home Bakery products Easter Easter cakes Kulich with Myasoedovskaya in the oven (master class)

Kulich with Myasoedovskaya in the oven (master class) (page 27)

lina
Lily, beautiful Easter cakes. Domes are round
My dough is rising ...
Leka_s
and here are my Easter cakes, from 1 norm - (for 1 kg of flour)
Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
large ones turned out on average 320-350 gr, in cans of canned peaches for 850 gr., small 200 gr. baked in a jar from under green. peas
Degla2006
For many years now I have been baking this cake and I want to bow deeply to the author (Raisin). Together with everyone, I went through the first steps during the birth of the topic and since then I have not found anything better. THANK YOU!!!
macaroni
I've just sent Easter cakes to the oven)), tell me how much time is needed, well, at least approximately, how long should I go into the oven and poke a splinter?
Leka_s
Quote: macaroni

I've just sent Easter cakes to the oven)), tell me how much time is needed, well, at least approximately, how long should I go into the oven and poke a splinter?
I took out the small one after 30 minutes (the sides did not turn red), and the big ones after 45-50
Lyulyok
Quote: Lina

Lilya, beautiful Easter cakes. Domes are round
My dough is rising ...

Thank you!

To have such a bath, you need:

1. Knead the dough well until silky (the highlight in the photo showed).
2. Before laying into molds, form a bun, pull the top.
3. And put in a cold oven when the cakes have reached 4/5 of the shape.
I hold my fists for you!

Quote: macaroni

I've just sent Easter cakes to the oven)), tell me how much time is needed, well, at least approximately, how long should I go into the oven and poke a splinter?

I already wrote on the previous page:

Quote: Lyulёk

.
9. Baked at 160 degrees (I have a convection oven). She put the cakes in a cold oven.
I baked small cakes - 20 minutes, medium (250g) - 30 minutes, 550g - 40 minutes.

It is necessary to take into account the fact that cakes are baked faster in paper forms than in iron ones.
macaroni
Thank you girls, very much for the quick answers!
robin
I wake up today in the middle of the night in a cold sweat, terrified - I forgot to put vanillin in the dough, sat in bed, thought, climbed into the Internet (well, the tablet was lying next to the bed), made sure that I did not forget. Fffuh. She put the dough at 12 at night, at 10 she kneaded the dough in chunks. Then I decided, what if it didn't work out, or it wouldn't be enough, I also muddied the Pokhlebkin cake for 600 g of flour into HP. Myasoedovsky is also 600. Now all the cakes are immediately in the oven, reaching. The lumps never broke completely in a dough the size of corn grits. I think we'll eat it.
Here's a question I had: sprinkle water in the oven when and why during baking?
chapic
LyulyokLily, did you do the royal one?
tatjanka
Hello, here I am with Easter cakes. I made one serving, all according to the recipe. Raising the dough and lowering it after 4 hours, kneading the dough and raising, and lifting it already in paper forms. Baked for about 40 minutes. The diameter of the molds is 15 cm, so three things turned out.
Kulich with Myasoedovskaya in the oven (master class)
]Kulich with Myasoedovskaya in the oven (master class)
And this is with the testicles, waiting in the wings and decorating the house.
Rusya
Quote: robin

The lumps never broke completely in a dough the size of corn grits. I think we'll eat it.
All previous years I also had lumps, but after baking they were not felt at all. This year there were not any lumps, although I automated all the processes, manually only intervened raisins. From what they appear I do not understand, to remember in the past years the girls tried to find out, but to no avail.
Leka_s
Quote: Rusya

All previous years I also had lumps, but after baking they were not felt at all. This year there were not any lumps, although I automated all the processes, manually only intervened raisins. From what they appear I do not understand, to remember in the past years the girls tried to find out, but to no avail.
I had the first ones with lumps, because.for such a quantity of milk flour is a bit too much, could not break to a homogeneous mass, then the addition of liquid did not bring the desired result. And yesterday I added an egg-sugar mixture to the milk with yeast, and I poured about half of the norm in the yolks, rubbed it with a fork - everything was finely rubbed, the rest of the sugar was dissolved in the milk-yeast mixture and then I just added flour, this consistency and not liquid and not thick, the flour breaks up perfectly.
Lyulyok
Quote: robin


Here's a question I had: sprinkle water in the oven when and why during baking?
I sprayed only the tops of the cakes before baking. Then the dough is not so torn as it grows.
Quote: chapic

LyulyokLily, did you do the royal one?

