Easter cake

and what exactly did not work out? I have a sweet bread program for 207 minutes ...

and what exactly did not work out? I have a sweet bread program for 207 minutes ...
.
That is 3.45 hours. This is probably why it did not work out. I have 2.55. When it turned off, I pierced it with a stick, the dough was wet. I set it to bake for another hour and apparently baked it. It turned out brown inside. But at least it was baked. And the consistency of the Easter cake turned out to be elastic, but I would like to be porous, as it is sold for Easter. Do you get those in a bread maker?
I have modes Basic 3.00; French 3.50; Solid 3.40. On which of these modes should you bake the cake?

The dough did not work, I did everything according to the recipe, at first it was very liquid, but you wrote that there should be a kolobok formation, added flour, but I got it very heavy. Tasty, of course, but there was no lightness. Tell me why ??

Fugasca, thanks for the cake recipe. Just got it. Rose high. But I forgot to put in the vanilla sugar. It's a shame, we had him. And also, on one side the roof was blown off. I do not know how much before the end of the cycle "bake raisin" (dietary 5-hour) you can open the lid of Panas Petrovich. I am confused by the numbers in the table from 2-10 to 2-50 (This is a proofing). Does this mean when can you grease the top before baking? Forty minutes is a lot of difference.

The cake cooled down and we tasted it. Very impressed. Today guests came to us and had to share. I want everyone to taste good.

And yet, I first poured yeast, then flour (500), then sugar and salt in different corners, then poured milk + cream + butter (all heated), eggs. As I understand it, it is important to follow the instructions for your stove.

Dear forum participants, I have a question about baking a cake: do you necessarily lay out the bucket itself with baking paper? I still cannot find such a paper with us and how can this problem be solved? rather than it / paper / can be replaced? can you use an ordinary white one, only oiled?

Dear Lanca, if you mean a bucket of hp, then no. I grease the baking dishes in the oven with vegetable oil and sprinkle with breadcrumbs.

Dear Lanca, if you mean a bucket of hp, then no. I grease the baking dishes in the oven with vegetable oil and sprinkle with breadcrumbs.

Thank you so much! I somehow did not guess

Thanks for the recipe, I found that I will bake for Easter!

Good afternoon everyone! It is best to lubricate the cake tins with lard. Checked repeatedly! And you don't need any biscuits. The lard should be fresh, without the "old" smell. Good luck!

Hello everyone! I baked a cake today (I bought a stove yesterday). This is how it turned out, only from the stove. A little did not reach the edge of the bucket. I think maybe it's because the bucket is big? I checked it with a wooden stick, nothing stuck, it means it's baked. We will try it tomorrow.

Hello
Recently I bought a Panasonic 255, and with the help of this wonderful forum I independently coped with all the problems and baked delicious bread. Until I was disappointed in any recipe, well, and in a smart oven, of course.
I have a question about Easter cakes. I understand that everyone in recent years welcomes light, airy Easter cakes. But here I associate the cake with the masterpiece that my grandmothers and aunts baked a long time ago: heavy, fragrant, dense. Which recipe, in your opinion, could be closer to this result? What if you bake in a bread maker? (of course, I do not pretend to be completely similar)

Sheila
There are many great recipes for cakes, of course, these are Easter cake from fugaski, or butter cake from Elena Bo, or delicious cake from Elena Bo. And this is just a small part of them. Your cake from childhood was dense, heavy, probably because grandmothers made it with a lot of butter and sugar. Here on the forum, in the yeast bread section, in recipes, there is a topic "Just baking" from Kroshi. This is really not cake, but if you add raisins to it and increase the amount of sugar by 70 grams, the cake will come out great. I baked all these cakes, and baked, and I liked everything very much. Alternatively, to make the cake less airy, one could suggest reducing the amount of yeast, but this is not an option. An insufficient number of them will not be able to raise a rich, heavy dough. Hope that helped you a little.

Oleg, thank you very much for the advice
Only if you add more raisins and more sugar to the pastry, it will still not become a cake) Although it should turn out very tasty and for sure I will try to bake such a "bun"
I have already been "sent" to the topic about Paraschina Pasca, where the fans of "weightlifting" have gathered. Sitting, studying - 27 pages - no joke

Oleg, try to bake a cake according to the recipe from the instructions for Panas 255 (in the section "diet bread"). From what I have tried, this is the closest thing to a real pasque. Just put in more sugar - I put 7 tbsp. l. (maybe more). Made with live yeast (15-16 g). And do not repeat my mistake: I melted the butter, it turned out a lot of liquid, I had to add flour. Just cut the soft butter into pieces. And, as you probably already noticed, very rich bread should be baked a little less than it is in the program, in this case - 7-10 minutes less.
I tried cake from Fugasca, butter cake, and cake from Elena Bo. But this one is more like a pasta to me (I, of course, mean only easy-to-prepare, without many hours of troubles). I will bake it for Easter, just try it, finally, in the oven, in tins. Good luck!

