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

Masha, thank you, and I will be 1/3, but how to understand that it has already risen completely?

Well, I put it in a warm oven for 40 minutes and watch it ... Usually it takes more than 40 minutes and does not take

Girls, when she was brewing the dough (boiling milk was poured into 100 g of flour), the mass came out with lumps, is it very bad? Or will it be corrected later in the process of proofing?

You just rub it a little, it usually turns into a smooth kolobok well. It's okay, you have ahead of you the process of mixing it and the dough, the dough will be watery, after mixing and proving, so everything will run out, do not worry. And then another "main batch", so it will be smoothed ... Now the current finished this process ... I put it on the last proofing

Thank you very much, reassured

The question arose, how much is it necessary for the dough to fit in the form (filled it by 1/3, in 1.15 hours it rose by about half of the paper form (maybe a little more), here I sit thinking, wait another half hour or already? .. Please forgiveness for stupid questions first time took up Easter cakes, no experience at all

[AlenkaVlada]

AlenkaVlada, wait until it rises to the edge of the pan, and then bake. 1.15 hours isn't a lot, don't worry.

Well, I put it in a warm oven for 40 minutes and watch it ... Usually it takes more than 40 minutes and does not take

I have been standing in the oven for an hour at 40 degrees, it has doubled, I'm waiting to the top.
fresh raw yeast, however, the glass had to be poured in, the dough was very thin, and at the stage of brewing the flour, on the contrary, was very thick, 250 g of milk had to be poured in.
wait, sir ...

it's me
proofing for 1.5 hours, then I was afraid
grown almost to the top, I thought they would grow up when baking, but this turned out to be true only for small, 100 g molds (in paper baking)
the rest did not outgrow, alas ... it will still be necessary to apply 1/2 ...
but not flat, convex roofs, just relative to the sides of the dome ...
a! you can cut the paper!

This year, I also stood a little longer, for an hour somewhere, they climbed under the edge of the paper form, when baking they regularly crawled out with domes. There is a lot of oil in this kulich, maybe that's why it grows so reluctantly, it's hard for him ... The second grade contains only 50 grams of oil, so it grows, you won't get away. But, since she was putting them together in forms, it was the same hour. I baked in small paper tins, put 170 grams of dough.

second grade ...: girl_haha: Masha, I caught up so far ...
I'm going to try Alexandria tomorrow: dough in the morning, bake in the evening, there is less oil there, maybe the domes will come out at the wrinkle, just some kind of fetish ...

Just like in the zone: dome racing

Girls, at what temperature in the oven do they bake?
And my child loves little ones. I put the dough in paper forms weighing 100 and 200 grams. How many to bake, 15 minutes?

at 180C. I bake until dry sticks, smell and colors ... I have a prehistoric oven, it's hard for me with it

[Mate]

Mate,
Tanya, you have a good oven like? Peks like this: proofing in the oven at 35 degrees to a threefold increase, then on the bottom of a pan with boiling water and without removing the Easter cakes, increase the temperature to 160 degrees. Just turn on the convection and bakes until the top crust is browned. As soon as it is browned, remove the water and set it to 175 degrees. Peks until ready. The splinter should be completely dry. And I also insure myself, I stick a carnation thermometer into one of the kulichiks 98-100 * - it's done. Gently put them on barrels, on a pillow to cool under a towel. Turn over to another barrel a couple of times. The time is about 20-25 minutes, but this is approximately, you understand

2. At this time, boil 100-150 g of milk (as practice has shown, up to 200 g of milk may be needed) and pour it into 100 g of flour,

For the second year in a row I have been doing this, and this moment is always in doubt, all the time the dough turns out to be a little softer than on dumplings. What is wrong with me))))

Just like in the zone: dome racing

yeaaaaa?
and I mnu something according to Freud's association ...

I'm going to try Alexandria tomorrow: maybe the domes will come out of the wrinkle ...

four hours of proofing at 40 degrees in the oven ... rose by 2/3, turned on the heating ... almost did not grow, but they did not fall, and not a flat top ...
I'm healthy, what's wrong with me ??? I write in capital letters: overlay 1/2 of the shape

For the second year in a row I have been doing this, and this moment is always in doubt, all the time the dough turns out to be a little softer than on dumplings. What is wrong with me))))

whoa! and mnu is also sad, milk is at least 250 g ... but then at the baking stage + 1-1.5 glasses of flour, so that until the "boa constrictor"

whoa! and mnu is also sad, milk is at least 250 g ... but then at the baking stage + 1-1.5 glasses of flour, so that until the "boa constrictor"

now sent it to the oven for proofing. you may be surprised (I really used 250 ml of hot milk), but when adding the yolk-sugar mixture and butter, there was no need to add flour. but when I added the raisins sprinkled with flour, almost a bun was formed.

wizard...

oooh !!! a serious question arose. there are cakes on proofing in the oven, the temperature is about 30, for baking I just switch to 180? Or take out the molds with dough, heat the oven to 180 and then put it in a hot one?

[Alexei]

Alexei, I take out, preheat the oven and put on the baking

Alexey, I take out, preheat the oven and put on baking

Well, I apparently experimented here, I thought that let it be like in a bread maker, gradual heating. In general, they baked great, stood for an hour in the oven. Half the time at 180 (before the domes are browned) and as I covered the tops with foil, the remaining time is at 170 degrees. Tomorrow I'll lay out in cuts

Baked strictly according to the recipe, baked in the oven. It turned out four cakes of divine taste. Thanks for the recipe

🔗

Something the dough came out a little watery - like in Vienna. Add flour or put in tins?

I have it in my hands and lay in the molds with krakozyabry, but there it straightened and rounded

[Happy Easter !!!]

Happy Easter !!!
I never tire of thanking the author for the gorgeous recipe !!! I baked the first batch on Wednesday, worried that my Easter cakes would "think"! Nothing of the kind, today they cut it - SONG !!! After cooling down, I tied each one in a plastic bag and in the refrigerator, decorated it last night.

Yesterday I cooked such a cake in a bread maker, I used 17 grams of fresh yeast. This was quite enough. After 1 hour 30 minutes, the dough was already crawling out of the panasonic 2501 HP bucket. I had to select a little otherwise it would have come out.
Thank you for your efforts in adapting the recipe to the bread maker.

Something the dough came out a little watery - like in Vienna. Add flour or put in tins?

And when I poured the oil out, everything floated right ... I got scared and let me pour flour until it became a bun. Maybe not melt the butter, but just put it softly? And then right in all directions splashed!

[OJGG]

OJGG, I add the melted butter 10-15 minutes after the start of the kneading, I also splash so much in all directions that I have to cover the bucket with foil, but by the end of the batch I get a pretty shiny bun, I put flour according to the recipe

Maybe not melt the butter, but just put it softly? And then right in all directions splashed!

I put soft butter in the dough. It interferes perfectly and does not splash. In this recipe, I use soft butter in the same way, it turns out an excellent cake.

replaced 4 yolks with 19g of egg powder (which he threw), it turned out like this

how much has changed in relation to the original?

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

Category:
Easter

Ingredients
yeast

2 tsp
flour

500 g
milk

250 ml
eggs

4 things. 60 g each
sugar

170 g
vanillin

2 g
salt

0.5 tsp
turmeric

0.5 tsp
zest of half a lemon
cognac

2 tbsp. l. (regular)
butter

150 g (melt)
raisins

160 g
Cooking method
Dear forum users!

In connection with the closure of the topic "Paraskina Pasca" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.0, in which several recipes are intertwined, this recipe is moved into a separate topic.


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Hello! I baked this cake in the Bread Maker. It turned out great! Now, directly on Easter, I decided to make a big batch and bake in the oven. But comparing the recipes, so to speak, for the oven and adapted to the bread maker, I found significant differences in sugar (it is much less), and in butter, and in eggs. Now I don't even know, maybe bake in the oven, but according to a recipe for a bread machine?

I bake it this way and that ... it turns out equally well ... Only the oven fails ...

But comparing the recipes, so to speak, for the oven and adapted to the bread maker, I found significant differences in sugar (it is much less), and in butter, and in eggs. Now I don't even know, maybe bake in the oven, but according to a recipe for a bread machine?

what recipes did you compare?
there should be little sugar in the kulich, otherwise it turns out a cake.
you can bake wherever and however you like - the recipe will not suffer from this.

what recipes did you compare?
there should be little sugar in the kulich, otherwise it turns out a cake.
you can bake wherever and however you like - the recipe will not suffer from this.

I compared the recipe adapted to the bread maker with the recipe "1 kg of flour, 50 g of yeast, 1 - 1.5 cups of milk, 10 yolks, 3 proteins, 250 g of sugar, 200 g of butter, 100 g of raisins, 25 g of cognac, 25 g candied fruits, 3 teaspoons of lemon zest or 1 teaspoon of cardamom (ground) and 0.5 teaspoons of macis or grated nutmeg, 1 teaspoon of saffron tincture, 3-4 teaspoons of vanilla sugar, 1 g of salt "

In the recipe for a bread maker, 170 g of sugar per 500 g of flour, which means that there should be about 340 g per 1 kg, and the recipe indicates 250 g of butter per 500 g of flour, if the oven is 150 g per 1 kg, there should be about 300 g, and the recipe says 200 g. Maybe, of course, this is not essential. I just really liked the cake from the bread machine, I want to repeat it for a larger volume and bake it in the oven.

Hello)) I baked a cake according to Pokhlebkin (adapted to a bread machine) Thank you very much for the recipe !! Everything is very simple and not time consuming. Hb interfered, and baked in the oven because the family is a large and unforgivable luxury to wait until one big cake is baked.

I am baking according to your recipe for the 4th year. It always turns out great! Thank you very much!

Hello, tell me who baked exactly according to the recipe in the oven -
the stage of preparation of the filling (wipe the yolks, sugar, salt into a homogeneous mass, whisk it white. Pour half of the filling into the yeast mixture, add 250 g of flour, knead and let it rise for 1 hour, then add the other half of the filling, add 500 g of flour and knead dough until it falls out of hand). Will the second half of the fill not fall in volume during the hour of the test approach?

compared with the source - it cannot be called adapted to the bread maker,
all sweet-rich ingredients were increased and the adaptation went to the taste of some kind of sweet tooth

according to Pokhlebkin	adapted somewhere
1 kg flour	1 kg flour
50 g yeast (16.6 g dry)	4 tsp. (12 g dry)
200-300 ml of milk	500 ml milk
10 yolks and 3 whites	4 eggs
250 g sugar	340 g sugar
200 g butter	300 g butter
100 g raisins	320 g raisins
25 g cognac (1.3 tbsp. L.)	4 tbsp. l. cognac (74 g)
25 g candied fruits	apparently not found
3 teaspoons of lemon zest or 1 teaspoon of cardamom (ground) and 0.5 teaspoons of macis or grated nutmeg
1 teaspoon of saffron tincture	apparently not found
3-4 tsp. vanilla sugar	2 g vanillin
1 g salt	0.5 tsp (3.5 g salt)

anyone baked according to Pokhlebkin's culinary book?

Will the second half of the fill not fall in volume during the hour of the test approach?

no matter how you mix everything, it will finally rise in the oven.

For many years I have been baking, sometimes in the oven, then in HP ... I like it very much! Thank you, Iziumische !!!!

the cake is exactly according to Pokhlebkin's recipe, the recipe is clearly better - at least not so sticky, the dough is dense, unsweetened (this is not a cake).

the cake is exactly according to Pokhlebkin's recipe, the recipe is clearly better - at least not so sticky, the dough is dense, unsweetened (this is not a cake).

And I still baked according to a recipe adapted for a bread machine from Raisin (which is indicated on the first page of this topic), but baked in the oven. The recipe is gorgeous. Sugar is what you need! Not a cupcake at all. Moderately sweet. I also baked according to Myasoedovsky's recipe, so there is even more sugar for 1 kg of flour (400 g) and even it did not seem too sweet to me.

I've been baking too many years - and the author bows low, low!
This year, for the first time in the oven, simply by doubling all the ingredients (by 1 kg of flour). Everything worked out, the bakery did an excellent job with a batch of 1 kg. flour. Only after the last kneading did I put off half of the dough - I added cardamom to one (left to knead with vHP) to the other - cinnamon (mixed with my hands). I put them in molds and put them on the rise. It turned out 7 Easter cakes (of different sizes, two large ones are missing in the photo)
🔗

Thanks a lot for the recipe! kneaded in xp, and baked in the oven
soft dough, fatty in moderation. tasty and aromatic!
just soup!
the only thing - they settled a little in the oven, but this is fixable with glaze. in the next. once I put in more flour and give more proofing - in the oven they did not rise at all

This is how I got my cake. For many years she baked according to a different recipe. Now I will bake for this (everyone in the family agreed that this cake tasted better).

I apologize if this has already been discussed. whether to add proteins?

I read late that only yolks were needed and just added eggs, did not even beat .. Nevertheless, the cake turned out to be very tasty!