Irina_B
Cielito Lundo, Elena, I was kneading the dough on the program "Basic with raisins". Thanks for the answer I will try again. I really want a decent result.
Enyasha
Thank you!!! Fantastic recipe! The cake turned out to be tender, soft, moderately sweet (more precisely, almost unsweetened, as I wanted). The taste is amazing. You can't buy such a cake. I fully followed the recipe. However, I added some dried apricots along with raisins.
Kokoschka
I've been baking this cake for three years! He is cool!
We like it very much, although very simple in execution, but awesome to taste !!!
Thanks a lot for the recipe!
Maybe I wrote a review before, but I will repeat myself!
Cielito lindo
Did both "basic" and "dietary". The dough during kneading (in both modes) was liquid, but after lifting (before baking) it became more elastic. I liked the ready-made one more on the "dietary" one - the roof was even, beautiful, the cake was moderately ruddy, but not fried. Basically, the roof burst slightly and, in my opinion, is worse. By the way, I put sugar in both cases 110 gr. I was afraid that it would be burnt, but no, everything is fine!
Vera Mo
I also think that the cake is cool! and better than the store! my men ate everything with pleasure! Elena Bo thanks again))
kargeorge
Hello everybody!
Today we have baked this wonderful (so far in appearance ;-)) Easter cake (bun). The batch was done in HP based on 500gr. flour, baked in a detachable mold measuring 26cm. in the oven at t = 165gr. convection. The cake (or maybe a loaf) turned out to be 11 cm high. It was in the mold for 1 hour, and baked for 30 minutes. as you can see from the photo turned out wonderful! We will define the taste tomorrow, and then describe it !!! THANK YOU!!!
Butter cake
Butter cake
cmax 1971
So that's great,
kargeorge
I want to add to my previous post:
The cake is tender and wet! The structure of the dough resembles buns, and the taste is Kulich! In general - SATISFIED !!! We will bake again and again! just adjust the sweetness to your taste! THANK YOU!!!

Butter cake
NetMistrust
Can you please tell me, do you need to melt the butter before laying?

And why does eggs only use the yolk?
Elena Bo
You just need to cut the butter into pieces, you don't need to melt it. In the recipe, an egg + yolk or yolks. With yolks alone, the dough is more tender and does not stale for longer.
NetMistrust
Thanks a lot for the recipe !!! I tried it, it's delicious. But the dough is dry, I'm afraid to add liquid (more eggs or milk), suddenly I will upset the balance of ingredients ...
Taia

Quote: NetMistrust
But the dough is dry, I'm afraid to add liquid (more eggs or milk), suddenly I will upset the balance of ingredients ...

This cake is for lovers of a similar structure. I like this, I bake for many years only according to this recipe.
It seems to me that you need another recipe, where the dough is more moist and fatty.
.
Yalina1
I want to try. hope it comes out
kargeorge
Hello everybody!
As noted above, the cake turns out to be dryish, but very tasty!
even on the second, third, etc. day - the dough is very tasty, but dry, not for everybody!
Yalina1
Elena Bo, Thank you
Le-no4ka
And here is my Easter cake. It went up super. The smell was throughout the apartment. I added a couple of tablespoons more flour, as the bun didn't want to form. Can't wait for it to cool down)
Elena Bo
The Easter cake has no kolobok. You don't need to add flour.
Bozhedarka
my favorite recipe! always works
kargeorge
Quote: Elena Bo

The Easter cake has no kolobok. You don't need to add flour.
Yes! You are absolutely right!
AVK
Greetings!
Returning to our old conversation about baking in an airfryer. A set of paper forms has been lying for a long time - I want to use it. Who has experience, please tell me the temperature, fan and time modes.
Once I tried it in small metal circles - the sides were completely white. I would not like a repetition.
eye
Alexander, paper forms are good because they remain on the cakes, and their sides are immediately painted
I didn't bake in the airfryer.
AVK
Tatyana, Yes. But I am afraid that the cakes will not be baked around. That's why I'm asking about the temperature and airflow.
kargeorge
Quote: AVK
Who has experience, please tell me the temperature, fan and time modes.
We always bake in a fan oven. In my previous posts, you can see how beautifully everything is baked, and even in f. L = 26cm with extended sides. I put 180 ° as the light goes out, put the mold on the second level from the bottom and lower the temperature to 160 ° and bake it for ~ 40 minutes.
AVK
Alas, I don't have an oven.
kargeorge
I see!
Sorry!
Chamomile
AVK, just baked in an airfryer in paper forms. I set medium and small forms to a maximum of 250 degrees for literally 3-5 minutes, then at 160-150 degrees for 30 minutes. Everything is baked perfectly. Since this year I baked mainly in medium forms, I used an expansion ring. Last year there was a batch of the smallest Easter cakes and they baked them without a ring for 20, maybe 25 minutes. A large paper form today was baked with difficulty, it added another 15 minutes. and kept it hot for a bit, did not get it right away. I came to the conclusion that I will no longer bake a large form in the airfryer. The rest are large baked in a slow cooker. Their dome is not tanned, pale, and everything is baked this way. I cover such not tanned cakes with fondant. I like the gelatin, it is dense, plump and does not crumble.
Mila Sweetheart
Girls, and if you do it with live yeast, how many do you need? And which ones do the best? There is a saf moment, but I also bought a living suite.
orange
With the living, take 3 times more. Go 1: 3. If dry 10 then live 30 grams
julia_bb
I have two Easter cakes in the oven, let's see what happens in Horses' forms.
PS Came out great, nothing stuck. Stand cool.
Dasha 001
Elena Bo, Helen! Thanks for your masterpiece recipe. Masterpiece is that super fast and hassle-free. I did it yesterday for testing without raisins, but with finely cut apple drying. Vkusnaaaaa! My kulichik grew up to the very lid, and it was baked))) the pets appreciated it. They said it tasted like a saichka. They asked now, no no, to bake such a "crust" for tea for breakfast))) I was also surprised that the panasik did not bake a thick crust in the main mode. The whole brick is so delicate, delicate, even the crust is chewed like a crumb
Mila56
Butter cake
Elena Bo , Helen, I am grateful for this recipe, which is not difficult to execute
With the first batch, I kneaded the dough in KhP and baked cakes in paper forms, and then baked a large one in KhP. Of course I've already tried the little one. As always, the recipe is on top
Enyasha
Elena, thank you for the recipe! I wanted to repeat last year's culinary ecstasy. Not decorated yet. The roof collapsed this year. But I hope it won't affect the taste. All the best to you!Butter cake
Butter cake
Ninelle
Helen, baked some Easter cake, take the report
Butter cake
We've already tried one - my daughter liked the tops, my grandmother liked the crumb.
Mihaill
Quote: Enyasha

