Butter cake

Last year I baked such a cake - it turned out tastefully! Thanks for the recipe! The truth added more sugar. But for us it is big. and we go to visit on Easter .... a question arose. can this dough be put into silicone molds and baked? If so, when to open the HP? I have a Panasonic 255

[THANK YOU. I really like that the result is GREAT]

Last year I baked such a cake - it turned out tastefully! Thanks for the recipe! The truth added more sugar. But for us it is big. and we go to visit on Easter .... a question arose. can this dough be put into silicone molds and baked? If so, when to open the HP? I have a Panasonic 255

Let the owner of the recipe forgive, I will answer. Naturally, you can decompose in forms. As soon as the dough is kneaded, arrange in the tins and proof. As soon as the dough comes up, bake !!!
The day before yesterday I again baked this cake for my friends. THANK YOU. I really like that the result is GREAT

As soon as the dough is kneaded, arrange in the tins and proof. As soon as the dough comes up, bake !!!

How long is it? I just never looked into HP, she baked everything herself ..... I'm afraid to open it at the wrong time.

How long is it? I just never looked into HP, she baked everything herself ..... I'm afraid to open it at the wrong time.

When the dough is kneading, it's not scary to peep. Although I myself did not know for a long time what could be spied on. I used to just lay it down and that's it. It took me about 20 minutes to knead, and then I looked and turned off the HP. Transferred to the cartoon and put it first for proofing

Panasonic kneaded and distanced the dough. I took out the dough and divided it into 4 parts. Put it in pots and in a warm oven for the final approach. And she again loaded the bread maker, with the next portion for cake. The first ones came up, I put some water on the bottom of the oven and on. at 200C
After 30 min. ready (checked with a stick). Got it out, took it out neatly from the pots on the wire rack. I cooled both the pots and the oven a little, and then the next batch arrived. I put it in the pots again. For the oven, you can make the dough a little thinner. The second ones I have just like that have risen higher.

[Elena Bo,]

Elena Bo, : girl_claping: thanks a lot!

I decided to try this recipe as preparation for Easter. Liked. Baked in a bread maker. But instead of 3 yolks I took 1 egg + yolk. Then I put the remaining protein into the omelet. I figured that if you bake in the oven, then you can then make fondant from proteins, but this number will not work in HP.
There is nothing special to show, only a pitiful piece remains. The rest was eaten.

Good day! Yesterday I baked my first cake, and my third bread in general. It turned out, in my opinion, wonderful. A bit the top of the head cracked on one side. I do not know why. As if on one side she rose more than on the other, she wanted to crawl away, but changed her mind. I read "horror stories" about the dispenser in Panasonic 2051: it does not open, then it opens at the wrong time. Yesterday I followed all this household. Opened. Loudly. In my opinion, on time, in the second half of the second batch. In this regard, a question arose. I rolled the raisins in flour, because I read somewhere that it either sticks together or sticks. Well, in general, it was advised to roll in flour. But it seemed to me that at the beginning of mixing with raisins, he somehow especially scratches the bucket. Will it scratch? Maybe he (raisins) should be treated differently? Thank you! And the cake is a miracle!

Raisins, if dry, can be steamed a little. Rinse, place in a glass of water and microwave for a minute and a half. Let stand without opening for 5 minutes.

And then roll in flour? Or put it in a dispenser so washed?

[Zest]

Today I bake this cake for the second time. Both times I bake according to a "very small recipe" of 1 page.
•

Butter cake (very small)
• 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 gr) or 2 yolks (about 40 gr)
• Milk 150 ml. (heat up to 40g.)
• Turmeric - on the tip of a knife (for color)
• Raisins - a lot in the dispenser or on signal

And both times baked on Sweet bread. I didn't change anything in the recipe. The gingerbread man was kneaded first with liquid, then by the middle of the first batch it stopped sticking to the sides of the bucket and the puddle disappeared under it. The gingerbread man itself is soft, loose, smooth and shiny. I took photos and comments as a landmark Zest... They helped me a lot! (It is a pity that such descriptions from the photo are not in the recipe itself, but it would be nice to transfer them there!)
The first time the cake has not grown at all. Remembering the words of the author of the recipe that this dough grows very little during proofing and gives the main rise at the beginning of baking, I switched it on for the first time, without waiting for the rise of the dough. The gingerbread man almost never grew, the cake turned out to be very dense, low, like a heavy cake. Today the picture is the same - the bun has not grown even by the end of the third proofing. Therefore, I turned off the program and left it to grow up for another 45 minutes. When the bun "crawled" to the middle of the bucket, I switched on the Baking program.
After 50 minutes, I turned off the program, after another 15 minutes I took the bucket out of the oven and left the cake in the bucket to cool for 10 minutes. In general, the cake turned out to be dryish, with very dark sides burnt out, because the temperature in my oven on the Baking program is very high, clearly not for such a delicate test. The cake itself is soft, but not as airy and delicate as most of those who have unsubscribed here. Just a soft loaf
Why can't I get this cake ?! What's my mistake? I follow the recipe, follow the recommendations and follow the kolobok, but it doesn't grow. What am I doing wrong?

I also want to taste the taste of Butter!

This is definitely not the fault of yeast and flour, they were already baking another cake and bread, everything turned out well.

Initially there were photos, but then everything was gone.
Bake according to the original recipe (not reduced) so it won't dry out. Add a little more yeast. It's hard to say why it doesn't work, I didn't bake on a reduced one.
It can be heavy from an excess of fat (if you put more), or if you put wet candied fruits, or raisins ahead of time (it breaks with a bread maker and gives stickiness to the dough).

Well, yes, this happens with a photo. Especially with long-standing
So, according to the original recipe, it will be a bit too much - this is my rehearsal before Easter. I also want to rehearse other cakes.
I didn't add much fat - milk in general is 1.5%, butter - 72% (or 78% - in general, not the fattest). And nothing else added fat. The raisins were added slightly soaked, but not quite wet, powdered with flour, and added it 5 minutes after the signal was triggered, it was stirred in the dough for no more than 10 minutes.
I'll try to add yeast next time - thanks for the advice. And then I'm afraid to go too far with them, so that the dough does not fall and become "dull".
I really want your Easter cake to turn out, I read rave reviews about it and lick my lips!

The fact is that a large Easter cake does not dry out as much as a small one. And if there is an opportunity to change the size of the baking in the bread maker, then choose a smaller one and a light crust.

Thank you for the recipe I just baked three wonderful Easter cakes, when one is cool we will definitely try, and two for tomorrow

It turned out very tasty, everyone appreciated it from small to large

mariolk, health! I'm glad you did it.

Thank you so much for the recipe The dough is incomparable. I'll try to bake pastries from it in the oven. I did it purely on yolks with raisins and dried apricots and instead of turmeric I added orange zest (I dried and chopped the orange peel in a blender - I recommend it - it's very convenient to add to the dough)


Yummy is impossible !!! Thank you

Well, telepathy.I just looked at the recipes for cakes in the bookmarks, remembered what I baked last year, because I really liked it. I will bake this recipe this year too.

On Friday I rehearsed this cake again. I again made it according to the "smallest" recipe for 80 g. 300 g of flour. I added everything according to the recipe, with the exception of yeast - I added pressed 13 g, and sugar - I poured 80 g. And this time I put it not on Sweet pastries, but on French, M (small), light crust. Here, the dough came up without laziness, by the end of the third proofing the bun had grown to 3/4 of the bucket, with the beginning of baking it rose slightly above the bucket. Only the sides were overcooked anyway, brown ones - obviously, I put too much sugar.
The cake turned out to be very tasty, fragrant, but not as soft "as jelly" (maybe it shouldn't be like that?). The crumb is quite airy, and also, I would say, layered. I specially left a piece until today to see how it will behave over time. While the flight is normal, it has not become stale and has not lost its taste.
But there is one oddity - despite the large amount of sugar, it is not very sweet! No, it is not bland, there is a pleasant sweetness, but, for my taste, it would still be sweeter. Although I'm not exactly a terrible sweet tooth
In general, I want to say THANK YOU to Elena Bo for such a good recipe. This cake is really tasty for all the hassle of execution !!! RECOMMEND!

Elena Bo, thank you so much for the recipe! I am a beginner baker, I train before Easter. The cake tastes just excellent !!! I have only one problem - when I take it out of the bucket, the cake loses its shape (the sides fall in, sags). I immediately put it on the wire rack, and left it in the bucket for about five minutes - the result is one.

On Friday I rehearsed this cake again. And this time I put it not on Sweet pastries, but on French, M (small), light crust. Here, the dough came up, not lazy, by the end of the third proofing the bun grew to 3/4 of the bucket, with the beginning of baking it rose slightly above the bucket.

By the way, I also have baking for some reason better suited to the "French" mode. Obviously, this depends on x \ n.

If you bake cakes in the oven IN PAPER FORMS, then you need to put water in the oven for moistening or not - will the paper forms get wet?

By the way, I also have baking for some reason better suited to the "French" mode. Obviously, this depends on x \ n.

we have a bread maker, so with the same temper

We put water in the very bottom of the oven. The forms should not get wet.

[Elena Bo]

Elena Bo, thank you, I bake in paper forms for the first time, so I ask, just in case.

I baked a small portion of butter cake, baked on a dietary mode with raisins, as the instructions on it advise to bake, although the recipe is different. (model 2500) Raised normally, fine uniform porosity. But the crumb smells like yeast, the sides are burnt and a little savory. And the lack of all my loaves for some reason is moistish crumb, so I have to puzzle further what to do.
I have already bought two forms, I can bake in the oven, and only knead in a bread maker

Julia2013, when you cut bread and cake? Do they have time to cool down completely by this time? If not, the crumb will be moist. This is normal. The bread should cool down. It is better to cut the cake the next day.
Regarding the tanned sides, I already wrote to you in the topic on bread makers.
I always bake a large size, because it is with this amount of products on the basic mode with size M and a light crust that it turns out to be very tasty. With a smaller size of the laid products, it will be drier. If you add even more sugar, it will be even darker.

This is how it turned out butter cake from a small portion. I cut it as it cools, but it is difficult to cut because it is very soft.
In principle, if you squeeze the crumb, it should straighten out, and it sticks together, albeit after several days of storage.

Dear Elena Bo, many thanks for this wonderful recipe. Made with 340 grams of flour, all according to the recipe, except sugar.I love it sweeter. Smell, taste mmmm ... I just want to quote Arkady Raikin: "I tried it - it melts in my mouth! The taste is specific! I respect you." But the recipe has one drawback - the cake ends quickly. And so I wanted to feel the taste of a 2-day cake. Tomorrow I will venture to put a full recipe for 500 grams in my tiny bakery, which is designed for 900 grams. I read in the topic that it turns out on cotton Bork. I take the recipe to my bookmarks, and I am very grateful to you.

[Elena Bo]

Elena Bo, thanks for the cake recipe!
I tried to cook in a bread maker for 500g and 340g of flour, both options are very, very tasty!
For Easter I want to bake a traditional form in the oven, I bought paper molds. There is still a question, is it better to bake on a baking sheet or wire rack (never worked with yeast dough before)?

Better on a baking sheet. If the bottom sticks more, you can put an additional baking sheet.

And I lay out the silicone mat on a baking sheet, and then put paper molds. For my oven, it works.

And I like this Easter cake so much!

[Elena Bo]

Elena Bo, Luysia, Thank you!

Elena, amazing cake, thank you very much!

Baked prescription for 300g, fresh yeast Lux 12g. A dash of raisins, apple, dried cranberries and saffron for color

GruSha, this is it. It is the same crumb. Thanks for the wonderful photo report.

Did they start early or am I late?

[Tanyush]

We started early

Tanyush, Duc ishsho rehearsal has not been canceled ...

By the way, I also need "Butter" in the oven like - try to bake the thread, otherwise it baked in HP, baked in a multicooker, but in the oven did not, did not bake ... ethen ... disorder ...

Gulenka, photo as always !!!

Elena, thank you :)
Inna, thank you very much !!!

I bake cakes just like delicious sweet bread for tea, so I can bake at any time of the year

And this is the fifth time



but delicious!

[Crochet]

Crochet
Inna, and what were the results in CF?
I don’t know why, but I’m more comfortable baking cakes in the oven, although I used to bake them in MV, but I don’t trust such baked goods. In my opinion, the cake should be round. But these are my cockroaches.

And this is the fifth time

Put the butter in pieces. Do not add the apple (if you do). If it's without an apple, then reduce the liquid a little. You can try putting a little less yeast.
It never rises like that, always just above the bucket.

And again I, and baked again, delicious but did not risk it without HP. Who has Panas-255y tell me, when in time from the start of the launch to open and take out and unfold? Otherwise, I'm afraid that on the eve of Easter I'll start baking and open it and the dough will settle. And is it necessary to leave it for proofing in the oven? Or let it settle in HP and then put it in the forms? : girl_red: maybe stupid questions, but I bake cakes better than this kind of baked goods. For me it is a dark forest. And I don’t want to bake in KhP, we have a lot of one like that, but we want to take it on a visit.

This is my average cake size. I don't add the apple. I'll try to reduce the yeast still.

In general, I put the cake on and picked up a saucepan that would fit into the HP. Now we need the help of the audience: at least kill me, I don't remember, does it rise strongly from the bucket? This I mean that the saucepan will be smaller in volume, how much to fill it.
And, kill me I do not remember how it turned out in size in a multicooker. I also baked in it that year.

[e]

By the way, I also need "Butter" in the oven like - try to bake the thread, otherwise it baked in HP, baked in a multicooker, but in the oven did not, did not bake ... ethen ... disorder ...

Krosh, send me to where you baked this cake in a slow cooker.

[Krosh,]

Krosh, send me

Lyusenka, sent ... in a personal ...

And, kill me I do not remember how it turned out in size in a multicooker. I also baked in it that year.

Yesterday I baked one butter cake in a big panasonic. The valve is also imprinted. Baked for 65 minutes, then added another 20.I didn't want to turn on right away for a repeat, but for 3 or 4 times I persuaded her. : D Now I measured the cooled down, it turned out 12 cm in height. I think it's okay. I didn't count the recipe.

Krosh, is this your memory or did you just stumble upon it by chance? Anyway, thanks a lot. I have already rummaged through all the photos, did not find, but definitely were.
But now I knocked out my husband and he made me an insert in the HP to cover the twist and be just above the shade. Now I made it out of an improvised can, at work it will do it efficiently. And what haven't you thought of before? I put a saucepan with an Easter cake, separated some into 5 small buns, baked in AG. Rises.

And again I, and baked again, delicious but did not risk it without HP. Who has Panas-255y tell me, when in time from the start of the launch to open and take out and unfold? Otherwise, I'm afraid that on the eve of Easter I'll start baking and open it and the dough will settle. And is it necessary to leave it for proofing in the oven? Or let it settle in HP and then put it in the forms? : girl_red: maybe stupid questions, but I bake cakes better than this kind of baked goods. For me it is a dark forest. And I don’t want to bake in KhP, we have a lot of one like that, but we want to take it on a visit.

Kneading and proofing in dough mode. Take out, settle and fill the molds in half. Let it come up one last time and bake.

Panasonic kneaded and distanced the dough. I took out the dough and divided it into 4 parts. Put it in pots and in a warm oven for the final approach. And she again loaded the bread maker, with the next portion for cake. The first ones came up, I put some water on the bottom of the oven and on. at 200C
After 30 min. ready (checked with a stick). Got it out, took it out neatly from the pots on the wire rack. I cooled both the pots and the oven a little, and then the next batch arrived. I put it in the pots again. For the oven, you can make the dough a little thinner. The second ones I have just like that have risen higher.

In general, I put the cake on and picked up a saucepan that would fit into the HP. Now we need the help of the audience: at least kill me, I don't remember, does it rise strongly from the bucket? This I mean that the saucepan will be smaller in volume, how much to fill it.
And, kill me I do not remember how it turned out in size in a multicooker. I also baked in it that year.

Tanya, most likely it is too late to give advice (we went to the country for the whole day). I remember exactly in the cartoon, he almost went up to the very lid.In the HP did not bake, but only kneaded