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

[orca]

after reading the post orca, I remembered and add

I alwaysand I put sugar in a dough, you never know what I have for yeast, careful, tese ...
Rather, I do this in 2 stages - first, milk (whey, water) + yeast + sugar, after 10 minutes + flour, and even then this dough rises

i.e., in this case, out of 110 grams of sugar, 25 went into dough, the rest went into filling

in

[Tatiana Gnezdilova]

Tatiana Gnezdilovawhat handsome men you have! How many grams are these forms designed for?

I want to clarify that I took the recipe option Zest for HP.
It seemed to me there was more muffin than Pokhlebkin's own.
But I did everything with my hands, without HP. So in this version of the recipe, the completely finished dough fits once (in the forms).
I had forms 150, 250, 375 and 500g. Baked at 180 degrees for 25 minutes. Time taken for 375 gram forms.

In general, I repeat: the pasques are amazing, the dough is light and at the same time fibrous, sugar in moderation, raisins and dried fruits (I have dried apricots) too.

[Alyonochka]

Alyonochka, thanks for the praises! : flowers: I made dough according to Pokhlebkin from 1 kg of flour - it turned out ten Easter cakes, 320-360 grams each, ready-made. The molds are small, somewhere like a can of canned pineapples or champignons, small, a little more than cans of condensed milk.

XB! ХВ1ХВ!
Hello!
Baked Pokhlebkinskiy Kulich for the holiday!
I liked the taste very much, did everything according to the instructions, knead into two eggs (that is, half of the portion adapted to HP), used dry Lviv yeast, baked in HP. And what a smell!
It rose perfectly, but for some reason the roof sagged when baking.
Please tell me what could be my mistake.

I will add, I did not open the HP lid during baking

[Raisins!]

Raisins!

Here! Delicious! Especially after fasting

Thanks a lot for the recipe.
I have been baking this recipe for the third year already, each time it turns out more and more delicious. Baked according to the recipe, increased by 1.5 times. The dough was kneaded in a Moulinex OW 5002 bread maker. So, she could not stand it, and a minute before the end of the kneading program (already with all the ingredients) she started to smoke ... But this did not affect the taste of the pasoches.
Very tasty and beautiful. Thanks again for the recipe.
And now I have a new Kenwood BM 450 bread maker. I hope it will last longer.

CHRIST IS RISEN! Zest thank you very much for such a detailed and understandable presentation of the recipe! Everything worked out, the guests were delighted, and we ourselves, because for the first time we baked a cake in a bread maker!

It rose perfectly, but for some reason the roof sagged when baking.

I have the same problem. Otherwise, everything is wonderful, both taste and aroma! Where is our mistake?

Christ is risen!
In general, after the festivities, I decided to unsubscribe about the work done))))
They ate everything!
Now the children want Easter to begin again))))
The cake turned out to be simply wonderful, and even the fact that, like many people, the roof still went down - the taste is simply magical.
I have never tried anything like this, but I did not even imagine that I could create such a miracle with my own hands)))
Now all home and guests are sure that I am just a deity of bakery art))))
The color is simply incredible, the taste and fiber are delicious.
I made only one deviation from the recipe - instead of lemon zest, I put the same amount of grated fresh ginger - I thought that my sons would start eating right with a bread maker))))
Thank you Zest for the recipe and for the excellent mood presented to us on this holiday!

Christ is risen!
As I already wrote, the cake did not work out for me a little
I ask Zest to tell you what I did wrong ...
Here is my dough after proofing

Then I choux pastry and it turned out this ...

After proofing (by the way, it did not rise very much), I added a yellow mixture of flour, the butter kneaded everything for 20 minutes. Then I added raisins and dried fruits

and left for an hour and a half
Then she turned on baking with a set time of 1 hour 10 minutes.
And I turned out "Negro" with a highly cracked roof



Then my daughter and I, of course, decorated it ...



But when we cut it, it turned out to be raw in the middle ...
BUT everyone liked it very much anyway

Hello everyone! Dear bakers, Zest! I baked a cake according to your recipe for the first time, I wanted to share my doubts, what happened, what didn't, to hear recommendations, but I just can't attach a photo ... tell me. How would I like to do this?

Shown here How to insert a photo

[Suslya]

Suslya, thanks for the promptness, I'm trying.

Here is my cake, which I baked for the holiday. I would like to understand why there were deviations from the Raisin recipe.
I'll write right away what is wrong:
1. When the second kneading was done, I immediately saw that my bun was not elastic and did not curl into a snake ... therefore, the dough turned out to be dense, not light and not airy

2. I overdid it with turmeric. that's why it turned out such an unnatural yellow color

3. Added candied fruit - but it doesn't affect anything

4. as for the roof - it is wrong, the crust did not turn out golden, it rose on top of the bucket, apparently, there was not enough heat, so my whipped whites of white-yellow remained, and the bottom had already begun to burn (unfortunately, in my HB there is no opportunity for baking to fix the duration of 1 and 10 minutes, like in Raisin, so I had to start 2 cycles for an hour, and interrupt the last)

5. When the warm cake was cut, touched, it seemed a little damp, but I think this is the norm, because after a couple of minutes everything is OK.
She seems to have written everything. now I'm waiting for the pro's assessments
As an excuse, I note that the taste itself turned out to be sweet in moderation, as I love !!

[midjey]

here are my whipped whites, white and yellow

midjey
I understood you correctly, did you spread the cake with whipped proteins before baking? Why did you do this, if not a secret? For a beautiful crust, the roof had to be greased with a beaten egg (but not with protein) and quite a bit.

yes, for the crust, just according to the recipe, the whites were separated from the yolks, the whites remained, so it was recommended to lubricate the roof - not to throw it away ... I think everything would have worked if the roof had not crawled up so much (not mine, Easter cake) ))

with squirrels it was clearly too much))

The cake turns out to be very tasty

ShuMakher, but it tasted very tasty! it is a pity that not everything looks like that

My roof cracked, but I covered it with glaze .... It has such a scent, even now, it is cut, we eat it little by little, so it is still fragrant, I have not regretted the cognac ....

and I finished mine today)) I did everything in moderation with cognac. it turned out by itself .. now you will have to try to bake yourself in the oven

[Cakes]

My fresh pastries. Getting ready for the memorial week.
Everything worked out again.
Everyone who tasted this cake praised the recipe very much.
This is my sixth batch.


And this is a variant of protein utilization.
There is still a portion left for one more soufflé. The taste is super.
On prescription Cakes

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).

I checked the time and measured the temperature with a temperature probe, everything was in perfect order, and the cake itself was baked, and the roof was ruddy. Most likely, the yeast contributed to the excessive raising of the cake, he rested his head almost on the roof, so it remained white.
I rose above the norm, then I did not keep well on my feet

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, laid it on its side, it was all twisted under its own weight, I didn’t look inside for Sunday ... was not oblique - tell me please!

Still, check the yeast before baking the cakes, and it is not necessary to add flour according to the recipe, if you see that your consistency is coming out too liquid.

[Zest]

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?

It turns out a bit late HELP, but better late than never)) It didn't work before.
I, too, in 15 minutes. the oven only on the bottom heating without convection reaches 100 *. But with the connection of convection, the matter then moves very quickly. And in the first 15 minutes. no target set pace. to achieve, but only to give the cake the opportunity to grow calmly to the maximum without any cracks and tears.

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?

The dough rises in a bucket without any mode. When it gets to 2/3 or a little more, turn on the mode where baking immediately begins.
With your picture, it turns out that the yeast was too much, or the dough was too liquid, or overexposed in the proofing, or maybe a combination of several reasons.

In this recipe, the dough goes well once.
Your dough is just overstayed, because you let it come up twice.
Good day, I beg your pardon, but in post # 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 ...

That's right, there are two ascents. First, the choux pastry mixed with a dairy-flour yeast mixture, and then rise with all the other additives.

[Tatochka]

Tatochka

you did not show a photo where it would be seen how much the cake has grown before baking. For 1.5 hours, if it was cool, he could not rise enough. And besides, if I looked at the photo correctly, your dough was steeper than it should be. Also because of this, it could require a longer climb.
Well, and not the last role could be played by not very high-quality yeast.

I wish that next time everything works out

I am very happy for those who have got exemplary Easter cakes without any problems and even the first time

sorry for not calling you all by name, but time is limited, but first of all I would like to draw attention to those who do not succeed in everything, so that at the next baking they can also rejoice from the bottom of their hearts, avoiding any mistakes

yes, for the crust, just according to the recipe, the whites were separated from the yolks, the whites remained, so it was recommended to lubricate the roof - not to throw it away ... I think everything would have worked if the roof had not crawled up so much (not mine, Easter cake) ))

you at some point misunderstood something)) In Pokhlebkin's recipe, we somehow looked for where the proteins indicated to him go, and came to the conclusion that they go to grease the roof, but not before baking, but for making glaze and covering the roof of the cake with it after it has completely cooled down.

The density of the cake depends on the amount of flour. We all have it of different moisture content and quality, so it is necessary to regulate the flour-liquid ratio, achieving the desired dough consistency.

The main thing is that you liked the taste, but you will be perfect next time.

[SchuMakher]

SchuMakher

Pretty boy.
I'm glad for everyone who has tasty and beautiful

[Zest]

Happy Easter to all members of the forum!
Zest, thank you very much for the recipe from the master of Russian cuisine! Your creative research never ceases to delight and delight (I've been peeping for a long time)!
I wasn’t friends with yeast dough, I wouldn’t even take pies, let alone a cake - until I bought HP. But even here with yeast it was to a minimum, since the goal was - sourdough bread

And before Easter I read your posts and felt that I WANT.
But, as with bread, I decided to start with the classic recipes. And here is EVERYTHING - both from Pokhlebkin (who is an unsurpassed authority for me), and immediately "two in one", or rather "one in two": both for the oven and for the HP. And with a master class!

It turned out that working with such a test is both exciting and pleasant. And very COOL - in the sense that the rather cool dough at the last stage of combining with butter and raisins had to be kneaded with handles for exactly one hour.The next day it felt so much that I abandoned another recipe with hand kneading and chose tender Colomba)

I was impressed by Pokhlebkin's words that it makes no sense to bake cakes weighing less than 500-600 grams - "since they dry out easily in the oven, lose a significant part of the aroma, their taste deteriorates from this"And I decided to make at least one kilogram:


It's a pity, I can't attach a scent sample to the photo.
I used expensive spices: real vanilla -1.5 pods, Spanish saffron (they say it is the most fragrant, and not only gives color), infused with rum ...

Two more 400 grams each were baked with this large Easter cake (how many dough and forms there were). I can say for sure that Pokhlebkin is right: the little ones did not have such a long-lasting smell and taste.

And the frosting from Cakes (master class) and Ludmila with LJ (recipe with glucose) just a delight! And it turned out, wow! the first time.
But I don't like the store sprinkle, crispy on my teeth, I cut the chewing marmalade finely, in my opinion it turned out very attractive
result: I will bake more than once! Thank you, Zest!

Yes, you have to achieve perfection in the process, you can't go anywhere))) Moscow is not immediately building

Good afternoon to all the creators of this wonderful site, participants and guests. I registered with you a long time ago, I really liked the site, your hospitality and hospitality. From time to time I go to look through, read. But I was advised to write you one recipe taken from your site. I baked "Pokhlebkin Kulich" Author Zest, but remade by the moderator for HP. Listen, this is just a fairy tale, not Easter cake. I just can't find the right words to express my gratitude, delight. Thank you so much!!! I didn't think that I could be surprised with the recipe, since I bake a lot myself. But this is a miracle, of course. I recommend everyone to try baking, you will not regret it. I baked 8 times in a week. It is a pity that Easter has passed, and using such a dough for buns, etc., is simply sacrilege. This is a sumptuous cake recipe. Thank you so much again.

[Cleo]

I agree with you, Cleo, although I myself do not bake often, all this work, but having prepared an Easter cake in HB according to this recipe, we just enjoyed the taste, although I did not pass everything perfectly for the first time! so praise Zest again

Author Zest, but remade by the moderator for HP. Listen, this is just a fairy tale, not Easter cake.

No, well, I was just almost standing at the door and leaving, but I could not help but come back ... Is it some kind of hypothetical moderator who remade Pokhlebkin's recipe for x / n?
So, how to get the bumps is specifically to me, but how with gratitude - so to an unknown moderator?

She, it's all for me, for me, I don't have much

Well, of course you, Zest, who else should get the praise?

Well, of course you, Zest, who else should get the praise?

I don’t know - I don’t know, I read about some unknown moderator, my heart trembled ...
But my pockets are big, you can put everything in them

hee hee

I don’t know - I don’t know, I read about some unknown moderator, my heart trembled ...
But my pockets are big, you can put everything in them

maybe I misunderstood, but I remembered the recipe and the creator. Thank you so much and sorry if you offended and misled with your remarks.

Tell me, should a fully prepared dough (if baked in the oven) be suitable once in the molds?

No, the dough must be kneaded at least 2 times, and the third when you lay out the forms. And if you do it in HP, then she herself will stumble.

For some reason, I thought that the dough, already mixed with additives, but not distant, should be taken out from the HP, laid out in molds and wait for the rise

Got confused
The rise in the HP of the finished dough (she also crumbles), we get it into the forms. Right?

Everything is correct

[Zest]

Thank you
And in shape, let it rise again
I began to count these rises and knees as much

I read-read a topic called Dose information

Have Zest was in the Paraschina pasque: "If you bake in the oven, then the dough must be laid out in the forms after the last kneading, it will rise already in the forms themselves

So I thought that this recipe is the same

Good evening!
I have already decided that I will bake Paraskin Pasca, but I have a question whether it is possible to cook in a dough in a bread maker, using 600 g flour, according to the recipe 400 g. I need to make 3 cakes, but I'm worried whether the bread maker will withstand these "extra" 200g and will not lick the dough out of the bucket?
Maybe someone has already tried to do this, share your experience

[Aha Bach]

Aha Bach, Your oven is designed for 600g of flour, so I think it won't hurt it.

[Aha Bach]

Aha Bach, Your oven is designed for 600g of flour, so I think it won't hurt it.

Celestine Thank you