Paposhnik

squirrels freeze perfectly all year round from daddy squirrels on meringue dragged from the freezer ..

Luda, how did you freeze them?

Separately, 4-5 pieces in a bag (box)?

yeah, as soon as I separated the yolks, I put a cup, a sandwich bag in it, and there are 3-4 pieces, and I sign with a marker how many pieces. you can still use disposable cups too, but I just ran out of them then

Well, and I asked and asked ... is it possible to freeze ... And did not freeze ...
Maybe I'll do Paposhnik on the memorial day, then I'll freeze it!

[Natusichka]

Natusichka, I read earlier that you can't freeze, that proteins are bad for this .. but last year I simply could not throw out so many proteins, my hand did not rise - so it froze. and then I read from Sonya-accountant that she always freezes and whips perfectly - I tried it, yes! Well, the question was resolved .. by itself

Luda, thank you very much!
Now I'm going to freeze.

I have a three-liter jar of proteins. (I still gave her mother-in-law)

I usually bake meringue cakes with nuts for almost a week after Easter, and then freeze them.

I have a three-liter jar of proteins. (I still gave her mother-in-law)

I collected almost a liter after baking

so far this is the only reason why I don't bake my daddy meringue and they don't eat anything like that

Girls, daddies all turned out beautiful !!!

I have a meringue and they don't eat anything like that

And my Mascarpone Merengue roll eat every day, just get ready!

[Lyudochka!]

Lyudochka! Thank you very much!

Lily, mindful of your desire to see mine inadvertently mutant "meat-eating paposhnik" - I post his photo. Today I cut the one that I baked on Saturday. Before that, somehow it was not possible to take a picture - it was not the time, then the place, then there was nothing already



This year my daddy is clearly a bit dry (for some reason I think that I just simply overexposed it when baking) - it does not have that juiciness that I wanted. However, there are fibers, and of course to taste

however, I am not a double portion. I put the custard dough, and together with the custard + the first portion of flour. That is, what people added after fermentation for 2.5 hours, I added immediately. And the poor thing wandered for 2.5 hours with flour. Then I added the rest of the flour - and already kneaded for 30-40 minutes.

PySy - glaze with the addition of hot water is sprinkled like an infection! even stronger than usual

Ira, thanks for the photo!

Daddy is good!

Fiberiness is present.

And I baked paposhnik 300g of dough for 15 minutes. If you keep it longer, it dries up.

I also want to try adding butter not to the dough, but at the very end of the dough, after the flour.
But most likely I will try to do it in sl. year (if I don't forget)

You need to make notes for yourself now, otherwise everything is forgotten extremely quickly ...
and about baking time too

[Girls!]

Girls! I'm going to do a daddy tomorrow (for the memorial day). Do you think it is better to bake in the oven or in the cartoon? And yet, what kind of cream is better to take, what fat content?

[Girls!]

Girls! I'm going to do a daddy tomorrow (for the memorial day). Do you think it is better to bake in the oven or in the cartoon? And yet, what kind of cream is better to take, what fat content?

It is better to take fat cream, I took 35%.

I won't tell you about the multicooker, because I didn't bake in it.

[Lily!]

Thank you, Lily! I took just such a cream. Tomorrow, if anything, I will scream ... for help!

[Guard!!!!]

Guard!!!! Save-help! The dough in the form of a liquid dough stood for 2 hours, rose and fell ... What's wrong ??
Now I continue to knead, I added a little flour (as per the recipe) and cotton kneads-kneads .... for almost an hour .... now I will add flour again.What should be the final consistency of the dough? While it's sticky ...
Did I understand correctly what to put in the oven when it fits 2/3 in the form? Do I need to put a container of water in the oven (when will I bake)?

[Guard!!!!]

Guard!!!! Save-help! The dough in the form of a liquid dough stood for 2 hours, rose and fell ... What's wrong ??

Active yeast!

How much yeast did you take?

Guard!!!! What should be the final consistency of the dough? While it's sticky ...

The dough will be watery, you will need to form a bun for the mold by lubricating your hands with rast. oil.

But I also added 50g of flour

Guard!!!!
Did I understand correctly what to put in the oven when it fits 2/3 in the form? Do I need to put a container of water in the oven (when will I bake)?

Fill in the form by 1/5 -1/4 of the form, no more.

You can put in the oven when the dough has risen 3/4 of the mold.

[Natusichka]

Natusichka, calmness, only calmness !!

the dough will be sticky, even sticky, I would say this is normal! to put them in molds, I greased my hands with oil and tore off pieces, rolled them into balls and into a mold.

for me it did not fit more than half the form in almost 2 hours, so I stuck it in. but it grew in the oven and the roofs were blown

[Natusichka]

Natusichka, here are the pictures - I put them in the molds, 1.5 hours passed, and after baking

[Lily,]

Active yeast!

How much yeast did you take?

Lily,yeast took "Krivoy Rog", 25-30 gr. And what will happen now? ..... Pasochki will not work ??

Natusichka, here are the pictures - I put them in the molds, 1.5 hours passed, and after baking

Lisss's! Fuh, otherwise I already had a light-headed state .... And at what temperature and how long did you bake? Your papules have such a beautiful "roof" shine ... what did you smear it with?

Girls! And I did not grease my hands with oil before molding, but slightly dust the table (board) with flour and so shaped it. Nothing?
After all, I ran around the shops specially, looking for saffron ... well, I found it ... 40 UAH 0.5 g But I bought it! ...

You know, how cool my cardamom and sugar are! And then I put a little saffron there and all together! What a scent in the kitchen !!!!! I don't know if I (and mine) will like these fragrances in the finished product, but so far it smells very tasty!

I greased it with melange before baking - add 1 tbsp to the egg shaken with a fork. l. water, and grease before baking.

during baking, about 20 minutes after the start, carefully cover the beads with foil on top so that the roofs do not burn

when molding, use oil or flour - it's all the same for a daddy. it is whitish only with butter, because when frying in oil, the flour crumbles and burns. but for baking - all the same

I preheated the oven to 180, put paski and reduced T to 160. I baked small ones for 30 minutes, large ones - 40. I am panicky afraid of raw dough and tend to bake, so it’s better not to listen to me .. here Lilya said, she bakes for a very short time and good at it ..

and I bought real saffron, which is 85 UAH 1 g is from him such a rich orange color, and the smell .. but I still "diluted" the real one with my market ones, I got hungry to put the full rate of such an expensive one so I will say - the real one has a much more intense aroma, I will continue to dilute

[Girls,]

I am terrified of raw dough and tend to bake, so it's better not to listen to me ..

I am the same! For me, it's better to bake than not bake! And even better - to guess so that neither one nor the other will work!

How much saffron was needed? I’m just a pinch ...

Girls, to me, please, "you" !!!

I greased it with melange before baking - add 1 tbsp to the egg shaken with a fork. l. water, and grease before baking.

Is it possible not with the whole egg, but only with protein + water? I feel like I'm asking nonsense, but I'm still asking!

Is it possible not with the whole egg, but only with protein + water?

not allowed! with one egg, after 14 pieces according to the recipe, you can't make the weather! so INTO, mistress, cut the last cucumber !!

saffron, if you weigh 1g, you get somewhere almost a full teaspoon of strings ..

Is it possible not with the whole egg, but only with protein + water? I feel like I'm asking nonsense, but I'm still asking!

Can! I always grease the challah with protein only, the result is the same!

But I didn't grease the daddy with anything, because I always fill the finished product with glaze.

Baked at 160 degrees with convection for 15-20 minutes. Before baking paposhniki sprinkled some water.

Always try with a splinter, because the oven-oven is different, and the dough can also be different.

I will slowly show what I am doing.
I got this choux pastry like this:


so yeast came up:


This dough is kneaded in cotton


Blanks before placing in molds:
... By the way, I put 300 grams in the large form, and 200 in the smaller one.

It's already in the forms:


And after 40 minutes


And this is the mortar I wrote about, VINZER firm, bamboo mortar, diameter 12 cm. Cool thing, but I did not take it seriously ...


Hopefully to be continued ...

[Lilechka,]

Always try with a splinter, because the oven-oven is different, and the dough can also be different.

Lilechka, today I specially went and bought wooden sticks for barbecue. I'm not at home now, but my temperature probe remained at home (I forgot to take it), so I ran to the store and bought it.

[Natusichka!]

Natusichka!

The dough is just super!

Both color and texture!

The third photo clearly shows that it is mixed perfectly!

My dough was suitable for about 1.5-2 hours, and in the oven it jumped in 5 minutes

Lilechka, today I specially went and bought wooden sticks for barbecue. I'm not at home now, but my temperature probe remained at home (I forgot to take it), so I ran to the store and bought it.

I also use these chopsticks for the third year

And it's a pity to spoil the cake with a temperature probe.

The dough has been standing for almost 2 hours, only half of the mold has risen ... let it stand further or into the oven?
Do I need to put a tray of water in the stove?

The dough has been standing for almost 2 hours, only half of the mold has risen ... let it stand further or into the oven?
Do I need to put a tray of water in the stove?

Let them stand still

You can put some water, Elena Bo writes that it is much better to bake cakes this way.

Let them stand still

You can put some water, Elena Bo writes that it is much better to bake cakes this way.

OK! Waiting

Well, my daddies are ready. Accept the report:

Naturally, I baked them. Moreover, I baked it for the first time in an unfamiliar oven, stuck a splinter, it seems sticky ... and I'm glad to try!

This is in the context:
and closer - I will show the structure

[Qween]

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.

QweenI baked this one today kokoshnik Daddy, more precisely, I also baked Izyuminkin in -Pokhlebkin in KhP and, accordingly, your Royal (I do not get tired of directly thanking him), well, so I report: it's anything, but not cake, really long fibers, really creamy taste, buttery he still remotely even with a double portion of fats, I did not notice any special moisture in him, and where could she get it there, if he was lifted in a uniform almost to the ceiling, he is practically weightless, it is scary to take in his hands, he walks all over, nothing It doesn't really weigh, which for me, it's too light, I need such a cake like a royal cake, so that it is heavy, so that the aroma ... And this is some kind of delicious pampering, in my opinion ... (Just don't execute me for such reviews of him)) ... My verdict on the next. year again, only your Korolevsky, even Myasoedovsky lost to him, although also an excellent Easter cake ...)))

[londar]

londar, thanks for the tip!

Of course, all people cannot like the same taste. That is why there is such a huge variety of recipes that everyone can choose in their own way. My family also prefers heavy, greasy, wet pastes / cakes.

Well? Nobody bakes it this year? Then I'll start. And straight away from the complaint. That year I got it just amazing and this year I decided to bake it. And so ..... for some reason it almost did not rise at the proofing. Although the dough was good. For the first time in my life I have such a bummer with Easter cakes.

maybe it was cold? ..

I bake .. I’ll be on Saturday, I don’t have time to sit down

Flax, he somehow did not rise at the proofer either, but he baked - he kicked it out of the mold straight .. so look after baking

Well? Nobody bakes it this year? Then I'll start. And straight away from the complaint. That year I got it just amazing and this year I decided to bake it. And so ..... for some reason it almost did not rise at the proofing. Although the dough was good. For the first time in my life I have such a bummer with Easter cakes.

but for me, on the contrary - the year before last - I was delighted - well, at least at the exhibition of father's achievements !!!, and last year - as you have in this - a bummer. And the products are the freshest, and the dough is wonderful and .. that's all ....: (Well, no. Has risen - but not very much, for some reason it tasted like a regular baking (well, maybe not quite ordinary, but egg-creamy, but not that !), the crumb is absolutely ... that, tiny. Although on the same yeast I baked the meat-eating - beauty. It was not a matter of yeast. And a lot of eggs went away. In general, it was a pity for labor and food. This year I decided not to bake his.

Well, in general, I report. In the oven, of course, he rose, but not like last time. And somehow strangely, some Easter cakes are higher, others are lower with the same amount of dough. But baked, light. One little son stabbed to death - like fibrous, everything is right. In general, let it ripen in a day more, some posting will then become clear. My panetone is still not maturing, wait, I'll go cut it.

[Lyulek]

Len, here's how it was:

decomposed into forms:



after proofing for 1.5 hours, the vapsche did not grow:



after baking:



the incision is quite fibrous


I thought I would do in such cases, like Lily Lyulek advised - put in a cold oven and start baking

Good morning!
I baked the daddy for the first time yesterday. Made 2 servings. Indeed, the dough came up very hard to the oven, but in the oven it quickly made up for what was missed, especially the first portion almost ran out of the molds.
I haven't cut it yet, I can't show the cut, but I hope for the promised fiber

Lisss's, Lyudochka, I got the same result somewhere. it was just much better last time. And about the cold oven - probably yes. But I, with a fool, turned it on to warm up, immediately laid it out in forms, remembering how last year they began to jump out of the forms in half an hour.

But, on the other hand, my panettone came out as in the picture and without a gram of yeast !!!!! Wait, I'll post it to the appropriate Temko !!!!

Last year I wanted to bake Paposhnik on goose yolks - I didn't get them: hi: I didn't get it ... but this was enough, in vain ... probably the fat content of chicken eggs and goose ochchchchch is different because it turned out soooo dry: swoon: just horror! true in the process of raising and baking pleased - from 1 am to 6 am grew well. and took out of the oven, so it rose. and even slightly sweet ... next year I will try on chicken yolks - I will not give up

it turned out soooo dry,: swoon: just creepy! true in the process of raising and baking pleased - from 1 am to 6 am grew well. and took out of the oven, so it rose. and even slightly sweet ... next year I will try on chicken yolks - I will not give up

If you bake according to the recipe, which is in the first post, no matter what (whose) yolks were taken, then the baking will be dry and not sweet.
For ourselves, we have identified the best option:

I have a mark
sugar - increase to 230 g
oil-70 g
by the way yeast - 25 g.

I also do not like airy and not sweet.
And with this norm of products, just what you need is pululed.

Girls, help! I diluted the yeast in milk, added a little sugar, doubted the yeast, and they ran away. Breeding new yeast or will this work? For the third attempt to bake paposhnik ((((((Liquid dough in 2 hours should increase in volume?

For 2 hours any dough will increase in volume. I knead the dough when the dough increases in volume by 2-2.5 times. The time is different, it all depends on the temperature in the kitchen.

Flax, he somehow did not rise at the proofer either, but he baked - he kicked it out of the mold straight .. so look after baking

Yeah, I didn’t get up well yesterday at the proofing, but I baked again in the multitask, freaked out, turned on Baking and left the house for an hour. I come, and he opened the lid of the multicooker and stuck a little to the lid, but nothing, everything worked out! Sugar double rate, butter 70 g, yeast - 30 g, in addition to raisins and Kroshina candied fruits, soaked in cognac from drunk cherries. I tried a little daddy - good in sweetness and fat, and in puffiness - also good, with its size it weighs about kg!

Girls, help! I diluted the yeast in milk, added a little sugar, doubted the yeast, and they ran away. Breeding new yeast or will this work? For the third attempt to bake paposhnik ((((((Liquid dough should increase in volume?

If you doubt the yeast, it is better to dilute new ones, suddenly these will not work and fail. And look at the amendment to the recipe in the Zhivchik post before your post

It has been an hour for me, no changes, small bubbles on the surface. Yeast threw the run away. Does it make sense to wait further or until it's too late to knead in a new way?

Notglass, sugar and butter doubled. Does this mean that the amount of flour will increase automatically?

Notglass, sugar and butter doubled. Does this mean that the amount of flour will increase automatically?

No, the girls just tweaked the recipe so that the daddy was juicier and sweeter, but they took less yeast. Flour is always guided by the dough, flour is different, maybe very dry, maybe wet. But what an hour nothing came up at all. I, too, had, like the girls, in the proofing in the forms came up weakly, and in the oven it grew twice. But the first proofing was good, the dough was even thinner. But in the forms it also came up, but somewhat worse.

Girls, third attempt. If this time does not work out, I will shoot myself))). Eggs consumed immeasurably. Although the first time it turned out very edible and tasty, but the appearance !!! - a la morels, with large hats))). For some reason, the barrels were blown away literally in a couple of minutes, as soon as I pulled them out of the oven, which I put on the barrel, and those that were standing - folded like an accordion. Have fun, but gobbled up quickly. And the next time the dough did not rise at all, neither during proofing, nor in the oven.

Try to do everything first with adjustments for butter, sugar and yeast, if you are already very fired up by this recipe, or choose another. There are many excellent Easter cakes here.