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

[Natasha,]

Natasha, with a start! Thanks for choosing this recipe!
I will assume that the dough became much thicker after adding flour. It was difficult for him to get up. I would increase the proofing rate in that case. And what was the dough in? Was it really liquid? Didn't it look like what was in my photos?

Timofey, what a shame that expectation and reality did not match. I'm sorry.
The growth of the dough depends on the quality of the yeast and the thickness. And how much did you give for proving a big cake? Maybe he didn't have enough time to get up? And when the yeast was activated, did it rise normally, with a hat? Or did you use dry ones? Baked for 2.5 hours - is this together with proofing?
I remember so well how beautiful and lush you got these cakes before. Something went wrong...
It seems to me that it is necessary to deal with the reason for the failure, or it is worth completely abandoning this recipe and choosing a more stable one.

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 ...

Tanya, balls do not need to be twisted much. Just carefully collect the dough so that a smooth surface is obtained on top. So that the dough rises evenly, you can stick a wooden skewer into the middle, and bake with it. Then, taking out after the allotted time, you can check whether the dough is baked.

Lena, I did everything exactly observing your master class, except for yeast - I used dry "saf-moment for biscuit". Small cakes turned out, as always, omenno, they were made in the old fashioned way, but with a big ambush ...
2.5 hours is 65 minutes + 65 minutes + 20 minutes baked, the cake has risen from one third of the bowl (approximately) to 3/4, tomorrow I will find out how it is inside, but outside is too dense compared to small ones

Timofey,

65 minutes + 65 minutes +

Is it all baking time?
If yes, why take so long? Then it is clear why there is a hard crust on the outside - overbaked. It will be dry inside.
Timofey, since the big one has risen from 1/3 of the pan to 3/4, then this is an excellent result! Put more dough on a full pan (1/2). The cake dough is heavy due to the baking.
It seems that the reason for dissatisfaction with the result is hidden in the long baking..

Lena, in the first 65 minutes. the skewer came out of the cake together with the dough, that is, it was completely raw. After the second skewer was damp, I had to add another 20.
You wrote that there will be a lot of dough for one bowl, it turned out that no. Okay, “sho may be, then may” experience comes through mistakes!

[Timofey,]

You wrote that there will be a lot of dough for one bowl, it turned out that no.

Timofey, I just looked up the records of five years ago and found that I took dough for a five-liter bowl at the rate of 600 g flour, that is, 2/3 of the recipe. I baked 1.20, because it grew under the very lid. (Here, in the subject, one of the girls also mentioned 2/3 per bowl of MV)
You baked longer. Most likely the "Baking" mode in your cartoon works weaker.

experience comes through mistakes

This is, of course, true. But! Somehow I do not want mistakes before such a big holiday.

Tanya, you don't need to twist the balls too much.

Yes, Helen ...
I realized this in the process ... I did not twist anything into small forms, how it went - so good! They went up perfectly! And in met. I invited the form with all responsibility ... Looks like the dough scared me ... It rose, but not as joyfully as before it was distributed into forms ...
I also realized that purchased paper forms are not always useful.
I made half of the dough in a detachable metal non-stick container, and divided the rest into small paper molds (the size is like a classic diamond). The result in paper surprised ... unpleasantly surprised ... The tops to the paper were well baked, and everything in the wrapper was absolutely white and raw ... In the oven, they stood evenly in space, equally unbaked - everything! I opened one for a test, so that I knew what I would treat ... I hastily took off all the wrappers, covered my heads with foil and baked for another 15 minutes to dry the "legs" a little ... Naturally, everything was dry ... Now I soaked them in impregnation ... There will be wonderful rum babas ... Fragrant and tasty, in addition to real cake ... I did not make friends with paper ... It was probably too early to use it - not enough experience ...
Maybe someone tried to do it in paper forms? How is it correct? Do you need a different temperature there? Do you need steam or not?

Lenusik! Christ is risen! Happy holiday! :))) Happiness, love, kindness, comfort, prosperity and prosperity, all, all, all, girls! :))) And this year will not do without my thanks: six pastries and all according to the same recipe - how faithful I am to the Masterpiece this year

[Kinglet]

Kinglet, Vikawhat beautiful Easter cakes you have!

[Song*]

Song*, thank you, Anechka :))) This is all thanks to Lena's recipe - before him, I did not know how to bake cakes at all

Happy Easter to you girls!
All peace, kindness, love and prosperity !!!
🔗

All with the holiday of the Bright Sunday of Christ !! Happiness, Love and Well-being!
CHRIST IS RISEN!!!

Shelena, Helen! Happy Holidays! The cakes were baked in paper form, they turned out to be dense, but tasty. There is an orange-lemon flavor. I shouldn't have added flour. I liked the recipe, for me what I need is not greasy, not particularly sweet. I made it out of 400 grams of flour, maybe it was wise to recalculate, but the recipe for the bookmarks, I will repeat. Thank you, Lenochka, for the deliciousness.

[Strawberry, Natasha,]

Dear ones! Christ is Risen!!! I congratulate you on the Great Easter !!! Love, understanding and prosperity to you and your loved ones! Warmth and kindness!
Thank you all for your good wishes!
All your messages are important and valuable to me. I am glad for your successes, I am upset if something did not work out. So you want all your masterpieces to be both tasty and beautiful!

Strawberry, Natasha, it's so good that the Easter cakes are delicious! And it's not scary that the dough came out a little denser, many deliberately make not a fluffy crumb. Next time you can try not to add flour. Perhaps you will like it more, because it will be sweeter and more airy.

Korolek, Vika, Such a colorful thanks is worth a lot !!! I want to look and look at this sea of ​​flowers! Beautifully incredible! I could not have cut such a Masterpiece!
But the cut is great too! The structure is 100% cake-like.
Thank you for the warm wishes and for the opportunity to see such wonderful products!

I want to know everything, Tanya, I bake in both metal non-stick forms and paper ones. I used to even use tin cans from canned food, baked in pots. Of course, there are subtleties everywhere. But specifically from the paper forms, I realized one thing for myself - they are of different quality. There are those in which the baking is excellent, everything is evenly reddened. And there are people like you. (How to distinguish them - I don't know, unfortunately, I only use them once a year, the next time the knowledge goes away. Tanya, maybe she should buy molds from different manufacturers - now, after the holiday, they will sell for a penny - and bake several Easter cakes. it will be possible to take more successful forms and be fully armed by the next Easter.)
It's a shame that unsuccessful forms have met on your way. It's good that you were able to save the baked goods in time. I think the rum-women came out worthy.

The structure is 100% cake-like.

Oh, Lenochka, for these words a special thank you, it is very important for me - to find out from the author of the recipe that everything turned out as it should :)))

it will be possible to take more successful forms and be fully armed by the next Easter.

I will definitely take into account all the absurdities of this year by next Easter and stock up on normal molds now, while there is time and there is an assortment in stores
Lenochka!
It's good that you told about your experience. I thought I was such an awkward, since I couldn't even bake normally in paper cups ... The rum women turned out to be delicious! I had to "polish" the tanned spots a little (those that were not hidden under the Non-stick paper), saturate the "legs" with syrup with raspberry jam, and make a pink fondant. Everything turned out great!
Thank you! Let's be friends with such Masterpieces!

[Shelena]

Shelena, Helen, thank you this year for the masterpiece cake and delicious Easter! God's blessings to you and your loved ones!

[Shelena]

Christ the Resurrection! Happy Holidays !!!

