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

From and I bake it, I counted the current at 400 grams of flour, it’s huge, but it’s normal, just a couple of cm above the bucket

Based on the results of last year, I decided that this recipe is 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-sweet bakers?

I probably didn’t make myself clear, sorry. On the contrary, I want it so that for a kilo of flour. Only it is not clear to me, if per kilo, how to knead it?

Knead in 2 steps if you don't have a kneader

[Markilena]

Markilena
Dough is done all at once. Then pour in half the yolk filling and + 250g flour, Turn on the Pizza, knead well. Let it come up. Pour in the second part of the fill. Pizza again for a few minutes so that the pouring just intervenes. Then divide the dough in half and then lay everything separately, that is, flour in one part of 250g and knead well on the Pizza. Transfer to another container (large). This is the first half of the test. Do the same with the other half. Put the dough on the table sprinkled with flour and gradually stir in the melted butter. Knead until the dough does not stick to your hands. Let rise in a saucepan, knead, add various candied fruits, raisins, etc. Here put the whole dough on the table and stir in raisins, etc., dried fruits. Rise in a large container, wrinkle a little and arrange in tins. Rise again and then bake in the oven. Well, this is approximately how it looks for me. Good luck!
P.S.
Markilena
I just remembered, I mixed butter on the table, in two portions at once, corrected in the text.Of course you can do this in HP, but then you need to pour the oil into the yolk-sponge mass, and then add the flour there, but not all at once , and 200 grams, and then gradually add up to 250 g if necessary. Sorry for misleading and not immediately remembering how I did it. I hope I’m not late.

[Andreevna]

Andreevna

Thank you very much!!!!!!!!!!!!! Even I understand everything.

but for some reason it does not rise well for me .... it stands on the proofer before baking, part in a bucket of HP, part in molds in the oven. 2 hours have already passed, it does not fit (((wait yet? Or is everything lost?
The dough has risen well, the yeast seems to work (new, strong, high quality). Maybe I kneaded the dough? I mixed it for a long time in HP.

I really need advice, is it possible to bake in a paper form for Easter cakes in KhP? a form with a diameter of 14 cm, a height of 10 cm. The forms are beautiful and I want a beautiful Easter cake. the oven is not working so I will only bake in HP. how much dough is needed for such a form? And if you knead the dough as much as in the recipe and divide it into 2 forms and first bake one cake, and with the second cake, the dough will have to wait its turn, will it not stop badly and spoil?

I just remembered, I mixed butter on the table, in two portions at once, corrected in the text.Of course you can do this in HP, but then you need to pour the oil into the yolk-sponge mass, and then add the flour there, but not all at once , and 200 grams, and then gradually add up to 250 g if necessary. Sorry for misleading and not immediately remembering how I did it. I hope I’m not late.

No, I was not late ...
Just how to mix this dough on the table - in HP it turned out so sticky for me - I barely divided it into molds, then I took the spruce off my hands ...What's wrong dough? Did you need more flour?
But it went well, like ... Wait, I'll bake

[ponka]

ponka
The dough is put into the mold -1/3.
The dough may stop while you bake the 1st cake for an hour, here are two options -
1.divide the ingredients in half, i.e. make half of the recipe
or
2. The second part of the dough is already in the mold for a while in the refrigerator until the first part is suitable to slow down the lifting process. One form for baking, the second for the rise.
But baking in paper forms in KhP - I don't know

[ponka]

ponka
There is as much dough as in the recipe for two 134/100 molds and one tiny one.

I really need advice, is it possible to bake in a paper form for Easter cakes in KhP?

and how do you put this paper form there ?? !!!! even if you take out the spatula, you still have a pin ... or don't you have one? and you won't pierce the bottom of the paper form with a pin, it's made of cardboard.
besides, I doubt that it will bake evenly in this case. it is better not to risk it on the eve of Easter, then just bake in a bucket of HP

and how do you put this paper form there ?? !!!! even if you take out the spatula, you still have a pin ... or don't you have one? and you won't pierce the bottom of the paper form with a pin, it's made of cardboard.
besides, I doubt that it will bake evenly in this case. it is better not to risk it on the eve of Easter, then just bake in a bucket of HP

there is a pin, well, I thought to pierce the form neatly under the pin, but I still don’t dare to do it or not, maybe someone already did this?

Came up quickly. But after I took it out of the oven, I fell a little deeper in the middle. And some kind of soft. I'm worried, because this is for a gift, I can't try it. What is it? I've been baking for three years, this is the first time.

[Zest,]

Zest, Thank you !!!
For the second year I have been baking your Easter cakes: according to Pokhlebkin 3 pcs. in the background)))

I really need advice, is it possible to bake in a paper form for Easter cakes in KhP? form with a diameter of 14 cm, a height of 10 cm.

I have repeatedly baked in HP Kenwood in paper form, silicone, and in a tin can. The bucket must be pulled out altogether, and a form should be put in its place.

In Panasonic, it did not bake because it has some kind of plastic-looking thing in the place where the bucket is placed. And I doubt it can handle the heat.

The 14x10 mold is a bit small, of course. I would put the dough at 1/4. I would keep the rest of the dough in a bowl, but not in the warmest place. And, as needed, she got it on the beads.

Girls, who baked for 1 kg of flour, baked using extracts from Pokhlebkin or adapted Izyuminkin * 2?

Girls, who baked for 1 kg of flour, baked using extracts from Pokhlebkin or adapted Izyuminkin * 2?

If for 1 kg of flour, then I'm already going according to the full program - according to Pokhlebkin and handles)))
Well, now the combine is helping))

Zest, thanks! That year I baked according to your recipe for 500 g in the oven, now I don't even want to try other cakes, we all really liked it!
I have kenwood, I think I will knead in it.
And now I completely forgot, if for 500 g, then 25 g of live yeast?

And now I completely forgot, if for 500 g, then 25 g of live yeast?

Complete troubles with live yeast, no stability
At least you need to know approximately how this brand behaved under normal conditions ...

And in normal - yes, about 25 - 30 g.

Virgin, tell me, how long does it take to bake and at how many degrees are the cakes from this dough in tins, in the oven ??
PS: I just won't have time to re-read the entire thread.

Virgin, tell me, how long does it take to bake and at how many degrees are the cakes from this dough in tins, in the oven ??
PS: I just won't have time to re-read the entire thread.

This is a heavy and moist cake, and rich without measure.
Now 2 years have passed since the last time I baked it. I gained experience.
Now I would put Simmens in my electric one without warming up, first turn on the "lower heat", at 160 grams, so that they come up completely, and warm up, and the top does not burn out.
After about 20 minutes, I would change the mode to "full convection" and increase the rate. by 170.

This is for cakes weighing about 1 kg.

[Zest]

Thank you, Zest
I have small forms, so I will follow the dough, it was important for me to know the temperature.

[Zest]

Thank you, Zest
I have small forms, so I will follow the dough, it was important for me to know the temperature.

Natasha, yesterday I baked small and medium at the same time. I let the molds with the dough in the oven at 30 degrees, and then, without removing it, immediately turned on 160 degrees and convection. I put a frying pan with boiling water on the bottom. I got up to 160 degrees quickly. The tops turned brown, removed the water and made 170 degrees. The Easter cakes are superb. You just have to look, the little ones baked faster, which is natural. Only I immediately put full convection, without a bottom.
Zest, dear, once again I thank you for your MK on cakes. Low bow to you for your work !!!!

[Andreevna]

Andreevna, honey, thanks !! I, too, now stand at 160, after proofing at 30 degrees
The molds are small. After an hour of proofing the dough has risen well, I will hope that it will bake well.
PS: by the way, last year I baked Myasoedovskie according to your MK on the beep
a Zestreally, thank you very much !!!!

[Zest]

Natasha, yesterday I baked small and medium at the same time. I let the molds with the dough in the oven at 30 degrees, and then, without removing it, immediately turned on 160 degrees and convection. I put a frying pan with boiling water on the bottom. I got up to 160 degrees quickly. The tops turned brown, removed the water and made 170 degrees. The Easter cakes are superb. You just have to look, the little ones baked faster, which is natural. Only I immediately put full convection, without a bottom.
Zest, dear, once again I thank you for your MK on cakes. Low bow to you for your work !!!!

Obey, obey Andreevna, she will not say anything to anyone without her own experience)))

For the boast ... a deep bow to you)))

girls, tell me, but fill out 1 \ 3 or 1 \ 2 forms? And do you still need to knead the dough after kneading or can you immediately follow the forms? I understand that it is no longer necessary to cheat?
Thank you

girls, tell me, but fill out 1 \ 3 or 1 \ 2 forms? And do you still need to knead the dough after kneading or can you immediately follow the forms? I understand that it is no longer necessary to cheat?
Thank you

I filled in 1/3. The dome is slightly higher than the shape. And what does it mean to crumple after kneading? You, kneading, and knead it at the same time. We are sure that all the raisins have intervened evenly, immediately arrange them in the forms, let them rise and bake. Or in HP you give it to rise and bake.
Here are my night cakes, until they are smeared, because I will still make, or rather, the dough is already worth it.

And this is in the context, yummyoooooooooooooo !!!!!!!

Girls, I increased the sugar to 420g per 1 kg of flour, the flight is normal !!!!! And yet, after last year's unsuccessful experiment with paper molds (the sides stuck tightly to the dough), I cut out a strip of baking paper, insert it into a paper form and then I put the dough. After baking, I delete and everything is OK

I decided not to show off for this Easter and I will make a "brick-cake" I will just bake in a bucket of HP ... already on the last rise, I didn't have turmeric, but I had an orange, so I rubbed the zest and added, the aroma stood when kneading stupid, I almost got into it, I would rather try it

the baking of the cake has begun, such an aroma is worth it that I'll die in a moment, I hope it tastes even better

ehh I got this miracle, but it even got out of the bucket a little, the roof cracked and it is so soft that I ate I could get it, put it on the barrels to rest, it might recover a little, it’s strange that it turned out so airy soft ... hands apparently have I'm growing up from the wrong place

[Zest]

My Easter cakes! Got it !!! Thank you Zest and to everyone who left their invaluable advice here !!!!!!
The children ate all the babies at once
Eggs were painted by my daughter, my son actively helped her, but instead of a church he painted a church on the egg
I wish you all glorious cakes and a merry holiday !!!

[Aprelevna]

My Easter cakes! Good luck !!!

AprelevnaBeauty !!! 🔗

🔗 assistants!

My Easter cakes! Good luck !!

Natulya, what handsome guys you got !!!!! And the children painted the eggs beautifully, well done! What kind of glaze did you make?

[Crochet]

Oh, thank you girls, today is just such a day when I'm so happy !!!!

I made the glaze by Crochet: proteins, sugar. powder, lim. juice, boiling water.

I baked cakes yesterday (from Elena Bo) and suddenly today I saw this Temko, looked that the cakes were pretty in the context, and decided to try to bake. I will find out the cuts and the result on Sunday, but now the pictures are only from the oven.


I ran out of molds, so I made them out of foil)))) baked to a dark crust, I was afraid that they would not bake. checked with a wand, it seems everything is in order.

and how to store the cake until Sunday? Well, in his bag or something else, so as not to dry?

[Aprelevna]

Aprelevna
What a beauty!

I see that you did a lot at once, the mortgage is clearly more than according to this recipe. Means, not in HP kneaded? Or how? Share!

[Markilena]

Markilena, I did everything according to the recipe, on the first page, where Zest writes MK with live yeast, flour 500 g.
Kneading in HP. In fact, it turned out 5 Easter cakes, my forms are not large, a little more than a can of compote.
In the photo it seems like they are big, but so ... they are big.
Some of the girls already wrote that a small output is obtained from 500 g, and it is, because the recipe was calculated for the bucket and the possibilities of HP,
we have already begun to lay it out in forms and bake it in the oven, and of course, the dough for cakes must be made from 1 kg of flour

My first dough rises very quickly (before pouring). Half an hour has passed, and the bucket is almost full, what should I do?

and how to store the cake until Sunday? Well, in his bag or something else, so as not to dry?

It would be nice to have a large enamel pot with a lid like before. Well, or in a large basin, make up and cover with a towel ...

[NatiL]

My first dough rises very quickly (before pouring). Half an hour has passed, and the bucket is almost full, what should I do?

NatiL, use a spatula to press down lightly.

[NatiL]

NatiL
So this is a dough, it rises quite quickly, there is nothing to slow down the process. I would already start to drive the fill if I were you

Hello! Can you please tell me if it is possible without brandy? do not I have it, or replace it with something?

Hello! Can you please tell me if it is possible without brandy? do not I have it, or replace it with something?

Of course you can

[NatiL]

NatiL
So this is a dough, it rises quite quickly, there is nothing to slow down the process. I would already start to drive the fill if I were you

Thank you, I did. Everything worked out great, already the second batch is worth

And here are the Easter cakes.

Zest thanks a lot for the recipe and everyone who helped.

Good people, I can't find a recipe for greasing cakes, please poke me

Thanks for the wonderful recipe!
Baked in different ways, but this most successful cake came out.
The photo was just in the heat of the day ..
turned the bucket over - the roof flattened, and so he got out of it and was domed))
But in my HB 1h10 min it turned out a lot, it turned out a negrito))

Happy Holidays everyone! Christ is risen!

Great recipe! It turned out well, sooo tasty!
I had little time yesterday, but a lot of things to do, so I automated the process a little (Panasonic 2501), maybe someone will come in handy. Made with pressed yeast. Yeast with milk and flour laid and set the pizza mode. Kneading for about 15 minutes. During this time, I brewed flour with milk (probably poured a lot, as much as 200 ml, plus then added one yolk, because the eggs were small and then I had to add 5 spoons of flour).After kneading, the program rises for 15 minutes, at which time the tea leaves have cooled down. The second batch began 10 minutes, added tea leaves. Then climb 10 minutes according to the program. The next regimen chose "diet bread" with a flattening of 55 minutes. The kneading began, added pouring and flour with butter, then the ascent according to the program for about 2 hours. But after an hour, the dough almost reached the top, so I turned on the baking earlier. The roof cracked a little.

[Zest]

Thank you Zest for the recipe!
Here is my Easter cake