Easter cakes in a bread maker. Frequently asked questions about dough making and baking

[Easter cakes in a bread maker. Questions and answers about making dough and baking.]

Easter cakes in a bread maker. Questions and answers about making dough and baking.

In this topic, we consider questions and answers on baking cakes in a bread machine.

ONLY BULK IN THE BREAD !!!

Bread makers of all models.

Topic coordinator fffuntic - Lena

We connect with the whole company of bakers, help, help out, advise

Go...

Hurrah! I subscribe to the topic, although there are no questions yet, but it is always useful to listen to different opinions!

Last year I baked Butter Kulich from Elena Bo in KhP. I liked it very much. Recommend.

She baked a cake Masterpiece from Shelena, but there Kneading in HP, and I made baked goods in a multicooker. Fragrant, delicate Easter cake! Girls have experience in the topic of baking this cake completely in HP.

This means that here are not general questions of theory, but we are considering baking exclusively practically in KhP, regarding the modes of specific bread machines.
For example, you do not know which mode is better to choose in your stove. Why a specific recipe for a bun didn't work out in HP.

Well, everyone's comments on baking cakes in a variety of ovens are welcome.

If you notice any peculiarity of cake baking in your model - welcome to indicate it here. To the delight of other owners of your HP.

[fffuntic]

fffuntic, Lena immediately question ... Have you tried Svettin's cakes at least to knead in our HP?
I AM HANDS ... NO !!!



I can still decompose and send to the oven in forms ...
The main thing for me is kneading ...

[Panasonic]

Well, I actually don't have such a problem. There is a small Boshik that mixes well. But nevertheless, I can knead in our oven (Panasonic ) any dough, using the stove stupidly like a kneader.
I am a perfectionist in relation to Easter cakes and just bread rolls in KHP do not suit me, so I will say right away: baking on the machine in Kulich Kulich does not suit me.
Therefore, I see the use of HP, if you strive for perfection, only as a kneader and as a place for fermentation.

The problem is that we often knead dough in Easter cakes, which is softer in consistency than usual for bread. And if HP is given one cycle of kneading, then it will not knead normally.
In all recipes, it is recommended to knead until it comes off the walls of the dishes, that is, buckets.
So I have a standard technique that I learned from Lyuda, and which I often use. I knead the dough and leave it to rest for half an hour to 40 minutes for the flour to swell. And then I start kneading as many times until it starts to peel off as expected. In my typewriter, this is the Pizza program, in the rest - Pelmeni.
HP kneads longer than a mixer. This swelling just makes life so much easier. Totally makes it easier

I was making a small portion of Light Cakes using HP as a kneader while there was no mixer.
I did it in two ways: the first one was just like a kneader. Everything is like Sveta's, but the stove only kneaded after swelling.
And the second is slightly automated. You start the Dough program, and when it ends, you start the Pizza program. On the Pizza program - very good kneading. You look into the bucket. As soon as the dough starts to stretch well, that is, you already see good development of gluten - you can add oil, usually this is just in the second half of the kneading. And let the Pizza program come to an end. And then she pulled it out, flattened it, sprinkled it with additives and into a roll, a roll into balls and onto proofing in tins and bake.
Can be automated to the end. After the program, start the diet cycle. But on this cycle, you need to have time to add oil, that is, keep track of HP on time, if done correctly. If you put the oil in right away, it won't be so fibrous.

If you buy very strong flour, always strong, strong, then you can do it even easier. After the dough cycle, start the dumplings and knead well, not to the end, but a little more detachment from the walls and start the Diet, and add a bucket of oil on top.
Then, when the mode starts, there will be a batch again with oil. Strong flour can withstand such a triple batch, if ordinary, then more than two are not needed. but for the strong and for us it is easier and for her that.
You can choose not a dietary regime, but a dietary dough and then put it into molds. Long fermentation is always tasty, if you do not shift the yeast so as not to ferment.
The result from prolonged fermentation and kneading is less. But you need long-lasting good yeast. Not a red saf moment

This is for those who like looking for the perfect.

For ordinary people, just kneading and standing will do.
You knead the dough on the dumplings .. and start Diet or Basic. I love that longer.
Throw in dietary oil five minutes before the end of the batch. So that is all. Weaker batch, less fermentation. The result will be less perfect. For me so much. But people even without such dances find Easter cakes in KP

[fffuntic]

fffuntic, Lena, thank you. I painted everything very sensibly. A great option: knead in Panasonic, bake in tins. Delicious Easter cakes!

[Panasonic]

I have painted a complex batch in Panasonic... On two programs. We have one with strong kneading, the other with medium. Fermentation temperatures are not high here.
And she indicated when to use very strong flour.
If you have a different model, then first look at the characteristics of your modes in order to properly combine them. Not every flour can withstand a very strong double batch.

That is, only one technique can be universal for all models:
it is to mix the ingredients, leave them to swell - this is necessary, at least 30-40 minutes at least, (in HP Hitachi the engineers took care of this themselves, in other stoves they did not) and then knead according to the recipe, as it is clearly spelled out there.
You can study at what temperatures you ferment with a Chinese thermometer and use Xn not only as a kneader.

But with the combination of programs, you need to be careful. I have already indicated why above. Over-mixing and over-grading are possible.




Yes, more .. at Svetta sugar added to dry, and already dissolved in the yolks. Therefore, I did not focus on this moment.
And if you try to add a lot of sugar to dry in other recipes, then remember that HP grinds the dough. This means you can ruin your bucket and tear the dough if you add coarse sugar.
For HP, it is especially good if you grind sugar into powder. And the dough and the bucket.
Or dissolve ... well, you get me

I understand correctly that we add the ingredients to the bucket without butter, then start the Dough mode (which one is better in Panasonic-2511? Diet with raisins?). At the end of the Dough mode, turn on the Pizza mode, and then for proofing in the forms?
If possible, poke your nose, please, where it is described in detail how to shift from HP to cartoon ...
Already ruined 2 Easter cakes ((((

[warm]

In Panasonic, the strongest kneading is on the Main program (Bread or Dough), on the Diet program (bread and dough) - kneading is weaker, but fermentation is longer at lower temperatures.
The program is dietary (any flour, strong and medium, can withstand bread or dough), so I always choose it. This is my personal choice. But if the flour is strong, then the main one is also possible.
And with or without butter, you have to dance from the recipe. I danced from Svetta's recipe. And she has it step by step:
1. She makes the welding. My brew is soft like soft dough. Softer than the recipe describes. I love everything soft. Personal choice.
2. In parallel, she dilutes the yeast in milk with sugar so that there are no lumps.
3. Mixes yeast with warm tea leaves and let them come to life in a tasty treat up to the hat. This is the revitalization of the yeast, so that the cake dough will be raised later.
I can deviate from the recipe, my yeast is thermonuclear and without revitalization.I make tea leaves and immediately dough and there yeast, ground a little with flour into crumbs, or just instant sugar-resistant into flour.
4. Then Svetta does first dough, without excess oil.
Butter and sugar interfere with the good development of gluten. gluten develops well - read fibrillation improves when it is not overloaded with baking
Therefore, fiberiness can be improved by adding only 1/3 of the total sugar rate to the first dough. And add the remaining 2/3 with oil in the form of powder.
5. The dough has fermented, the gluten has formed and improved and we make the final second the dough already with the introduction of the baking and good kneading. That is, first, mix well and then add sugar and butter.
And let it wander to the end.

That is what happens in HP.
First, on the TEST program (if you want to quickly, but I like softer and longer, that is, Diet dough) kneading the first dough without oils. Decide for yourself with whole sugar or 1/3.
It is possible with a recipe with the revitalization of the yeast, it is possible without revitalization, if instant. My dough is very moist, soft, fluid,
just as if I did it with my hands or for a mixer. At the end of the process, smears under the bucket - no problem. Let's knead on the second test.

It stood, wandered, and now, after the end of this program, we will make the dough rich))
But it can be made rich only after we knead the gluten better than just peeling off the sides of the bucket.
Here you have to be very careful. If the flour is weak, then there will be enough peeling for the eyes, otherwise it may deteriorate. But .. there should be no smearing, there should be a coherent single dough. The walls of the bucket should not get dirty, no puddles under the scapula. And when this stage is in the bucket - then you need to throw in pieces of butter and powdered sugar, if you decide to add sugar later.
This usually happens in the middle of the kneading Pizza program. That is, yes, ideally, throw oil into the bucket only on the second prog, and then not immediately.
If the dietary mode is launched second, or the main one, and not pizza, then it is necessary to track after the start of the kneading when this stage will begin.
Well, or sacrifice the pursuit of the ideal and put butter and sugar at the moment when you start the second regime, pizza or diet, or main.
The main one is shorter and more intense. You can do it too. But the longer the dough ferments, provided there is a minimum of yeast, it usually tastes better.

