Zhannptica
I'll probably start a rehearsal
ang-kay
This is the approach! Happy rehearsal)
Katerina79
Angela, I really want to bake your cake.
I read that you did the kneading during fermentation.
There is a difference?
I'm thinking about doing it or not)
And I wanted to ask about dry yeast.
Just add with flour or do you need to activate it a little? (Lviv dry)
ang-kay
Katerina, I don't remember, to be honest, about the difference in the result. In theory, it should be.
Quote: Katerina79
about dry yeast.
If the yeast does not require preliminary activation, then just put it in flour. But I think you can let them stand for 10 minutes.
Katerina79
Thank you :)
meatball
Angela, good afternoon! I'll bake daddy in advance. I want to freeze ready-made Easter cake. Does he need to be allowed to mature for 2 days? Or can you cool and freeze on the same day? And yet, my flour is written in the highest grade, but proteins are 12%. Do I need to reduce its amount and dilute it with other premium flour, but with 10% protein? I wrote wisely
ang-kay
meatball, Yes, I wrote everything clearly.
Bake, chill, wrap in plastic wrap and freeze.

Quote: meatball
reduce its amount and dilute it with other premium flour, but with 10% proteins?
Reduce flour. It's easier, as for me.
meatball
Got it, thank you very much!




Angel, another question. There is country sour cream - fatty! Should you replace it with less fatty one?
Yulianchik
Oh girls! What a delicious treat!
Yesterday I baked for testing. I barely survived until morning! And they woke up - they dimmed with milk!

Dough on dough

ang-kay
Yulia, handsome men turned out. I'm glad I liked the daddy.
Quote: meatball
Should you replace it with less fatty one?
I would replace.
Katerina79
ang-kay, Angela, thank you so much for the recipe !!!
The paska is delicious!
Juicy, rich, tender, aromatic!
Now this is my favorite recipe!
ang-kay
Katerina, so it will be delicious on holidays)
eye
ang-kay, Angela, I'm in the process)))
the dough has grown 2.5 times in an hour, and not in 2, what is better to do: knead and let it come up again or spread it out according to its forms?
kirpochka
I will also bake on Wednesday) Last year I did it for a test, everyone really liked it)
Quote: ok
the dough has grown 2.5 times per hour,
I would probably put it in forms)
eye
kirpochka, Nataliya, so I am afraid that the yeast will get tired ahead of time ...
ang-kay
Quote: ok
grew 2.5 times in an hour, not 2,
In fact, it has already grown, so the process has passed. Spread out, distance and bake)
eye
ang-kay, Angela, laid it out, they have been standing for an hour, half an hour still stand for them, and then we'll see.




proofing - 1 h 40 min, baking 40-50.
tomorrow I'll decorate and show
Zhannptica
Well .... started !!
Delicious Easter cakes for everyone
ang-kay
Zhannptica, Jeanne, Thank you)
Olga VB
Anzheeeelochka, Question.
I looked at the topic - I did not find it.
Look here: proofing in molds, you write, 120-180 minutes in the heat. It's clear.
And we ferment the dough for 30 minutes at room temperature? And the main fermentation of the dough is warm or at room temperature?
Those. these 120 minutes for the test are warm or at room temperature.
Otherwise, I'm afraid that if you ferment too fast, the taste will lag behind. I like long-fermented cakes more.
Last year I did it with a low portion of yeast, and my dough fermented for a long time, almost 4 hours. I liked the result very much.
And in this, almost the full norm was drunk, so I began to think
ang-kay
Olga VB, Olga, all at 27-28. The dough stands at room temperature. Fast fermentation at this temperature is impossible for me. Now I have been proofing for 3 hours.
Olga VB
Thank you, Angela!
How high do you put in the molds? I have about 1/3 of the rammed dough, i.e. I roll it up tightly - okay?
ang-kay
I think it's ok
InnaVega
Girls, tell me: Do you grease paper forms with something before laying out and baking Easter?
ang-kay
I always grease.
Olga VB
Paper ones? And I do not lubricate ... there is also some kind of impregnation like wax. And they are better separated from the form when smeared? Or what is the purpose?
InnaVega
Thank you, and I found the answer to my question from Angela:
Paposhnik # 255
ang-kay
Quote: Olga VB
And I do not lubricate ... there is also some kind of impregnation like wax.
Olga VB, Olga, if that impregnation is enough, then do not lubricate. In my forms, cake never leaves neatly. The whole crust remains on the paper. And if I lubricate, then everything is fine.
Olga VB
Understood, Angela, I will consider
I will lubricate for the next portion and compare the result.
Katerina79
Girls, when I lay out the dough on paper molds, I constantly grease my hands with vegetable oil.
So the dough does not stick to your hands, and the blanks are coated with oil :))
NM
Angela, how long can a dad stand for the maximum, the rise is going but slowly. The dough came up well, the first rise increased the dough as you wrote in 2.5 hours. Now in the forms for 2 hours. Forgive me for asking a lot of maybe stupid questions.
ang-kay
Nadia, why are they stupid? Yesterday I got up on the proofer for 4.5 hours.
NM
Angela, thank you very much, then I will calmly wait,
Olga VB
NM, Hope, do not rush, let it ripen itself normally, otherwise it will tear the roof.
I sat for more than 5 hours.
And by the way, at 1/4 of the bookmark, I climbed halfway through the top
The husband has already tried it, he already squeaks that every year it tastes better. And I am delighted with the cut!
Good luck!
NM
I baked them last year, they are very tasty, but I didn’t stand them up properly, the beauty didn’t work out, but at least I tasted them. Thanks for the advice, I'll wait.
Zhannptica
Angela !!!!
Third year!! And I'll come next !!!
THANKS !!!!
From my whole family!
ang-kay
Zhannptica, Jeanne, to your health!
NM
Angela happy Easter! And all the same, the daddy is the most delicious, gets a permanent registration, it was worth the worries, despite the fact that I only love to bake, and my husband eats, I could not resist this cake. Fragrant, melting in the mouth, buttery. just super.
ang-kay
NM, Hope, I'm glad that the recipe has taken a firm place in the family holiday menu. It's great that I liked it. Now you will not worry, you have already completed the practice)
Kras-Vlas
Angela, happy Easter !!!
This year, for the first time and the first was your daddy (and where have I been before?). Amazing !!!
Dough on dough Dough on dough

