Butter cake

[kaktuz]

kaktuz,
1.5 tsp. dry weigh 4.5 grams. Live ones are taken in a ratio of 1 to 3, which means 4.5 * 3 = 13.5

[Antonovka]

Antonovka, Thank you! The first time I will bake a cake in a bread maker, I'm worried

[kaktuz]

kaktuz,
Everything will work out!

Do not be afraid. With such a forum, nothing is scary. As a child, I did not have a tradition to bake bread, cakes and paint eggs. But when I got married, I needed all this. And then there was no Internet and there was no one to advise. And even more so to give advice. My desire was great. And I myself began to bake cakes. There was no recipe at all. Kneaded by intuition. Some times they weren't sweet at all. Then the next year I took into account the mistakes of the previous ones.
And here we have a bunch of proven recipes. Bake and don't be afraid. EVERYTHING WILL HAPPEN WITH GOD'S HELP!

All, pulled out! Baked with fresh yeast, and before dry. The result is great! Another bow to the author of the recipe!

Oh, I want to start trying the oven as soon as possible!
Can you tell me more, do you take out the stirrer from the bucket before baking? Or is it better not to touch the dough again?

Hello. I'm new here. Please tell me how to be. I made a batch of 340 grams of flour, a Panasonic 2501 oven, I did everything as indicated. The baking is over, the result is that the cake is not baked, the crust is very pale, the sides are normal. I haven't pulled it out of the form yet. What to do? Put the finish on?

I made a batch of 340 grams of flour, a Panasonic 2501 oven, I did everything as indicated. The baking is over, the result is that the cake is not baked, the crust is very pale, the sides are normal. I haven't pulled it out of the form yet. What to do? Put the finish on?

How did you determine that it was not baked? On the top crust? Try with a dry stick and only her. The top is not brown due to the small amount of dough. In such a large bread maker, I recommend baking only the complete recipe. Then the top will be as it should, and will not dry out. It will be tender and softest.

do you remove the stirrer from the bucket before baking? Or is it better not to touch the dough again?

I never take out the stirrer. There is no need to interfere with the work of the bread machine once again and disturb the dough. Moreover, in a kulich it is quite heavy for lifting.

Checked with a stick, damp inside.

I see that the author of the recipe is online, in HP I will bake cake for the first time, I have a Panasonic 2501. Tell pzhl - for 500 flour this is the best option, so I understand? More will not fit, right?

[Scorpiosha]

Scorpiosha,
I also bake this cake all the time in Panasonic - there is enough time for baking, even sometimes I turn it off 5 minutes before the end of the program.
Perhaps you have problems, most likely with the test itself, something did not work out for you, so it seems that it did not bake.

[| Alexandra |]

| Alexandra |,
Not the author, let me answer.
500g is optimal, it is even possible that the finished cake will rest on the roof.

[Scorpiosha]

Scorpiosha,
I also bake this cake all the time in Panasonic - there is enough time for baking, even sometimes I turn it off 5 minutes before the end of the program.
Perhaps you have problems, most likely with the test itself, something did not work out for you, so it seems that it did not bake.

I did everything exactly according to the recipe, only put a little more sugar.

I did everything exactly according to the recipe, only put a little more sugar.

It happens that the yeast is poorly activated, there are a lot of other reasons.
I have been baking this cake for several years already, and several times every month - and I have had such punctures a couple of times.

I baked this cake. THANKS again for the great recipe. Knead in HP and for the first time climbed in HP. Then she put all the dough into a ball and folded it into a cartoon.I wanted to let it stand for less than an hour, but I got carried away with cooking dinner. Climbed up to the very roof. 65 minutes of baking was enough. I checked it with a stick.

It happens that the yeast is poorly activated, there are a lot of other reasons.

Yeast is excluded. Every other day I bake bread with the same yeast. It seems that only the top was not baked, put it on for another 15 minutes, the stick showed that it seemed normal, but the top was still pale, apparently because there was not enough dough. But it doesn't matter, I'll mask it with glaze.

I did everything exactly according to the recipe, only put a little more sugar.

This is no longer exactly the recipe. The dough is rich (and therefore heavy) and in this recipe the optimal amount of sugar is indicated specifically for the bread machine. This number has been verified through repeated tests. I also do not recommend putting ready-made candied fruits. They add stickiness to the dough and it may not rise and, as a result, a dense, unbaked brick. Dry raisins are the best.

This is no longer exactly the recipe. The dough is rich (and therefore heavy) and in this recipe the optimal amount of sugar is indicated specifically for the bread machine. This number has been verified through repeated tests. I also do not recommend putting ready-made candied fruits. They add stickiness to the dough and it may not rise and, as a result, a dense, unbaked brick. Dry raisins are the best.

Yes, but I read here that many sugar increases and such problems do not arise. I put only raisins, "we" don't like candied fruits.

I also added a handful of sugar and nuts. But I baked it in a cartoon. The dough was about to jump out. Our son tore off the lid and ate "Easter cake". Numb. And he will still be infused. I will cover everything with glaze tomorrow.

There will be no problem if you bake in the oven, where you can adjust the rise time and baking time yourself.

Hello everyone. I am a recent owner of a Panasonic bread machine with 2 dispensers. I bake only regular bread on the main program. Today I decided to bake a Butter cake for Easter. Dry candied fruits were poured into the dispenser, and the raisins, previously soaked in cognac, squeezed, dried and rolled in flour, turned out to be a full dispenser 180 gr. However, the lifting process is already underway, and the ingredients have not yet spilled out, as I understand it, something has not worked. Please tell me what could be the reason and how you can fix the situation with the ingredients? Is it possible to empty them manually and how to do it correctly? What about Easter cake without raisins? As a shaman, I conjured over my first cake in my life. Now I’m upset and don’t know what to do; (

Elennka, you have chosen the wrong mode. There is Baking with raisins (or with filler), only on it the dispenser opens at the end of the batch.
Bake the first one without raisins. It will be delicious too.

I bake according to your recipe on mode 03 "Basic with raisins", the smell is already healthy throughout the kitchen. Thanks for the answer. Towards the end of the batch, there were 2 clicks, but apparently the dispenser did not open. I'll bake some more. When is it optimal to add raisins to the dough by hand, because I'm afraid that suddenly it won't open again?

I took a recipe for 500 gr. flour. As I understand it, you advise not to add candied fruits?

I don't remember what year I bake this cake. Everything turns out great. I baked one batch in the oven and the second made small cakes in silicone molds. This recipe, along with the meat-eating one, is in my main ones, and then I try others. This time a baba in the shape of a palace. Also

[Elennka]

Elennka, And in my bread maker, on the contrary, the dispenser lid is weak and opens early when the batch is in progress. I think I need to squeeze, and you squeeze

Eh, what a bad luck. My Panasonic has let me down. I did not control the kneading and all the flour remained on the sides. I had to switch to the 9th program "gluten-free bread", I don't know what happens. I was not really lucky with Easter cakes.

My first one is ready in 15 minutes, please tell me - you can take it out right away? I just need to catch one more before nightfall, the rest tomorrow.I had to add a little bit of flour, probably because the eggs weigh more than necessary - 54-58 g.

[| Alexandra |]

| Alexandra |I always take it out right away, but the author recommends letting it cool a little in a bucket ..
Sasha, you don't really need a kolobok here.

Not needed? And I look - like a puddle below, I gradually added three spoons - everything has been picked up. Sent to the author THANKS - it turned out great! Of course, I propped up the roof, and everything is great, I'll go cook the second.

Eh, what a bad luck. My Panasonic has let me down. I did not control the kneading and all the flour remained on the sides. I had to switch to the 9th program "gluten-free bread", I don't know what happens. I was not really lucky with Easter cakes.

Everything worked out. I was afraid that it would be bad for the 9th program. But he rose well, above the bucket. It seemed to be baked, the crust was average. The roof is cracked, but it's okay, I will disguise it tomorrow. Thanks to everyone who tried to help with advice.

And if instead of an apple you put an overripe banana

And if instead of an apple you put an overripe banana

There seems to be no apples in the recipe itself.

You can add 1 apple, peeled and chopped, but then there is the possibility of burning and crawling out of the bucket (well, the taste is slightly diluted).

So I rubbed an apple last year and now

Good evening! To my great bewilderment, the cake did not work out. Absolutely. Didn't get up. A dense low brick with raisins came out. Can you please tell me why this could be?
HP Panasonic. Everything according to the recipe, only more sugar. Therefore?

katayan, I think it's just bad flour. I'm baking now and the problem is the same. But I'm in the oven, I just knead in a bread maker. The dough takes a very long time. In general, the last six months, the flour is simply disgusting. And whatever I buy ... Just some kind of nightmare.

katayan, I think it's just bad flour. I'm baking now and the problem is the same. But I'm in the oven, I just knead in a bread maker. The dough takes a very long time. In general, the last half-year, the flour is simply disgusting. And whatever I buy ... Just some kind of nightmare.

Elena, bread from the same bag of flour is normal. Can flour be so different in bread and kulich?
I did not leave attempts, I try again.

[Elena Bo]

Elena Boand what kind of flour do you have?

For the third year already I have been baking this cake - the most delicious recipe !!! Thank you!

Elena, tell me, please, should there be a bun when kneading? I try a second time - the dough is thin, there is no kolobok.

There is no kolobok. When kneading around the mixer, the dough is collected, but at the bottom it is smeared along the bottom and the bucket climbs up as a caterpillar.

Elena, thank you! I will continue to watch. This time everything is strictly according to the recipe, no variations!

[Elena Bo]

Elena Boand what kind of flour do you have?

What I didn’t buy. After baking, the bread has a grayish tint and the bread is low and more moist. well, the taste is not very good, to be honest. But I didn't buy MacFoo.

This year there is definitely something with flour. For the last three days I baked long-playing cakes and on live yeast and the dough seemed to me rather dense there, but I baked those cakes for the first time (and I always strictly follow the recipe for testing), I thought that it should be so. But now KHP is kneading Butter and I see that the dough is not the same as always, it comes out much thicker, almost going into a bun. This time I put more butter, like the dough should be even thinner than usual, but no (. For three years I baked a lot of them in different variations and this time the difference is very big ... Let's see how cartoon will bake into it.

Taking this opportunity, I want to express my deep gratitude to Elena Bo for this great recipe.
I've been baking it for several years and only this year I got out of the bushes

Guys, put the fried nuts in the dough? (I have peanuts)

Taking this opportunity, I want to express my deep gratitude to Elena Bo for this great recipe.

If you want to thank someone, there is an inscription "Thank you" under the avatar. Click on it and write thanks

[Zhenechka]

Guys, put the fried nuts in the dough? (I have peanuts)

Zhenechka, a matter of taste ...

I never put peanuts in cakes at all ...

In general, I rarely add nuts to cake dough, and even if I add, then only almonds ...

You like peanuts, but good health ...

And only raw or fried, it's up to you to decide, if only it tastes good for you ...

Girls, and someone starts butter cake through the dough?

Interestingly, a helluva lot of noticeable difference in comparison with the same oil, mixed without steam?

Who tried this and that, please unsubscribe ...

I forgot to put vanillin. What will it taste like now? I have never baked cakes without vanillin.

And I, on the contrary, almost never put vanilla. They remind me of biscuits, but I ate them in primary school, they gave me every day. I couldn't look at them anymore