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

"Cold" night dough cake from Maggie Gleser (page 11)

pljshik
And what kind of forms Kalitva, for the first time I hear! Elena went and looked at hers, it turns out that I have only one form just Kalitva! It remains to buy Biol!
Reset
Thanks for the recipe and the report.
Here's a rest after the oven:
Cold Night Pastry Cake by Maggie Gleser
Cutter:

Cold Night Pastry Cake by Maggie Gleser
I was glad that there was no hint of the smell of yeast. Already eaten 3 pieces (baked yesterday). With such "training" it will soon be time to update the wardrobe!
Aunt Besya
pljshik, yes, they seem to be quite good, thinner than Biol, but they do not burn and the cake comes out well. I didn't really like the shape itself (something that is not high and wide), so I bought the classic
pljshik
It's just that Biol has chamfered sides, and I like straight ones more!
francevna
Any dough in the form of Kalitva (I have 4 pieces) bakes very well, they would be higher. I really want to buy Biol forms.
I also bake in paper ones, for my relatives.
Half of my cakes were left, my son and grandson were, I gave them home. The grandson was worried that there was no white fudge, I reassured him and said that the holiday had not come yet.
Vinokurova
Reset, Hopewhat size of mold do you have?
lisa567
Everyone has wonderful Easter cakes. And tell me you can bake it in a bread maker? If possible then how 7
pljshik
Girls, today I again put the dough at full norms, I did everything like the last time, remember, in my refrigerator the dough was trying to escape. So - today in the refrigerator does not fit a bit, which may be wrong. Yeast, flour, butter, everything is like last time. I was just asked to bake by good people. In short, mysticism is straight!
Aunt Besya
Moon...
francevna
Today I began to check my old notes on baking Easter cakes (I wouldn't have read it before), so I put 700 g of dough in the mold, and now I put 550 g and wait for the cap to rise.
Natkamor
thanks for the one who suggested that if the paste lasts a couple of days, it becomes sweeter. really got sweeter. so 100 grm of sugar will fit, no more talk about
Klimola
I could not resist and put it last night. Today, the film did not give the dough the current to escape from the mold. I plan to keep it in the refrigerator until tomorrow, but I want to crush it so much: umnik2: Do you think you can knock it down a little or not?
Scarlett
But personally, I do not see absolutely no difference in the crust in paper form and in the usual one.As for me, the most delicious crust is from freshly baked bread, and in a kulich ..... crumb
Crochet
Quote: Klimola
Do you think you can knock it down a little or not?

Olenka, if the dough does not crawl out of the dishes, I would not touch it) ...

Quote: Scarlett
I see absolutely no difference in the crust in the paper form and in the usual

My golden one), I have a crust in aluminum molds both for cakes and bread, always thicker / more brutal) than in paper ones it turns out ...

The first like it, the second on the contrary, the third - so generally do not care ...

Personally, I love cakes from aluminum molds because no matter what recipe the cake is baked according to, for cooling / ripening it can be safely hoisted on the grate without worrying about further fate), and no matter how delicate the structure of the cake is inside, brutal) the crust makes it possible not to put the Easter cakes in down pillows) ...

ala-i
Crochet, no matter what recipe the cake is baked, for cooling / ripening it can be safely hoisted on the grate, without worrying about further fate), and no matter how delicate the structure of the cake is inside, brutal) the crust makes it possible not to put the cake in down pillows ) I completely agree and support one hundred percent !!! I bake in old aluminum mugs and in paper forms, so in lace forms the cake is ruddy appetizing, and in paper only a crust on the cap, and under the paper the dough is white ...
Herringbone
Now I am with the report, THANK YOU VERY MUCH FOR SUCH RECIPE !!! I will definitely bake !!!
Cold Night Pastry Cake by Maggie Gleser Cold Night Pastry Cake by Maggie Gleser Cold Night Pastry Cake by Maggie Gleser
These three beauties I got !!!!! THANK YOU !!!!!
Scarlett
Ala, I inherited from my grandmother a whole bunch of enameled mugs, earlier, too, only baked babies in them, and now in paper ones.But this year I found out that all my stocks of paper forms came to an end, and on the market I take prices by the piece, and I took the previous years in packages without looking. The smallest one is smaller than a glass - 3.50 UAH, yesterday I accidentally took big ones at 7, and it's still inexpensive
Natalishka
Herringbone, Elena, what handsome men (y) And how did you lubricate the forms?
Kseny @
Scarlett, Tatyana, oh, prices lomyat I took in Kishen, medium (dia. 13cm) ~ 3.5-4 UAH, small 3 UAH. like. I don't remember the big ones ...
Vinokurova
Girls, if anyone is interested, a full report HERE
Kseny @
Vinokurova, AlenKa, again admired your Easter cakes. So you have already managed to test this with us both on dry and live yeast, I remember there was a comparison. It turns out that the second time there is a little more sugar, and the sweets are less in comparison with the first, this is due to yeast, right? And what else is different in favor of the latter?
Herringbone
Quote: Natalishka

