Dough on dough

[Olga]

Olga, Well, thank you! Let's go! and Angela will forgive us for leaving the topic a little. If I still bake Easter cake this year, then this one, definitely. And the glaze comes in handy. I really love the icing on the kulich. And as I love Easter cakes, I have no strength !!! I've been waiting for a whole year to be able to bake.

[ang-kay]

ang-kay, Angela, thanks again for this incredible recipe from me and all my customers !!!
45 proteins went into freezing, another 40 were used for decoration. But it's not scary) We use))))
The main thing is what an amazing yummy it is !!!

[Yulianchik]

I promised a week ago ...

The main thing is to keep your word) Tan, lovely Easter cakes. Well done!

there was not enough taste this time, I kept wondering why, but there it turned out: the dough came up twice as fast ...

Likely. And for me this year, the dough, as usual, even took a little longer, and in molds it took 4-5 hours. I don’t even know? But delicious. Now I put it.

Angelka will take out a broom and drive us to flood elsewhere

Yes, I didn’t seem to chase anyone. Chat.

I've been waiting for a whole year to be able to bake

So please yourself once more a year. Nobody forbids. Name not a cake, but a woman or a cupcake

the glaze is an infection, it did not dry in any way ... but I already managed to love it)

It's strange. She always grabs so quickly. I read that you can't do it with sugar? I'm always great. Sugar, water and gelatin.

about 120-130g.

Ol, and whipped? Doesn't it show through?

from me and all my customers !!

Yulianchik, Yulia, listen, works of art are simple. Such cakes are cake! They should not only be pleasant to taste, customers are probably shocked by the decoration! Very nice. How much strength was needed for all this? Photos are wonderful, so positive!

45 proteins went into freezing

I will help to recycle
Protein cupcakes "Ballerina"
Cake "Egyptian"
Meringue cake "Pumpkin Pavlova"
Protein roll with chocolate
Cookies with chocolate and sesame seeds
Meringue with cherries "Snow Globe" (kitchen processor Bomann KM 398 CB)
Sweet spinner
Protein biscotti with nuts
Marshmallow apricot
Marshmallow lavender
Nougat
Cocoa and marshmallows
Marshmallow coffee (kitchen processor Bomann KM 398 CB)
Angelic Butter Sponge Cake with Poppy and Lemon
Orange Angel Biscuit (Bomann KM 398 CB Kitchen Processor)
She bragged about it, shy

[Yulianchik]

Yulianchik, Yulia, Otpad !!! ... there would be more such positive photos with beautiful authors all the more Angela, I can’t lose weight, can you imagine? But I'll bake it anyway, I can't resist.

I can't, can you imagine

I'm 3 kg in two months. dropped. And while the process has stopped. And you need 10 kilograms, but more is possible. But I eat everything. I don't want diets. After them, you gain even more weight if you return to your normal diet. I don't eat in the evening, but everything is sweet in the morning.

[Angela]

Angela, I'd better go and brew the tea leaves. Then I will lose weight)).
Yes, tell me to break the dough with a hand blender?

I just broke him.

Angela, thank you again for a wonderful recipe! Candied fruits, dried cherries and cranberries, dried apricots and raisins soaked in rum) The dough was kneaded with a hook in a dough-kneader - gorgeous). I made the glaze creamy (I don't remember who I found it on the HP) - it is also very tasty, it solidified sooo quickly)

[kirpochka]

kirpochka, Nataliya, well, what beautiful Easter cakes! They all brought such beauty. Very smart. I have no doubt it's delicious.

made creamy

Natasha, throw a link here, pliz!

[ang-kay]

ang-kay, Angela, I can't throw off the link (I didn't write it down,), but the recipe, please)
Creamy lipstick.
(150 water, 450 sugar, cook without stirring up to 115 ° C, pour into a bowl and beat with a "guitar" for 7 minutes until crystallization, as soon as the syrup turns into a White mass, add a spoonful of butter-200gr. Immediately pour into a large culinary bag and decorate rolls or cakes. If you want sprinkles on top, then you need to act quickly, lipstick is seized by a film and sprinkles stupidly roll off it. In a bag, without air access, it does not freeze. And you can decorate one Easter cake, then move on to the next.)
I did it in advance and kept it in the refrigerator, then warmed and covered the Easter cakes in a water bath.

[kirpochka]

kirpochka, Nataliya, got it. I know this one. I thought maybe something else. Thank you)

[ang-kay]

ang-kay, Angela,

[Angela]

Angela, something does not rise in my dough in the form. I'm tired of waiting. Bad luck, maybe yeast is like that? True, I took dry ones. It's probably hard for them to raise such a dough. Eh ... I have been making cakes for many years according to the same recipe, the dough there is very rich, in ghee and cream. And I take fresh yeast. Here I decided to conduct an experiment with dry ones (well, at least I took half a portion). After kneading, the dough stood warm for 4 hours, rose. And in the form has already been 3 hours and barely ((. It's a pity so.

[liyashik]

liyashik, Leah, fresh according to the recipe, if available, I am not looking for an alternative. Although, if it was a matter of yeast, there would be no first rise.
Do not be upset in advance, a long climb - the taste will pick up, you will see, but now the increase in atmospheric pressure, maybe it affects?
Cover the molds, put them in the oven, barely warm, no higher than 40, and turn off the heating.
Run along the branch, there are girls that stood for 5 hours at the proofing, everything will be fine!

and take dry yeast away

[eye]

eye, Tatyana, thanks, I did just that, there is a saucepan with dough in the oven. As for the atmospheric pressure, that's for sure, I'm barely moving today. Maybe this is reflected in the test? I'll wait a little more. With dry yeast, an obvious mistake, I admit a mistake. Now I will know how to play games with Easter cakes

[liyashik]

liyashik, Leah, I am waiting with a successful result!

Ol, and whipped? Doesn't it show through?

She is absolutely white and dense. The only point is that you also need a little less gelatin, otherwise, if you don't finish a little, you can get a marmalade or, rather, a marshmellan (gee, a new word) structure.
that is, we are talking about the concentration of sugar in water, right?
In fact, the same effect can be obtained if the syrup is not boiled down to a nozzle.
So I didn't boil it this time.
Sugar took 130g, added citric acid directly to the syrup, brought it to 118 * C, held it at this temperature for 5 minutes, that is, did not bring it to the state of syrup, but just until the sugar was completely dissolved, turned off the heating and turned on the maximum speed.
When the temperature dropped to 60 * C, she began to pour in a trickle of gelatin dissolved and warmed up in the microwave.
Then the experiments began.
When the density was already good, but the mass was still quite fluid, I put it in a cond. bag and deposited several types of marshmallows. The condition was such that nothing spread, but the relief did not hold well.
The result is gelatinous candies, like chewing. The color is dense, white.
They began to peel off the rug cleanly after about 2 days, but at the same time they were soft, elastic, slightly stretching, elastic when pressed and bitten.
I think that such an interlayer could well be used in Eurodesserts. Or as a decoration for desserts, but then make them separately in molds / moldings and ready to plant.

The rest of the mass was finished to a dense state so that the relief would hold, and with this she covered the cakes: first, with a relatively thin layer, she covered the entire dome evenly, and then she planted marshmallows from a bag into the center in the form of a church dome.
The Easter cakes are like chapels. I like it.
Here, the taste was closer to the traditional marshmallow, not homemade, but store-bought, because without apples.

One could also try to plant a little at different stages of whipping to see what else can come of this composition, but there was no time for pampering.

Check out the Giraffe's variations on this theme in the recipe for homemade marshmallows.

[liyashik]

liyashik, Leah, if you take dry yeast, then you need to take it for baking. I think that it was necessary to activate it first. I had 4.5-5 hours of proofing twice this year, and today it has risen in 2.5 hours. I don’t understand what’s the matter? The same foods and yeast. Let's hope they get up. I don’t remember that this cake didn’t work out for someone. Although they might not have written.

