Anastasiya_V
Help with advice!
According to this recipe, I want to knead the dough in a bread maker, and bake in the oven in tins.
This is my first experience, and I don’t know how much to set in dough molds and at how many degrees to bake
mamusi
Anastasiya_V1/3 test ~ for airy result, 1/2 for dense more.
You need to look at t in your oven ... but from 180 degrees.
Go through other recipes. Read about oven cakes ...
kuzea
Anastasiya_V, Easter cakes are always baked in the already heated up to 200 degrees. oven for 10-15 minutes, then turn off the gas or lower the temperature to 180 degrees. and bake for 40-45 minutes, that is, cake is baked for 1 hour or so .. Everyone has different ovens, you need to look empirically: girl_cleanglasses: Margarita has already written about the volumes of the test abovemamusiGood luck with your baking!
Fengshuika
I just got a test cake out of the cotton, tried the crumbs, the taste of real cake !!! To be honest, I didn't expect it. I don't want to cut while hot, and therefore there is a question, is it very heavy by weight, should it be so? I checked it with a skewer, it was dry, but I remember that the cake should be lighter. Before baking, it did not rise very much, and at the end it almost reached the cotton lid. Hurry up in the morning, so I want to see what happened inside: girl-th: I want to try it in the oven for the holiday, but I don’t know when the process of raising the dough ends at the c / n (I didn’t find it in the instructions), I baked it in the "baking" mode for 3 hours ... 30min., Maybe someone knows when to pull out the dough from the bucket? Thanks to the author for the easy recipe, let's take a sample, unsubscribe.
kuzea
Fengshuika, Elena! : flowers: I'm glad that we tried to bake this cake: girl_love: I'm waiting for an answer about the taste: girl-th: Does your "Dough" oven have an option ?, it's when kneading + raising, and baking with proofing can be done separately, and in the oven
Mirabel
Quote: kuzea
In the sense of HP or in the cartoon?
Ritochka! in a bread maker! there is no time for anything else.
mamusi
kuzea, I'm here to start baking and have questions:
1. I have live presses. yeast ... how much to take, I think 20 g is enough (they are strong ~ Lux) What do you think?
2. Put everything in a bucket ... you write ... and let it settle ...
What?
Even without mixing the ingredients ... are they worth it?





Mirabel, You didn't bake on the living?
)))) if yes, how much did you take?




In short, it's too late to drink Borjomi ... I'm already doing everything (or rather, done))))
Let's see the result ... I rubbed the yolks with salt.
A little milk, sugar, flour, taken from the general rate, mixed and crumbled there 25 g of fresh yeast, they are walking in a bowl.
At this time, I kneaded the remaining flour and milk with sugar (maybe in vain with sugar ...) well ... an autopsy will show!
Kneaded on dumplings for 5 minutes. and left in the HP immediately set the dietary regime with Raisins. I have it for 5 hours.
Since I have Panas, it began to stand for 30 minutes. As soon as the kneading begins, I will pour out the yeast mass ... but for now, let the dough stand, swell. I have flour Makfa.
Then pour the yolks, butter (both).
And on the rustle of the dispenser, I will fall asleep with Raisins soaked in cognac ...
So the process has begun!
Mandraik Ludmila
I came in well, thanks Ritochka, otherwise I sit thinking what kind of cake to bake, recipes - the sea, my eyes fled, I read, I will get acquainted
mamusi
Mandraik Ludmila, Lud, yes, let's look at the result first, I can think of something !!!
Mirabel
Margarita, Rita, no, I didn't bother with the living. She didn’t trick anything, I played everything and put on a program-sweet bread and got a masterpiece.
Good luck to you and look forward to impressions! they should be, simply obliged, only very good!
mamusi
I have no sweet bread. In Panas there are programs with Raisins. Basic and Diet.
I chose Diet ... I'm sitting in the kitchen ... I settled down here with my papers closer to HP, pretending to be working
And I myself only look at what is being done in the HP.Right now, I threw Raisins over Dispenser's bangs ... the second batch went ...
I wonder what I can do ...
Fengshuika
The sample was removed: the taste, color, smell are simply masterpieces !!! I even doubt now whether it is worth bothering with the oven? Just a fairy tale turned out, and without unnecessary dancing around the test. And as for the kneading, as I myself did not guess at the "yeast" mode, the eclipse came over me! Thanks for the recipe and quick response, I'll try to insert a picture later.
Mandraik Ludmila
Ritochka, so I'm not in a hurry, I will most likely bake on Friday, tomorrow I will probably cook Easter, the liquid drained from it should go to the cake.
mamusi
Quote: Mandraik Lyudmila
from it the liquid drained into the cake should go.
Yes?))
Lud, but I don't know about it ... nothing ... Write in a personal, eh?
Like so what ... Or in our Temko Panasikov ... pliz
ninza
Tatyana, tomorrow I'll bake your cake. I liked the simplicity and, most importantly, what can be baked in a bread maker. And the reviews from the girls are excellent. Thanks for the recipe.
kuzea
Fengshuika, Elena! Thanks for the report! : a-kiss: Glad that the cake tasted good!
ninza, Nina! Try it, you won't regret it! : skovoroda: A recipe tested by time and the experience of several generations of our family
mamusi, Margarita! : Friends: A very cool thing, whey from Easter cottage cheese: victory: I don't cook Easter, but when settling under oppression, the whey is also decanted: an excellent component in any dough!
Girls! Happy baking everyone!
ksyusha1997
Girls, does this cake have a crumbly texture or wet? Well, they don't eat my homemade crumbly cakes from me, they ask for more moisture !!! Can anyone advise what?
kuzea
ksyusha1997, Oksana! : flowers: The texture of the Easter cake is classic: the average between a biscuit and a cupcake-t. that is, it does not crumble, but very airy: nyam: Moisture is achieved by baking mixed into the dough, but a lot of eggs + butter gives density ...: oops: You have to choose ..., but it's best to try a small portion for a sample: drinks_milk : Good luck!
mamusi
Here are the results for my baked goods today, girls.
She described everything and took a picture. Judge for yourself.
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 625
ninza
Girls, I'm going to bake cake tomorrow. The question arose: where to pour dry yeast into flour or into liquid? Tanya can tell me.
kuzea
mamusi, Margarita! : flowers: What a gigaaaant! : yahoo: Yeah ... yeast is a bit too much ... So this is a test, so draw conclusions: how much yeast is needed. : doctor: I, unfortunately, do not bake with pressed yeast at all. : oops: Looked at the conversion of dry yeast to wet: 2.75h. l. dry = 8.25g wet, that is, you had to take no more than 10g And you have a noble cake! : nyam: Well done! : friends: Good luck in the future!




ninza, Nina! If you bake in a bread maker, sprinkle the yeast on top of everything, into flour, into a dimple, so that they do not immediately start their activity: hl-izm: If you knead by hand, then dry yeast is mixed with flour, and then it interferes with dough
mamusi
kuzea, no, the fact of the matter is that according to the calculation 8x3 = 24 g
Multiply by three.
But in this case, my shiver Lux is thermonuclear. They should be taken no more than 15 g.
I will consider.
Now my soul could not stand it and I broke Kulich. He cooled down, but of course not yet "ripe".
Will mature by tomorrow.
But I tried. Delicious!)
I bring you a photo of the breaker. Who is interested in the structure of Easter cake.

Old cake (for oven and bread maker)
kuzea
mamusi, Margarita! : rose: What a lovely crumb! (y) Immediately smelled the taste, drooling began to flow. The structure is classic! : bravo: That's why mine love these cakes for their airiness! I will bake them on Friday: girl_dough: According to this recipe, cakes can be stored for quite a long time and over time they only become tastier
Mandraik Ludmila
Margarita, that's what you are doing at night, looking at me, now what, go to bake such a miracle, I can't want to now
Olga3107
kuzea, please tell me, what consistency should the dough be? I’m just watery, like a charlotte about. Is it normal or urgent to add flour?
mamusi
Mandraik Ludmila, Lyudochka, tomorrow morning you will put it on!
Mandraik Ludmila
Quote: mamusi
tomorrow morning, put it on!
Not, Ritochka, it won't work until tomorrow ...it's already worth it, the kneading has passed, the proofing has begun, the program is for 3.5 hours, I try 1/3 of the portion so I won't sleep today, but all because of you, everything is so tasty and beautifully told and showed that I could not resist
mamusi
Mandraik Ludmila, Luda, well done!)
Two Easter cakes ~ this is already a valuable experience! Let's compare the taste, color and smell!
We will know what and how!
And I should have done less of it!
kuzea
Olga3107, Olga! : flowers: Easter cakes as such do not have a kolobok,: kolobok: the dough is a little thin, when you add additives (raisins, candied fruits, dried apricots, etc. to taste) the dough will thicken
mamusi
Tatyana, today, it seems, no one is going to sleep!)))
Although I already want to!
Mandraik Ludmila
I put a former tin can inside the KhP as a form for cake, let's see how it will bake ... while there are 2 hours left and the last settling, I will do it manually, since I have already taken out the stirring blade and put the dough in the mold. Here we are the experimenter
kuzea
Mandraik Ludmila, Buttercup! Well done experimentalist! : Friends: We will wait for the result and the report, of course!
Olga3107
Hurrah! Everything worked out! I was afraid that the dough would not rise. Easter cakes are delicious! This year I will have this recipe number 1.
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/78680/20170413_012345.jpg]Old cake (for oven and bread maker)
mamusi
Olga3107, Beautiful, neat Easter cakes! A lovely sight!)
Can you tell us a little more about which yeast ~ dry? Which programm. Have you folded the products and launched the Program?)
Or did you pre-mix ??
Olga3107
mamusi, dry yeast. I baked sweet bread on the program. After a big kneading, I took out the knives from the stove, so there was no fuss. The dough only rose during baking. Every two and a half. I baked Easter cakes, though small, probably 300 grams, but it was still scary to get them. They are so airy. Today in the morning we ate with tea. Incredibly delicious! (I added rum extract to the dough for taste and aroma)
Mandraik Ludmila
I report: I made a third of the portion, replaced the yolk with a whole egg, and accordingly added 1.5 st. l. flour, already during kneading. The dough seemed thin, added flour. The gingerbread man seemed to be, but while the mixer was spinning, how it stopped - the dough sank to the bottom, this is the consistency, for the cake - the very thing
After the second cuddle, I took out the mixer and put the dough into a mold, the mold is a former tin can without a bottom, that is, a metal pipe 16cm high and 10cm in diameter. When the engine started up for the last, third kneading, I kneaded the dough in the mold with my hand, then turned the mold over again, as the dough crawled out from under the mold. During baking, the cake rested against the cover with the HP window. At 3 o'clock in the morning, I took out the cake from the KhP. I cut it out of the mold in the morning, the cake itself did not come out, despite the fact that I smeared the mold, the cake stuck. Here is the result, with a 20cm tall hat:
Old cake (for oven and bread maker)
The roof is crooked due to the fact that it rested against the cover of the HP, the sides are uneven - I cut it out of the mold with a knife, in general - an invalid, but I like it.It tastes like it, it seems to me that the cake may be a little sweeter, it's just right for me, but people love very sweet Easter cakes.
This is the cut:Old cake (for oven and bread maker)
I consider the experiment successful, I will do more.
kuzea, very simple yet very good recipe!
kuzea
Olga3107, Olga! : flowers: Well done! : girl_claping: What wonderful Easter cakes! : bravo: I'm glad that everything worked out! : girl_romashka: They did the right thing, they added something to their liking, it's not forbidden!
Mandraik Ludmila, Buttercup! : flowers: See, there is nothing complicated, but you were worried: girl_dance: Easter cake is lovely! : nyam: The sides stuck because they turned the dough back and forth several times ... Of course, it would be desirable to have a mold with a bottom and a hole, then it will be much easier: girl_in_dreams: I always sprinkle the molds from jars with breading or flour, it does not stick: friends: Your Easter cake is classic: round, tall and with a mushroom cap: girl_claping: The most it!
I wish you all successful and delicious pastries!
Fengshuika
Phew,] finally it turned out to insert a photo, I apologize for the quality, I was in a hurry to work, by the way, my colleagues are just delighted with the cake, everyone immediately needed x / n urgently! Old cake (for oven and bread maker)
kuzea
Fengshuika, Elena! : flowers: Wonderful Easter cake! : girl_claping: The cut is beautiful! : drinks_milk: I just want to break off a piece! : nyam: Well done! : girl_claping: I wish you successful delicious pastries in the future!
Newbie
Quote: kuzea
Put the ingredients in a bucket according to the instructions of your stove. Let stand for 1.5-2 hours.
without batch?
Aunt Besya
Quote: kuzea
For those who are going to bake in the oven: for 500ml of milk you need yeast-1 sachet (saf-moment), sugar-250g, yolks from 4 eggs, salt-1hl, butter-130g, vegetable oil -60g (4sl ), vanillin, saffron, raisins, candied fruits, almonds - to taste (mine: the more, the better) The recipe has been tested for more than one generation, even from great-great ...
Who did it in the oven, tell me, but the flour is still 500 grams? THEN is there a pound for 300 ml and a pound for 500? Will there be a consistency like a pancake ??
nut
Girls, I'm also interested in this item "put all the ingredients in a bucket and stand for 1.5-2 hours" - this is how to understand
Fengshuika
Yes, there is the author's answer above, everything is worth it without mixing, I did it, everything worked out, only I also did not quite understand the meaning of this action, but I did, as it is written, good luck!
Vasyutka
Quote: Aunt Besya
Who did it in the oven, tell me, but the flour is still 500 grams? THEN is there a pound for 300 ml and a pound for 500? Will there be a consistency like a pancake ??
I also have such a question! Now I kneaded the dough for the oven with 500 g of flour. The dough turned out like for pancakes. I'm thinking of adding flour? I looked through all the pages and did not find how much flour is needed for baking in the oven.
Jiri
I got a cool delicious bun. I made it in cotton, put Lux yeast, 12 g, the dough rose a little. Baking on Diet mode. I think there is little yeast. Checked yeast, fresh, thermonuclear.
Matanya
Quote: nut

Girls, I'm also interested in this item "put all the ingredients in a bucket and stand for 1.5-2 hours" - this is how to understand
Apparently the author of the x / p Panasonic, they have a standing mode, on all programs




Quote: Vasyutka

I also have such a question! Now I kneaded the dough for the oven with 500 g of flour. The dough turned out like for pancakes. I'm thinking of adding flour? I looked through all the pages and did not find how much flour is needed for baking in the oven.
I also really look forward to hearing, really want to try this recipe.
nut
I also have Panasonic, and so there the temperature leveling goes from 20 to 45 minutes on the program "dough" and "dough + baking" - maybe this was meant
Fengshuika
Girls, the front page has a 200ml layout of ingredients. milk, and so, if you add 300 ml. and 200 ml., it turns out flour is necessary for 500 ml. 840gr. It seems that way.
Mandraik Ludmila
While the author is silent, I will unsubscribe: I kneaded, in the sense of HP, immediately kneaded, but I warmed up the milk a little in a micron, then proofing, etc. The dough does not hold the bun, but it is not liquid as for pancakes. As I wrote above, I did a third of the norm
Old Easter cake (for oven and bread maker) # 85
It rose, as I did not expect, rested on the lid. So if the stove is in HP, the full rate can crawl out to the lid. Better to do 2/3.

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