Kulich with Myasoedovskaya in the oven (master class)

thanks) pancake of different sizes set in one run ..

thanks) pancake of different sizes set in one run ..

So what! Get it out at different times!

Hello. Can I have this recipe with the calculation for a bread machine please.

[Lizaveta79]

Lizaveta79, divide everything by 2. HP perfectly copes with kneading a half portion (I kneaded the dough for 2 cycles on the "Pelmeni" program). But you need to approach the dough and dough in other containers, as they grow strongly. Well, the oven is still in the oven. And if you want to make it completely in HP, then here on the site there are many recipes. Very good "Very tasty Easter cake" from Elena Bo.

Thank you so much

This year I was also flattered by this cake. Great concern was caused by the fact that she put the dough for the whole night, but everything worked out, the dough was beautiful, the dough was fine. When I saw what kind of dough it turned out after kneading, I decided to put more dough.

[milka80]

milka80, How is it going? I hope you succeeded.
naataa, I have a cartoon blnaton, she herself corrects both the pressure and t, but I think the result is the same: the milk looks and tastes melted. Easter cakes on it (and on live yeast) were excellent - tall ones with beautiful round hats

My cakes for 250g were baked for 30 minutes, 350g- 35 minutes, 500g -45 minutes at 160 degrees

I confirm! mine are 150g. an hour-electric oven t-160 * C was baked, the time strongly depends on the characteristics of the oven.yanna-am good luck, I hope you succeed.

and my dough is apparently over-acidified .. ready-made cake with a pronounced smell .. it tasted not bad, but it didn't go up very well .. made a moment of 16gr with saft

Last night, the oven was repaired, at the same time the master explained to me that in this stove the top heating cannot be turned off, or rather, it is possible, but only at the maximum temperature, 250.
At the same time, the top heats up so that for the first three minutes in the oven, the top of the cakes is gilded.
In general, I fiddled all night, baked the first batch (Pokhlebkin). She covered with foil and danced around ritual dances. As a result - the ideal structure of the dough, if you blow it, it will fly away, while the tops are so-so, unevenly colored, in some places have failed. Sadness, I was always proud of my tops ((
I cool on the needles upside down, otherwise they sag. The meat-eating dough is on its way. The night shift smoothly flows into the day shift)). And you have to go to bless. I think I will consecrate the unadorned ones and decorate them later. Anyway, I cover the completely cooled ones with glaze.

and my dough is apparently over-acidified .. ready-made cake with a pronounced smell .. it tasted not bad, but it didn't go up very well .. made a moment of 16gr with saft

The smell will go away, mine was almost odorless, baked yesterday, but the rise was really bad (Lviv-20gr) -1.5 hours of proofing and rose by only 50%.

[FairyViolet]

FairyViolet, even a flat roof happens if the dough is fermented during proofing.

during the proofing, the dough rose, it probably started to fall off, it was in the oven with a light bulb for only about 2-2.5 hours. Then the batch started. I think it was not enough wandering.

[FairyViolet]

FairyViolet, if you still bake cakes, and in general in the future baking with milk, then pay attention to the preparation of milk - I wrote in this thread on page 74 Reply # 1479. The difference is tangible as a result.

Yes, thanks for the advice, I'm still planning on baking next week.

[Sibelis]

I cool on the needles upside down, otherwise they sag.

Sibelis Natasha, how is it on the needles? On the pillows, it is understandable, turning over to cool.
I have 3 pretty cakes. We will eat tomorrow, but for now we will only sniff. And the "Royal Bummer" in the bread maker came out so soft As if she didn’t look like they sat on him with a luxurious booty. I had to put a second one and add flour, this one was already good. Therefore, it is interesting about the knitting needles.

Those that are in commercial paper forms - I pierce with a wooden skewer along the bottom, two criss-cross, turn over and hang in some vessel by the sides

True, you need to hurry up, otherwise they sit down straight away - tender as fluff this time, and exfoliate qualitatively, like a panettone. Last year, according to the same recipe, I got plump ones, so this time I tried to put less flour. The structure really won, I would have a normal oven for them ...

And the most interesting thing is that the crumb turned out to be golden, I don’t know why. Saffron was not added, eggs are the most common, store-bought ...))

[Girls, suddenly there are still desperate ones (bake on Saturday the night before) and lazy ones - like me.]

Girls, suddenly there are still desperate ones (bake on Saturday the night before) and lazy ones - like me.

If you do not have a bread maker or food processor for kneading dough,
or dough you do the norm or even above the norm (according to the prescription) - the bread maker will not knead the batter so well for you.

The OPARA dough can be kneaded on a regular immersion blender.

That is, we do everything as according to the recipe, when we have combined all the ingredients for the dough, we have interfered with our hands a little - just to combine the components - and we take a glass from the immersion blender (or whatever you are mixing with), and portioned. for about 5 servings, alternately knead the dough for 30-60 seconds.
As a result, you should get, as in the picture of point number 8 - on the first page of the topic. That is, a homogeneous liquid (like a pancake) dough.

Of course, then we combine all these portions with a blender together when we put on the rise,
OR we divide it into 2 containers (well, I don’t have a 7 liter saucepan), I divided it into 1 multicooker saucepan (4 liters)
and the second half of the dough - poured into a bread machine for proofing (you can use a barely warmed-up oven, or next to a warm radiator, etc. ...).

I put on Kryvyi Rig live yeast, they are super active, so I think by the evening, at 7-8 o'clock, I will start baking.

oh, after kneading for a long time, my mind went into my head. Tell me, please, what time should the dough be allowed to increase before adding raisins? Is 2 times enough or wait any longer? But I'm afraid to overexpose and I am afraid to underexpose too

milka80, how are you? I hope you succeeded.

I'm baking right now)
I took calculations from the plate for 2/3 portions. I don't know, maybe there was less milk after boiling, but there is clearly a lot of flour. At first, this affected the kolobok when I mixed flour with a yeast mixture for dough. It turned out to be a very tight bun and I didn't even add some of the flour. With further mixing, this affected the uniformity - the lumps were never broken. After the night, the rise was good, I began to add the second half of the flour and again there was a lot of it ((((I came to my senses only when I felt that the dough was going sooo quickly into a bun, and after all, the day before with dry yeast, I kneaded it for 45 minutes with my hands and hand mixer with hooks.
In general, rely better on your instincts, and rely on the photo from the first page.

The first climb was good, but the second in the forms is already so-so. Let's see the result after baking, it won't be long

Z. Y. I am now looking into the oven, where the dough was 1/2 in shape, rose and formed a small beautiful hat, but where 1/3 did not even crawl to the edge (((

It depends on how it went up before. This time I got a slow dough, I started kneading all the ingredients into the dough at about 8 in the morning, so I still haven't put it in the oven, it has been proofing for two hours in the tins. It's okay, it rises, just slowly.
I would not be afraid to overexpose, 2 times is not enough, in my opinion

[Sibelis]

Sibelis, Natasha, thank you! I'll wait some more. My dough stood all night and rose slowly too, I'm just afraid that it will stop. But this is still far away, apparently

milka, it also took me less flour, but I was initially ready for this, adding a little. It's just very dry, the flour is dry. Yes, I also added panifarin as an experiment. In general, the dough turned out just not liquid, on the verge. Only with oil came off my hands. While in the forms it has risen by about 3 times. I'll wait a little longer and bake.

I honestly keep the entire post, but I have never been able to bake a cake and not try

[Sibelis]

Tell me, please, what time should the dough increase before adding the raisins? Is 2 times enough or wait any longer? But I'm afraid to overexpose and I am afraid to underexpose too

Irin, somewhere they wrote 3 times. Anyway, catch at the peak, you can't go wrong. I grew up quickly.
Sibelis It is interesting about the knitting needles. Of course, you also need to get the hang of doing it quickly. Unfortunately I had no form ...

[Natalqa]

Natalqa, I'm glad that your second game was a success! Congratulations!
Sibelis, well, and with neighbors did not have to spend the night. And I congratulate you!
Well done girls! I was worried about you. So many cakes were baked! And I actually baked 1 serving. But for 2 visits. It turned out 6 pieces 10x8 cm (small) and 3 pieces 2 times larger.
I'm still going to bake pies today at the "Awesome Test". Girls, maybe someone will share a proven recipe poppy filling, so that it is not dry and not wet. I understand that it’s not in this topic, but I also agree to a reference. I read through the relevant topics, but there are conflicting opinions - some succeed, others do not.

[Scops owl]

Scops owl, Larisa, thank you! In my opinion, their peak will never come, as they have grown 2 times, and that's all, so I sit with them peaking with them I'll wait a little more and add raisins

Good day! Here is registered to say thank you for the recipe!
Now Pasochki are being baked.
I wanted to ask: can the dough be allowed to stand in a slow cooker at 40 degrees and how long does it take?

The first climb was good, but the second in the forms is already so-so. Let's see the result after baking, it won't be long

I have the same thing: the dough came up well and quickly, but in the forms, well, very slowly, why I don't understand, usually the dough rises very quickly on the second dough. But this did not affect the taste in any way, one has already begun to smell, the taste is excellent.

let the dough stand in a slow cooker at 40 degrees, and how long does it take?

40 gr. too much for proving the dough. 30 gr. - the very thing. Yes, and it will climb from your multicooker, the dough grows very well in volume. I turn on the oven to a minimum, after turning it off, I make sure that the temperature is comfortable. At first I checked it with a room thermometer, now I already know by sensations when 30 grams. And there it fits perfectly. I have an electric oven.

No, well, the oven is no good, of course. Such a dough turned out to be successful, but because of these manipulations with covering-opening with foil, the tops are flat, and in some places they have failed ((.
I did a lot - there are 5 large and more than 20 medium ones. Baked in 4 passes. I can't count them - they are hung all over the apartment, they are getting cold)). In general, an 18-hour marathon, and also decorating.
I tried to wrap the upper heaters with foil - by the way, an option. Doesn't get hot.

I always settle in the bathroom with hot water drawn into the bathtub. It's just that a 15-liter basin does not fit into the oven)).
I put the dough at about 12 o'clock in the morning, it got up every 4, at about 5 in the morning it began to fall off (I did not sleep, I was busy with another batch of cakes). Opala, by the way, stopped quite a bit. Well, I waited until 8, then knead.
Feels like the crumb structure of Pokhlebkinsky turned out to be more interesting, well, there is more fuss than an example, but it will be necessary to look tomorrow or the day after tomorrow, when it ripens.

My dough did not rise very much about 2 times somewhere, I also heated the oven and turned it off, but in the morning, as for me, it was quite cold in the oven. Therefore, I asked the cartoon ... Although in the morning my husband said that it was necessary to wrap up a warm floor in the bathroom and attach, oh, where he was at night with advice.
Pasochki are already caked and ruddy! They got up, but the caps are not round.

Pasques are very tasty, tender, melt in your mouth! Thanks a lot to the author for the recipe!

Thanks for the recipe. It turned out very tasty. These are the cakes we have this year

[Natalii9507]

Hooray! I baked my cakes, not a single lid cracked - there’s nothing to try, I’ll wait for the night. Let them not go up, but beautiful On the market yesterday I saw waffle flower decorations of different colors, they looked very cute, I hadn’t seen this before, so I have a chamomile meadow this year :)
I wish everyone, everyone, successful baking and delicious and thank you very much for sharing your experience
Natalii9507, that's so beautiful!

Natalii9507, What smart !!!

I baked today according to this recipe on dry Fermipan yeast. I wanted to live, but forgot to buy. I made a batch for 1kg of flour, took 15g of dry flour. The dough was suitable at 30 degrees hours 8. After adding flour, the bun formed quickly (kneaded in a bread maker on dumplings mode, the dough was divided into 2 parts). The dough did not rise very actively, it did not increase 2 times, maybe I waited a little (1.5 hours). Some had a slightly cracked roof, although I sprayed it with water before baking. One small one has already been eaten by the child). While in the context the smell is a little brave, I hope it will pass by tomorrow.

I baked these Easter cakes this year too. I took into account all my last year's mistakes and, voila - they turned out to be just wonderful Easter cakes. With delicate fibrous crumb and divine taste. Last year I baked according to this recipe, but remained dissatisfied with the taste - there was a very strong wine smell and taste, which remained. My mistake was that I overexposed the dough. I took real yeast, apparently they turned out to be too active, the dough was peroxidized, although the dough then came up very well, and it turned out to be high in the tins, but the smell remained. This year I made Saf-Moment with dry yeast, used one pack. The dough was not in the refrigerator. And just on the table, at a temperature of about 22C, at 6 o'clock, she gave a fluffy hat, but it did not rise very well. During proofing, the dough rose slowly, but surely, it grew three times in two and a half hours. In the tins, it came up quickly in 1 hour, very high. Baked at a temperature of 160-170C for about 50 minutes with convection. It turned out amazing, with a subtle wine aroma, oily and fibrous. Story!!! Thanks to the author of the recipe !!!!

Peace be with you bakers!

thanks for the recipe!

current that's what out of 4 pieces at 2 the roof kicked out
that is, kneading one form is the same and the filling is also equal
fortunately, my daughter is friends with all sorts of creams / mastics, straightened

🔗

🔗

I developed an inferiority complex with your jewelry))

I'm worried about the icing. Part of it was purchased, part itself, the composition is absolutely the same: sakh. powder, starch, lemon juice, protein. Its own froze, but the purchased one does not even think, sticks and stretches (. And in the morning Easter cakes will fly to friends in America, they must be in shape)).

[Sibelis]

Sibelis, and Easter cakes in the refrigerator now? On my purchased glaze it is written that after application it freezes in the refrigerator

Here are my first-borns for this recipe.

I did it for 2/3 of the norm, it turned out 1 kg 667 g of dough. It turned out 4 Easter cakes of 390 g each. The dough was watery, I did not add flour. But it did not stick to the hands, but imposingly blurred

Baked for 40 minutes. Here we got out of the oven.



With glaze



One has already been presented, I will leave one for myself, and I will try it tomorrow.

Happy Holidays everyone!

With the greatest gratitude to the author, for the delicious recipe for Easter cakes, the girls who wrote about their experience, also thank you very much! I read everything carefully and the work went like clockwork

here are my krasotulki this is the second batch, the first was for distribution to teachers and educators) decorated with protein custard


I'll show you the cutter tomorrow)

[shade]

shade, ANNAYACICHow beautifully decorated! Craftswomen! I didn't even think about decorating with mastic or cream, I was all afraid that Easter cakes would not work. The first time in the oven baked ...
And thanks for the recipe and advice!

I don't have the kind of glaze that says about the refrigerator. There is just a powder in a bag, it contains powder, starch, citric acid.
The night is over, the glaze is soft. Only ceased to stick on top.

Happy Easter everyone! And who baked Easter cakes - those are doubly!))

Happy Easter everyone! The first time I baked cakes myself. Thank you all for the recommendations, everything worked out EXCELLENT, the first time. The taste ... awesome! I ask my own in the morning: "Well, how is the taste of my cake?" - "Like a shop", - replies ...
Well done, I didn't pick up a better compliment ... (probably, this is "professional" in his terms) But I'm still happy, I'll give everyone a cake today.

Easter cake for my daughter

Easter cake for my son

Thanks for the great recipe!
Christ is risen!

Happy Easter everyone! Thanks to the author for a wonderful recipe. I will definitely bake this recipe.

Did everything in half.
The crumb is just wonderful. Moderately dense, which I especially liked, I had it a little damp, but baked, I covered it with a film overnight. Maybe because of this. But it was not dry, which was important to me. Just super. The sweetness is just right. Very nice.
Pok in paper forms, 560-600 grams per mold approx. 13 cm in diameter. 9cm height. Rose 2 times in 50 minutes on the table and in the oven. Got out of shape, beautiful top, but not a hat. The only thing is cracked, but I did not form a kolobok to fit into the mold. I just put the dough in the form on the scales. Preheated to 160 degrees, second shelf from the bottom, top and bottom heating mode without convection. Time approximately 35 minutes. The Hansa oven is electric. It is imperative to preheat the oven. On the same day, the bake according to a different recipe was also put in unheated, I thought it would warm up quickly. But no. While the infection is heating up the oven, the top ten is working at full and the top has browned for me too early. For those who will be heating with baking, turn on the convection. Let the air drive evenly. And so I like the oven without it, but hot.

Dough on pressed yeast, the first 4 hours in the oven with a light bulb, then another 5 hours on the table, in a room of 20 degrees, it seemed to me that the temperature in the oven was too high. Dough rose just super. I don’t know if she was already falling, or I didn’t wait, but these 9 hours were enough for me. The taste is just awful. The smell is excellent, as the Easter cake should smell. I did everything with 2 conventional mixers, Philips and Bosch 450 watts, for yolks and whites. Only Phillips' corollas are armor-piercing, powerful and would not bend over the yolks. Squirrels Boshem, eggs lay for 2 days on the table. Beat up for 2-3 minutes to a magnificent mass.

This is a dough. Then dough into the Moulinex bread maker, which is large. There flour, vanillin and dough program. After 1.5 hours, a new program and 1 minute of stirring raisins. Stopping the program. The dough is silky, soft, difficult to hold in your hands. I didn't add too much flour. It was perfect from my hands. A little bit somewhere on the fingers stuck, a small piece.

On a note. When I was making the classic glaze, I accidentally damaged the yolk in the next egg. a little bit into the protein. At the same time I think and check the fairy tale about the categorical exclusion of the yolk in the whites. Everything was whipped to a lush foam, without any salt, and so on. Purchased eggs, store eggs, at room temperature. Whipping is more influenced by oily, not washed dishes. I always beat it in stainless steel, I absolutely do not beat it in plastic.