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

Baked in the oven, in paper forms. It turned out four Easter cakes. She poured lipstick on top, soaked the raisins in rum overnight. This is the kind of recipe I was looking for, sweet, heavy, and how tasty, though it didn’t rise well, only in the oven it reached the top of the form, it must have been cool in the kitchen. Thank you so much for a rather simple and tasty cake!

Very tasty cakes turned out, I baked in the oven in paper forms

This year, I added confectionery cognac to the kulichik (I didn't know before that it was produced). The recipe is firmly in the forefront. The fragrance was "Divine" !!!!!

I bake Pokhlebkin in the oven for a year.
Now, out of carelessness, I immediately mixed spices and raisins at the same time, but it was necessary through proofing. Who comments on what to do? Skip proofing? Or do you still knead it again and let it come up again?

Skip proofing? Or do you still knead it again and let it come up again?

You should not skip the proofing. Do everything according to the recipe, only now with the raisins. Nothing bad will happen.

Thank you! This is probably more correct. Let all the stages of maturation pass. Could my mistake increase the ascent time?

... Could my mistake increase the ascent time?

Maybe, but not much. Raisins contain glucose, so the proofing time may be slightly shorter.

ABOUT! And this I did not know
In general, this time I do a double batch, everything turns out twice as long.

Yesterday I did it according to this recipe, it turned out 3 not large and 2 large. The dough was kneaded by my favorite HP, for 1 kg of flour, I coped, super kneaded everything for me))
The dough was fragrant to be stunned, and when baked, it smelled like that all over our house, probably the neighbors sniffed and drooled)))
The Easter cakes themselves turned out to be heavy, as I love !!! Here I will decorate them with fondant and then I will post pictures))
Thank you very much for such a cool recipe, now I will only cook using it !!!

Here are my Easter cakes)) thanks again for the recipe))

Handsome men

So I'm going to try this recipe, I'll go for cognac and cordamom

Girls, the question about baking in a slow cooker has already sounded, but there was no answer. Hasn't anyone tried it? I want to bake in a slow cooker this year. if anyone has tried to respond, please!

Or can you just put all the ingredients in the bread maker and cook it fully automatically? If someone knows or has tried the answer, please, otherwise tomorrow is Easter.

[Crook]

Crook Verified on the "machine" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html

sazalexter, thanks for the advice. I baked it that year, in general I liked it. But I want something more fibrous, a little wet, so I wanted this particular recipe, can I try it?

Since I bake cakes at most once a year, it’s not even interesting to use the "automatic machines" ....
And I bake just such a cake, well, maybe the proportions of products are different, I won't say right away).
This year I want to use the tips on using HP (in the wings) and one Easter cake in HP and bake.
In general, every time I have a problem - to cram all the forms into the oven (and all the ladles and pots that I can find go under the forms). This year I want to compare - how custard cakes are baked in the oven, cartoon and HP))))

By the way, on Thursday I baked this cake ... only I got 5 of them, 4 small and 1 medium, stand flaunting, waiting for the cut tomorrow
The scent is so cool, I liked it ........I think it tastes just as good

Today I also put it, but only one from Elena Bo, tested over the years, so to speak, and this year in the oven, in the HP I only kneaded a few, and then in the oven ......... I have already put the pictures in topic Donetsk

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7352.6640

And today, also kneading with Kenwood and HP, in two hands, then in the oven, I have already added nuts and raisins and an apple, blinded from everyone, I think mine will like

lemusik, then announce the result. But I think that the result should not be worse in a bread maker.

Or can you just put all the ingredients in the bread maker and cook it fully automatically? If someone knows or has tried the answer, please, otherwise tomorrow is Easter.

It is better to do points 1 and 2 separately, and then everything is in hp on the rise and only then you put it in hp, if it pulls 1 kg of flour, you also need to take into account. I did so, but he very quickly fits in hp, also take into account the moment.
And the aroma is gorgeous, the dough is so obedient))

girls, tell me, at what stage should you transfer the dough into tins for detuning for subsequent baking in the oven?

When you knead the raisins and candied fruit dough

Happy Holidays, my dears! With the brightest and happiest holiday of the year!

