"Cold" night dough cake from Maggie Gleser

Fuh ... I kneaded the first batch into 1 portion. This one will be with dry yeast. I will knead the second portion in the evening on live-wet ones.
More flour had to be added. I didn’t see any special comma, but the dough didn’t stick to my finger and I, fearing to clog it with flour, stopped the process.

I have some kind of ancient bread maker - kneading dough in it for 1.5 hours with stops, can I knead it on some kind of bread? No one knows? Or will there be these stops too?

[Aunt Besya]

Aunt Besya, Lena, well, I wanted to bake, otherwise I couldn't find anything suitable!
So it's better not to risk it?

I always knead in my Panasonic or on the Pelmeni or Pizza mode. Sugar bucket, of course, scratches, but I treat things as things - let it work, in principle, I never counted on her eternal life
Trishka, I used to bake in cans lined with baking paper from the inside, girls bake in metal mugs, can you look and think?

Yes, I found a 2 liter saucepan, and there is also a 1 liter mug, so I will bake in them!

Oh girls, mine has been standing for 17 hours in the cold, afraid that it would knock on the way out of the refrigerator, I took a 6 liter bucket ... and so it almost supported the roof, a lot rose, but it’s wrapped in a film, I’ll take it out in an hour: -)

[spring]

spring, Lena, hooray !!! I am very glad that everything worked out!

Blueberry-Masha, added, did it work?

More flour had to be added.

Masha, I am now in the process of kneading dough (I just put the dough for the second batch), I also had to add flour, about 50 grams, probably.
Today I decided to deviate a bit from the recipe. I put on pressed Luksovsky yeast, added saffron to the dough, replaced part of the raisins, about half, with dried sweet cranberries and candied pineapple.

Girls, and where do you put the shells from the eggs, throw it away, go? And here such do you want to make "eggs"?

I have some kind of ancient bread maker - kneading dough in it for 1.5 hours with stops

Mash, what is your HP? What modes are there?
Girls, I also kneaded yesterday afternoon, already holiday cakes, there is a dough in the refrigerator. I got up a little from shock, then I realized that there was nothing and now she was resting. Maybe someone will come in handy. I realized that my flour is wetter than that of Mani, and therefore I put only 3 eggs of the 1st category in this portion, this is 156g, I did not have to add flour. Well, I tried to brew some of the flour from the recipe. Manya said that it was super, and I wound it on a mustache. While I really like the dough! The oven will be in the evening or tomorrow morning.
Girls, when do they paint eggs according to the rules? I forget all the time

[spring]

Yo-mine, at Lenochkaspring, from one portion 9 pieces came out where will I then put them? Except me, no one eats goodbye figure

No, she wrote that also from Svetta custard there

But do you want to make such "eggs"?

Oh no, these Fabergés are only for the pros

[Andreevna]

Andreevna, preferably today.

[Andreevna]

Andreevna, Alexandra, I really like to add some of the brewed flour to the cake dough, so they get even softer and stay fresh longer. And if whole eggs are replaced with yolks, then in general it turns out super!

[Andreevna]

Andreevna, I got Mulinex
There from the regimes all sorts of bread, French. roll, muffin and just kneading pizza dough. I also kneaded on the pizza. But she pulled it constantly because it stops at the very beginning for 10 minutes, then for an unknown time (I could not stand it and turned it off and started up again)

[Tancha]

I really like to add some of the brewed flour to the cake dough

Thank you dear, I will do that too now

And if whole eggs are replaced with yolks, then in general it turns out super!

Yes, Manyash, here I am aware, but the eternal problem is where to put so many proteins? I don't have a drain on the top, but meringue is too lazy to bake now. Well, your dough helps out, I will bake it whenever I want. I'm already at the dacha, today I'm planting tomatoes in the greenhouse, and in the evening - your Easter cake will bake and put on the lazy night.
Tancha,
Tanyusha, thanks.

[Sonadora]

Sonadora, and how much yeast do you take? gram 20? You can start the process in more detail. I will also put it in a couple of hours

I bet on pressed Lux's yeast

[Blueberry-Masha]

Blueberry-Masha,
Masha, I chose the right program. When Kroshik comes, she knows everything about Moulinex, she will put everything on the shelves for you.

I put the dough in the refrigerator, I will bake it in the morning. The dough is beautiful !! : girl_love: And very fragrant, I hope after baking you will have the same positive impression. I clenched my fists, I'm waiting!

[Emerald]

Emerald,
Katya, 18g is enough for luxury

[Alexandra]

Alexandra, and 2 hours ago I rushed between luxury and dry, and maybe I did not know how much to put them, I took dry ones. It's very interesting how different the result is. At least the second backwater

And mine rises very slowly in the forms ((For 3 hours after the refrigerator it still remained cool, while I rounded it with my hands in the forms, it seemed warmed up and softened ..., but in an hour and a half it barely rose to half of the forms ..

Aunt Besya, when I got it out of the refrigerator, I stood on the table for half an hour, then I took a bowl with warm water and sent a bowl of dough out into the water. It "my sweetheart" warmed up quickly, and again went to rise!

The girls kneaded the dough, covered it with plastic wrap and put it in the refrigerator to rest. And now I think: do you need to poke holes in the film? Help.

Girls, tell me, new. I will also bake this recipe, but without rehearsals. I looked through the reviews - but I could not find an answer. After the refrigerator - pulled out the dough and kneaded? or just pulled out - covered with a warm bowl and wait for him to dry? THANKS.

After the refrigerator - pulled out the dough and kneaded? or just pulled out - covered with a warm bowl and wait for him to dry?

after the refrigerator, you need to transfer the dough to another dish

Added Thursday, April 28, 2016 5:22 PM

And now I think: do you need to poke holes in the film?

I did not pierce, on the contrary, I tightened the film tighter

SOS!!! How to cool it, get it out of the mold immediately or not, on a wire rack or what?

[Ksyushik]

eternal problem - what to do with so many proteins?

I bake a protein omelet in the oven ...

Ksyushik, I immediately took it out of the forms and cooled it on the grill ...

SOS!!! How to cool it, get it out of the mold immediately or not, on the wire rack or what?

I will get it right away - if the molds are not paper. Cool on towels - the lattice is not enough.

No, she wrote that also from Svetta custard there
Oh no, these Fabergés are only for the pros

9 small Easter cakes in this photo , this is with one serving of this recipe. But from Svetta, custard, 3 large, with half a portion I put in Svetta's recipe, here they are ..

[I am happy]

I am happy, Katya, thank you!
I have two of them, I took off the paper, put it on the grate, wait I’ll add a photo!

🔗
The dry result was worse, it didn't want to leave the aluminum molds, respectively, the sides were a bit shaggy, and one even broke while shaking it out. I break my head .. why?

[Crochet]

Crochet, Thank you, Innochka, I did just that!

Added Thursday 28 Apr 2016 6:06 pm

Sonadora, Manyasha, I brought you beauty, while the truth is without glaze, but for the first time it turned out better for me!
Thank you!
Here, look at what chubby!



With beauty and in the context will be on the Holiday!

And tell girls, where and in what it is better to store them until Sunday?

For those who are interested. The gritty dough rises slowly but well. I guessed the amount of yeast. Increased the amount to 24g. fresh yeast. It took a long time, more than 1.5 hours. The Easter cakes came out with neat hats. One in the form of the Leaning Tower of Pisa (for some reason, the bottom on one side broke and the dough ran away a little through this hole). But still, it is better not to use grains. I don't know what is going on inside yet. Let's cut it on Sunday.

I put my dough in the fridge, but it's not really "rushing". For 4 hours, 1 portion in a 3-liter saucepan has increased a bit, but the film does not tear. I think that it will not go up - I am doing everything right :?

And can a pan from mv Panasonic10 be put in the oven?

I already blushed the top in the past years, the cake in the oven will have nothing with it.

[Albina]

Albina, thanks, but it's one thing to brown for 5-10 minutes, and it's another to bake for 45 minutes, on the other hand, there are baking at 160 with convection, and when frying in a multitask, it's probably the same or not?
Well, I've already baked!

[Blueberry-Masha]

Blueberry-Masha, Doing everything right!

[Aunt Besya]

Aunt Besya, Trishka, springwhat handsome men you have!
And here are my 3, 4 and 5 mixes (4 batches + 1 batch of "chocolate" has already been baked)

So they impressed me Sonadora, a huge merci that I changed to my beloved from the Viennese dough this year In the HP "Po Pokhlebkinu" is, also one of the most beloved
It is very convenient that the dough can wait in the cold store!

[Klimola]

Klimola, Olya, also wonderful Easter cakes!
And I'm ripening for chocolate while the current, maybe on the trail. week bake!

I'm kneading ... tomorrow Angelin will do for the lazy.

[Trishka]

Trishka, they are so aromaaaatnyeeee! Have not tried it yet. I wanted to have another batch of them, it was too good, but the relatives wanted the classic little ones Be sure to try, not a complicated recipe, but the result
Sonadora, another grand merci

Added Thursday, April 28, 2016 8:44 PM

Tanyulya, last week came across your video, hung for a few days. Now I am your fan
Sorry to digress.

Man, I mixed everything yesterday, today I bake, if it works out with a photo, I will report
bye all right

I did it too. I can't tell you the current taste in the context of tina, then there will be a surprise :)

I didn’t want to leave the aluminum molds, respectively, the sides were a bit shaggy, and one even broke while shaking out. I break my head .. why?

Aunt Besya, excellent Easter cakes, do not slander yourself, I also bake in aluminum molds (mugs), before baking I grease the inside of the rast. butter and into the oven until it starts to burn. I take it out, cooled down a little and again I smeared it with a brush with oil and then I put the dough. When I take it out of the oven and if suddenly something stuck somewhere in my hands I roll a mug (as if I were twisting a sausage from the dough), pressing the sides, it comes out easily. Maybe someone will come in handy ...

Kneaded this afternoon. The oven will be tomorrow. Made two servings, one prescription, the other with stevia (sweetener). Let's see what happens. So far, so good, the dough is growing in the refrigerator. More rises with sugar, but this is understandable. But the fact that with stevia also rises.

[Girls,]

Girls, I am very glad that everyone is getting the cake. Even though I tried the recipe, I still worry every time.
Today I also put an entot cake, using pressed yeast. I kneaded two portions and put them in three-liter containers. After 4 hours there was practically no living space left for the test. However, as in the refrigerator, there is still a tub with chocolate dough. The son looked into the refrigerator and asked: "What, there is no normal food?"

Yes, Manyash, here I am aware, but the eternal problem is where to put so many proteins?

Alexandra, you can freeze. Then defrost in the refrigerator and use as usual.

Aunt Besya, Helen, what handsome men! Everything is as on selection: ruddy, tall and with even caps-domes. The hand of the master is immediately felt.

Here, look at what chubby!

Ksyusha, what a smart girl you are! Can you imagine what will happen when you decorate?

For those who are interested.

Natasha, and how much grain did you add?

For 4 hours, 1 portion in a 3-liter saucepan has increased a bit, but the film does not tear. I think that it will not go up - I am doing everything right :?

Masha, right.

And here are my 3, 4 and 5 mixes (4 batches + 1 batch of "chocolate" has already been baked

Olga, be stunned! Stakhanovka is simple!

I wanted to start another batch of them, it was too good, but the relatives wanted the classic little ones

Ol, there are not many of them, one or two, for a change.

I'm kneading ...

Tanyush, froze in anticipation.

Yesterday I kneaded everything, today I bake it, if it works out with the photo I will report until all the rules

Anastasia, good luck!

I did it too. I can't tell you the current taste in the context of tina, then there will be a surprise :)

Tatyana, I will wait.

Maybe someone will come in handy ...

Alawill definitely come in handy. Thank you!

Made two servings, one prescription, the other with stevia (sweetener). Let's see what happens.

Olga, it's very interesting what happens. Write later, please!

I am very glad that everyone is getting the cake.

I also have everything super, baked with pressed yeast, I made one cake very small, when it cooled down - we tried it, it still smells like yeast, of course, but this is exactly what I love to taste thanks

[Tinochka,]

Tinochka, and what did you bake on, on pressed ones?

and what did you bake on, on pressed ones?

yes, I took 18 grams

That is why I often bake dry, they do not smell even immediately after baking.

[Manechka]

Manechka, we can't find dry good yeast in the daytime with fire, they sell SAF, but there is an obvious fake, so I bake everything a long time ago on pressed ones - I like it even better. and the smell - I'm sure that it will disappear, and if not, then okay, the cakes are sooo delicious

[Manechka]

Manechka, God bless you !! Thanks for the wonderful recipe !!
While I was running with my youngest myself to the playground for training, my peasants grunted two Easter cakes, came and decorated the rest ... Hide it?

I also want to bake on the pressed ones. Maybe take 15 g? I don't understand why it smells