About the paraskin pasque

[Crochet]

Crochet, and what kind of cake you baked, Paraskin or according to Pokhlebkin?

Zest, I understood correctly, if you need a more airy cake, then this is "Paraskina Pasca"?

[Crochet]

Crochet, and what kind of cake you baked, Paraskin or according to Pokhlebkin?

Zest, I understood correctly, if you need a more airy cake, then this is "Paraskina Pasca"?

Andreevna, I baked "Paraskin Paska", although I was initially tuned to Pokhlebkinsky.

[Crochet]

Crochet, and what kind of cake you baked, Paraskin or according to Pokhlebkin?

Zest, I understood correctly, if you need a more airy cake, then this is "Paraskina Pasca"?

I haven’t baked Pokhlebkinskaya Paska yet, but I can say that you don’t expect special airiness from Paraska, it is incredibly soft, but dense (rich heavy dough)
I can imagine what kind of dough according to Pokhlebkin will be ... mmm ...

Yes, a question! Well, how can you make such a dough like Mommy had, I already wrote somewhere that she called it Viennese, made it on dough and raised and beat it three times. I also laid a lot of eggs and fat, although instead of butter, there was always margarine. And what Easter cakes were! The dough after baking is laced on the cut. All the neighbors asked her to bake it for them, but I’m a bastard and didn’t record the whole process, and now I’m suffering. We should try to replace butter with margarine for baking, it may change the structure of the dough.

Yes, a question! Well, how can you make such a dough like Mommy had, I already wrote somewhere that she called it Viennese, made it on dough and raised and beat it three times. I also laid a lot of eggs and fat, although instead of butter, there was always margarine. And what Easter cakes were! The dough after baking is laced on the cut.

But this picture does not fit the description - lace, there are also at least 3 huggings? ;) Because of this, the structure is as follows.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3431.75

7. After all the additives have intervened well, turn off the oven and leave the dough to rise for another 1 - 1.5 hours. We start baking when the dough reaches a little more than 2/3 of the bucket. ... Bake for 1 hour. You can immediately put the pastries for 1 hour and 10 minutes.

and which program immediately bakes without kneading? I didn't understand something like "we start baking when the dough gets ..." ??? tell me

and which program immediately bakes without kneading? I didn't understand something like "we start baking when the dough gets ..." ??? tell me

"Baking" or "Cupcake" program. Many ovens have a no-knead program.

[Celestine]

Celestine, and then how to understand these words of the author, I decided that Paraskina is more airy.

Paraskin, in comparison, is more airy. This one is a little wet, juicy, and I tried to depict the structure in the photos as clearly as possible. Now I will draw a recipe if someone wants to bake the same in a bread machine.

Zest, Tell me please

Girls, I beg your pardon, over time I now have a form of trouble, so I do not have time with timely answers. Now I will try to answer all the questions.

You, of course, girls, sorry - but! - Easter cake is a cake, it is baked; and Easter is a curd product.

it's too late for us to relearn. Since childhood, we have sculpted pasta in the sandboxes, our grandmothers baked and carried blessed pascoes to church and broke the fast for the holiday too with pasches))
True, my father-in-law is from Russia, so in the mornings on Easter he made himself a porridge-malasha made of cottage cheese, sugar, sour cream and finely crumbled eggs in his plate, calling it paska, which at first surprised me a lot.
And whatever you call it - if only it was tasty

it costs EVERYTHING mixed for half an hour, it’s very liquid and doesn’t want to come up ... now we risked turning on the "baking" for a minute, even a little warm up ..... When else will it come up? .. but you want a bainka, and bake too ...

and how did it end there? This dough is deceiving. At first, it seems to be worth it, and then it is impossible to calm down)) The most rapid rise after the addition of egg yolks begins.

Last night my mother got an appointment, said that she would not have breakfast in the morning ... wherever there ... Mother's morning began with a good slice of cake with tea ... and then another piece for lunch ... and a piece in the evening ...; D It was a good cake, it's good that it ended ... Otherwise, today I have another recipe "drew", also very interesting ...

you do not take care of your loved ones. Seduce every day with all sorts of goodies. And how to stay there?

[Zest]

Please tell me how much cake is obtained from this amount of products?

I didn't have time to weigh the cake. The sufferers barely waited for the symbolic cooling and immediately began to cut the cake into pieces. But keep in mind that the weight of the ingredients for it exceeds
1.5 kg.

Zest, I understood correctly, if you need a more airy cake, then this is "Paraskina Pasca"?

I do not recognize too airy baking as an Easter cake. For me, the "correct" cake is the one described by Pokhlebkin, with a layered, viscous structure. Therefore, I began to experiment in order to feel the taste of childhood again.
Paraskin cannot be attributed to the lightest airy baked goods, it is heavier, but still fluffy and loose.
If we compare it with Pokhlebkinsky, then you understood everything correctly - it is more airy than the last one. In Pokhlebkinsky, choux pastry gives the structure even more moisture and ductility. This can be clearly seen in the pictures.
That is why I am going to bake according to these two recipes: one is more airy, the second is less.

Yes, a question! Well, how can you make such a dough like Mommy had, I already wrote somewhere that she called it Viennese, made it on dough and raised and beat it three times. I also laid a lot of eggs and fat, although instead of butter, there was always margarine. And what Easter cakes were! The dough after baking is laced on the cut. All the neighbors asked her to bake it for them, but I’m a bastard and didn’t record the whole process, and now I’m suffering. We should try to replace butter with margarine for baking, it may change the structure of the dough.

I think I know what kind of taste you want to achieve. Out of my acquaintances, only one of these masterpieces bakes. But this is only manual labor. I tried this pasochka - incredibly tasty, on the cut - lace, but not too soft. Something slightly cropped tulle reminds. I wanted to take the recipe from her, but it turned out to be almost impossible. Everything is at the level of intuition. This is about as much, this is how much the dough will take, this is to taste ... I have not brought this recipe into a state of clarity for myself. I can give you, if you want, in the form I managed to write down, you can probably figure out your experience, and then share with us

Everything went to prepare for tomorrow!

Maybe someone else will have time to answer? Can you knead it in baked milk?

Now I'm making "Pokhlebkin Kulich". I use the recipe that Zest "adjusted" for HP Although she herself advised me to do it according to the original, since the cake will be oven, not HP, but I did not dare, because I still need to get a small cake, and she has calculated all the proportions, not in vain after all !!!!!

[SkoNaNi]

SkoNaNi, Will you bake in the oven? Say - how many cakes turned out in the end and what size. I understood correctly - will you do almost half the dose?

Zest Thank you so much for the reminder of the Pokhlebkin kulich and the experiments with him in the bread maker. Opening my message on one culinary forum, I saw that last year I baked this recipe with my hands. But here's a bastard - besides what we liked, I don't remember anything - neither the quantity, nor the taste.

And now I will also try to knead it in a bread maker, bake it in the oven. I just didn't decide - from half the dose (did it take you about 500 g of flour in the oven?) Or from a whole kg, in this case you will have to finish the batch with your hands?

I also decided to add a little Panifarin, that is, gluten. It seems to improve the quality of the flour and help the butter dough.

RybkA , I once made on ghee, an ordinary cake from the Book about tasty and healthy food (by the way, it is very similar to Pokhlebkinsky), everything turns out well.

I'm thinking of adding 22% cream instead of milk. Will it be too much?

[Olega_mama]

Olega_mama, I've already seen about milk - thanks!

Now tell us about the saffron tincture, huh? How to do it? What concentration should be?

Prepare dough: in 0.5 cups of boiling milk, brew 100 g of flour, stirring quickly 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.

Tell me, you definitely DO NOT need sugar in the dough?

[Zest [/ bА now I will also try to knead it in a bread maker, bake it in the oven. I just didn't decide - from half the dose (did it take you about 500 g of flour in the oven?) Or from a whole kg, in this case you will have to finish the batch with your hands?I also decided to add a little Panifarin, that is, gluten. It seems like it will improve the quality of flour and help butter dough.I'm thinking of adding 22% cream instead of milk. Will it be too much?]

Now I'm making "Pokhlebkin Kulich". I am using the recipe that Zest "adjusted" for HP

Of course, if you need a small portion, then you can use the "reduced" recipe.
Good luck with your baking!

