Butter cake

I have been baking this recipe for several years. I put sugar 140g, butter 100g and add 0.25 h / l of yeast. And a lot of dried fruits. I bake in a slow cooker. Thank you very much Elena for the recipe

[Yulia]

Yulia, Natasha, thanks for the feedback. I've also been baking for a long time, but somehow I did not dare to increase the sugar rate. Now I will definitely try this.

[Chef]

Chef, since they are very similar - then yes

I don't have a kolobok when kneading !!! What kind of batter !!!!!!!!!!!!!!!!!!!!!!!!!!!!

[milka184]

milka184, all right!!! Kolobok will not be!
Do not worry. Let him come up calmly.

Please tell me in Panasonic 2512 which program is better to bake: basic with raisins or dietary with raisins?

[Sails]

Sails, author - Elena Bo - draws attention to the fact that the crust should be chosen light (see page 1). As far as I remember, in the "dietary with raisins" there is no choice of crust. Therefore, the "main"

Basic with raisins

: mail1: I've been baking this cake for several years already. A very good recipe. Sugar increased to 130 gr. My friends have already switched to it, and this year my daughter too ... I tried it, otherwise I conducted all the experiments (not always successful).

[Elena Bo]

Elena Bo, kneaded in Thermomix, baked in Fillet and Toshiba multicooker (no oven). Wonderful cakes turned out, beautiful, fluffy, delicious Helen, thanks for the recipe, everything worked out the first time, this recipe is now my favorite

So my daughter bakes Maslyanchik for the first time this year, and I have been
Always a great result and very good. delicious!!
Helen, thank you many more times !!

Added Saturday 30 Apr 2016 2:53 PM

Here they are Butters, in front, 6 pieces from 1 kg of flour

Kolobok will not be!

And I have a kolobok not very decorated, really, but quite a kolobok ... Does everyone have different flour?

Yesterday I baked, there was also a bun, as Ira said, not quite decorated. This time I baked with live yeast. The cake turned out to be wonderful, well, very much. Flour Makfa

[Ikra-Irina]

Ikra-Irina, and the flour is different, and the moisture content of the flour, and the weight of the eggs, and the composition of the butter.
The main thing is that there is no need to achieve an ideal kolobok (as when kneading wheat bread). This dough becomes denser after proofing.
And when you add raisins, boned in flour (and I like starch more), the moisture will still go away a little.

Happy baking!

I also made a good kolobok, and quite dense.
But, of course, I added dried fruits from the bottom of my heart. Probably my kolobok has become heavier and sagged.
We tried one cake. They could not resist. Sooooo delicious!
Tomorrow I want to try to make such a cake in a cartoon. I overexposed in the oven. I didn’t calculate that in paper forms it cooks so quickly.

And when you add raisins, boned in flour (and I like starch more), the moisture will still go away a little.

That's for sure! I have dry enough raisins and pineapple candied fruits are also dry. I didn’t soak them in anything, I sprinkled them like that. I think moisture is also spent on soaking them. Now I'm baking another one, I touched the dough (I adjusted it a little to direct it to the center) - the last proofing, the dough is dense, elastic. And when kneading, everything was smeared over a bucket. Wonders

This was after the opening of HP:

And then he was blown away:

I read that they put more butter and sugar, so I decided not to run away, to reduce the milk and flour (multiplied by 0.9), and left everything else as it is. Maybe that's why it fell out like that, that flour is not enough to hold the whole weight of the muffin. But I'm not upset, there are already classic Easter cakes, and this one was baked out of interest. The baking smell was delicious. We'll try tomorrow.
I soaked raisins and candied fruits, then rolled them in flour. Put fresh yeast, 14 gr.

Wow!!!!!! Why didn't they put everything according to the recipe strictly, I wouldn't experiment on the holidays !!!!?

In order not to run away, it is more logical to put less yeast.

