Tatiana Gnezdilova
Lina, agree . I like Paraskina Paska too.
alyona
Zest, but is it possible to add a couple of more yolks to this recipe?
Tatiana Gnezdilova
And here's what I did!
Pokhlebkin cake and its adaptation to a bread maker (master class)
and this is in the context:
Pokhlebkin cake and its adaptation to a bread maker (master class)
Since this is only a rehearsal, I did not decorate it with icing. The result pleased me !!!
alyona
And I experimented with this recipe on Thursday.
I would venture to insert a photo here too, so that it was on the topic ... And then the topics were divided, and I sent it to Paraskina. And then for a long time I wondered where the proteins came from in the recipe.
Pokhlebkin cake and its adaptation to a bread maker (master class)
I want to add more yolks to this recipe. Won't it ruin the pasque?
alyona
Tatiana Gnezdilova , you have beautiful pasochki!
From the oven?
What did you add besides raisins? Some kind of candied fruit?

Yesterday I was spinning in the rows of dried fruits, so I decided only on raisins and dried apricots. I was afraid to experiment with candied fruits and nuts. This Easter I will bake pasta for the first time, the trial version does not count.
Tatiana Gnezdilova
Alyonochkathanks for the praise. I baked the pies in the oven, I had to check the paper forms. In addition to dried apricots and raisins, I add candied fruits, dried cherries, cranberries to the pasties, and from nuts - ground almonds, pine nuts. I pre-fry the nuts in a dry frying pan, grind the almonds in a blender, and add the whole pine nuts. If you like citrus fruits, you can add kumquat.
And what did you grease the pasks with, or did they blush themselves so beautifully?
kava
Tatiana Gnezdilova, and at what temperature / time mode was baked? It turned out painfully beautiful
alyona
Tatiana Gnezdilova , since I tried the dough, I didn’t make fondant, and smeared the pastry with an egg.
And you added the nut-dried fruit mixture in the amount of 160 grams, as in the recipe, or more. And the approximate proportions of each component, please. Shared in total? Or by eye.
Zest
I saw Easter cakes alyona and I almost fell into a panic, I thought, glitches began. Kulichiki, like, the other day she saw and admired their beauty ... but what about Easter cakes Tatiana Gnezdilova looked over
And where did my posts go?

uhhh, I read everything, I felt relieved from my heart

And Tatyana has good Easter cakes, very good
alyona
Zest, I just got into the wrong topic last time with a photo ...
Zest
Quote: alyona

Zest, I just got into the wrong topic last time with a photo ...

already understood))

Quote: alyona

Zest, but is it possible to add a couple of yolks to this recipe?

I think that a couple is possible without problems, but for the three it is already necessary to follow the consistency of the dough
Zest
Quote: kava

Tatiana Gnezdilova, and at what temperature / time mode was baked? It turned out painfully beautiful

I hope that Tatiana will come back and tell about how she baked Easter cakes, but for now I will tell about myself.

kava, almost everything will depend on your oven. I have an electric one with convection, so I jumped next to it, like a maupochka, while I was choosing the right temperature and mode

Firstly, the recommendation from the instructions to put a baking sheet in the upper third of the oven is not suitable, it turns out much better on the second level from the bottom;
then, the prescribed temperature parameters for baking at 180-200 * C are in no way suitable, at such temperatures the cakes immediately begin to fry even without convection ...

I tried a variety of options. Now I stopped at the fact that I bake medium cakes for about 430-500 g of dough for about 40 minutes.
I let the cakes themselves stand in the oven, then, without taking them out, I set the lower heating without convection to 180 * C for 15 minutes, during this time the cakes still grow, and the upper crust does not set. Then for 10 min. - bottom heating with convection 160 * С, and for the remaining time - general convection by 140-150 *. I look in appearance, in the last third of the baking I can rotate around its axis and change places ... If I doubt the readiness in appearance, I also check with a temperature probe.
More or less like this.
kava
ZestThank you for the detailed description of the baking procedure

Quote: Zest

I have an electric one with convection, so I jumped next to it, like a maupochka, while I was choosing the right temperature and mode

I also have electric and convection. I'm doing about the same thing now

Quote: Zest

Firstly, the recommendation from the instructions to put a baking sheet in the upper third of the oven is not suitable, it turns out much better on the second level from the bottom;
then, the prescribed temperature parameters for baking at 180-200 * C are in no way suitable, at such temperatures the cakes immediately begin to fry even without convection ...

I agree 100%. I don't bake in the upper part either (it's too hot there). At 180-200 * C - the top is baked in the first 15 minutes, without baking the middle (especially if the product is narrow and high)

I'll try to bake according to yours
Celestine
Quote: Zest

If I doubt the readiness in appearance, I also check with a temperature probe.
More or less like this.

Here, pl., In more detail. And how many degrees should it show if the pasca is ready?
Zest
Celestine

And I, like in bread, focus on about 95 * C, I do not pay attention to + - 1 degree.

did you get a temperature probe?
Celestine
Quote: Zest

Celestine

And I, like in bread, focus on about 95 * C, I do not pay attention to + - 1 degree.

did you get a temperature probe?

Thank you)))
Like that Only I have it so tiny and without designations, only numbers
Zest
Celestine

What other designations do you need?
The main thing is that the numbers show correctly
Celestine
Quote: Zest

Celestine

What other designations do you need?
The main thing is that the numbers show correctly

Schaub was drawn a loaf, meat, fish ...
Zest
Celestine

So that your soul calms down, I will dictate to you figures, near which all animals are drawn
MariV
Zest,
What is your stove model? Yesterday I baked test pandoro with live yeast - I really jumped near the oven! Today I specially took out my instructions - and I was completely upset - I wrote that baking with bottom heating is not recommended at all!
Zest
MariV

I have Siemens НМ 745505E.

The instructions describe which mode is best used for what. It turns out so cool - there is just a bottom heating mode without convection, but the instructions are not recommended for anything

For bread and a wide variety of yeast baked goods, the top and bottom heating without convection is recommended immediately. I did not like. The top crust sets instantly, and the product loses any ability to "crack" during baking.

Convection is generally only recommended for baking on two levels.
So, I had to put the instructions aside and start playing with the modes on my own
Tatiana Gnezdilova
Kava, Zest has already answered about the tem-ry, I do the same. But these are the little ones, so I baked them for only 25 minutes - it was enough for them. I bake like Zest on the 2nd level.
Alyonochka, specially went to weighed dried fruits - everything turned out together (raisins, dried apricots, candied fruits, cherries and cranberries) 350 gr. Nuts - 100-150 gr. I washed the dried fruits thoroughly, but did not soak them and cut them into more or less identical pieces. The proportions are arbitrary according to your taste - I really like the sour notes of cherries and cranberries. Added zest and lemon and orange - delicious. Nuts can also be added to taste, Easter once a year and nuts can be allowed more expensive (I'm talking about almonds and cedar)
Zest, I have a question for you (perhaps a stupid one) - and if you prepare dried fruits the day before baking, cut the cognac that is intended for the dough, add to them and put them in the refrigerator? It will turn out tastier or all the dried fruits will be uneven in the dough, and they have not been sprinkled with flour. Cognac does not only flavor the dough, but also serves as an additional baking powder.
Crochet
Quote: Tatiana Gnezdilova

and if you prepare dried fruits the day before baking, cut the cognac that is intended for the dough, add to them and refrigerate? It will turn out tastier or all the dried fruits will be uneven in the dough, and they have not been sprinkled with flour. Cognac not only flavors the dough, but also serves as an additional baking powder.
Tatiana Gnezdilova
Although the question was not addressed to me, I can also answer ... I have dried fruits soaked in cognac in the refrigerator do not translate, stand for weeks, I always keep them there for baking. Not later than today I was baking a Kugelhof cake with dried apricots that had been soaked in rum-citrus liqueur for a week. Dried apricots were remarkably distributed in the dough, very evenly (HERE you can look at the result), however, before adding to the dough, I must roll all the dried fruits in flour.
Tatiana Gnezdilova
Crochet, thanks for the answer ! I make such a mixture of dried fruits with cognac for a fruit salad and it costs in my refrigerator for several days - the longer it costs, the tastier it becomes. So the thought is ripe to add to the cake.
ikko4ka
The highlight is how much the cake comes out in x. P.?
Now I have baked a cake in h. p. for 220 grams of water, one egg and 60 grams of butter. - so he rested against the lid. I had to bake the top in the oven.
Maybe you have a capacity in x. n. large?

Zest
Quote: Krosh


Although the question was not addressed to me, I can also answer ...

not possible, but necessary!
Now the hot season will go, save yourself, who can, and answer who will have time
Thank you, Tiny
Zest
ikko4ka

The bucket for Panasonic is large enough for bread made from 600 g of flour.
The weight of the finished cake, as far as I remember, comes out about 1300 g. It may not fit in a small container.

it's good that we tried it in advance. Maybe it makes sense to bake the finished dough in the oven?
Celestine
Quote: Zest

Celestine

So that your soul calms down, I will dictate to you figures, near which all animals are drawn

She promised to calm my soul ... we wait ...
Zest
Quote: Celestine

She promised to calm my soul ... we wait ...

Get a lochmaster, draw animals

70 * C - cow,
77 * C - calf,
81 - sheep
85 - pig,
90 - chicken.
RybkA
Zest, I rushed to look for old topics today, but they weren't. I wanted to look at my old records
I’ll bake Pokhlebkin’s pastries again, and Paraskin’s there too ... only this is on a different topic ...
I gave myself a bad mark for the fact that for the third year I will bake this recipe, but I haven’t made any entries in my notebook (sorry there is no smiley face with a rocking chair)
Maybe I'm confusing what, but I want to clarify about sugar ... it seemed to me that sugar was not enough ... is everyone okay, or is it still to increase slightly? How much can you?
I want to note about the baking modes ... I read you and see myself ... My bottom is always poorly baked, I would say very weakly. I will be stove at the bottom this year too.
Celestine
Quote: Zest

Get a lochmaster, draw animals

70 * C - cow,
77 * C - calf,
81 - sheep
85 - pig,
90 - chicken.

Thanks, sketched
Cook
tell me, and when you put the dough in the oven with the lamp on, there is a certain temperature, or is it just so that it gets up without drafts. What is the temperature in your apartment during the preparation of the dough?
ikko4ka
Quote: Cook

tell me, when you put the dough in the oven with the lamp on, there is a certain temperature, or is it just so that it gets up without drafts. What is the temperature in your apartment during the preparation of the dough?
Cook, in the oven, when the light is on, it becomes warm ...
And the dough, of course, loves a temperature higher than room temperature.I put it by the battery, or in the microwave with a can of boiling water.

Zest, thanks for the hint, I always bake in the oven - now repairs and all hope for x. P.
lina
Quote: RybkA

Zest, today I rushed to look for old topics, but they weren't. I wanted to look at my old records
I’ll bake Pokhlebkin’s pastries again, and Paraskin’s there too ... only this is on a different topic ...
I gave myself a bad mark for the fact that for the third year I will bake this recipe, but I haven’t made any entries in my notebook (sorry there is no smiley face with a rocking chair)
haven't you lost this topic? where are paraskina paska and pokhlebkinsky cake mixed? I already ran there, refreshed my memory)))) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.0
Zest
Quote: RybkA

Zest, I rushed to search for old topics today, but they are not very good. Maybe I'm confusing what, but I want to clarify about sugar ... it seemed to me that sugar was not enough ... is everyone okay, or is it still slightly increased? How much can you do?

nothing was missing. The old topic is locked, and the recipes that are intertwined in it are taken out into separate topics.

Lina "sent" you to the correct address

And this cake is really not very sweet. Still, I started from the original, and in it only 250 g of sugar is used for 1 kg of flour. I could not resist anyway, and increased the amount to 170 g per 0.5 kg of flour. I was afraid to enlarge even more, nevertheless, the sides are strongly welded in the bread maker.
When baking in the oven, I think you can increase it even more. For me, normally sweet - 400 g of sugar per 1 kg of flour. For super-sweet people - 500 g of sugar per 1 kg of flour.
Zest
Quote: Cook

tell me, when you put the dough in the oven with the lamp on, there is a certain temperature, or is it just so that it gets up without drafts. What is the temperature in your apartment during the preparation of the dough?

I use the oven as a kind of proofing cabinet. There are no drafts in it, and when the light is on, the pace. reaches 30 * C, and more is not necessary.
In the kitchen, when cooking Easter cakes, I try to keep all the windows and doors closed, and the pace. approximately 25 *.
Tatochka
Zest, I have a question for a recipe adapted to HP. How much can you increase dried fruits (nuts) so that the dough rises and bakes normally. And then I'm afraid if I overdo it with additives it may be hard for the yeast to raise it all
Zest
Tatochka

The dough for this cake is quite heavy. According to the original, only 125 g of additives are used for 1 kg of flour. I have about 5 kg - already 160 g. This is VERY much. The risk, of course, is a noble cause, but in this case I would not increase
Tatochka
Thanks for the quick reply, Zest
Tatjanka_1
The highlight I have for you is such a question, I have already baked a paste according to your recipe many times for HP, please tell me how you can reduce it by 2 cm for this recipe, it just rests against the lid and bakes up light.
Thank you in advance
irina2101
Girls, tell me, how is sugar in this recipe not enough? I love sweet, but not sugary, of course.
lina
Enough for my taste. The sweet tooth husband, who is often low on sugar, did not complain either.
irina2101
lina thank you calmed down
irgo2311
Good day! Could you tell me on what mode to bake this cake? I have a Panasonic SD 255. Did I understand correctly - the Diet program, the Baking mode for 1 hour 10 minutes? Thank you!!!
Zest
Tatjanka_1

To do without total recalculations downward, the easiest way is to add another 50 grams of raisins, the dough will rise a little less
Shine
Zest, I also have an electric convection oven, Ariston (which model I won't tell you now, I don't remember). I agree 100% with your opinion on baking cakes according to the modes indicated in the instructions: quote "Firstly, the recommendation from the instructions to put a baking sheet in the upper third of the oven is not suitable, it turns out much better on the second level from the bottom;
then, the prescribed temperature parameters for baking at 180-200 * C are in no way suitable, at such temperatures the cakes immediately begin to fry even without convection ...
I tried a variety of options.Now I stopped at the fact that I bake medium cakes for about 430-500 g of dough for about 40 minutes.
I let the cakes stand in the oven, then, without taking them out, I set the lower heating without convection to 180 * C for 15 minutes, the cakes still grow during this time, and the upper crust does not set. Then for 10 min. - bottom heating with convection 160 * C, and for the remaining time - general convection by 140-150 *. "I read your recommendations and was going to use them. But, in my oven I do not have a separate function for turning on the lower heating. There are such modes: top heating with and without convection and modes when both heating elements are turned on, also without convection and with it.Can you tell me how best to bake cakes in such an oven?
Shine
Zest, I also have an electric convection oven, Ariston (which model I won't tell you now, I don't remember). I agree 100% with your opinion on baking cakes according to the modes indicated in the instructions: quote "Firstly, the recommendation from the instructions to put a baking sheet in the upper third of the oven is not suitable, it turns out much better on the second level from the bottom;
then, the prescribed temperature parameters for baking at 180-200 * C are in no way suitable, at such temperatures the cakes immediately begin to fry even without convection ...
I tried a variety of options. Now I stopped at the fact that I bake medium cakes for about 430-500 g of dough for about 40 minutes.
I let the cakes stand in the oven, then, without taking them out, I set the lower heating without convection to 180 * C for 15 minutes, the cakes still grow during this time, and the upper crust does not set. Then for 10 min. - bottom heating with convection 160 * C, and for the remaining time - general convection by 140-150 *. "I read your recommendations and was going to use them. But, in my oven I do not have a separate function for turning on the lower heating. There are such modes: top heating with and without convection and modes when both heating elements are turned on, also without convection and with it.Can you tell me how best to bake cakes in such an oven?
Zest
Shine

If we have to choose from what is, then for a start it is better to have both heating elements without convection.

And to give precise recommendations without a personal acquaintance with your oven is a very thankless task.
Karry79
The taste of the cake is incomparable !!! DELICIOUS! And what a scent! Only I got a very dense and moist crumb. Although baked. What could it be from? Maybe she put a lot of flour?
poiuytrewq
Yes, you can feel the approach of Easter! .. What a lively conversation here (and not only here). I decided to cheer everyone up - we’re tired already.

But I never got to try this recipe ... I sit reading, and I seem to already smell the smell and start smacking my lips ...

Well done - keep it up!

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