Butter cake

[will always give way to the usual]

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).

it's not me, it's here
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4459.0

but in general, the richer the dough, the tastier it will be when using the fast setting.
The fact is that the fast mode requires exceptionally very strong flour in order to withstand the elevated mixing and fermentation temperature in this mode. But when there is a lot of muffin, then oddly enough it also smooths out the disadvantages of flour and should give a satisfactory option.
So in our conditions, the fast mode is just for baking and you can try to apply it.
Fast option will always give way to the usual, but its advantage is speed. It seems to me that it is worth baking a bun on the fast at least once to decide whether to use it or not.
As for my personal taste preferences, ordinary wheat bread, whether with semolina or without on the fast mode, does not suit me completely. Concerning muffins, it turns out much better.

The pastry strongly draws off the taste. This is not a purely wheat bread, just for which you have to choose the best long-term mode in order to reveal the taste of flour. Baking normally requires medium effort. For muffins, in conventional recipes, good kneading and the order of laying the products becomes important so that the flour copes with the butter and sugar.
But a very long fermentation is already in second place.

Therefore, I would still suggest that you try the usual one first and compare. Perhaps an extra hour is not worth waiting for if you are not a special gourmet. In general, you try all the options once.

the richer the dough, the tastier it will be on the fast setting.

Thank you, very interesting and unexpected. Indeed, you need to experiment yourself, until I can imagine how the yeast will have time to raise the heavy dough in the fast mode.
I don't like bread with semolina on fast setting. On the "main" - excellent! I really like the "behavior" of the decoy.
By the way, if suddenly there is no semolina at hand, then sesame helps out perfectly.
Thanks for the interesting discussion and your experience.

[not]

Thank you, very interesting and unexpected. Indeed, you need to experiment yourself, until I can imagine how the yeast will have time to raise the heavy dough in the fast mode.

I understand that the fast mode completely destroys our usual flour and does not have time to reveal its taste at all.
But on a muffin, even if you eat raw freshly mixed! the dough is already delicious. On the fast setting with baking, flour does not break down, baking strengthens and protects, and although the taste of flour is also not manages to open up, but due to the muffin it will be rich and tasty. Definitely worse than in the main mode, where there is also flour accumulate taste and flavorbut very edible.
Moreover, it is just delicious due to muffin, and not due to the aromas of flour, it turns out that the more muffin, the tastier.
And about the severity of the dough, it's all just for yeast, and modern yeast does not overwork too much

Added on Tuesday 17 May 2016 01:55

Ah .. I always did it on the fast one, precisely because I doubted that ordinary living ones would work quickly.
Perhaps modern living beings can do it too. but we need to check it.

Added on Tuesday 17 May 2016 02:07 AM

And .. it makes sense to replace some of the liquid on the fast mode with whey (the best), non-acid fermented baked milk, yogurt .. that is, with sour milk, replace it carefully so that the acid is not felt.
This also adds a lot of flavor.In this mode, fermentation is short in time and the addition of live sour milk is very handy, it allows the flour to accumulate more flavor in a short fermentation.
Add one protein to the recipe to strengthen the gluten.

Little tricks: adding protein or a pinch of ascorbic acid for gluten, sour milk for flour, and muffin for flavor will allow you to get a satisfying bun on the fast setting.

[quick]

Tonight I made a mess with yeast, I was not sure what would rise at all, but since I was already getting ready, I decided to do it on quick mode, and instead of butter took the Kremlin spread, but 60g. There was not enough milk and I put in another egg to adjust the liquid according to the recipe, I took sugar according to the recipe 60 g. That is, I increased the amount of fat.

