Pokhlebkin cake and its adaptation to a bread maker (master class)

Zest, thanks for the advice, I did just that last year, only I baked all the time at the same temperature and the tops of the cakes cracked. I understand that it is difficult without knowing a specific oven, but still, do you think it is better to start with a higher temperature, for example 180 degrees, and then lower it as in your recommendations, or with 2 heating elements turned on, it is better to start with a lower temperature and then raise it?

When heating from above, I would start with a lower one.

Thank you! Happy Easter cakes to everyone!

Zest thanks for the answer, I already add 1 glass of raisins to this recipe, and if it doesn't spoil the taste even more.
In general, I almost always bake in the oven, for my mother (living in Russia) an elderly person I need, I want to help her, and she bakes in KhP.

[Zest]

Zest, this year my dough is very bubbly and these bubbles did not want to deflate in any way, I crumpled them, so with bubbles and put them on proofing I wonder what will be inside?

And I also use several paper forms this time ... I'm sitting worried that I put a little dough on 1/3 of the form, so that it would last to the edge ...

Good evening! I have a problem. I just can't catch the time of baking Easter cake in HP. I kept the first cake in KhP for 1 hour 30 minutes (the roof did not want to brown, although the sides were burnt). And now I got the cake after 1 hour. The color is beautiful, BUT! put him on his side, and he stretched himself out under his own weight! Oh God! Probably underdone, right? What to do?

[Karry79]

Karry79

We have the same bread makers with you. Why catch baking time? In the first posts I wrote that I checked with a temperature probe and determined that the required time was 1 hour 10 minutes.
Now only bake in the oven.

Good people, pamagite
After adding butter, the dough was decent, non-sticky, elastic. It stood for an hour, it came up well, I took it out to mix in the raisins, but it was soooo sticky. think about what to do next come here and complain
What, put up with it and stuff it with oily hands? Already at this stage it is stupid to add MCU? Or what is not enough for him

[Sigismund]

Sigismund, flour should not be added. I also have something similar and I, too, always distribute once again with raisins, and then mold with oily hands. I think that nothing will be scary, everything should work out!

[RybkA]

RybkA

[Karry79]

Karry79

We have the same bread makers with you. Why catch baking time? In the first posts I wrote that I checked with a temperature probe and determined that the required time was 1 hour 10 minutes.
Now only bake in the oven.

For the first time, the cake propped up the HP lid. After 1 hour and 10 minutes, the roof was white and still damp (this was clearly visible to the touch, too). The second time I reduced the number of ingredients by 25%. I thought to reduce the baking time with this. Delivered 1 hour. The size turned out to be normal (within the bucket). And the color is just the same. But very soft! Now I think, maybe after baking it can take some time to get it out of the bucket? And let it cool down right in the bucket?
By the way, I baked Paska for Paraskin - and the same thing (I laid it on its side - and the cake sank).

I have an urgent question - today I baked a wonderful cake in KhP !!! Delightful scent throughout the apartment! Kulich turned out for the first time in my life !!! And in general, the bread turned out for the first time! Thank you very much for the recipe! Tomorrow I want to try baking in the oven.
Question - Can I bake in the form of HP? So that after kneading / approaching not to transfer the dough to another form? Thank you!

vicky_twix-of course you can, baking so more than once ...

vicky_twix-of course you can, baking so more than once ...

thank you very much!!! I will create tomorrow until the food runs out! ))

The taste of the cake is incomparable !!! DELICIOUS! And what a scent! Only I got a very dense and moist crumb. Although baked. What could it be from? Maybe she put a lot of flour?

In! We just wanted it THAT. Let's change. Did you get very tender cakes, with an airy crumb, perhaps due to the fact that a third of the molds were filled with dough? They went up well, above the edges, and the domes turned out to be pretty. The taste is beyond praise. The highlight is a great pasiba.
PS Baked in the oven.

I did a master class, while I got it to the roof, I somehow pulled it out, while I was dragging the roof, it was crumpled, put it on its side, it was all twisted under its own weight, I didn’t look inside for Sunday ... How to do it so that it still was not oblique - tell me please!

I still have such a question - I smeared the cake with purchased icing, but it did not freeze overnight, it sticks to my hands
How to dry it? Now I put it in the oven for a while - maybe it will help? ...

please tell me, at what temperature in the oven to bake? and the time is the same - 1 hour 10 minutes?

vicky_twix-all ovens are different, they bake in different ways, try the oven at 180 degrees, when the dome is browned, maybe after 20-25 minutes (at least that's the case for me), close the top of the cake, with paper or food foil, otherwise it will burn, check after 70 minutes for readiness, with a knitting needle, or with a wooden stick, if you bake from 500g of flour, in principle, 1h10min should be enough, I usually keep it for 75-80 minutes.

vicky_twix-all ovens are different, they bake in different ways, try the oven at 180 degrees, when the dome is browned, maybe after 20-25 minutes (at least that's the case for me), close the top of the cake, with paper or food foil, otherwise it will burn, check after 70 minutes for readiness, with a knitting needle, or with a wooden stick, if you bake from 500g of flour, in principle, 1h10min should be enough, I usually keep it for 75-80 minutes.

thanks for the advice, I will experiment!

Pokhlobkin Kulich Recipe For Bread Maker

The zest was baked according to this recipe with sourdough. It turned out very tasty and even airy, I would even say - tender, rose very well.
Of course, I had to adjust the flour in the recipe.
It turned out 2 Easter cakes - one round (they didn't even have time to take a picture so quickly they ate), and the second in the form of bread, the remains in the photo.
The raisins were very large, they look like prunes.


In the photo he turned out to be some kind of pale, in life - more yellow.

[Zest]

I let the cakes stand in the oven, then, without taking them out, I set the lower heating without convection to 180 * C for 15 minutes, the cakes still grow during this time, and the upper crust does not set. Then for 10 min. - bottom heating with convection 160 * С, and for the remaining time - general convection by 140-150 *. I look in appearance, in the last third of the baking I can turn around its axis and swap places ... If I doubt the readiness in appearance, I also check with a temperature probe.
More or less like this.

Zest, HELP! How long does it take for your oven to heat up (i.e., heat up) to 180 *? I have 35 minutes from 0 to 250 * I'm thinking, in 15 minutes it will heat up from 0 to a maximum of 100 *, then what to do?

Girls, I decided here to rehearse in front of Myasoedovsky and bake Pokhlebkinsky. At the same time, check the Krivoy Rog yeast. I took 23 g of yeast (instead of 30 g) and 9 of these 23 were overdue by 3 weeks (!)
I had to part only 1-20, instead of 1-50 at Raisin - the HP cover did not give further. And when baking, soooo cracked the dome, just tore it apart. Underived? Well, then you need a half-option oven for HP - it doesn't fit. Lots of yeast? Well, I reduced it, and even a part of the expired ones, that is, obviously weaker ones .. So much for the Krivoy Rog ones ..
But the cake, I think, was a success. It smells very, very, cognac, vanillin, orange peel ... How can I resist not to start trying right now ???

[Zest]

Zest, thank you very much for the master class. this year the Easter cakes turned out to be great, I have never had such delicious cakes!
oddly enough, it took much more flour, together with the egg filling, instead of 300 grams, it took 400, and still the resulting dough was very sticky, I mixed flour on the table by hand. and added 250 grams of sugar, my husband loves very sweet pastries.
I, however, did not bother with the oven - when combining the flour and dough brewed with milk, I turned on the Yeast dough mode (kneads for 30 minutes, keeps warm for 1 hour)
and after adding egg filling and flour repeated this regime.
Easter cakes were great, even my children, who do not eat pastries, greedily devoured one for two and picked up all the crumbs
in general, now this will be my recipe for many years

And I've already baked my cake from Pokhlebkin in a bread maker. (at night)
But it didn't rise well and the roof cracked so badly that I just don't know how to disguise it all
Zest photographed specifically to report and hear your verdict where the mistake was made ...
For the next time to work on the mistakes
But I don't know how to upload a photo

can anyone help

But I don't know how to upload a photo
can anyone help

Here's a step by step guide: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0

thanks to Zest!

Mine is baking now
True, he somehow rose too much (she made 350 grams of flour and with live Lviv yeast), one hour from the beginning of the proofing she went to bake. The roof is slightly cracked, as if it did not fall off afterwards

It turned out that a friend in the family had almost the same recipe for a long time, from grandmothers - great-grandmothers. Only there is still a little sour cream, lard and honey.

Even if my first try is not super-successful, I will bake some more (maybe flour should have been added, but the bun was "yak treba")

well that's it
the lid came out and looks like dough from a dough
the sides sag, but, thanks to Admin for the advice (I saw somewhere), put the cake on its side

what's wrong?
either armor-piercing yeast (15 g), or little raisins (30 g), or not enough flour

[Zest]

Zest, I have already completed the task. That's not all, of course, but most of it ...
Thanks for the recipe! We will try tomorrow.

Take a photo:

otetada

[Friday]

FridayThank you.

Here are my beauties. I've been doing it for the second year. It turns out very tasty

[Lulusha]

Lulusha, yes, handsome men
and my real Quasimodo turned out to be a rare freak on the outside and remarkably tasty inside.

I don't even know what to change in the recipe. How to taste - everything is ok
maybe it was necessary to knead it again and let it come up?

in the original recipe (and for a friend), in principle, there are 1 more rises (dough-rise-proofer)

and for HP, it turns out
1.dough
2.basic, also known as proofing

Or am I missing something?

[Friday]

Friday, I had everything as described in the recipe. I didn't change anything, only after the proofing did I put the dough from the bread machine into the molds and let it rise again. And last year I baked in a bread machine - everything turned out very well. Is it yeast? I took dry 2.5 tsp as written in the recipe.

[Friday]

Friday, I had everything as described in the recipe. Changed nothing only after the proofing did I put the dough from the bread machine into the molds and let it rise again... And last year I baked in a bread machine - everything turned out very well. Is it yeast? I took dry 2.5 tsp as written in the recipe.

Well, another climb came out
and I even put the yeast in a couple of grams less, and I don’t taste it, so I didn’t pass it on

alyona, the photos are great !!!!

[Lulusha]

Lulusha , yes, handsome men! I see your Polesyanka set is also fragile. I have them all beaten, these Polesianki. Some leaves remained. Other caramel sets are quite persistent.

vicky_twix , thanks, I tried.

[Alyonochka]

Alyonochka, what beauties !!! : wow: A napkin with embroidery, but with a stitching - lovely sight!

Good evening, forum users, bakers!

Firstly, many thanks to comrade Pokhlebkin for a wonderful recipe for Easter cake, moderators and members of the forum for advice on baking bread.

Secondly, I want to boast that today I tried to bake a cake according to the recipe of the same comrade Pokhlebkin.
"I tried", because as a result I didn't get it beautiful.

The dough came up great while it was kneading and infused in the bread maker (it already got out of the bucket). I did the kneading twice, starting each time the "kneading bagel dough" mode, letting it come up, everything was like in the recipe.

And then I put it in the oven, because
I did not find in the instructions a mode in which HP simply bakes without kneading. I was afraid that HP will start kneading the dough that has already come up in a new way. In the oven, at first, getting out of the bucket, a weird "hat" formed, and at the end it treacherously collapsed and the failure only deepened ...

It's a shame. And most importantly, it is not clear what my mistake is.?
At what point did I stray?
Tell me, be weasel, in order to avoid mistakes in the future ..

After all, I smeared what happened with protein cream and will carry it to church tomorrow. And only after that I will try.

Now I read it again in the recipe

7. After all the additives have intervened well, turn off the oven and leave the dough to rise for another 1 - 1.5 hours. We start baking when the dough reaches a little more than 2/3 of the bucket.

"We start baking" in which mode: a new one or is it part of a previously included one, then which one?

[Tatshine]

Tatshine "you and I are of the same blood" (c)

This is certainly good!

Paski would learn to bake ...

There is only one consolation: a person cannot do everything!

And if I wish, I hope I will learn with the help of members of the forum ..

This is certainly good!

Paski would learn to bake ...

There is only one consolation: a person cannot do everything!

And if I wish, I hope I will learn with the help of members of the forum ..

so I about them, about Easter cakes

I'm waiting for a Zest with a hint
and next time I'll puff it up again and let me come

[Tatiana Gnezdilova]

[bTatshine] [/ b], in order to start baking separately, without kneading, your HP must have a separate "baking" program, aka "cake".
If it is not there, after kneading you need to immediately get the dough out, put it in a mold in which you will bake and let it come up. In this recipe, the dough goes well once.
Your dough is simply overstayed because you let it come up twice.
Hence the problems with the roof, the dough has stopped (maybe I misunderstood something?).

Did you fully adhere to the recipe? Especially yeast? If the dough is simply liquid, the roof does not fall, but if there is a lot of yeast, it may fall off, or the dough has been overexposed (as I wrote above).

I overexposed my first batch of beads, and their roof dropped slightly, although they did not collapse, they are still very tasty.

Wheat flour of the highest grade is difficult to screw up, but with rye you need to make friends.

Tatiana Gnezdilova , Thank you. Already dedicated them.

In this recipe, the dough goes well once.
Your dough has just stopped because you let it come up twice
Good day, I beg your pardon, but in post number 6 Zest wrote in points 4 and 8 - let it stand for an hour and a half ...

total dough needs to be defrosted twice! I’m just making a cake myself - now I sit and tremble - you frightened me!

Rustno, if it doesn't work out - although I did everything strictly according to the text ...

Christ is Risen, my dears!
Happy Sunday of Christ to all of you!
May the peace of Christ and God's blessing be with you always !!!!

Thank you very much for responding!
As far as I understand, the dough really stopped at me, because the hat jumped out at first, and then, in the oven, it fell hopelessly.
So when you shouldn't have allowed to come? When is 1 hour, or 1.5?

Tatshine, and all other dear members of the forum Happy Easter, too! Christ is Risen!

In a Zelmer bread maker, the baking mode is the Bake only program - a bit late for you Tatshine, of course, but you better know. Indeed, the instructions say very vaguely about this mode, by default it is automatically set to 1 hour.

Happy Easter to all members of the forum! Christ is Risen !
And here's what I did.

Christ is risen!

This is not Easter cake, it's just some kind of ambrosia

I'm in shock, I don't want to change anything, leaving even those minor changes that arose in the process for various reasons (I will write now).
The taste is divine, moderately light and moderately juicy (not sawdust or clay), fibrous crumb. Even excessive kukurma did not spoil it, I have it like a ripe lemon (well, I will correct it next time). And maybe I'll add raisins.
Maybe God is with him, even if not Alain Delon, but the "inner content"

I'll post a photo later
but, in the end, what and how did I mix it there

Flour - 350
Manka - 20 (well, suddenly the flour ended, but she felt that she still needed)
Lviv yeast - 16
Milk - 180
Yolks - 3
Sugar - 110
Butter - 70
Raisins - 30
Kukurma - much more than it should be

dough and custard flour - as in the recipe
stood 1 hour
then pouring and everything else and, including - turning off the "Dough" program, kneaded, in total, 30-35 minutes (because in authentic hands - 1 hour)
Then, sobssno, proofing, 50 minutes, did not give any more, since the cake was flooded with unearthly strength

in the "Baking" mode - 1.10, the guy is somewhat tanned, but less and not worth it, inside is normal.
I laid it on my side on a towel
then stood on the bars
then she removed the sides in a film to holy in the morning

T in the kitchen 25-26 degrees, not damp

oh, another dessert spoon of cognac

Shl where did the "edit" button go?

Christ is risen!
Zest, thanks for the recipe!
Now, since the pitch with its changes (often forced) I will describe the torment in order to end up on a good one. This is Pokhlebkin's recipe, without a bread machine.
1-1.5 cups of milk. It looks like I missed here, because I took 200 ml, which is definitely not enough for dough, rose 2 times from the strength. The Zest warned about the second slip - the Saf yeast instant pack (11 g, dry). There were simply no others.
Second stage. I knocked down the yolks with all the suggested amount of sugar .. I added all this mixture to the dough, added more flour, 350 gr. The ascent is heavy, also 2 times. then squirrels with sugar (added another 70 grams, at home they ordered a sweet cake). flour took another 200-300 grams (I didn't measure it here, I judge by what was left of the sifted one). Putting melted butter in this dough ... how women do it, I'm sweating! In the process I thought that perhaps the softened one would be easier to introduce. But everything worked out. After adding cognac, the dough became sticky. He sent me to the Multiu to approach. Oh, there's an ambush here too! I switched on the "heating", checked it well after a couple of minutes, and it is hot! I turned it off immediately, it came out like this. Also 2 times in 1.5 hours.
After raisins, zest and shapes (in my case - cans of canned pineapple. Why did I grease the top with an egg! Everything burnt (egg). Easter was baked for about an hour (it turned out 5 pieces), checked with a straw. Raised 2.5 times I got it out, my mood dropped, I had to cut off the entire top crust.
We tried it today. ... The first question is where is the curd from? I definitely did not put it! In general, the taste is ... awesome. Purchased ones are simply not like that, it's like a loaf with a muffin to compare to taste. I realized that next year I can't do without this cake!
THANKS again Zest for the recipe!