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

"Cold" night dough cake from Maggie Gleser (page 10)

Bast1nda
Kseny @, What did you bake in? My dough is almost ready, I need to bake it, but I keep thinking in small and large forms, and even a lot of dough turned out to be from the whole norm.)))))
Do you just have some kind of round shape? Can it be baked in silicone? (otherwise the forms do not seem to be enough for me).
Kseny @
Quote: Bast1nda
what did you bake in?

I just baked in a silicone mold, diameter 14.5, height 13cm. But the height of course turned out to be less) 10.5 at the top.



Added Sunday 24 Apr 2016 11:20 am

Quote: Loksa
Judging by the way the dough grows in the fridge, I'll put one portion!
Oksan, my dough on dry yeast in the cold grew 2 times, no more, about half of a 2.5-liter bucket. And in the warmth it has already grown by 2/3.
Loksa
Alla, it seems to have risen to the top of the form! Maybe you still had to hold it? And you know, I don't add zest either, I don't like the taste of citrus, only where there is a pumpkin, there citrus is combined!


Added Sunday 24 Apr 2016 11:23 am

Oksana, Thank you! I also have dry yeast, but I bought fresh here, can I use it?
Kseny @
Then, in the cold, there will probably be a strong growth of the dough, judging by the reviews) I'm also now interested in trying it on the living, comparing it. It seems that someone wrote here that they liked the living more, maybe they confused what.
Bast1nda
Kseny @, and the dough is also so plump right?
I put it in the tins for the final proofing and now I worry, what if it doesn't rise?
It turned out so oily-plump, but it grew 2.5 times in the refrigerator. While I was putting it into molds, I wrinkled it a little. It's okay, isn't it?
And I also think maybe put it in the oven for proofing, but I have at least 50 degrees set, and this will probably be a lot for him for proofing?
Girls I'm online, I'm putting it on right now, and your advice is very, very important to me now!
francevna
Natalia, and after the refrigerator, let the dough warm up?
Kseny @
We appreciated its taste) What can I say ... This is HE, my first (really, really) KULICH, real !!!
Cold Night Pastry Cake by Maggie Gleser
Although there is only 40g of sugar in it, and the same amount of raisins, for me, a sweet tooth, this is enough. At least with sweet coffee) But my husband wants sweeter. The taste is excellent, I have no zest, soft, not dry, moderately dense, aromatic, yum This should be tried! Recommend! Thanks to the owner of the topic for the recipe and of course to everyone who helps and supports me
francevna
It took me 2 hours to warm up and it was still chilly. I put it in the forms, and before that I warmed up the oven a little, I also had it from 50 degrees, then I left it only with light and put it in the oven for proofing. It was necessary to wait for the dough to come up to the edge of the mold, and then put it on the baking.
Loksa, Oksana, I love it when the hat, like a mushroom, is high.
Bast1nda
Girls, I saw Kroshin's Easter cakes!
The crumb is something! As always, beauty and very appetizing in appearance! Skillful fingers!
Krosh, did you fill out the form 1/3 too? Is he growing like that? I will erase it on mine, just laid out and I will say frankly, I will!
Aunt Besya
To the edge, if allowed to rise, it can then become a fungus in the oven, preferably up to 2/3 or 3/4
Bast1nda
francevnaOk, now I'll turn it off and put it in the oven too. And then the apartment is chilly in my opinion.
Kseny @
Quote: Bast1nda
and the dough is also so plump right?
I put it in the tins for the final proofing and now I worry, what if it doesn't rise?
It turned out so oily-plump, but it grew 2.5 times in the refrigerator. While I was putting it into molds, I wrinkled it a little. It's okay, isn't it?
And I also think maybe put it in the oven for proofing, but I have at least 50 degrees set, and this will probably be a lot for him for proofing?
Yes, it is oily-dense, but also soft) When I put it into the mold and tried to pull the top, I also squeezed it, nothing, everything was corrected. Let it sit in a preheated oven for 1.5 hours. It seems that the temperature for proofing should not be higher than 30 °?
francevna
Quote: Aunt Besya

To the edge, if allowed to rise, it can then become a fungus in the oven, preferably up to 2/3 or 3/4
Elena, I let it rise to 2/3, but I probably had to endure it.
The temperature in the oven was no higher than 35 degrees during proofing.
Loksa
Bast1nda, put a pot of boiling water in the bottom of the oven, the temperature will rise!
Alla, Did you mold the domes? Now I always round up the cakes. And still I'll screw it up, another time. Today I put it in small forms and did not cram it in any way, on the third kulich I guessed - I rolled a small piece into a bun and laid it on top!
Bast1nda
Kseny @, I have already put it in the oven, I hope that it is not very warm there)))) turned it off of course.
Corrected the hat, well, I just put it down out of fright and leveled it a little. Next time I'll take this nuance into account. I thought it would be desirable not to touch them at all.
And when you lay out according to the forms, you just tear off a piece of dough or cut it into a lump and into a shape, right? I was thinking something, so it was a pity to break this grown-up kolobok)))))


Added Sunday 24 Apr 2016 12:09 PM

Quote: Loksa

Bast1nda, put a pot of boiling water in the bottom of the oven, the temperature will rise!
Alla, Did you mold the domes? Now I always round up the cakes. And still I'll screw it up, another time. Today I put it in small forms and did not cram it in any way, on the third kulich I guessed - I rolled a small piece into a bun and laid it on top!
Thank you, I will!
Rounding up? How is this done?
Loksa
My dough is thin, I divide it into three parts, rectangles, fold it almost like an envelope, neatly, I die a little like a dome.


Added Sunday, April 24, 2016 12:11 PM

Like a pie, gnarled at the bottom and flat at the top. How can I describe this? Here you took a piece of dough in your hand and, as it were, bend the barrel down, and from above it is slightly stretched with a hat! I had different domes before, until I spied somewhere. So the bun is still molded. Well think-wonDeDog rummaged
Kseny @
Bast1nda, if you suspect that it is very warm, can we hold the door open a little? No matter how overheated ... I stuck my hand into the oven - so that her hand would be comfortable))
And I didn’t make my own bun, but I squeezed it until I made a beautiful semicircular top, nothing, everything was fine in the end.
francevna
Oksana, neatly, without crushing too much, made a bun and put it in the mold.
Crochet
Quote: Bast1nda
Rounding up?

I also always shape and round dough pieces for Easter cakes before placing them in the mold ...

I take a piece of dough, spread it with my hands on a silicone mat, then bend / tighten the edges to the middle, turn the workpiece over, round it and only then put it in the mold) ...
Loksa
Kseny @, are they yellowish, are they eggs, or salted yolk? beautiful!
Kseny @
Oksana, homemade eggs
Bast1nda
Oh, how the girls are!
So you knead the dough so hard! I thought it was impossible at all. Aspirated tore it off and put it down like a lay down!)))) Well, I'm a Chukchi)))))
Everything, I understood how to mold Loksa, Crochet, very clearly explained everything. How buns are understandable and the bottom will not be seen later, as I did not realize, well, nothing, I have this training.
Before that, I baked only one kind of cake from the recipe for a Panasonic bread maker and baked in it, well, and then I just took the courage and decided to try))))) Thank you, I myself would not have been able to, without your support and help!
Loksa
Bast1nda, there and the bottom turns out good, a little breezy.
Kseny @
Quote: Bast1nda
So you knead the dough so hard! I thought it was impossible at all. With a breath, tore it off and put it down like a bed!)
Well, not so much direct) neatly, gently, a little with effort



Added Sunday, April 24, 2016 12:35 pm

Bast1nda, Natalia, in general, for the first time, with the help of our hostesses, I think I did it. So you will succeed! Still, with such and such a breath
Bast1nda
Kseny @, Thank you! I also think it will work out.
Do you know why with a breath?
I like this dough very much! It is very pleasant by tactile sensations, even scary to touch!
I would just crumple a piece, like a children's toy, where there is something so plastic inside (I bought it from a tray, they were also made from balls), such a dough, just a tactile delight!
Manka, the dough is super!


Added Sunday 24 Apr 2016 12:55 PM

What's the difference?
In the recipe, blanks are placed in an oven preheated to 200.
And if you put it in a warm place and bring it to 200? (they stand in the oven for proofing, can I turn it on without taking out or will it be worse?)
Is it generally important?
Kseny @
I know, I know It was described to me that the dough should be like this, that you don't want to let it go) And really, I didn't want to!
I didn’t take it out, I read it and many people do it.


Added Sunday, April 24, 2016 1:13 PM

And, by the way, I also read that many, so that the hats do not tear when baking, sprinkle the top of the dough with water from a spray bottle.
Aunt Besya
My oven, even though the Kaiser, lies about the temperature regime like a gray gelding. The temperature lamp lights up if you turn from zero approximately in the middle to about 50 degrees, it seems like it should be about 25 .. figs for you, I measured it, almost 40. If you just turn on the light bulb and leave it for a long time, it heats up exactly for proofing, but this needs more than hour turn on. Therefore, I turn it on at 50 degrees for 10 minutes, then I air it a little for a couple of minutes and leave it only with a light bulb. Everyone with ovens has their own dances with a tambourine
Bast1nda
And my light also turns on. Does she warm chtoli a little?
We must check with a thermometer!
Well, we grew up, went to put it!


Added Sunday, April 24, 2016 1:31 pm

Quote: Kseny @

I didn’t take it out, I read it and many people do it.
so maybe that's why it grows a little in the oven? And if you put a crust in 200 at once, it's better or something else))))) you have to try the experts!
Kseny @
I am not an expert at the temperature for cakes, but I baked my cake for 160 ° 35 minutes, at 180-200 ° there would be coals in my oven
Trishka
Oh, all the girls with Palm Sunday, first of all, and secondly, how smart they are, and everyone has Easter cakes!
But I’m holding on, not rehearsing, if I’m baking for Easter, otherwise my merchandise is such that after rehearsals for the holiday itself there will be nothing!
I trust manna recipes, so I hope everything will work out!
Bast1nda
Quote: Kseny @

I am not an expert at the temperature for cakes, but I baked my cake for 160 ° 35 minutes, at 180-200 ° there would be coals in my oven
I put it at 180 without convection for 30 minutes, 15 minutes have passed, I look, it seems to me that I need less, the molds I have this time are paper and small! Well, well, well, don't miss it!
And what a scent !!! )))))
Loksa
I only put in the cold! But I have a Fire-breathing-Gas dragon, this is not for you hukhry-muhry. Sometimes I splash water or put a darling with water!
Kseny @
In paper and not large, maybe lower degrees are better .. Oh, I smell the aroma, we are not neighbors for an hour?
Bast1nda
Here they are)))) The aroma is pronounced, someone asked. The one that she took out, sniffed from all sides, the aromatics are slightly alcoholic. I will cut it so not watered, I have no strength! it is also non-standard, there was nothing at hand, stuffed it into a cupcake mold. Three large ones, or 5 medium ones, would be enough. but I baked it for the first time, so I didn't get my bearings.
Baked from a standard dose, at 200, then another 15 minutes at 180. Brown, very soft and very fragrant.

Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser


Added Sunday, April 24, 2016 2:24 PM

Now I will cover with glaze, as they cool down, of course.


Added Sunday, April 24, 2016 2:26 pm

Quote: Kseny @

In paper and not large, maybe lower degrees are better .. Oh, I smell the aroma, we are not neighbors for an hour?
Almost neighbors by ancestors))))) We are from Poltava. Grandmother and aunt were recently brought here, now everything is here. (sorry for the retreat)
Olga from Voronezh
Thanks for the recipe!
Kseny @
Bast1nda, Happy for you!
Raisins from above hto have already bought
Bast1nda
I cut him! I couldn't resist! Manka, this is fantastic! Aroma, tenderness and taste are on top. I put a little more sugar, about 10 grams, it is just right for me.
Very, very tasty!

