Butter cake

Yesterday I made butter cake. I did a little one, it didn't work out for me ?! , did not rise at all, ready was 5-7cm. Although I did everything according to the recipe. The only thing I did not understand about the milk count was that it had to be evaporated to 40 grams? Explain what I did wrong? I was told I needed to add baking powder. And the cake itself turned out to be delicious.

[The only thing I did not understand about the milk count was that it had to be evaporated to 40 grams?]

Yesterday I made butter cake. I did a little one, it didn't work out for me ?! , did not rise at all, ready was 5-7cm. Although I did everything according to the recipe.The only thing I did not understand about the milk count was that it had to be evaporated to 40 grams? Explain what I did wrong? I was told I needed to add baking powder. And the cake itself turned out to be delicious.

Evaporate? The milk had to be heated to 40 grams. Warm up in the microwave for 20 seconds.
If I put it overnight, then I don't heat either butter or milk. By morning, the butter will be soft and the milk will be at room temperature.
Baking powder is usually not added to yeast baked goods. The splendor and softness of the cake should be given by yeast fermentation processes.


Write in more detail what and how you did: the recipe is complete, what kind of yeast, what kind of flour, how they put it in the bucket, what mode the bread maker set. They will definitely tell you how to achieve an excellent result.

Good day, bakers! Happy holidays. I have been "translating" products for two days. Baked for the smallest volume. The roof of the first kulich fell because I smeared it with water. The roof of the second Easter cake has risen quite a bit, while the third is still being kneaded in the stove.
Smells tasty. I have not tried anything of my "luck" yet, I think the whole problem is in yeast. The first yeast was Lviv, then Saf-Levure (only after I put it on flour and started the program, I read that they need to be diluted in liquid)
This is my baker, bye. I think. that after the holiday I will buy black bread and have not baked anything at all. And then I will try to bake Borodino bread, but I will only find the ingredients.

All bakers with the upcoming holiday! I baked butter cake according to this recipe:
Yeast 2 tsp
Flour 389 g
Sugar 69g
Vanilla sugar - 1 sachet (the one that is designed for 500 g of flour)
Salt 0.75-0.5 tsp
Butter 57-70 g (cut)
Egg 1 pc.
Milk 194 ml (warm up to 40g.)
Turmeric - on the tip of a knife (for color)
In the dispenser or on signal raisins (a lot)
Basic with raisins mode, size Small, Light crust.
I only added more spices: orange peel, nutmeg, cardamom. In addition to raisins, also dried apricots. I soaked raisins and dried apricots in cognac. The scent is on the whole house. Probably it was not necessary to take it out right away, because the sides were crumpled, besides, I added 2 more yolks in addition to one egg, apparently from this it became even more tender. but rose very well and baked. Thanks to the author for the recipe !! I still don't know how to insert photos.

Happy holidays to all !!!
I just baked cake, followed everything according to the recipe. Before baking, I smeared the top with water. It turned out to be tall, higher than the shape, but did not reach the dispenser, the color is pretty ruddy (small size, light crust). I don't know yet how it tasted, it is getting cold. What upset: after a couple of minutes, the top creased slightly, and when it got out of the mold, it felt very soft to the touch, I think, will it hesitate at all?

Girls, after all, at the very beginning of the topic it is written that after the end of baking, the cake should be allowed to cool down a little, and then taken out very carefully. Then the cake cools down and becomes less fragile. But immediately after baking, you should "be careful" with it a little.

Caprice, so it almost cooled down when I got it. The roof crumpled when it stood in a bucket, a couple of minutes after the end of baking

If it has slightly crumpled, then the top can then be "masked" with glaze, I did this using protein glaze. Or, after the second kneading, divide the dough into small portions and bake in tins in the oven.

So the second Easter cake arrived in time

Thanks for the recipe!
Here is my cake

Great recipe! I made a batch on the "Pizza" mode, turned it on twice in a row, after kneading I baked the cake in the oven, everything rose up remarkably, baked and browned, which I wish everyone!
Happy Easter Sunday, friends!

Regarding the missing butter cake, I think maybe the yeast is bad? What are you adding (title)? HOW I did: yeast, sugar, vanilla, salt, flour, butter, eggs, milk. Put on the oven: main, baked goods, light crust, start. I have a FURNACE PANASONIK

On the eve of the holiday, I decided to experiment with the recently purchased Mulinex stove ... I came across this recipe in the internet and ... within 2 hours a small piece remained from the cake ... But here's the problem, it turned out to be too fluffy. And the roof is white, when I took it out of the stove, it began to fall off. After reading some useful advice, I decided to put it on the barrels ... but the sides began to fall through ... Although they are beautiful in color, and they don't seem to need to be fried ... But the taste is just a miracle ... My husband and I have softened it and they didn't even make tea ... Just tell me how to be next time? I want a beautiful Easter cake to bake it in sweet bread mode, with a light crust and a small size. Can the next time a crust be darker or a larger size ??? I don’t know what he wants ... Or can we directly from the stove, with a bucket and on barrels? Comrades, seasoned specialists - tell me ...

I did it for the first time, I didn’t believe that it would work out and didn’t experiment, but today I couldn’t stand it. Made this recipe

All bakers with the upcoming holiday! I baked butter cake according to this recipe:
Yeast 2 tsp
Flour 389 g
Sugar 69g
Vanilla sugar - 1 sachet (the one that is designed for 500 g of flour)
Salt 0.75-0.5 tsp
Butter 57-70 g (cut)
Egg 1 pc.
Milk 194 ml (warm up to 40g.)
Turmeric - on the tip of a knife (for color)
In the dispenser or on signal raisins (a lot)
Basic with raisins mode, size Small, Light crust.
I only added more spices: orange peel, nutmeg, cardamom. In addition to raisins, also dried apricots. I soaked raisins and dried apricots in cognac. The scent is on the whole house. Probably it was not necessary to take it out right away, because the sides were crumpled, besides, I added 2 more yolks in addition to one egg, apparently from this it became even more tender. but rose very well and baked. Thanks to the author for the recipe !! I still don't know how to insert photos.

On my own behalf, I will add that the first thing that confused me was that the dough was not like Elena's, but thin, but I added soft butter. I was all worried that it would not rise. I bet on a kilogram weight and an average crust. For a long time it seemed that the dough would not rise and the dough was very liquid, as a result, it rose right before baking right to the edge with an even top, without cracks or other flaws. A beautiful dark golden cake was baked. I took it out according to the advice on the forum, after it cooled slightly in the form. It fell out at once, the bottom slightly fogged up, but it recovered immediately. No photo - they ate almost immediately. Amazing texture of the dough and a very delicate taste. Sonulya really said that there is not enough sweets, next time I will put more raisins. This time I put 200 grams of dried apricots and raisins in total. Program 4 - baking.
The recipe is wonderful, with all the complexity of the components, Mulasha coped without problems.

On my own behalf, I will add that the first thing that confused me was that the dough was not like Elena's, but thin, but I added soft butter. I was all worried that it would not rise. I bet on a kilogram weight and an average crust. For a long time it seemed that the dough would not rise and the dough was very liquid, as a result, it rose right before baking right to the edge with an even top, without cracks or other flaws. A beautiful dark golden cake was baked.

The situation is one to one. I even thought that it would be better if I did it on Macfa. But I could not stand it and added 50 grams of flour in the second batch. The gingerbread man immediately became similar to the one shown by Elena. I don’t know what happened. We'll cut it tomorrow. On top, the glaze still hardens.

ALL HAPPY!
CHRIST IS RISEN!

And I decided not to add next time - I liked him so much precisely for his tenderness and unforgotteness. I use "Predportovaya" flour, it has been tested by time. In any case, I like it much more than I expected. Although, I have not yet met unsuccessful recipes here, for which many thanks to everyone!

here I am on prog 5, but the crust is all 3 times the lightest, really it got worse from this. I'll try to set the maximum next time

Probably reduced the proportions?

Regarding the missing butter cake, I think maybe the yeast is bad? What are you adding (title)? HOW I did: yeast, sugar, vanilla, salt, flour, butter, eggs, milk. Put on the oven: main, baked goods, light crust, start. I have a FURNACE PANASONIK

Do as in the instructions for Panasonic, yeast, vanilla, salt, sugar, butter, eggs, milk. Basic mode with raisins, weight L, light crust. Christ is Risen!

I made Easter cake for the first time according to this recipe. It turned out very tasty and simpotishny) The roof, of course, was torn a little, but you can't see it behind the glaze. And I also added dried papaya and pineapple to the raisins.

Regarding the missing butter cake, I think maybe the yeast is bad? What are you adding (title)? HOW I did: yeast, sugar, vanilla, salt, flour, butter, eggs, milk. Put on the oven: main, baked goods, light crust, start. I have a FURNACE PANASONIK

Good yeast Saf-Instant or Saf-Moment.
Yeast is placed on the bottom, flour and other dry ingredients are poured on top, onto which water is poured. Try to keep water, salt and sugar out of the yeast.
Read the topic for beginners:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0

And the question ...
! And what kind of stove do you have? In the topic "White bread does not work" you write that Severin, in the topic about Easter cake, that Panasonic ... Or both of you?

Today we cut the cake, barely managed to take a picture. Everyone liked it very much, the taste of a real cake, not a bun. Even my mother praised, who always baked and recognized Easter cakes only according to Pokhlebkin. Next time I will not add orange zest, because it has a very sharp taste and it clogs the delicate taste of the cake. Otherwise, everything is fine. Thanks again to Elena !!
Maybe I can finally insert a photo. This is more difficult for me than baking cake.

I have never baked cakes, but in two days I have already baked three cakes and everyone is praising them.
THANKS FOR THE RECIPE !!!

Hello everyone yesterday I did everything so quickly that I did not even understand how I did it ... I kneaded the stove, but baked it in the oven - as a result, today (for Easter) there is a tiny cake that has already been dared ... the taste is amazing, the husband asked for more. And what do you think? God forgive me, I put a double portion in the evening. The oven barely kneaded it all, then I rearranged it into two small and one large molds, covered it with oiled parchment, put it in a barely warm oven to rise, then for baking. The top was very browned, and the middle was damp, I covered them with foil and baked further ... when I tried it with a splinter, it was dry (in small forms), so I pulled them out ... they really didn’t wait like a living husband and began the process eating, as it turned out, they were kind of damp and there was no beautiful crust around, everything was removed from the paper, they are now "naked" ... the big cake seemed to be more reddened, but the crust is also peeled off with paper. Girls, can you tell me how to keep the crust? can bake without paper? But the taste of this cake is indescribably tasty. THANK YOU VERY MUCH FOR THE RECIPE

[Qween]

This year I used the recipe for butter cake dough for making rolls with nut filling (I went to put a plus sign for the filling Qween). During kneading, I added a couple of tablespoons of flour.It turned out 3 large and very tasty rolls.

here is my cake again: :) very tasty but does not want to go up in any way, it seems I understand the mistake, I put 500 g of flour, but probably I should still try 450 g next 450

Oksana, 50 grams won't do much of the weather ... maybe you need to pay attention to yeast? the pastry is heavy, perhaps the yeast simply does not have enough strength to raise it ...

Oksana, 50 grams won't do much of the weather ... maybe you need to pay attention to yeast? the pastry is heavy, perhaps the yeast simply does not have enough strength to raise it ...

okay, I'll try to throw others into this cake, although I consulted on the forum they say they bake on the same

maybe the batch is of poor quality, or the expiration date is coming to an end ...

it also seems to me that yeast is to blame. This time I added not 2.5 tsp of yeast (as in the recipe), but 2 tsp. , so in the cupcake mold (small winter palace) the dough from 1/3 of the mold rose 4 cm higher than the mold during baking We got an Oil Winter Palace with a foundation

Girls, can you tell me how to keep the crust? can bake without paper? But the taste of this cake is indescribably tasty. THANK YOU VERY MUCH FOR THE RECIPE

Nelya, I bake in tins with non-stick coating, ordinary aluminum, thin. So I grease it with margarine or butter, and on the bottom I still cut a circle out of baking paper (brown). All fly out easily. I don't bake in glass ones, they are thick and it takes longer to bake in them.

Girls, can you tell me how to keep the crust? can bake without paper? But the taste of this cake is indescribably tasty. THANK YOU VERY MUCH FOR THE RECIPE

I have molds, and instead of them I have iron cans from under a tomato, I also cover it with paper, since they have a corrugated surface ... I take any paper, sometimes even notebook sheets, but grease it with vegetable oil. At the bottom I also put a greased circle of paper ... Sometimes the paper is not removed very well and the sides turn out to be rough ... But I lay the box on its side and roll a little on the table ... and the sides are smooth ...

Girls, please tell me "grayness" I wanted to bake a cake now, but there was no milk: we have potato broth, whey and milk powder. What can be replaced? I will be very grateful

Sorry, but I did not understand there needs to be 250ml. milk ... so much water and how much milk powder. Thank you

Take 250 ml of hot water and dissolve 2 tbsp. l. dry milk - get 250 ml of milk

Dear Elena Bo! Please accept my thanks for the wonderful recipe! The cake is delicious, tender and airy! I added a chopped fresh apple along with dried fruits. And I put 10 grams more sugar. The cake really went up to the very cover of the stove! And the taste is incomparable!
P.S. I also tried your "very tasty cake" (the one with vegetable oil and apple) - also a wonderful recipe! Delicious! Thank you so much!

There was a rehearsal before Easter, and then the "white" version - equally good. The roof is convex without cracks, tall, baked on yolks, well, I could not resist, I added 1 tbsp. l. wheat sourdough. Taste and appearance for 5+. The only thing is that the sides are browned a little more than we would like. Well, here the crust can be set lighter.

I have been baking this cake since Saturday ... yesterday I baked two portions, I also share with my friends, a neighbor ... until I have eaten, everyone praises very much now I sit and eat with coffee

But I didn't have this cake very well. The roof burst. Although those who tried it said it was very tasty. But I also want aesthetics ... But my brother baked it perfectly.

You can see the saying about the pens and the fly really works ...


Well, okay, let's improve!

THANK YOU VERY MUCH from our family !!!!!
Baking just on demand - something delicious. Added bran and two tbsp. spoons of kefir - blown away!

The last time I baked the cake was in early May, during this time, my family missed the cake so much that they demanded that they bake it on the weekend, which was done immediately. He baked it strictly according to the recipe, only without an apple, a real handsome baked. Elena Bo - thank you again for this simple recipe for butter cake!

Kulich is simply amazing! I didn't add an apple, so that mine would not be confused with a Delicious Easter cake from Elena Bo.
it is made simply and very, very tasty, mine are savoring and enjoying the taste.
I did it for an average weight, so that I wouldn't get out, although I have a 1500g stove!
Sapsibische ha such deliciousness !!!!

Fuh, this time we even managed to take a picture.
I took a recipe for 900 timing, although it turned out to be about 800 timing, rose above the bucket, but did not stick to the window.

And some photos
After 5 min. after the start of the batch

I admire you: flowers: and your cakes recipes!
Baked it today. Smallest portion. Added an apple. Swollen to the top.
I didn't even have time to weigh the finished one.
That's just so much left.

[DonnaRosa]

I admire you: flowers: and your cakes recipes!

DonnaRosa
My advice to you: bake. bake, you will definitely like it. I haven't baked it since spring. And then at home they asked for something for tea, and I was tired, I did not have the strength to think of something, to mess around. I remembered about Easter cake. And once again I was surprised what a wonderful recipe. Without any hassle, in 4 hours I baked a wonderful cake, fragrant with a wonderful real kuliche dough. I even forgot to heat the milk to 40 grams, but it came out great anyway. I put orange zest, candied fruits, almonds. I can only say once again a huge thank you to the author of this recipe.

[Crochet]

Freezing from my own courage, I made a dough for butter cake and loaded it into a multicooker saucepan, since I decided to try out the patented method of baking it Crochet... The cartoon is now heated, then I will follow the instructions. I wonder what will happen?

The dough just delighted me with just one look - like living. :) It almost ran into the roof of the HP. It's good that I don't bake into it - it would definitely come out!

The epic called "Butter cake" is a continuation. After 20 minutes of heating, I turned off the cartoon and left it for 40 minutes. By the end of the time, I went to the kitchen to turn on the baking, and was numb: over the valve of the multicooker I saw something that looked like a mushroom in miniature - made of dough. I had to open the lid, sediment the dough, and wipe the lid until the dough was dry. After that, I turned on the baking mode. Now here's an hour to wait - to suffer ...

I'm baked! Despite my efforts, it was not possible to spoil it completely. Height = height of a large multi saucepan, when baking rested against the valve. When I pulled it out, it sagged on one side (I was nervous and very careless with him). Until I cut it, I'm waiting for it to cool down. Truncated!

Lenochka, thank you very much !!! Only the speckle turned out to be a handsome man !!!

I baked a cake today according to this recipe "I changed the proportions of the recipe, the result was excellent !!!
Modified recipe: Yeast 2 tsp. Flour 389 g "
it turned out great and very tasty
Here is the question that arose - if I slightly increase the amount of yeast and set the size to medium - will this give him a greater boost? or it may still affect something

And here is mine (for 300 grams):

thanks to this recipe, she rehabilitated herself and her stove. I made with 340 grams of flour and with live yeast - it turned out to be a funky, tender and tasty cake! Hurrah! I put the crust medium - very ruddy, you can put a light one in the next time. I will bake for Easter. It's a pity I haven't learned how to insert a photo here, otherwise I would show it ..

thanks to this recipe, she rehabilitated herself and her stove. I did it with 340 grams of flour and with live yeast - it turned out to be a funky, tender and tasty cake! Hurrah! I put the crust medium - very ruddy, you can put a light one in the next time. I will bake for Easter. Here's what Panasonya and I did

Thank you so much for the recipe !!!! It turned out to be delicious the first time, especially since I am not yet an experienced baker at all. Just a little more sugar next time I'll put it. I will bake for Easter for my parents, for myself, and for work. The cub is already waiting, it won't wait to eat again.

belk @ I made the smallest 300g in the oven. flour. I kneaded the dough on the program (1h30min), put it in paper forms and let it stand for about 1 hour. Bake it in a preheated oven at a temperature of 200-220 30min. and then about 20 minutes at temp. 180 degrees It turned out to be a super-fried crust (y) In general, I did not bake it for the first time in a bread maker, but everything is not so difficult

So, the first few babies ripened

Further sweetness ... and waiting ...

Urgently!!! Please advise. I will bake butter cake tonight. Last year I tried the recipe, the dough was made by a bread maker, and baked in molds in the oven - it turned out super. Is it possible to put the dough in Panasonic-255 not for 500 g of flour, but for 1 kg of flour? The oven will be in the oven.