Paposhnik

... There is such a dough I have - with half the flour. Almost Myasoedovsky paposhnik with choux pastry
There is nowhere to go, you can't pour the flour back, you can't sift it. Now to the victorious - and then we'll see

What? Maybe it’s even better?!?
You look, and we improve the recipe

I have a couple of notes on this recipe:

1. 1 rise of the dough is clearly not enough for a good proofing of the cake. I would add another rise of the dough after all the ingredients are fully kneaded. And only after hugging, laying in tins and one more proofing.
The first time I did it so by accident, because the electricians came to change the meter and turned off the light for half an hour, I had to distribute the dough 2 times instead of one.
But the second time I did everything strictly according to the recipe and the roof was torn in all the beads. This suggests that the dough was not far enough.

2. Sweets for me and the fat content is also not enough, I doubled the sugar and butter, reduced the yeast to 25g (thanks to Ira).
These are my comments. Please do not hit with slippers ...

Girls, all with a holiday! I also got to this recipe. And in connection with this there is a question: I made a dough, but how, in my opinion, it looks a little like a dough, because it is very liquid. the custard dough was perfectly pounded and it turned out to be such a liquid ... well, a little thicker than just beaten eggs with sugar. How it will rise - I have no idea? And here I also saw that all the sugar and butter were added - and I made it strictly according to the recipe. Can I add more or is it too late?

I made a dough, but how, in my opinion, it looks little like a dough, because it is very liquid. the custard dough was perfectly pounded and it turned out to be such a liquid ... well, a little thicker than just beaten eggs with sugar. How it will rise - I have no idea?

That's it, and I have it too. True, the custard dough looked like a tender piece of dough, but as I added everything else (doubled butter and doubled sugar), it turned out to be liquid-liquid. I thought that when I was awake I looked at the scales with the wrong eye, read 1 page again. And I decided to immediately add those next 250 grams of flour. This slightly corrected the situation. Kneaded, it looks like a dough. Sits in the oven with a light bulb and "April" cake.

[tuskarora]

Lilya, this year everything went wrong with my daddy - and the dough was not as it should be and for some reason I had to add more flour. And in the process of adding flour, lumps formed, as in some cases in Myasoedovsky, although I sifted the flour four times ...
I decided, like you, to give him an additional proofing for the handsome man - well, at least half an hour.
No, of course something will work out, but when something starts to go not according to plan, it is not entirely comfortable. My husband told me - nothing, we will eat and what will not work out as you wanted, but what will happen in the end

tuskarora, it seems to me that at the stage of yolk-yeast dough, you can add, why not? you just kneaded, right? well, still a cross. It must be kneaded according to the recipe for an hour

My dough also did not rise well, baked last night, kneaded for about 40 minutes, but it did not turn out to be fibrous, but tasty. Now Myasoedovskiy is mixing up Venskiy. We'll see.

I shouldn't have bothered, however. Dough did not fit and just jumped !!!!!!

Girls, all with a holiday! I also got to this recipe. And in connection with this there is a question: I made a dough, but how, in my opinion, it looks a little like a dough, because it is very liquid. the custard dough was perfectly pounded and it turned out to be such a liquid ... well, a little thicker than just beaten eggs with sugar. How it will rise - I have no idea? And here I have already seen that all the sugar and butter are added - and I made it strictly according to the recipe. Can I add more or is it too late?

My dough was also very liquid, but it increased 3 times in 2.5 hours

This dough is very nimble, for the second time I put in 90/90 molds (in which I usually put 230-250g of dough), put only 200g of this dough, and still a lot, everything came out with huge mushroom caps.

Lilya, this year everything went wrong with my daddy - and the dough was not as it should be and for some reason I had to add more flour. And in the process of adding flour, lumps formed, as in some cases in Myasoedovsky, although I sifted the flour four times ...
I decided, like you, to give him an extra proofing for the handsome man - well, at least half an hour.

And what kind of fat did you take? I took 35%, there were no lumps either in the dough or in the test.
She definitely added flour to the main dough, although she made it on Makfa.

but no fibrillation, but tasty.

Fiber is formed when gluten is well developed. So the dough is kneaded without fanaticism.

I turned on my HP 3 times on the Sweet Bread program. And she did as Natasha advised:

Already when I saw the most luxuriously developed gluten, I added another 130 grams of flour, kneaded (or rather, the combine did it), distributed 1/2 into the molds and left to come up.

Yesterday I kneaded for a very long time, probably an hour .. Only then the dough gathered in a lump. But the tops were torn apart. I didn't let the dough stand - I put it in the oven. Yesterday in the kitchen it was both cold and draft, if the dough had stood longer, maybe the tops would not have burst ...

Yesterday I kneaded for a very long time, probably an hour .. Only then did the dough come together in a lump. But the tops were torn apart. I didn't let the dough stand - I put it in the oven. Yesterday in the kitchen it was both cold and draft, if the dough had stood longer, maybe the tops would not have burst ...

If the tops are tearing, then the dough is not stable.

I wrote above that this dough asks for one more proofing before laying it in the forms. It does not have time to ripen for 1 proofing.

here the dough is liquid - not like the usual pancake dough, but just such a liquid

this dough asks for one more proofing before placing it in the molds. It does not have time to ripen for 1 proofing.

When my mother baked pasci, the whole process took 4-5 hours, starting with the dough and two mixes, up to the moment of laying in the molds.
True, she made 3 liters of milk and pasta (Easter cakes) for the whole large table.

Tsikavo ... I took the cream of 12% village. Lilya, how can this affect?
Is it really about them?

Despite all my troubles (as Shpilya says) and spaced and baked well. Also, some of them got mushroom hats, but of course they look beautiful ... Look at the inner performance probably only tomorrow. By the way, I did not manage to achieve normal gluten this year. It was sticky, I added flour and in general ... in general, of course, the result is not bad, but last year - one displeasure with myself

Probably I'll repeat in a week, the recipe is painfully pleasant to me. By the way, it is necessary to make a note about the second proofing
I don't get 4-5 hours for me - it’s always about 9 or even 12 hours I’m near the pies.

Tsikavo ... I took the cream of 12% village.

I think that in this recipe it is not necessary to take cream of a certain fat content. Namely, the trick is in making flour. And the cream is taken, because there is not enough butter in the recipe.

I don't get 4-5 hours for me - it’s always around 9 or even 12 hours I’m near the pastry.

9 or 12 hours from dough to filling in tins or with baked goods?
Well, if you count, then the dough is 1.5-2 hours. The first batch is 1.5-2 hours and the second batch is 1.5-2 hours.
By the way, I do not like pasta when the dough stands all night. Then the dough seems to be fermented, like something alcoholic.

I am at 5 o'clock of the current with paposhnik .. and the rest - 4 + 2 + 1.5 + baking = 8 hours minimum, and also time for kneading, molding ..

[Luda]

When my mother baked pasci, the whole process took 4-5 hours, starting with dough and two mixes, up to the moment of filling in the molds.
True, she made 3 liters of milk and pasta (Easter cakes) for the whole large table.

Quickly so!

My mother never cooked pasochki, and my grandmother always made light, foamy ones.

I like heavy, sweet cakes more. And heavy dough takes a lot of time.

Maybe it is necessary to do additional proofing in Paposhnik, since I doubled the sugar and butter, and reduced the amount of yeast. Therefore, the entire aging process takes longer.

If you do everything strictly according to the recipe, then maybe that amount of proofing will be enough.

I am at 5 o'clock of the current with paposhnik .. and the rest - 4 + 2 + 1.5 + baking = 8 hours minimum, and also time for kneading, molding ..

Luda, and you Paposhnik strictly according to the recipe? Or are you increasing the amount of sugar and butter?

This is called "Fight, people!" Well, I kind of put a little in the forms and gave as much distance as they wanted. And they are so twig in the oven, so twig ........ In general, some kind of space mushrooms.

This is called "Fight, people!" Well, I kind of put a little in the forms and gave as much distance as they wanted. And they are so twig in the oven, so twig ........ In general, some kind of space mushrooms.

So oto!

Yesterday with the second call I had the same picture by Repin "Have sailed!"

[Luda]

Luda, and you Paposhnik strictly according to the recipe? Or are you increasing the amount of sugar and butter?

Lilechka, that year by prescription, and this year I listened to you - increased this and that. I am so and so delicious

[Lilechka]

Tsikavo ... I took the cream of 12% village. Lilya, how can this affect?
Is it really about them?

Despite all my troubles (as Shpilya says) and spaced and baked well. Also, some of them got mushroom hats, but of course they look beautiful ... Look at the inner performance probably only tomorrow. By the way, I did not manage to achieve normal gluten this year. It was sticky, I added flour and in general ... in general, of course, the result is not bad, but last year - one displeasure with myself

Probably I'll repeat in a week, the recipe is painfully pleasant to me. By the way, it is necessary to make a note about the second proofing
I don't get 4-5 hours for me - it’s always around 9 or even 12 hours I’m near the pastry.

I think that all the same, the fat content has a little effect, since it is unlikely that it will work out in milk smoothly without lumps. But with high fat cream - no problem.

I really look forward to your report on taste data. Brewing more flour will improve the quality characteristics or not?

And low gluten may be to blame. I, if I see that I did not work out with gluten, then 1-2 tbsp. I throw spoons of dry gluten into the dough. This often saves the day. After all, flour can be different.

Lilechka, that year by prescription, and this year I listened to you - increased this and that. I am so and so delicious

And the proofing is strictly according to the recipe: only one (not counting the dough)?

And the proofing is strictly according to the recipe: only one (not counting the dough)?

with proofing as strictly according to the recipe - dough 2.5 hours, and in the forms the dough before baking, as it turns out .. that year they grew in 50 minutes, barely had time to warm up the oven, this one grew 1h50 minutes, and even 2/3 of the molds did not reach .. but the roofs were poured in the oven, but the crumb is good, I showed it above.

have you seen my cakes with chickens? it's just the daddies

with proofing as strictly according to the recipe - dough 2.5 hours, and in the forms the dough before baking, as it turns out .. that year they grew in 50 minutes, barely had time to warm up the oven, this one grew 1h50 minutes, and even 2/3 of the molds did not reach .. but the roofs were poured in the oven, but the crumb is good, I showed it above.

have you seen my cakes with chickens? it's just the daddies

I saw the pulp, and where are the chickens?

chickens here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=47747.0

the tall ones are daddy, and the short ones are another recipe that never grew ..

Super chickens!

By the way, I really liked Paposhnik's taste. It is very similar to a cake made with French sourdough, only there are much less dances with tambourines over Paposhnik.
Here's a cross-section of my second try yesterday.


Despite the fact that the kulich's roofs were "torn off", the taste did not suffer.

Fiberiness is present, moisture and oiliness are also present
Oops, and I haven't thanked Natasha for the recipe yet!

I run, I run, I run!

[Lyudochka]

Lyudochka, the chickens are cute!
Lilechka, daddies are so yellow. Is that because of the saffron?

Quickly so!

My mother never cooked pasochki, and my grandmother always made light, foamy ones.
I like heavy, sweet cakes more. And heavy dough takes a lot of time.

Yes? Something I'm starting to doubt about the time. The fact that my mother was busy with the beads all day, I know that. Unfortunately, I can't ask her. because he cannot speak.
By the way, her dough was not heavy.

I think that all the same, the fat content has a little effect, since it is unlikely that it will work out in milk smoothly without lumps. But with high fat cream - no problem.

I had the same problem today. I don’t already know what to do with these lumps. Brewed in 20% cream. The fact that there were large lumps is understandable. Last year I brewed with homemade cream, then whipped with a mixer and everything went away. And this year, with this cream, what I just didn’t do with these lumps. I immediately beat it with a mixer, the result is zero. Then with an immersion blender, the same thing. I had to wipe it through a sieve. There were all the same tiny grains. But after kneading, everyone went away, because the dough was smooth and shiny.

[Lilechka]

Lilechka, daddies are so yellow. Is that because of the saffron?

Yes, it's him, dear!

with proofing as strictly according to the recipe - dough 2.5 hours, and in the forms the dough before baking, as it turns out .. that year they grew in 50 minutes, barely had time to warm up the oven, this one grew 1h50 minutes, and even 2/3 of the molds did not reach .. but the roofs were poured in the oven, but the crumb is good, I showed it above.

have you seen my cakes with chickens? it's just the daddies

ABOUT! Similarly, mine behaved ... on the proofer, they barely breathed, but in the oven

Here is such a daddy I got, delicious !!! I poured flour. Girls, those who have already baked, is very different in crumb from yours? I think where to stop with flour

[the best]

I am reporting. Although the liquid dough scared me, then everything went fine. True, she did another rise in forms.
Dad turned out the best of all the cakes I have ever cooked! True! The only negative is not enough! From one batch, 4 Easter cakes were obtained. Three went to their relatives, one stayed at home. But not for long. For half an hour It's VERY tasty !!!
Sorry for the quality of the photo. Filmed the last piece ...

Lenok, I recognize my brother Kolya !! yes, this is a daddy, a real one! handsome! did you do it with cardamom?

and the second question - did you get the sweetness?

About fondant - you have fondant.

Cardamom is another story. Well I ran to the market, bought a bag of white cardamom (8 UAH). I picked up the seeds. Added sugar. Into the grinder. Yeah. Dispersed. Sugar made a powder with a smell of cardamom. And the seeds turned out to be some super-strong (we can diamond) - they were not rubbed AT ALL. So I added cardamom sugar to the dough. But the aroma turned out to be unobtrusive, gentle.

Lena, yeah, found some fondant

Len, go running into silpo and buy the mill Mriya, one of the girls advised her somewhere! not a mill - SONG !!! I rubbed that cardamom into dust today, in 3 seconds !! and in a mortar, the same amount was struggling for half an hour, probably. so there you go!

and now he won't give you a plus for the fondant !! sho for injustice !!!!

Lena, yeah, found some fondant

Len, go running into silpo and buy the mill Mriya, one of the girls advised her somewhere! not a mill - SONG !!! I rubbed that cardamom into dust today, in 3 seconds !! and in a mortar, the same amount was struggling for half an hour, probably. so there you go!

and now he won't give you a plus for the fondant !! sho for injustice !!!!

and there is no photo of the mill? although it probably won't be in Russia ...

that's my

Thank you! I would not refuse such a compact one - are there ceramics knives? or metal? mechanical? boom similar look.

Duc, I have 3 such millers. Pepper, coriander, rubbed pepper mixture. But do you rub cardamom there? So the grains are tiny. Or grind with a "skin"?

And here she is:

exactly! tiny grains, I turned the regulator to a minimum, and just dust, gunpowder

[Girls!]

Girls! and remove the skins from cardamom before grinding?

[Natusichka]

Natusichka, Yes!

Girls who baked, for example, Izyuminkin according to Pokhlebkin (but exactly the one that Zest for HP offers, and not the real Pokhlebkinsky), then please compare it with this daddy. Interested in the juiciness of the crumb and fat content. You can also compare with my Royal, if someone baked it.

By the way, I really liked Paposhnik's taste.

I also really liked the daddy !!!
The dough is very tender and tasty! Light and rich at the same time! I also stuffed nutmeg and cardamom, as well as candied Kroshin. Delicate dough with a delicate aroma!
Now I will bake only according to this recipe and, just do not throw slippers, in a slow cooker. In the trend of my oven on such a crucial day, it does not appeal ... In the bread maker it turned out to be hammered ... And in the cartoon I baked with pleasure and delight !!!

Now I will bake only according to this recipe and, just do not throw slippers, in a slow cooker. In the trend of my oven on such a crucial day, it does not appeal ... In the bread maker it turned out to be hammered ... And in the cartoon I baked with pleasure and delight !!!

I really support

Before baking, I sprinkle the daddy with water, then it does not tear off the roof, but in a multicooker I think that it should turn out even more magnificent and higher, since the humidity and pressure are high.
By the way, I also added a handful of candied fruits, as well as saffron tincture, natural vanilla, and a little nutmeg.
And I made one more discovery for myself: if sl. add oil to the dough last, then the cake will seem more oily.

Girls, I'm reporting. Dad-chic !!! Confirm it two countries. And Russia and Ukraine were in the capture !!!
Here are my cakes going to Russia. do not think that they are burnt, I bought the stupid forms, dark ones.

And here is the cut

Thanks to the author !!!

What a beauty!
And sho, all the daddies? A lope of kneading, I'm embarrassed to ask?

Lena, thanks for the praises! Kneading was 2. Sugar and butter increased as advised.

And where to dispose of proteins ?! I collected almost a liter after baking

One Kievsky already flew away and did not stay! I will make another one for 1.5 servings, and I will bake cakes in reserve. They will also go in a layer to other cakes. True, I sent about 7 pieces into the sewer - the yolk floated, so it is applicable.

Girls, I'm reporting. Dad-chic !!! Confirm it two countries. And Russia and Ukraine were in the capture !!!
Here are my cakes going to Russia. do not think that they are burnt, I bought the stupid forms, dark ones.

So, we have already started exporting! Look, the tax office is on the alert !!!! Gorgeous turned out !!!

And I made one more discovery for myself: if sl. add oil to the dough last, then the cake will seem more oily.

And I, after the Chuchelka pies with cabbage, wrote it down on the subcortex.

squirrels freeze perfectly all year round, squirrels on meringues dragged from the freezer.