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

I also forgot to ask about the program in Panasonic 2501 - which one is better, so I realized what to choose dietary with raisins?

Nooo, it's a matter of taste for us. You must try on both and choose where you like best. The only thing is that if the main program is selected, then start it at least 10 minutes after preliminary kneading on dumplings. (if pre-swelling is used) so that the dough swells for 40 minutes.
But if we combine two programs, then be more careful. Better dietary + ... one more. Diet is a very delicate program. There will not be a strong over-mixing with some other.

And one moment. Even according to the instructions, it is suggested to make Easter cakes on a dietary one, because the pastries there are weaker, which is important for sweet dough.
But if the Easter cake is light and not very tasty, like Butter's, then people do great on the main one.
But if there is a lot of sugar, then it is better to choose a dietary one, or to monitor the main thing so that it does not overcook. Most likely, you will have to pull it out before the end of the baking stage.

[fffuntic]

Lena, fffuntic, thanks a lot for the clarification. I just have Panasonic, I reread all your posts several times, but I'm afraid to screw it up) I'll summarize what happened, correct me, please, if I understood something wrong

HP Panasonic 2501. Recipe for Easter cakes from Svetta. Half Ingredients:

Yeast Lux - 25g
Flour "Ryazanochka", protein = 10.3, gluten 28% - 500 gr
Milk - 250 gr
Eggs - 3 pieces
Sugar -200 gr
Butter / margarine - 150 gr
Salt - 2.5 g
Orange and lemon peel

1. I take yeast, cut into slices, all the milk (warm 40 g), all the flour, eggs, sugar 70 g (one third) I put in the oven and start the "Pelmeni" program. Knead for 20 minutes. I leave it in the bucket to stand for 40 minutes. The dough should rise 2-3 times.
2. I start the "Pizza" program - 2 mixes, 2 lifts, 45 minutes in total. In the second batch I put the remaining sugar, zest and butter in slices.
3. I take out the dough, put it in the molds, stand it (how much more time does it take?) And put it in the oven at 180 gr.
4. If I want to bake it in HP - then after the program "Pelmeni" and proofing in a bucket for 40 minutes, I start the program "Diet with raisins" (about 5 hours) and add the rest during kneading. add butter and sugar, zest of HP by itself from the dispenser.

[Cool to warm]

Not .. these are not Svetta's cakes. The Svetyns have a very interesting point: the use of tea leaves. This is a very important point.
Therefore, if you do exactly Svetina, you have to do it in a completely different way.
So yeast first. I took 35 g per kg for myasoyedovsky and everything turned out great. Here I would take 15 g of luxury living
Svetta's second milk is 0.5, but for every fireman you need to have another 200 grams on hand.
Be sure to boil the milk. Ideally, you need to cool it down slowly, slowly. But how will the time be.
Sift the flour, you can improve its quality if you add ascorbic acid at the tip of a knife or throw a little whey into it.
==================
And I'm not sure that the stove will withstand 500 g of flour, but it will not stick out of the bucket. I would reduce the bookmark to 400-450 grams. If you don't bake, let it be 500. If you bake in the oven, lower it.

It is necessary to do two operations in parallel.
1) We make flour. Brew 100 g of flour (3/4 cup) in 200 ml of milk, remove from heat, stir vigorously and add another 100-150 ml of milk. Cool to warmso as not to kill the yeast afterwards.
This is Svetta's recipe. I brew so that it works medium-dense dough so that it can be mixed. So have hot milk on hand
2) We dissolve the yeast.Dissolve the yeast in the warm remaining milk with the addition of 1 tbsp. l. Sahara
3) We combine 2 mixtures. Then I punch it with a blender on Turbo, the lumps almost disappear (then, when the dough rises, they almost diverge, and after baking they are not at all). Let the yeast rise with a hat, not for long. - according to the original by Svetta
I am making the dough already soft, so I don't use any blender. Mix the two mixtures. That is, brew + yeast))
Let it stand. Meanwhile
4) beat the eggs at room temperature with 60 g of sugar (15-20 percent of the flour is generally ideal) until whitening, to bring air into the dough.

Turn on HP
5) make a batch of dumplings in KhP for minutes 5))) just mix the products into porridge. We don't need more. You can do it with handles with a silicone spatula and without dumplings.
We knead the dough. Combine flour, yeast, eggs, beaten until whitening with sugar. The dough is a viscous porridge.
Launched the diet dough program.
6) Viscous porridge is swollen before the start of the program on standing. Then kneading begins. We must once again get into the bucket and make sure that there is no dense dough there, that there is dough that impossible dazzle into a ball. It is a soft, sticky spreading mass. If tight, dilute with milk.
Let him knead and wander around.
7) At the end of the program, you can choose to start either programs: main dough (with raisins, for example), diet dough (with raisins, for example), pizza. What will you have there in time. When the second kneading begins on the Dough programs, then throw the butter with plastic pieces + sugar in powder, at the stage 7 minutes before the end of the kneading, or just as the dispenser works, and throw the butter and sugar.
If the program Pizza is selected, then on the second batch.
The bottom line is that the program mixes slightly, and only then butter and sugar are mixed in.
Well, until the end of the program.

Decide immediately when the supplements will be available. Either automatically on the test, or by handles at the end of the program.





8. If with handles, then at the end of the program, flatten, sprinkle, roll into a roll, roll into taut balls on molds and proof at 30-35 degrees, that is, warm until almost to the edges of the molds.
Bookmark in molds 1 / 3- 2/5, 2/5 will come out a little denser.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383627.0

9) if you bake completely in the oven, then choose the second program - basic or diet.

Lena, fffuntic, thanks a lot for the clarification. I just have Panasonic, I reread all your posts several times, but I'm afraid to screw it up) I'll summarize what happened, correct me, please, if I understood something wrong

HP Panasonic 2501. Recipe for Easter cakes from Svetta. Half Ingredients:

Yeast Lux - 25g
Flour "Ryazanochka", protein = 10.3, gluten 28% - 500 gr
Milk - 250 gr
Eggs - 3 pieces
Sugar -200 gr
Butter / margarine - 150 gr
Salt - 2.5 g
Orange and lemon peel

1. I take yeast, cut into slices, all the milk (warm 40 g), all the flour, eggs, sugar 70 g (one third) I put in the oven and start the "Pelmeni" program. Knead for 20 minutes. I leave it in the bucket to stand for 40 minutes. The dough should rise 2-3 times.
2. I start the "Pizza" program - 2 mixes, 2 lifts, 45 minutes in total. In the second batch I put the remaining sugar, zest and butter in slices.
3. I take out the dough, put it in the molds, stand it (how much more time does it take?) And put it in the oven at 180 gr.
4. If I want to bake it in HP - then after the program "Pelmeni" and proofing in a bucket for 40 minutes, I start the program "Diet with raisins" (about 5 hours) and add the rest during kneading. add butter and sugar, zest of HP by itself from the dispenser.

mistakes in your plan of action.

You do not need to knead on dumplings, just combine all the ingredients into porridge. This is a matter of minutes, you can even mix with a silicone spatula in a bucket. And let it swell in a bucket to a normal batch.
We ignore the raising of the dough here. For figs how much it will rise there, it's not long, and then all the same all this will mix up. The goal is to swell the flour.

Then the main kneading starts.
If you want to make a very short fermentation, then yes, you can then start the Pizza program and yes, on second while kneading the Pizza program, give butter and the rest of the sugar (that is, do not immediately shove them there).

But remember, too short a fermentation will not produce a tasty dough. Easter cake should wander normally

After the end of the program, see point 8

====================
4.EIf I want to bake it in HP, then after the program "Pelmeni" and proofing in a bucket for 40 minutes, I start the program "Diet with raisins" (about 5 hours) or basic (with raisins) and during kneading seven minutes before the end almost with additives, add the rest. add butter and sugar, zest of HP by itself from the dispenser.

The oil, when applied after a good mixing of the gluten, does not diminish the fiber.
Powdered sugar to prevent scratching and dissolving.