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

Came with a report
The Easter cakes turned out great, despite all my experiments! When I took it out of the refrigerator, the dough warmed up for a long time, well, I left them in molds in a mini-oven (without a light bulb) and alone on the table under the film, and went to bed. After 6 hours, they climbed to the edge of the form. She turned on the oven at full power 230 * top-bottom, after 4-5 minutes reduced it to 180 *, after another 10 minutes she turned off the top, since the tops began to darken. Small 25 minutes were baked (a lot, the bottom was fried). I put a large cake in a hot oven on the bottom between the tenami (mini-oven steba 23eco) in an aluminum mold, baked for 35 minutes. It worked out perfectly! Kulich is fluffy and airy. And what a delicious mmmmm
Outcome:
1. The dough can be kept in the refrigerator.
2. Warm up after refrigerator for about 2 hours.
3. Bake cold, when the dough is in the form of 3/4 of the volume, since it will rise in the oven.
4. Bake at 170 * - 5 minutes, then reduce to 160 * for another 15 minutes (for small forms).
Refrigerated dough

Kulich (future) in the form under the film

Burnt bottom

Crumb

Helen, thanks for such a recipe, this is something

[Natusya,]

Natusya, what a noble report! Detailed! With photo! With a resume! Very, very interesting! Such a rewarding experiment! Thanks for the description of all the subtleties.
The test structure is even more interesting!

Natasha, to be honest, I was very worried about your experiment. I was afraid that the dough would end up and sour, or it would become less sweet by processing sugar. It’s good that my fears didn’t come true !!! I am very glad that everything worked out !!!

I planned to bake another batch of Easter cakes this week. I think it's worth trying the cold proofing. It's convenient, but also interesting.

ginura, Natalia, Thank you for such dedication to these recipes and for your good wishes !!!

It's good that you told about your experience. I thought I was so inept, since I couldn't even bake normally in paper cups ...

Tanya, ! The unfortunate manufacturers of unsuccessful forms are to blame, not the hardworking bakers! Nothing, we will survive this trouble. And we will win! Together!


Vika, the crumb is great! Exemplary! And I am very pleased to write about this again.

Natusya, what a noble report! Detailed! With photo! With a resume! Very, very interesting! Such a rewarding experiment! Thanks for the description of all the subtleties.
The test structure is even more interesting!

Flax, try it, well, very tasty!
Sugar is normal, sweet, but not cloying.

[Shelena]

Shelena, good afternoon, I will not get tired of singing defirambs to you !!!! Thank you so much for the recipe !!!!! I've been baking for the third time in the last 5 days (both on dry and pressed) if I hadn't restrained my own, then I feel that it would not be the third, but the seventh time at least

[Shelena]

Shelena, Helen, if you do not mind, then this time I came to report that with a minimum shamanizing transforming your wonderful recipe, you can get not only the Masterpiece Easter cake in the oven with hand kneading, and not only the Masterpiece Easter cake in the oven with kneading in a bread maker, and not only the Masterpiece Easter cake in the Brand 502 multicooker, but also ... ta-da-da-dam ... ChokoMasterpiece in chocolate performance with cherries and cranberries, like this, for example



It turned out to be an amazingly tender and tasty chocolate cake with a magical smell of chocolate, orange, cinnamon and cardamom Vkuuuusno Thank you again for the recipe and inspiration and sincerely apologize for your willfulness with the recipe

Helen! I'm with a report! Thank you very much for the cake recipe! It turned out delicious and aromatic! Everyone who was treated liked it. True, I also added seasonings on my own. Teaspoon each of nutmeg and cardamom. The raisins were soaked in rum since the new year, also dried cherries and cranberries. And nuts. Here.
Thanks again!




This is the last one to live until this morning!

[Vika,]

Vika, I am so glad you liked these cakes! Judging by the cuts, the stretching strings that fans of real cake crumb are striving for so much, you did it perfectly!

True, I also added seasonings on my own. Teaspoon each of nutmeg and cardamom.

Everyone has their own favorite spices. Improvise however you like. And how they ennoble the taste "The raisins have been soaked in rum since the new year, also dried cherries and cranberries. And nuts." Needless to say, since the cake on the bottom photo is the last one.

Korolek, Vika, how much creativity! I am amazed at your work! (I regularly look at the topic of cakes.) Even here, in the cake topic, so many interesting and new things have been introduced! Thank you very much for your findings!

ChokoMasterpiece in chocolate performance with cherries and cranberries,

The result is an amazingly delicate and delicious chocolate cake with a magical smell of chocolate, orange, cinnamon and cardamom

Vika, this is a completely different cake !!! Maybe you will issue it with a separate recipe? Here, in the subject, it will get lost, and it will be a pity that many fans of your pastries will not try such a delicious ChokoMasterpiece!
The view is extraordinary !!!

Ulia-1984, how lucky your home is - indulge in delicious pastries! Bake to your health!

Flax, try it, well, very tasty!
Sugar is normal, sweet, but not cloying.

Natasha, wrote everything down. : mail1: Preparing for an experiment.

[Shelena]

Shelena, Lenochka, thank you very much for the kind words :))) Yes, this is just a recipe you have that not only pleases with taste and ease of execution, but also inspires creativity. Thank you so much for your tolerance and indescribable tact - I just wanted to make a request , and already received the answer, thank you very much, Lenusya, I will definitely use your permission :)))

[Kinglet]

Kinglet, Vika, what a beautiful Kulichiki, just a miracle!) And the idea with chocolate flavor is brilliant!
Shelena, Helen, your cake is indeed a Masterpiece! Everyone likes. And I'm going to follow in the footsteps of Gala Gala ... and bake right in the HP.
Smurfie, Victoria, how pretty!
Such a temka is delicious and tempting!

[Shelena]

Shelena, I, unfortunately, did not bake this cake, but I already became a fan of it in absentia with the light hand of Vicky-Korolek
Thanks for the Masterpiece Easter cake
Special thanks for Vika's generous permission to decorate her chocolate beauty with a separate recipe, for which I asked her, but she did not dare without your approval.
Kulichik pledge to repeat

[Vika,]

Vika, Thank you for such pleasant words. With great pleasure I will not only read your recipe for a shock, but also try to repeat it. (I really love everything chocolate.) I'll wait for the recipe.

Helen, your cake is truly a Masterpiece! Everyone likes. And I'm going to follow in the footsteps of the Gala Gala ... and bake right in the HP.

Margarita, Thank you! Of course, bake. Everything will work out! There are always great pastries in Panasonic! Indeed, even in my Polaris, this cake turned out well (baked in 2 buckets).
Happy Easter cake!





Marusya, I'm even uncomfortable for so many compliments. Thank you!
I had no idea that this cake was mentioned in other Temka too, that Vika did not dare to exhibit her magical shock. It's nice that my thoughts and yours coincided. Now we will wait for the Wikin recipe together.

but I will try to repeat it. (I love everything chocolate very much.

Reallyaaaa? Oh, how exciting it will be for me - will I like it?))) Girls, I will definitely do it in the very near future and I will try to write out the recipe just as carefully, in detail and in an accessible way, as Helen did with the Masterpiece recipe

Chocolate can not help but like it !!! Without any doubts!
I'll wait for the recipe.

[Shelena]

Shelena, Helen, and here is my Kulich completely in HP.
Very tasty, on live yeast 15 g. Half of the recipe. Mode 06 Diet with raisins in Panasonic 2501.
So I will bake now!

[Shelena]

Shelena, Helen, Marusya, Lenusik, girls, fulfilled my promise You are welcome Easter kiss cake (with chocolate and cherry)

[Kinglet]

Kinglet, thanks, I went to look ...

[Shelena]

Shelena, Elena, thanks for the cake recipe! Delicious! She baked one in a slow cooker, and three in the oven.

For some reason, this recipe passed me by. I am getting better. While I took it away for bookmarks and for study 🔗 This year I did not plan to bake cakes any more, but I do not promise

[Albina,]

Albina, thanks for stopping by! Perhaps, numerous wonderful photo reports of girls will inspire you to bake.

Elena, I am very pleased that you have chosen this recipe! I am very glad that I liked the cakes. The photographs show how neat they are, with the right texture! Thank you for your kind feedback!

Korolek, Vika, with great pleasure I went to a new Temka by reference. She also shared her opinion there.

mamusi, Margarita, great cake! Such huge holes in the dough! This means that the yeast was the freshest, and you did the right thing to slightly reduce its amount. Bake to your health!

Shelena, Lenochka, I can’t be silent !!!! I baked again yesterday.
Here's take two ... on dry yeast this time!
Thank you with lilies of the valley from me!

[Margarita]

Margarita, Rituel!
And how was this hat preserved? Not rested on the lid how? Or is it far from the cover in HP?

[Tatyana]

Tatyana, Tan, well, the cap is so intact, I’m not rested! There is still a lot of space to the lid in Panasonic and it is a dome

[mamusi]

mamusi, Rituel! So I have Panas! But all the time my "kulichiks for trial" rest. And then I did it in molds ... Apparently my unbridled passion "add a couple of extra spoons of flour" gives such a result ... The dough remains alive and lush, and the roof rests against the lid ...
I will beat myself on the hands, I will not add anything "superfluous"
Thank you Rita!
ps: Lilies of the valley are excellent! Real Spring! Great!

.

Soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooaaaaak-s, znachitstsa, I'm the first this year, huh?))
Aaaaaah, Lenusik, thanks to you and your wonderful recipe in my house again smells of affection, coziness and holiday! I am immensely happy that you posted this recipe, and that I managed to find it, and now I am (and yours, of course) an absolute fan! There is nothing better than a Masterpiece for Easter :))) Thank you endlessly

Decorated, if God willing, I will bring it later

Well, I'm the second I bake these wonderful Easter cakes every year! And now the dough is coming. The recipe is truly a "Masterpiece". Easter cakes are very tasty, fragrant, juicy and not heavy at all. Like everyone without exception. Thank you so much for the recipe!

And now the dough for this cake is suitable ...
Helen, I remain true to him.
Yours forever!

Baked Myasoedovsky, brewed from Sveta. Now I will put the dough on the Masterpiece. Delicious Easter cake. Everyone liked it. Signed in the notebook - the oven is required! Thanks for the wonderful cake.

Lenochka, take the next (annual) report:


Kneading and proofing in a bread machine, baked in the oven.
Thanks again for the recipe!

[Galya]

Galya, wow! As far as I remember, you usually baked the cake completely in a bread maker! And this time in the oven! Pretty boy!!! Smart! With glaze! In such a bright environment!

Scops owl, Thank you for your kind words! So nice!

VeraDo, how flattering to hear such words! Thank you! Let the Easter cakes be lush and tall for the joy of you and your family !!!

Korolek, Vikulya, thank you for such kind words! But for such a master like you, it is enough to show only certain nuances - and he will create his magnificent works! Even without the "masking" hats, one can see the skill - even, neat, incredibly delicious Easter cakes.

[Shelena]

Shelena, Lenusik, what are you, what kind of master am I? Yes, before the Masterpiece and before your recipe, I was afraid of yeast dough in general, and I avoided live yeast, and bought Easter cakes for Easter, because I didn’t know how to bake them at all And, if it were not for your heart support, I might not have learned never, but with your light hand I am now just like an adult :)))) Thank you!

Please tell me how much dough is suitable? And is it necessary to crumple him before putting him in the mold?

Elena, thank you very much for the amazing cake recipe!

[Sveta,]

Sveta, thanks for choosing this recipe from a variety of similar ones. Such a beautiful result: both smooth and excellent cut, and already decorated !!! Thank you for your pleasant emotions!

Can you please tell me how much dough is suitable? And is it necessary to crumple him before putting him in the mold?

MSU, Sveta, the dough can go up to 2 hours. It depends on the quality of the yeast, on the density of the dough, on the temperature in the kitchen, etc. It is imperative to crush! Please re-read the chapter "Cutting the dough" carefully. I'm sure it will help you! Good luck!

Vika,I re-read your post, looked at the most beautiful photos of Easter bunches - this cheered me up. Thank you!
It's nice to feel that I helped such a wonderful pastry chef to make friends with yeast dough. Bake, create, please us all with new incredibly talented confectionery works !!!