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

"Cold" night dough cake from Maggie Gleser (page 19)

mamusi
And I didn’t begin to put live ones as a specialist, I decided to do everything as the author, with Mani, ... Pakmaya is a good strong yeast, I always bake bread, alternating with Lux, pressed ...?
What to do if they don't get up by morning?
how to revive, they must not cope ...
Sonadora
Kroshik, Innus, what would I do without you! Let me kiss you!
Tanya-Fanya, Tanya, thank you very much for your help!
Mila Sweetheart, everything will definitely work out.
Quote: V-tina
my first cakes this year are ready
Tinochka, people are lucky! And I haven't even blunt yet. Judging by the fact that tomorrow I will again be running around like a wounded squirrel throughout the city, I will have to bake on Saturday.
shurpanita, Marin, good! I hope they won't let you down.
mamusi, Ritochka, what awesome dough, silky!
Quote: Lagri
so it rose, increased by 3 times. And what to do? Should I wrinkle it and leave it for the night or will it run away from me?
Maria, she will not run away, no need to bend over.
Quote: Mila Sweetheart
So I think how better I wanted one big and several babies.
Quote: Trishka
I have two forms for 2 liters, and 1 liter, that's really how to bake them together
Mila Sweetheart, Ksyusha, virgins, you can bake at the same time in different forms of volume. It's just that those cakes that are smaller will be baked earlier. Take them out of the oven, and leave the larger ones to bake.
Olga VB, Olga, I suppose that paposhnik will be the most airy and weightless, followed by custard from Svetta... This one will have the tightest crumb (but not the heaviest).
Quote: mamusi
I put 1/4 teaspoon of cardamom and nutmeg on the tip of a knife ... and zest and cognac ...
Stunned!
ABOUT! I can imagine this scent!
Andreevna, Thank you.
Quote: Krosh
But in the old refrigerator you can grow pineapples, it reaches +11
Innus, This is the starter's dream refrigerator!
olgavas, what cute! Is it from one portion of dough?
Quote: mamusi
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 ...
Ritochka, let her lie. If made with dry yeast, the dough will not rise much in the refrigerator. Besides, a lot depends on the oil. Others freeze like this ... so the dough grows poorly with it.

mamusi
Quote: Tanya-Fania
also. I take Yeast Lux.
Tan, I regret not taking my Lux, because they are in the fridge, eh!
win-tat
Quote: Krosh
Quote: Lagri from Today at 07:35 PM
I just approached so actively

Masha, maybe the temperature in the refrigerator is higher?
But I think it also depends on the amount of salt, because it inhibits the growth of yeast. I was afraid to put 6 grams and added only 3/4 h / l, so the dough is also very actively growing in the withers, although there is +3. Last year it was the same, the dough rested against the lid, I sat down, but it never rose again while it stood at the withers. This time I will not touch.
Girls, do you put salt according to the recipe or less?
mamusi
Quote: Sonadora
Others freeze like this ... so the dough grows poorly with it.
Exactly, Manya, this is how it looks like frozen oil ...
Is the refrigerator too cold for him?

Okay, I'll wait until morning, and in the morning I will already panic and come to you with questions!
Tanya-Fanya
Quote: mamusi

Tan, I regret not taking my Lux, because they are in the fridge, eh!

Calm! Only calmness!
I can console you - my dough with live yeast spread on the bottom of a wide pan and is either baldet or asleep. But I am confident in the recipe, so I breathe evenly.
Rituelik, in the morning we will see a miracle in our refrigerators, I promise - :)))
olgavas
I put salt as in the recipe 6 gr.When I put the pan with the dough in the refrigerator, I was afraid that the dough would run away, but no, it rose to the top, rested on the film and stopped. The yeast used SAF-Moment, dry. Stood in the refrigerator for almost two days. This morning I took the pan out of the refrigerator and left it on the table for almost five hours without removing the film. when the dough came, it was already playing well with air bubbles. A very convenient recipe with a "delay" baking. Thank you Sonadora, Manya.
Irishka CH
What aromas I have in my kitchen now !!!!!!
Cold Night Pastry Cake by Maggie Gleser
A little misunderstood with the volume. "Chocolate" got out all over, and this one was somehow greedy in two forms. Such soft cakes, straight air. I was afraid to wrinkle it while putting it on the grill. Sonadoric, decorate and report back!
mamusi
Quote: Tanya-Fania
Ritulik, in the morning you and I will see a miracle in our refrigerators, I promise
Sooo hope! and I believe forever and ever!
Tatka1
Sonadora Manechka, here I am with the report. I will decorate tomorrow!
The funny thing is that they fell out of the paper molds.
Well, in general, here! All with a prescription, no deviations.

Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser

I tried it. The structure and taste are excellent. I will add 20-25 grams of sugar next time.

Thanks for the recipe, Manechka!

Kroshik thank you for your support!




Irishka CH, Irishka, you are pretty! Congratulations!
Marusya
Tatka1, Tanya, what beautiful! Manya will come, will praise
Irishka CH, Irinka, oh how much I baked! But for some reason I have never made chocolate
Tatka1
Thank you, Marusya!
Marusya
I've seen enough of your beauty, girls, I'll put these cakes tomorrow too)))
Irishka CH
MarusyaThanks for the praise. And chocolate, this is also Mankin's recipe
Kulich Chocolate (Sonadora)

Cold Night Pastry Cake by Maggie Gleser I baked it last year, I liked it. Today, according to the same scenario.
Marusya
Irishka CH, thanks for the tip Manechka has all the baked goods super!
Vladimirovna
Tatka1, Tatyanais it from one portion of dough? the beauty
Tatka1
Vladimirovna, Thank you!
Yes, this is one serving
Aunt Besya
Tatyana, super kulichiki, even such! Is it normal or double? I also baked today, but I got only three Easter cakes in Biolovka liters!

While I was writing, I can already see that with one .. Why am I so maaalo ... And then one has already been eaten
Tatka1
Aunt Besya, thank you Lenochka!
Yes, this is one serving. Output: 4 pieces of 90 and one 130 (diameter)
Mila Sweetheart
Easter cakes were also baked. Thank you all for your support. The tasting will be on Easter. They look beautiful, but they just rose 2/3 in paper forms. Did everything according to the recipe. In the evening I took it out of the refrigerator. Was warmed up for more than 2 hours. Divided into 1/3 forms. Everything stood in a warm place, but more than 2/3 did not rise. I thought it would come in the oven. But they baked and turned brown very quickly, although I put them in a cold oven. Gas oven, without thermometer. I would like to understand the reason and repeat. And the coldest place in the refrigerator was 9 degrees. You have 4-5. Maybe the dough has already fermented in a day?




And how to make the dome even? As I applied the dough, so it was a little bit burnt on top of the raisins and the raisins, which came out. I was afraid to suppress strongly, so as not to crush at all. I thought everything would be equal when lifting
MSU
I haven't baked cakes for a hundred years, but here I was tempted by the simplicity of the recipe and wonderful results
Yesterday at 10 pm I put the dough on the terrace (+8, in the refrigerator the same temperature), now I looked into the pan - no gu-gu

Girls, what to do? It will be a pity if the Easter cakes do not work out ...
I kneaded the dough with my hands, the first time 7 minutes, the second time about half an hour. The dough moved very well from the sides and bottom of the pan, but it was a little sticky to the hands (I didn't grease my hands with oil). Bad luck with raisins: it stood in the refrigerator for a long time and, apparently, was very dry, and I, a club, put everything that I measured dry into the dough. I love a lot of raisins in baked goods, but even in my opinion, there are too many of them ...
Please advise anything!

Lagri
My two cakes were baked: one big, the other smaller. Which is smaller, we had breakfast in the morning. The cakes turned out to be excellent, high, the dough rose very well before baking, fluffy. Generally, Manechke, thank you so much for the recipe! She put the dough down again.It will now be easier to cook on the beaten path.
Marinuly
Sonadora, love your recipes. The cakes turned out to be cool, though I haven't tasted it yet
Cold Night Pastry Cake by Maggie Gleser
These are the ... The dough in the refrigerator rose by a maximum of 2 times, the butter quickly froze. Baked after 24 hours, the dough was warmed up for three hours, in the molds it took an hour and a half, baked on a stone, on the lower level at 180 g for 40 minutes without convection. Before planting in the oven, I sprayed abundantly with water and the oven too. I baked with dry yeast without departing from the recipe, although I increased the sugar to 110 g and reduced the salt to 3 g. Thank you very much!
For some reason, the photo does not turn over ...
Tancha
Girls, who increased sugar? How many grams?
mamusi
MSU, do not be afraid, I had the same yesterday, and in the morning I got up, the dough rose, pulled it out on the table, in 3 hours it doubled!)
now in the form, I defy!




Give him time.
Unless, of course, you have proven yeast.
Marinuly
Tancha, I increased it to 110g.
Tancha
Quote: Marinuly
Tancha, I increased it to 110g.
Who is bigger? I love it sweeter, but I'm afraid to overdo it.
chmokk
Thanks for the recipe! I do it for the second year in a row. For me, the most delicious and convenient recipe in baking. In the evening after work I prepared the dough. The next evening, baked goods. I get a lot of pleasure when baking, homemade - when eating
mamusi
One and a half hours are in the forms!))
They rise very slowly .. only barely half have reached ... but you need 2/3 ...
I'm waiting for another 30 mtn and bet ...
The yeast is dry, I'm afraid ...




