Kulich in a bread maker

[fiallka]

This is most likely a one-time problem. "

fiallka , we will assume that this is a one-time problem.

Suslya

[rumix3]

Hello everyone! I have moulinex 3022, there are programs for butter pie with raisins, tell someone please, is it possible to bake Easter cakes on it, I just bought a bread baker yesterday and I am still poorly guided.

rumix3 , welcome to the forum! You can bake with this program. In general, you can ask questions about Moulinex here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=369.0

Omela, thanks a lot for the advice.

[fiallka]

fiallka , we will assume that this is a one-time problem.

Suslya

Check today

The second time, my crust also failed and there was an air cushion. And the first time everything is fine and now it's just baked, it's also normal. And who will tell you when to get the cake, immediately after it is baked or after it has cooled down in HB? And is it necessary to grease the crust with something immediately upon preparation?
And the recipe is great! It's just a miracle how fast and tasty it is!

[Tanusik_]

Tanusik_ , welcome to the forum!

And who will tell you when to get the cake, immediately after it is baked or after it has cooled down in HB?

You need to get it right away, otherwise the cake can be damp.

And is it necessary to grease the crust with something immediately upon preparation?

Can be greased with glaze. Just wait until it gets a little warm. Hot lubrication is not recommended, so that later the glaze does not crack.

Thank you, I've been with you for several years already, I didn't want to register. But I constantly used recipes, I learned a lot of interesting and useful things for myself. Well, I know about the frosting / fondant. It's just that somewhere in my head it was postponed that it was necessary to grease the crust with yolk, after all, I have reviewed more than a dozen recipes in recent days. Thanks for the advice, I'll run to pull it out so that it doesn't get damp!

[natahka]

natahka , my colleagues and I consulted here, and I decided. This could be due to:
1. The dough was too thin.
2. A lot of yeast, or the yeast is very thermonuclear, as a result of which the dough simply stagnates and falls off.

probably thermonuclear yeast, today I will try on other yeast, another question is the oil to be melted or not?

Like the recipe, thanks!
I confirm about yeast and fallen top. like a year ago I tried to put more yeast for the sake of experiment, the top failed. And yesterday, again I put 2.5 tsp., Although it chilled in my brain, I remembered that I put less last year, it seemed like 1.5 and the top was excellent, this time it fell. Yeast is really thermonuclear. And it was probably too warm in the kitchen. I sin on this. But I have no doubt that it will taste great.

The moulinex oven, I set the program as usual for more than 3 hours. weight 750, crust mode - light, otherwise the sides are too dark. Even on the bright one is already at the limit.

ps the problem with the top is really very rare. For 3 years of regular use of the stove, only 2 cases of top failure.

Should the oil be melted or not?

I'm melting.

Hello!!! Please tell me in what mode to bake this recipe?

[Natusik1982]

Natusik1982 , welcome to the forum! Indicate the model of your HP in your profile. You can bake on the "Bread" mode, if you have one.

Kulich (in a bread maker)

Ksentia Lopez, how to bake your cake with wet yeast (wet as a matchbox). how many to put them and how

[Pampushka with garlic]

Pampushka with garlic , I bake with fresh yeast. I grind them with sugar and pour them under flour along with all the liquid ingredients. For 400g. flour is enough 15-20g.

Yesterday the cake didn’t rise much, but the crust came out like a mound, it didn’t crack. Didn't it rise much because of candied fruits? For some reason, I decided that this was due to the fact that they were very small eggs. And in the morning today I laid 4 eggs and a little more trembling, the dough crawled out of the mold, well, which was to be expected. I had to open it and cut off the excess dough from the sides, otherwise everything would have burned out, not having fallen on the heating elements. Due to the fact that the opal crust opened the CB ... As a result, we have: one cake with candied fruits and an even lid, but not very high and the second cake without candied fruits, with a fallen crust, but at the same time it has risen strongly. But the conclusions were made and the analysis of mistakes was carried out, which I will not allow in the future.
but the recipe is good, the cakes are very tasty.

[Pampushka with garlic]

Pampushka with garlic , I bake with fresh yeast. I grind them with sugar and pour them under flour along with all the liquid ingredients. For 400g. flour is enough 15-20g.

Now I will try this too ..

Good morning! I put the cake, clicked on the "sweet bread" program, there appeared a time of 2.5 hours, I increased the time to 4, but wait for some reason the time is counting back and nothing happens to me ((stands and does not interfere
oven Galaxy

So! the kneading has begun, but why is the dough cool?

[Natusik1982]

Natusik1982 , welcome to the forum! Indicate the model of your HP in your profile. You can bake on the "Bread" mode, if you have one.

Changed profile please tell me baking mode

[Mistletoe]

I grind them with sugar and pour them under flour along with all the liquid ingredients.

Mistletoe
I also do this sometimes with yeast (thanks Stеrn for science), but I don't understand in any way, but how does this method differ from the one in which yeast is dissolved in liquid with a spoonful of sugar? Or even simpler: crush yeast to the bottom of a bucket, add sugar, liquid and further down the list ... Well, I don't see any difference for the life of me ... Maybe you know?

Oh my cake has risen I'm afraid the HP cover will open what to do? like they already answered somewhere, there was no time left to look for, bake for 30 minutes
and how not to jinx it

Good morning! I put the cake, clicked on the "sweet bread" program, there appeared a time of 2.5 hours, I increased the time to 4, but wait for some reason the time is counting back and nothing happens to me ((stands and does not interfere
oven Galaxy
[/ quo
And I put the regime on sweet bread for 2.5 hours, I did not know what could be increased to 4 hours.

very tanned, trimmed from below, not sweet (((

Yes, there is not enough sugar in this recipe, so this year I decided to try Butter Kulich https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html;viewResults the result exceeded all expectations

[sazalexter]

sazalexter Thanks for the link, I'll try it again, by the way, for some reason, I don't smell of vanilla ((

Good morning! I put the cake, clicked on the "sweet bread" program, there appeared a time of 2.5 hours, I increased the time to 4, but wait for some reason the time is counting back and nothing happens to me ((stands and does not interfere
oven Galaxy

And I put the regime on sweet bread for 2.5 hours, I did not know what could be increased to 4 hours.

Most likely, you did not increase the cooking time, but simply postponed it and after 1.5 hours the stove will start working (I think so), and it will work for 2.5 hours.

[Mistletoe]

Mistletoe
I also do this sometimes with yeast (thanks Stеrn for science), but I don't understand in any way, but how does this method differ from the one in which yeast is dissolved in liquid with a spoonful of sugar? Or even simpler: crush the yeast to the bottom of a bucket, add sugar, liquid and further down the list ... Well, I don't see any difference for the life of me ... Maybe you know?

Crochet , as you know, the less you know - the better you sleep (at me I'm talking about myself)! I've done it all my life.

[Natusik1982]

Changed profile please tell me baking mode

Natusik1982 , looked at the description of the programs for your HP. If I understood correctly, there are only 4 of them (wheat, French, muffin, jam, dough).I would bake in wheat.

Thanks for the recipe


Moulinex 3022 basic mode, 3 hours
Let's try tomorrow

I tried it. Moulinex OW3022, wanted on the main mode, but saw the "Sweet bread" mode (it looks like the main one) and decided to bake on it (the duration is the same as for the main one). I put the amount of food as described on the first page and even got a bun (liquid) and the bread rose so well that it rested against the glass lid. I think - well, at least he fell, well, fall, but he did not fall (but he did not fall out and did not hit the ten). It turned out lush and beautiful, but it was cured to the glass and when I opened it, the crust came off and remained on the glass. My oven for 1 kg is designed, but the bread is so fluffy that it is better to cook it in an oven designed for a large portion. Today I decided to repeat, but take all the products about 0.8 from the recipe (so as not to get out of the bread machine). As a result, instead of a kolobok, it turned out to be a swamp (although the products and proportions were the same), and the top of the opal turned out to be even (although the result is quite acceptable). It turns out that baking depends not only on the proportion, but also on the total mass - on a larger mass, the bun turns out and does not fall off.

[manigor]

It turns out that baking depends not only on the proportion, but also on the total mass - on a larger mass, the bun turns out and does not fall off.

manigor , a little bit wrong. More precisely, not at all.

Today I decided to repeat, but take all the products about 0.8 from the recipe (so as not to get out of the bread machine). As a result, instead of a bun, it turned out to be a swamp (although the products and proportions were the same),

And how did you measure the eggs at 0.8 from the recipe ??? Since the consistency of the dough was liquid, then the proportions of the products were calculated incorrectly - a lot of liquid. And the result is a flat roof. I should have added some flour!

shl. I counted 2 eggs. The roof turned out to be a normal Fotala without the main glaze:

Today, all day on my moulinex 3022, I baked cakes for myself and for my relatives, out of four did not come out (did not rise) only one and then it was her own fault, she baked sweet bread with raisins as advised on the program, the Easter cakes were excellent, they rose as it should, ruddy, I did it strictly according to the recipe, only the second time I realized that you can have 20 ml more milk. So whoever has a similar program, dare and do not be afraid. By the way, they taste good too, but I put 1 spoon more sugar.

I never succeeded in my second attempt, the edges rose again, and a hole formed in the center, then I decided to bake sweet bread with raisins according to my recipe book and again the same story, my hands were already down, I was very upset, what was wrong ?

[manigor]

manigor , a little bit wrong. More precisely, not at all.
And how did you measure the eggs at 0.8 from the recipe ??? Since the consistency of the dough was liquid, then the proportions of the products were calculated incorrectly - a lot of liquid.

I counted so that liquids (eggs and milk) were 0.8 from the main recipe. The original recipe consisted of 3 eggs (160 g) and 170 g milk (milk is a little lighter than water, but not much and 170 ml weighs around 170 g). Total 330 g. For a reduced recipe, I took 3 eggs (160 g) and 104 g of milk for a total of 264 g (330 * 0.8 = 264).

Colleagues, right now I decided to bake this cake. I have a Panasonic 257. I have not read all the correspondence on this topic. I understood correctly. We put all the ingredients in a bucket, the raisins in the dispenser (by the way, you need to soak them ???), choose the main program with raisins and 4 hours ahead and with a song !!!!!!!!

Kulich (in a bread maker)
Category:
Yeast bread

Thank you Ksentia Lopez for the recipe for this cake. I baked this recipe 4 times over two days off. All the cakes are edible, for the last one I got even "excellent" from my dad. For the purpose of the experiment, I only changed the oil in your recipe (plum for olive or olein), flour and the amount of liquid.
Thank God I didn't have to throw anything away, as in most of my baking cases.

Colleagues, right now I decided to bake this cake. I have a Panasonic 257.I have not read all the correspondence on this topic. I understood correctly. We put all the ingredients in a bucket, the raisins in the dispenser (by the way, you need to soak them ???), choose the main program with raisins and 4 hours ahead and with a song !!!!!!!!

I am such a "colleague" that I read all the correspondence for half a day before baking something, and then for half a day I ask everyone questions (Maybe because I have a Panasonic 207). It is true that "all" the ingredients and that "we fall asleep in the bucket", but "in front of and with the song" I only got a kulich on the 4th in 2 days (all the rest of the time) endlessly, then I look in, then I write down, I correct the bun, then I photograph the process

Well, I used to trust the knowledgeable, while everything I did from the book was normal. And what's the point of printing a recipe here if it has a lot of flaws? Moreover, they recommended it to me. Moreover, for me, baking is not a process, but a result (I bought an automatic device for this, so that, like a mother, do not beat a tambourine for half a day): I poured it according to the recipe, set the program, after a while I got the result and ate it.

Do it, do not be afraid, just buy fresh yeast ... Everything works out great ... And I did the dough in KhP (I put the program on the dough with raisins), and then spread it out into the pasta, let it rise for about forty minutes and put it in the oven. It turned out beauty
And in HP, I did it many times, and always with a bang! The photo is here on the website.

https://Mcooker-enn.tomathouse.com/in...=1873.0

Well, I used to trust the knowledgeable, while everything I did from the book was normal. And what's the point of printing a recipe here if it has a lot of flaws? Moreover, they recommended it to me. Moreover, for me, baking is not a process, but a result (for this I bought an automatic device, so that, like a mother, do not beat a tambourine for half a day): I poured it according to the recipe, set the program, after a while I got the result and ate it.

And from my book, just nothing came of it, except for dough and jam
and this recipe. Easter cake in HP, I can't believe my eyes - I got it all 4 times in a row.
So for me this is a lifeline site

Colleagues! In the process of proofing 40 minutes ago, the dough rose almost to the top, but wait fell by half, is this a reason to panic ????
Oh, now I have risen all the way to the top !!!

Colleagues! Here I baked my first cake (after 2 simple book loaves). It seems nothing, but as far as I understand it is called the roof fell (or just a couple of rafters broke). I did everything clearly according to the original recipe, according to the main program with raisins (4 hours), what did I do wrong ??????

[labarant]

labarant Did you open the lid too often? And the temperature inside dropped.

To be honest, I opened it 3-4-5 times before baking. And what not? I just read in some section of the forum (I'm a beginner) that the kolobok must be controlled, so I gained experience in practice.

[labarant]

labarant Opening one or two times, that is, raising the centimeters by 5 is not critical ... And then close it so that the heat does not go away. The dough is tender, any movement can affect and settle ... So it is better to disturb him less. And the bun does not form here, the dough is "swamp" consistency, exactly in this recipe.

My one of the four Easter cakes also fell off the roof, although I did not look into the HP. I just threw everything and went to work, and at lunchtime my husband pulled out a cake.


But this one did not rise very much, but the roof came out perfect

[Tanusik_]

Tanusik_ CLASS !!!

Easter rose very strongly, I even had to correct it with a spatula. In general, an excellent recipe, thanks. 🔗

Colleagues, maybe I don't know what a roof fell off (before that I baked only 2 standard white breads - there the roof was oh, it even burst slightly), just in the middle there was a kind of break inward by 1 cm. The cake at the very bottom is denser than at the very top (completely airy), not much. I opened the lid by 5 cm for a few seconds, 5 times. Even my mother tasted really bad (for the better)))). Or am I getting very dirty? It's just that I'm used to doing everything with 5 ++++++.
P.S. Give a link to the section on how to attach a photo, I screwed it into the gallery, but it is not in the personal gallery, but in the photo editing mode it is there, but there it can only be deleted (the size is scanty), I hang on the flower forum - a full copy of this, everything is fine there ...

[Photo in post]

Colleagues, maybe I don't know what a roof fell off (before that I baked only 2 standard white breads - the roof there was oh, it even burst slightly), just in the middle there was a kind of break inward by 1 cm. The cake at the very bottom is denser than at the very top (completely airy), not much. I opened the lid by 5 cm for a few seconds, 5 times. Even my mother tasted really bad (for the better)))). Or am I getting very dirty? It's just that I'm used to doing everything with 5 ++++++.
P.S. Give a link to the section on how to attach a photo, I screwed it into the gallery, but it is not in the personal gallery, but in the photo editing mode it is there, but it can only be deleted there (the size is scanty), I am hanging on the flower forum - a full copy of this, everything is fine there ...

Insert photo:Photo in post

And here is a photo with a very clearly fallen roof (although the photo is not Easter cake)


Judging by your oral description, your roof did not fall, but cracked. The reasons for these phenomena are different.
Put a photo of your Easter cake and you need to try to figure it out.