Ana-stasy
Quote: Sonadora

kil, Irin, I really hope so too.

Ana-stasy, Anastasia, you definitely don't need to add flour, the dough will become "hammered". But even without filling, in my opinion, it is not interesting, it will be insipid. I would add some chocolate drops.
Mash to me on you
I understand, but there is nothing like that, but I already started everything and then it just came to light that nothing could be put there from the standard, the only thing I chopped chocolate instead of drops
Elena_Kamch
Quote: Zhannptica
just baked it by four in the morning.
Jeanne, heroine! How to get to work later?
I am not capable of such feats
The second batch is sooo beautiful!
Zhannptica
Elena, I am my own boss, I want - I sleep, I want - I bake, but today is a crazy day. Since eight in the morning, bodies have been torn apart ((
But ready for the holiday)) it remains only to develop a menu
Elena_Kamch
Quote: Zhannptica
I want - I sleep, I want - I bake
Ahhh! It is very comfortable!
Quote: Zhannptica
But ready for the holiday)
Great! Then beautiful and rested immediately to the festive table
And how can you drive away households from such delicious food before the holiday?
MaBa
Kulich Chocolate
^ Manechka, take a report. These are yours from night dough and chocolate.
She promised the children to test it in the morning. Fragrances of Abaldet
For the chocolate molds they are too big, it seemed to me blindly that they were the same as those for the night ones)) One cm of the difference, but the coat is not the same
Slastёna
Girls, tell me, can I use chocolate icing in coins, or is it not that?
Crochet
Evgesha is the glaze heat stable?

I used thermostable chocolate drops, they do not dissolve in the dough and do not melt when baked) ...

If your frosting is not heat stable, it will simply disperse in the dough ...
Innushka
What a beautiful pasta) I join you and I will bake one batch of such a miracle)
Zhannptica
Natasha, what are the beautiful shapes in flowers ..., but we don't have such ..., and the Easter cakes, of course, are super-good !!! I just saw the flowers and forgot about everything
Borisyonok
Sonadora, Manechka!
I have a sadness !!!
Yesterday I put the Chocolates ... today I warmed them up, put them in tins ... they stood for a lot of time, put them in the oven - and they began to bake there, and did not rise a centimeter. Either she did something wrong, or the molds are large ... or they have stood. The taste - we will try tomorrow, but I tried the dough - it was delicious to me ... chocolate straight!
alinych
But I just wanted to clarify, do we fill it with icing right in these paper tins? Are there clumps where the paper touches? At the moment, cooled down, decorations are waiting, so to speak!
eye
Alina, directly into them, carefully distribute so that there are no clots, with a spoon or a flexible silicone spatula
alinych
Thank you, there is a scapula, orange leader! I’m thinking, probably a hundred years ago, according to this recipe, women baked Easter cakes for Easter, I feel the authenticity, it takes your breath away!
Sonadora
MaBa, Natasha, So beautiful!

Borisyonok, Helen, how insulting. The only thing that comes to mind is that the yeast didn't work. The dough could not stand, it lives well in the refrigerator for up to 48 hours.

PS Girls, I'm sorry, please. A little later, I will definitely answer everyone.
Borisyonok
Sonadora, Manechka! And not at all insulting! I'm telling you the truth ... and only the truth!
We didn't wait until it cooled down! One has already been thrashed ... the daughter-in-law said - take it away, otherwise she is not responsible for herself!
I'll just get them out of the boom. forms and there will be just little Easter cakes!
Ana-stasy
Man, I have something incomprehensible, it rose very well in the forms, but then during baking they did not rise any more and the top was deformed and I have a feeling that they were not baked inside. Have been in the oven for 50 minutes
I press gently with chips on the lid when punctured and they walk
increased by 180
waiting for
eye
Quote: Borisyonok
I'll just get them out of the boom. forms and there will be just little Easter cakes!
Elena, wisely!
I baked
the dough stood in the refrigerator for 15 hours, by the way, it fit well, better than later)
then it warmed up for a little over 4 hours, but did not increase.
proofing - 2.5 hours, in narrow tins it was best, and in wide tins it was worst. they grew a little when baking, but the domes turned out!
we will try for the holidays
alinych
The taste for me is absolutely new, the store cakes cannot be compared, and I threw the real vanilla into the dough, half a pod, and raisins and nuts with a generous hand, the chocolate taste from the drops is felt, the only thing is, next time I would put more cocoa, I have a lighter color than in the author's photo, the yeast somehow killed the color, such a feeling, but this is only a plus - there is no limit to perfection!
Slastёna
Quote: Borisyonok
I have a sadness !!!
Yesterday I put the Chocolates ... today I warmed them up, put them in tins ... they stood for a lot of time, put them in the oven - and they began to bake there, and did not rise a centimeter.
Elena, I also do not rise. The yeast is good - I baked Myasoyedovsky cake on it on Thursday - everything was fine. I think maybe the dough stood a little in the refrigerator (10 hours)
Crochet
Quote: Slastёna
maybe there was not enough dough in the refrigerator

Yes, nope, this is definitely not the point here ...

It was necessary to keep on proofing until the bitter end, as long as required), the dough is heavy, rich, and even with cocoa, which, as you know, slows down the yeast ...

I had these Easter cakes for about 2 hours), but here it depends on the strength of the yeast, strong yeast will raise the dough faster, a little weaker and already the proofing time can be delayed, sometimes even twice), it happens), really, really ...
andrey007
Kulich Chocolate
Masha, thanks for the recipe! My Easter cakes! One baby was abducted and eaten by her husband in a second, the cut could not be captured. It turned out to be airy, the dough in the refrigerator tried to escape, it was baked with dry yeast, only the chocolate drops of "parfait" were dissolved, probably for a long time interfered in the bread maker, the dumplings mode was 20 minutes. Very happy
Slastёna
Quote: Krosh
It was necessary to keep on proofing until the bitter end
Innaindeed, after 1.5 hours they began to rise slowly but surely. And in the end we got wonderful chocolate cake. Somewhat unusual, but Oooh delicious and aromatic.
Sonadora, Manka, thank you very much . My everyone is happy
Kulich Chocolate
eye
Man, I thank you!
unusually so, not familiar, not clear, but tasty, yes
I was surprised that no one was particularly surprised that everyone had been eating it for a long time, but I recognized the current and was so happy)))
on the dough: I baked from Makfa, but the dough was liquid, I just filled up the glass, and at the same time I wanted to pour at least a spoonful of rye, and to aggravate the taste a little, but I was afraid to ruin it and did not.
Kulich Chocolate

and cut
Kulich Chocolate
close-up
Elena_Kamch
Quote: Krosh
It was necessary to keep on proofing until the bitter end, as long as required), the dough is heavy, rich, and even with cocoa, which, as you know, slows down the yeast ...

I had these Easter cakes for about 2 hours)
I, too, parted for a long time. I concluded that it was in cocoa. I baked in sourdough without yeast. Light dough rose quickly enough, and this is longer. But it didn't affect the taste
Vkusnotaaa !!!
Crochet
eye-Tanya, excellent Easter cakes !!!

Quote: ok
baked from Makfa

She baked from it ...

Quote: ok
the dough was liquid, the glass seemed to fill up

Eva, how, and I didn't have to add a single gram ...
Albina
Girls, how did the cakes turn out for sugar? Otherwise my whims will be rejected.
eye
Albina, baked this cake and daddy, that's sweet daddy for me.
take a look at the proportions of sugar in these recipes.
here chocolate drops also add taste to the background, as for me - you can't call it sweet, fragrant, interesting, yes, but watch yourself according to your whims)

our opinions were strictly divided: my mother, mine and her friend did not understand the recipe, and my husband with his mother and brother and my godson praised them very much, said that the most delicious, the rest are ordinary)))


yes, and also, I made two types of glaze: with dark chocolate and white (so I don't understand it), with white it turned out to be a more advantageous taste, I heated it with the addition of vegetable oil, like a glaze -
Albina
I don't have chocolate drips, but I have chocolate-covered seeds. Can they be put?
eye
Quote: Albina

I don't have chocolate drips, but I have chocolate-covered seeds. Can they be put?
yah!
seeds in a kulich, even in chocolate ... I wouldn't.
chop coarsely dark chocolate, tasty by weight, I'm in a blender, like hazelnuts
Elena_Kamch
Quote: Albina
I have no chocolate drops
Albina, I also baked without drops. She chopped a piece of Babaev's chocolate with a knife and that's it!
We liked this cake of three types the most!
And for some reason he did not grow stale for the longest ...

I took a photo somewhere ... I can't get it.
Jiri
I cut Pokhlebkinsky kulich and chocolate cake on the Easter table, and ate chocolate immediately. Instead of chocolate drops, I chopped a large bitter chocolate bar, for some reason it did not melt. Conclusion: delicious and tender cake!
Sonadora

Quote: Ana-stasy
but then, during baking, they no longer rose and the top was deformed and I have a feeling that they were not baked inside.
Nastya, maybe because of the chocolate? He began to melt in the oven, in contrast to the thermostable drops for baking.

Quote: Slastёna
I also do not rise. The yeast is good - I baked Myasoyedovsky cake on it on Thursday - everything was fine.
Evgeniya, got up in the end?
I baked two parties on Monday: with dry and pressed yeast. The first ones rose perfectly in the proofing and in the oven, but the second ones stood for three hours in the molds (the yeast was fresh and tested, the bread was well raised). As a result, they practically did not fit on pressed in the oven. What happened didn't look like Easter cakes. More like a delicious cupcake.

andrey007, Olga, what a beauty!

eye, Tanya, how good they are, both Easter cakes!

Quote: Elena_Kamch
And for some reason he did not grow stale for the longest ...
Lena, because on the yolks.

Quote: Jiri
Conclusion: delicious and tender cake!
Irin, I'm very glad that I liked it.
Elena_Kamch
Quote: Sonadora
Lena, because on the yolks
Man, I'll tell you a terrible thing right now .... Hell without eggs at all, we don't eat them ...
Trishka
Sonadora, Manechka, baked your sandpiper!
I won't show the photo, because for the sake of experiment I baked in the Headquarters, on Kasha 0.3, why don't you bake girls in Shteba, the bottom is still nothing, it's baked, and the top is wet and not quite baked, this handsome man is worthy - an oven!
And for the taste, it turned out very tasty, well, the part that was baked, Manyun you me, follow me. bake in the oven!
kil
Thank you belatedly. I will definitely bake every year. Very tasty Easter cake, we still eat it and I will not say that the taste has changed a lot. This is how the dough grew in the refrigerator in a day. I put the zest from the grape. But I'll add sugar next year.
Kulich ChocolateKulich ChocolateKulich ChocolateKulich Chocolate
Trishka
kil, Irish, handsome!
Sonadora
Irina, be stunned! What handsome men!
kirpochka
Sonadora, I carry my thank you very much !!! I decided to bake and made the right decision))) I only put 200g of sugar, we love sweets) I will not say that my dough rose well ... I don’t know, maybe it was yeast ... So I put it in a cold oven and it went up well ... It tastes great)) I will definitely bake more)) The dough turned out to be 1400 gr. I put raisins, walnuts, chocolate drops, dried cherries and cranberries, dried apricots. It turned out 5 molds 9x9 cm.
Kulich Chocolate
And the cutter.
Kulich Chocolate

IvaNova
Virgins, who baked this cake on dry yeast - lay them lope?
Crochet
Irisha, 6 gr. = 2 tsp. from HP
IvaNova
Crochet, thank you!
Slastёna
Quote: Sonadora
Evgenia, did you get up in the end?
MankaYes, they went up, everything turned out very tasty, aromatic, chocolatey, but, indeed, in terms of density it looks more like a cake. Conservatives aged 55+ unanimously declared that this was not cake, but creative youth ate and asked for more.
Elena_Kamch
Quote: Elena_Kamch
I took a photo somewhere ... I can't get it.
Well ... I reported

Kulich Chocolate
Sonadora
Elena, luxurious Easter cakes!
Elena_Kamch
Sonadora, Manechka, Thank you!
They are also yeast-free, but they look like normal
Sonadora
Helen, what a smart girl you are. I can't make friends with leaven.
Elena_Kamch
Sonadora, Manechka, and the topic with liquid yeast did not look? I don’t have tea in them. Much better than any sourdough that I had, both in raising the dough and in storage! And getting them started is very easy!


Added Friday 27 May 2016 11:37 pm

I put rye bread on them yesterday. Steep rye dough is raised and Hurray! Vkusnotischaaa!
Sonadora
Helen, she baked pancakes and bread on the railway. But, alas, I can't get away from baking on industrial yeast due to lack of time.
Elena_Kamch
Sonadora, Manechka, and if I forgot to put chocolate in the dough (the dough itself is already in the refrigerator), can't I add it? After fermentation, you can no longer be crushed?
Straight out of my head, it flew out of my head and, it seems, was constantly checking the recipe ...
Sonadora
Lenochka, do not worry. Let the dough warm up and add the chocolate drops. Then put it in the forms and send it for proofing.

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