The second mode, you can choose which thread ...... With raisins, then the machine will add additives by itself. You can actually put the butter in there with the powder, even if she intervenes at the end. But I didn’t try it; I'll have to try
======================================
If possible, poke your nose, please, where it is described in detail how to shift from HP to cartoon ...
Already ruined 2 Easter cakes ((((
understood nothing.
In the cartoon, you shift it before the last proofing. That is, you bet on the last proofing in cartoon and then immediately bake there.
Write more about the problem






After the dough is sent for proofing, it can no longer be pawed, shifted, and so on. Only gently bake in a mold.
If the baking will be in the multitude - if you please, there and the distance.

I didn't think what to bake a cake, how to fly into space. And learn the materiel. Strong flour, weak, instant yeast, I don't know about such curses

Here's my problem:
HP Panasonic 2511. Saf Moment yeast, flour Bereginya GOST Tambovskaya.
Yeast 2.5 tsp
Flour 510 g
Salt 0.5 tsp
Eggs 2 pcs 120 g
Sugar 100 g (I put 150, it tastes just right)
Turmeric, saffron, vanillin
Drain the butter melted 90 g
Heated milk 150 ml

Diet regimen with raisins. I didn’t rise well before baking. During kneading, there was a skirt around the shoulder blade, the dough climbed into one corner with a comma. Do I understand correctly that there should be no kolobok for cakes?
Bottom line: the roof is cracked, the top is damp, not baked.

And sorry for repeating, I copied my message from the topic Easter cake did not work, which I did wrong.

[Lena]

Lena, Prompt or3! if we bake kulich with live yeast in Panasonic, how and where to add them correctly?
and in general, if you just knead the dough, can you start laying food with liquid?

[Vika]

Vika, live yeast live strife. I have Lux thermonuclear. You can rub it stupidly with flour - they pick up a lot, if there are muffins not over the edge, it has not revived for a hundred years and rolls. And my mother was, there are other live ones - I had to give twice as much and revive in milk.
Look how you baked on them. So do it.
If with revival, then I turned on the mode, the yeast immediately into the milk with sugar. The kneading has begun - straight into the bucket.
Some revive in a bucket. But the surface there is too large, it cools faster. I like the glass more. It cools down there more slowly.
In general, I like instant sugar-resistant ones, which can also be put into flour most of all, which are golden saf))




In Panasonic, as you like, and lay. There is that in the forehead that on the forehead. This dry mix is ​​only more useful for the oil seal. The oil seal sits less in water and will last longer



Catherine, well, yes .. Easter cakes because they are from another planet
Here is how in all recipes for manual kneading - so knead until it sticks off the walls of the dishes, and here - well, nafig, let it smear.
A puddle under the scapula means it does not stick off the walls. Means underdosing. Like this.
But that's not all.
When hand-kneaded, we revitalize the yeast in warm liquid to the cap. This means - they came to life and earned. This means they will live in the test and raise.
When you push dry yeast into flour, or live yeast into flour, it is at your own peril and risk. Lived or died there - only then you can see it during fermentation.
The cake didn't rise = yeast didn't work.
And no options. What killed them there - either they were old, or stale and could not cope with sugar and butter, or they were immediately killed with cold water - now one can only guess. The yeast did not work well.
Between us: on the label of the saf-moment, if it is red, then the sugar content is written up to 10 percent (I can lie, I’m not at hand, but I remember there for a low-sugar dough, that is, the yeast has aged a little and the sugar will not tolerate the spirit), this type yeast is not for cakes, although someone contrives and bakes on them.
It is better to take the yeast live or instant, which is for butter dough, and to be fresh.
And then .. want to revive. You will know for sure that they are normal.
Or ... make sure the dough moisture is not cold. Yeast does not digest the cold and do not rely too much on standing. If you put milk out of the refrigerator, you can get a bad "surprise"

Second .. I mentioned above that kneading is important, I have covered the whole page. That by the end of fermentation, before proofing, the dough should have a very developed gluten.

If at you it smears at the beginning, then please develop in the process of fermentation. But as? yes in each case according to the situation. Somewhere longer, let him wander around with kneading, somewhere to put it in addition, somewhere again to knead.

Each recipe is individual, and you have to dance from it.




Here's my problem:
HP Panasonic 2511. Saf Moment yeast, flour Bereginya GOST Tambovskaya.
Yeast 2.5 tsp
Flour 510 g
Salt 0.5 tsp
Eggs 2 pcs 120 g
Sugar 100 g (I put 150, it tastes just right)
Turmeric, saffron, vanillin
Drain the butter melted 90 g
Heated milk 150 ml

Highly tasty product with a high amount of sugar and fat.
Means
look in the instructions maximum butter dough for the machine in HP, cake from instructions

Wheat flour - 450 g -
Salt - 0.5 tsp. -
Eggs - 4 pcs. -
Sugar - 4 tbsp. l. - 20X4 = 80 g
Vanillin - 1 tsp -
Butter - 100 g -
Citrus juice. - 50 ml -
Raisins, candied fruits and
nuts - Full
dispenser -
Dry yeast - 2.5 tsp.

that is, this is the limit for baking a dietary program.

There are 10 g of fat per 100 g of eggs. That is, in the recipe, 4 eggs = 200 g, that is, 20 g of fat. Total fat 120 g
18 g sugar per 100 g flour
27 g fat per 100 g flour
humidity let's see
the egg contains 74 percent water, that is, in the recipe 148 g + 50 g of juice + 13 g from butter = 211 g
let the largest eggs, which weigh 60 g, then 4x60 = 240 that is, 177 + 50 + 20 (wet oil) g = 247 g of water for the most big estimates (and the calculation is always for medium products, not the largest) for 450 g of flour in the recipe.

And now we look at the rest of the recipes in the instructions. There, for 400 g of flour, 260 g of water is taken.
65 g water per 100 g flour
In total, we have that Panasonic engineers left the same consistency of dough for the cake as for bread, even denser
That is, the initiative to knead the kolobok, which smears at the end of kneading, is our initiative.
In KhP, at least bread, at least a cake should peel off the walls by the end of kneading, which should have been proven.

But you cannot get a hammered dense dough. A dense bun - there will be no cake. Dilem.

This is what I am leading to.
by the amount of sugar, your recipe, Kate, rolls over. It rolls by the amount of fat ..

But, Kate, I continue to look at your recipe for moisture.
510 g flour, 120 g eggs, 90 g butter, 150 g milk
that is, moisture 120x 0.74 +90 x0.20 +150 = 89 + 18 + 150 = 257 moisture per 510 g of flour. This value is quite in within the norm for HP Panasonic for flour v. from.

And nevertheless, you got a puddle under the shoulder blade.

I think the reason is that you not gave flour swell and form glutenso you have a puddle problem. It's not a puddle there, but a lack of gluten.
Therefore, I just believe that you can try to make your recipe in one stage, but yeast, I repeat, needs strong and tolerant, that is, resistant to an increased amount of sugar. 150 g of sugar for 510 g of flour is good modern yeast picks up, but do not plump all this amount at once. Shove in two stages.

I understand for your torment just very necessary standing to swell.

You had to knead warm dough without oil and with 1/4 sugar into porridge on dumplings and only then start the Diet program, that is, leave it to swell for at least 40 minutes - just standing on the Diet program.
Then either immediately knead with the rest of the icing sugar and butter, or toss them for 7 minutes before the end of the batch.
Well, make sure that there is no puddle at the end of the batch.
There should be quite an average version of Easter cake. Not ideal, but not horror.

But that's when it gets mixed up very soft dough, which at the end of kneading will give a large daub under the shoulder blade even after standing, and added sugar and oil above the norm, it is no longer advisable to mix in one stage. Rather, in one stage it will not give you a good result, it is not provided by the engineers of the stove.
We already need dances with tambourines, not puddles under the shoulder blade.
That is why I propose to launch the second program and follow through if the dough is very soft-cake. That is why I offer dances with tambourines, and not just turned on and baked
Well, long fermentation is always delicious)))

Good day everyone.
Tell me for the gifted))))
And if you knead the dough in a bread maker, and the oven is already in the oven, what mode (temperature) should be set.

• The cake is baked in a humidified oven, for this a container with hot water is placed on its bottom; temperature 200-240 ° C. (Average temperature for baking cakes 210 °, moderate temperature in the oven 160 ° -180 °)

What temperature should I set on the oven?
And someone else writes that first the temperature is 70% of the norm (how much the norm is not clear), and how the dough rises, then raise the temperature. Someone writes that moistening by sprinkling the dough, but you cannot open the oven.

In general, everything is confused. When the mother-in-law is ashamed to look like a careless mistress.

Lena, thank you a hundred thousand times for the detailed analysis of the flight. Does it make sense to try the same recipe again at the Saf moment with your adjustments? I'm sick at home with my child (((I don't know if I'll find other yeast. And where to look for them?
Or not to risk it and buy live ...
Now I will look for the proportions of live yeast bookmarks.

I have been baking Easter cakes for many years at HP Kenwood 250. There is a Sweet Bread program there. But it doesn't differ much from the "Basic" one. The baked goods are a bit shorter, therefore, the last proofing is more authentic. I bake with live yeast, before putting it in a bucket, I dissolve the yeast in warm (40 degrees) milk and a teaspoon of sugar. The yeast rises in 5-10 minutes with a hat, which means that everything is in order, I put it in a bucket and knead.
I do not leave it completely on the machine, I follow the last proofing, if there is not enough time depending on the ambient temperature, humidity and yeast strength, then I add the time of the last proofing. To do this, I either turn off the HP for the time specified in the instructions, which keeps the HP without crashing the program (I have it for 7 minutes), I can turn it off several times so that I don't miss the time, I set the alarm for these 7 minutes. Or if I see that these several times for seven minutes will not help, that is, the dough does not want to come up at all, I cancel the program and turn on the program with preheating (in my HP this is the program "whole grain bread" with preheating for 30 minutes). I set up an alarm clock so as not to miss the expiration of 30 minutes, otherwise kneading will begin and all the dough will fall off. When the dough has risen enough, I turn on the separate Baking program. In mine, you need to bake for 51 minutes, no more, otherwise the cake will dry out and fry.
When baking, I use various technologies that improve the taste and structure of the cake. For example, autolysis, tempered milk, brewing some of the flour, I really like cold fermentation like in the Sonadora fenders dough. There is no kolobok in the kulich on the Viennese dough, it is viscous and smears, this is not bad kneading, it should be, as the author of the recipe writes about. But in Maslyan and Very tasty Easter cakes from Elena Bo, there is a bun. So here everything is individual in terms of detachment from the walls and the quality of the batch ...

[Midnight lady]

Midnight ladyThank you, this year I am STRONGLY interested in the full automation of the process!
The information will come in handy, although I have a Panasonic.
Has baked many times Oil. And I will bake it for myself. And some other thread fatter ~ I wanted more comfort for my husband ...
I think more!

[mamusi]

mamusi, it turned out completely on the program when the apartment was humid and 25-27 degrees. Then, without any dancing with tambourines, the cake was baked on the program.

Listen ...

Probably about 8 years old I bake Butter cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html on the machine. Super Easter cake Only you need to follow it, pull it out of the bucket immediately, otherwise it turns out to be tanned I tried several options from the forum, for example, Kulich in a bread machine https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1873.0
one thing I can say is edible, but without delight
Threat There are many recipes or loaf, or cupcake-cupcake, but the figure does not allow to try all the recipes
ZZY I'm thinking of baking an old Easter cake (for the oven and bread machine) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=227975.0 Who bakes share whether it can be automated and whether it is fibrous or crumbly like a loaf.

[mamusi]

mamusi, if your husband likes the wine aroma in the kulich, then pay attention to the Viennese dough Kulich from Qween. There are more muffins there than in Butter: 90 g butter and three eggs.

[Midnight lady]

I'm thinking about baking an old cake (for the oven and bread maker

So I'm going to, Alexander ... I will do it in Panas ...
If I have time today, I will unsubscribe ...

If your husband likes the wine flavor in the kulich, then pay attention to the Viennese dough Kulich from Qween. There is also more muffins than in Butter: 90 g of butter and

Yes, I like it!))) Thank you!
Moreover, there is our own wine, we have homemade wine, we also have our own liqueur!
I went to read ..



Midnight lady, Something I did not burn in the composition of wine ... or other alcohol ... or the smell is obtained from fermentation for 12 hours?

[Alexander]

Alexander, Bake stringy obligatory! Yes Yes! it's fibrous!

You must bake stringy! Yes Yes! it's fibrous!

And I'm starting right now ...

I decided to bake cakes of normal shape and bought a round collapsible shape. I will knead the dough in Redmond, transfer from a bucket to a mold and bake in Panasonic (it bakes better, but there is no bucket). A lot of questions arose:

1. My form is 16 cm in diameter and 13 in height. How much dough should be prepared for her, starting from flour, so as not to come out? 300, 350 gr?
2. Take out the dough just before baking? It will go soft - how much space in the form should it take - 1/3? Wait for it to rise by half? Preheat, including baked goods, for 5-10 seconds?
3. There is no window in Panas - you have to look in. Will it not work that I lift the lid, see that the dough has risen, turn on the baking, and the dough will fall off due to the recent influx of air?
4. Form with non-stick coating. Should you grease it or put paper on it?
5. Many Easter cakes have thin dough - you can't take a bun with your hands.Which of the recipes here might work? Only without dough. For example, Oil?

Perhaps there are some other nuances?

[mamusi]

Midnight lady, Something I didn’t burn in wine ... or any other alcohol ... or does the smell come from 12 hour fermentation?

mamusi, yes, precisely because of the fermentation of the pseudo pair. The same aroma is obtained from the fender according to the Sonadora recipe, only there the dough ferments in the refrigerator. Now I want to bake a cake exactly according to the principle of a fender, conveniently: in the evening I kneaded it and put it in a bucket in the refrigerator, in the morning proofing and baking. With this method, fermentation will also be useful

3. There is no window in Panas - you have to look in. It will not work that I lift the lid, see that the dough has risen, turn on the baking, and the dough will fall off due to the recent influx of air?

AVK, should not fall off, if there is no draft and the lid does not pop.



AVK, point 5: take any recipe, moisten your hands with water and transfer the dough from the bucket to the mold. If there is no kolobok at all, you can shift it with a spatula from a bucket (overcook, helping with a spatula) and level it with a damp hand.

So I'm going to, Alexander ... I will do it in Panas ...
If I have time today, I will unsubscribe ...

Already in the process, I made some undetermined moments ON OWN.
I'm sitting worrying.
Well, how else?)))
Only by experience!
This is me about "Stariny", if that ... I bake on Dietichesky with raisins in Panas. This is 5 hours of standing. I kneaded flour, milk, sugar ...
Kneading will begin, pour out my mini-dough with live yeast. In the meantime, let the dough swell, like autolysis! ..
Then in the process I will give yolks and butter there.




If I screw something up, it's not scary ~ I have time, I think I'll eat it for tea, like a cupcake ...

Baked last year "Layered" butter cake in the most primitive Tarrington bread maker. Exactly according to the recipe, on the Sweet bread program. Delicious layered, non-spoiled cake. For those who do not want to understand the "strength of flour" and "quality of yeast". By the way the yeast was red Saf-moment
P.S. She baked with eggs, removed the water, respectively.

Now I want to bake cake exactly on the principle of fender

A little more about him. (For those in the bushes)

[$ vetLana]

$ vetLana, and here is the recipe for fender https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=184371.0

I counted the recipe for 450 g of flour and, using the technology of this recipe, I baked a cake. The aroma and taste are incomparable, but for those who love the aroma of dough fermentation, I call it wine. Only now I think, maybe add butter and dried fruits after proofing in the refrigerator, that is, in the morning I'm also making an improvement: I brew some of the flour, then I just subtract the amount of flour and milk for brewing from the amount according to the recipe.
For me, there are a lot of advantages of this preparation: put the dough quietly at night, no one bothers, everyone is asleep; useful fermentation occurs in the dough during cold proofing; and the wine scent we adore. I do not even add vanillin, it is already superfluous with this aroma.

While I was reinventing the wheel, Sonadora had already laid out a recipe for cold fermented cake. Well, I only have to brew the flour yet. Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=455611.0
And I bake in a bread maker.

[grain]

Girls and boys.
Well, look at the composition of your recipe.
This means that Panasonic engineers (in other machines you need to calculate) expect a good result if in a cake
do not exceed indicators
18 g sugar per 100 g flour
27 g fat per 100 g flour
65 g of moisture per 100 g of flour Well, this means that the bun should be grain... The kind that your machine kneads without smearing

moisture in eggs -74 percent, in oil 13-20%
fat in eggs 10g per 100g eggs
================================================

The main criterion for a good mix is ​​a kolobok. Even in a kulich it should be like bread. Then according to car manufacturers everything should work out. Therefore, if you want in one stage, adjust the amount of moisture in the kulich under the machine, as in bread, but at the limit of softness.

BUT - given the correct remark Elena Bo - be careful here. Very careful. You cannot get hammered dough. A hammered dough that is too thick will taste very bad. The dough for the cake should be extremely soft

I very, very, very I suggest, yes, to do with swelling preliminary, if you decide on only one automatic program. This will allow you to mix more wet dough with the best kneading.
==========================

If your indicators of sugar and oil in the kulich are higher, then it is better to let the gluten swell without them. Because they interfere with its formation and greatly burden the life of the yeast. Ideally make heavy butter additions at the end of the machine mix.

Well, if you want to do highly butter cake, and even very wet, then mixing in one stage will not always give the expected result.

Well, as a kneader and fermentor, no one bothers to use HP

The main criterion for a good mix is ​​a kolobok. Even in a kulich it should be like bread.

If we want to get a "hammered" Easter cake, then yes, we are getting a kolobok. In general, there is no bun when kneading butter, airy dough.

Girls and boys.
Well, look at the composition of your recipe.

Lenok, I would still understand about WHAT recipe you wrote right now ... And then we discussed a little here ...

[Elena Bo]

Elena Bo, but I did not write that a bun in a kulich is good. I wrote that, in the opinion of the inventors of the machine, it should be so. They did not count on a smearing bun.
In order to be able to drive more moisture into the cake and then get good kneading, I suggest standing.

Then, on the forum, almost everything has been prepared for your Butter, and it is delicious. I did it myself)))

But then debriefing from all sides.
You can do it as in your recipe with a skirt.

But you should just know that this is not according to what the engineers of Panasonic had in mind. Panasonic engineers require good kneading without skirts.

Personally, I generally do on a combination of modes, that's the only way I like it.

Let everyone choose for himself what he likes best.





Rita, it is correct to imagine what you are doing not in a typewriter, but with pens. So that it was also tender and fluffy, it was just as well mixed.

It is correct to drive the machine entirely into the manual framework, but not how it now drives everyone into its own framework

It's just that many are trying to achieve a kolobok in the kulich. Then they complain that it turned out to be a roll. Therefore, in the topic about Easter cakes, it is not correct to write about a kolobok. And the producers thought, when creating the regimes, rather about bread, but certainly not about Easter cakes.

Here, too, I am posting a link to my report on the freshly baked Kulich "Ancient" ~ who is interested ...

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 625

[Elena Bo]

Elena Bo, I'm trying to say that there should be good mixing in the kulich even in HP.
There is no problem in the mixer or handles. There you knead as much as necessary until it comes off the walls. Or you mix it right in the process.

And in a typewriter, in most cases, due to the limited time of kneading, but no skirt remains.

I agree that the hammered dough at the cake is very bad. It should be soft and fluid. But also mixed.
To improve or reduce this skirt, if people really want to make Easter cake in one single mode and simpler, I propose to let the dough swell so that the machine kneads the dough with gluten at least immediately for a short programmed time, and not just wet flour.

And I don't even know what to answer to the bun.
I agree that you are right. Hammered dough worse slightly under-mixed.

But, ideally, it should be completely different: the dough is tender, soft and there is no strong daub. The dough should come off the walls, like in a mixer.

Lena, I allowed it to swell, then set a different regime with Diet, after swelling I added a well-fermented dough with live yeast. And at the signal of the dispenser, butter and yolks ...
Kneading and raising the dough was enough ... I looked in ~ it was soft and airy like silk ... but
As a result, Kulich is too high!)
probably, you need to take a smaller amount of everything to have a beautiful square!
Or maybe the yeast has gone wild ...



In general, it is not quite a lazy option, but the option, as you say, is the Combined one, but the result seems to be imperfect for me.

[Rita]

Rita, well, Easter cake is a complicated thing.
This swelling is necessary for the machine to knead well. The better the dough is kneaded, the better the fiber afterwards.
But - kneading is only the first requirement. And nobody canceled the adjustment of the amount of yeast. They not only need to be adjusted so that the cake does not stick out above the bucket, but also so that it does not ferment.
You do it in the car, and everything is clear on the clock, it does not follow the lift. We need to adjust this.

[fffuntic]

fffuntic, Lena, that's understandable.
This is what we are doing here. We strive for the Ideal ... to the best of our ability, everyone.

[Midnight lady]

Midnight lady, Thank you!

People, please pay attention to my other questions. I never put the dough out of the bucket for baking - that's why I'm afraid to screw it up.
So I aimed at Oil. And already on Friday.

Allow the dough to come up, then remove the bucket and turn it over the table. The dough will not fall out immediately, you need to tilt the bucket several times from side to side. Then divide and into forms no more than 1/2 of the height. Allow to rise slightly and bake. When baking, it will rise. Don't forget to put a bowl of hot water on the bottom of the oven.

[AVK]

AVK, point 2: take out the dough after the second kneading. In general, if there is a "dough" program in your HP, then you can make dough on it. When it's over, take it out and put it in the mold. That is, the principle is as follows: knead, one proofing, kneading, second proofing, transfer to the mold, final proofing and baking. In the last proofing, the dough should at least double. You can heat it up to speed up the raising of the dough, yes. How much to put in the dough form, Elena Bo answered.
How much flour to start the dough for? ... in a CP, designed for 1 kg, I bring in dough for 450 g of flour, no more. How long is your bread bucket? And how much does it differ from the volume of the form? That's approximately and estimate.

[fffuntic, Elena Bo]

fffuntic, Elena Bo, read your answers. Thank you. Very helpful. About the swelling, bun, the amount of baking and so on, I put myself in a piggy bank.

[fffuntic]

fffuntic, Lena, it turns out at the end of the machine kneading, you can add a little more sugar? How much approximately? And add melted or cold butter?

[Kate]

Kate, and which recipe attracted you? I specifically described Svettina kulichi in HP.
it is difficult to give general recommendations if the author of the recipe already has proven practices of his own.

It is better to take the yeast live or instant, which is for butter dough, and to be fresh.
And then .. want to revive. You will know for sure that they are normal.

I bought Pakmaya Gold instant yeast. A pack of 500 g for 50 kg of flour. for products with a flour content of more than 10% by weight of flour. Has anyone come across them? I put 10 g of yeast on 500 g of flour at what point? If with flour swelling?
Or is Saf Gold better?

[Elena Bo]

Thank you!
Elena Bo, I'm not in the oven (no), but in Panas I want to put a round collapsible form with dough.
Midnight lady, "dough", of course, is. But it is for an hour and a half. Not enough for a muffin?

? I specifically described Svettina kulichi in HP.
it is difficult to give general recommendations if the author of the recipe already has proven practices of his own.

Think you can try butchery? Or your own, which I described above, but with your corrections .... My head is full of new terms, words and types of yeast .... and 2 ruined Easter cakes. I will not survive the third.

Save!

[Oil]

I am very sorry that I have to load in terms and force them to stand, to run to buy yeast.
But in a simple way, you did not succeed, and the desire to tinker did not weaken. So get used to it.

Oil Easter cake is very tasty. The only complaint to him is that if you love a highly satisfying product, like, for example, a meat-eating one, then Maslyany is easy muffin.
Therefore, usually they just don't stop there in search of their favorite Easter cake. A high-quality Easter cake already requires dancing around the stove.
But every self-respecting panasik owner tried butter cake. Moreover, everything is described there in the most detailed way.
Therefore, I would send to try butter cake, and then invite here to study the world of Easter cakes in HP further