Butter cake

And who baked this cake with live yeast? I bake it every year on dry, this year I decided to bake it on the living, and how many are needed for 500 gr? -45 gr. right? If wrong, please correct.

I bake it every year on dry, this year I decided to bake it on the living, and how many are needed for 500 gr? -45 gr. right?

Where did you get this amount from?
Approximately 18 grams of yeast is needed. It's not the first year I've been baking, it's great

In one teaspoon -5 grams. The ratio is 1: 3, I think wrong?

[Ternovka]

Ternovka, well, here and Count.
3 * 5 = 15 grams.
I consider 3 * 6 = 18 grams.
But still not 45 grams, as you wrote.

Taechka, you all wrote correctly, figured it out, that's a bastard, I would have drunk so much It's so good that there is such a forum, thank you very much

It seems not so to me. I will bake where the recipe is for 50g. alive. And mine are dry. I am 50: 3 = 17. T. there is 3.5h. l. dry.

[Ternovka]

Ternovka, no, it turns out that you calculated correctly.
According to the recipe, 2.5 tsp is put. dry yeast.
If you count ... I myself can't figure out how much to put.

I recently, a week ago, baked on fresh, diluted 18 grams of fresh yeast, it turned out great.

Posted Thursday, 28 Apr 2016 11:37 am

I bake this cake on live pressed yeast - 12 grams per 390 grams of flour (this is a reduced size), since the full-size cake comes out of the bucket and rests against the lid.

Posted Thursday, April 28, 2016 11:38 AM

Yesterday I baked this cake with fresh yeast, 15 grams was enough for the eyes. Kulich almost kissed the roof of the HP, and this is given the large bucket designed for 1.5 kg. loaf. I think that 20-25 gr. yeast will be too much (IMHO) ...

Added Thursday, 28 Apr 2016 11:41 am

I put 13gr pressed

Posted Thursday, 28 Apr 2016 11:42 am

For this cake I take 15 gr. - 18 gr. pressed yeast ... as for me, that is it! 18 gr. I put yeast if the yeast is from the freezer, and in my freezer the yeast is kept for a very long time ... this year I baked Easter cakes with last year's yeast, frozen naturally, my dough did not rise on fresh ones

Posted Thursday, 28 Apr 2016 11:46 AM

I can tell you, I baked it several times, made it for 500 g of flour. I put fresh Kryvyi Rih or Lviv yeast on this amount of flour - 18g. The very thing is checked!

In one teaspoon -5 grams. The ratio is 1: 3, I think wrong?

As a standard, you correctly count the ratio of dry to live yeast 1: 3, but if it turns out from 18 g of fresh yeast, why put more

I just wanted to ask about live yeast, but here the conversation is already underway. Then tell me - crumble the yeast and put it on the bottom or dissolve it in milk and pour it on top? I have a Panasonic

I poured about 100 grams of warm milk, cracked the yeast, with a little sugar on top, so I checked the yeast, how it started to play. A few minutes later, they got up with a hat, poured the remaining warm milk into the bread maker. I threw yeast 20 grams. Through 1.30 I will pull out. It seems to rise well.

Hello, why is everyone silent, and baking cakes, and I have already baked 4

Lena reporting on yesterday's dances
I stopped the program before baking, put it in paper tins for proofing, rose well, baked right away, but made a mistake with the temperature, set it to 200, forgetting that I have convection, the tops began to burn, covered them with foil. We will soon find out what will turn out to taste.
At night I put it in the HP as standard, but did not take it out of the form, at 3 am I got up to close the dispenser, and then forgot to set the alarm and slept. As a result, I took out the size below the bucket
since I have been making this Kulich not for the first year and in many ways, and it always turned out in HP, I think it still decreased, because I did not take it out of HP after baking

I always have it the size of a bucket. Never supported the roof. But, of course, you cannot leave it in a bucket. It damp, like hot bread. Then the taste is not very good.

I always have it the size of a bucket. Never supported the roof. But, of course, you cannot leave it in a bucket. It damp, like hot bread. Then the taste is not very good.

Len, I always have a higher bucket, I've been baking for a long time
and this morning I took it much lower, a little more than half
maybe because of the fact that she did not take it out right away? or this time I put a lot of dried apricots with raisins

Most likely a lot of dried apricots with raisins. He did not have the strength to rise. Probably it was necessary to put more yeast. It was like that when I added candied fruits. The dough was too sticky and could not rise.

