Easter cake "Dream" and Icing Gelatin

[Masinen]

Masinen, Masha, girls, I don’t understand - when do we add spices to the dough - cardamom, cinnamon and others? Vanilla sugar is written - for butter and the rest of the sugar. And other spices - with raisins, nuts and candied fruits?

[Mona1]

Mona1, Tanya, you can spice with candied fruits)
By the way, I put different candied fruits, not only raisins, it learns very tasty

Yes, I will also put cherry and strawberry ones. By the way, I bake your Easter cake and bake two more recipes. And I try everything at the same time, well, it turns out in the end, I messed up everywhere. Mash, I’m foolishly into the dough all the sugar has drunk. Well, it has been sitting for three hours already - no - a few bubbles, and finally it has not risen. Sugar apparently extinguished the fermentation. Maybe add everything else and it will warm up slowly?

[Masinen]

Masinen, thanks for the recipe.
Burned last year.
For the first time, I added to the dough like in the recipe candied cherries, cranberries,
walnuts, ground almonds, turmeric, ground cardamom, cinnamon, nutmeg.
It turned out very, very tasty.
Thank you.

And the glaze is gorgeous :-)

[Mona1]

Mona1, Tanyamaybe the yeast is bad?
In general, sugar would make it fly up !!
Patchouli_ t123, Tatyana, I'm glad, glad that the cakes are delicious !!

I put the dough! Hurray! The process has begun

[Mona1]

Mona1, Tanyamaybe the yeast is bad?
In general, from sugar it should have taken off !!

Maybe yeast. So far, I put everything on as according to the recipe. Flour had to be added a little more than 100 g. Slowly the dough began to grow. Well, now you can have time to do 5 workouts before nightfall, will the dough stand? Maybe even this is useful in my case, the yeast will just heat up ..

[Mona1]

Mona1, TanyaI think it will be fine, but if in doubt, do three workouts.

And mine is already in the oven, all 5 times rose very quickly, the yeast is probably fresh and in the forms also rose quickly.

[Masinen]

Masinen, Masha, everything is fine. I just pulled it out of the oven. The sponge lay in a layer after my eccentricities, and then added everything, and slowly began to grow. Yes, so briskly. I did 5 strokes after doubling the dough. Then I mixed it with raisins and candied fruits and into molds one third of the height. On the table under the film they stood near the stove. They grew up and put them on baking. But I did not put it in a cold one, but in a fully heated one, and also with steam. As a result, the steam can see it, tore up the back of their heads, the roofs opened like petals, and maybe this yeast was playing pranks, they are incomprehensible to me. Well, nothing, tomorrow I will decorate irregularities with icing. While I was taking them out of the molds, I tried the fallen crumbs - the deliciousness was extraordinary. So thank you very much for the recipe I will bake again.

Girls, dear, tell me how many cakes and what weight is obtained from one portion (per 1 kg of flour)?
To order, I need to bake 5 pieces of 500 grams and 3 pieces of 150 grams.

[Mona1]

Mona1, Tanya, and I
I also wanted to bake with steam))

But I have the end of the wrinkles, now I will distribute according to the forms
It was

Has become

[Mash]

Mash, look what kind of freaks I've got. The roof was torn down not childishly. I think my yeast is very fast. Krivoy Rog For a long time they were not on sale, and they were my favorites before, but right now I saw, bought and forgot, they are stronger. A couple of years ago I baked Elena Bo's cake with them - Butter cake. And I put it on 400 g of flour (I baked it in Panas) - only 12 g of this yeast. It was such a magnificent cake, enough for the eyes. So I will decrease it next time. Well, maybe these roofs are from steam. I have steam - this is not a mug of water and not a pan from below, but there is steam coming out of the oven wall at the top left, a hole is there, just right on the roofs of the pastries, so I did business))).And I also made a lot of fillers - for 650 g of flour - about 200 g of all raisins + candied fruits. Maybe there are a lot of them and therefore the roof cracked when it was lifted or I rolled the ball not very smoothly when I put the pieces of dough into the molds. Lots of possible reasons. I baked pasta in the oven for the last 20 years, probably, my mother bakes with us. My sister and I actively used this. Well, now I already have 2 granddaughters, so I’ll go to visit them for Easter, I’ll have to bring a present for the manuns))) I’ll make pretty boys out of the beads, I’m full of all kinds of gingerbread decorations, flowers, beads, leaves. Tomorrow I will do it.

[Mona1]

Mona1, Tanyalisten, it really blew the roof off !!
Stunned !!

This is the first time I've seen this, probably thermonuclear yeast

Mona1, Tanyalisten, it really blew the roof off !!
Stunned !!

This is the first time I've seen this, probably thermonuclear yeast

I put some in the Shteba mini-oven, and I will bake some in the Electrolux oven, I also have it with steam)
I'll bake with steam though!

Masha, and how many cakes are enough for the glaze from the specified amount of ingredients?

[Aunt Besya]

Aunt Besya, Elena, well, five pieces will definitely be enough)

[Masinen]

Masinen, Maria, please tell me how many Easter cakes are enough for one batch (for 1 kg of flour)?
I need to bake 5 pieces of 500 g each and 3 pieces of 150 g each, is 1 serving or make 1.5?

[kosha48]

kosha48, Irina, I got 4 large, 2 medium and five small.
Paper forms.
One batch is enough.

And here are my first swallows from Štebka


I will do the icing tomorrow, I can't take it anymore)

Girls, I'll add a little glaze that doesn't crumble.
So that the icing does not freeze quickly and does not have to be reheated, place a bowl of icing in another bowl of hot water.
Then the glaze does not thicken longer and does not need to be reheated.

Masha, I think that you will not mind if I put the glaze video again with additions in this thread.

And here are my first swallows from Štebka

Mash, is this all 5 cakes from the Steba oven? At what level was the heat, at the bottom? What temperature did you set? Baking from a cold oven?

[Natalia K.]

Natalia K., many thanks, only in the morning I was thinking about this glaze!

[Lilechka]

Lilechka, you are welcome.
This is all for the speed and ease of our work

[Natalia K.]

Natalia K., Natasha, let the video be

In Štebka they baked 4 small and. 1 medium
Temperature 210, time 35 minutes from a cold state.
I put the Easter cakes on a baking sheet and on the lower level)

Temperature 210, time 35 minutes from a cold state.
I put the Easter cakes on a baking sheet and on the lower level)

Mash and that the bottoms of the cakes were not fried at this temperature?
At 170 degrees, I burn a little at the lower level.

Mash, did you bake top * bottom (convection) or just top * bottom?

No, not fried)
I have a low voltage in the network.
Put less as you put it.

I went to make icing)

My daughter persuaded to cut a small cake, otherwise she did not want to go to kindergarten, blackmail

When I cut it, I saw that I forgot to put turmeric))
It turned out fragrant, as it should!
Soft, elastic, does not crumble, and so delicious!
The children said it was delicious

[Masinen]

Masinen, Mashunya, crumb
I just put the dough, it didn't work out yesterday.
Sonadorin kulich yesterday kneaded from one Manitoba, the dough turned out mmmmm ... Now it's in the refrigerator.
I will also make yours from Manitoba, I will show what happens

[Marinuly]

Marinuly, Marina, by the way, yesterday I added about 150-180 grams of flour)

Last year 100 gr.
You will have to add flour to someone you love, the main thing is not to overdo it)

Flour will have to add to the love

Yesterday I also added 100 grams, although everything was ok from ordinary flour.
Already mentally prepared that more flour should be added, but yesterday there was a jitter, but everything seems to be fine.
When the cake dough is too thin, I don't really like the result.

If it is very liquid, then their roof will fall

Here are my Easter cakes, they all didn't fit, some of them took a picture)


The glaze was mocked, as in the video, very convenient and economical)

[Masinen]

Masinen, Mashunya, very beautiful!
Contrary to mine, I will also do it with glaze. The truth will be able to decorate at night
Should they cool down completely?

[Masinen]

Masinen, Masha, what are your Easter cakes, feast for the eyes, and the cutter - finally, beauty! And instead of turmeric I put Imeretian saffron, I'll see how it happened.
It is interesting to look at yours with a steam in Electrolux. And externally and in general, are there any differences in the taste sensations of the pasta according to the same recipe when baking with steam or in the same oven, but without it. It seems they write that a more moist crumb should turn out if with steam. Write later, okay?
And I forgot to write yesterday. About 5 workouts. Indeed, the dough in the end was as unusually beautiful as silk, the raisins were straight out of it when cutting into round pieces for molds, the dough itself is just like living.

[Marinuly]

Marinuly, Marina, you make a couple with icing, this is delicious, maybe yours will be appreciated

Mona1, Tanya, the one that was cut and was from Electrolux, the crumb turned out to be elastic, dampish, Well it came out with steam)
And in Stebka, I also baked with steam, I just puffed water from a spray bottle)
Better with steam, definitely
Yeah, five twists is the law

Here are my Easter cakes

Mash beautiful cakes turned out

all did not fit, part of it took a picture)

We probably had breakfast with the part that did not fit

Glaze mochal, as in the video, very convenient and economical

It's very good that the video came in handy

I just puffed water from a spray bottle)

Mash, where do you need to go?

Man, undress already. Spring is outside, it's hot.

[Masinen]

Masinen, Masha, and you can throw me in PM in detail how you baked with steam. You bake it - put it in a cold one and then what mode, temperature - steam starts when it is already warming up, and steam - until the end you bake it or turn it off and bake it on another, also write in a personal on what temperature is, okay? You can not now, there is no time before Easter usually, you can after the holidays. Before them, I will no longer bake pasta. And what is your model of Electrolux, I looked in your Technique, it is not there. Maybe the ovens don't go there.

[Masinen]

Masinen, Masha, how delicious they are !!!! I swallowed straight automatically!

Masinen, Masha, can you tell me in a personal detail how you baked with steam

And what in a personal ???
Here!!!!!

[Masinen]

Masinen, Mashenka. Thanks for the recipe. : girl_love: I've been baking your recipe for the second year already. It turns out very tasty. And I cover with marshmallow glaze.
The dough stood for a maximum of half an hour. I was in the mood that I still have a lot of time, I had to quickly cook the main dough. : girl_dough: Baking on Nordic flour, added 200 grams, maybe more.

[Masinen]

Masinen, Masha, I also bake your Easter cake, but I added 200 grams of flour, it turns out very liquid flour, I added it became better, next time I will cut down the milk. And you can guess by Easter cakes. If a cake has grown with a dome, then the year will be profitable, if a little, then there is little profit, if they have risen exactly and there is no dome, then the year will be the same as the coming one, but if they fail, then don't expect losses .. .. Let whoever he wants to think, believe not believe, but this was in Russia.

[Stavr]

Stavr, Konstantin, ohh, how interesting !!
I wish everyone that the Easter cakes will be a dome and the year will be profitable !!

[Masha]

Masha, look, I plastered my Alps with glaze, well, it's nothing, a completely different look. I also baked myasoyedovsky, it also broke the roof, but a little more delicately, it can be seen partially that my thermonuclear yeast fermented there already in the dough. And I screwed up with the dough in yours, and the yeast did not clear up there, and it can be seen that they then put all the silushka into the rise and went to the roof on the nuts))).

[Mona1]

Mona1, turned out beautiful

I read the whole topic :) I was interested in icing :) In the end, what is the best way to do it - with marshmallows (no video?) Or without? add citric acid? sugar or powdered sugar? 😊
And baking with steam is also interesting :)

[Mona1]

Mona1, Tanya, great! You can't even say that you broke the roof))

I will write about the oven here in the recipe)
She showed her oven in the topic about ovens.

Rezlina, you can and without marshmallow
With it, it comes out thicker and you can add color)
I added lemon juice, citric acid is also possible)
But you need a lemon!

Girls, please tell me ...
After all, gelatin, in theory, cannot be heated more than (it seems) 60 degrees ...
And then they wrote that right after the syrup boils, add gelatin and start whipping ...
In theory, the properties of gelatin will disappear immediately? ...
I was puzzled ...

[Seven-year plan]

Seven-year plan, Svetlana, and watched the video, what did I insert?

In theory, the properties of gelatin will disappear immediately? ...

In the sense of being lost? Do you think it won't thicken?
Light is a proven recipe, many made glaze using it.
Do not be afraid if something goes wrong, so we will always help.

[Masinen]

Masinen, Mashun, I was also tempted by your Easter cakes, it turned out three 500 grams each. and one small, 100 gr. - for trial. I liked it sooo much, thank you very much But with the glaze I didn’t work out this time, either I hurried to pour it, or I didn’t beat it .. in general, I don’t know the reason, but it was white in the pan, and lay on the cakes in a very thin layer, translucent , and does not dry at all .. although I did it for two years in a row, everything was fine

[Seven-year plan]

Seven-year plan, nope, it does not lose its properties, everything thickens!

V-tina, listen, maybe the powdered sugar is to blame?
Today I myself made the powder in the thermomix with knives.
I'm glad that the Easter cake turned out!

[Masinen]

MasinenI don't know, I did everything as always. In any case, everything is very tasty and pretty decent, well, glass is glaze and glass, but we will not eat purchased cakes, but our own, homemade, tasty and aromatic

After all, gelatin, in theory, cannot be heated more than (it seems) 60 degrees ...
And then they wrote that right after the syrup boils, add gelatin and start whipping ...
In theory, the properties of gelatin will disappear immediately? ...
I was puzzled ...

Light, I, frankly, only read your question and the recipe later. In Masha's recipe, an approximately 73% solution of sucrose is added to the glaze (based on a 250 gram glass = 200 g of sugar, 1 tbsp. L. Water = 18 g).
The dissolution temperature of sucrose in such a solution is just about 60 ° C. And Masha does not write about boiling anywhere. That is, you just heat it until it dissolves, and that's it. If you add marshmallows, the temperature will drop even further. If you add gelatin, it will decrease even more. IMHO, there are no risks of "overheating" the gelatin.

[Natasha]

Natasha, yes, I remember that you can boil with agar-agar, and gelatin loses its properties at high temperatures and is added to not very hot foods ...
That's why I was surprised ...
I watched the video in detail ... but somehow the temperature is not discussed there ...

Masha, I will definitely try today and unsubscribe!