home Bakery products Easter Easter cakes. Baking rules, tips, recommendations, question-answer

Easter cakes. Baking rules, tips, recommendations, question-answer (page 3)

Admin
Quote: Krosh

Tanyusha, and what is this recipe?

Inna, that's purely by chance I went into the topic, since I rarely bake cakes, you already write in a personal and call in the topic

Easter cake recipe here Traditional Russian Easter cake , but I have not baked it since that time, excuse me
Crochet
Quote: Admin
I just accidentally went into the topic

Let's consider that I am very lucky !!!
Quote: Admin
You already, in a personal then write

Agreed !!!

Quote: Admin
Easter cake recipe here

Thank you very much !!!

Scarlett-Tanya, ran to study !!!
Scarlett
Aha! : Friends: And then he wants something new! But our "Book about tasty and healthy food" - left home with my friend and did not return. Since childhood - my desk literature!
Sonadora
Quote: Scarlett
then he WANTS something new
Yeah, so I also want something new ... And it’s time to start torturing non-fasting cakes and pester them with the question: well, how?
The husband said that this year he wants an oily, fibrous, but light cake, which is well stored for a long time. Does anyone have one in mind?
Ikra
I have been baking Elena Bo's butter cake for years (in the sense of several). In a small bread maker, I get it so airy, it's already scary to blow And eaten up in 15 seconds. Therefore, I do not know how much is stored. Oily, for my taste - the same as in childhood.
Taia
And for many years I have only baked Elena Bo's butter cake. It is fibrous, lightweight. It is well stored for a long time, only becomes slightly drier over time. From this dough I bake both rolls and rolls.
Something even does not pull new recipes, much better than this.
Natalishka
I also bake this cake. But for some reason it always turns out to be different. When very tasty, and sometimes like a sweet roll. Therefore, you still need to bake according to other recipes.
yasmin
Girls, please help with advice. At work, they sold paper baking dishes for Easter cakes, but they also left it for me, since I did not work that day. I look at these forms and am afraid to bake Easter in them. : girl-q: The bottom is grooved with holes, and the sides of the mold are not waxed paper, but smooth satin paper. Of course they are not expensive. What do you advise, you can use them, or better buy from waxed paper. Very worried. As she imagined, then you can't remove the paper from Easter with your teeth. Please, respond, maybe someone used such forms.
crossby
yasmin I've been baking in such forms for the 3rd year already, everything is fine, nothing sticks)
yasmin
Thanks a lot for the quick response.
Anna1957

Quote: Sonadora
oily, fibrous, but light cake, which is well stored for a long time.

And I want that. And so that on a long dough. By the way, who knows - what makes the dough crumbly? How can you avoid this?
Olga VB
Girls, I'm also trying on what recipe to make cakes this year.
And what else, besides the oil Elena Bo, someone can recommend from the category of "cheap and cheerful", but not in the sense of cost "cheap", but in the sense of non-capriciousness, from those that always turn out well and at the same time are tender and tasty.
Admit it, otherwise there is very little time left for auditions.
Scarlett
Girls, I just can't find it - one of ours has detailed the layout and cost of some cake. This is my first time baking to order - and I can't find it!
Masyusha
I baked cakes for two years on this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.0 recipe. Really like. A real cake!
Crochet
Quote: Scarlett

Girls, I just can't find

Tanyushyou are not looking for this, cost of cake?

Quote: Masyusha
Really like. A real cake!

Masyushechka, so the whole point is that everyone has their own idea of ​​the taste of a real cake ...

What is cake for one is just a sweet roll for another and vice versa ...

Who grew up on what ...
Masyusha
Quote: Krosh
What is cake for one is just a sweet roll for another and vice versa
I agree. But it’s not like a loaf, but so moist. True, I also add 1 tbsp. l. saffron infused with cognac.
Scarlett
Quote: Krosh
Tanya, is not this what you are looking for, the cost of the cake?
Tiny, thank you huge (well, where were my eyes). Eh, I don't even know if the people will agree - the price will be great !!! And so far I have nothing to compare with - so far there are no stores for sale. I went to count and measure forms
Vasilisa VV
Tell me where on the forum recipes for icing for cakes?
Crochet
Quote: Vasilisa VV
where on the forum recipes for icing for cakes?

Vasilisa VV, choose: Glazes and fondants
LyuLyoka
Girls, what do you think, if you put a substitute in the cake instead of sugar, the dough will rise?
Shi-svetulya
girls good afternoon everyone! I don’t know if I want to bake a cake in this Temko question, so that the dough is almost like a cake. share the recipe or tell me which recipe to pay attention to! only I don't have a bread maker!
Mama4
Good evening!
Tomorrow we are already baking cakes, and I still have not learned how to use my new oven ...
Tell me who knows, please!
I have an oven with a double boiler function, how do I bake Easter cakes in it? On conventional heating, top-bottom, or somehow you can use its steam functions?
Many thanks to all who responded!
Scarlett
Mama4, I have no idea about the function of a double boiler in the oven, but I myself bake cakes on the "Bread" mode - heating up and down. It can dry out on convection
Crochet
Quote: Scarlett
It can dry out on convection

2 years exactly as much as my new oven) bake cakes only on convection, at 160 degrees, the result is !!!

During all this time, not a single dry cake ...

By the way, on convection, Easter cakes are baked faster, by about a quarter of the total time, which is important for those who have an oven just like mine ...
Mama4
Thank you :-).
Okay, and I'll be the old fashioned way!
Anna1957
And I always bake on convection.
pechenka
Hello girls. I really need help. I will bake Easter cakes for the first time, I am going to use Saf-Instant Gold yeast. My recipe requires 80 grams of fresh. How to correctly calculate the amount of saf-gold so as not to spoil anything? The recipe is for 1.5 kg of flour. thank you in advance)
Olga VB
Usually 1/3 of the pressed, that is, in your case, 26-27 g.
pechenka
thanks))) Is the ratio 1: 3 suitable for all types of dry yeast? including instant osmotolerant ones (saf-gold). I read somewhere that they are needed less than ordinary dry ones. and how much less I have not found anywhere. that's why I bother with questions.
Olga VB
I use this arithmetic for fast dry type "Saf-moment", how to count for others - I don't know.
You can follow the manufacturer's recommendations.
For example, for 1 kg of flour "Saf-moment" is recommended 11 g. Look at the quantity recommended by your manufacturer for 1 kg of flour and recalculate these 26-27 g for your yeast.
Scarlett
Tiny, well, what are you clever - and I was so afraid to bake yeast dough on it - I read somewhere that baking can dry out. But this was said by other people's aunts, but I believe you, you are your own, dear
Lerele
Do you think it is possible to bake cakes in the oven in a saucepan from a multicooker? Will the UN go bad?
The shape of a saucepan from a small Panasonic is very suitable. But I'm afraid to spoil it.
Olga VB
I don't know how from Panasik, but I sometimes use my Radik bowls in the oven, and when baking, I often put them in the oven after the CF in order to brown the top.
The flight is normal.
Lerele
Thank you, I really want to bake in this bowl, the shape is too good. I'll try.
Olga VB
By the way, Lerele, and why not bake in a multicooker?
Lerele
I have a four-button Panasonic, it bakes rather weakly, I baked charlotte on it for more than two hours.But you can try in a pressure cooker, only at the end you will still have to go into the oven, blush the top.
wave
Good afternoon, tell me please, you need to grease the tops before the oven (with something), or after, I didn't grease the first batch, they turned out dry, can I fix it somehow?
Crochet
Quote: wave
you need to grease the tops before the oven

Lubricated milk before baking only when baked in an antediluvian oven ...

For the second year Now with my new and dearly adored helper) I don't lubricate with anything, and why?

The tops of the heads are already coming out to my delight ...

Quote: wave
I didn't grease the first batch, they turned out dry

I didn't quite understand ...

What does dry mean?

Is the crust too hard?
poiuytrewq
Quote: wave

..., they turned out to be dry, how can I fix this?
Brush with butter, lightly, and cover with a towel. The crust will become soft.
noor
Hello girls! A question for the masters of baking cakes in bread makers. I found two recipes for cakes that are ideal for myself in terms of taste. However, there is one problem when baking both. The very top, about 1 cm, turns out to be slightly unbaked. Tell me what's wrong with the recipes.
№1 Curd cake
Dough: 1st tbsp. l. flour + 1 tbsp. l. sugar + 10g dry yeast + 70g milk - put to stand for 20 minutes
Dough:
eggs - 2
sugar -150
Beat with a mixer.
Add:
cottage cheese - 250g
rast. oil - 40g
sl. oil - 50g
salt - 1.5 tsp l.
nutmeg -1h l.
cardamom
Mix again with a mixer. Connect with dough.
Add 450 grams of flour. Put in the bread maker.
After the first batch, stop the program and start over.
№2 Kulich with cream and yolks
Dough: cream 200g + 2 tbsp. l. flour + 2 tbsp. l. sugar + 2 hours l. dry yeast - put to stand for 20 minutes
Dough:
yolks - 5pcs (100gr)
sugar - 100g
Beat with a mixer. Add:
butter - 100g
salt 1.5 tsp
favorite spices. Stir with a mixer, combine with dough, add 400 g of flour.
put in a bread maker. After the first batch, stop the program and restart.
I bake both recipes on the "sweet bread" program
DaLena
Tell me why my cakes (ready-made) crumble when cutting?
Slastёna
Girls, please help me figure it out:
Quote: Admin
• In order for such a cake to rise evenly, a wooden stick is stuck in the middle of it before planting in the oven. After a certain time, the stick is removed. If it is dry, the cake is ready
I understand correctly: when the dough in the mold has risen, is it pierced with a wooden skewer? What if it shuts down? Or do they first pierce, then put on proofing?
Quote: Admin
Dried fruits must be pre-soaked, they will give moisture to the dough after baking. Dried fruits, raisins, candied fruits after drying and before laying in the dough, must be rolled in flour, and then sieved (remove excess flour)
Pre-soak in boiling water or just in water? How long to soak?
Painting
Slastёna, I always do as I do: I put the cake in the oven, after about 30 minutes I check the readiness with a splinter, but I haven’t heard of this in order to plant it with a stick in the oven, although I’ve been baking it for a long time.
Raisins can be poured with boiling water and held for a couple of hours, then drained, or you can soak in cognac, rum or cold water overnight. Today I baked a test cake, so I soaked the raisins in hot water, it soaked very well in two hours.
Slastёna
Painting, Thanks for the quick response. This is the first time I am going to bake a cake, I thought to read Temki in advance so that there would be fewer questions, but in fact it turns out that the more information I look through, the greater the mess in my head and a million questions!
Painting
Slastёna, Evgeniya, and you ask questions, and you will be helped. It's not all that difficult, believe me.
anavi
Quote: DaLena

Tell me why my cakes (ready-made) crumble when cutting?
Yes girls, I have the same problem. What should I do? Easter on the nose! I already have Paraskin Pasku, and from Qween royal cakes, and many more - I train everything ... both in HP and in the oven. Just hands down ...
Ksyushk @ -Plushk @
Olga, do you want cake as plasticine? In my opinion, the cake will crumble by definition. It contains a lot of eggs, and butter, more often butter. All this gives crumbling. I have been baking cakes for 5 years according to this recipe
Universal cake with baking in a multicooker Brand 37501 (Ksyushk @ -Plushk @)

I would not say that it crumbles straight into dust, but there is not much.
anavi
Ksyushk @ -Plushk @ Ksyusha, if only a little, would have survived ... And then you cut with a knife - and the pieces just fall ... I'll try according to your recipe - I also have the same Binatosha. And what, in small buckets, the Easter cakes look like round?
Ksyushk @ -Plushk @
Quote: anavi
And what, in small buckets, the Easter cakes look like round?
At least better than one big and long one from a big bucket
Sonadora
To make the cake less crumbling, all eggs in the dough can be replaced with yolks, and part of the flour can be boiled before kneading.

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