[liyashik]

I decided to conduct an experiment with dry ones (well, at least I took half a portion). After kneading, the dough stood warm for 4 hours, rose. And in the form is already 3 hours and barely

liyashik, Leah, I'm on dry baking (golden saf) - everything is fine.
And I had a proofing for almost 5 hours, which is good, because with a long proofing it turns out tastier.
So do not rush, let the distance completely, otherwise the roof will break and the taste will not reach the condition.
Good luck!

Leah I stood in uniform for 7 hours on the rack, so you still have plenty of time. But the result will be very pleasing.

brought up to 118 * C, held at this temperature for 5 minutes, that is, did not bring it to the state of syrup, but simply until the sugar was completely dissolved

I don’t cook at all. I just bring it to a boil to dissolve the sugar. I remove, add the swollen gelatin and beat until a white opaque state. Of course, nothing can be planted from such a glaze. But to cover itself then.

the Giraffe has a homemade marshmallow recipe.

I once made her marshmallows, which is pure sugar. We must also try to do it like yours. Thank you.

Thanks for your support girls! I'll try to wait. True, today is a hard day, I'm just falling, the weather has changed dramatically. I will steadfastly wait for the rise!

[liyashik]

When the temperature dropped to 60 * C, she began to pour in a trickle of gelatin dissolved and heated in the microwave.

dissolved??? and I dumped the swollen one ... because of this, I did not freeze or what? here I am a bastard !!!
went again Marx read recipe watch
Olenka, thanks !!!

I'm just falling, the weather has changed dramatically. I will steadfastly wait for the rise!

liyashik, Leah, lie down and wait, do not sleep current!

dissolved???

I put a swollen place and the temperature is 90 degrees. Freezes at the moment.

I will steadfastly wait for the rise!

Take a nap. Set your alarm and watch it in a couple of hours.

Good morning Angela! The cake was baked already at midnight, but unfortunately it could not rise well! The dough is tight. Of course, with good performance, it is clear that the cake turns out to be very tasty. Next time (more precisely, a year) I will definitely try again!

It's a shame, to be honest, to expose such a cut, but she promised to report back

[liyashik]

liyashik, Leah, not so all and scary. It turned out pretty well. I hope that you will be satisfied with the taste. It's a pity that the yeast failed.

works of art are simple. Such cakes are cake!

I will help to recycle

mortality !!!

Thank you! And for praise and advice!

in shape has been standing for 3 hours and barely

I'll tell you from my own experience, it suddenly helps)
I have a gas oven, there are no bulbs or any modes in it.
What I did - both at the stage of raising the dough, and at proofing in tins.
I covered it with a towel on top so as not to dry out. She put it in the oven on the wire rack.
Turned on the oven for a maximum of 10 seconds and turned it off. The door is closed.
After a while, I repeated it, about every half hour.
In two hours everything went well.
And then, without removing the cakes from the oven, I turned them on by about 160-170 degrees and after 20 minutes added the temperature to 190-200. Baked until tender. About 40-50 minutes, but there were a lot of them, when fewer forms are baked a little faster.

Leah, last year I also completely did not let the cakes spread out, beauty did not work. In this, thanks to the support of the girls, everything turned out great.

Christ is Risen!!! I congratulate everyone on the holiday of bright Easter !!!
Dear Angela, I want to thank you for this recipe for Easter cake, as well as all the girls who wrote their comments and shared photos !!!
You can say that I am a passive user, but realizing how important it is to exchange comments on recipes, and also thanks to this super recipe by Paposhnik, I registered and write here my BIG BOTTOM
In the recipe, it was mainly not such a large amount of flour that bribed me in comparison with other recipes, as well as the catchphrase at the end that Paposhnik turns out to be sweet, with moist butter crumb. I love such baked goods, because the creepy one is sweet to her, hmm, ... twenty years))) !!
Baked strictly according to the recipe, in paper forms 9 cm in diameter, like a real botanist, having previously read the recipe itself and ALL comments to it several times. It turned out 6 wonderful Easter cakes. The tea leaves were of course thick, but it didn't scare me, fortunately it was warned in the recipe and was well-read with comments. I took flour from Tverskoy Melkombinat, I love it very much, I kneaded the dough with my hands for 20-25 minutes, and after adding the raisins for another 10 minutes. The dough fermented for 120 minutes, as according to the recipe, and it was enough for him to stand for 120 minutes too.
I have an oven, if you please, so the temperature was reduced in the process to 170C °. As it seemed to me, it turned out to be a little dry (it should have been pulled out 3-4 minutes earlier). After baking, my babies wrinkled a little (as in the photo), what could be the reason? Really overexposed in the oven?
I baked Easter cakes on Friday, I had to decorate it on Friday, but I was too lazy and applied the glaze (made an ordinary protein one) on Saturday, when I went to consecrate, the glaze crumpled a little, because I didn't have time to dry ...
To my great surprise, yesterday there was not a single cake left, I thought I would have to distribute it, but my family ate everything, although my husband strictly punished me to bake a little (now he changed his mind)
Next year this recipe will be in the first place, although I can't wait to repeat it again!
Angela, once again accept my and my family's thanks to you for this amazing delicious recipe for Easter cake - Paposhnik !!! And I also wanted to thank all the girls who took such an active part in this recipe, this is very important !!!

[Svannovna]

Svannovna, Svetlanahow nice it is when people sign up specifically to thank. Then you understand that everything that has been done is not done in vain
Sveta, Easter cakes are just wonderful, both inside and out.

After baking, my baby dolls wrinkled a little (as in the photo), what could be the reason? Really overexposed in the oven?

I think the reason is the tenderness of the baking itself. I also frown, but do not fall off. Next time you need to cool them either by piercing them and upside down, like a panettone, or by putting them on a barrel on something like a pillow, turning them over every 3-4 minutes. If you add more flour, then this action will disappear.
I am very glad that I was pleased with the result. Light, you can bake Easter cakes before Ascension. So, you can still bring it to life)
Thank you for the detailed report, registration, kind words and cool photos)

[Yulianchik]

Yulianchik, Yulia, yes, he also stood in my warm oven. Then I put another bowl of warm water down, it helped a little. It's all about yeast, I think. This time the bobble came out. The dough is heavy for dry yeast. Maybe the yeast wasn't good either. Saf moment is a good yeast, but a couple of times they definitely let me down.
Hope, I'll get old next time, I give a tooth! not a single cake has left me so easily
Svannovna, Svetlana, You are well done! Thank you for coming and showing the results of your work!

[liyashik]

already yesterday there was not a single cake left, I thought I would have to distribute it, but my family ate everything,

Great "praise" to the hostess when everything disappears so quickly.
On the other hand, it’s a pity for your relatives that they will not be able to appreciate the fullness of the taste of this daddy: its taste, like many other Easter cakes, becomes even more interesting after about a week. Well, certainly not earlier than 3 days.
Those. next time, if you bake, zanyakayte at least one Easter cake for a week and then compare the taste. You will be pleasantly surprised.
Good luck!

liyashik, Leah, quite a pretty Easter cake, but from the blown-up roof it is clear that after all it was a little undershot or it did not have enough moisture / steam.
But I am sure that it is still very tasty.
And what about yeast.
I constantly use dry ones - they work like animals. And in the freezer keep "germination" for almost years.
True, for crucial moments, such as Easter, for muffins, I buy fresh Saf Gold.
Good luck!

I think the reason is the tenderness of the baking itself. I also frown, but do not fall off. Next time you need to cool them either by piercing them and upside down, like a panettone, or by putting them on a barrel on something like a pillow, turning them over every 3-4 minutes. If you add more flour, then this action will disappear.

Yes Yes!! After baking, they are weightless, tender, fragile !! Head down I like it! I thought about it, but only after they cooled down. I'll try. You just need to get used to how best to do it ...
Thanks again!!

You are well done! Thank you for coming and showing the results of your work!

Well, I was ... even shy)) thanks for your support !!

That is, next time, if you bake, put at least one Easter cake for a week and compare the taste later. You will be pleasantly surprised.

