About the paraskin pasque

[Crochet]

Crochet, you have already baked "Paraskina", did you have to add flour after mixing the yolks and whites? Now I probably added somewhere about 50 grams, because it turned out to be a sticky mass that did not want to be like a bun in any way, even with the help of a stirrer, like in Raisin

After adding proteins, the dough is kept like a kolobok only due to the rotation of the mixer, it becomes rather liquid, but in an incomprehensible way elastic and not sticky.

I'm not Krosh, but I baked Paraskin's paska. And flour also added gr. 50, but the dough was still liquid, and it didn't even seem like a kolobok

[Crochet]

Crochet, you have already baked "Paraskina", did you have to add flour after mixing the yolks and whites? Now I probably added somewhere about 50 grams, because it turned out to be a sticky mass that did not want to be like a bun in any way, even with the help of a stirrer, like in Raisin

And I added flour, gr. 50 The gingerbread man was very funny, like a hat over a blade

[Lenusya, Celestina]

Thank you Lenusya, Celestina, reassured. Of course, I understand that it will not be a bun, but it was not elastic and very sticky. Probably it's all about flour, everyone's different.

[Lenusya, Celestina]

Thank you Lenusya, Celestina, reassured. Of course, I understand that it will not be a bun, but it was not elastic and very sticky. Probably it's all about flour, everyone's different.

Sticky, sticky, if you put it into molds, then you can

I just baked a cake for Pokhlebkin. She began to get out of the form - and he crumpled at hand Is that how it should be? Bake for an hour 10min And then I still set him to bake ... Or maybe you need to cool it in a bucket?

I just baked a cake for Pokhlebkin. She began to get out of the form - and he crumpled at hand Is that how it should be? Bake for an hour 10min And then I still set him to bake ... Or maybe you need to cool it in a bucket?

It is not entirely clear how it gets lost .. that is, it should not be very hard, even when it cools down, it will not be so, but when hot it is soft.

It is not just soft, but somehow even wrinkles. The dome wrinkled slightly. Maybe not baked? But at the same time it is quite ruddy. I finished it a little more, but I'm afraid to shake it out

It is not just soft, but even wrinkles somehow. The dome wrinkled slightly. Maybe not baked? But at the same time it is quite ruddy. I finished it a little more, but I'm afraid to shake it out

So why are you crushing it, out, and the dome wrinkled Leave it alone, let it cool down a little in the form, then take it out, just do not shake it upside down, but as if sideways, so that the roof does not finally crumple
It will cool down while it will harden a little.
Immediately the whites were whipped, hence such tenderness ... You, for example, will not crush a biscuit

[Zest]

I am reporting!
Baked "Pokhlebkin-style cake" from half the norm.
I have only disposable forms for gifts for the holiday, so I bake so far in a saucepan with a diameter of 15 cm, a height of 11 cm (like, such dimensions), as close as possible to the size of disposable forms, building up the walls with baking paper.
During baking, the dough rose VERY MUCH !!!! It broke the walls and tried to fall out.Somehow I coped with this problem ... And in the Moscow courtyard, meanwhile, it was 4:30 in the morning, and after a terrible vascular crisis, my head continued to hurt, or maybe I was already starting anew
But there is nowhere to retreat !!! I waited until the end of baking. I took it out of the oven and found that this structure is very similar to a mushroom after the explosion of an atomic bomb, only it is skewed strongly in one direction and just strives to collapse !!! I had to cut it alive, that is, on cake, cutting off the roof-hat for him ... And at 5:20 am, I even want to sleep, it's dawning outside the window ...I think that figs with you, goldfish, the main thing is that I mastered you (and even after the crisis), and now I know that the dough should be put in 2 times less, otherwise I will have to catch it again and the beautiful shape cannot be seen, it is warned in advance, which means , the gifts will be beautiful! AND...
Now about the taste!
Well, how can I tell you ?! Insanely rich, wet, stretchy, sticky and dense cake !!!! For my taste, cognac is a bit too much, because I can feel it both in taste and in smell. In the next. once I will add 1 st. l. cognac at half the rate. The taste is rich, you can't eat a lot at a time, but from time to time you will visit the kitchen of SUCH cake, I have never eaten !!! Consider, pzhl, that for the first time this year I bake cakes, and before that I ate only purchased ones, and so, such cakes are not sold !!!
Recipe for a lover of wet muffins (really rich) !!! For example, my dad won't like it, he won't even try, but he likes Elena Bo's cake, and these are 2 completely different Easter cakes !!!! One is dense and moist, the other is airy and dry.
Now I'm thinking about "Paraschina Pasque". Probably, I will not try this recipe, because after having tasted Pokhlebkinsky kulich, I can imagine how it can turn out - Paraskin. And a similar cake, as it seems to me, I already baked the other day, there is already a proven recipe - a little more airy, but still rich and dense, but there is no stickiness and pulliness in it.
Although, what is that formidable H not joking with ?!
So, BIG THANKS FOR THE Pokhlebkin Kulich recipe !!!!!
Zest, To you a SEPARATE HUGE THANKS for the fact that you were not lazy and processed the original recipe for HP !!!!! It's very simple to do, and the result is impressive and unexpected - it was for me, at least !!!!

Since the mushroom cake was cut into 2 parts, the whole picture did not work, therefore the photo was only in the fault, I really wanted to show the structure of this miracle
By the way, my dough turned out to be sticky, I put it in a saucepan with my hands. I additionally added flour (~ 1 tbsp. L.) During kneading, the bun turned out to be quite dense, I was afraid that the dried fruits would not interfere.

Sticky-sticky, if you transfer it to forms, then you can

, Exactly, with a spoon easily. And in a 1/2 or 2/3 mold?

Remarkable Easter cake,
but as a mushroom it turned out, maybe because there is a lot of dough for one form. If you put 1/3 of the volume, it will be very light and airy; 1/2 is denser.
When it rises to 3/4 of the mold, you can bake.

And in case of a crisis, maybe it's still better not to take risks and not get nervous at night?

Here, and I'm going to bake this cake for Easter, but without rehearsal
I'll bake Paraskin too, it's easier, it's too heavy (baking), but judging by the descriptions, this one is even harder .. mmm ... te sho treba

, Exactly, with a spoon easily. And in a 1/2 or 2/3 mold?

1/2 and wait for it to rise by 2/3, you don't need to go higher, it will come out

I made the Paraskinskoe dough, well, very liquid, put it in molds with a spoon, put it in the oven. I kneaded Pokhlebkinskoe, while whipping flour with milk.
Tell me, when I reduce the photo, what specific code to copy. I'm dumb ...

1/2 and wait for it to rise by 2/3, you don't need to go higher, it will come out

Thank you. I went to do the little ones for the kids.

Tell me, when I reduce the photo, what specific code to copy. I'm dumb ...

The second or third can be easily done.

People! Why can't I see the pictures? Some crosses, and when I send a message, I see a photo in the messages below. Here I see, here I do not see!

People! Why can't I see the pictures? Some crosses, and when I send a message, I see a photo in the messages below. Here I see, here I do not see!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=889.0

I'm already baking pobkhlebkins in the oven ...
Paraskin is now kneading in HP ... I have already added USYO, and it is even liquid, I would say very much, but after reading what is written below, I calmed down a little, probably it should be so, wait boom ...
I got 4 eggs by the way!

More ...Will Paraschina Pasca rise during the baking process? TO what level should I allow her to grow? And then baking will be done without me (I will leave), so that it would not go over the edge?

[Lenusya]

Lenusya, Thank you!
I put the dough on 1/2 of the mold and, apparently, overexposed the rise, but I waited within the normal range (somewhere 1h10min-1h20min), but did not look there even once during this time, so before baking the dough was already doubled, and then all he had to do was to break the barricades. Conclusion for me is one, I will use a half portion for 2 Easter cakes
Yes, it’s impossible to get nervous after crises, either day or night, but if I hadn’t tried the recipe at night, I would have become more nervous later and would have earned a second crisis. Everyone has different tastes, and everyone wants to please

I'm already baking pobkhlebkins in the oven ...
Paraskin is now kneading in HP ... I have already added USYO, and it is even liquid, I would say very much, but after reading what is written below, I calmed down a little, probably it should be so, wait boom ...

if it is very liquid, I think you can add a couple of tablespoons of flour, then the baking will be denser

So I added about 5 spoons for sure, but after I added proteins it again became a "cap in a puddle".

I repeat ...
Also ... Will Paraschina pasca rise during the baking process? TO what level should I allow her to grow? And then the baking will be done without me (I'll leave), so it wouldn't go over the edge?

I went and looked, it was 15 minutes, it became as smooth as a skating rink, I am worried about the current liquid dough ... can I knead it?

So I added about 5 spoons for sure, but after I added proteins it again became a "cap in a puddle".

I repeat ...
Also ... Will Paraschina pasca rise during the baking process? TO what level should I allow her to grow? And then the baking will be done without me (I'll leave), so it wouldn't go over the edge?

Will rise, definitely. so let it go up to 2/3, and that's enough.

[Bastinda]

Bastinda, in my opinion this is the recipe for Pokhlebkinskaya Paska ...

Messages climb out at a breakneck speed, you have to copy your notes ...

I went and looked, it was 15 minutes, it became as smooth as a skating rink, I am worried about the current batter ... can I knead it?

Messages climb out at a breakneck speed, you have to copy your notes ...

I went and looked, it was 15 minutes, it became as smooth as a skating rink, I am worried about the current batter ... can I knead it?

if in doubt, mix it up, but in general, she did not fit me very quickly

I had the same experience yesterday. The dough suddenly, after mixing the proteins, became even and even and rose by 1 mm in 40 minutes. And only after that it began to grow more or less. Wow, how many experiences are associated with this recipe!
But the result is pleasing.
Luchinka checked - everything is fine. But how else can you check the quality of baking Easter (without cutting in half)?

she didn't fit me very quickly

I had the same experience yesterday. The dough suddenly, after mixing the proteins, became even and even and rose by 1 mm in 40 minutes.

This is what I wanted to write ... the rise has been going on for 30 minutes, but the shift has not moved

Yes, Celestinochka is right, it is very difficult to fit, hard for him, for the test, that is. Next time I will try to put oil in the last batch, thereby reducing the time for the first rise. But I haven't decided how yet.

And where to find the recipe for Pokhlebkinsky Paska?

And where to find the recipe for Pokhlebkinsky Paska?

In the same thread on the first pages

People, so what should be the dough before the last rise, liquid like pancakes or thick sour cream?

How many small pies of 400 grams of dough can be made?

Someone tried to knead the dough in a Parask bread maker. Pasca more than 400 grams, whether it pulls or not.

I had it all the time liquid like pancakes.

How many small pies of 400 grams of dough can be made?

Someone tried to knead the dough in a Parask bread maker. Pasca more than 400 grams, whether it pulls or not.

I made 600g flour, it turned out 2 pieces from under the baby food, which says "weight 450g" and 3 from pineapple.

[Panas255]

Panas255, glorious beads, such smart

THANKS, EXACTLY THE SAME RECIPE.

Oh, girls, and after the first kneading, the dough has been sitting for an hour and a half and does not think to rise. I have already moved it into the oven, heated to 50 * ... I don't know what to do. Add yolks with whites, maybe the process will go

Something I had Paraskina VERY liquid, and Pokhlebkina before the last approach VERY cool. Maybe spin the roll, otherwise I'm worried about the paski

where are our specialists ??? Calm down somehow ... Zest! When will you return to people ??

From 400g of flour (+50 mixed) I made 6 small Easter cakes. She baked in cans from stew and small mugs of stainless steel. So I put 1/2 of the volume there, when it was 2/3, smeared it with yolk mixed with sour cream and in the oven. They grew up and out of the form, forming a hat. Did not grow, did not grow, and then. You have to put less than half of the form, that's for sure.

Did your dough rise after the very first batch?

I'm not a specialist, but my Pokhlebkinskoye dough was thick too. I even thought at first that dried fruits could not interfere.

[Baksyusha]

Baksyusha, I already read in this thread that after adding proteins, like, or proteins and yolks, the dough begins to rise well ...

Did your dough rise after the very first batch?

Well, very bad. I turned on the second kneading for the yolks when the dough rose just above 1/2 bucket. And I will not say that after the introduction of the yolks-proteins it quickly rose, but in the oven it flooded

Girls, they calmed down a little. It's just that the recipe says that the dough should rise to the edges of the bucket, and only then add the yolks with whites.
But it almost didn’t rise, and I decided to take a chance and add eggs. Now everything is in the oven, let's see whether "it will trample on me or not".
I decided to let the dough come up, and only then put it in the molds.

[Baksyusha]

Baksyusha, please tell us the result.

oh, just returned, and here they are already baking pasta in full swing ...
I don't even know what to answer, but I also wanted to have time to bake something myself today ...
We must at least start somewhere

[Baksyusha]

Baksyusha, please tell us the result.

Goodbye, sir

From 400g of flour (+50 mixed) I made 6 small Easter cakes. She baked in cans from stew and small mugs of stainless steel. So I put 1/2 of the volume there, when it was 2/3, greased it with yolk mixed with sour cream and in the oven. They grew up and crawled out of the form, forming a hat. Did not grow, did not grow, and then. You have to put less than half of the form, that's for sure.

My dough for Paraskina pasca was very liquid, and it rose evenly, the top was straight
Pokhlebkin's dough is not liquid, but thick
it is advisable to fill the form by 1/3 of the volume, and bake when it is 3/4. Verified by personal experience

[Lenusya]

LenusyaDoes the volume to be filled also apply to the Pokhlebkinsky recipe? Otherwise, I’m thinking about making it again today and filling out the form correctly so that everything is even, then everything will be baked evenly and the taste will be more correct

[SkoNaNi]

SkoNaNi, this refers specifically to the Pokhlebkinsky recipe (I made dough, baked it in molds), because I made Paraskina Pasca in a bread maker, where the dough rose 2 times in 40 minutes, IMHO would make it in molds, you can also fill in 1/3 - 1/2, but as I understand it, this dough behaves differently for everyone.