Easter cakes. Baking rules, tips, recommendations, question-answer

[Sonadora]

Sonadora, great advice! I'll try ... otherwise I'm the other way around - in yolks recipes - and I shove whole eggs! And about brewing - for sure! I didn't finish it - after all, I bake bread according to your recipes - and indeed they are better! Thank you, girls, for your answers, otherwise you don't know where to write to and where to ask!

[anavi]

anavi, Olga, not at all! I myself am still looking for a recipe for "that same cake". Here HERE I experimented with kneading. The recipe was the same, but the results were completely different.

Good day!
I came to you because I don't know where else they can help me.
Liked the cake recipe
But it is prepared using a bread machine, which I do not have. Tell me, if I knead the dough myself according to the specified order, will it fundamentally harm? Can someone guide you on the temperature and baking time, based on the specified parameters for a bread machine?
Sorry for the stupid question, but there is nowhere else to turn.

[Krit]

Krit, knead the dough by hand or with the same mixer without any problems. And bake in the oven in any shape. The temperature is 160-180 * C, since baking in bread makers is more often at such temperatures. And in time - if one large stove then an hour - twenty hours. Small portions for 20-35 minutes. But everything will depend on your oven. Check readiness with a splinter.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, thank you very much

And tell me, please, what (except for fudge - it's difficult to do) you can spread the cake, but so that the cap does not crumble and crumble?

[Hope]

Hope, it’s a pity that you don’t want the fudge, it’s just she decides shedding problem

[Hope]

Hope, if you decided on Easter cakes, then there shouldn't be any problems with fondant! : victory: Personally, I always use protein whipped with sugar, but we have a lot of recipes on the forum. At worst, it is quite possible to buy ready-made icing, in supers it is now full of it before the holiday

[Hope]

Hope, I also use beaten egg white with powdered sugar. You can also add lemon juice. It hardens somewhere on the third day. But usually it is already Monday and there are only one or two Easter cakes left.

Dear members of the forum and members of the forum, the time for baking cakes is already on the nose, but I still can't figure out my mistakes. I will copy the message from the topic "Paraskina Pasca", maybe someone will advise me something

I will describe my unsuccessful experience in baking Easter cake according to this recipe. Maybe someone from the experienced bakers will comment on my mistakes.
I apologize in advance for the quality of the photos, I shot it on "slippers"

I took this kind of flour, this kind of milk and butter.



I hung up all the ingredients for the first proofing, cooled the milk and butter to about body temperature, put 2 teaspoons without a top in the oven (Dr. Otter seems to be called that).
I don't have the "Pizza" mode, so I switched on the standard bread kneading, monitored the dough, and stopped. when needed.

I noticed something wrong already at the stage of mixing. The dough was far from dry, and I wanted to add flour rather than milk to it. But I refrained from this, thinking that when adding eggs, you still have to add some. The dough also felt overly oily. This is how it was:



During the proofing, I heated the dough several times in the bread maker for less than a minute, as I usually do, if the house is not too warm. Literally in a few minutes the oil "left" from the dough. I had 82.5%. Here in the photo you can see puddles in the corners:


To be honest, I never encountered such a thing, so I left it as it is until the rise. The dough took a very long time to rise, about 2.5 hours, and it did not crawl to the edge of the bucket.Crumpled, rubbed white yolks with sugar, added a little brandy and began to stir. At this point I risked adding a pinch of yeast to improve the lift.
It turned out like this dough


Then she mixed in the proteins. The dough was too liquid, I added 100 grams of flour to it, and then raisins. Perhaps it was worth adding a little more flour, but it seemed like the consistency was as described (more abruptly than for pancakes). Like this

This time the dough rose in the indicated 1.5 hours. The roof was pretty flat. Here is a photo through the window of the bread machine

The dough, of course, rose even higher when baked, but not much. At the end of baking, the roof collapsed by about an inch. I checked it with a splinter, 1 hour 5 minutes was enough for the cake to brown and bake.
I left it for 10 minutes in a bread maker, and then held it for 10 minutes in a bucket in the kitchen. He fell behind form well. But right in front of my eyes, it fell apart into several parts, as soon as I put it on the grate. I have never seen this and did not even think that it was possible!

At the same time, the consistency of the dough was moist, pleasant, and porous.


I haven't tasted it myself, because I'm on duty. The tasters said that the taste was very pleasant, reminiscent of a rum baba, they ate with pleasure and my proposal to give all this passion to chickens was answered negatively)

Here's a story. I think that a bad climb, a collapsed roof, and a complete fiasco with a crumbling cake are associated with a large amount of oil and its high fat content. In general, it turned out too rich, or something. I specially double-checked - I weighed a pack of oil, from which I cut it off, everything came together, so I definitely did not overdo it with him)
I'll try to bake it again, probably according to the same recipe, but I'll reduce the amount of oil.

Once again, I apologize for such terrible photos, I did not think that I would have to expose them)
I bake Easter cakes for the first time, but I am quite friends with baking. I won't say that I am very experienced, but this is not the first time I see dough with butter and eggs)
Maybe someone will notice my mistakes? I would be glad for any help, any comments.

Daria, I would venture to suggest the following:
If the butter comes out on the dough, then it hasn't interfered with the dough and this shouldn't be. Why did this happen, perhaps there was a short batch, or the dough turned out to be more than the volume of the bucket can accept. A lot of space is also needed for Easter cake. And the kneading of the dough should be very intense, and cover the entire mass of the dough, and not just the top layer of the dough.

Check in advance How to test and activate yeast?.
Check the amount of yeast, since there is a lot of baking in the dough, then there should be more than usual about 2.5-3 grams of yeast per 100 grams of flour, or even more.

And since the oil flowed out of the dough and went up, it was not mixed into the dough, this could affect the germination-lifting power of the yeast, since fat negatively affects the yeast, inhibits it. Hence the poor rise of the dough during proofing.

Each test should have its own dough rise time, so here you should not look very closely at the recommendations of the recipe author - but follow your dough. The dough itself should tell you when it is ready for the next stage of making the cake.
And most likely, here you need to switch to the automatic baking mode on the floor in the oven, track the proofing of the dough in manual mode, and kneading the dough can be carried out several times until it becomes clear that the oil has intervened in the dough.

Here, something like this, from my bell tower Success!

And read the recommendations here Easter cakes. Baking rules, tips, recommendations, question-answer

[Admin]

Admin, thank you very much for your answer!
Probably, the dough was really badly kneaded, although I did everything in a semi-automatic, as you say, mode, and I did not let the cake cool down properly. I will definitely try to bake it again, but only in small forms in the oven, and I will knead with a mixer if my old man pulls this dough.
I read on the first page (and where were my eyes before, because I was already looking at this topic ...) that you need to knead such a light batter before the first bubbles appear and lag behind the bowl. I will be guided by this.I will report on the result)

Tanya, I kneaded the dough, it rose, then mixed all the other ingredients, let it rise, then mixed in the raisins. Now I need to wait for the dough to rise again and only then lay it out in the molds and let it rise again before baking? Or put it into molds and let it rise?

[Liza]

Liza, since you added a new portion of flour to the dough, it also needs to be fermented twice. Therefore, now you need to raise the dough once in a saucepan (or where you distribute the dough), then put it in the molds and let them distance, and only then put the molds on the baking

There is a recipe for kulich for hp. If you put everything according to the recipe, then the cake turns out to be excellent. But little sweetness. According to the recipe, 60 grams of sugar, if you pour at least 100 grams, then the cake is not suitable. How to make it sweeter?
Easter cake according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html Only calculated for 340 grams of flour.

I am looking for a recipe for Easter cake that looks like a purchased expensive imported one. Maybe we have a similar one on the forum ?!

[Musenovna]

Musenovna, Katerina, I really don't buy cakes in the store, but I would venture to suggest that we are talking about Panettone.
See the recipe here

Panettone (ang-kay)


Look at the search - there may be something else.

[A.lenka]

A.lenka, Elena, thanks, I'll take a look, I'll try

[Musenovna]

Musenovna, Katerina, and here's another look ...

Kulich a la panettone (Sonadora)

Girls, if it rises well, and the dome cracks, then it is necessary to reduce the yeast a little?

I also want to ask for advice. Every year the cakes burst from above.
I decided that there was a lot of yeast or not enough time. But it torments me
one more thing. I bake without convection (there is none) in the oven in mugs and non-stick tins. I spread them out with paper and grease them with oil (I don’t know, maybe I shouldn't grease them?) I never grease the top with an egg, we don't like it, only with tea or cold water. How to lubricate it that was soft?
I don't know how to determine readiness, I overexpose. Easter cakes are poorly visible on the middle shelf.
1. At what temperature to bake and how long? Easter cakes are different in size and height.
2. How to lubricate the top?
3. Is baking paper smeared?

Girls, the answers to all your questions are here on the first page Easter cakes. Baking rules, tips, recommendations, question-answer

The cakes are baked until tender at an average temperature for baking cakes of 210 °, a moderate oven temperature of 160 ° -180 °, for this you need to check with a knitting needle. At the end of baking, you can use a temperature probe, readiness at T * = 94-96 * inside the dough.
It is best to lubricate the top with a mixture of an egg (yolk) with water, it will always be soft - I do it myself, and no complaints about a hard crust.
Cut baking paper to the size of the bottom and sides and grease it with odorless vegetable oil. We lubricate both the walls of the mold and the paper.

[Admin]

Admin, Thank you! The thermometer is dumb! But I'll try. Tell me, is it possible to immediately cover it with paper so as not to burn out?

To keep the dome white?
You need to cover the dome with foil or paper when the dome is already well brown

I have a question from my husband.
He really wants to soak the cake like a rum woman. Kulich is almost ready, I need to find how this can be done? Help me please! I bake in HP. in 15 minutes readiness, but I'm not ready, or rather I don't know what to do?

