Rina
if Pokhlebkin is 3/4, then this is a mistake. For all Ukrainian paposhniks on yeast, fill in the "gun" (form) no more than 1/3
Lisss's
Oh, Rina, it's good that you wrote !! I checked in the file - fill in Pokhlebkin by 1/2, and that would go up to 3/4! I have already corrected in my post

but I set for myself 1/4 - 1/5, because well, it grows very much
NatalyaN
Quote: Lisss's

Oh, Rina, it's good that you wrote !! I checked in the file - fill in Pokhlebkin by 1/2, and that would go up to 3/4! I have already corrected in my post

but I set for myself 1/4 - 1/5, because well, it grows very much
so I also wrote that 1/2 is a lot for him!
Rina
By the way, all this confirms that V.P. took recipes from other sources, and no one checked them.

I reprinted recipes from Klinovetskaya's book (there are also typos and outright mistakes, but the recipes were copied from work home notebooks and, apparently, not a very successful reprint). So, almost all daddies contain choux pastry in a dough. I think this then affects the fibrous crumb.
alinysik
Hello! I have a purely rhetorical curiosity: where in Ukraine is this Motherfucker Traditional paposhnik ??? custard paste has a place to be ... if a Canadian woman has it, it's rather traditional in western Ukraine, and more "Yeast dough is rarely used in Ukrainian cuisine " Excuse me, bread before the October Revolution, which was not brought to the store by car ...
Rina
Paposhniki (papushnyky, women, paska) in Ukraine is a traditional type of ceremonial bread. They actually contained more muffins than the Russian versions and have very long roots.

What V. Pokhlebkin wrote (and what Lyudmila from Toronto quotes), as I already wrote, was copied from one of the books, as far as I know, pre-revolutionary. In fact, at that time there were one or two books on Ukrainian cuisine, they were subjected to certain editorial processing.
Later, most of such expensive recipes (huge amounts of fat and eggs) were replaced by more economical "oriental" ones due to social problems.
sweetka
Let's not forget that everyone fasted before Easter, but the chickens and cows continued to “produce a quick product.” Therefore, during the period of Lent, more than enough eggs and butter were collected on the farm. therefore, the recipe is quite adequate to the situation. unlike our time, when you go to a supermarket and faint from the prices of eggs and butter.
Rina
The way it is. I, in fact, meant it (speaking of social problems). Paposhniks are the recipes used by those families who were later declared fists ... And such farms in our territories were the norm 100 years ago.
Zhivchik
Girls, tell me ... can you add raisins, for example, or candied fruits to paposhnik?
Why am I asking ... I can add something, but Natasha has such a piece ... well, just a fluff, but I don't want to somehow spoil it with these additives.
sweetka
Tan, and you add to one part of the dough, and do not add to the other. and compare in the final
NatalyaN
Quote: sweetka

Tan, and you add to one part of the dough, and do not add to the other. and compare in the final
Good idea! they just don’t eat my raisins, so I don’t put them anywhere.
Olyalya82
How did you put the food processor bowl in a warm place for 2.5 hours? Where to?
Rina
By the way, in one culinary book of the Soviet period (it seems, from the Dnepropetrovsk publishing house) dad (u) shnik is called "pampushnik"

What a ban on ritual themes brought!
Scarecrow
Quote: Olyalya82

How did you put the food processor bowl in a warm place for 2.5 hours? Where to?

Into the oven. Off, naturally, but a little warmed up.
NatalyaN
Quote: Olyalya82

How did you put the food processor bowl in a warm place for 2.5 hours? Where to?
when i like ...sometimes in the microwave with a cup of boiling water and close the door, and when I use a container that fits in a multicooker, then go there for heating, then turn off the heating after 20 minutes.
rinishek
Yeast dough is rarely used in Ukrainian cuisine. It is used mainly for the manufacture of festive confectionery, which has developed under the strong influence of Russian cuisine,

This is especially true if we take into account the fact that in the days of Kievan Rus, pies and those same today's Easter cakes were already baked, like slightly other symbols
rather pasties had some kind of influence on Ukrainian cuisine
my great-grandmother was famous for her pastries throughout the village, and not only she baked, in the villages they baked a lot of pies - this is wonderful food!
It was very interesting in general to listen to her stories not only about culinary and everyday life (she was actually a cook with the gentlemen), but also about the socio-military-political alignment of the revolutionary time in general.

a very interesting recipe, Natalya and Lissa, thank you for trying it out and .... it was straightforward to comb your hands to bake a ridiculous daddy, (inert, where does the name come from, maybe from the word "daddy"?)
however, I have already outlined recipes for myself. Probably I'll bake in a week - exactly for memorial days
Girls, but I love just sweet pastries - is it so sweet or not so sweet?
Zhivchik
Quote: sweetka

Tan, and you add to one part of the dough, and do not add to the other. and compare in the final

Uh-huh.

Natashawhat do you think about the smell of daddy? Does it smell like baking?
For me, baking is vanilla, but here is cardamom.
NatalyaN
Tan, and by the way, although I added cardamom, I didn't smell it too much - I probably forgot about this "sniff parameter", in general it smells like baking. And in general, I repeat, it was mostly my eldest son who ate it - this is a GREAT indicator for me.
For those who doubt - I will bake ITS, Kulich with Myasoedovskaya, Konotop recipe and (Panettone can’t handle it already, but sorry), maybe I’ll try another recipe, which I didn’t decide.
himichka
I baked it for testing on Monday. Pearl dough, like abnormal. In those forms where the dough was 1/4, the caps turned out to be one third of the height of the mold. I added a little raisins and vanilla, sugar, if you like it later, you can add a little. Delicious and airy!
NatalyaN
Quote: himichka

I baked it for testing on Monday. Pearl dough, like abnormal. In those forms where the dough was 1/4, the caps turned out to be one third of the height of the mold. I added a little raisins and vanilla, sugar, if you like it later, you can add a little. Delicious and airy!
Well done!!!
Glad I liked it!
Zhivchik
Quote: NataliaN

Tan, and by the way, although I added cardamom, I didn't smell it too much - I probably forgot this "sniff parameter", in general it smells like baking. :

Eh ... I still have to divide the dough in half.

Quote: himichka

I baked it for testing on Monday. Pearl dough, like abnormal. In those forms where the dough was 1/4, the caps turned out to be one third of the height of the mold. I added a little raisins and vanilla, sugar, if you like it later, you can add a little. Delicious and airy!

Then how long do you need to fill out the form with the dough to be exactly right?
himichka
I had paper molds, fill them with a good rise of the dough by less than 1/4, then the cap rises above the form, and does not fly away
Zhivchik
Quote: himichka

I had paper molds, fill them with a good rise of the dough by less than 1/4, then the cap rises above the form, and does not fly away

Yeah ... that is, 1/3 better, right?
NatalyaN
Quote: Zhivchik

Yeah ... that is, 1/3 better, right?
Tanya! no, by 1/4, or even less !!!
Zhivchik
Quote: NataliaN

Tanya! no, by 1/4, or even less !!!

Oh, but Lena is different. Maybe it still depends on yeast?
himichka
Learning fractions! 1/4 is less than 1/3, I spread the dough almost along the bottom ...
Zhivchik
Quote: himichka

Learning fractions! 1/4 is less than 1/3, I spread the dough almost along the bottom ...

From the tree ... exactly.
Lena, from the teacher's visible directly.
All! Got it! You need to put less than 1/4 of the dough. (this is how I teach)
alinysik
girls, good night!
egg yolks 1 cup and nobody tried to use goose yolks?
sugar 170 grams Isn't it a little sweet?
and maybe someone else has a straitjacket, there are Myasoedovsky and Saffronny on sour cream on the proofer, but I'm all maaaaaaaaaaaaaaaaaaaaaa it will be a little ...
NatalyaN
Quote: alinysik

girls, good night!
egg yolks 1 cup and nobody tried to use goose yolks?
sugar 170 grams Isn't it a little sweet?
And maybe someone else has a straitjacket - Myasoedovsky and Saffronny are standing on sour cream on the proofer, and I'm all maaaaaaaaaaaaaaaaaaaaaaa it will be a little ...
in this thread you will not be given a straitjacket, moreover, they will help you to take off ...
I've already put Myasoedovsky on, tomorrow morning I'll put Paposhnik on, and then it will also be ... walk soul !!!!

by the way, about the goose yolks, what's the difference, which is the main volume to observe
himichka
Quote: Zhivchik

From the tree ... exactly.
Lena, from the teacher's visible directly.
All! Got it! You need to put less than 1/4 of the dough. (this is how I teach)
Carry, Tan, diary, five!

alinysik, I added 180g of sugar, as for me, you can still.

Virgos, tomorrow no stove!
NatalyaN
so I know what is forbidden, but what to do ... life makes
Scarecrow
Quote: NataliaN

so I know what is forbidden, but what to do ... life makes

Yes, I'll bake tomorrow too. Because Easter cakes are eaten with some mystical speed before Easter.
Zhivchik
Quote: himichka

Carry, Tan, diary, five!



Quote: himichka

alinysik, I added 180g of sugar, as for me, you can still.

Lenahow much sugar would you put in then to make it sweet?
And then I also love sweet Easter cakes.
Lisss's
girls, maybe someone will come in handy - here I weighed 1 glass of yolks = 225g. I had large eggs, 70g in shell, so it turned out 12pcs per glass.

and I'll post a recalculator, 1/3 of the Pokhlebkinsky recipe, who can also need it

Welding:
120g flour
240ml cream

Dough:
66g pressed yeast
200ml warm milk
333g sugar
80ml melted butter (= 75g)
450g yolks (= 24pcs from large eggs, 70g in shell)

Dough:
800-850g flour
0.5h l. cardamom (8 green grains, crush the contents in a mortar)
himichka
Quote: Zhivchik



Lenahow much sugar would you put in then to make it sweet?
And then I also love sweet Easter cakes.
Sugar-grams 230, so that it was smoother And still a little butter.
Zhivchik
Quote: himichka

Sugar-grams 230, so that it was smoother And still a little butter.

Lenochka,
Lisss's
.
Svetl @ nka
Quote: NataliaN



Cooking method
0.5 tbsp. flour brewed 0.5 tbsp. cream
33 grams of live yeast dissolved in 100 ml of milk
I threw 1 glass of yolks into the combine (I had 14 pieces), set them to whip, then I added the brewed flour, 170 grams of sugar, 35 grams of melted butter and diluted yeast.
The harvester grinded all this well (I think the bread maker will cope with this no worse), and I put the dough aside.


and this mixture turned out to be liquid, so it should be?
NatalyaN
Yes, Svetik! that's how it should be, you will then, after fermenting, add flour ...
Svetl @ nka
Quote: NataliaN

Yes, Svetik! that's how it should be, you will then, after fermenting, add flour ...

ferment - it should be 2.5 hours, huh? ... And then I'm afraid to screw something up
NatalyaN
Yes, fermenting takes 2, or even 2.5 hours.
don't mess around if you shout something, I'm in touch.
Svetl @ nka
Quote: NataliaN

Yes, fermenting takes 2, or even 2.5 hours.
don't mess around if you shout something, I'm in touch.

okay, I will scream
Svetl @ nka
Natalie screaming ..... how much should you knead the last time?
Zhivchik
Quote: Svetl @ nka

Natalie screaming ..... how much should you knead the last time?

Whoa, Svetik, well, you're loud. What have I heard.
In the first post it is written that 30-40 minutes. Well, it's in the harvester. I kneaded in HP. There is no 40 min. kneading. Enough and 30 minutes.

Quote: Svetl @ nka

and this mixture turned out to be liquid, so it should be?

This is the exact same dough, which should not be thick.
NatalyaN
Brightwing! Tanyusha told you right!
Olyalya82
Fuh! Speckla !!! Truth will try 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 harvester 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!
Svetl @ nka
I have already laid out in forms, I'm waiting for them to come up
Paposhnik
NatalyaN
Well done, girls!
Svetul, they will come up quickly, you don't even have to wait until they become level with the edge of the form, they will rise in the oven even more.

And today we have already sentenced one paposhnik, probably the children will beg me for dinner.
Zhivchik
Quote: Svetl @ nka

I have already laid out in forms, I'm waiting for them to come up

I got three beads, the size of the third "Khokhloma" you have, Svetik.
Zhivchik
Quote: NataliaN

Well done, girls!
Svetul, come quickly

And I have already baked. I just won't show you. Because

Quote: NataliaN

And today we have already sentenced one paposhnik, probably the children will beg me for dinner.

Why did you eat this not for a holiday?

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