Cold Night Pastry Cake by Maggie Gleser


Added Sunday, April 24, 2016 2:40 pm

Quote: Kseny @

Bast1nda, Happy for you!
Raisins from above hto have already bought
Yes, there are splitter here, and an adult splitter! We heard that the trial began)))) I wanted not even to cover, no, they insisted on covering.


Added Sunday, April 24, 2016 2:41 pm

Girls! Thank you all for your help! I will repeat myself and the bread maker will no longer bake cakes!
Crochet
Quote: Aunt Besya
My oven is lying about the temperature

Mine too, repeated checks with the Teskomovsky oven thermometer showed that my assistant gives out exactly 20 grams. more than the set / set temperature ...

Well, I'm not mad at her, I'm used to it already ...

I have a combined (top - gas, bottom - electric) burning) ...
Kseny @
Quote: Bast1nda
I cut him! I could not resist
After such pictures and cuts, I went and I will cut off a little bit
Aunt Besya
Natalia, ah-ah and ah !!! Good, right? And the raisins are on top, a sacred thing. I myself adore buying them while no one sees.
Bast1nda
Aunt Besya, Kseny @, Crochet, thank you very much, I'm so glad that everything worked out!

I really don't like spoiling food, my dad taught me, he just had a quirk, nothing of the food should be thrown away, cook and take exactly as much as necessary. And then there was such a dough, just lovely!


To devour the raisins, but this is sacred, and I also manage to snatch from the cupcakes))))) But then my husband took the raisins away.
Krosh, did you bake in Biolovsky? I just want to buy myself. Two things. Standing talking? .........
Crochet
Quote: Bast1nda
did you bake in biolovsky? I just want to buy myself. Two things. Standing talking?

Yeah, I highly recommend buying, Natul !!!

I have 6 ... I only use two ... 4 not worn are ...

Grab by the principle let there be - it's sacred our everything !!!
Elya_lug
Girls, but what do you think there will be a difference in fresh or dry orange peel? I always have dry ground for gingerbread dough. Or buy fresh?
Crochet
Quote: Elya_lug
I have dry ground to dust

Elechka, put it on, don't even hesitate !!!

I use with equal pleasure what is at hand at the right time both dried and fresh !!!

I always dry the zest myself, I don't like the store zest, I grind it just before adding it to the dough, aromaaaat ...

Elya_lug
Crochet, Inna, thank you, yes, that at hand is always a reliable option. I managed to grind everything that was and soon the coffee grinder burned out. Burr, all dried peel goes into tea.
pljshik
Girls, I have been baking cakes in paper forms for many years (I usually buy a lot after Easter, because this product is not year-round, and it turns out cheaper), since the family is big, friends of children - everyone has Easter cakes, it runs decently! Of course I love the whole cake, but I especially love the crust. And since while there was a rehearsal, I baked in a metal form, I came to the conclusion that the crust is just wider and tastier, not in paper, but in ordinary (cast aluminum, with Teflon coating), that is, the taste of cake in paper a little worse, although more beautiful just in paper! Maybe this is a subjective opinion, but what about you?
ninza
Quote: Bast1nda
I cut him! I couldn't resist! Manka, this is fantastic! Aroma, tenderness and taste are on top. I put a little more sugar, about 10 grams, it is just right for me.
Very, very tasty!
Natasha, what handsome men! A few questions can be asked: what yeast and what glaze do you have? Thank you.
Crochet
pljshik, Irisha, the crust of the cake baked in a cast mold is different, yeah, my eaters noticed this long ago ...
pljshik
That's what I'm talking about - Much tastier
Aunt Besya
I baked in paper for the first time last year ..Probably more convenient, yes! And more presentable, but when you rip it off before cutting, the barrel will no longer be beautiful and the taco crust on the barrels will not be either.

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