Easter cake

Category: Easter

Ingredients

wheat flour 500 g
dry yeast 2.5 tsp
brown sugar 1.5-2 cups (you can use a regular one, but the taste will change slightly)
eggs 4 pcs (if the eggs are small, then 5 pcs)
butter 150 g
salt 0.5 tsp
powdered milk 2 tbsp. l.
lemon juice 1 tbsp. l.
milk 170 ml
vanilla 6g (vanilla sugar 10g)
Raisins, candied fruits, nuts 50 g

Cooking method

  • Preparation of ingredients:
  • Warm the milk to room temperature (it can be a little warmer), add 2 tbsp. l of sugar (take sugar everywhere from those 1.5-2 glasses that are in the recipe) and dissolve dry yeast in it. Then cover and place in a warm place while the other ingredients are cooked.
  • Further eggs, separate the whites from the yolks.
  • Beat the whites until a liquid foam with 4 tbsp. l. Sahara.
  • Grind the yolks with 4 tsp. Sahara.
  • Melt the butter and cool to room temperature.
  • ________________________ ________________________ ____________________
  • Laying in a bread maker:
  • Use the programs basic raisin bread, large size, light crust. Or dough with raisins for baking in the oven. Baking temperature 180 degrees, time 40-60 minutes depending on the size.
  • Pour all ingredients into a bucket according to the instructions.
  • For Panasonic SD-255:
  • first flour, then sugar, vanilla, milk powder, salt, then whipped egg white, followed by yolk, butter, lemon juice, and finally milk with dissolved yeast.
  • Then a full dispenser of raisins, candied fruits ...
  • The dough turns out, not liquid, but not thick either.
  • It is advisable to control the batch.
  • ________________________ ________________________ ____________________
  • Baked Easter cake according to this recipe, everyone was delighted, the cake turned out to be very tender and sweet, now I will often bake it. I strongly advise you to try baking this cake, since it is not yet possible to convey its taste via the Internet
  • ________________________ ________________________ ____________________
  • After baking, can be glazed
  • Recipe:
  • Protein 1
  • Powdered sugar 0.75 cups
  • Lemon juice 1.5 tbsp l.
  • Beat the egg whites, gradually increasing the speed, until it flows upside down from the inverted dish, then add powdered sugar by a teaspoon, at the end add lemon juice and beat for another 30 seconds.
  • To harden the glaze, place the cake in the oven at 100 degrees for 2-3 minutes.


gesser3000

NataBryl
I decided to try baking Easter cake according to this recipe, for the first time in more than half a year such a big puncture. Experience suggested something was wrong 4-5 eggs, 170 ml of milk, 150 gr. butter, plus sugar, which also becomes liquid and only 500 grams of flour, and then another vague phrase - the dough must be either liquid or not. In general, beat, put, made and set to knead. The dough was very liquid, I added somewhere else 100 gr. flour, it didn’t get any better, it was still very liquid, well, I think it might be that way. Since the time was already late, I think I will sleep, and the stove will do something. At night, I woke up from the smell of burning, the dough crawled out of the bread machine, but it looked obviously thin, scrubbed it off the walls, set it to bake, but the cake was somehow bad, had to be thrown out. I tried the dough, it baked a little at the edge - it was very greasy and wet, almost like a cake. If someone wants to repeat this experiment, it is better to do it with half the norm, and be ready to add quite a lot of flour not indicated in the calculations, and do this not at night, otherwise a sleepless night is guaranteed.
UR7IOW
Quote: NataBryl

I decided to try to bake Easter cake according to this recipe, for the first time in more than half a year such a big puncture

NataBryl link, I made this cake twice. The first one turned out to be too high, but I myself am to blame, because I added half a teaspoon to the indicated amount of yeast (it seemed that it was slowly coming up). So at the end the roof stuck to the lid. The presentation deteriorated and the stuck place was not baked, I had to dry it in the microwave. But I'm not complaining.The cake itself turned out to be very tasty. (There are pictures, but not ready for display here)
The second time I did it exactly according to the recipe, then everything turned out OK.
PS: For those who like very sweet Easter cake - 2 glasses of sugar just right.
Thanks to the author of the recipe. And good luck to everyone who will produce this product.
gesser3000
Quote: NataBryl

I decided to try baking Easter cake according to this recipe, for the first time in more than half a year such a big puncture. ......
How did you measure flour? and yeast, so that the batter comes out of the oven, you must try XD
the dough will be the same as for cake, IT'S COOPER THAN FOR PANCAKES, all the ingredients must be in suspension and there must be enough liquid to ensure fluidity, YOU WILL NOT SEE THE BOX THERE, read all the cake recipes and find a phrase that can fully describe this dough, I insert it into the recipe.
Clairnec
Quote: gesser3000

How did you measure flour? and yeast, so that the batter comes out of the oven, you must try XD
the dough will be the same as for cake, IT'S COOPER THAN FOR PANCAKES, all the ingredients must be in suspension and there must be enough liquid to ensure fluidity, YOU WILL NOT SEE THE BOX THERE, read all the cake recipes and find a phrase that can fully describe this dough, I insert it into the recipe.
She also baked Easter cake, but according to the recipe written in the recipe book:
milk - 200 ml, egg - 2 pcs, butter - 100 g, salt - 5 g, sugar, 125 g, vanillin 1/3 tsp, cinnamon 1/4 tsp, flour 500 g, dry yeast 10 g., Raisins 200 g. Weight 1000 g.
Weighed on an electronic scale, measured with a measuring cup with 5 ml divisions.
At first everything was good: it was kneaded well, rose well, stirred again, etc. But at the very beginning of the baking process, somewhere in the 5th minute, the dough ran out of the bucket and began to burn. I tried to save the situation, the whole house smelled of burning.
The cake itself turned out to be quite good, but for my taste, too much yeast. Can you comment on this?
Zest
Clairnec

Yes, there is clearly a lot of yeast. 10 g of dry yeast is 4 tsp. No wonder the dough got out of the bucket. 2.5 tsp will be just right.
gesser3000
Quote: NataBryl

The dough was very liquid, I added somewhere else 100 gr. flour
Yeast is such microorganisms that love carbohydrates very much, and if you added another 100 g of food to them, then they were extremely pleased and were able to run out of the bucket into the wild
Clairnec
Quote: Zest

Yes, there is clearly a lot of yeast. 10 g of dry yeast is 4 tsp. No wonder the dough got out of the bucket. 2.5 tsp will be just right.
On the same forum I read that 1 teaspoon of dry yeast is 4.5 grams. But that's not the point. I have recipes for cakes, there are 20 pieces and all recipes have a dosage of yeast, about the same. Note that these are recipes from the Saf-moment club.
And further. There is Saf-moment yeast "For pizza", it says on them: 1 packet "Saf-moment" (12 g), 500 g of flour. And the same brand "For muffins", they say: 1 sachet (12 g) "Saf-moment", 1 kg of flour.
So it doesn't have to be time and time again, it's all about the composition of fast-acting yeast.
Zest
Clairnec

I don't quite understand what you want to convince me of? I baked cakes in cotton more than once, from dry yeast I prefer SAF-moment, 2.5 tsp. ordinary red is the limit that was added to the cake dough for 500 g of flour, otherwise the dough mercilessly runs out of the bucket.

If you like the dosage of SAF - club, you can continue to use it.
However, I have to warn you - more than once it was stated on the forum that the dosage of yeast indicated by the manufacturers is excessively overstated. Next is your choice and your decision.

You asked for comment, I did it.

P.S. I was not too lazy to take an 11-gram bag of SAF-moment yeast, from which I used about 1.5 tsp. Weighed the remainder - 7g, weighed the contents of one measured teaspoon. - 2 years (taking into account the error - 2 - 2.5 g).
Rina
Quote: gesser3000

Yeast is such microorganisms that love carbohydrates very much, and if you added another 100 g of food to them, then they were extremely pleased and were able to run out of the bucket into the wild
there was enough sugar for the yeast.Still, the question is in the dosage of yeast and its composition (many dry yeast contain additives in the form of enzymes and all kinds of "improvers"). I would cut the yeast in half. Or, in general, try baking on live ("wet") yeast, starting with 15 g per 500 g flour.

There was no need to add flour - the cake dough often does not give a kolobok, it is watery.
Zest
Rina72

Yes, you can bake it on dry, it's a matter of habit, preferences and the ability to purchase pressed yeast on time. If my "wet" ones come to an end suddenly, then I grab the bag of dry ones on duty. But 10 g per cake is really cool. What is there to be surprised at the smell.

In recalculations, I use the approximate formula: 2 dimensional tsp. = 5 g dry = 15 g live.
Clairnec
Quote: Zest

I don't quite understand what you want to convince me of? I baked cakes in cotton more than once, from dry yeast I prefer SAF-moment, 2.5 tsp. ordinary red is the limit that was added to the cake dough for 500 g of flour, otherwise the dough mercilessly runs out of the bucket.

If you like the dosage of SAF - club, you can continue to use it.
However, I have to warn you - more than once they stated on the forum the fact that the dosage of yeast indicated by the manufacturers is excessively overstated. Next is your choice and your decision.

You asked for comment, I did it.

P.S. I was not too lazy to take an 11-gram bag of SAF-moment yeast, from which I used about 1.5 tsp. Weighed the remainder - 7g, weighed the contents of one measured teaspoon. - 2 years (taking into account the error - 2 - 2.5 g).
God with you! I do not want to convince of anything, on the contrary, I want to be convinced myself. The information is different, I don't know what to believe. The manufacturers themselves write different information. I'm not even sure about the weight of the yeast, what if my scales are lying? Therefore, I try to find out meticulously.
Zest
Clairnec

believe your taste and experience, which has been accumulated by more than one generation of members of the forum))

The dough ran out of the bucket - once,
dough stinks it smells too much yeast - two,
It has been experimentally established that 10 g of a simple red SAF-moment per 500 g of flour is exorbitantly a lot - three, what else to be convinced of?))

2 - 2.5 tsp for a cake recipe for cold cakes for 450-500 g of flour - absolutely sufficient amount
Clairnec
It's good if the problem is only in yeast and for this reason the excess dough had to be washed from cotton. But what if the matter is generally in excess of the norm of products for a form of 1000 grams?
Zest
Quote: Clairnec

It's good if the problem is only in yeast and for this reason the excess dough had to be washed from cotton. But what if the matter is generally in excess of the norm of products for a form of 1000 grams?

The fact that there is a lot of yeast is unambiguous, you can be sure)))

Where did you get the recipe from - from your own recipe book for x / n?
As far as I understand, you have a bread maker in which the baking of products is regulated by their finished weight. For products weighing 1000 g, the approximate setting of flour is 500 g, in principle, everything would be fine if it were not for the excess of yeast.

It would be clearer for me if I knew the volume of your bucket in liters (you just need to pour water into the bucket and measure it later in measuring cups). For example, in Panasonic the bucket volume is about 3 liters 200 ml, cake from such a set of products with 2.5 tsp. yeast would rise with a cap, with 3 - would run off to the heating elements.
Clairnec
Quote: Zest

Where did you get the recipe from - from your own recipe book for x / n?
As far as I understand, you have a bread maker in which the baking of products is regulated by their finished weight. For products weighing 1000 g, the approximate setting of flour is 500 g, in principle, everything would be fine if it were not for the excess of yeast.

It would be clearer for me if I knew the volume of your bucket in liters (you just need to pour water into the bucket and measure it later in measuring cups). For example, in Panasonic the bucket volume is about 3 liters 200 ml, cake from such a set of products with 2.5 tsp. yeast would rise with a cap, with 3 - would run off to the heating elements.
Yes, the recipe is from the recipe book attached to the x / n. The volume of the round bucket is 2650 ml.
Teen_tinka
Last year I experimented with a round bucket (tefalkin). Kneading in Panas - baked in Tefalkin, but put it in Panas ... everything worked out ...from memory: in the instructions for tefali there is a restriction on the size of baked bread in a round compared to a rectangular bucket (no more than something in grams) ... Clairnec, look ... there was in the booklet ... but there is definitely a lot of yeast , the girls wrote correctly ...
Zest
Quote: Clairnec

Yes, the recipe is from the recipe book attached to the x / n. The volume of the round bucket is 2650 ml.

Will it be too small? And it is for such a bucket that they give a set of products for 1 kg 300 g plus 10 g of yeast? They themselves would try to bake

Clairnec

If for you "white light" came together like a wedge on this recipe, then I would reduce the composition of the products under 400 g of flour, yeast - about 1.7 tsp. and be sure to follow the kneading and baking. Then I would correct it depending on the result and my taste.

If you want to bake according to a proven and no less tasty, then go to Easter Cakes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0, view the composition and reviews, choose cake with a similar composition of products. I would advise you to start with Butter Kulich https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html.

Quote: Tinka_tinka

in the instructions for tefali there is a restriction on the size of baked bread in a round compared to a rectangular bucket (no more than something in grams) ...

do not forget to look at the instructions. If anything - recalculate the recipes for the permissible weight.
Teen_tinka
Zest , the bucket there really is no more than 2650, not very large .... and the recipes in the book ..... ... since this was my 2nd unit, I read the book with recipes, thought, and never opened it again. .. used only those on the site .... there are a lot of errors, typos and God knows what else ...
Clairnec
Quote: Tinka_tinka

Last year I experimented with a round bucket (tefalkin). Kneading in Panas - baked in Tefalkin, but put it in Panas ... everything worked out ... from memory: in the instructions for the Tefali there is a limit on the size of baked bread in a round compared to a rectangular bucket (no more than something in grams ) ... Clairnec, look ... there was in the booklet ... but there is definitely a lot of yeast, the girls wrote it right ...
In the tefalkin book, a plate is attached to each recipe, where it is written for which bucket and for how much of the finished product how many grams of ingredients are needed. For cake, there is no volume of products for a rectangular bucket at all, only for a round one, and a round one is designed for 1000 g, at least as stated in the instructions.
We sorted out the yeast. Tell me how to calculate the amount of products for the cake for a volume of 2650 ml and the weight of the finished product 1000 g.
Teen_tinka
I baked according to the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0, but the yeast took 2h. l., and butter was melted.
Teen_tinka
and according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html, recipe for 900g. The cake was not a mushroom, that is, the edges did not hang over the sides.
Zest
Well, so it turns out that flour should be taken in the region of 400 g (+ - 50 g).

Eh ... where can I transfer all these discussions not at all on the topic of the cake on display?))

Clairnec

you will have to bake according to your own recipe in terms of 400 g of flour and place it on a separate topic
Teen_tinka
Zest, send us on a thread about Tefali ....
Zest
Quote: Tinka_tinka

Zest, send us on a thread about Tefali ....

As you finish to the final point, I'll change it))
Clairnec
Quote: Zest

Well, so it turns out that flour should be taken in the region of 400 g (+ - 50 g).
you will have to bake according to your own recipe in terms of 400 g of flour and place it on a separate topic

Explain stupid. If you add all the ingredients raw, then in my case there should be only 1000 g of food before baking, right?
I just calculated how much the weight of the products is, if you measure them according to a recipe from the "tefal" recipe book, it turned out 1242g - too much 200 grams, or should it be?
I baked a cupcake with "overstated" products by as much as 500 grams, but it turned out very much even within the form, you can post a photo, but I think not in this topic.
In general, I can't figure out how to calculate the composition so that it doesn't run over the edges.
Of course, certainly, not today - tomorrow I will try again, the result can be posted with all the details in some branch, such as "Problems with Easter cake and their solution"
Zest
Clairnec

Yes, do not bother yourself with this excess)) Well, you have already found out that the flour laying on this form should be within 400 g, and yeast - no more than 2 hours.l., take any recipe and bake for health))

And if I really want to "get to the very bottom of everything", then somewhere I saw a suitable Temka, I'll look. It was unnecessary for me, in Panas the stove is oriented towards flour laying - 400, 500 or 600 g, taking into account that the rest of the ingredients may be more or less laid.

Here, I found - The ratio of the weight of the finished bread and the amount of flour bookmarked https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0
Clairnec
Quote: Zest

The ratio of the weight of the finished bread and the amount of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0
Thanks for the link ! I read it. What is this, "ocher"? More flour and less finished product yield:
Output of finished bread up to 700 grams - bookmark flour 500 grams
Output of finished bread up to 900 grams - bookmark flour 450 grams
Of course, this can be, but here, as I understand it, is the calculation for the same composition of products?
Okay, God bless him, with a calculation, I will try by typing, although I still have to count and count. I baked French bread for 400 g of flour, it turned out well, but did not reach the edge of the small form: the total weight of the products was 698 g. I am also counting. Straight, accounting
Zest
Clairnec

Yeah, looks like a typo.

The Easter cake will rise higher than French bread. Try to bake it with 400 g of flour, and then recalculate it to a larger or smaller size if necessary. This will be the most reliable
Clairnec
Agreed, I will test it - I will unsubscribe Already calculated, however, I want to put more sugar, let's see what happens

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