The roof collapsed this year.
It also happened, did the smallest. There was no gingerbread man, only a slurry, he knew that the dough should be liquid and left.
The next time I reduced the milk by 30 ml, it turned out to be a bun without a puddle and the top went up, but it cracked, which means that my flour needs 15 ml less milk from the recipe. Although ordinary bread is made with this flour perfectly according to the recipe. More complex composition and more demanding flour / water ratio.
On page 20, I found Elena's post about a bun - "In response to the message, the Easter cake does not have a kolobok and should not. Normally a snake crawling upwards. "
So with a new batch of flour it is necessary to check the batch.

Elena thank you very much for the recipe, the taste is wonderful, now they will only bake it when they want something sweet.
AVK
Olga, also tried it in the airfryer. It turned out pretty, but I don't know how it tastes yet. )
And I put in an expansion ring to prevent the roof from burning. But the rise here is less than in HP.
starkeeper
I made a cake, took the recipe for the smallest weight.The cake is divine, it melts in your mouth, it is impossible to stop and not eat!
She baked on whey, with a preliminary kneading, added flour in the process, almost a tablespoon - no dough was collected in the bun. I was worried that it would be too dense - it turned out just perfect. I was glad that I made 300 grams of flour - it grew almost under the roof of the stove. Huge thanks for the recipe!
Gingerbread man after kneading with raisins Butter cake
Piping hot Butter cake
Lovely breakfast Butter cake

julia_bb
Soon I will bake these lovely Easter cakes
AVK
Perhaps he asked, but don't you remember.
vanilla sugar 1 sachet
There are different bags. I now have 15g. Is it a lot or a little?
Elena Bo
Quote: AVK
I now have 15g. Is it a lot or a little?
Sprinkle all over.
Albina
Today I have already baked these wonderful Easter cakes in the smallest paper forms. It turned out 8 things.
A win-win that I recommend to everyone
mamusi
Quote: Albina
Today I have already baked these wonderful Easter cakes
And tomorrow I will be honored!
(This favorite of mine is always the first to bake!)
Lenochka!
viksvik
baked the recipe for 900 grams, even the bun was formed)))) rose not bad, but I would like to get higher, the lid tore off the side, but did not affect the taste, thanks for the recipe
Elena Bo
Vikusya, it is better not to achieve a kolobok, so as not to score a cake. it is from this that it cracks. There should be a comma smeared along the bottom of the bucket.
mamusi
Bake!)))
Here he is in a bread maker, but he is resting on a pillow on his side.
Butter cake
NUSola
Good day to all.
I am with a very stupid question about the amount of yeast.
How much is 1.75 teaspoon. (dry yeast) Approximately 6 grams? Right?
I have not baked for a long time and such a trifle brought me into a stupor.
MariV
Quote: NUSolya

Good day to all.
I am with a very stupid question about the amount of yeast.
How much is 1.75 teaspoon. (dry yeast) Approximately 6 grams? Right?
I have not baked for a long time and such a trifle brought me into a stupor.
No, not true. 1.75 teaspoon is 1.75 teaspoon. And so that in grams it is 2.38 g. It's in my teaspoon. Soviet. And on special scales, not kitchen ones.
NUSola
Quote: NUSolya

Good day to all.
I am with a very stupid question about the amount of yeast.
How much is 1.75 teaspoon. (dry yeast) Approximately 6 grams? Right?
I have not baked for a long time and such a trifle brought me into a stupor.
Quote: MariV

No, not true. 1.75 teaspoon is 1.75 teaspoon. And so that in grams it is 2.38 g. It's in my teaspoon. Soviet. And on special scales, not kitchen ones.
Thank you very much.
Chaga
I have 1 teaspoon of yeast - 2.74 g, respectively 1.75 tsp. is 4.8 g.
TaRa
baked in HP Panasonic, mode No. 1. it turned out what happened (((not beautiful (the whole roof was torn), but I hope it tastes good))), the smell is wonderful !!!! I want to ask, what could be the problem? everything is clear according to the recipe, I added raisins soaked in rum and dried apricots.
Butter cake
Taia
Quote: Chaga
I have 1 teaspoon of yeast - 2.74 g, respectively 1.75 tsp. is 4.8 g.

I decided to double-check. There is a measuring spoon from a Panasonic bread machine.
Measure 1 teaspoon = 2.7 grams. Well, then the required calculation
You wrote it absolutely right.

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