Custard cakes from Svetta (adaptation of the recipe for a kitchen machine with heating)

[Kenwood KM]

Custard cakes from Svetta (adaptation of the recipe for a kitchen machine with heating)

Category: Easter

Ingredients
Milk (brewed part)	200 ml (total 500 ml)
Flour (brewed part)	100 g
Milk	200 ml
Fresh pressed yeast (dough)	35/40/50 gr
Flour (dough, of the total)	1 tbsp. l.
Sugar (dough, of the total)	1 tbsp. l.
Milk (dough)	100 ml
Eggs	6 pcs
Salt	5 g
Sugar	400 g
Flour	1 kg
Butter (soft, get it in advance)	300 g
Lemon zest	1 PC
Raisins	200 g
Other fillers	taste

Cooking method

• This is not my recipe, but just an adaptation to an induction kitchen machine. In my case it is Kenwood KM 080/084/086/096
• Recipe author svetta
• Another forum member, Gulya (Parallel) shared her best practices - thank you very much !!!
• I just put everything together and filmed the process for the Kenwood KM 096 kitchen machine
• 1) We activate the yeast - add 1 tbsp to 100 ml of warm milk. l. flour, 1 tbsp. l. sugar from the total amount and yeast (the author has 50 grams, Gulya uses 35 grams, I had 40 grams left - everyone has cakes). Let it stand in a warm place while the custard base is being prepared.
• 2) Prepare the custard - pour 200 ml of milk into the bowl, set the temperature to 120 degrees, to the right to any number in the circle, while without attachments, just boil the milk.
• We turn off the heating. Install the FLEXY attachment. Pour in 100 g of flour and thoroughly grind for 2 minutes. At first, the brew is very thick, lumpy. Gradually add 200 ml of milk (it is not necessary to heat it specially, at room temperature or cold). Rub on a minimum, gradually increase the speed to 3. It took me 8 minutes for the brewed part to acquire a homogeneous consistency
• 
• 3) The yeast mixture "came to life", add it to the custard base
• 
• and mix until smooth
• 
• Let it rise, but for now, let's beat the eggs.
• 4) I took a spare bowl (from an ice cream maker) - 400 g of sugar, 5 g of salt and 6 eggs, beat with a "VENCHIK" attachment at 6 speeds or a maximum of 15 minutes
• 
• 5) During this time, the dough is already starting to rise
• 
• Install the "HOOK", add the whipped egg mixture to the dough and mix until smooth
• 
• 6) Pour in flour (1 kg) and mix until smooth. Then let the dough stand for 10 minutes (as Gulya said - for autolysis)
• 
• After 10 minutes, start kneading the dough, 20 minutes at 2 speeds. The dough becomes smoother in structure, but remains soft, viscous and does not collect into a bun - this is how it should be
• 
• 7) I covered the bowl with a protective cover and left the dough to detune
• 
• The dough should increase 2.5-3 times, but we went for a walk for 3.5 hours and my dough made an attempt to escape (it's good that, anticipating such an option, I "protected my head" with a bag)
• 
• 9) Add soft butter, you can melt it, but I had it for several hours at room temperature and I did not heat it. Knead thoroughly for 10 minutes, the dough is viscous, but you can work with it with oil on your hands
• 
• 10) Add raisins, probably at this moment and zest (I didn't have lemon), and / or other fillers.
• We distribute the dough into the molds, filling them by 1/3 or, as the author recommends, by 2/5.
• In total, 8 forms were obtained (from a fix-price, diameter 13 cm, height 8 cm) 350 g of dough each (+/-)
• I waited until 1 cm was left to the edge of the mold and put it in the oven.
• 
• 11) Check the readiness with a skewer. The author recommends baking at 180 degrees. until ready for a dry splinter (baking time depends on the size of the cakes).
• My oven did it in 30 minutes, 160 degrees, bottom + convection mode. Easter cakes rose in a beautiful even dome.
• 
• The incision is also very cute and it looks like I found "my" cake !!! Very tasty!
• 

Note

The original recipe was exhibited by Svetta Easter cakes (Paski) from Svetta, for which many thanks to her. I just recorded how I made cakes with my favorite helper))

Natasha, thank you so much for taking the trouble to describe all the stages and film the process!
Keshenka helped me knead this cake too
Here is the result

Thank you! The topic is very!

For the sake of such cakes and Keshka it is not a sin to want.
Natus, thanks! With great pleasure I read and looked at the pictures.

Lenkin, are you sho, very uncooked? Alas for you, alas! and other shameful words and expressions.
In general, with the bright Feast of Christ's Resurrection!

My Kesha is true without heating, but mostly I mix the dough for Easter cakes in HP. And in this recipe, heating is only at the first stage when kneading choux pastry?

[Albina]

Albina, yes, just boil the milk in the cache itself)

[Albina]

Albina, I also do not heat) I brew the tea leaves in a ladle on the stove, and then Keshenka copes with the batch.

Gulechka, hello !!! I haven't crossed paths with you in Temko for so long! You are indeed a parallel
Natasha, after your photos, she has already set out to bake this cake, but even if you have already painted everything with our caches and you don’t need to reinvent the wheel with the saia, then I’m doubly happy! Thank you very much, dear!

Gulechka, hello !!! I haven't crossed paths with you in Temko for so long! You are indeed a parallel

And to you a tremendous hello))) I'm still writing a lot, but I read all the time)) Lal will grow up a little, I will be more free and will have time to write. Ilon, bake this cake for sure! he is so super-duper, it is impossible to eat straight!

Girls! I ... I bake it in short))) I set the dough, I brewed the base)) by the morning I managed))

But I wonder if everyone has a foexi nozzle squeaking, if you can't cover the bowl with a splash-proof rim? I noticed for a long time - as I will cover in a minute there is no squeak, I will take it off - everything squeaks again (creak of a gap in the bowl)

Flexy squeaky until greased.
And in this recipe I do not use flexi - I beat the K-shka at the first stage, and then with a hook.
But next time I'll try flexi.

My flexi can creak for 10-5-20 minutes, if not covered with a lid. She doesn’t care if she’s smudged or not)) but as you cover it, the heat air cushion seems to be blown up and doesn’t sleep.
Natasha, and I don't understand why you put the bag over Kesha's head, wasn't it easier to just lift his head? Or did you set it to hum at 40 degrees the whole time?

my dough made an attempt to escape (it's good that, foreseeing such an option - "protected my head" with a bag)

I see this, why am I asking that Keshe didn't raise her head when she left home? And then maybe put it at 30-40 degrees to sin? I did not find it in the text.
All! I found it from the pictures! I put 38 degrees for proofing!

I didn't manage to mix it with K-shkoy, but flexi is what the doctor ordered. my flexi also creaks, and I almost never put the lid on top (but I also have Kesha 020 without induction). at low speed squeaks much louder and nastier))

Added Wednesday 04 May 2016 9:58 PM

managed by morning))

Well, how's the cake? we're worried here)

Natasha, thanks for adjusting the recipe for Kesha! I did a test batch. Wonderful ones! This recipe, along with Myasoyedosky, is my favorite. I will bake them to order))))

[Yanusya08]

Yanusya08, I'm very glad) thanks, I would also bring a photo for my complete happiness

Natasha, I didn't bring you a report that year - I squeezed it)))))) Everything once and once ... I wrote in a personal, but there is no court. Well, that’s it! Thank you and Svetta for the wonderful Easter cakes! These are my favorites from some of my favorites (I will not trade mine for anything either), so now I will have to tear myself apart, bake this and that))
I did almost the same as you wrote.I still put it in a bowl in the oven - it's so calmer for me))) Well, I beat the whites, like Sveta, separately, and the yolks separately.
This is last year's photo of a crumb breaker. The photo is true from an old phone.



And this is already this year, though it was cut somehow "bezyumno" I would say))))



I'll also bake and bring a larger cut if I don't play it again for a year

[Ilona]

Ilonawhat handsome men! Thank you for bringing it better late than never, I will bake a treat tomorrow))

And I am today! But today my own)))

Girls, and who tried to beat whites separately and whole eggs, does the taste or structure differ? I would like, of course, to simplify my life, because I don't have a spare cup.

I did not notice much difference, if the whole eggs are well beaten until dense foam, the result will be the same as with separate beating.
Only I still separate, because I grind the yolks with salt in advance so that the color turns out brighter.
Here these yesterday baked.
Today the daddy baked and recently took out the gingerbread cookies, and tomorrow I have another cake recipe according to the plan.
However, this is for me tomorrow, and for normal people today.
It's time for me too.

I divided yesterday, but I haven't cut the cakes yet. In general, they should be more airy, but we knead the dough with a hook for a long time, so I'm not sure. That's when we just intervene in the end, then yes.

who tried to beat whites and whole eggs separately, does the taste or structure differ?

Last year I baked, separating the eggs, yesterday I baked — I just beat them — I didn't notice the difference, but maybe I don't remember.

I will subscribe

I just have a problem with dividing eggs. Constantly the yolk enters the proteins. I already bought a separation device, but it is even worse with it.

[shlyk_81]

shlyk_81, hmm ... have you tried the old grandmother's method? With the back of the knife, lightly tap across the egg and strip into 2 parts. Then we shift the yolk back and forth from the left shell to the right one and pour out the protein from the shell free from the yolk.

[Ilona]

Ilona, I use this method. But, hook hands (((

Regarding the separation of eggs, with such a powerful machine it no longer really matters)) even in a biscuit, the difference is not colossal, but here I think it will be completely invisible)

And this year the recipe did not disappoint)) I cut one to try and did not notice how I ate it))) I will not get tired of saying thank you to Svetta

Natula, what kind of fondant did you use?
I can’t solve this question for myself.

[Olga VB]

Olga VB, I am also in search. Here is a classic one from Tortyzhka, but I get it every other time, this time it is thick ((
I tried it on gelatin, it didn't freeze properly.
So I'm also looking for the perfect

[NataST]

NataST, Thank you! Here's what happened according to your developments and the recipe from Svetta

I don't know how to turn it over
We can say that it was the first time that I baked Easter cakes. Mine do not like icing, so I sprinkled it with powder

[Marinuly]

Marinuly, very beautiful! And we, too, have already eaten 3 without any toppings, the second batch is worth it)) with such an assistant, it is a pleasure to bake cakes!

I also left home for 3.5 hours while proving the dough.
In order not to run away, I built a structure - raised the kesha's head, wrapped the bowl with cling film, around the perimeter, so that there was a reserve, and hooked the top to the hooks where the nozzle clings, leaving a small window so that there was something to breathe.
I came home, the dough is domed, but without shoots.
I didn’t realize the design, sorry, I immediately began to soften.

In general, for good, it would be necessary to recalculate the proportions per 700 g of flour. It was really hard for Kesha. When I took out the hook, it was hot. And there will be less chances for escapes.

I counted it at 750 grams of flour, because I have a 4.6 bowl. Baked last year according to this recipe, I really liked it. Now I've kneaded again! Thanks for adapting girls!

[shlyk_81]

I counted it at 750 grams of flour,

shlyk_81, Evgeniya, can I make your calculations? To count laziness May come in handy. I have Kesha without heating, kneaded for a full portion. Waiting for the rise to introduce butter and nuts

[Albina]

Albina,
Milk (brewed part) 150 ml
Flour (brewed part) 75 gr
Milk 150 ml
Fresh pressed yeast (dough) 30 gr
Flour (dough, of the total) 1 tbsp. l.
Sugar (dough, of the total) 1 tbsp. l.
Milk (sponge) 75 ml
Eggs 4 pcs
Salt 4 gr
Sugar 300 gr
Flour 750 gr
Butter (soft, get it in advance) 225 gr
Lemon zest 1 pc
Raisins 150 gr
Other fillers to taste

I turned on baking, I'm waiting. She mixed the full rate with Keshenka. I was very worried: would she cope. But thank God, I kneaded it. Kneading with a hook and intermittently, at low speeds.

[NataST]

NataST, Natasha, thanks for the adaptation for cash, he is smart with us, the workaholic has already put the first batch of the oven, from one batch not everything went into a small cask

I counted it at 750 grams of flour, because I have a 4.6 bowl. Baked last year according to this recipe, I really liked it. Now I've kneaded again! Thanks for adapting girls!

I kneaded a full one in 4.6 liters, but let it settle in a 7 liter saucepan, the only inconvenience was to shift the sticky dough back and forth.

Beat 400 grams of sugar, 5 grams of salt and 6 eggs with the "VENCHIK" attachment at 6 speed or maximum 15 minutes

Judging by the description, you beat whole eggs without separating B from F, but in my photo, in my opinion, only proteins. This is true? Am I correct? THANK YOU!

I also did not share, everything is gorgeous.

You beat whole eggs without separating B from F, but in my photo, in my opinion, only proteins. This is true?

Good day. I don’t share eggs, there are already beaten eggs in the photo, Kesha is doing just fine))

Thanks to everyone who tried and unsubscribed) It's nice that my adaptation came in handy!

Thanks for the answer! We have "Kesha" from the first models, but I hope we will mix everything separately, but with beaten eggs and flour, and later with butter, we will knead in Kesha.

[Natasha]

Natasha, thank you very much for the detailed description of the batch! I did it according to my own recipe, but it's very similar to this one!