Paposhnik

Call the rail! My son puzzles me every evening with phrases like "I'll get up tomorrow at 6 in the morning, mom ..."

[rinishek]

rinishek, here I am with my answers

dough-brewing - it's thick, straight bun, but soft. when I add the rest of the ingredients to the dough, it is completely liquid, like a pancake. it is necessary to stir in and grind the liquid a little bit, otherwise I had to break up the lumps with a blender, I could not break it with a mixer. and already the final dough, when we add flour to the dough - it is yes, it is not liquid and not thick .. only it needs to be kneaded for a long time so that the gluten somehow developed .. it is very fatty, it is heavily kneaded, today I kneaded for 40 minutes the combine with a hook until it becomes detached from the walls ..

and today I also did it with candied fruits and raisins, because I kneaded the dough a little denser, gave 60 g more flour .. it turned out again cool and fibrous. it grows like crazy 5 times it grows easily, and then in the oven .. you need to put 1/5 of the mold, no more.

rinishek, I hold my fists for you

Girls, thanks everyone for the advice

I already put it on (as planned at 6 it did not work out, so I wanted to sleep, just right ...)
The choux dough turned out to be good - no lumps, now I threw everything in the HP (choux, yeast + milk, beaten eggs, sugar, butter), it mixed there and I'm waiting for 2.5 hours. Yes, it is now, or rather, not it-dough, but she is a dough, like pancake dough
To be honest, I reduced the yeast to 17 g, otherwise I read - everyone has a fast-growing dough, let me think I'll reduce it to 4 g per 100 g of flour. I just immediately feel an excess of yeast in the product, and almost always reduce it.

I'm a little surprised that butter is put before flour, but this is not quite a classic dough, right?
it is generally unusual - so many yolks! , I had 14 eggs - and then I didn't get 250 ml - only 200. But there were no more
that's all, I went on to study, I will report back with a ready-made daddy (and his name is so interesting!)

By the way, where to put so many proteins?
I don’t eat so much marshmallow!

You can make "Kiev" ...

girls, but after the main dough has been kneaded - should it fit? Or what, to put it in the forms right away?

girls, but after the main dough has been kneaded - should it fit? Or what, to put it in the forms right away?

In general, in the first post it is written that you need to immediately lay out. But I didn't succeed, while I was looking for forms, I cut candied fruits ... I look, and the dough is almost falling out of the bucket. I had to besiege him and lay out in forms.

girls, but after the main dough has been kneaded - should it fit? Or what, to put it in the forms right away?

I immediately laid out in forms

By the way, where to put so many proteins?
I don’t eat so much marshmallow!

I divided the proteins into portions. I store it in the refrigerator. And every other day I make meringues.

mine, too, unanimously said when they saw your photo - meringue!
Tan, where is the recipe?

[WITHOUT rinishek]

mine, too, unanimously said when they saw your photo - meringue!
Tan, where is the recipe?

Grow up ... We have the same forum.
I'll joke around ...

WITHOUT rinishek

I found already

I report - paposhnik THIS IS SOMETHING EXTREMELY NOBLE AND VERY VERY TASTY !!!!

like not Easter cake, not paska in our understanding, much more noble. Just like royal baked goods
I'll post the photo tomorrow, because I took one (is a daddy a boy?) in a large uniform and 4 small ones. There was a big need to cut warm, because he was leaving, and therefore the cut is not very aesthetic.
I can say that the structure is not very fibrous, perhaps because I mercilessly reduced the yeast and in the end it came up 2 times for me and took a long time - an hour and a half.He's all airy creamy moist

went to put the plus signs

Tan ... from this I am a grouse !!! completely disappeared from my head, I'm so ashamed ...

Tan ... from this I am a grouse !!! completely disappeared from my head, I'm so ashamed ...

Otozh ... forgot my recipe ...

And we are waiting for a photo.

I have a piece accidentally lying around since April 18 in a plastic bag. Not dry, not moldy, tasty Doela with great pleasure.

🔗 🔗 🔗
Good evening!
I am very grateful to Natalia for this wonderful recipe.
I baked Easter cakes for Easter according to other recipes, but this one is just wonderful !!!!!
True, I added 100 g of sourdough, when I mixed the dough and added flour + raisins, candied fruits and almonds soaked in rum. The dough was very docile, silky and smelled great. Easter cakes have grown very, very much. And when I put it to bake, they grew more. I generally keep quiet about the taste. The family is enjoying the second day. In general, many thanks to everyone who baked paposhniki and shared their advice. Sorry for the poor quality photo. I'm not a photographer.

and I will reach you at the rank hour

here is my photo report (I'm also a very dubious photographer)



lacy juicy crumb, today I tasted it and was once again surprised by the exquisite and noble taste

[Girls]

Girls, just appeared, I am very glad that you liked the recipe, with a successful preparation!

but I still can't catch a picture of the cut, I don't have time

Tan ... from this I am a grouse !!! completely disappeared from my head, I'm so ashamed ...

sobbed. "And you are all good fellows here" movie "Day of the Radio". thanks girls, have some fun

it's time to resume Temka

Who is attacking the daddy this year?

I am already reviewing my recipes with notes to update in memory.
I calculated that I probably need to stock up on 50 pieces. eggs - in last year's notes, I wrote that up to 14 yolks fit in 1 tbsp
and also other recipes! meat-eating and Viennese with sourdough - it is customary in our family to bake a lot of pasta. But only one bakes
For example, I bake for 3 families

I'm in line!

two are already a company!

Who is attacking the daddy this year?

I .... I .... I ....

I will only make amendments, like last year.

I added a double portion of butter to the dough. So, when mixing in HP, I had to add 2-3 tablespoons of flour. And I also added sugar to 200 gr. it turned out to be just what you need.

And I'll add a little more oil than a double portion.

[rinishek]

rinishek, I, too, this year at the daddy again - we have a favorite cake

yes, in one glass - 12-14 yolks fit. and if in grams - 225g of yolks in 1 glass

good night! and I'll come to you, let me in? last year there wasn’t enough strength for him, I was exhausted with myasoyedov and saffron ... on Friday I’ll go to my fathers-in-law, I’ll chew: girl_cray1: goose eggs, otherwise the eyes "hurt"

[Girls!]

Girls! And take me to the company. Last year, when I was practicing in baking paposhnik, I put it on the maximum proofing, that is, the dough was 1/4 of the form and it increased by about 5 times. When baking, the papa pot still grew very strongly and a "funnel" formed on the bottom. And he was so airy that even on the pillow, cooling down, he crumpled. But tasteful !!!

Wow, how time has flown by, it's time to return to the ranks and are already preparing for Pasca. Fortunately, the company is gathering.

[Zhivchik]

Girls! how many of us are gathered!

I also put in notes that sugar up to 230 g and butter 70 g, that is, in 2 p. more. But I reduced the yeast to 25 g, and it took a long time to rise. But it is better to let it rise longer, because I can smell excess yeast for 5 km

Zhivchik we need to prescribe pills for culinary greed. Doctors come here soon!
alinysik, how interesting, and you bake on goose? I've never even seen goose on the market, I wonder how much they cost? Mom used to bake on goose eggs (only I don’t remember the pastries, but while the geese were kept - only on them), I know that goose eggs are better in baked goods than chicken eggs.Will you show your daddies later?
PySy - the main thing for me is not to forget where to find the meringue recipe

[alinysik]

alinysik, how interesting, and you bake on goose? I've never even seen goose in the market, I wonder how much they cost? Mom used to bake goose eggs (only I don’t remember the pastries, but while the geese were kept - only on them), I know that goose eggs are better in baked goods than chicken eggs. Will you show your daddies later?
I will definitely show (if I’m not ashamed), and I don’t sell goose eggs, I expose them to my mother-in-law ... it seems to me that any farmer will give these eggs on demand, they don’t use them at all ... I somehow husband "fed" -said: "cool, let's heat ..."

... I once "fed" my husband - said: "cool, let's heat it ..."

I remembered how one of the girls wrote in Temka about sourdough, which meant she put the sourdough, and her husband came home from work and ate it as yogurt. He also complained that he was not very tasty
I did not have a chance to try them, so to speak, in natural heat treatment, only in baked goods
Oh, to find such a mistress, so that sometimes she would give goose eggs

PySy - the main thing for me is not to forget where to find the meringue recipe

Well, everything ... definitely need to go to the doctor.

It seems to me that any farmer will give these eggs on demand - they do not use them at all ...

What's wrong with them? It's the same as ostrich, only smaller.

So, girls, don't run anywhere at the most crucial moment! I also want to try this recipe this year ... We are going with my husband abroad (husband from Russia), we must not hit snout face in the dirt!

I'm with you on the daddy

Girls, too, so interested in this recipe, but scary! I don't have a full oven, but a microwave with convection function (like an oven). So sometimes, when baking, the bottom remains white, and sometimes not. I'm afraid to spoil the food. But I really want to bake just such beads. My grandmother baked similar ones. It was closed for the night in a room with a wood-burning and coal-burning stove and there the whole process took place. The beads were super awesome. But God forbid someone to come in or shout loudly in the apartment, everyone observed complete silence as before the elections!

[Tanyusha,]

We are going with my husband abroad (husband from Russia), we must not hit snout face in the dirt!

Tanyusha, you won't hit, you won't hit. You can not even doubt.
Last year I wore Paposhnik to visit. The husband is a Tatar there, although he has always lived in Ukraine. And the wife is Russian. And there came another ode to my aunt with her beanie. That husband, my daddy, almost with a plate ate ate.

So you are a pro with us, and even with golden handles (I saw your cakes), and even then ... last year I was nervous, I read

[Tanyushik,]

Tanyushik, don't make it up.
You see, if you have such a great desire to bake a beautiful and delicious daddy, then it will be so. After all, you already love him.

Kamusik, no need to worry
the recipe has been run in, there should be no blunder.
The main thing is to take fresh cream, so as not to curl up, stock up on eggs, buy fresh yeast

And why are troubles in the micro?
Here Natuska bakes in a micron and always shows beautiful pastries. Maybe the technology is broken somewhere? or in silicone - everything is also white. I always use silicone mats in my gas oven, because the bastard burns from below!

or the principle as in AG - you need hot air access, so that the bottom is baked. Do not use a dense layer

Oh, girls, thanks for the support !!! Morally I'm ready. But to be honest, your recipe is still on the safe side!

And why are troubles in the micro?
Here Natuska bakes in a micron, and always shows beautiful pastries. Maybe the technology is broken somewhere? or in silicone - everything is also white. I always use silicone mats in my gas oven, because the bastard burns from below!

And when I bake in silicone, everything seems to be more or less normal.But on the chelate forms troubles are obtained! The bottom is white, although it tastes like baked! So it is in glass molds. I think I can crack and buy paper ones and bake in them? And tell me, if you already stock up on yolks now, how is it better to keep them until pasque? It's just that my friend sells groceries and they often have a fight at a very attractive price. So I thought that you can bribe and store, well, it hurts nowadays golden eggs. We have 1 dozen 11 UAH. And the fight can be bought for 5 UAH. The economy is working out!

in paper ones it bakes well, I think it will roast better than in silicone.
That's right, the volume of the oven is not large, iron and glass molds take up part of the temperature, so the dough immediately suffers.
In an oven (for example, a gas oven) - heating goes on and forms too, and even because we are in it hot put the oven.
Even if some of the degrees will go to heating the mold itself, then this is not scary, or rather, it will not affect the overall temperature so much, and hence the test too.
And you probably turn on the micra right away, in the sense that you don't preheat it?
I have a micra without convection, just preoccupied with buying with an escort. - to bake every little thing (5 pieces of muffins or pizza there in the summer). But I have a lot of restrictions on the size of the micro itself - it's hard to find

I don’t know anything by yolks and I’ve never bought a fight. Perhaps they can be frozen

in paper ones it bakes well, I think it will roast better than in silicone.
That's right, the volume of the oven is not large, iron and glass molds take up part of the temperature, so the dough immediately suffers.
In an oven (for example, a gas oven) - heating goes on and forms too, and even because we are in it hot put the oven.
Even if some of the degrees will go to heating the mold itself, then this is not scary, or rather, it will not affect the overall temperature so much, and hence the test too.
And you probably turn on the micra right away, in the sense that you don't preheat it?
I have a micra without convection, just preoccupied with buying with an escort. - to bake every little thing (5 pieces of muffins or pizza there in the summer). But I have a lot of restrictions on the size of the micro itself - it's hard to find

I don’t know anything by yolks and I’ve never bought a fight. Perhaps they can be frozen

No, not right away! When working with the convection function (this is how an ordinary oven turns out), first the oven is warmed up to the set temperature, and then the baking is already placed. Previously, the bottom was also blush, but now the stove is showing off something. I have an LG MC-8083MLR. We took it back when they went on sale. She was fine with me. It weighs itself on the wall above the table, with my height of 150 cm, I calmly work with it. It fits 8 muffin tins, and its dimensions are 530 mm wide x 322 mm high x 500 mm deep. Quite acceptable. It seems to me that these are no longer produced.

Well, my width is d. b. not more than 49 cm !!! and height = 29
Mikra is in my shelf

then I don't know why she can show off

Girls, I'll put in my 5 kopecks. As for the yolks, I would not risk freezing, and even more so for cake. I agree that it is expensive, but this is such a holiday once a year! We also have eggs up to 12 UAH. Better not to risk it, otherwise, IMHO.

Girls, I'll put in my 5 kopecks. As for the yolks, I would not risk freezing, and even more so for cake. I agree that it is expensive, but this is such a holiday once a year! We also have eggs up to 12 UAH. Better not to risk it, otherwise, IMHO.

Thank you! Wouldn't you risk freezing them or because they are by type of battle? Just wondering.

[nvk]

I froze the yolks, I didn't like them after defrosting .. they became kind of like a little boiled, chtoli - somehow they became thicker, like welded ..

nvk, Nadya, here you freeze one yolk - look, they change somehow ..

well, then boom to take whole! Thanks everyone!

Nagy, maybe a friend will make you a "fight" on the last day before baking? Then everything is ok!

Nagy, maybe a friend will make you a "fight" on the last day before baking? Then everything is ok!

you just read our thoughts out loud with her! It is not realistic to collect the current in one day! For the sake of interest, today she counted the skip of the battle per day, it turns out 3-4 eggs. oh well, boom to do with the whole. She just falls on my tail, I wrote this recipe for her here. And she is already burning with the desire for this pastry, but I will have to bake. now you need to decide how to do everything with less loss of strength!

So before Easter, sales will increase significantly !!!