Zest [/ bА now I will also try to knead it in a bread maker, bake it in the oven. I just didn't decide - from half the dose (did it take you about 500 g of flour in the oven?) Or from a whole kg, in this case you will have to finish the batch with your hands?

I also decided to add a little Panifarin, that is, gluten. It seems like it will improve the quality of flour and help butter dough.

I'm thinking of adding 22% cream instead of milk. Will it be too much?

Yes, from a recalculated recipe, you get about half the dose. It even took more than 500 g of flour. According to the original recipe, it was not possible to knead all the dough in the oven, somehow she began to groan suspiciously, well, I did not dare to continue, I switched to manual labor.
I did it with cream too. Will not interfere with anything

Now tell us about the saffron tincture, huh? How to do it? What concentration should be?

I did not make the tincture. Kulich and without it comes out incredibly fragrant.

Tell me, you definitely DO NOT need sugar in the dough?

Exactly, exactly. Both times (both by hand and "Pechkin" method) I did just that.

According to Pokhlebkin, I did paski last year with pens, this is something
everyone really liked it, there was still the dough left for a composite pie: we roll out small circles of dough (I kneaded it with my hands) in the middle we put: you can have chocolate, dried apricots + nuts and any other filling. pinch on top, dip each in melted butter and fold it almost close to each other, leave it on the rise, grease and bake in the oven. They rise very strongly, therefore, it is desirable that the stuffed nodules are small.
Very tasty: it turns out a pie that itself is divided into pieces

Saffron tincture is made like this: pour the pounded dry stamens with a glass of vodka and leave for 2-3 days. Add from a few drops to 1 teaspoon.

Saffron is added for color (yellowish) and aroma, for aroma you can add ground white cardamom (green is not suitable)

Cognac gives crispness to products made from any dough. It is recommended to add it at the rate of 1 tbsp. spoon for 1 kg of flour

I think I know what kind of taste you want to achieve. Out of my acquaintances, only one of these masterpieces bakes. But this is only manual labor. I tried this pasochka - incredibly tasty, on the cut - lace, but not too soft. Something slightly cropped tulle reminds. I wanted to take the recipe from her, but it turned out to be almost impossible. Everything is at the level of intuition. This is about as much, this is how much the dough will take, this is to taste ... I have not brought this recipe into a state of clarity for myself. I can give you, if you want, in the form I managed to write down, you can probably figure out your experience, and then share with us

Zest, Thank you so much. You have accurately described this Easter cake.Mom also did it by intuition and if it doesn't bother you, skinte me this description in PM please.

[Andreevna]

Andreevna, found my notes on "lace" cake especially for you. Maybe then teach us
We take 1.2 - 1.5 kg of sugar, 400 g of butter (melt), 200 g of lard, 15-18 eggs (of which we separate 7-8 proteins for the glaze), about 1 liter of milk or cream or a mixture of milk with sour cream , 150 g of yeast (we introduce them in three steps with three brews).
Prepare dough (1 glass of milk, 1 glass of sugar and 1/3 of yeast).
Add part of the eggs, 0.5 kg of flour to the finished dough and one more dough for 1/3 of the yeast. Knead, leave to rise.
We add the remaining products, the last dough, flour - as needed, knead, leave to rise.
Knead, stir in vanilla, candied fruit, lemon zest, vanilla, salt, knead, lay out and bake.
When kneading, grease your hands with vegetable oil so that the dough is more elastic and does not stick to your hands.
More or less like this. But I myself have not yet ventured to try it. If you take up this work, be sure to write

girls, I'm running away again, I hope that our forum users can answer the questions that arise. Good luck to all!

I put the dough to knead, knead for 5 minutes, but until something lumps go away, I will wait if I have to take a mixer, probably ... but if the lumps do not "go away" is it very bad?

I make saffron tincture like this: ground saffron or crushed petals, pour a glass of vodka and leave for 2-3 days.

Saffron is mainly added for color (yellow), ground white cardamom can be added for aroma (green does not work)

On vodka ??? And I thought on the water? At least that's what it says on the back of the box with leaves ...

Why is green cardamom NOT suitable? I have just such, probably ... I did not know that they are different.

and how did it end there? This dough is deceiving. At first, it seems to be worth it, and then it is impossible to calm down)) The most rapid rise after the addition of egg yolks begins.

It turned out wonderfully sweet, fragrant and fatty. It differs from the usual (Viennese) pasta, but everyone really, really liked it. Thank you very much. Today they let me go from work - I have already laid the Paska baking (I'm already familiar), I also want to try Pokhlebkin according to my usual recipe. What I liked about these recipes is that there is a lot of butter and sugar, very rich. It is a pity that Izumenka ran away, everyone has a responsible day-Thursday, usually the majority bake pasque today, I hope I will bake all three days, if only I succeed.
The only thing that I didn’t like was the raisins, most of them ended up at the bottom, but I would like it evenly. Is the dough thin? But the result is very airy, and heavy, as we like, it is scary to add flour ...

Panas255, did you dry the raisins well and roll them in flour? On Easter cakes, I sort out the raisins the day before and leave them to dry on a napkin, then even in the semi-liquid dough everything is evenly distributed.

Olega_mama, a few years ago I made a cake with 15 or 20% cream, it worked out fine (with handles, there was no stove yet). but I cannot say that there is any particular difference.

On vodka ??? And I thought on the water? At least that's what it says on the back of the box with leaves ...

Why is green cardamom NOT suitable? I have just such, probably ... I did not know that they are different.

That's why she and the tincture that on vodka
Vodka then turns saffron color, and then it is added.
Here's what else I found
The aromatic and coloring components of saffron are soluble in water, milk and alcohol. The stigma can be soaked in water or broth for a while, filtered, and then added to the dish for a clean, uniform yellow-orange color. Depending on the quality of the saffron, it sometimes takes up to 24 hours to fully develop its flavor in solution.Another method of application - the spice is crushed and dissolved in milk half an hour before cooking. Milk takes on the deep color of egg yolk and is added to rice dishes or baked goods. Saffron powder can also be added directly to meals.
Real saffron has a very strong characteristic aroma that has no substitute, and a slightly bitter taste.

Saffron is a very strong spice and is used in minimal quantities. One gram of saffron will last for a long time. And if you want to cook real buibes, paella, or add a real flavor to baked goods with the color, you cannot do without saffron.
In total, there are two main types that are used as seasonings: green and black cardamom.
White cardamom is the same green cardamom, but only specially processed. White cardamom is less aromatic than green, but bleaching gives cardamom a sweet note and softens its pungency. There is also black cardamom, it has a sharp, pungent taste and smell.

Yes ..... the raisins were completely dry and I decided that flour was not necessary ... really from this? My last year's pies ..: Ha! I can't insert a picture ...

I wanted to show off ... There are pictures, there is a button "insert an image" and what to do with them ???

I soaked the saffron in the water, I'm waiting ...

White cardamom is the same green cardamom, but only specially processed. White cardamom is less aromatic than green, but bleaching gives cardamom a sweet note and softens its pungency. There is also black cardamom, it has a sharp, pungent taste and smell.

cardamom I have immediately ground, so green, so can I add it or what?

If it doesn't say who he is, IMHO - you can

PS I advised you here, now I'm worrying myself.
if something goes wrong, don't hit the impudent red-haired pug, although I think that everything will be noticeable, and black cardamom is rarely sold here.

I wanted to show off ... There are pictures, there is a button "insert an image" and what to do with them ???

Look at here: https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3539.0

[half bucket]

We dealt with cardamom, drove

I added the first part of the filling, it is suitable 13 minutes, the dough got almost to half bucket , what will happen next, as it were, not to miss, but maybe he will besiege once? Or let it rise for less than 1 hour?

Nu, he still has half an hour to grow, and it is ALREADY on ALL the bucket, what will happen if I put him down?

All! I can't stand it while I go to turn off the stove, maybe this will stop him slightly, although he has nowhere to grow

Are you doing Paraskin's pasque or according to Pokhlebkin?

After 40 minutes, I turned on the paraskin pasca for baking, since the dough rose almost to the edge of the bucket (cm2-3 remained)
And according to Pokhlebkin, you can besiege one or two times, IMHO
According to the native instructions for LV, the cake, as well as bread, is crushed twice, and nothing, during the proofing - about an hour rises to the very top.

I make Pokhlebkin for 1 kg of flour, so that later in the oven to bake.
I think that on the next ascent it will be necessary to put it somewhere else, and not in the stove, but where? The heating has already been turned off, but in the apartment max + 20 *?

RybkA in such cases, I heat the oven to 40-50C and put it there, it rises very well.

I make Pokhlebkin for 1 kg of flour, so that later in the oven to bake.
I think that on the next ascent it will be necessary to put it somewhere else, and not in the stove, but where? The heating has already been turned off, but in the apartment max + 20 *?

Once you need to do a workout, and the second workout before laying out according to the forms, the cake will still rise in the form before baking.
Put it in the oven at 40 grams, I also always do this, maybe you have an electric battery, turn it on and put a bucket covered with a film (so that the dough does not wind up) next to it.

Girls! Help !!! I put Paraskin on, turned it on a little, otherwise it didn’t come up again in 2 hours ... So I got distracted and warmed up not 1 minute, but 8 minutes !!!! what to do? (is it still without eggs) to put a new one?

And you need to bake the cake in a preheated oven. So, take out the cakes that have come up in the form, heat up the oven and then put it on baking? Will the dough in the molds fall off from this? Sorry for the stupid questions

[RybkA]

RybkA Will you interfere with your hands then, or is everything in the stove?

I went and bought myself a mixer with mixers for dough and a bowl, so as not to use my hands. I won't be able to knead for a long time ... So I overgrow with kitchen belongings - it remains to find a multicooker.

I will read everyone attentively today, and I will bake tomorrow. I know that by tradition it is necessary on Thursday, but I have not kept the Thursday ones fresh two times before Sunday

Sigismund, and you quietly and carefully, do not slam the door, do not shake the forms, and so that there is no draft in the kitchen. Then it won't fall! And why should he fall off, after all, the dough is suitable in the cool, only meeeeeed.

[Sigismund]

Sigismund I meant, all the dough is together in a saucepan or an introduction, and when the Easter cakes are in molds, I put them on top of the oven (remove the grates from the stove), preheat the oven, and the top of it becomes warm. Accordingly, the cake fits in the form and the oven heats up.

PS And if from a warm one you abruptly move the forms with well-risen dough into a cold room, then it will surely settle in a couple of minutes.

Lenusya so I put it in a saucepan.

So, I turned off the stove and for another half hour it (or it) grew on its own, but I did not wait until an hour, I caught it so as not to scrape off the heating element later.
Having added the second half of the filling, I realized that a small knife could not really knead IT ALL and I decided to "transfer" to the combine for now. I have Bosch, there is a great dough mixer!
So this amount of flour is not enough for me! I also thought to add 100 grams, otherwise it’s quite sticky, what kind of "lagging behind" there!
I have both a battery and an electric oven, I think it's better in the oven, it's more comfortable there somehow

Will you interfere with your hands then, or is everything in the stove?

while the combine is kneading, and then it will be seen ...

I will read everyone attentively today, and I will bake tomorrow. I know that according to tradition it is necessary on Thursday, but I have not kept the Thursday ones fresh two times before Sunday. Sad

on Friday they say they can't, because they take out the shroud in the church, I don't know why, but they say that ...

And I was going to bake the same Easter cakes on Friday, but late at night it may be possible. Today I just do not have time to come home from work late, I need to have time to paint the eggs.

[tanya1962]

tanya1962, do not be upset and bake boldly. Last year, before the holiday, Father on TV said that the rhythm of modern life makes its own adjustments and everything that you do for the good of your family on the holidays is not a sin at all.

Tell me 240 g of eggs - is it with a shell or in pure form?

Tell me 240 g of eggs - is it with a shell or in pure form?

RybkA, this is together with the shell, when I baked "Paraskin" I took 3 eggs, since they pulled me by 232 grams (naturally with the shell), but do not break the fourth egg, in order to add the missing 8 grams from it ...

Tell me 240 g of eggs - is it with a shell or in pure form?

I weighed the shell - it is about 1-2 grams ... so feel free to weigh + - 5-10 grams with it. will not play a role