Arseny
Thanks a lot for the recipe. Everything worked out great. I will place the photo next time, because the cake "rested" a little on the lid and did not prepare the decoration for test baking.

The recipe is adapted to the maximum baking size in Moulinex OW 5002 / Tefal Home Bread Model 573902 (two-blade). Knock who needs it.
yuriST
Happy Holiday of the Bright Resurrection of Christ!
Thank you very much fugaska for the cake recipe. We did it together with my wife on
oven Delonghi BDM 125S on the sweet pastry program.
It turned out great and everyone liked it.
We wish you success and look forward to new recipes.
Thanks again.
Svetl @ nka
Today I made a cake according to the recipe, as in post 99. Excellent result. Thanks for the recipe


DSC00555.JPG
Easter cake
DSC00553.JPG
Easter cake
Svetl @ nka
And here all the flaws are already hidden

DSC00564.JPG
Easter cake
DSC00563.JPG
Easter cake
JUMA
And here is my Easter cake!
Easter cakeEaster cake
Relatives recognized my cake tastier than my mother's !!!
winter
I continue to delight my Bulgarians with this delicious Easter cake.
Today we go to the godfather to eat game, and I baked a cake for him!
Here he is handsome!
Easter cake
I cut it to check how it is inside.
Easter cake
marika
fugaska, help please, I also have the same model, on which program to bake and whether it is necessary to lubricate the form from HP, and most importantly, how to insert a photo into the message later. Somehow I can't. Thank you
Admin
Quote: marika

the most important thing is how to insert the photo into the message later. Somehow I can't. Thank you

How to insert a photo, see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3539.0

Just pay attention - insert the photo through the site Radical. RU
marika
Thanks, I'll try tomorrow
It's nice that we have you
love
on prescription fugaska, baked an Easter cake, only made small changes.
for 750 grams you will need:

wheat flour - 415 grams (400g +1 tbsp. l.)
milk -175 grams
sugar - 6 tbsp. l.
salt - 1.5 tsp.
oil-40gram
eggs -2 pcs. middle
yeast - 1.5 tsp
nuts
rum or "rum" flavor
vanillin

for beauty:
on top you can anoint the hat with chocolate. you can melt it yourself, or you can buy "melted chocolate" (I have a Dr. Oetker company) and sprinkle with sprinkles.
order: first milk, eggs (shake with a fork), butter, salt, sugar, flour, vanillin, yeast.
crush nuts (I used simple walnuts) (not very finely), and add when the beeper works. also add rum or flavor.

The bun should not be as dense as a bun when baking bread, but it should not be smeared on the sides of the bucket either.
I got a little anointed on the bottom.

Easter cake Easter cake Easter cake- flavors

put on the sweet pastry program
I have this program 6-7, and the time is 3.22 hours.

nice baking!

here is my handsome!

Easter cake
to reap that I don’t have a bread knife yet, so on one side it wrinkled a little bit, but so imperceptibly.
it turned out sooo tasty and airy. I pressed the cake with my finger, and it "squeezed out" back. delicious!
Katyunya
Yesterday I did it on trial!)
In the morning they just tried it) VERY TASTY)
Only I didn't put turmeric, because I didn't find it (((But added vanilla
Thanks for the recipe!
Katyunya

Easter cake
Chef
Katyunya, it turned out great!
And in Zelmera, it means you can bake cool ..
Katyunya
Thank you!
And what does Zelmer not like here?
Katyunya
By the way, here's a cutaway of my creation

Easter cake
Hairpin
Fugasca... and why are they smearing it with such white on top? !!! I can not do that...
In general, I bake it so often that if my daughter found out that this is festive bread, she would be very surprised ...

I went to put a plus sign !!! (ooooooooooooo subtle hint, bye Rita did not come!)
Katyunya
Personally, I have this protein glaze)
Beat one egg white and add 80g. sah. powder. Beat again.
Done
Hairpin
Katyunya!
I issue an order and a medal named after the Great and Wise Tortyzhka and, if I wish, I can enroll in the Karl Marx and Rosa Luxemburg club. I opened it three seconds ago in the sugar fudge thread ...
Katyunya
Quote: Hairpin

Katyunya!
I issue an order and a medal named after the Great and Wise Tortyzhka and, if I wish, I can enroll in the Karl Marx and Rosa Luxemburg club. I opened it three seconds ago in the sugar fudge thread ...

Uryayayaya !!)) The first cake and the first fondant, and I have such a title !!!
Thank you)
fugaska
Hairpin, this is an ordinary protein cream! proteins and sugar (or powdered sugar). you can add a little citric acid
there are a couple of options for "smearing": just spread with a spoon, dip in cream or, after one of the previous options, lightly dry in the oven. I'm lazy (well, I don't actually have an oven), so I just grease it with a spoon. and most of all I like to lick a spoon afterwards - I love protein cream!
Hairpin
Fugasca, You are late!!! I have already given the order and medal!

As the saying goes, whoever did not have time is late.

Do you remember in the film The Sorcerers Abdulov learns to walk through walls? Wearing a helmet? Well, instead of Abdulov, imagine me and this will be my story with sugar fudge !!! Well, at least sugar is not on coupons ...
fugaska
so I'm not a medal for the sake of! How did your fudge story end? Well, Abdulov is understandable: they got married and lived happily ever after. and how are you?
Hairpin
And I haven't got married yet ...
fugaska
Well, tell me what doesn't work - maybe I'll help
Hairpin
Either undershot, then overflight ... Aunt BesI demand that I switch to the balloon ... But I'm a civilized woman ... with a thermometer ... maybe change the thermometer ... (pensive smiley) ...
fugaska
oh, it's only visually ... I made a protein custard, I caught this pancake ball. in short, once in my childhood I often indulged in homemade lollipops. I remembered the very consistency when the ball formed the correct one. but I didn't take into account the thick bottom of my saucepan and the electric stove - I digested it ... only practice will help ... when I was young (well, as a child) I messed up a sea of ​​sugar, but I still have lollipops now, probably, for one or two!
Alysa
Tell a newbie to pass-through - is this recipe thick and heavy?
And what recipe is better to use, so that you get an airy light, so that it does not stale for a long time and also be sweet enough?

And another question - if I want to use HP only for kneading, and then bake in the oven, then after kneading I need to immediately spread the dough into molds and wait when it comes up? And how long to wait? Or do you need to fit it in one piece, and then crumple it, and then lay it out on the molds?
In general, I have never baked cakes, but I don’t want a single loaf, I want to bake in small columns in the oven ... help me figure out the technology and sequence ... I will be glad to any advice
Hairpin
Aluza! Until Fugasca asleep, I will command the parade. And in the morning, when I sleep, let them correct me.

1. Airy and light cakes, most often, contain the terms "whipped proteins" or "dough", or both together. But these terms imply a longer process. This is Vienna Easter cake, and according to Pokhlebkin, and Myasoedovsky, etc. These terms are absent in this recipe.
2. I bake buns all year round. But, since the cakes are, a priori, round, I bake them in the oven for Easter. We take Fugaskin Easter cake. I bet on the dough, and when the signal sounds, I watch how much the dough has risen. Most often, I turn off the HP and wait until the dough rises to the brim (500 gr. Flour). Then I put it on kneading (Pizza mode) for five minutes. And then I wait again until the dough rises to the brim. If I’m busy, I can let it go under one more circle. When ready for baking, I put it again on kneading, then I put it in 1/3 tins, and keep it in a warm oven on a proofer until they rise by 70-80% of the expected volume. And when they rise, I turn on the oven.
3. I also draw your attention to the fact that the recipes are given only in the first approximation. If I try a new recipe, I always edit the amount of flour.It depends on the flour itself, the weight of the eggs, the humidity in the room, the HP brand, etc. And only 3-4 times I calculate the amount of flour that I need under my conditions.
an_domini
Dear ladies! And how do you store cakes afterwards so that they do not stale? Wrap in polyethylene or not?
Zigor
Quote: Katyunya

Only I didn’t put turmeric, because I didn’t find it.
What to look for then, at any market, in a department where dry seasonings, herbs. Always is. And take the ground cardamom. And I advise turmeric in 30 gr. dilute the brandy.
Katyunya
Quote: Zigor

What to look for then, at any market, in a department where dry seasonings, herbs. Always is.

