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

question: what is the maximum weight of the cake dough that xn can handle?

Well, look in the instructions for your stove - add up any recipe and you will have the maximum dough weight. Margarita tells you that, all the same, the amount of flour will be about the same for any maximum weight of the loaf.

[mamusi]

mamusi, I didn’t mean to offend you, sorry if it happened so.
I am not asking about the weight declared by the manufacturer, but about what is in practice. Usually it is larger)

Usually it is larger)

If you are not sorry to ruin the stove, then put a bucket at least to the top.

[flour weight]

No wonder they write in the instructions flour weight in a kneading bread maker - optimal weight! If you knead with more flour, you can get NEPROMES dough. It's like stirring in a saucepan with a teaspoon - the middle is kneaded, but not at the edges.
The dough for kulich is very rich, there is a lot of yeast, therefore, the kneading must be thorough and long.

Better to double-knead than ruin the dough.

Good day! Tell me, please, I really want to bake a cake with a layered stretching airy texture, such that when you tear off a piece, it stretches directly with the fibers ...) I bake the Royal Bummer several times in a row, but I mark just such a different structure of the dough! can Myasoedovsky try ???

[Alyona]

Alyona, firstly, that 2500, that 2501 stoves are the same in product tabs and general programs.
Secondly, mamusi (Rita) I didn’t make any kind of cakes in it. Therefore, you communicated directly with the person who is talking to you.
thirdly, why Admin write when this is a direct question about specific Panasonic, where people share their experience on this particular stove
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.540

Girls, I, too, with a question))) Is it possible to bake a cake, cake without eggs and butter, spices? A friend asked, and I can't refuse and can I do it? Is it just bread? You can use whey, vegetable oil, cognac and candied mango))) How to mix? what to take as a basis?

[shurpanita]

shurpanitaMarina, as for me, the cake should be very rich, tasty, fragrant, real cake! And without baking, it will be a sweet bread product, albeit fragrant and with candied fruits. You can explain this to a friend, if she understands and agrees, then peki.

[Admin]

why should admin write

What Admin became persona non grata on the forum?
Or did Admin answer the question incorrectly?

Probably the right thing would be to separate "cutlets from flies" in the sense that if this section discusses problems with baking Easter cakes, then all infa should be collected here, and not look for it in other sections. First of all, KULICHI people ask.
Something you raked a lot for yourself in bread makers, straight monopolists
So, divide: there is bread - here are cakes

Girls, I, too, with a question))) Is it possible to bake a cake, cake without eggs and butter, spices?

It will turn out just bread, as for me - there is no sense in you to be smart, in my opinion it will not be cake, I even put butter and / or eggs in bread.

cake with a layered stretching airy texture, such that when you tear off a piece, it stretches directly with the fibers ...)

I have a challah exactly as you described it:

Hala by Ciril Hitz (Sonadora)

and much more depends on kneading the dough

[Admin]

Admin,
so they torment the same questions, to which the answers are in the instructions of the HP or in specific topics on the HP.
Hitachi is a chic stove, but very different from Panasonic, they are different, like the moon and the earth.It makes sense to adjust to panasik. We have two programs there, even three (the third is also plus or minus rolls), which can be driven under cake with different results. Therefore, in relation to Panasonic, it makes sense the specific experience of someone who says: this cake is better on this particular program.
And in Kenwood there is a program called "homemade bread", which is very long, and it is a sweet treat for cakes.
In it, you can get just a fibrous cake with a minimum of movements; in Panasonic, for the same result, you need to move additionally.
Therefore, we are forced monopolists, but we are good

[svetta]

svetta, Svetochka, I just read your whole topic of custard) I warned of course that it would turn out to be just bread))) periodic allergies torment the woman))) so I asked.

[theory]

Good day! Tell me, please, I really want to bake a cake with a layered stretching airy texture, such that when you tear off a piece, it stretches directly with the fibers ...) I bake the Royal Bummer several times in a row, but I mark just such a different structure of the dough! can Myasoedovsky try ???

you did the Royal Bummer, as I understand it, in your oven and you were not satisfied with the result. And since he did not suit you, then you have a stove, not like the author of the recipe - Kenwood with a long program, but another and with a shorter program.
From this I will tell you this: on the machine in your HP it is unlikely that you will get exactly the result you are striving for.
Perhaps more can be learned from your HP, but you did not specify what kind of model you have. Perhaps you can find not very rich recipes that your HP will pull too.
And if you want 100% success, then
you need to be ready to take any classic recipe for fiber cake and follow all the instructions there, and not use a ready-made program.
Knead correctly with high quality (with handles, HP, mixer - it doesn't matter, but according to the recipe), then ferment the dough according to the recipe.
Well theory cakes in your hands in this topic.

[Marina]

MarinaWell then, bakes from permitted products, God willing, it will turn out well.

[Lena]

so they torment the same questions, to which the answers are in the instructions of the HP

Lena, so after all, in the Panasonic theme you are tormented by questions

Only here you are read not only by Panasonic, but also by users of other x / stoves, and they twist many nuances on the mustache - and rightly so.

KULICHI IS NOT BREAD!

Here, and do people a good deed, answer the questions on the kulich test. Ask (if necessary) model x / stove.

[svetta]

svetta, Svetochka, I just read your whole topic of custard) I warned of course that it would turn out just bread))) periodic allergies torment the woman))) so I asked so.

there is bread, it can be fibrous and tasty, but this is not cake. Kulich is a highly tasty product with butter, sugar and eggs. Therefore, it tastes like Easter cake.
It seems unreasonable to distort and spoil the cake recipe by throwing ingredients out of it. It is not clear what will happen.
It is easier to find a delicious recipe for your ingredients.

And then there are people who are on a gluten-free diet, vegans who are only on vegetable oils. Maybe there ask around for proven recipes?

[Lena]

Lena, you can also open a separate topic in this section "Baking rules, tips for baking cakes in a bread maker"
Better and more specific will be

[Tanya]

Tanya, yeah, baking Easter cakes in specific models goes beyond the general theory.
In the spring, this topic is very relevant, and people have to rummage around the forum.
It's not even just Easter cakes, it's all about baking in HP. Baking is not bread and standard programs are not always suitable

Then I open a new topic. And you will continue to lead this topic, since I do not bake sweet pastries, but if I do, then only once a year and in the oven
And people need help all the time

In principle, you can open the topic yourself, and lead it yourself - I do not mind

There is a separate topic for baking cupcakes in the x / oven and there are advisers there

[Tanya]

Open the Temko, it seems to me that it is relevant.... Tanya, you have experience - I like the moon, you and only you there to be the main one. I am under your wing and calmer and more comfortable, and not only me. And everything I know, I will write.

And if you want 100% success, then
you need to be ready to take any classic recipe for fiber cake and follow all the instructions there, and not use a ready-made program.

and still not the fact that it will turn out. I have been baking Myasoedovsky for many years. And every year they are completely different! Such is the Easter magic

Magic is not magic, but with pens and according to the rules it will turn out better than to put in the bread program in HP and wait for a miracle.

Open the Temko, it seems to me that it is relevant. ... Tanya, you have experience - I like the moon, you and only you should be the main one there. I am under your wing and calmer and more comfortable, and not only me. And everything I know, I will write.

+1 Temka is needed!
Girls, you are our Clever and Beauties, and Counselors!

Magic is not magic, but with pens and according to the rules it will turn out better than to put in the bread program in HP and wait for a miracle.

I have never made cakes in HP. And I wrote to warn against the other extreme: now I will knead my hands and everything will work out! There are also some nuances here. The main thing is not to be afraid.

[sweetka]

sweetka, pralna-pralna, hands also need to be able to knead, not so simple!

Well, myasoyedovsky cake and I drank a lot of blood. At first, I could not understand where the lumps come from. This cake made me run and pick flour, although I usually do it on the one I bought in the nearest store.
Then for the first time I began to do it with ordinary yeast, they refused to raise the dough after dough. Then I switched to instant ones, but took too much, ran all night round the dough.
In general, I didn’t care about any Easter cake as I did with the meat-eating one.

And now I love exclusively Svettins, delicate Easter cakes. The only thing that I adjust for myself is the infusion and the amount of milk. I do not make dense dough and no dense brews, everything is always soft flowing with good steeping in the machine.
And I take all the technology from Sveta. I definitely add homemade candied fruits, so that they are of high quality and soft, in very small pieces.

But the taste of all markers is different. My favorite choice is not for meat-eating

Open the Temko, it seems to me that it is relevant. ... Tanya, you have experience - I like the moon, you and only you should be the main one there. I am under your wing and calmer and more comfortable, and not only me. And everything I know, I will write.

The topic is open - PLEASE! Easter cakes in a bread maker. Questions and answers about making dough and baking.

Lena, move over, you will coordinate
I will help, I will try

[Lena]

I definitely add homemade candied fruits, so that they are of high quality and soft, in very small pieces.

Lena, do you soak candied fruits in cognac and for how much?

not ... regular zest in syrup chunks, but soft. This raisin is there, in rum or cognac. Or just like that. Mine even love the pure taste more.

dictating in capital letters:
do not bake in cardboard molds !!! opened in the oven (((
in METRO I bought a set of 3 forms made of thin cardboard or thick paper, not like ordinary ones, I saw such for the first year.

you did the Royal Bummer, as I understand it, in your oven and you were not satisfied with the result. And since he did not suit you, then you have a stove, not like the author of the recipe - Kenwood with a long program, but another and with a shorter program.
From this I will tell you this: on the machine in your HP it is unlikely that you will get exactly the result you are striving for.
Perhaps more can be learned from your HP, but you did not specify what kind of model you have. Perhaps you can find not very rich recipes that your HP will pull too.
And if you want 100% success, then
you need to be ready to take any classic recipe for fiber cake and follow all the instructions there, and not use a ready-made program.
Knead correctly with high quality (with handles, HP, mixer - it doesn't matter, but according to the recipe), then ferment the dough according to the recipe.
Well, the theory of Easter cakes is in your hands in this thread.