Sonadora, Man, girls, who like baking ~ put it on a wire rack or a baking sheet, if paper forms?
MSU
mamusi, Margarita, thanks for the support!
Yeast, like, proven, at least the bread turned out well on them (baked recently).
Yes, now all hope is for sugrev
All in thought when to bake: whether tonight (that is, 24 hours after the batch) or tomorrow morning (after 36 hours)?
In the morning, it seems, it is more convenient (and the morning is wiser than the evening) ...

Marina, Marinuly, beautiful Easter cakes!
And I didn't increase / decrease anything - everything was strictly according to the recipe. I tried the dough - for me it is just right, more raisins will give sweetness. I still hope that something will work out ...
mamusi
Right now I'm preheating the oven, and ... praying ...
But no one answered anything ...
Is the wire rack better?
In short, I'll bet ... soon ...
Tancha
mamusi, Rita, always baked on a wire rack, this time Royal on a baking sheet - I liked it more.
MSU
Margarita, God help!
Unsubscribe later about what happened. So it seems to me that my dough will slowly come up ...

Girls, my temperature at home is +23. Do you think this is enough to dry the dough or put it next to the heater? What is the optimal temperature?
Marinuly
MSU, Svetlana, thank you! I used to get not cakes, but cupcakes. I bake bread from cold dough all the time, but here KULICH. I, too, did not fit well in the refrigerator (generally +5 temperature), probably it depends on the oil, mine hardens very quickly (I take it from the market). When I took out the dough from the refrigerator it was hard, it went away in three hours and began to rise, and in the forms it generally fit perfectly. You will be fine
But I'm wondering, does the amount of salt affect how quickly the oil freezes in the refrigerator?
mamusi
Do we put the water down? If the oven is like mine, without any cooking ... I ALWAYS put it on, but in this recipe I don't know HOW is better?




Quote: Tancha
mamusi, Rita, always baked on a wire rack, this time Royal on a baking sheet - I liked it more
Clearly, thank you!)
I put it on a baking sheet, sprinkle the oven with water ...




Well, here they are, my Kulichiks. After two hours, the proofing rose to the middle, but I could run to work, I could not wait any longer ... I put the bake on. The roof is convex, it did not crack, but it did not rise from the molds ...
I'll try in the evening, or tomorrow ...
I will try the next tab on the pressed ones to compare.
Thank you, Manya!

Cold Night Pastry Cake by Maggie Gleser
Andreevna
Girls, why don't you melt the dough with Easter cakes before baking in the oven at 30-40 degrees? Even in my dacha desktop oven, where finally there is nothing, only a twist and then you can do it.Easter cakes have risen by 2/3 within 30 minutes.
mamusi,
Rita, I put the boiling water on the bottom in the first minutes of baking, and when the top is browned, I take out this water and bake it. Good luck!
Tanya-Fanya
What beauties everyone has !!!
In a whisper: mine are proofing ...
mamusi
Andreevna, And I did and always do!)
Matilda_81
Margarita, I have one to one as you did not rise to the end. I took dry yeast.
mamusi
I wrote about this above.
And she also defrosted it in the warmth in the microwave with a light bulb, as I always do!
But very tight on the Ascent, I got the dough!)))




Matilda_81, I will try with pressed ones.
MSU
Quote: Matilda_81
I have one to one as you did not rise to the end. I took dry yeast.
Oh, and I have dry ...
I am thinking of trying to bake cakes, as Krosh advises - without preheating the oven.
Tancha
At first, my dough was liquid, with each batch it thickened and thickened, becoming silk. When I added the raisins, dusted with flour, a straight soft bun formed. I haven't messed up? What was your dough after the raisins?
Tatka1
Tancha, so it was exactly the same for me It seems that jambs were not revealed in the end
Trishka
Tancha, Tanya, I got a little sticky, but I didn't add flour.
Tancha
I put it in a wide saucepan (Schaub didn't run away), the bun spread all over the bottom, so I think the flight is normal. Thanks everyone for the help!
olgavas


Cold Night Pastry Cake by Maggie Gleser

I am again with my Easter cakes. Decorated.
Happy Easter to everyone.
Trishka
Girls, I counted here for one cake, for a form with a volume of 2 liters, the calculation was made based on the weight of the dough, maybe someone will come in handy.
Manya, nothing sho got in

For 280 grams of flour:
Yeast 4 g / 12 g fresh
Milk 85 g
Eggs 120 g without shell
Salt 4 g
Sugar 65 g (based on the full rate of 100 g.)
Plum oil. 78 g.
Zest 1 tsp
Raisins 100 gr.


And I counted the chocolate too, should I write?
mamusi
Quote: Trishka
also counted chocolate, write?
Aha!
Trishka
Then let's go to the chocolate
Pointage
This year I decided to bake these Easter cakes, and those who put more sugar, increased the amount of yeast?

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