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

"Cold" night dough cake from Maggie Gleser (page 18)

V-tina
Mila Sweetheart, I don’t know if it’s better, I put it on the living for the first time, I took two pans of 4 liters for the second rate, at first all the dough was in one pan - I wanted to run away.
Trishka
anavi, Ol thanks, so we will experiment, then
Andreevna
Mila Sweetheart
Manechka last year wrote that you need to manually stir for 40 minutes or use hooks and knead with a mixer
Mila Sweetheart
Thank you so much. And I also look at your Easter cakes. Everyone has such beautiful yellow ones. Is it eggs or spices? I bought turmeric from Camis. It is written that they are used for coloring rice, pasta. I'm afraid to ruin it. And what does she taste like, have I never come across? I don't want the cake to smell like spices. If you need to add it, then how much. I also bought an orange and a lemon. What is better to add? Sorry to have a lot of questions.
V-tina
Quote: Mila Sweetheart
Everyone has such beautiful yellow ones. Is it eggs or spices?
You can add the yolks in advance, they will be brighter
Quote: Mila Sweetheart
I also bought an orange and a lemon. What is better to add?
what do you like better, I removed the zest from the lemon
Mila Sweetheart
V-tina, Thank you. I read about yolks with salt late, I'm already making dough. And I love lemons and oranges equally. So I think maybe someone has a better taste.
Irishka CH
Quote: V-tina
I have already put the dough, this year it took a lot of flour,
Likewise, Valyush! Sclerosis (maiden, al senile) - what kind of flour did I make last year. Today I bought it seems to be the same And I had to add a lot yesterday. But the dough is already pressed against the plastic covering the bowl in the refrigerator. Today I was shaman with chocolate. I plan to bake tomorrow. In general, according to last year scenario cake menu. I did not reinvent the wheel and use tried and tested recipes (I liked them!). Moreover, they are multi-stage: today they kneaded, tomorrow or the day after tomorrow they baked. Although I re-read Temka again.
V-tina
Quote: Irishka CH
from what flour did it last year. Today I seem to have bought the same
the same story, but I thought about it - I have a different butter this year, maybe it’s the case, yes, and if you think about it, there is not so much flour for two servings of 80-100 g.
Quote: Irishka CH
In general, according to last year's scenario, a cake menu. I didn’t reinvent the wheel and I use tried and tested recipes (I liked them!)
And this year I will probably give up Myasoedovsky and Paposhnik, maybe I will leave Obertukh and Svetta, and even then I'm not sure. All are very tasty and fragrant, but with a baby I simply cannot physically bake them, and my husband is on night shifts all these days. Most likely, there will be cakes according to this recipe, plus according to his old custard, and then how will it turn out
Sonadora

Quote: V-tina
tell me you don't know by chance the recipe for what volume is designed,
Ksyusha, this amount of dough is enough for me for two forms with a diameter of 16 cm (I will not say the volume in liters, unfortunately).

Quote: Trishka
how much fresh yeast do you need?
Mila Sweetheart.18 grams.

Quote: Mila Sweetheart
And if you knead by hand, how long will it take? And really knead? HP no.
I think 40 minutes.

Quote: V-tina
It is really possible to knead by hand, but for a long time, I kneaded a double portion at once in the combine, it somehow did not cope very well, I helped with my hands from time to time, you need to knead until the dough does not stick to your hands
It seems to me that in this case, you can try to make it easier for yourself:
1. Do not activate yeast.
2. Pour milk and eggs into the flour. Stir until all flour is evenly moistened.
3. Leave for 30-40 minutes for autolysis.
4. Add yeast, knead, leave for 30 minutes.
5. Add sugar, butter and, at the end of the batch, salt.

Quote: Mila Sweetheart
So I think maybe someone has a better taste.
To make their taste more revealed, you need to grind the softened butter with zest (and / or vanilla and only then add everything to the dough.

Quote: V-tina
what do you like better, I removed the zest from the lemon
And I like the orange more.

Quote: Andreevna
, put 17g of Lux yeast. Everything was OK.
Alexandra, and the smell of yeast in the finished cakes was not heard?
V-tina
Quote: Sonadora
And I like the orange more.
oh, funny, but I didn’t ask my own, suddenly they, too, would taste delicious with an orange
Trishka
SonadoraManyash thank you, I will then test and unsubscribe on my new molds!
Sonadora
Ksyusha, yeah. Unsubscribe, please. Then I will ask the moderator to put this in the first message of the topic.
Mila Sweetheart
I kneaded it last night. Everything is according to the recipe, only kneading with interruptions. Flour as they wrote was more afraid to add. The dough turned out to be very soft and airy. Almost like biscuit. I am new to this business. Is that how it should be? It is usually quite dense on bread. In the morning it rose well in the saucepan. I'm afraid it will fall until the evening. I'll be back late. And then you need to crush the dough? Or can you immediately expand it into forms? And then the girls write that the second time the dough rises poorly with live yeast.
Crochet
Quote: Trishka
tell me you do not know by chance the recipe for what volume is designed, last year I bought two special forms. for Easter cakes, one for 1 liter, the second for 1.8-2 liters, that's enough for the whole recipe, eh?

Ksyui'm last year scorching Manina Easter cakes in Biolovskih 1.4 - 1.5 liters. forms, from a portion of dough exactly 2 cakes turned out ...
Trishka
Quote: Krosh
exactly 2 Easter cakes
Innus, thank you, I also get two forms in the total of 3 liters!
Tanya-Fanya
Mila Sweetheart,

Well done! Everything is great with you! Do not worry!
In the cold, it should stand for 8 to 48 hours. Nothing will fall, on the contrary, it will ferment well.

When you arrive, you must definitely warm it up, that is, dump it either on the table and cover with a warm bowl, or transfer it to another warm container. So it warms up at room temperature for at least two hours. Thus, it will wake up by itself.

Only now we fill the molds to 1/3 the height of the mold. They tore off a piece of dough, stroke it on top, caress it, and roll the edges down and inward. We put such a "round" in a mold.

Now we put all the molds on a baking sheet and in the OFF oven with the ON light bulb. So they stand for about 1 hour, or even more, a landmark - the dough has risen and filled at least 2/3 of the molds. If your home is cold, you can put a bowl of boiling water under the baking sheet.

Take your time! Everything will definitely work out!
mamusi
Quote: Tanya-Fania
Only now we fill the molds to 1/3 the height of the mold. They tore off a piece of dough, stroke it on top, caress it, and roll the edges down and inward. We put such a "round" in a mold.
TANYUSH, that’s what a good fellow you are!) You know how to explain everything so that everything becomes clear to a person !!!) I’m right for you, Liu ...
Sometimes people say that it seems to be understandable, but nothing is clear, and you are embarrassed to ask a second time
Or they have an answer in their head, and they think that you know it too, of course ...

Manya, I also want this Kulich. I'll put the dough, probably tomorrow, to bake on Saturday, there's no other way!
I love your recipes.
Tanya-Fanya
mamusi-rituelikIt’s not me well done, it’s the girls on the previous 43 pages who explained everything in detail many times, and last year when I made it, I wrote it down step by step in a notebook. Otherwise, every year more and more pages are re-read, but in fact there is already a repeat :-)

Do Ritulik, you will be very happy :-)
V-tina
Girls, my first Easter cakes this year are ready Aroma throughout the house I drive my husband away so that he does not eat
Tatka1
Girls, if you do not transfer the dough from the refrigerator to the table, then let about 4 hours warm up, right?
(otherwise I'm not at home, I'll be back at 7 o'clock, a friend will come in and get it).
V-tina
Tatyana, I just stood for 3.5 hours on the table
Tatka1
Thank you, Tinochka! I'll tell her to get it out at 2 o'clock!)
shurpanita
Oh girls, and I'm ready, the first 2! I'm so happy! noticed that without the addition of candied fruits (I had to do this) the dough rises much faster! sorry for the working photo
Cold Night Pastry Cake by Maggie Gleser
mamusi
Start Kneading in HP!
Manechka, I'm worried!
Crochet
Quote: mamusi
worried

Margosha , I beg you, well, what excitement here can be ?!

This is the simplest recipe !!!

This morning I also kneaded the dough in between times ...

Quote: V-tina
a lot of flour has gone this year

Quote: Irishka CH
Similarly

And I have a standard, 410 gr., Exactly like last year ...

Raisins this time put 200 so much was soaked, always marinated raisins in advance and others like them in alcohol), I prepare several jars at once, each with 200 gr. gr.), drank in rum for two days ...

At first, the dough really looks thin, but with every minute of kneading it gets softer and shinier, by the end of the kneading, what the doctor ordered the author indicated, neither subtract nor add !!!

I knead in a dough mixer, Makfa flour ...
Lagri
I also put the dough on the cakes 5 hours ago, Makfa flour, pressed yeast took 15 g. The rest is all according to the recipe. I looked into the refrigerator, and it went up like that, increased by a factor of 3. And what to do? Should I wrinkle it and leave it for the night or will it run away from me? I wanted to endure a day ...
mamusi
Girls, last year I baked in the Philips multicooker ~ baby ... another cake ...
Multicooker Philips HD3060 / 03 Avance Collection # 4875
And here's the question?)))
Nobody has tried this Kulichik oven in Multa.
Filechka is small, neat, cup-shaped with a dome.
I want to try.
Crochet
Quote: Lagri
And what to do?

Mashenka, my dough fits perfectly in 3 l. glass saucepan, never ran away ... mmm ...

I keep the saucepan on the refrigerator shelf at +4 gr. ...

At first, the dough grows very quickly almost to the top of the saucepan, and then freezes in one place ...
mamusi
This is already in HP ...
before filling the raisins ...
Good?
Or more torment ...

Cold Night Pastry Cake by Maggie Gleser

I have 2 spoons left from 420 g
To pour, not to pour?
There is a small puddle under the shoulder blade ...




160 g. Isn't there a lot of raisins here?
I pour ...
Lagri
Innochka, so the dough rested against the film, but it is in a large cup, there are definitely three liters. Crumple it or let it be so, will not trample it further? It's on my top shelf, maybe it's warm there ... of course there, probably more than 4 °.
mamusi
In vain I was afraid, everything intervened!

Cold Night Pastry Cake by Maggie Gleser
Trishka
I also put it in the fridge, both two, a chocolate one and this one!
And after reading that the chocolate dough rises worse, I made it on dry yeast, and this one on fresh ...
Yes, and interestingly the chocolate turned out to be denser or something, but this one is softer, but I did not add flour, I do not want to hammer, tomorrow I will bake ...
Mila Sweetheart
Girls, thank you all for your support. And I also look at almost everyone for 2 Easter cakes. And I bought small molds. With a diameter of 9 cm. And there are more. So I think how better I wanted one big and several babies. Or is it better to put everything the same for uniformity? And if the forms are different, what is the best way to proceed? Put everything together, and take it out when ready? This dough is not like biscuit, can you open the oven? Easter cakes won't settle? I watch other Easter cakes, where there are large portions, there are many different sizes.
Trishka
I have two forms for 2 liters, and 1 liter, that's really how to bake them together ...
echeva
Girls, we love cakes with raw yeast. How much should you put? Is there a difference in taste? Who baked this cake with raw yeast? Maybe someone compared?
Natusya
Evgeniya, I baked on fresh last year, put 17g. It turned out great
Tanya-Fanya
mamusi, smart girl! I'm waiting for a boast!
echeva, bake on fresh, with them the aroma is brighter!
Krosh-Inna puts in 18 grams of fresh, I also. I take Yeast Lux.
Olga VB
Girls, I set my sights on another recipe (I'm baking the third one this year, it won't work anymore). 2 have already baked (9 pieces).
And I came across this recipe, although I was looking for another. I trust Manka very much, so I thought about it.
Who tried this and custard from svetta and Angela's dad, can you compare the structure of the dough, moisture, density?
Crochet
Quote: Lagri
the dough rested against the film

Mashenka, I also, neither last year, nor this year, there were no attempts to escape ...




Quote: Tanya-Fania
Krosh-Inna puts in 18 grams of fresh. Yeast Lux.

, 18 gr., Yes).

I didn't bake on dry ones, I won't tell you ...
Andreevna
Quote: Sonadora
Alexandra, and the smell of yeast in the finished cakes was not heard?
Immediately after baking, it seemed to smell a little. and when they cooled down, finally did not smell, the current abaldenny smell of Easter cake.
Girls, who puts cardamom, how much to put in one serving? Or is it enough, vanilla and lemon peel?
mamusi
Andreevna, I put 1/4 teaspoon cardamom and nutmeg on the tip of a knife ... and zest and cognac ...
Stunned!
Andreevna
mamusi,
Thank you very much, Margarita
Lagri
Quote: Krosh
Masha, I also, neither last year, nor this time there were no attempts to escape
Innochka, I just so actively approached, even after kneading and installing on the lower shelf of the refrigerator, that I had to bake cakes. So the baking process has already started. But the dough lasted all the same for 9 hours, according to the recipe it seems to be permissible.
Tomorrow I'll try to put it on again for the night. And the yeast then took 15 g of pressed in total. Some take 17-18g and everything is OK, but here ...
Trishka
Quote: mamusi
cardamom and nutmeg on the tip of a knife ...
And I completely forgot about them, and I didn’t feel something.
Crochet
Quote: Lagri
I just approached so actively

Mashenka, is the temperature in the refrigerator higher?

I have 0 - +4 gr., Higher does not rise).

But in the old refrigerator you can grow pineapples, it reaches +11 ...

Lagri
Yes, I probably should have lowered the temperature in the refrigerator, I didn't guess.
olgavas

Cold Night Pastry Cake by Maggie Gleser


And I already baked Easter cakes today. Did a double portion. Cool down, I will decorate.
mamusi
olgavas, OLYA, Manya, girls, my dough is DREAMING in the refrigerator !!!
I looked in now, and it is cold, cold, it lies like a plasticine shiny mass ... not a hint of bubbles ... nothing, it has already been 5 hours ...
What?
Pakmaya yeast is my proven ..
V-tina
Margarita, it was so on dry ones that year, but on the living this year I almost ran away
Trishka
olgavas, Olya what handsome men!

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