Scarecrow
Nikusya,

I also baked yesterday. Already 2 ate. Tomorrow bake again, because this party will not survive until Easter!)))

You are very beautiful. Excellent domes, no cracks.
kil
Scarecrow, Natus: sorry: no strength to read the whole topic, what to do with saffron, pour boiling water or vodka all over and you can now, but bake tomorrow? And raisins in bergamot for how much to soak dried apricots or better (but I don't have Cointreau) and rub the zest or not, my head is spinning ... I've already kneaded Myasoedovsky and Chocolate, I'm going to do yours tomorrow ...
Scarecrow
kil,

There is no zest in this kulich. It's all mixed up with you: horses, people))). Dried apricots with Cointreau are also in another kulich - saffron-almond.

Take the classics: raisins and rum (if any) or cognac. Soak raisins in rum / cognac, saffron in a tablespoon of boiling water and leave everything until tomorrow.


Added Thursday, April 28, 2016 5:28 PM

I'm ready!))

Saffron cake with sour cream
kil
Scarecrow, Natasha beauty! In short, I have everything mixed, I put raisins from bergamot in a custard from Svetta, and in yours I made dried apricots with zest and candied fruits, the color of the dough was awesome, now they are baking, an interesting smell, I put 2 bags of saffron in half a portion, however, it's expensive, almost 200 rubles but okay, I hope they're worth it. On Sunday I will taste 4 recipes and choose for myself ...
Scarecrow
kil,

Well, good luck. Easter cakes are very individual))).
kil
Scarecrow, yes, then I will report, I hope I can show the Easter cakes without blushing. Thank you Natus, your recipes are usually very suitable for me.
Masyusha
Quote: Scarecrow
I'm ready!))
And I:)))
Saffron cake with sour cream
I didn’t have enough strength to decorate. I'll go to sleep out of harm's way, otherwise the cake smells like that. Natochka, I've been baking your cake for several years, always successful! Thank you!
Scarecrow
Masyusha,

Yes, I have the same workers and peasants. Only the waffle flowers are still glued to the glaze. Not much I crawled away from you to the intelligentsia!

The performance is excellent: the dome is pictured straight.
eye
Quote: Scarecrow
I'm ready!))
kil
Girls, and he should be so dark, otherwise I am worried that I overexposed, but it seems normal for me too
kseniya D
Tusya, I wanted to bake completely different cakes, but yesterday I accidentally looked into your topic and ... here is the result
Saffron cake with sour cream
One has already eaten in one person. Very tasty, as I like, moist, sweet, aromatic
Daughters made 3 pieces without candied fruits and raisins, so they soooooooooooooooooooooo in the oven, like a mushroom looked
Scarecrow
kseniya D,

And what a beautiful fudge you have !! You're doing fine!

I, too, have a "sweet tooth" and bakery-type cakes are not for me a bit. I love sweet and juicy like cupcakes ...
Kisena
Girls, do not tell me the recipe for the glaze, I did it last year, but how did I forget
kseniya D
Quote: Scarecrow
And what a beautiful fudge you have !!
This is not my merit

This year I used the finished one. And recently I made scones with glaze here according to this recipe
icing sugar 190 g
milk 2 tbsp
butter melted 1 tbsp
coffee 1 coffee spoon coffee for 2 tablespoons boiling water
The glaze turned out to be good, did not crack, did not fall off in pieces and set quickly.
Messalina
And I baked! Looking at night! Tomorrow I will report, the main thing is that the zhor does not attack at night))


Added Sunday 01 May 2016 08:41

Here's what happened
Saffron cake with sour cream
Saffron cake with sour cream
Saffron cake with sour cream
Scarecrow
Messalina,

It turned out gorgeous, what else can you say !! Happy Easter!
kil
Thanks to Natusya! I really liked it, although I partially combined the recipe with dried apricots, but the result is excellent. I did half the portion. There is no cut, but there is a process ...
Saffron cake with sour cream dough color awesome
Saffron cake with sour cream
Saffron cake with sour cream- those that are yellow 6 pcs.
Saffron cake with sour cream- your yellowish

Scarecrow
kil,

It's crazy how many baked! Health. I love them sooo))
kil
Scarecrow, today at work they ate a couple of Saffron, a little dried out, but still very tasty and do not crumble. In short, I chose your Easter cakes correctly
Scarecrow
I baked saffron with the autolysis method (loaf). It turned out great: excellent porosity, excellent gluten, does not crumble. On the photo I've been cake for 5 days. The photo is the only one (then the phone sat down), so I apologize for the quality)). It is cut off, you can see with what a smooth cut without "hooks". After baking, the cake is the softest, wrinkles under its own weight, so I advise you not to rush to get it out of the mold.

Saffron cake with sour cream

Dough:
120g flour
120g milk
1 st. l. Sahara
yeast

Everything else except oil, including alcohol from raisins soaked in advance, should be used to knead the dough. While the dough is aged for 40-60 minutes, the dough rises to the peak and begins to fall. Then we knead everything: dough, butter, dough. and then according to the recipe.
Verronika
Girls, hello! Can you please tell me, in comparison with Myasoedovsky, is this cake drier or also wet? I like Myasoyedovsky, but I want to try a new recipe. I love moist and dense so that they do not stale for a long time
lady inna
Scarecrow, Natahow I liked your cakes to bake! I haven’t decorated it yet - I’ll leave this pleasant business for the children.
Saffron cake with sour cream
In Nordic glasses, they turned out unexpectedly well:
Saffron cake with sour cream
For the first time I used real saffron - I didn't know that it has such a specific, sharp aroma. I used "Kamis" - it paints perfectly, even in spite of only one packet. I haven't tasted it yet.
Scarecrow
lady inna,

What a fine fellow you are! Very high quality performance. Will like the taste)). I also baked with dried apricots yesterday. But the test was unsuccessful (all the roofs were torn off)). These are next.
lady inna
Nata, thanks) What do you think, but 0.12g. (package of saffron Camis) - is it a "good pinch" or two were necessary? I never had anything to do with him.
Scarecrow
lady inna,

Inn, for a complete recipe, I would take two Kamisovsky packs (I know them, I have used them many times).
Kokoschka
Scarecrow, you still have this cake in your favorites?
Scarecrow
Kokoschka,

Aha! I love him the most)).
Crochet
Quote: Scarecrow
all the roofs were torn off

Look what they are doing ...

Nat, I forgot, but you probably remember why this happens?

Quote: Scarecrow
Aha! I love him the most)).

You are our faithful ...
Scarecrow
Crochet,

Yes, it is elementary - underdeveloped. Almost every time I find myself in a hurry. It seems to me that that's enough, and as a result, the roof is cracked open by the dough.
Kokoschka
Scarecrow, understandably.
I really like sour cream pastries.
kil
That's why I came in. I've already baked custard and chocolate ... but I love this one too and bought saffron ...
Scarecrow
kil,

That's all, Ira, from greed!)))
kil
Scarecrow, that's for sure Tusya. I'll bake it on Bright Week.
Natashkhen
Please tell me how many cakes are obtained from the specified number of products?
Scarecrow
Quote: Natashkhen

Please tell me how many cakes are obtained from the specified number of products?

How many in the photo. This is all from the same portion of the dough. The quantity will greatly depend on the size.
Natashkhen
Thank you!
Well, everything, away we go ...
We love your solid pancakes) Cheese bread too, fish cutlets go with a bang, now it's up to the cake) I bake cakes for the first time, it's terrible
Scarecrow
Natashkhen,

Nothing. So that there was a second and subsequent times - there should always be the first.)) Whatever it was: they took up Easter cakes - already excellent!
liyashik
Scarecrow, Nata, baked today half a portion for a sample. True, they are so soft and tender, I was just afraid to drag out of the forms. You know, one (which is bigger) tore the roof a little, and closer to the end of the baking. The second is not. The proofing was long, rose in forms very well, I don't know what he wants? I didn't get it. Decorated the top with some pink "garbage" from a bag, there was no time to make icing. (I apologize for writing this, but it tastes like chemistry ...) I'll probably bring the photo tomorrow. Thank you Natasha for the recipe!
Scarecrow
liyashik,

Health. Hope you like it. I love them)).The roof was torn - it was not settled and the steam had to be added at the beginning of baking. to delay the appearance of a crust. Easter cakes take a very long time to mature compared to bread and other daily baked goods. There is a huge amount of baking and sugar - it is very hard for yeast to work.
liyashik
Saffron cake with sour cream
Here are my Easter cakes
Slightly "poked" sides, but I scraped it off the pan with a knife.
Natalya, you see, a bigger cake with a failed roof. It cracked, and when it got out of the oven, the roof fell a little and closed the crack.
Innochek
I also baked with saffron. Delicious.
I baked small cakes for the staff.
Saffron cake with sour cream
(And in parrots, I am much longer! (C))

liyashik
Inna, tell me, are they delicious? Such an unusual taste is obtained with saffron.
I, unfortunately, do not have a cut, because I took them to visit relatives, they quickly ate them there)).
And little Easter cakes are just right for treating friends and employees, Inna!
Innochek
Quote: liyashik
Inna, tell me, are they very tasty?
Very, very tasty Easter cakes.
I have one more big house left. I'll cut it, I'll show it.
Scarecrow
Innochek,

Did the staff check out your efforts?
Innochek
Quote: Scarecrow
Did the staff check out your efforts?
Yes, everyone liked it. They asked for a recipe. And some were offended, as they counted on large forms
Scarecrow
Still loved and delicious)). It is still hot at the cut and break. But, as you can see, the "blow" holds)). The crumb is fine, fibrous, juicy. I made half a portion of the dough from the recipe and from 100g of butter there were 40 grams of regular butter, 30 grams of melted butter and 30 grams of missing lard. He's peeled, he's melted and refined pork fat. Saffron leave for several hours. Better in strong alcohol (I insisted in Cointreau). In fat-containing, in oil - it does not dissolve, does not give off the dye.
🔗
🔗

And this I squeezed him and let go:
🔗 🔗
🔗

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers