Butter cake

and I baked my first cake, why did it rise badly, it seemed to me that the dough was rough or what could be the problem? Yeast seems to be fresh, today I bought it, Lvov, there is also Saf-velor, tomorrow I will try it.
I have had a bread maker for more than a year already, and have not yet adapted to it (((

and I baked my first cake, why did it rise badly, it seemed to me that the dough was rough or what could be the problem? Yeast seems to be fresh, today I bought it, Lvov, there is also Saf-velor, tomorrow I will try it.
I have had a bread maker for more than a year already, and have not yet adapted to it (((

Write how they made and baked. What changed, added to the recipe.

I baked 300 grams of flour, did not change anything in the recipe, I did the bookmark like this: milk, butter, egg, flour and sugar, salt, yeast. put 500 grams on a loaf, light crust, baking mode

What kind of HP? How long does the regime last? Does the kneading take place immediately?
I did not bake flour for 300 g, I always bake a large one and recommend it to everyone. Small will be drier anyway.
Try adding some apple (quarter)

thanks for the prompt answers and advice, I bake Orion OBM 27G, kneading starts immediately and the whole process takes about 3.5 hours

Place salt and yeast in different corners. Although the batch and immediately, but who knows, maybe the yeast does not like it.

Place salt and yeast in different corners. Although the batch and immediately, but who knows, maybe the yeast does not like it.

I did just that, can I put on a timer so that the batch is not immediately? or bad then for butter?
tomorrow I will make a large one, only I have a maximum loaf of 1000 g, will it be normal or an average one?

If you put food at room temperature + warm milk, then you can knead immediately.
Try a medium size, if with an apple, it will be tall, but not as tasty. When kneading, the dough should not be steep, but watery.
Do you weigh the ingredients? Eggs by weight (without shell)?

Good day! Good Friday and 13th !!!!!!!!
But I decided to bake and here's the result. For 500 g flour + half an apple. The top rested against the lid. Weight is a little over 1 kg. Thank you very much. Simple and convenient.

Today we tried the cake. I liked it very much I will also bake according to this recipe.

I do not have time to read the topic to the end, maybe there is some advice somewhere. Please tell me how much live yeast to put on 500 g of flour?

kirch, yesterday I baked 2 portions, both mixed in HP, and baked in the oven. I put 22 grams in the first portion. - the top of the head fell slightly during baking, but did not fail ... And in the second I put 18 grams. - everything is fine.

I took 20 grams of raw yeast.

Girls, thanks. All in doubt about the yeast. I would like to live, but I'm afraid it will come out of the bucket. Do not tell me which yeast is better: instant or regular dry. I know there is a Temka about yeast, I even read it once, but I don't remember. Admin describes everything in detail there, but I'm kind of stupid.

I tried it. I filled up everything according to the prescription in terms of 900 grams. What is in the context - we will see at Easter.



He warmed the milk, as it was written. Just don't quite understand the essence of this movement? After all, the bread maker evens out the temperatures for about an hour. During this time, the milk will cool down successfully, won't it?

Hello everyone. baked repeatedly. Yesterday I loaded whipping cream instead of milk, plum instead of butter. margarine (there was no butter), and 250 gr !!! nuts, raisins, candied fruits ...
As a result, at the end of the process, the cake was raw inside and not as high as usual. I tried to put the pastries - the oven won't start up - it's not cold yet .... I could turn it on only after half an hour.As a result, the cake was baked at 1 am. In the morning before work, I hurriedly poured icing sugar into the orange juice - everything is very liquid. Another 2 packs of powder thumped - it's still liquid ..........
ufffffffff. Zhdemsssssssss until Sunday ........

If you put food at room temperature + warm milk, then you can knead immediately.
Try a medium size, if with an apple, it will be tall, but not as tasty. When kneading, the dough should not be steep, but watery.
Do you weigh the ingredients? Eggs by weight (without shell)?

I weigh everything, but I don’t trust my scales very much, but my dough was cool yesterday, so the cake probably didn’t work, tell me how to put the apple, just cut it in half or cut it, peel it?

I tried it. I filled up everything according to the prescription in terms of 900 grams. What is in the context - we will see at Easter.

He warmed the milk, as it was written. Just don't quite understand the essence of this movement? After all, the bread maker evens out the temperatures for about an hour. During this time, the milk will cool down successfully, won't it?

For Panasonic, you don't need to heat it, he himself adjusts the food to the desired temperature.
But most bread makers immediately start kneading, it is better to put food in them not from their refrigerator))

I weigh everything, but I don’t trust my scales very much, but my dough was cool yesterday, so the cake probably didn’t work out, tell me how to lay the apple, just cut it in half or cut it, peel it?

I peel and cut the apple into cubes.

Hello. I want to knead the dough in cotton and bake in the oven. Who can tell, please, there is no time to re-read the blog:
1. Can an increase in sugar affect the similarity of the cake?
2. how much dough should be decomposed in the yellow cans and silicone cupcake?
3. What is the best lubrication?
4. Where to put it to fit better?
5. How much time to bake and at what temp.?
Thanks in advance for the answers, and sorry for the stupid questions.

