Kulich with Myasoedovskaya in the oven (master class)

I baked Viennese portioned baguettes. The recipe has been worked out by me to automatism. The baguettes have a delicate crispy crust and airy crumb. For some reason, yesterday I decided to add the park when baking - I sprinkled water from a spray bottle into the oven a couple of times when baking. The bars looked as always - handsome! But that crisp, for which I love them, they have completely lost. And just baked them with steam (not a lot). And in this recipe, it turned out to be not only unnecessary, but also harmful.
So, if we decide to bake something, then it would be nice to follow the recipe strictly. In all honesty, not everyone of this topic will say that he did everything exactly. Something, but made a change - whether in the ingredients, in the fermentation method or proofing, in the temperature regime, in the quality of products ...

The author of the recipe will NEVER be able to guarantee you that you will get the same as the author, no matter how hard you try to copy the recipe!
Differences and differences will be sure! The reason is different regions of residence, different manufacturers of products, different suppliers, different weather outside the window, different quality of ingredients, different ovens and dishes, and so on ........ up to our perception of tastes

And the fact that you got the author's recipe is purely your personal merit - you carefully read and understood the recipe, prepared everything correctly and from those products that you had in stock. Surely, you are carefully looking at the forum on the requirements of baking, on the models of ovens and their capabilities, you consult with many what, who and how does it, read carefully different tips and draw conclusions

About baguettes. Here it was possible to avoid such a "mistake" if you familiarized yourself with the concept of "baguette" in advance. A baguette always means baking a crispy loaf and under certain baking conditions where steam is never used.
And the author of the recipe has nothing to do with it, it's not his invention to bake baguettes without steam, apparently the author of the recipe already knew about this feature of baguette baking
And if you knew about this subtlety of baking baguettes, you would not have made this mistake, and vice versa, even asked the author a question "why does the author bake baguettes with steam"? It is useful to be interested in the technologies of baking this or that type of bread and muffins, then you will not need to blindly follow the instructions of the authors, who can also make mistakes, even by chance

Here is what the author of the recipe for this Easter cake writes on the first page of the recipe:
"The old-timers of our forum are probably aware of my incessant search for" the most delicious Easter cake "It seems that I found it. At least for this Easter - for sure. I baked it a couple of times already, adjusted it to fit myself, so the family members in a friendly chorus said that they wanted for the holiday This is exactly the taste. Well, and nice. I will not be torn between several recipes, but I will bake a cake, the prototype of which was hidden in the "Book of Tasty and Healthy Food" in 1954.
I am satisfied with the fact that he combines the best aspects of Paraschina Pasca, Easter cake from Vienna dough and Pokhlebkin cake. I must say right away that this is not an option for fans of airy baking. It is heavy, dense enough, moist-juicy and insanely fragrant. I had to give up any additives other than vanilla. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9679.0"

And further in the text she refers to sources on the forum, where she learned the technology of this or that operation of preparing a dough for cake - a lot of links !!!
Great work has been done, YOUNG MAN!
This is me to the fact that the author of the recipe prepared very well for the recipe, took from everyone all the information she wanted - in the end she got her own version of the cake, which she wanted to get to her taste.

[Dough is a semi-finished product]

And more about the dough. This is what Dima (trablin) writes in his LJ, from whom I have learned a lot and continue to learn. I quote simply in the text to make it easier to read, otherwise the text in the quote window is too small.

Dough is a semi-finished product (primary dough) whose purpose is to maximize the development of fermentation and enzymatic activity of yeast and bacteria. The sponge method of preparing the dough is longer, therefore, more aromatic and flavoring substances accumulate in the dough; the substances contained in flour are subjected to a deeper effect of enzymes, yeast, acids, which allows you to get a dough with better elasticity, better and more developed gluten (started a dough and left it for 4 hours - essentially autolysis), which gives a high-quality crumb, more ruddy and an even crust, and increases the shelf life of the bread. For us, home-grown bakers, who prioritize quality over speed and cheapness of bread, the sponge method is the most preferable.
Depending on the amount of flour, doughs are distinguished into thick and liquid, which, in turn, are divided into large and medium ones.

Thick dough.
Thick dough can be large (60-70% of all flour according to the recipe is used to make dough) and average (traditional), when 40-55% of the flour according to the recipe is used to make the dough. The moisture content of the thick dough is 40-45% (absolute moisture according to GOST). The fermentation temperature of thick dough is 25-29 ° С. Fermentation time 3-5 hours. Dense doughs are mainly intended for making dough from flour with weak baking properties, since the enzymatic activity of such flour is low, and the thick consistency of the dough allows you to obtain a higher acidity than the dough of the liquid phase. You can check the readiness of the dough by an external sign - the dough has reached a peak of rise and, when tapped on the edges of the form, begins to crumble in the middle, while it has a distinct alcohol smell, is permeated with air bubbles. Depending on the type of bread and recipe, you choose which dough to put.
Fermentation of the dough on a thick dough is 45-90 minutes.
A thick dough can also be put on all the water in the recipe, just then most of the flour will go into it, it will be Large thick dough... If the flour is worthless, of poor quality, then it is better to bake bread in a large thick dough.

Liquid dough.
Liquid doughs are usually prepared from 25-30% of all flour according to the recipe. Most often, a liquid dough is put out of all the water according to the recipe (calculated to obtain a dough of a given consistency). In liquid doughs, acidity slowly builds up, while the activity of the yeast is higher than in thick doughs, which is most suitable for breads made from strong flour.
The dough on liquid dough ferments longer than on thick dough, which is explained by simple arithmetic - less raw materials are added to the thick dough (70 percent of the dough is already ready), more - to the liquid one, therefore, the fermentation time of the final dough on thick dough is less. On a liquid dough, the dough ferments for 60-90 minutes.

It is recommended to stir both Thick and Liquid dough in textbooks during its fermentation to redistribute yeast cells throughout the volume of the dough, because if they are not driven, they will devour all the food around them and begin to die, instead of multiplying and multiplying, we for joy. BUT! At enterprises, the readiness of the dough is determined by acidity, but at home it is not available to us and we determine the maturation of the dough by eye: the finished liquid dough has grown to its maximum volume (4-5 times) and began to fall in the center.

Why do you need to knead the dough during fermentation.

1. Yeast, as we have already found out, creatures with an aerobic type of respiration, that is, they breathe air, they need oxygen. During fermentation, yeast releases carbon dioxide, which is fatal to them. If they lack air, they will simply suffocate.The result is a sour dough, lack of fluffiness, sour taste (too many acids, especially acetic). When the dough, I'm sorry, stinks of yeast, it means there are too many dead yeast cells in it. If you buy ready-made yeast dough in a store and smell it, in 99% of cases it will stink, because no one is watching it there, it lies in a sealed bag, there is no access to oxygen, in short, that still gas chamber.
When kneading, we remove carbon dioxide from the dough, give the yeast a sip of fresh air.

2. Yeast feeds on sugars. They eat where they are, they cannot walk, so they cannot come for a supplement. Therefore, we must provide them with this very additive. When kneading, we move the yeast in the dough, thereby providing it not only with a fresh supply of air, but also giving it access to a fresh portion of food.

3. Cushioning is needed to strengthen the gluten.
The dough from weak flour is crumpled once, because there is a fear of breaking the weak gluten and goodbye volume then. The dough made from strong flour is kneaded more often, 2 or more times, for the opposite reason - the gluten is strong, compressed, it needs training to become more extensible, then it will be easier for the gas to form pores in the crumb. In the production of baguette dough, for example, the dough is given up to 6-7 strokes.
The principle of chewing gum works here. When we put it in our mouth, it is dry and hard, but upon contact with saliva and mechanical chewing (chewing) it becomes soft. There are different types of chewing gum - from some you can inflate a bubble the size of a head, from others - for nothing. That's gluten the same way. A strong one can be developed so that it can hold a lot of air in itself, and a weak one with a long "chewing" can be torn like a rubber band from panties, and bread with such gluten will be low, ugly, and clumsy.
End of quote.

A now about our cakes and dough for them... Dima writes about bread dough. We made butter. Therefore, our dough contained eggs, milk, butter, and a lot of sugar. And, naturally, more yeast. And the time is somewhat different than for bread dough. And the method of conducting dough and dough is somewhat different. So again I return to the recommendation of experienced bakers - strictly follow the recipe.

[Tatyana]

Tatyana, Oh, thank you for joining! Your opinion is so important! I completely agree with you, with every word, letter and even comma.

About baguettes. Here it was possible to avoid such a "mistake" if you familiarized yourself with the concept of "baguette" in advance.

Yes, these are my flaws. Indeed, once again I am convinced that theory is a great thing, without which it will be difficult in practice. I was once again convinced of this with these baguettes.
And I baked Raisin cake strictly according to the recipe, up to a gram, up to a minute ... Moreover, I baked the cake in the oven for the first time in my life. I studied the topic for 2 weeks, wrote down for myself all that seemed important to me. The result is excellent, which surprised me myself.

And I baked Raisin cake strictly according to the recipe, up to a gram, up to a minute ... Moreover, I baked the cake in the oven for the first time in my life. I studied the topic for 2 weeks, wrote down for myself all that seemed important to me. The result is an excellent one that surprised me myself.

THANK YOU!

That is why the cake turned out that I did not stupidly follow the recipe of the author, but first studied the topic-recipe, thought well, understood the essence of the recipe and the problems that may arise. That is, virtually the recipe has become "native"
Well, and knowledge of such concepts as dough, dough, your oven, and so on ... the very same recipe-description served only as a canvas to feel calm.

Respect to Zest and thanks - for a well done job of posting the cake recipe on the forum

Respect to Zest and thanks - for the well done job of posting the cake recipe on the forum

Yes, Tatyana, I never tire of thanking Zest for this recipe. And you, of course! This forum is a tutorial for me! My relatives and even neighbors know who Admin, Izuminka, Omela, Krosh, Andreevna are ... And my husband even guesses whose bread I baked or asks to bake someone specific ...But there was a time when I put my HP in the closet, since the bread in it ceased to suit me. And when I found this site, read the materiel, tried to bake bread again and ... now my bread maker is in an honorable place in the kitchen - not a day without it ...
Thank you for the science and attention, Tatyana!

[Ludmila]

Ludmila, Thanks for the kind words! Good bread, pastries and other recipes on the forum!

And I came to say THANK YOU for this cake for the second year and I am sure that this cake will always be on my festive table
baked for 600 gr. flour came out 4 things 2 more and 2 less (one ate quickly and imperceptibly)

cutter

[lappl1]

lappl1, Lyudmila! thanks for putting everything on the shelves. Now it is clear . It's just that no one taught me baking, I studied myself from the books of the USSR and everywhere they write that dough is a liquid dough that is kneaded with a full norm of liquid, half of the norm of flour, and if the dough is very rich, then flour and 1/3 of the recipe and full the rate of yeast, and after standing for 40-50 minutes, all the baking is added, after which a mass is obtained which is called a dough. That's why I thought so. And in general I tried not to deviate from the recipes and did as it was written. Before, there was no Internet and such a wonderful forum that made our life easier. Previously, mothers, grandmothers, neighbors shared the recipe, passed from hand to hand and I did it just like they did. And they took the names and tips that were in the books. And the books were almost all the same. I specially opened all three that I have and everywhere are written the same
Take, for example, this recipe, which is written on a piece of paper, then transferred to the cherished notebook, according to which every year before meeting the forum these Easter cakes were baked for about 20 years in the recipe there is not even the word "dough", but it is probably there https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=227592.0

[ledi]

lappl1, Lyudmila! thanks for putting everything on the shelves. Now it is clear . It's just that no one taught me baking, I studied myself from the books of the USSR

ledi, glad I helped you sort out some terminology. I bake myself recently. I study only on the Internet, since I have no books, and somehow I did not learn from my mother and grandmothers.

Take, for example, this recipe, which is written on a piece of paper, then transferred to the cherished notebook, according to which every year before meeting with the forum these Easter cakes were baked for about 20 years in the recipe there is not even the word "dough", but it is probablyhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=227592.0

I looked at yours, ledi, Easter cake on the link and found there both dough, and something else, called by professional bakers "otdobka". Of course, in the subject of Zest, I somehow do not know how to write so much theory, but since you are in this thread, ledi, asked this question, then here I will dare to answer. Maybe someone else will find this information useful for themselves. I hope Zest will forgive us.
Well, everything is in order:

Exists two options for making butter dough:
1. dough - dough;
2. dough - dough - otdobka.
(finishing is the last operation in the dough kneading chain)

Before making dough in any way first, a talker is prepared from yeast, liquid, a small part of flour and sugar... This mixture is prepared to activate the yeast and also to test its quality. The temperature of the talker to activate the yeast is 31-32 ° C.
In order to ensure a more uniform fermentation of semi-finished products, it is often recommended in recipes to distribute the yeast between the dough (60-70%) and the dough (or otdobok).

After yeast activation preparing the dough according to one of the above options.

1. The first option for making butter dough It is used in the manufacture of products in the formulation of which there are relatively few butter substances (usually these are sugar and fats, including eggs / yolks, often spices and fillers (raisins, etc.).
In this variant of dough preparation:
- prepares first dough,
- then all other products are added to the finished dough according to the recipe and mix everything together.

2. The second option appliesif there are a lot of butter ingredients in the recipe.
In this variant:
- dough is prepared first from the whole amount of milk / water and yeast, part of flour, sugar, eggs.
- then to the finished dough, add some more flour and liquid from the total amount, salt... Knead and let this "semi-test" ferment with one or two strokes.
- after 50-60 minutes of fermentation pour the baking substances into the dough mass and after some mixing add the remaining flour.

The pastry is added to the dough only for taste and does not help the maturation of the dough in any way, but, on the contrary, inhibits it. Therefore, in professional methods, the introduction of baking into the dough is delayed until the very last moment. So this is adding the main mass of butter substances to an already well-fermented and developed (ripe) dough is called a snack... If yeast is added during otdobok (or when kneading butter dough), then yeast is added last so that the yeast cells do not come into direct contact with salt or baking substances. The addition of flour at the last stage is necessary, since the baking substances strongly thin the dough.
Puffing improves the porosity, shape and taste of rich products, but complicates the dough preparation process. Lovers of the rationing method are not advised. Amateurs are usually advised to pour more yeast into the pastry dough, or switch to special types of yeast, like SAF Gold, so as not to bother with the flavoring, which can really only be done in a food processor. Otherwise, it is difficult to mix the pastry manually or with a mixer into the already ripe developed dough.

Duration of fermentation of the dough from kneading to cutting for different types of butter products 1.5-2.5 hours. The lower the moisture content of the dough and the more butter substances in it, the longer its fermentation. Butter dough is kneaded 1-2 times.

Myasoedovsky Easter cake Raisins prepared according to the first variant of making butter dough, i.e. without otdoboka. Only here all the baked goods are added to the dough. And to raise this pastry, such a large amount of yeast is used. And part of the flour is left for kneading the dough to make it easier to knead the dough.
Your, ledi, Slobozhansky kulich https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=227592.0 prepared according to the second option, that is, first, the dough was prepared (point 1), then the dough was prepared (point 2), then the ridge was added to the finished dough (point 3) and then the fillers (raisins, candied fruits, zest ...) - point 4.
ledi, I really liked your Easter cakes. Such handsome men that I wanted to bake them. I will definitely try to make them.

[with glutathione-free milk]

Girls and boys who are going to bake cakes for Radonitsa, and in the future any pastries with milk! Pay, nevertheless, attention to the preparation of milk, which I wrote about on page 74 in this thread Reply # 1479.
Yesterday I was convinced again that with ordinary milk the dough preparation process and the result are worse than with glutathione-free milk (that is, boiled and aged at t = 90 gr. in the oven or thermos). I baked my favorite baguettes in milk. There was no prepared milk in the refrigerator, and I did not have time to cook it, so I poured regular milk into the HP. The trouble began immediately. The slurry squelched for a long time in the bucket of HP, then, finally, something began to form like a kolobok. This kolobok didn't look very good! No gluten strands were observed at all. I had to interrupt the HP program, let the test rest for half an hour (autolysis), and then re-enable the "Dough" mode. And this did not help much: the finished dough rose less, and the bars were clearly inferior in appearance and taste to their counterparts on milk without glutathione.
I note that all the products, temperature conditions and the method of preparing the dough and baguettes were the same as the day before - I bake them every day from 250 grams. flour, we eat them in a day, so the conditions did not have time to change ...
Now, if I did not know about such properties of milk, I would probably be happy with my pastries. Now I'm dissatisfied with baking on regular milk, having tasted the best!
Girls and boys who have not tried it - I strongly advise you to spend 40 minutes of your time and try to make such milk.It is stored for a long time (I kept it in the refrigerator for 10 days without losing its qualities), so you can cook it in reserve. And those who have already tried the miracle milk in baking and are convinced of its beneficial effect on the dough preparation process and the result, do not forget to replenish stocks of such milk in the refrigerator ...

Here's a cake turned out again

I rolled the kolobok and didn't blow the roof off. I didn’t add vanilla (I wanted to “feel” the aroma) - it turned out to be a very pronounced wine, but I will add vanilla, so to speak, for a “bouquet of aromas”.

I inserted the photos somehow incorrectly, sorry

And I brought my cutter, everyone has eaten a delicious kulichek for a long time, but the diet does not stop thinking about a new batch and Easter cakes

[lappl1]

lappl1, Lyudmila, it's nice to talk to you and read your posts. It's good that there are such knowledgeable people. But for me everything is different, I have been baking for a long time, it turns out, but I don’t know much. This year, on Easter and before memorial Sunday, I baked Myasoedovsky cake eight times. Seven servings were double and only one serving was single per 1kg of flour. I liked the recipe very much, it is simple and easy. Here is my Slobozhansky, I would not have mastered probably eight times. Thanks again to Zest!

[Loksa]

Loksa, ANNAYACIC, Girls, you have good Easter cakes! and I only photographed mine only once. And then my hands did not reach

[ledi]

This year, on Easter and before memorial Sunday, I baked Myasoedovsky cake eight times. Seven servings were double and only one serving was single per 1kg of flour. I liked the recipe very much, it is simple and easy.

ledi, Blimey! I can't even imagine that many baked goods! I mean, how would I handle it! You are well done!
Now I'm setting myself up for baking for Tuesday. My mini oven won't let me turn around. Only half of the norm of the Myasoedovsky cake fits.
So I bake in 2 passes. This is enough for my husband and my neighbor-grannies. Moreover, I still bake something for Easter cakes.

Lyudmila, it's nice to talk to you and read your posts.

Thank you! ... It's just that I'm terribly interested in it myself. And since I learned something myself, I want to share it with others. Glad if someone will find any of my posts useful.

[ANNAYACIC]

ANNAYACIC, Your Easter cake seems to have left the pages of a cool culinary magazine! Awesome cut! Even looking at the photo, you can feel its taste and aroma!

[ledi]

ledi, Blimey! I can't even imagine that many baked goods!

I bake to order. Many ordered for the second time. Everyone really liked the Easter cake. How nice it is to get good reviews from people! I thought I would have a rest today, but last night they still call and ask. Of course I'm already tired, only this week there were four batches of double portions, and today it will be the fifth. I am still working and this recipe is convenient in that you can leave and leave the dough and not worry. It stands at room temperature and has never escaped, I leave it unattended for 6 hours!
Who else doubts this recipe, do not hesitate! Bake and you will succeed! The only difficulty is kneading the dough. But this is the beauty of Myasoyedovsky kulichik!
I will show a photo of their bread maker. She baked in a Dex707 bread maker, put 1/3 of a bucket of dough, first kneaded the dough on the mode, and then switched on the "French bread" program in Dex for 3.5 hours. mode "light crust". It turned out to be a cake of 1.5 kg. the top is a little light, but everywhere it is ruddy. The taste is awesome: nyam: th. The only negative is that it is very large and it is bad to cut


Smeared with residues of glaze and already anyhow. So don't judge strictly

[ledi]

ledi, admired you
lappl1Thanks for your experience with milk. I will try to use. But my question is: we use milk with a long shelf life, does it also need to be processed?

[lappl1]

lappl1 Thank you for sharing the information from LJ.
Girls, what a pretty cake you have! And they said about the glaze, mine is also crumbly. In general, everything is like everyone else, or almost everyone.Next year I will have this oven again and some other one to try. But I always come back to this. It is the most delicious and it is convenient to cook it in time. This year I put the dough on the loggias. In 13.5 hours, it grew up and began to fall off. On the loggia the window is open, but on the street it was 8 degrees.

[ledi]

ledi, I am also delighted! And from the quantity of cakes baked by you, and from their beauty! And this despite the fact that you are also working! I don’t work, but, in my opinion, I’m not capable of such feats! You are a fine fellow - give people joy with your pastries!

I will show a photo of a cake of their bread machine

The cake looks great! Did you bake it from meat-eating dough?

[Albina]

But my question is: we use milk with a long shelf life, does it also need to be processed?

Albina, I will answer with the words of Luda herself:

Quote start:
"I read reviews that the UHT phase (that is, due to which milk is obtained with a long shelf life) lasts not even a second, but a split second, so there is no deactivation of the enzyme and neutralization of glutathione.

And in the comments to the article, it was written by Luda (mainly about baked milk):
In baking, the choice of milk greatly affects the quality of the bread. That is, with baked milk from a cow, with pasteurized milk, with sterilized milk, with boiled and aged for 30 minutes at 90 + s, with fatty or skimmed milk, with dry or liquid, and even more so with sour milk, you will get a different bread. And even more so with stewed milk!

Baked milk is milk, firstly, it is thicker than regular milk. For several hours of languishing, quite a lot of liquid is evaporated from it, almost half. That is, with it, less water and much more (2p more) fat will enter the dough. Even if he was tormented, not allowing a single gram of water to evaporate, the difference with ordinary milk is as huge as between ordinary liquid condensed milk and thick boiled condensed milk. A colossal difference.

Secondly, baked milk is milk in which sugar has already reacted with proteins and it can no longer participate in the reaction of browning the crust of bread. Therefore, the baked milk is brownish, it is "browned" due to the same reaction that occurs when browning a crust of bread or a pie! Well, milk sugar cannot participate in the fermentation of the dough, in giving the crumb a certain taste, and even more so in the retention of staleness of the bread, it has already been "spent" all during the languishing.

Thirdly, baked milk has a special taste and aroma. If you want plain milk ice cream and have been served caramel ice cream, then you may like it or not. It depends on the person. The color and aroma and taste are really different.In this sense, if I want to bake white bread with a pure wheat-creamy aroma, but I would get brown bread with a confectionery aroma, I would scratch my turnips and go to put a new portion of dough on normal white milk, odorless and tasteless melted.

So that Prepare regular baking milk. if there is no thermos, keep the milk boiled three times in the oven, but 30min, no longer.

End of quote.

So, Albina, prepare your milk as Luda described.
By the way, she also writes that they sell in Canada special bakery milk powder, which is used in baking by professional bakers (attention - not just milk powder, but bakery).

And I apologize to Rezlina for misleading her about baked milk. In the article itself, Lyuda has nothing about anything, but later in the comments additional information appeared (see above), which speaks of baked milk as milk that has lost glutathione, but acquired completely different properties. That is, this does not mean that baked milk is worse or better. It just has its effect on baked goods and must be used when asked for in a particular recipe.

[Larissa]

lappl1 Thank you for sharing information from LJ

Larissa, I am glad that you liked this information and I will be glad if it comes in handy.

[ledi]

ledi,
The cake looks great! Did you bake it from meat-eating dough?

Yes, this is also a meat-eating one, half a portion.

Girls, you really praised me, thanks! As everyone probably does not bake from a very good life, so do I. I read Temki with cakes, so girls don't sleep at night either.

"The only difficulty is kneading the dough. But this is the beauty of Myasoyedovskiy kulichik!"
- Do you knead with your hands? Such volumes are a feat -: bravo_girl:

"I put 1/3 of the bucket in the dough," _ Is this the whole half portion or is there still dough left?
Beautiful Easter cake
A good recipe, the most unexpected result is obtained.
And it turns out that I don't know how to insert quotes.

[ledi]

As everyone probably does not bake from a very good life, so do I.

ledi, yes, you all have life now - you will not envy! Moreover, you are well done - you have found a way out in this difficult period. We are worried about all of you. Not a day does not happen that, having met with neighbors (and there are only 13 houses in our village), we would not talk about Ukraine. Well, patience for you, Vera (I have not confused anything with the name?) And all your fellow countrymen. And success in the culinary field!

[Loksa]

And it turns out that I don't know how to insert quotes.

Loksa, in the upper right corner of the message from which you want to quote part of the text, there is a button "quote selected". So here:
1. First, select the part of the text in this message that you want to quote.
2. then click on the "quote selected" button
3. in the window in which you write the message yourself, these words appear with a bunch of all sorts of letters.
4.after that you write everything you wanted to write

Thank you, but I, on the contrary, first pressed the quote, and then deleted the unnecessary. Now it is clear

And me too!!!
Tundra!))))

- Do you knead with your hands? Such volumes

how I just do not knead it * JOKINGLY * Since I do it in two portions, I divide it in half and put one part in the bread maker, and the other in the combine. The technique kneads for 30 minutes. But then my nerves give up (I feel sorry for the technique) and I add raisins and knead with my hands. But it still sticks to me very much, after all, there is probably very little gluten in our flour.

"I put 1/3 of the bucket in the dough," _ Is this the whole half portion or is there still dough left?

Yes, that's half a serving. Yesterday I had another batch and again I baked one cake in a bread maker. And yesterday I already divided the dough into four parts (2 kg of flour) and so the cake was baked in a bread machine weighing 1290g. This is how I make my work easier. And my husband liked the cake from the bread machine more, it turned out to be juicier and divided into fibers, and it does not dry out quickly like little Easter cakes. Now it became clear that there was a need to knead and knead fibrous. The cake that was baked in a bread maker was kneaded in the dough mode, then also in the French bread program

Yeah, you are doing a great job, but it smells so delicious, and when it stands and when it bakes, it's a reward for the work.
This year I baked half a portion twice (I have a small family and everyone is on a diet), kneaded the dough in a bread maker 2 times on the program for 20 minutes, I even got a bun, the flour was "Nordic" so I guess. And the dough seems to envelop it with a film, does not stick, it is difficult to convey.
I remember my first cakes, brown pebbles - it was a long time ago, but only now, after kneading in a bread maker, I understand how the batter can not stick to my hands.
Next time I want to bake in a bread maker, so I'm wondering if half the portion will fit into the bucket.
And you are well done. Successful baking!

[Loksa]

I even got a bun ... And the dough seems to envelop it with a film, does not stick, it is difficult to convey.
I remember my first cakes, brown pebbles - it was a long time ago, but only now, after kneading in a bread maker, I understand how the batter can not stick to my hands

Loksa, as I understand your enthusiasm!
I bake this cake today - half a portion. Now I'm kneading the dough in HP. I still have 5 minutes to knead. I decided to take a picture of the process. Just for myself, so as not to forget the next year, otherwise in a year I completely forget what and how, sometimes even according to what recipes I baked. I also wanted to show you. Oh, and I like this bun! ! Who has not yet kneaded the dough in HP - I recommend it!

I completely agree with you, but I also have a photo of a kolobok, maybe not very clear. I'll post it a little later, even the planchette is buggy, it's bad to upload pictures from it.
So it's not about the flour, but about the correct observance of the recipe.It turns out both a bun and a kulichik, although my family laughs at me when I weighed whole eggs, and then separately the shells.
and here is my bun

So it's not about the flour, but about the correct observance of the recipe. It turns out both a bun and a cake

Much depends on flour, but for Easter I baked on weaker flour than today, and kneaded the same bun. Indeed, it is important to follow the recipe and knead the dough.

my family laughs at me when I weighed whole eggs, and then separately the shells.

And I ... And I ... And I ...: lol: weighed both eggs and shells, then I realized that Raisin's whole egg weighs 60 grams. And my eggs are of different sizes from their chickens, so you had to see how I picked up the right weight for half a portion ... True, no one laughed at me, since I did it alone. And so, probably, too, there was laughter!
But we are not laughing ... We need to observe the recipe!

Photo of the kolobok above.
My eggs were also different, some from small chickens, too small, and others too large. I thought for a long time: - remove the whites or yolks, and then, using mathematical percentages, I took out the yolks and whites with a spoon, in short, I played well, as they say, and now I will wait for the next Easter to bake again. Nevertheless, all the work done is just for pleasure.
We have cool koloboks!

And I weighed a 60 gram egg, without the shell it weighed 53 grams, then I weighed 530 grams of egg mass. right or wrong, but I did it, because all the eggs were different too

[Oksana]

I thought for a long time: - remove the whites or yolks

Yesterday, when I was kneading the dough, I did not think for a long time - I removed one protein (this time all the eggs of a chicken of the same size were applied). When I looked at the recipes for cakes, I saw only yolks in some. Therefore, I decided that leaving the yolk is better than catching 13.5 grams each. protein and yolk! And at first, too, like you, Oksana, wanted to use

method of mathematical percentages

We have cool koloboks!

Yes, handsome men, it’s nice to see! !

[ledi]

weighed 530 grams of egg mass. right or wrong, but I did it, because all the eggs were different too

ledi, girls somewhere in the middle of the topic wrote that they were making dough with separate egg yolks, and just beat eggs with sugar. They did not notice the difference, they said. Your batch volumes are large. The main thing is that everything works out well!
And for my half portions, it is easier to remove the protein than to take away part of the yolk or protein. The yolk is still nothing, but the protein is still trying to escape from the spoon. I really liked the dough with excess yolk. This is yellow! And I have not seen the structure yet - tomorrow we will eat Easter cakes!

I first separated the proteins, then stopped, and then began to put more yolks 3pcs, which remained from icing. I deviated from the recipe, but kept the weight

Girls, instead of raisins, I added candied fruit from orange peels, size 0.5x0.5 cm. How delicious it turned out! There was a light orange aroma. And instead of lemon juice, I added orange juice to the glaze. The taste is incredible.

[ledi]

ledi, girls somewhere in the middle of the topic wrote that they were making dough with separate egg yolks, and just beat eggs with sugar. They did not notice the difference, they said. Your batch volumes are large. The main thing is that everything works out well!
And for my half portions, it is easier to remove the protein than to take away part of the yolk or protein. The yolk is still nothing, but the protein is still trying to escape from the spoon. I really liked the dough with excess yolk. This is yellow! And I have not seen the structure yet - tomorrow we will eat Easter cakes!

These are skilled pros - they generally do everything with a bang - for the first time I like to do exactly according to the recipe, I reread the whole Temka and even chose the temperature for the dough for my "interest" (: wow: wine taste, I am very

I first separated the proteins, then stopped, and then began to put more yolks 3pcs, which remained from icing. I deviated from the recipe, but kept the weight

Pts attracted).Now you can relax a little and without hesitation remove either the yolks or the whites, or leave them as they are.
I slightly stirred the whites, and then scooped up with a spoon (the yolks also)
And I added dates, (but they need to be warmed up with oil - the defect is not the same, I will try it next time) and I also added dried dogwood - original

[ANNAYACIC]

ANNAYACIC, Your Easter cake seems to have left the pages of a cool culinary magazine! Awesome cut! Even looking at the photo, you can feel its taste and aroma!

Thank you!!! it's so nice, I went to Temka, looked at the photo, dough buns, aaaaaaaaaa I want more Easter cakes

And I also want Easter and more and different cakes (compare), and conversations and troubles

Girls, so what's the problem? Before the feast of the Holy Trinity, you can bake Easter cakes. So go ahead !!!!!!!

Girls, so what's the problem? Before the feast of the Holy Trinity, you can bake Easter cakes. So go ahead !!!!!!!

the oven can be used all year round, but the doors have to be expanded

[Zest]

Zest, girls! Even before the Bright Day, I wrote about my adventures with Easter cakes, but with all these adventures in the southeast, just now came with a report
Here are my crooks - the fact that they came out a little clumsy - it's my fault - I put too much dough (I don't know how it happened, but only when the Easter cakes began to crawl out of the molds, it dawned on me that I did not swell the dough 1 / 3, a 2/3, that is, almost full forms) A couple of Easter cakes completely ran away ... But, the appearance did not affect the taste at all Very tasty, I will make them again! Thanks for the recipe and MK!

Here are my curves

I don't see Only the beauty in the photo

Girls, I can't master the whole topic, can you put dry yeast? And just leave the dough with them overnight?

[Olga]

Olga, on the first page there are links to the question you are interested in

Girls, I can't master the whole topic, can you put dry yeast? And just leave the dough with them overnight?

Can. And put the dough in the same way.
I did even better with dry yeast.