Dough on dough

Maybe someone will use my experience
In order to find out if the cakes are ready for baking, I used the "grandmother's" method with a glass of water. So for the leavening dough I do, and for the custard cakes I tried. It worked too.
Pour water at room temperature into a glass, after spreading the dough into molds, pinch off a piece of dough the size of a nut, throw it into a glass of water, first it will fall to the bottom when the dough floats to the surface, the dough is ready for baking.

Katyusha hasten to warn! Sourdough dough and butter cake are different doughs. I used this method more than once while learning to bake bread. More precisely, until Angela taught. So, when the fatty pastry floats up, the cake has often already stood. I really only realized later what it means to have stood. Bread sourdough is not so rich.
And what: the class has risen, it really means - tryndets how sour! I also heated in a cartoon, kept boiling water in a microwave. Now I prefer just on the table without heating at room temperature than to warm it.

[Tumanchik]

Tumanchik, Irisha, thanks for sharing your experience! Wow, how - "live and learn" with yeast and sourdough pastries ... sooo many nuances ...

[Tumanchik]

Tumanchik, Irisha, thanks for sharing your experience! Wow, how - "live and learn" with yeast and sourdough pastries ... sooo many nuances ...

well my knowledge is very modest. baking bread and yeast dough taught me to understand Angela. and experience of course. the more you write, the more you understand

baking bread and yeast dough taught me to understand Angela.

And Angela didn’t teach us this ... Favoritism, so to speak, is outlined with mulberries!

And Angela didn't teach us this ...

There are simply no words I would be ashamed if I were you

Added Sunday 24 Apr 2016 07:45 PM

I used this method more than once while learning to bake bread.

Well, I never used this method, although I knew. Probably not in vain, subconsciously see.

Well, I never used this method, although I knew. Probably not in vain, subconsciously see.

Well, it was used by baushki long ago. when the yeast was not at all the same. flour is different.

Yes, now everything is different, so you need to apply the old methods carefully.

I would be ashamed if I were you

just don't give her pants!

[Angela]

just don't give her pants!

Angela, have pity, don't strip your pants !!!

Do not be scared. I'll tap neatly with my heel

I propose to summarize, we take this as a basis for baking ?:

She laid out about a third of the form. They grow by 2/3, and still rise in the oven

Angela, I really want to bake your cake)
Tell us about the butter, please, why didn't I see it, melt it or add softened?

I propose to summarize, we take this as a basis for baking ?:

If you want a hat for baking, then you can put 2/3. I have forms 8 cm high, and in diameter 10, 5 everything was measured from the outside.

Added on Monday 25 Apr 2016 00:07

melt it or add softened?

Softened.

- cognac (which is alcohol-alcohol) in yeast dough

It may very well be, and not only cognac Alcohol in baked goods and bread dough

Katyusha hasten to warn! Sourdough dough and butter cake are different doughs.

Thank you Irisha for the science, I actually for the first time on the custard and tried this method.
I also prefer to leave the cakes on the table for proofing, cover only with a towel.
And last year in the PMM I put it on the razoroyka, I really liked it. Throw a glass of boiling water there and close it, it rises faster than on the table.

[Angela]

Angela, girls, I report:

Here's what happened (without embellishment):





And now the details (who cares)

1. I make Easter cakes myself for the first time - I tell all my mistakes as if in spirit - suddenly it will help. At the brewing stage, I had a sharp shortage of liquid - here:



I had to run to boil a little high-fat milk in the microwave and add to the tea leaves. And I think that the liquid should have been added a little more, because liquid in the literal sense of the word is no longer introduced into the dough and dough.

2. I made Saf-Gold with dry yeast in an amount of 17 grams ... I thumped them in the dough last and stirred them with a spatula ... So they did not disperse during the fermentation of the dough ... So they were grains before kneading dough

3. The mistake came out with my eye once again. I have forms for a panettone measuring 11.5 cm in diameter by 8.5 cm in height. So, this amount of dough would be ideal for my three forms!

4. Roofs cracked - I sin on the undersized molds - I panicked and put them in the oven after 130 minutes ... I had to wait all the same for another 20 minutes. Well, maybe the cracks were due to a lack of liquid ...

5. Quite thick fried crust on the sides - I don't like it ... Angel, how to get away from her, have any ideas? You don't have it (crust)

Now the conclusions for me next time:

1. Increasing the amount of liquid at the stage of welding significantly

2. Slightly simmer dry yeast in water before adding to the dough

3. Take into account your experience in proving pAposhnikov

4. Somehow try to get away from the fried sides

Well, and the best part about the taste of the PAPOSNIK: This is a very tasty pastry ... If you like the pastry to be rich and sweet-fragrant - this is it. I generally eat cakes with butter, but this cake is self-sufficient and good without it.

Angela, thanks for the recipe and for your patience, quick answers to my questions about baking paposhnik

I, too, have now taken out my paposhniki from the oven.
Also, I did not have enough liquid when brewing, it was just a very lump in one - another time I will reduce the amount of flour a little.
Dry yeast had to be diluted with a little water. And the roof cracked during the proofing. I sin on the fact that the dough was dense, that is, I added too much flour - I put almost all 450 grams. on prescription.
I haven't tasted it yet, but in my hands baked paposhnik squeaks, light ...

[Katerina]

Katerina, with a paposhnik (I emphasize this for myself in order to call it correctly), as I understand it, you have to really feel your torment and catch this fluid balance. I introduced even less flour than the lower Angelina plank and still cracks ... And I really want a perfect dome so that I don't have to "cover up" anything, but only sprinkle it with powder and you can see the baker's skill, like Angela

Well, let's see what Angela has to say ...

Share photos, if you can, how did the patrons turn out

Angel how much to beat egg yolks with sugar? And then it took me very little flour. Not enough liquid, do you need to beat the yolks for a long time?

[Maryana,]

Girls, I answer all at once. the brew should be tight. But everyone's flour is different, so look. Everything is exactly as it is written with me.

Increasing the amount of liquid at the brewing stage significantly

Again, this is individual.

Well, and maybe the cracks were due to a lack of fluid ...

Well I accompanied you all the pastries! There was enough liquid. And with the proofing was a bit lacking.

Somehow trying to get away from the fried sides

I think to lower the temperature for your oven and time to reconsider.

Added on Monday 25 Apr 2016 04:19 PM

Beat the yolks with sugar until a creamy consistency is obtained. The sugar will not completely dissolve.

Maryana, this is for you.

Add half the flour and start kneading.
When the flour is well distributed, add salt and soft butter (margarine).
Add the remaining flour gradually. We should have a viscous dough, which practically does not collect into a bun.

Girls, we are not offended, but this is for everyone. I didn’t write anything about putting all the flour according to the recipe? Everyone looks at their dough. For this, I also took a photo of how everything should look.

Added on Monday 25 Apr 2016 04:23 PM

I hope I didn't offend anyone. , but do you need to read?
I would be glad if I like the taste of the cake.

Angel, I also have very little liquid in the tea leaves, and I probably didn’t add 100 grams of flour. Then I’ll weigh it and I’ll know for sure. Very tight dough, but the result is SUPER. I will only bake to correct the liquid.

[Angela]

Angela, but everything was enough for me, look:

[Maryana,]

Very tight dough, but the result is SUPER. I will only bake to correct the liquid.

Maryana, I think you can figure it out. Everything will come out.

but everything was enough for me

AlenKa, well, at least someone has such flour as mine. Fine. I'm waiting with the result.

[Angela]

Angela, I have a sadness - the cake rose so high in the form and was hot, so "breathing" that it flattened as soon as I pulled it out of the mold ... sobbed in the night ... I put the second cake on its side on the grate to cool until morning ... this super tall and pretty turned out ...
I will upload photos from work ...

[AlenKa]

AlenKa, I never fell and cooled down while standing. Perhaps you put in less flour than you need for him. But not scary. The principle is clear to you, and if such a consistency suits you, then you will know how to cool. I'm waiting for photos and impressions of the taste.

[Angela]

Angela, his taste, of course, is real, "Easter cake" .. about flour, maybe not enough ... I managed to do with the lower limit of the amount .. you know, and wrote myself, you need to feel the dough ... honestly, I was scared that a couple of tablespoons of flour will make the daddy too heavy)))
Here, look at the handsome

But this ugly little one has already been bitten in the night and in the morning

See how the roof pushed on him? nevertheless, the taste is very creamy or something. .. I am very glad that I thought of the second one on the side to cool it, he perfectly came out of the house-shape today ..

Probably with my amount of flour it is good to bake them in paper forms !.
Thanks for the recipe !.

[AlenKa]

AlenKa, that's great. A couple of tablespoons of flour will do the trick. But, if you are happy with that, then in the paper oven. I liked the taste, as I understood.

[Angela,]

I liked the taste, as I understood.

You're doing fine))))
Angela, here is my report in the class .. here everything DETAILS

Angela, this recipe on the road Pokhlebkin-KhP-MUKA-KhP has changed considerably.
I would like to understand why, that is, what did not suit in the original recipe and why exactly such substitutions and changes?
It's just that I would also like to correct something, but I strive.

[Olga]

Olga, I do not understand what you mean?

[Angela]

Angela, the technology of Easter cake coincides with Pokhlebkinsky, the composition is also very close, compared, because until then no recipe could be compared with it, after all the experiments it still returned to the good old.

So I haven't changed anything. This is a Ukrainian type of Easter cake, but I don’t know according to Pokhlebkin or someone else. The notes say that it is similar in technology to Russian Easter cake. But only yolks are used, brewing with cream.

[Angela]

Angela, in my opinion, it should be tastier here, I really hope)))

[Tan,]

Tan, so you haven't even tasted a bite so far? I never baked Pokhlebkin. So I won't tell you. But I really like Myasoedovsky and this one. I don't even know which one is bigger. Therefore, I bake both, and a couple more. Tomorrow I'll post it without mixing. Also delicious and hassle-free.

[Olga]

Olga, I do not understand what you mean?

I'm about this.
You refer to Fronya, and she too made according to this recipe... And then, apparently, you changed something, or you changed something earlier, or you changed something.
And initially on HP, this recipe seemed to be recounted from Pokhlebkinsky by Natasha NatalyaN.
That is why I am asking why these changes are dictated.
You've been on the forum for a long time, I thought you know

[Olga]

Olga, I saw this daddy. But I didn't read the thread. I saw that there are differences, so I posted this one. And what was Fronya guided by, I do not know. I convey exactly what I did initially.
Yes, I have been on the forum for a long time, but knowing everything here is not real.

Obviously, I just thought that by trial and error they came up with a new version of paposhnik, and there is some data on the comparison of taste, technology and time of the first and the last, because I wanted to change something else. What if there was such a modified version in some experiments, so that I would not do too much

Clear. In this version, I am very, very happy with everything. As for me, no changes are needed at all. I will always bake.

Can I write something too ...
The brew was perfect. Not liquid, of course, but not a lump either. I am friends with tea leaves and this one was perfect. Beat the sour cream with sugar and wait a little and stir it still, and only then with the yeast. I mixed the tea leaves with sour cream in a semicircular merry-go-round, because, of course, I forgot to take my new "leg" with me. I forgot about the dough for a couple of hours (well, I was very busy), at the end of the batch there were 35 grams of flour left. Stopped. I have not yet baked and I do not know what will happen))) and the tough thing is that I have to leave until late at night. Angel, can I put a stove on the terrace in the morning ???

[Jeanne]

Jeanne, I do not even know. Put it in the refrigerator, just put it in right away.

Added Wednesday 27 Apr 2016 6:56 PM

I mixed the tea leaves with sour cream in a semicircular merry, t

I also mix it sometimes, longer, but everything works out.
And yet, girls, You can wait for the tea leaves to cool down a bit and knead them with your hands. Everything mixes perfectly.

Late, I left already. I will bake at night. I'll set the alarm clock and run to it))
I just sieged it down a little and accidentally tasted the dough ... it's good that there was no time to eat everything, very sweet and delicious. Straight it is !!!
After yesterday's chocolate house has not yet weathered from orange essential oils and here it starts again ...

[/ spoiler]

Tan, you haven't even tasted a bite so far?

no, I baked for Easter)

I work from 8 to 19, I won't have time in the evening on weekdays, and on Saturday, if I can, I will still bake. but I will have to give half of it on Saturday morning: my husband is going to my mother, I have already promised)

But I really like Myasoedovsky and this one.

Myasoedovsky baked for one year, it turned out well, but compared to Pokhlebkinsky, it lost to our taste.

I started baking Easter cakes after I tasted a piece of a baby cake presented by a friend's mother to my then little son. he licked it off in a moment, I took the recipe, but the miracle did not happen: it turned out to be an ordinary cake, and that was not only fragrant, but also saturated in taste, sweet. began to question and it turned out that the recipe itself was taken as a basis, around which they successfully improvised at that time)))
since then I have been looking for that very taste until I found it, but every time I really hope)))

Here, we cool down

I made 200 ml of cream, that is, I counted the recipe for 0.8.
Large molds used 300 g of dough, small ones - 95 g each.
As a result, in large ones, together with the mold itself (5g), it turned out 290-293g,
and in small ones (I did not weigh the mold, no more than 3 g) about 90 g.
They look pretty good, very soft, gentle.
I will report on structure and taste later.

[Olga]

Olga, awesome !!!!! Congratulations on this performance !!

Added Thursday, Apr 28, 2016 03:42 AM

Everything worked out, no one fell, one of them blew a little roof, I safely snagged it at 3:35 am. It turned out to be a delicious treat !! Sweet, tender, juicy !!!
Angela - respect
Girls, I'm sleeping)))

Added Thursday 28 Apr 2016 10:02 AM

Dressed up

Added Thursday, April 28, 2016 1:42 pm

I made two plates, one with paposhnik, the other with chocolate)) I'm taking my mom today), and of course she dyed her eggs with onions, she doesn't perceive others!

[Olga]

It's strange. I wrote to you today, beauties and there is no post
Olga, Jeanne, what are you clever! Such dads you have are great. Everything turned out great. Thank you for bringing this beauty!
Jeanne, well, everything is already quite festive. Nicely made a plate.
I hope you enjoyed these cakes.

[Angela]

Angela, so today is Thursday - we bake and paint, on sub to the temple)

Anzhelochka, according to the technology, was quite pleasant, it is convenient, although, of course, she was nervous.
But this year I was nervous about 4 recipes, and now I also have to use fondant
I can't say anything about taste yet, but I can't imagine what might be tasteless there.
Then, of course, I will try and report

I cover it like that. No hassle. Does not crack, dries quickly, does not crumble

Angela, what are you covering?
I have been for several years such fudge. I really like it, but every year I remember a new one how I did it.
I just want to somehow adapt CM Kenwood in order to minimize the element of randomness.

Angela, what are you covering?

This one. Stirred, applied and you sit satisfied.

Chocolate gingerbread (ang-kay)