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

"Cold" night dough cake from Maggie Gleser (page 7)

Tanyulya
Took some dough to work, made waffles, the result is more than excellent! Add more pearl sugar, it will be super !!!!!
Photo on the phone, I'll try to insert it.
Natusya
Quote: Tanyulya

In the microwave on the oven, in Shtebe I want and in small tins in the cousin. Planooov huge
Tanya, how to bake in paper tins in a small bottle? t * -time ...
Tanya-Fanya
And I know, and I know why that night the dough was "furious" It was just that there was a full moon at 7 am.
Giraffe
Tanya-Fanya, do you have a werewolf dough?
GTI Tatiana
Quote: Tanya-Fanya
It was just a full moon at 7 am.
Of course, the phases of the moon greatly affect everything.
shoko11
Quote: Krosh
Does everyone, except me, have something running away ?!
I went and looked at the displacement, one portion in a 2.5-liter jug ​​supported the lid, but did not rip off. Made with yeast Lux, 18 g.
Tanya-Fanya
Giraffe-Tanyusha, I have not put it yet. I observe the experience of the girls, so to speak, I am preparing for the process. But it was yesterday that "hot" reports of test shoots began.
And about the moon - it's not even funny. It really influences everything.
Next week I will definitely put Easter cake according to this recipe and report back (including taking into account the mood of the moon).
GTI Tatiana
Quote: Tanya-Fanya
And about the moon - it's not even funny. It really influences everything.
Tatyan, if this is for me, then I did not think to laugh.
I myself try very hard to adhere to the phases of the moon and the signs in which it is located.
Crochet
Quote: shoko11
one serving in a 2.5 l jug supported the lid, but did not break

Elvirochka, well), I'm not alone !!!

And what was the temperature during proofing?

I still had a little space in the three-liter saucepan, and by the way, I didn't close the saucepan with my own dough, I tightened it with cling film ...
GTI Tatiana
Girls, yesterday the dough came up very well for me. Did it for the press. yeast Lux. I put it in a bowl from Steba. The bowl is almost full.
And you can cut off half and bake now (12 hours have passed), and the rest after 48 hours?
Does the test get nothing if you disturb it?
shoko11

Quote: Krosh
Elvirochka, well), I'm not alone !!!

And what was the temperature during proofing?
Maybe on you?
I just kept it for 40-50 minutes at room temperature, and then I put it in the oven at 30 C. In total, three hours passed from the moment I took it out of the refrigerator to the start of baking.
I have another problem - the roofs were warped and ripped off.
Crochet
GTI Tatiana, Tanechka, I do this often with cold fermentation dough, I separate part, and return the rest to the refrigerator ...

Quote: shoko11
Maybe on you?

Oh), it's me always with a dear soul !!!

Elvirochka, has it blown up the roof?

Have you posted a photo?
Natusya
So I also thought to put the dough in a 6 l bowl of Shtebov. I think I won't run away from her
Vinokurova
Quote: Tanya-Fanya
But it was yesterday that "hot" reports of test shoots began.
Tan, it's not the moon's fault, but the fact that everyone rushed from dry yeast to fresh ...
I haven't run anywhere ... I have dough in a 4-liter bowl ... dreams of how beautiful and lush Easter cakes will be)))
I'll pull it out tomorrow morning, warm it up while I go shopping, and then bake it)))
Natusya
I will start training on Monday-Tuesday, but while I’m peeping at you, we can write more
Loksa
InnaWhy did you send me to the platypus? How do you know that I haven't spent everything? Thank you, Innochka! Oh, and I fell asleep yesterday and I dreamed of running away dough! But it looks like he was caught! : girl_haha: How fun!
I have dry yeast, so now what? buy fresh? Where is the guarantee that they are fresh?
Kara
Girls, I want to try chocolate culet as a filling.Do you think it will not creep inside? Will the dough get hurt? Maybe someone has already tried it?
shoko11
Inna, I did not upload a photo, the eaters quickly destroyed it))). Tore more on one side, about 5 centimeters.
Seducing, girls, take another take.
Vinokurova
Quote: Loksa
Oh, and I fell asleep yesterday and I dreamed of running away dough! But it looks like he was caught! So funny!
I have dry yeast, so now what? buy fresh?
Ksyu, I actually hoped that you had already put the dough, and you still dream of yeast ?.