The fact is that the deadlines were running out ... I did not reach the market, and such a rarity is not found in Okey, Quarters and Pyaterochki
Thank you! For the second time I will keep in mind the market
Ryzha
Quote: an_domini

Dear ladies! And how do you store cakes afterwards so that they do not stale? Wrap in polyethylene or not?
I store in an enamel saucepan with a lid on. Stored up to a week. They do not turn into crackers (apparently because of baking).
an_domini
Ryzha , thanks, we will try.
B.T.I.
Fugaskin Easter cake - awesome !!! Very tasty!!! I did not put turmeric, nor cinnamon, but I added a little sour cream (g. 30).
Thanks for the recipe!
B.T.I.
I congratulate everyone on the holiday !!! Here's what happened:

Easter cake

Easter cake
Thekla
I congratulate everyone on the holiday !!! +
Trofimoff_
Quote: Katyunya

Easter cake
[/ quot
hello tell me the recipe for icing not easter]
fugaska
the simplest is a protein cream. beat the whites with sugar and spread the Easter cakes
Svetik_
Svetik sun and what recipe is needed ... how much if I already have 6 pieces in the oven, how many eggs and sugar to take ???
Svetik_
I don’t remember what to say, because once I baked my first-borns last year, and now there are more of them ......... and how much I don’t take .........
Bosco
If I understand correctly, bake on mode, sweet bread. I looked to my stove (Kenwood), the difference from the main mode was only 15 minutes on raising the test. Is that enough for cake? or is it still worth trying on the dough mode and letting it rise properly, then again the dough mode and again raising. Your opinion? The cake will be baked for the first time.
Katyunya
[/ quot
hello tell me the recipe for icing not easter]
[/ quote]

See answers # 116 and 119
kava
Girls here on this link glaze for all occasions

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=238.0
Oleg
Bosco - for reliability, to be sure (noah), it is better to really use the dough mode first, (to mine in the "dough" mode there is a double rise, that is, kneading-rise, kneading, and one more rise), the most important thing is to give the dough well come up, distance, otherwise the cake dome will crack. And only then, turn on the baking mode
Hairpin
Quote: Bosco

If I understand correctly, bake on mode, sweet bread. I looked to my stove (Kenwood), the difference from the main mode was only 15 minutes on raising the test. Is that enough for cake? or is it still worth trying on the dough mode and letting it rise properly, then again the dough mode and again raising. Your opinion? The cake will be baked for the first time.

I think the difference is not only that. The pastry can burn very hot, so the Sweet Bread setting may be cooler in some stages.
Elly
Bosco, yesterday I baked this cake, I have a Kenwood 450, put on program 6, Sweet bread, weight 1 kg, light crust. The cake has risen and baked very well. Flour first put 500 gr. I looked at the bun, it was liquid, I added another 50 grams. flour. Outwardly, it turned out very beautiful, I can not say anything about the taste. Haven't tried it yet.
Bosco
Thank you all for your promptness, and also tell me if I am converting dry yeast into live yeast correctly? in the recipe 1.5 tsp. dry. According to the table, I see it is 6 grams of dry or 14 grams of live. Right? Who cooked this cake on the living, help. I want to put it already, but I need to clarify. Thank you in advance
Hairpin
Incorrectly counted. Compressed yeast is taken at the rate of 100 grams of flour. For 100 grams of baking flour (that is, Easter cake), I take 5 grams. yeast.That is, if you have 500 grams of flour, yeast should be 5 * 5 = 25 grams. And forget about the dry ones.
Bosco
Thank you, now I will know. But I already did. I found extracts from this forum, where the number of live yeast in relation to flour was discussed. I found that for a dough in a moderate amount of baking, and an example Very tasty kulich from Elena Bo for 100 gr - 3 grams of fresh yeast, and for heavy dough (kulich-in-Pokhlebkin) - 4 grams per 100 gr. flour. I decided that this cake, according to the number of muffins, like from Elena Bo .. so I took 15 grams. I sit waiting for what happens. Oh. there is still time, if anything, put one more, with a large amount of yeast.
Hairpin
Less yeast, more health! So there is no reason to be upset. It will rise anyway!

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