3 Which recipe, in your opinion, could be closer to this result? What if you bake in a bread maker? (I don't pretend to be completely similar, of course)

I know such recipes, through long experiments we have achieved exactly THAT taste, density, layering of a heavy muffin ... the name of one of them speaks for itself

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.0

I advise you to read this topic, there are several recipes with step-by-step execution, on the last two pages of the Pokhlebkin Pask, firstly, Paraskina Paska

I also advise you to try the Viennese dough cake
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8230.0

Sveta
Thank you! What was reminded of the kulich from the instructions, I have never baked it yet. Well, then he is next in line, and a paska (cake) from the Viennese dough from Qween! Fine !

Today I “rehearsed” Easter cake from fugaski.
EVERYTHING is wonderful - taste, color, structure. One "but" - the roof is cracked (even fudge would not hide the cracks).

Baked in the "pie" mode. It is the same as "main", only rise and bake for a couple of minutes longer.

Who knows - advise WHEN and WHAT to anoint the cake to prevent cracks. Once I tried to grease the bread with olive oil - the roof was in the morning. I haven't tried it again, because we bake bread for ourselves - it's not so important to me how it will look. But I would like a beautiful Easter!

a couple of minutes before baking begins, open the lid and very carefully grease the roof with water, milk, kefir, butter, whatever, but very gently (I greased it with my hands, but probably better with a feather)

The dough did not work, I did everything according to the recipe, at first it was very liquid, but you wrote that there should be a kolobok formation, added flour, and I got it very heavy. Tasty, of course, but there was no lightness. Tell me why ??

I got soooooo liquid, but I didn't add flour. There was a PUDDLE! And I was in the store. But, despite the PUDDLE, the dough rose almost to the top of the bucket. An hour in the oven ...A philosophical question, can a delicious roll be made from the PUDDER? And I will be the first to know about it !!!

A puddle because of Macfa ... I think so ... That is, for a hint of a bun, I need at least 600 grams of flour or milk and cream for .... probably 75 grams.

Everything turned out FOR-ME-CHA-TEL-NO! Here is:



And in general, I'm starting to respect the oven. Not a kolobok, or rather not a hint of a kolobok, but everything is cool!

And if I baked it in HP, then I would have to add flour ... Decently ... And here it was already baked!

Hairpin! Gorgeous !!!

.

Who knows - advise WHEN and WHAT to anoint the cake to prevent cracks. Once I tried to grease the bread with olive oil - the roof was in the morning. I haven't tried it again, because we bake bread for ourselves - it's not so important to me how it will look. But I would like a beautiful Easter!

At bakeries and bakeries there are "combi ovens" -el ovens, in which there is convection (forced mixing of hot air by a fan) and steam humidification. that is, the supply of steam to the chamber. In the technological instructions for baking products from yeast dough (any), they write:
so many minutes - steam supply 100% temperature such and such
so many minutes-50% temperature such and such
so many minutes without steam. the temperature is like that.

Convection is desirable so that the products are baked evenly from all sides. In a home oven, this issue is not as relevant as in a bakery. But steam ... We need it! Then, at the beginning of baking, a crust on the dough will not form (and then burst when the inner layers of the dough heat up and expand) with steam, we must not allow the formation of a "shell" Therefore, for baking LARGE PRODUCTS from yeast dough (loaves, cakes, large closed pies) we use the general principle:
At the beginning of baking we spray it in any available way (preferably a finely dispersed spray bottle or from the mouth) and put it in the oven at a low temperature (somewhere by 25-30% to the main one) .In the process, carefully open the oven a little a little and with warm water quickly again spray it until full moistening the surface of the dough. Then raise the temperature a little and spray again or 2. Then the temperature is normal, baking without steam. that is, we created such conditions that the entire array of dough could expand without being limited to caked crusts. Slow heating ensures that the entire thickness of the dough is baked, not black on the outside, but damp on the inside. And finally, when the dough has "taken out" all the power of lifting, we no longer spray. and let it bake and brown.
This is the technology. I will make a reservation right away that the paper forms will not become limp, the dough will not get damp and the heating elements will not burst

[B. T. I.]

B. T. I.
Thank you!

Cake
And I ... And I ... I like cracks! They look so delicious ... Is that really bad? Is that bad taste?
And I will train the fudge in the second stage. And then in a paper bucket and with fondant Easter cake is not visible at all ...

