AlenaT
Julia, what beauties I have turned out!
The caps are round, and even rose well in the oven ...
I put it in a preheated oven.
And how soft! It was even scary to lay them on their side, I was afraid-
remember!)))
Exactly what cakes should be in my mind.
And I already know their taste!
This is my compensation for the failed Myasoedovsky ...)))

And today I specially weighed the eggs - one egg and one yolk = 75 grams.
julifera
Alyona, well, I'm VERY glad
They are perfect for me!
Hats are always round and intact, not the Vesuvius volcano, a fibrous delicate structure, not a brick, well, I love them very much
AlenaT
And thank you very much!
Now I also find out what structure they have inside, the correct one ...
And then the last time was not entirely indicative)))
And if everything goes well, then you can swing a kilogram :-) :-) :-)
irza
Alenka, I am happy with you!
The recipe is successful, thanks to Yulechka for the accurate calculations!
It seemed to me that after a couple of days the taste opens up even more and becomes richer. So for the holiday we will taste a mega-tasty cake.
Albina
Now I laid it out in paper forms and sent it for proofing in the cartoon And what a cool dough, not sticky.
julifera
Albinchik, well, how did they bake?
Albina
I just put 15 minutes in a multicooker in paper cups (in the multit the last proofing was before baking). When I shifted the dough, I really liked the touch. EVERYTHING WILL BE FINE!!!
Albina
I looked into the cartoon: the dough rose with a hat. When I put it to bake, it hadn't even reached the edge of the cups.
julifera
that is, you bake directly in the cartoon?
julifera
I never baked cakes in the cartoon, somehow I didn't like the Roma baba from the multi at once with the structure and that's it, and since then I decided that baking is not for a multicooker
Anna1957
Me too.
Albina
Quote: julifera
that is, you bake directly in the cartoon?
I have no other choice: the oven does not work well (I still can't organize my men for repairs - I have birthdays on my nose, then some other holidays, and that's how I'm going)
In the cartoon today (and last year) I baked butter. I bake for the first time in glasses.
Albina
Julia, my Easter cakes even before decoration
Easter cakes for dad
julifera
AlbinaHow many of 500 grams of flour turned out. A cutter?
irza
Julia, take a photo report, otherwise I'm just writing, but I'm writing

Easter cakes for dad Easter cakes for dad



Thanks for the recipe!
RYMCHANKA
Thanks for the recipe. Delicious. Health to you.
julifera
irza, Irochka - thanks for the cutter, what cute

RYMCHANKA - to your health!
shoko11
I don’t understand what’s going on with me. With buns of 9 kopecks, everything grew together from the first time, there were never any misfires, one of my favorite recipes. I decided to bake a cake, looking forward to a tasty treat. I tried it twice in the last week and failed both times. The dough did not rise very well, after baking the crumb is very dense, and in addition, the roof of today's portion has torn.
fffuntic
Quote: shoko11

I don’t understand what’s going on with me. With buns of 9 kopecks, everything grew together from the first time, there were never any misfires, one of my favorite recipes. I decided to bake a cake, looking forward to a tasty treat. I tried it twice in the last week and failed both times. The dough did not rise very well, after baking the crumb is very dense, and in addition, the roof of today's portion has torn.
I love both buns and Easter cakes for this recipe. A cake for lovers of delicate pastries.
The recipe is no different in flavor from the Easter cake.
If you knead well, it turns out delicate, fibrous cake... If you remember buns of 9 kopecks, then this is such a fluffy big, very tasty bun.
This muffin is not heavy, more tender than a meat-eating cake, more delicate.

The secret, as always, is to knead well and ferment well.
Therefore, it requires strong flour and very good yeast - just like for cake. The best.
If the dough does not rise, this is yeast with no options. Check them for germination, when mixing, try not to come into contact ahead of time with sugar and salt, fat.
Ferment in a warm place. In this recipe, it is better not lower than 30 degrees.
If the crumb is dense and tears the roof, then again the first thing suggests itself that the yeast was smelling only by the beginning of baking. Problem yeast.
A small bun is easier to hide flaws than a large one.

For tenderness, you can replace eggs with yolks. Take fatter milk. Everything is like for Easter cake.

Dilute the butter a little with butter margarine (or any soft and high quality) or sunflower oil. Margarine is very good at baking, and if there is no bias, you shouldn't ignore it. I do not heat fats, I put them in chilled pieces, so it will be more fluffy.
I make the dough softer and more viscous. I noticed that the softer the dough, the softer the cake.
But no goo. You need to knead well (if you don't want cupcakes).

And one more thing .. if you add a little non-acidic whey to the total liquid so that it is not felt, but present, then you will not be disappointed either. A very good improver.

barmila
Quote: julifera
OPEN method
Dough:
.....
- milk 100 gr
- water 30 gr
Quote: julifera on 05 May 2013, 17:28
Dough:
Dough:
...
- water - 35 gr

Total: 175 grams of liquid
Good day! Something is not clear: 100 + 30 + 35 = 165g, NOT 175g?
byklyasv
100% win-win recipe !!!
sweetka
I made 1.5 kg of flour in a safe way ... all the flour did not interfere - somewhere 400 grams were superfluous, or even all 500 in an amicable way. the dough somehow rose hard, I see that the yeast lacked strength. took 70 grams of yeast. everything, of course, was baked. but this is how the dough fermented, something worries me ...
byklyasv
Pasochka is ready. Baked in the way of dough. Cut tomorrow.

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