tatyana5417
Quote: Anatoly57

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) on my 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.
What yeast do you use? with fresh ones, everything always works out, or adjust the amount of yeast.
Eliot
Thanks for the recipe!
So, we decided to do a dress rehearsal before Easter and bake an butter cake.
This is how it turned out. Very tasty.
Butter cake
Anatoly57
I use Saf-Moment yeast. Didn't seem to let me down. And the bubbles from above inflate at the start of baking
COGT
And I screwed up something My cake not only did not come out of the bucket, but even decently did not reach the edge. I did it at an average rate, but instead of 3 yolks I took two eggs. The dough turned out to be very liquid, but did not dare to add flour (pictures from the 1st page my computer does not want to reproduce). It began to rise slowly only half an hour before the start of baking, but somehow strange - the roof was flat all the time. And even a little sagged when baking. This did not affect the taste, however, I really liked it, but I also wanted aesthetics so much! Lenochka, please repeat for those who are especially dull, what should be the dough? I will definitely try again taking into account the mistakes. And here is my opusButter cakeButter cake
tatyana5417
Quote: Anatoly57

I use Saf-Moment yeast. Didn't seem to let me down. And the bubbles from above inflate at the start of baking
try with fresh ones, just pay attention to the expiration date (approximately 20-25 grams are needed)
Sandiya
girls, and how to cook this cake in the oven? That is, I want to knead in a bread maker and bake in the oven. The oven will be in paper forms. I want to knead 1250 grams of dough. This is the maximum in my HP. I already made yeast dough in it. Then I baked in the oven like reletica with poppy seeds. It turned out delicious, but something is not right. I don't understand the cooking technology after pulling the dough out of the oven - should it be put into molds and immediately into the oven? I am not at all friends with yeast dough and I have never done it before HP. Rather, I did, but it would be better if I did not. Help the teapot step by step
tatyana5417
Quote: Sandiya

girls, and how to cook this cake in the oven? That is, I want to knead in a bread maker and bake in the oven. The oven will be in paper forms. I want to knead 1250 grams of dough. This is the maximum in my HP. I already made yeast dough in it. Then I baked in the oven like reletica with poppy seeds. It turned out delicious, but something is not right. I don't understand the cooking technology after pulling the dough out of the oven - should it be put into molds and immediately into the oven? I am not at all friends with yeast dough and I have never done it before HP. Rather, I did, but it would be better if I did not. Help the teapot step by step
Droddovo dough must be kneaded (after the rise in the bread maker is over) so that the air can escape, put into molds, give time for proofing (the dough will again increase in volume). If desired, you can grease the top with yolk (the crust will be just super) and into the oven.
Crochet
Quote: tatyana5417

try with fresh ones, just pay attention to the expiration date (approximately need 20-25 grams)
Yesterday I baked this cake with fresh yeast, 15 grams was enough for the eyes. Kulich almost kissed the roof of the HP, and this is given the large bucket designed for 1.5 kg. loaf. I think that 20-25 gr. yeast will be too much Butter cake (IMHO) ...
tatyana5417
Quote: Krosh

Yesterday I baked this cake with fresh yeast, 15 grams was enough for the eyes. Kulich almost kissed the roof of the HP, and this is given the large bucket designed for 1.5 kg. loaf. I think that 20-25 gr. yeast will be too much Butter cake (IMHO) ...
it's all about yeast, I just expressed my opinion.the yeast that I use in this amount gives excellent results.
Cheri
Good evening / afternoon! Tell me, if you bake in the oven in tins, with the main kneading, then how much (approximately) will the pasta be enough with so much dough (tins are jars of condensed milk and canned pineapples)
taty
Measure your containers - how many liters (measure with water)
molds are usually filled from 1/3 to 1/2 of the total volume.
means such volume test you need
it remains only to calculate how to get such a test volume
Crochet
Quote: tatyana5417

it's all about yeast
tatyana5417
I do not argue ...

Quote: tatyana5417

I just expressed my opinion
So I am mine ...

