home Bakery products Easter Easter cakes Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class)

Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class) (page 5)

mamusi
Shelena, Helen! Thank you for your congratulations!
And on this bright note ... I will show you a cut of my Kulichik! Nice, gentle, extraordinary !!!

Kulich Masterpiece in the oven and multicooker Brand 502 (master class)
Shelena
Korolek, Vika, already breathtaking from such beauty! Flower meadow! I can't imagine how you can cut such beauty !!!
I was very touched by your recognition that it was this recipe that helped you master the baking of Easter cakes. Really we could never see such Masterpieces ?!

Scops owl, Larisa, you have such delicate patterns! Thanks for the interesting idea and the link to the fondant. Very interesting. But it is incredibly difficult to draw as beautifully as yours. (I tried yesterday to just paint the eggs with a pencil with gel paint - it's crooked, vague. I need training, skills.) And yours is smooth, neat and beautiful !!!

mamusi, Margarita, Thank you for your wishes! Meringue Easter cakes are delicious. I understand your son. In the photo, all the cakes have an excellent shape and crust color. And you won't think that it is not from the oven. (y) The cut is wonderful as it is!

gala10, Galya, very beautiful masterpiece! No flaws are visible at all. The new stove coped with the difficult task perfectly. Very homemade Easter cake! Thank you for staying true to this recipe for the third year. Nice, very, very.

Quote: lettohka ttt

Thank you Lenochka for the recipe !!! I baked for the first time, I was terrified like :-) :-) it turned out great, 4 pies, the dough is fluffy, light, fragrant, thank you, it's not scary at all :-) I take it for eternal use with public access !!!
(kissing emoticon)
Natasha, how glad I am that everything worked out !!! All experiences are behind. The reward for such experiences is fluffy and fragrant pasta! Bake for the joy of yourself and your family! Thank you for such an emotional review. Touching.

Kinglet
Quote: Shelena
Really we could never see such Masterpieces ?!
I could, I could - I'm lazy and cowardly: just if it weren't for such a detailed, conscientious, caring and thorough presentation of the recipe, which does not scare off with its complexity, but gives hope that everything will work out, and not yours, Helen, warmth and the support with which you meet everyone who knocks on Temka, well, just really like a hospitable hostess, who no longer just give hope, but inspire confidence - you can, I would hardly have decided on baking and would have lived further, deprived of Your topic, Lena, is very warm and pleasant: you can always get comprehensive answers to all the questions that arise and there is a feeling that you are not alone, they will help and prompt you, and even if you are mistaken, then everything is quite fixable - well, you just make up your mind and create So with your light hand I decided and now I get up
Shelena
Vika ... Your sincere words give me a lump in my throat. I can only say very, very sincerely: THANKS!
Create and please everyone with the beauty in which so much of your kindness and warmth has been invested !!!
COLLET @
Elena, thank you for the wonderful recipe! Delicious and fragrant cake!
I baked in a multicooker, with a 5 liter bowl, half the amount of igridients, 10 cm cake turns out to be 925 g somewhere, and if you take 2/3 of the recipe, I consider it the norm for a multicooker, the cake turns out to be as high as possible, but does not rest against the valve ...
Shelena
COLLET @, bake with pleasure!
Thank you for the useful addition to multicooker baking.
lettohka ttt
Lenochka here is a cutter of the cake, I apologize in advance, photo from the phone :-)

url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/111814/photo-20160501_054912.jpg]Kulich Masterpiece in the oven and multicooker Brand 502 (master class)

