nila
Sveta, you did not understand me. Convection is always on. But when I put the pie in the oven, I turned it off immediately.
Innusi4ka
Sveta, thanks for the recipe. I want to try baking, but I have questions. Indicated 1.5 tbsp sugar + 2.5 tbsp. l. I put only 2 tbsp in the dough. l in a dough and that's it? Whisk 0.75 with proteins - is it from these 1.5 glasses? then where else 0.75?
Svetta
Innusi4ka, 0.75 stack. sugar in proteins and 0.75 stack. sugar in the filling. Everything is written.
Silyavka
Caprice pie
Here she brought another pie, divided the dough equally, it turned out to be a thin base, a lot of filling and a delicious hat of proteins. I haven't cut it yet, I'm afraid my thermonuclear starch will flow (I did not make the filling much thinner, otherwise I could not stretch it over the dough).
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Trishka
svetta, Svetochka, with Victory and Myadalka !!!
gala10
Sveta, congratulations on the well-deserved award! Gorgeous recipe!
Light
svetta, Congratulations!
Tatyana1103
Svetochka

Caprice pie
Ilmirushka
Congratulations!
Tatalo4ka
Sveta, congratulations on the well-deserved award!
Silyavka
Svetlana, I join in the congratulations !!!
marina-mm
Sveta, congratulations! The recipe is great, thanks for sharing
Marika33
Sveta, congratulations! A very wonderful recipe, delicious cake!
Jiri
Congratulations! The cake is delicious!
Guzel62
Brightwing! Congratulations from the bottom of my heart !!! We are waiting for new original and delicious recipes!
Eugene
Sveta, congratulations on the well-deserved award! Thanks for the great recipe!
Light
I report:
Caprice pie
Caprice pie

Svetlana, Thank you!
Svetta
Light, slash bomb! Well done!
Light
svetta, Thank you!
Something sour.
Lemons are large.
The filling remained.
Interesting cake.
Svetta
Light, you had to taste the filling, add sugar.
My husband would water with condensed milk and zhrate.
Light
Quote: svetta
taste the filling
svetta, tried it.
It was delicious
Svetta
Quote: Glow

svetta, tried it.
It was delicious
Why is it sour then?
Light
I do not know




I'll eat with sugar.
Loose dough
Light
Something I have "Caprice" did not come out very well.
Sugar for proteins poured into the dough
But it turned out delicious
Caprice pie
Svetta
Shine, something you have no luck with this cake. But I am sure that you will still defeat him! Good luck!
Light
svetta, Thank you!
I will try
Lanna
Good evening! Svetlana, thanks for a new recipe for me! After baking, you can hear a yeast smell in the taste, can you reduce the amount of yeast or will it disappear?)
Silyavka
Quote: Lanna

Good evening! Svetlana, thanks for a new recipe for me! After baking, you can hear a yeast smell in the taste, can you reduce the amount of yeast or will it disappear?)
cools down, yeast will not be felt. I don't feel them in the cold, I hear them in the warm, but not in the cold.
Lanna
I tried it an hour after baking, not hot, we'll see tomorrow.
Svetta
Svetlana, if tomorrow you still feel yeast, then next time try to reduce it to 40 g. I don’t know any less, I would not risk it, the dough should rise.
Yeasts are also different, and we react to them in different ways.
Lanna
Quote: svetta

Svetlana, if tomorrow you still feel yeast, then next time try to reduce it to 40 g. I don’t know any less, I would not risk it, the dough should rise.
Yeasts are also different, and we react to them in different ways.

Let's try tomorrow, of course, almost half of it is gone)))
Caprice pie
Svetta
Svetlana, well, since half has already been eaten, it means that yeast does not interfere)))) So, I liked the cake)))
Lanna
Nene, it is delicious and the filling of berries.
Well, they come up periodically and try to see if the smell has diminished) just unusual dough.
Madison
Quote: Lanna
After baking, a yeast smell is heard in the taste, it can reduce the amount of yeast

Quote: svetta
if tomorrow you still feel yeast, then next time try to reduce it to 40 g. I don’t know any less, I would not risk it, the dough should rise.

Girls, acid helps reduce yeast odor. I usually add 1 tsp to butter dough (heavy, requiring a lot of yeast). lemon juice for 500-600 g of flour.

I had the same problem with Easter cakes - it was delicious, but the yeast was felt. The acid solved this problem.


Delicious pies everyone
Trishka
Svetta, Svetul, I came with thanks for a delicious pie!
Help yourself!

Caprice pie
Caprice pie


I baked with a pear, though it didn’t rise as beautifully as yours, it probably gave little proofing, but it’s still delicious!
Svetta
Ksyusha, wonderful cake! And she designed it so beautifully, the edges are just openwork. And he did not rise high, so maybe she made a big size, or maybe a little distance. The main thing is that it's delicious!
Trishka
Quote: Svetta
made a big size,
Maybe so, I made the dough for 300g. flour and 2 eggs, and the pie turned out to be 30cm, a lot?
Svetta
Ksyusha, yes, it turned out too big. Here is the answer. My recipe shows the size for a full recipe, there are 3 tbsp. flour is approx. 500g, and you have 300g of flour.
Trishka
Okay, I'll take it into account.
So all the same, how thick the dough should be, otherwise I always roll everything in "papyrus"
Svetta
I think that somewhere in the 2-2.5 cm raw. It will rise during baking and should not be a thick cake under a thin layer of filling and meringue. However, there is still a matter of taste, who likes how. I have determined for myself the optimal size, when you eat later, then in moderation and dough in your mouth, and in a measure of additives, so as not to choke dry.
Your cut is my husband loves so much, there is a bigger Schaub, but I like a little thicker cake with the same amount of cream.
Trishka
Quote: Svetta
2-2.5 cm raw
Oooo, I have that God forbid 1cm was, it is necessary in the next. times thicker.
Thank you!




Quote: Svetta
my husband
Mine also tried it, and said.
marina-mm
Trishka, Ksyusha, what a beautiful cake turned out, cake!
Trishka
Marish, thank you!
zoyaaa
Sveta, thank you so much for the excellent recipe, very tasty, special thanks for the detailed baking instructions, it turned out perfect.
Caprice pie
Silyavka
Svetta, today I once again baked this cake. I put half of the yeast (there was no more), the dough rose to the red. And as it turned out, the amount of dough is perfect for my new oven, the cake is just the size of the baking sheet. The children have a smaller stove than mine.
Caprice pie
Svetta
Lena, wow, this is pie !!! Well, you are an entertainer! How did you get such beauty? Well, cool!
And thanks for the quantity of yeast, now I will boldly reduce it myself, I believe you.
marina-mm
Silyavka, Elenawhat an interesting colored pie!
Silyavka
Quote: Svetta

Lena, wow, this is pie !!! Well, you are an entertainer! How did you get such beauty? Well, cool!
And thanks for the quantity of yeast, now I will boldly reduce it myself, I believe you.
SvettaI have not messed up a lot
forgot to insert the nozzle into the bag. I made a rainbow like this: on a bag for cream (put a bag in a glass) I dropped a few drops of gel dye, waited until it drained down and put the cream in the bag. Then I just squeezed the cream onto the pie.
Svetta
Elena, Now it is clear. I have no dyes, I don’t use it, but looking at your art, I thought about it.

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