About the paraskin pasque

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

That's right. The dough on Paraskina before the last rise is something like a dough for pancakes or thick sour cream.
The dough for Pokhlebkinskaya in a bread machine is thick, like a wet rye bun, additives interfere easily. This is according to the original recipe for hand mixing - very dense, it takes effort to evenly "mix" the raisins.

[Lenusya]

LenusyaDoes the volume to be filled also apply to the Pokhlebkinsky recipe? Otherwise, I’m thinking about making it one more time 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

It is better to fill in the forms a little more than 1/3 for both one and the second recipe.

[Lenusya]

Lenusya,Zest, thanks, girls, for the tips I really want to repeat Pokhlebkinsky cake, because it came out imperfectly for me Now I'll go for brandy and start hone my skills I will make a quarter of the norm from the original recipe, that is, half of those products that HP Zest... It should work. The report will be!

I reread all the pages, I will try to briefly answer all the questions that I saw.
1. The raisins MUST be rolled in flour, otherwise they will not be distributed evenly.
2. Time to rise 1 - 1.5 - approximate, watch the dough, a lot depends on the quality of the laid products and temperature.
3. In Paraskina, do not try to bring the dough to the edge of the bucket at the first rise, it will catch up with the second rise.
4. After adding proteins, the dough in Paraskina is smooth and "shiny", most of all like a "cap over the blade".
5. Put the paraskin in the bread maker on the baked goods, when about 5 cm is not enough to the top.
6. If the cake is "not firmly on its feet" - it means that the dough was TOO liquid, make sure that before the last rise, the dough is not more liquid than thick sour cream. Let cool a little in a bucket (taking it out of the bread machine), and then - gently sideways take it out.

Now, as for the Pokhlebkinsky recipe.
According to the original recipe for manual kneading, the dough turns out to be dense, kneading with effort, it does not immediately lag behind the hands, remains sticky for quite a long time, while kneading the hands, coat with oil and knead persistently. Add flour if necessary.

When adapting a recipe for a bread machine, I specially "diluted" it to make it easier for the oven. The dough shouldn't be TOO cool. It is softer than a wheat bun, somewhat reminiscent of a rye bun curling into a bundle. All additives and raisins interfere easily.

[Zest]

Zest, I am very grateful for "Paraskin Pasque". Taste 5+. I replaced the butter with Pyshka margarine for baking. I always put margarine in yeast buns. Tomorrow I will bake according to Pokhlebkin.

I did not dare to bake Paraschina pasca without my presence. The dough left after 1.5 times it was barely half the mold, I was away for two hours, I come, and it just leveled off the edge and what to do? I will not dare to bake in KhP, now I’ll go to turn on the oven and put it on the molds.

Should I mix it with flour or let it be?

On Friday, I just talked to my mother about baking paska, and so before the shroud was taken out, and this is somewhere before five in the evening, nothing can be done, it’s even better to talk less, how! So if you bake tomorrow, then it's better closer to midnight, I think so, although not to advise me.

I did not dare to start baking Paraskina pasca without my presence. The dough left after 1.5 times it was barely half the mold, I was away for two hours, I come, and it just leveled off the edge and what to do? I will not dare to bake in KhP, now I will go to turn on the oven and lay it out on the molds.

Should I mix it with flour or should it be so?

So they would turn on the baking, anyway more than she needs, it will not rise.

[RybkA]

RybkA, let it be.

So they would turn on the baking, anyway more than she needs, it will not rise.

It has already risen slightly, what will happen when baking starts? Will it go over the edge?

I will not bake today, otherwise I will finish it only at 3 am, too late, I want to sleep

I don't even know what to do ... Paraskin Easter cake did not rise at all after all the additions ... 2 hours have already passed! What to do?

I turned on "baking" for 1 minute (to make it warmer), did not rise much, not 5 cm to the top, and when I baked, it turned out excellent, not over airy, but heavy, oily and with small holes ...

: D Well, finally, all my adventures are over: Paraschino dough, in the end, rose, baked and gave out to the mountain two medium and one small pastry.
Now I will decorate and exhibit pictures

Thanks a lot to the raisin.

[Zest]

Zest, you wrote above that for Pokhlebkinsky kulich for 1 kg of flour, 2 bags of Dr. Оetker, I have Saf-moment yeast for baking and there on the package -12g (1 bag) also goes for 1kg of flour. Are they more active? And do I still need to introduce yeast?
Not when to look for a table, write who knows what is written in Etker on the back side, and I will orientate myself later. Thank you.

[Andreevna]

Andreevna, found this information:
On a packet with Dr. Oetker yeast recommendations: 1 packet (7g) - for 500g of flour.

According to the recipe, 100 g of raisins + 25 g of candied fruits per 1 kg of flour go to Pokhlebkinsky Easter cake.
Zest in a half dose threw 160 g of raisins.
I measured out 125 g of raisins with dried cherries and also decided that this amount per kg of flour would not be enough.

As a result, now I have 250-270 g of about raisins + candied fruits waiting in the wings.

And who has added how much or is already going?

Oh, I put 1 packet of Saf-moment 11 g (it is written that for 1 kg of flour). They raised the dough decently, but with almost a pound of flour - I don't know ...
If, just in case, I mix at least a third of a packet of yeast with flour - won't I spoil it? Or not to risk it?

[Lenusya]

Lenusya, Thank you. So I have everything normal.

[Zest]

Zest, I am very grateful for "Paraskin Pasque". Taste 5+.

made me happy! To your health!

It has already risen slightly, what will happen when baking starts? Will it go over the edge?

RybkA, and what did you do with the dough there? I would bet on Baking. If the dough had been on the rise for so long, it would hardly have fallen out over the edge during baking.

I don't even know what to do ... Paraskin Easter cake did not rise at all after all the additions ... 2 hours have already passed! What to do?

Are you sure of your yeast? Was the dosage correct? Yesterday Pokhlebkinskaya also came up for a very long time, she even went to sleep a little, leaving the molds with the dough in the oven for 40 *. But there I myself am to blame, I wanted to be too smart for myself and Pokhlebkin and adapt his original recipe for a large amount of choux pastry. As a result, the dough after the last rise took more than 4 hours to get almost to the edge of the molds, and then during baking it rose with a hat. So, everything ended well.

[Zest]

Zest, you wrote above that for Pokhlebkinsky kulich for 1 kg of flour, 2 bags of Dr. Оetker, I have Saf-moment yeast for baking and there on the package -12g (1 bag) also goes for 1kg of flour. Are they more active? And do I still need to introduce yeast?
Not when to look for a table, write who knows what is written in Etker on the back side, and I will orientate myself later. Thank you.

Andreevna, everything is correct.Two sachets Dr. Oetker or one SAF-moment.

: D Well, finally, all my adventures are over: Paraschino dough, in the end, rose, baked and gave out to the mountain two medium and one small pastry.
Now I will decorate and exhibit pictures

Thanks a lot to the raisin.

Congratulations! It will be easier further))

Oh, I put 1 packet of Saf-moment 11 g (it is written that for 1 kg of flour). They raised the dough decently, but with almost a pound of flour - I don't know ...
If, just in case, I mix at least a third of a packet of yeast with flour - won't I spoil it? Or not to risk it?

What recipe did you use for this amount of yeast?

I want photos of beauty

According to the recipe, 100 g of raisins + 25 g of candied fruits per 1 kg of flour go to Pokhlebkinsky Easter cake.
Zest in a half dose threw 160 g of raisins.
I measured out 125 g of raisins with dried cherries and also decided that this amount per kg of flour would not be enough.

As a result, now I have 250-270 g of about raisins + candied fruits waiting in the wings.

And who has added how much or is already going?

Yes, girls, I did not only fit Pokhlebkin's recipe for a bread machine, but also adjusted it to my taste. There, all the additives are not at all in direct proportion halved. There is much more butter, raisins, and the share of choux pastry is also very significant. Pay attention to this. If someone does not like a slightly damp dough, then the proportion of custard can be reduced. In the original, Pokhlebkin makes custard dough from 100 g, and I make it from 100 g, but on a "reduced" version.
I also threw raisins under 300 g, but then the dough rises very hard, probably, you can slightly increase the amount of yeast.

[Olega_mama]

Olega_mama
I did not expect such interest in recipes, so I threw everything into one topic. Now I myself sometimes get confused about which recipe we are talking about. If you are making according to the original Pokhlebkinsky recipe with an excess of the amount of additives and manual kneading, then you can safely add more yeast. I faced it yesterday. I also increased the weight of the additives, besides, in order to knead it with my hands, I had to add flour, then grease my hands with oil, as a result, the dough rose very hard and for a long time, and I liked the taste more in the adapted for bread machine

Zest, HELP !!!
I make paraskin pasque, mixed in yolks, proteins, added 5 tbsp. l flour, the dough is still liquid. You have written that on the turns of the mixer you can see a semblance of a kolobok, I don't even have a similarity, the dough is liquid like a cake. I do not know what to do. Since I trust the recipe, I’m afraid to put in a lot more flour, but the dough is so tight ..

Are you sure of your yeast? Was the dosage correct? Yesterday Pokhlebkinskaya also came up for a very long time,

Maybe you added too much flour after the eggs intervened? Everything seemed liquid to me

[Rustic stove]

Rustic stove , do not panic))
What does it mean - liquid? Add flour so that it is like pancakes or thick sour cream in consistency.

Maybe you added too much flour after the eggs intervened? Everything seemed liquid to me

What is the consistency of the dough? If a lot of flour was poured, then 1.75 tsp. yeast might not be enough.
so it didn't work out in the end?

I'll go make an adapted Pokhlebkin recipe. I will knead in the oven, and I will bake in a large round shape.
And then I'll take care of Paraskina.
I will try to be in touch. Just shout groooomcooo so that I can hear in the kitchen

Zest, HELP !!!
You have written that on the turns of the mixer you can see a semblance of a kolobok, I don't even have a similarity, the dough is liquid like a cake.

It's hard to explain on the fingers, but there was no opportunity to take photos along the way. The dough only in appearance will resemble a bun, its blade collects into something spherical. Celestina said most accurately - like a hat over a blade. It looks shiny and elastic, in fact it is liquid.As soon as the blade stops, it immediately spreads over the bucket.

So diligently kneaded the dough with my hands (the mixer did not help, I bought it in vain, I didn’t think of looking that it was also 500 g of flour), I forgot to add yeast
Now the dough is ready - there is nowhere to add, I will wait for the rise ...

While I was working on the dough, my masya took out a bag of fine dusting, tore it up and scattered it around the kitchen and the room ... I'll go to vacuum - it sticks to bare feet unpleasantly

[Rustic stove]

Rustic stove , do not panic))
What does it mean - liquid? Add flour so that it is like pancakes or thick sour cream in consistency.

Oh, well, so it sank like thick sour cream.
I will wait. I warmed up a couple of minutes on baking, until it rises, I'm waiting.

Oh, well, so it sank like thick sour cream.
I will wait. I warmed up a couple of minutes on baking, until it rises, I'm waiting.

It is normal for me to rise somewhere after 1 beginning, in 2 hours I brought the bucket to the incomplete end (about 5 cm)

And this is the result of my troubles

And this is the result of my troubles

excellent)) Now you can safely rest on your laurels

[Baksyusha]

Baksyusha, , that's so beautiful!!! And what to grease with whipped protein?

[Rezlina]

Rezlina
The fact that your dough did not rise, and something like that was connected with your posts, haunted me in any way. Found it!
You wrote that you put the dough for heating for 8 minutes for baking. Surely, during this time, the dough overheated, and the yeast lost all its strength

Zest girls

my first paraskina pasca was baked,
I barely reached the top of the bucket during baking.
I could no longer wait for the rise of the dough, because my brother had already come to pick up the pasque, I was limited in time.
The first rise was almost 2 hours, the dough only half rose, the second rise was more than 2 hours, it was 7 cm to the edge of the mold).
The baking was for 1 hour, the sides seemed to me too tanned (well, how much butter and sugar is there) Well, this is just nothing, I covered it with backfill.
Now I'm putting on the second pass (for myself). I'll take 2.5 teaspoons of yeast.

The smell is wonderful. A crust slightly cracked on the top of the head, and there the dough is so YELLOW (pouring turmeric) I think there will be beauty on the cut too - I put cherries, colored candied fruits in cubes and black raisins.

[Rezlina]

Rezlina
The fact that your dough did not rise, and something like that was connected with your posts, haunted me in any way. Found it!
You wrote that you put the dough for heating for 8 minutes for baking. Surely, during this time, the dough overheated, and the yeast lost all its strength

It was different. It didn't work out at all. And this one turned out not very much, but better than the one that was warming up. Super first very turned out !! Strange ... it doesn't work for me at all after the first batch. None of them. After the 2nd batch, only the 1st came up.

[Rustic stove]

Open source, Pokhlebkin said for a reason that the cake dough is extremely capricious and sometimes does not work out without any objective reasons. I - so did not know how to curb the Paraschino dough so that the cake does not rest with its head on the roof, even with 2 spoons this is exactly what happened ... someone does not want to rise at all ...

Rustic stove , you would be more careful with 2.5 liters. Now I did it according to Pokhlebkin, adapted, so first I added a normal portion of yeast, saw that the dough was not too zealous, and added half a spoon for the second batch. But I will bake in the oven, there will be enough space for him in any case, no matter how much he grows.

It's hard to explain on the fingers, but there was no opportunity to take photos along the way.

And the photos are so needed I'm completely confused And I was also going to the Pokhlebkin stove ... uzys
I forgot to write: I took all 3 times 2 tsp yeast

[Rezlina]

Rezlina Have you tried the first one on the same products as the last ones? Change of yeast-flour could not affect?

Now I'm just going to take on Paraskina, if a neighbor is at home and returns the camera to his homeland, I will take pictures.

[Rustic stove]

Rustic stove , you would be more careful with 2.5 liters. Now I did it according to Pokhlebkin, adapted, so first I added a normal portion of yeast, saw that the dough was not too zealous, and added half a spoon for the second batch. But I will bake in the oven, there will be enough space for him in any case, no matter how much he grows.

It's too late to drink Borjomi) I already fell asleep 2.5 tsp.
I sin on yeast on a bad rise, they have cost me more than six months (large package), it's time for them to rest)
There was a lot of time to get up, and I warmed it up additionally (I switched on "baking" for 1-2 minutes).
My paraskina pasca came out the size of a loaf-M, and look what kind of mushroom you have waved.
Well, I'll see what happens.

Threat thought, maybe the fat content of butter matters? it happens after all 72%, 82% .. Maybe higher fat content reduces the rise of the dough?

[Rezlina]

Rezlina Have you tried the first one on the same products as the last ones? Change of yeast-flour could not affect?

I didn't change anything ... only I added more flour after the 2nd batch ... but why after the 1st it doesn't rise at all?

Now I'm just going to take on Paraskina, if a neighbor is at home and returns the camera to his homeland, I will take pictures.

And if he's not there, go to another neighbor, don't leave us without photos ... or maybe I'll bake tomorrow looking at you

I didn't change anything ... only I added more flour after the 2nd batch ... but why after the 1st it doesn't rise at all?

Rezlina, isn't the butter and milk too hot? did you cool the liquid to warm, the yeast could not boil?

Too late to drink Borjomi) already fell asleep 2.5 tsp.
I sin on yeast on a bad rise, they have cost me more than six months (large package), it's time for them to rest)

Threat thought, maybe the fat content of butter matters? it happens after all 72%, 82% .. Maybe higher fat content reduces the rise of the dough?

Everything is clear. My yeast is fresh, thermonuclear, so the dough has grown to the last limit.
Butter, of course, makes baked goods heavier, but I don't think that a 10% difference can be so crucial. To be honest, I took whatever was at hand.

I didn't change anything ... only I added more flour after the 2nd batch ... but why after the 1st it doesn't rise at all?

I somehow sat at the computer, and after the first kneading, the dough rose for about 1.5 hours, so it reached the edge of the bucket. Is the kitchen too cold? And try changing the yeast.

And if he's not there, go to another neighbor, don't leave us without photos ... or maybe I'll bake tomorrow looking at you

okay, went "to the people"))