That's for sure!!! Either dive or bake more (which I will most likely do!)
What is most interesting, my child, who is generally calm about cakes, pastries and other pastries, dwindled the last two cakes into one face and did not even stick together

So my husband checked out the cake. And this is generally from the realm of fantasy. And today I also realized that this particular cake should be boldly baked in advance, because the taste definitely becomes richer with time. The crumb structure has also matured in a day. So interesting ! ... Oh, how I love Easter cakes !!!!! Angela! Thank you!

CHRIST IS RISEN!
Here is my well-deserved piece !!!

I loved the custard cakes!
Anzhelochka, I said last year and I will say it again, amazingly tasty dad !!!!!

This year's daddy, in the form ... 250 grams of dough (I will indicate the size of the form later)


Good, tasty as always.

I love this recipe! : girl-yes: Every day it only becomes tastier, richer)

[liyashik]

my husband checked out the cake

liyashik, Leah, well, it's great that it was still delicious despite all the nuances.

Here is my well-deserved piece !!!

Ira, you have a weightless daddy. Class! And that is delicious, I have no doubt) Even on a diet, you need to pamper yourself in order not to become discouraged

This year's daddy

Loksa, Oksana, there is nothing to say, except words of admiration for the excellent performance)

only tastier, richer

kirpochka, Nataliya, I agree completely!

And I stupid today! They ordered me a cake for Sunday. I bake, of course, a daddy. So, instead of 100 grams of butter, I drove 150. I didn't even understand at first why the dough was liquid. Added a spoonful of flour. It turned out 400-410 grams. I added milk to the brew, not cream and 270 grams instead of 250. Kneaded for 35 minutes. Fermentation lasted 2 hours, and in proofing rose for 1.45. Let it melt at 34 degrees. I thought it wouldn't rise at all because of the amount of oil.
Girls, panettone is resting! Such gentle tenderness turned out. I'll take a picture later.

[ang-kay]

ang-kay, Angela, will you show it later? I need to write down the proportion

[Loksa]

Loksa, Oksana, of course. Let it cool well. I used to bake many beggars. In cardboard cups. I just took 2 pieces to my mother, forbids giving more, so she ate and did not understand whether they were or not. And I licked one warm one. In general, it will be necessary to bake, write down, take a picture and put it out separately so that the recipe does not get lost. But probably next year.

It will generally be necessary to bake, write down, take a picture and put it out separately so that the recipe does not get lost

Angela, it is very necessary))) May 17 is still far away, maybe it will work out this year?)

[kirpochka]

kirpochka, NataliyaI don't think so. There are many different Easter cakes at home. And there, how it goes.

for 150g flour 50g pres. yeast? and why wander there, somehow I don’t understand

[Newbie]

Newbie, the question is not clear? We read the ingredients and preparation method. In addition to flour and yeast, there is a bunch of muffins. And this is all the yeast that is put into the dough.
Welding
wheat flour in / grade 150 grams
cream 10% 250 grams
Opara
whole brew
sugar 100 grams
pressed yeast 50 grams
sour cream (I have 15%) 50 grams

yeast is put in a dough, and there is only 150 g of flour, I don’t understand why such a small amount of flour has such a large amount of yeast, that is, I kind of guess what to ferment there, so that this dough will raise the rest of the dough

[Newbie]

Newbie, do as you see fit.

Not only flour wanders, in some recipes there is no flour at all.

Newbie, do as you see fit.

no, I'm not at all experienced yet, I'm just trying to generalize someone else's experience for myself, so I'm analyzing, I didn't want to offend anyone, I beg your pardon

Not only flour wanders, in some recipes there is no flour at all.

just about, it's just very interesting to me, why does the liquid ferment without flour?

[Newbie]

I'm not experienced at all,

Newbie, we read on the Internet what dough is in general and how it is prepared. Here, no one was offended by anything. I replied that all the yeast and a huge amount of baking goes into the dough. The answer did not suit. Conclusion: we do it as we see fit)

Why does liquid ferment without flour?

Here, not a liquid without flour ferments, but yeast is prepared in order to raise the heavy pastry.

I apologize for wedging myself into the recipe, but does yeast not feed on flour to get stronger and gain strength-strength?

and yeast is being prepared

well, that is, is it like "dissolve" the yeast, activate it?