Butter cake

[taty]

taty

her, I am very pedantic about instructions and originals of recipes. First, I carefully study, and then work with them everything that my heart desires
P.S. you can and should come to me on "you"

[taty]

taty

her, I am very pedantic about instructions and originals of recipes. First, I carefully study .......

This is what I always do!

I faced such an incredible phenomenon several times that Easter cakes, counted in a small amount of flour, stubbornly did not want to be obtained for no apparent reason, even thought a couple of times that there was a certain critical mass for Easter cakes, less than which could not be taken;

I thought about this when I wrote my post yesterday, but I “sinned” on the amount of ingredients. And for the stove program, since there is an opportunity to create your own program.

that, now it's cold, maybe that's why it happened with Sandra.

taty, thanks for the advice! I answered in a personal, just duplicate here. My stove is in a corner between the refrigerator and the stove, there can be no hint of a draft there. But I, taking into account the advice in other topics, even closed the window completely, the temperature in the kitchen is about 23g. I preheated milk in the microwave to 40g. (I tasted "pleasant to the touch temperature" with my lips) and poured in immediately before the start of the batch. Believe me, before starting to write about my failures, I studied the forum for almost 5 months. Of course, I'm not an experienced baker, but Easter cake is my first failure, that's why I'm so meticulously trying to figure out my mistake in this recipe.
Yes, I also thought .. Sugar took 20 grams more, but it seemed to me they answered that this was not the reason. And I measured the butter not by weight, but by divisions on the pack (Valio). It could have been more than the norm in the recipe (no more than 10 grams). Increasing fat can affect lifting?
I won't, but this is the recipe I will make! Most likely tomorrow, because although my little one really appreciated the taste of an indecent-looking cake, he tried to gobble it up while it was still hot! But, since my boyfriend is a big one, I have to dose the sweets, I will only allow the remaining half to finish eating today.
Tomorrow I will try the original recipe for a full bucket.
Thank you very much for your attention to my problem!

[Sandra]

Sandra

: flowers: immediately visible, our man is not going to retreat!

What do we have at the moment? The flour is checked, the yeast is checked, the milk is heated to warm, all the ingredients are accurately weighed (slight fluctuations in sugar-butter do not count) ... in this situation, two probable reasons remain - Kenwood's inability to bake from 300 g of flour (by the way, what is the minimum flour indicated in the instructions?) or a malfunction of the stove on this program, I can't even guess anything else
It seems that everything, without exception, is respected and done correctly, but there is no result

Well, God loves a trinity, let's hope that the third cake will come out as it should

Hello Sandra! It seems to me that for 300 g of flour 1.5 tsp of yeast is too small - I did the recalculation and it turned out to be 1.88 g. And another tip (if you want of course), it is better to beat eggs with sugar, they will give additional strength for lifting. I baked for 450g flour-2.5 tsp yeast, 1/2 tsp. l salt, 100 g of melted sl. butter, 9 tablespoons of sugar beaten with 2 eggs, 120 ml of water + 50 ml of lemon juice, well, raisins, zest. The program was set to the main (4 hours) size M, the crust is light. The roof of the cake came out of the bucket. The cake is sweet, baked. The cake dough should not be steep, since it is heavy, the eggs dry the dough. This is my experience with cake dough not only for HP. If I helped in something, I will be glad.

There is another option, not to leave the stove and increase the time to rise by lightly pressing the stop / start button (it seems like 7 minutes wait, in the 350th at least).
Or so, turn off the program on the third rise, let it rise almost to the top of the bucket and turn on 50-55 minutes of baking.
If the yeast is good, it will definitely rise ..
Maybe it's just real butter and slows down the rise,
all sorts of spreads are lighter and in my opinion the dough fits with them easier.
But it tastes different, not creamy ...
P S As for the critical mass, I don't know, sweet dough is suitable even in small quantities, there is little time ... for the last rise,
I have not baked with dry yeast for a long time, but fresh ones faster somehow.
Somewhere in the internet I met the graphs of the first and second max rise of modern brands of yeast, our Ukrainian, but I don't remember where.
There is an option - dry yeast + 0.5 tsp sugar and 1-2 hours l warm liquid
leave in a warm place until foaming, such yeast will be more active ..
It's time for me to calm down.

