Butter cake

What will it taste like now?

Still the same, rich ...

In fact, it's okay, cake dough even without vanillin has an amazing creamy aroma ...

[Crochet]

Crochet, Innochka, I do not make a dough that for an hour, I heat milk, crush yeast, a spoonful of flour there and a spoonful of sugar,
Stir everything and heat, after 15 minutes I already have a hat.
I knead in HP.
Now my oil is already in proofing tins.

[Crochet]

Girls, thanks, reassured! Lies, ottezhivayutsya, the smell is very tasty. Crochet, I did not make this cake on dough, but baked according to my mother's recipe last year. The set of products there is almost the same as that of Elena Bo, and so, I did not feel the difference in taste (I remember this taste since childhood). Dough was made from half of flour and milk, kneaded on "pizza" and left in the oven to rise. Well, it might come in handy.

[Elena]

Elena, thank you very much for the cake !!! I have never baked cakes before. Everything worked out True, the roof cracked a little, but you can't see it under the glaze. The smell was awesome. We will cut tomorrow

And I burned in HP Panasonic on the main mode with raisins. I did it for 340 grams of flour, everything was exactly according to the recipe, about 20 minutes before the end of the baking regime, the smell went that it was on fire, but I thought that the raisins from the dispenser had gotten to the heating elements somewhere, and now I got out a very tanned brick, the size of the truth under the very cover. Sadness ...
Now it will cool down a bit, rub the sides with a grater, but I will mask with glaze, it seems, as it was intended

Good evening. I made Easter cakes today for the first time. It turned out to be gorgeous in my opinion. Kneading HP, baked in the oven.
Thank you very much! Delicious !!!!

I just took out a cake from the bread machine, the smell is awesome. There is a handsome man resting, baked from 400 gr. flour, rested on the roof. Lenochka Bo, thank you very much for the recipe, it turned out right away, it will cool down with glaze.

[Elena Bo]

Elena Bo, the cake turned out to be incredibly tasty and the smell ... stunned

My wonderful butter ones are also ready, baked in the oven and in the bread maker.
I am abusing this recipe ... amazing aroma, miracle taste !! Thank you Elena and Happy Holidays !!

Well, they took a sample from all the cakes ... Butter unconditionally deserved 1st place !!!!!!!!!!!!! Hurray, comrades !!! OUR PET is juicy, fragrant, does not dry, I want it and I want it, I want it, and so on ... thanks to Elena !!!!!!!!!!!!! (but here too I should add a little more flour crouched down from the airiness. Flour high quality - ALEIKA)

Once again on our table, and as usual - beyond praise! Thank you from the bottom of my heart!
The only thing - they kneaded it in KhP, and half an hour before baking they put the dough into molds and after half an hour they began to bake. It turned out great

The only thing - they kneaded it in KhP, and half an hour before baking they put the dough into molds and after half an hour they began to bake. It turned out great

I also baked in the oven in tins

I baked this cake. Strictly prescription for 300 gr. True, my testicle turned out to be 30 grams small, I added 10 ml of milk as a plus. Candied fruits and half a small apple. Rose well, baked well. Sugar is enough. What is embarrassing. The crumb color turned out to be dark, yellow-brown. And very dry. There is practically no humidity. What could be the reason?

I've been baking for many years, but we still can't get enough Miracle taste and structure !!
A scent for the whole house from yesterday !!
I will add: I bake butter only on the yolks, the other is on them, this is noticeable than when you lay eggs whole.

The crumb color turned out to be dark, yellow-brown

I have a wonderful yellow color !! Added turmeric on the tip of a knife, and did you add?

But I thought, what if I put Maslyany, following the example of the Royal Bummer, on a timer of -13 hours? After all, then it will be even tastier !!!! (something like a sponge dough will work)

[Natul]

I've been baking for a year, but we still can't get enough

So you often bake, Natul ...

I bake butter exclusively on yolks

In general, I bake all the cakes only on yolks ... protein in Easter cake is not good, smart people taught ...

