Marinuly
Quote: M @ rtochka
160 per kg)
Yes, it is not cheap ... It can be mixed with regular flour.
Sonadora
una-olga, to your health! Thank you for sharing your experience.

Quote: Marinuly
I increased the portion and also put in almost 2 times more sugar, the yeast is alive
Marinuly, Marina, "and then everything is according to the recipe" (c).
Quote: Marinuly
baked in Manitoba, noted that it took longer to knead, why - I don't remember
Apparently, due to the fact that it takes more time for the swelling and development of gluten. With Manitoba, I do a preliminary kneading, let the dough rest for 20-25 minutes (autolysis), and then I knead until a smooth, silky dough.

Quote: Marinuly
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.
I also do it, I only tighten it with a film.

Quote: M @ rtochka
Where do you get the manitoba?
M @ rtochka, Daria, in the Globe is. At 180 rubles per kilogram.
Marinuly
Quote: Sonadora
Apparently, due to the fact that it takes more time for the swelling and development of gluten.
Manechka, that's right to the point, only I did not note this in my notes
And last year I was kneading in Kesh, before that Boshik worked. Kesha will be more powerful, so I was afraid to interrupt. It happened with bread dough when I switched to Kesha.




Quote: Sonadora
Quote: Marinuly from Today at 07:00
I increased the portion and also put in almost 2 times more sugar, the yeast is alive
Marinuly, Marina, "and then everything is according to the recipe" (c).
The first time I baked it strictly according to the recipe, with dry yeast, though I kneaded it in Boch, and then it started ... the cake is too good. Thanks to Mane It rises better in the refrigerator with dry yeast, but it tastes better with live ones. Manechka, I apologize for your willfulness
Sonadora
Quote: Marinuly
when I switched to Kesha.
Marina, and I never did. Apparently, another hook should be ordered.
Quote: Marinuly
I apologize for your willfulness
Are you kidding me? I am for it".
win-tat
Manechka, I have not changed your Easter cakes, I love this recipe, it's so simple.
This time I was surprised by the yeast, usually now I bake everything on dry ones, but I always buy "live" ones for cakes. This year they are kind of strange, usually when cut off from a cube they crumble a little, but this time like plasticine. It took a very long time to "wake up" in milk, although the dough rose in the refrigerator, but the next day before baking in the container it stood on the table for a long time without changes and this time it rose hard in the molds, waited 3 hours, and usually 1 hour was enough.
Somewhere on the forum I already read about this "plasticine", and then I ran into it, they are somehow strange.
Yes, even this time I decided to try baking from a cold oven for the first time (I have gas), I didn't really like it, they got tanned too quickly. I will bake as before from hot.
Here are my beauties, not yet decorated
Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
I got it on a towel on a pillow, very tender, I was afraid to wrinkle
Cold Night Pastry Cake by Maggie Gleser
Sonadora
Tatyana, So beautiful! Perfect Easter cakes turned out.
win-tat
Manechka, Thank you !
Now I bake only this recipe without rehearsals, because I am 100% sure of it
anavi
win-tat, Tatyana, why did you bake cakes so early? Are you going to freeze? I just kneaded toko ... double portion! Barely the bread maker did it. I put it in the refrigerator - I will bake it on Maundy Thursday.
Marinuly
Quote: Sonadora
I do a preliminary batch with Manitoba
Manechka, is it possible in more detail? For autolysis, a batch of flour and water. And what about your cake, what is the order of laying?
ElenaM
Manya, help out! I put the dough in the refrigerator in the morning, and it had almost doubled in the refrigerator by lunchtime. What to do? Oppose? Bake? I would like to bake tomorrow.
anavi
ElenaM, Lena, I have the same! I just separated a part into another dish and again both parts in the refrigerator! I don't know if it's right ...
Marinuly
Quote: ElenaM
What to do? Oppose?
No need to overpower. If the capacity allows, let it stand further.
I hope you answered correctly.
Sonadora
Quote: Marinuly
is it possible in more detail?
Marinuly, Marina, I knead the preliminary dough, leaving some of the flour (50 grams) and butter. I give it a rest for about 20 minutes, after which I resume kneading and after another 10 minutes I add butter and the remaining flour in parts.
Quote: ElenaM
What to do? Oppose? Bake?
ElenaM, Elena, do nothing. Let the dough warm up and bake tomorrow.
ElenaM, Elena, anavi, Olga, Marina wrote everything correctly:
Quote: Marinuly
No need to overpower. If the capacity allows, let it stand further.
Thanks for your help, Marin.
ElenaM
Manya, thanks for your timely reply. It didn't come out of the bowl, but almost full. Let it stand, I'll bake it tomorrow. Thanks again.
Giraffe
Persuaded made 3 batches.
Sonadora
Quote: ElenaM

It didn't come out of the bowl, but almost full.
Elena, everything will be fine. The dough will freeze and will no longer expand.

Quote: Giraffe

Persuaded
Tatyana, yeah, we are. Whom you want we can persuade.

Happy baking everyone, girls!
Juli-Lev
I kneaded 2 portions of dough with Kenwood, mixed cold butter, monitored the temperature and did not heat the dough above 26, put it in the refrigerator 3-4 times. I'm waiting.
Giraffe
I baked it, I will smear it tomorrow. Somehow everything is so calm today, I did. True, I realized this at the end. With some kind of peace. She calmly took the enlarged dough out of the refrigerator, calmly warmed it up, prepared the forms, laid it out ... They came up and baked it. Nobody pulled me, no unnecessary calls ...
The forms, this time, were not lined with parchment. Just greased and sprinkled with flour. Easter cakes popped out easily. Lungs...
Here are just vague doubts. that I did not put salt in two batches.
Naturally, the taste will be clear on Sunday.
Weight of ready-made cakes, without glaze-3 kg 633 g
Sonadora
Tatyana, I'm glad that everything worked out. Did you add a lot of spices? Maybe no one will notice the lack of salt.

I have some adventures today. Yesterday's first batch rose perfectly on proofing, and the second ... I did not wait for the dough to reach the edges of the molds, put it in the oven. There, it seems, they rose, but they turned out lower. Flour, yeast, butter - all the same, but the dough behaved differently.
I noticed that when I bake myself and my own, then everything works out fine, but as a husband to work ... you will turn gray while you do it.
Shl an hour ago entot sinister, who's husband, said that he still needs cake for tomorrow, in the Central Bank.

Annusya
Quote: Giraffe

Here are just vague doubts. that I did not put salt in two batches.
Naturally, the taste will be clear on Sunday.
And I put it in these, but I didn’t put it in the one that Oliver gave me
those and these stand now, on the same baking sheet
I'm worried that they will burst without salt and suddenly it will not be tasty, I agree with the cat, maybe she will eat from James, well, those without salt))
francevna
Today baked with fresh yeast.
In the refrigerator, the dough has only doubled. But it warmed up well on the window in the sun, on the thermometer it was + 34 ° in the sun.
The dough in the mold rose well, although I did not report the weight of the dough.
alba et atra
Quote: francevna

Today baked with fresh yeast.
In the refrigerator, the dough has only doubled. But it warmed up well on the window in the sun, on the thermometer it was + 34 ° in the sun.
The dough in the mold rose well, although I did not report the weight of the dough.

And here is a photo of Allochka Easter cakes!
Cold Night Pastry Cake by Maggie Gleser

Sonadora
Alla, wonderful Easter cakes turned out.
Elena, thanks for the help!
francevna
Manya, thanks for the recipe. Each time it turns out differently, but always delicious.
Rada-dms
Sonadora, Man, and you bake everything for yourself, and then sell it to your husband!
I will have one night to bake cakes. I want fibrous and moist, not very sweet on the dough. Which oven?
Sonadora
Alla, it's great that the recipe stuck.

Quote: Rada-dms

all for yourself peki
Rada-dms, next time I will, Ol.I will bake and imagine how it is all eat I'm taking a bite.

I can’t even make a cake for him for work at work, I’m always adventurous. The second is exactly the same cake, but home, with closed eyes and one left.


Quote: Rada-dms

I want fibrous and moist, not very sweet on the dough.
ABOUT! I want this too!
Giraffe
Quote: Annusya

... I worry that they will burst without salt and suddenly it will not be tasty, I agree with the cat here, maybe she will eat from James, well, those without salt))
mine are not torn
Giraffe
Quote: Sonadora
Tatiana, I'm glad that everything worked out. Did you add a lot of spices? Maybe no one will notice the lack of salt.
Moderately, my husband will notice 100%, they, in the family, have always overdid it, and for almost 26 years I have not retrained.
Yes, I myself was asleep, I shared my doubts. So with "honest" eyes, she said that she was salting.
Rada-dms
Quote: Sonadora
Quote: Rada-dms from Yesterday at 10:37 PM
I want fibrous and moist, not very sweet on the dough.
ABOUT! I want this too!
Duc and I ask you, which of your criteria suits you? I will bake according to two recipes. I really liked one of yours (I haven't tried everything yet), but I don't remember which one!
Sonadora
Quote: Rada-dms

Which one of your criteria suits?
I do not know. I am already entangled in them.

Kneaded completely from Manitoba, but without the almonds this one: https://Mcooker-enn.tomathouse.com/in....0
and a kulich-craffin from Luda Easy-cook, also from Manitoba. I'll bake tomorrow.


Quote: Rada-dms

I liked one of yours (I haven't tried everything yet) very much, but I don't remember which one
Maybe some of these: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=421131.0 or https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=225283.0 ?
Robin bobin
Sonadora, I wonder if you can try to bake it on a gluten-free mixture))?
Something I do not find separately gluten-free cake on the forum.
Sonadora
Robin bobin, Lena, never baked with gluten-free flour. Maybe it's better to ask girls about weight loss?
Can I knead gluten-free flour like regular flour? What will the yeast dough framework be built on?
Tanya-Fanya
Robin bobinUnfortunately, a cake will not work on a gluten-free mixture of different types of flour that do not contain gluten.

But don't despair! You can bake a lovely fluffy and tall sponge cake on potato starch in a cake mold. Sponge cake recipe from here, just don't add cocoa.


Moroccan cake with coffee (irza)

Cold Night Pastry Cake by Maggie Gleser
Robin bobin
Tanya, Thank you! perhaps I will.
nevelichka
I also came with a report))
For the first time in my life I baked Easter cakes.
Alenka Vinokurova incited me to this feat, for which I would not have dared to thank her without her, there was online help from her))
I kneaded the dough on Thursday evening, what a pleasure it is to knead hp, again, if not for her, I would not have been able to use my hands.
I increased sugar to 110 grams, eggs turned out to be 190 grams.
Added nutmeg, turmeric a drop for color, cardamom.
The rest is clear according to the recipe.
In the refrigerator, it has risen almost 2 times.
On Saturday at 10-30 I took it out, in total I spent 40 hours in the refrigerator.
It warmed up on the table until 15-30, it still rose
Cold Night Pastry Cake by Maggie Gleser

I laid it out in forms, the dough stretched with the finest threads, I had never seen such a dough))) it took 90 minutes in the oven, I’ll wait for the next time when it rises to the edge of the mold, after I turned on the temperature, it didn’t rise anymore, but it would come.
I baked longer, it was damp inside, in general, a little more than an hour, I definitely did not notice it, I checked it with a skewer, and the whole process of baking 160C
Cold Night Pastry Cake by Maggie Gleser

Decorated with ready-made glaze, I will do it myself, this year is already a hero
Cold Night Pastry Cake by Maggie Gleser

Today I cut it, I like it very much.
Lush, not dry dough.
Cold Night Pastry Cake by Maggie Gleser

Delicious, everyone liked it!
It does not crumble at all, so I cut not a single crumb right on a plate)))
Cold Night Pastry Cake by Maggie Gleser

Thank you very much for the recipe, definitely ours!
Relaxed and great result!
Chamomile
The way this cake smells doesn't smell anymore. I like it very much. Thanks again for the recipe. And his taste is extraordinary. And this is taking into account that instead of sugar, a sweetener, and without citrus fruits. Of course, it rises a little worse than with sugar, but the wonderful structure of Easter cake rises inside too! Your own beloved, only according to this recipe!
Vinokurova
Quote: nevelichka
I was incited to this feat by Alenka Vinokurova, s
Squirrel, you have not beguiled anything ?. who knocked out whom ?.
In fact, Squirrel knocked me out .. she's not a squirrel, but a straight animal !. how she clung to me - come on, bake cakes .. well, I had to bake ... to be honest, I'm very glad that Squirrel turned out to be such a beast

Cold Night Pastry Cake by Maggie Gleser




Elenathank you
Volga63
I really liked the recipe for its simplicity. The cake is airy. Sugar increased to 120 gr.
Cold Night Pastry Cake by Maggie Gleser
knob
Manechka, I will also report, but in words. I love this cake. Previously baked in cartoons and HP, this year for the first time in the oven. Handsome and delicious! Sugar for sweet lovers can be increased. Low-quality flour let me down this year. I had to add it when mixing to get a "boa". The dough turned out to be denser, but still amazing!
Sonadora
Bright Resurrection of Christ!
Elena, Olga, AlenKa, Larissa, Oksana! Girls, thank you very much for the reviews and photos. I am glad that the recipe did not disappoint and everyone got cakes.
venera19
Sonadora, ManyaThanks for the recipe. Though I have no photos, but with great gratitude. Well this is just a lifesaver for working lovers of Easter cakes. Next time I'll add some sugar. And the rest - it is beautiful! Of the three varieties (Lazy without mixing, this one and a daddy), my daughter chose this one. So I will repeat exactly. Thank you!!!
Sonadora
venera19, Anna, thank you very much for your feedback. I'm glad it worked out.
Rituslya
Manechka, I am also grateful. I baked it. I liked it very much.
True, here in the photo I got it kind of ugly, but sooo tasty!
I just replaced raisins with candied fruits, and everything else is strictly a sweat recipe.
Thank you, Manechka!
Cold Night Pastry Cake by Maggie Gleser
Sonadora
Rita, in what place is this "ugly" cake? Neat, with an even cap, with a sunny, delicate crumb. Ritus, how good it is! Thank you very much for trying.
y-turina
Manya, thanks for the recipe. In fact, a lifesaver for those who work. I baked this and custard on the "night" dough at the same time. I liked both, but the custard family liked it more. It turned out to be more wet.
Warmed up after the refrigerator for about 4 hours (I had to leave).
Sonadora
Yulia, Thank you. I'm glad it worked out.
Yaroslav
Thanks again for the wonderful recipe. It turns out very tasty. It's hard to come off. A couple of times I was wrong, rushing to bake, not allowing the dough to warm up after the refrigerator. Now taught ...

Cold Night Pastry Cake by Maggie Gleser
Sonadora
Yaroslavwhat handsome men!
Rituslya
Manechka, it's me again. Yesterday I baked this cake for the second time already at the request of those who tried the first one.
This time, she defrosted it in the warmth, and then in the hot oven.
We got such delicious boletus. There were three, but one quickly baked.
Cold Night Pastry Cake by Maggie Gleser
They said that the glaze in such mushrooms is generally superfluous. Well, okay, it's easier for us.
Tomorrow I will bake the third batch.
Sonadora
Rita, charming boletus. I am very glad that your eaters like cakes according to this recipe, Ritus.

I got such "boletus" on Saturday. Hell from Manitoba, filled the forms with dough by one third. Nothing boded, and in the oven they poured so much ... for the second batch, they extended the forms with baking paper.

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