kil
How beautiful.
Scarecrow
Quote: kil

How beautiful.

I was the one who went crazy and bought Dr. Otter's icing. Colored. Well, I'm too lazy to make pastry fondant. And the protein with powder is poured, an infection!))
kil
Scarecrow, also chtol buy tomorrow, and then baked cakes for a whole platoon.
Elena_Kamch
Scarecrow, Nata, beautyaa !!!
And can you then cut these Easter cakes?
The idea with Cointreau is very interesting!
Scarecrow
Elena_Kamch,

Duc right on this page above the cut. True, last year's cake))).
VRad
Scarecrow, understood correctly, you bake cake from one manitoba, do not mix it with anything? I want to try this year
Scarecrow
VRad,

No. I can add, if any. I can not add at all. I don't really like pure manitoba in the structure of the finished dough. Rubber. Give autolysis to the usual flour. She will delight you.
VRad
Scarecrow, Thank you. And then I already fled.
Kokoschka






Quote: MaBa
I always have a small glass of such dried apricots in the refrigerator now. Yes, and the liqueur itself I now pour where the peel and alcohol are needed. I never knew such a drink before.
Where else do you use Natasha?
Scarecrow
Kokoschka,

Lil, I can say for myself: in muffins, in yeast rolls as a filling, in curd mass, in the filling of pies (with dried fruits and sweet).
Rakita
Natasha, please write so that the pulp is not like in a cupcake, crumbly, but traditional for Easter - fibrous and airy, how to achieve it? If you add manitoba, how much? And about autolysis too, please ...
Scarecrow
Rakita,

I usually add Manitoba in half. But to get straight fibrous pulp from this cake is very difficult. To be honest, he is "difficult". Behaves as he wants. How many times I bake - so many times some kind of adventure))). Yesterday I had to add a lot of flour. But I soaked the dark muscovado with water there (I added additional liquid to the dough), because it dried up and pressed to death)). Here, normal autolysis is unlikely. Due to the technology of introducing flour in three steps. And almost half is introduced at the last stage. Only if the oil is added at the very end at the very end of the batch.

By the way, I don't add whipped whites. And I do not advise you. They are quite difficult to mix into well-kneaded dough. And in order not to overlook him completely, I just do not do it.
Rakita
So, do not add proteins at all, only yolks, did I understand correctly? So I tuned in to this cake, and wait, something dumb began to get involved with this capriculum ...
Scarecrow
Rakita,

He's moody, really. If you do not feel confident in Easter cakes, do not experiment. Start with something more basic.

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