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

"Cold" night dough cake from Maggie Gleser (page 8)

Kseny @
Anatolyevna, Antonina, I want to believe that everything will work out, the main thing is to start! Most of all, it is the initial part of the batch that worries, where the milky-yeast part combines with flour and eggs. In xn, knead for about 8 minutes, and how much by hand? How do you know what's enough?
Anatolyevna
Kseny @, Oksana, carefully read the recipe, everything is written there in detail. The dough should be indicated. Don't worry!
Everything will work out! The recipe is wonderful!
Loksa
Oksana, and hands for a long time, 25 minutes! You can knead with an ordinary mixer-nozzle, not a whisk, oh, devichya Memory: girl-q: what's her name, but !!!! spiral! Last year, Myasoyedovsky interfered with a spiral nozzle - wonderful!
Vinokurova
Aunt Besya, Lena, very beautiful !.
Good girl and you and them !.
Irishka CH, Irinka and you are great !.
Quote: Irishka CH
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!
I also support!
Kseny @
Anatolyevna, Antonina, I understand what the dough should be in the end, but at the beginning - something is not very ... Okay, go boom by cards by pictures)
Loksa, Oksan, oh, spirals, I completely forgot about them, let's use it!
Thank you, hostesses
Tanya-Fanya
Irishka CHwhat handsome men! Please share your glaze recipe. She's so thick, "fleshy", she slides beautifully!
Loksa
Irinka, very good!
Irishka CH
Tanya-Fanya, Tanyush, the most elementary. Known since childhood. (as I remember how it was whipped with a teaspoon in a glass for a long, long time)
For half a glass of sugar, the protein of one egg. Beat until "standing". And Fysyo! I whisk mixer at once. Yesterday I noticed that I quickly whipped up and, indeed, such a thick cream turned out. Depends on sugar. I have now bought such a white-white and small one. Probably because of such glaze it turned out. This "recipe" from my mother, even my grandmother. This is the only way I always cover the cakes. As Mom did.
Tanya-Fanya
Quote: Kseny @
Most of all, it is the initial part of the batch that worries, where the milky-yeast part combines with flour and eggs. In xn, knead for about 8 minutes, and how much by hand? How do you know what's enough?

Ksyusha, look at Manechkina's picture, at the end of these 8 minutes in the bucket is no longer a mess, but a bun. So you will knead with a mixer (spirals for dough) while it is liquid, and then grease the handles with vegetable oil so that the dough does not stick to your hands, and you will knead, knead ... The gluten in the flour will start working, it will open and you will feel, that this test is going into a ball. Just look, do not add flour, no matter how handles reach for it. It will be sticky, but don't mind it.

Then "leave for fermentation" - this means you need to cover the container so that the dough is calm, humid and warm.

Girls! Experienced! can someone correct me ?!
Ksyushik, everything will work out! You will also get pleasure from hand kneading!
When my grandmother put me side by side and gave the task to knead, I was in a hurry and asked "How long will it take to knead like this?"
She laughed: "Until it gets wet!"



Added Friday 22 Apr 2016 06:46 PM

Irishka CH, Thank you so much!
I quietly hoped without raw proteins. I'm afraid to give them to children.
And your icing is a feast for the eyes
Irishka CH
Quote: Tanya-Fania
When my grandmother put me side by side and gave the task to knead, I was in a hurry and asked "How long will it take to knead like this?"
She laughed: "Until it gets wet!"
Oh-oh-oh-oh-oh! This ritual of kneading dough for Easter cakes will be in my memory all my life.Mom handed in a BUCKET of dough and I kneaded, and she added eggs, then butter, then raisins. And I also asked: Everything ?, and she said - no, daughter, until my hands get tired. And I was ashamed to admit that my hands got tired almost immediately. Silently I just had to wait until my mother said Stop! And then lick your hands. By the way, when I was engaged in the dough according to Manochka's recipe, I remembered the taste of that MOMS dough. Throw your slippers, but I licked my fingers and all the bowls in which I was kneading.
Kseny @
Quote: Tanya-Fania
look at Manechkina's picture, at the end of these 8 minutes in the bucket is no longer a mess, but a bun. So you will knead with a mixer (spirals for dough) while it is liquid, and then grease the handles with vegetable oil so that the dough does not stick to your hands, and you will knead, knead ... The gluten in the flour will start working, it will open and you will feel, that this test is going into a ball. Just look, do not add flour, no matter how handles reach for it. It will be sticky, but don't mind it.
TatyanaYou described this process so concretely and comfortably that I have a feeling that I am already in the process and my * oops too
Thank you

Tanya-Fanya
Quote: Kseny @
I have a feeling that I'm already in the process and my * oops too

No, no, Ksyushenka, we will talk about * oops when we move on to the next stage, which after fermentation:
Quote: Sonadora
Knead a very soft, shiny, non-sticky dough. When kneading, the dough leaves a small mark under the mixer, stretches "comma" and slowly settles after stopping the mixer.

pljshik
Girls, my Easter cakes have cooled down, even layering appeared when breaking off like small pieces (the pieces are not small). There is enough sweetness, in short everything is as it should be!
Kseny @
Quote: Tanya-Fania
when we go to the next stage, which after fermentation
Yes, yes, I realized that everything is gradual, at once I tune in to the whole process
Vinokurova
Quote: Tanya-Fania
hoped that without raw proteins
It is necessary to thoroughly wash the eggs and hold them in a soda solution .. they say that byaki are only on the shell)))
Andreevna
Aunt Besya,
Helen, what beautiful Easter cakes you got!
Quote: Vinokurova
It is necessary to thoroughly wash the eggs and hold them in a soda solution .. they say that byaki are only on the shell)))
AlenKa, No, this is a delusion. Indeed, Salmonella is mostly on the shell, but where is the guarantee that there are no microcracks in the shell? The most protected place in an egg is the yolk, and even then it is questionable. And everyone makes their own choice whether they want to use this protein or not to use it for the glaze .. By the way, yesterday Five bought the Etker glaze, it's good. There were also Etker's egg paints in small bags.
Vinokurova
Andreevna, I propose to cook the fondant with sugar and water !. I just poured her first Easter cakes !. it was very tasty and tender!
Andreevna
AlenKa,, it’s not too easy. Last year I smeared sugar fudge from cake https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=44566.0 ... White-white fondant, but what a delicious! But you have to tinker with it. But all the more interesting, we are not looking for easy ways. It can be done in advance, which is very convenient. Or did you mean it?
Loksa
I don’t understand why you don’t use gelatin fondant? There are no eggs. All products are available and always available, cooking is easy, maybe you don't like gelatin. It turns out a lot, I just dipped my cakes in this fondant, then my daughter didn't want to decorate, such beautiful curls when dipping. Or is there a catch that I don't know about?
Kamusik
Manyashenka, I will report! Made a trial version of your recipe! I made Saf-Moment on dry yeast, in a 3-liter container the dough went wild and did not run away only because I wrapped the container with a film completely, and it is not realistic to break it, just blow it out. I put the dough in the refrigerator yesterday at 23.00, today at 16.00 it started the process, because there was no point in waiting yet, the dough was raging. Baked for 30 minutes. Now, SILENCE! About the result.It's not just a cool recipe, it's a SONG !!! Easter cakes turned out to be one-on-one with those that I (my mother and grandmother) always baked! Only according to my own recipe, I "plowed" this process, as in a mine ... And here everything is simple and fast! But, the most important thing is that it can wait in the wings in the refrigerator, and I really need it this year. The fact is that I will not be here for Easter, and my mother is no longer able to knead the dough (according to our recipe), she also cannot handle HP (age). So I have the opportunity to make her a dough on Tuesday or Wednesday and fly away with peace of mind. Thank you so much for sharing with us !!!
Andreevna
Loksa,
Ksyusha, I can feel the taste of gelatin. I don’t remember exactly, but it seems that she was not as white as tortyzhkina. In general, my friendship with her did not work out.
ninza
Quote: Vinokurova
Andreevna, I propose to cook the fondant with sugar and water !. I just poured her first Easter cakes !. it was very tasty and tender!
AlenKa, where's the recipe? I need.
francevna
I kneaded my HB two portions at once, did everything exactly by weight, but added 30 grams of flour. The dough was thin, but I let it come up a bit, and then it was mixed with raisins perfectly. I had never put so much raisins in Easter cakes before; even when mixing, the aroma was throughout the house.
My husband bought raisins today from Uzbek, very soft. I washed it, poured it with boiling water and kept it for only 5 minutes, otherwise the compote would have turned out. But if dry raisins then 15 minutes is normal.
In the refrigerator on the shelf +5 degrees, in two hours the dough has doubled. Divided into two bowls and closed with lids on an elastic band made of polyethylene.
Last year I saw in the program that you need to insert a splinter, I use a toothpick in the center of the cake before baking, then the top will be whole
Reset
Man, and if the milk is sour, will it work? I just wanted to put the dough on, measure the milk, levanula a little too much, decided to take a drink, but it sour. Of course, I sent my husband to the store. But what about the future?
GTI Tatiana
Manechka, thanks for the recipe. The cake turned out to be very fluffy and tasty. Tomorrow I will bake the other half. Experimenting .
Girls, everyone has very beautiful Easter cakes. You are great
Vinokurova
Quote: Andreevna
Or did you mean it?
Her-her ... very tender and melts in the mouth ... I'll put the cakes and boil it ... I'll dip the hot ones straight like rum women)))
Andreevna
So, I could not resist and also rehearsed, but I told Manet that I would not do this. We are already at the dacha and here I have a desktop oven, the height is not like at home, near a full oven. Well, what can I say, the dough is wonderful! Since my flour is not Makfa, I had to add 25g when kneading. Baked with live yeast Lux, 17g. In the refrigerator, the dough behaved with dignity, the lid did not break off. It increased well during the proofing, but then, during baking, it behaved unbridled. It began to grow before our eyes and in two liter molds it flooded so much that it began to fry with a roof on the upper tenn, In them I put 1/3 of the dough. I put the leftovers in the 3rd form, it was 1/4 of it. Here everything was fine, and the form was not so high as to rest somewhere. This burnt roof is visible here.Cold Night Pastry Cake by Maggie GleserThere was one more - already eaten. Delicious.
Thank you,Manechka, for your work and for sharing such delicious food with us
Vinokurova
Alexandra, they are so beautiful! this is a song, not Easter cakes !. here is the one that is larger in diameter, like from childhood !. I will bake tomorrow, I will not wait for Sunday !.
Andreevna
AlenKa,
And, then yes, she is the tastiest! Probably right on Tuesday-Wednesday and I'll start cooking it, so that later there will be only eggs-cakes.
Quote: Vinokurova
straight hot I will dip like rum women)))
Yeah, I will also do.
Vinokurova
Quote: Andreevna
have already eaten.
Well, at least I managed to take a picture, I brought it to the public!
Aunt Besya
Girls, thanks for the praises, I was somehow worried taking into account the adventures during kneading
What I liked was that you can make the dough in advance, it's important for me!
The sample was removed, sugar is not enough for me (although I already put more from the recipe), and the men said class! and two have already devoured I wanted to add an alcoholic note, but yesterday there was no cognac at home, except for the collection, and the gill strangled me to uncork the bottle, and so I usually soak raisins in cognac
Here you are crumbling
🔗
🔗
🔗
Only the crust and barrel were crumbled, which are ruddy!
For the second year I have been baking in these molds - it's a pleasure to be told! And I remember Natusya with a kind word !! If not for her, I would not have seen those shapes as my ears!
Manyunechka, Thank you a hundred times, the recipe is awesome !!!
lira3003
Aunt Besya, Elena, here, I was waiting for the cutter! Super!!! I won't eat, but I will definitely bake! You need to please your relatives ...
Kseny @
Aunt Besya, it is impossible to take your eyes off, what a beauty, but an uncontrolled process of salivation began in the mouth. I will probably dream of your crumb tonight ...
Aunt Besya
Yes, a noble Easter cake !! Now I'm thinking ... what role did the juice of half an orange play here (read my adventures with the batch above) and is it worth repeating ??
Kseny @
Aunt Besya, and the smell of orange is generally present, or is it weathered? And now you compare with the recipe without juice, and you will tell us how best
Aunt Besya
Well, anyway there will be a smell, there is also the zest of a whole orange ...
Loksa
Alexandra, can I cook on agar, or is it felt too? This is me purely theoretically, but it is quite possible to try! I had very white gelatin, I don't feel it


Added Saturday 23 Apr 2016 00:48

Aunt Besya, gentle cut!
Tanya-Fanya
Aunt Besya, crumb lovely sight! Not dry!
Vinokurova
Lena, the crumb is superb !.
Quote: Aunt Besya
For the second year I have been baking in these molds - it's a pleasure to be told!
And what kind of forms? some extraordinary?
Crochet
Quote: Vinokurova
And what kind of forms?

Alyonushka, at Besechki Biol-ovskie, aluminum ...
Vinokurova
Inna, you save the suffering again today !. Kroshik, thanks for such quick answers !.
Crochet
Alyonushka, it's just that I myself bake in the same forms, I really like them, that's just very much !!!
Loksa
Girls, how many cakes are obtained in volume? 2 liter molds with caps? I need to get ready, and how much more time does it take to knead: from beginning to end?


Added Saturday 23 Apr 2016 08:12

! 1 hour is enough for kneading?
Crochet
Quote: nut
Girls, and you bake all this for Easter or are just training

Yes the Lord is with you Irishka , I baked last weekend), for Easter from those Easter cakes, except to make biscotti ...

Neeeee)), by Easter I don't bake before Thursday or Friday, or even on Saturday ...

Quote: Loksa
2 liter molds with caps?

Oksanochka, I have two 1.5-liter from one portion of dough ...

Quote: Loksa
Is 1 hour enough for a batch?

True, I didn’t spot it, but it seems to be somewhere like that, yeah ...
francevna
Girls, from metal molds, do you take out the cakes immediately or let them cool in the form?

And this is my cake dough, double norm, before being sent to the refrigerator.
Cold Night Pastry Cake by Maggie Gleser
Crochet
Allochka, I immediately take out ...
francevna
CrochetThank you, Innochka.
Loksa
Inna, 1.5 liter? then it is necessary to divide into three forms! I'll bake on Thursday if possible! I'll put it on Tuesday.
Crochet
Quote: Loksa
1.5 liter?

Well, yes, although in fact 1.4 liters., I measured it out ...

I call them a little round one and a half liter ...
Aunt Besya
I got three liters, shook out the last one for breakfast, today it is even tastier! On Easter, you need to set a triple rate, but the HP will not stand it ...

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