Quick honey cake from bulk dough (baking options in different devices)

baked evenly, the panels are of different depths, I understand correctly, I mean the base of the fish and the tail

Yes, they are baked. At first, the tail crunches a little, but then it becomes soft. Fish are thinner than pancakes. So it comes out even faster

[Yuliya K]

Yuliya K, Yul, I accidentally put a page on your recipe for a liquid honey cake ... I posted a photo several times and a link to the recipe. The people have already almost tried all the panels in multi-bakers. It works everywhere! All praise! And here they do not report

[Alenka578]

Alenka578, Helen, I'm glad that the recipe went to the people! Very cool that he went to different panels of the multibaker!

Did the virgins bake the princess pizza maker?

[Lily]

Lily, here here in the Princess.
It seems there were still reports .. Found more here... I only baked in the GF, at 180 degrees, I did not try it in P1.

[Yuliya K]

Yuliya K, baked in thin / Viennese / Dutch waffles, in sandwiches, in kurabje, in burgers. Someone promised Hong Kong waffles to try a group called REDMOND multi-baker recipes. The site is also linked there.
Thanks for the wonderful recipe !!!

Thanks for the recipe. I'm baking a cake for 2 times already. The first time I made pizza from MP-7 in panels. But the cakes seemed a bit thick to me (I could cut it into 3 with a sin in half). This time I decided to use the pre-perestroika unit of the Nizhne-Lomovsk Electromechanical Plant. Oh, this is a truly strange unit. It says "waffle iron", but the waffles in it turned out to be too thick for thin and too thin for Viennese. Therefore, it lay with my mother on the mezzanine for 25-30 years, then I took it for myself. Fixed panels, aluminum. But for cakes, the thickness is just right.


Panels are oiled with sunflower oil
Along the way, I, of course, thought of a plan B, if the dough sticks
But nothing happened, we got the following biscuits:

Half a serving made 6 cakes.
But I am a noble crooked eye and they all turned out to be different, so I cut off and jumped off the trimmings for sprinkling

This cake is now sitting in a bag in the refrigerator and trying to soak


So I state: without non-stick, you can also get a honey cake

[Maria]

Maria, thanks for the detailed photo report !! It turned out to be a great solution for the cake! The cakes themselves already look great! The fact that there is something to cut is even for the best - a ready-made semi-finished product for sprinkling! The cake came out wonderful to look at! I think it tastes too!
I am very glad that this waffle iron also coped with the task perfectly! Judging by the color of the cakes, she bakes evenly and the size is suitable for cakes!

I have added a page to your recipe for pouring honey cake

And what kind of group? I naadaaaa.

[DainaFay]

the group is called REDMOND multibaker recipes. The site is also linked there.

DainaFay, I wrote a little higher))

I wrote a little higher))

Yoshkin cat! I haven't read it below!

[Yulia]

Yulia, - another thank you, so I like the recipe. I read you and dream about Cloer xxl, so I want a normal diameter cake, but I can’t find it in stores. In the meantime, I bungled in gf red, there is no cut yet, I hope I will have time in the evening, I covered one layer with circles of bananas, I took 400g sour cream into the cream, while this is such a snow tower:

[Elena]

here is a snow tower:

Elenalooks great !! Hope the taste won't let you down!
Yes, XXL is good for cakes, maybe this year you will be lucky to buy it!
And to me for you, please!

XXL will not be for another 6 months in the store where Tatiana bought, I found out. I also decided to buy it specifically for cakes - size, power, quality of preparation, firm. Apparently I will stick to someone and buy from abroad or with my decision-making speed, just 6 months will pass. By the way, I also did the last time in the GF with a coup, it turned out great, but the slices fall apart into 4 parts when they have cooled down and the wafers for impregnation are too high, I like a wetter cake.

Girls share plz life hack how you pour the dough into the waffle iron. The test was done in the induction cache, this is a dream of course, but then I picked out the adze from there with a spoon and put it in the waffle iron, soiled everything around, the deep thicket apparently needs to be shifted somewhere - what can you think of?

the wafers themselves for the impregnation are a bit too high, I like the wetter the cake.

Girls share plz life hack how you pour the dough into the waffle iron

I, too, still do not like the version of a cake from a round gf - I need thinner cakes.
I poured the dough into gf with a small ladle with a silicone coating, its edge is quite flexible, I liked it, and does not scrape against the walls of the dishes with the dough, and I am not afraid to cripple the waffle iron. But I make the dough in a simple saucepan with a thick bottom, like a VSMPO firm, from Salda.
Here is my cut, for me, too, the option is dry:

how do you pour the dough into the waffle iron

I didn’t bake this cake, I don’t know the thickness of the dough. There are dispensers for batter. Different firms. In principle, it is convenient. On Ali they sell poor quality, I got it from there, it's broken. And the Europeans praise.

