NM
Elena, your Easter cakes are very beautiful, I think they are also very tasty, bookmark your recipe. I will try to bake it for the rainbow.
Helen
Quote: NM
I will try to bake it for the rainbow.
Bake, Nadia! Very tasty .. but if you like sweets, then add sugar, as other girls added ...
vis
Oh, I baked Easter cakes, and I lost the recipe) I forgot to bookmark)
I barely found it) I am grateful.

These were my first cakes. For the simple reason that my men, who respect almost any pastry very much, eat cakes badly. Therefore, we buy a couple of little ones + grandmothers bake. But this year I wanted to try baking something, and my eyes fell on this recipe.

Moreover, I will say that I have never kneaded the yeast dough, I buy it for pies, and we hardly eat bread. Therefore, I was very afraid that nothing would work out at all ... I kneaded the dough in Kenwood. Everything turned out great. The only moment I strained a little, I added raisins after the first proofing, as written in the recipe, and the dough already becomes of such consistency that it is difficult to evenly stir in the raisins ... Probably next time I will add it right away. And so it all turned out, everyone liked the cakes (we went to relatives for Easter). And even my husband liked that he practically does not eat cakes at all, precisely because they are not dry, soft, do not crumble.

Elena, thanks for the recipe, I will bake more than once. Great recipe, I recommend it to everyone.
Helen
Quote: vis
And even my husband liked that he practically does not eat cakes at all, precisely because they are not dry, soft, do not crumble.
namely, that they are moist juicy ...
Quote: vis
Therefore, we buy a couple of small
is it possible to equate the store with this ...
Thank you very much, Olya, for your story ... for your trust ...

Quote: vis
Elena, thanks for the recipe, I will bake more than once. Great recipe, I recommend it to everyone.
and I recommend
Natalia K.
Len, I have some questions.
Can I use ghee?
And how long can this cake be kept?
Helen
Quote: Natalia K.
And how long can this cake be kept?
it is stored here for a long time ... but at the expense
Quote: Natalia K.
Can I use ghee?
oh I do not know....
Michelle
Quote: Pupa
True for 40 grams. put more sugar
Is this calculated for half a portion?
Helen
Quote: Michelle

Is this calculated for half a portion?
I think not ... she put it 40g more, so that it was sweeter ...
Helen
Easter cakes this year, ready !!!
Easter cakeEaster cakeEaster cakeEaster cakeEaster cakeEaster cake
Easter cake
Natalia K.
Lenaaaa, to die, what a beauty
And as always the usual phrase "How does it taste"?
Helen
Quote: Natalia K.
"How does it taste?"
a great!!!! this time sugar for 30 grams. more ... when I measured it out, I sprinkled it like that, well, I did not begin to subtract ...
NM
Elena, the Easter cakes are pretty, the cut is just super.
Helen
Quote: NM

Elena, the Easter cakes are pretty, the cut is just super.
NM, Hope, Thank you! And you didn't bake it !?
NM
Lena, in plans for this week, to Radunitsa., I will definitely bake.
Helen
Quote: NM

Lena, in plans for this week, to Radunitsa., I will definitely bake.
Hope, I'm waiting !!!
NM
Elena, getting ready to bake, decided to double-check what to bribe from the products, confused by the small amount of yeast. There is a lot of oil in the dough, is 6 grams of sour cream not enough?
Helen
Quote: NM

Elena, getting ready to bake, decided to double-check what to bribe from the products, confused by the small amount of yeast. There is a lot of oil in the dough, is 6 grams of sour cream not enough?
No, not a little .. you see my report every year ... I take French yeast, this time also French for baking (golden packs)
NM
Elena, thank you soothed. I bake on Turkish Pakmau, I like them very much, the baked goods do not smell like yeast.
Helen
Quote: NM

Elena, thank you soothed.I bake on Turkish Pakmau, I like them very much, the baked goods do not smell like yeast.
this one also doesn't smell like yeast ...
NM
Elena, as promised, baked Easter cakes according to your recipe, and kneaded in a bread maker half of the norm. It turned out to be two large Easter cakes, the shape at the bottom is 16 cm, I laid the dough 1/3 after raising to the edge of the mold, covered it with glaze according to the recipe for colombs from Gali with almonds, and put it in a preheated oven. Easter cakes have grown twice more, now they are cooling down on the pillow. We will visit tomorrow.
Helen
NM, Hope, thanks for writing ... still to see the pictures ... but how it will taste tomorrow, too interesting !!! ??
NM
Elena, I will definitely unsubscribe.
Helen
Quote: NM

