Qween
Natasha, I brought you a report.

Easter is just around the corner, and we need to get ready. I conjured a little over your recipe, and made a cake in Panas. It turned out to be so layered that I myself am in shock. The pulp is separated by toko ribbons, fibers, such as from cotton candy. Very - very aromatic, sweet, rich, festive. The crumb is wet, and as Pokhlebkin writes, it is densely fibrous. No holes in the crumb, just waterfalls of fibers. Magnificent, luxurious Easter cake!
Photos must be rotated clockwise 90 degrees. Otherwise, I didn't notice right away ...

Saffron cake with sour cream

Saffron cake with sour cream

Saffron cake with sour cream
It turned out to be tall from two glasses of flour, so that it looked out of the bucket a little. And although the crust is denser than that of the oven, but when I pushed it out of the bucket, it instantly flattened, so soft. I quickly laid him down on the pillows, but he still crumpled. Next time I'll put it on the knitting needles right away. The roof on the side cracked quite a bit, next time I'll try to reduce the torment even more. Although, I look at Panas, a crack on the roof is the norm even when baking from batter.

Every time I bake Saffronny, I remember you, Natasha, with a kind word !!!

Scarecrow
And I also want to go to HP. What modes did she expose or what mode, how did she lay everything down, etc.? The crumb is amazing. Your hands are clearly sharpened under your cakes!
Qween
Thank you !

If you also want to go to HP, then I report.

Dough:

13 g yeast
0.5 tsp Sahara
125 g cold baked milk
75 g flour

Pounded yeast with sugar, diluted with milk, added flour. Mixed with a whisk until smooth. I put it in the refrigerator overnight (it turned out 12 hours 30 minutes). The temperature in the refrigerator is 2 or 3 degrees. Somehow, recently, I specifically measured it.

At the same time, I soaked 50 g of candied citrus fruits in a spoonful of water according to Kroshin's recipe. I decided to test them, because I made them especially for Easter cakes.

In the morning:

Sifted 250 g of flour into a bucket

Poured dough on top

Then she poured, whipped with an immersion blender, a mixture of 1 yolk, 45 g of 15% sour cream, 125 g of sugar, and instead of saffron - a coffee spoon (soaked in 1 tablespoon of boiling water overnight) and a gram of vanilla instead of saffron. There is little saffron left, and I save it.

With a silicone spatula, slightly mixed the liquid with flour, until a lumpy mass was formed.

Added 50 g of melted butter and a pinch of salt (about 1/3 tsp.)
Mode "Basic, Baking", light crust, small size. During the second batch, I added candied fruits, sprinkled with a spoonful of cornstarch.

Do not forget that I wrote that there was a small crack on the roof. I think next time I will put 25 g less flour. I'll put more candied fruits.

It seems that I wrote everything. If you have questions, then ask, maybe I missed something.
Qween
Oh, I thought something else. You have Zoirushi! Bake, for comparison, and in it. Try to increase the time of the last rise, and you can not reduce the flour. There, in Panas, I see that there is not enough time for proofing. Another would be 10 minutes to add. IMHO
Crochet
Quote: Qween

Do you have Zoirushi there is!
Mom, Hto Eto?

Annushka, thank you very much, my dear for a detailed razbladovy this, I'm not afraid of this word, a wonderful masterpiece cake for HP, I will definitely use it !!!
Scarecrow
Quote: Krosh

Mom, Hto Eto?


This is a programmable HP. Zojirushi

Saffron cake with sour cream
Crochet
Quote: Scarecrow

This is a programmable HP. Zojirushi
Natul, and Where did you dig this miracle? How long have you had it? Like ? Oh, I think I want this too !!!
P.S. My tongue, my enemy, what for did I ask ...
Scarecrow
Yes, six months, no less. Purchased in the States, it is not for sale here (I have not seen it). Whether I like it or not, I haven't decided yet.The habit of working with Panasonic is triggered and everything that is not Panasonic is still unusual and annoying. We discussed it in my topic ("Scarecrow").
Nataly_rz
Qween, but it is possible for those who do not have Zoirushi, but a simpler programmable stove, is there a schedule for proving, kneading and baking?
Scarecrow
Yo, in my Zorushka there is even a separate program for preparing a starter / dough ... I just remembered this now. Wow, that's it, the test is now in HP one hundred percent!
Qween
Quote: Krosh

Annushka, thank you very much, my dear for a detailed razbladovy this, I'm not afraid of this word, a wonderful masterpiece cake for HP, I will definitely use it !!!

Innochka! I would be glad if it comes in handy.

Quote: Nataly_rz

Qween, but it is possible for those who do not have Zoirushi, but a simpler programmable stove, is there to schedule the time of proving, kneading and baking?

Nataly_rzand the Kenwood 450 has a Sweet Bread mode for about 3 hours. In 350 Kenwood I used it a bunch of times, then I really liked it for Easter cakes. And my dreamiest thing is there is a round bucket in Kenwoods! So I want Panas to make me such a bucket too. In Kenwood, the mechanism on which the bucket is placed is metal, and I put round baking tins directly on this mechanism (even the paper tins behaved excellently). And in Panas, the thing on which the bucket is attached is some kind of plastic, and I don't want to risk it and bake in a non-native form. And so you want ...

The time of proofing and kneading is different for Panas. He does it one by one, then the other. And I tried to observe, write down a couple of times, and then I realized that you still couldn't guess how it would bake and left this venture - I still bake on the timer almost always.
During temperature equalization, I put my hand under the lid - it was very warm there, heating was directly felt, then it was without an increase in temperature - and this is all when choosing the same mode.
Somehow I saw a Temka where the owners of the Panasov collected data, but the tables did not work out reliable.

What can I say, if Panas, with any crust color and different size of the loaf, always bakes for 50 minutes. And you get the desired crust color for a given loaf size.

Quote: Scarecrow

Wow, that's it, the test is now in HP one hundred percent!

I really want to see how Zoyrushka will bake!
tat135
Quote: Qween

Next time I'll put it on the knitting needles right away.
Give, pl, a reference where it is described how to put the cake on the knitting needles. Probably already discussed?
Qween
tat135, probably discussed, it is necessary to look in the topics with panettone recipes. The way to cool on knitting needles, it seems to me, was originally invented (if such a word is appropriate) for this very delicate baking.

I just pierce the sides of the cake closer to the bottom. I take two wooden kebab skewers, and pierce them so that the skewers are perpendicular. Then I hang the cake upside down: I put two ends of the knitting needles on the table, and the other two on the back of the chair. Or I put two on one chair, and two on the other.
Qween
Here is the first thing that met - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71466.0 Donchanka hanging the colombus intricately, with strings. But, I think that the essence is clear, and there, as it is convenient for you, cool it down.
Scarecrow
Following in the footsteps of our experimenter Queen, I also put a cake in Zorushka. Then I will unsubscribe what came of this clever thing. True, for Zorusha, a quarter of the recipe is for one tooth, I divided the original recipe into 3 parts. And it could have been done in half. I set up a basic program (did not begin to program), because it is on it, according to the recipe book, that ... Russian Easter cake is baked!

If everything turns out OK, I will write the time intervals for this program (in the instructions for Zorusha each program is scheduled in time, they are just smart in this), so that the owners of programmable ovens can put them on, and the rest who want to find the most suitable program in their HP. True, I still did the dough separately (I have the Starter program in Zorushka, the dough in general).
Scarecrow
Reporting news from the "front": I got garbage. Brick-like.I don’t understand the reasons yet: the dough was excellent, the consistency of the dough is the same as always (very plastic). Probably the program is still not very suitable for this cake.

I will try further.
Melania
Girls, do not tell me - what fat content do you use sour cream for this cake? Does the% fat matter? And what% of oil do you take? And do you use a kneader when doughing? How long does it take to knead this dough, 15 minutes, or 30-40 minutes?
Summer resident
I think that the fat content of sour cream and butter does not matter. But the duration of the batch is critical. The longer we knead the cake dough, the thicker it becomes. 15 minutes is clearly not enough. I mix the dough for cakes for at least 40 minutes. The dough mixer naturally facilitates and speeds up the process, but I don't have one, so I won't tell you the exact kneading time
Melania
Do you knead for so long with your hands or in a dough mixer? I read somewhere in these topics that you need to take good butter for the cake, but I didn't understand what was good - whether it was a fat percentage, or a manufacturer, or what? so she decided that maybe some kind of special sour cream is needed ...
Summer resident
I mix the cakes with my hands. But the oil meant natural, not spread.
Albina
Easter is just about. I decided to go for a run according to recipes for cakes. I always bake by eye: I knead a whole bowl of dough and bake. It seemed to bake without fail. But then I decided to try everything in science. Since you can't experiment with recipes on a crucial day, so I'm looking for reliable recipes for cakes. Maybe what exactly I will settle on
K. Marina
Thank you for the recipe !!! I have been baking for the second year, for me it is the most delicious, fragrant and the most delicious. This year I tried other recipes, but in terms of products, in terms of preparation time and, most importantly, in the result - Excellent! The only thing I haven't done with saffron yet, I took crocus stamens (substitute), they give only color. And I soaked the raisins in cognac, I think this did not greatly affect the taste.
LiudmiLka
Girls, this time I baked Saffron and Myasoedovsky. Both took a long time to climb and did not grow very well, but still very tasty! It turned out not so much Easter cakes as muffins that pretended to be Easter cakes
The only thing that I have my self-grown "saffron" (it is not real, odorless, only gives color), behaved very strangely - when kneading the dough was bright yellow, and the finished cake lost this color.
Scarecrow
I have 5 of these.

Saffron cake with sour cream
Albina
I just remembered today about this cake
Scarecrow
Quote: Albina

I just remembered today about this cake

And I eat the second day.
Dont be upset. There, next, some other Sunday (like a parent), when they also bake cakes. I don't know much about church holidays, those who know will tell me. But the girls here for Easter bake all kinds of Easter cakes for a week.
Albina
Quote: Scarecrow

And I eat the second day.
Dont be upset. There, next, some other Sunday (like a parent), when they also bake cakes. I don't know much about church holidays, those who know will tell me. But the girls here for Easter bake all kinds of Easter cakes for a week.
Thanks for the tip. Today I bake simple cakes, while without dough
Iriska
Today I baked saffron cakes with dotsya. She came up with such a composition. She also decorated herself.
Thanks to Natuse for the recipe, I make them for the third time in a row for Easter.

Saffron cake with sour cream
Scarecrow
Glaze really wants to lick off. Or collect with your finger. Somehow she is))).

Happy holidays to my daughter, let her eat healthily and the composition is o (y) great!
sweetka
Tyoyoyoyoyotki, Easter is just around the corner and I'm right there :) I want, besides Myasoedovsky, what a new recipe. Maybe this one?
Scarecrow
Quote: sweetka

Tyoyoyoyoyotki, Easter is just around the corner and I'm right there :) I want, besides Myasoedovsky, what a new recipe. Maybe this one?

Maybe, and sho?))) I'll be this and Violetta, they are similar.
sweetka
I will also bake my mother this year. Chuch, is he very confused or capricious? I was led, by the way, to your afftor presence :)
Scarecrow
Quote: sweetka

I will also bake my mother this year.Chuch, is he very confused or capricious? I was led, by the way, to your afftor presence :)

Not more confusing than others. Easter cakes generally require a little more attention than regular bread. There are no super-features in this, everything is like a standard Easter cake: dough, soak raisins, saffron, then knead everything together and let rise. Feature - very soft, if you do not bake it (in fact, dry the top crust well) - it can wrinkle even under its own weight.

I strongly advise Violetta too. I baked it many times, it usually works for everyone.
sweetka
Chuchik, he's got a layered one, right?
I love yeast dough, so the question will work / will not work out :))) the question is how to do less body movements while doing this. Because I smell 7 kilograms of flour alone ...
Which is easier on body movements - this one or Violetta?
Scarecrow
They are almost the same. Even the composition of the test is close.

7 kg of flour is strong))). This Peki. I'll tell you if what.
Albina
I also stocked up on saffron for a long time, I want to try to bake these cakes.
Scarecrow
I bake, by the way. The smell is breathtaking. I train, so to speak ... Tomorrow I will shoot a test. I added 300 grams of manitoba to them, it was so fibrous when it was booked - lovely ...
metel_007
Natasha, what is Manitoba?
Google issues: Manitoba (English Manitoba, IPA: [ˌmænɨˈtoʊbə]) is a Canadian province located in the center of the country in the Canadian Prairie region. The province is mostly flat, there are more than 110 thousand lakes on its territory.
Scarecrow
Quote: metel_007

Natasha, what is Manitoba?
Google issues: Manitoba (English Manitoba, IPA: [ˌmænɨˈtoʊbə]) is a Canadian province located in the center of the country in the Canadian Prairie region. The province is mostly flat, there are more than 110 thousand lakes on its territory.

Manitoba is one of the strongest flours (with a high W - flour strength). It is named after the same Canadian province. They are most often used for mixing with other types of flour to increase their strength. It has proven itself very well in products with long-term proofing: stollens, Easter cakes, kugelhopfs. But also not in pure form, but as an additive. It has a huge content of gluten and protein, develops gorgeous gluten, but when used in its pure form, it is painfully "rubbery".

Here are my saffron ones:

Saffron cake with sour cream
sweetka
Chucha, you are a genius! I have no manitoba, but I will take a bag of strong flour. because I have local flour, I'm not very sure of its gluteness.
metel_007
Natasha, thanks, I understand
And your cakes are handsome! I'm going to bake on Saturday.
sweetka
baked on Thursday. but the details are tomorrow. not without adventure.
Scarecrow
My shipment of saffron didn’t make it to Easter. Her gobbled up ate very quickly))). I had to bake the second one. Also saffron, but with dried apricots and almonds. True, one of them survived until tomorrow. He is consecrated, only this saved him from being devoured.
Scarecrow
So what if not Easter. It's incredibly delicious. Especially if you make it in the form of a loaf and call it a cake cake!))

Saffron cake with sour cream
Tanya-Fanya
It's time to raise the topic, Easter is coming soon :-) I want to try Saffron Kulich this year.

I read in the recipe that "Soak the saffron threads in a tablespoon of hot water."
I have never used saffron in cooking. How long should you soak, please? What to focus on? On the color of the tincture or until it cools completely? Do I need to crush, stir, or strain the saffron threads?

Thank you!
Scarecrow
Tanya-Fanya,

I do not filter and shake out the threads along with the tincture))). She cools me down to a lukewarm state.
Tanya-Fanya
Thank you, I will try to bake saffron cake. Then I will report
Scarecrow
Tanya-Fanya,

Don't be afraid of him. The main thing is to take proven yeast.
A.lenka
Scarecrow, Natasha, what do you think - in the large Nordic forms the cake will turn out?
Albina
Let's go practice tests for Easter. HURRAH!!! I love to bake cakes so much. This is all in the plans. I should try it

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