lappl1
Inusya, thank you. They put everything on the shelves, but for different amounts of milk! I really liked this recipe. And I would have baked exactly according to Masha's recipe with dry yeast, if you had not written that you are making dough with overnight dough. It's just that I recently had the experience of making bread according to the same recipe, but in a sponge way and in a safe way. The result is striking in favor of the sponge! This is the way I wanted to bake this cake. And since the experience of baking in the oven is not very good for me (4 months) and with live yeast I'm on "you", then without your help I definitely would not have coped.
So I am very grateful to you, Inusya, that you posted this version of Mashiniy Kulich here. In my opinion, this is only a plus.
Masha, thank you for adapting the Molokhovets recipe for our reality. Now I’m not afraid at all to take on this baking ... Excuse me too, that I, bypassing you, asked Inusa a question. I am sure that you would have answered too, but it seemed more logical to me to address Inusa, who is already baking these cakes with her eyes almost closed in the sponge way.
In general, many thanks to you three - Masha, Inus and Molokhovets. !!! I will bake these Easter cakes for Trinity and I will definitely report back.
Inusya
Girls, well, who is ready to repeat our favorite Easter cakes this year?
I have already gradually bought molds, powders, and all that ...
In anticipation of telling ...
Mash, I'm already thinking about what to stock up for the holiday.
But Easter cakes will invariably be my favorite - Molokhovets!
This is me, to revive Temko, and then suddenly someone new, and did not see!
Gala
Inusya, Thank you, I raised the topic in time. I was just thinking what kind of cake to bake and I looked at the forum. I saw the cut - this is what you need! I'll add candied orange fruits, and always with cardamom
Natalia K.
Quote: Inusya
This is me, to revive Temko, and then suddenly someone new, and did not see!
Inna, although I'm not new, this is the first time I've seen this cake. If everything goes well, then I will definitely bake this cake.

So I went to revive the Temko curd pasta

Inusya
Natakh, it will be, everything will be all right, I promise you, you give them "rolls" do not think, there is no time to relax, buy what you need! Three weeks left.

Galyunya, there is no current cut ... everything is cool there, they fly away with a bang, so I recommend a bigger oven. I just "stuck" to them, so every year I bake ...
Natalia525
So I experimented with recipes for a long time, until my husband presented the book Molokhovets of 1901, but a reprinted edition of 1991. I still read and reread this "gift to young hostesses". I liked this recipe right away, not overwhelming, delicious. If there is more dough in shape, then the cake is less airy, and if there is less dough, then it is downy. That is, it can be made for every taste.
Inusya
In fact, Natasha, I also have such a book ...
Natalia525
And I bought such a mold for the cake, as in the photo. Now my Easter cakes will have HV on their sides. Inusya, is ready once again for a "feat" in baking!
Inusya
Yes, I’m looking - a Fluoride recipe went on a spree somewhere, and I’m on duty here ... here ...
... Natasha, this year, as always - a couple of liters of batch, and that's it
... well, more precisely, for a bowl of dough

Maaank, where are you? I threw a mine here at will ...
Or are you glad that I am crucifying here? ...
Natalia525
In-in, Inusya, for less we do not agree! And there are more fans to celebrate (they breed and multiply!).
IrishkaB
Inusya tell me how much cardamom and vanillin to put on a liter of milk?
SchuMakher
Quote: Inusya
Maaank, you de? Threw mine here to its mercy

but notifications do not come to me, I don’t know why you turned around in my cakes in a victorious march
SchuMakher
IrishkaB, per liter of milk? Cardamom - 1 tspl., Vanillin - on the tip of a knife, vanilla sugar - 1 sachet
IrishkaB
Thank you
Inusya
Quote: ShuMakher

but notifications do not come to me, I don’t know why you turned around in my cakes in a victorious march

That finally, I already have to give me an order for STE! ... well, or hosh a medal ... ...
The buns are already falling from the avka ... but at the mine it got stuck at five ... ..
Sonadora
Man, I slow down, and at what stage do we add proteins to the dough?

Doctor, give me the sclerosis pills!

Gala
Sonadora, Manh here she is here talks about it.
Man, you can tell me what's the point of adding separately whipped egg whites here. Usually, if proteins are added separately, they are mixed very carefully, but here it is very difficult to mix them into a bun, they break into trash. Maybe then not to steam?

Actually, I came to tell Masha that I was doing a test cake (so far with nothing), I really liked it. The dough is light and fluffy, has risen in shape more than 3 times.
Easter cake from E. Molokhovets (1861) Easter cake from E. Molokhovets (1861)
Sonadora
Thank you, Check mark!
Quote: Gala

Actually, I came to tell Masha that I was doing a test cake (so far with nothing), I really liked it. The dough is light and fluffy, has risen in shape more than 3 times.
Stunned! Gal, just can't take your eyes off!
SchuMakher
Gal, that's the whole point of sho in a bun! You can, of course, try at the first stage, but all the same, the dough is steep, not pancake, it still breaks. And you see, there is an effect - downy crumb
SchuMakher
Sonadora, Man, from here Russian in white, according to the original: "When the dough lags behind the dishes, put the whipped proteins and raisins."
Inusya
It’s easy for me with proteins, although I was also afraid. Immediately, the dough is quite tricky, it seems to be cool, but this term is hardly acceptable to it in terms of sensations. Although it lags behind the dishes and hands, it is still like fluff, and therefore the squirrels interfere quite easily (the main thing is not to fuss and not rush) ...
Everything will work out, Man, for sure! You are a pro with us, you cannot fail!
SchuMakher
Man, I fully support the previous speaker!
InnaVega
Masha, I will bake according to this recipe ... I seem to have read about all the nuances already 10 times ... everything is clear so far! And tell me where to look for icing on Easter cakes? I want one that would freeze on the cobblestone, not crack and whitish?
SchuMakher
InnaVega, HERE
Sonadora
Quote: Inusya
Everything will work out, Man, for sure!
This is how it goes. Sometimes, when I really need it, nothing works, especially if I bake not for myself, but for take-away.

SchuMakher
Man, and you bake for yourself, and then take it out Here is such a fraudulent perdimonocle
Sonadora
Ridiculous, huh? Man, I here you know what I was thinking ... And if all the eggs in the dough are replaced with the same amount (by weight) of yolks? Is it, the dough, should it turn out even more tender?
Scarecrow
Sonadora,

Manka will come and kick me in the ass, but I will not be silent (as in a joke: what for me these feathers ?!))): it will be better. Dough proteins are actually more harmful than necessary.
SchuMakher
Quote: Scarecrow
Shcha Manka will come and give me a fuck

oh I give !!!!! Hands off Lenka's recipe! Man! Don't touch the sacred!
Taia
Quote: Scarecrow

[Protein dough is actually more harmful than necessary.
I read: proteins ... proteins, and here are proteins. And then it became clear - it's about squirrels and speech. That's what it means to read a recipe early.
Inusya
Quote: Sonadora

Ridiculous, huh? Man, I here you know what I was thinking ... And if all the eggs in the dough are replaced with the same amount (by weight) of yolks? Is it, the dough, should it turn out even more tender?

Man, I'll stick it. Yolks are good, but WHIPPED whites are usually added for strong airiness of the dough, that's how you can put it.
And the yolks, as it were, complement the fat and provide long-lasting freshness and crumbling.
Here, Man, each Yngrydient has his own wise goal ...
So it's better to add. IMHO.

So that:
Quote: ShuMakher

Man! Don't touch the sacred!
SchuMakher
Quote: Taia
I read: proteins ... proteins, and here are proteins.

When I was at the institute in the 1st year, I participated in all kinds of olympiads in biology. And so we went to Moscow State University for another one, one of the questions was: "Proteins: composition, properties, distribution in nature, role in human life ..", or something like that.We sat, wrote, wrote, waited a long time for the results, and now we are called into the hall. The rector of Moscow State University, the dean of the biology faculty are presenting diplomas to the winners, everything is solemn, beautiful, everyone is proud and happy. And suddenly they announce: "A special diploma" For the original disclosure of the topic and high knowledge of the subject "(well, something like that, for a long time and because of sclerosis I don't remember anymore) is awarded (name). Everyone is perplexed, claps. and explains the reason: this girl, a student of one of the medical universities, misread the title of the topic, but nevertheless fully disclosed it, and in such a volume that there is nothing to add to experienced biologists ... Therefore, the commission decided to issue her this diploma ... There is animation, bewilderment in the hall ... The Dean reads the theme: "" Proteins: composition, properties, distribution in nature, role in human life .. ". There is laughter and applause in the hall, the young lady blushes and sniffs
Loksa
well done! Hello Proteins!
Sonadora
Quote: Scarecrow
Dough proteins are actually more harmful than necessary.
Scarecrow, Natasha, and I also read from smart people (Adriano) that yolks should be added to the dough like fats, that is, not immediately, but after.

Quote: ShuMakher
Hands off Lenka's recipe!
I wanted to ask: what does Lenka (Tim) have to do with it ?!

Quote: ShuMakher
oh I give !!!!!
Manyun, late. I will report: I baked a test cake (without additives) at the rate of 250 g of flour:

I brewed 25 g of flour with hot milk and left it warm for 1.5 hours for saccharification. I added 1 teaspoon of sugar and 1 teaspoon of yeast (saf-moment) to the lukewarm brewing, mixed and left for 45-50 minutes. Then 200 g flour, 60 g yolks (3 pcs), 55 g sugar and 3 g salt. After 7-8 minutes of kneading, I added 80 g of butter and the remaining flour. Leave it to ferment for 2 hours, with one knead in the middle of fermentation. Then, as usual: I kneaded it, put it in a mold, the proofing took about an hour. Baked at 180C gr. about 40 minutes. It is better to cool in a horizontal position and on a pillow, because it turns out to be very soft and wrinkles under its own weight even on its side.
Easter cake from E. Molokhovets (1861) Easter cake from E. Molokhovets (1861)
Scarecrow
Sonadora,

Well, because the fat in the yolks is just pretty decent. And the main property of yolks is emulsification. Connect unconnectable. Remember mayonnaise. They perfectly "friends" the ingredients with each other. And proteins in yeast dough are not very meaningful.
SchuMakher
Sonadora, in short, Man has invented his own cake. Lenka and I (Molokhovets) have nothing to do with apsalute here
Sonadora
Scarecrow, that's just not clear how in this case to knead, for example, Paposhnik. It turns out that most of the flour will have to be added later.

SchuMakher, what? I’m just a little bit ..., and then truncated according to the recipe!
SchuMakher
Where did Lenka and I write about tea leaves?
Sonadora
Well, I ... thought it couldn't get any worse. Manyun, crumpled with these Easter cakes already. Here is the mother-in-law - a golden woman, eats and praises all sorts of evil, not like a husband and son. Serve one light and fluffy, the other - oily and certainly "fibrous". The question is: where to find such a recipe to please everyone at once?
tana33
Masha, Mashenka, dear, please, for those who are on the reservation, can you order the numbers? The order of adding ingredients in the HP and on what mode to knead? or knead and leave? how much? and how much dough to put in the mold so that it does not remain empty and does not crawl out to the floor?

I never got cakes at all, but I want to.

I read, I read, I don't understand anything, proteins were injected into a stupor, and squirrels too

Or is it better for me to find something easier? then kick from where the thread is
SchuMakher
tana33, 1. put the dough in half the flour and all the milk
2.While the dough is steaming, grind the yolks with sugar
3.when the dough is a bubble, put all the ingredients and yolks in it
4.You can knead dumplings on the prog
5.when the dough is well enough, put the whipped egg whites and knead well again, let rise once
6.transfer to forms, filling them 1/3, let rise and bake
tana33
Masha, I am yours forever !!!

and how much dough should be steamed? just keep an eye on her?
and this is all at once in HP or first in a bowl, and then ready-made dough with flour in HP?
forgive the nonsense
SchuMakher
I make the dough right away in a bucket, how to bubble, you can pour everything into it. The time of "bubbling" depends on the "warmth of the food" and the strength of the yeast, so the milk should be heated a little, degrees to 38C ... Then it will bubble in 20-30 minutes ... or even faster
tana33
Masha,
SchuMakher
tana33, I'm waiting with a report!
kil
Man, but you can dry fast-acting yeast, or you just need dry yeast (I don't have fresh ones) Answer faster, tomorrow bake already!
SchuMakher
I'm on dry baking, on Fermipan
kil
SchuMakher, Man your Fermipan is he fast-acting or ordinary ... I bought a uniform like yours, with a seal
SchuMakher
Like these ones! 🔗
kil
Oh, already googled, I have such beautiful nettt, I realized they are instantiated. And my usual saf-moment suddenly won't work

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