Elena, I will definitely unsubscribe.
waiting ...
NM
Elena, it was not possible to take a picture, the camera was discharged. The cake turned out to be airy, delicious, most importantly, not crumbly. I took it to the cemetery, everyone really liked it. Thanks for sharing a great recipe. The cake was hidden in my mouth.
Helen
Quote: NM
photographed failed the camera was discharged
Well, it's always like that .... !!!
Quote: NM
The cake turned out to be airy, delicious, most importantly, not crumbly.
and so I wanted to see ...
NM, Hope, thanks for unsubscribing ... I'm glad I liked it ...
Natusya
Helen, Helen, hello! She put down a cake. Kneading in hp on the "butter dough" program. I'm waiting.
I had to adjust a little, because I did not look at the amount of flour in the recipe, I reduced it along the way))) Flour 750g.
Unsubscribe later
Helen
Quote: Natusya

Helen, Helen, hello! She put down a cake. Kneading in hp on the "butter dough" program. I'm waiting.
I had to adjust a little, because I did not look at the amount of flour in the recipe, I reduced it along the way))) Flour 750g.
Unsubscribe later
Natusya, I'm waiting ...
Natusya
I report, the tasty turned out
Lena
I'll go lay out the recipe
Helen
Easter cakes, this year ...
Easter cake
Easter cake
Easter cake
Easter cake
Easter cake
Cut on the left for yeast, on the right for sourdough
Easter cake
Easter cake
francevna
Elena, I see cakes baked in different forms at the same time. Are baked the same in paper and silicone molds?
Helen
Quote: francevna

Elena, I see cakes baked in different forms at the same time. Are baked the same in paper and silicone molds?
Thank you! I get the little ones earlier, 30 minutes are enough for them, and the remaining 40 minutes ... and no matter what they are ... I always bake like that ...
Helen
Marysya27, you killed me ... with a felling ... with one blow ...
What a beauty! And I have something not successful, on sourdough, it turned out .. tell me, on the spoiler, how did you do it? Or make a separate recipe!
Marysya27
Elenushka, thanks for the praise
But you are very strict in assessing your results.When I look at the photos:
Quote: Helen
... on the right on the sourdough
I see a similar result. And there is a dome in the forms, and an openwork cut. When I cut the cake, I rejoiced at the identity: how did you get a yellow and airy


My leaven is slower than Yours, so it took 12h -12 + h for the "zabrody".
Activated 100g sourdough + 50g water + 50g flour + st. l. sugar + full with a maximum slide of Art. l. powdered milk (there was no ordinary milk at that time).
I used this:
Easter cake
(* This first activation was dozing for 18 hours, and then boiled in half an hour)
After fermenting well, I added everything except oil, spices, raisins + some flour (so that the liquid mass was).
At the same time, I set to activate again: 100 g of sourdough + 50 g of water + 50 g of flour + st. l. sugar + full with a maximum slide of Art. l. dry milk. (This was enough for 12 hours)
After 12 hours, I combined everything + oil + 2g vanillin + turmeric + flour.
(* Raisins and candied fruits were added to the ready-made dough before molding.)
The batch was done in two x / p. I put 12+ for parting.
The dough has risen ~ twice. She laid out 300 g of dough in a liter form (already with raisins and candied fruits).
The rise in forms went faster, took 4+ hours.
Used as a canvas for preparing a recipe diagram:




Thanks for the recipe
Helen
Quote: Marysya27
Elenushka, thanks for the praise
But You are very strict in assessing your results. When I look at the photos:
Quote from: Helene on Sunday, April 28, 2019, 10:47 am
... on the right on the sourdough
I see a similar result. And there is a dome in the forms, and an openwork cut. When I cut the cake, I rejoiced at the identity: how did you get a yellow and airy
This, I baked last year, on Levito ... they turned out, but on potato, I did not like how I did it ...
Thank you, Allochka for the detailed layout

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