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

Kulich with Myasoedovskaya in the oven (master class) (page 19)

Lilia Shakir
This year, for the first time with you, I myself bake cakes! They always bought - purely by tradition, although they are not tasty - they are from the store ... but now I will handle it myself with the help of the forum! I adapted a pan from an airfryer (12 liters) for dough. Well, I have no other container more than 5 liters !!!
In 1.5 hours already on the floor of the pan, on the kitchen table! (at home about 25 degrees) Now I'm thinking - how was I going to sleep or watch him?

Kulich with Myasoedovskaya in the oven (master class)

While I was writing and setting the picture, it still rose
Alina_Ya
I am reporting.
I put the dough somewhere at 12 at night (from Wednesday to Thursday). There were almost no problems, the fry suffered with the yolks, but this is garbage.
I got up at 4, the dough rose 1.5-2 times no more.
Then I got up at 7, in the same place. at 9, well, a little more rose. I made a recipe for 1 kg of flour. I put it in a 9 L saucepan. The dough did not even rise by half. (The edges of the pan were all dry, so it's not an option that I slipped when it was at its peak)
I put dry Nordic on yeast, on which I always put dough and bread
At 9 o'clock she added flour and dividing the dough into 2 parts put it for kneading in HP (Panasonic) on the dumplings mode (20 minutes each part) after kneading the dough was like in the picture from Iziuminka. After 1.5 hours in the oven under a light bulb, the dough rose more than 2 times. and taking it out, mixed in raisins and candied fruits previously soaked in rum in the evening. (for Christmas I prepared a dandy cupcake and soaked dried fruits for 7 days somewhere in rum - it was just superb !!!) I rolled a little in flour and mixed it into the dough and put it in paper forms, put it in the oven under the lamp for 1.5 hours, the dough was almost not rose (((((((((((but when baking it rose almost as it should. I was afraid for the taste) and broke one after baking), it seemed to me that it gives off a little alcohol. after completely cooled down and having arrived from work, my husband already appreciated. To deserve such praise from him means really tasty. He said he doesn't give away with alcohol, but the taste is just the highest praise for me.
I also have almost all the lids burst, why? all the same it was necessary to leave longer for proofing?
Kulich with Myasoedovskaya in the oven (master class)
and this is a photo from the phone Kulich with Myasoedovskaya in the oven (master class)

Vichka
It turned out my Easter cakes, it turned out !!! Hell for the first time!
Kneading with dry yeast, with 500 g of flour. After 1.5 hours, the dough climbed out of the bucket. Adding the second part of flour and sl. oil incl. the "kneading" program. After 1.5 hours, it was laid out in molds and set for another 1.5 hours for proofing in the oven.
Proofing was bad, but when incl. The Easter cakes started to rise very actively. They were baked quickly and so GENTLE, well, VERY GENTLE !!!
Still hot, I'll decorate in the morning.
sedw
Quote: Aprelevna

sedw, tell me, pliz, what kind of icing do you have on your Easter cakes, so smooth and white? how did you do it?
Aprelevna, annnushka27girls, I hope it's not too late took the icing from Joy
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=124221.0
Vichka
Quote: sedw

Aprelevna, annnushka27girls, I hope it's not too late took the icing from Joy
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=124221.0
Alla, I don't remember what topic, I got confused today, Elena Bo wrote about the glaze - hot milk and icing sugar.
annnushka27
Quote: sedw

Aprelevna, annnushka27girls, I hope it's not too late took the icing from Joy
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=124221.0
Thanks, it's not too late!

Quote: VS NIKA

Alla, I don’t remember what topic, I’m already confused today, Elena Bo wrote about the glaze - hot milk and icing sugar.

In this thread, the 875 answer, p. 44.
sedw
Girls, could not resist)))) cut and ate a small cake 🔗 - the taste of MOM'S cakes, childhood, holiday)))
I looked through a lot about the icing and wrote out, including Elena BO, but I did exactly the above, because baked and Butter cakes (Elenin's) on yolks and it was necessary attach proteins, and also intrigued that the glaze does not crumble when cutting. On the eaten cake, it didn't seem to crumble)))
Ana-stasy
Congratulations to everyone on lucky cakes
And I don’t know what I’ll do with the glaze, the proteins remain the same, but it’s not customary in my family to use egg products without heat treatment for food
Freesia
Ana-stasy , I also do not really like protein glaze.
I saw they decorated it with custard protein cream, I wonder, also count it without heat treatment? they just pour hot syrup into the proteins
Ana-stasy
Quote: Freesia

Ana-stasy , I also do not really like protein glaze.
I saw they decorated it with custard protein cream, I wonder, also count it without heat treatment? they just pour hot syrup into the proteins

I think without. I am not harmful, it is simply difficult for me (with an almost medical education) to use without specific treatment, not for myself, for my children and my husband.
sedw
Quote: Ana-stasy

Congratulations to everyone on lucky cakes
And I don’t know what I’ll do with the glaze, the proteins remain the same, but it’s not customary in my family to use egg products without heat treatment for food

Ana-stasy, Well then, pay attention to Lenin's glaze - she has a whole selection of them https://Mcooker-enn.tomathouse.com/in...ic=3502.0,
I singled them out for myself, but so far I have stopped at the protein glaze.
All with good Easter cakes !!!!
Freesia
And I don't eat top, if with protein, I don't like it. I think the same thing .. what if you melt chocolate?
LiudmiLka
Quote: Ana-stasy

I think without. I am not harmful, it is simply difficult for me (with an almost medical education) to use without specific treatment, not for myself, for my children and my husband.
There, lemon juice plays the role of specific processing.
Ana-stasy
Quote: LiudmiLka

There, lemon juice plays the role of specific processing.

I missed something, apparently thanks, I'll look again
Ana-stasy
Quote: sedw

Ana-stasy, Well then, pay attention to Lenin's glaze - she has a whole selection of them https://Mcooker-enn.tomathouse.com/in...ic=3502.0,
I singled them out for myself, but so far I have settled on protein glaze.
All with good Easter cakes !!!!

I already smeared with Lenin, but apparently I intervened the wrong consistency, it turned out a little pale and the lemon ended, now tomorrow everything
Elena Bo
Soften chocolate, only good chocolate, and mix well with a small lump of butter.
Ana-stasy
Quote: Freesia

And I don't eat top, if with protein, I don't like it. I think the same thing .. what if you melt chocolate?

As an option
I left the purchased one for the last one, from Doctor Atker with marzipan, I remember it was not bad before.
Zest
girls, dear, thank you for baking this cake))
I have a disaster this year with time ... so critical that I'm going to bake only tomorrow ... and then, if time permits. I'm not afraid of Fridays, as I was told, God does not punish for work and godly deeds

From year to year I have a different problem - in the glaze Well, I don't have my hands on it ...
What I have not tried, but I never got the one that I like in the pictures and from others - viscous, sliding along the edges of the cake, not brittle when sliced ​​and not cloying in taste, at the same time - not raw What to do tomorrow - I don't know ... How to anoint, maybe, along the way I will come up with ...
Avitoria
Thanks for the recipe, it smells very delicious!
HELP !!!))
I did everything in relation to the dough and it's time to put it in the oven, I have it with convection and small and medium-sized Easter cakes in paper tins, please tell me what temperature and what time ?! At least approximately, on the advice of Raisins I set 180 degrees for 30 minutes, so I sit and think at what minute it is better to look there .. I do not bake so often to feel the dough
Lozja
And my Easter cakes asked, they are so tender. How to deal with this? The dough was just right, and the cakes just sag after being removed from the molds. But it's still delicious!
strong
Quote: Dyudyuka Barbidokskaya

Something this year my Easter cakes are not very good. I did everything according to the recipe, measured everything on the scales. But when baking the kulichiks' roofs "collapsed", began to rise and at some point collapsed. The flour was clearly not enough. Makfu took flour.

So I have the same story. The first time McFoo took, and the domes burst
Avitoria
After 30 minutes at 180 degrees, still damp, although they have risen beautifully and the caps are tanned, how much and at what temperature should you keep so as not to dry out ?! I have already contained 20 pages of answers and there is no answer to my question ((Help please!