All night we worked with HP, Boshik, Redik 01 and the oven (I worked yesterday, only arrived home at eight o'clock)
As masinen advised, I kneaded the custard and yeast blanks by hand, and then - oppa! The most difficult moment for me - the combination of these substances into one, homogeneous (for me this is pure torture ...) - was taken over by my KP
In the same place, everything came up within an hour, and while I knocked down the yolks with sugar (in Boch 54240), cut candied fruits, went through raisins, melted butter)))
I added half of the yolk filling and 250 g of flour to the CP, she kneaded everything and distanced it).
In the remains of the egg-sugar mixture, right into the bowl of the combine, I sifted the remaining flour, laid out the dough from the HP, and all this was kneaded by the combine (removing the second burden from me in cake art). The maximum amount of dough for Boshik is indicated at 750 grams of flour, but he coped with the kilogram amount, my dear
Slowly added oil and spices (I put all kinds of "warm" ones), the dough was perfectly kneaded.
She turned on the oven to warm the atmosphere in the kitchen.
Then, in manual mode, I added raisins and candied fruits, laid out approximately equally in a bucket of HP, Redmond 01, a cake pan for baking in the oven.
All the cakes were parted in accordance with their baking devices - in KhP for 30 g, in MV on yogurt, in the form - just on the table in a warm kitchen ...
Approached 2/3 of the forms all at the same time.
I put the baked goods in the HP for 65 minutes 150g, in the multitude 1.20 on the baked goods, I put the oven at 180 gr.
And, unfortunately, since it was already 4 o'clock in the morning, I fell asleep and woke up at 6 o'clock ...
The cake in the oven, of course, stood still, it became dry and the crust was plump.
In MV, the cake propped up the lid and the roof of the opal, but to taste - tender, juicy, fibrous.
And the cake in KHP turned out absolutely amazing - it grew higher than the bucket, but did not rest against the lid, ruddy, the crust is thin, juicy and fibrous. Lighter than in MV, since it rose more and did not fall, but not worse in juiciness.
Next time I'll put a little less on baking, so that I sunbathe less)
In general, the Bread Maker turned out to be the most reliable companion for the sleepy cooker

And once again I want to say a huge thank you to Iziumka for finding this recipe - I lost the brochure where it was printed and was already very sad, and here such a gift is my favorite recipe, even with a half-glass of milk lost somewhere (I'm now brewing flour not in half, but in a whole glass, it's easier to stir).

Happy Easter, congratulations !!!
Today I tasted Easter cake, you have no idea how delicious it turned out !!! Now this is my recipe for always!

Good day! I did everything according to the recipe, in a bread maker - it turned out very tasty, but the structure is very crumbly, it is even difficult to cut ((Tell me for the future - what could be the matter?

I got wet, heavy, but I baked in the oven.

Girls of all Christ is Risen!
I also want to insert my 5 kopecks.
This year I baked this recipe for the first time, I was a little nervous, but my first cakes turned out great, but we were waiting for Easter, I just walked around it and drooling, and today I brought it to my parents and they tried it -------- is something ....... tasty, class. You know, when my mother praises (and she always baked pies and pastries for me), in general, with yeast dough, I always had a bang, I was afraid, only thanks to our website ..... I began to bake and be friends with yeast dough, but about the pastry there was no question at all, I think ..... well, everything will not work out, I will regret it ................. and then I decided probably three years ago ...... ..... everything is super !!!

And this recipe for the paste was praised by my mother, not heavy, sweet, tasty ..... well, what else is needed ??? as she likes in general.
She thinks with me that the pasochka should be light, not heavy ... I always could not understand how it is until I tried with one of my relatives by my husband, a heavy pasochka, it was badly knocked down, and then I decided that fsё ..... you need to get down to business ........... and took up

Super recipe. Thanks, I found another permanent recipe .................. .

Svetik, with a start! It is very important to find advice and support at the very beginning and so that everything works out
Now you can not be afraid of His Majesty Kulich!

[lemusik]

lemusik thank you of course ......... yeah ..... I make custard baking for the first time, not ..... for the second time ........... the first was on May 2, and yesterday the second time

The BEST recipe I've ever tried !!! Everyone who was treated to Easter cakes asks for a recipe. This is my recipe forever. My husband supported me.

[Zest]

Good evening!

Last year my kulich from KHP was called "sweet bread" and I decided to try a different recipe this year. I really wanted to bake in the oven, but I didn't have time to choose and buy it, again
Therefore, I was looking for available recipes, and I found 2 here, in the cartoon and this one, I decided to bake both.
The most delicious cake turned out
Thank you very much Zest and to everyone who took part in its development and adaptation, now I will always bake it without fail, even when I finally buy an oven

The only thing, when baking, the cake rested on the lid and cracked. Why? Think it might have allowed it to go up too far BEFORE starting the baking program directly?



HP Panasonic 253

Yes girls .... I have this one, too, the best cake ................... it turned out, as we love, not only the top is tasty, sweet, but also the bottom and middle. all my friends and acquaintances liked it a lot too ... ... now I have it in a special tab

I also want to share my impressions of this cake, of course, it's all a matter of taste, but for me personally, this is the best paska, I tried all the pies on the forum, well, almost everything, this is both juicy and light-heavy, so to speak, the only one change - put sugar 250g - so my love. Thank you very much Zest!

Thanks for the recipe! True, I rewrote the recipe without reading how to do it and baked it quite simply. I made a dough for 15 minutes, then mixed everything, beat the whites separately with salt, then all the dough in a bucket and on the Sweet bread mode, added raisins immediately. It turned out to be just huge, for all the bucket! Delicious, heavy, slightly damp

Yesterday I baked this cake strictly according to the recipe for the oven, it tasted superb .. but for some reason it came out dryish, smallish and baked to the stage of strong tanning, with a torn-up roof .. I ask the culinary experts for advice, because I want to use the recipe in the future!

[Lala]

I just knead it with a bread maker, but bake it in the oven, he needs to distance himself well, then he doesn't tear the roof
Lala, but how did it fit in your hp? I also did it for the first time with proteins, just by inattention, I made several recipes at once and mixed it up, so I had to add more flour and as a result, my stove could not cope with the batch, and the baked goods would definitely not fit

Lyuba 1955, somehow everything turned out very simply for me, mixed and baked everything, the cake turned out to be for every bucket, tall. The dough during kneading was not thick, I even worried about how it would be baked and rise, there was no trace of a kolobok. Maybe the matter was in the addition of flour, maybe it made the dough heavier?

No, there was no kolobok, but I solidly added flour, of course I don’t remember how much, but 4 proteins are a lot of liquid, not that the flour made the dough heavier, but I got the volume - be healthy! twice the oven kneaded, and then they stood for a long time in my proofing, but the top was normal and tasty, but I already do as expected, only on the yolks, I like it better

I honestly read all 20 pages. But I was still tormented by vague doubts: for 1 kg of flour with hand kneading and baking in the oven, double the Izyuminkin recipe or do it immediately according to Pokhlebkin? after all, there are some variations. And put only yolks or together with whites?

[Zest]

Svetik, hello again!

You haven't read the topic before the moderator cleared it. You should read, Svetulya, until next Easter.

I highly recommend the oven to you exactly according to Lena's version Zest, but for an increased portion. And don't put squirrels in the dough, but make Bird's milk out of them Cakes ... I freeze squirrels in 3 pieces, then defrost them and make Bird's milk. Proteins behave exactly like fresh ones.

after all, there are some variations

It is these variations that greatly affect the result.

Girls, tell me please, I really want to bake Easter cakes for the first time this year. I will knead in HB and bake in paper forms. I am experiencing more than ever. The question is, do you need to grease paper forms with something before filling them with dough? And still the glaze should be applied to the still hot cakes or allowed to cool?

do i need to grease paper forms with something before filling them with dough? And still the glaze should be applied to the still hot cakes or allowed to cool?

There is no need to lubricate the forms. I put the glaze on almost cold cakes, barely lukewarm. But I do it from powdered sugar with milk. Protein can be applied to the cooled ones.

There is no need to lubricate the forms. I put the glaze on almost cold cakes, barely lukewarm. But I do it from powdered sugar with milk. Protein can be applied to the cooled ones.

And I bought the glaze TM "Ukrasa" there only needed to add 1 protein and beat it all. Is it possible for the cooled ones?

Yes, for the cooled ones.

Yes, for the cooled ones.

Thank you very much, tomorrow I will experiment

Nyutka, these are your behests, by the way, they knocked me off my pantylyk! Well, I remember that you were talking about the Izyumin variation. But I was confused by 4 eggs, not 4 yolks. I had to read the whole topic. And so my anti-mathematical mind is able to double everything. And, again, I will knead with my hands, bake in the oven. Nothing?
pysy. Why is everyone so afraid of manual kneading? I tried it once in the combine. He does not pull my entire portion. Divided into three parts. The sugar has not dissolved. You don't feel the dough. I smeared the bowls of the wagon. What for? when the handles mix it all perfectly. Yes, longer. But this is also a thrill!

[Chuchelkin]

But I was confused by 4 eggs, not 4 yolks

Yeah, I specifically looked at the first page. 4 eggs are written, and about the yolks already mentioned through a bunch of text.

Why is everyone so afraid of manual kneading?

They are not afraid of anything. Svetik, when will you knead Chuchelkin saffron on sour cream, you will be stunned by what fibers this dough is pulled out!

And, again, I will knead with my hands, bake in the oven. Nothing?

It will work out great!

ooohhhhhhhhhhhhhhhhhhhhhhh aaamiiiii !!!! For the sake of them, dear ones, everything is actually started! 60 g of yeast per 1 kg of flour is normal?

Fine!

girls, tell me, please, how much dough to put in the forms?
according to the recipe - 1/3, applied a little more, baked for 3 years, but never had a beautiful dome, but I want to ..
or to stand a little longer, to the brim?
for our taste, this is the most delicious cake, I bake it and +1 other recipe, while out of competition

or to stand a little longer, to the brim?

I defy until it rises. I fill in the form by 1/3 ...