About the paraskin pasque

Paraskina pasca (Zest)

I want to note that the description of the recipe is quite voluminous, in fact, there is not so much work as it seems. I managed to mix the yolks and whites in one go
The paste turns out to be quite dense, it begins to dry up on the 5-6th day (I left a piece specially)
The taste of homemade grandmother's paska (Easter cake) ... as in childhood

Z. Y. From the resulting amount of dough in the oven, you can bake 2 medium pascs (the dough is soft, so you can apply it with a spoon)

Where can you buy turmeric and is it required for this recipe?

Where can you buy turmeric and is it required for this recipe?

Not necessarily, this is for a brighter color, I baked without it, it turned out great, especially if the eggs are homemade, and so the color will be bright
In general, it is sold in the departments with spices.

I didn't understand how many eggs I need to take. (We take eggs - about 240 g)

I didn't understand how many eggs I need to take. (We take eggs - about 240 g)

break the eggs into a bowl and weigh, there should be a net weight of 240 grams.

I didn't understand how many eggs I need to take. (We take eggs - about 240 g)

Ever since I found eggs to be very different in size, I prefer to weigh them. One medium egg weighs about 60 g. I took 4 not very large eggs.

break the eggs into a bowl and weigh, there should be a net weight of 240 grams.

They must be divided according to the recipe into yolks-proteins. So, I weigh it together with the shell, + - 20 g will not play a big role. 240 g is an approximate figure.

Thanks, understood . I will definitely try to bake this miracle.

Z. Y. From the resulting amount of dough in the oven, you can bake 2 medium pascs (the dough is soft, so you can apply it with a spoon)

You can proportionally recalculate the recipe for the maximum amount of flour allowed for your stove, make a dough and then bake several pies in the oven. In the bread maker itself, the cake with a large amount of ingredients will rest against the lid and will creep throughout the entire oven. I've already seen a similar trick

Thanks, understood . I will definitely try to bake this miracle.

Good luck! Everything will definitely work out)) It is really longer and more difficult to explain here than to actually do

interestingly if you bake in the oven when to push it into the molds? before the last rise or after? and if in the oven how many degrees should I set? my child just loves little Easter, and if in a bread maker it turns out big

interestingly if you bake in the oven when to push it into the molds? before the last rise or after? and if in the oven how many degrees should I set?

If you bake in the oven, then the dough must be laid out in the forms after the last kneading, it will rise in the forms themselves. The molds should only be half filled and placed in a warm place for lifting. Bake at a temperature of approximately 180-190 *, put in a preheated oven. Bake for about an hour, depending on the size of the molds, you need to watch out. About half an hour after the start of baking, look into the oven - if the cakes are browned, then check for readiness with a wooden stick. If the top is very brown, you can hide it under a piece of paper and hold it a little longer. Do not shake out immediately from the forms, let them cool down a little in them.

[siu]

Zest, what andsiuAn awesome recipe, I'll definitely try it out on the weekend. Thank you!!!!!

[flour]

Girls, what kind of flour are we talking about here?

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6. Take 160 g of raisins (or whatever you want to add), mix with 2 g of vanillin and flour and add to the dough.
------------

Specify, pliz!

If you bake in the oven, then the dough must be laid out in molds after the last kneading, it will rise in the molds themselves. The molds should only be half filled and placed in a warm place for lifting. Bake at a temperature of about 180-190 *, put in a preheated oven. Bake for about an hour, depending on the size of the molds, you need to watch out. About half an hour after the start of baking, look into the oven - if the cakes are browned, then check for readiness with a wooden stick. If the top is very brown, you can hide it under a piece of paper and hold it a little longer. Do not shake out of the forms immediately, let them cool down a little in them.

Thank you so much

[flour]

Girls, what kind of flour are we talking about here?

------------
6. Take 160 g of raisins (or whatever you want to add), mix with 2 g of vanillin and flour and add to the dough.
------------

Specify, pliz!

So that the raisins do not end up at the bottom of the bucket and stick to the walls of the dispenser, but are evenly distributed over the bread, it is lightly rolled in a very small amount of flour.

