I am looking for a cake with a certain crumb, help!

[rather dense, the fibers were separated from the very top to the bottom of the cut cake, the crumb was not dry, it was as if cold to the touch, damp]

It is far from Easter, however, I want to find and try to bake a cake. From year to year, she baked various modifications of Pokhlebkin's cake. But I can't achieve what I want. As a child, my grandmother baked cake (the recipe was irretrievably lost ((() with such a crumb - rather dense, the fibers were separated from the very top to the bottom of the cut cake, the crumb was not dry, it was as if cold to the touch, damp... Girls - if someone can suggest a recipe for such a personalized dough - with such a crumb - perhaps there is something on the forum - it's just difficult to determine from the photo - but even so - I see that in many Easter cakes the dough is not fibrous, just porous ...

[Zest]

I really liked the meat-eating cake from Zest, was just the same as you described:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.0

But last year it turned out to be surprisingly tiny and not only for me.
I don’t understand what’s the matter, I baked it so many times and everything was super.
We thought we were thinking about this misfortune, maybe the moon is to blame

[tatia]

tatia, here THIS fibrous cake

Girls, thanks, I'll try it soon.
It is so insulting that the grandmother was gone and the recipe was lost forever with her. I was still little then - I only learned to cook borscht from her and that's it (((.
And my mother also remembers that she added some petals of flowers growing in the garden to the dough (tint the dough yellow). But even this remains a mystery, as if none of the "garden" flowers growing in the North Caucasus are added to the food for coloring.

[tatia]

And my mother also remembers that she added some petals of flowers growing in the garden to the dough (tint the dough yellow).

tatia, Chernobryvtsy petals are added to the dough. In our country, in any case, they only put them. These petals also color any soup, tea, gravy and other dishes.

I dried it for the winter, if you want, I will take a picture and show you. Maybe this is what you wrote about.

[tatia,]

tatia, we always add a little saffron to our Easter cakes

[tatia]

tatia, Chernobryvtsy petals are added to the dough. In our country, in any case, they only put them. These petals also color any soup, tea, gravy and other dishes.

I dried it for the winter, if you want, I will take a picture and show you. Maybe that's what you wrote about.

Anyuta, please, honey, take a picture, eh? Saffron bites, but you want a little yellow !!!

Oh, I found it on the search ... It's marigolds! Yes?





Chernobrivtsy are marigolds in Russian.
Collect petals during flowering, do not dry in the sun. All varieties can be used.

[reference]

Saffron bites, but you want a little yellow !!!

reference
The nutritional value of tagetis (marigolds) lies in the use of inflorescences to color dishes and give them a special taste. Modern Georgian cuisine is unthinkable without Imeretian saffron, which is nothing more than dried and powdered flowers (more precisely, inflorescences of a basket) of marigolds. Neither satsivi nor kharcho can be cooked without this spice. Imeretian saffron is an obligatory ingredient of the famous mixture "hops-suneli" (there is no more than 0.1%) and other mixtures
marigolds in Russia, marigolds - in Ukraine. That's what I think.

Saffron bites, but you want a little yellow !!!

I add turmeric to keep it from biting. But I love the idea of ​​the black-shaved ones. Thank you.

Anyuta, please, sunshine, take a picture, eh? Saffron bites, but you want a little yellow !!!

Oh, I found it on the search ... It's marigolds! Yes?

Chernobrivtsy are marigolds in Russian.
Collect petals during flowering, do not dry in the sun. All varieties can be used.

Gashenka, I didn't know that they were marigolds. We grow mainly those that are the first, without the red inside. There are also large black-shaved men, they are called Majors. I am not a strong gardener, so I write, as we call it.

Now I will take a picture of dried petals. I dried it on the table, I didn't even bother the dryer.

In my subjective opinion, if saffron "bites", it is more interesting in the dough and other dishes of black marigolds than turmeric. For example, in our country it is customary for the dough to be as yellow as homemade eggs with orange yolk give - turmeric will never give that color.

Everything I wrote is clean IMHO, I repeat, so as not to offend anyone. Each region has its own traditions and foundations.

Here is:



For comparison: on the left (in a box) real saffron, reserved for special occasions, and marigolds on the right.

Anya, thank you! It looks almost the same

Gashenka, please!

In fact, despite the apparent similarity, they have a completely different aroma. In real saffron, it is very powerful, recognizable, it is impossible to confuse it with anything. Marigolds have a mild, delicate aroma, and certainly not like saffron.

But marigolds are free, and are great for everyday life.

do not get carried away with black shaves, they are medicinal, from diabetes. And we can, from what else, which you do not need

We FSE nada !!! Why don't you get carried away? Add a little to the dough, isn't it a liter a day?

"a very useful herb used in folk medicine to treat neuroses, problems with the urinary system, cystitis and night blindness."

We FSE nada !!! Why don't you get carried away? Add a little to the dough, isn't it a liter a day?

"a very useful herb used in folk medicine to treat neuroses, problems with the urinary system, cystitis and night blindness."

Ltd! everything that I ordered. Only somehow, I remember, I was a bit of eleutrococcus or whatever it was I took ... and just a little bit ..., but the effect was

Gal, I don’t understand, but what are all the diseases in one row? and problems in the urinary tract. system lead to night blindness? or vice versa...

These are all links in one chain ... First, neurosis, then problems with the urinary system, then blindness, from strain ...

And vaaasche, don't you flood the mulberries excessively, is it clear to you?

These are all links in one chain ... First, neurosis, then problems with the urinary system, then blindness, from strain ...

read it the other way around, sometimes you push too ... and ... hence the neurosis, and then you can safely go to a glass of black tears without a twinge of conscience: flowers: because it is a medicine

and then you can safely glass the Chernobryvtsam without a twinge of conscience: flowers: for it is a medicine

Ir, slow down ... This is not the case when glasses are measured ... a gramul goes into the dough !!!

What if someone wants a whole glass in the dough, well, so that it was brighter

[Gash,]

Ir, slow down ... This is not the case when glasses are measured ... a gramul goes into the dough !!!

Gash, well, you're lucky that Zest shcha dogs are pushed, mainly ... and tob

What if someone wants a whole glass in the dough, well, so that it was brighter

Duc, please, just cystitis help: doctor: present

And I'm on the topic! And vaasche I offer a measure of "exorbitant flood" - one IRR!

Or one GashIRR

[izumka]

And vaasche I offer a measure of "exorbitant flood" - one IRR!

izumka,

Or one GashIRR

GASHPILIRR! And make this title honorary!

GASHPILIRR! (Y)

so what? ShpilIrrGash is also nicho so ... hto like we have a Sedna Shpillirgash? and everyone understands everything ...

SpireIrrGashOmelSuslLisFug asShumRit ... (half of the forum) and two Raisins

read it the other way around, sometimes you push too ... and ... hence the neurosis, and then you can safely go to a glass of black tears without a twinge of conscience: flowers: because it is a medicine

Irr!

[IRRGASHPIL]

How do you IRRGASHPIL? Sounds !!!

[rather dense, the fibers were separated from the very top to the bottom of the cut cake, the crumb was not dry, it was as if cold to the touch, damp]

It is far from Easter, however, I want to find and try to bake a cake. From year to year, she baked various modifications of Pokhlebkin's cake.But I can't achieve what I want. As a child, my grandmother baked cake (the recipe was irretrievably lost ((() with such a crumb - rather dense, the fibers were separated from the very top to the bottom of the cut cake, the crumb was not dry, it was as if cold to the touch, damp...

tatia, for me the most fibrous was paposhnik, also according to Pokhlebkin, here on the link, see what kind of crumb

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120784.0

but it is very important in it to knead the semi-liquid dough correctly and for a long time, otherwise there will be no such effect

Good evening girls!
I don't come here often - just read all the answers - thanks for the help!
And the flowers, 99, 9%, were definitely marigolds! they grew up in our garden, I remember exactly.
Baked today something based on a prescription - ( "based on" because I do not have kitchen scales to measure and all was "by eye") is simply for a "nigger debut" - completely forgotten about the fact that the bread in the oven are ... they burned out (((


BUT! I liked the crumb - although it is a brioche, but the dough in it, in my opinion, is very cakey.
Add a little "conviviality" and it will turn out very well!
The crumb (not visible in the photo) turned out to be soft, soft, moist, fibrous - despite the fact that I sooo even overexposed the products in the oven.
And the dough .. I can’t find an epithet ...- "noble" or something ...
Don't laugh, I have never been a baker and not even an "amateur", so live and learn - just yesterday I learned about this -
This is how the dough was molded, by the way, the recipe (where I got it from, I don't remember) -

Brioche
Adriano Continisio's recipe
Ingredients:
700gr flour W300
175gr whole milk
210gr whole cold eggs
110gr sugar
165gr oil + 30gr lard (of which 15gr aromatic oil *.)
12.5gr fresh yeast
12gr salt
zest of 1 lemon, ground together with 1 spoon of sugar
1 tablespoon + 1 teaspoon of honey
1 teaspoon vanilla extract *
2 - 3 tablespoons frozen limoncello liqueur.

Lievetino-Levetino:
1-Dissolve yeast and a teaspoon of honey in heated milk and add flour to a creamy consistency. Cover and put the mixture in a warm place for 30 minutes.
2-After half an hour, the mixture should be very frothy, add whites to it, slightly whipped with a whisk.
Kneading in a mixer:
3-We start kneading by pouring the yeast mixture into the mixer bowl and gradually pouring in as much flour as is needed so that the dough gathers into an elastic lump. Knead until the dough comes off.
4- Add two yolks, one at a time, with the first we add salt, with the second sugar and in the last honey, each time adding flour in small portions and stopping the kneading for a couple of seconds in order to turn the dough by hand in the mixer bowl.
5-When the dough is smooth and elastic, with well developed gluten, you can start adding soft butter, accompanying each serving with a pinch of flour.
6- Increase the speed, let the dough converge and add vanilla extract.
At the end of kneading (25-30 minutes), when the temperature of the dough is increased, in order to avoid overheating, add cold liquor in small portions at a time, paying attention to the dough. Dispense carefully, taking care not to disturb the structure of the dough.
7-Lastly, we introduce aromatic oil. Place the dough in a greased bowl and cover with plastic wrap.
8- Rest for 20 minutes at room temperature and fold the dough to strengthen the gluten. We wrap it in a ball and send it to fermentation.
9-Proofing in the refrigerator, temperature 5-6C, 12-16 hours.
10-If we are in a hurry and decided to bake right away, let the dough be proofed until it doubles in volume, make folds and set it to rest for 20 minutes.
11- We form a brioche, put on a baking sheet, grease with protein and wait for doubling in volume.
12-Baking at 180C for 18-20 minutes.
* Vanilla extract
300g vodka + 6/8 open vanilla pods
Store in a dark glass in a cool dark place.
Shake for the first 30 days daily, several times a day.
Over time, the aroma of vanilla opens up stronger and completely neutralizes the smell of alcohol.
* Flavored oil
250 g butter + freshly grated zest of 6 medium lemons / oranges
Heat to 90C until boiling. Remove from heat, strain, cool.
Use in baked goods.
pysy: instead of lemon, I had an orange and no vanilla liqueur or liqueur.

What "makes" the dough fibrous?
Here in this recipe, I suspect, butter is mixed into the dough in a softened form ...

[tatia]

tatia, good evening .

You have baked a brioche following an interesting recipe. The photo does not greatly increase, but it is clear that the crumb is not perforated, but fibrous. I just love the structure of the cake dough.

And in sweetness, how did the dough turn out? Sweet enough?

I liked the crumb - although it is a brioche, but the dough in it, in my opinion, is very cakey.
Add a little "conviviality" and it will turn out very well!

What do you mean by the word "conviviality"?
Raisins, candied fruits, perfume?

What "makes" the dough fibrous?
Here in this recipe, I suspect, butter is mixed into the dough in a softened form ...

You know, I noticed that every fiber dough recipe has its own secret. This is not to say that if you put softened butter, then there will necessarily be a fibrous dough. There are many factors to consider, including, not least, the cooking technology.

You have to try different options in order to find your recipe that suits you in all respects. Try other recipes that are higher in fat and sugar.

By the word "festivity" I mean white and brown raisins, and I like to add a little cardamom + nutmeg to the citrus note in the kulich ("in the Pokhlebkin's" recipe), this is already a traditional festive cake scent for me.