Easter cakes for dad

[SAFE way]

Easter cakes for dad

Category: Bakery products

Ingredients
wheat flour	500 g
pressed yeast	30 g
sugar	125 g
salt	5 g
oil	90 g
young	175 g
egg	75 g
raisins	150 g
vanillin or vanilla sugar	1 g 1 pack (8g)

Cooking method

• Below I will give tables for calculating ingredients for sponge and bezoparny methods for various proportions of the dough.
• SAFE way
• As a rule, I do at, time - I program.
• Proofing in HP at 30^aboutC
• Kneading
• First proofing - 1.5 hours
• Wrinkle
• Second proofing - 1 hour
• Wrinkle
• Third proofing - 1 hour
• Bakery products
• If it is not programmable, then you can try to bake using the Sweet Bread program.
• If the dough is allowed to stand at room temperature 25-27^aboutC, then increase the proofing time by 30 minutes.
• OPEN method
• Dough:
• - wheat flour 250 g
• - pressed yeast 15 gr
• - milk 100 gr
• - water 30 gr
• - egg 75 gr
• Duration of fermentation 3-4 hours at 27^aboutFROM
• We follow the corner of our eye for the dough.
• By the end of fermentation, it should still be swollen and not fallen off.
• If you start to fall off earlier, then immediately knead the dough.
• Dough:
• - all dough
• - wheat flour - 250 gr
• - pressed yeast - 10-15 gr
• - sugar - 125 gr
• - salt - 5 gr
• - oil - 90 gr
• - water - 35 gr
• - vanillin - 1 gr
• - raisins - 150 gr
• If the dough was very active, for example - it ripened in 2 hours - then take the yeast in the dough not 15, but 10 grams.
• Duration of fermentation is 1-2 hours.
• Further kneading and distribution by forms.
• Proofing before baking for 1-1.5 hours.
• Bake at 180-200^aboutFROM

Note

These are my dad's favorite cakes, I make him in different versions:
- both on dough and without dough;
- both in a bread maker and in an oven;
- both with butter and with refined vegetable oil.

It always turns out EXCELLENT !!!
Airy, delicate, fibrous, never crumble !!!

And now the subtleties:
1. If the egg is less than 75 grams, then add another yolk, and the remaining protein will go to the glaze.
2. If you want improve dough structure, then butter can be added to the dough after 5-7 minutes of kneading.
3. If you take 3/4 butter - butter, and 1/4 - vegetable refined, or even in half, then the cakes do not stale longer, thanks to the vegetable oil, and at the same time have a fragrant creamy taste.
4. After washing and drying, the raisins are rolled in flour and added in 5-7 minutes to end kneading.
5. If you make cakes for 1 kg of flour, then you need increase mixing time - knead until the dough is silky. I knead for 1 kg of flour in HP Mulinex with 2 mixers - it pulls such a large amount of dough well. I put the knead for 30-35 minutes.
6. After baking, let them stand for 10 minutes in the tins, cool down a bit - the Easter cakes are very tender and if you take them out right away, they can crumple.
____

The basis of the recipe is GOST buns.
____

And now CALCULATIONS, which will help you when baking KULICH in different proportions!
The total weight in the tables is approximate - for raw dough.

a recipe for every taste, here you have a dough, and a safe method And I trust GOST !!! I'll try too, since your dad likes it so much

[Evgeniya]

Evgeniya - try it, you won't regret it
Sometimes it seems to me that it is even tastier in HP using the safe method
Although the dough on dough is considered more fragrant and all that, it is possible that such heating during baking as in KhP - from low temperatures to high ones - is only good for the cake

[julifera]

julifera, an excellent recipe, and even with such calculations! Thank you, I'm taking it to your bookmarks
Can you eat a cutaway photo?

I would take a picture, but a good camera is still covered, and the cell phone has such a bad camera that it is useless for them to take a picture of the cut. For the recipe, the picture was barely stretched to a tolerable look, it was all overexposed.

When we fix it, I will definitely take a good photo and definitely give it in a cut

[irza]

Today I baked the second batch, because dad said last night: "I haven't tasted something ...."
The fotik got up and now I can please you with pretty photos
irza - photo of the incision made - see the first message

What are the beautiful hats of unmasked cakes !!!
I will definitely try!

Are these cakes based on 9 kopecks buns?

[EASTER "Easter cakes"]

Are these cakes based on 9 kopecks buns?

Yeah, I wrote about these cakes in buns
The recipe was specially designed separately - according to the profile - in the section EASTER "Easter cakes", otherwise not everyone will find them in the Buns for 9 kopecks topic

In the photo, which way? Spicy or not?

All these pictures are unpaired cakes.
The day before yesterday I did dough.
I can't understand in any way which tastes better. I like both of them very much
I took my parents an hour ago, but they don't eat such food at night, tomorrow I will torture them with questions from the series - find 10 differences
Lately, all of us are somehow not up to the soul with heavy cakes.
And these Easter cakes - regardless of whether they are on dough or not - are not very heavy, somehow they go so easily, or rather enter

So if they like both, why to paytinker more? Give me a pairless option!

PS And I'm also curious to look at the molds ...

PS And I'm also curious to look at the molds ...

Silicone molds, only here they are upside down



12 cm - height
10 cm - diameter
Includes 9 pieces on a standard baking sheet - just the dough from 1 kg of flour is placed.
We don't like pan-sized cakes, but they are just right - like cans, in which many used to bake

[julifera]

julifera, Good evening! Please tell me, for a safe method, crush the yeast in a bucket of HP, or dissolve it in a liquid? And how much sugar can you add so that the recipe does not suffer, otherwise I have homemade creepy sweet tooth, but then I will have to add flour? And another question - what should be a bun, if, of course, it should be, or is the dough smeared on the bottom? I am afraid to make mistakes all the time.

[eugeshka]

eugeshka, Hi!
Before laying, I always dissolve the yeast in a little warm milk, then it is better activated in the dough.
As for sugar - here it is already too much compared to other recipes, it turns out quite sweet, so I did not try to increase it.
And one more thing - not always a lot of sugar in a recipe will give you a lot of sweetness - for example, there is a lot of it in the meat-eating kulich, but with prolonged fermentation, the sweetness goes away.
The gingerbread man is average - not smeared along the bottom, but also not very tight.

Yulenka, thank you very much! I'll do it by next weekend, if possible, wait with a report.

[julifera]

julifera, probably the brain does not work at one in the morning already ... but tell me, how do you bake them in HP? What is your HP?

I have programmable Delongy 125.
I program the stages for the time indicated in the recipe.

mmm, you just put molds in HP, and that's it? He's non-standard?

I didn’t understand anything. I didn’t write anywhere that I put molds in HP
Here's from the previous post, I thought it seemed clear that we were talking about the oven:

Silicone molds ...
Includes 9 per standard baking sheet

In KhP I bake in a safe way right in a bucket and only when the bulk of the round pies have already been baked in the oven, and I want some additives, but I have no time to tinker with molds and the oven. That is, it turns out an Easter brick.

I see, thank you very much. I just misunderstood. There are craftsmen who cook porridge and bake chicken ... and then in Moulinex there is a model with baking sheets ...

Tell us the recipe for the glaze - so gorgeous in the pictures !!!

Easter is coming. The question of choosing a recipe for Easter cakes has been determined for me - Easter cakes for dad, definitely.
Last year I laid eyes on him. And even baked for a test. But the trial was not impressive, since I did not carefully study the technology. Three high-quality dough rises are important here! And I started HP in the normal or sweet mode, I don't remember, but this is not enough. The author has written

As a rule, I do it in a bread maker, while programming time.

This year I decided to try kneading the cake in KhP and bake it in the oven. And only now I drew attention to the time of proofing and their quantity.
I have already tried it both in a sponge and in a safe way.Very tasty. It fully responds to my taste preferences - fibrous, not tiny, not dry, moderately sweet and liked by my children and mother-in-law (!). You also get a beautiful domed hat (put no more than 1/3 of the dough and give it a very good distance in the form, almost to the edge).
According to my observations, everything in the recipe is very verified and accurate, for which many thanks to the author. In no case should you transfer flour, you can even 20-50 grams less, and then, if necessary, add more.
By Easter, I will buy beautiful paper molds, candied fruits and raisins and drop in with a photoset. Not saying goodbye.

fibrous, not tiny, not dry, moderately sweet

Ira, can you tell me why the baked goods are crumbling in principle? For the last time, my bread is sweet, and the cake on a long dough (36 hours in total) is godlessly crumbling. I thought that this does not happen with a long dough - but no, I got it. While this is a training session, but I want to go to the finish line in terms of choice.

[Anna]

Anna, but I do not know why the crumbs arise. The most interesting too

In a fucking ambush ...

[irza]

irza, Ira - I am so pleased that the Easter cakes made you happy!

Anna, at one time I thought that it depends on the moon, my meat-eating one turned out to be necrochid only in the first year, and then, as they changed it, I did not understand what it was. And according to this recipe, they never crumble.

[lana5039]

Tell us the recipe for the glaze - so gorgeous in the pictures !!!

lana5039, I'm sorry I didn't answer right away.
The glaze is the simplest, I always do it by eye:
whipped protein + powdered sugar + a few drops of lemon juice

[irza]

irza, Ira - I am so pleased that the Easter cakes made you happy!

Anna, at one time I thought that it depends on the moon, my myasoedovsky only in the first year turned out to be necroh, and then, as they changed, I did not understand what it was. And according to this recipe, they never crumble.

Yul, about the moon can be more detailed And if yours do not crumble - you have to try.

Yul, is the glaze elastic?
In the sense of the cake does not crumble in pieces?
I want to find a recipe for a good plastic glaze ...
And I want to try your daddy cake in a couple of days,
I wanted something new :-) :-) :-)

Yul, is the glaze elastic?
In the sense of the cake does not crumble in pieces?

If you beat the protein to the peaks, then add the powder, it crumbles when cutting, I used to always put up with this, but it looked very nice.
This year I practiced decorating cookies and gingerbread cookies, that glaze sits tightly, but I have not tried it on Easter cakes yet, in the subject "We decorate gingerbread cookies, cookies" girls gave clear proportions.

Yul, you can learn more about the moon

I had already forgotten, it seemed to me then that they were crumbling because of the waning moon. And then I didn't double-check it on the growing one, I wanted to make sure it was on the meat-eating recipe, but I didn't get it.

[Cakes]

I want to find a recipe for a good plastic glaze ...

I'm looking at Sugar fudge from Cakes... Girls successfully use for Easter cakes. Have you tried it?

And if you try to put the dough in the refrigerator overnight? Nobody tried it?

A neighbor told me: so that the fudge does not crumble when cutting,
add a couple of tablespoons of boiling water to the glaze and beat ...
It does not seem to crumble then.

[julifera]

julifera, and sweet cakes? I also want to try baking according to your recipe.

[Albina]

Albinayeah sweet

Oh, but I didn't understand a little: in the general recipe 175 g of milk is indicated, 100 g goes into the dough, but where are the rest 75 g?
The dough contains 35 g of water, but the general recipe does not indicate water.
Add the remaining 75 g of milk + 35 g of water to the dough, or only milk, or only 35 g of water?
Today I made these cakes, added 100 g of milk and 35 g of water. I don't know how it will turn out yet, they are still standing in the oven for the third proofing. At first they did not fit, then they grew up about two times, I will wait a little longer and turn it on.
But then I began to reread the recipe and realized that something did not fit. Please clarify for the future, because I want to try baking again no matter what happens today.

[variety]

variety

It doesn't matter here - take 100 grams of milk and add water, or take all the milk.
Both the tables and the recipe - you can see that all 175 grams of milk (or milk + water) - all go into business

Then I quote myself:

OPEN method
Dough:
.....
- milk 100 gr
- water 30 gr

Dough:
Dough:
...
- water - 35 gr

Total: 175 grams of liquid

Julia, and I have already the second proofing of your cakes is ripening!)))
I baked for the first time a week ago, but then I went too far with flour,
everything seemed that it was not enough, the bun did not want to roll ...
It turned out very tasty, but practically did not rise (pod-
I ripen that because of the clogged dough).
Today I risked again taking into account the previous mistake.
Now the dough is so good, it rises perfectly, the raisins are already
intervened, now I'm going to lay out on the forms for the third proofing.
So far so good!)))

[Alyona]

Alyona, yes, it does not like being hammered, tight, and now the flour is so different, it only remains to regulate by eye, and with experience somehow the right feeling itself comes as much as needed

And I already made 2 visits of 750 g! Ever since yesterday I've been teasing everyone with the scent. Decorated with children and set to wait for the holiday.
We tried one cake, delicious, as expected.
Girls all Happy Holidays!

Now I'm going to put on baking, I hope everything works out ...
I pulled out Myasoedovsky, and his roofs are all flat, but one in general
failed ... And he didn't grow up in the oven at all ... (((

Alena, good luck!

Kneaded in a safe way. The dough program is over, but the dough has risen very little. I will wait. Now I think where it is better to bake it.

Albina, another climb ahead, put the bowl in a warm place. And what portion did you knead?

For 500g of flour. I will wait

Julia, I want to bake a cake according to your recipe - how many eggs do you put in pieces? Is 150 gr about 4pcs?

how many eggs do you lay in pieces? Is 150 gr about 4pcs?

Recipe 75g: specially weighed 1 whole egg + yolk

The eggs are different, it is better to pour them into a measuring cup and after two eggs look - you need the third one to 150 or enough more + 1-2 yolks
Usually ml is approximately equal to weight

thanks, I will try now