I put it on 150 for another 20 minutes ... a check with a long stick showed that the inside was dry ... I hope that I didn't completely ruin everything, in the morning we will try)

The temperature issue is very relevant, because tomorrow you will bake the second batch!
sweetka
50 minutes is quite an adequate time. turn off the oven, let them stand still hot for another 15 minutes, to be sure. everything will be fine!
Giraffe
Quote: Zest

I'm not afraid of Fridays, as I was told, God does not punish for work and godly deeds

I have neighbors, deeply religious and churched people. They are directly involved in all the affairs of our church, and so eggs are always painted on Thursday, and cakes are baked on Friday. So it's okay.
Giraffe
Quote: Ana-stasy

I think without. I am not harmful, it is simply difficult for me (with an almost medical education) to use without specific treatment, not for myself, for my children and my husband.

That year I covered it with wet meringue. Is this option ok?
Olia
Yeast SAF-Neva Lux.
Yesterday I baked cakes from such yeast - nothing rises. We'll have to do it again on dry land. We have no other raw materials.
irinapanf
Oh, mommies! I have the same yeast! The dough seemed to rise and fell, I kneaded the dough! Oh what will be, what will be !!!
macaroni
Tell me, girls - I put the opara on fresh yeast, and in 2.5 hours it rose and fell by 3 cm (the edges of the pan walls are soiled) - what to do?.
Zest
Quote: macaroni

Tell me, girls - I put the opara on fresh yeast, and in 2.5 hours it rose and fell by 3 cm (the edges of the pan walls are soiled) - what to do?.

I would wait a couple more hours and start kneading.

For many years now, practice has shown that yeast behaves inadequately before Easter.

In my case, the year before last, the Viennese dough managed to jump out of the bowl, although it was not supposed to increase in volume.
@lexx
Girls, so I made it. There are 6 of my different-sized Easter cakes at the last proofing. I did everything according to the recipe. Kneading for 1 kg of flour, Lviv live yeast 60g. The dough was delivered at 22.36 hours, the batch began at 6.36. During this time, she almost ran away, then rose to the brim and was blown away to half the pan. The aroma was pleasant wine. Knead 30 min with a wooden spoon + 42 min. hands. For myself, I concluded that when you raise the dough and see a shiny, clean bottom - everything is finished, for proofing.
I got a lot of pleasure from the process, many thanks to Zest.
Zest
Quote: @lexx

Girls, so I made it. There are 6 of my different-sized Easter cakes at the last proofing. I did everything according to the recipe. Kneading for 1 kg of flour, Lviv live yeast 60g. The dough was delivered at 22.36 hours, the batch began at 6.36. During this time, she almost ran away, then rose to the brim and was blown away to half the pan. The aroma was pleasant wine. Knead 30 min with a wooden spoon + 42 min. hands. For myself, I concluded that when you raise the dough and see a shiny, clean bottom - everything is finished, for proofing.
I got a lot of pleasure from the process, many thanks to Zest.

Well, everything is just as written, Your heart rejoices))

Touching and communicating with a live test is always a pleasure))
macaroni
Zest, thanks for the answer!
Look, I put it on at 800 in the morning, now 11-30
Kulich with Myasoedovskaya in the oven (master class)
Albina
I try on everything to this recipe: I want to try to bake it, but I work and only rest on Sunday
I think: if you put the dough overnight, and in the morning you knead everything, then after 9 hours without supervision - the dough will probably oxyde?
simfira
If the dome fell off while baking, what is the likely cause?
Kulich with Myasoedovskaya in the oven (master class)
Zest
Quote: macaroni

Zest, thanks for the answer!
Look, I put it on at 800 in the morning, now 11-30
Kulich with Myasoedovskaya in the oven (master class)

Wait another hour, then start mixing.
Zest
Quote: Albina

I try on everything to this recipe: I want to try to bake it, but I work and only rest on Sunday
I think: if you put the dough overnight, and in the morning you knead everything, then after 9 hours without supervision - the dough will probably oxyde?

Everything will be fine)) Just spend less nerves running to the dough and watching its behavior))
Zest
Quote: simfira

If the dome fell off while baking, what is the likely cause?

There are two reasons - thermonuclear yeast or too wet flour - the dough is accordingly too wet, even for the oven.
Lozja
Quote: Zest

Everything will be fine)) Just spend less nerves running to the dough and watching its behavior))

As far as I understand, the person wants to knead the dough in the morning and go to work. I can't imagine what will happen to the test in 9 hours. Unless he can put it in the refrigerator ... I have the dough ready in a maximum of 2 hours.
simfira
Quote: Zest

or flour is too wet - the dough is accordingly too wet, even for the oven.

then, if I want to repeat, add more flour, or dry it?
@lexx
I also want to show some documentary evidence for my words:
amount of dough
Kulich with Myasoedovskaya in the oven (master class)
clean, shiny bottom after 1h 12m hand kneading
Kulich with Myasoedovskaya in the oven (master class)
last minutes of proofing (1h10m)
Kulich with Myasoedovskaya in the oven (master class)
and, in fact, the heroes of the day, but without makeup (baked with steam at a temp. 175 - 35 min.)
Kulich with Myasoedovskaya in the oven (master class)
Albina
I really had an eye on this recipe, but I read how everyone was rushing around with him like a chicken and an egg, then I became thoughtful ...
I look, you all have a photo and most of all I want to make
I am satisfied with the volume of the test - this is how I always cooked according to my own comprehension And now I want to do it "according to scientific"
Zest
Quote: @lexx

I also want to show some documentary evidence for my words:

well, that's OUR man
He said, did, showed !!! SMART!

The dough is very responsive to loving hands))

And makeup is already a disguise of flaws)) Or giving a more perfect look to complete perfection
Olia
or too wet flour
but you can talk about it in more detail
Zest
Quote: Albina

I really had an eye on this recipe, but I read how everyone was rushing around with him like a chicken and an egg, then I became thoughtful ...
I look, you all have a photo and most of all I want to make
I am satisfied with the volume of the test - this is how I always cooked according to my own comprehension And now I want to do it "according to scientific"

Where did you see the "scientific" there? Everything on a whim, everything to your liking))

It dawned on me now - this cake should be tried to be made in advance, not before the holiday, at the moment when there is no "rut". Look at the consistency of the dough, get acquainted with the yeast, choose the baking mode for your oven. And then calmly do it))
Giraffe
Quote: Albina

I really had an eye on this recipe, but I read how everyone was rushing around with him like a chicken and an egg, then I became thoughtful ...

It's not all that bad. That year I kneaded with my hands, and this year I divided it into two parts, after adding the remaining flour and in a bread maker. I want to say one thing: this cake is worth tinkering with. Although you don't really need to mess around. Everything is done by itself: the dough ripens, the dough is kneaded, defrosted and baked. I vote for the meat-eating one.
Zest
Quote: Oliya

but you can talk about it in more detail

The drier the flour - the more it absorbs liquids, the wetter - the more liquid the dough turns out with the same amount of liquid.

So it turns out that with the same recipe, but different products, the end result is different for everyone. Here you need to focus not on the exact measurement in grams, but on the consistency - someone will have to add liquid, someone - flour.
Lozja
@lexx, you have got beautiful Easter cakes. And I have a question for you - you don't line all these "molds" with paper? if not, then how do you lubricate, and how do the pasches come out of them later? It's just that yesterday my sides turned out to be light and very delicate and thin, I took them out, and they sagged. I’m thinking, maybe I’m laying out the walls in vain?
Albina
Quote: giraffe

It's not all that bad. That year I kneaded with my hands, and this year I divided it into two parts, after adding the remaining flour and in a bread maker. I want to say one thing: this cake is worth tinkering with. Although you don't really need to mess around. Everything is done by itself: the dough ripens, the dough is kneaded, strained and baked. I vote for the meat-eating one.
I'm not afraid to tinker, it's a pleasure for me to bake something I'm afraid that while I'm at work - the dough will end up But it's not hot in our apartment, take it to the balcony while I'm at work
Zest
Quote: Lozja

@lexx, you have got beautiful Easter cakes. And I have a question for you - you don't line all these "molds" with paper? if not, then how do you lubricate, and how do the pasches come out of them later? It's just that yesterday my sides turned out to be light and very delicate and thin, I took them out, and they sagged. I’m thinking, maybe I’m laying out the walls in vain?

Yeah, I saw that the walls in the forms were not sandwiched with paper))

This year I did not buy paper disposable forms, the "toad" crushed it - 5 UAH. for 1 kg cake. I'd better finish the cakes.

And I just cover my metal forms for cakes with baking paper and that's it, I don't grease with anything. They come out great. But, the paper must be good - Freken Bok or Pakmak.

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