[Yuliya K]

Here's my slightly skewed cupcake. Made at once on 2 waffle irons: thin and thick Cloer. And she turned on both at once and baked on both, barely had time to turn, everything was baked, almost instantly, she took off the cake from one waffle iron, poured the dough and ran faster to remove from the second, even in some places the excess was fried.
I concluded: for my taste, it turned out better (softer) from thick waffles and, yes, sour cream, preferably more.
Mine ordered another cake. Well, but I can feel the taste of soda (I can feel it everywhere) and I can’t figure out how to avoid it. Can anyone advise on how you can reduce the soda flavor?
Yuliya K, thanks a lot for the recipe! : rose: The cake took half an hour and a night to soak.

Girls share plz life hack how you pour the dough into the waffle iron.

Prank, after heating in a ladle, I transferred the whole mass into an ordinary large measuring cup with a spout for draining, where I added the remaining ingredients and where I beat everything with a blender. I wanted to pour straight through the "spout", but I had to do everything very quickly, so I adapted a small ladle with a volume just for 1 portion in Cloer, half a portion in "Azure" (thin waffles). By the way, I weighed 2 tablespoons of honey - this is 100 grams of honey and 2 eggs are also 100 ml, you can even add this volume in grams and ml to the recipe. Recipe Yuliya K, gave a very clear, the dough immediately turned out to be what you need. After all, eggs can be of different sizes, but honey is difficult to stand.

[Lyi]

Lyi, I'm glad that I liked the cake! Aha, wafer cakes are baked very quickly! On 2 cartoons, I also only have time to alternately lay out the dough, take out the waffles and put them to cool. But yes, in half an hour the mustache is ready!
Regarding soda - I also don't like the soda flavor in baked goods, but in honey cakes it gives a rich red color and, in principle, should be well extinguished with honey and boiling mass, and here + also with whey. Can the serum acidify a little more? Or add honey and reduce sugar.

[Yulia]

Yulia and from me thanks for the cake))), specially bought Boman-flower))), everything turned out fine, and the cake was not so small, with sour cream and walnuts - delicious !!!!!!!!!! ! how fast .......

[Yuliya K]

Can the serum acidify a little more?

Yuliya K, good idea, next time I'll add a few grains of citric acid and try the options with honey and sugar.

[Svetlana]

specially bought Boman-flower

Svetlana, I'm glad that everything worked out and I liked the cake! Thank you for your feedback!

add a few grains of citric acid

Yes, yes, I often acidify my baking whey if it tastes neutral. At one time, I almost completely switched to baking powder, and now I am friends with soda! The baking powder does not give such a rich honey color, and indeed chocolate, if baking, for example, with cocoa powder.

Yulenka, girls!
I finally got to this recipe, but slowed down:
I want to figure out what is the point in initial boiling?
Usually we preheat to boil eggs or flour, but here after whey everything already becomes cold, therefore, neither flour nor eggs are brewed. Then why boil?
Has anyone tried to make this dough in a cold way, without boiling?

what's the point in the initial boil?

Dissolving sugar, emulsifying, maybe enhancing the caramel smell? Although, time for caramel is not enough, of course.

Well, it is also more convenient to make a biscuit by heating eggs with sugar until the latter is completely dissolved. But not many formulations use this method.

Svetochka, I was pondering this recipe point by point:

Dissolving sugar, emulsification

You can dissolve sugar and emulsify in a cold way, with a blender, emulsifier.

increased caramel smell

caramelization for a short boil will not occur, and the honey smell is enhanced by soda. Moreover, when boiled, honey loses its smell a little and, to a heap, all the useful properties.

it is also more convenient to make a biscuit by heating eggs with sugar until the latter is completely dissolved

The eggs are not heated here, they are added after adding cold whey, i.e. already into the cooled mixture.
So I wondered, what's the point in boiling?

[honey taste]

I want to figure out what is the point in the initial boiling?

Olya, so you yourself answered - it is when the honey and soda are preheated that the classic honey taste and color intensifies, and it is with soda, and not with baking powder.

when boiling honey loses its smell a little and, to a heap, all useful properties.

So he will still lose them during baking, t all will be above 100C, because I would not worry about this at all, but in order to enhance the lost honey smell, all this is done.

Tanyusha, soda is oxidized by honey at the time of baking, there are many recipes based on this.
Soda in general, besides the fact that it works as a baking powder in contact with any oxidizing agent, also enhances many odors.
And if this oxidation occurs even during kneading, and even the soda is additionally quenched with serum, then this will greatly reduce the honey spirit.
There are many honey recipes where honey is heated with sugar, but then flour is brewed in this heated honey. Then it is clear why boil.
And here, in this recipe, both flour and eggs are already added to the cold mixture, i.e. are not brewed. So why boil honey with baking soda? So that he lost his spirit long before baking?