I made 300 g of flour and only 1 teaspoon of yeast for baking cafe (4 g). The yeast was in the remainder of the already old and open bag (or maybe I overdid it with fat) and gave normal growth to the dough only on baked goods, literally explosive.
As a result, the "Easter cake" neatly occupied the entire bucket with a hat.
The experiment was carried out taking into account the possibility of eating the result by birds

BUT it turned out to be quite normal if you try it after cooling - a tender tasty bun. It turned out to be very useful for tea.
when he stood for 4-5 hours, even a slight touch of cake appeared, but the truth is very small
Probably capable of ripening too

The high-speed mode, of course, is definitely inferior to the main one, but if home-style is like a quick baking of buns for tea, then it is.
But it turns out a bun, far from a cake.

Lena, baked this cake for Easter. Everyone liked it, and baking it is not stressful. Now it is in the form of a cupcake on our table all the time. Interestingly, over time it kind of insists, it becomes tastier, it seems to me. Great recipe for everyday use. I express my deepest gratitude to the author!

Not cake, of course.
But a very tasty bun with raisins. Home (creepy fussy) rated at five-plus, I will repeat it without fail.
Many thanks to the author for the recipe!

[Elena Bo]

Elena Bo, do I need to grease the roof with yolk before baking in the KhP?

You do not need to lubricate with anything.

I added an apple to the dispenser, plus the raisins.

Hello, this is the best recipe, I've already tried a lot, butter cake is better, thanks Elena

this is the best recipe, I've already tried a lot, butter cake is better, thanks Elena

+10. Added an apple. Yes, the recipe is suburban, budgetary, not time consuming.

.

[DonnaRosa]

DonnaRosa, kulich with a wonderful taste, with verified proportions. If you don't have a recipe at hand, you can't do that in the country. I bake it every year, along with meat-eating and other sponge cakes. Not worse than them.

[DonnaRosa]

DonnaRosa, kulich with a wonderful taste, with verified proportions. With no recipe at hand at the dacha you can't do that.I bake it every year, along with meat-eating and other sponge cakes. Not worse than them.

Oh, not dacha, but Udachny, I missed the letter. Sorry.
No need to play around, the recipe is easy to remember. I bake the smallest, often.
You can bake this cake anywhere, if you have a good bread maker, even in the country. There is little work there, the main thing is to weigh everything, download and display the necessary program.

:

Oh, not a dacha, but Udachny, I missed a letter

I want to thank the author of the recipe! For several years I have been baking only this cake. I baked in a bread maker, I also just kneaded in a bread maker, baked in the oven. Always! ... baked, weightless crumb! I add raisins and candied fruits. You can't buy this in a store! THANK YOU!!!

I am planning on this recipe too! For the third year I will already bake: kneading in HP and then in the oven, a proven option

Good day to all! I am completely newbie. Can you please tell me eggs and milk are placed separately in Butter Kulich, or put eggs and add milk to 250 ml, if so, then how to heat milk eggs will not brew?

Hello, put everything in sequence, then measure the milk 250ml, heat it in the microwave for about a minute and gently pour the warmed milk into a bucket where flour, butter, salt, sugar and four yolks already lie



The eggs will not brew, it is written in the recipe, milk up to 40 degrees

And I will bake again!)
For me from the Bakery, this very Favorite turned out to be!)
I'll be there today.
Now I have put in the refrigerator the Cold Night Dough for Sanadorinogo Kulich ...
But it will be baked tomorrow ...
And today ~ Oily!

pour the warmed milk into a bucket where flour, butter, salt, sugar and four yolks already lie

Well, it depends on the type of stove.

Panasonic

Guys, we love cakes with raw yeast. How much should you put? Is there a difference in taste? Who baked with raw yeast? Who was comparing?

And this recipe is customized for Panasonic

Sergey, thank you very much. I will try the oven.

Nina What is your bread maker?

Panasonic

It's clear. My bookmark is the opposite.

[echeva]

Girls, we love cakes with raw yeast. How much should you put?

echeva, if you count, then 2.5 hours. l. ~ 25g raw yeast. Gram 20-25 can be put. I didn't bake this cake on raw ones.

Along with the meat-eating recipe, I always bake a couple of these for gifts, only I don't put apples, but I put a lot of candied fruits. I put 20 grams of live yeast per 500 grams of flour.

I don’t put apples either, this is superfluous, they wrote correctly, the cake is losing its taste

But I have already done 7, oil, the stove is already dreaming

But I have already done 7, oil, the stove is already dreaming

This is the scope!
I'll just start tomorrow morning. Last year I didn't bake it, I tried other recipes from the forum. I didn't like anything, so again this one.

Thank you, I still need to make a couple, the children will come, and leave them for themselves, well, do not buy in the store, it is not known what they will put in the stores, and so they are made with love



Elena bo, thank you very much for the excellent recipe, well, for helping me, happy holiday



I've already practiced oil so much that I can do it with my eyes closed.



I almost forgot, tomorrow is Good Friday, according to legend, you can't bake cakes, today I found out in church something like this

according to legend, cakes cannot be baked

that's after all ... I have postponed everything for tomorrow.
I also love this cake very much. Thanks a lot to the author!
I knead everything in HP, and then shove it into ovens and multicooker.

I also could not bake this cake today, there was no time at all, everyone was on the run and on the run. I want to do this tomorrow. Yes, alas, tomorrow is not Thursday, but where to go.

I almost forgot, tomorrow is Good Friday, according to legend, you can't bake cakes, today I found out in church something like this

Not according to belief, but because Jesus Christ was crucified on Friday, therefore, if you did not have time to bake on Thursday, it is advisable to postpone it until Saturday.

Not according to belief, but because Jesus Christ was crucified on Friday, therefore, if you did not have time to bake on Thursday, it is advisable to postpone it until Saturday.

... Well, let it be as you say, but baking tomorrow is not desirable

Can you please tell me eggs and milk are placed separately in Butter Kulich, or put eggs and add milk to 250 ml, if so, then how to heat milk eggs will not brew?

I have a Scarlet bread machine and according to the instructions for it, you first need to put all liquid products in a bucket, and then dry ones. That's what I do. Including when baking this cake. On the 70th page is a photo of my last year's cake.

preferably postponed until Saturday.

Here's a bad luck, on Saturday I work from 8 to 20 o'clock, I will arrive by 9 pm and no longer have time to bake after a 12-hour shift

I have a Scarlet bread machine and according to the instructions for it, you first need to put all liquid products in a bucket, and then dry ones. That's what I do. Including when baking this cake. On the 70th page is a photo of my last year's cake.

hello, and you try it on the other hand, I just have a Panasonic sd-zb 2502, but in general, if everything works out for you, then do as you did before

and you try it on the contrary, I just have a Panasonic sd-zb 2502

Why do I need the other way around, the result is good, so I see no reason to change the order of loading products into the bucket

Why do I need the opposite, the result is good, so I see no reason to change the order of loading products into the bucket: hi: well, you yourself answered your question

[cmax 1971]

cmax 1971, Sergei, and I did not ask a question on the order of bookmarking of products. On the contrary, I shared my experience on this order of bookmarking.

[cmax 1971]

cmax 1971, Sergei, and I did not ask a question on the order of bookmarking of products. On the contrary, I shared my experience on this order of bookmarking.

,. yes, I have already seen, sorry, I've already plowed around, I'm losing my attentiveness, I'm making ham in a ham maker, I'm probably already tired

I'm probably already tired

So in the evening I try not to bake, in the morning and in the afternoon it’s just as long as I have strength

So in the evening I try not to bake, in the morning and in the afternoon it’s just as long as I have strength

I've already finished baking for today, I'm making ham, which is 5 hours

making ham, which is 5 hours

The main thing is not to forget to sleep

Thank you, everything is fine

I decided then to bake a little today. Soon I will lay out the forms. The rest is on Saturday.

I read recently that our ancestors had a habit to prepare the dough on Thursday, stand the night, and bake all Friday.