And what did you lubricate the forms with?
Natasha, nothing supernatural, just greased it with vegetable oil!
taniakrug
AlenKa, thanks for the report! All the same, I tend to fresh yeast, you have turned out to be handsome!
Is it possible to put saffron in this cake? At what stage? And how to dilute correctly?
specially brought saffron from Spain, but never used it
Vinokurova
Oksana, no, the second one was sweeter ... the process itself is more fun with pressed yeast ...
Quote: Kseny @
how else differ in favor of the latter
I don't know what to say, because in the first version I had a lot of jambs, so there is nothing to compare with ...
sweetheart here HERE
and my process HERE
Manechka, I'm sorry)))
Crochet
Quote: taniakrug
Is it possible to put saffron in this cake?

Need to, Tanyusha , well, if you love, of course ...

There are people, and there are quite a few of them), who get in the way of saffron in Easter cakes, it's a matter of taste, I like it ...

You can simply soak the saffron strands in a tablespoon of hot water), but I do this more often:

Saffron tincture

Grind 0.1 g of saffron threads into dust in a mortar.

Pour gently into a small bottle, pour 25 ml of vodka and keep in a dark place for at least 24 hours.



Saffron tincture it doesn't matter, alcohol or water) add along with flavors: vanilla, zest, etc.) ...

Vinokurova
Quote: Krosh
pour 25 ml of vodka
there will be a fairy tale! it will become even more magnificent))) the taste will sparkle ...
Rada-dms
Manechka! I came to kiss you for the recipe!
I also baked Easter cakes! We liked it very much! Highly! Here it turned out to our taste! : girl_love: So hassle-free dough, lovely!
I kneaded it out of plain flour, stood in a very cold refrigerator for almost two days (it happened, I was busy), baked from a cold oven (Kroshenka, thanks for the advice !!!!!) at 170C in metal split molds from Auchan, oiled with rust. oil. One big baked in paper! I liked the tins more - the crust and crumb are better! And they climbed better.
I will bake from good flour for Easter! Here is joy in my heart - another recipe for excellent, moderately moist and sweet cakes! The crumb is exfoliated down to a micron with long fibers!

Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser

Yes, I forgot to say, the dough in the refrigerator almost did not fit, but in the forms it was 4.5 times! I used dry yeast.
Sonadora
Girls, relatives, thank you all very much for your trust, kind words and for trying. I am extremely happy that the recipe did not disappoint you, and the result pleased you. Thank you all very much for being there.
Cold Night Pastry Cake by Maggie Gleser
pljshik
Manyasha - and thank you for sharing your recipes and knowledge with us! : girl_romashka: And in general girls, how good it is here, among relatives, kind and sympathetic people, in our difficult time you especially begin to appreciate all this. Good luck and joy to everyone!
taniakrug
Inna, Crochet! Happy Birthday !!!
Thanks for the advice! I will definitely use it! I'll put saffron in half, and not in the other, so we'll find out whether we like it or not. But this tincture is about what amount?
Irishka CH
Well, Slavate, Manka, drew. And where were you, the sun? There are such disputes, conversations in your topic without you, they wrote pages ... tsat Well, it's all good, the girls have super-cakes. I'm still waiting for an answer: why have I messed up, that my cakes are crumbling (well, very much!). There will be no more "rehearsals", the production will go. And according to all the recipes.


Added on Monday 25 Apr 2016 6:09 PM

A-ah-ah! I see already. Sonadorik sculpted a new roll. There was no time.
Sonadora
pljshik, Irin, in order to share knowledge, I, perhaps, have not matured yet, but with successful and liked recipes, it is with joy.

Irishka CH, Irin, watched the topic while sitting in the bushes (due to problems with tyrnet).
Irin, I don't even know why they are crumbling. Maybe the flour was unsuccessful?

