poiuytrewq
Qween, a question for you. How do you then store (if there is anything left to store) products from this wonderful dough? I left a couple of leftover buns with a towel over them. Unfortunately, they dried up in the morning.
Gingerbread
I'm sure you will succeed!

Qween, thank you, of course, for your support. But, as they say, through your lips ...
I will, of course, try and try.

I am now torn by curiosity: what kind of erotic are some of the buns presented in the photo exactly where the photo is not, that is, in finished form. when they acquire splendor and characteristic forms. They can be served for evening tea under the name: "Ignite the fantasy"

poiuytrewq
Quote: Gingerbread

... when they acquire a splendor and characteristic form ...

Gingerbread, yes you are a poet.
Gingerbread
Quote: poiuytrewq

Gingerbread, yes you are a poet.

Man does not live by bread alone (s)
Qween
poiuytrewqFirst of all, I do not bake all products at the same time. This affects the moisture content of the finished dough. Buns (medium size) need a maximum of 15-17 minutes.

Secondly, when the products are well cooled, I put them in a bag. They can be stored there for a long time until they are eaten.

In general, I like products made from this dough because they do not stale for a long time. This is especially true at Easter.
poiuytrewq
Qween, thanks, I will definitely consider your recommendations.
Hairpin
Option 4 I make from Khrushchev's dough. There is no problem at all. Now I'll try the rest !!!
obgorka_gu
Exhibiting photos of the buns on which I grew up. The day before yesterday I tried to take pictures in the process, but the speed of my mother's manipulations and the reaction of the camera did not always coincide, the most successful:

Vienna dough

Vienna dough
Vienna dough
Vienna dough
Vienna dough
Vienna dough
Vienna dough

Mom always made different yeast dough, but the assembly principle is the same. And for me in these photos the main thing is my mother's beloved hands. And she does not need any additional conditions, a place where it is a little more free, an old board, an old rolling pin, a brush does not recognize mine, only feathers, the dough is always by the eye (amazing), she even never needs the scales; and most importantly, baking at home always smells with us!
Stern
obgorka_gu , lowest bow to your mommy !!! May God grant her good health for many years !!! And thanks for the master class !!!
Freken Bock
obgorka_guwhat pictures! I have tears in my eyes. It's a pity that when my grandmother was making buns, I didn't have a digital camera. And my mother does not do this.
Hairpin
obgorka_gu


I don’t know who, but against the background of these photos, I am with my bells and whistles (especially, the egg separator) chuthI'm acting ... stupid !!!
Qween
obgorka_gu , just CLASS !!!!!!!!!!!
obgorka_gu
Girls, I am so pleased that you liked it! Well, I love my mommy very much, and at my far from small age, I still feel like a child! Therefore, everything related to kitchen bells and whistles is important for me mom's approval, but here it usually happens like this:
I am such a cool thing!
mom - well, why is it needed, and without this there is no place ...
mom - well, if you really want to, where will we store it? .....
mom - okay, let's buy ...
mom - yes, it doesn't seem very convenient ...
Mom - and how did we do without this thing before?
I - you see, I said a cool thing! (ellipses are time and my persuasion, which I omit and so solid offtopic)
Imagine how happy I was when she agreed that I just need a bread maker! (decided that personally to me and I will only experiment)

Quote: Freken Bock

obgorka_guwhat pictures! I have tears in my eyes. It's a pity that when my grandmother was making buns, I didn't have a digital camera. And my mother does not do this.

I also regret that I couldn’t take off my granny with a digital camera, and before it even occurred to me to take pictures of how she cooks with a regular camera, but she had pastries ... well, just great!

Quote: Hairpin

obgorka_gu


I don't know how who, but against the background of these photos, I am with my bells and whistles (especially, the egg separator) chuthI am ... stupid !!!

Can you imagine when I am with my side and do not do something, just because there is no need and have already done everything, but the scraper slipped in time (seen in the photo) was immediately appreciated

Hairpin
Did you show our respect to mom? I think she will be pleased!
Hairpin
Girls, what kind of dough do you make these pretzels from? If from Viennese, then I need to remove the liquid in it ...
Qween
Hairpinso add flour. To a comfortable bun consistency.
enge
Yes, nothing can replace Mom's hands! Let's share the results of our labors after Easter! Or maybe announce a competition? I vote for Viennese dough right away! I myself am a Muslim, but from childhood I remember how my classmate's grandmother baked and what a smell was in the house! And now, from the point of view of my 40-year experience of all kinds of baking, I understand that it was Viennese dough - we finished the rest of the cakes after 2 weeks. My husband is Russian, so we celebrate Easter and Eid al-Adha and always bake. Thanks for the wonderful recipe!
Hairpin
Quote: Qween

Hairpinso add flour. To a comfortable bun consistency.
Add flour or remove milk? These are different things ... Something I add up that I need to remove milk ...
Qween
Hairpin, reduce milk.

And if you decide to add flour, then add yeast. Based on 100 gr. flour - 4 gr. yeast (I'm talking about fresh).

Do not worry about this.
Hairpin
Queenie!
Your table for calculating the amount of pressed yeast per 100 grams of flour, I already know by heart!
Thank you very memorably written !!!
Qween
And what kind of table is it?
Pogremushka
Today I rehearsed Easter cake in KHP from this test. The smell was breathtaking. The roof really blew off. There is a masterpiece, it is cooling down. We'll take a sample for dinner.
Girls, what consistency should the dough be? During kneading at the bottom, a "litter" formed, I added 3-4 spoons of flour, it seemed soft, not sticky, but now the cake rose by about 2/3 of the bucket, I expected more. So I think maybe a lot of flour poured.
Hairpin
Quote: Qween

Baking bread and making rich yeast dough with fresh yeast:
1. For simple bread - 100 gr. flour 2 g of fresh yeast.
2. For dough with a moderate amount of baking and sugar (for example, Very tasty kulich from Elena Bo) - for 100 grams of flour, 3 grams of fresh yeast.
3. For heavy butter dough (for example - Pokhlebkin cake) - 4 g of yeast per 100 grams of flour.
4. If I bake bread, or knead dough without a timer, then first pour water into the bucket, put yeast and add a spoonful of sugar (I take sugar from the total amount according to the recipe). While I cook the rest of the ingredients, the yeast has time to "cheer up" and become like soda water.
5. When I put the dough or bread on the timer, I put the yeast right on top, on the flour and that's it.
6. Absolutely! it makes no difference whether it's frozen yeast or not. What I have at the moment, I put them. Including the timer.
The main thing is that the yeast (on the timer) does not meet the water ahead of time, and the whole secret.
This one!
Suslya
I want to rehearse today, but I have a question, dilute the yeast in warm milk and when it starts working, add eggs and sugar, did I understand correctly? And yet, what kind of bun should turn out, like from wheat flour? You see, this will be my first cake, I would like it to turn out
Qween
Quote: Hairpin

This one!

Hairpin , and I thought that then I wrote "into space" !!! Because, there was no answer from the person to whom it was intended. I'm so glad it was useful to someone! Honestly!

I was still going to make a note for Panasonic there. Like the fact that it has a different bookmark order.
Qween
Pogremushka , suslja5004, the dough turns out sticky after kneading, and after the last deboning, the "stickiness" goes away. But the dough is very soft, easy to work with.
Hairpin
obgorka_gu
I am still far from your mother, but ... at least it looks like? !!!

Vienna dough
lina
Well, that means there are many of us here in space ... I always focus on this too!
lina
Hairpin, buns
really dough with handles?
obgorka_gu
Quote: Hairpin

obgorka_gu
I am still far from your mother, but ... at least it looks like? !!!

Vienna dough

Hairpin They turned out very pretty!
On the contrary, my mother is already trying not to make such smart ones (in the winter they set high sugar and diabetes), so she only sprinkles a circle with sugar and lubricates a little with butter, but you did it very attractively, I really wanted to bite off a piece!
Qween
Hairpin, gorgeous buns turned out!
And with cold milk ...

Hairpin
Quote: Lina

Hairpin, buns
really dough with handles?
Nooooooo I took the bread maker from the repair shop ...
Thank you all for your kind words, only me .... I took the dough The best sweet dough. And I posted it here so that all the decorative buns do not scatter around the forum!

obgorka_gu

When your mom does them again, please take a picture of the penultimate moment. The fact that the bun's left leg needs to be thrown over the head clockwise is visible, but the right one ... that after clockwise is understandable, but ... In short, this moment in your technological map is missed !!!
And so thank you, and, of course, your mom!
Pogremushka
The sample was removed. OOOOOOOOOOOOO Very tasty Easter cake! it came out a little dry due to my fault, the Mki filled up a lot. Viennese dough cake will certainly be on the table this year!
obgorka_gu
Quote: Hairpin

obgorka_gu
When your mom does them again, please take a picture of the penultimate moment. The fact that the bun's left leg needs to be thrown over the head clockwise is visible, but the right one ... that after clockwise is understandable, but ... In short, this moment in your technological map is missed !!!
And so thank you, and, of course, your mom!

Hairpin, so I photographed without interruption, she does it very quickly and when she blinds with both hands, the review closes, here
Vienna dough
but everything is done simply, both "legs" from above stick together and that's it!
Hairpin
Symmetrical ?! And I hugged my left leg with my right leg ... Next time I will try ... Probably, it's easier for me to post step-by-step photos to find out what is wrong!
Well, did you at least show your mom my work? I think she will be pleased !!!
obgorka_gu
Quote: Hairpin

Symmetrical ?! And I hugged my left leg with my right leg ... Next time I will try ... Probably, it's easier for me to post step-by-step photos to find out what is wrong!
Well, did you even show your mom my work? I think she will be pleased !!!

She showed, at first she even scolded a little that I had exposed her photo, then she waved her hand and ... smiled!

As for symmetrically or "hugs", I think it's not important, it's more convenient, I say my mother makes them like a machine gun, and then they melt and everything stretches and it is not at all clear how they are stuck together, the main thing is to connect the "legs" to their place
Stern
Quote: Lina

Well, that means there are many of us here in space ... I always focus on this too!

I am an astronaut too!
kava
obgorka_gu, you also infected me with mom's buns. Baked today from Viennese dough. In my opinion, this form requires a tighter dough, and I did not want to add flour, so the buns spread slightly. The aroma is in the kitchen - breathtaking!
These are formed products
Vienna dough
this is after proofing
Vienna dough
and these are already ready
Vienna dough
Thank you and your mom for the idea!
Umenok
Qween, my greatest blessing!
baked Viennese bread, at the lowest rate for 2 eggs and 300 grams of flour.
In a bread maker I kneaded the dough on the program and then the "sweet bread" program skipping the first 30 minutes in it.
I really liked the preparation, it was not time-consuming at all, the taste is excellent, well, maybe there was not enough sweetness for me, I just have a sweet tooth, the most delicate smell of yum-hmm but, unfortunately,
until I can check how long it does not get stale, since it is eaten !!!!
Qween
Umka , to your health!
If you want sweeter, then take a look at my topic "Paska (Easter cake) from Viennese dough". There is a little more oil.
Sayla
Thank you so much for the recipe !!! The cake turned out to be excellent !!!! Exceeded all expectations. So the rest of the days will have to bake cakes for everyone who was lucky enough to try it. I took a bag of quick yeast, because I could not find fresh ones. Bork bread maker, French baking mode.
Qween
Sayla, to your health.
What kind of yeast did you use?
Sayla
I had a bag of saf moment for baking. 12 gr. There are also additives of some kind of baking powder and vanilla. I don’t have any more, I didn’t find it in the store today. I'll try regular bakery. I always use them. I read that you are categorically against such yeast. But I was eager to try the recipe. I will try to find fresh yeast and compare the results. I put the dough for about 10 hours. The smell was breathtaking. The gingerbread man turned out to be not liquid, it rose strongly. I didn't even expect such a gorgeous result. I am very grateful. Looked at the whole forum on the Vienna test. I will try to make buns after Easter.
Katyushka
Sayla that is, you put on 10 hours with soluble yeast? How much flour? It's just that I ran out of pressed yeast, I can't go to the store (my daughter has chickenpox and there is no one to leave her with), but there is a Saf-moment for baking and I really want to make buns.
Sayla
For 300 gr. Everything is exactly like the Viennese test.
And in the morning I put dough in the bread maker for a simple saf-moment (not for baking). The result is disgusting. It looks like yeast overnight (about the same 10 hours died). I also made 3 eggs and 2 times more sugar. I had to throw out the resulting baked paste
Not a step away from the recipe! At least for me.
kava
So soluble yeast is fast acting. They are not meant to be steamed. If the oven is delayed, then they DO NOT come into contact with water, so they are isolated from the liquid by sprinkling them into dry flour.
Sayla
The yeast bag says to dissolve in warm milk. I always dissolve yeast in warm sweet water and wait for the froth. Even if it is written to sprinkle dry. So I check if they work at all. Fast yeast is simply dried pressed yeast. The culture is one and the same. Maybe I'm wrong. The baking process is such a "shamanic" thing. And now my bread-bread is spinning another portion of Easter cake, and my heart stops - whether it will work out or not.
Sayla
A. And more. I didn't bake with delay. I put the dough separately in a cup. Then everything in the bread maker. And for the longest mode. The first one turned out - super !!! The second is horror. I'm waiting for the third
Sayla
The third is the same horror as the second. Yeast is at the limit of its expiration date. I was so happy when I found them on the market that it didn't occur to me to look at the release date. I put in 2 times more sugar, because they asked for sweeter ones. And I also put more candied fruits with raisins, because in the first (very successful) version there are not enough of them in the finished kulich. It's a shame. This is such a funky cake for the first time!
Katyushka
And the first time, as I understood, you did it with yeast for baking? It's just that last year I made a cake according to Elena Bo's recipe, and with simple yeast it didn't work for me, and when I poured it for baking, it was simple, although I found only vanillin in the differences. Now I make sweet pastries only with yeast for baking, with the exception of the Vienna dough - I bought pressed ones for it, but now the pressed ones are over, they are not in the nearest store, so I think what to do. True, I put only the first 2 times for 10-12 hours, and then just on the battery and like a good hat everything appeared in the stove and for kneading - it turned out great, maybe now I can try

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