eye
V-tina, Tina,
Quote: V-tina
I just want to understand what the catch may be
I looked at the recipe, I'm not a big specialist, but on the surface, what I thought:
1.the oil is added not at the end of the batch, but at the beginning, the flour is added later,
2. just one rise of the dough during proofing. Usually, however, there are three: dough, baked goods, proofing, all this gives the cake taste, it is revealed in a different way.
In terms of the composition, delicious baked goods come out, many do not understand the difference between a cake and a cake in taste, and then, and then they like what to bother with.
And those for whom this difference is tangible and critical will notice it.
Do not be upset, well done, that pointed out this feature of the recipe.
It is not customary here not to praise, I must confess, having faced this once, now I prefer to keep quiet if the recipe is not to my taste, so that I do not catch tomatoes from the offended author. But this is not good: not very experienced or not attentive cook will lead to some positive reviews, trust the recipe, instead of critically evaluating it.
Cirre
Chamomile, Olga, I will take into service. Now just stewed in foil with onions and carrots. Delicious.
V-tina
eye, Tatyana, Thank you! I will always accept criticism in essence. This cake is like a magic wand for me, it always turns out exactly the cake structure, but the girl in the photo has it really like a cake
Elena
V-tina, maybe you got bad yeast? If the girl says that the dough rose well, then the photo shows a low cake, as if the dough did not grow at all.
V-tina
Elena, I also thought about yeast at first, but he's loose like in the photo
Seven-year plan
V-tina, Tina, can't there be a muffin taste because of so much oil? ...
I also always bake cakes on yolks ... but I only have 100 grams of slab for about a kilogram of flour. oils ...
V-tina
Seven-year plan, Svetochka, why am I asking a question ... this is my recipe proven over the years, the first time I baked it almost 18 years ago, when I gave birth to my eldest son, and then, if not every year, then a year later, for sure, and I never had this happen. my thoughts were: the quality or quantity of flour, large eggs and all that sort of thing .. but she says that the consistency of the dough was like in my photo ...
Seven-year plan
V-tina, Tina, maybe everyone has different taste sensations? For you, it's just a good cake taste ... and does it remind her of some kind of cake that she had eaten before? ... so she decided that Easter cake is something else ...
Maybe she ate cakes only those that our Bakeries sell? In which, as it seems to me, there is no oil at all ... And he considers them real cakes ??? A little more comfortable - and she already has a cupcake?

I just compared your recipe with mine - almost everything came together!
If you count by the weight of flour ... only mine contains 100 grams of butter per kilo, and yours contains 300 ...
That's just this difference. But my cupcake doesn't even smell ... that's why I assumed ...
And so in general - I'm a layman in this matter ... I always do everything exactly what is written. Not a step to the left, not a step to the right!




In terms of the amount of flour, this definitely cannot be !!!!
If you shift, then the dough will simply score and get a brick!
V-tina
Seven-year plan, Svetochka, girls, thank you for trying to help Light, she even has a cupcake in the photo, like my soda or baking powder turns out to be fibrous and tall for me ..




Quote: Seven-year
In terms of the amount of flour, this definitely cannot be !!!!
what did I think about flour - the dough is liquid muffin, I thought, maybe she didn't have a resemblance of a bun
Tanya-Fanya
V-tina, sorry, the girl did not show the dough itself. My thoughts:
1. An inexperienced cook could simply be mistaken with the amount of ingredients.
2. In the photo, the crumb has no fibrous structure.It also seems to me that there is a mistake with the proofing and kneading.
Perhaps, due to liquid and flour, she kneaded the dough, but did not knead it. The yeast turned out to be strong and helped out, giving at least a cupcake effect.
In such cases, for myself, after some time, I repeat the recipe to finally make sure it is mine or not.
Seven-year plan
V-tina, Tina, then don't bother !!! This is your proven recipe !!!
Maybe it's not given to her just to work with yeast dough !!! Wrong hands!
I have one such friend! Even if you stand next to me, something terrible will come out all the same!
Maybe she just forgot to put something there or didn't measure it correctly! It can still be! ... the human factor is present! ...




Do you think she, on the contrary, did not report the flour and did not collect it? ...
In principle, maybe ...
V-tina
Tanya-Fanya,
Quote: Tanya-Fanya
An inexperienced cook could simply be wrong with the amount of ingredients.
Quote: Tanya-Fanya
but didn’t knead it
Tanechka, I've also thought about this, but I wanted to somehow consult with you without voicing my versions
Quote: Seven-year
then don't bother with it !!! This is your proven recipe !!!
Maybe it's not given to her just to work with yeast dough !!! Wrong hands!
Svetochka, it's not that I'm worried, but I feel somehow uncomfortable, or something ... I think maybe I miss some nuances in the recipe, making on the machine, at larissa he says too - the cupcake turned out
Svetta
V-tina, Tina, I re-read the discussion and I am also inclined that the girl is a very inexperienced cook, she did not knead the dough to the desired consistency. Well, she does not know how to do it correctly and for a long time. Gluten developed little, so it turned out to be hammered muffin dough. Plus your products are different, it could have bad floating flour, which does not contribute to the fibrous cake. It is a pity, I do not see a single photo, I judge only by your reasoning.
No wonder the proverb says "One torment, but the wrong hands."
V-tina
svetta, Svetochka, thank you for your opinion, it is very valuable to me. The girl did not take a photo, there was no way to look at the dough. She is happy with the taste in the end, it's me who is trying to figure out what's what
LisaNeAlisa
I'm again for advice: where to attach the squirrels left over from the cakes since Saturday? Are they kind of old already? Meringue can?
Mandraik Ludmila
LisaNeAlisa
Mandraik Ludmila, Buttercup, Thank you! I didn't think about marshmallows
Mandraik Ludmila
LisaNeAlisa, Anita, yes, I myself have 8 proteins in the fridge, after Easter dishes, so I thought of a marshmallow ... but this is how much it will turn out "I will overeat and die young"
And then there are angelic biscuits on squirrels
I am looking for a recipe on our forumSponge cake "Angelic" (on proteins)
(lina)
M @ rtochka
They also say they can be frozen for the future.
$ vetLana
Quote: LisaNeAlisa
attach proteins
You can make a protein omelet.
Svetlenki
Quote: M @ rtochka
They also say they can be frozen for the future.

Yes, I ice it.

And yet, if you cook potato zrazy / cutlets, try to roll them in breadcrumbs in breadcrumbs lined with a fork before breading. The crust will be tastier, it will be more convenient to fry, you will notice the difference in taste for the better (mine noticed anyway)
Irgata
Quote: LisaNeAlisa
where to attach proteins
Apple marshmallow "belevskaya" in Ezidri
Belevskaya marshmallow in Lequip D5 Eco dehydrator
however, you can dry in any dryer or in a convection oven
LisaNeAlisa
I decided to make a meringue with chocolate) Let's see what happens.
Crochet
Quote: M @ rtochka
They also say they can be frozen for the future.

I always do that.

And then I'll figure out where they are.
SvetaI
If I have extra proteins, I always bake this bread:
I am looking for a recipe on our forumWheat bread with egg whites (bread maker)
(Lola)

Very tasty bread and immediately utilize 5 proteins
marina-mm
Quote: LisaNeAlisa
where to attach proteins
I immediately remember Dessert "Pavlova"
There are many variations of this dessert on the forum.
Mira
LisaNeAlisa, Anita, I always add squirrels according to Natasha Prona's recipe, biscotti, I can't leave the link now. It is very tasty, simple, convenient and because all the proteins are used, you just drive the recipe to the amount that is available. A very successful recipe, thanks to Natasha. Who has not tried it yet, I recommend it!
Tashenka
Girls, if not on our forum you want to look for a recipe without knowing its name, then what topic should you run into?
Tanya-Fanya
Quote: M @ rtochka

They also say they can be frozen for the future.
Just don't forget to sign the amount of proteins
Nathalte
Maybe I'm picky, but I didn't like freezing. What they are after defrosting are not the same
Svetlenki
Quote: Nathalte
What they are after defrosting are not the same

Nathalte, Natasha, and in what dish did you not like?
celfh
Quote: Tashenka
recipe without knowing its name
Enter keywords in the search bar.
Nathalte
Svetlenki, Sveta, I didn’t like whipping, it’s not how they whipped. True, I took it after three months of freezing.
Olga VB
Quote: LisaNeAlisa
where to attach the squirrels left over from the cakes since Saturday?
Gee, now many are concerned about this.
BlackHairedGirl
What to do with proteins? Bake the Forget About Cookie. Or just Meringue, beat with sugar and dry in the oven. Or apple meringue. Anything that is from the berries in the freezer. Lots of options.
Yarik
Nathalte, Natasha, my squirrels of the same age were normally whipped, I made ice cream from Angela, now I will find a link

Found
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=489121.0

I used molasses instead of honey in this recipe, because I can't stand the strong honey aroma, which is good for the recipe, it doesn’t need an ice cream cone, it comes out just wonderful, my husband is a critic and an eater, he is a lover of high-quality ice cream, and at least I’m not a fan , very much appreciated, please try.

And also Angela's recipe, for those who love croutons
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=458249.0




LisaNeAlisa, Anita, Kiev cake)))
Tashenka
Quote: celfh
Enter keywords in the search bar.

I tried it. Does not help...
Crochet
Tashenka, Natalia., and what are you looking for, if not a secret?

Maybe we can help you with your search?

Ilmirushka
Tashenka, on other sites there are searches by ingredients, you write to the search engine what you remember from the recipe and perhaps what you need will pop up. Try it.
Chef
Quote: Ilmirushka
other sites have searches by ingredients
A completely unnecessary time-consuming toy. Filling in the ingredients you want is much faster than poking around flags and scouring drop-down menus

Quote: Tashenka
I tried it. Does not help...
It helps if you use the search correctly.
Tashenka
I was just ashamed to ask right away ... After all, not from the forum ...
My daughter brought a jar of apple jam. Who gave it - does not remember. Jam as if from finely chopped apples. But not through a meat grinder, namely small, almost cubes. Transparent. I ate a jar of 0.5 liters in one person, although I am calm about jam. It can also be used in the filling, since there is practically no syrup. Since this year there should be an abundance of apples, if the weather permits, then I would like to cook this (although I have not cooked jam for a long time). Maybe someone knows how to get such a yummy ?! Want!
Elenochka Nikolaevna
Tashenka, I once ate such jam. It was cooked by the grandmother of my first husband. I have no recipe, which is a pity. It's cool.
V-tina
Tashenka, I definitely saw such jam here, I'll look in the bookmarks, like Kroshino
Chef
Offhand immediately from the search:

I am looking for a recipe on our forumDry apple jam
(ang-kay)
I am looking for a recipe on our forumApple jam "Long"
(Omela)
I am looking for a recipe on our forumApple jam from Antonovka "5 days", slices
(Admin)

Ilmirushka
Tashenkamaybe it Lazy jam in the oven? And you can cut as you please.
V-tina
Tashenka, Natalia., Apple filling for pies
Tashenka
Tinochka, look, you will suddenly find it. I and my shilopopiks only at night and in the morning I can take a walk on the forum and sit at the computer for a short time. So I am asking for help. Fortunately, our people are responsive!

Dear Chef. This is all wrong. I've seen these recipes.Here apples are in large slices. It's also tasty, but ... If you cut apples into small pieces, like in an eaten jam, then I doubt that these recipes will work out. But thanks anyway!

Ilmirushka, no. The pieces are small and transparent, like tiny gummies. THANK YOU!

Tina. You can try the filling according to the recipe. THANK YOU!
Seven-year plan
Tashenka, Natalia., if according to your description, then this is exactly this jam!
Nobody bothers you to cut it with exactly those pieces that you like ...
You don't have to fanatically follow the recommendations in the recipe ...

Apple jam "Long"
Ilmirushka
Quote: Tashenka
Ilmirushka, no. The pieces are small and transparent, like tiny gummies. THANK YOU!
Tashenka, Natalia., I cut smaller and cubes, and they turned out exactly transparent and like gummies
Anna67
If not all the squirrels have been attached yet, my favorite option is apple sambuc.

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