Thank you, Cat, otherwise I already thought that more flour needs to be added

Thank you, Cat, otherwise I already thought that more flour needs to be added

A tablespoon will suffice

And where does the name come from?

And where does the name come from?

The grandmother who baked a paste of this taste was called Paraska

The grandmother who baked a paste of this taste was called Paraska

My grandmother's name was Praskovya)) and Paraskina paska - for rhyme

Girls, STOP!
Chatting about names in Just chat https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&board=19.0

Can I find out more about Pizza Mode?

Yes, I forgot to praise! A beautiful "mushroom" turned out! If mine is like this, I - FOR!

[RybkA]

RybkA
Thank you for the praise)) If you do everything according to the recipe, yours will be the same))
A special feature of the pizza mode is that it works with heating. Thanks to this, the dough is better suited, and the amount of yeast was necessary empirically with 2.5 tsp. up to 1.75 tsp. reduce. In this mode, 10-15 minutes. kneading goes on, 10-15 minutes. - rise, another 10 min. kneading and 10 - lifting. I think that in DeLongy you can easily pick something like this.

Has anyone besides the Author tried the recipe? I really want to bake it for Easter, but it's scary to ruin everything. And I cannot train, because we will not have it because of the fast for now.
Please, if anyone bakes this cake, write your comments on the forum!

Has anyone besides the Author tried the recipe? I really want to bake it for Easter, but it's scary to ruin everything. And I cannot train, because we will not have it because of the fast for now.
Please, if anyone bakes this cake, write your comments on the forum!

I baked this paska (my reviews are on the first page) This is a real paska (taking into account the use of the stove, all the more so) Calling it baking is not an option.
In terms of labor intensity and taste with a structure (layered), this is the most optimal ratio

[Zest, Celestine]

Zest, Celestine, and whip the whites to the peaks?

and what can replace the "pizza" mode, I do not have it. Eat: Regular, Whole Grain, French, Sweet, Dough, Fast?

[Zest, Celestine]

Zest, Celestine, and whip the whites to the peaks?

Yeah, whipped the whites until they peaked.

and what can replace the "pizza" mode, I do not have it. Eat: Regular, Whole Grain, French, Sweet, Dough, Fast?

If there is no heating mode during the kneading-approach of the dough, then I would first of all try on sweet.

[according to Pokhlebkin]

Since today we have spoken about Easter cakes in several topics, I will write here, I will not open a new topic.
I also tried Easter cake yesterday according to Pokhlebkin... just a wonderful recipe, 100% coincidence with my idea of ​​the taste and appearance of Easter cake.

For those who are interested in this recipe, here are some excerpts:

"Kulich to a certain extent resembles an English cake, but the finished dough in kulichs is more elastic, not as crumbly as in cupcakes, dense, fibrous. It is never too dry and therefore much more pleasant in consistency than all other types of pastry.
Previously, Easter cakes were baked two or three, or even once a year, on the biggest holidays associated with the change of the season: either on New Years, or in early spring (the beginning of the agricultural year), or in the fall, on the occasion of the harvest (the end of the agricultural year a). This was explained not only by the relatively high cost of cakes, for the preparation of which many valuable food products are required, but also by the laboriousness and duration of the process of their production - it takes more than 6 hours to ripen and bake the dough alone.
The main components of cake and any pastry are the same. First of all, this is wheat flour of the highest grades: gritty, premium, special, etc. The main requirement for the quality of flour: it should be as dry as possible. Therefore, it should be carefully stored and sieved twice through the finest sieve before preparing the dough.
The rest of the ingredients - butter, eggs, milk or cream, sugar and especially yeast - must be fresh and of very high quality. Do not cook cakes with dry or stale yeast. Sugar is best used crushed or refined, containing the least amount of impurities.
A real classic kulich must necessarily contain any flavoring additives (raisins, candied fruits, candied dry lemon or orange peel), and it must be tinted with saffron.
Therefore, these components cannot be considered additional, without which it is supposedly possible to do. They can change (raisins can be replaced with candied fruits or almonds), but to one degree or another they should always be present in the kulich. In addition to the indicated flavors and aromatic additives, spices are also used in cake dough: saffron, vanilla, zest, cardamom, cloves, but in much more moderate quantities than in gingerbread, and, most importantly, in other combinations, when the usually dominant aroma of one spice is emphasized , and not a bouquet of several spices, as in gingerbread. The spices in the taste buds should not "hammer" the special cake aroma of the dough and its characteristic taste, they are designed only to give it a slight aromatic shade.
Most often, this shade is cardamom, citrus or vanilla, sometimes only saffron.
Easter cakes differ among themselves not only in taste and aromatic shade of the dough, but also in its saturation. So, the ratio of flour and other components in cakes is subject to significant fluctuations (for example, from 10 to 100 eggs per 2 kg of flour). However, even such fluctuations do not change the characteristics of the cake dough, since it depends not so much on its composition as on the manufacturing technology, on its processing.
No matter how the amount and ratio of butter, eggs, milk, the order of kneading the dough and adding various components to it change in the recipes for cakes, the main stages of preparation remain the same for all types of cakes. These stages should be known, otherwise the recipes for Easter cakes may seem too complicated.

These stages are in their usual order:

1. Cooking dough.
2. Preparation of yeast mixture - batter.
3. Preparation of the filling - a mixture of eggs and milk.
4. Drawing up a preliminary, first test.
5. Drawing up the main, second test.
6. Drawing up the final, third test.
7. Baking.
Each of these stages differs from the previous one in that an additional component or sum of components is added to the dough. The dough for cakes is made up gradually, literally growing like a snowball. There are intervals between stages in which the dough should fit. Thus, the dough in Easter cakes is suitable many times. This is its main technological feature. She primarily explains the duration of the preparation of cakes.
The peculiarity of the preparation of the cake dough is that it must be thoroughly kneaded, otherwise it turns out to be a simple friable dough of a loose, "saech" type, and not a dense fibrous dough - like a cake. The finished cake dough is extremely moody. In order for the Easter cakes to succeed, it is necessary to observe a strictly defined temperature regime. The dough and all its components must be cooked in a very warm place, while being careful about drafts and any temperature difference. Best of all, cake dough rises at a room temperature of 25 ° C. At the same time, you cannot put the cake dough in a place where the heat would come from below. In this case, the dough will not grow up, but will begin to blur both when approaching and when baking.
Before planting the cake in it, the oven must be preheated well, because only in this case it will maintain a uniform temperature during baking, which is very important. The order and duration of baking also have their own rules.
Firstly, cakes are baked in thin tin forms with a movable (removable) bottom. This form must be laid out with paper oiled with butter, and not just greased with oil.
Secondly, the cake dough is always put in a mold up to half of its volume, or up to a maximum of 2/3, because it grows in the mold itself before baking, and in the process it almost doubles.
Thirdly, the duration of baking Easter cakes depends mainly on their size (weight). So, with the same heat and other things being equal (oven size, degree of heating, room temperature) a cake weighing 1 kg is baked in 45 minutes, weighing 1.5 kg in 1 hour, 2 kg in 1.5 hours. 1 kg (but not less than 500 - 600 g) is baked in 25 - 30 minutes. It is not recommended to make cakes of less weight, since they dry out easily in the oven, lose a significant part of the aroma, and their taste deteriorates from this.
Correctly cooked Easter cakes can be stored for a week or more.

1 kg of flour, 50 g of yeast, 1 - 1.5 cups of milk, 10 yolks, 3 egg whites, 250 g of sugar, 200 g of butter, 100 g of raisins, 25 g of cognac, 25 g of candied fruit, 3 teaspoons of lemon zest or 1 teaspoon of cardamom (ground) and 0.5 teaspoon of macis or grated nutmeg, 1 teaspoon of saffron tincture, 3-4 teaspoons of vanilla sugar, 1 g of salt.
Prepare dough: in 0.5 cups of boiling milk, brew 100 g of flour, quickly stirring with a wooden spoon until an elastic mass is obtained.
At the same time, dilute the yeast in 0.5 cups of lukewarm milk, mix with 100 g of flour and leave for 10 minutes.
Prepare the yeast mixture: combine the mixtures specified in points 1 and 2, cover and put to rise for 1 hour or more.
Prepare the filling: erase the yolks, sugar, salt into a homogeneous mass, beat it white.
Pour half of the pouring into the yeast mixture, add 250 g of flour, knead and allow to rise for 1 hour, then add the other half of the pour, add 500 g of flour and knead the dough until it lags behind your hands.
Gradually pour warm liquid butter into the finished dough in small portions, knead, add spices, cognac, let the dough come up again.
After the second rise of the dough, settle it to its original position, add 2/3 of raisins and candied fruits to it, having previously rolled them in flour, and let the dough come up a third time.
Divide into two parts (into two Easter cakes), pour the dough into the molds up to half, cover with the remaining raisins and candied fruits on top and let rise 2/3 of the mold, then coat with egg yolk and put in the oven over low heat for 45 minutes.

and what can replace the "pizza" mode, I do not have it. Eat: Regular, Whole Grain, French, Sweet, Dough, Fast?

It seems to me that you can knead the "dough", turn it off and turn it on again when needed

[now my comments:]

now my comments:

By and large, Pokhlebkin's recipe can also be adapted to a bread machine by counting on fewer ingredients ... However, as for me, the time spent will not be justified by just one cake the size of a bread machine bucket.I managed to make part of the batch in a bread maker (before adding the bulk of the flour), and then switch to absolutely non-mechanized work And everything with handles)) The dough is amazing, pleasant to the touch, elastic, fragrant, almost alive. But - quite dense. So, be prepared to put in some effort. Not everything is so scary and difficult, not all 6-7 hours you will knead, crush and lay food)) You just cannot leave home for a long time. But you can easily do something else around the house or just relax in front of the TV.

The dough eventually turned out to be about 2 kg 300 g. The molds were filled to 1/3. The dough is of such consistency that it was necessary to form koloboks and put them in molds. The dough fits perfectly to the top of the molds. Yes, I risked taking dry yeast - SAF-moment, well, I didn't have the usual ones. Everything worked out great. For multicooker owners, the process of raising the dough is even easier - I put the dough there. Included Heating for 10 min. and left the dough to come up.

For myself, I have already decided that I will make Paraskina pasca (with the recalculation of the recipe for 700-800 g of flour, I will knead the dough in the oven, I will bake in the oven) and Pokhlebkin's cake (here I will count the recipe for 2 kg of flour, and then with handles, with baked goods in the oven).

I will write another recipe for pasque. Yesterday I experimented (the recipe was given by Zest), and I tried it.
I'll call her Pasca Fast.

I will note right away: The crumb is soft, slightly layered (less than Paraskina), sweet taste and a minimum of work. Quite suitable for the role of Pasca.
I also left a piece on a plate, began to dry out after half a day, but it was soft in the break.

So:

For 4 cups flour:
3 eggs,
100 g butter or margarine,
1 glass of sugar, 1 glass of milk,
50 g yeast, salt to taste. ( I put 2 tsp.)
Dissolve the yeast in warm milk, mix thoroughly with eggs, melted butter or margarine, sugar, salt and flour. Put this dough immediately in oiled tins and put in a warm place for 3-4 hours, after which you can bake. ( I loaded everything into the oven, turned on the "dough" mode and after 4.5 hours turned on "Baking". It was necessary in 3.5 hours, but I was not at home at that moment, so the paska rose a lot and propped up the roof, I had to remove the dispenser)

You can also knead it on "Pizza", but, as Pokhlebkin writes, the paste must be kneaded at least 3 times, so you can then turn on this mode again. Then this layering appears. I did not turn it on, it turned out quite well

About the bun: the original recipe should contain "sour cream", but my goal was to get a dense Pasque, so I added 30g of milk. less, there was no kolobok, there was some semblance of it, which spreads as soon as the machine calmed down

My conclusion: As a quick option for the busy - this is what you need.
It is desirable to make at least 2 batches (but not necessary).
The next day it was much tastier, I pulled out the crumb in pieces with my hands (I fed my son) .... mmmm ... delicious.

And one more trick for an exceptionally tasty paska ... but this is aerobatics for fans of their craft. Opara starts up three times. On the first dough, a liquid dough is made, after it rises, "roschin" goes - next ingredients and fresh dough are added, after the second rise, the kneading itself begins - add the remaining products and fresh dough.
I don’t urge you to repeat it, but it’s just this way that we make the right pasochka.

[now my comments:]

now my comments:

For multicooker owners, the process of raising the dough is even easier - I put the dough there. Included Heating for 10 min. and left the dough to come up.

For myself, I have already decided that I will make Paraskina pasca (with the recalculation of the recipe for 700-800 g of flour, I will knead the dough in the oven, I will bake in the oven) and Pokhlebkin's cake (here I will count the recipe for 2 kg of flour, and then with handles, with baked goods in the oven).

And for all other HP owners, can you think of an option for raising the dough? You wrote that you almost reached the end while working on HP, but on what programs?
Did you make two cakes from 1 kg of flour as written above?

[RybkA]

RybkA
You have DeLongs, right? Isn't there any heated mode? You can leave the dough for the approach directly in the oven by turning on the heating.

Yes, in any stove you can find a variant of action, you just need to know it, the pechkins, the possibilities))

Until the very end I made Paraskin in a bread machine, and I only partially succeeded in Pokhlebkinskaya, again on the Pizza program. The dough warms up a little and fits better. First in the stove, then in the multicooker, and no drafts or temperature changes for you, "ideal incubators for dough", as one of the girls dubbed them))
From the resulting dough, I made 6 small Easter cakes. I have a set for beads, so it turned out 2 for 1 liter, 2 for 900 ml, 1 for 1 liter and another tidy one for 600 ml.
And one more thing ... in some recipes for paska it is recommended to bake at a temperature of 200 *. In no case should you do this. About 180 * is the most suitable for this test.

[RybkA]

I’m the one who’s interested in Pokhlebkinskaya Paski, everything is clear with Paraskina. The process looks clear to me with my hands, but I really want to automate a little ... I liked the number of ingredients, the recipe reminds me of my mom's recipe in proportions, but she has it "more", but I don't need so much. So I'm aiming at two options, purely for HP and manual, that is, semi-manual ...

RybkA
You have DeLongs, right? Isn't there any heated mode? You can leave the dough for the approach directly in the oven by turning on the heating.

We also have a similar and also the Pizza mode, we have it designed for 1:50: the first batch - 3 minutes, 2 batch - 20 minutes, rise - 37 minutes, deboning - 20 seconds, rise 50 minutes, final boning - 20 seconds ... Truncate! That is, is this mode suitable for sponge dough too? Is it okay that he will be played "there" from time to time?
I have something in my head "porridge" of some kind, I've already read so many tips that it's already sickening, now I don't know how to put all this "good" in order ...
Yes, how much you took SAF yeast, otherwise I'm too lazy to look for pressed ones, but I just have SAF-Levure lying idle!

People help !! I made this cake, I did everything exactly as it was written, on a piece of paper (I specially printed it out). After the first kneading, the dough did not rise very much, after adding all the ingredients, it was left to rise in the bread maker. I opened it in an hour, it didn't rise at all, the dough turned out to be watery, as written. I was just in shock. I put it on to bake, took it out, it seemed to have risen, the taste is very good, but the consistency is still not like Easter. Yeast was taking Saf a moment. Can increase yeast count?

Girls, who did Paraskin Pask on LG?
help me please
It has just a dough program on it. And after shutdown, the program does not hold. Can the Russian cook turn on 2 times (interrupt after mixing) and turn it on again after 1.5 hours?

I’m the one who’s interested in Pokhlebkinskaya Paski, everything is clear with Paraskina. Yes, how much you took SAF yeast, otherwise I'm too lazy to look for pressed ones, but I just have SAF-Levure lying idle!

Use only kneading from your Pizza mode and interrupt the program where necessary. It is unlikely that the entire program will be needed for Pokhlebkinskaya.
I did this:
1. I poured yeast into the bucket (I took 2 bags of Dr. Oetker, it turned out just for 1 kg of flour, I call, I took the SAF moment for Paraskina), mixed flour, milk on Pizza, interrupted the program and left for 10 minutes.
2. At this time, I made choux pastry, added it warm to a bucket, kneaded it again on Pizza, interrupted, let it rise for 1 hour.
3. Add half of the yolk filling and 250 g flour, knead on Pizza and leave for 1 hour to rise.
4. I added the second part of the yolk filling and a part of 500 g of flour, mixed it on the pizza, and intervened the rest of the flour with handles, the stove refused to help further.

SAF-Levyur never used. How it will work - I don't know.

People help !! the consistency is still not like Easter. Yeast was taking Saf a moment.Can increase yeast count?

I baked this recipe several times, starting with 2.5 tsp. yeast and each time reduced their amount, because the dough was trying to jump out of the bucket and occupy the entire space of the oven. Maybe my yeast is so thermonuclear? I tried the red SAF moment, Dr. Oetker tried it. If you do not have enough of this amount to lift, then try increasing it.

As for the consistency. Of all the oven-baked recipes I've tried, this one is as close as possible to the pasque. But the dough is still watery, which means that some "airiness" will be present in the kulich itself. If you want 100% real Easter cake, then it won't work without hands. There the dough is quite dense. And the stove will only mix ingredients along the edges of the bun, without affecting the middle.
There are two ways out here - either add flour to Paraskin and make the dough a little heavier, or make Pokhlebkinsky Easter cake. My Easter cakes according to his recipe from more than 2 kg of dough lived for exactly 1 day

That is why I am going to bake pasochki according to these two recipes, one by one comes out more airy, but completely "mechanized" Easter cake (except for baking, I will do it in the oven), and according to the second "classic homemade", but using my own handles.

Girls, who did Paraskin Pask on LG?
help me please
It has just a dough program on it. And after shutdown, the program does not hold. Can the Russian cook turn it on 2 times (interrupt after mixing) and turn it on again after 1.5 hours?

I'm not familiar with LG modes, but you don't need the stove to "hold" the program after turning it off. It doesn't hold for me either, when I turn it off for 1-1.5 hours after kneading for lifting. Here is a simple principle - kneaded in the oven, turned off and left for lifting; they turned on the kneading again, put in another batch of ingredients, turned off for lifting. I tried to grab the time for proofing at Pizza, but only because there was additional heating.

Thank you!
Today I will definitely try to do

[Midrange]

Girls, how I want you all to succeed)) I was already worried. ABOUTMidrangeI infringe on the burden of responsibility, as for the fate of the Motherland I wish everyone only successful pastries

baked this cake yesterday! Delicious! Thanks to the author! I tried to bake some Easter cakes from this site ... it's not tasty at all .. nobody liked them, but everyone is delighted with it!
Only when the yolks interfered, or rather the whites (since I forgot that this should be done early), I put much more flour than 2 tablespoons I don’t know what it influenced there, but it turned out delicious! If there is more flour, then it is not so wet or something inside it turns out, drier. Do I get it right?

People help !! I made this cake, I did everything exactly as it was written, on a piece of paper (I specially printed it out). After the first kneading, the dough did not rise very much,

I also didn't get anything up. I don’t even remember how long it stood, no less than 3 hours. So I took and turned on the baking for 2 minutes, so that it was warm. Then I didn't have enough patience to rise high, and I waited for a long time .. it didn't even reach half a bucket. She intervened everything and then turned on the heating for 2 minutes, it rose as it should! And it turned out above the roof after baking!

[Rezlina]

Rezlina, thanks for the advice, I'll try again next week, then unsubscribe

Use only kneading from your Pizza mode and interrupt the program where necessary. It is unlikely that the entire program will be needed for Pokhlebkinskaya.

i.e. no boning needed? I can remove them and then I just get a knead for 23 minutes and a rise for 37 and 50 minutes, i.e. 1 hour and 27 minutes.

My Easter cakes according to his recipe from more than 2 kg of dough lived for exactly 1 day

In the sense of? Gobbled up so quickly?

That is why I am going to bake pasochki according to these two recipes, that one by one comes out more airy, but completely "mechanized" Easter cake (except for baking, I will do it in the oven), and according to the second "classic homemade", but using my own handles.

And why will you still bake Paraskina in the oven? Because of the shapes?