Butter cake

Well, here I am "ripe" for this recipe. So debut # 3.

The height of the cake is 17 cm.
I baked a medium crust on a "muffin", after baking the top turned out to be absolutely white, I had to additionally put it on 10 minutes of browning.
An interesting detail, the dough does not rise at all in the distance and rise modes, but as soon as the baking mode begins, it rises literally before our eyes. Yeast SAF LEVURE.
The bookmark order was like this:
heated milk up to 40 degrees,
butter,
whipped yolks,
flour and, accordingly, salt, sugar and yeast on the sides.
This time the apple did not lay down.
The cake fell out of the bucket without problems after 10 minutes of cooling, it was relatively plump (standing on its feet) did not lay on its side.
Thanks for the recipe!

goodvin, great cake! And the fact that the top is pale, you can not worry, the cake is poured on top with glaze. Therefore, it will not be visible, and under the glaze - tenderness. The roof is always so tender, I love it the most. This is the most delicious in the kulich.

Hello Dear! My baking experience in cotton is very tiny, since mid-March. But, thank God, no disappointments. All thanks to the forum. Recently I baked Easter cake according to Elena Bo's recipe. Everything turned out great and tasty. I just instead of 90g. sugar, put 110, vanilla sugar 2 packs of 15 g., and 2 handfuls of raisins. Flour did not add a single gram. Nothing got out anywhere. Thank you very much for the recipe. Now you can safely bake cakes and do business, and not as before, no business, just dough and pastries. In my opinion, the taste of this cake is no worse than the "oven" one. I want to try to switch to pressed yeast, everything is clear with the dosage. Please tell me how to lay them down? Crumble the bucket to the bottom or dissolve? After all, there are much more muffins here than bread recipes.

Elena, thank you! Kulich turned out! Truth: the taste is amazing, I didn't have apples, so I put in raisins and dried dogwood. From the dogwood, a little (slightly) sour taste, but not dough. Sugar in moderation, splendor. In a word, everyone is happy: both me and my loved ones. Here is my photo report. I accept criticism - positively.




The roof went up great, what's the mistake?

I want to try to switch to pressed yeast, everything is clear with the dosage. Please tell me how to lay them down? Crumble the bucket to the bottom or dissolve? After all, there are much more muffins here than bread recipes.

Can be crumbled to the bottom.
If you dissolve, then lay the products like this: salt, sugar, flour, butter, eggs, milk, diluted yeast. To dissolve yeast, take the amount of liquid from the total volume of liquid for this recipe, that is, there should be the same amount of liquid as a result.

The roof went up great, what's the mistake?

The roof tears off if there is not enough liquid. Did you add flour?

No. But now I remember that I was probably wrong with the milk. Instead, she poured in 10 ml less. At first I wanted to put 2 eggs, but at the last moment, as according to the recipe, 1 egg + 1 yolk. And also, when everything was kneaded, I noted that it was not at all liquid. Next time I will look both ways! Thanks for the tip!

This recipe will not be liquid, rather a soft bun.

Dear Elena Bo. and if this Easter cake is put in size L in Panasonic, what will be the changes?

Dear Elena Bo. and if this Easter cake is put in size L in Panasonic, what will be the changes?

Will be too tanned with a thicker crust.
When baking on Small size and Light crust, we achieve a lighter crust and a delicate crumb. If KhP has a Sdoba or Sweet bread program, then it is better to bake on it.

I put M, as you recommend, on BASIC WITH RAISINS, most likely 4 hours for it will be a bit too much, probably it will be necessary to look earlier. Yes? There is also a dietary program with raisins, maybe it was necessary to put on it, but this is the next time ... Thank you very much for your answers, your posts are my reference book.

Delivered M as you recommend on BASIC WITH RAISINS

I always bake on Basic with raisins. 4 hours is just right, you can check for readiness with a wooden stick 10 minutes before the end of the program.

