Butter cake

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 based not on 500 g of flour, but on 1 kg of flour? The oven will be in the oven.

Probably, after all, it is better to knead the dough on cakes in cotton 2 times 500 grams each, than once a kilogram.

Today in Panaska I ran 2 times 500 g of flour each ... the dough rose almost to the top during proofing ... so it's better not to risk it ...

Thank you !!! For efficiency. Tinka_tinka, tell me, how many Easter cakes come out of one batch? Or did you bake in HB?

From one batch (for 500 grams of flour) in 90:90 forms - 5 Easter cakes with beautiful domes on top.

I baked different-sized cakes in paper forms: the result - from 500g - 2 (13cm * 13) and 2 (9cm * 9) ... though I barely shoved the dough there with a spatula .... Of the two batches, respectively, twice as much. .. On the cake that the photo is not very good. high dome ... poked with a stick - he didn't like it .... The rest have a middle dome.

Burned today. I kneaded the HP, put it in 4 cans from under the infant milk formula (filled up to 1/3 of the height) and in the oven at 45 * C for 40 minutes (I was waiting for the rise to 3/4 of the form). Baked at a temperature of 175 * C.
SUPER!!!!!

For owners of Panasonic - baked today in the night in a bread maker, according to the recipe, the smallest (for 300g of flour). It rose flush with the bucket, even slightly touched the dispenser. Therefore, everything that is more than 300 grams - you need to use an oven or multicooker.
The sides are very ruddy (even on a light crust), I think I should have pulled it out 5 minutes earlier.
But!!
The smell is awesome and the view is mind-blowing!
Thank you Elena!
Until Saturday I will have time to bake my family!

Yesterday evening I baked in KhP, the result was very pleased, though instead of raisins I added dried apricots and nuts ... I'll post the photo later, when I decorate and cut

Good day everyone!
This year, my first "bakery" Easter ... I read the topics as much as possible ... I would like to try the recipe, but still bake in the oven - For Mulinex - knead in the "Yeast dough" mode No. 13 or still "Sweet bread "No. 4 (and then turn off before baking) ... what's the best?

unona07, cook in dough mode, put in a container where you will bake, let it come up and bake in the oven.

Nat_ka, try not to lubricate with anything. This must be done quickly and very carefully.

Glaze - icing sugar + warm milk little by little (literally in drops), stirring actively until you get a thick mixture. Apply to a warm cake.

I'm sorry .. for the stupid question! According to your recipes, I baked Easter cakes .. thanks for your work .. I baked buttery and very tasty, but I really put more sugar, so they didn't rise above the bucket ... could it be because of sugar?
And on the subject, I wanted to ask whether it was necessary to apply on a warm cake, I just baked them and settled them in a bag so that they would not stale, but tomorrow I planned to cover them with glaze ...

Elena Bo

I baked it. Easter cake is great! Such a delicate, soft and so it is better to cut on the trail. day. But what is there! Almost everything was finished yesterday. Today, only "who got up first, that and the slippers" Grew strongly, but the roof did not burst. And it's good that there are only 1.5 eggs. In general, this is exactly what I wanted, so as not to dry and without a bunch of eggs. I sent my gratitude (the official part) and I will say so - thanks for the tasty treat, oh please! I'll go to his oven again ... I must call him "Khan figure" (her remains!)

Today I baked this cake both in the oven and in the KhP. I set up the experiment again: there was whey left after the cottage cheese Easter (a mixture of whey, butter ...) I used it instead of milk - the dough came out denser, and did not rise as much as on Thursday. I took a round bucket from my second HP - Tefali (it’s not very good to get the hang of sweet rolls in it) .... I put the dough from Panasonic into this bucket, the leftovers on 2 paper cakes for the oven ... It was baked ... 50 minutes. (but before that she defended it for 2 hours - against an hour on Thursday). Everything rose ... everything was baked ... the aromas knocked the whole house down ...I added raisins soaked in cognac and nuts to the dispenser ...
Everything worked out!!!! And most importantly for me with a minimum of eggs. !!!
Thanks again for the recipe !!!

