Easter cakes. Baking rules, tips, recommendations, question-answer

[Olga]

OlgaProbably, it meant the activation of dry yeast, instant ones really do not need it. And the dough can be mixed with any yeast.

[masjavka]

masjavka, the answer to your question depends on what kind of multicooker you have.
For example, in mine there is a "bread" mode, which assumes an hour of proofing and then baking.
If your MV does not have such a mode, then you can distance the dough piece in the bowl from the MV, for example, with a light bulb in the oven or in another warm place, or in the "yogurt" mode, if you have it sparing, and then bake in the "baking" mode , increasing the time of your MV by about one and a half times.
I baked kulich in MV - it seems to have turned out well, but in the oven it is much better.
I know that someone used a multicooker as an oven, that is, they baked in paper tins of 3 pieces. in the bowl of MV. I haven't tried that.

Olga probably meant the activation of dry yeast, instant yeast is really not needed. And the dough can be mixed with any yeast.

Yeah, probably! Manka, could you share a recipe for baking cakes? With instant yeast.

[Doktor_lelka]

Doktor_lelka, Olenka, take a look at profile to our Manyunechka, there you will find all the recipes for Manunechka cakes ...

[Doktor_lelka]

Doktor_lelka, Olga, you can bake almost any cake with instant yeast, even if the recipe contains pressed yeast (except for Easter cake on the Vienna dough, probably). For recalculation, you need to divide the amount of pressed yeast by 3 - this will be the amount of instant yeast.
It is difficult to recommend a specific recipe as everyone has different tastes. I like light, weightless, fibrous crumb, moderately sweet and moist. Dry yeast works great Kulich from Elena Molokhovets and Almond Custard

[Olga VB]

Olga VB, the oven is not available to me. There is no "bread" mode in the multicooker, but there is a multi-cooker with the ability to set the temperature from 35 degrees. It is in several tins that I want to bake.

Added Saturday 16 Apr 2016 10:58 PM

Thank you

Thanks for answers!!! Will learn!

Nobody baked cakes in the airfryer?
I tried it once, but they turned out to be quite pale. Maybe someone has a good experience?

Hello! I have HP Panasonic sd-503. Until now, I only baked bread in it, but here, well, I really wanted to bake a cake. And there are many good recipes. I just don't know which mode. Well, I would also like to know what other nuances there can be when baking Easter cake in my HP. Tell me please.

[VerNick]

VerNick, I had a different model, but I baked in the "Basic" mode. It turned out good cakes.
There can be only one nuance - bad flour or very old yeast. If you fill in quality ingredients, then Panas will do everything with a bang.

If you fill in quality ingredients, then Panas will do everything with a bang.

It seems to me that Panas in general will always do everything with a bang, regardless of flour, yeast, his own unconsciousness and curvature)))

VerNik, if your Sonechka has a basic mode with raisins, try it, it works well.

It seems to me that Panas in general will always do everything with a bang, regardless of flour, yeast, his own unconsciousness and curvature)))

You understand this, alas, when you become the owner of a different brand of oven. (((

Please help with advice. I want to bake a cake, but there is a question with yeast. Recommended saf instant in a gold pack (500 grams). I bought them, but there is absolutely no way to use them on the pack.It is written on the sites everywhere that this yeast should NOT come into contact with water. But how to cook a dough ?! How and with what to mix this yeast? And should all the yeast be added to the brew at once? I got completely confused. And how much of this yeast to take if you need 200 g of ordinary pressed yeast? Please help who uses this yeast in the cake dough.

Girls, please advise. There are two diabetics in the family. Is it possible to put fructose in the cake instead of sugar? Maybe someone had such an experience?

[Olivale]

I bought them, but there is absolutely no way to use them on the pack.

Olivale, Golden Saf for baking (pink, aromatic) recommend 12g per 1 kg of flour. If the dough is very heavy (very rich), then you can take more - up to 20g, but do not overdo it.
They are usually mixed with dry ingredients, most often with flour, and then with liquid.

eva10, on the site there are branches about nutritional therapy, there they will tell you in more detail.
They bake both with artificial sweeteners and fructose, I did this for my mother, but there the recipe norms have to be counted - I don't remember in what proportion.
Good luck!

[eva10]

eva10, most interesting. I'm thinking of replacing sugar with stevia, and part of the flour with whole grain. In general, nothing fatal will come from a piece of ordinary cake, especially with current insulins and glucometers.

Thank you so much! I'll try!

Girls, I have the same question: can I freeze Easter cakes? And then, I'm afraid everyone will not eat it, it's a pity!

Help me please! The dough according to the recipe "Kulich A la panettone" has been wandering for two hours, bubbling, but it does not grow at all ... The dough for cake according to another recipe ("April") with the same yeast grows normally.
And this one didn’t at all ((I already added half a teaspoon of sugar to her and a spoonful of flour, but she’s not in any, only bubbles ... And the smell of fermentation is stupefied ... I even warmed her the oven slightly, I thought that cold. What to do?

Olenka, and you make butter crumbs (fill in the search for butter cakes), we have a recipe on the forum. An excellent yield with a large number of cakes (in the remainder)!

[packaged]

Girls, I have the same question: can I freeze Easter cakes? And then, I'm afraid everyone will not eat it, it's a pity!

Easter cake is no different from bread for freezing. In a tight bag or film (a regular bag or cling film allows air to pass through - this is important) with a minimum of air (wrap it carefully and tightly so that air does not pass through) and in a quick deep freeze.
If the shell is loose and permeable, you will drastically lose quality after defrosting.
And then a choice: in the oven or microwave, you warm it up or in the evening, slowly defrost it in the refrigerator packaged .
here are tips for disposal from the internet from the kitchenmag website

As usual, before Easter, everyone is looking for recipes for cakes, and after the holiday - ways to dispose of the surplus of these pastries. Unfortunately, the peculiarity of the cake dough is such that it gets stale very quickly, even if stored in the refrigerator. Two days later, I don't really want to eat them like a roll.

How many extra Easter cakes do you have left this year? One two? We have selected for you several versatile ways to use Easter cakes after the holiday: from a trifle for breakfast, a pudding for an afternoon snack, a biscuit for lazy people to a Potato cake and toast for dinner.

How to use hardened Easter cake
Freezing Easter cake

The easiest way to preserve the Easter cake is to simply freeze it. In the freezer (from -18 to -20 degrees), it can be stored for up to six months. You can "bring it back to life" by defrosting it in the microwave. You can also just hold it for 15 minutes in a preheated oven. It is better to eat a hot Easter cake right away, as it will become stale very quickly.

How to use hardened Easter cake
Breadcrumbs

The second easiest way to dispose of Easter cake is to make bread crumbs from it. To do this, take the remaining cake, cut it into segments, lay it out on a towel and dry for 1-2 days. After that, grind the croutons in a blender or coffee grinder.This way you get an excellent base for cheesecake, Potato cake, a biscuit replacement in the iconic Pancho cake and just a sprinkling for baking tins.

How to use hardened Easter cake
Croutons for breakfast

Would you like to grind crackers? You can make sweet croutons for breakfast. We just cut the cake into pieces, beat one egg with two tablespoons of milk in a separate bowl with a fork, dip pieces of cake into this mixture and fry on both sides in vegetable oil. Croutons can be eaten with jam, jam, berry sauce.

How to use hardened Easter cake
Now let's complicate the process a little. If you cut the rest of the cake into squares of the same size (1x1 cm), then you can make excellent fruit and berry trifles for breakfast, Michel bread pudding or a biscuit for the lazy.

Fruit and berry trifles

This is a great healthy breakfast or dessert. What could be better than a pile of fresh berries or fruits on cake squares soaked in 200 grams of natural yogurt?

It is best to let the cake absorb yogurt by removing the mold for 30 minutes or in the refrigerator overnight. And in the morning, put a choice of strawberries, banana, pear, blueberries, raspberries on top. You can also garnish with whipped cream, condensed milk, cocoa powder, or just jam.

How to use hardened Easter cake
Bread pudding Michel

To make German Michel pudding from stale bread or kulich, you will need a little patience, eggs, cream, vanilla, sugar and fruit with berries.

The approximate proportions are as follows: for 200 grams of cake, cut into small cubes, you will need 2 eggs, 300 grams of milk (50 grams can be replaced with cream), 50 grams of sugar, 10 grams of vanilla extract and your favorite fruits. For the first try, you can try banana or peach, depending on the season. You can replace fresh fruit with raisins, citrus zest, or dried fruit.

Stir in milk, eggs, sugar and vanillin. On the bottom of the mold, put slices of sliced ​​kulich tightly to each other, pour part of the egg-milk mixture, then put the second layer of slices of kulich on top. Then add the sliced ​​fruit (or raisins with dried fruit). Finally, pour everything again with the egg mixture. Let the cake soak for a few minutes and put it in an oven preheated to 180 degrees for an average of 40-50 minutes. Ideal for baking this pudding casserole in a water bath. To do this, take a larger mold, put a mold with pudding in it and fill the lower mold with water.

How to use hardened Easter cake
Biscuit for the lazy

Perhaps the most effective way to use the day before yesterday Easter cake is a biscuit cake for the lazy. The idea is not new: why make a biscuit if you can freshen up the existing cake a little? You can freshen it up with an impregnation (amaretto-based syrup or regular fruit juice) and wet sour cream or mascarpone-based buttercream.

You will need a split cake pan, cream (up to 500 ml), 100 grams of sugar and a can of canned peaches.

Cut the cake into pieces (not thick, maximum 1 cm) and line the bottom of the mold with them. Next, you need to soak the cake with a piece of fruit syrup, layer it with whipped cream or mascarpone with sugar, then put the cake layer again, soak it again with syrup, finally put the cream on top and garnish with chopped peaches.

In order for the cake cakes to be thoroughly saturated, this cake should ideally stand for 6 hours in the refrigerator (at least 40 minutes). The top of the cake can be decorated as you like, it all depends on your imagination.

How to use hardened Easter cake
By the way, the consecrated Easter cakes cannot be thrown away. As a last resort, you can always take them back to church or just dry the croutons. If then you will have nowhere to put the crackers, then we suggest to brown them in the oven by summer and make kvass.

This way we can extend the life of April Easter cakes almost indefinitely.

[fffuntic]

fffuntic, what wonderful information about recycling! Thank you!

Not in the subject, but I do not know where else to share my "discovery".She wanted to make pancakes. And the yeast remained only golden cafe for baking, which are in bags. I put them in and ... I liked it so much
Such a creamy taste turned out. Pancakes were on milk for reference. The most common.
Try it.

Girls, tell me, the cakes are so tender after baking, I put them on the barrel and they crumple, it is impossible to touch, but the splinter is dry ,,,

I'm so tender) I cool it on a pillow), I just got the lemon lemons like that yesterday, I tried to put them on the grate for cooling, nope), they didn't want to stand to cool down, I had to put them on the pillow, on the barrel ...

I turn it constantly from side to side), otherwise others are so gentle that the pillow is not always a good help)) ...

[Crochet]

Crochet, that is, is it normal? I didn't think about a pillow somehow, thanks

[Svetlana]

this is normal?

Svetlana, yes), it depends on the test ...

It would be good to adapt a downy pillow for these purposes ...

or hang on a skewer

[Olga]

Olga, What is it like?

Added Sunday 01 May 2016 11:42 pm

Girls, who will tell me, I try cakes, and my sister baked something herself, when you bite me, the dough seems to be wet, and when you chew it is dry, should it be? Or use the correct recipe for a juicy cake

The moisture content of the cake depends on the recipe and technology. There are dry, and wet, and heavy, and weightless - here everyone chooses to taste.

Olga, how is that?

It is more convenient to do this in paper forms.
You can pierce the cake with a knitting needle or a skewer about 1.5-2 cm from the bottom (depending on size) and hang it upside down until it cools.

[Olga VB]

Olga VB, Ol, thanks, otherwise it was not clear, it's like

[Olga]

Olga, and holes, you see, in advance to pierce? The Easter cake won't jump out under its own weight?

[eye]

eye, Tanya, to your health!

Shine@, Svetlana, Holes can be marked with a knife.
That is, first we pierce at the entrance, then insert the knitting needle, and where it rests on the opposite side, help it a little with the tip of the knife. And then, if you immediately outline both the entrance and exit, then you can miss.
You can use for hanging, for example, sticks for sushi or skewers for kebabs (these are generally thin and sharp.
Kulich, if heavy, then most likely plump. It will cool down so well without a coup.
And the light one will not outweigh itself.
In addition, in paper molds, the cake is at least a little, but fried to the walls, so it will not fall out. In fact, we hang not so much the cake, but rather the mold, and it will not break through.
Good luck!

Girls, on the site of the Kaf-moment, the technologists gave the reason for the crumbling. Probably it will be interesting for everyone
I quote

One of the main reasons for bread crumbling is non-fermented dough and a lack of moisture during kneading. The first thing that can be done is to put a dough.
Thus, the suggested options are:
1) Therefore, we recommend taking 50% flour, 50% yeast (% indicated of the total amount) and pre-kneading the dough for 2-3 hours, the temperature of the dough is 28-29 C, the consistency is quite soft (for 1 kg of flour about 600 g of water ), do not be afraid to pour water, adjust the humidity when kneading the dough. If you want a more pronounced taste and aroma, put the dough in the refrigerator overnight, but in this case, you should take the dosage of yeast not 50%, but 30% of their total amount.
2) Increase the amount of water for kneading (total), depending on the quality of flour, you can bring up to 800 g per 1 kg of flour (this is total water: dough + dough). But, with an increase in hydration, we can get a larger volume, so you can slightly reduce the dosage of yeast, say, not a full bag of SAF-MOMENT 11g per 1 kg of flour, but 2/3. (7-8g).
3) Another very effective technique is to prepare the tea leaves yourself. This will reduce the volume, make the crumb denser and noticeably improve organoleptic characteristics (taste, aroma, softness). Part of the flour, but not more than 15% of the total, must be poured with boiling water, in a ratio of 1: 2.5, mix thoroughly and leave until it cools.For a better effect, you can saccharify the tea leaves: add a little (2-3 tbsp. L.) Flour to the cooled tea leaves and, after mixing well, leave for 2-3 hours. Then continue kneading as usual.

I'll subscribe to Temka to read it later

[Products:]

Please help with the analysis of the recipe.
Once upon a time I tried a very tasty Easter cake made by the sisters from the Novo Tikhvinsky Monastery. And then I found a recipe on their website, but I was a little confused by the proportions of the products:

Products:
sifted flour 800-900g,
milk 200g,
eggs 6 pcs.,
yeast 100g,
butter 50 g,
sugar 50 g,
raisins 50 g,
almonds 50 g,
cognac 10-15 g,
cinnamon, vanillin,
nuts, sprinkles or cream for garnishing

Boil 200 grams of milk. Dissolve 100 grams of yeast with a part of the milk, and brew 100 grams of sifted flour with a part. Combine everything in a large saucepan (it should be at least 5-liter so that the dough is not cramped), stir and let rise for two hours, you can put it in a warm place, cover the pan with a lid. Divide the whites and yolks of 6 eggs into different containers. Then add 6 egg yolks, ground white with 50 grams of sugar. Mix everything. Add whites, whipped into a thick foam. Stir and let rise again. Pour in 50 grams of melted butter, 10-15 grams of cognac, add 700-800 grams of flour - it should be warm and sifted, knead a thick dough and knead it so that it becomes as if silk.

Place the dough again in a saucepan in a warm place and let it rise for two or three hours; it should at least double in volume. Add 50 grams of washed and dried raisins (you can dry them by sprinkling them on a clean towel), 50 grams of almonds, a little ground cinnamon and vanilla.

Knead well and spread over the prepared forms, filling them by 2/3, once again let rise in the forms. It is better if the forms are detachable, they can be purchased at church shops or in hardware stores. Forms for cakes must be washed and dried in advance, smeared with vegetable oil from the inside, sprinkled with ground crackers on the bottom, you can wrap the sides and bottom with oiled tracing paper or special baking paper. Grease the top of the cake with an egg diluted in a spoonful of water or milk, you can sprinkle the top with peeled chopped almonds, and put in a preheated oven. The readiness of the cake is determined by a thin wooden or steel stick (previously a thin torch was used for this): you need to pierce it, if the dough is not left on the stick, the cake is ready. In time, it bakes for an hour and a half at a temperature of no more than 180 degrees. The baked Easter cake should be carefully removed by turning the mold over. If the cake has stuck to the walls, you need to slowly wipe the hot bottom and walls of the mold with a wet cold cloth. Ready-made Easter cakes are richly decorated with nuts, glaze, colored sprinkles, as well as candied fruits and fruit jelly. You can also paint them with cream

What confused me: a lot of yeast (100 g) and little oil - 50 g.

Do you think this is just a mistake? It feels like the oil and yeast are mixed up. After all, low-fat dough rises well with less yeast ...

[Sonya]

Sonya, I'm not special, but it seems to me that 50 grams of yeast is there too

[Shine@]

Shine@, so it also seems to me that there is something wrong with the yeast

[Sonya]

Sonya, it is not known which yeast is meant. Perhaps this is a rather old recipe, and then the yeast was less powerful (for example, in Daria Zvek's recipes, the yeast was approximately doubled compared to modern proportions).
I was also confused by the baking time - an hour and a half at 180 degrees !!! My Easter cakes turn into coals during this time !!!
In general, this recipe by technology is very similar to my recipe for custard cakes, only the proportions are different. But yes, 50 g of butter seems to be sooo little. Although ... well, here's a recipe.

[svetta]

svetta, Thank you! The recipe is old, but they recommended it for cooking as an actual one, according to which they now bake ...

I now have an idea - maybe they just crushed a huge portion (and they bake somewhere from 6 kilos of flour), for which, indeed, a large portion of yeast is needed to raise the dough?

And that would explain such a long baking time - it is for a large portion.
Although not a fact ...

Can you link to your recipe?

[Sonya]

Sonya, here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383627.0

[svetta]

svetta, Thank you! The recipe is old, but they recommended it for cooking as an actual one, according to which they now bake ...

They don't talk about relevance. They take the recipe as a basis, but one hundred percent adjust it to modern conditions.
Recipe analysis.
1. You are offered to make a dough from
200 g milk 100 g yeast 100 g flour.
However, when you start making it, you may be faced with the fact that your flour will be more water-absorbing, and this proportion will give you a thick lump of dough, and earlier with old flour it would have been thick sour cream in consistency.
Then boiling milk is here understood as tempering milk, which is beneficial for baking. But further in the recipe are incomprehensible things.
If you brew yeast with boiling water, then they will die without options. The recipe says part of the milk. Which part? half ?, less? maybe that's why a whole 100 grams of yeast is offered, so that only a part of them survived?
And then you have to make flour. Also, how many parts of hot milk should you take for making flour? The amount of brewed flour in the dough will depend on this. Live flour and brewed flour make a big difference.
For me, the phrase "take so much hot milk, cool to body temperature and diluted with yeast. Brew 100 g of flour with the rest of the hot milk. "And judging by the proportion of flour and milk in the recipe, it seems to me that brewing is not really meant by brewing, but rather" scalding ", that is, the flour was only boiled with hot milk, which gives a fundamentally different effect with complete brewing.
In general, the recipe for dough contains reticence and misunderstandings

2. In the recipe for butter and sugar as for regular bread. That is, it is not cake that is offered, but easter bread with flavors.
3. In the recipe, yeast does not raise a lot of baking, but the number of rises of dough in it is classic Easter cake, so the fermentation is not fast. And this means that even for a small amount of yeast there is enough time for them to multiply and there is no reason to put a bunch of yeast there

That is, 100 g of yeast by modern standards is not just overstated, but very much overestimated. Unless the recipe really does not conceive of their killing with hot milk: "and there would be 10g of them out of 100g"
The amount of yeast must be completely counted as for a simple pastry dough for pies
I believe that in the recipe lost part of the muffin, because even for an old recipe such a number old yeast went to a very rich bun.
Ps. Svetina custard cakes are delicious and proven

Good time of the day, old-timers and all-all
Can you please tell me what the maximum weight of the cake dough can be kneaded in the HP? I want to knead and spread out according to the forms.

[alyona_kuchaeva]

alyona_kuchaeva, read the instructions for the stove

Open recipes for cakes in x / ovens (here in the section) and see how much weight the authors have

[eye]

eye, read, did not find. There, all the recipes are supposed to be baked in the oven, and I just need to knead in it.
Admin, did not understand what to do? I have a panasonic 2500, how to look for it?

I have a panasonic 2500, how to look for it?

Alena, do you have instructions for your Stove?)
There are usually recipes ... and there is Kulich ...
This time!
2. What's the difference ~ are you going to bake or just knead ~ the maximum weight of flour for the oven is the same.
In my ~ max. there will be 600 g of flour. So count it. I have a Panas 2501.




Spread 1/3 of the dough into a mold for a fluffier result.
And 1/2 dough for tight.
t only by measure ... because the ovens are all different ... from 180 * ...

[mamusi]

mamusi, I disagree.To my hp recipe for 450 g of flour.
I baked rye breads weighing more than 1 kg in it and kneaded and baked them perfectly.
Therefore, the question is: what is the maximum weight of the cake dough that xn can handle?

[alyona_kuchaeva]

alyona_kuchaeva, disagree, so disagree ... your will
You look and know everything yourself ...
Good luck, sorry to interfere.