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

"Cold" night dough cake from Maggie Gleser (page 6)

Vinokurova
Quote: Krosh
Pressed yeast Lux (red-yellow pack with a cook),
so I also bought these today ... I will do it according to all the rules))) we are now savvy)))
nut
Irina , but you can at least roughly name the proportions - zest with how much orange and how much sugar, and how much alcohol
pljshik
I usually do it by eye. About 2-3 oranges with bright peel, I take a jar (preferably a glass one). Sugar is 2-3 times (in volume) more than zest (when you just combine it - at first everything will be dry), and then the zest gives off oils and juice, and it becomes wet and you add alcohol, I get a thick jelly like a jelly. There are usually two jars in the refrigerator, the first is just a zest with sugar, and the second is with alcohol. Sometimes I even add a little to tea or compote, as they say for taste and aroma!
chemiy
Thanks for the great recipe! Hell, I liked it, delicious. I will bake and congratulations on the award.
Natusya
Sonadora, Manechka, thanks for the recipe, very good. liked it. I'm also going to retype.
And with a well-deserved victory!
And then I used to get cupcakes MUSH says so


Added Thursday, April 21, 2016 1:42 pm

pljshik, Irina, make a separate recipe, otherwise I will forget where to look please! ..
pljshik
Natusya but somehow not very much on the recipe pulls - just a useful little thing!
eugeshka
Sonadora, Manechka, I'm bringing you a report and thanks for the recipe! I did it almost according to the recipe, the only digression - I added 10 g of sugar. I put the dough on the saf-moment, rose in the refrigerator and then, in the proofer, great! The only thing, I did not count on the forms, for 2 it is a lot, for 3 it is not enough, and even not equally. But for Easter I will take into account all the shortcomings. I will definitely bake this recipe! Thanks again! Sorry for the quality of the photo.
Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
Crochet
Quote: Tanya-Fanya
It turns out that you are writing this for the eleventh time!

Tanechka, my gold), but even in a hundred ... eleventh, is it difficult for me or what ?!

Yes, I’m for you, girls my dear ones, I'm ready to repeat the same thing day and night as a parrot !!!
ninza
Manechka, with a well-deserved victory! URAAAAAAA !!!!!
pljshik
The girls are on guard, the dough is rushing in the refrigerator, the lid has already been torn off, what to do?
Crochet
Irisha, and what is the volume of the proofing vessel?

I repeat), a 3 liter glass saucepan. took, nothing ran away ...
lazurik
Hello girls! Interesting you have here. Take the new one.
Manyasha, many thanks for the recipe. I put the dough yesterday (for 250g of flour), kneaded it with my hands. I stood in the refrigerator for 22 hours. The cake turned out to be really airy, soft, tender, fibrous and moderately moist. I am delighted. I will bake for Easter.
Report:Cold Night Pastry Cake by Maggie Gleser
pljshik
Inna, a 3-liter pot (I have a Tupper dish with a lid), opened the refrigerator, and there the cotton lid was torn off! Maybe already get out and start baking, in the refrigerator it only costs 3 hours, now I have to watch him all night?
Loksa
Marina, wonderful cut!


Added Thursday, April 21, 2016 5:33 PM

pljshik, Taper covers sometimes tear off from gases, just do not cover tightly. Better, probably, to withstand the bouquet-aroma!
pljshik
There is no place for gases! The dough is already on the lid! There is no air left, probably now I will transfer it to a large vessel - a bucket or something he needs!
Loksa
pljshik, one portion? or more? I keep in a raspberry-8-liter
pljshik
One portion! Honestly, I did not expect such agility!
Loksa
pljshik, then everything will work out! There are refrigerators, cold downstairs: girl-th: Che wrote, I have 11 degrees. It grows more slowly in cold weather.
pljshik
Yes, it's very cold downstairs, I thought it would stay there until tomorrow. And now what do you think if I move it, it won't get any worse ?!
Loksa
Don't know what the pros will say? Maybe nuclear yeast? I would have moved to withstand the required mode of ridiculing the test. This is the most interesting and delicious!


Added Thursday, 21 Apr 2016 5:52 pm

It can withstand not 36 hours, but 24!
pljshik
Luxury yeast-18 gr. I would like to do everything right, so as to withstand the temperature regime and not disturb once again! That is, I have a real guard
Loksa
In this case, it is better to disturb-shift. And finally everything? our dough ran away, to catch shooli in four hands ??? Tydy hosts
pljshik
I found a 5-liter bowl, if by night and from there she wants to fade, I will have to bake under cover of night. Well at least tomorrow is not at work!
Aunt Besya
I just put it in the fridge and it’s very interesting that I’ll get it. It’s necessary to screw it up like this. Like I read the recipe several times and even had it before my eyes, but I had a "phone hour" for work from 16 to 17 and I had 8 times they called, which means that I was distracted, wrote down data, ran to the computer, came back ...
As a result, I added only 350 grams of flour to milk with yeast and was surprised for a long time - something was so dry, I thought that again my "Makfa" was making a fool, it takes a lot of liquid, and since at that moment I was chewing an orange from which I removed the zest , then I couldn't think of anything smarter how to squeeze the juice from half an orange into a bucket - then I saw (after about five minutes), it turns out at this moment I still need an egg! I added an egg - of course it became liquid, well, I think, let it wander around for half an hour like a dough thinner. With the addition of butter-sugar-additives, it still took a lot of flour! did not weigh, but no less than 90 grams! Here I am such a star! And I knew that at this hour it is better not to start ...
The dough smells awesome, soft, yellow ... we'll wait !!
pljshik
And I also managed to beat the eggs with sugar. But the truth of the dough came up very nicely for me (thanks to the neighbor, she chatted me for an hour), so nothing too much got into the dough!


Added Thursday, April 21, 2016 6:59 pm

While preparing another bowl, the dough managed to make another attempt to rip off the lid!
Vinokurova
pljshik, I'm already scared ... I'm trying again today ... now on luxury fresh ones ... should I put the dough into a bucket right away ?.
Ksyu, have you set the full rate?
pljshik
Alenka, I think you need at least 6 liters of test container! At 6.20 pm I transferred it to a large container (5 l), that is, a little over an hour passed, and the dough grew by another 1.5 cm. So see for yourself! I will control until 12 o'clock, if it continues to grow, I will have to cheat!
Tanyulya
I knead the same .. it was not without an incident ... I fired it into two portions: - \ as chitalaaaa
Vinokurova
Quote: pljshik
if it continues to grow, you will have to crumple!
I will not tell anyone!. I'm afraid ... last week I did it with dry yeast, I just messed it up .. now with fresh ... and I'm really afraid .. I thought to bake it on Saturday, but the dough was just rushing .., almost a full bucket of bread maker)))
No, I'm happy !. I love the responsive dough !.
Quote: Tanyulya
fagot into two portions
Tanya, you won't regret it !. the dough is very tasty !!!
Tanyulya
Quote: Vinokurova

Tanya, you won't regret it !. the dough is very tasty !!!
Yes, nope, I don’t regret it, I’ll give you a treat. I put it in the refrigerator, tomorrow I'll bake it the day after tomorrow.
Crochet
Quote: Vinokurova
now on the luxe fresh ones ... should I put the dough into the bucket right away?

Alyon, did you put one portion?

I wrote above), if you put the dough on a cold shelf of the refrigerator, then a three-liter capacity will be enough, I have at +4 gr. parted for 46 hours) ... the dough did not run away ...
Sonadora
Oh, virgins, read today all day from the "bushes", not a topic, but a real novel, you can publish.

nadlen, Nadia, similarly. Always with some kind of adventure. Today Galin baked for a test, so I managed to drop both cakes while hanging them with their priests up.

Quote: GTI
please tell me in the fridge 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
Tan, on dry yeast in the refrigerator, the dough is not very suitable, a maximum of one and a half times.

Quote: Tanya-Fania
Manechka, maybe you can add clarifications about wet yeast and especially about the "cold container" in the recipe on 1 page
Tanya, I would love to, but I no longer have the "edit" button. Only if you ask the moderator. Who's in charge here?

Quote: nnv200569
pljshik, Irina, make a separate recipe, otherwise I'll forget where to look please! ..
Natusya, thanks. I subscribe to the request. pljshik, Irin, issue a separate recipe. It will be a pity if you get lost in the depths of the topic.

chemiy, Antonina, thank you. I am very glad that I liked it.

eugeshka, Zhenya, what ruddy beauties!

Quote: Krosh
Yes, for your sake, my dear girls, I'm ready to repeat the same thing day and night as a parrot !!!
Kroshik, Innus, my husband wakes up at night, and you tell him: "Eighteen!"

ninza, Nina, thank you.

Quote: lazurik
Hello girls! It's interesting you have here. Take the new one.
We are always happy. Welcome.
Marina, a very cute piece, lace!

Quote: Loksa
And finally everything? our dough ran away
Girls, I really don't know why it runs away from you. It is scary to imagine the size of a "bowl" if you put the dough on a couple of kilos of flour.

Quote: Aunt Besya
The dough smells awesome, soft, yellow ... we'll wait !!
Aunt BesyaElena, we will wait ...

Quote: Tanyulya
I put it in the refrigerator, tomorrow I'll bake it the day after tomorrow.
Tanyush, will you show how it turned out later?
Tanyulya
Quote: Sonadora

Tanyush, will you show how it turned out later?
Man, of course !!! Most likely I will bake on Saturday.
Sonadora
Tanya, and what will you bake in?
Tanyulya
In the microwave on the oven, in Shtebe I want and in small tins in the cousin. Planooov huge
Vinokurova
Quote: Krosh
Alyon, did you put one portion?