Baked incherla Easter cake-roof was demolished, rested on the lid of the bread machine. that is, it would still be carried and carried. Naturally, the roof was not baked, I barely got it out of the bucket, this morning I cut off the unbaked roof and tried the middle-SUPER! The taste is rich, baked on staraskolsk flour by Belonezhka and live yeast, which I put in a little more than 18 grams. The yeast was the freshest, so to speak thermonuclear, and candied fruit. raisins. dried apricots also put a little more., hence the result. Next time I will bake with dry yeast and, probably, I will slightly reduce the proportion. I will bake until I bring it to perfection, I really liked the taste. Tell me. by please. Can you try to bake a roll with poppy seeds from such a dough in the oven?

Tell me. you are welcome. Can you try to bake a roll with poppy seeds from such a dough in the oven?

Try it. Then tell

This is what happened with margarine instead of butter and eggs instead of 4 yolks, I beat 2 eggs with proteins, the height of the cake is 19 cm.
Apples must have been finely cut because they are not felt, they have dissolved

Modes: baking, medium crust, 750 grams.

goodvin, great result. Apples should not be felt, they give splendor.

By the way, I forgot about the yeast, this time I poured Pakmai instead of SAF, and if with PAF the smell of yeast was a little felt in the kulich, then with Pakmay you absolutely cannot hear them. So I now choose Pakmaya

Hello, Elena! Here is repeated Easter cake according to your recipe with pressed yeast. I put them as you advised. It turned out darkish because of the sugar, it turned out to be superfluous, because the vanilla sugar turned out to be with sugar, and not with powder, a total of 130g. And yet, it was not (suddenly) the required amount of milk (only 70ml), I refilled it with whipping cream (36%). I don't think I spoiled it with that. I'll cut it in the morning.

Thanks for the recipe and for the help! The family says that it is very tasty and that this is a real cake. If something is wrong, please tell me.

Girls, wonderful Easter cakes.

Hello Lena! I really like your cake recipes. Now I try to go on a diet and therefore I don't really want to bake everything that my hungry gaze falls on - I'll gobble up very quickly anyway And yet - what recipe would you recommend for Easter - Butter or tasty Easter cake? Should I add an apple? I have a Panasonic SD-255 stove. Thank you.

I advise Butter without apple. I always bake it.

Dear Elena, thanks for the wonderful recipe! Yesterday we made a Kulichik in the Bread Maker, and although the roof has sunk very much, it deserves an "Excellent" rating !!!! In the recipe, we made the only adjustment - we added additional sugar, we have a sweet tooth with my husband

We're going to use your recipe for Easter. I'll bake in the oven. And I want to ask you to give instructions (or, perhaps, one of the experts will respond) how to do it correctly (that is, in KhP we will only make dough).

HP we have Panasonic 2501. If possible, right in stages, please ... Including placing containers with water (hot or cold?) In the oven, the required oven temperature and other little things. The oven will be in ordinary silicone muffin molds.

Thank you!!!!!!

Knead the dough in HP using the Dough program. After the end of the program, spread the dough into silicone molds (brush with oil) 2/3 of the height. Let it come up and bake.
There is a very nice theme created by Roma:
BAKING RULES https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=47760.0
Here you will find all the answers to your questions.

Thank you very much for your answer, Elena !!! And for a reference !!

Lena, thank you very much for the wonderful recipe! I did it today for a sample of 500g. flour. The dough was kneaded by HP, baked in the oven. It turned out 4 Easter cakes. I will definitely bake for Easter!

Tell me please!!!!!! Before baking the dough in the oven, you need to stand in the oven at 40 degrees! And I have a minimum temperature of 50 degrees. Now I tried to stand at this temperature, the dough did not rise, it was only covered with a dry crust on top (((How to be?

It was necessary to slightly heat the oven and turn it off.

I put the second sample in the HP)) So, I will heat the oven to 50 degrees, turn it off and put the molds with the dough in the closed oven for 30-40 minutes, right? Thank you

I put the second sample in the HP)) So, I will heat the oven to 50 degrees, turn it off and put the molds with the dough in the closed oven for 30-40 minutes, right? Thank you

No need to heat up to 50. The mute was heated and that's enough. 50 is already a lot. This dough does not rise much during proofing. Basically, the rise is already during baking.

I choose cakes for Easter. I bookmark the recipe, I can make a choice for this recipe

tell me, but in the recipe for 3 sizes (large, medium, smallest), and the program is everywhere "m" and the crust is the same. It turns out that nothing should be changed from the size ?!

Yes, everywhere set the size M, the crust is light. But the smaller the cake itself, the drier it will be. So I recommend making it big.

OK. understood))) I also like more porcini so as not to do it twice

I cooked this cake - I also really liked it, I just added more sugar - we have a sweet tooth))))))), very tasty, rich, so oily, really! The question, I baked it 2 times, turned out to be a little more rubbery or something than the one with the apple - I did it 15 times already))) - instead of cupcakes - we loved it so much. Is it because of proteins or eggs maybe? Is it possible to put only yolks - will it be less elastic? Thank you!

Elena, thank you so much for the cake recipe !!! Today I tried to bake in MV. This is my first cake. Kneaded in HP, after lifting, transferred to MV. The dough reached the mark 3 (the smallest portion), switched on the "yogurt" mode, after 15 minutes. disconnected. After rising for an hour, the dough reached the 10 mark! Turned on the "baking" mode for 1 hour 5 minutes. The cake remained at around 10, but the middle dropped. I think that it was not necessary to stand the dough for so long, it was enough for him to rise to the 8 mark.
The husband did not wait for the cake to cool down and cut off a decent piece. Well, it turned out very tasty, tender, porous, just a miracle !!! I think that he will not last a couple of days, the husband cracks up in a couple of sessions, because waiting until the cake really tastes like Easter cake is unrealistic.
For Easter I will bake according to this recipe, taking into account today's mistake. Thanks again!!!

[Elena]

I completely forgot to report back. I baked it on April 2 for a test, the third I remembered that I had not photographed. So this is what's left. They said nothing needs to be changed, everything is balanced and, as the 12-year-old daughter put it, is self-sufficient. I really liked the cake, in this case the cake. Soft, not heavy. Despite some splendor, it is cut well without crumbling. Can be sliced ​​quite thinly. Made with raw yeast and without apple.

Elena, thanks for the recipe! On our Easter table, this cake will definitely be in the company with the meat-eating one.

Elena, thanks for the recipe!
I decided to practice and baked it yesterday. I made some really small changes: I baked in French mode and added one more egg to milk (up to 250 l).
It turned out super tasty!
Today I will bake, but one size smaller, otherwise the roof rested against the lid.

Girls, thanks for the feedback.This cake is so simple to perform, and the result

Elena, thanks again for the cake recipe !!
Last year I baked it in a cartoon, and this year I decided to test it in HP.
The difference is huge !! But tasty, of course, without talking!

and bake it in the oven?

and bake it in the oven?

Why not. I baked in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html

Elena, hello! there is no strength to reread the whole topic. Baked several times according to your recipe. everything always worked out. But a few days ago I loaded everything into the HP and after the start of the batch I opened the lid to see. Then it seemed to me that the dough was thin and I thumped another 3 or 4 tablespoons of flour. In general, they cracked in one day and said it was delicious, but in my opinion - it turned out rather dry. You don’t tell me what d. B. dough? kolobok not d. b.?

Easter cakes do not have a kolobok. This muffin No need to add flour.

Thanks for the quick response. this I only later realized that it was not necessary ........

Elena, I just can't choose which of your cakes to bake. Briefly tell me in finished form what's the difference? In my opinion, oily is more dense. And yet, according to experience, is it better to put only yolks or whole eggs in butter?

Buttery tastes better. If it is possible to put only yolks, then put them. It will be fresh longer. And don't forget to keep it small and light brown.

Buttery tastes better. If it is possible to put only yolks, then put them. It will be fresh longer. And don't forget to keep it small and light brown.

Thank you!

Dear women. I decided to try baking. But I can’t master the whole forum - already HB interferes. The question is, can anyone have time to answer me: leave it for an hour in the HB after baking or not. we have moulinex (the simplest). I'm looking forward to (less than two hours left) ...

[protsek]

protsek, I left for half an hour after the signal, but the roof fell down anyway.
You give it time to stand, and then wash it out and let it freeze further.