Cheri
Quote: taty

Measure your containers - how many liters (measure with water)
molds usually fill from 1/2 to 3/4 of the total volume.
means such volume test you need
it remains only to calculate how to get such a test volume

Thank you
Galinka77
Girls, forgive the "teapot", but the question is, should the dough be liquid, that there is not even a kolobok? : pardon: Or should we add flour? I keep the landmark in the photo from Izuminka, but I'm terribly worried. So you want it to work!
Anatoly57
My gingerbread man turns out
Freesia
Galinka77
I had a sticky, watery kolobok, I did not add flour at all
Delicious cake turned out!
Galinka77
That's it, I managed to ruin a win-win recipe. My dough didn't rise. Apparently, the gingerbread man was still very liquid, it was almost not there. It was necessary to add more flour. I will bake again!
Freesia
Galinka77
Even batter usually rises
Maybe the reason is yeast
Galinka77
Quote: Freesia

Galinka77
I had a sticky, watery kolobok, I did not add flour at all
Delicious cake turned out!
I have it, too, sticky and runny, the dough rose just a little. I turned off HP, I sit, wait, maybe it will rise even more.
Sofim
Galinka77The liquid ball rises even faster, the main thing is not to fall. Didn't the dough fall? Then change the yeast
Cheri
Quote: Galinka77

That's it, I managed to ruin a win-win recipe. My dough didn't rise. Apparently, the gingerbread man was still very liquid, it was almost never there. It was necessary to add more flour. I will bake again!

You know, I always do everything according to the recipe, without reducing or adding anything. Most likely you were let down by the yeast or you overdid it with something. Good luck to you!
Galinka77
Yes, I seem to bake everything on this yeast and it's okay. I don't even know what.
Thank you very much. I will try again, I really want this sandpiper!
She turned on the baking, and he started to rise. It smells! : nyam: I'm sitting watching him, I'm afraid to miss.
Galinka77
It turned out, it turned out !!! : yahoo: Thank you all very much and of course you Elena !!!
This is how it turned out.Butter cakeA bit tanned, but delicious !!! I will bake it for Easter!
Moray
Good day to everyone ... I read it, I mastered all 33 pages ... I have had a bread maker for a long time (not super, ordinary Moulinex, which turns out to have a light crust), but somehow I am not friends with yeast dough, and especially with Easter cakes .. . I want to try, otherwise the holiday is coming soon
Moray
Quote: Murena

Good day to everyone ... I read it, I mastered all 33 pages ... I have had a bread maker for a long time (not super, ordinary Moulinex, which turns out to have a light crust), but somehow I am not friends with yeast dough, and especially with Easter cakes .. . I want to try, otherwise the holiday is coming soon
I'll talk to myself ... you won't believe it, but it worked! A huge monster (I managed to take a picture with my phone, but the phone stayed at home charging, so I'll show the picture of the monster tomorrow)
Thank you all very much for your advice! She did not reduce anything, baked according to the recipe from 1 post for 500 gr. flour. The Moulinex bread maker, which usually always leaves the crust light, for this cake baked it in my opinion strongly, if I do it next time in the bread maker, I will put it on a medium crust.
Now a question for connoisseurs. If you bake this cake in the oven, then at what point should you take out the dough? At what point is it considered ready? (I have no other dough in my bread machine than pizza dough for 1 hour 30 minutes). The mode in which I baked 6 (This is sweet bread, designed for 3 hours 22 minutes)
Freesia

Moray
Let the dough be defrosted according to the program you have chosen. Before baking, turn off the HP and if it has increased by 2-2.5 times, lay it out in forms. The tins will rise and bake
Moray
Quote: Freesia

Moray
Let the dough be defrosted according to the program you have chosen.Before baking, turn off the HP and if it has increased by 2-2.5 times, lay it out in forms. The tins will rise and bake
Thank you very much for your prompt reply! Understood, I'll try!
inklin
put everything in the bread maker))))))) the smallest one, let's see what happens))))))
I really hope that it will succeed ..))))))))

so, it remains 1:18, baking in kenwood starts at 57 minutes ... and the dough does not rise, but gradually creeps.
I will try to disconnect, and then bake in baking mode

in general, another 15 minutes and it will be ready, in baking mode it has risen but the roof burst, and there is a large bucket in kenfood, now I will try for 400 grams of flour ...
I will add pictures tomorrow
bulo4ka
I baked this miracle in Bork, on the main program. He got up remarkably, almost ran out of the stove (and this is without an apple).
Butter cake
In the evening we will decorate with my daughter, the main thing is to resist and not eat
Thanks to the author for the recipe.
Budmyashka
Hello everybody! Today I baked my first cake - it turned out! : yahoo: Many thanks to Elena for an excellent recipe (baked for 340 grams of flour) !!!
Anatoly57
Tell me, gentlemen, bakers!?. Now is Easter season. I also baked butter cake 5 times from Elena BO. And I never managed to bake on the bread maker program. Everything according to the recipe, with or without an apple. On time less than 5 hours does not work. That is, after lifting, you have to press the brake (pause) and wait for a normal lifting. And as a result, for the second day in a row, well past midnight. Yeast tested on another recipe, works fine. There is a suspicion of large raisins (black), heavy. What do you say, colleagues?
Oksyusha
Thank you very much for the recipe, the Easter cakes are very tasty! I kneaded the dough in KhP (for 300 g of flour), took just huge raisins, baked them in the oven with small such cakes in paper muffin tins for two bites, so as not to cut them later (it turned out 14 pieces), decorated them like real Easter cakes: icing and sprinkling
Moray
Well, as I promised, I'm showing! For the photo I ask you not to throw your slippers, there was simply no camera nearby ...
Butter cake
But in the context ...
Butter cake

Thanks again to everyone who made the effort and described how they cooked
mamie
Well, I will add laudatory reviews about this kulich, it turned out just amazingly airy-eaten! Many thanks to the author! I did it on a full bookmark, the raisins were black and very large, the cake rested against the lid of the bread machine I did not have time to take a picture, more than half was eaten while still warm
Anatoly57
Bakeries! answer me please. How long does it take to rise the butter cake, otherwise I worry that this process will be delayed for me and I am looking for a reason.
Pinky
Good day everyone! Pasochniks, can you please tell me if this cake can be baked in a multicooker? One big cake was urgently required for a visit, and the oven and HP are busy with bread and other Easter cakes. Some of the girls mentioned this, but there is no time to scroll through the whole Temka. And yet, is it possible to replace milk with sour cream? Mine love heavy, dense dough, but milk makes it easier. Or maybe put in more muffins? I ask for help! Help me out, please!
Galinka77
I saw it on page 20, answer number 190, they baked there in a slow cooker.
Pinky
Galinka77 Oh, thank you very much for your promptness! I went to read!
Tosha
Quote: Murena

Now a question for connoisseurs. If you bake this cake in the oven, then at what point should you take out the dough? At what point is it considered ready? (I have no other dough in my bread maker than pizza dough for 1 hour 30 minutes). The mode in which I baked 6 (This is sweet bread, designed for 3 hours 22 minutes)
I have a mule too. I set the sweet bread program and stop the program when the display shows somewhere between 1-30. I put it in the shapes and in a warm (40 * C) oven until rising. Then baking.
Galinka77
Anatoly 57... I sit myself reading everything, as I want to bake in the oven. And I found this is what I wrote Zest, about not enough lift:
If the cake still does not rise at all with 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 proving (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.
It's just that I also came up for a long time, so I'm studying, maybe it will help you.
Anatoly57
Thank you, Galinka77, Of course there are guesses. I add "freshly pounded" wheat germ flour to each dough. Probably this affects the rise and makes you stay on duty around the Easter cake until midnight.
Moray
Quote: Tosha

I have a mule too. I set the sweet bread program and stop the program when the display shows somewhere between 1-30. I put it in the shapes and in a warm (40 * C) oven until rising. Then baking.
Yeah, thanks a lot! In the evening I will try (I select jars from under peas and corn)
Galinka77
Quote: Anatoly57

Thank you, Galinka77, Of course there are guesses. I add "freshly pounded" wheat germ flour to each dough. Probably this affects the rise and makes you stay on duty around the Easter cake until midnight.
I just mixed it in HP and put it in the oven in tins, where they rise perfectly. I sit, wait again, worry. I'll bake soon.
Anatoly57
I only bake in HP and only bread. I bought HP for my wife, but I got carried away myself and gradually the responsibility of making bread fell on me, and the rest of the food is still on my wife and I don’t go to the oven
Galinka77
Anatoly 57 my husband also bought HP, but does not fit her, he exclusively orders. And the Easter cakes turned out great in the oven !!! : girl_claping: Now I'm toiling with fondant.
Pohlebka
the seagulls in the photo are empty

cake is excellent
Tosha
Quote: Murena

Yeah, thanks a lot! In the evening I will try (I select jars from under peas and corn)
And I have jars of Nutrilon
Galinka77
Quote: Tosha

And I have jars of Nutrilon
Please tell me, how did you cut the top off the cans? : pardon: I also have cans from Nutrilon, I would also adapt them. ...
takutoka
Baked cake for the first time in my life. I got up well, but I haven't tried it on all sides yet - we are waiting for Sunday.Butter cake
Anatoly57
Dear Takutoka! Don't worry, the look is normal, close to good. You will not notice burnedness when you eat. I get everything that color. I forget to set the crust color. But this does not affect the speed of disappearance from the table in the mouth. Easter has not yet arrived, and I am already baking my sixth. I’ll hide it, or I’ll not bring this one to the church.

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