home Bakery products Easter Easter cakes "Cold" night dough cake from Maggie Gleser

"Cold" night dough cake from Maggie Gleser (page 3)

Sonadora
Irin, if everything works out, I'll write. I do the same, from cold dough.
Anatolyevna
Sonadora, I will wait! I think
Quote: Sonadora
everything will work out
Loksa
Well, you, with cakes and cakes with Chocolate, are very interesting, I also want a recipe and I cooked stew at night, went to bed at half past five, got up and immediately here! and here: we are waiting


Added Sunday 17 Apr 2016 11:28 am

Sonadora, Man, write, how is your impression of chocolate, no aesthetic shock?
Kara
And I will listen. I didn’t have a problem with myasoyedov yesterday, maybe I’ll stop on yours, Manyash

And I immediately have questions. Can you replace dry yeast with fresh? As usual 3 to 1? Is the technology the same then? And Man, explain to me the dark one, why do you need to first heat the milk until hot, then cool it down to warm? You can't immediately until warm and that's it: Well, I'm a lazy
Vinokurova
Quote: Sonadora
I just put some chocolate cakes for proofing.
I rather ... we can, I also want !.
Crochet
Quote: Kara
Can you replace dry yeast with fresh yeast?

Irishkin, I was fresh and baked, 18 gr. put), changed nothing in cooking technology ...

Don't worry about milk Manya tells, I'm at Lyuda-Mariana-aha I read about it), very interesting)) ...

And what went wrong with Myasoedovsky?

Hell before)), the result was always pleasing !!!

P.S. Already read in the subject of Myasoedovsky ...


shoko11
I kneaded the dough with fresh yeast, burst with butter. I sent it to the micro heat, overexposed it, everything melted. As a result, it intervened with a creak, a spoonful of flour had to be added. Now the dough is resting in the refrigerator, it escaped from the bowl, I had to transfer it to a larger container.
Crochet
Quote: shoko11
escaped from the bowl

My dough fermented in a three-liter glass saucepan, there were no attempts to escape ...
Anatolyevna
Sonadora, Manechka kada there will be pictures?
Inna, I'm ready to contemplate!
Crochet
Quote: Anatolyevna
I'm ready to contemplate

Well then, please:

Cold Night Pastry Cake by Maggie Gleser

All three of my eaters approved !!!

Manyunechka, my son, all your recipes are always 100% success !!!

Please accept my deepest bows and many thanks from all my family !!!

I will definitely repeat it !!!

P.S. And I'm already a hundred chocolate cakes here I am greatly exaggerating, of course once baked, according to different recipes all the time, mine say it is very tasty, but not Easter cake, somehow ...

Chocolate cakes are perceived by my eaters more like a sweet bun ...

But they, in principle, do not care what is called, if only it is tasty ...



Anatolyevna
Crochet, How beautiful Innochka! And the crumb is airy! I've seen enough!
I will try!
Andreevna
Sonadora,
Manyash, two years in a row baked the royal lazy person from Anechka, I thought everything, I'll calm down. And here you drew with such a cool and not confusing Easter cake. Now he is on my list for Easter. I will not conduct the rehearsal, because I am definitely sure of your calculations. I have all your recipes with Hurray! Did you, as always, bake on the makfa?
Crochet
Innu, what handsome guys they turned out! And the crumb is a fairy tale and nothing more! Did you pour cognac raisins there, or is it simple?
Crochet
Quote: Anatolyevna
I will try!

The right decision !!!

Though I myself I don't eat that I have not tried it, but I completely trust the taste of my eaters, and therefore I highly recommend it, Tonya !!!

Quote: Andreevna
Did you pour cognac raisins there, or is it simple?

Nope), just soaked in boiling water well, as in the recipe) Soyagi sort of raisins), Sashun ...

For complimenting grand merci, my dear, your praise is worth a lot to me ...
Take
Quote: Krosh
Well then please

Hello Inna Crochetwhat beautiful Easter cakes!
Beautyaaa!
You did half the norm and what size are your shapes? Thank you in advance
Crochet
Take, Tanechka, let it be for you, you, the right word, drove me right into the paint ...

* In a whisper * in fact I am damn pleased, thank you very much !!!



Tanyusha, my Easter cakes from a full portion dough, baked in two aluminum tins, with a volume of 1.4 liters. each) ...

The sizes of my molds are given below:

Diameter (top edge): 13.5 cm.

Base diameter: 10 cm.

Wall height: 14 cm.

Vinokurova
Crochet, Inna, and you wrapped the form with parchment or dough right into the form !. so even !. I want so beautiful too)))
Perfect Easter cakes!
Trishka
Crochet, Inna, these are Easter cakes, class!
I also soaped up on this recipe, maybe I won't rehearse, I trust Mana!
Take
Quote: Krosh
I give the sizes of my molds
below
Thank you, Innochka!
Quote: Vinokurova
Perfect Easter cakes!
True!
Andreevna
Quote: Krosh
Soyag raisin variety
Innus, but I thought that he (raisins) you have is so beautiful because it was under the shafe for a week. And your tasters had enough sweets, do not you need to increase the sugar?
Albina
Quote: Krosh
Well then, please:
Innochka, two from the chest are the same from the face
Crochet
Girls, stop, otherwise I really will believe ... trusting me, yeah) ...

Thank you all for having you !!!

Quote: Andreevna
And your tasters had enough sweets, do not you need to increase the sugar?

Quite, Sashul ... neither more nor less ...
Bast1nda
Have you already raised the issue of baking in a bread maker?
I will probably need to reduce the proportions, is it too much for one time? Or bake twice? What do you think?
ninza
Innochka, well what can I say - well done, you can !!! Manechka again and again a grand merci!
Loksa
Crochet, Well, you can do everything !!!! And create and support intrigue, and bake super cakes! Oooooo, what a handsome man! I really like these ruddy ones! SO, you tell me, do they also smell like meat-eating or cold fermentation of dough thinned out this dopey flavor? It should appear in the refrigerator within 48 hours.
Sonadora, knead until well-developed gluten? I just noticed you wrapped the paper form with parchment around the top! Why didn't I figure it out? I always try to increase the top inside, and he very often climbs out along with the parchment. YES, die a fool, the smart ones said
Inna, thanks for such beautiful cakes, it looks like this year I will cheat on my meat-eating cake with Mankin! Women are not so permanent. I'm leaving, I'm leaving!
Sonadora
Quote: Kara
I didn’t have a problem with myasoyedov yesterday,
Irin, I wish I didn’t work that way. Gorgeous Easter cakes! They came out so airy that they crouched under their own weight.

Kroshik, Innus, there are simply no words! How beautiful it is! The crumb is incomparable! Thank you so much for trying. I am very, very pleased that your eaters were satisfied.

Andreevna, Alexandra, thanks. I would be very glad if you like it. Hell from Makfa.

Quote: Loksa
knead until well-developed gluten?
Oksan, Yes. Well-kneaded dough is silky, does not stick to your hands at all.

Quote: Anatolyevna
Manechka kada will be pictures?
Tonya, right now!

Cold Night Pastry Cake by Maggie Gleser

Cold Night Pastry Cake by Maggie Gleser
Do you need a recipe?
Ljna
brought Easter cakes, it turned out great thanks for the recipe!
the big ones did not have time to distance themselves, they squinted a little, did not affect the taste
Cold Night Pastry Cake by Maggie Gleser
incision
Cold Night Pastry Cake by Maggie Gleser
a little fudge remained, enough for 2 small
Cold Night Pastry Cake by Maggie Gleser
Sonadora
Ljna, Evgenia, how cute! The softest crumb!
Natalishka
Manechka, what if you put more sugar? Or not?
Sonadora
Natasha, I would add a little.
Natalishka
Uraaaa, so you can: girl_claping: Well, we love sweeter. Thanks for the recipe
ninza
Quote: Sonadora
Do you need a recipe?
Manyasha, as they say, is a recipe in the studio! What beauty and deliciousness! Manechka, I'm proud of you !!!
Loksa
Sonadora, the recipe is necessary! Let's think, try! Why don't they write anything about the scent? So he is or where? Alcoholic aroma?
Evgeniya, handsome!
And if you add sugar, won't he eat and ferment longer?
Natalishka
Oksana, And in the Royal idler sugar 150g. And the dough is also worth it. And a little sugar to taste.
Loksa
Natalishka, we also love sweets, so I asked. So that it doesn't turn out the other way around!
Natalishka
Oksanaand we love sweet
Ljna
girls, put sugar 100g, I also 1h. l. I poured in brandy. no alcoholic aroma! soft, airy, sweet, everyone said very tasty!
Loksa
Natalishka,
Sonadora, and the chocolate is handsome, the eye stops all the time, spectacular!


Added Sunday 17 Apr 2016 07:17 PM

Evgeniya, Thank you! So the dukhmanchik needs a warm fermentation!
Sonadora
Natasha, not at all. A good recipe - why not share?

Nina, you say too, it's just a bun. I'll write tomorrow.

Oksana, I had an alcoholic aroma only from the dough, I did not feel it from the finished cake.
Quote: Loksa
And if you add sugar, won't he eat and ferment longer?
Oksan, even if increased, should not be kept in the refrigerator for more than two days, acid appears in the dough.

Trishka
Sonadora, Manya, and chocolate - killed on the spot!
Where is he, where is the recipe, I'm waiting ...


Added Sunday 17 Apr 2016 07:32 PM

Quote: Sonadora
The recipe is necessary
And she asks looking, and
Bast1nda
Quote: Bast1nda

Have you already raised the issue of baking in a bread maker?
I will probably need to reduce the proportions, is it too much for one time? Or bake twice? What do you think?
I'll be a little annoying, but maybe at least someone will answer me.
Albina
Quote: Sonadora
Do you need a recipe?
Manka, she also asks Of course it is necessary. We love to surprise our own
Andreevna
Quote: Bast1nda

I'll be a little annoying, but maybe at least someone will answer me.
Natasha, they probably don't answer because no one has baked in KhP yet. I would not reduce anything in Panas, there the bucket is quite high. Use the basic program, size M and light crust. I think that everything should work out for you.
No, I thought it wouldn't work that way. After all, the dough is out of the refrigerator and you don't need to crush it several times. Now we'll think of something, wait a little


Added Sunday 17 Apr 2016 09:23 PM

If you just turn on the Baking after proofing in a bucket of HP, then you will definitely get a burnt crust, and we can't get it. That means we have to go the other way. Transfer the dough from the refrigerator to the HP bucket (remove the knife) and put it in a warm place for lifting. Manya writes that in 60-90 minutes the dough will rise by 2/3 of the mold. So you need to choose a program where you can install the crust. In the meantime, we are putting on the program Basic shortened 1 hour 55 minutes which, size M, crust bright... We turn on the empty HP, let it work idle. And when there is 1 hour left until the end of the program, we carefully put a bucket with the raised dough there and just as carefully close the lid. Everyone, we are waiting for the end of the program. Wo namudrila Maybe other girls will come up with something simpler.
Sonadora
Bast1nda, Natalya, it seems to me that it is quite possible to bake this cake in a bread machine.
I would only reduce the amount of yeast to 1.75 tsp (if not 1.5 tsp, you should try). Immediately after mixing the dough, I chose the Basic mode (4 hours). While the temperature is being equalized in Panas, the dough will already start working. That is, it would skip the fermentation of the dough in the refrigerator.
francevna
Sonadora, Manechka, I bookmark the recipe.
It's good that I saw him today, read all the pages, like an exciting detective story. The girls liked the result, the HB is big, I like the fact that it stands in the refrigerator. I'd like to please my loved ones with such an airy cake.
moleka
Is UHT milk also heated until hot?
Sonadora
francevna, Alla, yes, Kroshik started intrigues here. I thought I'd turn gray. I would be glad if the recipe comes in handy.

moleka, I warmed up.
Vinokurova
Quote: moleka
Is UHT milk also heated until hot?
Quote: Sonadora
I warmed up.
I also warmed it ... but I wonder why it should be heated until hot and then cooled until warm?
Trishka
Quote: Vinokurova
why warm up to hot
Maybe when heated, a special aroma from milk appears ..
Sonadora
Alena, Ksyusha, I'll write later (it's not convenient from the phone).
Vinokurova
yes, I'll wait ... well, it's really sooooo interesting)))

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