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The first one went
Easter cakes (Paski) from Svetta

Easter cakes (Paski) from Svetta
Tancha
Quote: svetta
I can't look at them anymore,
Are you even alive? I would like to present 20,800 then. Hold on, then you will rest, but how many people do you please with your Easter cakes. This year I have not grown together with them in time.
Svetta
Tatyana, the year before last I made about 27 kg. Imagine this mountain! The whole room was in boxes, it's good that we don't sleep there. But I don’t repeat such feats anymore, health is more expensive. Now it is also more or less modest, in total it will be approx. 17 kg. Normal, the process is already on the machine.
Yarik
I just covered the cakes with icing, could not stand it, one small flew away, did not even have time to look back))) This is just a divine cake, and what it will become by Sunday, mmm. Thank you, Sveta, enormous. But I didn't like them before.
Svetta
Yaroslavna, I am glad that I liked the cake. Yes, it must "ripen", on Sunday there will be the very taste.




WIKI, Easter cakes like from the picture, very beautiful!
dana77
svettaI'm in the process.
Replaced 300g of flour with Manitoba. She's so magical. Look what beauty it turned out. Silk dough.
Easter cakes (Paski) from Svetta
Easter cakes (Paski) from Svetta
Easter cakes (Paski) from Svetta

Started after work at 19.00
Now I will fire the oven))
Svetta
Natalia, this is the dough! Just a miracle, not a dough! But it seems to me that your Easter cakes will be like panetone, not mine. Still, my recipe gives a heavy, viscous dough and a lumpy paste. Well, it's very interesting to see the result, I'm waiting for the cut and impressions in a couple of days.
dana77
Quote: svetta
But it seems to me that your Easter cakes will look like panetone, not mine.
Hopefully not. I like yours.
The dough is heavy. Simply smoother than in years past.
Quote: svetta
dull pasques.
This is the most important thing for me!
milka80
Girls, good day! Tell me what to look for the cause of the dome's fall? I've been baking for four years, two of them - everything is ok, and two - frustration. That in that year, that in this - everything is beautiful, it looks beautiful, but as soon as the baking process begins, the roofs immediately fall.
One Easter cake fell apart yesterday: it seemed to crumple inside a mold. The crumb itself is airy, the cake is just the way it is needed, but the appearance ... I didn't even decorate, I was so upset.
Easter cakes (Paski) from Svetta

Easter cakes (Paski) from Svetta
Wiki
My daughter also didn’t make beautiful hats. I think that either the flour is weak and should have been added more, or the butter is wrong, so the dough is too fat. The rest of the ingredients were the same. I made perfect hats (photo above), although the cakes are sooo tender. Chilled on pillows.
For many years I have been using only Kazakhstani flour Beles and buy local weight oil. They also praised the Mordovian oil Ichkalka, I took it - really good. But ours is no worse and cheaper, that's why I bake it like that.
My daughter is going to start the second batch, I advised her to add flour 100-150 grams, and reduce the butter by 50-70 grams, replacing it with cream or sour cream.
Svetta
WIKI, this dough itself is quite heavy, rich, so not only high-quality products play a piano here, but also the technology of kneading and baking.
Ask your daughter how long she kneaded the dough after adding oil and how long it was proofed. Well, adding flour will also not hurt if all my recommendations were followed. A lot depends on flour!
About the wrong oil ... well, I don't know what it is in the test may be wrong. I generally bake butter + margarine in half, everything turns out great. I just ate a little pasta with coffee, well, very tasty!
Tyetyort
svetta, margarine has 56% fat, it turns out, maybe, and fatty ...
Olima
Quote: Wiki

I think that either the flour is weak and should have been added more, or the butter is wrong, so the dough is too fat.
This year I did three batches with homemade butter, which I beat myself. And while the dough behaved normally. And any store on fat content will be weaker than homemade. Look for the reason elsewhere.
Svetta
Tyetyort, Lena, I take only 72% of margarine, I don’t buy below interest at all. And margarine is 82%. The percentage is not the content of animal oil, but simply the fat content, which is in the vegetable oil.
Radushka
Grandma baked cakes with three components of fat. Equally butter, butter margarine and vegetable oil. She put butter and margarine in the dough, and mixed in the vegetable, dipping her hands into it.
svetta, I apologize for getting in
Svetta
Radushka, Anechka, what are you doing! An absolutely correct addition to the topic. I do exactly the same.
Tyetyort
svetta, Svetulya, thank you!
Fantik
Girls, all with the expectation of Easter! For a long time already not a rabid cooker (as it was in 2016-17) ... I haven't been to the Bread Maker for a long time ... BUT ... You can't not prepare for Easter! I bake! And it is these Easter cakes! I think this recipe is the best!
I made butter margarine in half. All right
Wiki
Quote: svetta
About the wrong oil ... well, I don't know how it can be wrong in the test. I generally bake butter + margarine in half, everything turns out great.
Butter + margarine - just reduces the fat content.
With butter, I once had an incident in another recipe. It was so strangely greasy that it didn't even interfere with the dough. I probably started the bread maker about five times and still the butter almost flowed. Although there was not much oil in that recipe. Then I bought a proven oil and everything worked out for me.
VetaS78
SOS !!! Girls that make the dough costs about an hour and has already risen 2.5 times. if not more. This is a proofing BEFORE butter ..... and reading from Sveta costs about 3 hours
Svetta
Svetlana, and put the yeast according to the recipe? All according to the recipe, did not mess with the quantity anywhere?
My dough is very thick, which is why approx. 3 hours at room temperature, even in a warm oven for at least 2 hours.
Something is wrong...
VetaS78
everything is very strict according to the recipe. suitable in a warm oven. kneaded caches .....




Quote: svetta

Svetlana, and put the yeast according to the recipe? All according to the recipe, did not mess with the quantity anywhere?
My dough is very thick, which is why approx. 3 hours at room temperature, even in a warm oven for at least 2 hours.
Something is wrong...

what to do now?)))) climbs out of the cache
Svetta
Well, once it gets out, then stir in the butter and then follow the recipe.
milka80
Quote: VetaS78
SOS !!! Girls that make the dough costs about an hour and has already risen 2.5 times. if not more. This is a proofing BEFORE butter ..... and reading from Sveta costs about 3 hours
Yesterday I had a similar situation - in 1.5 hours the dough increased by three and practically escaped from the pan. Yeast according to the recipe, not a gram more, Starooskolskaya flour. Stood in the oven with the light on.
Easter cakes (Paski) from Svetta
On the way in the forms for a little less than an hour.

About 3 hours - it never stood that much, it fit exactly into the declared Sveta hours (4 hours according to the recipe).
Radushka
My dough came up very quickly today too. I have been baking for 30 years according to the same recipe always. And the cakes came out not heavy, as usual (I like these), but very soft
Svetta
I can only assume that my flour is very dry and takes a lot of moisture from the dough, so it is very cool when I first knead it and therefore it takes a long time.
Tomorrow I will bake one more batch, try to pour a little less flour.
VetaS78
Quote: svetta
Butter + margarine - just reduces the fat content.
I have a Khutorok flour
Wiki
Truncated, I finished with Easter cakes today
4 Easter cakes are out of my norm. Detachable metal forms. One 16x13, one 14x12 and two 12x10.
I did it without building up with paper, it turned out exactly. The dough actually hardly grows in the oven.
VitaVM
svetta, thanks a lot for the recipe. The Easter cakes are wonderful. The family liked the taste too.I will definitely use this recipe in the future.
Olga
My third batch has gone, sold out today
I will give everyone
Big yeast in the freezer was lying mmm ...
I knead in fermentation
Svetta
Quote: VetaS78


I have a Khutorok flour
For some reason, words were quoted that were not written by me.
And Khutorok is dry flour.

Wiki, wow big cakes turned out! But beautiful, I'm sure. Still, to look at them with one eye ...

VitaVM, bake for the health and joy of loved ones!

Olga, what good yeast was that so much lay in the freezer. So, they put it in very fresh, and now they have survived.
Wiki
And I have yeast in the freezer for a long time - they never let me down. I buy Lux 100 grams, cut into 20 pieces of 5 grams, each piece into plastic wrap and then into a bag.
I practically do not use dry yeast, for some reason I often come across bad yeast and still do not bake it often, I open a bag, use half of it, then lie there and throw it away. And frozen - when needed. then I got it.

Quote: svetta
Wiki, wow, great Easter cakes! But beautiful, I'm sure. Still, to look at them with one eye ...
Easy!
Easter cakes (Paski) from Svetta
On a plate with eggs - the largest, 970 grams
The front ones are small, 520 grams each.
Middle left, but according to a different recipe, sour cream.
The middle one is in the middle, now he has left for the church, will come - I will take a picture and weigh.
Easter cakes (Paski) from Svetta
Weight is true already with glaze and decorations. It was necessary to immediately weigh it.
I will also add that the sour cream, with the same bookmark, came out into the same forms as mushrooms. I had to cut them.
Svetta
WIKI, class! Critical beads!
Olga
Maybe someone will come in handy, I found glaze without dancing with a mixer
🔗
Wiki
svetta, Thank you!
The average arrived, it is 740 grams.
Easter cakes (Paski) from Svetta

V-tina
Quote: Olga
Maybe someone will come in handy, I found glaze without dancing with a mixer
Yesterday I did just this, applied it in a thin layer, it still sticks around the edges, then my products are not the same, or handles, or something else, but this glaze was not impressed
Wiki
I have the same! I decided to try it, but she stood overnight and stuck. I then made it on gelatin and spread it on top.
In vain I only opened a can of condensed milk
V-tina
Quote: Wiki
In vain I only opened a can of condensed milk
Vic, the same story, but I put condensed milk into ice cream, otherwise it will be sugar-coated, sorry.
Svetochka, forgive me for your topic
Tyetyort
Girls, I buy ready-made sugar lipstick and I don’t know grief with it!

Easter cakes (Paski) from Svetta

Easter cakes (Paski) from Svetta
Tatyana1103
Svetochka, thank you very much for the recipe From the beginning of cooking to the test, everyone is very happy with Pekla from 1/2 of the norm, she took butter and a small piece of margarine (it was lying around in the refrigerator). After baking, the cakes were so tender, just fluff, I had to cool them lying on a towel, covered with ready-made sugar icing with a taste of rum. THANK YOU!!!

Easter cakes (Paski) from Svetta
Olga
My glaze dried quickly, I didn't even have time to stick the decoration.
I can't say that it is straight with a crust, but the sprinkles rolled down
Happy Holidays everyone! Delicious and bright Easter !!!
Andreevna
svetta,
Svetochka, happy holiday to you! Thank you so much, dear, for such a wonderful cake recipe. Delicious, delicious! I did half the rate, since the batch was in the bread maker. The dough is simply amazing! I regretted that I had baked only 500g of flour, but most likely during this week I will bake it again, because my household liked them more than others. Glaze made gelatinous, I also really liked it.
Lenok458
Sveta! Thank you so much for the recipe. I have been baking these cakes for the third year already. I decided to show what happened. These 4 Easter cakes are all that remains of 2 mixes. Some ate, some went to gifts. Well, the cut.

Easter cakes (Paski) from Svetta
Easter cakes (Paski) from Svetta
Tone4ka
Easter cakes (Paski) from Svetta
Good evening! Many thanks to him for the cake recipe. All my family liked the taste: moderately moist, soft, sweet. And most importantly, it is immaculate. I will repeat it next year.
Easter cakes (Paski) from Svetta
Yarik
svetta, Happy Easter to you and your loved ones!
Tverichanka
Svetta, another huge thank you from me and my family. I traditionally bake them for Easter. The most wonderful Easter cakes.Everything in the taste is balanced - neither add nor subtract. They rise perfectly. This time, for the first time, I baked in ghee. Delicious. I wanted to insert a photo, but I took pictures with my phone, it didn’t come out very presentable.
Olga
I want to try the butter in a mild one without melting, does it make sense?
Andreevna
Quote: Olga

I want to try the butter in a mild one without melting, does it make sense?
And I did just that. Stir liquid butter into the dough in a bread maker - these are also those dances with a tambourine. Therefore, only in a mild form. And it is more convenient to do this with your hands, the main thing is to knead the dough well at the same time. Sveta, do you mind this option?
Olga
Quote: Andreevna
Stirring liquid butter into the dough in a bread maker is still those dances with a tambourine
so I didn't really like it, or rather Förstik
Andreevna
Olga,
I also interfere softly in the ferrous

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