I like it and it's good! do as you like, not as advised !!! It's just that sometimes these cracks really spoil the outside (a thick roll with a soft filling breaks, a pleasant sight) And the bakery loaves MUST have breaks. but only those that the master saw obliquely with a file (4 strips for a loaf of the highest grade and 3 strips for a loaf of the first grade) All other gaps on the GOST loaf are marriage. So I revealed to you a terrible secret: how to find out what kind of loaf by the number of cuts on a loaf (does not apply to TU)

[Cake]

Cake

well, what a waste of valuable information? I'm talking about baking technology. This post will be lost among the mass of the rest. And the cakes of the members of the forum are burning, oh, they are burning Yes, and she herself danced around her oven for a long time, until she caught the correct algorithm.
Gotta ask ROMUto move this post in large letters to the Easter 2009 theme.

Romchka, please do

What is it about, translate

I think it's:

At bakeries and bakeries there are "combi ovens" -el ovens, in which there is convection (forced mixing of hot air by a fan) and steam humidification. that is, the supply of steam to the chamber. In the technological instructions for baking products from yeast dough (any) they write as follows:
so many minutes - steam supply 100% temperature such and such
so many minutes-50% temperature such and such
so many minutes without steam. the temperature is like that.

Convection is desirable so that the products are baked evenly from all sides. In a home oven, this issue is not as relevant as in a bakery. But steam ... We need it! Then, at the beginning of baking, a crust on the dough will not form (and then burst when the inner layers of the dough heat up and expand) with steam, we must not allow the formation of a "shell" Therefore, for baking LARGE PRODUCTS from yeast dough (loaves, cakes, large closed pies) we use the general principle:
At the beginning of baking we spray it in any available way (preferably a finely dispersed spray bottle or from the mouth) and put it in the oven at a low temperature (somewhere by 25-30% to the main one) .In the process, carefully open the oven a little a little and with warm water quickly again spray it until full moistening the surface of the dough. Then raise the temperature a little and spray again or 2. Then the temperature is normal, baking without steam. that is, we created such conditions that the entire array of dough could expand without being limited to caked crusts. Slow heating ensures that the entire thickness of the dough is baked, not black on the outside, but damp on the inside. And finally, when the dough has "taken out" all the power of lifting, we no longer spray. and let it bake and brown.
This is the technology. I will make a reservation right away that the paper forms will not become limp, the dough will not get damp and the heating elements will not burst

And this:

I like it and it's good! do as you like, not as advised !!! It's just that sometimes these cracks really spoil the outside (a thick roll with a soft filling breaks, a pleasant sight) And the bakery loaves MUST have breaks. but only those that the master saw obliquely with a file (4 strips for a loaf of the highest grade and 3 strips for a loaf of the first grade) All other gaps on the GOST loaf are marriage. So I revealed to you a terrible secret: how to find out what kind of loaf by the number of cuts on a loaf (does not apply to TU)

[fugaska]

fugaskaThanks a lot for the recipe!
Today I decided to rehearse before Easter and it turned out! The first time. True, the flour had to be added 30-40 grams, but this is probably normal?
I could not resist not to boast. Here it is, the creation:

PRETTY!!!

what a beautiful Easter cake !!!
and you can really add flour there, this is quite normal

[fugaska]

Continuing about my first kulik:
cooled down, was weighed - 1 kg 130 g, and then set the baking time on 1 kg;
cut - delight knew no bounds, was proud of himself! But I will add the baking time, it is not for nothing that there is a weight of 1.25 kg in the program.
So now before Easter I will have something to do, I will squeeze my wife in the kitchen.
fugaskaYour recipes are admirable! And, of course, their creator!

thanks for the praise
bake to your health !!!

baked Easter cake yesterday. turned out great. delicious - very, very !!!!!!!!!!

I used to bake according to my grandmother's recipe - a lot of fat should be of different and highest quality! And now, having a bread machine, I want to get "grandmother's Easter" in it, and therefore your recipe seemed to me exactly that! I bought real "homemade" products - they brought them from the village, so I really hope for that (!) result. Thank you very much!!!! are baked now in the oven - we are waiting ...
p. from. I took 500 grams of flour and the dough did not turn into a bun, but was elastic. pliable, did not add flour. the first batch went ... and maybe in the second we will correct the amount of flour ... and how much flour do you put in?

big senks again!

Well, I looked into the oven - the roof was flat, so pretty, that's true, gentle. or something ... that is, you still need a little flour!
It was better to put 550 flour, right?

better 550

Well, thank you! I'm just going to do the second batch ... let's add some flour ...

launched!
I will report.
thanks in advance fugas'ke

I will not say anything about the taste for now, but getting the Easter cakes is just a miracle! Thank you!
and I also decided on an experiment - and the next batch recognized my innovations. I really really wanted to get closer to my grandmother's masterpiece, and my grandmother always used yolks and some whole eggs, and I risked making changes to the recipe, namely:

instead of 3 eggs, I put 4x yolks, and when it seemed not enough, I added 1 more whole egg, beaten with 1 tablespoon of water.

+ added vanilla sugar 2h. l.,

and put 2 tsp yeast

... of course flour 550g!
homemade butter (!) melted it turned out 60-65 grams,

instead of cream I took very fat sour cream, it turned out 120ml,

milk 110ml.

Koloboks turned out to be yellowish - yellowish, the dough is elastic (much denser than the first time))))), I just sent them to the oven - so we expect the result!

Thanks a lot for the recipe!
p. from. forgive me for intruding into the recipe, I want to believe that it's not in vain)))))

Happy Easter!

Zaikinahozyaika, I look forward to your result. Today I will also bake the first PASOCHKA in my life according to this recipe.
All with the upcoming bright holiday of the Resurrection of Christ !!!

Yesterday I baked Paski according to an enve recipe. baked in the oven, in these forms


it turned out that:

4 such pies from one portion of dough

Happy Holidays to everyone !!!
Thank you very much for the recipe, everything worked out!

I also want to thank you for the recipe! I did it 2 times, the first time with raisins (I somehow liked it less with raisins), and the second time with homemade candied fruits, and it turned out just awesomely delicious! Thank you!

And here's what "miracle" happened. And I adhered to the recipe, but the output was not what was expected. Weighing about 1.5 kilos. Very tight. It is cut disgustingly, and on the second day you cannot do without male power. Although during the work the aroma was very appetizing. The difference is visible in the kiln oven. As I look at products from single-shaft HP, my soul rejoices. This is what I observed when working with my two-bladed Listo. Put all the ingredients in the recipe into the mold. I put it on Sweet bread, I have it in HP for 1.52 hours. No beeper. In 10 minutes everything was kneaded and stopped. There was no rise in the dough, only when it was time to bake - it rose a little and at the end of the time the cake turned out to be raw (I tried it with a splinter). I put it on for another 50 minutes. The result is described above.

fugaska, let me kiss you !!!
baked according to your recipe and hp, and kneading in hp - baking in the oven.
WELL, VERY TASTY !!!

Paraschina pasca failed, Elena Bo's cake is a wonderful sweet bread. And you have a real KULICH!

May God give you health and strength for new creations !!!

Both I and I are very grateful to you, fugaska, for the recipe for this delicious cake. At first I made it for my friend as a gift, so it grew so much that it rested against the roof, so when I already did it for myself, I took part of the dough and divided it into 5 small pieces and put it in small molds (for children). True, the sides are a little fried, but the taste is simply amazing and so aromatic! And no hassle at all.
One of these days I will do more. Thank you very much and happy holiday!

thanks for the kind words! to your health !!!
and all happy holidays

Thank you very much, I made many people happy with delicious Easter cakes.

and here is my today's cake, I experimented with the recipe, it turned out like this:
cream 10% - 250 ml
4 yolks - 75 ml
butter - 75 gr
sugar - 110 g (8 measuring tablespoons)
salt - 1.5 tsp. (dimensional)
flour - 570 gr
yeast - 1.75 tsp
raisins - 100 gr
program "sweet bread", size 1 kg, crust is the most ruddy



I smeared the roof with protein cream (I whipped it for bird milk, I also made a cake at the same time)
but we will try tomorrow, I will definitely report back

I'll just make a reservation that my roof was torn in all directions! here, of course, it's my own fault, I didn't look in time and didn't smear the roof with anything, but I knew that I was making the Easter cake heavier than usual! but a fluffy white cap covered up my mistakes, so the appearance was practically not affected

[fugaska]

fugaska, I bow low to you !!! I apologize, I am without a photo, I was too lazy to dump, I will definitely report back later... It turned out to be a tall, chic, fragrant Easter cake. True, his "roof" was cracked, but I covered everything up with protein cream, great. The taste of a real granny cake, I did not believe my taste buds that I had such a delicious cake. I baked for the first time in my life. Next year I plan to buy molds and oven baking. One small minus, for some reason the upper part was a little (quite a bit) plasticine, but everything below mmmmmmmmm ...... I'm not overjoyed at my cake.
Again, fugaska, I bow low to you.