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

I really like this cake! I've been baking for 3 years already, I've tried both Myasoedovsky and Maslyany, but this one is the best for us! Thanks again! And now the question: I always baked flour for 500 grams strictly according to the recipe, but now I put it on 1000 grams, and for some reason an equal amount of milk is used for dough - 200-250 grams? Or dough is not counted? And the liquid is then replenished with yolks and oil? And 1000 is less sugar? Or is it the author's interpretation? And the cake is excellent, cake for everyone!

The main thing when recalculating is that the amount of yeast for the dough should increase, and the amount of liquid may remain the same, I think so.

Added Wednesday 27 Apr 2016 04:45 PM

Thanks for your feedback! I took into account the yeast, the dough before adding the melted butter looked like a dumpling, after adding - the least favorite moment - the dough drives the butter over the bowl of the combine. Now it seems to fit, but still like a dumplings. Probably, more milk was still needed ((((What to do? I haven't added raisins yet (((And if you pour half a glass of milk now, what will happen?

I decided to bake according to Pokhlebkin this year)

[Maria]

Maria, urgently describe to me the taste and texture of the crumb !!!! I will die of diversity !!!

[Irina]

Irina, I have not tried it yet, it is still hot.
The weightless ones came out to the touch, and when they stuck a splinter, it was as if they were poking into weightlessness, or rather into nowhere

I hope that they are delicious, as I will write right away. 1 has already been postponed for trial))

[Irina]

Irina, especially for you a cut


Very tasty, not dry, just plague
baked for 1 kg of flour.

And I added everything at once: dough, eggs, butter, raisins and avoided such a moment as you describe with butter. The only thing, I put on the Dough mode (for kneading) several times, so that it was better kneaded. As a result, such a bun with a very smooth texture was formed. And the dough rose perfectly. So, I see no point in whipping the yolks and whites separately and then adding oil separately. Maybe I don't understand something about baking, but the result is very good.

I added milk all the same! In my opinion, overexposed in the oven. Now I will choose the icing. Who settled on which and why?

Girls, I did everything according to the recipe, but not for hp, but step by step, as I wrote here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10153.0
Everything was fine, and the oil fit without problems, but I did not melt it to a liquid state, but simply melted it until it was soft, like cream.
She divided the beaten eggs into two parts, well, in general, she did everything as she wrote.
I only laid 8 whole eggs)

For some reason, all the cakes are in the photo? Probably it's too late, they go to bed)))

Added Wednesday 27 Apr 2016 10:12 PM

I tried to post a photo from my phone, for some reason it didn't work (((I'll try to repeat it tomorrow.

I will now include Baking in my Panasonic 2501 ... The cake rose remarkably in exactly one hour ... I don't know if I should wait yet or not? THE MIDDLE LITERALLY 1.5 CM from the edge of the bucket! No, I won't, wait ... until 1.5 hours ... I turn it on.

So .... I'm finishing it. For 1 hour 10 minutes of baking, the sides are GOOD brown ... - that is, "negritosik" But it does not matter, the roof has risen very much, significantly above the bucket, cracked and fidgeted a little, took it out of the bucket onto a soft fabric base and onto the grate (as always and I do with all Easter cakes), because they are always very tender, after the OVEN too, I always put them ON THE BARREL for cooling. And now I did the same ...BUT Kulichik is so wet inside that it literally formed in me - the first time I see this - does not want to stand, cannot lie ... somehow it even scares me ...
Before baking, it looked great - an excellent smooth convex roof ... When kneading, the dough behaved exactly like in the author's photo, everything was predictable and beautiful ...
WHO will tell you what's the matter? Or it should be like that ... I haven't tasted it yet, of course ...

I'm really looking forward to a hint from someone who ALREADY baked this particular cake ...
KULICH PROVED to be very tasty, juicy and aromatic. Already eaten ...

I decided to bake according to Pokhlebkin this year)

Maria, did you make so many cakes with 1 kg of flour? otherwise I can’t calculate how much dough needs to be done to make about 20 Easter cakes, there are a lot of orders from relatives ...

[addresat]

addresat, yes, with 1 kg of flour)
But in the foreground are the smallest)
So I bake a lot, because I always give a lot of cakes)
Today I also put the dough on 500 grams of flour.

[mamusi]

mamusi, Margarit, ahhh what !!
I'm ok with Easter cakes))
And what is it with the roof that it is wrapped up like that?

[Masinen]

Masinen, Masha, I'm in shock myself ...
I wrote there ... all my TRABLES ...
HE FOLDED AND EVERYTHING IS HERE ...
But when it cooled down ... we eat it with pleasure, it turned out to be big ... and delicious ... extremely tasty ...
But baking for Easter is not an option for me! For some reason, the view is "unmarketable" I don't know why, but it's a pity, but I will not risk it .... and so they cut it into slices and put it in a basket and gobble it up ....

Added Friday 29 Apr 2016 12:59 PM

Well, if only like you, Masha, in the molds ... and in the oven, but I wanted to automate the process this year ... the circumstances are ...
I was so happy when I did the kneading, he was such a handsome man, he came up gorgeous ... and baked and ... like this ... the sides are dark ... and the top is curly and slipped ...
seems to have stopped ... but how! In just 1 hour ?! and everything looked as if written by Raisin ...
And I didn't keep my shape at all ... I on my side, but it folds and that's it ...

please tell me the recipe for a good glaze for these cakes.

Before adding the melted butter, the dough looked like dumplings, after adding - the least favorite moment - the dough drives the butter over the bowl of the combine. Now it seems to fit, but still like a dumplings. Probably, milk still needed more

This year, too, the flour "took off" all the liquid in an instant. Last year I baked it, I don’t remember that it was. Apparently, such a flour. Already at the brewing stage, it became clear that one glass of milk was not enough. Baked according to the classic pokhlebkin recipe. At first, it was also like a cool dumplings and barely broke the lumps of the brewed part. As a result, no less than 1.5 glasses of milk were required, the rest of the missing liquid was taken up with proteins. It took 5 proteins.
It is not convenient when measurements in recipes are not in grams and ml, but in pieces. Eggs can be of the first and second category, and selected. The difference is in the total weight of 10 pieces. it turns out considerable.
Baked in the oven. I kneaded in a bread maker, started the kneading several times, achieved an elastic, non-sticky dough at the exit. And in the forms I imposed not in half, as in the author, but a maximum of 1/3, the caps rose above the edges of the forms. This year I was too lazy to increase them next time I will definitely increase them.
Pokhlyobkinsky Easter cake is the only one that completely coincides with my idea of ​​what a real cake should be. Moist, fibrous. No longer bread, and far from a sweet loaf. Separate self-contained view. I especially love its large forms ... their taste is clearly richer. Now, with bread makers, it is simply a sin not to bake such deliciousness

This year I baked this cake and Paraskin Pasku. I suffered with Paraskina - either I brewed the yeast or it was cold, in the end I added more dry yeast with yolks. According to Pokhlebkin, there were no problems with baking at all, but I put very little dough into the molds - 4 pieces were needed, and there were no molds of a suitable size And they came out soooo tender, cooled on their side and constantly turned them over for the first few minutes. Pokhlebkin came out fibrous and not crumbling, but Paraskina is dense and crumbling. Both Easter cakes are delicious, but Pokhlebkin liked it better. Thanks for the recipes and adaptations to HP, I mixed only there.

Big - Paraskina pasca, small - according to Pokhlebkin.

These are the results this year

[mamusi]

mamusi, Margarita, we have 2501 pastries in Panasonic, 30, but did you manage to bake the cake?
I want to rehearse now ...

[Elenochka Nikolaevna]

Elenochka Nikolaevna, what are you?
Do you have 2501?)))
Well, no, I have the identity 2501 ... just press this button 30 with your finger and it will add 10 minutes, 40, 50, 60, 70, etc. And so on.
: drinks_milk: Try to press program 12 right now and practice adding time ...



I think the oven needs 1 hour. Turn off the HP and leave in it for 10 minutes. Then take it out together with the bucket and do not shake it out immediately ~ let it cool down, grab.
I will do this if I bake it again.

[mamusi]

mamusi, thanks for the answer. This program 12 was somehow not used by me
Therefore, the following question arose.

Well, Program 12 is Baking in 2501. Sometimes I bake on a semiautomatic device, that is, I kneaded bread on Pizza or Dumplings, turned off the oven. I waited until the dough came up ... and I turn on the Baking, for example, for rye 1h 10 min.
Good luck to you!)))

Happy Holidays, first of all, the author of this recipe and all the Orthodox on the forum! Many thanks for the recipe from all my family !!!

[Zest]

Thank you very much Zest, for the adaptation of the recipe to HP and a visual master class. It was very interesting to try a recipe that claims to be correct.
The cake turned out to be delicious, does not crumble, everything is as it should be. I learned for myself the theory about Easter cakes, their difference from cupcakes. This is really valuable and thank you for the information.
True, I can say that the custard cake on the big does not differ much in taste and structure (it made about the same dough consistency). So this cake gave me an idea of ​​what it should be like, an ideal cake, but because of the long time. process, my perfect cake this year is on the big))

Thanks to Raisin, she was able to bake her first real cake. No wonder so much effort. The taste is excellent, met all expectations! At first I wanted to bake Butter, but considering the reviews about how the roof is blown off by Easter cakes, I decided to look for another one. I came across Paraskina pasca, the recipe for which suddenly began to intertwine with the recipe for Pokhlebkinsky Easter cake. As a result, she baked both Pokhlebkinsky and Paraskina pasca. Since I did not know how steep the dough should be when brewing flour with milk, I took 100 g of milk. It turned out to be a very steep dough, which I kneaded with handles. I don’t know how much it affected the result, but the dough rose without problems. After baking, I already discovered that this recipe was brought out into a separate topic and here is a detailed master class, where it is indicated that the dough should be between the dough for pancakes-pies. Not waiting for Easter, they ate a small cake, which was clearly not enough. Realizing how delicious it is, I decided to bake another batch. The children especially liked it. I already want to bake more! Thank you so much! And someone wrote that the adapted is different from the original. I want to support the adapted recipe, since the second will obviously not have enough sugar and raisins. I would even add both, but I'm afraid to ruin it. So I eat and I can't stop

Good to all! And tell me, please, why make a dough with dry yeast? Maybe I'm confusing something, but the dough is done in order to "revive" the compressed yeast, to make it "work" ...

[Svestrik]

Svestrik, I have an assumption that this is necessary in order for the dry yeast to work exactly. After all, baking makes their life very difficult.

I really love this recipe! I count it under the oven. I haven’t tried many other recipes, but it’s not tastier! Thanks again to the author.

Yes, I have also baked it according to the classic version for several years in a row. The most solid Easter cake, solid and uncompromising)

And yet it's a classic! I will try next year!

And I have this recipe number one !!!! I have been baking for several years and my family also voted for this cake.

[Zest]

Zest, thank you very much for adapting to HP!
I just wanted to bake another cake and wanted it to taste like Myasoedovsky (for me it is the most delicious, moist, fragrant) and to take as little time and attention as possible. I thought how to get used to doing it in HP. I began to analyze the programs of my HP, there is a Butter dough mode, I thought to put it on it. But it would probably taste more muffin than cake.
And then I came across the Paraskin mask, and from it I smoothly cross over to Pokhlebkinsky. I read its adaptation to HP. Eureka! Here it is! It tastes like moist and flaky! We need this, hurray! I read it, took notes, checked the ingredients and calculated the approximate time spent. Speckled today. Everything I wanted - tasty and simple and relatively fast!
I remember that in Myasoedovskoye I was struck by the alcoholic spirit in the Easter cakes from the long fermentation of the dough. Actually, I'm a teetotaler, I don't really like even sweets with cognac, but here I liked it so much for some reason. Pokhlebkinsky's recipe suggested adding a couple of tablespoons of alcohol to the dough. This confused me a lot, but decided not to deviate from the recipe, just add not to the dough itself, but soak dried fruits overnight.
By the way, reading the instructions is sometimes very useful! Usually I use only a few modes: main, yeast dough, only kneading and only baking. I didn't even look at the rest. And then I saw that I have a Yogurt mode in one HP! Wow, you can not take out the dough, but let it stand right in the bowl!
In short, I only brewed the dough by hand, the rest was all my beauty did! Only it was necessary not to forget to periodically add that syo according to the recipe. I did not beat the yolks and put the butter just softened. It is a pity that I did not obey my intuition and did not divide the dough into two HP at the end, left everything in one. And the dough will start to the stars! After about 50 minutes, the bucket has grown almost to the top! At that time, there was already almost 100% confidence that the dough would reach the lid window in the process, but did not do anything, otherwise it would fall off and would not rise yet. I decided, if anything, I'll finish off in the AG. But it was not necessary. The dough, of course, rested right against the window (I was worried that the lid would not be lifted!), But it came to readiness. It's a pity that the crust color cannot be changed on Baking, it goes on the machine. Therefore, it turned out such a negro girl!
The whole process took me about 5 hours. _{And in Myasoedovskoye only dough wanders for half a day!}
It was such a training session for the next year, I liked everything, you can repeat it with small nuances. Excellent result!
Thank you!