Butter cake

[M @ rtochka]

And who eats you at night

Everyone got up before me)) I baked until three in the morning)

ikom, not a lot of yeast?

M @ rtochka, it didn't seem to taste much. I went over the topic before baking, like they advised 18 grams. The final proofing was 2 hours. I put 20 g the second time, so that it was faster at night, I still defended it for 2 hours.

Now I loaded it with dry yeast and corn oil, I will bake in a slow cooker for the sake of experiment.

[nowhere]

... I will bake in a slow cooker for the sake of experiment.

At first I also immediately wanted to be in the cartoon, but then I read it on the forum, but the reviews are not very good. Someone did not bake it.
But there are other recipes, and this one is problem-free.
It's just scary that it won't bake. I will even finish burning nowhere.

I will wait for your feedback. Eagerly and gratitude.


And yeast is now kaf-moment golden for baking in a pack. And I used to do it at the blue cafe.
If anyone can tell you about their number, I will be grateful.

Look in the recipes for this cartoon for how much any baking recipe is by weight. It is not baked if you add a deliberately larger amount of dough than a cartoon can bake. Of course, the taste will be slightly different and the crust on top is thin and light. But that's okay. In a small multi-Panasonic I baked for 300 g of flour - it turned out big and pretty, lush, baked. Even in a large one, I would probably bake for 340 g of flour. The main thing is to give him a good distance there.

[fffuntic]

fffuntic, I in Panasonic 18 years 3 ago baked just according to this recipe Firstly, the dough grew under the very roof almost. Secondly, it was baked, but Panasonic on baked goods was "soft" and launched the second time (I don't remember the time). My oven was weird for those years. In the past 2 years, I still baked in it in paper cups The difference: just the top is white, but it's still under the glaze.
And what cartoon?

Terribly insulting! I did everything according to the recipe, measured it out to the gram. I baked in a bread maker, I have a Panasonic 2502. The result is a raw dough inside. The cake did not rise, was not baked. The program is basic with raisins. The whole family is waiting for a miracle - and then such a bummer ...

Baked)
The dough tried to escape)))
Stewed for 1 hour 20 minutes. Multicooker Panasonic SR-MHS181.
Baking for 65 minutes, everything is baked, this slow cooker is more powerful than the classic model.
Here's what happened





It tasted juicier than the oven version. I think the oil change also affected the baking method. I like it.

It tasted juicier than the oven version

From the oven, this cake is kind of dry. And in the cartoon

[stalena]

stalena, do not be upset! Don't give up. The second time will definitely work!
Maybe you need to follow the start of the kneading, to observe.
Raw dough? Is the flour too wet? There should not be a kolobok, at the same time the dough should be pulled behind the mixer, and after the first proofing it is already more shaped.
Happy baking!

If it turns out to be dry in the oven, then it is overexposed. And they forgot to put some water.

[stalena]

stalena, maybe something is wrong with the yeast? Once did not get up. Was the electricity turned off during the program?
After all, many people bake in Panasonic in this mode ...
Try baking again without waiting for next Easter

[ikom]

ikom, I had the same thing with butter yeast dough in my favorite cartoon Panasonic mhs 181 holes in the lid also blocked the dough, already knocked out the lid with a crash. The whole family was scared.
Therefore, just in case, I grease the bottom cover with rast with oil, and I put the dough for the second proofing in the cartoon only for 1/3 of the bowl. Yes, and reduced the time to 50 minutes, but then I endure 20 minutes "on heating", so the crust is thinner.
I also like yeast baked goods more than in the oven (I have a gas one)
Elena Bo once again I would like to thank you for the wonderful and easy-to-use recipe

The cake did not rise, was not baked.

Perhaps the yeast is bad. I myself once faced such a problem for a long time that if I use an old, large, long-opened pack of dry yeast, the dough does not rise. Now I also use dry yeast in packs of large volume, only after the first opening they need to be very tightly closed. I store them on the refrigerator door (maybe this is not right). But I used to keep them open in the closet and it was a bummer if they were old. And now they are in the refrigerator for several months and the dough is affected correctly. If xn bread bakes well, then the cake will certainly bake.