I wrote above), if you put the dough on a cold shelf of the refrigerator, then a three-liter capacity will be quite enough
Yeah, one ... but for some reason, after adding sugar, the dough became sooo liquid .. I had to add 75 grams of flour ... at least it gathered in a comma ...
Innusya, I have a 4-liter basin ... I have already attached it to the refrigerator ... on Saturday I will bake ..
Inna, only I did not understand what you wrapped the forms instead of parchment)))
Sonadora
Tanyush, just a bakery at home!

Quote: Vinokurova
For some reason, after adding sugar, the dough became sooo thin
Alain, and if you knead longer?
Anatolyevna
Sonadora, Menechka is your Easter cake! I bought additional raisins. Space in the refrigerator for which dishes to keep? 3 liters is enough? I'm afraid he will run away.
Sonadora
Anatolyevna, Tonechka, on pressed yeast, girls run out of 3 liters, on dry yeast - a bucket of bread maker is enough for me.
pljshik
Girls, want to laugh ?! Just not very loud! My husband watched TV, went to see how the dough was there, opened the refrigerator and said (kulichik, "I need to sleep, stop growing!" I hear he says to him, "Son, we have to do something. Mom is talking to someone in the refrigerator !!!" The son had square eyes, laughed to tears !!!
Vinokurova
Quote: Sonadora
Alain, what if you knead it longer?
I don’t know, Manechka ... it became sooo liquid, like for pancakes ... I kneaded for half an hour .. do you think a little ?. it seems to have become fibrous again, like last time ... only this time the yeast is fresh ...
Crochet
Quote: Vinokurova
Inna, only I still did not understand what you wrapped the forms instead of parchment)))

Alyonushka, with this:

🔗



The picture now, alas, cannot be inserted ...

Quote: Vinokurova
it became sooo liquid, like pancakes

Alyon, and you did not add extra sugar for an hour?

Quote: Sonadora
on pressed yeast in girls from 3 liters escapes

Does everyone, except me, have something running away ?!

Probably I put my dough in too harsh living conditions, but it didn't run away ...

Girls, who one portion of dough from a three-liter container, what is your temperature in the refrigerator?
Sonadora
pljshik, Irin, what will happen next?

Vinokurova, Alain, our flour is rather weak.

Kroshik, Innus, I put the bread dough on the bottom shelf of the refrigerator - I practically did not show any signs of life, but I moved it to the very top - it got pounded.
Aunt Besya
Irinawhat kind of yeast is so vigorous? To the studio !! ... and you will be cured ...
pljshik
Manyasha, I don't even know! I hope all be fine!


Added Thursday 21 Apr 2016 21:59

Now I specifically measured the temperature on the shelf in the refrigerator +6, so see for yourself (life in the basin is practically boiling!)
Vinokurova
Quote: Krosh
, and you didn't add extra sugar for an hour
Shoto to me kazheTsTsa, sho there are spies in my house ... you stuck cameras in my house ?. how do you know about 10 grams of sugar ?.

I will find the picture myself))) thank you, honey!


Quote: Sonadora
Alain, our flour is rather weak.
Here. .. also do you know that my Zhayevsky flour is over ?. how do you know ?.


Added Thursday, April 21, 2016 10:04 PM

Quote: Krosh
Everyone, except me, has something running away
I ran into the refrigerator, looked ... it was full, but at night it will not run away !. a 4-liter bowl will be just right for him ... that's what fresh yeast does !.
Girls, see you tomorrow !. I'm sleeping)))
During the night, no one left the limits of the given space ... now it will definitely not go anywhere)))
Aunt Besya
And I see, it's cold .. The dough has become dense (the butter must have frozen) and practically did not increase ..
pljshik
After my negotiations from the refrigerators, the dough decided to sleep, the increase stopped, I hope the lid will not take off until the morning!
GTI Tatiana
Quote: Sonadora
Tan, on dry yeast in the refrigerator, the dough is not very suitable, a maximum of one and a half times.

Manechka, on my yeast it didn't fit at all. But I warmed it after the refrigerator for two hours, put it in the molds, stood for another couple of hours in a warm place. Didn't get up.
And still I decided to bake (not to waste the good) I turned on the oven according to Inna's method.
Delicious cakes turned out.
Today I bought a press. yeast Lux. I repeated the batch.
My sugar is not enough. Added 150 gr. The dough was watery, in the process of kneading flour I added a little bit.
I will bake tomorrow
Cold Night Pastry Cake by Maggie Gleser
this is my crusty pastry.
francevna
Girls, I thought about butter. After all, they write that unscrupulous manufacturers are now adding palm oil, and how it behaves in cold dough. Maybe it depends on this, and not just on the yeast.

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