I put a big cake, now the kneading is in progress, but again I look at the dough too steep, it's a pity the pictures from the first page do not open to understand what the bun should be. now the dough is stuck on one side, and on the other side a flat bun, moist to the touch

[How I baked this cake in the oven]

How I baked this cake in the ovenhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html
When baking in the oven, you can increase the amount of sugar. For HP I do not recommend - it will burn.
Put the dough 2/3 of the volume.
Lubricate with butter.
Let stand at 30 degrees until the dough rises 1/2 of its height.

I put a big cake, now the kneading is in progress, but again I look at the dough too steep, it's a pity the pictures from the first page do not open to understand what the bun should be. now the dough is stuck on one side, and on the other side a flat bun, moist to the touch

Maybe the flour is dry? Add an apple.

Maybe the flour is dry? Add an apple.

added, let's see what happens

Hello, I read that when mixing in x. there will be no kolobok, I understand that the dough is watery, right? I will bake in the oven, I have a question to put this dough into molds or knead and add flour to such a consistency that the dough does not float on the table?

We knead the dough and proof it in the HP. You don't need to add anything. Arrange according to shapes, come up again and bake.

Thank you for your quick answer, I have already laid all the ingredients, x. I kneaded it and went to rise, the dough is very sticky, I make baking on the program, there are two kneading, do you think that's enough? I read somewhere that cakes need to be crushed three times.

Elena thanks for the quick response. Well, I went, my hands are shaking ... With God ..

Girls, thanks. All in doubt about the yeast. I would like to live, but I'm afraid it will come out of the bucket. Do not tell me which yeast is better: instant or regular dry. I know there is a Temka about yeast, I even read it once, but I don't remember. Admin describes everything in detail there, but I'm kind of stupid.

I prefer to bake it on the living, I put 18-20g on a pound of flour. It turns out a tyutka under the roof, but in moderation. Do not be afraid, it will not come out if it is prescription - checked!

Thank you for your quick answer, I have already laid all the ingredients, x. I kneaded it and went to rise, the dough is very sticky, I make baking on the program, there are two kneading, do you think that's enough? I read somewhere that cakes need to be crushed three times.

Try it. I hope everything works out.

I liked the airiness of this cake and it is not dry

I liked the airiness of this cake and it is not dry

I am very glad that everything worked out for you.

In principle, I did not doubt the outcome (that is, it will work out or ...)

For Panasonic, you don't need to heat it, he himself adjusts the food to the desired temperature.
But most bread makers immediately start kneading, it is better to put food in them not from their refrigerator))

Thank you! I'll try today without heating.

Today I made a cake in my Mulka, only took the smallest portion. The Easter cake has risen very well. I thought that if you do a full one, then my HP will just break. He really is very gentle and soft and jumps out well. When I got it out, I crumpled it a little but filled it with glaze and everything is fine.
Instead of butter, I put margarine, and instead of raisins, I put dried apricots and a little flour had to be added (literally a handful). It turned out very beautiful. Let's try it on Sunday.
Thanks for the recipe.

I took out my cake from the bread machine, it rose normally, but not to the lid like many others. Thanks for the help and advice, I will bake some more

I'm thankful)))) somewhere in October-November I made a trial version of this cake in Panasonic. and then I really liked it, especially on the third day)))) now the time has come and I made it in the oven (the dough was interfered with by Panasonic as usual)

Good as a selection! And they went up great!

Lena, everything worked out, tomorrow I will make another portion, I just messed up with the icing, it came out too thin, but there was no powder to add, so I made a protein glaze, and for tomorrow I will make your sugar glaze.



the roof was blown off a little, but everything was covered with glaze.
Thank you for your help, these are my first Easter cakes.

And tell me, please, how much dough you need to put in the form - I will do it now)))))))

I would also like to clarify, the yeast in the recipe is indicated in teaspoons, I measured it with my spoon from the bread machine, but you need to measure it with a simple spoon? I reread the topic and did not get confused a lot, no matter how much flour you bake the cake, you still need to put on a small size and a light crust?
I’m still thinking whether to take risks with replacing milk with cheese milk or not, you saw you advised to use it, but it's scary ...

And tell me, please, how much dough you need to put in the form - I will do it now)))))))

That's how much. vagsal showed clearly

I would also like to clarify, the yeast in the recipe is indicated in teaspoons, I measured it with my spoon from the bread machine, but you need to measure it with a simple spoon? I reread the topic and did not get confused a lot, no matter how much flour you bake the cake, you still need to put on a small size and a light crust?
I’m still thinking whether to take risks with replacing milk with cheese milk or not, you saw you advised to use it, but it's scary ...

The teaspoon is the small side of the HP spoon.
You should always use a small size and a light crust.
You can replace some of the milk with whey, it will be more airy.

And tell me, pliz, if it fits well and the roof rests on HP, what needs to be reduced? quantity of yeast or add oil? Today I did it and came up very strongly, ugly: (I want to have time to do it before Easter.

add. Maybe in general I need to take a recipe where up to 900g. bread, where the least. And how long should the program last? It's just that I don't have Panasonic, I'm trying to adapt to myself

You can choose to recalculate for a smaller flour size. Or Do not add apple if present. Or reduce the amount of yeast (put 2 tsp).

[Elena Bo]

Elena Bo,
Len, I looked - I don't understand. It seems 1/3

[Elena Bo]

Elena Bo,
Len, I looked - I don't understand. It seems 1/3

Somewhere like that. You can put half. It will be fine.

Oh-oh-oh my cake will soon blow the lid off! And it seemed to me that his hat was very light.