Quote: Loksa
Where is the guarantee that they are fresh?
Oksana, last week I did it on dry, and yesterday on pressed ... I meant Fresh)))

in general, today I stuck my nose into that bowl ... well, I wonder why there deetTsTsa, since it didn’t run away .... girls, and there it’s so paaaaaaaaaaaaaaaahnet .. ... there is soooooooooooooooo mind-blowing aroma ... just a fairy tale!
lira3003
AlenKa, you paint so ... delicious, straight! I sit here, reading you all from the first day. I have already decided, I will bake this cake without rehearsals, otherwise we have no one special and can also be royal or oily. We're going to see my sister on Paska, she won't bake, she doesn't have time.
Girls, thank you all very much for sharing your observations.
Aunt Besya
She took out her dough to warm up, just a little rose, hard and cold ..
Crochet
Don't drift Lenus, everything will be ok, I promise !!!

You will see how smart your Easter cakes will be as soon as they warm up in the warmth ...
Aunt Besya
Well, I hope for them too!
Vinokurova
Crochet, Inna, and the dough can lie on the table ?. well, like standing still? .. or in the forms it will stop ... what will happen ?. the cap will fall off or the cap will rip off, eh?
InnaVega
Bread makers, tell me, do you need to lubricate paper forms with oil or something else before using them? Thank you
Vinokurova
InnaVega,
Quote: Sonadora
Are you talking about paper forms? No, you don't need to lubricate them.
lira3003
AlenKaand will not run away? Well, there, mushroom will not work?
pljshik
At 10.30, the girls took the dough out of the refrigerator, about 4 cm did not reach the edge of the bowl, it was hard. I went to the store for nuts, yeast and cherries. At the same time I bought Kazakhstan oranges and lemons, I will make a recipe for a natural flavoring (my son will come and help arrange). I bought everything and is completely ready for Easter baking (last year I was worn like scalded - there was no yeast anywhere). Now about the dough - it's smart, it has become soft, hefty fragrant and has grown even more. Now I will lay out on molds. I like the recipe more and more. Thanks again, Manyasha !!
Vinokurova
Rita, well, we need to lay the test according to the norm ... Sonadorka should have it written ...
Quote: Sonadora
filling them with a maximum of one third.
and then
Quote: Sonadora
When the dough fills the molds by 2/3, we put them in preheated to 200C (convection 180C) degrees of perfume

I think if you do this, there will be great Easter cakes



Added on Friday 22 Apr 2016 01:11 PM

Quote: pljshik
about the dough - it is smart, it became soft, hefty fragrant and grew even more
well, nice)))
good luck ... waiting for the result
lira3003
So, I have more questions here ...
Can ghee be used? If possible, how much? Also 116gr?
Is it possible to take melted milk, or just a part?
Or not to soar the brain to you and yourself, but to do everything as Manya wrote, otherwise
Previously, she always baked without any recipes, dough, kneading by hand. Now HP works, you just need to know when and what to add ... so sorry for the questions
nut
Girls, and you bake all this for Easter or are just training
lira3003
IrinaI think everyone is training. What recipe did you choose, if not a secret?
Vinokurova
lira3003, do you want me to tell you what I chose ?.


Added Friday 22 Apr 2016 01:37 PM

nut, I train .. at home they call me a "playing coach" - I train and train to bake and have time to devour a mustache)))
lira3003
Quote: Vinokurova
will I tell you what I have chosen ?.
Don't let it go ... I'll rush to attack you!
GTI Tatiana
Quote: nut
just exercise
I practice)
I took it out of the fridge, it went well. Divided by two. She put one back, and the second warmed up for 2 hours, now it costs an hour to prove. But something doesn't grow by 2/3. I'll wait yet.
pljshik
: crazy: I probably frost in the refrigerator, the dough stood on the table for almost 3 hours with a ponytail, and in seridinochke still was cold. I made it in two forms, put it in the oven with a light bulb, let it think and grow!
Vinokurova
pljshik, Irina, did you take it out of the container ?. otherwise I didn't take it out that time, my Easter cakes opened their mouths (((
means the container in which the dough was allowed to stand in the refrigerator
pljshik
I had to leave, so I didn't take it out, when I arrived in a bowl of warm water I put it right away. While rushing here and there, it began to rise well. The molds warmed a little and I already laid out the dough then, put it right away in a slightly warmed-up oven with the lamp on, I won't touch it again when I turn on the oven.
Loksa
lira3003, Guy butter is very good for cakes, I don't know if I'm right, but there is a milk residue in ordinary butter and I add a spoonful of sour milk (sour cream, from the total mass of butter), they say sour milk is not bad for rich yeast dough.
Aunt Besya
🔗
Well, let's go to the oven. And how many doughs did you girls have from one batch, how many molds?
pljshik
: rose: Manechka, this is a recipe for you (let the hand of the giver not become scarce)! : girl_love: I took out super cakes from the oven, baked them in forms (not paper ones, they are for Easter). Smooth, even, smooth tops of the head, in short a sight for sore eyes! Ready-made cakes by weight turned out - 622 g and 590 g. I cut off the crust, a light aroma of orange and vanilla, I understand of course that I should stand, but I could not resist! Girls who have not tried it yet, I highly recommend paying attention to this recipe! ... For Easter I will definitely do it, just add sugar, although maybe after the lemon it seemed to me that there was not enough sugar, I’ll wait until it cools down well, and I’ll eat again !!
Aunt Besya
Voila! Well on a break later

🔗
nut
Oh what chubby
pljshik
Elena, an exact copy of mine! The beauty!
Crochet
Quote: Aunt Besya
And how many dough did you girls get from one batch, how many molds?

I have two one and a half liter molds, Lenus)...

Ay, well done !!!
Kseny @
Sonadora, girls, who have already tested the recipe, do you think it will be very difficult to knead the dough for this cake with your hands? So far, only one review in the topic of manual kneading. And I am a completely inexperienced person in the Easter cake business, will I be able to, will I not get stuck in it, in this dough? I want to try one test cake, I really liked the recipe And what photos are all delicious, how can you pass by?
Loksa
Oksana, why are you kneading with your hands? xp-doing well! Easter cakes are difficult to knead, but really. If not very well kneaded, there will be a tighter crumb - some people like it!
Kseny @
Oksan, I don’t have hp, I’m just waiting for the kneader ...
Anatolyevna
Kseny @, Oksana, I mix all the dough with my hands. This cake is next in line!
Don't add flour! Do everything according to the recipe and everything will work out!
Irishka CH
I, too, here modestly so with the report. Yesterday I typed and typed the text and for some reason did not send it ... I was so worried that I did not write anything BEFORE they were baked. We got two such handsome men:
🔗

And I have already decorated them a little.
🔗

I wore one to work today to be appreciated, the other is eaten at home. At work, the girls asked: what is the time to bake? I say that this is my rehearsal.
Sonadorik, Manechka! Thanks for the recipe! I really liked the fact that you can do the dough in advance, the next day (or even later) already baking "with feeling, sensibly, with arrangement." This attracted me.
I want paper forms now! Or like Lena and Inna are tall. My daughter told me to have higher Easter cakes. Bursting and praising, but I have such a balm!
Only for some reason they crumble too much for me. What's wrong?
Tiny, Innusik, golden, special thanks to you for your patient explanations on the cold oven. And finally, for your patience and a thousand repetitions of answers to the same question!

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