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

Girls, how to store cakes that are baked in paper forms?

I put them in a crowd on a baking sheet and wrap them in a large supermarket bag

Lisss's, won't they get wet?

[macaroni]

Lisss's, won't they get wet?

macaroni, you need to be completely cooled. if they are even slightly warm, they will sweat on the package itself, then the package will need to be changed. they themselves do nothing, they are not suffocating, no. if covered with protein glaze, can damp the glaze .. I cover with fondant, everything is ok

Good evening! Can you please tell me why the kulich's roof is cracking badly? Already I bake the second time in a bread maker, just according to the recipe (for the first time I overdid it with flour) and it still cracks.

Therefore, it cracks, which is not enough liquid. Perhaps dry flour, kept warm for a long time.

Or maybe because I put the margarine, the recipe says soft, I don't know if it's ordinary or some kind of special?

Or maybe because I put the margarine, the recipe says soft, I don't know if it's ordinary or some kind of special?

This is me in continuation of the theme of the cracked roof.

This is me in continuation of the theme of the cracked roof.

here is not enough water ... you can also sprinkle the dome with water carefully before baking ...

here is not enough water ... you can also sprinkle the dome with water carefully before baking ...

Yeah, thank you, still some water ... The gingerbread man was mixed with a liquid, a comma of some kind))) If I add, finally some kind of slurry will turn out, probably. : o I bake cakes for the first time in my life

Or maybe because I put the margarine, the recipe says soft, I don't know if it's ordinary or some kind of special?

Soft - this means that you took it out of the refrigerator in advance and it became soft, this is not a grade, but a consistency

Yeah, thank you, still some water ... The gingerbread man was mixed with a liquid, a comma of some kind))) If I add, finally some kind of slurry will turn out, probably. : o I bake cakes for the first time in my life

I don't know what the recipe is, but for cake the dough should not be steep ... a little water is 1-2 tablespoons ...

I don't know what the recipe is, but for cake the dough should not be steep ... a little water is 1-2 tablespoons ...

in the recipe, not water, but milk, as much as 125 gr. at 450 timing. flour + 3 eggs and half a pack of margarine, is this also liquid? girls, I don’t understand, it seems like the dough is thin, not steep, it cracked less than the first time, when I shifted the flour out of fear, that the bun doesn’t work, but still the roof cracked ugly.

in the recipe, not water, but milk, as much as 126 gr. at 450 timing. flour + 3 eggs and half a pack of margarine, is this also liquid? girls, I don’t understand, it seems like the dough is thin, not steep, it cracked less than the first time, when I shifted the flour out of fear, that the bun doesn’t work, but still the roof cracked ugly.

milk, eggs, this is all considered for the volume of liquid ... and eggs are different ... if small, you don't have enough liquid ... that's why many eggs are also measured in milliliters, along with milk (water). and for the first time she said, she shifted the flour ... and sometimes the dough on the cakes is like a thick pancake
cracked dome fondant fix

Even the dough is like pancakes! I would never have thought .... thank you, I understood everything, I will continue to experiment. : flowers: and of course I smeared fondant on the most I don't want)))) but I want perfect baking)))

GIRLS! help with a reference to Easter cake with "wet" dough, i.e.so that the dough is wet and heavy after baking !!!!

GIRLS! help with a reference to the cake with a "wet" dough, that is, so that the dough is wet and heavy after baking !!!!

Alenka! take a look
here tyts... Maybe due to the fact that it is baked in a multicooker, he is just that. The second post there is a photo.

Maybe someone can tell me, stupid, one teaspoon of dry yeast is how many pressed? Maybe I can do better with the live ones?

Maybe someone can tell me, stupid, one teaspoon of dry yeast is how many pressed? Maybe I can do better with the live ones?

Multiply by 3.3, Irish!

Oh, you mean a teaspoon ... It contains 4 grams of dry yeast, so 4x3.3 = 13.2 Pralna?

Ira, I put 7 grams on regular bread, but in a kulich for 500 grams of flour I put 20 grams of pressed in the same place I 3 eggs 100 g sugar, 50 g raisins butter

[alenka_volga]

GIRLS! help with a reference to the cake with a "wet" dough, that is, so that the dough is wet and heavy after baking !!!!

alenka_volga, probably no longer need a recipe? I also love these pies and have an old-old recipe for pies that were baked in the villages in the ovens. There is just such a heavy, juicy, fatty dough that does not stale for a long time. For 3 kg of flour, 1 kg of butter and 30 yolks are used. If you decide, then write - I will give a recipe, since there are no links, I have not posted this recipe on the forum.

[Gasha, 14anna08,]

Gasha, 14anna08, Thank you! I will try not to confuse anything else.

[alenka_volga]

alenka_volga, probably no longer need a recipe? I also love these pies and have an old-old recipe for pies that were baked in the villages in the ovens. There is just such a heavy, juicy, fatty dough that does not stale for a long time. For 3 kg of flour, 1 kg of butter and 30 yolks are used. If you decide, then write - I will give a recipe, since there are no links, I have not posted this recipe on the forum.

Oh, give me such a recipe !!! Sooooo want this dough !!!!!!!

it is such a heavy, juicy, fatty dough that does not dry out for a long time.

Irish, I, like Anya, put 20 grams of yeast for 500 grams of flour in the cake dough

Then let's get the recipe for this cake
500 g is too much for my bread machine, then I will knead it in it, and I will put the oven one in the multi, one in the cotton.

I baked Masha Schumacher
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125769.0

Which one? I think that Anya and I have different recipes. For many years I have been baking "Myasoedovsky" - for my family it is the most delicious, but according to the recipe for 500 g of flour there is 30 g of yeast, I put 20 ...

500 g is too much for my bread machine

Count to 400 ... or how much you need ...

Thanks again! Until tomorrow I'll think about which oven.

Girls and boys, can you lay out a bucket of HP with baking paper? And then in my stove very fried sides of Easter cakes are obtained even on a "light crust".

[sourdough]

Dear forum users!
I want (due to the transition to bread sourdough) bake and easter on such a test.
Maybe someone has experience in this matter and a proven delicious recipe?
Thank you in advance.

ANSWER:

So in this section, open "Easter Cakes", there are recipes. And with sourdough too.

Easter is prepared from cottage cheese, eggs, butter. And you need a cake or a pannetone (an overseas likeness of our cake, it is also baked for Christmas). Give a request in a search engine, there is a recipe on the forum (I just don't remember where I saw it). Good luck

Thank you!

How many grams of flour do you need to make approximately the dough in order to decompose it into paper forms with a diameter of 12.5 cm and a wall height of 10 cm and get cakes of the normal generally accepted height? Today I decomposed Butter from Elena Bo (the smallest one is 300 grams of flour) into two such forms and received Easter cakes with a height of only 2/3 of the form. The forms were filled with 1/3 dough. Did the dough fit badly or did I fill out the forms a little?

[Kneading]

Kneading
I knead the dough very well to develop good gluten.
This gluten always saves from sudden drops of the dough in the oven, makes the cake dome perfectly round.

Opara
The dough should fall, then it is ready.
If the dough is too old, the acidity in the dough will increase, which can lead to the destruction of gluten in it and the smell of yeast in the product.

Consistency
The thinner dough rises faster, therefore, the time for the last proofing of the dough in the molds should be reduced.
I baked cakes from both tight and liquid dough (pannetone). In terms of structure and taste, they are slightly different, but in any case, the roof does not collapse, if the technology and time of proofing are observed.

Proofing
When laying the dough into molds, be sure to form a bun with your hands and stretch the dough well from top to bottom.
When baking in the oven, we can adjust the proving time ourselves.
If, when you press the cake with your finger, the hole from the finger quickly levels out, then the dough is not yet ready for baking.
If slowly, the client is ready.
If the hole is not evened out at all, then the dough has stood still, and during baking it will not rise or fall off.
When the dough has not risen enough in the proofing, the cake rips off the roof.
During the last proofing in the molds, you need to wait until the dough rises almost to the top of the mold. Then you can put it in the oven.

Baking temperature
When it comes to baking temperature, I always look at how the dough fits.
If it's not quite enough, it's still springy under the finger, then I put it in a cold oven, and heat the oven with Easter cakes together.
If the dough has already come well, then it is better to put it in a hot oven so that the resulting crust does not allow the dough to fall.
I found my photo when the dough is ready for baking.
This is how it should rise before I put it in the oven:

Thanks for the advice. This year I will do Easter for the first time. I'm very worried...