Read some reviews that might run away. Therefore, I decided to reduce everything by at least 10%. But then I saw that butter and sugar increased and decently, so I did not touch them, but only reduced milk with flour.
And as for the risk, I say, it was an experiment of a kind of "lazy" Easter cake, since I had already baked the standard ones.
And yeast is not much? Is not it so? 14 grams live for almost a pound of flour ... True, I activated them before baking.
Elena, thank you for the recipe! Since Easter cake with such labor costs is great !!!

Elena Bo, hello, tell me please, and what kind of cake is to your taste, I just can't cut it yet

Soaked raisins and candied fruits, then rolled them in flour

Dasha, I also pondered with candied fruits for a long time, and then plopped everything into the HP, without hesitation.
I want to repeat it tomorrow, but with something sour, or I'll try the nuts.
In general, everything is strictly according to the prescription and electronic scales, but again, there are big differences. Well, okay.

I want to repeat it tomorrow, but with something sour

Why sour? Did you get a very sweet dough? Otherwise we can only imagine here
I dropped in after the first batch, as such a kolobok was not. But here they wrote that it shouldn't be. The dough collected around the shoulder blade, but slowly slipped when stopped.

[M @ rtochka]

M @ rtochka, no. The dough turned out good for me, although it is quite dense. Delicious. That's just the same as from childhood.
And why sour? ... My husband liked the fact itself, like pastries for tea, so I will select it according to his taste.

Sergei, how can you tell about taste? You will try it tomorrow. Everyone has a different perception of taste.
Here's a cut

The photo in the recipe is not mine for some reason. But it is not important.
I didn’t bake it this year (for the first time ever). I also wanted to try others. It will also surprise me.

[M @ rtochka]

M @ rtochka, so I understand that they baked according to the biggest recipe, for 500 g? Yesterday I got exactly the same Bake a little less, out of 340 g of flour without any changes, and everything will be all right. Still, a large portion is too big for Panasonic, it seems to me. Or the yeast should be weaker. What do you have? I have Dr. Etker.

Elena thank you very much, I will wait

[Irina]

Irina, yes, almost by large. I looked, looked at the smaller one, decided that it was too small. This is despite the fact that 7 cakes are worth, but when you treat everyone, there is little left for yourself, and I love cakes, so I still chose a great recipe.
I have Lux yeast, there are no other live ones on sale, and for some reason I don't really like dry yeast.

And I baked this recipe in a cartoon Panasonic 10. We will try tomorrow.
Thanks for the recipe, Lenochka.

Well done, beauty

[Daria]

Daria

milk and flour (multiplied by 0.9), and left everything else as it is.

Ingredients - change strictly proportional! The% liquid and fat content must not be violated!

14 grams live for almost a pound of flour ...

For bread: for every 100 grams of wheat flour - 2 grams of fresh yeast.

Sergei

please tell me what cake to taste

It depends on what ingredients do you have?
I add orange zest for taste and aroma.
Turmeric, did you forget to add some color?

But what about the fact that many put much more sugar here than in the recipe? I want something sweeter.
And they put more oils in so that the dough is heavier and denser (again, according to reviews).

For bread: for every 100 grams of wheat flour - 2 grams of fresh yeast

I'm not sure if this works for all types of baked goods (both bread, and such a heavy one as kulich). This year they baked Myasoyedovsky cake, per kilo of flour - according to the recipe 60 gr. yeast.

For bread: for every 100 grams of wheat flour - 2 grams of fresh yeast

It was discussed on the forum! Mathrami!

But I still think it all depends on the quality of flour, yeast, and even butter

Added Sunday 01 May 2016 00:14

Daria, thanks for the answer, I put turmeric, I also put the highest quality raisins, in short, everything is Feng Shui

Added Sunday 01 May 2016 00:17

I never thought that I would like to bake bread so much, probably in a past life I was a baker,

Added Sunday 01 May 2016 00:30

May good luck be ahead
Gives the world only bright colors
Let nothing stand in the way
On the bright holiday of divine Easter!

***

On the Day of Glorious Easter, may you
Everything in life will be just class
And at the festive table
All relatives have gathered in the house!
***
White tablecloth, candle, cake aroma.
Cahors pouring in a glass - drinking a little - an agreement!
Multicolor eggs and smiles of bright faces.
Happy Holidays! Christ is risen! Kindness! Love! Miracles!
***
Like Easter, like Easter
The eggs were all driven into the paint.
The post is over, let's put on weight.
Good day! Christ is Risen!

Added Sunday 01 May 2016 01:42

[here is a post-selection on live yeast from Taia]

But what about the fact that many put much more sugar here than in the recipe? I want something sweeter.
And they put more oils in so that the dough is heavier and denser (again, according to reviews). I'm not sure that this works for all types of baked goods (both bread, and such a heavy one as kulich). This year they baked Myasoedovsky cake, per kilo of flour - according to the recipe 60 gr. yeast.

yeast and yeast are different. Lux from cafes - beasts. For them, 60 grams will be a lot, but if you already have a proven proportion for your yeast, then use it.
And if not, then it would be better to use the advice of those who have already baked this cake on live yeast.

By the way, for the first time I baked with live yeast. For 300 and 340 grams of flour, I took 8 grams of yeast. All tip-top.

but another proportion

Girls, my Butter cakes, I bake them for the 4th year in a row. Excellent result! Pts. happy !!!
I added dried lingonberries and cherries, plus multi-colored candied fruits. Live yeast 40g per 1 kg of flour, sugar 230g.
Elena is still ++++ in karma !!

Happy Easter !!!!!

and

here is a post-selection on live yeast from Taia

https://Mcooker-enn.tomathouse.com/in...502.0

If you have strong Lux, take a smaller one, if you have regular living ones - take more.
About
milk and flour (multiplied by 0.9), and left everything else as it is.

yes, it turns out you increased the percentage of sugar and fat in the dough, and made the dough itself denser.
How much this percentage has increased should be recalculated. Perhaps you modified the recipe the most, and in your individual case, the yeast should be selected individually

Here is the cake, which I baked yesterday in HP Scarlet (program "main" 2 hours 36 minutes + 10 minutes on the program "baking"), waited to be tasted. I baked this recipe for the first time. Anyway, I bake cake for the first time, I always bought it before. And why bought something when you can bake. When you need to start. My time has come. I sit and overeat, delicious. Thank you very much to Elena Bo. It turned out high, albeit at 300 grams. flour. Its weight is 674 grams. Happy Easter to everyone!

Added Sunday 01 May 2016 09:05

And this is his cut.

Hello, Elena, thank you so much for the recipe, we have already tried butter cake, very tasty

Eh ...
I made 350 g flour - I barely reached the top of the bucket, and this despite the fact that before baking I turned it off and switched to the proofing and baking mode. The roof was blown off a little, but at least there was a semblance of a dome.
Made it for 500 g - jerked right under the window, the top slid sideways and lost its shape. Probably need 2 tsp. yeast, not 2.5.

[With "classic" mixing]

I add semolina for more splendor.
The question, not quite according to the recipe, more on the technology:
With "classic" mixing, in 2 stages - dough (flour, milk, sugar, yeast) + dough (flour, sugar, butter, yolks, ...) - when to add semolina?
In the dough, or at the 2nd stage, after the proofing?

[Whipped cake in a bread maker (option 5)]

Whipped cake in a bread maker (option 5) - a cutaway photo, took a little close

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

And I leaf through the Temko and did not understand at first: it seems that I went to the "Butter cake"

We have already eaten these cakes first. I will still bake it

🔗

Hello, Elena. Thank you so much for the recipe. The Easter cakes turned out to be just wonderful and moist and dense, and the aroma. The first time I did it with dry yeast, and added sugar up to 150g, as everyone loves sweeter, worried ... But everything turned out excellently - both friends and relatives approved.

[greg_b]

greg_bThank you for the recipe!
It turned out two wonderful Easter cakes. The son was very pleased and now I will go to bake the next one
Only I slightly changed the order of the bookmark, dough and in two stages, as it is proposed to bake the cake in my HP. First, I took warm milk, a third of flour, a little sugar and yeast 2 tsp. from HP, kneaded the dough and poured it into a bucket of HP, the dough rose and I added eggs, butter, another third flour, half sugar (and I increased the sugar to 140 g), I repeated the first batch several times (interrupting the HP program, then I turned on the program and did not interrupt), the dough was so pretty, no longer quite a mess, after the HP signal I added salt, the remaining 70 g of sugar, vanilla sugar, a little cinnamon, 0.5 tsp. yeast and the remaining flour, and the last to add the raisins dusted with flour. I didn't add extra flour to the dough, if I did, then the dough would be a bun, like bread. The dough turned out wonderful !!! I realized that when baking, the dough would come out of the bucket and before the last proofing, I pinched off a small part (a third or a quarter) of it and sent it to little Redik.
In HP, the cake turned out to be higher than the bucket, and in the cartoon it also rose well. Covered with glaze It turned out to be so fine inside, slightly yellow (not white). The small one was devoured (could not stand it) right at night, and the big one yesterday, and I got a piece from it.
The son was very pleased with such cakes, but he does not perceive the purchased ones somehow.
We came to the conclusion that we like sweet cakes more and not too tall! It is inconvenient to eat tall ones, the glaze crumbles (although according to the recipe with gelatin they promise that the glaze should not crumble, but crumbles!) Now I will bake in cartoons (I will choose which of my cartoons have a wider bottom) so that they are not tall, like in a bucket of HP.

Today it became especially clear how tasty this cake is. We had a working day, and the people brought along their own cakes - purchased and homemade. (I also baked it for work, but suddenly I had to present it last night). To be honest, other cakes seemed completely tasteless to me. Girlfriends will still have to bake so that they at least know how it happens

This year I baked in the oven. Sugar 130g. In the first batch of yolks, in the second, whey instead of milk and 1 whole chicken egg С0 and 1 quail. Raisins 130g. Pressed yeast 18 and 20g. Nobody noticed the difference in taste between the parties.




I didn't have to decorate, they ate faster)) I baked the second batch on the night of May 1, in the morning I found one and a half Easter cakes ...

[valushka-s]

valushka-s, purchased ones are rarely tasty, if a confectionery bakes - nothing else, and if a bakery - looks more like a sieve

I didn't have to decorate, they ate faster)) I baked the second batch on the night of May 1, in the morning I found one and a half Easter cakes ...

And who do you have at night eats eating

[ikom]

Maybe someone who gets up early

Added Monday 02 May 2016 09:13 PM

ikom, not a lot of yeast?
And then they told me that I shifted (14 gr.)

[Albina]

Albina, probably there is a cat)))

[greg_b]

greg_b,
We came to the conclusion that we like sweet cakes more and not too tall! It is inconvenient to eat tall ones, the glaze crumbles (although according to the recipe with gelatin they promise that the glaze should not crumble, but crumbles!) Now I will bake in cartoons (I will choose which of my cartoons the bottom is wider) so that they are not tall, like in a bucket of HP.

here the glaze is fast and tasty
https://Mcooker-enn.tomathouse.com/in...413.0

Added Monday 02 May 2016 09:46 PM

Girls. Now it turns out that I have one slow cooker on my hands, no stoves: no HP, no ordinary one. I'm visiting and the stove is without an oven.
I'm going to make kulich with handles tomorrow (I haven't done that for a hundred years) and bake it in a cartoon.
Did anyone do it in the cartoon? Much worse than an oven or HP? Does it make sense to mess with cake baking in a cartoon?
The multicooker is large Panasonic.