I tried to make a royal one, but it did not rise for me, probably the butter was not correctly mixed into the dough.

Good thing I only made 1 serving. Now I have frozen it and, when the time is up, I will defrost it, add baking powder and bake an excellent muffin.
chapic
tomorrow I would have more pies and a roll with poppy seeds to bake. you need to move on to other topics.
Parallel
Quote: chapic

tomorrow I would have more pies and a roll with poppy seeds to bake. you need to move on to other topics.
can you have a reference?
izvarina.d
Lyulechek! The beauty! Just a gorgeous view of the Easter cakes! Thanks for the idea and a good example of a cold oven. I put the first batch in a hot one, so I danced around it until I lost consciousness: I covered it with wet baking paper and sprinkled the top ten on. then off. ... I baked it, of course, well, but it got worn out many times more than during kneading.

doom
Good day. I want to try this recipe, but I ran into one problem. The whites must be whipped to the peaks and without a mixer it is problematic to do this (it burned out and I forgot). Can I beat the whites in a food processor? There are wide blades with holes, will it roll or not?
chapic
Quote: Parallel

can you have a reference?
I'm planning this one. but I haven't decided the pies yet. https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=7250.60
Oli4ka
Girls, dear, I want to ask for advice: I baked this cake, I did everything according to the recipe, all the stages went well, and the dough came up, the dough was perfectly kneaded and the second rise passed and proofing and baking, but ... now I got them, so pretty , however, the smell is terribly winey, I cut one, tasted it - and the taste is also very winey, there is no sweetness at all. I'm so upset .... what did I do wrong?
Irishki
Do nothing, I also have it, I need to give them (Easter cakes) to infuse ... tomorrow everything will be in openwork))))
Oli4ka
Thanks for the quick response. I was really upset .... Will they be sweet when they are infused? Or will they remain sweet and sour? Like sugar in the recipe is not enough. How do you want them to be delicious!
disney
Girls, dear, tell me !!!!! My lumps have not stirred. : girl_sad: It's almost impossible to pick them out of the test. What should I do??? Throw everything out and put everything on a new one or try to bake like this? the dough has already been proactively mixed, and there is a little left for proofing. Help!!!
Oli4ka
I also had small lumps. It's not scary. Here on the forum they wrote about it. Now my cakes are ready, I cut one of them, no lumps, the dough is pleasant, fibrous. The only problem is the taste - very winey. But there seems to be hope that tomorrow will be better.
disney
Oli4ka well, thank you very much dear !!!! Soothed my soul I do not have a strong wine smell, so slightly wine smell, but very pleasant. Let's hope together that our cakes will be the most delicious
darsolina
Thank you very much for the recipe! Everything worked out!
orehova18
Please tell me 200 grams of dry or steamed raisins?
Oli4ka
Quote: disney

Oli4ka well, thank you very much dear !!!! Soothed my soul I do not have a strong wine smell, so slightly wine smell, but very pleasant. Let's hope together that our cakes will be the most delicious
Let's hope! When kneading, the dough also smelled good, and it was very fragrant during baking. But then, when I cut it ... I probably hurried. I reread the entire forum - there is hope.So, hopefully! And you will be fine !!! Lumps are not scary at all.
Leka_s
Quote: Oli4ka

Let's hope! When kneading, the dough also smelled good, and it was very fragrant during baking. But then, when I cut it ... I probably hurried. I reread the entire forum - there is hope. So, hopefully! And you will be fine !!! Lumps are not scary at all.
I also cut the first one on the same day that I baked, to be honest, I got upset, but when I cut the second cake the next day I realized that it was HE ... ONLY this cake was baked on Easter, thanks to the author
Irishki
The raisins were initially dry, they wrote that you can soak it with cognac and it will be super, but I did not dare))))) I didn’t even soak it, I just washed it and dried it. But do not be guided by me especially, I only bake cakes once a year, and only 3 years, though all the times only this "Myasoedovsky".
notglass
Quote: orehova18

Please tell me 200 grams of dry or steamed raisins?
The raisins are dry, you can soak them in cognac or rum. Very aromatic, the dough will not be worse. Or just in the water.
Irina F
But I didn't have cognac in this one and I added amaretto and a little vanilla essence to the raisins - it certainly won't get any worse!
All sincere, tall, ruddy and delicious Easter cakes!
Oli4ka
Quote: Leka_s

I also cut the first one on the same day that I baked, to be honest, I got upset, but when I cut the second cake the next day I realized that it was HE ... ONLY this cake was baked on Easter, thanks to the author
And about the sweetness, please tell me, does it taste sweeter the next day?
Leka_s
Quote: Oli4ka

And about the sweetness, please tell me, does it taste sweeter the next day?
the taste is wonderful, do not worry, it will be sweet
Oli4ka
Quote: Leka_s

the taste is wonderful, do not worry, it will be sweet
Ahaaha .... really, I'm worried. Thank you so much.
Leka_s
Quote: Oli4ka

: drinks: Ahahaha .... really, I'm worried. Thank you so much.
2 weeks ago I baked - rehearsed, I and my friends who tasted it really liked it, my hands were itching to bake HIM for Easter, in fact, which I did
Jiri
For some reason, my Easter cakes do not have a wine smell
Vasilica
Many thanks to the author of the recipe! Very tasty !

It is without decoration.
Kulich with Myasoedovskaya in the oven (master class)

And this has already been decorated by the daughter I apologize for the work environment
Kulich with Myasoedovskaya in the oven (master class)
Natalyushka
And I have a dough that fits very quickly, if I put it in a cooler place, I won’t spoil it?
Lyulyok
Quote: Natalyushka

And I have a dough that fits very quickly, if I put it in a cooler place, I won’t spoil it?
Don't mess up. On the contrary, it will be more aromatic.

Girls put it in the refrigerator especially for this.
Irina F
Vooot! It's me with the report! Super cake! Thank you very much Zest! I'm baking it for the second year) Before that, I baked for 17 years according to the same recipe and it seemed to me that it was the best! After trying this one, I realized that I was wrong)
Kulich with Myasoedovskaya in the oven (master class)
I was mixing it in the old Boshik, I’m really surprised myself how he did it. But, GLORY TO GOD! everything turned out great!
HAPPY HOLIDAY!
tRufelka
Hello, I rarely write on the forum, but I can't help but say thank you for the recipe for this cake. I bake it for the first time and I was very pleased.
disney
I baked cakes. I hope the lumps will not be felt. It looked and smell just great! Not cut yet. I'll post pictures on Sunday
Rezlina
Girls, but I didn't get the cake ... When adding the second portion of flour, the kneading was a hook (Kenwood). And the dough crawled along this hook above - I noticed it late ... a lot of grease got into the dough. Nobody had this? I had it that year too, but I immediately saw and constantly helped with my hands that the dough did not crawl up. I had to spin kenwood to get the dough. Here: (gray is greased dough)
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Blackmooni
I bring Raisin thanks for the recipe for a wonderful Easter cake
The cakes turned out amazing the first time, and I just fell in love with the dough. It's fantastic.
mms
Here, I brag: girl_claping: Thanks for the recipe
Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
N @ T @
Rezlina
I also have Kenwood 010, I have baked this cake for the third year in a row, this year in two days there were three kneads, but the dough behaved decently, it did not climb on the hook. Each batch of 1 kg
Lyulyok
Quote: mms

Here, I brag: girl_claping: Thanks for the recipe

Excellent Easter cakes!

And the roofs are flat and beautifully decorated!
Matanya
Well, I also have Easter cakes ...: girl_curtsey: Dear Zest, thank you for the recipe, very tasty. One trial was devoured, the cutter did not take a picture, did not have time.
Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
I also baked Kulich "It couldn't be easier", I'll show him there ...
I liked both recipes, thanks again, and
Happy Easter to you girls !!
valuhka
Quote: Matanya

Well, I also have Easter cakes ...: girl_curtsey: Dear Zest, thank you for the recipe, very tasty. One trial was devoured, the cutter did not take a picture, did not have time.
Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
I also baked Kulich "It couldn't be easier", I'll show him there ...
I liked both recipes, thanks again, and
Happy Easter to you girls !!
What are your beautiful beads! Could you tell me the glaze recipe? Drawings as I understand it - icing?
Matanya
Yes, everything is bakery ... dear e ...
here is the icing
but icing
Thanks for the compliments

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