Pasochka

Category: Easter
Pasochka

Ingredients

flour 400 g
sugar 150 g
oil 150 g
milk 150 ml
yolks 4 things.
salt 4 g
vanilla sugar 1 tsp
spice taste
yeast 20 g
raisins 80 g

Cooking method

  • In case someone didn't have time to bake cakes today, and also so as not to lose the recipe myself until next year, I post the pasta that I baked today. It turned out to be beautiful, smooth and tasty (2 large and 1 small one, which the beloved haunted).
  • From milk, yeast and 1/3 flour, put the dough for 4 hours at a temperature of 30C (in the oven with the light on). After 4 hours add the yolks, vanilla, salt crushed with sugar, at the end of the batch (the oven interfered with the "pizza" mode for 10 minutes) add soft butter, spices (zest, cinnamon, cloves) and raisins last. Leave to stand for 1.5 hours, knead. Divide into molds up to 1/2, let rise to 3/4 (about 40-50 min) and bake at 170-180C for about 60 minutes.
  • So I wanted to post pictures, but the small one was immediately destroyed for the subject "What if it didn't work out?", I sent one to the mother-in-law, and the rest after the decoration was sealed in a film and it glares
  • Easter cake as of Wednesday 22.04.09, the cake is still soft, does not crumble, and is fragrant. Recommend!


Aunt Besya
Well, this year's Easter cakes, though just from the oven and not yet decorated ...
The recipe is the same, the raisins were soaked in cognac for a day, candied fruits were finely cut, only 150 gr.

spices (cinnamon, cloves (tops), star anise, cordamom, lemon and orange peel, turmeric) -2 tsp.
Because the raisins were wet, I rolled them in flour, and therefore, when kneading, it seemed rather dense and literally added a couple of tablespoons of warm milk ..
Pasochka
tatulya
Lenochka, the paste turned out to be wonderful. I've hardly baked anything since the new year. It is not clear what the problem is, whether the flour is some kind of left (but it seems to have already been changed), or whether the settings have gone astray and it does not bother, but the bread began to stick on the 2-3rd day. We buy now in the store.
He baked a paska from Elena Bo that weekend. Kneaded in xn, baked in the oven. Now I want to try yours. What do you think, if you take a can of canned peas as a form ... Budget option.

Or maybe some bacteria-fungi got into HP? Maybe you need to treat it inside with alcohol ...

Is your recipe dry or live yeast? And raisins + candied fruits + 150? or both 150 each?

Spring. I am dull from the spring March and April sun.
Suslya
Does the bread sticky and stink of yeast? then the flour is contaminated with potato sticks, they say it helps if vinegar is added.
tatulya
Tanya (Suslechka) thanks for your attention to the problem. We even seemed to change the flour ... But something didn't help.
We must try again and buy somewhere far from this chain of stores. And another variety.
And how to rule the whole thing with vinegar?
Suslya
I've found that 1 tbsp is used for 500 g of flour. l. vinegar. I wonder if this will help against mold?
tatulya
I have a question: If I add vinegar to this recipe, then 1) this is not very ardent, 8% seems. 2) when to add it and will it spoil the recipe?
Aunt Besya
Oh, I also think it's not about the stove, but about the flour !!! Throw it out and try with another, just disinfect all the devices that you use (sieve, spout from HP, spoons)
Tanya, and I have a family, I and my husband, symbolically piece by piece I will take my mother to the grave on parent's day, although they say that it is not necessary, but somehow they got used to it ..
Yeast this year took dry Fermipan 8 grams, did not find fresh ones, and there was no particular desire to stomp around the city, because she herself with bilateral otitis media and there is a total flood on the streets to find where to cross the street - half a kilometer to walk
Raisins + candied fruits (cut them smaller, otherwise they were painfully large) = 150 gr.
A small paste in a can of condensed milk, put a circle of baking paper on the bottom and inside a cell of it, protruding above the edges
Pasochka

Why is there vinegar ??
tatulya
Suslya wrote this to me above that somehow the flour can be cured. But I think I need to buy a new meal tomorrow. So, in total, you should get 150 g (raisins + candied fruits)?
Aunt Besya
Yes, but if you put more, for example 180 or 140, it doesn't matter
But somewhere we had a topic about a fungal infection of flour ... But I have vague memories that such flour can no longer be saved, only to be thrown away
Suslya
Tatulechka, I wrote about the bread to add vinegar. And in a cake it is better not.
tatulya
Quote: Suslya

Tatulechka, I wrote about the bread to add vinegar. And in a cake it is better not.

And I, stupid, thought that the Paska could be saved that way.
She said, "I'm getting stupid in the spring ...".

tomorrow I will buy another flour and make some simple pasta. and not very big.

an_domini
Aunt Besya!
How do you store Easter cakes? I just want to bake more, everyone says that they don't get stale every week! How to do it?
Aunt Besya
And I am not philosophizing: I do not bake a lot, so the plate (s) with Easter cakes are tightly wrapped, without gaps, with cling film and nothing happens.

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