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

"Cold" night dough cake from Maggie Gleser (page 13)

Blueberry-Masha
Girls, help with advice !!! I will bake cakes literally for the first time.
I don't have any mixer - I plan to stir with my hands - is it really possible to mix a double portion with my hands?
Do you just multiply a double-triple serving of ingredients by 3?
I bought 2 types of yeast: dry saf-moment and wet (they were in the seller's refrigerator) in Voronezh. What oven is it from?
If from wet - then first dilute them in milk in a small amount?
How many portions do you need to make on a baking sheet of cakes, about 300 grams each?
And if I cook 2 portions, then you can divide these portions into two pans in the refrigerator, otherwise I'm afraid I don't have such huge buckets))))

Can I ask questions during the play? And that is very scary.
I plan to knead tomorrow, I will bake on Friday most likely. I'm busy, which is not right, but it's just that the child is small while in the kindergarten, on Saturday there is simply nowhere to put it))))
Tanyulya
I had a lot of plans, but I ate almost all the dough with waffles, these at work
Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
tomorrow I'll put the dough on again by Easter. I'll add a little more sugar, mine said ... not enough
I have not tried it, maybe I will try it on Easter.
Sonadora
Quote: Jiri
Oh-oh, I got into the wrong topic, I needed a chocolate cake!
Irina, this is destiny. Knead another one.

Blueberry-Masha,
Quote: Blueberry Masha
I don't have any mixer - I plan to stir with my hands - is it really possible to mix a double portion with my hands?
It is possible, but for a long time, about 40 minutes. If there is a mixer, then with hooks, this will greatly facilitate the process.
Quote: Blueberry Masha
Do you just multiply a double-triple serving of ingredients by 3?
Yes.
Quote: Blueberry Masha
dry saf-moment and wet (in the seller's refrigerator) Voronezh. What oven is it from?
Hard to tell. If pressed yeast (Voronezh) is good, then you can use it.

Quote: Blueberry Masha
If from wet - then first dilute them in milk in a small amount?
Yes, in warm (not hot) milk, leave for 10 minutes to activate, this is in the recipe, only made with dry yeast.
Quote: Blueberry Masha
And if I cook 2 portions, then you can divide these portions into two pans in the refrigerator, otherwise I'm afraid I don't have such huge buckets)
Sure you may.

Tanyush, cool what! Have the Easter cakes blown the roof off?
shnt
I read and read the whole topic, but I never found it. Do I need to crush the dough while it's in the refrigerator? Now I kneaded it - put it in the refrigerator. I’ll bake it either tomorrow night or Friday morning. Or how did you put it on and not touch it until the oven is ready?
Sonadora
shnt, Natalia, yes, that's right, you don't need to crush the dough.
Tanyulya
Quote: Sonadora
Tanya, what cool! Have the Easter cakes blown the roof off?
Yes, Man, and the dough inside is heavy, it seems that everything was baked

Cold Night Pastry Cake by Maggie Gleser
Tomorrow I'll knead, I'll see how it turns out. But everyone ate and praised, my husband took the cakes to work, as I understand it, they lived there for a couple of minutes. At work, waffles disappeared at the same rate. We have a waffle iron there, so the hot ones with jam just flew away.
francevna
Blueberry-Masha, if you knead with your hands, then do each portion separately, it will be easier this way. Moreover, you will put two containers in the refrigerator.


Added Wednesday 27 Apr 2016 09:08 PM

Tanyulya, Tatyana, can you make cakes for this recipe?
I have a lot of raisins in the dough, but you can't see it here.
Sonadora
Quote: Tanyulya
Yes, Man, and the dough inside is heavy, it seems that everything was baked
Unclear.
Tanyulya
Alla, I have no raisins at all.
Man, I'll figure it out the day after tomorrow, bake it in papers.
Natusya
Sonadora, Manechka, I'm sure of that! I tried the dough. It is tasty and beautiful (colored pineapples). The oven will be in 45 hours.Photos will be on Sunday-Monday.
Blueberry-Masha
And also tell me about butter - just get it out of the refrigerator in advance and leave it in the room to soften? And how to interfere with soft pieces? Do not drown to liquid?


Added Wednesday 27 Apr 2016 09:40 PM

And I did not understand at all how to shape the dough so that the hat was smooth? The oven will be in small paper forms. Can the balls roll?
Natusya
Blueberry-Masha, I weighed the butter and put it on cellophane, while I was kneading the hp, it melted, I put it 4 times.
Before the bookmark I will roll the balls
Blueberry-Masha
Soooo. What would you advise on glaze? Buy ready-made in a pack and mix?
Or maybe connoisseurs have a recipe for super glaze? Ideally, the Schaub did not crumble when cutting off the cake.
went into a profile topic and got lost there. Poke your nose, if not hard on a proven recipe!
Venera007
I kneaded the dough in the afternoon, covered it with foil, put it in the refrigerator. The dough is bursting already. I will bake in the morning. I have never tried to bake this way, but this recipe inspired me :) that's just the question that torments me, I took dry fast-acting yeast. Will the dough overdose?
Natusya
Blueberry-Masha, 4-5 pcs of proteins and 1 glass of powdered sugar, beat until peaks. We did that at the bakery about ten years ago. Maybe someone else can tell you something ?!
Venera007
Blueberry-Masha, and last year I did it on gelatin soaked with sugar ... It turns out white, viscous when it dries up and does not crumble at all. But I don't remember the proportions.
Elya_lug
SonadoraI'm in the gang! I kneaded a double portion in a bread maker, forgot about the comma, the dough was a little thinner. And how much raisins, I never added so much, barely mixed it in. That will be joy, son, lover of raisins in rolls. Passed into a 6-liter saucepan. For three hours in the refrigerator, the dough grew almost to the top, by 5 liters exactly. It's so happy that the dough is already waiting, I will bake it on Friday.


Added Wednesday 27 Apr 2016 10:37 PM

Blueberry-Masha, not a crumbly fudge I do not know. always loved to break it off piece by piece and eat it. I like whipping the egg white and a bag of commercially available icing more.
Blueberry-Masha
Girls, thank you all for the answers! Your support helps a lot.
Is a double portion enough if you bake for a family of 3-4 people? Or do you bake any other recipes for this (double portion)?
ElenaMK
Oh my God!! Here I am a bastard .. kneading with raisins ... kapets for my cake :-)
V-tina
Quote: ElenaMK
Oh my God!! Here I am a bastard .. kneading with raisins ... kapets
Elena, I almost every year throw raisins into one of the cakes early, well, think about it, it grinds there, I add a whole one at the end, and yesterday I threw raisins into the same dough too early


Added Wednesday 27 Apr 2016 10:54 PM

Quote: Blueberry Masha
Is a double portion enough if you bake for a family of 3-4 people?
and it depends on how you eat and treat guests, what are the sizes of your forms ... yesterday I began to count, so only children (from relatives) need 8 Easter cakes, plus godfathers will come, plus go to visit mothers-grandmothers, well, myself eat plenty, of course
ElenaMK
Valya! This is what a mess! Looking with honest eyes in a plpshet with a detailed description of the process, pour in raisins in advance :-) :-) :-) :-)
V-tina
Quote: ElenaMK
This is what a mess!
found something to worry about - it will be tastier
ElenaMK
The dough is very smooth, pleasant and tasty :-) but not a ball, I'm afraid to add flour, I added a little gram 30 40 .. I think it will be fine :-) everything, I send it to the cold link :-) .. or not .. cold spa: -)
francevna
For the first time I made glaze with gelatin, completely dried, cut, does not crumble.
GLAZE.
1 st. l. gelatin (Dr. Oetker) + 2 tbsp. l of cold boiled water for 10 minutes (according to the instructions for 0.5 l), mixed, set aside.
At this time, 1 glass of sugar + 4 tbsp. l. water over low heat, stirring until sugar is completely dissolved. I didn't bring it to a boil, I don't know how many degrees. But when combined with gelatin, the temperature should not exceed 60 degrees
I added a little syrup to the gelatin, as soon as the mass became homogeneous, poured the gelatin and the rest of the syrup into a bowl for whipping.I beat it with a hand blender for about three minutes.
It hardens very quickly, even the glaze was heavily smeared with a brush, so I did not decorate it, but sprinkled it on a couple with my grandson.
Irina1607
I put the dough in the refrigerator last night, this morning the first thing to do with it, but it practically did not rise. What will happen now? I guess I won't try this cake
Ninelle
Quote: ElenaMK

Valya! This is what a mess! Looking with honest eyes in a plpshet with a detailed description of the process, pour in raisins in advance :-) :-) :-) :-)

Uh-huh, and apparently angina gave complications to the conceptual apparatus, I read that the dough should be soft and sticky ..
Vinokurova
Quote: Trishka

Manechka, tell 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 for the 2 hours that it should warm up after the refrigerator, I'm afraid we won't have time.
Che do that?
Ksyun, I lay there for 4 hours, increased by 2 times ... the cakes were still excellent!
Antonovka
Sonadora,
Man, yesterday put the dough in the refrigerator, looked in the morning - and it did not grow at all (((And the girls are already trying to jump out of the pan ((What should I do?
Sonadora
Quote: Blueberry Masha

And also tell me about butter - just get it out of the refrigerator in advance and leave it in the room to soften? And how to interfere with soft pieces? Do not drown to liquid?


Added Wednesday 27 Apr 2016 09:40 PM

And I did not understand at all how to shape the dough so that the hat was smooth? The oven will be in small paper forms. Can the balls roll?
Blueberry-Masha, yes, the butter is just soft, not melted. It is better to add it to the dough in small portions, in 3-4 passes with a small amount of remaining flour.
Rolling balls from this test is unlikely to work. I just grease some of my hands with vegetable oil and round off the pieces a little before putting them in the mold.

