Buns "Clouds" in the multicooker DEX DMC-50

I made such buns yesterday .. I liked the taste VERY MUCH .. but the dough did not "fit" .. and the buns turned out to be heavy / not airy / low .. I made them with dry yeast. maybe they shouldn't have been dissolved in milk? And I also replaced orange juice with lemon (there was no orange) .. Maybe there is a problem in lemon?

I will definitely do more ... instead of a loaf - it will do just right ...

I made such buns yesterday .. I liked the taste VERY MUCH .. but the dough did not "fit" .. and the buns turned out to be heavy / not airy / low .. I made them with dry yeast. maybe they shouldn't have been dissolved in milk? And I also replaced orange juice with lemon (there was no orange) .. Maybe there is a problem in lemon?

I will definitely do more ... instead of a loaf - it will do just right ...

Anyut, of course, you do not need to dissolve dry yeast in milk, do as it is written in the instructions for the yeast. Basically they are mixed with flour. I almost always bake on pressed ones, so I won't tell you about dry ones. Since the dough has not risen, it means that the yeast has not started playing. You can easily replace orange with lemon.

Good luck!

Then I'll clarify about the "pressed" ... is there exactly 14 grams you need?

I have a lot of them in the freezer ... now I’ll use these for buns ... otherwise in bread only 6-7 grams ...

Then I'll clarify about the "pressed" ... is there exactly 14 grams you need?

I have a lot of them in the freezer ... now I'm putting them on these buns ... otherwise in bread only 6-7 grams ...

So this is bread, and this is baking. Yes, 14 grams. Well, you can put 13, I think it will work out great too, and even 12 you can.

[* Anyuta *]

* Anyuta *
I baked these buns more than once at the Saf-moment, you don't need to dissolve them in milk, but put them in the same way as for bread - in flour. I posted photos. Puffier buns are difficult to imagine - so dry yeast is also great for this recipe.

I baked these buns more than once at the Saf-moment, you don't need to dissolve them in milk, but put them in the same way as for bread - in flour. I posted photos. Puffier buns are difficult to imagine - so dry yeast is also great for this recipe.

Understood .. yes, I really stormed something .... we will still practice!

Attempt number 2 - again failure .... to see the yeast is terrible! The dough was terribly liquid ... in short, even the buns did not work out ... happened....

[Anyut]

Anyut, the dough must always be adjusted. Flour is different everywhere. Should have been added up to normal soft dough.

It's a pity, of course, that it didn't work out. I don't even know what to say, I never have punctures with yeast dough.

[Anyut]

Anyut, the dough must always be adjusted. Flour is different everywhere. Should have been added up to normal soft dough.

It's a pity, of course, that it didn't work out. I don't even know what to say, I never have punctures with yeast dough.

I did both times on absolutely IDEAL products (with an interval of only 3-4 days) .. and I put exactly the same amount of flour as the first time (measured by weights) ... Only the second time I did the HP batch - well, I really have no time was to follow the test ...

In short, it's dry yeast to blame for everything - I'll try it on raw yeast today!

In short, it's dry yeast to blame for everything - I'll try it on raw yeast today!

Good luck!

Attempt number 3 on pressed yeast ... without words and comments

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I have only one question: how do you knead the dough? manually or with a mixer / HP?

Anyut, I'm shocked. Are you having problems with this recipe alone? According to other recipes, did you bake buns, yeast pies, did you already bake this in a multicooker? Did you bake it in the oven? Ever had problems with yeast dough before?

Well, tell everything in detail in order - what and how you do, how much you knead, what temperature you pour the liquid into the dough, how you distribute the dough and how much, how you distribute the rolls themselves. What is the dough after kneading? Everything, as in spirit. I just haven't seen such problems with a fairly simple yeast dough for rolls.

Is the flour good? Do other yeast products work well on it?

I knead the dough in a planetary combine. But you can do anything, even a mixer with hooks. This is an ordinary yeast dough.

[* Anyuta *]

* Anyuta *
I baked these buns more than once .... More airy buns are difficult to imagine

I fully support! The buns are awesome !!! The dough is super !!!! (by the way, I don't use either orange or lemon)
Anyuta, try other recipes, maybe then you will find the reason. I am making the dough in a bread maker on the "dough" mode (time 1:30).
Maybe you didn't let them fit well? I baked thresholds from this dough and baked in the oven, and that's all

[YU]

Oksan, I have two options for the development of events:
1. I kneaded the dough all three times with my hands ..... maybe a little interfered? And the yeast didn't "work with all the ingredients" of the recipe?
2. When I baked with pressed yeast for the third time, I could "overheat the milk" ....

I use the flour that I used in other types of baking ... tomorrow I will expose the recipe for the roll (wait) ...

I add flour 300 grams (by weight) ...
MonthYU first flour with milk + yeast and lemon juice
In the same glass (where I measured the milk) I knead sugar, an egg, butter and a bag of vanilla sugar.
Melted butter for 40-50 seconds in the microwave ..
I add this mixture to flour and "hammer" everything with my hands ...
Then I cover the bowl with a towel and put it on the cauldron (I have a private house) where the dough is melted ...
Then I take a bowl of water .. I sprinkle a saucepan from the multi with oil and pinch off the dough with wet hands, form the rolls .. I put it on the bottom .. I leave it for another 20-25 minutes .. so that, let's say, they connect / stick together (the cartoon is off / the lid is closed) .. I put the pastries for 45 or 50 minutes ... well, I bake ...
I take out the option that you are watching!

Anyut, a couple of questions. Have you ever baked rolls before? Or pies? That is, you know what the dough should be, how it should grow?

By the way, did your dough double after proofing? You put it on the boiler - isn't it hot for him there? You pour the melted butter directly from the micro - is it not hot? It needs room temperature. Maybe you kill yeast with butter, don't you?

And one more question - do you know how to knead yeast dough with your hands and how much? With your hands you need to knead and beat the yeast dough for at least 30 minutes. As a result, it should be completely homogeneous, with developed gluten, there should be a beautiful bun. What dough do you have and how much do you knead it with your hands? Better trust this to the bread maker, just control the bun.

I add flour 300 grams (by weight) ...

The recipe says "flour 300-350 gr.", I take 340-350 gr., I look at the bun.

[Yo]

Anyut, a couple of questions. Have you ever baked rolls before? Or pies? That is, you know what the dough should be, how it should grow?

Yes, I did something before ... recently I baked some rolls ...

By the way, did your dough double after proofing at least?

It even grew three times

You put it on the boiler - isn't it hot for him there?

No .. there just tYoplush .... colder than the battery at times ...

You pour the melted butter straight from the micro - is it not hot?

Yes, not melted, but I just bring it to a soft state ...

Well, in short, something like that!

but how to knead with your hands correctly .... .. FIG knows!

but how to knead with your hands correctly .... .. FIG knows!

You need to knead for a long time and persistently.In general, it's better to do it with a bread maker, just balance the flour, because everyone's flour is different. You bake bread, don't you? Do you know the kolobok rule? For buns, the dough may be a little softer than for bread, but there should still be something like a bun. But with hands - this is a whole art, nothing complicated, just time and patience are needed. I once did not have the necessary combine and hooks in the mixer - I manually kneaded, this is such a thrill, but it takes time. It's just that you write something that you shake all the ingredients together and that's it, that's what worries me.

but how to knead with your hands correctly .... .. FIG knows!

And for what Panasonic !!! Load it, there is nothing to spoil! In the presence of HP, knead with your hands, nooo.

[Anyuta]

Anyuta
I always put this awesome dough in HP on the Dough program - just a wonderful result
Do not bother with manual kneading, use HP - and you will have the most cloudy-air Clouds

It's just that you write something that you shake all the ingredients together and that's it, that's what worries me.

It worries me too!

And for what Panasonic !!!

Attempt # 2 was in Panas (pizza mode) .. it turned out to be a very thin dough (but then I was very busy and there was no time to keep track of the dough)

Attempt number 2 was in Panas (pizza mode) .. it turned out to be a very thin dough (but then I was very busy and there was no time to keep track of the dough

This is where the problem was. From a very thin dough, buns could not work. If you then added flour to a normal kolobok, it seems to me that everything would work out. Because no one can knead the dough better than a bread machine. Do not mix by hand anymore, I got the feeling that you were kneading it like dough for a cake - you mixed all the ingredients well and that's it. In this situation, the dough will grow, but normal rolls will never work out.

Try another recipe for buns in a cartoon - Buns "Figushki", just keep an eye on the bun, everyone has different flours, they cannot be the same for everyone from one recipe.

Vine, I carry yesterday's evening clouds with strawberry jam and powder (crushonka). As always pleased - soft, airy. Debriefing my flights - the pressed yeast lay in the freezer for 2 weeks, they did not upset me at all. Instead of an orange, I took a lemon, I did not feel the difference. Flour is about 320 grams, I sift it. The dough is kneaded by the bread-baking machine (you can't even beg me to do it with your hands, the result pleases). I baked it in the oven, I wanted to try the "Pastry baking" mode there. I tried different fillings, jam - for the first time. And again they asked to bake. I really like the dough. Thank you again!

That's so beautiful! I'm glad I like the rolls.

Lozja-Ksyusha, I bought oranges today .. I will make the fourth run on them! ... the current is quiet! so as not to frighten off luck!

Lozja-Ksyusha, I bought oranges today .. I will make the fourth run on them! ... the current is quiet! so as not to frighten off luck!

I carry my buns too. Thanks for the delicious dough!

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I carry my buns too. Thanks for the delicious dough!

What air! Eat to your health!

And what do you think, if you do not add vanillin and orange, but add salt and grate garlic on top, will you get donuts for borscht? These buns look like donuts in a cut)

What do you think, if you do not add vanillin and orange, but add salt and grate garlic on top, will you get donuts for borscht? These buns look like donuts in a cut)

I do not know. Try it, then tell me.

Here I kneaded the dough for the second time (with the first there was a failure at the stage of settling in the cartoon, now I stand in the warmth under a towel), the recipe says: "Dissolve the yeast in milk, and I read 5-6 pages. They write what is needed in flour (I have saf -moment), as it should? and what's the difference?

Here I kneaded the dough for the second time (with the first there was a failure at the stage of settling in the cartoon, now I stand in the warmth under a towel), the recipe says: "Dissolve the yeast in milk, and I read 5-6 pages. They write what is needed in flour (I have saf -moment), as it should? and what's the difference?

Compressed yeast dissolves in milk. With dry, you need to do as indicated on the package. They are usually mixed with flour.
What happened to the first test?

With the first test, I confused the temperature of the proofing of the dough, realizing that "I am a fool", set it to 160 in the cartoon (confused with the instructions, and ... fried) So, I added (((20-30 minutes passed. it does not rise in any way: cray: can it still be saved? The flour has already ended

With the first test, I confused the temperature of the proofing of the dough, realizing that "I am a fool", set it to 160 in the cartoon (confused with the instructions, and ... fried) So, I added (((20-30 minutes passed. it does not rise in any way: cray: can it still be saved? The flour has already ended

Honestly, I won't tell you, I practically have nothing to do with dry yeast. I do not know what is happening with them and how it is happening. I bake everything on pressed ones.

How long should the dough rise?

I didn't dissolve the pressed ones once in milk, there was no time at all, I threw everything with flour into the HP and rushed off for an hour. And nothing upset me. The buns went well. If they hadn't succeeded, I wouldn't have baked them so often.
Yesterday I baked in the evening like this: 5-6 grams of pressed yeast remained, I dissolved them in warm milk, put everything in the CP, and added 1/3 teaspoon of dry yeast to the flour on top. Once again, excellent airy buns turned out (though with a filling - a slice of peach)! And, by the way, there were no citrus fruits at home - I added a little, on the tip of a knife, citric acid, to flour - this did not affect the fluffiness of the dough, that is, I did not notice anything bad.
Girls, all products should be warm, at room temperature (the egg is not from the refrigerator, I just soften the butter, don't heat it and don't take it from the refrigerator). And, as Oksana says, if there is nothing to knead with (combines, HP), then you will have to work with your hands for a long time, VERY long!

How long should the dough rise?

About an hour in total.

I didn't dissolve the pressed ones once in milk, there was no time at all, I threw everything with flour into the HP and rushed off for an hour. And nothing upset me. The buns went well. If they hadn't succeeded, I wouldn't have baked them so often.
Yesterday I baked in the evening like this: 5-6 grams of pressed yeast remained, I dissolved them in warm milk, put everything in the CP, and added 1/3 teaspoon of dry yeast to the flour on top. Once again, excellent airy buns turned out (though with a filling - a slice of peach)! And, by the way, there were no citrus fruits at home - I added a little citric acid on the tip of a knife to flour - this did not affect the fluffiness of the dough, that is, I did not notice anything bad.
Girls, all products should be warm, at room temperature (the egg is not from the refrigerator, I just soften the butter, don't heat it and don't take it from the refrigerator). And, as Oksana says, if there is nothing to knead with (combines, HP) - then you will have to work with your hands for a long time, VERY long!

Yes, you can simply crumble the pressed ones into flour - everything will work out too. And I take the eggs from the refrigerator, and I can also throw the butter straight from the refrigerator. And there has never been such a thing that the dough did not work out. But I do all this with compressed yeast. I don't always make friends with dry ones, so I don't use them. I only make pizza on them and that's it.

If possible, in the recipe, make a note on the addition of dry yeast to flour, so that people would not grieve (like me, for example) from their own stupidity ... the dough never rose, I'm upset ... I turn on the cartoon, I will write off the result ... I will buy flour and still achieve such fluffy buns like yours, but as donuts with garlic)

If possible, in the recipe, make a note of the addition of dry yeast to flour, so that people would not grieve (like me, for example) because of their own stupidity ... the dough never rose, I am upset ...I turn on the cartoon, I will unsubscribe about the result ... I will buy flour and still achieve such lush buns like yours, but as donuts with garlic)

Good luck!

Unfortunately, I can't add anything to the recipe.

turned out ..... today there is a blockage at work ... and tomorrow I will report in full!

[Anyut!]

Anyut! You defeated them!

[Anyut!]

Anyut! You defeated them!

All the same, it was a batch!

All the same, it was a batch!

Anyuta, well done, clever! Persistent! : flowers: Yes, that's right - here you need to work as a Mother-Blizzard (I remember the tale of the GDR), the longer you beat the result. There is also a proverb about dough: you hit 100 times, they will praise 100 times.

I have long wanted to bake these buns, but just got around today. Instead of orange juice, I squeezed juice from one tangerine. And what kind of buns I got! it's a divine taste! Delightful! True, it was enough for 1 time for tea, they trampled down quickly, they didn't even let me take a picture)))) I'll do it tomorrow!

I have long wanted to bake these buns, but just got around today. Instead of orange juice, I squeezed juice from one tangerine. And what kind of buns I got! it's a divine taste! Delightful! True, it was enough for 1 time for tea, they trampled it down quickly, they didn't even let me take a picture)))) I'll do it tomorrow!

I'm glad I liked the buns. you have to knead yourself too, I haven't baked them for a long time.

Girls, I tried buns today and now, I'm sitting crying. Firstly, the dough didn't fit for some reason (saf-moment yeast). I put it on the second proofing, it went up quite a bit ... In general, it turned out to be some kind of nonsense. I also wanted to ask, it was mentioned here about proofing the dough in the microwave, can you tell me where to read about it?
I forgot to write, I made the dough in HP Panasonic and did not fit at all

Girls, I tried buns today and now, I'm sitting crying. Firstly, the dough did not fit for some reason (saf-moment yeast). I put it on the second proofing, it went up quite a bit ... In general, it turned out to be some kind of nonsense. I also wanted to ask, it was mentioned here about proofing the dough in the microwave, can you tell me where to read about it?
I forgot to write, I made the dough in HP Panasonic and did not fit at all

I'm generally at a loss to guess what is wrong with this test. Girls, unfortunately, I'm not a specialist in dry yeast, I don't use it precisely because they let me down more than once. I bake only pressed ones. Here I will tell you what may be wrong. And on dry - unfortunately.
If you are confident in yeast, and are not new to yeast dough, then I don't even know. This is an ordinary yeast dough, without any tricks.

My dough according to this recipe on dry yeast also did not rise 4 times, on the fifth I added not a teaspoon, but half a bag (6 g.) Of saf-moment yeast, by the end of the second hour the dough doubled) I'm waiting ... . I will report on my donuts soon)