And who bakes in a multicooker, they are large in volume, multicooker, I mean? And you put the dough right in the bowl, right? I have never tried it, I have a 5-liter bowl, it seems that it will be very wide and low

I baked this cake in a Panasonic18 cartoon, a 5 liter bowl. Once, too, he rested on the roof.

I have been baking this cake for several years, I really like it, I baked it from 400 gr. flour, rose to the height of a bucket, delicious. A very good recipe. Helen. Thank you !

[Tanya-Fanya]

Tanya-Fanya, I'll take a note about lubricating the lid and reducing the time The bottom crust is darkish and thick. And the test was about a third, it seemed to me.

I have a 5-liter bowl, it seems that it will be very wide and low

It will be as high as the bowl of your multicooker.

And I am with my huge thanks.
It so happened that the Easter beads were purchased and somehow quickly ended. This recipe caught my eye.
Baked butter cake (very small).

My HP has a bucket for a 700 gram loaf of bread. Not without improvisation. I replaced milk with condensed milk diluted in hot water. Added 3 tsp. with a heap of apple jam and a spoonful of tangerine peels, ground into powder. I took fresh yeast - 15 gr. (probably a little less was needed, because then the dome wrinkled a little during baking).
I threw everything except the raisins into the bucket. Mode "Russian chef", after the first batch added raisins, a lot of raisins. I haven't figured out how to insert it from the photo yet. I will try again

The cake turned out to be beautiful, ruddy, fragrant. The middle is yellowish, moist, layered. And the layers are separated by beautiful long fibers. Full delight.
Thanks again!!!

And here is my Easter cake:

Thanks to the author for the recipe!

And I liked this cake so much that now I will make it more often than a cake.

[Elena Bo]

Today I brought a cake to work (by the way, I made the smallest one - light, airy rose under the lid). My friends, who "don't eat sweets," "cleaned up with winter crops" in exactly 25 minutes. I brought it, cut it and was distracted by work. I looked - one little crust remained, waiting for me

Elena Bo, thank you one hundred thousandth time for this recipe. Very successful, everyone likes it, it always works!

If this dough is made in the evening, in the refrigerator at night, and in the morning it is baked from it, will it turn out acceptable or what?
I often bake according to this recipe, but I have never kept it in the refrigerator. I need fresh baked goods in the morning, I want to be in time. Moreover, you cannot puncture in any way, the baked goods will go to take away.
There is no strength to reread the whole topic. Can someone tell me?

There is no strength to reread the whole topic. Can someone tell me?

And if you just load everything into HP in the evening and bake with a delay?

Nooo, I bake buns from this dough and buns. I need fresh buns for Monday.

Nooo, I bake buns from this dough and buns. I need fresh buns for Monday.

so from the fridge longer. You also need to heat it up later. Set the baking program on the timer, and set the alarm clock for yourself 1 hour 40 minutes earlier. Only you can't sleep
Because according to the table, the baking program lasts 4 hours, and the dough program lasts 2 hours 20 minutes, that is, 1 hour 40 minutes less.
So take your finished dough out of the HP 1 hour 40 minutes earlier than the set program and make buns right away.
The only subtle point in the recipe is milk. Take care that the warmth does not sour during a delayed start.
Well, if you use live yeast, then do not immediately pour it with liquid, but put it in small pieces in flour, like dry yeast, so that it does not work ahead of time.

And put the finished dough in the refrigerator - there is a risk that it will ferment there.
For the refrigerator, it is necessary to reduce the yeast and take it out of the HP early. You will be the first experimenter

No, reluctance to experiment.

No, reluctance to experiment.

and on a delayed start, half of the site was hot. So the milk is UHT, yeast into flour
and forward

Added Sunday 08 May 2016 02:56

and also make an experiment: as soon as they cool down very tightly and thoroughly in several layers (the cling film allows air to pass through, so you cannot in one layer) freeze the baked buns. And then reheat in several ways: in a micro, slowly in the refrigerator overnight in the package, immediately in the oven, and choose which option you like best.
You will probably be able to make buns in advance.
The more you insulate them from the air in the freezer, the better the bun will be after defrosting. I learned this from Luda (Marianna-yeah) and I liked it.

[fffuntic]

fffuntic, I freeze buns, cakes, and other pastries. This is a different story.
I needed a LOT of fresh buns in the morning.
I decided to bake them at night, since I still go to bed very late. But the smell was at midnight, poor neighbors.
Everything went fine.

Hello, tell me, I can't understand before the Easter holidays everything was fine, the butter cake was not damp inside, and after the holidays I bake the third butter cake, it rises well, everything is exactly according to the recipe, but at the top it is somehow damp, maybe this is due to something that is no longer easter holidays, or maybe flour ?? Humidity what's going on ??? Mystic

Added on Monday 16 May 2016 09:13 PM

Added Monday 16 May 2016 9:14 PM

[front]

Hello, tell me, I can't understand before the Easter holidays everything was fine, the butter cake was not soggy inside, and after the holidays I bake the third butter cake, it rises well, everything is exactly according to the recipe, but some kind of dampness is made at the top

offhand begs approximately
1. Yeast may also be to blame. They do not raise the dough well and it is not baked. You should get into xp front pastries and look bad or the dough rises well. If the dough rises well, looks ready, then you need to go to step 2, most likely flour is to blame.

2. Most likely, the flour purchased is less moisture-consuming and the dough turns out more wetter than you had before, and is not baked to the end in the allotted time in the hp program.
In this case, I could recommend that you try to choose from:

a. Heat the flour to dry it and sift with 2-3 times. Dried and sifted flour can absorb more liquid.

b. Reduce the liquid in the recipe a little to make the dough thicken, or, conversely, add a little flour.

in. Hold on baking for longer. For example, put a dark crust, or a larger size, and a light crust, you need to experiment.

what's happening??? Mystic

Mystic!
I also baked a cake today, according to a different recipe, I decided to torture ... and that ... the dough didn't even rise
I never had any misfires with any yeast dough, that's how it goes!

The yeast has been tested, I have excellent, the dough rises perfectly, the crust color did not change, because it says that it is light, but the flour may be slightly more moist, I bought the last one, put it in a bucket with a spoon, fell like dust, and this one is like a whole lump, although one manufacturer Khutorok

Added Monday 16 May 2016 09:38 PM

Mystic!
I also baked a cake today, according to a different recipe, I decided to torture ... and that ... the dough didn't even rise
I never had any misfires with any yeast dough, that's how it goes!

... Well then, the question is, what do I bake for every day like cake, give recipes for Panasonic

Added on Monday 16 May 2016 09:41 PM

People,??? Recipes are not Easter cakes but rich like Easter cakes, for Panasonic, please tell me

The yeast has been tested, I have excellent, the dough rises perfectly, the crust color did not change, because it says that it is light, but the flour may be slightly more moist, I bought the last one, put it in a bucket with a spoon, fell like dust, and this one is like a whole lump, although one manufacturer Khutorok

Well, think for yourself, it says "light" for both the past test and the current one. And the current program is in fact under-baking, it is heavy for her, too wet: moisture from the recipe has also been added to your lump.
The present dough is not the past, the baking needs to be strengthened. On a "light" crust, you can continue to bake if the dough is adjusted to the parameters of the past. That is, thicken. And how I brought two points a and b above. The simplest thing is to put in a couple of spoons of flour when kneading, but I would start by drying the flour.

bake every day like Easter cake

Sergey, I respect you straight rolls every day! It's a joy!

Sergey, I respect you straight rolls every day! It's a joy!

... well, I love sweets, although thin

Added Monday 16 May 2016 09:48 PM

Well, think for yourself, it says "light" for both the past test and the current one. And the current program is, in fact, under-baked, it is heavy for her, too wet: moisture from the recipe has also been added to your lump.
The present dough is not the past, the baking needs to be strengthened. On a "light" crust, you can continue to bake if the dough is adjusted to the parameters of the past. That is, thicken. And as I above two points a and b resulted. The simplest thing is to put in a couple of spoons of flour when kneading, but I would start by drying the flour.

... And can a distant person know in more detail how to dry flour

Added Monday 16 May 2016 09:50 PM

And please tell me if I can change the color of the crust, from light to medium

[cmax 1971]

cmax 1971, I bake this recipe all year round. And for several years in a row.
There were also such shoals as yours. I do not know why. Not so the stars rose.

I forgot, maybe that's why, in the place of milk from the store, they began to pour homemade fatty ones, maybe a lot of fat, although the butter cake turns out to be large and beautiful, but damp in the top under the roof, change the color of the baking crust, don’t know what?

In winter, I dry on a radiator, and in summer you can in the oven as a proofing for the night.

In theory, with a medium crust, the top of the cake is baked just more strongly. If the crumb is completely satisfied except for the top, then you can choose the "medium" crust at the same size M. If the whole cake is drier, I would choose "size L, the crust is light".

the fat of the milk can affect the yeast, and only the baking mode will not bake the crumb of a good fermented dough. So it makes sense to experiment with the baking modes xn

In winter, I dry on a radiator, and in summer you can in the oven as a proofing for the night.

In theory, with a medium crust, the top of the cake is baked just more strongly. If the crumb is completely satisfied except for the top, then you can choose a "medium" crust. If the whole hunt is drier, I would choose "size L, light crust"

Milk can affect the yeast, and only the baking mode will not bake the crumb of a good fermented dough. So it makes sense to experiment with the baking modes xn

... Got it, thank you very much for your help

People,??? Recipes are not Easter cakes, but rich like Easter cakes, for Panasonic, please tell me

I suggest on this page

Baba Rum "Winter Palace" (Celestine)



but a variant of Elena Bo's recipe is the author of the same Butter Kulich. I quote it:

I slightly modified the recipe and baked it in HP. It turned out great!
HP recipe:
2 tsp yeast
420g flour
1 packet vanilla pudding
0.5 tsp salt
5 tbsp. l.Sahara
1 bag of vanilla sugar
125 gr. butter
3 eggs (150g.)
120 ml. warm milk

Basic mode.

It tastes like baking. Very tasty and magnificent. Can be soaked in syrup.

Instead of a bag of vanilla pudding, the discussions suggested taking 40 grams of starch.
I really like it with starch, it dries out, corrects excess moisture. It seems that this is relevant for you now.
It is not necessary to soak in syrup. It turns out a wonderful baking.
Happy baking!

P / S By the way, when I was just mastering the bread maker, I fell in love with this recipe from Elena Bo:

Quick bread with semolina in a bread maker (Elena Bo)



Here, instead of 500 g of wheat flour, Elena offers 450 g of wheat flour + 50 g of semolina.
Semolina also wonderfully corrects humidity.
In the wet season, when kneading yeast dough for pies or when kneading white bread (on wheat flour), I add semolina to the dough in the same way, but I do not report flour. I see that after the first ascent and if necessary, I add it.

...

you can even without further ado, bake on the Baking program for 5-10 minutes additionally or in the oven for the same 5-10 minutes.
Only if you want to fit the program into xn, then you need to experiment.

I bought the last one, put it in a bucket with a spoon, it fell like dust, and this one is like a whole lump,

Are you sifting flour? This must be done.

...

do not miss the great advice

Here, instead of 500 g of wheat flour, Elena offers 450 g of wheat flour + 50 g of semolina.
Semolina also wonderfully corrects humidity.
In the wet season, when kneading yeast dough for pies or when kneading white bread (on wheat flour), I add semolina to the dough in the same way, but I do not report flour. I see that after the first ascent and if necessary, I add it.

do not miss the great advice

Thank you so much

Added Monday 16 May 2016 10:27 PM

Are you sifting flour? This must be done.

... No, I don't sift, I'm sorry, but what does this affect, my butter cake rises to the very top

... No, I don't sow, I'm sorry, but what does this affect, my butter cake rises to the very top

When sifting flour:
1. we clean it from possible debris (bugs, moths);
2. we enrich it with oxygen, remove the very caking, which you wrote about above.
You are already clearly becoming an experienced baker - you noticed that the flour is not fluffy. In such cases, I am not lazy and sift the flour several times. At the same time, it is important: first, measure the flour on the scales, and then sow.
If you measure the flour with a glass, and then sow, then the output will be different.

When sifting flour:
1. we clean it from possible debris (bugs, moths);
2. we enrich it with oxygen, remove the very caking that you wrote about above.
You are clearly becoming an experienced baker - you noticed that the flour is not fluffy. In such cases, I am not lazy and sift the flour several times. At the same time, it is important: first, measure the flour on the scales, and then sow.
If you measure the flour with a glass, and then sow, then the output will be different.

,. Thanks for the information, there are electronic scales, only with them I measure everything

Added on Monday 16 May 2016 10:49 PM

Tanya Fanya, please tell me the recipe for Babka, what size to put, what color of the crust, and do not dilute the starch right away?

Added Monday 16 May 2016 10:52 PM

Rum grandma, watched this recipe from Elena Bo, there is no exact data about the size and crust, Tanya Ay

Pour starch together with flour, do not dilute anything. I would put it in the same way as "Butter" - "main", size "M", medium crust.
Try it!

I have a Panasonic 257 model, there is a "dietary" mode, it is recommended for baking too, since a longer proofing. I make butter recipes on it, but I watch, the dough rises very much. You also have this regime, but it is called differently.
I propose first an experiment with a dough with starch, and next time an experiment with a regime. Then it will be possible to draw conclusions whether the flour is bad or the proofing is not enough.

Pour starch together with flour, do not dilute anything. I would put it in the same way as "Butter" - "main", size "M", medium crust.
Try it!

I have a Panasonic 257 model, there is a "dietary" mode, it is recommended for baking too, since a longer proofing. I make butter recipes on it, but I watch, the dough rises very much. You also have this regime, but it is called differently.
I propose first an experiment with a dough with starch, and next time an experiment with a regime. Then it will be possible to draw conclusions whether the flour is bad or the proofing is not enough.

Thanks a lot tomorrow I will try

Posted Monday 16 May 2016 11:07 PM

And also tell me please, medium crust or light, because in oil it is initially light

Thanks a lot tomorrow I will try

In fact, we moved on to discussing another recipe. So that the Chief does not scold us, I suggest asking all questions in the profile topic "Rum Baba ..."
Have a nice baking! Everything will work out!

Thanks a lot tomorrow I will try

Posted Monday 16 May 2016 11:07 PM

And also tell me please, medium crust or light, because in oil it is initially light

be guided by the mass of the test. In oil 500 g, and in others 450 + 50 g of additive, that is, the crust should be identical on M, but there is always the possibility of variation in the quality of flour and semolina, starch, liquid and so on, sometimes you have to change the crust.

Yes .. and you have a modern stove, you can try making a light crust on the dietary mode as well.
If with semolina, then in fast mode.

Try it, there will be slightly different tastes. Then choose which one you like the most.
The darker you expose the crust, the fiery the sides of the cake can be, but you still don't risk anything too much.
Well the negrito will turn out

If with semolina, then in fast mode.

Do you think that butter dough with the addition of semolina will be good on the fast setting?
I have big doubts. I, on the contrary, for a longer proofing for heavy butter dough, so I choose not even "basic", but "dietary" or "French" (HP Panasonic 257).