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

Kulich with Myasoedovskaya in the oven (master class) (page 49)

Sibelis
This time, too, the glaze froze very quickly for me, I just anointed it, sprinkle it, and the sprinkling is poured without stopping. I forcibly stick it back)). Although my glaze is powder with water and lemon. I have never done anything else, I will have to try.

She sprinkled the first baking sheet of cakes from the machine gun before baking, the rest did not. The only difference is that from the first baking sheet the cakes are spotty, like a leopard)). And I am afraid to open the oven in the first 15 minutes in order to sprinkle it - they will suddenly fall? In general, I did not splash anything.
Sibelis
I still want to try to make kulich with sourdough. The leaven is good, I bake bread all the time, but for some reason I'm afraid of the cake. It seems that I will only spoil the products ...
miss
Hello, members of the forum! Thanks to Raisin for the recipe.
Tell me who made the kneading dough for Kenwood KM010 per 1 kg of flour. My dough began to climb above the hook. Is it possible to change the height? I had to stir with my hands.
The cakes are very tasty.
Kulich with Myasoedovskaya in the oven (master class)
Happy Easter!
vagsal
Happy Easter to everyone!
Quote: Zest
Kulich with Myasoedovskaya in the oven (master class)
First of all, I congratulate and say THANKS to the owner of this topic!
Thanks to your work and passion, you have encouraged many people to bring this little fragrant particle of the holiday to your home and the homes of your loved ones !!!!
I also thank everyone who, in spite of the fear, nevertheless did this little feat, and later helped others with their advice.
Everyone has such beautiful and unique Easter cakes, it is so joyful that this aroma has turned the head not only for the cooks, but also for all your neighbors !!!
Jouravl
I also want to congratulate everyone on the bright holiday of Easter! Peace, kindness, warmth and comfort to all!
Zest, thanks for the recipe! Delicious!

Tkrf
I also join in the congratulations to all members of the forum and, in particular, Zest on the holiday of Easter. I'm a newbie here, but I baked cakes according to this recipe (with Myasoedovskaya) and got exactly what I dreamed of - my favorite Easter taste. I liked everything here: both density and color, and most importantly, the taste is simply Divine !!! I realized that this is exactly my favorite format))) Thanks again to Iziuminka and everyone who shared their successes and failures, they helped me a lot. Although not everything went smoothly during the preparation, this did not affect the final result.
Here is the report:
Kulich with Myasoedovskaya in the oven (master class) I don't know if I uploaded the photo correctly or not.
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Borisyonok
I congratulate you on Easter,
The bells are ringing at this hour
They carry the good news -
Christ is Truly Risen!
Kulich with Myasoedovskaya in the oven (master class)

Nikusya
And I join in the congratulations !!! And I am grateful to Razyumka Raisin !!! These are my first cakes! I am absolutely delighted !!!

Kulich with Myasoedovskaya in the oven (master class)

Here is such a bright and hot day of Christ's Sunday in Taganrog !!!
Mother bee
I congratulate everyone on the holiday !!!
Kulich with Myasoedovskaya in the oven (master class)
djemma
Christ is Risen!
Happy Easter everyone!

Thank you very much for the recipe. I made it with sourdough and it turned out very tasty. Dough did not rise 7 times overnight, but only two times, probably because of the leaven, but it still turned out awesome!

Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Playful
Happy Easter to everyone !!! And I'm with you :) Last year I rode all night with the dough, I was afraid that she would run away, but I jumped that I left to give birth in the morning, the waters moved away. dough, so I had to bake all night.But it was worth it hearing the praise for baking today
Kulich with Myasoedovskaya in the oven (master class)
ledi
olaola1, You have beautiful Easter cakes!
ledi
Quote: ledi

