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

"Cold" night dough cake from Maggie Gleser (page 2)

Sonadora
Alain, It seems to me that in a dough mixer the cake dough turns out better, the crumb will be long-fiber.
I also lay metal forms with paper, and the bottom and sides. Paklanovskaya usually does not stick, but the other one may need to be oiled.

Albin, then, so as not to risk it, bakes for Easter according to a proven recipe. And on Easter week, or before Ascension, you can experiment.
Vinokurova
Quote: Sonadora
dough mixer, cake dough turns out better
Manyasha, I was kneading in a bread maker ... I have nothing else ... but I wrote to you yesterday that the piece of dough was stretching like delicate silk ... almost transparent ...
So I want to try it sooner)))
Tomorrow, if I wake up early, I'll pour some icing ...
Albina
Man, with God's help and prayer, everything will always be baked according to the "old" and new recipes.
Vinokurova
Kulich report on cold test
Quote: Vinokurova
Man, I piled on - did not allow 30 minutes to stand in front of sugar ... but what now ?. boom wait until tomorrow ...
In general, the dough is very interesting ... I put it in a bowl when some of it was wrapped around the mixer ... and it stretched out with a cloth ... like silk, can you imagine ?. how I like it ...

Cold Night Pastry Cake by Maggie Gleser
Several mistakes were made in the process.
The first and most important one is that I skimmed the first 30 minute proofing before adding sugar / salt / butter. Well, it happens that it seems that there should be a proofing ... I read and do not see (((((((((((((((((((((((((well, it happens ... next time now for sure I won't forget ..
The second mistake .. here I don’t know… the lid was torn off… the loaves were obtained .. Manechka believes that from insufficient proofing .. here I have a feeling that the dough could not get warm in any way !. Maybe that's why the Easter cakes opened their mouths?
In the morning I poured it with fondant, rather cut it and try ...
Opinions of those who tried it: Tasty, Not a cupcake at all, Vkusnenky, Awesome cake, UUUUUUUUUUUU, OOOOOOOOOO ... The seventh came late .. He was told - you would like it !.

That's basically it.
Technical information - there were 170 g of eggs, 420 g of flour, instead of candied raisins, the output was two Easter cakes 430 and 444 g. In two forms with a diameter of 11 cm, height 13 cm
Indeed, everything is in moderation in it .. I really liked the fact that the dough can be made in advance. I think this cake will become one of the family's favorites. Thanks for the recipe!
Quote: taniakrug
Did you increase sugar?

Quote: Vinokurova
no, I didn't increase it ... it turned out to be moderately sweet ... I think it's better to regulate the sweetness of this cake with raisins)))

Quote: Sonadora
Usually, I put out such dough on the table and cover it with another, not cold bowl. Otherwise, it really will not have time to warm up even in two hours. Probably because of the cold dough the roof was blown off.

Quote: Loksa

Warming until hot is tempering, like your sous-vide is not a very good comparison, but vaguely resembles, an interesting procedure! It is recommended to carry out it for yeast dough in milk - it is tastier, and more dusky, and baked goods do not get stale so. Found
* tempered, that is, first brought it to a boil, and then kept at 90 * C for 30 minutes. Luda wrote about this method in her LJ. Baking with tempered milk is of high quality, has a long shelf life and does not stale. This is due to the fact that milk contains substances - thiols, which have a depressing effect on the formation of gluten. When milk is kept at 90 * C for 30 minutes, thiols are destroyed, and the dough is enriched with amino acids, sugars, proteins and fats contained in milk. I used this technique for the first time when baking cakes. And she was convinced of the validity of Luda's observations. The cakes turned out to be very lush, high compared to cakes made with ordinary milk, and did not stale for a long time ...
Sometimes it is recommended to keep it in the microwave, but not to bring it to a boil. Something like this.
taniakrug
Alenka, thank you for such a good report! Now I will hardly miss this 30 min proofing
I like your Easter cakes, but your taste is delicious!
Did you increase sugar?
Vinokurova
no, it did not increase ... it turned out to be moderately sweet ... I think it is better to regulate the sweetness of this cake with raisins))) but this is my opinion!
Crochet
Quote: Sonadora
it seems to me that in a dough mixer the cake dough turns out better,

I was kneading mine in a dough mixer, nothing else ...

I will probably bake tomorrow morning, the dough will be exactly 24 hours old ...

I kneaded it with fresh yeast, the pearl was in the refrigerator, Mom, do not worry !!!
Sonadora
Semyon Semyonitch! Alain, sorry, it's my fault. Did you leave the dough from the refrigerator in the same container for warming, in which it was fermented? Usually, I put out such dough on the table and cover it with another, not cold bowl. Otherwise, it really will not have time to warm up even in two hours. Probably because of the cold dough the roof was blown off.
Alain, I'm glad you like it. And how is the crumb, fibrous half-sagged, not dry?

Kroshik, Innus, can you tell me later how it happened?
spring
Sonadora, Manya, so all the same, what kind of yeast is dissolved in water or flour?
Sonadora
Elena, I had those that are mixed with flour.
spring
Manya, thank you. The recipe was very interesting.
Crochet
Quote: Sonadora
Innus, can you tell me later how it happened?

Well, of course I'll tell you, my golden one, I think tomorrow ...
Vinokurova
Quote: Sonadora
Usually, I put out such dough on the table and cover it with another, not cold bowl. Otherwise, it really will not have time to warm up even in two hours. Probably because of the cold dough the roof was blown off.
Manechka, thanks for the advice! I will consider ..
And don't even think about apologizing !. you gave me such a cake !.
Loksa
AlenKa, alcohol cake? : mail1: OOOYou have very beautiful hats!
For yeast dough, I grease the paper.
Vinokurova
Oksana, I really think, maybe it was only necessary to put a piece of paper under the ass ?. And do not wrap up with paper?
Loksa
AlenKa, I always put paper under the butt, and wrap the sides, if it's a very tender cake, the paper helps it keep its shape and the top doesn't burn so much when baking. I cut it off from above, and leave the bottom, prick it so that the heat comes out: girl_pardon: when it cools. Wrap them up in nice corrugated colored paper. Or will you eat them?
Sonadora
springElena, I hope will not disappoint.

Kroshik, Innusya, I will wait.

Alain, I also want everyone to succeed without problems.
Ljna
Girls, instead of 6 g of dry yeast, how much fresh should you take?
Vinokurova
Quote: Ljna

Girls, instead of 6 g of dry yeast, how much fresh should you take?
Three times more, I think ...
Quote: Loksa
Or will you eat them?
And then ... one already ... tomorrow at the dacha in the morning the second ...
Quote: Sonadora
I want everyone to succeed without problems.
Man, well, this does not happen ... 30 minutes I missed it !. well, nothing, no one else will forget)))
Albina
Manyash, I will also bake according to your recipe (nothing, what am I on you?) 🔗
Vinokurova
Quote: Loksa
very tender cake
Exactly!. Yesterday when I broke off the bag, I was afraid to wrinkle it !. breathed under my arms)))
Crochet
Quote: Ljna
instead of 6 g of dry yeast, how much fresh should you take?

I am 18 gr. put ...
Gala
Kroshik, and how long do you keep the dough in the refrigerator?

I have a big "swim" here on Easter cakes. I do, compare, experiment, search ...
And I'm going to do this one, because the recipes have Manki wonderful.
Crochet
Quote: Gala
how long do you keep the dough in the fridge?

Galyun, yes, today, at 8:30 in the morning, I just put it in the refrigerator ...

After 24 hours I will try to bake ...
Gala
Innus, so how's the dough? He's not trying to escape yet, is he worth it until tomorrow?
I am thinking about when it is better and for how long to put the dough
Ljna
Crochet, Thank you! tomorrow I'll put the dough, I'll run to the store, the raisins are over
Sonadora
Quote: Albina
nothing, what am i to you?
Albina, To be honest, I thought that we have been on "you" for a long time, about five years - that's right.

Quote: Gala
I have a big "swim" here for Easter cakes
Check mark, similarly. I would be glad if you like this one. I also recommend trying the almond custard.

Midnight is approaching, and Kroshika still not ... Has Innusya baked it like a cake?
Ljna
I kneaded the dough for lunch, didn't buy raisins, threw in a handful of chopped prunes, increased the sugar to 100g. during kneading, 75 grams of flour had to be added, otherwise the dough would stick and spread.

maybe from the fact that 1h. l. cognac added

Sonadora
Evgeniya.75 grams is a lot. Did you knead the dough for a long time?
Ljna
Sonadora, kneaded with a dough mixer, did not time the time, probably 15-20 minutes
live yeast
the dough is growing, I hope I didn't hammer it
Sonadora
Evgeniya, let's hope. I add oil with flour in small portions. I put the next part only when the dough is well kneaded. Otherwise, the dough is very difficult to collect, floats and you have to add even more flour.
Crochet
Quote: Sonadora
Did Innusya bake it like a cake?

Nope), it didn't work out today, tomorrow in the morning, exactly 48 hours will turn out)) ...
Anatolyevna
Sonadora, Manechka is a very interesting recipe! I liked the fact that you can make the dough in advance.
Loksa
Crochet, Inna, I also wait, sit at the monitor, and think: where is the Kulich KroshA? peki uzho
Sonadora
Anatolyevna, Tonya, thanks. I would be glad if you use the recipe.

Kroshik, Innu, intriguer! I'm already worn out all over. Let's make the same bakes. I have no strength to endure!

PS I was thinking here tonight ... Probably, you shouldn't add a lot of sugar to this cake, especially if the fermentation of the dough is long, more than 8 hours. The yeast will eat it during this time and give the dough a strong alcoholic aroma.
Vinokurova
Quote: Sonadora
will give the dough a strong alcoholic flavor.
What's on hand taste to fans of Myasoedovsky)))
Loksa
Manka, do you invite them to starve? yeast? better let them get drunk, everything will be more fun
Anatolyevna
Sonadora, Man what intrigue!
I'll also run to look!
Sonadora
AlenKa, yeah, opened a bowl of dough-sniffed-ate.

Quote: Loksa

better let them get drunk, everything will be more fun
And then on the news: the yeast dispersed and made a drunken brawl in the refrigerator.
Antonina, I have been watching this intrigue since the morning. Already there is no valerian with a blood-hole left in the house.
Crochet
Oh), what wonderful Easter cakes I got !!!

Just pulled out of the oven)) ...

Manyunechka, I will report later ...
Anatolyevna
Crochet, Innochka, I will also come running to look
Quote: Krosh
I have wonderful Easter cakes
I'm watching!
Crochet
Tonya, my dear, without you I will not start showing !!!

Now I will take a picture, I will wait until my eaters take a sample and then I will report in full !!!

But I am already sure that Easter cakes with such a wonderful aroma and taste will be no less wonderful !!!

After 60 minutes of proofing, I baked my Easter cakes, starting with a cold oven, at 160 gr. (convection) exactly 30 minutes, at the lowest oven level) ...

Eh), it’s a pity that I didn’t start a double portion at once, from one portion only two small (in one and a half liter molds of baking) came out ...
Anatolyevna
Crochet,Inna, Watch and watch! : girl-yes: I also want to bake, I love the dough that first lives in the refrigerator!
Loksa
No, well, she has a space endurance, I didn’t sleep at night, I waited, and Inna: wait, wait until we eat everything! we have already eaten all the waiting girls. Write faster: what flavor? how much did one portion come out? I can try half of it! I think it is very tasty and aromatic!
Anatolyevna
Loksa, Sit and wait for Ksenia! : girl_in_dreams: I'm waiting!
Maybe they won't eat everything.
Sonadora
Hurrah!!! Kroshik, Innusya, let me kiss you! I'm waiting for the tasting results. Hope your eaters are happy.
Loksa
Manka, this Kroshik does not test us in a way! Send her cakes to crackle, there aren't any of our own yet
Sonadora
Nah, I can't right now. I just put some chocolate cakes for proofing. Passion how interesting it will be.
Anatolyevna
Loksa, Ksenia, my cakes are not over yet, but I would have brushed off a piece.
Jiri
Quote: Sonadora
Nah, I can't right now. I just put some chocolate cakes for proofing. Passion how interesting it will be.
Man, can you have a recipe?

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