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

I kneaded in the "Pelmeni" mode for about 15 minutes

And I!

Thank you! I have no dumplings, I knead them on the "dough". I will focus on 15 minutes. Thank you!

[SchuMakher]

I also baked this cake today! It turned out like MashaSchuMakher- a giant with a volcano on the roof (covered with lemon-protein glaze). But the aroma is hmmm !!! : nyam: We'll try tomorrow! Thank youZestfor an excellent master class

[SchuMakher]

I also baked this cake today! It turned out like MashaSchuMakher- a giant with a volcano on the roof (covered with lemon-protein glaze).

Some have a giant with a volcano, and some have an atomic fungus.
Tomorrow I will take a picture "in a cut" so as not to frighten with the general appearance.

Girls, what mode would you recommend to bake on? there is no time to read Temka, help me choose, I'm a beginner at all
here are my programs:

[vicky_twix]

vicky_twix
Yes, there is no time at all
Try the Sweet bread program

Try the Sweet bread program

oh, but I just thought - there will be all the stages, and not just baking! maybe then you need to select the "baking only" mode? I also have one.

If there is a "Baking" mode - bake on it, after the last 3rd proofing.
Delicious cake for you!

If there is a "Baking" mode - bake on it, after the last 3rd proofing.
Delicious cake for you!

thank you very much!

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

Mixed for 10 minutes)

I congratulate everyone on the bright holiday of Easter !!
For me, the Pokhlebkin cake was and remains the best. Our family started to bake it as soon as Pokhlebkin's books appeared. Since then, this is the main cake for the holidays, I have not seen such a test anywhere else.
This is the shape I baked it this time:

And this is at the fault:

I will repeat it a few more times, because it does not lie for a long time, although it is preserved very well, but so tasty ... that it is eaten very quickly.
When kneading the dough, I used HP, which greatly facilitates the work. From spices, I put natural vanilla, saffron, nutmeg. I soaked the raisins in the Amaretto in advance, put chopped almonds. All this gave an extraordinary taste and aroma. So for me Pokhlebkinsky is Kulich # 1.

CHRIST IS RISEN!
I want to say a HUGE thank you to Zisininka for such a wonderful master class !! I baked paski for the first time in my life. It turned out just wonderful - moist, sweet, with a rich taste! : nyam: The dough was kneaded with 750 grams of flour in a Moulinex 5002 bread maker, and baked in the oven. It turned out 2 pieces of 500 grams and 4 pieces of 300 grams. Thanks again for your work!

Thank you so much Zest. It turned out very tasty !!!!!

Thanks for the recipe. It turned out delicious, only I baked in a bread maker for 1 hour 10 minutes and the cake burned badly, it turned out such a negro, and even the roof was torn off and got out of the bucket. Maybe you should have put the oiled paper in the bucket? I can't bake in the oven, the stove is very old.

Thanks for the recipe. Deliciously delicious. Now I will always bake only this. Baked in a bread maker exactly according to your recipe. Everything worked out great. I did not get out and did not burn.

And I'm so uncomfortable ...
She promised to post a photo of the cake in a cut, but there is nothing to take a picture, we ate everything to the last crumb!
Today I took a small piece to work, the eaters asked me to convey to you, Zest, thanks and a deep bow.
The cake turned out to be very juicy, with a bright, rich taste.
Thank you!

And I am with a huge THANKS !!!!!! Delicious aromatic cake !!!!! I baked Pasku for the first time, but thanks to the master class everything turned out great !!!!!

[Zest]

Zest Thank you very much for such an understandable MK! This time I decided to bake both Pokhlebkinsky and Myasoedovsky, in order to try right away, draw conclusions and not be tormented by a choice before each Easter holiday. When I took a bite of the first piece of Pokhlebkinsky, he made incredible sensations on me, this is not cake, this is a divine delicacy !!! The husband also singled out Pokhlebkinsky in first place. Relatives phoned and said that the second cake is also very, very tasty, but the cake in striped tins is incredibly tasty (Pokhlebkinsky)! So for my family Pokhlebkinsky №1. Thanks again!

[Zest]

I seriously took up the development of different recipes for cakes - yesterday there was Pokhlebkinsky, adapted to HP. I just baked it in the oven.
This is how it turned out:


What can I say ..... ooooooo tasty Before that there was a Chuchelkin saffron on sour cream, also very wonderful. I myself do not even know which one I liked better. And today Pokhlebkinsky's husband praised, praised strongly and said that experiments are no longer needed, this is the most delicious and always only bake it.But I also want to try Myasoedovsky and some other
Zest, thank you so much for the recipe, for the master class and for all the details and clarifications

My husband also asked me to bake the Pokhlebkinskys, although he didn’t like cakes before. Zest, you are a miracle!

Hello!
I have been looking closely at this recipe for a long time and finally decided to try it. For Easter I tried Myasoedovsky, but something he did not justify my hopes, I was waiting for something unusual, but the cake tasted the same as I have been baking for more than 15 years, it is tasty, but familiar to me, and now I decided to make it according to Pokhlebkin, but I baked it in the oven until I cut it, I really like it, though I made a mistake about which I had already read from someone, when I had to turn on the baking, I set the temperature, but forgot to turn on the heating elements and it stood for more than an hour under the light bulb on, very it rose well and only then I realized that it would not hurt to turn on the oven, I do not know how it will affect the taste, it is light to the touch, I really want something new and unusual to open up for me.
Thanks for the recipe and master class!
She baked because of radon, my mother was Belarusian, and always baked cakes and painted eggs for this day, and the Belarusians would come to me just tomorrow.

People!!!!!!!!!!!!
Help urgently !!!!!!!!!!!!!!!!!
Baking in the oven - super! Now I decided for a house in KP.
I got out of the bucket, but the question is this - I have Panas, there is a Baking mode for 30 minutes, and the second round is not set, he says, he needs to cool down, master! SHO TO DO ??? It stands half-baked, spilled out of the bucket

Sorry! Found where to set the baking time - however, it’s probably too late ...
Experience, son of difficult mistakes ............
I would like to take this opportunity; I want to thank the author of the master class, because ONLY thanks to such a detailed master class, I could bake such worthy Easter cakes! Baked this one and Vienna. This one fits faster, which is more convenient. To her taste .... she tortured all her acquaintances, whom she treated - which one is better? Both said gorgeous!

Thank you very much for adapting the cake for kneading in HP. I have long wanted to try Pokhlebkinsky Easter cake, but it seemed incredibly difficult. But after the instructions from Zest it turned out that everything was not so scary. More precisely, quite simple. Baked 2 times in the oven. Delicious dough. But I have a problem: it grows a lot, and then crumples. It does not affect the taste, but there is no presentation. Could it be that you climbed too high during proofing? The girls have such beautiful Easter cakes, like soldiers, but mine died ... What to do? By the way, I baked Paraskin's pasta - I was more exhausted: I filled up the flour, then it didn't fit for a long time and after Pokhlebkinskaya it tasted poorer. They do not seek from goodness. Myasoedovsky remained undeveloped. Or will it stop?

People!!!!!!!!!!!!
Help urgently !!!!!!!!!!!!!!!!!
Baking in the oven - super! Now I decided for a house in KP.
I got out of the bucket, but the question is this - I have Panas, there is a Baking mode for 30 minutes, and the second round is not set, he says, he needs to cool down, master! SHO TO DO ??? It stands half-baked, spilled out of the bucket

It was possible to bake in the oven, put in preheated to 180 degrees (now it's too late to bake, it was necessary right away).

Look carefully at the instructions for HP, 30 minutes is set automatically, and then, by pressing the "timer" button, in 10 minute increments, set the desired time, up to one and a half hours.

I cannot guarantee 100%, but if a separate baking program is set in Panas, then when it is forced to interrupt then you can set "baked goods" again, starting from 1 minute.

Look carefully at the instructions for HP, 30 minutes is set automatically, and then, by pressing the "timer" button, in 10 minute increments, set the desired time, up to one and a half hours.

in-in, and I tried all the buttons, except for the TIMER button, I think why I need it
And when I couldn't turn it on, I think, well, I'm not the only one with such a problem, I went to read the features of baking in Panas on the forum - so I read about the TIMER. Glory

Well, I'll tell you, the cake has sat down, but it got into the bucket again. Ugly, but no less tasty!

[Zest]

Thank you so much, Zest, for this master class!
Someone was joking here, but I really ended up on this Easter who knows where (in the village) without a stove, oven and with only one bread maker. What is Easter without Easter cakes?

And then I came across this Temko, dared, and that's what happened to me. The color, however, was not very transmitted - it is yellow)

🔗

🔗

Zest! Goodnight! I can't sleep, the bakery is new, here I am walking according to recipes)))

Myasoedovsky baked according to your recipe, for which I already wrote to you !!!

There were questions, here you write, in the first paragraph (where step by step) we knead the dough for several minutes on the dough kneading program, then turn it off. Which program should you do this? I have a Yeast dough 1.25, for dumplings 15 minutes. On any of these, just need to interrupt the program?

The third point - Add the boiled cooled dough to the dough and make another knead on any kneading program - how many minutes do we knead?

Fifth point - we knead 15 minutes, interrupt?

The sixth fad is when raisins are mixed, knead for about 15 minutes too?

Ninth point - Baking Mode 1 hour 10 min. - we also select this mode manually, like there is such a program ...

Quarrel for questions, but I’m a teapot, but I want some candy (I’m in advance) and want to bake a test, my family will be shocked!

I baked a cake according to your recipe ... well, it’s just very tasty, in my opinion it’s the same cake, soft, tender, not heavy, a little moist, uh, I couldn’t stand it, tore off a piece from the hot cake. Only now my dough got out of the bucket when baking and propped up the roof, I had to bake it in the oven, the appearance is no longer so hot, but this did not affect the taste
To prevent this from happening, what is better to do: it can reduce the amount of yeast, it can reduce the proving time (what if I overexposed it, although it suited me just fine in 1 hour 10 minutes), or maybe it is necessary to reduce the amount of ingredients, although my HP bakes loaves weighing 1.5 kg (I do not think that your HP is designed for more).
I really want to bake this Easter cake, moreover, in KhP, but what I got a puncture, I can't understand.

Explain, please, that I do not understand, I understood everything until the point when it is necessary to bake. I have an LG bread maker and there is simply no program to put the oven on, but if you start the program of what kind of bread, then it will start to stir everything again .... How do you make such a beautiful cake. Tell me. thank you in advance!

Explain, please, that I do not understand, I understood everything until the point when it is necessary to bake. I have an LG bread maker and there is simply no program to put the oven on, but if you start the program of what kind of bread, then it will start to stir everything again .... How do you make such a beautiful cake. Tell me. thank you in advance!

What model do you have?
At LG, baked goods are cake.There are models without KEKS, of course, but there are not many of them ...

Thank you very much for your help. Yes, I have a cupcake program, but I honestly did not know that it was just baking)))) Thanks again.

[Volumes87]

Volumes87, not the topic, of course, but I will say. You can start bread (usually with 50% or more rye flour) on the DOUGH program. After the end of the program, let the bread rise as much as possible and turn on the KEKS program (aka BAKERY). You are guaranteed good bread. Or if for some reason the dough has not risen enough. then turn off any program before baking. let it rise and again KEKS.

[Volumes87]

Volumes87, not the topic, of course, but I will say. You can start bread (usually with 50% or more rye flour) on the DOUGH program. After the end of the program, let the bread rise as much as possible and turn on the KEKS program (aka BAKERY). You are guaranteed good bread. Or if for some reason the dough has not risen enough. then turn off any program before baking. let it rise and again KEKS.

Thanks, I didn't even know that. I bake bread and wheat and rye, but I haven't even tried it on different programs for baking bread.
And my HP is LG HB-1051CJ. bread weighing 700 grams.
And you also have HP LG. do not tell me exactly how to bake this cake on such a model. I really liked him. Thanks for the help.

[Volumes87]

Volumes87
I have a 202-CE model - this is noted in my profile, you can see it under the avator. Many have marks. (This is to make it easier to navigate the technique)
This cake is baked as indicated on page 1, starting with answer No. 7 to No. 12.
Zest, everything is very popularly painted and backed up with excellent visual photos. Follow her instructions, do not be afraid to interrupt programs (I mean, mix and STOP) - this is not scary for HP. I have nothing more to add. The HP model does not matter, it will work in any HP, if only there was baked goods (cupcake).
Happy Easter cake to you!

[Volumes87]

Volumes87
I have a 202-CE model - this is noted in my profile, you can see it under the avator. Many have marks. (This is to make it easier to navigate the technique)
This cake is baked as indicated on page 1, starting with answer No. 7 to No. 12.
Zest, everything is very popularly painted and backed up with excellent visual photos. Follow her instructions, do not be afraid to interrupt programs (I mean, mix and STOP) - this is not scary for HP. I have nothing more to add. The HP model does not matter, it will work in any HP, if only there was baked goods (cupcake).
Happy Easter cake to you!

Thank you very much!!!! It's just the first time I want to bake Easter cake and it's a little scary! Thank you!

You will succeed! Tell me then ...

[Zest]

So I baked a cake. Hell in HP did not reduce anything but did how Zest wrote. It turned out to be dense and juicy inside. Tasty. I like it. But here's the problem with the roof. She became when baked above the bucket and for some reason she was slightly skewed to the side. and in the middle, it sort of parted. and not rosy, but just dough. I'll try to attach a photo. Can you tell me what my mistake is. Maybe I should have put the stove on earlier and not wait for the time? that's what happened



Thank you Zest for the adaptation of the recipe to HP.
And one more question if the oven is in the oven, then fill out the form by 2/3. did I understand correctly? Thank you in advance!

[Volume]

Volume, your Easter cake turned out not very bad!
His roof was ripped off, as the dough is too much for your bucket.
Next time. I advise you to reduce the amount of dough. To do this, take, say, 2/3 of the original recipe. To do this, multiply each ingredient by 0.66.
I also have the same bucket and often this happens with recipes for Panasonic (the volume of the bucket is larger there).
According to the high porosity, it can be said, or has stagnated. or a bit too much yeast.
I would reduce the amount of yeast and not let the dough stand too much. (The maximum rise of 2-2.5 times the dome should be visible and the emerging cracks on the surface of the dough should be visible)
Yes, and put a light crust.
Try again sometime ...

For the oven, indeed, fill in the forms 2/3.

Thanks for the advice. I will definitely try to do as you said.now give this one and start. You have to meet Easter with your Easter cakes. I will try.

Tell a newbie, please, this is the first time I bake this recipe - what can make the dough taste bitter? A very bitter aftertaste, aftertaste - this is the first time (((((((Pekla cakes from Elena Bo with an apple and butter - everything is fine - the flour is the same ... What can it be - vanillin, zest, turmeric, cognac? Although vanillin the same ... Damn, it's so insulting - this is the first baking that did not come out for me. I wanted to make this cake for Easter, he had such a fibrous structure - I really wanted to achieve the same, it was such a grandmother who once baked ... I remember that I was brewing the dough, I was looking for a similar recipe for a long time. And then such a misfortune ... - how to avoid bitterness? And it did not rise very high, the dough increased by 2 times (up to 2/3 a bucket, usually I got baking out of the bucket) Do you need more yeast? Liberton 04M bread maker, kneaded for 15-20 minutes on the Dough mode, 1.5 hours in the oven with a light bulb, then 1.10 hours baking. Thank you very much.

[vikparh]

vikparh, vanillin can very easily taste bitter. I haven't cooked anything with him for a long time - there was a case, I ruined the pastries - it tastes bitter if you overdo it. Now I use only vanilla sugar or vanilla essence.
Very often there is a bitter zest, you also need to be careful with it - you can scald it with boiling water first.
Turmeric, cognac - I don't know ... If in moderation, then they should not taste bitter.

Thank you very much for your reply! Probably vanillin (((((((I'll waste vanilla sugar! I want to try to bake it once more before Easter) so that it works out for Easter)) Is the zest in principle? Or is it possible without it? I want to reduce the risks)))))) ))

I think that it is possible without the zest, or put it just a little bit, or scald it with boiling water. Still, the zest brings a good touch.

Hello everybody ! Tell me, can I bake this cake in a cartoon? I. If possible, how long is it for baking? and the amount of flour 500g per one run?

Hostesses Can you please tell me how I can adapt this recipe for using it without yeast, with sourdough? I will do it in a bread maker, eternal leaven.

[Nuranand]

Hostesses Can you please tell me how I can adapt this recipe for using it without yeast, with sourdough? I will do it in a bread maker, eternal leaven.

Nuranand
Unfortunately, it is not possible to cook Easter cake only on sourdough. The cake dough contains a lot of baking and the leaven does not have the strength to lift it. I would recommend you a proven recipe for sourdough cake
Vienna Easter cake with sourdough from Summer Residents
You can also search the forum with us.

Based on the results of last year, I decided that this recipe was the best. Kneading in HP, baked in the oven. But it turns out that the time-quantity of the finished product is not enough)))). Can I mix more in HP? Or how to knead more with your hands? I bake only for Easter, and then this year will be the third))), so so far only for master classes)))). Can you tell me how to bake more cakes according to this recipe for non-honey-baked bakers?