Quote: Venera007

I kneaded the dough in the afternoon, covered it with foil, put it in the refrigerator. The dough is bursting already. I will bake in the morning. I have never tried to bake this way, but this recipe inspired me :) that's just the question that torments me, I took dry fast-acting yeast. Will the dough overdose?
Tatyana, will not turn sour.

Quote: Elya_lug

SonadoraI'm in the gang!
Elya, good luck!

Quote: ElenaMK

Oh my God!! Here I am a bastard .. kneading with raisins ... kapets for my cake :-)
Elena, nothing will happen to the cake. But the raisins are definitely kapets.

Quote: Irina1607

I put the dough in the refrigerator last night, this morning the first thing to do with it, but it practically did not rise. What will happen now? I guess I won't try this cake
Irina, do not worry, most likely this oil is very frozen. The dough will warm up and rise.

Vinokurova, Alain, oh I can't! What a cute dragon on ave!

Antonovka, Flax, it seems to me it all depends on the temperature on the shelf and the oil, it's just frozen.

Vinokurova
Quote: Sonadora
What a cute dragon on ave

Manyun, my insides ... the whole essence ... finally I approved my avku-portrEt with my heart and soul)))


Antonovka
Sonadora,
Ah-ah-ah-ah, I'm not the only one))) Thank you, Man! I think that everything will work out)))
Crochet
Quote: Sonadora
it seems to me it all depends on the temperature on the shelf and the oil, it's just frozen.

I totally agree ...

Antoshechka, do not worry, my golden, in the warmth your dough will spread its wings), you will see ...
Blueberry-Masha
So, I'm preparing mentally ... I took out the butter, took out the eggs on sugrev.
Girls, what if dry yeast is written to be added to flour? We ignore this point and do it according to the recipe and add it to milk anyway?
Antonovka
Crochet,
Thank you, Innus)) I really hope so))

Blueberry-Masha,
Mash, I did everything according to the recipe
Elenk @ NN
And I am with you. My Easter cakes are standing, parting. And I'm worried, these are my first cakes in the oven.
Aunt Besya
🔗

Mine from the fridge ... oak
Elya_lug
Blueberry-Masha, depends on the number of eaters.I have two servings of this, a serving of Svetta's custard and an almond colomba. I will share with my sister and friend, I will also treat someone, I hope that there will be enough dry yeast in milk, as it is written.
Blueberry-Masha
Everyone bakes or what?
And should you knead raisins by hand or also with a bread maker?
(mother-in-law lent me her))))
V-tina
Blueberry-Masha, raisins can be manually
spring
Cold Night Pastry Cake by Maggie Gleser, Manya, thanks for the recipe for such a wonderful cake.
taniakrug
Elena, what handsome, super! Are these two servings?
Girls, how do you store Easter cakes until Easter, in packages?
Blueberry-Masha
Girls, guard !!! My (mother-in-law) HP ​​kneads me like this. This is already with all the ingredients. Does it make sense to wait for a comma? Or plump flour?
🔗
spring
Tanya, this is from one portion, I’m from Svetta, baked custard. I will keep in the refrigerator in bags.


Added Thursday, April 28, 2016 2:03 PM

Quote: Blueberry Masha

Girls, guard !!! My (mother-in-law) HP ​​kneads me like this. This is already with all the ingredients. Does it make sense to wait for a comma? Or plump flour?
🔗
, I would add a spoonful, I also had 400 grams, then I added the remaining 20 grams and it turned out great.
Aunt Besya
Recommendations for flour are conditional, flour moisture and hygroscopicity are different for everyone - add!
Blueberry-Masha
Aaaaa, also the HP kneaded, kneaded and froze, is it like she gives the dough a distance?
It's just that I'm from HP to YOU. There is only one kneading mode. for 1.5 hours. And how long it will stand like this - FIG knows ...

And I used flour for MacFoo like the author.
Aunt Besya
But all the same, flour is stored in different conditions! Manually cancel the stove and mix again
Olima
Girls, and my 1.5 portion dough is frozen in the fridge. I also added flour, kneaded it in HP. But there is one thing: after adding sugar to the HP, the spatula rattled against the bucket so much that there were scratches in some places. Is it possible in the next. once the sugar is dissolved in milk? Otherwise, I'm very sorry for the bucket, so I won't risk it anymore. Girls, how are you?
Natusya
Yo-mine, at Lenochkaspring, from one portion 9 pieces came out where will I then put them? Except me, no one eats goodbye figure
Trishka
Girls, I need some advice, is there enough volume of 2.5 liters of a saucepan for a complete recipe?
And can a pan from mv Panasonic10 be put in the oven?
Aunt Besya
Quote: Trishka
And can a pan from mv Panasonic10 be put in the oven?
What for? Bake in it? I don’t think the metal is thin, it’s unlikely to be good, but it’s easy to defend W!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers