Cranberry
Margarita, Vitaly, thanks for your support ... I will cover with glaze ...

I still need to bake 2 Easter cakes and I want them to be prettier and not so huge. Can you somehow reduce the size of the Easter cake? For example, take 2/3 of all products or will it turn out garbage? in the same place, the cooking time is calculated for a certain mass of cake .... Who had such an experience?
fffuntic
Well, how can you advise without a sample and a cut. If it turned out very tasty, then yes - reduce the bookmark of products and everything will be fine. And if it is too fluffy, then you need to reduce the amount of yeast, and not change the bookmark, it will just be lower.
And it seems to me that they are too baked? Well no?
what regime was chosen? maybe you need to take out about five minutes earlier?
In general, first make a test, and then you can think about it.
mamusi
Quote: Cranquaaa
Can you somehow reduce the size of the Easter cake? For example, take 2/3 of all products or will it turn out garbage? in the same place, the cooking time is calculated for a certain mass of cake .... Who had such an experience?
Can. Everyone is doing and doing so here.
SoNika
Quote: Wit
We must tick off the squat! Trample such pros. Also jumped around him with a tambourine
did you mumble? I can see you dancing with a tambourine




Anna, I don’t know whether it’s right or not, but I came to the conclusion that after the last baking, this form (yeast) remains, and let them fill me with slippers, but try to align the bun yourself before baking




$ vetLana, that's the kind of glaze Masinen offers, he says it's super. You can also try.
Ice cream for cake

Soak 1 teaspoon of gelatin in 2 tablespoons of warm water and let it swell.
Pour 1 tbsp of sugar into 4 tbsp of water and stir.
Put the saucepan with sugar on the fire and heat until the sugar dissolves
Add 20 g of Mashmelow to the hot syrup (or in Russian marshmallow, but not classic, but soft, where there are no eggs)
We stir until it dissolves. Then we put the swollen gelatin.
Take a mixer and beat until white into a thick mass.
Let it cool a little, but in the process of whipping it has already cooled down.
apply with a silicone brush.
If the glaze has thickened a lot, then you can dilute it a little bit with hot water, but this is only for the variant with Mashmelow. If without Mashmelow, then the glaze should be heated, about 30 seconds and it will become thinner.

Zephyr, this is my gag, so you can do without it))



entin
Umka19, Ashanovskie, as they say, for every day, perhaps they have a slogan. Branded. They have their own flour, Ashanovskaya, etc.
Chick
I report that I got whey bread with a "fallen" roof, but my family ate everything

Quote: Waist
French cakes "Panettone" are baked in this mode.

I baked in HP and brioche, and panettone, according to the recipe from the instructions. Only the first time when I baked panettone did not pay attention that it was written to add raisins and candied fruits by hand)) it turned out to be a bun with cognac and was eaten instantly
Wlad
Lyuyudiiii, has anyone used dark chocolate as a icing for a cake? Share your experience on how to make this chocolate sweeter and softer?
Anchic
WLAD, I used chocolate for ice cream frosting. Didn't increase the sweetness - we love dark chocolate. But softer - 1: 1 with butter, mix when you melt.
Wlad
Anna, Thanks a lot, probably and powdered sugar there so that it was sweeter
But if with milk? Can't get milk?
Anchic
Maybe it will work, I haven't tried it. My son loves dark chocolate. And for glaze, Babaevsky prefers 75%. Just to eat is the one that is simple bitter. He's a bit softer. But I don't like Lux - it's very sweet
Wlad
AnnaI am sweet
SoNika
WLAD, melt in a microwave, for example, and combine with cream (a little), stir well, at first it may flake off, then the consistency will even out, it is not yet sticky. I'm so shocked. I made a fountain, the remains in the wither were frozen firmly. Just don't do it on white chocolate.
Wlad
Nika, Thank you
SoNika
WLAD, not at all, but I'm thinking, do you need to cool the cake because of this ... although it did not melt afterwards
fffuntic
Chocolate + thick sour cream.
Drown the chocolate in micro pulses, there are 30 seconds each, stopping - it tastes better, it won't overheat.
It can be in a tight bag and in hot water on a stove with a small heating.

Moreover, you can mix chocolate with sour cream with heating - one taste. Or hot chocolate and unboiled sour cream = second taste.
Chocolate with cream = third taste. You can cream + sour cream + chocolate + (powder). Easy to adjust density
Everything is awfully delicious.
If you add a little oil to this, then it becomes more plastic, but the taste is less concentrated.

Melted chocolate, and cream and sour cream are plastic, not cold, too slightly reheat to mix well

For sweetness, dissolve powdered sugar from a coffee grinder in cream or sour cream

For perfect consistency, use a blender (immersion).
It cools down in one fell swoop to plasticity - if in a thin layer in a plate with a wide bottom for a minute in the freezer, and then smear. And you can cool on the film
Wlad
Thank you very much, I have already made chocolate + milk on the stove, and on top of that there is also a purchased bag of glaze ... it turned out something like marble, only I poured too many flowers and butterflies on top, so that marble is almost invisible
mamusi
Dark steppe eagle, Vlad, such beauty is never superfluous!
SoNika
WLAD, Wow!
Wit
Quote: Dark Steppe Eagle
only now he poured too many flowers and butterflies on top, so that the marble is almost invisible
Wai-wai, Vlad! How is it that marble is not visible ?! I'm sitting here waiting to see. It must be redone!

So Nika grit, which is a disgrace. We are waiting for you!
SoNika
Ira, I'm not special, but the bun was not watery?

Vitaly, I can't do anything today ... so well
Wlad
Vitaly, When I pulled out the cake, it crumpled from me ... it's a shame even to show such

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
SoNika
Vlad, well and che flirting? Aaa for a compliment Good Easter cake
Wlad
Nika, I say that I crumpled when I pulled out




By the way, there are chopped prunes and gummy worms inside ...
fffuntic
Rita, well, how do you taste the cake? have you tried? are you going to do oil there today?
SoNika
Quote: Dark Steppe Eagle
crumpled
Nothing wrong. What flour are you using? Sun?

gala10
WLAD, very neat Easter cake. Well done! Will there be a photo of the cutter? With worms?
SoNika
Lena, she reports today on the topic about the cartoon





Galina, and what kind of stove are you going to? I want Butter and Masterpiece, one in the oven, the other in the closet.
gala10
Nika, I have already baked "Masterpiece", as always, completely in a bread maker, without making any troubles for myself. Now it's cooling down. Zaaaah ... mind-blowing.
Wlad
Galina, Will be, but only for Easter ... if of course I have time
Nika, Makfa VS I mainly use it all the time and for everything
fffuntic
And I go and tell everyone how delicious homemade candied peel, which must be soft and very small pieces in a kulich.
All my life I was indifferent, I came across harder and candied ones, and I tried this when they were tasty and soft, and I got sick.
It's so delicious, just mmm.
These additives are so important that they are tasty in and of themselves.
At one time I was lazy and even shoved the purchased ones, but now I know for sure - you only need your own
Wlad
Quote: fffuntic
but now I know for sure - you only need your own
Lena, yours is always tastier, it has been and will always be
SoNika
GalinaWell done, I'll postor tomorrow
Linen, your cannes are tastier.
fffuntic
and don't laugh. All my life I cooked raisins or soaked them in cognac, and then it turned into porridge in my kulich.
And last year there was no time for that and threw it just washed in warm water and it swells so normal there
I liked it so much, I couldn't digest the raisin dough.
In general, now with shaking hands, I give raisins a little bit of moisture, like water, which is tastier
so as not to fall apart later.
SoNika
Lena, I do not like raisins anywhere, and annoying a large amount in muffins, bread ...
I will add dried cherries and pineapples.

This is what people are thinking about - my husband gave me a brandy with a cherry scent ... he will score an appeal. zest .... can one bake with cognac, and the second with zest?
mamusi
WLAD, It blew like a holiday !!!) Thank you!
Chick
Quote: NikaVS
Ira, I'm not a specialist, but the bun was not watery?

I don’t know, I don’t know how to use koloboks yet.

Quote: NikaVS
This is what people are thinking about - my husband gave me a brandy with a cherry scent ... he will score an appeal. zest .... can one bake with cognac, and the second with zest?

no, will not forget, it will be very tasty
SoNika
Ira, Admin has a kolobok rule, girls will come and throw a link, I have something Pk hangs ..., look bye

Gingerbread man - how it was
Waist
Quote: Dark Steppe Eagle
When I pulled out the cake, it crumpled
But Rita wrote
Quote: mamusi
And that the sides collapse ... then it is very gentle. It is necessary to put on the soft. It will cool down and it will be good!
when it cools, the structure of the whole cake will get stronger and it will not deflate and wrinkle so easily
Quote: fffuntic
And I go and tell everyone how delicious homemade candied peel, which must be soft and very small pieces in a kulich.
And in my family, NOBODY likes zest, in any form. Recently baked sweet bread with zest and ... for discard





Quote: Dark Steppe Eagle
By the way, there are chopped prunes and gummy worms inside ...
Did you cut the worms too?
Wlad
NataliaWait, I pulled out the second one, I learned it carefully, and it looks very appetizing
Worms shook too
Waist
Quote: Chick
I don’t know, I don’t know how to use koloboks yet.
Ira, read the topic

UNDERSTANDING BREAD IN HOMEMADE BREAD

And here is Tatiana-Rama MK

Gingerbread man made from wheat flour.
Whole grain flour gingerbread man.
Gingerbread man made from wheat and rye flour.
Gingerbread man made of wheat flour with multigrain grit and flakes.

If you suddenly lose topics or links, in the first post we have them here




WLAD, Well, that's good! We'll all be waiting here for a prune marmalade cut
Wlad
NataliaAs I said for Easter I will cut
SoNika
Natalia, Thank you!
Vlad, I don’t play like that ... I wouldn’t write about worms, we’re not birds. Good luck and good cakes to everyone!
I also set the alarm clock for 5 am, I think I will lie down and fight.
fffuntic
Vlad, and you just put the washed prunes?
also lies in a jar, but mine is too hard for cake. Can prunes somehow be revived?
Wlad
Nika, you don't understand anything about worms
Lena, I cut the prunes into wedges, it was soft, but to revive it probably you can soak it so that it saturates a little moisture ... or you can try to scald it with boiling water ... to be honest, I don't know ... but I love it in any form, dry and very dry and wet
fffuntic
and I, too, hesitate to ask: are gummy worms just pieces of gummy or
is it something special?
at first I immediately thought that they were pieces of gummy, but now there is a suspicion that this is something much more interesting.

Probably the cut will be awesome: colorful bright pieces and soft dark prunes. Very festive.
Worms are probably because they are twisted?
I also want to see sooner

Wlad
Lena, Yes, this is children's chewing marmalade ... it just seems to be stringy and does not grind with a spatula well, and in shape like multi-colored worms

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)


Well, what happened inside is still unknown ... ... and to be honest, I am very curious myself
fffuntic
well, everything, you got it. Just try to eat it alone
I'm waiting for a piece
and you have a brazenly packed idea, or rather I'll borrow it, just need to buy a new prune. This one is too creepy.
Wlad
Lena, You can steal and you can brazenly borrow as you like ... ... if only then you like the result
fffuntic
Well, theoretically, since there were not even lovers of zest here, then we can assume that someone might not like the gummy worms.But this is clearly not for me and not at my house
Once a year, tell me it's a pity that Panasi's bucket is small
Wit
WLAD, the cake is wonderful!

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