Easter cakes in paper forms in Shteba DD2

[Sonadora]

Easter cakes in paper forms in Shteba DD2

Category: Easter

Ingredients
Ready cake dough
Paper molds
Shteba DD2

Cooking method

• I learned how to bake cakes in paper forms in Štebik!
• On the eve of Easter, I am sure that many Steb owners will be interested in this information.
• I decided to hold a dress rehearsal according to new recipes for cakes, so that on Easter it is already baking in a calm atmosphere, and not guessing whether the dough will turn out or not, whether the cakes will be tasty or not, how long to bake them ?!
• I cooked according to three recipes - meat-eating cake, almond cake and night cake made from cold dough. In terms of the convenience of dough preparation, of course, the night one from cold dough from Mani is among the leaders Sonadora... There the dough is kneaded and goes to the refrigerator for proofing. Can stand up to 48 hours before baking in the refrigerator! Very convenient for working housewives - you put the dough and bake when there is time, and not when the dough has come.
• Ready dough
• 
• I spread the dough into paper molds by 1/3 of the height, put it in the Shtebochka for proofing.
• 
• In my bowl, 3 medium forms 9 * 9 cm fit perfectly. I turned on the Heating for 30 * C, left the default time for 4 hours. At the beginning of the Warm-up, the temperature jumps a little and it seems to me that if you set more time, then Shteba will normalize the temperature faster. But just in case, I put a silicone mat on the bottom.
• And it seems to me that with a rug, even in stainless steel, it can be sintered, and not only in Teflon. Teflon distributes heat over the entire surface of the bowl, and the stainless steel mostly heats the bottom, so if without a mat, then in the stainless steel the bottoms will burn with a high probability while the cake is baked
• Cover closed obliquely, valve turned to open position
• 
• From time to time I went and watched the dough rise there. After an hour and a half, the dough increased in volume, reaching almost to the edge of the molds - see the right Easter cake. There were remnants of dough in the left mold, so it is lower.
• 
• Turned off the Heating and turned on the Simmering 120 * C for 1 hour. By the way, I was going to take out the rug before baking, but I forgot about it and baked with it. Probably next time I will bake with him.
• An hour later I checked it with a toothpick, it seemed that they were almost baked and added 20 minutes at the same 120 * C. After that, the toothpick was definitely dry and I pulled out the cakes.
• At the same time, from the same test I baked in an airfryer (if anyone is interested - 30 minutes 150 * C and another 10 minutes at 180 * C, the speed is average, the stand is average, I used a magnifying ring)
• In the photo, two in the front are from Shtebochka, three in the back are from AG. They are slightly different in height due to the fact that I took the pieces of dough by eye, so somewhere it turned out a little more, somewhere a little less. In one, there are leftovers ...
• 
• Of course, from MV, the tops of the Easter cakes are white, but we will still decorate them! The main thing is that they are baked! And for whom the ruddy top is important, then you can shove it into the AG for 5 minutes
• Section (left Shteba, right AG)
• 
• It can be seen that in the MV version the bottom is baked, and in the AG version the bottom is white, but the top is much more browned. But the cut and taste are almost identical.
• Here is such a cake from MV, if you remove the paper. Pretty rosy!
• 

Cooking program:

Languor

Note

Of course, you can't do much at once in the MV, but if there is no oven, then Shteba can easily replace it.
I baked one portion for 500 g of flour simultaneously in MV and AG, but it is possible and only in MV in two steps. And so that the second batch of cakes does not stand still while the first is baked, they can be removed for this time in a cool place.

Happy Easter and good Easter cakes!

[lana light]

lana light, Sveta, well done! And she blocked my unsuccessful experience - as I, foolishly, baked at 0.3 pressure! Now I will bake it like that - it's just lovely Easter cakes !!!

[anavi]

anavi, Ol, I also saw the recipe for Kasha at 0.3. But I'm not friends with 0.3, so I didn't use it.
And the other day I also cried that the Easter cakes did not work out in Shteba .. (Well, of course, put it only for 40 minutes!)

Now I will bake it like that - it's just lovely Easter cakes !!!

Thank you! Now I will decorate them, in general there will be my lovely the beauty!

Not, and, most importantly, I decided again !!! I was not afraid ... but I am afraid to spoil the food, and so cleverly I waited for your experience!

I was not afraid ... but I am afraid to spoil the food, and so cleverly I waited for your experience!

Why be afraid of that ?! I have AG at hand! In extreme cases, I would cut it into crackers.

[lana light]

lana light, Sveta, I did not understand a little about the pressure - 0.3 or 0.7. This is not written in the recipe description itself. Only about the lid is written obliquely, with this position of the lid at 0.3 it only bakes, right? The cover does not lock if obliquely .. or like ..

[Mona1]

Mona1, Tanya, we bake on languor WITHOUT pressure!

[anavi]

anavi, and, exactly, this is languor. Here I am a fool.

[Mona1]

, on languor we bake WITHOUT pressure!

Mona1, Tan, Olga wrote correctly, we bake without pressure. Good luck!

Thank you, Svetochka. And I also wanted to ask. You wrote that three tests were suitable for your Easter cakes, and wrote about the easiest. And which of them was the tastiest, or did you not try all three?

Tan, all three were delicious, personally, I liked the meat-eating one from Izuminka the most.

Kulich with Myasoedovskaya in the oven (master class) (Zest)

It seemed the most difficult for me (to guard the dough ...), but it's worth it one hundred percent !!!! No wonder the branch already takes more than 150 pages on it!
Heavy, wet, smell - BOMB! In short, the perfect cake! This is exactly what he should be in my mind!
I did not add alcohol, I did not soak raisins in cognac, but light pleasant smell flavor flair of alcohol (in the good sense of the word) is present. I just trudge off of him ...
This is exactly what I will bake for Easter. Let it be confusing, but even if the dough has fallen, the girls write that it still turns out delicious



The almond and night cake are also delicious, but they turned out to be somewhat more airy (not dry, but tender, airy), and in my opinion the cake should be heavy, moist, solid. And of course there is no smell like in the meat-eating one. There, the dough is fermented for an ideal of 9.5 hours, this gives that rich aroma. In the almond there is almond flour, in the night there is orange zest, and there is also cardamom and nutmeg. And in myasoyedovsky only vanilla. And all the same, the meat-eating one is richer than others in smell precisely because of this long fermentation!



By the way, I bought ready-made glaze from Dr. Opener. A pack costs 40 rubles, enough for 3 Easter cakes with a diameter of 9 cm. You just need to put it in hot water, hold it for a few minutes, cut off the end of the package and squeeze it onto a cake. It hardens quickly, not sticky, does not crumble strongly (at least she decorated her cake three days ago, while it holds, it does not fall off in pieces).
It happens in different colors, before I saw a gentle green, today I bought white, yellow and pink.

On Easter cakes lies beautifully, not transparent, you can imitate drips:

If there is no time or reluctance to cook the glaze with your own hands, then such a purchased one will help out a lot! At first I didn't want to decorate yesterday's cakes at all, after all, it's not yet for Easter. But then such a bag of glaze caught my eye and decided to decorate it (only because it is so easy to do)

Svetochka - what a fine fellow! I’ll run tomorrow for tins ... while today I’m just baking bread, and tomorrow I’ll take on Easter cakes

I have a bag of such icing - blue. But for Easter cake, you probably need a little white one.

[lana light]

lana light, Svetochka, what super-awesome Easter cakes! Thanks for the idea with paper forms. I baked in Shteba, without a uniform in one big Kulichik, I came out somewhere in 1300, also on languor, I have to look for a photo somewhere.

[lettohka ttt]

I have a bag of such icing - blue. But for Easter cake, you probably need a little white

Tanya, I covered it with green and nothing is so cool. I saw what they were doing both colored and chocolate, our girls exhibited with colored glaze.
for example with a pink photo:
Kulich with Myasoedovskaya in the oven (master class) # 3115
It's not dark, but in pastel colors. I did it with green, so she is so tender. There really is no photo, because I already sharpened one myself, one guests ate and gave another one




lettohka ttt, Natasha, thanks for the tip! I also think for Easter to bake part in cups, and part in cartoon. But only in 3-liter, in 5-liter it seems to me that it will come out too big cake COOL

Thank you so much for the cartoon tip !!! The oven is covered, I don't really want square cakes from hp. I'll try it on Thursday! :)

[Venera007]

Venera007, Tan, success!

Sveta, what is the composition of the glaze? Does it look more like fudge?

[_Milana_]

She looks more like fudge

_Milana_, yes, sugar fudge. But by the way, I over-praised her, which does not crumble much and disappears ...
2-3 days is still normal, and then it crumbles and disappears in pieces when cutting the cake. But it is convenient, of course, that it is already ready, just warm it up and that's it

[lana light]

lana light, Sveta, it turns out, you can bake in any MV with a multi-cook?
Set 120 degrees ...
By the way, such a low temperature, the stove would not have guessed on it)

[M @ rtochka]

it turns out that in any MV with a multi-cook you can bake?

M @ rtochka, Dash, you need to try I know that in some cartoons aggressive heating goes on, while in others it is delicate, you need to be guided by your MV
I do not know what the temperature is in the "Baking" mode in multicooker. In Shteba, the girls baked biscuits at 110 * C, so I did not increase the temperature much, set it a little higher, 120 * C

[lana light]

lana light, Svetochka, thanks for the idea!!!
I also decided to try it on the test from Sonador. Here is:

I already got it:


They went up for about an hour, baked at 130 ° C for an hour and 15 minutes. Fuzzies !!!

I baked the rest of the dough in the oven, then I will compare

Ruddy - it's me with an air grill on top and then blush

Fuzzies !!!

Indeed, pussies! It turned out great!
For the first time, my caps also rose well, they already grappled with each other!

[Masinen]

This time I made half a portion of Masha's Dream Masinen and one and a half portions of Myasoedovsky from Zest... I cooked all day, baked in Štebik as well, but most of course I was baked by AG, because they baked there twice as fast.
For decoration, I bought ready-made icing sugar from Dr. Otter. There were three colors, white, pink and yellow. I always did only white, it was interesting to try other colors.

Pink, by the way, is not entirely pink, but with some bias towards lilac, like blackcurrant yogurt. I didn't really like it. And yellowish is nothing so unusual.
For a couple of days, this glaze behaves decently on cakes, does not stick or crumble too much. But then it dries up a lot and, when cutting, falls off in pieces from the cake. Although it is very convenient to use, just hold the bag in hot water for a few minutes and you can water the Easter cakes.
I overexposed the pink in hot water, it became very liquid and drips right down to the bottom of the cake. I held the yellow one as in the instructions for 3-5 minutes, the drips were the most beautiful. And the white was a little underexposed - there are almost no drips, the glaze remained quite thick and did not want to spread
Happy Easter everyone! Have a nice weekend and delicious Easter cakes!

Here are my Easter cakes - true time 1.40

Christ is risen!

[kartinka]

kartinka, truly risen! Happy Easter!

[lana light]

lana light,