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

"Cold" night dough cake from Maggie Gleser (page 12)

Elya_lug
The option with a cold oven is also not suitable for me, I tried both pies and bread. The bottom turns out to be very thick and very fried, and the top does not have time to brown (gas oven)
Anatolyevna
Sonadora, Manechka Easter cakes are delicious, soft, tender! : nyam: Everything is great!
The dough is not complicated, everything is straightforward!
I liked the dough very much, it is easy to work with it!

Sonadora
Elyaseems to depend on the specific oven. In mine, the top browns well, but the bottom is thick and overcooked.

Antonina, I am very glad that everything worked out.
lungwort
Manechka, decided to bake your cake. Last year I had yours à la Panettone. Everyone was delighted. I completely trust your recipes. I would like to ask - Will Krupchatka go into this recipe or is it better to take softer flour?
Rada-dms
Quote: 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?
Allochka, I have a very cold refrigerator, and the butter was very hard to the touch after the refrigerator, maybe that's why the dough didn't rise practically,: friends: it stood without loss of quality for almost two days and so it exploded in the oven!


Added on Tuesday 26 Apr 2016 11:57 PM

Quote: Elya_lug

The option with a cold oven is also not suitable for me, I tried both pies and bread. The bottom turns out to be very thick and very fried, and the top does not have time to brown (gas oven)
Ale, it depends on the oven, I had a baking sheet on a stone, there were cakes on it, the crust was minimal at the bottom and very airy-crispy.
Aunt Besya
Oh, I don’t know, I don’t know ... I set a double rate, I have a Panasonic stove. After adding eggs and flour, it came up after 35 minutes, the dough rose and rested against the roof. I switched it on for kneading, began to add sugar and butter, and there is soooo much of it that there is nowhere to interfere with the stove, but it looks noticeably liquid-sticky .. I put it in Kesha, and there it is cramped for him, added another 100 grams of flour and mixed it with my hands. For a hundred years I have not kneaded with pens, I got used to orienting myself on the bun, and then I had to remember what it should be like, dough
I put it in a 5-liter Bergof bowl, but somehow it's still a little more than half a bowl ... it's scary, it will start breaking out the refrigerator inside the night
Taia
Aunt Besya, of course, for this bread machine, a double rate is a lot. One is just right, you got excited.
lungwort
I did not wait for an answer .... I put the dough on one grit, though I took the yeast (fresh) for 6 grams. more. The dough is already in the refrigerator. Let's see what happens.
Irina1607
Girls who have already tried this cake, tell me how much better to leave the dough in the refrigerator for 36 or 48 hours. I want to put the dough on Thursday and don't know which is better in the morning or in the evening.
Crochet
Quote: Irina1607
leave for 36 or 48 hours?

Quote: Sonadora
I like the maximum, 48 hours, the dough turns out more airy.

Aunt Besya
During the night it rose to the top and the dome rested against the stretched film .. there is nowhere else. What to do? Another day and a half to stand for him, can he transfer it to a large container?
Crochet
Quote: Aunt Besya
Another day and a half to stand for him

Lenusechka, not a fact, my golden one) that the dough will continue to grow ...

Mine, as soon as it waved, and then froze in place ...

I judge by my test), I have it not completely took a 3-liter saucepan, from you, Lenusik, double portions in a 5-liter vessel ... I would probably leave it ... it seems to me, overnight, it has already grown to the maximum ...
Vinokurova
Quote: Krosh
Mine, as soon as it waved, and then froze in place
exactly like that, Inna !. that's how it was ...apparently, it later froze))) and if there was a rise, it was not so significant ..
Psvet
Girls, take them to your team. I read the entire "branch" and found the maximum sugar content of 150 grams. I want to make three batches 150, 170, 180. I'll try what I get. I just think, do I need to add yeast or a spoonful of brandy?
V-tina
I also put the dough tonight, for one portion, since one in the morning the dough was in the refrigerator, I looked now, it rose twice, but just in case I took a bigger bowl under it, so that it certainly wouldn't run away anywhere
Klimola
Aunt Besya, mine, too, stood in the refrigerator for two days and would have escaped if not for the film
Cold Night Pastry Cake by Maggie Gleser
: wow: Otto I'm great! 40 minutes tried to stick a photo into the message !!!
Tanya-Fanya
Handsome men !!!
Robin bobin
Girls, dear, do not throw your slippers. But still 180 g of eggs is how many pieces))? Or - can you measure them with a measuring glass, in milliliters? The lack of weights cannot prevent me from trying this recipe.

Herringbone
Lena, my C1 eggs were average, it turned out 4 pieces, I think that С0 will be 3 pieces.
Robin bobin
Lena, thanks))
Vinokurova
Quote: Christmas tree
C0 will be 3 pcs.

Crochet
Quote: Christmas tree
C0 will be 3 pcs.



I even have 8 grams. extra turned out ...

Didn't separate ...
Aunt Besya
I almost always have frozen yolks in the freezer - from protein-custard leftovers into a bowl and into the freezer! So it turns out that 180 I had 3 homemade eggs + another 20 grams of this ice cream yolk. Yesterday came out 6 pieces for 340 grams, the rest was added with yolks from the freezer. It turns out that my egg is small, though homemade?
Fotina
Girls, is this recipe closer to our usual cake, or Italian? Mine did not want heavy cakes - they crumble constantly, although I knead the dough, and not dense. I'm thinking of baking something more airy.
In general, the dough has already been standing in the evening, from the changes - as much as 140 g of sugar has spilled, so the question is already purely to maintain a conversation)))
Ninelle
Girls, SOS! I made a kulema, yesterday I made a double portion of dough, kneaded with Bosch with a nozzle with a silicone pad, the dough turned out sticky and did not lag behind the walls of the bowl, it stretches, but with holes, I added flour twice, I was more afraid that I would hammer. The dough ran away from me at the speed of light, so I changed the container twice. Now I'm thinking ... add more flour and let it stand again (I'll bake it tomorrow) or is it better to just fill in the forms not by a third, but by half before baking?
Psvet
Quote: Fotina
changes - as much as 140 g
, Shall we eat sweet cakes☺, and yeast was no longer added? I also love sweet ones made the first batch 150 gr.
Fotina
I took yeast according to the recipe
lungwort
Maybe it will be interesting to someone. The grit dough in the refrigerator has grown 2.5 times at the moment. Deviations from the recipe - put 24 g of yeast, 100 g of sugar, additional flour 1 tbsp. l., light raisins (dark mute). The oven will be tomorrow morning. What happens?
Vinokurova
Quote: lungwort
What happens?
delicious beautiful cake will turn out
lungwort
Quote: Vinokurova
delicious beautiful cake will turn out
I hope ... I have never made cakes from grains.
Irina1607
And milk is 125 gr. to take before warming up or should this mass be after cooling? Sorry for having so many questions.
Klimola
Irina1607, now I'm going to start the third portion, measure out 125ml of milk, heat it almost to a boil, cool it down and then follow the "plan". The dough already seems thin, but I no longer add flour. Try it, and you will succeed !!!
Sonadora
Quote: Rada-dms
I had a baking sheet on a stone, there were cakes on it, the crust was minimal at the bottom and very airy-crispy.
Eh ... I need to buy a stone, I still can't get myself together.

Quote: lungwort
I would like to ask - Will Krupchatka go into this recipe or is it better to take softer flour?
Natasha, can not say. I never baked bread or cakes with her. Very soft flour, probably, is also not worth using, you will knead to knead until the mica window.

Quote: Aunt Besya
I set a double rate, I have a Panasonic oven
She, I do not knead more than 550-600 grams of flour in hp.

Quote: Aunt Besya
Another day and a half to stand for him, can he transfer it to a large container?
Lena, it seems to me that it is already frozen there and will not rise in the refrigerator anymore.

Quote: Klimola
Otto I'm done!
Olgawhat a fine fellow! Beautiful Easter cakes! Hopefully, they won't let you down.

Quote: V-tina
I also put the dough tonight, for one portion
Tinochka, when will you bake, on Thursday?

Quote: Psvet
I want to make three batches 150, 170, 180. I'll try what happens. But I just think, do I need to add yeast or a spoonful of brandy?
Psvet, if you took twice as much sugar, then it is better to increase the amount of yeast. You can soak raisins in a skate.

Quote: Fotina
Girls, is the Easter cake according to this recipe closer to our usual, or Italian?
Svetlana, in my opinion, closer to Italian.

Quote: Ninelle
Now I'm thinking ... add more flour and let it stand again (I'll bake it tomorrow) or is it better to just fill in the forms not by a third, but by half before baking?
Ninelle, I would leave it as it is, and fill out the forms by a third. If half, then lengthened them with baking paper, just in case.

Quote: lungwort
Maybe it will be interesting to someone.
Natasha, very interesting! Show me how it turned out later, please!
Rada-dms
Sonadora, Man, I have an old ceramic tray pretending to be a stone, even cooler than the stone is heated, compared to a stone from a pizza oven!
Sonadora
Rada-dms, Ol, I wonder, is granite suitable for these purposes?
V-tina
Quote: Sonadora
Tinochka, when will you bake on Thursday?
Yes, Manechka, I plan tomorrow afternoon
ninza
Quote: Sonadora
You can soak raisins in a skate.
Manechka, and soak the raisins in cognac overnight and put them in the refrigerator until morning? In the morning I will knead the dough too. Thank you.
Natusya
Everything, I also kneaded with small deviations. Sugar 95g and + 0.5 tbsp. l. flour + dried pineapples. The comma was in xn. The dough is delicious
ElenaMK
Fuhhhh ... I finished reading everything ... Manya !!!! You are such a craftswoman !!!! Thank you, immensely enormous! Right now I'm going to knead .. one .. no two ... and I'll buy pants for a bigger size. Really refuse such goodies!
I put my paws in the oven with the light on ... it heats up well! Tomorrow I'll put it there to part! Here's a question, I was born stupid ...
When I bake from a hot one, then my oven first heats up with a stone .. but right now, how can I heat an oven with a stone and cake ??? With him, cake, that is, nothing will happen? Will it take more time? Or is my brain boiling from reading?
Trishka
Manechka, tell me pzhl. As much as possible, the dough can stand warm after the refrigerator, otherwise it’s baking tomorrow, and I’ll be lucky to go to Moscow on business, so I’m surprised if I get it straight into the mold and stand for 3-4 hours, is it normal or not?
How to do it better? And then in 2 hours, which it should warm up after the refrigerator, I'm afraid we won't have time.
Che do that?
Natusya
I forgot to write that I put it on baked milk
Andreevna
Trishka,
Ksenia, why can't you do it after your arrival? Maybe it's better to bake them on Friday then?
Trishka
Andreevna, Sashul, yes, I also thought about it, but on Friday with my husband Dr, I will probably not be before that.
Andreevna
Oh, Ksyusha, then bakes at night. I'm afraid that your dough may stand still during this time.
Sonadora
Quote: V-tina
I plan tomorrow afternoon
Tinochka, good luck!

Quote: ninza
Soak raisins in cognac overnight and refrigerate until morning?
Nina, Yes. Just before adding to the dough, let it drain properly.

Quote: ElenaMK
When I bake from a hot one, then my oven first heats up with a stone .. but right now, how can I heat an oven with a stone and cake ??? With him, cake, that is, nothing will happen? Will it take more time?
Elena, Olenka-I am glad I wrote just above:
Quote: Rada-dms
I had a baking sheet on a stone, there were cakes on it, the crust was minimal at the bottom and very airy-crispy.
If I understood correctly, she put it in a cold oven.

Quote: Trishka
if I take it straight into the molds and stand for 3-4 hours, is it normal or not?
Ksyusha, I'm afraid that it may survive.It will warm up faster in forms.

Quote: nnv200569
Everything, I also kneaded with small digressions
Natusya, on melted and with pineapples it should turn out very aromatic.
Trishka
So we will think ...
francevna
Manechka,: rose: instead of zest, I added cardamom, amaretto liqueur, walnut. It turned out very tasty, sugar for 2.5 norms 300g, raisins 300g and 100g walnuts.
Everything is baked. The dough was left in the refrigerator for 8 hours.
Sonadora
Quote: Trishka
So we will think
Similarly, Ksyusha. I also don't know when I will bake.
Alla, I can imagine what aromas soared in the kitchen!
ElenaMK
Oh, I would like to stay longer, but I made it to the last, tomorrow I will love the 6ada stove .. on Friday we will go straight to the garden from work and there ... or else the oven, the stove would be connected after winter ...
Jiri
Everything, put the dough in the refrigerator. I'll bake tomorrow.
Oh-oh, I got into the wrong topic, I needed a chocolate cake!

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