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

"Cold" night dough cake from Maggie Gleser (page 20)

Marinuly
Pointage, I did not increase, but I took Saf instant yeast for baking
Pointage
Quote: Marinuly
Pointage, I did not increase, but I took Saf instant yeast for baking
All the same, I put a little more, kneaded 1.5 portions, it's hard to stir it by hand, however, it's very sticky)
echeva
For some reason my dough is thin .. I added flour ...
Trishka
Quote: Pointage
sugar more to
I put 100 grams, I didn't increase the yeast, it didn't rise quickly ...
polliar
Last year I did it strictly according to the recipe, I also had problems with raising the dough, I baked in a Philips air fryer. But I liked the Easter cakes so much, just the perfect taste for me, the most delicate and moderately moist. After Easter, I baked them for another week, standing the dough in different ways.

This year I did it according to this scheme - half a portion, first kneading in a bread machine (on the Dough mode, that is, without baking). Yeast was taken dry Dr. Oetker.
After half an hour, I interrupted and started the Dough mode again, adding butter and sugar during kneading, and left it until the end of the program, an hour and a half.
Then she kneaded the dough that had risen twice and left it in the bread maker for another hour, again kneaded it in molds, in a warm air fryer for proofing - she turned it on for literally 20 seconds, so that the ten was warm.
When the dough filled the form by 2/3 - after half an hour - turned on AF for 6 minutes. 160 degrees. Before turning off, I checked the dough with a toothpick and added another 2 minutes.
How I adore them, deliciously incredibly

Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser
Cold Night Pastry Cake by Maggie Gleser
win-tat
Hurray-hurray-hurray, I got such cakes, takiiiie, the most tender, fragrant, which are stunned, here! I put the dough in the hall at 8 pm yesterday, this afternoon at 12 I took it out and left it in a container on the table until 16, the dough rested against the lid (container 4 l). I put it in molds and after 1 hour the dough rose almost to the edge. Baked in a gas oven for 30 min at 175C (convection was not included). Yesterday I baked other cakes on a wire rack, today I decided to try these on a baking sheet, I liked it more, they got a smoother tan.
Manechka.. they are so cute!

Cold Night Pastry Cake by Maggie GleserCold Night Pastry Cake by Maggie GleserCold Night Pastry Cake by Maggie GleserCold Night Pastry Cake by Maggie Gleser
mamusi
win-tat, What are good !!!))))




polliar, i.e., did you put it in the refrigerator?)
win-tat
Margarita, Thank you !
I myself still do not believe that I have succeeded in such a miracle with almost no effort. A masterpiece recipe, made yesterday as if by the way, without straining.
polliar
Quote: mamusi
polliar, that is, did you put in the refrigerator?)

No, I didn't put it in the refrigerator
Pointage
The dough in the refrigerator is suitable))) it will hardly jump out of the bowl, and I also have it so yellow, straight in general, while it just smells like dough, I'm waiting for divine aromas from the refrigerator)))
I rent a room, I live with the hostess, so when she saw the dough in the fridge, she decided that I was completely out of business in the culinary field, she wanted to save the dough, she barely had time to take it away and return it to the refrigerator
Tancha
polliar, win-tatwhat handsome men!
Tatka1
polliar, win-tat Tatyana, I congratulate the girls with an excellent result! Very beautiful Easter cakes!
Yes, the recipe is successful, especially for those new to this business (like me)

I decorated mine today!

Cold Night Pastry Cake by Maggie Gleser
MSU
win-tat, Tatyana, and what kind of yeast do you have?
What are all handsome men! Congratulations!
Leonidovna
Tatka1, Tanya, very beautiful glaze, what recipe did you use?
Tatka1
Leonidovna, here according to this recipe of Lena Kubanochka:

Tea arbor # 4511
Marusya
win-tat, Tatyana, the Easter cakes are handsome!
Quote: win-tat
on a baking sheet, I liked it more, tanned more evenly.
Tomorrow I will bake, I will take into account, I also baked on the grate before.
polliar, very good cakes turned out!
Quote: polliar
did not put in the refrigerator
It turns out that they are great without a refrigerator.
Ava11
Sonadora, Manechka
and this year they are grateful for the recipe, thank you for sharing. For me, it has become a losing option. It is convenient what you can do for two days, it is convenient because you can organize your daily routine and not sit on guard, put it in the refrigerator and when you have time you can bake. I fell in love with this recipe last year. It turned out well, the crumb is so beautiful.This year I really wanted to try it out of choux pastry, I made it according to the recipe from the site, but alas and ah, instead of cake, I got 2 muffins at the exit, brought in the yeast, the dough did not fit at all, of course we will eat them, but I will no longer risk Manechkin baking Easter cake, this it will definitely work out

Cold Night Pastry Cake by Maggie Gleser
This is one serving.
Cold Night Pastry Cake by Maggie Gleser
The big Easter cake is decorated, the eggs are painted, waiting for Sunday. Happy upcoming bright holiday everyone!
Leonidovna
Tatka1I forgot to ask whether to apply the icing on warm or cold cakes?
Tatka1
Olga, on cooled. I baked yesterday and decorated today.




I just saw that we are fellow countrywomen))) I am also from Kherson! Nice to meet you!




Marusya!
Marusya
Tatka1, Tatyana, well, what are good! and yesterday they were beautiful, and decorated - well, just a lovely sight!
And I have dough in the fridge, I'll take it out in the morning and bake it. It was a little watery, when I was kneading, I had to add flour. It's a little humid at home, is that why? We had to turn on the heating so that we wouldn't ruin our cakes.
The dough has grown well already in the refrigerator, I'm afraid it might run away.
Ava11
Tancha, Tatyana, I increased the sugar to 100 grams. Here before the girls were advised not to increase the sugar too much, since then it does not rise well.
Tatka1
Marusyagood luck tomorrow! We are waiting for the report!




Yesterday I warmed up the dough after the refrigerator for 4.5 hours.
mamusi
I tried one little cake now, and I was upset, I OVERDried them!
My oven ...
She put it on a pallet. Bottom water in a frying pan, and covered the top with paper in the middle of baking, but ...
Errors are clear to me ~ t need to be reduced. Reduce time. Bake for no more than 30 minutes.

Macfoy is a bad joke, she's a little dry with us today. But I had never let it down before ... It seemed that I had hammered into the housing complex with flour ... And the dough seemed to be gorgeous ...
And I also want to take pressed Lux ​​~ my favorite yeast. I just bought fresh ones. Who will tell you how much to take?
Marusya
mamusi, Margarita, my dough is still in the refrigerator, I made with fresh "Lux" yeast, I took 18 grams.
$ vetLana
mamusi, Rita, you think the HP option is not very good. I can cut it in half: one part in the oven, the other in Fillet.
What do you recommend?
mamusi
Quote: $ vetLana
mamusi, Rita, do you think the HP option is not very good. I can cut it in half: one part in the oven, the other in Fillet.
What do you recommend?
I do not by any means think that the option in HP is bad. I just do not know. But the girl baked and praised. Post 710.
I cannot advise. I did just that, cut it in half, baked some in Fillet, and some in tins in the oven. I can't say where better. In Phil, I did not really rise. Like a casserole, roughly. I haven't tasted it yet. Smells tasty. In the molds, you saw the photos, they also rose Not very much. I'm upset. And now I can no longer adequately assess what is the matter. It seems to me the sum of the reasons.
I also overexposed it in the oven. OVERDry.
$ vetLana
Quote: mamusi
OVERDry.
I'm afraid of this in Panas.




Tomorrow I'll decide how to bake.




Quote: mamusi
But the girl baked and praised. Post 710.
She has skis
mamusi
Quote: $ vetLana
I'm afraid of this in Panas
Svetochka, it seems to me that Panas will never dry out!))))
Quote: $ vetLana
She has skis

Yes?? And I thought Panasonic. Well, what's the difference? Put on Diet or Basic mode with Raisins ... Whoever does not take risks does not drink Champagne. Need to try:-)
$ vetLana
Margarita, I wanted to go straight to Baking. Why knead again?




I will pull it out of the withers, stand the dough in a bucket for 4 hours, and for Baking.
mamusi
Oh, I don’t know .... Did you put it in the cold in a bucket ??? :-)
Oh, I'm really interested in what will turn out ... Light, let's go to our Temka ... I'll tell you the plan ...
win-tat
Thank you all for the compliments!
Quote: Tatka1
the recipe is successful, especially for those new to this business (like me)
Tatyana, everyone would be such newcomers, beautiful cakes!
Quote: MSU
what yeast do you have?
Svetlana, our St. Petersburg yeast is highly active, cubes of 50 grams, I have never had any problems with them. I put 18 gr on 1 portion.
Cold Night Pastry Cake by Maggie Gleser

MSU
Tatiana, thank you! I feel that I had to put the dough on live yeast - like no one had a puncture.I looked into the pan - the dough slightly increased in volume, I didn't bake it today, I'll do it tomorrow morning.
Tanya-Fanya
I've been baking this recipe for the second year. He is wonderful! The main thing is not to rush the dough with the rise and not give your hands the opportunity to add flour even if the eyes really want to.

This time, the dough didn't want to grow in the refrigerator. It is tender to the touch, but to the eye, as has already been written here, as if the oil had frozen. It stood, or rather I endured it, 12 hours in the refrigerator. Then it warmed up for 4 hours on the table in the kitchen, only the day turned out to be gloomy today, it rained all day, the batteries are almost cold. The dough rose, but rather weak. I felt sorry for him, laid it out in tins, turned on the "raising yeast dough" mode (40 degrees) from the oven for 30 minutes. It was then that my dough came to life, warmed up and poeeer up ... it also stood in the turned off warm oven ... And when the dough reached the edges of the molds, I turned on the usual top + bottom 180 degrees mode. The handsome men were baked in 30 minutes.
Fresh yeast Lux took 18 gr.
sugar 100 gr.

Wonderful recipe!
Once again, many thanks to the author and everyone who shares their experience!
mamusi
Tanya-Fanya, Tanya, thank you for coming and writing, but I completely lost heart !!! Where is your boast?
I bought Lux yeast. And I should probably go and put a second game on them, right now ...
Tanya, you don't use Lux)))
I just think not much will be 18 g. They are thermonuclear ...
Tanya-Fanya
mamusi - Ritulik!

The brags gobbled up right away
By the way, we got one big and 4 small ones. Baked in paper tins.
I wrote it was Lux yeast! The bundle is red with gold. I took 17 gr.
If you have the strength, then go and bet. Take warm milk. Oil at room temperature. Don't put in raisins and candied fruits. You will add them tomorrow, when you put them on heating or even when you put them on the molds.
Ritulya, if you are sweet, then increase sugar.

Good luck, friend!
mamusi
Tanya-Fanya, Tanya, I went ...
Lord, will there be peace ???
Tumanchik
I baked it too, though I haven't tried it yet. On the contrary, my dough grew perfectly. Sugar took 90 grams. I did not add flour over the norm - exactly according to the recipe. But I kneaded for a long time. Up to a clean bucket. For what then was the dough .. WAH, WAH !!!!! In the kitchen I have Tashkent. More than 30 degrees for sure - baked according to four recipes. Therefore, the dough just took off! Time was halved. Everything is fine. I can't wait to try. T-shirt from me as always merci and
a little, of course, nafulYuganila: now I have milk always and everywhere baked on saffron. the color of the baked goods is also very flavorful.
My form turned out to be large 154 * 112. And she put the dough completely into it. And after the proofing she screamed "Help", but quickly wrapped it in paper. Well, the non-stick grease, as always, pleases! Therefore, I got one big cake by almost a kg. Fudge from Tortyzhka - I love it + the remains of aisin from the freezer!
Cold Night Pastry Cake by Maggie GleserCold Night Pastry Cake by Maggie Gleser
mamusi
Quote: Tumanchik
Fondant from Cake -
What's that fudge?)
Tumanchik
Margarita,
Cold Night Pastry Cake by Maggie GleserSugar fudge
(Cake)

I tried it once and fell in love. prepare for future use. then just melt))))))))
Pointage
I'm worried that I kneaded it badly ... it's hard with my hands, the excess flour was gone, because it stuck strongly, I just couldn't knead it.
it seems to me it turned out to be heavy, rather dense. Oh, at least it turned out. so I go and look at the dough, does not give me peace in the middle of the night
Marusya
Crochet, Innusya, thank you for your support and tips! You are in our absence in Manino, a direct curator of this topic
I put my cakes for proofing in the oven at a temperature of 30 °. The dough was decomposed into three forms, d 124 mm, h 100 mm, measured the volume of the form, a little more than a liter. I am waiting
mamusi
I put the dough again tonight ...
Now in the refrigerator it is raging right up to the lid already. Fresh yeast rala 17.
I'm going to put it in a big basin and put it on the heating ...
Tancha
Girls, I have this dough 3 forms d12 height 9cm. Enough, or send messengers for more forms? The dough in the refrigerator has doubled, it is very tight, the butter stuck. Soon I will expose to warm up.
Marusya
Tancha, Tanya, I wrote a little higher, I also have three shapes, the size is almost the same. Krosh says that one portion of this test is enough for three liters
Pointage
it's been warming up for three hours already, and everything is cold, I put it in tins, I'm waiting for the fastest warming
Tancha
Marusya, Thank you.
Marusya
Quote: Pointage
it gets warm for three hours and everything is cold
Pointage, I asked Kroshi this morning how to understand that the dough is warmed up and you can work with it?
This is what she told me: "The dough becomes more plastic and easy to shape, but it still stays cool to the touch)."
I warmed up my dough for 2.5 hours before molding.
Pointage
Quote: Maroussia
"The dough becomes more pliable and easy to shape, but still feels cool to the touch)."
Well, then it's warmed up, well, now let him sit in the molds, I'll look.

Tanya-Fanya
PointageDo not forget to cover with a film or a large towel.
spring
Sonadora, Manya, thanks, everything worked out!

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