nati
Natasha, it turned out such a huge "thank you" that I dragged it to you for a whole month and a half. Saichki turned out the first time, during this time I baked them twenty times, if not more. My husband really liked it. One thing is bad - I can't have buns now, absolutely not, and cakes smell like that ...
Butter saika with raisinsButter saika with raisinsButter saika with raisinsButter saika with raisinsButter saika with raisins
Martol
Here's a question - and if the dough is put in warm water, so that it rises faster? Is it possible to speed up the process this way or is it completely wrong? It turned out great for me, but it was too long))
Scarecrow
Quote: Carrot

Here's a question - what if the dough is put in warm water, so that it rises faster? Is it possible to speed up the process this way or is it completely wrong? It turned out great for me, but it was too long))

Can. This will speed up the process, but not to say that at times. The heat source is not important in this case. The best thing is to put a liter mug of boiling water and a bowl of dough in the oven (cold, of course). It will be very warm and humid (the dough does not need to be covered - it will not dry out).
Anatolyevna
Baking today, but not happy with the result. Either she banged a lot of flour, but she weighed everything. I will still bake, I also want such beauty, deliciousness.
Albina
I came across a recipe. CLASS. But today in terms of my younger son's order, I have a homemade shawarma. But I urgently need raisins soaked for Easter and left to attach
Crochet
Quote: Anatolyevna
not happy with the result

Anatolyevna, and what exactly did you dislike?

Quote: Albina
I urgently need raisins soaked for Easter and left to attach

Albinochka, raisins soaked in alcohol?

I have raisins / any dried fruits soaked in alcohol, well, they stand for a very long time in the refrigerator, and they don't do anything !!!

And try these sieches by all means, they come out wonderful !!!
Albina
Crochet, but in some alcohol now I don't remember. But accidentally the other day alcohol poured out of the can. I just think the raisins have not yet become hardened
Anatolyevna
Quote: Anatolyevna
Either she banged a lot of flour
I wanted a different test structure, kind of cool.
Scarecrow
Quote: Anatolyevna

I wanted a different test structure, kind of cool.

Yes, the dough is a living thing and accurate weighing does not guarantee an ideal result, because at least moisture and flour quality.
Anatolyevna
We're eating saiki, just my opinion.
Scarecrow
Quote: Anatolyevna

We're eating saiki, just my opinion.

That's right, you need any opinions and experience. If you could repeat and adjust to your liking, correcting what you didn't like this time, it would be great. Then it would definitely become clear: not your recipe to taste, or just some problems with its reproduction.
Anatolyevna
Quote: Scarecrow
just some trouble playing it.
I will repeat exactly, I will adjust the flour and liquid to the recipe. Maybe too much flour poured.
Anatolyevna
Buns turned out! : yahoo: Delicious!
Scarecrow
Today I saek nababahala. Well, the infections are tasty. You take this bast shoe in your hand, and it is weightless .. The dough squeaked right under your fingers))). Only one of the eight bast shoes remained. My kind of fed, but their cakes went with a great speed)).

Butter saika with raisins

Butter saika with raisins
Tancha
Natasha, and if you add instead of melted rast. oil then the recipe will become lean? As I understood the airiness of the saikas depends on the duration of fermentation? We must try to stir up such a yummy thing tomorrow morning.
Scarecrow
Tancha,

Well yes. There is also no milk or eggs. In theory, it will become lean.

Saikas are fermented for a really long time and the dough just squeaks at hand when working. Almost everyone in this recipe adds flour. I didn't have to. I don't know why, but it's a fact))). So be prepared to pour a spoonful or two of flour.
Valyhka
(y) Very good recipe !!! It turns out very tasty !!! Today I did it for the second time, added quite a bit more sugar, it turned out sweeter than once. Thanks for the recipe !!! Delicious!!!!
Scarecrow
Valyhka,

Oh, now I need it too!
AnastasiaK
I had seen enough of weightless saichs and also wanted to bake such. I got 8 pieces. The dough was divided on a scale of 143 grams. Not very big sandals turned out. From the very beginning I poured flour 60 grams less so that there was no hard, steep dough (I noticed that my flour was dry). Baked with steam and convection for 16 minutes. The smell is amazing! But in terms of weight, they are still not weightless (.
Butter saika with raisins
Scarecrow
AnastasiaK,

So the distance is not enough. The yeast let down. Because weightlessness is when there are only holes and air in the crawl))). They turn out to be large in volume, but you take it in your hand - the volume and weight somehow do not correlate, they seem too light for this size.
AnastasiaK
Scarecrow, quite right. I was afraid that they would ferment and settle later in the oven, I had dry yeast. It tastes delicious, but there is no lightness, although the dough was tender, sticky and came out of the bucket. During proofing, they increased decently, but apparently still not enough. I will still work.
Jenni
Scarecrow, should the dough be collected by hands into a stable bun?
I added 4 more tbsp. l. flour, but I still did not manage to collect a stable form, everything blurred .... hmm ... I put it on a pre-baking proofing, let's see what happens in the end.
Scarecrow
Jenni,

If it floats, add more flour. The dough is tender, but keeps its shape. If it floats during kneading, it is slow and sad. during subsequent molding (folding) it will still harden.
Jenni
I report - it turned out delicious, a little unprepossessing, but this is a profitable business, still in the trail. once I add some flour to make it better shaped. and more - I had to make six saikas in order to shape it somehow more or less clearly.
Oksanna
And if you melt the butter before adding to the dough? The recipe for buns is prepared to my hp - melted butter is added
Oksanna
Yeah, I already found the answer to my question on the 1st page and the oil is now in front of me in a glass, at 4 mm at the bottom there is a white precipitate, you can see the same protein
vikto_riya
Please tell me how to add sugar? Just put it in a bucket on the dough and that's it? Will it dissolve, will it interfere with the dough normally? I'm sorry for the stupid question. Thank you.
Crochet
Quote: vikto_riya
Just put it in a bucket on the dough and that's it?

Exactly !!!

And don't worry, during the kneading process the sugar will be evenly distributed in the dough !!!
Scarecrow
Crochet,

I told you that you are the most sympathetic person in the world?)) Really not yet ??? !!))) * left, sprinkling ashes on her head *))).
victoscha
Sharp! I bake very often according to your recipes, everything turns out very tasty, I don't even have time to take pictures. My men sweep everything.
vikto_riya
Crochet, thank you very much. We will try.
Scarecrow
victoscha,

Guys - they are!))) Their work is such ...
vikto_riya
Good day everyone! Today I finally got to the sieches. I did everything according to the recipe, only the dough after adding sugar was very liquid, I had to add 2 tbsp. l. flour.
These are the problems I am having.
1. Divided into 10 pieces. Each turned out to be 120 grams. Well, too big.
2. During the baking process, all the saikas burst on the sides. Of course, this did not affect the taste. He's just beyond praise! Thanks to the author!
My baked goods have never burst before. What did I do wrong? Help me please!
Scarecrow
vikto_riya,

They missed the mark. When baking, the dough began to "pour" and bake at the same time. Accordingly, it burst.

It is correct that they added flour, did not get confused. The flour is now different for everyone. I and my Nordic are not at all a standard. Nordic flour is dry, gluten-free, it takes water very well, so I almost never have to add it.
vikto_riya
Thank you. We will try again. I liked the taste very much.
That is, it is necessary to defuse a little longer? Couldn't the dough ferment? Are there a lot of aphids yeast? I put 28 grams ...
Scarecrow
vikto_riya,

Certainly not fermented. When fermented, the dough is deflated during baking and becomes a sole. That is, the product cannot grow any longer - it has stopped. And the tears of the product are just a little underdistribution. Alternatively, you can let some steam into the oven and sprinkle the cakes well with a spray gun with water before placing in the oven. The steam does not allow the crust to form quickly and the product has time to rise and "inflate" even before the crust shakes.
vikto_riya
Scarecrow, Thanks for answers. I put a bowl of water in the dkhovka. This is not the same thing? And I divided the question into 10 saikas, each 120 gr. Very much too huge. Is that how it should be?
Scarecrow
vikto_riya,

Yes, cakes are rather big products. This is not a portioned pie. But you can do as you want and as convenient. Who will forbid something?)))

A bowl of water isn't quite right.
We need steam at a certain moment and a lot at once (at the very beginning of baking, usually). To do this, put an empty frying pan or baking sheet down and heat it up with the oven. At the time of loading the products into an empty frying pan / baking sheet, splash half a glass of boiling water and immediately close the oven. Caution! Boiling water immediately evaporates with a noise, do not put your hands in there to avoid burns! Just splash and close immediately. Or, if you are afraid, load the cakes into a preheated oven and immediately sprinkle strongly on the walls of the oven, on the bottom from a spray gun and close immediately. This will increase the humidity in the first baking step. This gives two advantages: quick heating of the workpieces, since the thermal conductivity of moist air is much higher and good lifting of the products before the crust begins to bake.

For example, I have an oven with steam for these purposes.
vikto_riya
Scarecrow, thanks again. In a day I will try again taking into account your recommendations.
Scarecrow
Saichki. 8 bast shoes. The size of the bast shoe is clearly visible in comparison with my hand. On the hand, they seem very light in relation to their size. This means a nice and fluffy crumb. In these I used MacFoo and now I had to add flour.

Butter saika with raisins

eye
Quote: Scarecrow
In these I used MacFoo and now I had to add flour.
lope to hang up MACF ???
Scarecrow
eye,

I got 60 grams more.
eye

add sugar?

butter, eggs?

Scarecrow
eye,

And mix sprats with cucumbers right away, so that you don't waste time with the buffers later))

Why add sugar? There raisins to entovoy mother and so on)).
Crochet
Quote: Scarecrow
Saichki.

With autolysis, dare I guess?
Scarecrow
Crochet,

Here autolysis is embedded in the recipe technology itself. Although yeast is added immediately, all the flour is also wetted immediately without oil and sugar and fermented for about 1.5 hours. And only then butter and sugar interfere and a complete kneading of the well-swollen flour takes place.
Crochet
Quote: Scarecrow
Here autolysis is embedded in the recipe technology itself.

I haven't looked at the recipe for a hundred years, I'll go and refresh my memory ...

And there, you see, and I'll decide to bake, than chört is not joking ...
Olga_Ma
Scarecrow, Natasha, your recipes are delicious as always, my husband said I want it right now, but they have not cooled down completely yet and have taken it with milk, I didn’t even have time to object
Butter saika with raisins
Butter saika with raisins
Crochet
Olenka, what sacks !!!

Quote: Olga_Ma
choked with milk

Men are lucky !!!

They want halva, they want gingerbread ...

Well here ... a step to the left, a step to the right - fatigue !!!

Is there justice in life?

Olga_Ma
Crochet, Innus, thanks, and then sits and says, overeat

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