Butter cake

Measure 1 teaspoon = 2.7 grams. Well, then the required calculation

Yes?
And I thought that 1 tsp = 3.5 g.
And someone confirmed here at the Forum
My scales do not smell 1-2 g ....
Actually, I'm not complaining about them. The baked goods always work out. Scarlet is not bad. But there is no such accuracy up to 1 g.
I'll know.

[mamusi]

mamusi, judging by the photo that you posted today, your cake turned out to be great.
I don't think that calculating gramules is of particular importance.
For the sake of my curiosity I weighed: and hop there? My scales are accurate, weighing up to hundredths of a gram. And ordinary teaspoons are different in volume, so I took a measuring spoon from a bread machine.

Girls, good evening. I baked this cake in HP. It rose excellently, appreciated the taste for Easter, but I have no doubt that it is delicious. I put it on the side to cool, and he was laughing all over the sides, very tender. I want to repeat. But how to preserve the appearance of the Easter cake. And that year there was the same problem with other recipes.

And still very tanned came out, all according to the recipe. Although I took it out 5 minutes earlier. Even earlier I was afraid that it would not be baked. How can you avoid this?

[Mila Sweetheart]

I put it on the side to cool, and he was laughing all over the sides, very tender. I want to repeat. But how to preserve the appearance of the Easter cake. And that year there was the same problem with other recipes.

Mila Sweetheart, even after the end of baking, I add 10 minutes on the "baking" mode so that everything is fixed there. Then I take it out and put it on the wire rack to cool. But I never put Easter cake on barrels for cooling, I don't know why the girls do this. Or your recipe was not accurate (I always measure the flour with a glass from the bread machine, I also measure the yeast with a spoon from the bread machine, so for me it is more accurate and without unnecessary trouble) and the dough did not have the correct ratio of flour and milk. Or they didn't keep the cake in the bread maker.
Here is my cake for this recipe
Butter cake # 1385
Butter cake # 1630
And here are two Easter cakes according to different recipes
Bread maker Scarlett # 2027

Well, my sides are always "tanned" in HP, but I'm not worried about it, as young people say now!
There you have to take it out earlier or conjure with sugar - but I'm too lazy!
Sometimes I put it on the side, when I feel that it is so tender that it will not stand on its own ...
It's just that the shape of the buckets is different for all HPs.
My Panasonic is tall, not like yours oblong, Lyud.

[Mila56]

Mila56, Ludmila, Thank you. I measured everything with precision on the scales. I am afraid to leave longer, as they are very reddened and fried.
mamusi, I also have Panasonic. I try to take out the sourdough bread early, because it is very ruddy and the crust is very strong. So I think it's in the stove or the pens.
And yours on the previous page is just handsome. I'm usually rosy.

[mamusi]

My Panasonic is tall, not like yours oblong, Lyud.

And in my Scarlet the bucket is square. Now I took out the first Easter cake, its height is 13 cm, it rose to the glass. This one turned out with a failed top, but I know why, I poured a little milk, I thought it would be enough, but no. Now the second one is baking, she also poured a little milk, but added a little more flour, generally acting on a whim, the main thing is not to open the lid when baking.

Here he is in a bread maker, but he is resting on a pillow on his side.

mamusi, the tip is perfect

Hello, tell me please, at what point to add raisins to the bread maker, at the end of the batch, right? They distracted me and pressed the program without raisins, I immediately came to my senses, but did not reset it. I have a Panasonic 2501.

[Sashunesha]

Sashunesha, I added to the 2nd batch, you will need to track it.

Already added in the first batch, I will hope that it will not change the result very much.

This cake turned out great in Oursson BM1000JY:

Good day! I have a question, if I do not add any candied fruits and raisins, do I need to change anything in the recipe? Panasonic 2512
The second question is, is it possible to put this recipe on a timer? It is written to warm up the milk ... It turns out that it will be at room temperature, and the yeast will stay warm all night. And the third question, which is better to use, milk or whey from cottage cheese or fermented baked milk? Everything is rustic. There is no room for error)
Really looking forward to it, thanks!

[Doroteos]

Doroteos,
Kulich baked several times, and it was in Panasika.
1. You don't need to change anything
2. I would bet, another thing is that he needs to cool down. If for tomorrow, put it right away, and in the morning take it out, let it cool
3. Here in Temko Elena answered that the serum is even better. Made half-and-half whey / milk today, failed. For the first time, directly strong. But it was big, plus the son always strove to look at the dough ... but it came up well ...
Good luck

Right off the bat, does that mean right now ?! He will be ready at 4-5 in the morning ... Nothing good will most likely work if you leave it in the stove for 2 hours ... Or did I not understand you correctly?



What mode did you cook on? Basic with raisins or dietary with raisins?

Basically with raisins, as the author of the recipe ordered. You are on 1 program then

What will happen to him in 2 hours? I regularly forget to take out the bread, and nothing. But if you're worried, put on the timer.
In any case, he needs to cool in the bucket, the dough is very tender, it will wrinkle. And it's better to cool on the side when you take it out

Understood thanks! My first program is the main one, and the 4th program is the main one with raisins) I will be on it.

Here are my Easter cakes, instead of milk I used fermented baked milk, added a small grated apple (without peel) directly to the dough, accidentally poured about 120g of sugar, but I liked it and thank God! One portion turned out to be such one "brick" and three small 100g each, one small one has already been eaten by my husband for breakfast today. I bake small ones in silicone molds with a recess in the middle, I put an egg in the recess, it is very interesting for a gift.

Christ is Risen!
This year, such a cake turned out, baked in Krustin

climbed not bad, but I would like higher

You should not rely on the program, but always control the lifting process. I knead the dough in the "Baking" mode, after the first kneading (I have it very late) I shift it into a round collapsible form and set the "Proofing and baking" program and track the rise of the dough. If the baking starts soon, and the dough has not risen to the edges of the mold, then I reset the program and put it in a new way. When it has risen normally, I start the Biscuit baking for 1 hour.
This time the yeast was excellent - the dough rose quickly. Once he even missed the moment, and during baking the cake rested tightly against the ceiling. )

Hello, tell me please, at what point to add raisins to the bread maker, at the end of the batch, right?

In the middle of the last batch. If at an earlier time, the raisins can simply be smeared over the dough.

I pressed the program without raisins, immediately came to my senses, but it cannot be reset.

Why? Usually this is holding the Start / Stop button for a few seconds.

Thank you very much for your recipe. For two years I did not bake anything, I lived in India. And then on Saturday I flew in and after 4 hours I was given a choice - either I bake some kind of cake or they will paint something for me (I. eggs) with greenery. I didn't really resist, and at 23:30 a little warm cake was already on the table. But without glaze. The conditions were almost like camp conditions: the oven was unfamiliar to me, kneaded with my hands, baked in an enamel pan, people around me tried to "help" (I did not talk about whether I could cook or bake). And, for this reason, we had to keep the defensive near the oven, because the opposition demanded to take out the cake after half an hour of baking. Like, he will burn, he will die, they tried to remove me from the post of "chief". But, the coup did not take place, stopped this revolution. And when I took the cake out of the oven, I became a recognized member of this family. The next, Easter day, a cut on the couch and a test, confirmed my status.To be honest, never before, I have not prayed so much in the kitchen while cooking something. The prayers were answered! Thank you Elena Bo, a saving recipe was sent through you! Output weight 1 kg 128 gr.

[Alexei]

Output weight 1 kg 128 gr.

Alexei, great result. And this is in an enamel saucepan, in an oven you have not tested ... It is not for nothing that they say that the best male chefs

[vagsal]

vagsal, just a handsome cake came out! According to this recipe, I have the same weight, about 1100 grams.

Dear kulichepek!)))
I also baked Easter cake according to this recipe. It turned out wonderful! Thank you very much, Elena and everyone, everyone who shares the results and advice.
But I suffered with the glaze: at first I just tried to dilute the icing sugar with warm milk, there was not enough powder, it came out liquid and crunchy. And then I cooked something like fudge from sugar, milk and butter. It turned out fine, only thick and yellowish
Therefore, please: share, please, an accurate and non-staining method of making delicious smooth glaze

[Kurbat]

Kurbat, I make a gelatinous one, like this. Video hid under the spoiler

[Thani-Fani]

please share an accurate and non-staining method for making delicious smooth glaze

If you do not need it to "freeze", then do something like me:
80 g sugar or powder + 1/2 lemon + 1 protein. Beat in a tall glass from a blender. To strong peaks.
It thickens before our eyes. Saturated acidity and consistency. I smear THICK.

We like this glaze the most. It looks like a meringue. Raw.

Learned from Thani-Fani and Shelen, in her recipe for Easter cake Masterpiece *

there was not enough powder

Powder is very easy to make from sugar using a conventional electric coffee grinder or blender with the appropriate attachment. I fall asleep 10 tbsp. spoons and seconds for 20 powder is ready.
A glass of powder on egg white, and beat with a mixer until thick, when the glaze does not flow from the whisk.

Julia, mamusi, Alexander, thank you very much for the tips!

This recipe is superb! I made it for 300 g of flour - it turned out right under the lid of a Panasonic bread machine!