Good afternoon, ALL-ALL-ALL! I am looking for a recipe for making Kulich in the Gerenije BM 900 WII Bread Maker! I can't find :( Tell me with links or advice, please! I'm a beginner, I made only two breads, the first one didn't work at all, the second one for 3+
Thanks to everyone who responds! I really want to bake my cake in a bread machine ~ *

[girls. Now I found an error]

Oh, girls. Now I found an error... I always do long fermentation, so I take a little luxury and everything works out.
Therefore, 15 grams of luxury per cake, if you choose two long programs, for example, 2 diet programs, and if only for one cycle or with Pizza, then, probably, it is necessary to increase their number.
Well, you probably need a minimum of 24 grams. It is difficult to immediately navigate with yeast. You can fly

I look, there in the subject of Svetta, people made 40 g of luxury. How they did it - I don't know. For me, 30 g is sky-high.

This year I reduced it to 30 grams, everything is fine! Still, lux is the most thermonuclear yeast))) in the next I'll try 25 grams))

[fffuntic]

fffuntic, Lena, I'm even more confused ...

1. 500 ml of milk is the same per kilogram of dough .. How much milk should I take for 500 grams of flour to make the brew and dissolve the yeast?
2. Medium-dense dough when brewing - is it more liquid than it turns out according to Svetin's recipe (since more hot milk must be added there)? Is this necessary so that then the yeast will mix well with the infusion?
3. Mix the tea leaves with yeast. Beat eggs. 5 point - we do in KhP kneading on dumplings for 5 minutes))) just mix the products into porridge.... What products should I mix on Dumplings? It means that on Pelmeni we do this - We knead the dough. Combine flour, yeast, eggs, beaten until whitening with sugar.?
4. In clause 5: Launched the diet dough program OK, let's start the diet dough program. Stands, kneads (once), lifts. 3.15 minutes passed.
5. Further point 7: At the end of the program, you can choose to start either programs: main dough (with raisins, for example), diet dough (with raisins, for example), pizza. ... Again? Or Pelmeni (for 5 minutes), Diet (3.15), Pizza (45min) - if you take it out and into the oven? And if baked in the oven, then Dumplings (for 5 minutes), Diet dough (3.15), Diet bread with raisins (5 hours)?
6. How to make rolls in stretched balls? Roll tight, probably, and then how to pull it?

Lena, you are just a treasure! I studied everything, now I baked with knowledge of the basics of baking cakes! Everything worked out! Thank you for taking the time to be patient with us inexperienced!

I look, there in the subject of Svetta, people made 40 g of luxury. How they did it - I don't know. For me, 30 g is sky-high.

Yesterday I baked a cake for 15 g of yeast, well, maybe 16, so it stood on the HP program and the middle dropped when baking. If there were more, then I can't imagine at all ... but here you have to look at all the factors: the temperature and humidity of the environment, the amount of baking, the freshness of the yeast.

[400 ml excess]

yeah, I’m looking at the recipe with one eye. For 500 g of flour, half everything. But yeast dough does not tolerate exact numbers. The moisture must be adjusted to the flour.
Therefore, 500 g flour and 250 g milk according to the recipe. For soft dough, moisture is usually at least 0.7
that is, approximately 500x0.7 = 350 g of milk is needed in reserve. This is with a margin without welding. We have tea leaves, well, we will stock up on 400 ml of boiled cooled milk. This is abundant.

1. 500 ml of milk is the same per kilogram of dough .. How much milk should I take for 500 grams of flour to make the brew and dissolve the yeast? 400 ml excess
2. Medium-dense dough when brewing - is it more liquid than it turns out according to Svetin's recipe (since more hot milk must be added there)? Is this necessary so that then the yeast will mix well with the infusion?
aha, or like Svetta's dense and then break. I don't like that. I make a brew that can be stirred to make the milk-yeast mixture soft later.
So I took 100 g of flour and poured hot milk like Sveta's, and then add more so that it can be mixed. So that later, when mixed with yeast, this is a normal filling density. No blender.
3. Mix the tea leaves with yeast. - it turned out to be a chatterbox - a yummy for yeast. They come to life there, begin to eat, in a warm dough. Don't kill me. It is necessary to put yeast in a warm dough, put it not hot.

Beat eggs.
5 point - we do in KhP kneading on dumplings for minutes 5))) just mix the products into porridge .. What products should be mixed on dumplings? It means that on Pelmeni we do this -
We knead all the ingredients, except the excess sugar and butter, into the main dough.
Combine the remaining flour, yeast soaked in tea leaves, eggs, beaten until whitened with sugar
and make a very soft dough-dough.

4. In step 5: Launched the OK diet dough program, run the diet dough program. Stands, kneads (once), lifts. 3.15 minutes passed.
===============================================
What does this mean... First, you mixed the ingredients into porridge and left them to swell. After 40 minutes, the first kneading on the Diet program began. First batch and first fermentation. Count 2 first climbs.
When it is over, you need to knead and ferment.
If you did it with pens, you would do it with butter, then you would give more one - 3rd ascent and then sent to proofing in tins and baked.
That is, we need a second program that will do this for us.
At your choice, according to the time limit for Easter cakes.
Mixes well in two stages Pizza and gives the last rise to the third also pizza.
Therefore, as the second, you can choose quite Pizza.
She will immediately begin the second kneading. Let her knead. Then he will rest. And it will continue kneading - here you need to throw the butter and sugar, and seven minutes before the end of kneading, you can throw in the additives. It should not be earlier, otherwise it will smear from long stirring.
when the program is over, it means that you need to put it in the tins, let them finally rise in these tins and bake.
How to add additives if the program doesn't do it by itself?
At the time of the layout on the molds. Look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456748.0

If you want it to wander a little longer and mix in the additives itself, then you will have to start not a short pizza, but again any dough with raisins.

=========================================

If you want the baked goods to be all in the oven, then just the whole program: basic (with raisins) or dietary (with raisins)

All clear? or something else is unclear? Ask so that everything is clear and not ruin the cake.

Yesterday I baked a test cake in Panas on the prog-Brioche. I took the recipe on YouTube. Ra3 charmed ... Sovs eating not what was expected.
Firstly, I screwed up myself and added candied fruits early, they were all crushed, and secondly, I installed an average crust, it turned out to be overdried. Well, the author didn't have a kolobok at 3mes, but I had to add milk in the process.
probably all the same it is necessary to conjure over the cake, and not just throw everything and forget, although last year I did just that in a simple bread maker.

[Vika]

Yesterday I baked a cake for 15 g of yeast, well, maybe 16, so it stood on the HP program and the middle dropped when baking. If there were more, then I can't imagine at all ... but here you have to look at all the factors: the temperature and humidity of the environment, the amount of baking, the freshness of the yeast.

here and on my long programs of these suites the cat goes crying. It turns out that if you wander for a long time, then generally 12 grams is enough.



Vika, brioche is a gorgeous program. You can add a little dances with tambourines in the form of swelling with standing.
and if you add fermentation, you can get even better results.

[Lena]

Lena, Flax, do you swell on Pizza? add everything and the oil is already on the Brioche?

[fffuntic]

fffuntic, Lena, thank you very much. It becomes clear You forgive me that I'm like a bath leaf, I love clear instructions, because how many times have I tried by eye, by the probe, I get lost, frightened and will definitely make a mistake somewhere. I'm still YOU with yeast dough, baking pies with cabbage is a gimmick for me for the whole day, a detailed piece of paper and a bunch of nerves, and here - a whole cake, but I will try, especially when there are such wonderful teachers! With practice, I hope everything will come!

Corrected the number of products:
Yeast Lux - 20 g
Flour "Ryazanochka" -500 gr
Milk - 400 gr
Eggs - 3 pieces
Sugar -200 gr
Butter / margarine - 150 gr
Salt - 2.5 g
Orange and lemon peel

1. I make tea leaves, 100 grams of flour + hot milk, separately I dissolve the yeast in warm milk with sugar. As the brew mixture cools down to warm (so as not to kill the yeast), I combine it with the yeast.
2. Beat eggs.
3. I combine the remaining flour, yeast with tea leaves, eggs in a bucket. I run the dumplings for 5 minutes and then the Diet dough for a full 3 hours 15 minutes
4. After the end of the "Diet test" I start "Pizza" and 7 minutes before the end of the second batch I add butter, sugar (powder) and zest
5. Lay out and bake
FSE

[Vika]

Vika, Well look. A decent cake, that's two kneading. The first is the initial, the last kneading is strong enough with the addition of the baking.
Fermentation - at least three rises, then proofing and baking. A good cycle should take somewhere at least as on the main program, or better on the dietary one - that is, 2.20-2.50, we have 1.25 for brioches - good for a roll, not enough for cake.
Standing with us for 30 minutes.
So, of course, we are dancing from the recipe, but the general outline can be built like this:

If your flour is foreign and very strong, then we do double strong kneading with standing.
1.
Kneading-simply mixing the ingredients into a porridge with 15-20 percent sugar without oil (with a silicone spatula for a minute). Launching the Diabetic Program. (To make the dough swell, you can even without live yeast, which will sit in milk separately for these 40 minutes to revive).
The first light kneading and the first two rises will occur on it.
Then we launch Brioche. And on it we add butter and the rest of the sugar as expected according to the program at the second stage of kneading. There will be a final strong kneading with the addition of the baking and one normal rise.

If your flour is weak, ordinary
then remove the swelling.
All products, except for butter and excess sugar in a bucket and dietary program. No mixing.
Then I go brioche with butter and excess sugar.

====================

If you want to save on taste and gain in time, then only the brioche program, but with swelling
1.
Kneading-simply mixing the ingredients into a porridge with 15-20 percent sugar without oil (with a silicone spatula for a minute). After 10 minutes, start the brioche and add oil in the second stage of mixing according to the program.

Swelling will accumulate gluten for you by the beginning of kneading and the machine will have time to knead everything well. But she will have little fermentation. Therefore, the options above with two batches will be tastier.




In order not to mix with a silicone spatula, you can run Pizza for a minute, you don't have dumplings



Lena, her
Corrected the number of products:
Yeast Lux - 12 gr
Flour "Ryazanochka" -500 gr
Milk - 400 gr (roughly by consistency) - boiled. It is important
Eggs - 3 pcs medium are implied, that is, 50 grams each = 150 g without shell
Sugar -200 gr (70 g for the first batch)
Butter / margarine - 150 gr (either in half, or only butter, or butter + a little sunflower oil, but without butter - tasteless)
Salt - 2.5 g
Orange and lemon zest,

-------
Ideal ascorbic acid on the tip of a knife. Stuck improves gluten.Or, I repeat, strain a couple of tablespoons from the whey sour cream.
=======================

1. I make tea leaves, 50 gr flour + 100 highly hot milk (the rest of the milk is 230 g a little colder in a glass) We dilute to an acceptable state so as not to blend.
separately dissolve the yeast in 70 g of warm milk with sugar. Dissolve the yeast first. So that they come to life while you make the tea leaves. About 10-15 minutes. Ideal to even give a hat.

As the brew mixture cools down to warm (so as not to kill the yeast), I combine it with the yeast.Warm, it's so that you stick your finger in and it's very nice. Not cool or hot. About 30-36 degrees
Milk not I pour everything out, and so that the mixture is well, just medium soft.
We have milk in abundance.
2. Beat eggs with sugar 70 g not necessarily fanatic. Well, so that they become airy.
3. Combine the remaining flour (450g), brewed yeast, eggs in a bucket. I run the Pelmeni for 5 minutes and then the Diet dough for a full 3 hours 15 minutes (You can interrupt this program after the first kneading or raising the dough twice, at any minute, if you want to shorten the process)
With consistency control. Sauerkraut at the beginning, very soft dough before kneading.
4. After the end of the "Diet test" I start "Pizza" and 7 minutes before the end of the second batch I add butter, sugar (powder) and zest. NO zest, best mix in buttery chunks... This way you will retain more flavor. Or into yolks. It should be fat.
Have you watched the Pizza mode?
Pizza - -  (MIX)
10-18 minutes
(CLIMB)
7-15 minutes
(CHANGE)
about
just before this kneading, stuff butter, sugar and additives on vacation.
10 min
(CLIMB)
about
10 min
45 minutes
5. Lay out and bake
I unfold and only after lifting I bake I climb in warm and humid place 30-35 degrees.
in dry, the crust will dry out and wind up - the caps will burst.
I preheat and bake the oven. To the middle at 94 degreesI do not overdry. I bake with some water in the oven
FSE



Vika, no. Pizza is also the most intense kneading with short fermentation and brioche with strong kneading. Normal gluten won't survive. It is necessary to combine the weak with the strong. Therefore, the dietary regime and I pop everywhere. He is the most delicate. Delicate + strong (brioche) rolls.
slightly stronger Basic + brioche. Basic is stronger than delicate, but weaker than Pizza

You can try Pizza + Brioche however you want. But it might be a failure. Kneading too intensive. Very likely. And there is not enough fermentation. There are two shameful ascents. The result is expected to be so-so.
But sometimes, in practice, it rolls over what theoretically does not seem to be a fountain at all.



Vika, you do not be so loyal to sugar. This is another infection. Gluten sits like butter. Therefore, add excess sugar along with butter as late as possible if you need at least some fiber.



Lena, not 20 g, but 12 g of yeast. I tweaked something else. Pay attention.

[Lena]

Lena, thank you very much!!!

[Vika]

Vika, you can shorten the process if you follow the machine on the timer.
Look. You mixed food at Pizza. Then I started the diet. But there are two whole climbs. And you don't need that much. The program can be interrupted. You can turn off the program after the first ascent or at any time when you see fit and start the brioche to the bitter end.
Do you understand me?
For example, I waited for a rise twice - I quickly kneaded it myself, for example, by launching Pizza for 2 turns of the scapula, and launched the brioche program.
Or you can do it after wrinkling the machine. Then you don't need to touch the dough. Here are the placards
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104691.40

but without taking into account the reduced summer regime.
By the way ... this technique - to interrupt any program after the first workout, can be generally adopted and fully applied to everyone.

[Lena]

Lena, Yes Yes! I got it! Thank you!

read about the scapula? You can also knead not with pens, but with a second start of Pizza
of course, these are unnecessary movements. But either time or convenience

It looks like such a kneading method has the potential for strong flour (and if the usual one, then strengthen at least with ascorbic acid) and with a wetter kneading (even thinner and softer knead the dough).

The flour, I think, is strong, it says "For premium pasta." A note about the thinner kneading to the very point - I messed up, introduced only the yolks, then I caught myself and compensated for the missing proteins with milk and the bun was dense

Svetlana, just please don't be offended.

Lena, I am starting to be friends with yeast dough only thanks to the forum. How can you be offended by teachers?

And I have a wonderful sense of humor

and also .. do you taste good? didn’t you think that the stove had baked and overdried you a little? the photo shows a view that you can pull out before the end of the program.

It tastes good to me, the family has little sugar, but if you add it, the crust will burn, if you pull it out earlier - it's not baked inside under the lid - I checked ...

Of course, according to the rules, it's always a little better, but is the game worth it, that is, your temporary losses, the candle?

All the same, kulich is not just a sweet roll and no bread maker will give a better result than baking in the oven according to proven rules. There must be a certain attitude, ritual, excitement and physical effort. And the bread maker doesn't just make the process easier, it simplifies it. You're right - not worth it ...

[fffuntic]

fffuntic, Helen, I understood everything! Super! I wrote down all the secrets I typed everything. Home soon - to sculpt beauty. It's good that yesterday I thought about it and decided to ask everything again, and not rush to do it, as I understood))
I promise to report back!

If you have any questions, be sure to ask right away. To make the cake. Otherwise it will be a pity for the time and effort

Good afternoon, ALL-ALL-ALL! I am looking for a recipe for making Kulich in the Gerenije BM 900 WII Bread Maker! I can’t find :( Tell me with links or advice, please! I’m a beginner, I made only two breads, the first did not work at all, the second for 3+
Thanks to everyone who responds! I really want to bake my cake in a bread machine ~ *

and you are the lucky owner of the stove, which is a "dark horse" Whether you are a beginner or an old man, no one has canceled the basic rules for yeast dough. Take any tasty recipe that is popular and customize it to fit your oven for proper yeast handling. The consistency of the cake dough should be soft, but your oven should be able to handle it.
For success, start with a simpler bun, like Butter Kulich.
In the topic on your stove, make a request for Easter cakes, they may also tell you something interesting.

If there was a plate with the kneading time and kneading, then I would have looked specifically.

There is no such plate even in the attached books - only the total time of each regime.
True, in the subject of our model, someone wrote down the stages of each regime a year ago. And I even saved it somewhere. )

not knowing the features of each mode. How intense the regime is in relation to others. How many wrinkles there are and how aggressive fermentation is there - it is unrealistic to give advice on combination.
Well, there are two ways: by typing, in practice, to find certain solutions for yourself.
or you can investigate the stove for its technical capabilities.
See how you feel better.
The stove is in your home, it's up to you))

[Lena]

Lena, Flax, one more detail, will I add butter and sugar residues already on Brioche?

aha, look at the first kneading you have a weak initial kneading - there is not even an initial stage of gluten development. Then it wandered on the first prog, a little strengthened, a little developed. The second program began - brioche, where she first kneaded the gluten to more than the initial stage, because this is a strong program and the gluten has become all mixed, and there is already a lot of it, and it is ready to be smeared with butter and stress with sugar.
And then, in the second half of kneading on brioches, you add heavy and harmful: butter with plastic pieces and sugar in powder, so as not to scratch the bucket and dissolve it rather in the dough without tearing the dough with sharp sugar granules.

[Lena]

Lena,

wait, send kisses, you first make a cake
but remember that all these dances are to knead soft cake dough. If you knead dense, there will be zero sense from two batches. The dough at the time of the first kneading should be a puddle of a puddle. Such a sticky shapeless blotter. If something similar to a bun is outlined - mercilessly dilute. Koloboks are kneaded in one stage

[Lena]

Lena, Yes. Len, I understand. So that's how it happened. The gingerbread man formed a specific one, even though additional liquid was added.
But the household missed the Easter cakes and the unsuccessful one is eaten at a normal speed and right next day I will bake it again, taking into account all the nuances.

[fffuntic]

Reporting) In general, everything turned out as it should, Lena fffuntic, thanks for your patience and detailed answers. But it turned out a little drier than I would like and the roofs are dry, although I smeared them. Made with poppy seeds. She didn't insert the paper so that the edges were higher than the forms, in vain, they floated. At 4 am there was no longer enough strength and patience for this. Do not judge strictly, cakes first

yes, you obviously didn’t arrange a decent cottage for comfort

But, joking aside, since something turned out wrong, let's figure out where the error is. This type of Easter cake should not be dry. This is a delicate moist product.
What's with your crumb? photo - nothing is visible.

What thoughts do you have?
The dryness of the cake can be from

- overexposure in the oven (however, it looks like light, but some plump crusts turned out, it seems to me that this is not a mistake)
- but also from underdeveloped dough or, conversely, over-fermentation
- from stirring (the crust is closer to this option)

but the photo is indistinct, nothing is visible. Give the details

They turned out to be fibrous, soft inside, but quickly began to dry out and the crusts were dry. I overslept the end of a long program at 3 hours 15 minutes and when I jumped up in the night), then the dough climbed over the edge of the bucket))) I returned it to the bucket and started the last program - pizza. And then the filling, rolls and in molds. Probably re-fermented yet?

[Attention]

Attention!!!
In the topic on Panasonic, a furor made a cake, which the girls there completely bake from and to in HP and they really like it.
Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class)
only our girls baked for half a portion, here are the comments and reviews

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.0


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.0

Lena, thank you very much for prompting! I couldn't answer right away, it was all covered in cakes and eggs). I got out of the situation like this: I took a delicious and simple recipe for cake on the advice of my aunt, kneaded the dough, left it overnight, and baked it in the morning in a bread machine! The cake turned out to be wonderful, the main thing is delicious!



and you are the lucky owner of the stove, which is a "dark horse" Whether you are a beginner or an old man, no one has canceled the basic rules for yeast dough. Take any tasty recipe that is popular and customize it to fit your oven for proper yeast handling. The consistency of the cake dough should be soft, but your oven should be able to handle it.
For success, start with a simpler bun, like Butter Kulich.
In the topic on your stove, make a request for Easter cakes, they may also tell you something interesting.
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