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Dough on dough (page 10)

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oksanapinchuk
Tell me, is it possible to reduce the amount of yeast? And how much?
ang-kay
oksanapinchuk, you can't.
Sibiryachka38
Yes, girls, you can feel the approach of Easter, everyone went according to recipes to determine what will be baked this year. I also re-read the recipe for daddy, because this year I will bake it.
ang-kay
Svetlana, I am glad that the choice fell on him.
Helen
Quote: Astilba

Helen, your link won't open.
Here she is
Quote: ptitsa

Thank you. But I have five or such 🔗or 🔗
Benesata
Hello everyone! Girls who bake Lux with yeast, how many grams do you take, 50 g is not a lot? they are thermonuclear.
tuskarora
Angela, tell me, how long does it take for the dough to rise? Shoto has been standing for an hour now. At the same time, on that yeast, the chocolate was waved out, everything is ok, your Panettone is also ok with water, but then something is out of place. Yeast from one pack.
ang-kay
Elena, it happens an hour, and it happens longer. I got up for 3 hours. You didn't overdo it with the warmth?
Quote: Benesata
50 is not a lot?
No. The dough is very heavy.
tuskarora
No, I didn't overdo it for sure. The house is cold.
ang-kay
So put it in the warmth. I don’t know what could be. Yeast only.
tuskarora
The brew was completely cooled down. And nothing else will kill the yeast
OK. We wait. Nowhere to rush
Nightingale the robber
Girls, do you need to soak such cakes? I decided this year to create according to this recipe.
ang-kay
Nightingale the robber, no.
Irina F
Angela, brought you a cut, or rather a rift!
I really like this version of the Easter cake!
Thank you very much for the recipe)
Dough on dough
Wet, sweet, rich! Super!
Dough on dough
ang-kay
Ira, it turned out great. I'm glad I like it. He is my favorite)
light_growths
Angela, another thanks for the recipe that has already become a favorite !!!!!! 3 years baking it, and all the time an excellent result !!!!!!!! this time without a photo, but in fact very beautiful !!!!!!!!!!!
ang-kay
Svetlana, so nice. Thank you for sharing) Happy Holidays!
Nightingale the robber
Yesterday I baked until three in the morning. It turned out very tasty and aromatic. Thanks for the detailed description. I liked the result.
ang-kay
Nightingale the robber, to your health!
NM
Angela, my daddies are at the final stage, the only thing that I can't put in a cold oven is baking poppy seed rolls.
ang-kay
Hope, not scary)
oksanapinchuk
Baked Easter cakes strictly according to your recipe, it seems to me you need to reduce a little flour by weight. The first and second infusion lasted 4 hours each. I liked the taste, thanks!
ang-kay
oksanapinchuk, look at your torment. For my flour, 380 grams was always optimal. Today I baked and had to put 420 grams. Fermentation for 120 minutes and proofing for 150 minutes. It happened that it also stood for 4 hours. But I always sin on yeast.
oksanapinchuk
Perhaps, I always bake on the live Kryvyi Rih, this time it was not necessary to take the live Lvivs.
ang-kay
oksanapinchuk, I also baked in Lviv.
Leara
Should the brew be very cool? And then I got a hard "plasticine".
ang-kay
Leara, Yes.
Leara
I can't feel the dough. I put 380 g of flour, knead it in a food processor, the dough looks and feels very steep, climbs on the hook, almost gathered in a bun. Rather, in a drop on the crook. She took it off the hook with a spatula - heavy, viscous, it is difficult even to knead with a spatula. Flour, apparently, should not be added. I use Zernari, it is quite dry. I hope that after adding raisins soaked in balsam, the dough will become a little more plastic.
Question: if you do not add flour (and it will not be enough, for example), will the final result drop a lot at the end of baking? Or will the amount of liquid not play like that?
ang-kay
Leara, then stop adding. Possibly very strong flour.You can add a little milk. The lower threshold is 380. Nothing will fall.
Leara
Thank you very much, Angela!
And then I have a problem with the correct ratio of liquid / flour in the yeast dough - I hammer with flour all the time.
While I added a tablespoon of cream))
ang-kay
Leara, I look forward to the result. Good luck!
Leara
ang-kay, I had to add three tablespoons of cream, the dough felt better to the touch, fit well, including in the forms. But when molded, it seemed to me sticky and floating.
But at the end of baking, the papists fell off, the roof fell through. Is it because there is a lot of liquid? Or that I checked the readiness with a stick?
I don't even want to embarrass myself with photos.
ang-kay
Leara, stood on the proofer. Could still fall if the oven was opened in the first 10 minutes.
Quote: ang-kay

Proofing time is a subjective concept. You need to look at the test. I stood for 2 hours at the temperature that was supposed to be, and yours at too high. The processes went faster. The dough overstayed, although it was a dome, but when exposed to temperature it fell. The dough has moved away if you press on it and the hole is slowly leveled. If it is leveled quickly, then you still need to stand, and if it finally does not leveled, then it has stopped. It is impossible to save such baked goods from "blowing out", if only to knead and again put on proofing. But all the same it will not be the same.
Leara
ang-kay, Such a thought flashed. After the first proofing (2 hours), the dough smelled sour. I divided it into two large forms, it turned out generally 1/4 of the form, in 2.5 hours the dough filled the entire volume of the form. And it began to fall after 40 minutes of baking, I did this - in a cold oven for 15 minutes of heating, after 10 minutes I had to open the oven, close the top with foil, 20-25 minutes, checked the readiness, and another 10 minutes. So now you can guess for sure - either it stopped or opened the oven ...
ang-kay
Leara, see everything together. Although it should have fallen after the opening immediately. All the same it stopped.
NM
Angela, this year I have no adventures, everything went well, the second drink is 3 hours, delicious as always, Paposhniki is beyond competition.

[
ang-kay
Hope, expected. For me, he is also the best)
Tatyanka Spiridonova
Angela good afternoon! I also bake paposhnik, but it is fast this time, the dough rose in 1.5 hours, in forms in an hour, is this normal, or too fast? (I bake with fresh yeast, but I also made half a portion) The dough is a miracle, how good it turned out))) How I bake will report.
ang-kay
Tatyana, good day! There was a case of such a rapid movement of the test. I hope that everything will be fine)
Tatyanka Spiridonova
Angela, everything worked out very well! What I wanted, wet, sweet crumb! We went up very well! I am very happy with the result!))) Thank you very much for the recipe!
ang-kay
Tatyana, well, wonderful! Delicious Holidays!
Ryazanochka
My pAposhniki Dough on dough Thanks for the recipe.
ang-kay
Svetlana, very beautiful! Delicious Holidays!
zoyaaa
Paposhnik, as always, is great, we already have traditional Easter pastries, thank you very much
Dough on dough
ang-kay
Zoya, I am glad that the cake was appreciated at its true worth. Handsome.
crane
ang-kay, thanks for the delicious cake! Three more things were left to brew to taste the ripe
ang-kay
Margarita, the taste will only get better when standing. I'm glad I liked it)
Oli4ka
Angela, thanks, thanks and thanks again for the recipe !!!!
Since I tried to bake this sandpiper (and this happened in 2016), I have been baking it for several years in a row. He is amazing and the most beloved. Everything is mine in it, and the taste is real cake, and the color is sunny yellow, and the smell is insanely aromatic, and the sweetness is sweet, and the structure of the dough is moist and layered. This is a cake that does not crumble at all. It even gets better when stored. The taste becomes more intense, the crumb is more layered. This is exactly the recipe that I have been looking for for a long time. Taste from childhood. These were the cakes my mother had.
Dough on dough

Sibiryachka38
I also came with great gratitude for such a wonderful cake. I have been baking for the second year and it looks like I will only bake it.I had my own recipe, which I baked for many years, but this one blocked everything. There is nothing more to look for, it won't get any better. It's my opinion. Everything here is balanced in taste. Last year, when I read the composition, I thought there was a lot of sugar, but no, just right. This is exactly what the paste should be - sweetish, layered, creamy. Thank you very much Angela for this recipe.
ang-kay
Svetlana, Olga, to health. An excellent choice) I don't cheat on him myself, although I try new and new ones.
Olga, great Easter cake!

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