Paposhnik

Ladies, I baked it the day before yesterday, for a test. Sugar is not very clear, and my dough was painfully steep, I added 30 grams of water. Lush-Abadet !!! The aunts at work grinded. Received an order from two lazy colleagues. I told them about the Indian house, I want to bake a smaller one, otherwise my husband won't get through the door soon.

[Irisha]

Irisha, I take normal cardamom on Lukyanovka, although it is green - the aroma is knocking down and saffron - the main thing is not to take the Imeretian saffron, which the black-haired people - they both call it saffron, but the correct one - strings, and Imeretian - it is clear that the petals of the black-haired people are dried ... and the Imeretian one smells of grass, but the right one, I open like a jar, I hear - it has a honey-herbal aroma. and honey is directly audible in the dough, the aroma is not very audible, cardamom and vanilla are stronger, nevertheless, it gives more paint - such yellowness, look at the beginning of the temka - there is my daddy, what color it is

Lilechka, druhh !! here I smelled like cardamom - that's it! Easter is now for me just like cinnamon and cloves for Christmas!

I have this saffron, short strings:



Lily, and the one from Egypt - long threads?

[Ira, rinishek]

Ira, rinishek, look at my crumb on today's saffron:

[Lilechka]

Lilechka, druhh !! here I smelled like cardamom - that's it! Easter is now for me just like cinnamon and cloves for Christmas!

I have this saffron, short strings:

Lily, and the one from Egypt - long threads?

Luda, in my Egyptian, too, the threads are not very long, but the smell is completely different.


It smells to me not of honey, but of church candles made of beeswax.

aha, more red! what a beautiful!

Lily, is the difference in price between us and theirs significant?

Lily, is the difference in price between us and theirs significant?

I won't tell you about the price, because they gave me Egyptian saffron

Girls, I want to insert 5 kopecks about saffron, because I love it very much and sometimes there is an opportunity to buy a real one.

Lilechka, the one who is Egyptian is also not real saffron.

Saffron does not give off a special smell, it gives a yellow color to the dough.

Saffron has a crazy, gorgeous, very, very strong flavor.

Last time I bought saffron 45 hryvnia for 0.5 grams. I figured it out, it turns out that its usual cost is about 10 dollars per gram, and I have not been able to buy it cheaper yet.

Now I'll look for a saffron photo, I recently posted it.

Here, I already found:

Here is:



For comparison: on the left (in a box) real saffron, reserved for special occasions, and marigolds on the right.

yes, here they are, long antennae !!

Anh, and the one that Lilya and I have is also real saffron, only we have it of a different quality, and we call it somehow, toli scrap, toli fight, in general - that which does not go into your saffron, which top grade

Girls, I apologize for getting into the conversation. But I order saffron for myself right here 🔗... Maybe someone will come in handy

[natalisha_31]

natalisha_31, ahh, where were you a couple of days ago ??? Well, nothing, next year I'll be with real saffron! thanks for the reference !!

aha, on the channel My Planet sometimes such a selection of interesting facts from all over the world goes, because just not days
"Saffron is the most expensive spice in the world, the cost of saffron is equal to the cost of gold"

Luda, please come to me. And you call them tomorrow and they will bring it home to you. Or I have already baked the pies

Save !!!
I was smart enough to cram the dough into the cartoon ... It was a distance, it took 30 minutes of baking and my dad rested against the lid ... Woe to me, woe ...
Mixed in proportions on the first page.

take out a saucepan - and into the oven

take out a saucepan - and into the oven

Ira, you got ahead of me!

Luda, please come to me. And you call them tomorrow and they will bring it home to you. Or I have already baked the pies

on you, so on you! I'd love to!

baked, yeah .. but I feel, on Monday I will bake, so already ordered thanks, Natasha, again!

Girls, and sho, daddy should be so tenditious, soft?

Girls, and sho, daddy should be so tenditious, soft?

Yeah. What you noticed ... it was "daddy". It grows a lot in size.
And so that the dad is not too tenditic, then we increase dose the amount of butter and sugar. But still it remains tender, fluffy, but no longer dry.
This point was discussed on page 12.

[Lenus]

Ladies, I baked it the day before yesterday, for a test. Sugar is not very clear, and my dough was painfully steep, I added 30 grams of water. Lush-Abadet !!! The aunts at work grinded. Received an order from two lazy colleagues. I told them about the Indian house, I want to bake a smaller one, otherwise my husband won't get through the door soon.

Lenus, I shos nepoynyala .... you again baked chtoli for a test daddy? And what happened last year?
And you were the first to put us on the right track about butter and sugar.

I baked it for testing on Monday. Pearl dough, like abnormal. In those forms where the dough was 1/4, the caps turned out to be a third of the mold height. I added a little raisins and vanilla, sugar, if you like it later, you can add a little. Delicious and airy!

From everything you have to try. And when will you eat?

From everything you have to try. And when will you eat?

Or maybe she's on a diet? For our site, and the word is abusive.

I baked Paposhnik. I had 15 yolks in a glass. Whipped with an excellent K-shaped nozzle. But when I added the choux pastry, it did not interfere well, I had to walk with a whisk. The smell of fermenting dough is amazing, it rose straight up with a foamy cap in 2.5 hours. The main kneading of the dough was also done with a K-shaped attachment, for a hook, in my opinion, it is too liquid. She divided the dough into paper forms on scales: three forms, 420 grams each. Instead of cardamom, I put vanilla. When baking, there was a wonderful aroma of Easter cakes.

[Ukkochka]

Ukkochka, well, how is your daddy - did you save it?
girls, why did they stick to a person? every year it is necessary to bake for a test!

girls, why did they stick to a person? every year it is necessary to bake for a test!

So that's the only thing we do

Tan - from such our fate - you try-try, try-try .... it seems that you haven't eaten anything, but it's hard to get through the door, right?

What is it about

I want to draw the attention of those who will bake this cake!

You need to fill out the form no more than 1/3.

Maybe they already wrote about this somewhere, but, as always, I went through only the basic recipe.

[Lille]

Yeah, Lille, discussed here and below.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120784.0

Lena Khimichka didn't send me to the first grade.

[Lille]

Yeah, Lille, discussed here and below.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120784.0

Lena Khimichka didn't send me to the first grade.

Thank you! I'll try to stir up 1 portion today, I really like the developed gluten in the dough.

From, Tanechka, someone read, but someone is derevnya !!!! While it was growing, it was growing badly, because the oven was already busy, and my household, including the kitty dogs, were already torn to wander around here and there, they rattled doors, the draft was walking, I set it to 185 degrees. into the oven. And the dough climbed. Izyuminkin myasoyedovsky behaved quieter ... And my daddy got fried more, for I was afraid to take it out, he was so tenditic ... It got out of the molds well, I folded it on a pillow so that it would not crumple, and my husband began to release one mold while I was putting these "intellectual" on the pillow. So he tore off the roof of the poor fellow .... He ran away from me into the street ... I was hissing ... that I hadn't touched my dough until today, why did you use it today? The yolks were goose ...

Poor Valerik! Well, anyway, gobble up, why hiss?

Ir, do not swear, otherwise the next. since it won't help at all. better so.
sacrifice in one hat - small damage. Hi, you better help ...

She also went out into the street, sucked up .... And baked mezzanines from goose proteins. Only I had to strain through a strainer, since the shell is crumbling ...
And she glued the roof with protein cream ...

And what is tenditic in Russian?

gentle, fragile straight, about girls when they say - a fragile girl, this is the same, current about dad

Thank you!

My dad is standing in uniforms! The consistency of the dough haunts me, it was very liquid, I poured flour. After kneading, it is very sticky, even the oil did not help much, I had to pour a lot on my hands ... Maybe I poured flour

[Freesia]

Freesia... do not worry!

I have already made the second bookmark today. And both times I had to add flour

The first time I sprinkled it a little, it was also a very sticky dough. I somehow put it in the molds, but the dough rose so beautifully in a stretched kolobok. I was very pleased with the appearance.

After adding flour, be sure to knead the dough very well.

In total, I kneaded the dough on three programs. About an hour approximately.

and this year I poured flour, it was watery .. you see, the flour is raw ..

and yes, the dough is sticky. I dipped my hands in melted butter and formed balls in this way.

Lyulёk, Lisss's thanks, calmed down. I'll wait, then I'll write

[Ukkochka]

Ukkochka, well, how is your daddy - that, saved?

Irisha, finished baking in the cartoon, the roof, of course, is not a pod, but I liked the daddy !!! He's just weightless! Photo expose moo experiment?

[Olya!]

Devulki, I got bogged down in the Osinka, finally, I bought a car, and I was completely confused, where is the dough, where the loops are ... I forgot about Tanya first class. Baking for a test is like like butter rolls, to eat just like that. I have been baking Easter according to my mother's recipe for 14 years already.
In short, this time the dough I had was cool, like everything was according to the recipe, however, the yolks were 200 g in total. But the roof was almost ripped off, I put 300g each in small paper forms for 250g of dough. Ate a long time ago
Photo in the studio, Olya!

[Girls are the moderators of this section!]

Girls are the moderators of this section!
Is it possible to somehow make changes to the recipe in the first post of this topic?

It is not realistic to read all fifteen pages to take into account all the nuances of baking.
At least the most necessary fix:

The volume of the dough in the molds is no more than 1/4 of the mold.
I did this cake both times today, both times I doubled the amount of butter and the amount of sugar.

And despite the fact that the cake was getting heavier, even laying 1/3 of the form with dough is a lot. This can be seen in my photo. The dough has crawled out of the mold too much, and not as delicate as we would like, because it did not completely distance. I was afraid that the dough from the molds would fall to the floor.

Here is a photo of my "Masterpiece". I baked the second portion in cotton ...

And I didn’t have time to do my daddy yesterday. But now I have set myself the task of getting up tomorrow before my husband and taking care of the daddy in the morning. I bought everything, but there was no time for the oven. And today was, but Good Friday, did not. I remember my grandmother always said not to do anything that day. Even today, out of grief, I bought store-bought bread. I forgot to bake for the night yesterday, and in the afternoon the bread at home ran out. Had to buy!
Girls, so how much dough should I put in the mold (I have paper ones)? And unfortunately I bought the yeast current Lviv 100 g. I hope you won't let me down !!!

put dough 1/4 of the form
The yeast is normal, it won't let you down. The smell of d. B. pleasant, brittle. No dry corners. Everything will be as it should

I'm on Fri. always baked - nothing terrible happens.

My great-great-grandfather used to say, "It's never a sin to work." They were hard workers with their great-grandmother, they respected work very much. They were very churched people. Even after the all-night vigil, they worked after lunch. My grandfather was an adze (I don’t remember how in Russian, in general, a master of woodwork - to plan, to work with a plane, and the grandmother was a seamstress). Once they returned from church, broke their fast, and changed their clothes, and that means to work ... And the gossip neighbors stand at the gate, in a handful and discuss them - they say, what a sin! you can't work! while still one of them and seeds flopped. And the grandfather (judging by the stories, he was a stern peasant, he was very proud of the fact that he had never been a serf) - right there and then besieged the gossips, they say, to lick seeds and condemn others is a sin, and to work is never a sin. Here is such a legend in my family.

But of course, you should always respect the opinion of your loved ones. This is probably as a tribute to YOUR family, family traditions. And Easter is essentially a very, very family holiday. Day of love, such an all-encompassing love that unites everyone.

Until yesterday, I was also sure that it is better not to bake Easter cakes on Good Friday. Although my mother-in-law always baked on Good Friday.

And last night I read the following:

"... In the popular mind, Good Friday is associated with a number of signs and superstitions. It is believed, for example, that bread baked on this day will never grow moldy and will heal from all diseases. Sailors considered bread baked on Good Friday to be a talisman against shipwrecks. the cross bun baked that day will keep the house from fires until next Good Friday ... "

A source: 🔗

[I will definitely bake some more!]

This daddy is very tender and very tasty! I've never tried anything like this I will definitely bake some more! I shouldn't have regretted the yolks before.
Sugar, oil increased, yeast decreased.
Thank you very much for such a wonderful recipe!

I sprinkle ashes on my head. (and where do we have emoticons banging their foreheads against the wall ?!) I am sometimes straight ... very inattentive ... or sleepy.

In general, I threw in less than half of the flour at the dough stage - the one with choux pastry. I was terribly upset. And after all, I probably read this recipe up and down a hundred times, because last year I did it 2 times - and now ... In short, I'm an old woman with hole a hole in the head. There is such a dough I have - with half the flour. Almost Myasoyedovsky paposhnik with choux pastry
There is nowhere to go, you cannot pour the flour back, you cannot sift it. Now to the victorious - and then we'll see

Irina, everything will be fine. You look, even then you will share a new recipe for Easter cake.