Elena Bo has a wonderful recipe
I finally read it, in my own defense I will say only that
that I'm usually looking for technology, but then I found a good recipe

[natushka]

Elena Bo has a wonderful recipe
I finally read it, in my defense I will only say that
that I'm usually looking for technology, but then I found a good recipe

yes a fail-safe recipe. I will say more, I changed it mercilessly: I increased the richness, reduced the amount of yeast to 2 tsp. - otherwise I got out of the bucket.

And in Sandra's case, the obvious seems incredible

I almost always bake it with butter, everything works out great, I don’t trust the spreads - sometimes it’s stuffed into it that not a single dough will rise.

About the dough. Of course, a small amount also rises. But in x / n all actions are limited by time frames.

And yeast can be activated in advance ... but I didn’t do anything like that in this recipe, I just threw everything in a bucket and got an excellent product at the output. I didn’t beat eggs with sugar, and didn’t dissolve salt and milk

The transition to manual control of the machine is an exit, but the effect of automatism disappears, if it is abandoned, it is a result.

I'm confused, this recipe has never raised so many questions

natushka
if we calculate quite pedantically, then when the coefficient 0.66 (300/450) is multiplied by 2.5, it turns out to be 1.66. 1.5 tsp. for 300 g of flour - not enough at all

Oh, I feel, you still have to bake a cake for 300 g

[cl oil,]

Zest,
the main thing I did not write:
milk + salt + sugar +cl oil,heat slightly to get a butter-milk warm mixture ...

whatever the child is amused ... Today I was engaged in an experiment of pure water

I wanted, of course, to bake 450 g of flour so that I could show two birds with one stone, so to speak, and the bun that disappeared at the beginning of the topic, and feed the family, but the research itch prevailed - I never baked for 300 g.

Made according to the recipe for the smallest cake, yeast - 1.5 tsp, butter-sugar, 30 grams more from the recipe, raisins with candied fruits - 120 g, half a medium apple.
On the street - frost, in the kitchen - about 21 * C. I only slightly warmed the milk. I did not make any more manipulations, but simply loaded all the ingredients into the bucket of the bread machine. Once the recipe for the vending machine, let the stove work

What to say. The dough seemed to fit noticeably during the first and second proofing. Before baking, it rose by almost 2/3 of the bucket, after baking it exceeded this mark, but the bucket did not reach the brim. The height of the finished cake is about 13-14 cm. It is quite normal for a product made from 300 g of flour.

Disadvantages:
- wavy sides, the shape was obviously too big for a small amount of dough;
- the roof has burst, and this is insufficient proofing. But there was no need to open the lid regularly to take pictures, but to start the cold air inside. But where can I go without it - that's why I started everything

Conclusions:
- the recipe works for 300 g of flour;
- does not require any special additional manipulations with the ingredients (help the stove with handles - improve the quality of the product, if you don’t help - the stove will cope on its own);
- nevertheless, in the future I will bake the full rate - for 450 g of flour. The products are more complete and beautiful.

I won't have time to process the photo today, I'll show it tomorrow.

Here is the photo:

- Dough in 5-7 minutes. after the start of kneading, such a boa in a puddle, we beat ourselves on the hands, but we do not add flour (note that this time my flour is dry, strong, it is permissible that the dough at the beginning of the kneading was even a little thinner):



- the dough is closer to the middle of the first batch - as the gluten develops, the bun has safely absorbed all the litter, the consistency is very soft and moist, but does not stick to any of the walls, but quietly walks around the bucket:



- further rise of the dough is noticeable visually, calmly survives 2 crunches:


- the baking is over, the cake did not reach the edges of the bucket, the roof burst, but I disturbed him at all stages very actively:


- cake cut - very good porosity, airy, not clogged:



I must admit that the recipe is almost impossible to spoil, it turns out even under the most unfavorable conditions and the active intervention of outsiders trying to spoil everything (in my face).

If the cake still does not rise at all during any of the proofs, then I would still sin on the yeast - either their strength is not enough to rise the butter dough, or some of the components inhibits their activity. It can be preservatives and other chemicals in the composition of milk, spread, margarine, it can be overheated milk.

Another probable reason is a malfunction in the Sweet bread program - the lack of heating during proofing (at a cool temperature in the kitchen, the dough will not rise in a short period of time) or an erroneous kneading shortly before the start of baking. But it is already necessary to monitor the operation of the stove, without leaving it during operation.

well, what I could - it helped, and then it would be easier on the spot in your stove and bake with you

Zest
also baked yesterday in kenwood-350
whole egg, more butter, but I added honey
(well, I had a bad little jar of honey).
Fresh yeast Kryvyi Rih-8 g,
dough due to honey (it is liquid)
was the consistency of a thick custard - shiny and greasy
(oil-82.5%), without a bun at all. And without raisins ...
The first rise is very good, the second is lower
(Kenwood has a stronger fit than Panasonic)
And the third rise is the lowest, I had to turn it off and wait another
20 minutes and for baking.
Height -14 cm, Kenwood's bucket is smaller, the structure is dense, muffin-like, this is probably honey ...
All the time of the climbs - the ten is heated, it is warm, even too much.
I, with Panasonic, have already forgotten how hot the dough heats up in Kenwood
P S Since there is no particular benefit from the experiment with honey, can it delete all my messages?
Zest, but now how to delete messages?

, the structure is dense cake-like, it seems to be honey ...

of course honey! it can inhibit yeast

and why delete such valuable information ?!

[taty]

taty

why delete messages? This is how we collect grains of experience and knowledge.

[Zest]

Girls, thank you very much for the advice!
She was very busy with work and not only did not make attempts, but even did not reach the Internet. Now I will try the recipe for 500 grams and on the "main program". I will unsubscribe based on the results.
Zest, thanks again for the photo!

Added at 14:35 -

1 batch - the flight is normal, almost like in the photo, only a bun, maybe, so it lingers a little longer in every corner.

Added at 17:00 -

Well. What to think now? It seems that she ruined everything herself, or vice versa? 10 minutes before the start of baking, I decided to see what happened. I pressed the backlight button, pushed my curious nose to the window and, in some incomprehensible way, did not notice that I touched my hand to I don’t know which touch button ...Accordingly, there was a failure in the program and I, admiring the dough that had grown to half a bucket, saw with horror how the kneading process began again! Horror! Here, it turns out, where the minus of the touch panel. But, nevertheless, she did not give up. She turned off the oven, lit the gas in the stove burner (to increase the temperature in the room) and left the dough to "reach" in the HP, periodically peeping through the window. "There is a silver lining", and I did it. The "flooded" dough is very healthy and fast! I did not wait for the maximum rise to the top of the bucket (since it was already the 4th rise) and turned on the "baking" for 50 minutes. Now I'm waiting for the cake to "kiss" the lid!

Finally I got it!

The photo is bad, sorry, but the main thing is the quality of the cake!
I look forward to your comments. What could have influenced the positive result? Longer proofing times or higher temperatures in the kitchen? Yes, at the very beginning of the kneading, I made a mistake - I forgot to put in the butter, added in pieces, pausing, but surprisingly this did not hurt.

maybe a mistake with oil could help. In canonical recipes, butter interferes with the dough almost last, then the dough gets a slightly different structure.

In general, I try to add softened butter to any yeast dough at the end of the batch.

[Rina72]

I look forward to your comments. What could have influenced the positive result?

the last two pages have listed almost all points for improving the quality of baked goods and for the likely reasons for failure.
You just have to analyze your baked goods according to this recipe and find a mistake.

With butter Rina72 absolutely right, but with automatic baking in a bread maker, I almost always load all the ingredients at once, this does not lead to a fatal failure.

Naturally, yeast dough loves warmth and normal proofing, so many people prefer not to drive themselves into the framework of automatic programs, but to focus on the state of the dough - how much time to give it to fully ripen.

Try to bake it again on the machine (without touching the touch buttons at the wrong moment), observe the last stage and exclude the possibility that your oven manages to knead the dough in 5-7 minutes. before baking.

And then - only your choice: to provide execution of all stages only c / n, use an interrupted program or switch to baking in the oven (on our site there are fans of all three options, many successfully combine them).

[Zest]

Thank you very much!
Given my previous negative experience, I believe that the following could lead to failure:
1. Moisture content of flour. Mine ("Sokolnicheskaya") "requires" the addition of 1-2 tablespoons, even when preparing the usual "white". When kneading Easter cake, focusing on the photo Zest I did add a little flour to achieve a complete likeness to the image.
2. Adding butter in excess of that suggested in the recipe is undesirable.
3. The room temperature should be above 21-23 degrees. Apparently, this is a feature of my HP.
4. And, most importantly. Proofing time. You can't leave everything to chance. Perhaps, taking into account the difference in all of the above, additional time will be required, for which we turn off the oven and wait for a normal rise. After that, the "baking" program is switched on for about 50 minutes for a complete recipe (for 500 g of flour).
Now there is another cake in the stove, everything is going well! I hope my torment will help someone avoid such mistakes! Many thanks for the advice to all experienced bakers !!!

I forgot! I took the original recipe for 500 gr. I forgot flour and the "sweet bread" program, I made the previous and current cake on the "main"!

[Sandra]

Sandra

well, the real Butter Cake Baking Tutorial worked out!

Successful pastries

Please tell me, are there any additions to the recipe for the "LV" oven, or can you just bake on the main program? (I just read that there is a difference as a result of baking in different ovens)
I started looking for a good recipe for the holiday, but I don't like Easter cake from the recipe to the oven, I would like to take everything into account right away so as not to translate the products.

[Sandra]

Sandra

well, the real Butter Cake Baking Tutorial worked out!

Successful pastries

Thank you!
My cake today was baked exclusively on the "main" automatic program. There are no pictures, unfortunately, but the result is wow! Even better than last time! And the taste - wow !!!
I hope that those new to baking will take note of my experience and do not repeat my mistakes!

Please tell me, are there any additions to the recipe for the "LV" oven, or can you just bake on the main program? (I just read that there is a difference as a result of baking in different ovens)
I started looking for a good recipe for the holiday, but I don't like Easter cake from the recipe to the oven, I would like to take everything into account right away so as not to translate the products.

If your oven has a Sweet Bread program, bake on it. If not, use the Main Program.

The recommendations for all bread makers are the same - use quality proven products, add ingredients at room temp. (does not apply to ovens with preheating), heat the milk until warm, watch the bun, before baking, check if the dough has risen enough (approx. 2 times), if the rise is insufficient, turn off the oven, let the dough be fully proofed and use the Baking program ...

Happy Easter cakes

[Sandra]

Sandra

I am very glad that you succeed without any problems.

Now you can safely give advice to novice bakers

2. Adding butter in excess of that suggested in the recipe is undesirable.

In this thread, somewhere on the first pages, it was advised to increase the amount of oil so that the cake does not dry out longer. Tell me, is that wrong ???

I found a quote:

We also dried up at the beginning, that's why We added Sl. butter - 100 g per recipe where flour is 340 g. Try it, you will not regret it !!!

[Alxndr]

Alxndr

The quantity of products indicated by the author has been verified in practice and guarantees the optimum ratio of flour to liquid.

The amount of oil can, of course, be increased. But any replacement of ingredients or an increase or decrease in their quantity from a prescription one will require special attention on your part to the consistency of the dough.

Speaking in our way, in Brazilian, if you increase the amount of butter to 120 g in the recipe for 500 g of flour, then everything will come out quietly without much control, I have already tried it, but if it is even more, you need to look after the dough.

And if you want to achieve the effect of a long-term stale Easter cake, then bake it the same, but in a spicy way

also baked yesterday in kenwood-350
whole egg, more butter, but I added honey
(well, I had a bad little jar of honey).
Fresh yeast Kryvyi Rih-8 g,

Girls, I baked this cake 300 times with different changes (what is in the refrigerator), I eat it instead of bread .. So, according to my observations, 8 grams of yeast is not enough. I put 14 if I know that the yeast is the freshest and most thermonuclear. But I haven't met such people for a long time. I put the usual ones from the store in Kryvyi Rih and Lviv 16-18g. I add all the products directly from the refrigerator.
1-2 tablespoons of honey do not really affect, I have not tried it again, we do not like it.
Good luck!

I put the usual ones from the store in Kryvyi Rih and Lviv 16-18g. I add all the products directly from the refrigerator.

I also add about 18 g of ordinary Odessa ones

And if you want to achieve the effect of a long-term stale Easter cake, then bake it the same, but in a spicy way

Thanks, but it's hard for me. (maybe for now?)

I baked this cake according to the corrected recipe for 340g of flour. It turned out to be heavy, dense, and - delicious! No super uplift was observed. I think it was due to the fact that I laid a lot of fruit .... or maybe something else ... Yes, I didn't put an apple.

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[Alxndr]

Alxndr

nice cake turned out, smart))

Just do not forget that if you increase the amount of oil, candied fruits, raisins, etc., then you need to increase the yeast accordingly

[Alxndr]

Alxndr
nice cake turned out, smart))

Thank you! This is all tangerines and candied fruits have done: o)

Just do not forget that if you increase the amount of oil, candied fruits, raisins, etc., then you need to increase the yeast accordingly

And in what quantities to increase? A little bit (0.25 h / l), or a teaspoon?

[Alxndr]

Alxndr

Enough 0.25 tsp.

[Elena Bo]

... I came to say my thanks for "Butter cake". On the eve of Easter, I choose a cake recipe for x \ n. I have already tried several recipes. Came to this. I put everything exactly according to the recipe, because I wanted to try the "basic" recipe, and only then make my own changes. Only she didn't add an apple, because she didn't want the cake to kiss the lid. I made the smallest size, 300 grams of flour - after all, all this needs to be eaten, and Easter is still ahead! During kneading, the playful handles all tried to add flour, but added only a little - so as not to climb up the walls from the bucket, about 10 grams. The gingerbread man turned out to be very soft, elastic, lost somewhere at the bottom of the bucket. When the scapula stopped after the second batch, I hid in the corner of the bucket, but did not touch it - do it on the machine, so on the machine. Made on the "Sweet bread" mode. Before baking, the bucket did not grow to the top, but during baking it rose to the edge (and this is only 300 grams of flour). The roof is domed, beautiful, tanned (I put the middle crust), without cracks. And vuuuuuuuuus! To say that it is delicious is to say nothing. THIS IS FANTASTICALLY TASTY. During my search for cakes, we already ate, but we ate this one so quickly, as if we hadn't eaten anything since morning. And this is for lunch for dessert, that is, with tea after dinner .... and there is no piece left. Well, very tasty !!!! And without the hassle. Thanks again Elena Bo! The recipe is great. : bravo: It will definitely take root with us for a long time.
If you wrote a lot, then delete the unnecessary. Well, it turned out sooo tasty, I could not hold back my emotions.

I put everything exactly according to the recipe, because I wanted to try the "basic" recipe, and only then make my own changes.

How much raisins (or other dried fruits) did you put in?

I put less than 100 grams of raisins, about 90-80 grams.

[Elena Bo]

Let me join the Big Thank you too Elena Bo Only probably you need to give a little note at the end of the recipe, after baking == You can't sit next to me for a long time ...
he smells so much that as much as I sit, I eat so much, I will burst soon ..
also to increase the sweetness (I like to feel sweet) I add some chopped dates and raisins 250 g ... with 340 g flour.
Thank you.

And 250 grams of raisins for 340 grams of flour will not be too much?

Sorry, here I’m sitting, overeating, and I’m just trying to remember what I changed a little ... probably even the same there was a little more flour, maybe a couple of spoons .. I also took 80 grams of butter and I look a little watery bun, but I added a little flour, really a lot of raisins, just raisins I didn't have enough raisins with kulich, for the penultimate time I added 220 and without dates - it was too little, and before baking I smeared it with sugar water .. - I reddened.

I also started a rehearsal for Easter - I try recipes for cakes. Recipe for Muli 2000 from 340 g flour. Sugar - 90g (for those who love sweets), I added a couple of tablespoons of flour during the formation of the bun, rolled the raisins and dried dogwood in flour well (cut the dogwood into three or four pieces - so he slightly tinted the dough in a yellow color). The taste pleased ... Thank you very much to the author of the recipe.

Girls, hello, just don't throw tomatoes at me, I'm still a completely newbie and just starting to learn the basics, please tell me which yeast is better to use for this cake. And they must be instant or common. Thank you.

Why "should"? There are adherents of both those and other yeasts for baking. I, for example, use dry fast acting and everything works out well. The main thing is that the yeast is fresh ...

I bake this cake on live pressed yeast - 12 grams per 390 grams of flour (this is a reduced size), since a full-size cake comes out of the bucket and rests on the lid.

Thanks for answers.

Virgo, advise, if there is no Sweet Bread program, then what is the peculiarity of this program, in contrast to the basic one, in order to choose the oven on which mode?

[inusya]

inusya , in my Kenwood on the Sweet Bread program, a less dark crust is obtained than on the Main Program. That is, "Sweet hdeb" is intended for dough with a high content of fat and sugar.
There is no "Sweet" in Panas, so I bake on "Basic", only I always put the smallest loaf size and the lightest crust.

yesterday she baked in her favorite bread maker. during cooking I doubted, the dough was kind of liquid, spreading in shape. baked in the "basic" mode, everything went well, only the baking time obviously needs to be reduced by 20 minutes, it turned brown very quickly, I was afraid it would burn out. the result is just super, the taste is amazing, and the sugar is just right for me (I don't like very sweet pastries). I recommend to everyone .

And I bake a second time. The first did not live until morning. And the question arose. I put on the main program (3 hours) with me BORK. During this time did not rise. I paused and waited until it rose at least 2.5 times 4 hours. That's the question. Where am I wrong ?. The baking took about 9 hours.

[woman]

I also add about 18 g of ordinary Odessa ones

Odessa seems to me to be weaker.
And then, usually, I warm the liquid - I dissolve salt and sugar in it,
I activate the yeast separately with sugar and warm liquid ...
Once I took 13-14g of fresh Lviv for 550g of flour,
had to bake on a baking sheet, such woman out-bloated nothing to do
But then it was very hot in the apartment, maybe that's why.
And how to bake on a holiday, it gets so cold ...

I baked it yesterday, but I didn't say it was cake. Just a brother came to visit and over tea said that it was very similar to the pasta and very tasty! I put 3 tsp. pressed yeast for 340 g of flour. Tell me how much in 1 tsp? No scales

[Freesia]

Freesia, in 1 tsp. 5-6 grams of fresh yeast is placed. That is, you put in about 15-18 grams.

[Qween]

Qween Thank you