Christ is risen!!!
I am very pleased with the cake! Made entirely by hand, the dough turned out to be heavy, moderately sweet (we could have put more sweet tooth on us). Next year I want to try it in a bread maker. Thank you so much Elena for the recipe !!!

Christ is Risen! Baked Easter cakes, very tasty! I made the dough in KhP, and baked in the oven - everything is wonderful. Thanks everyone for the recipe and comments, which also helps a lot.

I tried different recipes for Easter cakes, but I like this one the most!
For the second year I bake it for Easter, and not Easter either, it always turns out great!
Thanks for the recipe!

[Elena Bo]

And I baked this cake. In a slow cooker. 60 + (after flipping) 20 minutes. It’s not the first time that it’s baked, and the same blooper: when I turned it over, I creased it. But I was so proud of myself that I did not forget to lay a strip cut off from the sleeve for baking, so that by the "ears" of that strip I could get it for turning. On the advice from the forum, I easily take out muffins and casseroles with the help of a plastic insert for steaming, but I don't remember. And there would be nowhere to insert it: the cake rose to the top, although this time it did not come out through the valve (already happiness). My husband is sincerely perplexed about what I'm worried about ("It's tasty!"), But I also want to be beautiful ... But it's really delicious to the point of awesomeness. I don't eat myself, but my husband just doesn't hum. And even my daughter, quite picky, eats with great pleasure. Elena Bo Thank you very much for the recipe! Maybe someday I will dare to bake it in the oven.

[Elena Bo]

Christ is risen !

Elena Bo , thanks for the recipe! I baked it, though not the first time, but it worked!



These are the pastries :))) I did it with poppy seeds, raisins, increased the amount of sugar, added aromatic oil - almond and lemon

p.s.

For owners of Mulinex - program No. 4 "Sweet pastries", keep the cycle until baking, then in tins for proofing and bake warm (180-200 C) for about 30 minutes.

I will definitely bake for next year

For owners of HP Panasonic 255 I can advise the Butter oven for 389 g of flour on the main program, size M, light crust. Does not burn, bakes very well, rises to the very top. I bake with live yeast, I am very pleased with the result. And once again I say: many thanks to Elena Bo for such a successful recipe. It's just a magic wand.

And I with my THANKS! Baked kulich in KhP on "sweet pastries". Very easy and quick, but I liked the rolls on this dough, made in HP, on the same program (sweet) and with fillings: 1. nut (super-filling) and 2. a mixture of plum (apricot) jam with nuts. This is really simple, tasty and festive

Finally, my turn came to this cake. Did it last night. I replaced part of the butter with skimmed cottage cheese, but increased the amount of sugar, added half an apple, kneaded the dough at the rate of 340 g of flour. The hat got out of their bucket.
We tried it today at breakfast. Very tasty, even without the fudge! I will definitely bake some more. Lenochka, thanks for the recipe!


I exhibited a light crust, I had to bake it on baking for another 20 minutes. Next time I will put the middle one right away.

Hello. The site has been underground since the new year. Registered recently.
I want to thank Elena Bo for an unmatched recipe.
I've never baked anything like it!
Kulich is just a miracle!
I did everything according to the recipe, except for the raisins I replaced with candied fruits.



Many thanks again to Elena Bo for a delicious cake !!!

Thank you brought you

[Elena Bo]

Elena Bo
Helen, and again THANK YOU !!! A win-win ! Only now ... I constantly bake from 500 gr. flour, and every other time the cake's dome stably "kisses" with the HP lid, because there is nowhere to "grow" further (hence the pale speck in the middle) ... but this does not affect the taste in any way!

🔗

Your Easter cake is very tasty! Thank you so much! Only I added a little more flour.That's the kind of Portuguese flour I have here. Almost all recipes have to pour a little more.

Oh, it was, it wasn’t, I’ll try it too, I took the recipe from the first post, I didn’t change anything .. I weighed everything, fell asleep ... I poured myself "Zhigulevsky" and stood waiting ...
Whatever happens at the finish line, I will definitely take a photo ...
6 loaves have already baked ordinary bread, everyone likes it, it's time to move on. I wanted something sweet ...

here it is ... only their ovens, cooling down ... cut in the morning ...

[ShushaD]

Well, good luck to you, ShushaD !
I liked the cake. And I did not regret the raisins, I poured them generously. But it took me more flour than in the original recipe. But I have it for almost every recipe. I have such flour here, you see ...
Do not hesitate to show your results.
And do not be discouraged even if you get a negative result. Try again, adjust the recipes for yourself.

[ShushaD]

ShushaD , Congratulations! You got the cake by 5 points with a plus! Well done!

Duc could not resist, cut off and tried .... mmmmm, delicious! You can throw in more raisins ... and sugar too ...

Thank you very much, Elena!

At Easter, they baked Butter cake, and then it was baked as a cake. Awesome delicious :)
I just put brown sugar and 10 minutes before the end of baking, I turn off the bread maker, otherwise it will turn too red.

Since I bake it quite often, in different ways - both large and small, and with or without raisins, nuts, and I vary the options for adding eggs and butter, the result is also different and I still can't catch it - when it turns out, it is sometimes more oily, and sometimes dryish.
We must write down :)
But always delicious!

Here's my result - I'm attaching :)

[Tier]

Tier, welcome to our forum !!

An excellent Easter cake turned out

Thank you for the compliment :) I'm already on the forum for 3 days, I "hang" - one recipe is more beautiful than another and I want to try to bake everything)) The baby son already needs attention. but I can’t stop - delicious! :)) I will try and post the results!

Question to the author !!!
My respect to you, dear lady, in my branch I asked a question ...
I wonder if somebody made an e-book for himself with all the recipes ... to open the .doc document and find what you need ??? If anyone did this, could you post it ... I would be very grateful ...
I was advised to contact you, they told mine you were making such a book for yourself ...

If this is so, could you send it by email or put it on some file hosting service ...

There will be no limit to my thanks

PS: If, nevertheless, who made such a book for himself - could you post it ... I would be very grateful ...
Interested in recipes for the Panasonik 257 stove

... If, nevertheless, who made such a book for himself - could you post it ... I would be very grateful ...
Interested in recipes for the Panasonik 257 stove

I will join the request!
If anyone .. for yourself ... - SHARE, PLEASE!
There will be no limit to my gratitude!
sirina123

Thank you Elena Bo for a wonderful recipe. At Christmas I was looking for a Panettone recipe, but everything is very difficult for someone like me, a "teapot" in baking matters :) I liked this recipe and, I will report to you, my intuition did not deceive me. In fact, this is the closest recipe to the original taste of panettone that I have tried over the last month. The structure is layered, a little sticky, that's what you need! And on the second day it became even tastier (I can imagine what it could be on the third day :)))... Did the smallest, rose great! I just soaked raisins with candied fruits in cognac beforehand :) I will definitely do more, just want to make it sweeter. Do you think it will be necessary to increase the amount of yeast?

I want to make it sweeter. Do you think it will be necessary to increase the amount of yeast?

If you only change the amount of sugar, then yeast is no longer worth putting.

Thank you, Zest :) I am still an inexperienced baker, so many questions arise :)

Hello dear Bakers!

I have been at the forum since September 2010, and thanks to your recipes and advice, I had no need to ask for help - everything was baked perfectly, even "rye" almost worked out.

But now, on the eve of Easter, I decided to practice baking Easter cake. The choice fell on "Butter cake" from Elena Bo. I did everything according to the recipe: "Yeast 1.5 tsp., Flour 300 gr., Sugar 60 gr., Vanilla sugar - 1 sachet, Salt 0.25 tsp., Butter 40 gr. (Cut), Egg 1 pc. (About 40 g), Milk 150 ml., (Heat up to 40 g.), Turmeric - on the tip of a knife (for color), Raisins - a lot in the dispenser or on a signal. " I replaced only turmeric with cinnamon and put a little more sugar - 68 g, raisins - about 170 g. The ingredients were weighed on an electronic balance. HP Kenwood, sweet bread mode.
At first, when kneading the bun, it did not work, I had to add flour. The gingerbread man became smooth and rolled well on the bucket, without sticking to the walls. But, neither the first approach of the test, nor the second, did the volume increase. The gingerbread man spread over the bucket, bulging only with raisins. It was too late to add more flour.
As a result, the rise began only during the baking process, the cake turned out to be in a third of the shape and with a strongly cracked "roof". Yeast "saf-moment" (baked from the same batch yesterday, everything is fine), flour "Sokolnicheskaya" (also tested). I read all 24 pages of the "Butter cake" branch and found nothing like my "experience".
Can you please tell me what could have led to such a baking result? Where did I miss?
Here is the result

[Sandra177]

Sandra177

welcome to the forum and ... with the exit from the underground
If it weren't Easter cake, they would sit in the bushes?

Now closer to body Easter cake))

First of all, I would be guilty of yeast (as you say, "neither the first approach of the test, nor the second, did the volume increase"). It also happens that in the same batch, yeast packets of different strengths come across.

Only at the beginning of baking, with a significant increase in temperature, the yeast remembered its purpose and began to work. But there was no time to rise, hence the cracked roof.

Further. You have achieved the perfect kolobok, "it became smooth and rolled well on the bucket without sticking to the walls." But in this recipe, the dough should be very soft, almost watery. Otherwise, the cake turns out to be too "clogged", which again does not contribute to a good rise.

One more point - 170 g of raisins per 300 g of flour is very, very much. I put the largest amount of raisins (160 g per 500 g flour) in Pokhlebkinsky, but, as far as I remember, I decided to reduce the amount of raisins, because its taste interrupted everything else. For me, it is optimal in cakes of 200-250 grams per 1 kg of flour.

But we don't argue about tastes here, the fact is that it is very difficult for a dough with so much filler to rise. If you give him a calm proofing outside the bread machine, then it can rise, but here the strict time limits of the program are pressed ...

Well, in general, it is in these moments that I see the reasons for unsuccessful baking (this is even if you are absolutely sure of flour).

But, as they say, only the one who does nothing is not mistaken, and even an old woman has a hole
I am sure that next time everything will be GREAT

If it weren't Easter cake, they would sit in the bushes?

Yeah, I would sit and gain experience.

First of all, I would sin on yeast

I also thought about it, "shoveling" the whole forum at night. I'll try another bag tonight, they are all kept in the refrigerator on a special shelf. By the way, this can't be the reason?

achieved the perfect kolobok, "became smooth and rolled well on the bucket, without sticking to the walls." But in this recipe, the dough should be very soft, almost watery. Otherwise, the cake turns out to be too "clogged", which again does not contribute to a good rise.

Unfortunately, the photos posted by Elena in the first post do not open for me, so there was no way to compare.The gingerbread man was formed, but when it stopped "on the rise", it completely spread along the bottom of the bucket, even the scapula was visible for the first time. Kulichik really came out "hammered", too dense. May be who has photos of the "correct" kolobok for Easter cake ??? I will strive for the ideal.

170 g of raisins per 300 g of flour is very, very much

Elena's recipe contains "a lot of raisins," and I love "a lot"! Maybe she overdid it, although I didn't notice the excess in the finished product. I will consider, thanks!

Another question - is it possible to add more sugar, it will not affect the rise, etc.? And ... Thank you so much for the quick and very voluminous answer !!!

[Sandra177]

Sandra177

- I also store yeast in the refrigerator, this is normal, it could not affect the quality;
- yes, unfortunately, the author's photos have disappeared, maybe the storage period on the resources has expired I can offer my photos, however, of another cake, but you will get an approximate idea of ​​the consistency of the dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10152.0;
- "a lot" of raisins is a loose concept. Just keep in mind that the fillers make the dough heavier, the more there are, the harder it is for the dough to rise, the more likely it is that the process will not "fit" into the bread machine;
- a slight increase in sugar will not affect the rise;
- based on this cake, I baked several times, changing the recipe in the direction of "increasing the richness", for a normal rise there was enough yeast according to the original recipe.

Happy baking

[Zest]

ZestThank you for the photo! And the recipe is interesting, I'll try it in the evening taking into account my previous mistakes.

[Zest]

ZestThank you for the photo! And the recipe is interesting, I'll try it in the evening taking into account my previous mistakes.

Good luck and good luck again

Well, I only got to Easter cake today. I put it to knead, the dough is thin, but overcame myself and did not add flour to form a bun. I added a little poppy to the recipe and reduced the raisins to an incomplete dispenser volume.
Now the first proofing is in progress. Can you fix something else? (The son lost the charger from the camera, so a terrible photo from the phone, litter ...)
During kneading

The dough has not risen. Baking will begin now. Yeast - a new bag, last night I made a great "white" on them. I get the impression that there may be a slightly incorrect recipe (in terms of the number of ingredients) for a small cake. Has anyone tried exactly the smallest to do? Or the reason is the program of my HP Kenwood for "sweet bread": kneading1 - 3min., Kneading2 - 31min., Approach of dough1 - 31min., Kneading3 - 15sec., Approach2 - 30min., Kneading4 - 15sec., Approach3 - 50min. , baking - 52 min. There is no warm-up on this program.
And "kolobok" ... Photos from "Paraschina Paska", unfortunately, did not help me much.

the dough should be very soft, almost watery. Otherwise, the cake turns out to be too "clogged", which again does not contribute to a good rise.

I was very afraid to overdo it with the addition of excess flour, given my previous experience.

Result

[Sandra]

Sandra

Some kind of incomprehensible inconsistency with this cake comes out ... like, I never caused any special difficulties with baking ...

- the dough this time is too liquid, as far as I can judge from the photo. That would be just the middle between this consistency and your past kolobok would be just right;
- in Kenwood, the girls baked more than once, everything was fine;
- recount for the smallest Easter cake, if my memory serves me, Andreevna did, you can trust her, but for every fireman now I will double-check it again;
- I faced such an incredible phenomenon several times that the cakes, counted into a small amount of flour, stubbornly did not want to get it for no apparent reason, even thought a couple of times that there is a certain critical mass for Easter cakes, less than which you cannot take;
- if you are sure of the quality of flour and yeast, if you do not heat the milk to too hot and thereby kill the yeast, and, finally, if white light converges like a wedge on this particular recipe, then do everything not according to the reduced, but according to the normal recipe

I checked the conversion to the smallest Easter cake - everything is correct.

If it were not for the dough for buns in the oven now, I would have loaded the cake and looked at where the dog rummaged in a small version. I always baked the full rate. Well, now, one of these days, as my buns crackle, I'll try to bake a little cake, maybe we'll get to the cause of the failures.

True, my boys will not quite understand me why they made such a small portion

[Celestines]

Zest, sorry for interfering
I just thought this, it's cold now, maybe that's why it happened with Sandra.
One of the best tips for baking muffins I got from Celestines in my time:
heat milk (any liquid) until it is warm, pleasant to your hand,
about 35-40 C and dissolve sugar and salt in it, and only then in a bucket ...
P S
I (against the background of laziness) now have a new passion.
I baked a roll from Valeggio and I liked the dough so much that I use it everywhere to add solidity to bread and baked goods
.... Dough:
Strong wheat flour - 120 gr
Fresh pressed yeast - 3 gr
Whole milk - 72 g I have water
Knead for 7 minutes
Fermentation - 15 hours at + 4C .... I'm in the refrigerator or on the balcony
🔗
Yes, yeast is also added to the dough

[taty]

taty

what kind of interference is there? Every piece of advice is valuable and dear, especially yours, one head is good, but a lot is even better.

I’m thinking, here, according to the recipe, and so the author advises to warm up the milk, except that the ingredients are left to dissolve ... if Sandra warmed up, but did not dissolve, then this could hardly have a fatal effect ...
Maybe a glitch in the Sweet Bread program itself? If there is no increase in volume during proofing ...

I really respect cold dough)) Thanks for the link

Zest, sorry
I read the recipe (as well as the instructions) last, maybe Sandra missed it too?
I have 350th kenwood, in it the butter bread program is one of the best
And this dough gives bread and rolls such a strong bread aroma,
well, what am I, you yourself know ...