Fortunately for proteins this year I found such a delicious use !!!

Mine will not get enough of it !!!

[Crochet]

Crochet, and what "soooooo" application have you found for proteins?

I have a cake! Thanks for the recipe! The monster came out 10cm higher than the bucket! very tasty AND ALREADY eaten the recipe in the piggy bank!

Christ is risen!

[Crochet]

Crochet, and what "soooooo" application have you found for proteins?

I join the question Very interesting

Truly Risen !!!

Thank you again! Thanks to Elena for the recipe! This time I made 340 gr., The dough and half of the proofing in CB, 2 half and baked in MV. The result was very impressive. Right under the lid (5 liters.), Already kissed. Wow! I will bake again today. I really hope that it will turn out as big and beautiful.

Beat 1 protein + 100g sugar. powder + a few drops of lemon juice = cake mastic. I subtracted this and did it, but for 2 squirrels +120 gr of sugar. powder, I decided that a lot of sugar. I violated the recipe and it did not freeze for me, that is, it is fluffy and soft, but not dripping. If you add the missing 80 gr. then perhaps she would have held on more firmly?
I, too, would not refuse expert advice on this matter.

Yesterday for the first time in my life I baked a cake, the choice fell on this recipe! It turned out very tasty, thanks!

baked cake for the first time in my life,

with initiative

Beat 1 protein + 100g sugar. powder + a few drops of lemon juice = cake mastic

I still have mastic, where can I store it? in the freezer?

[twice(!)]

I report on the preparation: I have been baking this cake for the second year ... in my opinion, this is the most trouble-free cake! I made the batch in the HP, then immediately transferred it to the proofing in the cartoon .. On the HP display, the time until the end of the proofing was 1 hour and 20 minutes .. Well, I put the same amount in the cartoon. After 40 minutes, I open the multi lid to see how the rise is going, and the cake has ALREADY rested on the lid ... .. I "reined in the dough for the first time .... so what do you think ... during baking more twice(!) I had to "upset" the dough ...
That's what I did:

Despite the fact that the cake turned out to be dry for some reason, it was very tasty and turned out the first time (I did not expect it myself, this is only my third product). And not at all troublesome - threw in the ingredients, followed the bun - sit and wait. THANK YOU!!!

[Newbie]

Newbie, and on the contrary, of all the cakes, Butter is the juiciest! I liked it very much! then my husband found out that cakes for another 40 days after Easter can be baked - he began to ask, no .. demand to bake more !!

[Newbie]

Newbie, and on the contrary, of all the cakes, Butter is the juiciest! I liked it very much! then my husband found out that cakes for another 40 days after Easter can be baked - he began to ask, no .. demand to bake more !!

I thought and decided that the apple and candied fruit added to the floor were to blame - they took the moisture away And the roof burst a little. And such a pretty dome was rising.

Here is my Butter. This year I put 100g of butter, 140 grams of dried cranberry sugar. Pleased to everyone))) Yes, yeast added 0.25 tsp.

Thanks Elena Bo

Thank you very much for the recipe !! I used to try to bake Easter cakes in the oven, it remains in my memory as a very difficult event, although it tastes much better than store-bought ones. This year I already have a bread maker, and I was determined to bake a cake in it. When I looked into the section of cakes, I was a little scared that most of the cakes are still in the oven ... and in the themes of cakes in a bread maker they often write that the taste is "uncultured". I decided that we would eat any taste And your recipe attracted with its simplicity, it was even somehow unusual that I threw everything away and no more "dances with tambourines".However, the taste is awesome, the most cakey! I have LG 1001, there is a maxim. weight 1000 g, I was twitching very much to bake, during baking I rose almost to the very lid (maybe I didn't get a centimeter), my child and I ran all the time looking at its rise and argued whether it would reach the lid or not. The Russian cook chose the mode. After baking, the donkey settled a little, in the context it was very light, airy, ate instantly, so there is no photo.

ate instantly, so there is no photo.

