Yeast cake "Motley"

Category: Bakery products
Yeast cake Motley

Ingredients

For cake pan Ø 24 cm
Liquid cream (drinking) 200 ml
Butter (margarine) 200 g
Flour 500 g
Fresh yeast 25 g
OR dry yeast 1 sachet (7g)
Sugar 150 g
Vanilla sugar 1 sachet
Lemon flavor 6 drops
Dry mint (optional) pinch
Salt pinch
Eggs 4 pieces
Fruit additives (raisins, dried apricots, prunes, cherries, cranberries ...) 300 g
Chopped nuts (optional) 100 g

Cooking method

  • Load all products into HP except additives. Dough mode. Cut the additives into cubes, "bathe" in 1 teaspoon of flour and add on a signal or 10 minutes before the end of the batch (they will not fit in any dispenser, since there are a lot of them). My muffin contains 50 grams of raisins and 125 grams of mango and papaya each (beautiful, of course, but absolutely tasteless, I bought it for the first and last time). I didn't add nuts.
  • The dough turns out like a snotty chatterbox, about any kolobok and we are not talking and it does not rise very much. The book says that the dough should rise so that it is noticeable.
  • After the end of the program, transfer the dough to a cake pan and leave it in a warm place for proofing for about an hour. It will not rise much, but it will be noticeable.
  • Bake in an oven preheated to T 180 ° (convection 160 ° without preheating) for about an hour (I baked for 45 minutes). Willingness to check with a wooden skewer.
  • Sprinkle the finished cake with icing sugar and cool on a wire rack.
  • The very thing is a real stollen, just without the hassle. Those interested can also sprinkle this miracle with cognac.
  • Yeast cake Motley

Note

Recipe from Dr. Otter's Baking Joy! with my changes.

leka
And mine is already getting cold !!

And here is the cake .... for such an amount of yeast, it practically did not rise, which is very surprising. Delicious of course, I put raisins, dried plums, melon, apricots

Yeast cake Motley
koziv
Oh, how delicious it is !!!!!

Yeast cake Motley

Thank you, Stelochka!!!!!!
Lozja
The dough turns out like a snotty chatterbox, about any kolobok and we are not talking and it does not rise very much. The book says that the dough should rise so that it is noticeable.

After the end of the program, transfer the dough to a cake pan and leave it in a warm place for proofing for about an hour. It will not rise much, but it will be noticeable.

Why won't it rise? Who said on godfather tractor? Well I believed. I kneaded, put the bowl in a slightly warm oven, well, at least my duty bowl was busy, I had to take the bigger one. An hour and a half later (before my hands did not reach) my dough turned from 1/3 of the bowl into a full bowl of dough. Everything is as it should be for yeast.
Well, I think, probably, the girls had in mind the second proofing, probably, it does not rise especially in the forms already. I put it in forms, at least I didn't dare to put everything in one form and fill it in more than half, I think, you never know. I put some of the dough in a small, the same mold. And I went to myself, I think, well, in about half an hour I'll start heating the oven. I come in half an hour, and there - the dough has almost reached the edges of the mold! So, now I am heating the oven with an urgent matter and I think to myself, if not to grind it even further when baking, the dough?
Yeast from Lviv fresh, I took exactly 25 grams. What is it for yeast that they didn't raise such a light dough? I mixed without HP, ground the yeast with a spoonful of sugar and dissolved it in lukewarm cream (homemade cream). And this mixture had to stand for 15 minutes, because I had to be distracted for a while.It even started to foam from above. Maybe that's the point?
I'll bake it - I'll show it if it doesn't run away from the mold.
Lozja
I came with pictures.
Here is the dough, which rose exactly twice in the molds and tried to escape from the molds, so I had to put it in the oven as an urgent matter. Forms filled in exactly half:

Yeast cake Motley

I suspect that it didn’t have time to warm up to the end, because the cupcakes didn’t grow in the oven anymore, and that’s good, it just got a neat flat bottom. And where could they grow up, they so inside turned out to be very lush and tender.

And here is a cupcake with a cupcake. It tastes very much like Easter cake, only less sweet. The cupcake inside is very, very tender and fluffy, I look at the pictures above, some of it is heavier in people. Why did I have him so wide open? Perhaps the yeast is very strong? Yesterday I baked Babu Ukrainian, so I raised her three times during baking, almost rested on the top of the oven.

Yeast cake Motley

Bitterly, really taste it in the morning. Thank you!
Stern
Lozja, here it is yeah !!!

I did not expect such an effect!
Apparently, yeast was really lucky! My cupcake was heavy and dense.
Bon Appetit Yeast cake Motley and thanks for the report!

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