Recently I did and it turned out to be a complete disappointment. Not like last time. Natural honey pancakes with exactly pancake flavor ((.

what's the point in the initial boil?

Ol, I agree with Tanya's answer, it will give exactly the taste of the usual honey cake. The taste and color are brighter and richer. IMHO from the usual whipping with a blender this will not happen.

it is when honey is preheated with soda that the classic honey taste is obtained and the color is enhanced, moreover, with soda

And it seems to me that a slight caramelization does occur during boiling, there is practically no liquid there, the bubbles are already large, which means the caramelization process has been started.

Recently I did and it turned out to be a complete disappointment.

Oh, what a pity .. I bake this recipe very often, now the truth is only waffle options - there have never been any punctures ..

[Yuliya K]

now the truth is only waffle options

Yuliya K, serve like soft waffles? Are you keeping it in a closed container? If there is something left to keep, of course

[much]

So that he lost his spirit long before baking?

Ol, the fact of the matter is that with such a kneading with preheating, the spirit intensifies, the color becomes much darker, but if you do not do this, but simply knead all the components, the aroma will be poorly expressed and of course the color much paler.
In general, business, then try both options, with and without heating, and then you will tell us about the differences, if any.
I bake honey cake according to different recipes (with and without boiling), so for me the differences are obvious.

how soft the waffles?

Svetik, no, I bake honey waffles only for cakes - in "XXL hearts" and in "Dutch" ones in a multi-baker. "Dutch" are stored perfectly, as well as thin waffles remain crispy in an airtight container - I usually bake them in advance, but after cooling I immediately put soft cakes from hearts into a cake.

the color becomes much darker

Yeah, because in this version, the caramel-honey color is pronounced already in the dough, in contrast to the usual kneading without heating.

[Scarecrow]

Not like last time.

Scarecrow, Nata, both times there was the same composition of products and the same technology, the same consistency, baking method, or were there any differences? Why do you think the result is different?

[Olga VB]

Olga VB,

Did everything as indicated in the recipe. The products are the same. The first time I baked in a waffle iron for Belgian waffles, the second - in a waffle iron with a flower. In fact - the same, but not so lush, there are notches of less depth. The second time is just bullshit, bullshit ... I didn’t understand it myself. A clear feeling that honey has been added to the pancake dough. And that's all. Pancakes with honey ... I have to try again to make sure if I have screwed up or not very suitable recipe. But the first time everything was fine! There were lush "muffins" waffles ... In theory, the recipe has nothing to do with it. I would have had unfortunate impressions the first time, if it's a recipe. But everything was OK.

[roll out]

Itself did not understand. A clear feeling that honey has been added to the pancake dough. And that's all. Pancakes with honey ...

So I have one to one. Pancakes ...
That is why I always keep my mouth shut.
I can't get this recipe. No porosity, "no biscuits".
And everyone was ashamed to say, because everyone praises. I decided that it was simply not mine.
And I love all Yulina's recipes.
Just kept on roll out cakes according to their old recipes. For Ginger (honey cake) is my husband's favorite cake (only)

[mamusi]

mamusi,

Yeah. So I didn’t dream ... Then I’ll roll out the same as always and not toil about the foolishness. Not mine means.

I can't get this recipe

Ay, Rituel, and in what form did it not come out? In a waffle iron or in a cartoon? Maybe there was not enough flour? This can happen if there is not enough flour. It is difficult to explain the thickness of the dough - it is not really pouring, but thinner than muffin. Here in this photo you can see it best:

[your option.]

Ay, Rituel, and in what form did it not come out? In a waffle iron or in a cartoon?

Yulia, I baked in the Princess. The dough came out "dull". Pancake.
Layered, put strawberries in order to somehow brighten up (I also asked here in Temko, they say, is it possible with strawberries). But the report never came. For the cake did not come out from the word at all. Just rubber.
And in the thick Belgian waffles of the Cartoon ... But it's not about "technique". It's about the test. Something I learned wrong, probably from the recipe. It happens.
I am not a beginner in honey drinks. I have been baking the same cake for more than 20 years. Because my husband doesn't eat other cakes. Dislikes biscuits. And he loves the "sandy honey cake" of the traditional Meadovik, who need to roll out, I thought that this "fast analogue" Togo, my. Expected certain taste. But no. even on biscuit not like cake not like biscuit does not look like. The most accurate, as Chuchelka wrote, pancakes... I unwittingly screwed up somewhere *.
... I was very upset. I didn't even try anymore.
And yet he does not give me rest !!!
Especially looking at the structure at Tanechka's win-tat in Cloere !!!
It must, must be porous, tender!

Julia, just don't be offended, dear! Look how many pages people have written, praise - they will not get enough!
I can't, I already feel it and ... I'm afraid to approach. I know in advance that it will not work.
And undertake to bake with such attitude- not worth it and try.
.... and a constructive comment: when I bake my usual one, I make dough in a micron in a glass bowl - sugar, butter, honey, beat eggs and wet. I'm on duty with a mixer ...
I take it out and beat it two or three times with a mixer and put it back on. Until the moment it boils. I take it out. Immediately soda, stir, then flour.
I don't cook soda for a second.
Then dough in the cold for an hour. Then I divide. And I ride. After baking, the cakes are soft at first. They rise well. Cool and ... always crumbly thin cakes. I got used to this option.

Very tempting to try your option. And if I succeed, I will unsubscribe!

Rit, what grudges there can be! Just in the mood, I strongly advise you to try it with half a portion in the waffle version on the "Dutch" ones in the Multika - honey waffles are just very similar to honey cakes!
Previously, it took at least two hours for a full-fledged honey cake, so now I have a waffle in high esteem - I bake waffles in advance, then I make cakes, usually in two versions - with different cream.

Just in the mood I strongly advise you to try it sometime.

Definitely, Julia!
I say, he doesn’t give me peace!)

I have been in the bookmarks for a long time and today I was visited by inspiration!
Baked, delicious, clean, especially in a waffle iron.
Well, the slegontsa played pranks with the recipe, how could it be without pranks? Baked without sugar, only honey in cakes and stevioside in sour cream. And halved the flour: 150g. regular white and 150g. a mixture of whole grain buckwheat, rice, oats and corn.


Thank you very much for the convenient and quick recipe! I love these!

[Irina]

Irina, thanks for the photo report! Very nice honey boy !!! I am glad that it turned out to adjust the recipe to your taste and add usefulness to a delicious dessert!

Well, the slegontsa played naughty with the recipe. Baked without sugar, only honey in cakes and stevioside in sour cream. And halved the flour: 150g. regular white and 150g. a mixture of whole grain buckwheat, rice, oats and corn.

What a good fellow !!!
Well this is a valuable experience. Thank you. Take note!

Thank you girls! I always spoil with recipes.
But the idea of ​​using a waffle for baking cakes, well, it's just GREAT!
The whole preparation, from kneading the dough to taking a sample, took a maximum of half an hour.

Hello everyone! I have been reading and using the site's recipes for a long time, so I decided to register and insert my five kopecks. Thank you for the recipes !!! The honey cake is very tasty !!! Baked on a waffle iron since the USSR. I did everything exactly according to the recipe, I love to eat it, but here's the oven ((((For me, it's a direct problem to roll and bake. Now my favorite cake. I will have to try it in a pizza maker. There will probably be perfect pastries. Thank you all for the advice !!!)

[field mouse]

field mouse, welcome to the forum! I am very pleased that the first comment went to the honeymooner!

will have to try at a pizza maker. there will probably be perfect baked goods.

I like the waffle option better!

thanks for the waffle iron idea. She baked the same in a Soviet waffle iron, which stood idle for a long time. The most important thing is fast and not difficult.

[zapa]

zapa, I'm glad that everything worked out in a Soviet waffle iron! Let her not be idle now!

The most important thing is fast and not difficult.

Aha!

[Yuliya K]

Yuliya K, thanks for a great recipe for many gadgets! I baked triangles in a samushnitsa. It turned out great! Honey biscuits, can be turned into pies or there is. We smeared with chocolate paste. And the waffle cakes were made in the Kokand electric waffle iron. From the cakes I made a cake with sour cream, bananas and nuts.And she immediately smeared the thin tubes with jam, ate immediately, were soft. If you pour three tablespoons of dough and do not press down too much, and also bake slowly (I have a heating regulator), then you get a soft waffle.

[Elya]

Elya, it's great that the recipe has already passed the test in the Samsushnitsa! I'm glad I liked both the wafer honey cakes and the straws! Thank you for your feedback, I am very pleased!

I registered to thank you for an excellent recipe. For the new year, my husband gave me a PRO series multibaker, and so far this is my favorite toy. According to your recipe, I tried to make it in two versions: on the panel pizza with sour cream and yesterday, on thin waffles and with custard. I liked the second option more. On the panel, the pizza cakes are loose, the first one almost fell apart when I took it off. And on thin waffles it is excellent: on the panel 5 tablespoons in a square and in the center, bake for 4 minutes, it turned out 4 cakes. I cut them to the size of the form in which I collected - this is not a festive, but such a quick version for every day, and it is convenient to put it in the refrigerator in the form and cut it in it. I made it at night looking, and in the morning I found out that a third of the cake was missing (nocturnal sweet tooth). And yet, I think, the third option is to make honey waffles, if you bake them for another minute, the taste becomes honey-caramel I wanted to insert pictures, but I can't yet, I haven't figured it out yet