So what's the matter: you have to put the next one. Especially since Easter week is coming

I came to thank you for the recipe. Ash three types of Easter cakes. I liked this one more than anyone else, and it is not difficult to make a pleasure, but very tasty !!!

So what's the matter: you have to put the next one. Especially since Easter week is coming

I have been baking this recipe at least 2-3 times a month for several years now, since I bought a bread maker. I pamper household members with baked goods with minimal effort. And baked buns according to this recipe, kneaded the dough in a bread machine, and baked in the oven.

Yes! I think this recipe is taking root with me.

I thought and decided that the apple and candied fruit added to the floor were to blame - they took the moisture away

you will laugh, but I also added half an apple and candied fruit and the result is ... most likely that is not the point ..

in the themes of cakes in a bread maker, they often write that the taste is "unpersonal".

Guys, explain finally what is COOKY TASTE? With palpable sourness and fibrous crumb? and the muffin? -porous, airy crumb without acid taste?

[echeva]

echeva, According to Pokhlebkin Kulich:
"The cake resembles to a certain extent an English cake, but the finished dough in cakes is more elastic, not as crumbly as in muffins, dense, fibrous. It is never too dry and therefore much more pleasant in consistency than all other types of pastry. More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10153.0
According to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html Easter cake just turns out to be canonical, fibrous and in no way similar to the "spring cake" from the USSR

t. The dough turned out to be more fibrous and moist.

Thank you for baking Easter cake according to this recipe. It's very nice to see photos of your masterpieces! Happy Easter

I also bake it for several years, only I did not take a photo this year. today my husband cut the last one and everything is fine, taste, aroma, freshness.

I want to repeat again there is a small piece!

................. everything is fine, taste, aroma, freshness.

Tanya, how did you keep it? in what? the glaze softens and melts in a sack of watered-new ...

Tanya, how did you keep it? in what? the glaze softens and melts in a sack of watered-new ...

I will not answer Tanya like mine ...
When I spread the glaze, I put it in a hot oven for 3-5 minutes. In any case, the eggs are raw.
I had three large Easter cakes (butter cakes and a string recipe) and 5 small ones. The household has a large plastic basin with a lid and put it there, and if there was no such basin, I would put it in a large enamel pan with a lid. and did so before. I hope that helped ...

Thanks a lot for the recipe! I baked the first time a week before Easter (rehearsal) strictly according to the recipe for the smallest size. I added walnuts - I didn't like the color of the Easter cake. Therefore, when I baked for a holiday, I added 40 grams of candied fruits and 80 grams of raisins. Sugar increased by 20 grams and 10 grams of butter, did not put an apple. The same small size. Grew up to the edge of the HP bucket, beautiful, delicious. My daughter even takes a snack with her to school. I think this will be my favorite cake recipe!

with initiative

Thank you! Baked in the Steba's multicooker.

[Margitte]

Margitte, gorgeous Easter cake

(I didn't expect it myself, this is only my third product)

And I only have my third pastry. She just took it out of her panache, it is cooling down.I don’t know what is inside yet, but the aroma is for the whole apartment, and the height is 19-20 cm. In what handsome man it turned out at the rate of 500 g. I did not step back from the recipe (there is still no experience at all).

Well, here it is in the context. This is something, not a recipe. Airy, melts right in the mouth. It is simply impossible to spoil it, even if the beginner is not lumpy. Elena thank you so much for the miracle recipe

Tanya, how did you keep it? in what? the glaze softens and melts in a sack of watered-new ...

But I just have two kitchens, one cool. there on the table and stood uncovered. And the little Easter cakes were in cups with lids and the glaze was soaked on them. The Easter cakes themselves remained juicy and shiny. But this happened for the first time, so she is in shock

echeva, put in a bag and tie under the glaze.

On Friday I baked this cake again. Only for 300 grams of flour and baked goods in HP (and not in MV) ... all the same, the tastes from HP and MV are really different ... In HP, the crust turned out thicker / denser, and the structure of the cake itself was not as airy as from MV ....

I also baked one big smaller one as a gift on Saturday !!! Everyone is delighted.