Shelena
Natasha, thanks for the photo of such delicious slices!
DyadkinaAlla
Shelena, Elena, thanks for the recipe. Very tasty Easter cake and, most importantly, for me, not time consuming. Knead in a bread maker, baked in the oven.
And here they are - handsome!
Kulich Masterpiece in the oven and multicooker Brand 502 (master class)
Shelena
Alla, really, they turned out handsome! Smooth, neat. I am glad that you liked the taste of Easter cakes.
Thank you for the nice report with the photo.
Scops owl
Lena, I'm going to bake your cake again. At work, everyone sorted out this recipe. Everyone liked it. Yesterday another friend came in and rewrote the recipe. Not troublesome and the result is good.
Buloshnik
Lena, and candied fruits go inside the cake or for decoration? And yet, will this cake fit in a multicooker (5 liter bowl)?
Shelena
Timofey, glad to see you in this thread!
I add candied fruits, like raisins, to the dough. I set aside a part for decoration.
This amount of dough will be a lot for one bowl of 5 liters. It is necessary either to reduce the amount of dough, or to bake the rest in another electrical appliance. For example, in 2 x / p buckets.

Larissa, Thanks for the kind words! I'm just glad that the recipe is trusted!
Lush dough !!!
Buloshnik
Thank you Elena! So I will
Scops owl
Everything, mine is almost in the oven. I turned it on, I warm it up. Today, instead of cognac, I added rum. Candied fruits light raisins, cherries, strawberries and finely chopped orange.
Photos later. Now I tried to connect the camera to my computer, but it does not recognize it. We must look for another cord. The smell in the apartment. I don't know how the neighbors are still alive.




I bake everything. Yeast "Lux" has reduced from 32 to 25. Already peeped, rose with a hat. Elena, thank you again.
mamusi
Quote: Scops owl
Yeast "Lux" decreased from 32 to 25.
Yeah, thanks for this detail!)
I just bake on Lux.
Today I have "Antique" as it rushed up!




So, if, say, I take not 800, but 400 g of flour, then I should take 12-13 g. Lux?)
Scops owl
Yes, Margarita. I reduced the yeast, otherwise the dough takes off. In Myasoedovsky, I also put less from Sveta in the custard.
trinod
Lena, tell me, please, what bowl of the multicooker is the amount of ingredients in the recipe calculated for? And how long does it take to bake in Panasonic?
Ulia-1984
Shelena, good afternoon, now I'm making cakes according to your recipe. 🤗 The smell in the whole apartment is just mmmmm. My question is, when the cakes are ready, take them out of the oven right away or let them cool down there? And when to remove the foil?
Shelena
Yulia, Hello! Albeit with a delay (baked cakes), but still I will answer your questions. :) You need to get the cakes immediately after the end of baking (this is written in the recipe), otherwise they will be dry and the tops will burn. Foil / baking paper / silicone mat is only needed in the oven to cover the top and prevent the top from charring. When removing the cover from the oven, of course, take it out.

trinod,just above on this page, Buloshnik answered a similar question. There will be a lot of this test for 1 bowl of MV.
To bake in Panasonic, I think, it is necessary a little longer than in MV Brand, because the temperature at "Pastry" is lower there. Approximately 1.15-1.20 (depending on the height of the cake). Check readiness with a skewer. (Don't be guided by the color of the top. It will be very light. It's not an oven!)

Quote: Scops owl

Yeast "Lux" has reduced from 32 to 25. Already peeped, rose with a hat. Elena, thank you again.
Larissa, to your health!
With yeast, you're just lucky - fresh. But my (also "Lux") at the prescription rate did not raise the dough the way I wanted. Alas.
therefore the activity of the yeast must be taken into account.
Ulia-1984
Shelena, I did just that 👍 it turned out very beautiful, only the largest had a little opal hat and a dent it turned out I wanted to insert a photo, but since I hadn't been on this site for a long time, I forgot how to do it
Shelena
JuliaHow glad I am that the cakes are beautiful !!!
And the tip of the large opal, when taken out, or in the oven when baking?
Ulia-1984
Shelenawhen she got everything out, she covered her with a towel and went into the garden to fetch the child. She came, and he fell out. The kitchen was warm.
olechka99
Quote: trinod
Please tell me which bowl of the multicooker is the amount of ingredients in the recipe calculated for?
I spent a year baking in a multicooker, a bowl of 5 liters. I took 2/3 of the dough recipe, baked for 1.5 hours. It turned out a cake almost to the top of the bowl.





Shelena, this year I will bake this wonderful cake again) Really a masterpiece) very tasty) now I have the best recipes in my box too) thank you again!))
Newbie
Quote: Lenok0302

Shelena, Here's a delicious cut turned out
Kulich Masterpiece in the oven and multicooker Brand 502 (master class)
masterpiece cut
gala10
And here is my cake:
Kulich Masterpiece in the oven and multicooker Brand 502 (master class)
I have been baking this recipe for several years. The whole process is completely in HP Panasonic-2511, "Diet with raisins" mode. I counted on 400 g flour and dry yeast, and everything turns out fine.
Lenochka, thank you again for the recipe!
Ulia-1984
Girls, I have a question. How to store Easter cakes so that they become stale? Otherwise, I usually bought one ready-made and it was quickly eaten and there was nothing to store
gala10
Quote: Ulia-1984
How to store Easter cakes so that they become stale?
Yulia, we have few eaters, so we eat cakes for a long time. I keep cakes in the refrigerator, in a film. I cut off how much we eat at a time, and heat it up in the microwave for 30 seconds.
Ulia-1984
gala10, Thank you
mamusi
gala10, Checkmark, what a handsome man!)))))
urrra! I have not yet reached the Masterpiece. But I'll get there.
Shelena
Julia, I keep the cakes under a towel. If there are a lot of them, I put each in a bag, but leave the tops open. So I keep it. You can put everything in a large saucepan. Well, another option is to freeze it in slices.
Quote: Ulia-1984
when she got out everything was fine, she covered her with a towel and went into the garden for the child. Came, and he fell
Yulia, I have several guesses. First: this large Easter cake was almost worn out, which gave the top subsidence. Second: the dough was so airy that when you took it out, by accidentally shaking it, you provoked a fall. It is not for nothing that in the old days they cooled the cakes, laying them on pillows. It happened to me, when I put the cake on its side to cool, there was a dent.
The cut will show which version is correct. I hope that this little feature of your cake will not affect the taste.

gala10-Galya, olechka99-OlgaThank you for your dedication to this recipe. For me, this is incredibly pleasant and valuable.
Special thanks for your clarifications and recalculation for your electrical appliances. This is very important for those who want to bake not in the oven, but in other assistants.
gala10
Quote: Shelena
Special thanks for your clarifications and recalculation for your multicooker.
Helen, I do not do it in a multicooker, but in a bread maker from beginning to end.
Natusya
Shelena, Elena, yesterday I kneaded half a portion in HP, it seemed a little flour, added Art. l. there was no milk powder and no zest, 2 drops of Rum flavoring dripped. Smell, fall down! It was too late for the oven, so I put it in a 3L container in the refrigerator. The lid was lifted in the morning attempt to escape... She sat down and went to work. Let's see what happened in the evening
Ulia-1984
Shelena, the poet's soul could not resist, and in the morning I cut it (the biggest one with a mint top) ... ... this is something !!!! The yummy is not real inside airy, baked. I will say more further, there are 3 pieces left of it, and its weight was 1.5 kg. So most likely this is due to the fact that when she pulled out she shook it out with a hat on the grate (but literally for a couple of seconds). So thank you so much for the recipe P.S. Now I make another portion only on live yeast (yesterday I did it on dry yeast)
Shelena
Julia,I sincerely congratulate you on successful baking !!!
Thank you for so many nice words !!! It is so joyful that everything with this cake turned out right the first time !!! I believe that we ate it quickly (we also have such a problem with this product).
This means that the airiness and light shaking prevented the top from remaining perfect! But now you are a more experienced kulichepek, which means that everything will turn out as it should !!! Good luck!

Galya, sorry for the carelessness. I read it this way ... I was surprised, because I remembered that you used to bake this cake in a bread maker. I'll go fix the message.

Natusya, keep my fists! It's very interesting how it will turn out after such a long exposure!
Natusya
Quote: Shelena
Natusya, I keep my fists! It's very interesting how it will turn out after such a long exposure
I will definitely report, the most interesting
Shelena
I will definitely drop by here in the evening. This experiment is very interesting!
Ulia-1984
Shelena, I have one more question, but when this cake is baked in paper forms, grease them (forms) and because they are in paper, the cakes will not turn out to be very wet?
Shelena
Julia, I grease paper forms.
The cakes will not be wet. They will stand, and the excess moisture will go away. It is good to store Easter cakes in such forms, to give them, it is convenient to carry them to the temple for consecration.
Smurfie
Lenochka, but you can ask a question. And how would you rate the crumb of your cake, I’m thinking, can you bake it tomorrow? So everyone praises! So nice for you! But in order to make a fibrous crumb it is necessary to have a long dough? Or knead more?




Oh, I put it wrong. How would you describe the crumb? What is he like? And the cake itself, as I understood it, is soft, not dense?
Shelena
Vikul, the crumb turns out to be more airy than dense. If you put the dough into a mold by 1/3, then the crumb is more fluffy. If 1/2, then denser. To obtain a more layered (fibrous) structure, the dough must be kneaded for a long time. You can even turn on the "Pelmeni" mode before the "Dough" program. But as a rule, my 2-paddle bread maker does a great job of kneading in 30 minutes.
Look at the photos of both my Easter cakes and the girls' - the crumb is clearly visible on them.
Smurfie
Thank you, Lenusechka! I don't like dense cakes! I want both the lace and the fibers to come off.
All is decided! Tomorrow I'm baking your cake!




And I'm going to knead in Kenwood induction, so I wonder how much to knead? How long? Until the dough gathers in a ball? Something I ask too many questions before I even start. Maybe tomorrow I'll do some more questions.
Shelena
Vikul, you are a heroine!
If you wish, then peks, of course. I am sure that with your experience, everything will turn out as it should !!! Lush delicious Easter cakes for you !!!
Smurfie
Thank you, Lenochka, for your trust! : a-kiss: I'll try not to let you down!
Shelena
You can't fail !!!
Want to know everything
Shelena, Helen!
Please tell me how to level the surface when the dough is already in the molds? With oily hands? It seems like I don't want to add excess oil on top so that the top does not burn ...
Thanks in advance for the hint
Shelena
Tanya, Before proofing, I often smooth out the dough with my palm dipped in water. You can use your hands soaked in oil. In 1-1.5 hours, the excess will be absorbed. It will not burn.
And another moment. Before putting the dough into the mold, I collect the lump with a ball, turning the ends inward. It turns out neatly.
Want to know everything
Thank you Lenochka!
I don’t collect koloboks (yes, I bake cakes for the third time in my life)
The dough is lush ... it's a pity to crush a lot, although I understand that this is technology
That's why I have them with uneven tops.
I will be bolder to twist the balls, the dough will not be offended, I think ...
Buloshnik
Hello again! I did everything according to the recipe, except that I didn't add liqueur, but .... the big Masterpiece turned out to be not quite a masterpiece .... I don't know why, but the dough did not rise (in C / P), I put it in a slow cooker and baked for 2.5 hours ... Sinned on yeast, but small "masterpieces" came out quite normal. In general, I will try again in a year.
Kulich Masterpiece in the oven and multicooker Brand 502 (master class)
Kulich Masterpiece in the oven and multicooker Brand 502 (master class)
Kulich Masterpiece in the oven and multicooker Brand 502 (master class)
strawberry
The first time I took up Easter cakes ... When kneading, I added flour, there was no time to weigh how much, the dough was liquid. Probably added a lot .. It didn't rise in the proofer, it rises in the oven. I'm waiting for the result. I will try again, I liked the recipe and the dough was fluffy.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers