Easter cake "Dream" and Gelatin Glaze

It's time to think about kulich))
Just today, in gratitude, they reminded me of this, thanks

[Masinen]

It's time to think about the cooler

Masinen, yes it's time. I think this year and Dream to try. Masinen, do you think Kenwood with a large bowl will cope with the dough for 1.5 or even 1.6 kg of flour (of course, I will stand it in a saucepan)? And also a request to you (I perfectly understand - the eve of the holiday, a lot of worries, hassles) do not leave us baking, visit the site, pliz.

[Peter Push]

Peter Push, oh, thanks, for the kind words
I'm here, I'm not going anywhere, I might miss something, but still I try to stay in the loop
A Kenwood with a large bowl should handle 1.5kg of flour. But here you need to add the rest of the ingredients, and there are a lot of them in the kulich)
Even with 1 kg of flour, you get a lot of cakes and a lot of dough))

[Masinen]

Masinen, thanks, that's what I understand - efficiency! Now it's not scary to bake - your shoulder is near! I'll try from 1.5 kg, I don't have many cakes, that year I baked for Great Day according to 3 recipes + one for the commemoration. And I saw the "Dream" late ... but copied it into my notes right away, because often our photos disappear over time.

impressed, I'll try

[Newbie]

Newbie,

[Masinen]

Masinen,
Maria, good evening. Tell me, can I use my hands to knead and knead? There is no bread maker, and no combine ...

[Masinen]

Masinen, I am interested in your recipe, I will try this year, I will make half a portion and probably exclude nuts .... we are used to not adding anything to the cakes except vanilla and raisins. Thanks for all the details! I will bake!

[Lily]

Maria, good evening. Tell me, can I use my hands to knead and knead? There is no bread maker, and no combine ...

Oksana, in general, you can, but I think it will be hard. It all depends on how you are used to and how much dough you knead at a time.
And so everything is possible, it's a matter of habit.

Lily, Lena, try it, you can do it without nuts! Then more raisins
Aren't you adding candied fruits?

[Masinen]

Masinen,
Maria, thank you. I will try if I reduce the portion.

Aren't you adding candied fruits?

No, we don't add it ... I have a "harmful" family if they like to change something unwillingly. My mother baked delicious cakes and the family now only wants grandma's pastries (and they only contain raisins and vanillin) ... but I also want others ...

[Maria]

Maria, I will explain a little your recipe for Peter Push and for handmade

1. Wonderful stage of Opara. Here, as always, you need to adjust to your flour and the strength of your yeast. The dough is standard, the consistency of thick sour cream. Take yeast for baking so that it will stand. The milk must be boiled.
There is a large amount of sugar in the dough, so yeast does not need so much, on the contrary it oppresses them. With a normal amount of sugar, it would be easier for the yeast to ferment and the bacteria would work faster.
But if you want to preserve the identity of the recipe, then figs, let them sit in syrup. Knead the desired consistency. Knead well to add oxygen to the yeast.
and wait for the dough to become like in the photo, all so bubbly. At the same time, do not be afraid to knead it during fermentation if it starts to rise ahead of time. It is impossible to allow maximum volume with a fall. This means that you ruined the gluten in the dough.
It is better to ferment the dough in a warm room.
2. If the dough is prepared in Kenwood, then beating butter with eggs is a very controversial step. The result will depend on the quality of the flour. You want to give too much oxygen to the dough.
All these beatings were relevant for manual kneading, when the handles could not mix the dough as well as with a machine.
And with machine whipping, these actions in 99 cases out of 100 are unnecessary, if not harmful.
When beating with a machine, it is enough to add butter in pieces and gently eggs one by one into the dough.
You also need to understand exactly for what purpose you want to put the fat in the dough right away, even before you knead the gluten of the future cake.
This technique inhibits gluten and yeast and brings the cake closer to the muffin version. If the flour is not very strong, then you will be provided with a cake.
2.
If you want a delicate cake, then it makes sense to knead your dough and flour, wait a little until your flour swells and start kneading with the gradual addition of all the eggs until the initial stage of gluten development, that is, peeling off the walls of the mixer. Or immediately put all the eggs in and knead with them right away. Eggs are all fat. Therefore, I offer two options.
The dough should already be very soft at this stage. If not, correct with boiled milk. Be sure to boiled.

But only after you have developed gluten, you can make a choice: let the dough ferment and then knead in the butter, no longer kneading, but only knead in, or you can immediately knead in the butter. As you can imagine, it is immediately harder for the test.
The oil inhibits the development of gluten and yeast.
If you decide to add sugar not to the dough, but to the dough, then add together with the butter in the form of fine crystalline, or even better, powder. So that the granules do not break the gluten.
The same can be said for supplements. Why make the dough ferment with them, making the rise heavier for the gluten? Why not mix in these additives before the last proofing.
3. Now about five strokes. It's not about the number of strokes, but about long-term fermentation, which accumulates tasty substances and develops gluten. Therefore, you can hold the dough until it smells very, very tasty. But in the process of long fermentation, in no case should the gluten be allowed to break. You see the dough has risen twice - immediately kneaded. Maximum rise with a fall must not be allowed.
The amount of kneading you do will depend on the strength of your yeast and the temperature in the kitchen.

4. If this cake is made by hand.
If you do it the best, then knead the dough as in the recipe for the consistency of thick sour cream, let it swell a little and then knock it out with a hand mixer, about 300 movements, if with a spoon with handles.
Let it roam.
Prepare eggs. You can beat them properly with a mixer until smooth. You can just leave the butter in pieces. The pieces are easier to mix.
You can make a butter-egg mass as in the recipe, but it will not be easy to mix it in with handles, and it's not particularly critical, actually.
Then make a batch of dough and flour and a part of the eggs of a not very soft dough, medium consistency, as usual. Leave it to swell and rise. Then, after rising, knead this standard dough with the handles as you are used to until it sticks off the walls of the dishes and only then bring eggs and, if necessary, boiled milk to a soft consistency and leave it to rise again, then gently knead and then, in the last turn, just stir in butter or butter with sugar , leave to rise. And let it rise to a delicious smell, but keep an eye on it and crush it in time, as much as necessary.

You can make the kneading option harder in terms of labor costs and harder for gluten. But at the same time.
Make a batch of dough and flour and a part of the eggs of a not very soft dough, of medium consistency, as usual. Leave it to swell and rise. Then, after rising, knead this standard dough with the handles as you are used to until it sticks off the walls of the dishes and only then bring eggs and, if necessary, with boiled milk to a soft consistency again immediately knead until it comes off and immediately then stir in the oil.

That is, with manual kneading, it is better to distribute forces. First, knead the regular dough and let it swell and the gluten harden without you, then knead to the initial stage of development. The normal consistency will be easier for you to knead. Then soften the dough.Let stand, let the gluten harden a little without you, then knead until it comes off. Stir in the baking (butter or butter and sugar) and let it ferment. During fermentation, you can simply crush it, or you can pull it out a couple more times and fold it in an envelope. This is for the development of gluten, if you don't knead well with the handles.

Remove before the last proofing. Pay and sprinkle with additives. Twist the roll, roll into a ball, ball into pieces into a mold and proof. Or flatten each future cake, sprinkle with additives, in a roll, in a ball and in a mold.
So it will be easy for you to mix in additives.

Added Sunday, March 26, 2017 12:11 PM

Homemade candied fruits that are soft, tender and unpleasant, that are in small pieces ... mmm, this is a pleasure in a kulich. Everyone likes it. And I don't like purchased candied fruits ... without them, really, it's only better.

why only boiled milk?

because raw milk contains aggressive enzymes that inhibit gluten. When boiling and slowly cooling milk (that is, exposure to heat for a long time), we kill them. This greatly improves the quality of the dough.

Hello Maria. The first time I will be Dog Easter cake. And I’ll ask the stupidest questions right away ... And where to buy live yeast ?? And what candied fruits are suitable here ??

and you have not written where you are from. If from Russia, then they are sold in markets, in large supermarkets, where there are dairy departments with a refrigerator (five, crossroads, and so on), ask the sellers there.
But live yeast can be replaced with strong instant yeast. Just look to be on at the end of the expiration date, and it was written that for baking. That is, for a high sugar content. I often take a cafe moment for baking with a gold label.

Thank you so much. I'm from Krasnogorsk. And in what proportion to replace dry yeast ?? Also take 50 grams ??

Also take 50 grams ??

No 1 to 3, you need to divide 50 by 3, that is, 16 grams.

Thank you!!

50 g is a general figure. I didn't bake this one, but the meat-eating one, the same fat, I took fresh live Lux 30 g and it was enough for the eyes, because these were the lively strong ones. In order to know exactly the rate of your purchased yeast, you either need to make a test baking and check out the possibilities of the yeast, or look in the comments to see who exactly the type of your yeast used.

If I baked this cake, then I would again take 30 - 35 g of a live luxury, or a bag of CAF-Moment for baking with a golden strip, one bag (12 g) for the full norm of such a cake. But .. there are some flavoring additives in the golden saf, not everyone likes it. And with me, it's the other way around. And golden saf is not simple, but instant - very strong.
Therefore, you cannot just take and use just numbers for all yeast. When you buy a specific yeast, then intensively search on the forum who exactly used it for cakes.
Live yeast usually suits everyone.

And tell me please, I bake for 27 minutes at 180 degrees, but the top burst into the inside, it is still watery, although it was very reminiscent. Why could he burst? I put it in a cold dvkhovka

[Marishok1]

Marishok1, Good evening, should not have burst, A crust could have formed during the proofing, they wind up and then the cake began to grow in the oven and burst because of this.
Reduce those temperature by 170 grams and bake.

And how to wish that the crusts are not formed ??

[Marishok1]

Marishok1, it is necessary to cover the cakes with foil, or special bags with rubber bands, well, or moisten the oven from a spray bottle, create steam)
And you can also sprinkle water from a spray bottle on top of the cake, if it is windy, 1 good puff is enough.
I melt in the oven, with the light on, and it never gets aired, but on the contrary, moisture from the dough forms in the oven.

Thank you!

[Marishok1]

Marishok1Thank you for trying my recipe !! I hope that a bunch of taste will suit you 100 percent))

Was it under baked or a lot of flour? Heavy

[Marishok1]

Marishok1, It should be wet and heavy, not empty and light and dry))

Tell us, did you do everything according to the recipe?

The photo was not attached (((all according to the recipe, I just think I didn’t overdo it with flour. It’s written to you that when you add all the flour on top) you needed a hundred grams.

[Marishok1]

Marishok1, a lot of flour is also not needed. In the process of a long time of soaking and several times of lowering the dough, it becomes non-sticky and perfectly moves away from the walls of the bowl. But there should be no batter either, but you don't need to hammer the dough with flour either))
You need to be guided by the flour that you use.

Let's experiment further. Thank you

[Marishok1]

And tell me please, I bake for 27 minutes at 180 degrees, but the top burst into the inside, it is still watery, although it was very reminiscent. Why could he burst? I put it in a cold dvkhovka

Marishok1, excuse me for getting in, but most likely the cake has burst from lack of standing, how much has it got in your mold before baking? Usually, if you wait for a rise of 2-2.5 times, ideal domes are obtained, if less, then there will be cracks, if more, then with a high probability the top will turn out to be flat. And if it is very reddened, but inside it is damp, you can cover the top with wet parchment or foil.

[Marishok1]

Maria, but it seems to me that Marishok1 a problem with the temperature in the oven. Torn from above, but inside it is very damp. At the same time, she did not write about the furious growth of the cake in the oven.

I think Masinen is closer to the answer. During the proving, the crust of the cake could wind up and dry out.
Or there is a strong top heat in the oven. He picked up the crust ahead of time.
Masinen gave perfect advice against this. I would also advise to track the temperature from above separately.

[fffuntic]

fffuntic, there may, of course, be little information for an exact answer.

Girls, there may be many reasons))
We didn’t see the whole process with our eyes, so, together we assume

Maria, how much filler do you put (raisins and others like them)? Mine all the time ask for more, and I am more than 300 per 1 kg. I'm afraid to put

[Evgeniya]

Evgeniya, and by sight, I also like more and more diverse)

Thanks for the answer. I will continue to experiment

Maria, tell me, please, is this amount of glaze enough for cakes baked from 1 kg of flour?

I really liked your dough kneading technology - now I'm baking (part is already ready), however, according to my own proven recipe, but I did everything exactly as you wrote and also used your hint with turmeric. thank you

[LiudmiLka]

LiudmiLka, yes, enough, just for this amount of Easter cakes. I usually bake three large ones or 4 and the rest are small.
It seems that the photo has a number of Easter cakes.
But the glaze begins to thicken quickly, you can dilute it a little with boiling water))

Thank you Got it - for a 2-kg batch I will make 2 portions separately, otherwise such an amount will thicken quickly.

Homemade candied fruits that are soft, tender and unpleasant

Are we talking about orange peels? or something else?

yeah, about them. But so that they are not tough. And should be soft and very small pieces.

[fffuntic]

fffuntic, Thanks a lot, I'll try

something I also want to risk baking Masha's cakes this year

[Elena]

Elena, try it!
Honest pioneer, very tasty and not crumble)

[Masinen]

Masinen, Mash, I have a problem - I can't get a sweet cake. that's all ok. and fluffy and rich, but not very sweet. Tantsya told me last year that they were changing my mind.
but your recipe won me over with glaze. then unsubscribe necessarily !!!!!!

[Elena]

Elena, here for sweetness, here for taste and color)
It seems like my Easter cake is sweet, but you add sugar, just in case))

440 g per 1 kg is a lot of sugar. Let him look at the ratio of sugar to flour in his past cakes and slightly change it up. But I doubt that it will be more than 440 g per 1 kg.
Syrup in kulich is bad too

[fffuntic]

fffuntic, Lena, my sweetness is excellent, but I generally don't eat super sweet pastries.
I usually reduce the sugar and put it in less than it says in the recipe)