Irishka CH
Man, I also had such an assumption. I bought another. I will bake using it.
pljshik
Manyasha, let me disagree with you here a little, what a knowledgeable person seems to be an insignificant trifle can help someone a lot! And it is very good that everyone does not hide their little secrets - many thanks to everyone! Here I recently asked for a recipe for a carrot cake (in our house a girl bakes) - they explained to me so briefly and clearly that this is a proprietary recipe and they do not tell it! So there is such a thing. Although I think that this is wrong, we are all different, and probably everyone noticed that sometimes, for some unknown reason, the same recipe (which you make all the time) has different tastes (well, it happens). I did this cake at full rate and half, the result was completely different! Thanks again to everyone! And Manyasha bows low to you and thanks !!!!
francevna
Rada-dms, Olya, I wonder what this different test behavior depends on. In my refrigerator, the dough doubled in 2 hours, and then it did not change. What oil did you use?
oksi-s
Good day! Please tell me what does the expression "baked from a cold oven (Baby, thanks for the advice !!!!!) at 170C" mean?
Vinokurova
Oksana, while there is no one, I will answer ...
they put the forms for proofing in a cold oven ... when the dough rises either twice or almost to the edge of the mold (here it is, who is used to it and is more convenient), turn on the oven and it heats up along with the cakes
Andreevna
oksi-s, Oksana,
Cold is something like this: you put it in a cold one, if possible, then turn on the heating 30-35 * and expect an increase of 2-2.5 times. If the oven is from 50 * and above, then do not rush to put it on. Preheat the oven maleho, turn it off and then put it on the rise. Something like that
starling
Girls, and if I have a gas oven, not an electric one, I should try to cool the cakes in it while it warms up
there, after all, the gas fusses madly until it reaches the desired temperature
I'm scared ...
pljshik
I also have gas, everything works out great!
Irishka CH
Quote: oksi-s
what does the expression "baked from a cold oven (baby, thanks for the advice !!!!!) at 170C" mean?
right here read it.
Ninelle
Quote: Starling

Girls, and if I have a gas oven, not an electric one, I should try to cool the cakes in it while it warms up
there, after all, the gas fusses madly until it reaches the desired temperature
I'm scared ...
Is there a light bulb in the oven? If there is, it can be either slightly warmed up or cold, but in both cases, with the light on, set it.
oksi-s
Girls, Thank you all very much for your detailed answers. Such responsive and kind needlewomen are always very nice to visit the site. Thank you.
starling
Ninel, if we were talking about proofing ... I would not be surprised or afraid, I always try to prove it in the oven
And then ... oven with cold ... scary

I'm afraid a light bulb won't save if they start to burn
Aunt Besya
Girls, but still preferable How long does the dough stand in the refrigerator? I’ll bake on Thursday afternoon, so I’m toiling .. either put it on the night today, or tomorrow after 18 (this is how it works)
nut
And I have already kneaded and put it in the refrigerator - I will bake it on Thursday afternoon
Aunt Besya
Exact ?? Exactly accurate ??? Well look! Tadys and I will put it later by night Let's go to work together
Ninelle
So clearly, look, the first option: you turn on the light in the cold oven, put the cakes there for proofing, as you go up, you turn on the oven; option two: heats up the oven a little, turn it off, turn on the light bulb and put the cakes on the proofing, how to rise - turn it on; Option three: frustrates at your own discretion, sadness as usual.
The choice is yours, in this case a light bulb is needed as a heating element, the oven will not be cold anyway.
nut
Sonadora
Quote: francevna
I wonder what this different test behavior depends on. In my refrigerator, the dough doubled in 2 hours, and then it did not change. What oil did you use?
Alla, probably from the temperature on the shelf and the butter. I cooked with Vologda, it itself is quite soft from the refrigerator, the dough rose more, and with harder butter, correspondingly less.
By the way, I came across some wrong Vologda oil here. After adding it, the dough blurred, although it was made according to an already proven recipe, it was barely collected in a soft ball.

Quote: Starling
while it warms up, it will be there, because the gas fusses wildly until it reaches the required temperature
Quote: pljshik
I also have gas, everything works out great!
Girls, I also have gas. The "cold" oven option did not suit me personally, neither for cakes, nor for bread. The crust is thicker and denser.

Quote: Aunt Besya
Girls, but still it is preferable how much dough to stand in the refrigerator?
Lena, I like the maximum, 48 hours, the dough turns out more airy.

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