Thank you very much for your reply!!!! The Panasonic bread maker with a dispenser, the Royal Bummer is an excellent recipe with a minimum of effort) but I want a different crumb texture - if possible, please tell me what specific recipes to pay attention to, cake with a fibrous structure ??? Ready for exploits this year) Thank you !!!!

Come here with bread makers Easter cakes in a bread maker. Questions and answers about making dough and baking.

Just this year, I would like to use a bread maker to a minimum - it is possible only to make a batch in it, and then bake everything in the oven with your hands ... I'm really looking forward to a link or just the names of recipes for fibrous cake!

I'm really looking forward to links or just the names of fibrous cake recipes!

For example, this one:

Easter cakes (Paski) from Svetta (light)

I baked, it turned out juicy, fibrous, real

I'm really looking forward to links or just the names of fibrous cake recipes!

Easter cake (Helen)

Is it possible to bake a cake, cake without eggs and butter, spices?

I think you can try this recipe


Brand 3801. Sweet roll (LyuLyoka)



add vegetable oil instead of butter. I baked, however, with a creamy one, but if zest and raisins with candied fruits are added there, it is very similar to a real Easter cake, albeit without eggs. Try, if you have time, just bake (at home, for yourself), I think it should turn out well.

[average]

Girls, fibrousness gives not only the recipe, but the kneading method, the degree of kneading and the degree of fermentation.
Easter cakes are aerobatics in baking, if you approach the crumb with big claims.
To make a good cake with handles, you need to adhere to the recipe, and also look at the dough. How it looks, how it smells, how it rises.
That is, the theory of butter dough on the forum will help you.

To make a good cake in HP, you need to know the features of your stove in order to adjust the recipe for its modes.
At the same time, you need to understand that the result there depends on the manufacturer's programming, with a greater probability you will automatically receive average version of Easter cake, but you will win in laziness.

dictating in capital letters:
do not bake in cardboard molds !!! opened in the oven (((
in METRO I bought a set of 3 forms made of thin cardboard or thick paper, not like ordinary ones, I saw such for the first year.

Tanyusha, thanks for the warning, I also have a set of such forms, or not such ??? There are holes at the bottom.
Can I have a photo? Thank you!

fibrousness gives not only the recipe, but the kneading method, the degree of kneading and the degree of fermentation.
Easter cakes are aerobatics in baking, if you approach the crumb with big claims.
To make a good cake with handles, you need to adhere to the recipe, and also look at the dough. How it looks, how it smells, how it rises.

Here I will sign under each letter!

but you win in laziness.

Lena, I think NOT ALL resort to HP out of laziness ...
I think that you CANNOT say that!
You don't know what each specific person has for the situation ...
For example, I love KNASH with my hands, from a young age I love ... dough ... for me, the drug is direct!
But now I CAN'T !!!

[Ritochka]

Ritochka, well, you yourself understand that I know no more than my experience in life. I'm sorry you mnu. I just have something lazy or not lazy
I very, very, very much wish you that everything in your life was also the only way. And all other reasons are gone forever.

Health and happiness, to all of you girls. And good conditions for laziness.

Girls, I have been baking Easter cakes for many years, and there has never been such a problem. I decided to bake a cake according to a new recipe. Small ovens in paper tins and one medium in an aluminum mold. All the cakes had their roof blown off during baking. Just a nightmare! Can you please tell me what could be the error?

[Svetlucha]

Svetlucha, the dough has not fermented to the end or there is a lot of yeast (your yeast could be stronger than the one suggested in the recipe).

[svetta]

svettathanks for the hint. It's good that there is still time. Tomorrow I will bake according to proven recipes and in slow cookers, since I have 3 of them.

Help me figure it out, I kneaded the dough, a lot of butter ... the dough floats right outside !!!! Who knows what happens? And can you do something?

Well, stir the butter into the dough until everything is absorbed. This is normal.

I interfere with it, but when I put it in the molds and put it on the proofer it comes out again

[olka67]

olka67, and what kind of recipe? maybe badly kneaded?

It was not like that with a trial batch ...



It is unlikely, but maybe something that mixed the other way around? My husband kneaded for an hour, but the dough was for 2 kg of flour



Here is the prescription
flour - 700-800 g,
milk - 350 ml,
butter - 300 g,
vegetable oil - 100 ml,
eggs - 5 pcs + 1 yolk,
fresh yeast - 50 g (or 25 g fresh yeast + long time for raising the dough in the refrigerator),
sugar - 300-400 g (1.5-2 cups),
vanilla sugar - 15 g (1 tablespoon),
salt (coarse or medium) - 1 teaspoon,
candied fruits - 150 g,
raisins (dark) - 150 g

[olka67]

olka67, in my opinion there is a lot of fat and little flour to bind all the liquid ingredients. And there are a lot of reviews on this recipe, did everyone succeed?
And I don’t understand why to make such a large batch as much as 2 kg of flour and why knead the dough HOUR ???