My dough has doubled in 1 hour. I leave for work, brought it to the loggia. I have no idea what will be, what will be
My message! just got to the forum! Everything was amazing! And there were three double batches that stood in the cold, the dough did not fall for 9 hours and I did not wait for it to fall and kneaded. The pasques turned out to be excellent!
ledi
Quote: Baba Nata
in general, the cakes are cracked.
Eh! what a pity! They did not fit in your form, you have to lay down 1/3 and wait until the form is complete, and then bake!
ledi
Olka I, Beautiful turned out !!!!!!!!! I was more afraid!
ledi
fray Zayac, Appetizing! with poppy seeds! And what a nice assistant !!!!!!
Sibelis
On the first day I had cakes with a good structure, but now they are crumbling for some reason. I keep it in a closed bag
ledi
Quote: alenkagro

the dough is fluffy, it smells very good, but does not fall off, is it not that terrible? and for what reason is this happening? because of yeast? (I read the reviews, everyone's increases, but I have ... Lviv yeast, fresh
I also did on Lviv and I did not fall off, I did not hold for more than 9 hours, I kneaded
Tianochka1
Zest thanks !!!! Easter cakes are excellent !!! Despite the fact that 1 kg of dough escaped, the result pleased from the heart !!! And thank you very much to Svetlana - fomca - for her help in calculating the amount of flour !!!! Small, like cupcakes, I stuffed with cottage cheese - it turned out to be drop dead tasty. True, she hurried a little and did not let her rise well, but this is not so important, the important thing is that all the guests, and most importantly the father-in-law (an exquisite gourmet) were delighted. Next time I will set 3-4 norms, since two norms turned out to be not enough ... And so the photo report:
Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
ledi
Quote: vagsal
But during the night of fermentation, the grains could not completely dissolve.
So nice, the man bakes Easter cakes! or are you a professional? So everything was photographed in detail! As for the grains, I had them too! But I didn’t pay attention to them and I didn’t feel them at all in baking. And what kind of grains I did not understand.
ledi
Quote: Marina Prague
And you need to direct beauty to cold hats
I always dress for hot ones and then the glaze sticks and does not crumble, but this year it did not work out, the Easter cakes were shrinking from their softness when I put them on, I had to cool them while lying down and now the glaze crumbles when cutting.
Galya13
Zest, thanks a lot for the recipe. The cakes turned out to be very tasty and fragrant!
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
ledi
Slastёna, Beautiful Easter cakes! Very very smart! Lovely!
Olga VB
I will also report.
Knead gold on the saf-moment. I took 1 pack (12 g) per recipe.
She put the dough in the oven with a light bulb. After 8 hours, the dough increased in volume to 7 liters and began to fall off by about a finger.
Kneading in the combine for at least 20 minutes or even more (with measurements, additions, rest after the first stirring of the added flour and other dances, the batch took about an hour).
In the oven with a light bulb, the dough rose about 2.5 times in ... but I don't remember how much
I laid out 1/3 of the volume in the molds with smooth round balls, which almost immediately spread along the bottom of the mold in a thick drop, but the dome was kept.
Proofing again with a light bulb. I also don’t remember how long it was, but when the dome became visible over the edge of the mold, I began to bake.
So saf-moment gold is quite suitable for this recipe and 1 package is enough.
ledi
ZimaLeto, Tanya, wonderful Easter cakes that fit right, without any craters!
ledi
Quote: Loksa
I have not yet decorated
And already beautiful!
ledi
Sibelis, Natasha! They are beautiful! Lovely roses!
ledi
Julia, Wow! So many Easter cakes could still be made extra from the drifted dough! Nothing, don't repeat the mistake next time!
ledi
Quote: Sibelis

Kara, stick a pair of knitting needles or long wooden skewers into the cake and hang it upside down
Natasha, you can talk about this in more detail. that I did not understand anything!
ledi
Leka_s, Cool! and gingerbread so decorate the basket. Alena, what is the name of the glaze? or give me a link please!
ledi
glykoza, So interesting! The sides are baked and the caps are light! but I do the opposite
ledi
Quote: Tanya-z
for some reason the roof burst
just the pasochki did not fit properly before baking, but still handsome!
ledi
Quote: Fotina
Which, in principle, is a mathematical error, given the different moisture content of flour and the weight of eggs.
Sveta! Please translate in simple folk language, for giraffes, so to speak. Did I understand correctly, do you need more flour?
ledi
Yarikand sprinkled with chocolate?
ledi
Quote: Kara
Chilled in the forms on the side, nothing crumpled.
Ira, and they didn't sweat in their uniforms? Why did I get wet in shape if I did not take them out immediately
ledi
Quote: notka_notka
Everything worked out, I think, just fine.
Natasha, they are beautiful even in the oven!
glykoza
Happy Easter, everyone.

Everyone has very nice Easter cakes.

Here is my cut. True, the raisins are not visible on this piece. But the taste of the cake is incomparable. Even my youngest daughter, who does not eat pastries, tried this cake and asked for more.

Kulich with Myasoedovskaya in the oven (master class)
ledi
I congratulate everyone on the holiday! You've done so much these days! Do not be offended if you have not commented on someone's photo! They all made great Easter cakes! And really, how delicious they are! Show me mine now!
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Loksa
AnastasiaK, thanks for the advice on baking, but I was afraid to put it cold. Next time I'll try. ledi, very beautiful Easter cakes !!!!
Big Thank you, to the author! I baked half a portion twice. This year it turned out very tender, I regret that I did not take a photo of the dough before adding the raisins - everything was very beautiful in the air holes. The second half portion, it was a pity to mix the raisins into the dough, it seemed I was hurting the dough. Added more almonds
Kulich with Myasoedovskaya in the oven (master class) Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class) it crumpled a little when I removed the foil (baking paper is much better than foil, and it holds its shape and does not stick)Kulich with Myasoedovskaya in the oven (master class)
vagsal
Quote: ledi
So nice, the man bakes Easter cakes! or are you a professional?
No, I'm not a professional, everyone just loves a holiday, and sometimes I want to put my hand to it myself)))) And the feeling of belonging becomes even stronger.
Quote: ledi
As for the grains, I had them too! But I didn’t pay attention to them and I didn’t feel them at all in baking.
And my grains were no longer in the finished baked goods)))) So all the worries were gone, but the satisfaction of the work done remained.
ledi
Loksa, Oksana, I add raisins immediately when adding the second portion of flour and my dough is already suitable with raisins. Everything turns out great! Before putting the dough into the mold, I roll up the balls in my hands and that's it.
Yarik
Quote: ledi

Yarikand sprinkled with chocolate?
Vera, yes, chocolate.
Leka_s
Quote: ledi

Leka_s, Cool! and gingerbread so decorate the basket. Alena, what is the name of the glaze? or give me a link please!
Faith, here glaze on gelatin
When slicing, of course, it also falls off, but not so much, here is a quarter of Easter cake with this icing, for a photo I ask pardon, I shot it on the phone
Kulich with Myasoedovskaya in the oven (master class)
ledi
Alyona, Thank you!
Loksa
lediThank you, too, so now I will do! And then it's hard to intervene! You must write yourself a memo: Raisins with the second flour and you can put them in a cold oven! This is what I will read next year and see
Leka_s, the glaze is cool, I confirm. Now I will only apply this one, by the way, if it grabs (I was talking on the phone and a crust appeared on top), I just mixed it. And you can also warm it up, I think ?! Need to try.
Sibelis
Ledi, oh, a little late to answer). This is how very tender Easter cakes are cooled: they pierce with a knitting needle or a skewer right through the paper form, punching the side through and through, along the bottom. And the second knitting needle is the same. And they hang this structure on the knitting needles with the top of the cake down - for example, over a saucepan (resting the knitting needles on both sides of the edges) or, for example, on a clothes dryer. If it's not clear, I will then take a picture and post it
Sibelis
By the way, I think that a man baking cakes is irresistible!
glykoza
Quote: vagsal
Quote: ledi from Yesterday at 21:59
As for the grains, I also had them! But I didn’t pay attention to them and I didn’t feel them at all in baking.
And my grains were no longer in the finished baked goods)))) So all the worries were gone, but the satisfaction of the work done remained.

And my soul could not stand the grains and I stubbornly rubbed them through a sieve. It turns out it was not necessary. Well, next time I will also knead the dough in a bread maker, maybe it will be better.
glykoza
Quote: Sibelis

By the way, I think that a man baking cakes is irresistible!

I support.
ledi
Quote: Sibelis

Ledi, oh, a little late to answer). This is how very tender Easter cakes are cooled: they pierce with a knitting needle or a skewer right through the paper form, punching the side through and through, along the bottom. And the second knitting needle is the same. And they hang this structure on the knitting needles with the top of the cake down - for example, over a saucepan (resting the knitting needles on both sides of the edges) or, for example, on a clothes dryer. If it's not clear, I will then take a picture and post it
Natasha! Be sure to take a picture! maybe you will bake this year? Well, it's a pity to watch when the Easter cakes are deformed after baking

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers