Butter saika with raisins

Andreevna, can you put the photos in two layers, eh? otherwise the page is skewed, it is not very convenient to look and read.

Oh, but I don't know how to do it, I can do it in a row, one under the other,
to do?
And why is everything so smoothly visible, not mowing?

[Andreevna]

Andreevna

What buns!

It seems that the set of products is quite simple, but the oil and long fermentation make them very fragrant.

[Andreevna]

Andreevna

What buns!

It's all thanks to you that they turned out this way

[Scarecrow]

Scarecrow
Natasha, take the job
Thank you Natasha, very fluffy and tasty buns turned out, with milk just class

Thank you for doing the prereschet, I "according to your", put the buns, tomorrow on duty, sooooo hope, everyone will envy me.

[agata116]

agata116
Good luck to you! Of course they will envy, Schochelka does not teach bad
One tip. Keep an eye on the dough so as not to overstay. It rose for me in 1 hour and 10 minutes, probably the yeast is so active. The dough was also ready in 1 hour and 10 minutes.

But I apparently stopped ...
Maybe I misunderstood?
1. Opara 1h 30min (1h 10min for me)
2. Dough 1h 30min (40min, got out, kneading, 1 hour)
3. Warm-up - 1 hour
4. Butchering, 20 minutes came up, but no longer rose .. I baked it in a bucket ...

It is possible that dry yeast was used. they are fast acting, could "gobble" all the sugar and greatly moderate their ardor.
It shouldn't be that way at all.

It is possible that dry yeast was used.

That's just the point that ordinary pressed ... I'll try to reduce their number.

Here's a request to Chuchelka, please tell me, I often bake a high-calorie bun, fast and tasty, the range of products is very similar to the cakes. In my childhood there were no saikas anymore, so I sit and think saikas or calories. All the same, cakes need more time. Tell me very different from each other?

[litichka80]

litichka80

These are completely different things.
And on a set of products as well. The calories include milk and eggs. This is a serious difference in the taste and further storage of the finished product.

Bakery products often differ with a couple of spoons of this and a pinch of this, but what a variety of taste.

Well, we can't store such things, a maximum of 24 hours, and still there are no rolls, but if there are others to taste, then that's it, I start! Thanks, and for both the answer and the recipes!

Scarecrow, thanks for the recipe! I just baked and already sharpened one with butter Extraordinary Delicious. I used white flour (old Oskolskaya) + gritty flour (Lithuanian). You could even add a little water, the dough was tight and did not rise very quickly.

Oh, I haven't made a sike for a long time Delicious with butter and tea, absolutely support.

Scarecrow, I came across a recipe for your saikas. So you need to bake such a yummy!
The only thing is that if sugar and butter are not added at the end, but immediately? (That would not be a spreading kolobok).

Scarecrow, I came across a recipe for your saikas. So you need to bake such a yummy!
The only thing is that if sugar and butter are not added at the end, but immediately? (That would not be a spreading kolobok).

Yes, in principle, you can immediately, nothing fatal, but the structure of the dough will be somewhat different.

Thank you for your answer!
I went to put the dough

URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s007./i300/1011/51/be0d684fe21f.jpg.html]
Delicious, satisfying !.

Wonderful came out! As expected: tanned and raisin!

Good day!
I'm new on the forum, not yet experienced, I recently bought a mulinex bread maker.
I liked your recipe very much, but the oven does not work for me, and I really want to implement the recipe.
What do you think will happen if you do not mold the buns, but bake in a bread maker after the stage of raising the dough, or may it not bake, crumble, etc.?
A couple more questions:
Should the dough be reduced?
Bake a cupcake on the program?
I would be grateful for the answer

I am not very versed in the modes of HP Mulinex, since I have Panasonic.

If you bake in a bucket of HP, you will get one big bread. Everything should be OK, but no one has tried this dough yet. You will have to try. Prove and bake.

I cooked it, I hoped it would look like 1 big crumpet)))))), but as expected, a butter cake came out. I followed the recipe exactly. It turned out delicious. I was afraid that the dough would run away, but it reached the edges of the bucket and the roof sagged a little. And so super! Thanks for the recipe!

Yes, a lot of liquid. In a sense, when with separate crusts it holds and rises well, and with a whole loaf it is damp. This means that it is necessary to reduce the liquid for one large bakhanka.

In addition, when forming saikas, you fold the dough several times, this strengthens it, but with a loaf - this operation is not.

I see, I'll try to reduce the amount of liquid next time.

Scarecrow, say, but at the first kneading dough d. B. thick?
I pawned food and ... I panicked. seemed too thick.
this is normal?

Scarecrow, say, but at the first kneading dough d. B. thick?
I pawned food and ... I panicked. seemed too thick.
this is normal?

It's probably too late to answer, but after the first batch, another 3 tbsp is added. l. oils. This is 45 ml of liquid.

aha) late. everything is already baked. not very airy. still delicious)

and yet the first batch = thick dough? (I will clarify this for the future)

aha) late. everything is already baked. not very airy. still delicious)

and yet the first batch = thick dough? (I will clarify this for the future)

I don't remember what it was before adding the oil. In any case, you need to adjust after adding everything. The dough should be practically sticky, very pliable. And everything is adjusted in the direction of adding flour, but for some reason you did the opposite.

Hello bakers! I bake these cakes all the time. Awesome dough! I use vegetable oil instead of ghee, but I mix it with sugar in advance - this way the sugar melts faster when kneading.
Scarecrow, thank you very much for the recipe

Great health. Many had questions about the recipe, the dough is tender, soft, you need to feel a fine "line" when it is the most successful. Apparently you managed to grasp this moment!

good evening! please tell me Chuchelka, what kind of ghee do you use?

good evening! please tell me Chuchelka, what kind of ghee do you use?

I have ghee from the local Efremov plant.

and then tell me what to look for in the composition of the oil, I think I won't find this

and then tell me what to look for in the composition of the oil, I think I won't find this

So that the composition contains only cow's oil, no more additives and it is desirable that it be indicated that this is GOST if the oil is Russian.

Thank you!!!

and if you use dry yeast, such as saf-levure, how much should you put?

and if you use dry yeast, such as saf-levure, how much should you put?

About 1 tsp.

About 1 tsp.

Thank you, I'll go try to do it ... and also such a question, bought a school Saika in a store (in Corona, they are made there), and so there is milk and an egg in it, is that then it looks more like a high-calorie bun in the way of cooking?

thanks, I'll go try to do ...And also such a question, they bought a school Saika in the store (in Corona, they are made there), and so there is milk and an egg in it, is it that then it looks more like a high-calorie bun in the way of cooking?

Yes, probably. There is a dairy crust (Belarusian, in my opinion), but there are no eggs in it either, and from dairy products there is reverse or buttermilk. Therefore, with this composition, it rather resembles a calorie intake.

and how much sugar with grams to add?

also, what level in the oven do you put? 2 or 3 from the bottom?

also, what level in the oven do you put? 2 or 3 from the bottom?

I always put it in the middle if there is only one baking sheet with products. I have an electric convection oven.

I looked at sugar. If sugar in a standard 250 ml glass is 200g, then half a glass will be 100g.

I didn’t leave the cakes, I made them exactly like large-sized cakes, divided the dough into 4 parts, put it on the 3rd level, the bottom was overcooked, and the top of the ate-ate was baked, and the dough turned out to be more like a loaf in terms of density, apparently too much flour when added after adding sugar and butter ... what consistency should the dough be at the stage when sugar and butter were added and you start adding flour, should there be a good bun that is even or still more runny dough, but not quite thin? the dough rose well, but did not jump out

If you are fried from below, but not baked at the top - your oven is fooling, the heat is playing from below. Save yourself with a second baking sheet, for example. This is very important for muffin, it burns extremely quickly.

Because of this, the density of the product may also be non-standard. The baking process greatly affects the raising of the items in the oven. Were the distances ok before baking? The dough should be soft, almost sticky, so that when kneading it stretches behind the hook, and then it seems to come off. Sayki are not given to everyone at once, do not be discouraged. The dough is so tricky.

If you are fried from below, but not baked at the top, your oven is making a fool, the heat is joking from below. Save yourself with a second baking sheet, for example. This is very important for muffin, it burns extremely quickly.

Because of this, the density of the product may also be non-standard. The baking process greatly affects the raising of the items in the oven. Were the distances ok before baking? The dough should be soft, almost sticky, so that when kneading it stretches behind the hook, and then it seems to come off. Sayki is not immediately given to everyone, do not be discouraged. The dough is so tricky.

yes, the oven somehow works strangely, an expensive Boshev stove, but according to the recipes you always have to overexpose in time, because the top does not have time to get ready, but they are already overexposed, maybe set the level to 2 then ... , the dough was sticky and viscous, when there was a good, even bun ... I will experiment, it turned out tasty anyway, something in between a loaf and a sausage sandwiches with butter and cheese just get lost

Gas or electric oven? With electric, it is probably worth changing the mode.

Are the distances good or could they be overexposed? If the blanks are permuted, then in the oven they will just blow away, become dense and heavy (resembling the notorious soles). They should still be firm when proofed. In general, not seeing the process is hard to say, but I try to analyze the most common mistakes.

gas oven, maybe they stood a bit, when they already laid it out on a baking sheet, they seemed to be lying for more than 30 minutes, because they did not rise much in 30 minutes

Natasha! I came to say a huge thank you from a novice baker for the cakes !!! I did it 2 times, it turned out different.
The first time, when the first kneading, the dough seemed very steep, so I added a little water. With the second batch, a little flour.
The second time I decided not to add water, as I read that all the adjustments were in the second batch. But I added raisins early and it shattered a little, I liked the cakes too, but I liked the first ones more. Runs out of the bucket very much !!! Sugar added more, we love it sweeter.
The main question is: how to cut the dough to make beautiful and even buns?

Here you see!!! A direct example of the fact that it is often not the recipe that matters, but the ingredients. The dough turns out this and that ... Saiki is a very tasty thing, I support it. In the morning and with oil - that's something.

We had a whole section here on roll forming. The basic rule: the edges of a piece of dough must be pulled "into a knot". This will be the bottom, and the opposite surface will be wrinkle-free, smooth and even. For loaves and elongated buns, the edges are, as it were, tucked with the edges of the palm under the bottom. Ah-ah-ah !!! I do not know how to explain this in the mind. We need to find topics with cutting, there is a full video.

Delicious cakes! And the dough is very pleasant to work with. Only rectangular cannot be formed in any way. There are a lot of raisins, but all are hidden
Thank you very much for the recipe!

And I am with the whistles !! The dough is very tasty precisely because it is "watery", that is, not with milk, but has the consistency of French bread. At the same time, it is sweet and smells like fragrant ghee. I didn't have to add flour again, just dust the table when molding, but almost everything is added.

🔗