himichka
Quote: Zhivchik

And I have already baked. I just won't show you. Because
Shaw happened Tan?
And in my oven they are sitting mine, according to my own recipe, the roofs almost flew off. overexposed on the proofer - my vacuum cleaner and the oven are not friendly, I had to wait while the child vacuums the traces of my violent activity in the kitchen. And in the morning I baked the Iziuminkins ...
Svetl @ nka
and here are mine
Paposhnik

Thank you very much Natalie for the recipe.
Svetl @ nka
I'll show you the cut tomorrow
Zhivchik
Quote: himichka

Shaw happened Tan?

My oven is antediluvian with bricks. Does not show the temperature. I know approximately that at a certain mark there should be 160 degrees. In general, my pasques were not baked, but dried up.

Svetl @ nka, your beads are pretty. Is the oven good too?
Svetl @ nka
Quote: Zhivchik

My oven is antediluvian with bricks. Does not show the temperature. I know approximately that at a certain mark there should be 160 degrees. In general, my pasques were not baked, but dried up.

Svetl @ nka, your beads are pretty. Is the oven good too?

sorry, Tanya are your pies. And you come to me, I will share.
And my oven is new
Zhivchik
Quote: Svetl @ nka

sorry, Tanya are your pies. And you come to me, I will share.
And my oven is new

Not until I gnaw my pasches, I will not go anywhere. And I have four of them of medium size and one for 1 kg.
himichka
I have a second batch in bamazh molds pumped up - the sides did not seem to be baked, but delicious
Zhivchik
Quote: himichka

I have a second batch in bamazh molds pumped up - the sides did not seem to be baked, but delicious

Linen, have you also tried pasta before Easter, like Natasha?

Okay ... I'll show you my bad luck this year. I need to confirm that I didn't go out today.
Don't laugh.
This is the best of 5. We will try tomorrow.

Paposhnik

True, and I'm a little to blame. I pulled the dough over the roof. I wanted so much to have a smooth on top of the pastry, and there are a lot of raisins and everything climbs and climbs, and I keep pulling this dough. And so...
I didn't even want to cover such unevenness with glaze.
himichka
I didn't fast, but I try my baked goods first.
Zhivchik
Quote: himichka

I didn't fast, but I try my baked goods first.

I didn’t fast either, but I don’t try my pastries even the next day. It's not tasty for me. But every other day. I'll forget a little about the work that I did to bake (especially if I make a cake for three days) something, and then it's so delicious.
True, if it remains.

Khimichka, drive a photo of a daddy. And even I threw mine out.
Svetl @ nka
Quote: Zhivchik

and there are a lot of raisins and everything gets out and out

bliiiin. and I forgot to put the raisins. and realized it only now
NatalyaN
Quote: Svetl @ nka

bliiiin. and I forgot to put the raisins. and realized it only now
and I don't add raisins - the eldest son doesn't eat, so now nobody eats ...

Svetik
, glad that you liked the recipe.

Tanya
, I perceive this holiday a little differently, therefore we try the pasta before the holiday ... (taking into account Friday and Saturday, we ate 5 pasta without waiting for the holiday - 2 Myasoedovskie, 2 paposhiniks and one Konotopskaya)
And at the expense of cardamom, I felt it only when last night my father-in-law noticed that the cake was "some kind of unique", or even I did not feel anything ...
Zhivchik
Natasha, I'm going to thank you for the recipe.
I did it in three molds. I only added cardamom to one. It hasn't been tried yet. Then I will report back. The second with vanilla and raisins. And the third with vanilla and candied fruits. I made some changes in the recipe. Added sugar up to 120 gr (on Khimichka's advice) and butter up to 60 gr. When I cut the paste, I didn't really like that it was so fluffy and crumbled. I love pasky downed, juicy. I thought that next year I will not have such an oven.
Then we went to visit and there my opinion radically changed about my pasta, when I tried a pastry, not a store one, but which my aunt brought when she was already aged. Wow .... I have never eaten such a delicious paska in my life. That's when I realized that my pasta is the most! And I will do it and tomorrow and after tomorrow and after a month and after a year for the next years I will put in the same amount of sugar and butter as this time. The owner liked my daddy so much that he ate almost all of it, praising every bite.
What a delicious paposhnik after all!
Natasha,
NatalyaN
Tanyusha, thank you, very nice, but thank me not alone - IF NOT PEOPLE... I wouldn't have done it

By the way, my godfather baked dad in HP - she kneaded the amount of ingredients of the first post in one fell swoop, and baked it already, dividing the dough into 2 HP, in her own and in my mother's. She said that you need to bake in HP when dividing the dough (otherwise everything will run away in fig... from a bucket) about 35 minutes at most. This is true ... food for thought .
Zhivchik
Natasha, try Nama .... I'll go and thank Lyudochka.
And about the bread machine, I noticed.
I also kneaded in HP. Not the dough, but the batch itself. She kneaded and turned off the stove. While I found the forms and thought into how many parts to divide the dough, and what to add where, then how I look, and the dough is already falling out of the bucket. So yeah .... the dough is especially nimble here.
Zhivchik
Its me again. But already with a report on a papa with cardamom. It smells to me like liver pies. I even do not know why.
Svetl @ nka
Quote: Zhivchik

Its me again. But already with a report on a papa with cardamom. It smells to me like liver pies. I even do not know why.

Tanya, maybe you are ..., in short, you are going on maternity leave, but, just don't throw yourself in anything - I'm out of the best intentions
NatalyaN
Quote: Zhivchik

Its me again. But already with a report on a papa with cardamom. It smells to me like liver pies. I even do not know why.
SchuMakher
I EATED IT !!!!! THIS IS TAAAAK TASTY !!!!
himichka
Masha, how many kg did you gain in Kiev?
SchuMakher
I haven't weighed yet ... I'm afraid
Crochet
Quote: ShuMakher

I haven't weighed yet ... I'm afraid
SchuMakher
Manya, are you afraid of the scales ??? Good for you Paposhnikhow skinny ...
NatalyaN
Why would Masha weigh herself? - she's thin and slender !!!!!!!!!!!!!!
SchuMakher
Quote: Krosh

SchuMakher
Manya, are you afraid of the scales ??? Good for you Paposhnikhow skinny ...

Kroshik look who's Talking
March
Christ is risen!
It's funny, for 15 years I baked pasta and only now I found out that I was baking paposhnik! The recipe came from my friend's grandmother. Flour, however, was always brewed only with milk, not cream (maybe because I learned this recipe in the difficult nineties ...) In the original, only egg yolks are used in the dough, but I like to add whipped whites and therefore reduce the amount of yolks accordingly. And also, mommy once told me that paska "loves different fat" and I always put a mixture of butter, lard (a little), homemade sour cream, and when kneading I add a couple of tablespoons of vegetable oil. As for the flavors, besides vanilla - cardamom, grated nutmeg and lemon zest are a must! The result is very juicy, sweet and light baked goods. And an incomparable, unique aroma! After getting acquainted with "Easter cake with Myasoedovskaya" I bake according to these two recipes. I haven't tasted anything tastier and more aromatic!
Zhivchik
Quote: Svetl @ nka

Tanya, maybe you are ..., in short, you are going on maternity leave, but, just don't throw yourself in anything - I'm out of the best intentions

More, Svetulya, not gathered.
For a long time I didn’t want to understand what that smell was ... so dear and delicious. Then I realized that pastries with cardamom smells like my favorite liver pies that my mother made.
So cardamom, in its own way, is also very Tasty and aromatic.

Quote: Krosh

SchuMakher
Manya, are you afraid of the scales ??? Good for you Paposhnikhow skinny ...

Listen to this Manyasha. Maybe three crumbs and ate Easter cake. But in the evening, when it was already dark, all the people drank coffee (tea) with pies, rolls, and she only had one coffee.
Where does something extra appear from there?
Olyalya82
Quote: Olyalya82

Fuh! Speckla !!! I will try the truth only tomorrow.
I kneaded the dough in a food processor, put the bowl in a warm place, as advised, in a microwave oven with a liter can of boiling water. But my 2L combine turned out to be a little roomy, I poured half of the dough into a saucepan, the total volume of the dough after 1 hour 40 minutes was more than 3 liters. Kneading further in x / n 3 times put the kneading "Franzuzsky bread" for 18 minutes at the beginning of the program, because this program is already warming up at the kneading. Then + flour and another French mix. When I put the dough in molds, it was terribly sticky, thick and nasty. I thought it wouldn't work, but it increased 3.5 times when I put it in the oven. For three medium forms, baked for 1 hour 15 minutes at 160 degrees. They look great.
I vote for this recipe!
What can I say, the result tasted terribly disappointed. It's so dry! So dry that it doesn't even feel like it's greasy. In general, there is certainly moisture and nowhere to take, only from the yolks.
Lisss's
Probably, something went wrong with you, it does not taste dry at all, moreover, of all my beads, it retained its freshness best of all and remained completely soft, as if I baked it yesterday, I still tend to believe that something went wrong with you
NatalyaN
Quote: Olyalya82

What can I say, the result tasted terribly disappointed. It's so dry! So dry that it doesn't even feel like it's greasy. In general, there is certainly moisture and nowhere to take, only from the yolks.
very sorry you didn't like it, but I support Lisss's that something went wrong with you ...
I have little Easter cakes that have stood in the oven longer than necessary and are also a bit dry, unlike the larger Easter cakes ... maybe this is the case?
Zhivchik
Quote: Lisss's

it doesn’t taste dry at all, moreover, of all my beads, it retained its freshness best of all and remained completely soft, as if I baked it yesterday

I support. Paposhnik remained so fresh, as if it would have been baked yesterday, unlike other recipes for cakes.

Quote: Olyalya82

It's so dry! So dry that it doesn't even feel like it's greasy. In general, there is certainly moisture and nowhere to take, only from the yolks.


You have already decided .... not greasy or dry.
Not greasy - it is not dry.

I put in twice as much oil and the result was excellent.
Zhivchik
Today I cut the paposhnik:

🔗

There is a double rate of oil. And as soft as baked yesterday.
Svetl @ nka
and today we finished Saturday Easter for breakfast, as if today we had baked soft and juicy (y). So I came home from work and today kneaded the daddy, so in the evening I will have the freshest daddy standing again.
Svetl @ nka
and the staff unanimously said that everyone will have this recipe # 1 for Easter. (and it can be difficult to please them, they are very picky) So Natalie is a huge thank you from my staff
Zhivchik
Quote: Svetl @ nka

and the employees unanimously said that everyone will have this recipe # 1 for Easter. (and it can be difficult to please them, they are very picky)

I will add more Svetika:

Quote: Zhivchik

Then we went to visit ...
The owner liked my daddy so much that he ate almost all of it, praising every bite.

And after almost eaten paposhnik, the owner offered my husband to exchange wives. And believe me, a man just wouldn't say that, knowing me.

So that Natasha and Lyudochka don't listen to anyone. Many people like pasques that cannot be lifted.
Svetl @ nka
Quote: NataliaN

very sorry you didn't like it, but I support Lisss's that something went wrong with you ...
I have little Easter cakes that have stood in the oven longer than necessary and are also a bit dry, unlike the larger Easter cakes ... maybe this is the case?
I specially baked yesterday in small tins and I want to say that the size of the mold does not affect the dryness of the papa. ... they came out as juicy as in the big form.

and this time she gave her husband a job, so his colleagues almost got into a fight there for more. as for me this is the juiciest cake of all that I have tried.

So what I want to say Olyalya82 , most likely you have dried them out in the oven. you try again and you will succeed
Lisss's
Today I was baking another batch, we’ll take the smallest one - 60g of dough - we immediately ate the whole batch for 35 minutes at 180 without convection. he is tasty, fatty

I also like that it is quite fast - after all, it is only 2.5 hours for dough, and not 4, as usual. and the dough is not fermented, but immediately stews, another 2 hours of saving is a convenient and high-quality recipe
rinishek
Girls, did you find a glass in the recipe? 200 or 250 ml?
Lisss's
I took at the rate of 240ml ..
Svetl @ nka
Quote: rinishek

Girls, did you find a glass in the recipe? 200 or 250 ml?

and I took 250ml from the calculation
Zhivchik
Quote: Lisss's

I took at the rate of 240ml ..

Ahhh, Lyudok, one egg yolk.
I also took a regular table glass (250 ml).
rinishek
Quote: Lisss's

I took at the rate of 240ml ..
I didn't understand then - in the recipe there are 100 ml of cream, is it all the cream according to the recipe ?, they need to brew half a glass of flour
then like a glass of 200 ml, right?
and the dough is like thick sour cream or is it a bun? how to navigate? I want to do my dad tomorrow morning
The truth is still not decided what to do with raisins - to put or not
didn’t find any reviews, who liked it
Zhivchik
Quote: rinishek

I didn't understand then - in the recipe there are 100 ml of cream, is it all the cream according to the recipe ?, they need to brew half a glass of flour
then like a glass of 200 ml, right?
and the dough is like thick sour cream or is it a bun? how to navigate? I want to do my dad tomorrow morning
The truth is still not decided what to do with raisins - to put or not
didn’t find any reviews, who liked it

I took half a glass of the usual 250 gram cream. The dough turns out after brewing closer to the bun. I wasn’t even soft. At first I started to stir the food in HP, but I see what Nama was making. This brewed dough in lumps remains. Then I poured everything into another container and beat it with an ordinary hand mixer into a homogeneous mass. Of course, if there was a harvester, then you would not have to knead in HP.
I really liked paposhnik with both raisins and candied fruits. I did it in half.
rinishek
stop stop! Zhivchik, I meant the consistency of the whole dough, that is, when the brewed is already mixed with all the other ingredients - then what is it? liquid or kolobok?
himichka
The choux dough turns out to be thick, then I had a problem with stirring the lumps. I added raisins, vanilla, and more butter and sugar. Do not overdo it with the amount of dough in the form, otherwise it will fly away
Oh, Tanya got ahead! Not liquid and not a bun. I put the yolks in about 180 ml (9pcs) in volume, my dough was thick.
rinishek
I understood correctly - the main dough (not custard) is completely kneaded with HP, in consistency it is softer than an ordinary wheat bun, but not fluid (like baba rum)

Why am I hanging on - if everyone has different glasses, then of course, you need to focus on the kolobok / or its absence - so I torment everyone with questions
and I saw the cut / break (more correctly, probably) of the finished daddy at Lissa's, so I got the impression that the dough is liquid, flowing and it is necessary to put it straight with a spoon into the mold - there are only solid long fibers
this is a photo
Paposhnik
Zhivchik
Quote: himichka

The choux dough turns out to be thick, then I had a problem with stirring the lumps.

Oto and I had to beat these lumps with an ordinary mixer, like choux pastry with eggs. Oh, exactly the same is custard. Only custard dough for custard cakes turns out thinner, but here it is thick. I wrapped it ...

Quote: himichka

I put the yolks in about 180 ml (9pcs) in volume, my dough was thick.

I had 12 yolks. But I cheated here. Measured by volume is not 250 ml, but 200 ml.

Quote: himichka

Not liquid and not a bun.

Exactly.
Zhivchik
Quote: rinishek

I understood correctly - the main dough (not custard) is completely kneaded with HP, in consistency it is softer than an ordinary wheat bun, but not fluid (like baba rum)

Everything is correct.

Quote: rinishek

and I saw the cut / break (more correctly, probably) of the finished daddy at Lissa's, so I got the impression that the dough is liquid, flowing and it is necessary to put it straight with a spoon into the mold - there are only solid long fibers

No, not fluid.I added a double portion of butter to the dough. So, when kneading in HP, I had to add 2-3 tablespoons of flour. And I also added sugar to 200 gr. Pasochka turned out just what you need.

rinishek
Tanyusha from thank you!
and then suddenly I will be thrown at 6 o'clock in the morning - then who should I ask ?!
Zhivchik
Quote: rinishek

Tanyusha from thank you!
and then suddenly I will be thrown around at 6 o'clock in the morning - then who should I ask ?!

No, I definitely won't be here anymore. I'm already going to rest. If it was 5 o'clock in the morning, it would be fine. And at 6-00, already Usyo.

I wish you the best of luck with your papier preparation.
There is a report tomorrow.
rinishek
thank you

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