Custard cake from "night" dough

[Welding:]

Custard cake from "night" dough

Category: Easter

Ingredients
Welding:
wheat flour of the highest grade	50 g
milk	250 g
Dough:
welding	all
dry yeast	6 g
wheat flour of the highest grade	480 g
cream 10%	100 g
yolks	80 g (4pcs)
sugar	120 g
salt	3 g
butter	180 g
almond	50 g
vanilla sugar	10 g
dark raisins + candied fruits + dried cranberries	190 g

Cooking method

• Bring the milk to a boil. Remove from heat, add flour, stir. Pour the tea leaves from a thermos, stand for 40-45 minutes, then cool to room temperature.

• Grind the almonds in a coffee grinder with sugar.

  Combine tea leaves, flour (leave 2 tbsp. L), yeast in a bowl of a kneader. Pour in cream and yolks. Add chopped almonds, sugar and salt. Knead for 8-9 minutes.

  Grind butter with vanilla. In small portions, along with the remaining flour, add it to the dough.

  Knead a very soft, silky dough. Leave the dough at room temperature for 10-15 minutes.

• Pour boiling water over raisins, candied fruits and dried cranberries. Leave on for 5-6 minutes.

  Throw on a sieve, dry, roll in a little flour. Add to the dough.

  Transfer the dough to a container greased with a little vegetable oil.

  Tighten the container with the dough with foil or close the lid. Refrigerate for 12-16 hours.

  Allow the dough to warm up at room temperature for 2 hours before cutting.

• Divide the dough into molds, filling them up to 1/3.

  Cover the forms with foil. Proofing at a temperature of 27-28 C for 2-3 hours. The dough should rise to the top of the molds.

  Place the molds in a cold oven. Bring the temperature to 180C degrees and bake the cakes until tender. Cool down. Decorate as desired.

  
• 

The dish is designed for

4 cakes, 345 grams each

Ooooh, beauty! Easter cakes went. Marin, great. Is there enough sugar or can you add a little? I don’t understand?

Oh, Manechka, another Easter cake! And I got hooked on your nightclub from Maggie Glaser - I've only baked it for two years, and Royal from Anechka-Queen! And, hike, it's the same, only with tea leaves, right? Can I understand it? Delicious as well?

[Angel]

Easter cakes went.

Thank you, Angel... This is last year, this year has not yet been played.

aharka enough or can you add a little?

I had enough sweetness, a lot of fruits. But the amount of sugar can always be adjusted to your liking.



Olga, this one is softer. Thanks to the tea leaves and the butter and the yolks, I think. Well, almonds (you can use almond flour) also gives a lighter texture.

Super recipe! Thank you.

[Manya]

Manya, I will try to bake a wonderful Easter cake

Menasha, another Easter cake masterpiece from you!
And it's not difficult, and I have no doubt that it is very tasty!
Thanks for the recipe!

[Tatyana]

Tatyana, Anastasia, Ksyusha, thanks a lot, girls. I would be glad if the recipe is useful to you, and the result does not disappoint.
Everyone has their own ideal cake. In this I tried to combine what makes the cake tasty for me: brewing, lack of proteins and cold fermentation.

[Sonadora]

Sonadora, Manya, a very interesting recipe, a bit of Italian panetone with Japanese influences. I will put it in the "bookmarks". Thank you !

I just thought about Easter cakes, and Manechka was already with a new Easter cake. So far, bookmark. In this recipe, everything I love, both custard and overnight dough. Delicious.

[Ilona]

Ilona, Hope, thanks a lot, girls. I would be glad if the recipe comes in handy.

I just thought about Easter cakes

I have already started "scabies". The plans include a couple of recipes, panettone and cake without kneading. If it works out well, I will share it.

Tell me, where does 100g of boiling water go? Will the cake come out wet?

[oksanapinchuk]

oksanapinchuk, boiling water is needed for steaming dried fruits, it is not added to the dough. Kulich would not be called wet. Rather, it is soft and fibrous.
I removed the boiling water from the ingredients to avoid confusion.

Is the yeast in the recipe exactly 6g? Will it not be enough?

[Lubasha]

Lubasha, I had a Saf-moment, ordinary, not for muffin, they were quite enough.

[Sonadora]

Sonadora, Manya, thanks for the recipe. I'm still looking for my perfect cake. Yours was appreciated - it is beautiful!

Yeast was taken by "wet" Lux, a yellow-red patterned packet. And the brew I got was not very liquid and a little lumpy. How to make it lump-free? Maybe there is some secret of falling asleep flour? I could not pour into a thermos, I simply wrapped a saucepan. Small forms were taken by standard paper ones with a diameter of 9 cm and a height of 9 cm. The weight of 240 grams of dough was most suitable for this form. (put a different weight in everything for the experiment). And put it in a preheated oven to 180 degrees. Well, I just inattentively read about the oven.
And I also have a gas oven with a stone. Does the stone seem to need to be warmed up before planting?

But the result is excellent! Thank you! I will repeat exactly.

[venera19]

venera19, Anna, what a beauty!

The brew I got was not very liquid and a little lumpy. How to make it lump-free?

Usually, a thicker brew is obtained without lumps. This one was also not perfectly smooth. After cooling down, you can wipe it through a sieve or punch it with a blender, but I don’t do this, during the dough drying, all the lumps disperse.

And I also have a gas oven with a stone. Does the stone seem to need to be warmed up before planting?

Yes that's right. The oven heats up with the stone.

Well, the lumps, yes, they dispersed themselves in the test, so don't bother. I don't have a thermos with a wide neck (as for second courses), and it doesn't flow into a narrow one, and I need to pick it out later ...

Yes that's right. The oven heats up with the stone.

I didn't understand all the same. Should you put a gas oven with a stone in a cold or heated one?

[Anna]

Should you put a gas oven with a stone in a cold or heated one?

Anna, warmed up

[Sonadora]

Sonadora, Thank you.
You have such flat tops of Easter cakes in the photo! Mine were not so pretty, but the icing glazed over everything.
Apparently there is no need to rush to proofing, I stood for two hours. Well, then she put it on a hot stone, and they "rushed".

[Sonadora]

Sonadora, Tell me please, can the dough be left in the refrigerator for a longer time?

[y-turina]

y-turina, Julia, if possible, to me on "you".

can I leave it in the refrigerator for a longer time?

It is possible for a day. In the "adjacent" topic (https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=455611.0) Easter cake is less rich and sweet, there the dough can be fermented for up to 48 hours in the refrigerator.

[Sonadora]

Sonadora, Manya thanks for the recipe !!!

[Manya]

Manya, rehearsals with Easter cakes continue, I started the dough, but it didn't work out as smooth as you did, rather like in the photo where the butter is, kneaded with Kenwood for 10-15 minutes. Need longer?
And the temperature of the dough was 30 degrees. When I put it in a saucepan, it feels oily, and not soft and silky.
I used to knead cakes with my hands, now there is Kenwood, but I don’t understand how long it will take to knead them, it seems that it’s worse than hands. Maybe because the hook is the simplest.

[Lily]

Lily, Thank you. I would be glad if it comes in handy.

Yulia, you can let the dough rest and knead more. But it's better to ask the girls in the topic about Kenwood about kneading dough for cakes.
Itself to Kesha (kmix) with kneading such a dough and did not adapt. I don't like the dough in it, so I make it in HP Panasonic.

[Manya]

Manyawhat a beautiful cake!
I will bake this recipe!
What kind of fudge? I can't cope with sweets, it's all some kind of garbage ...

[Anastasia]

Anastasia, Thank you
Ready-made fondant "Parfait". This year we need Easter cakes ... I will do a lot on gelatin.

Baked yesterday, decorated with meringue and brought beauty with a burner. There is also an idea to add a gingerbread on a stick with the letters XB, for completeness.
But the inside turned out to be fibrous and heavy, but this is my joint when kneading the dough with Kenwood, we messed up something with him.




Incision

[Yulia]

Yulia, be stunned! How beautiful!
I don't even know why it turned out hard. Is the butter mixed well into the dough?

[Manya]

Manya, no bad, I wrote above, it was probably necessary to knead longer, but Kenwood just twists the dough in a circle



thanks for the compliments.

Manechka, what kind of flour did you use? I bought MacFoo extra, but I haven't baked it yet. Makfa in white bags, bought another manitoba. The oven will be exactly according to this recipe.

I'll check in to find it faster. It's time.

[Yulia]

Yuliamay need to knead longer. Somewhere in the topic of Keshi they wrote that they knead the dough for cakes for 40 minutes. Only all products, except for butter, should be cold so that the dough does not overheat.
Hope, I have a regular Macfa, a yellow bag. I bought Manitoba too, for panetone. I baked bread from the French Thing (Extra) - it turned out excellent.
Tatyanahappy baking.

Manechka, what recipe will you bake for panetone? I also want to, but I haven't decided on the recipe yet.

If you use flour from durum wheat, protein 12g is written, do not you need to change anything in your recipe? I also want to double the bookmark of products and leave the pan on the street at night (we now have 10 degrees at night), 12 hours are enough for the dough to rise (how many times it should be full). Is there a lot of yeast in your recipe?

[Manya]

Manya, I baked cakes. I did everything according to the recipe, just added a little more spices - a little cardamom and saffron in the cream (she insisted in the refrigerator overnight). I got three Easter cakes and one small one. They ate the little one at once - both to taste and sweetness - I liked it! My own, I will decorate on Saturday, and I have already decorated one, I will give it to my girlfriend.


Manya, thank you very much for the recipe!

[NM]

NM, Nadezhda, I wanted to try this panettone recipe:

oksanapinchuk, I would not change anything when using flour with 12% protein. The dough in the refrigerator at + 4C does not rise much, maximum one and a half to two times. But I don't know how the yeast will behave after long fermentation at + 10C. Perhaps in this case, you need to reduce the fermentation time of the dough to 6 hours.
Maybe make samples, from half the norm, in order to know exactly how the dough will behave in such conditions? Ready and completely cooled cakes can be tightly wrapped in plastic wrap and frozen. You can decorate them after defrosting in the refrigerator.

4er-ta, Tatiana, very beautiful! I am glad that the cake came to taste.

Manya, the crumb of your cake is no worse, and I think to taste too. Although the recipe is interesting.

interesting recipe.

Yeah. Every year pulls in experiments. I would like to try something else.

Baked yesterday, decorated with meringue and brought beauty with a burner.

Julia, how did you decorate it? unearthly beauty turned out!

I kneaded 2 portions of dough. I added orange zest and saffron, pre-filled it with 30 grams of boiling water. I took 30 grams less for brewing milk. No almonds were added. Flour in total (brewing + dough) took 500-550 g (amount of boiling water and flour for 1 portion of dough).

[Irina]

Irina, made an Italian meringue with the help of a nozzle and a pastry bag, deposited curls and warmed the cap with a burner on top. All.

All

Nooo, not everything! You also need to have the right handles. I will never succeed in such beauty, so I will cover it with icing on gelatin.

Oh, I can't laugh: girl_haha: her hands are not right. You create such deliciousness and beauty that you can experience consciousness.

Yesterday I kneaded 2 portions, strictly according to the recipe (flour from Kazakhstan). During the night, the dough did not rise in the refrigerator, and right now I read that it should rise 2 times in the refrigerator - strange, but I didn’t even have a choux pastry dough, although the proofing was long, but the cakes were excellent. I divided the dough in half: I took one out of the refrigerator, bake it after work; I'll wait for the second one ...

[una-olga]

una-olgaapparently the problem is yeast.
Once I ran into a fake Saf-moment when I bought it on the market.
Yesterday I made two batches of this test. Its volume has more than doubled overnight. Warmed up today for a long time, two and a half hours.Now the first batch has been decomposed into forms. Waiting ...
Soon I'll get the second portion of the dough out of the refrigerator for warming up.



Even the girls at Kulich by Maggie Gleser noted that the rise of dough in the refrigerator depends on oil. If it is plastic immediately from the refrigerator, it can be spread on bread (Vologda, for example), then the dough in the refrigerator is well suited. And if the butter is solid (Ankor or Valio), then it freezes into the dough with it, there is practically no rise.

At first I thought that when I baked the yeast from Maggie, I replaced it with live yeast (it was baked on it from Andy's chef, so it's tested) ...
now I will be calm, thanks for the hint, my butter is 82.5: at room temperature it melts quickly, but it freezes very much in the refrigerator.

Hello. Thanks for the recipe. I'll bake. I would be grateful if you can tell me if it is possible to add pistachios to the cake (in the dispenser) instead of almonds. I have never met such information. The child quietly ate a kilogram package of almonds.

[una-olga]

una-olga, happy baking!
IrinaR, and pistachios ground into flour will not color the dough? Maybe it's better to add them finely chopped into the ready-made dough along with dried fruits?

Manechka, the dough is in the refrigerator, the kneading was done in the farm. b., Makfa flour extra and a little added manitoba. The dough is very aromatic and soft. I'll get the dough tomorrow after work at 15:00, it turns out that it will stand for 16 hours. I hope everything will be good.