I suffered a little with tea leaves and dough, they turned out to be plump (I added warm milk), and then "everything is according to the recipe !!!"
Such tender tenderness was baked that they cooled down in the pillow, ran and turned from barrel to barrel, and my daughter giggled: "
Yes, she was aunt, and not in vain, slender beauties were received !!! (from one portion, three fellows are identical from the face)
How tasty and aromatic, we really liked the daddies !!! Thank you very much for the wonderful recipe!
ang-kay
Ol, what to say? As always, handsome in your performance. I'm glad I liked it.
Quote: Kras-Vlas
with tea leaves and dough, they turned out plump (added warm milk),
Yes, it is thick. This year I poured it not with cream, but with country milk. Great too. So, you can and without cream.
Quote: Kras-Vlas
flipped from barrel to barrel
The same story. Hell in metal molds. I pulled it out, and they are weightless.
Quote: Kras-Vlas
Aunt
And she realized that it was not in vain?
light_growths
ang-kay, Angela, thank you very much for the recipe !!! I was going to bake test cakes, but I never got ready) in the end, your Paposhnik baked for Easter)) well, it turned out very tasty !!!
Dough on dough

I put paper in the molds so that they do not dry out)
ang-kay
light_growths, Svetlana, to health. I'm glad the daddy was on the festive table)
While I was writing, the photos appeared. Very beautiful Easter cakes. Well done!
Kras-Vlas
Quote: ang-kay

And she realized that it was not in vain?
Yes, she "appreciated" him with gusto
Thank you for the praise, I am very pleased
eye
Quote: ok
tomorrow I'll decorate and show
yes ... I promised a week ago ...

glaze infection, did not dry in any way ...but I already managed to love her)

Dough on dough
Quote: Olga VB
Otherwise, I'm afraid that if you ferment too fast, the taste will lag behind.
Ol, so I didn't have enough taste this time, I kept thinking why, but there it turned out to be: the dough came up twice as fast ...
Tasty, yes, but last year it was tastier, Pts liked it, so this year just a double portion of baking.
Olga VB
eye, Tanyukha, masterpiece!
Very beautiful!
And as for the taste, you already know, and next time you won't miss.
Although, I think that everything is so tasty!
eye
Olga VB, Olga, Thank you for your kind words!
The son asked not to decorate more than one "ceremonial" cake like that, otherwise it is not convenient to cut and eat such.
Olga VB
So he can take off hats with cakes before eating
And I really like this glaze, the more, the better.
Only I put less sugar in it, about 120-130g.

Gyyy, you and I got loose!
Now Angelka will take out a broom and drive us to flood elsewhere

liyashik
Quote: Olga VB
And I really like this glaze, the more, the better.
Girls, what kind of frosting? I looked here, well, such beauty turns out! eye, Tatyana, lovely sight!
Olga VB
liyashik, Leah, here go!

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