home Bakery products Easter Easter cakes. Baking rules, tips, recommendations, question-answer

Easter cakes. Baking rules, tips, recommendations, question-answer

 [1] 2 3 4 5 6 ... 8 Forward ►
Admin

Baking cakes rules



When baking Easter cakes, you must remember the basic rules, the observance of which largely depends on how the cake will turn out.

The main and indispensable decoration of the Easter table - Easter cakes, which are baked from butter yeast dough, but tall and round.
According to legend, the shroud of Christ, buried according to Jewish customs, was round.
This explains the traditional round shape of the Easter cake.
And it should be high because in the spring time of Easter everything in nature comes to life and stretches up


• The dough should not be liquid, because the cakes will spread out and will be flat, and should not be thick - the cakes will be too heavy and tasteless, they will quickly turn brown. The dough should be of such density that it can be cut with a knife and does not stick to it, so that when dividing the cakes it would not be necessary to add flour. Cut the kneaded dough with a knife. The density is just right, if it does not reach for the knife, does not stick to it. Can be folded into molds.

You need to knead the dough for a long time and thoroughly. According to ancient legends, you need to hit it 300 times, so that later the guests would praise the Easter cake 300 times. Knead the dough as long as possible so that it comes off hands, dishes or table.

The dough should be suitable three times: the first time - when it will be dissolved; the second time - when it is kneaded, the third time - when it has already been divided and placed in molds or on a baking sheet.

• Kulichny dough does not like drafts, but loves warmth, so the cakes should be suitable in a warm place at a temperature of 30-45 degrees. In the room where the cake is prepared, the temperature must be at least 25 °.

• If the dough is opal - it's not scary. Will rise again.

• But here's a little advice - if you have already laid out the dough in molds and it rose well, but when you try to put it in the oven, the top seemed to deflate and become flat - do not expect it to rise again and become round in the oven. Better to wait with baking and wait for the dough to grow again. Otherwise, the cake may end up with a flat top. if the cake is not allowed to come up completely, it will turn out to be dense and juicy. Dried fruits must be pre-soaked, they will give moisture to the dough after baking. Dried fruits, raisins, candied fruits after drying and before laying in the dough, must be rolled in flour, and then sieved (remove excess flour)

• I kneaded the dough for cakes with my hands (the consistency of the dough turned out like for pies), but you can make a lighter dough by adding less flour - in this case, the dough should be kneaded with a mixer, since it should be thicker in consistency than for pancakes and more liquid than on pies and it is easy to lag behind the walls of the bowl - you cannot knead such a dough with your hands, but only with a spoon or a mixer until bubbles appear - this means that the dough is sufficiently enriched with oxygen

• In Russia, a lot of dough was usually prepared for Easter cakes, since in large volumes it is fermented better

• Cakes are baked in thin tin tins with a movable (removable) bottom.

• This form must be laid out with paper oiled with butter or ghee, and not just greased with butter

• It is advisable to cover the form from the inside with baking paper, then the cake can be easily removed from it.

• Lubricate your hands with oil too. Gather and tear off pieces of dough with your hands and lay out in a mold.

• Before placing the cake into it, the oven must be preheated well, because only in this case it will maintain a uniform temperature during baking, which is very important

• Determine the readiness of the cake for baking by volume: the dough should rise almost to the edges of the mold.

• In order for such a cake to rise evenly, a wooden stick is stuck in the middle of it before planting in the oven. After a certain time, the stick is removed. If it is dry, the cake is ready

• Ready-to-bake cake is greased with an egg, beaten with 1 tbsp. with a spoonful of water, and butter, sprinkle with chopped nuts, coarse sugar and breadcrumbs

• capricious Easter baking “does not like” when it is disturbed during baking, so try not to open the oven door unnecessarily, otherwise the lush dough will fall off from a sharp temperature drop. And if you notice that the top of the cake is burning, and it itself is not baked yet, cover it on top with damp parchment paper.

At what temperature to bake cakes?



• The cake is baked in a humidified oven, for this a container with hot water is placed on its bottom; temperature 200-240 ° C. (Average temperature for baking cakes 210 °, moderate temperature in the oven 160 ° -180 °).

• in large forms, Easter cakes are also baked well, just so that the top does not burn, after 10-15 minutes, reduce the heat by 20 degrees and tighten the top of the cake with foil.

• The duration of the cake baking depends on its size. A cake weighing less than 1 kg is baked for 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, 2 kg - 1.5 hours. If the cake burns on top, cover it with dry paper.

• The finished cake is removed from the oven, placed on the side surface and kept in this position until the bottom has cooled.

• Ready-made cakes can be glazed and decorated with candied fruits.

The advice of a professional pastry chef Tortyzhka



At bakeries and bakeries there are "combi ovens" - e-mail. ovens in which there is convection (forced mixing of hot air with a fan) and steam humidification, that is, steam supply to the chamber.

In the technological instructions for baking products from yeast dough (any), they write:
so many minutes - steam supply 100% temperature such and such,
so many minutes -50% the temperature is such and such,
so many minutes without steam. the temperature is like that.

Convection is desirable so that the product is baked evenly from all sides.
In a home oven, this issue is not as relevant as in a bakery.

But steam ... We need it! Then, at the beginning of baking, a crust on the dough will not form (and then burst when the inner layers of the dough heat up and expand).

With steam, we must not allow the formation of a "shell" Therefore, for baking LARGE PRODUCTS from yeast dough (loaves, cakes, large closed pies), we use the general principle:

At the beginning of baking, we spray it in any available way (preferably a finely dispersed sprinkler or from the mouth), and put it in the oven at a low temperature (about 25-30% to the main one).

In the process, gently open the oven a little several times and quickly spray it again with warm water until the surface of the dough is completely moistened.

Then we raise the temperature a little and spray it again or 2. Then the temperature is normal, baking without steam, that is, we created such conditions so that the entire mass of dough could expand without being limited to baked crusts.

Slow heating ensures that the entire thickness of the dough is baked, not black on the outside, but damp on the inside.

And finally, when the dough has "taken out" all the power of lifting, we no longer spray. and let it bake and brown.

This is the technology. I’ll make a reservation right away that the paper forms will not become limp, the dough will not get damp and the heating elements will not burst.

Easter cakes, cottage cheese Easter, lambs and eggs for Easter.
Admin

Easter cakes - baking on Video


Easter cake dough


RybkA
Admin, well, very, very interesting how it happens with others, but at a monastery it is, in general, not everyone can deserve this. Thank you!
Now the question is - why did the baking ambassadors' hats burst in the first video? Didn't you last completely?
I took the monatsyr cake recipe for 1 kg of flour. So it turns out some wrong proportions, or I don't know how to count ...
Admin
Quote: RybkA

I took the monatsyr cake recipe for 1 kg of flour. So it turns out some wrong proportions, or I can't count ...

The recipe for a large amount of dough and 1 kg of flour diverge. I already noticed this myself when recalculating

Therefore, here you need to go "within reason", if I may say so. Take those ingredients that are in the recipe, and adjust their quantity to our home standards.

Another secret of Easter cakes is in kneading dough. Notice how bubbly and bouncy the dough is. And how it is beaten off before it is put into forms.

Well, what is it that the top is cracked? I don’t presume to judge, perhaps the proofing is to blame, or maybe the amount of baking.

I enjoyed watching - one more opinion of how other people make cakes visually
RybkA
Who can judge? I also enjoyed watching a lot
I can’t judge, perhaps the proofing is to blame, or maybe the amount of baking.
And what does the quantity of muffin mean? What does it mean?

Yes, more ... monastery cakes were baked in just 25 minutes at 160 * C. I bake this size
about an hour. Why such difference?
Admin

Bread dough has several main components in its recipe - flour, salt, sugar, water, oil, yeast, and then in a strictly defined amount for the dough.

A pastry is a large number of added ingredients: sugar, butter, eggs, etc., which is already used in confectionery.
Easter cakes contain a large amount of baking, the dough is heavy - therefore the task is to make such a dough airy.
This is done due to its long and repeated kneading and proofing.

Each culinary specialist has his own baking secret - in terms of time, temperature and other conditions.
Easter cakes of different sizes will be baked at different times.

To feel it all - you need to do it yourself
Therefore, probably confectioners are working out their recipe for cakes and then bake only it so as not to risk it
katrink
Sorry, what a question here, but it's a matter of urgency
question about Easter cake from ElenaBo
I'm baking my third cake and something didn't work out
the little one from Elena did not rise at all as a lump, baked and that's it - the oil tried it rose quite a bit, but blew off the roof
now I put a big one from Elena
and an urgent question - is this a kolobok as in the photo it should be?
or do you need to add something to the water? flour?
the dough is somehow heavy or something ... not as loose as on bread and not quite soft (when compared with bread) well, and the bun itself is not something
an hour left before baking - what to do? I don't want to screw up another cake
save plz
should it be a neat bun? loose? how much should he climb?
What do I need to add to it so that everything is fine?
Stern
katrink, the bun should be soft, elongated. It should rise during proofing almost to the top of the bucket. If it does not rise as it should, wait and then turn on the "baking".

The dough should be loose, there is also a relatively high amount of fat. Don't add anything.
katrink
well, it is not entirely friable - it is more like a lump or something, but friability like in bread is not noticed in it ...
so I thought maybe what was missing, but it’s some kind of strange
it means I look 10 minutes before baking and if it doesn't rise, turn off the program, close the lid and it costs another hour or two to insist - right?
and then put it on baking for 50 minutes? (only without choosing a crust)
and if it does not rise even after two hours - can this be? then what to do if it remains just such a heavy lump?
Oleg
katrink-turn off the oven by holding the start-stop button for 3-4 seconds, let the dough come up to rise well, otherwise you will fail again. Then select the baking program and bake your cake.
katrink
yeah, I understand, but how much should he fit? or just occasionally glance at him?
well, about once every half hour -?
and in general what does it depend on? everything is ordinary, standard - I don't change anything, the flour is the same, the yeast is normal - but the bread was baked and simple and rye everything is fine, but here it is such a mess
Easter cake before that, I did it more than once, it turns out excellent as it should 4 out of 6 somewhere
Oleg
katrink-glance once in half an hour, and it will be very good for the dough if you briefly turn on the baking program for 20-30 seconds every half hour so that the dough comes up faster. Most importantly, after these 20-30 seconds, do not forget to turn off the stove. These Easter cakes are always good for me, maybe you have a problem with yeast, or you don't take enough of them, IMHO. Good luck to you
katrink
Quote: oleg9979

katrink-glance once in half an hour, and it will be very good for the dough if you briefly turn on the baking program for 20-30 seconds every half hour so that the dough comes up faster. Most importantly, after these 20-30 seconds, do not forget to turn off the stove. These Easter cakes are always good for me, maybe you have a problem with yeast, or you don't take enough of them, IMHO. Good luck to you
thank you, and the yeast just looked at the expiration date 23.07.11 the company always take the saf-moment, and lately I put a little more of them in the Easter cakes than it was written because it didn't always rise on the program, the red flour hut is always, just here somehow strange - when it's great, and when ...

Now I looked, now it is coming, although I decided to put it in a slightly warmed-up oven - and I will remember the idea with seconds on baking, very good

Stern, Oleg, Admin thanks for your help
Oleg
katrink-you are always welcome, the flour "Krasna Izba" is very good, as far as I remember the first grade, on it, it is still better to bake classic bread or pies, but for my cake it is better to take premium flour. Good luck to you
Alexander K
Good day everyone!

Baked Easter cake according to the recipe from Moulinex:

Weight: 1000 gr
Time:
3 hours 20 minutes.
wheat, premium> 500 gr
(2 1⁄2 measuring cups)
water> 200 ml
Fast acting dry yeast> 11g
Salt> 1 tsp
Sugar> 75g - 1⁄4 measuring cup
Butter> 100 gr
Egg, table> 100 gr
Raisins> 175 gr
Cinnamon> 1/2 teaspoon
Cardamom> 1/2 teaspoon
Powdered sugar for sprinkling> 1 tsp.

The dough rose strongly and fell through. Then the amount of yeast was reduced to 3 tsp.
The situation repeated itself. What is our mistake? Tell me please. Thank you.
Admin

First of all, 2.5 cups of flour equals approximately 375 grams of wheat flour (approximately 150 grams in a 250 ml glass).

Perhaps, for such an amount of flour, 375 grams of yeast is a lot - from them the dough also falls through.
Alexander K
Quote: Admin

First of all, 2.5 cups of flour equals approximately 375 grams of wheat flour (approximately 150 grams in a 250 ml glass).

Perhaps, for such an amount of flour, 375 grams of yeast is a lot - from them the dough also falls through.

Flour put 500 gr. (weighed on a balance). And yeast 3 tsp. Maybe less yeast.
Admin
As you write, so I decipher Grams, measuring cups, milliliters - different units of measurement and not equal.

In the book for moulinex, I did not see this recipe, perhaps you took from another or added your own.
For 500 grams of flour, 1.8 tsp of dry yeast is enough. Your dough is very rich - yeast can be increased to 2-2.5 tsp.

Another variant of the fact that the dough sagged - the dough stood during the proofing, oversaturated.

If you are baking Easter cake for the first time, try to bake according to recipes from our forum, here are already proven recipes and the authors will always tell you what and how to do.
Refer to the table of contents of the Easter section, and choose a recipe for a bread machine, compare with your data bookmarks of products in the dough.
Oleg
Alexander K-in my measuring spoon from a Panasonic bread machine, 3 grams of yeast is placed, in principle, 2.5 hours should be enough for such a cake. l from hp, that is, approximately 8 grams. Wish you luck
katrink
Alexander, did you open the lid during the baking process? this also affects the collapsed roof
Alexander K
Quote: katrink

Alexander, did you open the lid during the baking process? this also affects the collapsed roof

Didn't open it. I did everything according to the recipe.
Irisk @
I advise you to do it according to my recipe, I have done it more than once and advised others.
My glass is 250g. It contains 2 eggs + milk, then 3 tbsp. flour, salt almost full tsp, sugar 4 tbsp. l., I also add 1 tsp.panifarin, but you can do without it, a packet of vanillin, 2 full tsp. homemade yogurt, you can store it or replace it with sour cream, cottage cheese (something sour milk), 2 tbsp. l. rast. butter, 2 tbsp. l. margarine for baking and 1 tbsp. l. oil drain., yeast 1 1/2 tsp. I add raisins and nuts after the beeper by eye, about 1/2 tbsp. raisins, and 1/4 nuts.
Hell today, it turned out just super!
Mmarishka
Greetings. There was a small problem, I need help. I baked a cake according to the recipe for HP tefal for 750g:

milk 150 ml
egg 2 pcs
butter 75 gr
salt 4 gr
sugar 95 gr
vanillin 1/4 tsp (replaced vanilla sugar)
cinnamon 1/4 tsp
flour 375 gr
dry yeast 8 g
candied fruits raisins, etc. 150 gr

Everything is good according to the program, and the crust is of excellent color.
But she began to pull out of shape - how he began to fall apart

what's wrong ? the translation of recipes is not ice of course - but the rest always worked out

Thank you in advance.
Qween
Mmarishka how awful ...
And you can show the photo so that it is clear how it falls apart. Or describe in more detail.
Mmarishka
Unfortunately, the photo does not work out, my husband ate a good half and describe in more detail:

pulling it out of the mold, it practically fell apart into 3 parts, the top and 2 halves, something like this
Qween
Try next time not to shake out the cake right away, but let it stand for 5 minutes in a bucket on the table. If in doubt, in addition, before removing, pass a silicone or wooden spatula between the cake and the sides of the bucket.

According to the proportions in the recipe that you wrote, you should get a very delicate, tender dough.
Galinka-Malinka
Maybe someone has a recipe for a cake that is not sweet, very porous, such as a loaf (kalach), so that it could be baked in HP, or at least make the dough in the oven and bake it in the oven. Our grandmother always bakes so tall, porous, unsweetened that you can then eat it with jellied meat and with meat, only she has everything in sight ... and her eyes are already 80 km away from me and I really want to bake it.
Mmarishka
Quote: Qween

Try next time not to shake out the cake right away, but let it stand for 5 minutes in a bucket on the table. ... According to the proportions in the recipe that you wrote, you should get a very delicate, tender dough.

Oh thanks, I'll try again tonight
Qween
Mmarishka , you are welcome . Email us later.

Quote: GalinkaMalinka

tall, porous, unsweetened, so that you can eat it later and with jellied meat and with meat

GalinkaMalinka , is it accidentally dough with cottage cheese?
Galinka-Malinka
no, not with cottage cheese. on milk
Qween
And just put less sugar, and without vanillin, raisins?
Galinka-Malinka
The structure of the dough should be more lightweight and full of holes, while for sweets it is denser and heavier.
Qween
GalinkaMalinka , if I saw / tasted a piece, I would pick up the recipe. And so many options fit the description, but I don't know the taste (what is needed) ...

You, on occasion, write down grandmother's recipe. Even "by eye" will do, and then we'll think of something.
Galinka-Malinka
:) aha, I'll call you ask
and somewhere there is a recipe for wedding loaves? maybe you can earn some money on HP
Qween
Almost any recipe can be used for HP.

At the top right there is a "Site Search" button. Type "kalach", "loaf" and the search will give you the results. We have such recipes for sure. I just don't remember the recipe so that:
Quote: GalinkaMalinka

test structure should be more light chtoli taka leaky

Kalach and wedding loaves have a delicate but rather dense structure. IMHO

But, see the recipes for yourself.
litichka80
Good afternoon, please tell me, I wanted to bake the Stolichny cupcake according to GOST for Easter in Easter cake tins, but I read the topic, I see the dough should be yeast, and the cake should contain baking powder. Would it be completely wrong?
Anyutochka
The question is, unfortunately, not urgent, but I want to find out.
Can the duration of kneading the dough affect whether it rises or not?
I tell the whole situation:
I didn't make Easter cakes before.Especially before the holiday I tried several recipes and found my own: "Pasca Smakota" by nadin123 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120060.0... When I made 1/3 of the portion, everything turned out great (I kneaded the dough with a mixer for 10 minutes and hands for 2-3 minutes). Now I was making a whole portion - only the fat content of sour cream and milk was added (the dough was kneaded with a mixer for 10 minutes and with my hands for 15-20 minutes) - in 2 hours the dough did not rise (well, maybe a little). I formed the pasochki, stood for 40 minutes - they did not increase in volume. In the oven, they rose about 2 times, but inside the Easter cakes are very wet and the structure is not at all airy.
It tastes good, but it's not enough for me. Upset, horror like
I’m thinking about making a second portion, otherwise it’s a shame to give such Easter cakes to my family.
Dear Bread Makers, teach wits
Yummy51
Hello everybody! Happy Easter, everyone!

guys tell me who baked the cake according to the recipes from the book of the sd-257 panasonic bread machine !!! Mom did everything to within grams according to the recipe, the cake turned out to be high, all airy, but all of them were burnt out. Can anyone come across this, what could be the problem?!?!

In the recipe book for Easter cake, the crust is not selected, so my mother did not press any "crust" mode!
Sonadora
Girls, why is choux pastry used in the kulich (more precisely, flour brewed with milk), what does it give and what is it for?
Admin
Quote: Sonadora

Girls, why is choux pastry used in the kulich (more precisely, flour brewed with milk), what does it give and what is it for?

Look at the quality of the Easter cake at Raisin, there is a custard cake, look at the top, sides, and crumb consistency

And so, Easter cakes are different, you just need to bake yourself and make a choice. And all the cakes have more muffins.
Admin

I have long ago identified one single recipe for Easter cake, and I never changed it again. Well, and so it happened, I really liked the recipe, and I always get the cake from it!
Sonadora
Admin, I baked it, Izyuminkin kulich (according to Pokhlebkin), so the question arose of what exactly brewed flour gives.
Brusnica
Quote: Yummy51

Hello everybody! Happy Easter, everyone!

guys tell me who baked the cake according to the recipes from the book of the sd-257 panasonic bread machine !!! Mom did everything to within grams according to the recipe, the cake turned out to be high, all airy, but all of them were burnt out. Can anyone come across this, what could be the problem?!?!

In the recipe book for Easter cake, the crust is not selected, so my mother did not press any "crust" mode!
A similar situation
Sonadora
Quote: Admin

I have long ago identified one single recipe for Easter cake, and I never changed it again. Well, and so it happened, I really liked the recipe, and I always get the cake from it!
Admin, but you can find out the recipe, if not a secret?
If where has already been discussed - poke me there, please.
Aylen
Hello! I have a question about the temperature in an oven (electric) when baking. What should it be ???
Small cakes were baked (the recipe indicated the following temperature regime: 200 g -10 min, 170 g - 20 min for medium cakes), first at 200 gr - 4 min, then at 170 - 10-12 min. It turned out fried, peeled off with a grater. Then I found this article. The next larger ones (in the forms of rum women) baked at 200 g for 8 minutes with bottom heating and convection, with steam (put the container with water down), then reduced it to 160 g, set the top and bottom heating with convection and baked for 15 minutes. It turned out beautiful. So I still can't figure out how temperature affects baked goods? Thank you in advance!
Elena Bo
Everyone has a different oven. Adjust to yours. How do you make good cakes, so bake
simfira
If the cake fell off during baking, what is the likely reason?

Easter cakes. Baking rules, tips, recommendations, question-answer
Elena Bo
Most likely the dough has stopped.
simfira
stuck in forms?
macaroni
Girls, how to store cakes that are baked in paper forms?

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers