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

Kulich with Myasoedovskaya in the oven (master class) (page 46)

SchuMakher
Quote: vagsal
and there was no powder, I made it in a coffee grinder.

I am making it there.First, it is cheaper, and secondly, it is of better quality ... Yesterday I used the powder from the bag, because it was large, it was an infection, I did not grind it and the glaze was not very elegant ...
Loksa
Borisyonok, Helen the cat, when will you bake? What are you waiting for? I had to wait too, so as not to bake at night!
Alexei, I have lumps too! Last year it was not like that, can you still blender the dough?
Loksa
MashaIs this icing different from wet meringue?
Mother bee
vagsal, did the right thing, that they spread the glaze, they are now like under a film, they are good!
As for the grains in the dough, I also thought that this was at the very initial stage, when you mix milk with yeast and flour, this is how it seems. The proof of this for me was the second batch of Easter cakes, according to the recipe that I have been using for the past few years. The products are the same, in the same proportions, but everything is done in one day (now I call it the express method). First, I make a dough of milk, yeast and half the flour, as in Myasoedovsky, and put it on for proofing for an hour and a half, until it doubles. And then I add the yolks with sugar and vanilla, grated, melted butter, whipped whites, mix and add the rest of the flour. I knead the dough. It will rise, knead, mix in raisins, and again for proofing. As it rises, I knead it and in tins, again for proofing. After the last approach to the oven. It took me 6-7 hours to complete everything. There were no grains at all today. The dough is lush, tasty. Compared to Myasodovsky, it's a little dry, but overall, very even ... I'm very glad that now I have two recipes for delicious Easter cake in my piggy bank, to choose from. For comparison, I will attach a photo, on top is yesterday's cake in a cut, below is today's party. I would be glad if the recipe is useful to someone.
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
forma 62
Marina Praha, yes, this is an ordinary egg white, beaten with powdered sugar.
marlanca
Girls, I also made the icing according to this recipe, so when cutting it all crumbled and sprinkled ...
marlanca
I put the dough for one more run, maybe someone has a proven recipe for icing-fondant to keep it ...
Natkamor
Galina, try this frosting. does not crumble or crumble https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.1400
marlanca
Natkamor,
Thank you very much, I looked ..., I'll try, then I'll tell you how this glaze behaves ...
Borisyonok
Loksa, Oksanochka! I sit waiting for the dough ... it rises badly ... it has been standing for 9 hours, but it has only risen by a maximum of half. But I will knead further soon - not at night bake them.
Albina
I was afraid to use this recipe yesterday. I thought I’ll take simpler recipes. But it's not my day. Hopefully tomorrow will be mine and I will bake some excellent cakes.
vagsal
Quote: Mom bee
on top is yesterday's cake in a cut, below is today's party
wow handsome))))) I'll cut mine on Sunday, I hope to have time to take a picture))) well, try it))))
Mother bee
vagsal, we have already tried. Grains in Easter cakes are not felt at all, you can not worry
SchuMakher
marlanca, this is marshmallow
Marina Prague
Natkamor, I also bookmarked it) 2 days ago) Now I think) what to take)

vagsal, what a handsome man!
Marina Prague
Mother bee, uh .. how good that you don't feel !!!!
You have got beautiful Easter cakes .. Mine are still in the form of one kolobok)) it's been an hour since they parted))
Mother bee
Marina Prague, Thank you. Now we are waiting for a photo report from you
marlanca
Quote: ShuMakher

marlanca, this is marshmallow
What are you talking about? !!!
SchuMakher
Which is on the video ... Therefore, it does not crumble
marlanca
Quote: ShuMakher

Which is on the video ... Therefore, it does not crumble
Ah-ah ... Semyon Semyonitch .....
baba nata
Quote: CurlySue


Girls, maybe someone will be useful: the easiest way to make icing for cakes: beat about 1-2 proteins (depending on the number of cakes) with a mixer with 0.5 cups of sugar. You can also literally on the tip of a citric acid knife (but if not - not necessary).
You will get a thick viscous mass, like a very thick sour cream,
it and smear the cakes, sprinkle on top with whatever you want. And then EITHER in a preheated oven for a couple of minutes, just to dry it and the crust set faster, or leave it on the table overnight until it dries on its own.
This is the most disgustingly simplest way of glazing, which my grandmother used to do, and now I do.
tell me, and then where you store these cakes. Just on the table or in the cold (there is also protein). And you also cover the tops with something or leave them open until the holiday.
irinapanf
Dear forum users. I kneaded 1.5 servings on dry pakmaya yeast at 14.00 (I took 30 g of dry yeast). Already 6 hours have passed, it rises badly. Stands in the oven at 30 degrees. What to do? If yeast is the problem, how do you fix the dough so you don't waste food? At what stage can the dough be put into the refrigerator, otherwise there is no strength to guard and bake at night?
Sibelis
I seem to be making one frosting on lemon juice here?)
Sibelis
For one and a half servings, 30 grams should be enough with a margin, in theory ...
Loksa
I also want to make lemon juice, but you do not know the weight of one protein? Even I threw them into the jar, but how many were there?
Mother bee
baba nata, I store the cakes with such glaze at room temperature, but they, as a rule, do not lie for more than 2-3 days, fly away at a stroke for the holiday. I cover it with napkins on top when it dries.
P.S. To be honest, somehow I didn't even think about the dangers of such a glaze ... but probably it would be worth it.
Hear what CurlySue and the other girls have to say

P.P.S. Now googled, they say, you can store up to 3 days at room temperature. And in general, it is considered safe if there is confidence in the quality of the eggs!
irinapanf
Quote: Sibelis

For one and a half servings, 30 grams should be enough with a margin, in theory ...

Exactly! Therefore, I don’t know what to do!
baba nata
Mother bee, for peace of mind, I dried them a little in the oven.


In general, one day, the hats of the cakes were burnt and I used a fine grater to skin them for cheese. The surface is rough. Duc here on it both the icing and the melted chocolate held up better ... when cutting the cake
Nikusya
I make the icing with sugar, oddly enough, but it hardens better and cuts better than with powder. Well, I add lemon juice, so the smell of protein is not felt. I glaze only hot ones, it freezes instantly and then nothing sticks at all.
Natkamor
Masha, I didn’t look like ziphir in any way) I wrote in that Temka that even gingerbread could be covered. dries up like icing. but at the same time there is no protein and does not crumble or fall off when broken
Tianochka1
Girls!!!! Who often did this recipe, or maybe who weighed the dough, how much by weight should it turn out?
I wanted to put it on for the night yesterday, but the purchased live yeast turned out to be spoiled, I had to go to the city this morning and look for live yeast. In general, I put the dough in a 15-liter bucket (two norms) and left for a visit .... And my dough arrived, I ran away right on the floor so well ... I quickly washed everything so that the dear could not see it, and then I just caught myself how much flour to put now?
irusya
Everything, girls, put the dough. In a large plastic bucket, in the oven. It will be nine o'clock until six in the morning. I put the yeast wet. Wish ...
selenа
Natkamor, the glaze is cool, yesterday I made a test cake with it, snow-white, glitters, does not crumble at all (this glaze with protein, which is crumbling like plaster, was very annoying), thanks for the timely recipe
irusya
Tyanochka1, it seems to me that you can count the weight of all the ingredients that you put in, so you get the weight of the dough. For example, I even weighed eggs, there were some small ones.
Tianochka1
So I thought so too, but I read above one of the girls divided the dough and the weight that was expected did not work out, I calculated it should have been 4.15 for me (eggs a little larger and put a little more sugar) But how to calculate how much to add I can’t figure it out ...
Girls tell me, what if I'm not the only one who has run away?
irusya
Maybe not so many escaped. Suspension. Well, and there only approximately reduce the number, it seems to me, by typing.
Tianochka1
Oh, I'm afraid not to guess, this poke method is good if you know what the dough should be to the touch ... But I really wanted just such a dough as in the recipe ...
irusya
Well, what can you do, you have to take risks, try. Here, by mistake, measuring with glasses, someone went too far with flour. Anything can happen ... Do not be upset and do not be afraid of anything. Look at the photo how it should be collected during kneading, although some had liquid, but baked well. It seems to me that it is better to underperform than to shift.
And I wrapped my bucket on top with a film ...
Tianochka1
So I wrapped it up and covered it with a lid, but it ran away
It's so cool, I put him next to me to watch, I hear such a rustle, already goosebumps, I look, and this dough settled, and I was already scared, she thought she decided to attack me
irusya
Nothing behold.
Mother bee
Tianochka1, poltergeist is straightforward

I overdid it with flour, put as much as one and a half times more, all the same, the cakes were excellent. So don't worry, you will succeed!
Tianochka1
All my calculations have come to a standstill, well, I'm not a mathematician ... I went to knead by eye ...
By the way, there was dough left - 3.18 kg ... A whole kg ran away
CurlySue
Quote: Mom bee
Hear what CurlySue and the other girls have to say
Mother bee,
Yes, everything is very simple, girls: Have you ever eaten marshmallows? So, marshmallows are not baked either. It's made from proteins ... agar ... sugar.
In fact, it's the same thing.
Both here and there the process of drying and "dehydration" takes place at room temperature.
The glaze actually becomes dry, there is simply nothing to spoil there.
So do not be afraid, there is nothing wrong with the fact that cakes with this icing will stand at room temperature.
Mother bee
CurlySue, thanks, now it's not scary
A.lenka
I'll tell you about my extreme results ...
After the dough, for joy, almost ran out of the bowl, she somehow calmed down and began to wander quietly, whispering and puffing. My sponge ripened at about 10.30 ... Evenings ... And then I realized that I was in for a night baking. Somehow I didn't calculate that at least 3-4 hours would pass between the maturation of the dough and baking ... In general, the dough stood and the Easter cakes were baked "by the alarm clock". And it seems that even everything went well for the first time. The Easter cakes turned out to be fluffy, fragrant, with a beautiful crust. But ... without domes ... Where the dome should be - a crater turned out. The silhouette of the cake in a longitudinal section resembles the letter "M".
A question for connoisseurs ... Girls, why do you think the dome collapsed?
Marina Prague
Mine, too, had a crater .. and I wanted to pull one out of the silicone .. seemingly badly smeared the shape .. 2/3 of the cake fell out (((
And why did I put a baking sheet with water .. I don't really like their dampness (
I realized that you can't experiment at crucial moments! Baking is always in a dry oven, bastard .. and it should have been done)
And I'm tired, to be honest) I painted 30 eggs .. I cooked 2 Easter cottage cheese ... Well, at least my daughter kneaded the dough)

Kulich with Myasoedovskaya in the oven (master class)
glykoza
I will use this recipe for the second year. In the past, 2/3 of the norm, in this - complete. Also grains in the dough turned out, I don't know from what. Maybe I didn't completely grind the yolks with sugar ... Now I remember that last year there were grains ...

Speaking of craters. I'm certainly not a super specialist, but it seems like they are obtained from excess moisture in the dough or after a very long proofing.
vikont59
Yes, it is not easy .... preparing for such a holiday, but it is pleasant chores and we get satisfaction from the result of our work ... We also baked some cakes ..Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
Marina Prague
vikont59, Little??
glykoza, I also sin on moisture (
vikont59
Quote: Marina Prague
vikont59, a little ??
..... children ... grandchildren are fine.

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