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

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.

It's hard to learn, but you have to start sometime. Thanks for the advice.
Please tell me more about instant yeast, so as not to disappear. Can I only add baked goods? And how to store after opening?

[Ekaterina St. Petersburg]

Ekaterina St. Petersburg, Ekaterina, the most delicious of those that I baked in the hoebopechka was "Excellent Easter from Lena Bo". Type in the search ... and feel free to try! And I think that Butter cake is a very tasty cake, but not a cake. IMHO ...

[AVK]

AVK, on my program "Sweet bread", on which I bake cakes, about ten hours are spent on these processes, so your one and a half on the "test" is a lot more. stages, then choose this program and watch when there is a second kneading, then take out the dough and into the mold.

And the Pakmaya yeast is very decent, now I just use it, I bake bread and put it in Easter cakes. There are not very many of them. For 500 grams of flour for Easter cake exactly 2 tsp. that's enough - I'm talking about excellent Easter from Lena Bo.

And the Pakmaya yeast is very decent, now I just use it, I bake bread and put it in Easter cakes. There are not very many of them. For 500 grams of flour for Easter cake exactly 2 tsp. that's enough - I'm talking about excellent Easter from Lena Bo.

Thank you so much!
How do you store it? And how many?

[Ekaterina St. Petersburg]

Ekaterina St. Petersburg, how much - there is a period on the package, but I store it in a refrigerator in a fruit bowl in a glass jar with a lid - I pour it out of the package, seal the package hermetically and keep it there.

[Alexander]

Alexander, you have a gorgeous stove with the possibility of a bunch of adjustments and you can avoid our dances.
So I don't want to load you with unnecessary information, but in order to really check out your capabilities in the stove, it would not hurt the owners to study it. Make up plates of modes: that is, how long is the kneading time, at what temperatures is fermentation.
Well at least on a multi-cook... To know your fermentation temperatures.
Now I'm afraid to even guess which of the programs, for example, are similar to the Panasonic ones. Your programs are a dark forest.
Judging by the time, they are more intense than Panasonic's and fermentation occurs at higher temperatures.

Once you decide to carry out the last stage in a bucket from Panasonic - you need to choose a recipe that has already been tested on the forum for Panasonic. There is a proven bookmark of products that will not come out of the bucket of Panasonic and which bakes well in Panasonic.
You take the Panasonic standard and knead it in Redmond.

Without a prescription, I'm afraid to make recommendations. This is already a gag.
Only the most general ones.
To make the cake, the dough must be tender and soft, and well kneaded.
The consistency of the cake usually has to be adjusted to your flour so that it is not too thick.
Kulich is a little thinner than regular bread. If you use dry yeast, you make the dough only warm, otherwise the yeast will not come to life.
Then you would let the dough swell so that there was something to knead. Do the swelling for 40 minutes. Turn on the Panasonic diet and put the bucket in there. There the machine will maintain the very good temperature up to
At this time, you will revive the live good ones !!! yeast in warm milk, if allowed in the recipe.
If you take dry ones: take care of those that easily tolerate baked goods and are also not stale))), put them immediately into the warm dough, nothing bad will happen to them.

And after standing, knead well until it peels off from the walls of the bucket, that is, so that the dough becomes a single whole, pry it from below, and it all comes off.

You have a Multicook program. It is possible not to do standing in Panasonic, but in it.
Program the maximum rest in the multi-cooker (this is 30 minutes, it is a pity that it is so little, not 40 minutes), and then set the kneading for 25 minutes. If it is not enough - knead.

Then start the multi-cook again and set it there for an hour of fermentation two or three times. Well, see for yourself (maybe twice an hour, - how will the dough feel there? You may have high temperatures, the dough may already be good and smell nice in two hours of fermentation) After the last kneading, take out the dough, spread it out , sprinkle with additives, roll into roll, roll round up into a ball, that is, pull the surface into a ball and into a mold already for Panasonic and program it again last spreading... Then, at the end of the last proofing in the oven, literally on tiptoe, without the slightest shaking, you send the bucket for baking to Panasonic.

How intense your multi-cook is I don't know. There you need to follow the test at all stages.
He can control the rise once, measure the fermentation temperatures, and then it will be possible not to blindly select the time.

Can be done with Panasonic.
Redmond bucket. Kneading. The Diet program starts. A bucket in Panas for standing. Then, at the beginning of kneading in Panasonic, the bucket is removed and mixed well in Redmond until it comes off the walls. Transfer of the dough with rounding of the blank into a pan for Panasonic.
Then in Panas for fermentation. According to Panasik's kneading plates, the dough is kneaded manually. At the last kneading, additives are added and the truncated ... is left for the last rise and baking.

The most delicious of those that I baked in the hoebopechka was "Excellent Easter from Lena Bo".

And how is a cake for sweetness? Is it possible to increase the amount of sugar or not to risk it?

Myasoedovsky just won't pull it yet)))

[Alexander]

Now it seems to me that you have Alexander, there is a very cool lengthy French program. Usually the highest temperature baked goods on this program. Something seems to me that you could make an experiment of light cake on this program, but with standing, as we do on a dietary one. The most important thing is that there is good mixing. You didn't have a big puddle under the shoulder blade at the end

Here you have to be very careful. If the flour is weak, 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 such a stage is in the bucket, then you need to throw in pieces of butter and powdered sugar, if you decide to add sugar later.

Maybe I'm interrogating meticulously, I'm sorry, but should the oil be cold or hot?

[Kate]

Kate... the cooler and later the oil is added, the easier it is for gluten. If you look in the direction of increasing airiness and fiber - chilled plastic pieces after good mixing of the gluten. Gently stir in each piece.
For pies, to increase the obedience of the dough, add melted. It makes the dough structure heavier, but increases plasticity

[fffuntic]

fffuntic, Lena, do not miss this moment of the end of the batch ...

It's not scary to miss the kneading moment. Just unnecessary movement. Pull out the dough, quickly stir in these pieces, round off the piece and then let it sit and wander.

[Lena]

Lenathanks for the ideas ....
By the way, on the sly I grabbed a package of live yeast)))



Tomorrow with a learned mat. partly into battle ....

[Kate]

Kate, make butter cake, but with standing. Knead the mushy dough on the dumplings. On prescription.
Add 1/3 sugar - once you decided to increase the amount. You will stick the rest like powder on the main batch.
Yeast can be revived, but carefully - according to the instructions. If in flour, then in flour, if in hot water, then in hot water. If in flour - knead normally warm dough so as not to kill them.
Proportion .. and figs knows, you need to try or rummage around here on the search forum, maybe someone will bake and tell me.
Usually the manufacturer exaggerates the required amount, but there is nothing to do - shove it according to the instructions if no one is found.
Run the program, let it swell.

Well, then let him knead, well, in the middle of the process, you will shove everything else.
Or try to shove it right away. Well, the Easter cake will be a little harder.

There are two main points here. Do not hammer the dough - the kneading should be soft. Before standing - warm oatmeal porridge.
And the yeast is very strong and to come to life for sure, since there is a lot of sugar.
Then, at the end of the batch, there should be no puddles. The larger the puddle, the less fiber there will be. But it will also be delicious.
If the puddle is obvious, then Fig. , We do not hammer the dough with any flour.
You memorize and then, with the same proportion, change the mixing system.

[Lena]

Lena, yes I am inclined to the same variant of oil. More than sure that without additional. I can't stand it at all !!!!
Dachshund, I decided on the recipe.
It remains to choose the yeast: instant Pakmaya or Saf Gold

So, I will explain once again about additional exposure.
Our domestic flour becomes wet, but this does not mean that this dough can be kneaded. There, for half an hour, or even longer, just wet proteins sit there, which in no way want to turn into gluten - which is that gum, the base of the bread, its frame, which forms a 3D structure.
Therefore, after the dough has been wetted, it is necessary to give time for the formation of gluten and only then knead.
Otherwise, knead the dirt. Just wet flour squishes under the shoulder blade.
Then fermentation began and gluten formed on it, which no one will knead anymore.
Over the course of a long fermentation, well, it has changed for you - and something worked out, because where there is butter and eggs, it’s delicious.

And you need the already mixed gluten to be fermented, not wet flour.
Therefore, this standing is needed.
And then we look into the bucket. The kneading at the end shouldn't be ugly. A large puddle is an underdog. Either there is little gluten and it is necessary to increase the standing time, or to increase the mixing time.

But in Butter Kulich there should not be so much moisture. It is of medium density. This is not a pannetone.

And the second point about sugar.
A lot of sugar is difficult for gluten at the time of its formation and yeast. Therefore, at the time of overclocking the dough, we give a little sugar so that it gets used to it and cope with it. In the main batch, we increase the load, after the yeast has already been kneaded a little there and the yeast has started working.

All these are then and not immediately needed if the yeast is thermonuclear and ate a lot of sugar without problems, and the flour is strong.
and if the yeast is not like that, then you need to be more careful to introduce it.
Sugar immediately takes away water on itself, weakening gluten. If she's weak. and there is a lot of sugar - then you will not see fibrousness as your ears, if you immediately beat it poor in sugar.

[Lena]

Lena, about add. I have already figured out how to stand. There are fewer incomprehensible words. : lol: The night was not in vain. Easter cakes and KP dreamed all night. If there is a puddle by the end of the second batch, turn off HP and turn on additional. batch

All these later and not immediately are not needed

who we don't need?

[will wander and strengthen]

yes, it would be correct if all our programs did not begin with standing. After such mixing, you will have to run the program again with the third kneading. And this is too much, we will kill the gluten.
Then you better bring it to the first crush, let will wander and strengthen, and start the program again. This is to prevent a strong second kneading from killing the gluten.
Or after the end of kneading with a puddle, do not be too lazy to fold the handles until the dough becomes softly sticky.Stretching folding movements. There will be work for 5-10 minutes in total, then rounded up and let it wander. It is possible without a second launch.



Here's the right quick mix. There, it will be a matter of minutes to modify the nedomes from the bread machine, and the benefits are great


And most importantly - no flour. Mix only. Either with pens, or again with a typewriter.

It remains to choose the yeast: instant Packmaya or Saf Gold

well, saf-gold is enough for a bag of cake in half a kilogram of flour like myasoyedovsky. And Pacmaya ... never baked, I don't know. Saf gold is very strong, and Pacmaya? In the topic on Easter cake, ask now. Maybe someone baked? and surf the internet

[Lena]

Lena, Looked MK on folding !!! Thank you



Above they wrote that Pakmaya are decent even for cake

on the Internet I saw that pakmaya only require adding to flour. This means that the dough is very warm. At the initial stage of revitalization, the yeast requires a lot of heat. Then they can already wander in colder conditions, but in the beginning they need warmth.
And one more important point. You can't give stress.
That is, from the refrigerator, but immediately into the warmth. In a glass you mix a little with flour and let it stand and become room temperature. Well, so that there is no stress from the temperature drop.
Dry yeast - they are. Only the pressed ones are not so delicate.



all yeast for baking must be good. You just need to properly handle and find your proportion. The manufacturer sometimes greatly overestimates the norms, for example, for the saf. They need less than on the package



understood .. in flour, not in the air. To become normally warm. Kneading with warm eggs and moisture. Sugar is part of it in the beginning (maybe they will endure all - but this requires verification).
And then it doesn’t matter there, they’ll be forced out.



Powdered sugar - so as not to spoil the bucket and not tear the dough, or in dissolved form



In fact, the materiel is even more interesting and more complicated.

1. Gluten must form for kneading. And she generally does not like an excess of either sugar or fat. So does yeast.
The more gluten and it is better, the longer it is given the opportunity to develop without unnecessary stress.
Therefore, the later the excess fat and sugar is introduced, the better.
This can be done in one program, or you can make a two-stage kneading, with the introduction of baking in the second program.
2. But on this very long fermentation, you need to have yeast, the amount of which will be verified and the dough will not ferment.
3. It is necessary to knead the dough very well, taking into account the strength of the purchased flour, not to overdo it.

In general, everything is complicated



vooot

And the Pakmaya yeast is very decent, now I just use it, I bake bread and put it in Easter cakes. There are not very many of them. For 500 grams of flour for cake, exactly 2 tsp. that's enough - I'm talking about excellent Easter from Lena Bo.

[Ekaterina St. Petersburg]

Ekaterina St. Petersburg, Ekaterina, add sweets, I think nothing bad will happen. In my opinion, Elena Bo wrote that you can put it to your taste. And so it is moderately sweet, there the girls wrote in the subject. And you can also bake the Royal Bummer - also very tasty, I bake and will just bake the Royal Bummer - the same as the Bummer, but in the oven. For me, these and also Sonadorin cake from the night dough are still the best ...

[Lena]

Katya, make a butter cake, but with standing. Knead the mushy dough on the dumplings. On prescription.
Add 1/3 sugar - once you decided to increase the amount.

Lena, kneaded on dumplings. There is no porridge. Thick dough. Gathered in a bun. What to do?



anavi, Olga, Thank you

I subscribe to Temka.
It is a pity that it was organized so late and already already 4 pages. But there is no time to read it yet.
I did it in HP 3 times, but for the last 2 years only a batch.

[not desirable]

Girls - not desirable in RECIPES to put such large pictures and smiles, this is prescribed by the rules.
The hour is not even, the most important person on the forum will slap us for such an excess, he can

AVK, on ​​my program "Sweet Bread", on which I bake cakes, it takes about ten hours for these processes

I have "Bread" for 3h50min. Ie.almost three hours pass before baking.

Alexander, you have a gorgeous stove with a bunch of adjustments and you can avoid our dances.

Yes, but because of the window the crust is badly baked. But in Panas it is good. Only his bucket was out of order long ago. Stands idle. So I came up with the idea to knead in Redmond, transfer it into a round shape (to make a real cake) and bake in Panas.

The last (possibly) question: a new collapsible form with a non-stick coating. Should it be greased with sunflower oil or covered with paper?

So, I will explain once again about additional exposure.
Our domestic flour becomes wet, but this does not mean that this dough can be kneaded. There, for half an hour, or even longer, just wet proteins sit there, which in no way want to turn into gluten - which is that gum, the base of the bread, its frame, which forms a 3D structure.
Therefore, after the dough has been wetted, it is necessary to give time for the formation of gluten and only then knead.

Are you talking about what Panas calls Temperature Equalization, when it stands for half an hour and only then starts to interfere? But the liquid does not soak all the flour during this time. Even with a delayed start.

[Lubricate]

Alexander, the non-stick form is non-stick, so that you can bake in it without grease and paper. BUT this is provided that it is really high quality. I hope you have it like that.
However, for the very first time, the mold must be washed with warm water gently with soap (a non-aggressive detergent) and wiped dry with a napkin. Lubricate oil and warm up before first use not recommended in general. You can add the dough immediately.
BUT you need to look at the manufacturer's label. There may be special instructions.

========
I wrote two pages about what is possible knead at first dough on dumplings and use the standing time in Panasonic to swell the flour of the kneaded dough, which will then be mixed into the main program. And in your multi-cooker, you can immediately knead with a rest of 30 minutes, and then with kneading.




And what prevents you from trying out your programs in practice, such as this very rich dough?

You know, during the year I tried several recipes for cakes. One more or less turned out. But even that is not a fountain. The rest rose weakly, turned out to be very dense. And I want it like bread, but sweet, with raisins and candied fruits, and with a lot of taste.
A multibaker is a good thing. But you can set it up when you understand what you are doing - you deeply understand the processes taking place in the test.

[Alexander]

Alexander, you sigh with such longing in the subject of Butter cake

Arm yourself with a silicone spatula and make kneading in your Redmond like in Panasonic: dry from below - moisture from above. And look how your stove copes with such a bookmark.
A bookmark, as in Panasonic, is more useful for a bucket oil seal, but not every stove will knead well. This bookmark is more difficult to mix well.
Therefore, be in the back with a shoulder blade. If you see that it does not capture all the flour and leaves it in the corners, then help the stove yourself.

or you can leave it alone and do with your bookmark.
Take the good ones !! non-expired and strong yeast. Mix them with flour. It is better to take eggs at room temperature (heat quickly in a glass of water) so that the dough is whole warm... Warm the milk to 40 degrees (the hand feels like very warm milk). This is all for the yeast to work - they only love heat.
Butter in plastic pieces and put everything in a bucket.

And then you can try your Butter Dough program, for example, or French bread. You wrote that the oven bakes poorly, the Sdoba will have the weakest heating, and the French will have the strongest, if you don't throw the dough into Panas))

It is important here that: so that the stove kneads well
See photo Izumka
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html

yours should be similar.
If it turns out thicker, dilute it with extra warm milk.
If it will smear at the end, pull it out and knead it with handles until it is coherent, soft and beautiful. Do not add flour, do not hammer the dough.



Yeast can be instant, lively pressed .. whatever you want, but so that sugar and fat are well tolerated. For muffins. You can't go wrong with the living. Alive, too, can be immediately grinded with flour)))), in butter baking a little. But if there is a lot of muffins, then it is better to revive the live ones in milk for 15 minutes.



I suggest you do one more operation.
Prepare food as in the recipe, but without oil. Even better with half the sugar.
And then you simply knead (mix) it into porridge (it looks like a soft porridge) and leave it to swell for half an hour. After half an hour, look at the dough. If there is a dense, non-soft dough, then add a little warm milk there, throw in the butter and the rest of the sugar (powder or like syrup so as not to scratch the bucket) and start the program.
What is this for? so that your dough swells, absorbs water properly and forms gluten before the main strong kneading. Well, you can immediately see whether it is soft or hard.

very interesting topic, signed up. although there are KM and other devices, but I want to simplify the process of making cakes a little. For many years I have been baking Spring Easter cake (in my family everyone likes this particular cake) in Hitachi HP, when I tried to bake 2501 for the first time in Panasonic - the cake did not work. I tried several programs and everything is not right. then I adapted the first batch of dumplings on the prog, then I put them on the Main one with raisins. the truth is, you have to look after the batch and you also need to close the additive dispenser.

yes, in hitachi the trick with rest is cool. For our flour, it's just super-duper. Alas, there were no other stoves nearby. For what Panasonic is a good stove, and in order to be like in hitachi, you need dances with dumplings. On the main program, the standing time is 30 minutes. You can run the program in 10 minutes so that it stands for 40 minutes, the dough rests, like in hitachi



but it is really possible to simplify only in a programmable CP with a very decent result. And in automatic programs, you can reach average or slightly above average if you use ready-made programs. Still, there is no escape from the restrictions imposed by the engineers of the stove.
Here they only give fermentation for 1 hour 30 minutes, for example, even two starts of the program, this is 2 hours 60 minutes, but it is necessary, for example, only 2 hours, and not get it in any way. We'll have to adjust to 1.30 or 2.60. Alas.
And there is a limitation in recipes. The stove for many is not designed to knead everything at once, but gradually, as required in different recipes with tea leaves, for example.
So, alas, HP is still far from perfect and complete convenience

[Lena]

yes, in hitachi the trick with rest is cool. For our flour, it's just super-duper. Alas, there were no other stoves nearby. For what Panasonic is a good stove, and in order to be like in hitachi, you need dances with dumplings. On the main program, the standing time is 30 minutes.

Lena, now agree that I will pull out my Hitachu and go to put on cake too
Praised my stove, I love it dearly

Tanechka, here I get my Hitachi once a year before Easter, even though the cake oven in Panasonic has adapted, but in Hitachi we taste better

Of the automatic, only Hitachi and Panasonic are cool. What is kneaded, what is baked.
Hitachi has a program with rest - generally aerobatics. Panasik also has very good programs, but in order to bring it to the level of this program, you need to dance additionally.
Even the wonderful dear Kenwood falls short of them.

Girls, baked Easter cake according to the instructions for Panasonic 2510. Well, it turned out very dark. Anyone have any recommendations to make lighter sides and roof. I understand that this large amount of muffin gives color. Baking time 50 min. Perhaps 45-40 minutes will be enough?

thoughts to the point. Pull out before the end of the program. Try it in 10 minutes without disconnecting the program. Open to see and if something to bake))). Look quickly and with gloves))
so that the ten does not overheat without load. But nothing will be done to him in seconds

Will it bake inside? Willingness to check with a long twig?

a thermometer in the middle: above 94 degrees - it means ready (96-97 is recommended, but for me it matures normally with 94).
Otherwise, just try. Diet baked goods are tender and uniform. Everything should be fine with the middle.



quite already only with thermometers and HP has gone numb
Actually, from my own experience, I will say: when I pulled it out 5 minutes before the end, it was always ready. Rather, after cooling down, everything was fine with the middle.
For 10 minutes somehow it was not necessary, so here it is probably worth checking.
And you can check how our grandmothers acted. There are ways. But I have had a thermometer for a long time and I don't remember them.
so maybe on the forum it makes sense to look at the visual signs of the finished middle.

And in Panasonic 2501 - the maximum amount of cake you can use for flour? After all, not 600 g?

[Lena]

Lena, You are in the test! )
I like the liquid bottom option more. The first thing I do is add water / milk, add sugar and milk, cancel flour, take out other ingredients. I stir the bucket from time to time - sugar and salt have time to dissolve and do not scratch the bucket. If yeast, flour, water, sugar and salt, then they settle into flour and crystals remain.

And in Panasonic 2501 - the maximum amount of cake you can use for flour? After all, not 600 g?

If under the lid, then 500g flour. Or 300 grams, so as not to risk it.

What is this for? so that your dough swells, absorbs water properly and forms gluten before the main strong kneading. Well, you can immediately see whether it is soft there or hard

At Sdoba I have three batches. The third (when beeps for adding raisins) starts about an hour later. Is gluten too late to form?

If the last kneading is replaced with a batch for adding candied fruits, how will this affect the dough? I saw the advice.

[Alexander]

Alexander, so I don’t know the features of the modes of your stove. I looked at your instructions, but there is no information there. Of course, poke your finger in the sky by analogy with Panasonic.
If there was a plate with the kneading time and kneading, then I would have looked specifically.
And so it is here that you know better. You can check out the capabilities of your machine in practice.

You need to knead a soft dough (the softer the dough, the fluffier and softer your cake) and knead in the process at least until it sticks off the walls of the bucket (good kneading provides a delicate crumb, sets fibrousness). Then ferment the dough so that it does not ferment, that is, it does not rise higher than possible and does not break. During the fermentation process, the dough accumulates tasty substances and gluten develops. Therefore, it is also necessary for it to ripen, usually when it smells delicious, but in general cases it is set by the recipe - this creates the taste of Easter cake.
The solution to these problems will give you a delicious cake.
In Panasonic we have already adapted to the regime, and you need it yourself.

If the last kneading is replaced with a batch for adding candied fruits, how will this affect the dough? I saw the advice.

explain again, what are you talking about? I do not understand

explain again, what are you talking about? I do not understand

instead of kneading before proofing, start kneading to knead candied fruits into the dough

[only]

Kneading is a serious thing. Kneading - kneads gluten, that is, stretches the rubber 3D frame of the dough. To make this frame tender and tasty, we knead this gum, which is elastic, thick and hard at first, stretch it, thin it.
This gum is thinned in two ways - mixing mechanically and chemically during fermentation.
And the point is, using these two processes, before baking, to get a very tender and tasty thin gum.

But you can overdo it and break it.
For example, stir very strongly at the beginning and by the end of a long fermentation, it will chemically break.

Now it is clear that a balance must be found between mechanical stirring and chemical stirring during fermentation.

In practice, it is known that if gluten is kneaded only until it first detaches from the walls of the bucket, then it withstands a long fermentation and becomes for a long time better and not breaks.
But if you mix it once at first, and then again intensively somewhere in the middle, and then wander for a long time, then ... it's not a fact that it won't stupidly break in the process.

Therefore, it is impossible to say for all occasions: knead as much as you want and when you want, but everything will be fine.
We must look at the recipe.

If in the recipe there is no strong kneading at the beginning and a short fermentation, then it is quite possible to additionally knead well in the middle, that is, to knead with candied fruits.

But as you can see, this is not always possible.
If the recipe already had a strong kneading at the beginning and a long fermentation, then another kneading can ruin your dough.



I'm not a good judge of the test. I'm just the owner of HP Panasonic for three years already. I think that my bread and buns turn out to be edible, and if I tell you what I know, then no one will get any worse.
I do not pretend to be special products.
To perfection and to your taste - bring it yourself later.

fffuntic, Elena, thanks for the detailed and patient clarifications

I will report:
1. Baked a couple of weeks ago using this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0

KULICH
Liquid components:
50 ml. freshly squeezed orange juice;
100gr. butter;
4 eggs (shake before laying);
For more sweetness and aroma of the dough, you can add 1 tbsp. l. honey;
Dry components:
2.5 cups wheat flour (450g);
4 tablespoons of sugar;
1 teaspoon vanillin
0.5 teaspoons of salt;
2.5-3 teaspoons of dry yeast;
Spice:
Raisins (candied fruits, nuts) full raisin bin (50-80gr.)

The result in the photo, the cake, of course, is not real, but tasty and simple. I put all the ingredients at once.


Now I am preparing cake according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=551.0... The recipes are identical, the products are the same.
The sequence after studying the topic is as follows:
1. Put the ingredients in the recipe bucket, except for the oil and raisins. Pizza mode, I have 1 hour 20 minutes. Intensive kneading and proofing.
2. I turn on the Sweet bread mode - the time is 3 hours 25 minutes - and gradually during the first batch I add soft butter. After the signal - raisins. There is a kneading and dough like this,.




3. And here's the result. Hurrah! There is a layering, the crumb is dense, but not heavy, separates into fibers (well, it seems to me). I am very happy, thank you all for helping me with this thread.

[Svetlana]

SvetlanaI am very pleased that these tips have led to a positive result.
Because if, for example, you cast a spell for a long time, but the product did not suit you, it would be very unpleasant.
After all, your time is not rubber and there is always someone to spend it on.

Therefore, I would still like to clarify. Since people are busy here, it makes sense to run two modes and do dances with tambourines if you decide to make a very airy highly satisfying bead. Well, one that you can’t do for one mode at once.
something like Svettiny cakes, meat-eating ones. Such, if they are shoved in one stage, will not reveal their potential by 90 percent.

But Butter cake, Excellent Easter, Easter cake from the instructions, it seems to me, are not worth a lot of time. This is a light baking, the whole trick of which is the convenience of quick production. Fast and tasty.
Easter cakes that do not contain a lot of oil and sugar can be made as simple as possible.

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?



Specifically for your HP. Something I don't really like the combination of these programs. An overly strong combination in my opinion. Your crumb is a little tired. For such a strain, it seems, the flour was needed harder.
It's a shame you can't look at the dough after the pizza.

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).
It's me not I urge you to waste time on a double batch of cake again.
Just a look at the result.
But if there is a desire to experiment, then perhaps it is worth choosing a weaker combination for ordinary flour and the usual consistency of cake. Alas, extremely strong kneading is not always good, if the gluten is not very strong, it breaks.
Perhaps the density of the dough is due to this. And you can also correct it with the amount of yeast.

Svetlanajust please don't be offended.
I am very grateful to you for your feedback. And you are a big smart girl who was not afraid to experiment on the unknown field of the stove with regimes unexplored by a bunch of people, like we have with Panasik.
And this is a note so that next time, if you spend your own precious time, to make it even better.




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.