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

"Cold" night dough cake from Maggie Gleser (page 5)

Elena_Kamch
Sonadora, Manka, Congratulations!!! 🔗
🔗
Andreevna
Sonadora,
Manechka, dear, with a well-deserved victory for you! Thank you very much for the recipe for this cake, and for all the other recipes from cold dough, they are wonderful !!!
nadlen
Sonadora, thanks for sharing such a great recipe. And as always, in your design, they are simply masterpieces, so the victory, of course, is well-deserved. Please accept my congratulations.
Baked according to your recipes repeatedly and always in complete delight from them, which are only https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199354.0, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=174496.0
Therefore, I trust your recipe for this cake completely and ask for help in counting on a triple portion with fresh yeast
And one more question: is it possible to divide the dough almost immediately after the refrigerator into tins, so that it immediately warms up and settles there? it is more convenient for me to work with cold dough
I plan to bake according to the example of Kroshi, with planting in a cold oven.

Crochet
Quote: nadlen
I plan to bake according to the example of Kroshi, with planting in a cold oven.

Nadyusha, I have been baking cakes and yeast baked goods for many years with rare exceptions) starting with a cold oven, the result is always happy !!!

Recommend !!!

By the way, I also always bake curd yeast-free dough starting from a cold oven, it, dough, loves it ...


taniakrug
Sonadora, Manya! Congratulations on a well-deserved victory
I will bake these cakes too!
pljshik
Manechka, Sanadora with Victory to you! The recipes are wonderful, the heart is generous, the soul is kind and further pleases all of us!
GTI Tatiana
Sonadora,
Manechka, thank you very much for the recipe. I took it in the tabs.
But she did not endure it until the holiday. Today I made the dough and in the refrigerator. I'll bake tomorrow.
Instead of vanilla, I put cardamom, for the color of chuuut turmeric, soaked raisins in rum, sugar 100 gr. The rest is prescription. The batch was done on the "Pizza" mode. I turned it on three times in a row, the last time I turned it on, I added raisins.
After the first kneading, the dough was thin, and after the last kneading it became elastic, oily and not sticky. I didn't add extra flour.
Happy victory to you!
Albina
Manechka, with a well-deserved victory 🔗
Trishka
Sonadora, Manyunya, I knew that your cake would win, I was really sure!
Congratulations on the well-deserved Victory and Myadalka!




Added Wednesday 20 Apr 2016 02:35 PM

Girls, and who has already tried to bake this masterpiece, nobody at the Headquarters has tried it, everything is only in the oven ???
tat-63
girls can I use fresh yeast or will the dough run away?
Leonidovna
tat-63, I had a teaspoon of HP dry yeast and 6 grams of fresh, everything is fine.
Crochet
Quote: tat-63
can i use fresh yeast

Tanechka, I already wrote twice in this thread that I baked it with fresh yeast, 18 gr. took, if that)) ...
Andreevna
Girls, but I'm wondering where our medalist wanders? Here Ksenia has already brought the ensemble, like a holiday, and the hero of this celebration is absent, not even suspecting about her award. We'll have to declare a wanted list. Or maybe she again thinks of some cake for the joy of the household and us, of course
Vinokurova
Quote: Andreevna
maybe she's thinking about kulich again
for sure! .. she wanted to insert a completely chocolate taste into the shokokulich ... wrote that she wanted to think ... here is the Master! ... all in thoughts and honey is not of interest ... everything is for us, for the orphaned and hungry )))
nadlen
Quote: Krosh

Nadyusha, I have been baking cakes and yeast baked goods for many years with rare exceptions) starting with a cold oven, the result is always happy !!!

Recommend !!!
Crochet-Innusya, thanks for the support. : rose: Then one more question, how do you in this case (landing in a cold oven) determine the baking time: from the moment of planting or from the moment the oven sets the desired temperature. The dry torch test is good, but I want a safety net, it is more sinful to overexpose baked goods in the oven
Crochet
Quote: nadlen
from the moment the oven sets the desired temperature

From this very place, Nadyush ...

Sometimes, for greater reliability), at the end of baking measure the temperature of the cake, photo of the "sick" under the spoiler) ...

By the duration of the baking time for cakes, I also have such a cheat sheet:

The duration of the cake baking depends on its size.

Easter cake weighing less than 1 kg is baked for 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, 2 kg - 1.5 hours.



Every year I carry it around on our Easter cake themes and scatter it ...

Quote: Andreevna
but I'm wondering where our medalist wanders?

She is very shy with us, Sashul ...

Here he will be ashamed even a little and will appear ...
francevna
Crochet, Inna, but you can learn more about the baking method. For the first time I learned that you can put in a cold oven.
Is it possible to oven in any shape?
I have teflon and silicone.
How much dough to put in a mold where it should fit in a cold oven, how to heat it, temperature algorithm.
I have an oven from + 50gr, there is also convection, but I did not bake anything on it.
I would be very grateful for the answers, and if you have written before, then give a link.
Crochet
Allochka, I literally answered this question in PM today), here):

Quote: Krosh
The molded product, in shape or without, I put it in the oven for proofing as soon as the product grows twice here everyone will have their own proving time) having selected the desired mode and baking temperature, I turn on the oven. I count down the baking time from the moment the oven warms up to the set temperature.



Quote: francevna
Is it possible to oven in any shape?

Quite right ...

Quote: francevna
How much dough to put in the mold

I never lay out more than 1/3 ...

And this ceiling maximum), my ceiling maximum), other cake dough and I fill it in 1/4 tins)) ...

Quote: francevna
there is also convection, but I did not bake anything on it

And I don't bake anything without her ...

An exception - yeast lemongrass, in my opinion this is the only thing that I bake without convection)) ...
Rada-dms
Manechka! Congratulations!
Your recipes are an invaluable contribution to this site! I'm completely serious! Kulich will certainly be baked for Easter!
Trishka
Crochet, Innochka, thank you for the cold oven, but I only put my own dough on sour cream into the cold one, but it turns out there is a lot of things you can, tell me, but cakes, you need to put them on the rise in warmth, do you not heat the oven a bit before setting the cakes?


Added Wednesday 20 Apr 2016 03:40 PM

About the proofing I found with you, I remove the question, thanks!
francevna
Crochet, Innochka,
Trishka, Ksyusha, and this question interests me.
Crochet
Quote: Trishka
do you warm up the oven a bit before setting the cakes?

Ksyusha, when, like, I didn't notice much difference, honestly ...

Easter cakes Manechkin I put the recipe in the oven, carefully closed the door, turned on the oven to warm up and turned it off exactly 2 minutes later, leaving them, the Easter cakes, alone, as soon as the Easter cakes grew exactly twice, and this happened exactly after 60 minutes of proofing), I chose the mode " top-bottom + convection ", temperature 160 gr. and baked for exactly 30 minutes at the lowest (!) level of the oven) ...

I prefer the lower level of the oven for baking cakes for two reasons:

1. Most often, I increase the height of my aluminum molds with baking paper, and if I put this whole structure on the middle level, the paper will rest against the upper shadows. Do I need it? Nope ...

2. At the middle level, the domes of my Easter cakes are over-tanned, I think) ...

In my oven domes and downstairs nothing is wow, they sunbathe so ...


Andreevna
Crochet,
Innus, here it is, it depends on the oven itself where to put it. Whoever has a burner on the middle shelf is just what you need. There it is still very far to the top.In general, everyone has different ways, you need to adapt.
And, I figured out, you have a 3-level stove, which means it's bottom, 4 levels, like mine is the second from the bottom, but I don't know who has 5, even this year I will have to bake them at the dacha, in a small tabletop oven, here where will be dancing with a tambourine
nadlen
Krosha-Innusya, your answers are just a balm for the soul - everything is so detailed, understandable, with explanations: two-ok: and even with a photo, thank you, you are tremendous
Crochet
Quote: Andreevna
Whoever has a burner on the middle shelf is just what you need.

Sashul, I have exactly Gorene ...

I'll go and count the levels)), like it was 4 in the morning ...

And yet it was four-level, it didn't seem ...
Loksa
Inna, that is, you put not on the bottom of the oven, but on the lower level? I also put it in the cold! But the height is not enough anyway. I plan to put a baking sheet with salt on the very bottom, and already on a baking sheet cakes, what do you think?
And the hostess won't kick us out for a flood, albeit for Easter cakes?


Added Wednesday 20 Apr 2016 05:45 PM

Masha, I congratulate you on the Victory and the medal! I am very happy!
Trishka
Tiny, Innochka, thank you great human!
And then in the oven I rarely come out with Easter cakes, so I'm trying to adapt the cartoon.
Andreevna
Quote: Krosh
I have exactly Gorene
But from this place in more detail, pliz. Here I just push the bottom, and then-3 leaving. So you bet on the one that is not visiting?
Quote: Loksa
And the hostess won't kick us out for a flood, albeit for Easter cakes?
And we will ask her forgiveness, she is kind, forgive ... probably
Crochet
Quote: Loksa
Inna, that is, you put not on the bottom of the oven, but on the lower level?

No-no-no, no need to go to the bottom ...

To the first level from the bottom, Oksanchik ...

In principle, one and a half liter forms increased in height with paper, I would have risen to the middle level, but it is more convenient for me to go to the very bottom)) ...

Quote: Andreevna
So you bet on the one that is not visiting?

Well yes, Sashul ...
Sonadora
Oh! What is being done! Chef, girlsThank you all very much. For your support and kind words. I love you all.

Quote: Leonidovna
Fibrillation failed. Conclusion this year, I bake cakes and Angelina Bernadette's roll with poppy seeds according to your recipe.
Olya, very much even turned out! Luxurious cakes, tall, with an openwork crumb!

Quote: Scarlett
Current one thing is incomprehensible to me - de photos of my favorite, eh? It cannot be that these paws did not steal anything, did not participate
[bTan
Quote: Andreevna
Here Ksenia has already brought the ensemble, like a holiday, and the hero of this celebration is absent
If I knew what was there such a boozegoing on, has long covered the clearing. Well, now we will fix this ...


Added Wednesday 20 Apr 2016 7:20 PM

Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser
Vinokurova
Manka, this is a clearing !. Thank you very much for your work!
Andreevna
Sonadora,
Man, well, that's a completely different matter! The glade was covered beautifully and deliciously! Do not forget to dip the medal into the drink before taking
Trishka
This glade, there is left to read or already FSE!
Sonadora
Quote: nadlen
please help me count on a triple serving on fresh yeast
Hope,

dry yeast - 18 g or 54 g pressed
flour 1200-1250 g
milk 375 g
eggs (weight without shell) - 540 g
salt - 18 g
sugar - 225 g
butter - 350g
vanilla - 1.5 g
zest of two lemons or a large orange - 3 tsp
raisins - 450-480 g

Quote: nadlen
Is it possible to divide the dough almost immediately after the refrigerator into molds so that it immediately warms up and settles there?
The dough after the refrigerator is quite dense. You can cut it into pieces, cover it with bowls or films on the table.

AlenKa, Alexandra, Ksyusha, help yourself.
Katena
screwed up, but it worked out anyway
I liked the cake very much, I will repeat
thanks a lot for the recipe

Cold Night Pastry Cake by Maggie Gleser
Sonadora
Katena, ooooh, what a handsome man! No shoals are visible. Luxurious Easter cake!
Katena
the joint was in eggs, I went too far with them and during the first batch I had a thick puddle
then I had to add quite a lot of flour to get the desired consistency, and still it came out very good
Sonadora
Katena, apparently, they hit the very spot with flour.
Katena
poured until it became like in your photo

Aunt Besya
Tomorrow I will definitely put the dough to try it on Saturday !! That's kind of how I decided on the recipe (last year I liked one so much that I made several calls), but how can I skip the winning recipe !! Manechka, I'm in the gang!
nadlen
Quote: Sonadora
Dry yeast - 18 g or 54 g pressed
flour 1200-1250 g
milk 375 g
eggs (weight without shell) - 540 g
salt - 18 g
sugar - 225 g
butter - 350g
vanilla - 1.5 g
zest of two lemons or a large orange - 3 tsp
raisins - 450-480 g
Sonadora-Manechka, thank you tremendous, I hope everything will work out, there is something to be equal to.
otherwise I always feel such a tremor when I bake cakes that my husband already suggests not baking them ...

And the treat is just delicious
GTI Tatiana
Manka,
please tell me in the refrigerator should the dough rise?
Mine is worth a day. What is happening inside is not visible (the pan is not transparent), but it did not appear to rise.
Crochet
Tanechka, my dough in the refrigerator took off at lightning speed 2-2.5 times !!!

Or maybe all 3 times) ...

Pressed yeast Suite (red-yellow pack with a scoop), the temperature on the shelf, on which I placed a saucepan with dough +4 g.) ...

Then it didn't grow anymore ...
GTI Tatiana
Innochka, thanks for the answer.
I think yeast is failing. I used Saf-Levure active. Although the chabattka was raised well.
It is necessary to try with the pressed ones. Just buy them first. I generally use homemade sourdough. And I wanted to make cakes with yeast.
If it doesn't work out it doesn't matter, there is time. I will try .
ang-kay
If you use dry saf yeast, then saf-gold is needed. They are for muffin.
GTI Tatiana
Angela, Thank you.
Tanya-Fanya
Quote: Krosh

Pressed yeast Suite (red-yellow pack with a scoop), the temperature on the shelf, on which I placed a saucepan with dough +4 g.) ...
Please share your experience, how much fresh yeast did you take? I also use Lux.
Crochet
18 gr., Tanechka ...
Tanya-Fanya
Crochet, thank you dear!
It turns out that you are writing this for the eleventh time! I snatched a minute, ran all over the Temko. Special thanks for the recommendations about the cold oven. As from childhood, my grandmother taught everything to "stick" into a pre-warmed one ..., and here it is that live and learn, I will definitely try with a cold one. Maybe then the dry crust will disappear on my yeast baked goods.
Sonadora_Manichka, maybe you can add clarification about wet yeast and especially about "cold container" in the recipe on 1 page. I would not have guessed to load the dough from a cold bowl and would have waited for it to "sugreva" as if written. Apparently, I'm not the only one. And the recipe beckons!

Girls, thank you all for sharing experiences! It's easier on the beaten track, fewer mistakes
pljshik
Girls, take to your company, put the dough in the refrigerator! : flowers: True, too, a bobble came out with the eggs (it turned out more, 4 eggs were pulled at 216gr), I had to add flour. Well Keshenka my assistant - he did everything perfectly. And yet, maybe someone will come in handy - I wash (very well and pour boiling water over) the oranges (wipe dry), then remove the zest with a vegetable peeler, finely chop and fill it with sugar. I put it in the refrigerator for the night, it turns out wet orange sugar, and then if you wish, you can add alcohol (I have Old Tallinn liqueur), it turns out a wonderful, natural flavoring. Pieces of zest are soft, small, plus a yellow tint is added and the aroma along with vanilla Divine I have been doing this for several years now and not only Easter cakes, it goes very well with apple pies!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers