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

Strange, for some reason this particular recipe does not get bookmarked for me ... some glitch ...

Tell me, please, how to make delicious icing for Easter cake, with candied fruits or something else not tough? And then the store glaze - you will not bite it. And how to spread it correctly? At least give a reference, if anything, and then the time until Easter is already running out. Thank you

[I support]

Tell me, please, how to make delicious icing for Easter cake, with candied fruits or something else not tough? And then the store glaze - you will not bite it. And how to spread it correctly? At least give a reference, if anything, and then the time until Easter is already running out. Thank you

I support, I am also a recent baker and the same I do not know how

Girls, type the word "glaze" in our search and choose recipes to your taste

Thank you!

Yes, we have a whole section Glazes, sweets
HERE

I never baked Easter cakes and now I decided to try it (well, of course, because they bought it).
First I baked butter. I don't know what went wrong with him, I could not make a mistake in the recipe (I crossed out everything that I put with a pen), got up, baked, beautiful, but not edible, thrown out. Since there are 30 pages of enthusiastic reviews, obviously somewhere my cant :)

Then I tried my neighbor. It turned out to be a gorgeous handsome man. But not cake.

And finally, yesterday this one. Pokhlebkinsky adapted. Zest, thanks! This is it! Delicious!

I slightly modified the recipe: I diluted the yeast not in milk, but in a mixture of milk and whey (50/50) and put 3 eggs instead of 4 yolks.
Then, at the last addition of flour, 300 g - it was a liquid "oatmeal". For a soft, "floating" kolobok, I had to put as much as 550
Here is such a bun came out:


the second picture shows that it is smeared along the bottom, not as dense as wheat.
Due to the fact that I put more flour, and the max 900g stove can bake, I had to divide the dough. I left a kilogram in the stove and 500g. went into the oven.
I'm glad that it turned out this way - my oven is terrible, I didn't plan to bake in it at all, but it worked!
Here are my cakes:


without glaze, because rehearsal :)
They didn't go up well.
Suggest possible reasons.
Differences from the original recipe again:
-50g. milk replaced with whey
- eggs with proteins
-Before laying the raisins, a forced 30 minutes were obtained. proofing (but in my recipe for another neighbor, an almost complete analogue of this uses eggs and there is this additional proofing)
- maybe due to the fact that a lot of yeast flour needs to be put in more?

yeah, here's a cutaway oven (it's so low because it baked in a low wide saucepan)


The cake is baked in the oven, in which the door does not close to the end, just perfect! The thermal regime was as follows: for 20 minutes the rate grew from 150 to 180, then the oven went out (I’m talking, tin, not the oven) and cooled down to 70 - this is also 20 minutes, then quickly warmed up to 200 and another 20 minutes.

oh, the main thing is I forgot to say! It is simply incomparably tastier in the oven!

[NATURE]

NATURE, I would not add proteins to the dough. If it says yolks, it’s better. Proteins make the dough drier

[NATURE]

NATURE, I would not add proteins to the dough. If it says yolks, it’s better. Proteins make the dough drier

and what should I do now
without proteins there will be less flour, less dough - neither here nor there (in the sense of the remainder of hp will be small)
in the oven, a very tender dough turned out, moderately moist. In HP, yes, rather dry. But after 3 days they became the same for some reason

Tell me, how many rises should there be if you bake in the oven? (batch in HP)
Here I look in "adaptation to HP" it turns out 2 rises ... and in the original recipe it fits 4 times and plus another fifth time in the forms ... but here, however, the stage of adding flour, yolks and candied fruits is divided into three parts ...
It turns out that it is better, after adding raisins and the second rise, to sediment the dough, then spread out into forms and let it rise a little more? Did I understand correctly?
It's just that there was a comment that someone once again distressed the dough and the cake fell off during baking, so I'm afraid)))

[obezya]

obezya

If you are going to bake according to an adapted recipe, then after stirring in raisins or other fillers, lay out the dough in forms, allow to distance and bake.

If in full, then everything is like doctor Pokhlebkin prescribed))

And my dough does not grow for how many years I have been baking Pokhlebkinskiye kulichi, I considered them the most tested recipe, and now ... The very first dough that is brewed - I do not see signs of life, moreover, this is the second attempt! I was afraid to drive in the yolks into the first one, but I put the second one and again not from its place! But at night on the same yeast came the Myasoyed cakes! And already caked, apparently everything is fine with them .... And as if on evil, I made them a smaller portion.
What could it be with the dough?

Oh, grown up, grown up!
I just had to wait longer
And what happened with the first ... Or I myself did not wait just for it to swing, or because my yeast did not want to disperse and I tortured the dough with a blender - I made an ax-head for all the yeast
Uh, I'm going to worry further

I want to say thank you to the author, the cakes are excellent, but I probably salted them a little, I love sweet and salty dough! and so everything is good - and the rise and not fancy

How grateful I am to Pokhlebkin and you Raisin for the chewed recipe for an excellent cake! No! Kulich is not great, no! He's magical !!! My family also bows low for your work !!!
What a delicious Easter cake! I bake today for the third time in 2 weeks: at first I thought to try different recipes for cakes. As a result, I started, continued, and for Easter we will only eat Pokhlebkinskiye Kulichi!

The first one went !!!! God save us!

SchuMakher, no fluff

And my oven grate fell. With three Easter cakes. Infection.
There are already new ones.

Explain to me about the temperature probe, pliz.
Now the temperature inside the cake is 98 *. Does this mean that he is ready?
Yesterday I checked late - it was already 110. Cut - excellent, not dry.

Can anyone explain this?

Easter cakes from one batch, were placed and baked at the same time. I didn't move one without the other (I put it in a baking dish like on a tray).
The dough was laid out on the scales - the difference is no more than 10g

ABOUT!

🔗

my blank

yyyy ... but what is it with me today with Pokhlebkinsky Easter cakes! I kneaded, mixed in the butter, everything rose, I take out the raisins - the liquid, sticky dough broke and racked my brains, spat, literally poured the dough into molds. Now I put it in the oven to go up, but I just don't believe in a decent outcome.
At the last proofing on a light bulb in the oven, for some reason, it was already 40 degrees, maybe because of such a high t? Although, no, probably when kneading, I overlooked that the dough is thin

[SchuMakher]

SchuMakher
Wow, Mashun, well, don't you raise the lid?

yyyy ... but what is it with me today with Pokhlebkinsky Easter cakes! I kneaded, kneaded the dough, everything rose, I take out the raisins - the liquid, sticky dough racked and racked my brains, spat, literally poured the dough into molds. Now I put it in the oven to go up, but I just don't believe in a decent outcome.
At the last proofing on a light bulb in the oven, for some reason, it was already 40 degrees, maybe because of such a high t? Although, no, probably when kneading, I overlooked that the dough is thin

calmly and without panic! this dough also makes excellent cakes!

Oh, friends, such beautiful hats are up!
With God's help, it looks like everything is quite decent
Sofim, thanks for your support!
What's inside - another question - in three out of four I also tried to knead flour Craftswoman
Okay, thank God for everything. It remains to wait for the Holiday and find out what it is inside

Hello everybody! I don't remember how I baked this cake last year, it came out wonderful, airy dough. Therefore, I decided to bake it now. Complete recipe for the oven. After adding the second half of the pouring and 500 g flour, the dough turned out to be very steep, while the kneaded was left without hands. So all the flour did not really fit into the dough. I did not deviate from the recipe. I checked everything exactly, weighed it. I think 1.5 cups of milk is not enough for 1 kg of flour. In the Raisin recipe for 1.5 cups of milk, 500 g of flour, and here a whole kilogram, I just want to add milk.

Help urgently! Already I will stir in the raisins. Who baked the full recipe, please respond !!

[SchuMakher]

SchuMakher
Wow, Mashun, well, don't you raise the lid?

no, I just rested ... I ruined the roof a little, I'll stick it in the glaze ... for the second year in a row such dimensions ... so I think in half what to divide it ... otherwise the temple is straight and not convenient, such a miracle sticks out

Mashk, you have an attack of gigantism ... Kulich is a mastodon!

[Raisins]

She herself!

That's how cute he is

🔗

Raisins, take the job!

Yesterday I baked your Easter cake! One in the HP, two in the oven. Cooking without incident. It's simple if there is a stove assistant.
Thank you very much for such a delicious cake !!!!

Girls! What does it mean in the oven with the light on? Heat the oven to 40 g?

Girls! What does it mean in the oven with the light on? Heat the oven to 40 g?

Just turn on the light in the oven while the Easter cakes are there. The light comes from the heat and it is quite enough.

And yesterday I mastered the cake (one in a round bucket, the other in the oven - also large). It smells really good.

Please tell me how to calculate the weight of dry yeast into live (pressed) yeast?

[Budmyashka]

Budmyashka
The ratio of compressed to dry yeast is 1: 3. That is, if the recipe requires, for example, 18 gr. pressed yeast, then to transfer to dry, you need 18: 3 = 6 gr. dry yeast.

Just turn on the light in the oven while the Easter cakes are there. The light comes from the heat and it is quite enough.

And I have a new electric oven and there the light turns on when you open the oven and turns off when you close it. The kitchen is now 25 grams. Enough? Sorry, what I'm asking, I didn't get the first cakes (according to another very good recipe), now I'm blowing into the water.

[Krosh-Innochka]

Krosh-Innochka-Thank you

And I have a new electric oven and there the light turns on when you open the oven and turns off when you close it. The kitchen is now 25 grams. Enough? Sorry, what I'm asking, I didn't get the first cakes (according to another very good recipe), now I'm blowing into the water.

Firstly, and 25 - not bad And in the oven there are simply no drafts and shaking, nothing will disturb the Easter cakes.
Secondly, you can put cups of hot water in the oven - also T will rise slightly. Insulation at the new oven d. B. good, for 1-1.5 proofing it will quite hold T.
Well, the mode of defrosting products happens in new ovens, there should be. just 30 degrees. But I would not defy it on this mode, but would turn it on while the next batch is in progress, and how everything is mixed - in a warm oven, but already turned off, otherwise this defrost mode can be used. with a fan, which is superfluous, it seems to me, and you can overheat ...

And if you bake in the oven. After adding raisins, shouldn't the dough rise? Or with raisins immediately on the rise in molds?

Now I feel that I’ll ask stupidity now, but I can’t resist.

Each time we knead the dough in the "pizza" mode and leave it for proofing in the HP or pull out the bucket and put it in the oven with the light on, while doing the kneading in the "dumplings" mode?

I'm slowing down.

girls, urgently help out the cakes I already get, and the icing has not yet been made.
7 proteins in the refrigerator, and how much sugar. I forgot powder, I'm dull, in a word.

Here is the protein glaze GLAZE with icing sugar, lemon and egg white

An urgent question!!! Who knows if the Panasonic bread maker will knead the dough for 1 kg of flour? And then you want more, but there is no power to interfere with the pens. The question is urgent, I am already starting the process.

no, it won't. you can divide the dough into 2 times, knead on dumplings and then combine

Thank you! I was already reinsured and made a batch for 500g. It's a shame it won't work, but it's better for the waist

[1 - 1.5 cups milk]

These stages are in their usual order:

1 kg flour, 50 g yeast, 1 - 1.5 cups milk, 10 yolks, 3 proteins, 250 g sugar, 200 g butter, 100 g raisins, 25 g brandy, 25 g candied fruits, 3 teaspoons lemon zest or 1 teaspoon cardamom (ground) and 0.5 teaspoon macis or grated nutmeg, 1 teaspoon of saffron tincture, 3 - 4 teaspoons of vanilla sugar, 1 g of salt.

Big request, Zest, please tell me how many milliliters a glass is in this recipe? 200, 250?
Thanks in advance for your reply.

For the first time I baked a cake in a bread maker according to this recipe.
HURRAH! Came out, better than in the oven ... it tastes, hopefully delicious)))
Here he is my handsome)

Beautiful! So tall (the form is the most that neither is Easter cake)! And chocolate icing And what kind of HP with such a round bucket?

Thank you, I myself am delighted with this result!
The Bork stove, 2 shapes (round and rectangular) go to it, I'm very happy with it !!!

[Zest, thanks!]

Zest, thanks!

I am reporting.
The dough is soft and oily, the smell is breathtaking. The child wanted to grab a piece from him "raw".
I put it in the oven for proofing (with the light on).
After the last proofing, the dough occupied 3/4 of the bucket.

Baked in KhP, 1 hour 15 minutes.
I will not post a photo, because my cake resembles a nuclear mushroom. The dough rose so much during baking that it rested against the lid, as a result, instead of a flat dome - a flat roof and an imprint of the dispenser door.

I think that I will definitely try to bake cake according to this recipe again, only I will bake in two forms and in the oven.

how much to knead a mixture of dough and choux pastry? about? Thanks for the quick response!