain the dough according to the usual recipe, and with this there is a delay, and I remember that everything worked out great. So she got out of the situation, her daughter said that these were the most delicious pies with apples (and she had already eaten a lot of them).

Elvira, any bezoparny dough can be poisoned for fermentation in the refrigerator.

Made test baked goods. Dry yeast, glaze on gelatin, decorated with meringues and marshmallows. Output 2 pcs 550-560 gr. I'm glad. Well, maybe a little less salt, and I will bring sugar to 100 grams. The crust is thin, very soft, juicy. Raisins and cranberries are inside, but citrus and cardamom are "not heard" only the smell of baking.
Children appreciated.

[Yulia]

Yulia, the test was a success. Very beautiful Easter cakes turned out.

glaze on gelatin

The glaze lay very evenly. I plan to cover the same.

I will bring sugar to 100 grams

Likewise. I would like to make it sweeter this time. Only, increasing the amount of sugar, do not forget that it is liquid in the dough. You may need a little more flour.

Thanks for the recipe, I liked the process itself. I decided to practice here. I kneaded the dough a day ago, full of the norm, put 50 g of sugar, reduced salt, added a little flour, about 1 tbsp. l., guided by the author's photo. She pulled it out of the refrigerator, the dough was heated on the table for 2 hours. Then she put them into shapes. It turned out 2 forms of 0.3 kg each. Immediately into the oven, warmed up for a couple of minutes at 30 degrees. (my oven is powerful) and left for 1 hour to rise. During this time, the dough rose 2.5 times. Exposed 160 degrees. with convection (next time I will try 150 degrees). I put the baking sheet itself on level 2 from the bottom (I have 5 of them there, Ariston). After 15 minutes, they were ready, the top was fried a little and the temperature was about 100 degrees. inside the cake. I filled the forms 1/4 and 1/3. 1/3 turned out with a hat. Yeast was used by Fermipan.

Only the cake cooled down, cut it, could not resist. Very soft, I liked the sugar and the structure is interesting, not dry. In general, the workout went well, the recipe will be !!!

I was too lazy to decorate))))), but I will fix it for Easter.

We must start rehearsals!

[Twilightly]

Twilightly, the rehearsal was great. Beautiful Easter cakes turned out.

We must start rehearsals!

Tatyanaand I'm done already. But it is not exactly.

[Manya]

Manya, but nothing new?

[Sandora]

Sandora, Thank you so much)
I like your recipes ... all)))
Now I have put on the chocolate cake, tomorrow I will bake it.
Almond custard has also already been tested, I shouldn't have done half a portion at all - I needed a double one. My family is bread and everyone is sweet)))) .... at lunchtime I made 2 pasques, already half remained, hid my husband)

[Tancha]

Tancha, Tatiana, of the new ones there is such https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=530438.0 The principle of fermentation of the dough is the same there, in the refrigerator. It is sweeter and more flavorful.
I will not finish one more recipe in any way (and, probably, I will not have time). Three times he baked and all the time something does not suit.
Twilightly, Alena, thank you. It is very pleasant that I like the recipes. If possible, to me on "you".

Manya, thanks! I missed it from the phone.

Beckoning dear good afternoon. Soon Easter was baking a trial batch from Meggie. What can I say superr. My husband thanked me for being the most delicious cake. Dear question, a large family needs 8 large portions of 130 mm (13cm) by how many portions should be increased. What kind of yeast I tried on dry yeast I want to please my family, but I'm afraid for such an amount. The rise in the refrigerator was not big, I read on the forum that it was because of the oil, the more fat. The oil freezes. We have flour makfa. I live in Israel



You can find out how many servings you made. how much yeast. sugar. ... thank you

[Yulia13]

Yulia13, Thank you. I am glad that the recipe came in handy, and the result pleased.

you need 8 large for 130 mm (13cm)

Yulia, it seems to me that one portion of the dough should just be enough for 3 forms with a diameter of 13 cm.
Girls, correct me, please, if I'm wrong.

We have flour makfa

Makfa is optional. Surely you have your own good flour. I bake from Makfa only because I get a stable and predictable result on it.

Which yeast is better

I have Saf-moment, red and white packaging, not for muffin. In the subject, the girls wrote that they baked on "live" compressed yeast.

how many servings did you make. how much yeast. Sahara

Did everything according to the recipe.

I live in Israel

Maybe it's better to ask about the choice of yeast and flour in this topic: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=867.0 Girls from Israel will orientate better.

it seems to me that one portion of the dough should just be enough for 3 forms with a diameter of 13 cm.

Manechka, I was writing somewhere in Temka and I have a mark in my notebook that one portion was enough for me for 2 cakes 12 cm and one for nine cm.

[Olga]

Olga, thanks for the help. I have this eternal problem - how many forms to take and what size.

Thank you. ... found flour where protein 12. This is bread. Pressed yeast. The norm was increased by 4. You gave somewhere on the forum at 3. I will knead in 2 so as not to clog with flour and it is easier to knead in. mixer sugar no more than 90 grams. Mania is correct



Girls who have experience in increasing the test can share the subtleties. Just one serving is not enough for us. And if I put the dough on Tuesday evening and put it on the heating early early on Thursday morning, the dough will not stop. This is normal

[Yulia13]

Yulia13, that's right.

with whom the experience of increasing the test can be shared with subtleties. Just one serving is not enough for us.

It may take a little longer to mix. It is important that the dough does not overheat.

I will put the dough on Tuesday evening and on Thursday morning I will put it on early on the heating, the dough will not stop

At +4 it should not stand.

Thanks for the help .

Happy baking, Julia.

[Sonadora]

Sonadora, Manechka, what kind of oven are you going to be - this one or a new custard? The presence of almonds there confuses me - I never baked anything with it - although I bought it. And this one is my favorite, I bake every year, but something seemed unsweetened last year - I think, if you increase the sugar, yeast won't gobble it up in 36-48 hours?

[anavi]

what kind of oven will you be - this one or a new brew?

anavi, Olga, custard, most likely. I will knead the dough on Wednesday evening, and bake on Thursday.

the presence of almonds is embarrassing - I never baked anything with it

Instead of almonds, you can add regular flour. How many I will not tell you, it is better to navigate when kneading so as not to hammer the dough.

I think if you increase sugar, yeast won't gobble it up in 36-48 hours?

It seems that the girls in the subject wrote that they increased the amount of sugar and everything was fine.

custard, most likely

Man, it tastes better, right?

Olga, it is sweeter and closer to panettone. I want to add saffron to it and make one of the mixtures in manitoba.

[Sonadora]

Sonadora, Manechka, what kind of oven are you going to be - this one or a new custard? The presence of almonds there confuses me - I never baked anything with it - although I bought it. And this one is my favorite, I bake every year, but something seemed unsweetened last year - I think, if you increase the sugar, yeast won't gobble it up in 36-48 hours?

- feel free to add! I increased the sugar exactly 2 times, because I love sweets. The result was very pleasing, I baked it for the first time for a test: the crumb is fibrous, does not crumble. True, the cakes rose slowly, hard. Maybe from sugar, or maybe from yeast, I wrote to myself in the comments that I should try it with live yeast.
Manechka, I was going to write a review after all the experiments, but I had to do it early ... The cakes turned out to be unexpectedly tasty, and most importantly, they were very easy to prepare. Thank you very much for the recipe (now I am studying dough with tang jong)

make one of the batches in manitoba

Manechka, who baked yours in Manitoba last year, noted that it took longer to knead, I don't remember why. I increased the portion and added almost 2 times more sugar, the yeast is alive. In the refrigerator, the dough rose very well, warmed up for about 3 hours (I put it in the bath on a warm floor).
The cake is delicious !!!



Misled about reheating the dough. I have been baking this cake for several years already, there are many records.
The best way was to warm it in the oven with the light on, transfer it to another bowl and cover it with a towel.

Girls, where do you get the manitoba? Is there anywhere on the network?
Or Extra, you can take some

Girls, where do you get the manitoba?

I buy in the "Let's Become Friends" store, you can watch it on the Internet.

Only ozone gives out. 160 per kg)
Yes, I will not have time to order, the oven will soon