Tatyana, thank you, everything on the case and very local!

Tatyana, thank you, everything on the case and very local!

To your health! We are waiting for Easter cakes!

Already the Myasoedovskikh baked 11 pieces of 600 g each, I took into account all your recommendations, so I didn't know that dried fruits should be soaked until wet, thanks for the enlightenment ...

Already the Myasoedovskikh baked 11 pieces of 600 g each,

Is it weak to show your Easter cakes? Recipes and photos in the studio!

And here it is not weak
here's a profile and full face
🔗]
/]

good morning! : hi: Girls, send me where you can find good icing for cakes. It always does not work out for me, it sticks, then it crumbles. As soon as I have not tried it with or without lemon and still cannot find a suitable one, but maybe this is the case for everyone? A neighbor advised me to smear on hot pasques (this is how they do at the bakery), and still it crumbles when I cut it

And here it is not weak

Pretty woman !!!!!! Yesterday I studied this recipe, reread it several times. And it’s scary to leave the dough overnight. And what if it peroxides in such a period of time? And can I knead it by hand? Olesya, how did you knead?

Pretty woman !!!!!! Yesterday I studied this recipe, reread it several times. And it’s scary to leave the dough overnight. And what if it peroxides in such a period of time? And can I knead it by hand? Olesya, how did you knead?

The dough is very quick to rise, when you don't expect it.Once I had to knead it at night and bake it in the morning, it very quickly began to rise
Therefore, now I prefer to deal with Easter cakes only in the morning.

I knead the dough in the food processor at low speed.

Good Easter cakes to you!

And here it is not weak
here's a profile and full face

Oh, they were beautiful, both in profile and in full face! Excellent Easter cake turned out, GREAT!

Pretty woman !!!!!! Yesterday I studied this recipe, reread it several times. And it’s scary to leave the dough overnight. And what if it peroxides in such a period of time? And can I knead it by hand? Olesya, how did you knead?

There is no need to be afraid of a LADY, the dough will not oxyderate, but in such a period of time it will acquire a unique aroma! My dough stood for 16 hours, and about run away, maybe if the container is too small, I did it for 3 kg of flour, so I divided it when I put it on proofing. I mixed it by hand by dividing it into two parts, I think it is possible to add more parts to make it convenient, I did everything according to the Zest's instructions! and used the advice of Admin (my raisins got soaked and became like in kindergarten compote) I have never tasted anything tastier than Myasoedovsky! Delicious Easter cake!

I have never tasted anything tastier than Myasoedovsky! Delicious Easter cake!

Already drooling! : nyam: Thanks for the quick response!

Girls, did anyone bake cakes in silicone molds? Are there any features or tips for baking cakes in silicone molds? Thanks in advance for your reply

Girls, I don't know where to go, help me compose or find a recipe.
I love the oven on Agusha very much. And now I want to ask my mother-in-law in HP to knead dough for my cakes and bake in my oven.
I want Agusha + eggs + fresh yeast + flour + plums. butter + raisins

Maybe I forgot something else? Do you need baking powder or soda? And in what proportions. I will not say now what kind of hp, but the volume is large, the bread in it is 2 times more than the store one.

Ideally, it would be for 3 small Easter cakes, 3 paper forms for me.
Last year, I made the dough itself very tasty, it turned out without hp, everyone dared in a day.

And what other additives can you add? I love nutmeg and cinnamon. Add right away or add with raisins?

I recently bought a bread maker. I want to try to bake a cake in it, especially since there is even a special program.
But here's the question. Easter cakes should be round. And the bucket in the bread maker is rectangular. Girls, boys, how do you get out of this situation?

Can I put a paper cake mold in the bucket?

I have a square shape in a bread maker. For some reason, this does not bother me in any way, I bake, decorate, as usual, with glaze and candied fruits. Everyone likes. If suddenly the shape does not suit you aesthetically, knead the cake in a bread maker, and bake as usual in the oven.

No, it's not aesthetics. It's just that the cake is usually round (see the first post on the first page of the topic). So I thought, maybe I could put a round paper cake pan in the bread maker.

[Tanyusha]

For myself, I have long identified one single recipe for Easter cake, and I have never changed it again.

Tanyusha, and what is this recipe?

And I'm interested!