celfh
the first kulich sat in KhP for several hours after the end of the TESTO program and only then I transferred it to the cartoon
Of course it matters. Yeast has already worked

Dove! you are our dove! Thank you so much for the recipe !!! I made cake for the first time in my life! It is not given to me to work with yeast And with your recipe everything worked out !!!! Delicious. Baked on Thursday, today is Sunday, and the cake is soft, delicious

Girls, only I have candied fruits mostly at the bottom. How do you distribute them so evenly on the cake?
Crochet
Quote: celfh

Girls, only I have candied fruits mostly at the bottom. How do you distribute them so evenly on the cake?
celfh
Tanya, did you roll them in flour before sending them into the dough?
celfh
Quote: Krosh

Tanya, did you roll them in flour before sending them into the dough?
nope ...: girl_red: everything is clear. Thank you, Tiny!
sea39
Yesterday I baked a cake according to this recipe - the dough turned out good, not liquid, I sat in the multifunctional heating for 2.5 hours, went up to mark 5, but there was no more time to wait, so I put the baking for 65 minutes, went up to 6.5 - 7. Cooked, tasty, but heavy, low. Or did I not let him come up yet, or can I add baking powder to the dough for fluff?
LenaV07
A wonderful recipe, tasty and not troublesome ... The cake rose perfectly, rested on the lid of the multicooker, even the valve was imprinted. I turned on the "heating", but even got scared, it seemed that it was very hot, I turned it off and the dough was defusing itself. She baked for 65 + 20 minutes, so that the top was not completely pale. I didn't even bother to smear with icing, so they ate it ...

sea39
As I understand it, the dough should be like thick sour cream. This is exactly how it was with me, although I immediately increased the flour a little, having read that the dough is liquid. Baked in regular milk, 200 ml.
lega
Quote: sea39

Yesterday I baked a cake according to this recipe - the dough turned out to be good, not liquid, I sat in a cartoon on heating for 2.5 hours,

Probably too long he sat on the heating, overheated and fell ... The heating is turned on for a short time for 10-15-20 minutes (depending on the power of the multi)
sea39
girls, then explain to me, pliz, after kneading we immediately put the dough on the heating? then how much? OR do we just let it stand in the warmth, in a multicooker saucepan, and then 1) for heating (although why already?) 2) for baking? my finished cake turned out to be about 9 cm high
LenaV07
sea39
You can do whatever you want ... You can put it in a multi-cooker saucepan in a warm place, and when the dough grows, gently return it to its place and turn on the "Baking" mode right away, or you can choose the option when the "heating" mode is turned on first for proofing for 15-20 minutes, as I wrote lega, then it turns off, and the dough continues to "grow" in a closed multicooker, when it fits well, then incl. "bakery products".
And do not "hammer" the dough with flour, let it be a little liquid ...
IRR
Easter cake in a slow cooker plucked! Author +.
Crochet
IRR
Gorgeous Easter cake though !!! And most importantly, manyA !!!

P.S.I once baked the cakes in a slow cooker, and it's scary to remember ... They were all successful!
Aprelevna
I decided to bake a cake in a slow cooker ... something my yesterday's Easter cakes scattered very well. fast...
I read everyone in this thread, I think it is necessary!
Crochet
Aprelevna
Natul, and even in a multicooker it turns out ahhshitty and gigantic rum women !!! Have you read about women in a slow cooker?

P.S.And if you take the dough from "Butter cake" and bake in a slow cooker ...
Aprelevna
Innochka Krosh, I have your rum in my bookmarks !!!
When-the thread I get to them, so will the Butter ...
SupercoW
over the weekend I made three Easter cakes - everyone went with a bang. even without glaze.
delicious and simple recipe!

made with fresh milk - 200 ml.
I did not add flour, I took exactly according to the recipe - 500 gr.

of three Easter cakes, only the second one was somehow not tall ... I don't know why.
the first and third - in finished form were up to nine.

all three stood on heating for an hour and a half.

Quote: Krosh

Aprelevna
Natul, and even in a multicooker it turns out ahhshitty and gigantic rum women !!! Have you read about women in a slow cooker?
oh, and if you can poke my nose ...
my hands have grown to the wrong place and on baking it is noticeable most of all, but after such cool cakes, my soul needs to continue.
sea39
LenaV07, can I do it again? It seems to me that the heating in my cartoon did not turn off all the time while the dough was there (2.5 hours), if I don't look, it's hot there! does it turn itself off after 15-20 minutes? And SupercoW writes that they stood on heating for all three hours, in the sense that the heating was also turned on all the time, like me? A friend recommends adding baking powder, your opinion, girls present?
Aprelevna
SupercoW
You need here!
This is the most delicious baba theme
LenaV07
sea39
You yourself can control for how long you put the dough in the "heating" mode. This function is both enabled and disabled (in this case) manually. SupercoW wrote that her cake was "heated" for 1.5 hours. In general, after 20 minutes I turned off the "heating". because it seemed to me that the saucepan was very hot and I was afraid that the yeast would "cook".
Once again, in stages ...
1. Knead the dough (not cool, like thick sour cream)
2. Put the dough (practically poured, it is sticky-sticky) in a multicooker saucepan
3. Turned on the multicooker (together with the saucepan) to "heat"
4. After 15-20 minutes, turn off the "heating" mode and leave the dough in the multicooker (keep the MV lid closed)
5. Periodically look into the MV and when it seems to you that the dough has already come up enough (up to 8-9 lines) turn on the "baking" mode.
lega
Quote: sea39

LenaV07, can I do it again? It seems to me that the heating in my cartoon did not turn off all the time while the dough was there (2.5 hours), if I don't look, it's hot there! does it turn itself off after 15-20 minutes? And SupercoW writes that they stood on heating for all three hours, in the sense that the heating was also turned on all the time, like me? A friend recommends adding baking powder, your opinion, girls present?

I'm not Lena, but I also wrote about heating. You have a Panasonic 18 cartoon. The heating will not turn off by itself, you just need it manually turn on and off. Proofing temperature should be about 30 degrees, at heated higher, so we turn it on for a while, heat it up a little, and then the dough sits there like in a thermos and rises. The initial heating is enough to raise the dough, if not turned off, it will overheat and the result will not be AX. In Panasonic, it's like with Yoghurt.
Have SupercoW cartoon of a different brand, there may be different temperature settings.
sea39
girls thank you all for the detailed explanations!
And I, the poor kulichik soared on heating for all 2.5 hours, I will drop in - it's hot, because I still thought that something was wrong! apparently inattentively read the cake recipe, that the heating should be turned off after 15-20 minutes
SupercoW
Quote: Aprelevna

SupercoW
This is the most delicious baba theme
thank you !!!

Quote: lga

Have SupercoW cartoon of a different brand, there may be different temperature settings.
I have a HEAT CONSERVATION (or HEATING) mode that is very thermonuclear. there the temperature is about 75 degrees. that is, I can say this, a kind of first stage of baking began.
so what I ended up with was:
- an hour and a half at a temperature of ~ 75 degrees, with occasional peeping.
- 50 + 15 minutes in baking mode.

the results are excellent.

for the sake of interest, I'll try to do it as you advise - turn off the heating in 15-20 minutes.
IRR
Quote: SupercoW


the results are excellent.

eh ... and I remember in the recent past hto something at the mention of the word yeast dough -. Nothing? the eyes are afraid, but the hands are doing?
lega
Quote: IRR

but I remember in the recent past that when the word yeast dough was mentioned -

IRR, it was me ... The pies never came out ...
my sons already began to tell me that I would not be a good grandmother, since pies are not friends with me ...
SupercoW
Quote: IRR

eh ... and I remember in the recent past hto something at the mention of the word yeast dough -. Nothing? the eyes are afraid, but the hands are doing?
Ira, you remember my "recipes" ... well, in the sense of how I cook. whatever you take everything lazy and simple.
I don't know how it happened in life, but I really don't know how to cook. and if on ordinary food this is tolerable, then on baking it is very felt.

I need very clear instructions to get something done. if not for HP in the house, I would not go further than biscuits.

but there are also pluses - for me every successful experience with baking is like a holiday!
sweetka
I'm shocked. The mother-in-law rammed three types of Easter cakes: from Myasoedovskiy, Khorostkovskiy and from a multicooker. The first two, as you know, are nautical. And the dough is good for now, and three strokes and all that jazz. Third, I dumped all the ingredients in one heap, lazily stirred it with my index finger and plumped into the slow cooker.
The mother-in-law said that the biggest and round is the most fkuuuuuuuuuuuusny !!!!
True, I did not try it myself, but I asked her to leave a piece for me. This is how it happens in life. Auto RU
metel_007
We also liked this one better!
Crochet
Quote: metel_007

We also liked this one better!
metel_007
More than what (what)?

Quote: sweetka

Khorostkovsky
sweetka
And the recipe ?!
metel_007
I baked "Myasoedovsky", it is dry in structure compared to Easter cake in MV, and baked according to my old recipe, it is not so sweet. According to my family, kulich from MV took first place.
Crochet
metel_007
Thank you ! It was just interesting with what kind of Easter cake you are comparing a multicooker.
sweetka
as I understand it, my story is about the same as metel_007 ... Myasoedovsky, less sweet and more airy, Khorostkovsky and in MV. Mom said the multivar is the best. stunned.

Quote: Krosh

sweetka
And the recipe ?!

I baked it for the first time. This is a recipe for Masha's mother - my godmother's mother, who lives in Khorostkovo and is considered a noble "valykh". It's very airy, just lacy and less sweet. Kuma says he is good with butter and warm milk. She did not give the recipe, because she herself did not know what would happen. If anyone is interested, I will gladly share it.
Crochet
Quote: sweetka

If anyone is interested, I will gladly share it.
sweetka
Are you asking ?! How interesting!
sweetka
Crochet , ok, let's do it!
LenaV07
Quote: sweetka

... and is considered a noble "valykh".
Oh, how I liked this word ... Cool!

But tell me, please, does everyone have a pretty crumbling cake, or just me?
Like a bird, she picked up all the crumbs from the cutting board, and there were a lot of them ...
sweetka
LenaV07, and where the godfather comes from, the aunts who help the wedding table to prepare, this is exactly what they call "varilykha". I really like it myself!
I had this very Khorostkovsky cake was drop dead tiny! I had to cut it over the plate, since the whole floor is then in crumbs. maybe we dried up the cakes, eh?
LenaV07
sweetka
I meant multivar kulich. It seems to be damp, but all the same tiny ... Now there is another sitting, does not want to get up ... I was instructed ...
sweetka
LenaV07, and you did it the first time chi not? like my mother did not say anything about the smallness of the multicooker.
LenaV07
Quote: sweetka

LenaV07, and you did it for the first time?
Yeah, the first one ... I was looking for a lazy but tasty meal and came across this topic. Now I'm trying to do it for the second time, I'll see what happens. I put a little less oil.
IRR
Quote: LenaV07

sweetka
... Now another one is sitting, does not want to get up ... I received additional instructions ...
Lenchik! Wait ... wait patiently. My yeast was sluggish, as it turned out, so I waited half a day. But Yummovskaya grew from a 5 liter casserole dish. The main thing is not to overstay. Weight 1274 grams.

shl. I have him of all - the most neat. : girl_in_dreams: and I still put it in the oven for a couple of seconds, so that the firebrand would turn red.
sweetka
Quote: IRR

I still put it in the oven for a couple of seconds, so that the firebrand would turn red.
I also set it on convection for 20 minutes to turn brown.
Girls, what do you think, how many times should the recipe be reduced for a small cartoon?
LenaV07
Quote: IRR

Lenchik! Wait ... wait patiently. My yeast was sluggish, as it turned out, so I waited half a day.
Waiting ... It seems to slowly rise ... And what is wrong with him? After I put it on the proofer, I managed to make pogacice Knead, distance, stuck, baked ... And with the same yeast as the cake ... And he thinks over everything
julifera
Girls - this yeast - they are so different - blue, white, red

Someone pulled me to take Lviv yeast ... after thermoderic Kryvyi Rih yeast ...

Here we have extremes of current - or everything is too fast and brutally active - in Kryvyi Rih,
or Lviv brakes, to such an extent that I had to fiddle with Easter cakes from yesterday to today until 4 in the morning ... and at 8 already on autopilot to work ...

But I note, however, that in spite of all the difficulties over time, baking with inactive yeast turned out to be a little tastier and lighter, more delicate or something.
sweetka
strange. and I also have Lviv vigorous.
julifera
Quote: sweetka

strange. and I also have Lviv vigorous.

Some are lucky ...
I bought prepackaged Lviv at 42 grams at Metro, for April 16, they couldn't get so shrunken in 9 days, and the smell was delicious from them ...
LenaV07
I have super yeast, "Record" (Lesaffre bought the Krivoy Rog plant). I'm just at a loss why in one baking they "worked" at once, and in another they "pulled the cat by the tail"? Well, thank God, the pain turned out to be less, it grew almost to the top of the pan, though in the end it fell through in the middle, I see it stopped in the proofer or I often poked my nose ... Well, nicho, the main thing is delicious ...
IRR
Quote: LenaV07

Waiting ... It seems to slowly rise ... And what is wrong with him? After I put it on the proofer, I managed to make pogacice Knead, distance, stuck, baked ... And with the same yeast as the cake ... And he thinks everything over
our kulich has a lot of eggs, sugar and butter. There is no such thing in the mistletoe pogatzitsa. Eggs - zero (only for lubrication), oils - for dipping only. In this Easter cake, as in rich pure water, there are many heavy components.
sweetka
but about a small cartoon so nobody knows anything?
lega
Quote: sweetka

but about a small cartoon so nobody knows anything?

Light, I haven't tried it myself, but for a little one, everything is always done in half.
celfh
Quote: sweetka

but about a small cartoon so nobody knows anything?
Svetik, so I baked in a little
Natusichka
celfh, please write the quantitative composition of products for a small multi ...
celfh
Quote: Natusichka

celfh, please write the quantitative composition of the products for a small multi ...
Natusechka, so I took everything, as in the recipe from Dovewing. The cake only slightly rested on the lid, but everything is fine, a very tasty cake turned out. Baked in 65 minutes, no extra time. Yesterday we finished eating, not dry. And a photo of my Easter cake on page 3, in my opinion.
Natusichka
celfh, thanks, I understood everything, boom to try!

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