naataa
So, the timer has passed 1.5 hours - no changes. Start over? Already just sports interest, it should finally work out.
naataa
Myasoedovsky is already standing. Wonderful beads turned out. And this recipe is not given in any way. I really liked the taste. Even the youngest, she was a year and three so begged for a piece)))
isin
I brought a huge thank you to the topic for the recipe, this is the cake that I have always been looking for :) for my taste, it was just delicious, it was made according to the recipe from the first post, it did not increase anything. I really liked the structure, it is really fibrous and everything is in moderation and sweetness and fat content. Now he is mine forever I will not experiment anymore ...
Zhivchik
And I liked the daddy, although I am not a fan of air cakes.
With the changes, just what you need. I.e,

sugar - increase to 230 g
oil-70 g (I had 80 g)

And I definitely add yeast to the dough, in addition to butter, vegetable oil.
Taking into account the addition of oil 80 g and rast. butter 10 g, flour had to be added 120 g.
I brewed the dough with 35% cream and there were no lumps. And I definitely did one more proofing. And then the top cracked a little. And if without this additional proofing, the roof would have been torn like a Bobby heating pad.

And, I also did it on homemade yolks. Such a beautiful yellow color was ...
Yes, they also added raisins and candied fruits. I didn't like cardamom at all. It smells like liver pies.

Paposhnik
Anna1957
Quote: Ukka

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 your slippers in the 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 !!!
Ol, and how much flour did you make for the multicooker? Not half a recipe on 1 page?
Ukka
Anya, I'm sorry, I just noticed your message today ...
No, not half, according to the recipe from the first page with 33g of yeast. I baked in an old panasik18, in Brand 6050 I don't like pastries ... And sissy panasik18 is the best for yeast baked goods.
On Thursday I'll bake, I'm worried again ...
Sena
First I did everything, and then I sat down to read the comments, but it was the other way around :-( Tell me, is it possible to add butter and sugar at the stage of adding flour? And then my only Myasoedovskaya is respected, if the new recipe is not sweet - I'm in flight. Who -So already added in the middle?
Thanks in advance for your answers.
notglass
I always add oil at the end of the batch. Sugar can also be added or powdered. He will come up a couple of times at the proofing.
Sena
While I was writing this, the dough made an attempt to escape, I had to urgently overload everything in the HP, add sugar-butter (a spoonful of olive and a spoonful of lard) and start kneading. Somehow liquid ... Also grains appeared, although I checked them before sending them for fermentation - they were not there. Remembering from the experience with Myasoedovskaya - they are absent in the finished product, because I don't worry about it. But the fact that it is very liquid with 250g of flour is yes. Or is it necessary, knead?
Sena
Something is not right ..... The dough is like rubber, sticky and tough, HP has been kneading for half an hour, but it keeps sticking and sticking. I gradually added 50g of flour, nothing changed, only the HP began to hum :-( But there is no way back, I will knead further, it may be kneaded ...
Sena
And again our special correspondent is in touch! My masiki have been standing in molds for half an hour and they just don't want to get up! I keep trying to persuade myself that the taste of the finished product will cover all the nervous costs that arose during its preparation :-) What, no one bakes this recipe today, or is everyone doing well? I hope only I have flaws ...
notglass
Sena, cake dough is very healthy and therefore does not come up as quickly as bread dough. And it shouldn't be cool. His gingerbread man is soft. And what sticks is also not scary. It's baked in the oven. And then a very healthy dough, it's always sticky. Everything will be fine.
In half an hour, they certainly will not rise as it should for the stove. Here you need to wait an hour and a half, and then, at a temperature of 28 degrees.
Sena
: girl_cray: They don't rise in the oven either
notglass
Sena, was the dough very tight? Maybe the yeast "does not pull"? It takes more time to get up.
Sena
I have been baking cakes for several years. Before that there were many attempts to find "Grandma Paska", and the closest one was from Izyuminka "Myasoedovskaya" and from Michelle "Panetone". But the naughty little hands want something new! You will have to put dough for the night and tomorrow morning everything will be all over again! I will do Myasoedovskaya. From Michelle already made - beautiful big 2 Easter cakes, but this is "for take-away to people". All day in the kitchen ....
Sena
The yeast is normal. Proven already today - the result is pleasing to the eye. They have risen a little, but the tops are already blushing, I hope they will at least reach the edges of the dome shape
notglass
Sena, I only baked this recipe once. To order. My dough was very soft and rose perfectly. And for my already 30 years old I bake only Prababulin kulich.
Sena
Got it! It's all because of the candied fruits! They don't let the dough rise! One mold was practically without them, so there the top had already kicked out and it was torn
Sena
Can you tell us more about "Prababulin cake"? What is it in terms of structure and taste and is there a recipe for it on the site? Thanks in advance for your reply.
notglass
Of course it is possible.
Lyulёk
Quote: Sena

And again our special correspondent is in touch! My masiki have been standing in molds for half an hour and they just don't want to get up!

I baked dad for a couple of years in a row.

Let it stand up to 4 hours, but not like 1-2 hours. Moreover, during the proofing, the dough rose very slowly. After 4 hours of proofing, my soul could not stand it and I put it on baking. The dough has more than doubled when baked.
Zhivchik
Quote: Sena

Something is not right ..... The dough is like rubber, sticky and tough, HP has been kneading for half an hour, but it keeps sticking and sticking.

The dough will stick, because there are a lot of yolks.

Quote: Sena

One mold was practically without them, so there the top had already kicked out and it was torn

To avoid tearing / cracking, it was necessary to do one more proofing. This is exactly what the recipe is missing. Girls wrote before.

Sena
What's done is done! On Sunday, I will unsubscribe about the taste, and if possible I will insert a photo. At the moment, the hats are all on one side, from this number of dough, 6 pieces of 110 by 85 have turned out. Only one has got out over the top of the form. There is no oven. I have been baking everything in microwave oven on convection since 2002. I have experience.

I am not making excuses .... but something is clearly not right. I really do not like to be nervous and fuss about baking cakes. It was before, when I was young ... Today I became really younger

Wow ... I'd rather Easter, so I can't wait to try it !!!
tuskarora
My fathers are already in uniforms. The climb is going well. I didn’t go well with them that year. Let's see how it will be. I really liked the taste and structure the year before last. I'm worried that the dough is still liquid, the top may fail. We are waiting.
Sena
Happy Holidays! All the best!

The Easter cakes tasted much better than they looked! I tried not to overdry them - as a result, the fibrous structure at the fault can be separated in layers, and the cut is even and finely porous. Delicious! I will take into account all the mistakes of this year and on the next. I will do it again.

Thanks to the author and the collective mind!
fronya40
Cool. but I didn't know. what is this FOLDER !!! read now in the internet))))))))))))
it turns out I bake this daddy from my youth !!! and this year it was just a miracle !!!! melts in your mouth !!!!
When a woman from the village gave me this recipe, she had it like a biscuit. she baked in such large molds. And I tried to bake it almost every year. But since the time was "happily-rich-Soviet". there were no eggs forever, cream is a luxury ... It was delicious anyway. But now, with our equipment, with the availability of products, it just melts in your mouth))
they tell me - I went and bought a pasque at the store ...and I get pleasure. when I bake them!
tuskarora
I learned from me a fragrant and delicious this year, but not layered, but tiny. I don't know what it is. I'm baking my third year. The first time was amazing. Last year I did not rise well. This year the roof has gone up but the roof is flat and itself is tiny.
fronya40
In order for it to exfoliate, you need to mix the butter into the almost finished dough :-)
isin
Good day! For the second year in a row I bake Paposhnik, I really, really like it. Last year I didn’t show a photo, but this year I decided to exhibit ... my favorite daddy
Paposhnik Paposhnik Paposhnik

tuskarora
Nobody bakes this year?

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers