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

[not]

So you can mix in a lot of oil, but I see the batch in a different order. In my opinion, this not very optimal batch, average lousy, but I would do this:
1.Sift flour.
2. Eggs (room temperature) +100 grams of sugar, beat until whitening (to dissolve the sugar and saturate the dough with oxygen)
3. Heat the milk to 35-40 degrees. If the yeast is alive, then revive it for 15-20 minutes in a milk shaker with flour and a little sugar until frothy.
4. Then flour + liquid + beaten eggs - I would knead all this until soft, as is usually done for cakes, and knead until it comes off the walls of the dishes. Then I would gently knead the butter and the rest of the sugar in the form of powdered sugar in portions. And I would put it on fermentation.

I don’t know what the recipe is, but this amount of butter should be mixed at the very last moment into the already well-kneaded dough. Otherwise it will strongly inhibit the development of gluten and will be like a cake in butter.

There is also a lot of oil and it is mixed so that it does not float.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456535.0
in my opinion it is more correct here in general. Such a heavy thing must be done with dough

[olka67]

this amount of oil must be mixed at the very last moment into an already well-kneaded dough. Otherwise it will strongly inhibit the development of gluten and will be like a cake in butter.

Well, yes, that's right. But we, experienced aunts, know this. How did you olka67 unknown.

judging by how everything floated there, she immediately put everything in one pile
The butter melted completely and even humanly did not allow her to add flour. It is, of course, okay. But now the cake will be closer to the cake.

[Admin]

Admin, Tanyusha! Thank you for the necessary and important information! She was very useful to me and helped me when baking cakes!

[Tanyusha]

Tanyusha, to your health! May Easter cakes delight you and your family

Girls, I finally got to the manitoba flour. I took manitoba and other Italian flour, also strong enough, in a 1: 1 ratio for colomba. It was a show and a complete delight!
It rose in forms every 5 times, no less, so that I had to take away from each cake and even run to the store for the forms). At the same time, the dough did not fall off at all, I even dropped one cake on the floor when carrying it, in paper form. Nothing, raised, straightened ... Now I can't even tell which one of them fell
In general, Manitoba is now my idol!

and the taste? is very different?

Hello. Last year I took from the forum a recipe for Easter cake, tested, from everyone it turned out. The Easter cakes turned out to be great: lush, tasty. But she didn't write it down. Help! Poke the recipe link!

and the taste? is very different?

Immediately from the oven, a slightly more pronounced bread flavor seemed to me, but the next day it disappeared, and a wine aroma appeared. In a day, the taste is perfect, I would not change anything. The crumb structure is magical, fibrous and weightless and much easier to achieve than with weaker flours.

[quart]

quart, these recipes are here mulion !!! Which one you baked, only you know. Search.

Girls, something I was confused: I can’t decide on the fondant.
You need a non-troublesome, without long ripening, so that it does not stick, does not crumble when cutting.
Well, so that she was on the kulich for a long time in a marketable condition without a refrigerator.
Who has found what ideal for himself in this sense?

but just about the gorgeous fondant
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=464156.0

[Lena]

Lena, thank you dear!
But only you have a link not for a recipe, but for discussion.
Where to look for the recipe itself? Is it cake fudge or something else?

Girls tell me how many degrees are inside the cake when it is ready. I take out the bread at 197. And the cake? I think 195 is enough. and you?

[Tumanchik]

-Tumanchik, probably at 197 degrees. the coals will remain
I am by no means a big specialist here, all my life I baked by eye - as my grandmother taught. And I've only been using a thermometer for a year.
Karoch, they advise 95 - 97, but even at 94 you can pull it out - somewhere here they wrote that it will come by itself. I think that if it is plump, hold it longer, and the leggy one will come by itself. And the color of the Easter cake at 98 will probably come out darker.

Girls tell me how many degrees are inside the cake when it is ready.

I keep up to 94-96 * C - like bread. In fact, kulich, this same bread is only very rich.
If the top begins to brown a lot (from a large baking), then cover it with foil.

If the tab is 1/3 of the height of the mold, the cake is more airy, and will bake faster, and may not even tan much.

[Milena Krymova]

oh ugh ... sealed up)))))))))))))))))))) of course 97 and 95.
Milena Krymova, Tatyana, Thank you. then everything is ok.

Well, here it is necessary for personal taste. The more baked the cake is, the drier it is. The gap between 94-96 degrees is a big gap.
I only bring the sweet pastry to 94 and immediately take it out, I like it better, and my French bread can sit until 97 because I want drier there.

Tell me pzhl, I chose a cake made from Viennese dough, according to the recipe for 500 g of flour - pres yeast. 20g, I only have dry ones - how much should I put? After all, not 4 times less?

After all, not 4 times less?

3 times. Dry / pressed - 1/3

and it depends on how dry. If the saf-moment for baking, I would have taken half a packet altogether, and this is 6 well 8 g, a bag per kg goes away from mnu.
You should point out what the yeast is and ask exactly about them on the forum, on Easter cakes. Overdose on yeast - tasteless



oh girls. Here I say, everything is for personal taste.
Here
someone needs and drier

I screwed up the first batch of Easter cakes!
And I took it out early (I told myself - early!), At 94 degrees. The crumb was baked, not sticky. Aha! They didn't make it!

Yeast Saf-moment, with these already in the stove two are sitting, which "couldn't be easier." And the rest - Pakmaya, cold according to Maggie Gleser is kneaded, from Viennese - standing by the stove, I didn't notice with him that you can't dry yeast, maybe you should put it in the refrigerator?

and it is better to ask about the dry ones in the refrigerator in the topic on Easter cake. Generally, pakmaya are instant for muffins, they are very strong. If the dough was kneaded very warm and the yeast has already been developed, that is, you see that the dough rises well, then theoretically, like any yeast, it should easily survive the refrigerator. The main thing is that the packaging does not have a ban on sponge dough - this means that the yeast will not work for a long time, the night in the refrigerator is long for them.

But to find out for sure, on the topic of Easter cake, ask around if anyone made it with instant yeast and in the refrigerator.
It's easy to ruin Easter cake.

I asked - they are silent there. This is the theme "from Viennese to x / n". Prescription - 12 hours. in a warm place (milk, yeast, eggs, sugar). I did - and then I saw about it at the very end, after the comments.

Well, I'm afraid to advise you, Easter cake is not a bun. But if for this type on the package there are instructions on how to use it for sponge dough and for frozen blanks, then this yeast is akin to live. Minimum 5 hours of fermentation in the heat, the strength is enormous and should survive the refrigerator. But they do not tolerate the cold at the moment of revival. It is imperative to wake them up, and then stick wherever you want.
If these two points are not on the packaging or on the manufacturer's website, then the yeast works well there for 2 hours, short-lived, such is definitely impossible.



I found it in that thread

an_domini-this cake can also be baked with dry yeast, I baked it 2 (two) times, with Saf-moment yeast, I took 11 grams for 500 grams of flour, that is, 1 packet. The Easter cakes came out the same as with pressed yeast.Only the proofing of the dough on them takes longer than fresh yeast (in any case, it was so with me).

pacmaya, as far as I heard, the yeast is strong. Have to endure.

Packing 100g, Pakmaya Cristal, the most active yeast, accelerates the fermentation process. On the back - the composition, method, dosage, nothing about the dough.

Yes, you have two options.
1. The first check will work, will not work after 12 hours. And the second option, without waiting for the magic action of this "dough", is now to make cake on what you already have.
2. Do not put in the refrigerator. The result will be unpredictable. There is no dough, that is, a good flour medium for yeast. The chances of the yeast dying or falling asleep are enormous.
3. You can stand for 12 hours and knead the dough. If you see that there is no rise, then quickly add a little extra yeast, which you will surely dilute into porridge very much !!! warm water 38-45 degrees, so that they have time to disperse in the test.

Lenochka, thanks. I already thought to leave it warm. What will be will be. All the same, two Easter cakes are already ready, and the dough is in the refrigerator from Maggie Glaser.

[very active]

Found

PAKMAYA Cristal active dry yeast requires proper activation, did you do that ?:
to activate the yeast, gently pour it on the surface of water or milk at a temperature of 35 ° to 40 ° C and leave it for 10-15 minutes, mix well just before use until a homogeneous mass is obtained.
This is important, otherwise you can get the taste of dead yeast and spoiled crumb.

They are used in limited time conditions. I don’t see any information about sugar tolerance.

In short, according to the label, this yeast is not for long-term use. The chances that the dough will no longer be lifted after two hours of use, or even earlier, are off scale.

These are not instant, but short-playing active Pakmaya. It is written that when used directly in mash, they have a short fermentation, shorter than live yeast. How short is it in bread?

So it reads on the packaging and on the internet. In practice, I had nothing to do with them. Maybe a miracle will happen, and everything will work out. But I wouldn't risk a bunch of products

they for sure very active in a short time. They are definitely good in short modes in HP. They love extremely warmly.
I found a review as a person who baked in HP, compared their action with a saf moment. But I did not find anyone who would use them in long fermentation.

Lenochka, you are a huge clever, it may not be tasty, but they are NOT dead at all. X / n is busy with Easter cake from Maggie, so I kneaded it in Boch, the dough creeps up very well ...

it's nice when all the results are successful. Especially on a bright holiday. Now the forum has a very interesting experience on the use of another type of yeast, which is not only valuable, but also obtained literally under extreme conditions

Dear kulichepeks, we need advice:
this year I plan to bake sourdough cakes in a multicooker in paper forms. Rather, in one big form. This is necessary in order to distance and bake several cakes, and I have one bowl. No oven (.
Who has such experience - tell me the baking time. And one more thing: I have a multicooker-pressure cooker, is it worth the oven under pressure? And if so, how to adjust the time?

I read that flour with a high level of gluten is better for Easter cakes. This indicator is not on the pack. Can it be determined by the proteins, carbohydrates and fats indicated in grams?
I use local flour, from which normal bread is made, but how will it behave in a kulich ...

[AVK]

AVK, once a year I get manitoba specially for cakes. If this is not possible, you can add powder gluten to ordinary flour.
From the available flour it is normally obtained on Makfa.
If there is neither one nor the other, nor the third - bake on your usual flour, everything will work out too.

Thank you.
How many things happen. Do you add a lot of powder? What is Manitoba? Well, except for the province in Canada. )

What is Manitoba?

🔗

OK, thanks.

[AVK]

AVK, Manitoba is sold only in Globus Gourmet, or order on the Internet for 200 rubles. per kilogram approximately. But it's worth it: last year I baked on it for the first time and felt a huge difference. If on ordinary flour the risen cake is very tender before baking and falls off, if you accidentally shake it, then on manitoba it is almost impossible to precipitate it.
There is also Nordic, Finnish flour, it also has a high gluten content, but I did not like baking on it at all, and even better on Makfa.
In general, if you take good live yeast and properly develop gluten, it will work out well with any flour.

Manitoba is in the Metro and in Ozone at 161 rubles per kg.

🔗

[Cvetaal]

Cvetaal, yes, exactly, on Ozone there is, but there you still have to pay for delivery. I'm at Globus Gourmet for 156 rubles. bought.

[Sibelis]

Sibelis,

Gourmet

Is this the same as Monitoba?

[Kokoschka]

Kokoschka, Globus Gourmet is a chain of stores in Moscow. They sell manitoba flour.

[Sibelis]

SibelisNatasha understood that we have just a huge Globus supermarket not far away.
I'll see if I can eat too ...

I'm not sure if I can find Canadian flour here. But I'll see.

I will bake cakes in a round collapsible form, putting a bucket in place in the bread maker. But last year I noticed already on the last kulich that the crust on the sides remained a little on the walls.
Which is better: grease the walls with sunflower oil or lay out with paper?

this year I plan to bake sourdough cakes in a multicooker in paper forms. Rather, in one big form. This is necessary in order to distance and bake several cakes, and I have one bowl. There is no oven (. Who has this experience - tell me the baking time. And another thing: I have a multicooker-pressure cooker, is it worth the oven under pressure? And if so, how to adjust the time?

Natasha, I baked without pressure in MV Shteba in paper cups 9 * 9, 3 pieces fit. Temperature 120 * С, time 1 hour 20 minutes.

Which is better: grease the walls with sunflower oil or lay out with paper?

It is best to lubricate with non-stick grease.

Universal non-stick mold release (mary_kyiv)

Good day to all.
Who has information on calculating the addition of flavoring per 2 kg of cake dough (vanilla powder - ?, vanilla sugar - ?, liquid flavoring -?) Please share your information.

[Tatalo4ka]

Tatalo4ka, 2 kg already dough, not flour?

[Sibelis, Natasha]

Sibelis, Natasha, yes, ready-made dough ...

[AVK]

AVKThe flour is actually Italian usually, but should be written "manitoba", from the origin of the grain.
I prefer to lay the walls of the mold with paper when I bake in iron molds.
Now I bake in a multicooker in paper forms, I took large ones, so one at a time, and I really like it: nothing burns, and even the top turns red, which I did not expect at all. By the way, I think you can bake in paper form in a bread maker, you just need to put something on the pin so that it does not warp.



Tatalo4ka, and how much flour did it take? I'm just always guided by flour only, never weighed the dough.