Most likely a lot of dried apricots with raisins. He did not have the strength to rise. Probably it was necessary to put more yeast. It was like that when I added candied fruits. The dough was too sticky and could not rise.

understood Len, thanks again
husband said we'll eat anyway

Hello, why is everyone silent, and baking cakes, and I have already baked 4

What a hammer you are, Sergey!
I'll only start tomorrow, I have another cake for Saturday.
And then, tomorrow I will have a tricky cake recipe, which is "dancing with tambourines",
and on Saturday, there are already cute Oily ones, it's easy with them

So tomorrow is Good Friday, you can't bake Easter

And after sunken cheeks on the machine, I decided to put the second batch of cans of infant formula and put it in the oven, now they stand up ... only I don't have the willingness to check with a long stick, I'll put it on for 35 minutes, I hope this time is enough for them.

Whipped cake in a bread maker (option 5)
Category: Easter

Ingredients
Flour 450 gr
Vanilla sugar 30 gr (1 pack)
Salt 0.5 tsp
Sugar 90 gr
Butter 70 gr
Milk 250 ml
1 whole egg + 1 yolk
Fast-acting yeast 2.5 tsp.
Cinnamon on the tip of a knife
Candied fruits 75 gr
Raisins 100 gr
Glaze:
Egg 1 white (see above)
Sugar powder 100 gr
Cooking method

Heat the butter slightly, but do not melt, put on a spatula. Heat the milk to 35-40 degrees (~ 35-40 seconds in the microwave), pour into a bucket. Drive in the egg and yolk from the second, pierce the yolks. Sift flour, pour into a bucket, make a depression in the center - put yeast. Along the edges - salt, sugar, vanilla sugar, cinnamon on the tip of a knife.
We set the modes:
- Butter baked goods
- Crust - Light
- Weight - 900gr or XL
While the first batch is in progress, cut candied fruits into smaller pieces, fill in and rinse raisins with boiling water. After rinsing, dry the raisins on a paper towel. In the process of kneading, we make sure that the flour does not remain on the walls and in the corners - the dough is quite liquid and you have to help in kneading. After the signal, add candied fruits and raisins. At the end of baking, immediately turn off the bread maker (do not keep it heated - the crust will darken strongly), let it stand for 5 minutes, then open the lid and take out the bucket. Let it cool slightly, for 15-20 minutes, then take it out of the bucket (otherwise the baking will warp and crumple). We put it on a stand and let it cool for another 20 minutes. While the cake is cooling, we knock down a strong icing from the protein and powdered sugar, let it settle slightly and smear the cake. Then sprinkle with decorations.
The roof turned out to be almost flat - I poured salt a little, put about 0.6 tsp, I was afraid that when lifting and baking the cake would pop out of the bucket, it turned out in vain (last year one ran away)

The dish is designed for ~ 1 kg
Cooking time: 2 hours 55 minutes
Cooking program: Soft baked goods / Sweet bread / Basic mode
Note
There will be no gingerbread man during kneading, the dough is rather liquid, if you want a denser crumb, you can add 20-50 grams of flour

So tomorrow is Good Friday, you can't bake Easter

And in the past years I often baked on Friday.And when I found out that it was impossible and my shoals began on Friday

Hello, why is everyone silent, and baking cakes, and I have already baked 4

Sergey, well done. Do you bake with an apple?

Hello! Tell me, if I want to increase the amount of sugar, do I need to increase the amount of yeast? The first time was a glass of sugar. It didn't rise at all. But I sin on the quality of the yeast. Old ones, I guess. Here is the result for the second time. I baked for 30 minutes for 180, then for 20 minutes for 150, the hat fried early. The stick came out dry, but the dough was outwardly airy, but so wet. This is normal?

My top washed out yesterday when I turned on the baking in the oven. For 2 years in a row, according to this recipe, I did kneading in HP, and baking in a Panasonic cartoon18. This year I laid out the dough in forms (I rolled one for the first time - I bought a detachable one for cake in Ozone)

So tomorrow is Good Friday, you can't bake Easter

Well I'm not quite to stick with
Time cannot always be allocated in such a way as to be in time,
today is a cake, and this is practical, all day, in the evening I will knead the dough, which must be left for 12 hours,
and only on Saturday there is free time to fully engage in baking something like that.

I also mainly bake cakes and paint eggs on Saturday.

Yesterday we got four small, cool Easter cakes from jars, after 30 minutes the toothpick was already clean, about a pale crust, I had to add the oven temperature to 200 and brown for 5 minutes. On Saturday I'll bake a batch of babies, if today ...

... if I want to increase the amount of sugar, do I need to increase the amount of yeast? ...

There is no need to increase the amount of yeast. You put in 2 times more sugar, overfeed the yeast.
In order not to doubt the quality of the yeast, you can test it. To do this, in a separate small container, mix the amount of yeast, sugar, liquid indicated in the recipe. Cover up. This is called dough. Place in a warm place.
At this time, collect the rest of the ingredients in a bucket.
When there is a high foam cap on the dough, we conclude that the yeast works fine, dump the dough into the HP and turn on the desired mode.

What size cakes did you bake for 30 minutes? If about 400 grams, then they were ready. And the stick came out dry. The dough looks damp, but it's still hot! Cool down, hot steam will come out of them. And the next day they are even sushier and tastier. Focus on a dry stick.

Happy baking!

[Olga]

On Saturday I'll bake a batch of babies, if today ...

Olga, girls bake today. Especially who needs to order. If you are thinking, then tune in well and everything will work out.
I put 100 grams of sugar Natalisand everything went up.

There is no need to increase the amount of yeast. You put in 2 times more sugar, overfeed the yeast.

What size cakes did you bake for 30 minutes? If about 400 grams, then they were ready. And the stick came out dry. The dough looks damp, but it's still hot! Cool down, hot steam will come out of them. And the next day they are even sushier and tastier. Focus on a dry stick.

Happy baking!

Thank you so much! These are my first cakes in my life
400 gr, this excess moisture confused, it is already cooled down in the morning. Then I'll try to increase the sugar a little
Thanks to Elena for the recipe !!!

I didn't lay the apple down, I was afraid it might not work

Hello! Tell me, if I want to increase the amount of sugar, do I need to increase the amount of yeast? The first time was a glass of sugar. It didn't rise at all. But I sin on the quality of the yeast. Old ones, I guess. Here is the result for the second time. I baked for 30 minutes for 180, then for 20 minutes for 150, the hat fried early. The stick came out dry, but the dough was outwardly airy, but so wet. This is normal?

I put 100 grams of sugar, I am afraid to put more, problems will begin.
I bake this cake in the oven for the first 5-7 minutes at a temperature of 180, and then lower it to 160 degrees and bake until tender.
And you baked for 30 minutes at a high temperature, so the hat turned out to be burnt.

I put 120,150g and nothing, ok, yeast did not increase

Is the taste very different from the original recipe?

And, I don’t know, you can’t cut it yet

Added on Friday, Apr 29, 2016 08:58 AM

Added on Friday 29 Apr 2016 09:01 AM

Added on Friday 29 Apr 2016 09:01 AM

Well, something like this,

I put 120,150g and nothing, ok, yeast did not increase

And, I don’t know, you can’t cut it yet

How do you know what's normal if you haven't cut it?
Outwardly handsome?
Or maybe inside, when cut, it will be like plasticine from not really fermented dough.

[Natasha]

Natasha, I also increased sugar up to 120g, everything turned out great

Added on Friday 29 Apr 2016 09:09 AM

I don’t know, I’ll wait and trust Elena Bo's recipe

[cmax 1971]

cmax 1971, beautiful Easter cake

[greg_b]

greg_b, good option, beautiful Easter cake) thanks)

Hopefully delicious, waiting for X hour

[popular beliefs recommend]

So tomorrow is Good Friday, you can't bake Kulichi.

Opinions differ, there is no single statement.

- In many regions, on Good Friday, housewives bake Easter cakes and prepare Easter. Despite the fact that the church recommends that the preparation of the Easter table on Maundy Thursday be completed, popular beliefs recommend paint eggs and bake Easter on Good Friday.
- Easter cakes and any pastries that are baked on Good Friday will never get moldy. Also, a piece of this cake is kept all year round.

Delicious 100%, this recipe has always been baked by my grandmother for many years. The recipe is successful, delicious pastries always turn out

What a beautiful cake it turned out, I'll take the recipe in your bookmarks,
Wouldn't it be possible to insert the cut after the holiday?
It would be great, but no, so no.

I will try

It is very similar in composition to the butter cake from Elena Bo, the flour is really 50g less (maybe that's why the roof and fallen down that the liquid is too much), and so 1 in 1, it means definitely good

Elena, once again I have my huge THANKS for this wonderful recipe!

If there is no difference with the recipe Butter cake (Elena Bo), then I will unite the themes, right?

I, too, with my Easter cakes. I don’t like baked goods in KhP, so I just distribute and knead in it.
I poured a bunch of raisins and the same amount of candied fruits. It went up normally, but difficult.
She baked in the Shteba oven. It took 20 minutes to realize that it doesn't smell like vanilla. Painted with glaze.
The barrels are so soft !!!

Let's try it on Sunday.

This year I had my first experience of baking this cake in Panasonic. Before that, I baked in an old bread machine, there, for some reason, everything was without problems. And here ... Panasik is trying so well that the big one, which I baked first, almost went out into the street. The roof then fell off, because it was not baked a little.
The second was made from smaller proportions, for 340 g of flour. He also came out to the eyeballs of the bucket, but still did not get out. True, I squeezed it a little while cooling.
Here's what:



But we have already started eating the first one. Fluffy, light, fragrant (I still put in the zest). For my taste - the best cake, I have not cheated on him for several years.

Last year I baked it several times, and now I have put it on. Added 140 g of sugar and everything went up well