[Admin]

Admin, Hello! if I may, a question for you as a guru
I have been baking Easter cakes for more than 15 years according to these proportions: for 1 kg of flour - 50 g of yeast, 5 eggs, 150 g of margarine, 250 ml of milk, 2 tbsp. Sahara. This year I decided to bake with baked milk and yolks. since the yolk is a third of the egg, instead of 5 eggs I took 15 yolks. plus I did not knead with my hands, but with a hand mixer. the yeast was the freshest, the flour was 02/20/2015 (i.e. the gluten should already be normal in principle)
The result did not please me. If in a bowl the dough near the battery rose quite quickly, then already in the form it rose for a VERY long time. I already put the third batch in a warm oven with boiling water on the rise (maintained t 35-37 degrees) and still waited 4 hours. She baked, of course, with water.the resulting increase in volume is approximately 5 times the volume of the test.
All 3 batches with split top

What is the problem? the mixer pulled out the gluten poorly? due to the fact that the yolks are still thick, little liquid?
or what other reason? I will be very grateful

corrected the situation like this

Good evening everyone and Happy Easter !!!
We here baked Easter cakes and gathered them in the shape of a church, and now we are thinking whether it is possible to carry it to the church to bless it, is it not some kind of mockery ??? tried to find an answer on the Internet, found nothing, maybe someone knows?
I apologize if the question is not on the subject

[GnomKa]

GnomKa, the answer to what question are you looking for? Consecration of course can and should be. I just do not understand what it means to collect them in the form of a church?

[Bast1nda]

Bast1nda, thanks for the answer))) already found out, said that it is considered folk art, so you can have collected from several beads, one big one, smaller around it, another small one on top)))) I don't have a photo right now, if can be here, I'll post it later

Good day everyone! Girls-bakers this year have laid out a lot of recipes especially, tell me what is the difference between Kulich and Ukrainian Pasok. It seemed to me that there are more yolks and less plums in Pask. oil, and how to taste?

[pljshik]

pljshik, I'm afraid to be mistaken (I lived in Moldova for 25 years, and this is nearby), but it seems to me that in these regions more sugar and yolks are put into the dough.
In Moldovan villages, Easter pastries are almost orange. chickens are fed with corn, so the yolks are very bright

Russian Easter cakes and Ukrainian pasques are one and the same. In the south of Russia, Easter cakes are called pasque, since our ancestors are from Ukraine.

[Olga]

Russian Easter cakes and Ukrainian pasques are one and the same.

Quite rightOlga, and the amount of yolks, butter, sugar depends on the recipe, and not on the "nationality" of this Easter treat.

We must prepare !!!

Girls, I really want to bake cakes this year. I baked once in my life - a couple of years ago. Then everything worked out.
I would like some bomb recipe, but there is a BUT:
- I don't bake with yeast dough.
- I'm going to knead with my hands - there are no kneading gadgets
- oven in an electric oven
Can you advise not confused, but very proven and high quality recipe?

Russian Easter cakes and Ukrainian pasques are one and the same. In the south of Russia, Easter cakes are called pasque, since our ancestors are from Ukraine.

as if she heard her grandmothers! Only they are mostly from Poland.

Can you advise not confused, but very proven and high quality recipe?

my favorite recipe for Easter cake from Notglass. You can find a recipe on her profile.

Hello girls! Do you grease paper forms with something?

Do you grease paper forms with something?

never lubricated and there was no need, but why? Are you planning to get cakes out of them, like from silicone?

[Elizabeth]

Elizabeth, no, I do not plan, some just complain that the sides are pale.

Added Thursday, 31 March 2016 11:01 PM

Girls, did anyone decorate Easter cakes with mastic flowers?

Girls, who decorated Easter cakes with mastic flowers?

last year I quickly decorated like this:

[Vei]

Vei, beautifully. Flowers from ready-made mastic?

Vei, beautiful. Flowers from ready-made mastic?

Yes, I make mastic cakes, and these were different leftovers, I used them.

Hello, I really want a fibrous-fibrous cake, not dry ... please tell me the recipe, if someone bakes such in the oven. If I understood correctly from what I read, then do you need custard dough for it? Thank you.

[Story]

Story, my cakes on choux pastry https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383627.0

[svetta]

svetta, thanks, I read it. Already so many photos of cuts-breaks in baking have seen enough that from the monitor it smells of fragrant Easter cakes ...

Hello dear bakers! I'm new to the forum. While I read more, I study. But the question arose already. I bought Fermipan soft yeast 2 in 1. The bread is exceptional! But. Easter is coming soon. Are they suitable for baking cakes, if so, how to use them if they are not suitable for dough? In some safe way, with a recipe? Thank you!

Good day.I have a question too. For 6-7 years I have been baking cakes in KhP, last summer a multicooker appeared. I want to bake some of the cakes in a slow cooker, that is, knead + rise1 + knead in a bread maker, and rise2 + baking in a slow cooker. In HP, the rise lasts an hour, and baking takes an hour and five minutes. How to do it in a slow cooker to get as close to HP as possible? Please advise.

[Doktor_lelka]

Doktor_lelka, Olga, why are they not suitable for dough? I bake both bread and cakes in a sponge way using instant yeast.

True? Here on the forum I read that they lose activity when added to water, so they are added to a dry flour mixture and the dough is immediately kneaded. Need to try! Thanks for the answer! I probably misunderstood something!)