About the paraskin pasque

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

hot! straight from the microwave Do you think this is the case?

hot! straight from the microwave Do you think this is the case?

of course!!! You killed the yeast in an instant. Milk must be cooled to steam temperature.

Thanks to all the participants of the topic! And, of course, Zest !!!
I am reporting Yesterday I baked Pokhlebkinsko-Izyuminsky Easter cakes twice. The first time I baked in the oven.
The first surprise was for me - the indicated amount of milk was not enough for me to brew 100 g of flour. I poured in much more, to the desired consistency, as they taught The second departure from the recipe I created myself, left the dough to come up after mixing in the brewed part and forgot to lengthen the lifting program, the stirrer turned on after 37 minutes and I still have an egg filling, the butter is not melted Mentally, I said goodbye with all the products put in the oven, but ... continued At the last kneading, at first the dough seemed thin, then, after my addition of flour, it became thick. Added two yolks! a little butter ... I didn't expect a good result at all. The last time the dough came up for an hour and a half, it came up by 2/3. And during baking, the kaaaak floated up a centimeter from the lid and stopped. In a word, despite all my "efforts", the cake turned out to be pretty.
The second time I kneaded in the stove, and baked in molds. She also freaked out a lot.First, after putting the first spoonful of yeast, I realized that I didn't have the second whole. On the go, I found the norms for converting dry into pressed ones and persuading myself that it was useless to use foul language with cake dough, I even set myself a batch on two types of yeast. Then, when the raisins intervened, I offended my smart stove with something. She swore and refused to cooperate to translate her folklore, I had no time, she stirred her hands. I put it into the molds already at 1.30 at night, and the eight-month-old child was imbued with the importance of the moment and did not want to sleep, helping with all the child's strength I simply threw the dough into the forms in torn lumps, thinking that a) all this would be suitable until morning b) it would not be beautiful exactly. An hour later, the Easter cakes crawled to the edge of the molds. So I did not manage to spoil a good recipe again. True, then I was tricky with pastries. Everything was waiting for the walls of the two smaller cakes to cease to be white and liquid (450ml jars from pineapple). In the meantime, the two big ones were dry, apparently. It did not occur to me that the forms there are lower and wider + without paper (tepholon) and they will be ready faster than small ones.
Now I'm sitting, I'm afraid of tomorrow's cutting of all these culinary delights - there will be two dry cakes, two raw ones. I hope that the one from the HP will not fail. Although by weight it is so heavy. Okay ... we'll see tomorrow. Thanks again to everyone! Zest, you are a miracle

My cakes were sold in shapes. It turned out only 5 pieces - 2 for 800 ml volume approximately, 2 for 450 and one babies for 180 ml.
To be honest, I thought there would be more of them with 1 kg of flour. Maybe you cheated in vain? By volume, I put approximately between 1/3 and 1/2 of the mold.

On the other hand, it is good that there are not many of them, there was a temptation to create something else.

hour and 45 min. stand - rose only to half stand in the oven for 40 *

Well, first I will brag, I don’t know how it tastes, but the sight and smell of THEY are okay for me :))))






Sorry for the working version in the bags

[Zest]

As you understand, I nevertheless decided to bake my overgrown Paraskina pasca in the oven and I think I did the right thing.I liked stirring in HP, and baking in the oven! The dough was very airy and porous, I thought it would float, but it was very interestingly bunched up and became elastic. I put it into molds, waited for the increase in two times and sent it to the oven. AK what a scent! Honestly, the Pokhlebkins didn't smell soooo! We never taste before Easter, so wait boom !!!

Now BIG DYA Zest

Zest, and I want to thank you again, this time for "Pokhlebkin cake". baked yesterday. Everything went "without a hitch, without a hitch." Everything went along the trodden path (by you), for which (in the sense of the path) many thanks. There was no gag - alignment with the Zest (gram per gram, milliliter per milliliter). As a result, a delicious Easter cake (unlike "Paraschina Paski", obediently outgrew the bucket (slightly), and then no, no ...) In general, I fed my own people and the neighbors' kids, everyone is happy. A counter-offer was received from the family - to declare Easter as a fasting day ... This is what early baking and eating Easter cakes lead to.

[RybkA]

RybkA, what a beauty, well done, so decorated in the spring

[RybkA,]

RybkA,what cool dicks
they will taste like a sight and a wonderful smell,
yes .... I even smell

[RybkA]

Well, first I will brag, I don’t know how it tastes, but the sight and smell of THEY are okay for me :))))

RybkAYou have something to brag about without false modesty!
Easter cakes - SUPER

And now I'm making pokhlebkinsky cakes and cottage cheese. Girls, keep your fists for me, please !!!!!!
Yesterday I started making cottage cheese. In the morning I sour milk with yoghurt and left for the whole day with a clear conscience. I come in the evening, I think I'll hang up the curd in the morning. Aha schazzzz Probably the yogurt was stale and the milk was fermented, but liquid. I added more yogurt (the rest) overnight. In the morning, the same thing. I had to go to the supermarket in the morning for new yoghurt and milk (just in case). Leavened, worth it.
In parallel, in the morning I began to make Easter cakes. According to the recipe for a bread machine, but bake in the oven. Instead of milk, she poured this fermented milk onto the curd. My choux pastry didn't get in the way, I had to add more milk to the desired consistency. And the rest is all according to the recipe. Seichas put the dough into molds on the last rise and set it to come.
Molussssssssssssss !!!!!!!!!!!!!!!

I apologize for possible repetitions, but I want to knead in the oven and bake in the oven in molds.
I have a question: I have an old oven, I can’t set the temperature, on what fire do I need to bake paski in small forms and how long.
Thank you.

And who baked the parasquite in the oven, after you put it in the molds, how did they fit with you, just indoors or can you put it on the stove with a preheated oven to make it warmer?

Zest, once again began to re-read all the messages and you wrote what Paraskin would do with 700-800 grams of flour? Did you do as much as the stove behaves, because according to the rules, the maximum loaf of 600 grams of flour is calculated?

Or maybe someone else was making more flour than the recipe, write.

[Lyuska]

Thank you for the praise, my husband came and approved!
Lyuska, I put it on the stove and waited for it to double. The oven should be well warmed up, gas for about 30 minutes, medium heat.

RybkA, thanks, and if the pasks are of different thicknesses, then those that need to be pulled out less earlier or all together?

I canceled baking Paraskina in the oven, but made it in a bread maker with a photo shoot
There is only one conclusion - the temperature in the room greatly affects the behavior of the capricious pasta dough. During the off-season, when the heating is already turned off, and it is not yet very hot outside, it will take more time to climb. It is necessary to slightly increase the amount of yeast and use the heating of the dough (1 min. For Baking). So I did 2 times per lift. The last time I baked it when the heating was on, so the dough rose much faster, just uncontrollably. Now he behaved more calmly, almost decently

I made a couple of changes to the recipe - I immediately loaded 450 g of flour instead of 400 g, added lemon zest and a tablespoon of brandy to the egg filling, and after mixing the yolks, I added 2 more tablespoons of flour (regular).

RybkA, tell me, how did you make the glaze, it turned out so beautiful, snow-white

that's it, I ruined my cakes. When I put them in the oven, the most important cake fell out, the rest also fell a little bit, apparently shaken. 10 minutes did not rise, I decided to bake all the same. baked, but they still turned out the same. I kneaded the dough a second time

[Kolobok after the first batch]

So,

Kolobok after the first batch


Ascent in 1 hour


Ascent in 1 hour 50 minutes.


Kneading with yolks


Protein addition


this is what the "dough head" above the blade looks like


When the blade stops, it immediately spreads over the bucket



Stir in raisins


Ascent in 1.5 hours


Almost ready

skazka, just sitting and reading "Rules and Tips for Baking Easter Cakes". In my opinion this is your case:
But here's a little advice - if you have already laid out the dough in molds and it has risen well, but when you try to put it in the oven, the top seemed to blow away and become flat - do not expect it to rise again in the oven and become round. Better to wait with baking and wait for the dough to grow again. Otherwise, the cake may end up with a flat top.

Zest, what kind of paska is it? In general, they would share the topic, otherwise confusion arises

Crochet, in-in it with a flat top and turned out. Kneaded again.
Fuck ...

This is Paraskina Pasca. Of course, the topic should be divided, but now I have no idea how to do it

[RybkA]

RybkA (y) Well done, not a paste, but a picture!

Crochet and again - to your health)) It's good when everything turns out smoothly, without a hitch and without a hitch
I myself, with these experimental baked goods, is just right to declare complete hunger

Zest, you wrote that if you do Paraskina in the oven, then you recommend adding a little more tremors on the rise, because it is really cold in the apartment, but how much more?

Is it possible, as some write, to use a weakly heated oven of about 40 degrees to lift the beads, it's just that I hear about this method for the first time, it turns out that the oven needs to be heated a little and turned off, or how does it even happen?

Zest, that's what I understand the photo session! Directly "Visual Aid for Beginners". I look and wonder ... and when do you manage to do everything?

[Zest]

Zest, after such a guide, it simply cannot be done wrong. Although after the first kneading, my dough was thinner, but in the process I corrected everything.

Today I baked according to Pokhlebkin adapted. There was practically no first rise, it rose by 0.5 cm in 1.5 hours (in the kitchen 20 degrees), but I continued anyway and ... I almost forgot about her
rose to the end of the bucket. Therefore, at the end of baking, a slightly sloping roof awaited me (I masked it with squirrel ... very generously)
The smell after an hour of cooking along the entire corridor, even a neighbor came to smell: at least look

I want to try one more tomorrow, now to Paraskin. I have already baked Pokhlebkina and Bystraya. I will have a Giant Pasque Parade this year

Is it possible, as some write, to use a weakly heated oven of about 40 degrees to lift the beads, it's just that I hear about this method for the first time, it turns out that the oven needs to be heated up and turned off a little, or how does it even happen?

Turn it on at 40-45 *, put the cakes on the rise, and leave there until baking, do not turn off the oven, after raising the dough, set the oven at the desired pace and continue baking as usual

[Baksyusha]

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

I apologize for the silence, I was at work. Smeared with whipped with a glass of sugar protein and juice of 1 lemon (I had lime juice)

[Lyuska]

RybkA, tell me, how did you make the glaze, it turned out so beautiful, snow-white

I also have proteins, but I prefer to beat with powder, it's faster.

Lyuska, remove the smaller pasches earlier.On average, everything was baked for an hour, less than about an hour, more than 1.15-1.20 minutes.

I look and wonder ... and when do you manage to do everything?

when-when)) I say, I do not have enough hours in a day And so - I would like to do so much

Zest, you wrote that if you do Paraskina in the oven, then you recommend adding a little more tremors on the rise, because it is really cold in the apartment, but how much more?

Is it possible, as some write, to use a weakly heated oven of about 40 degrees to lift the beads, it's just that I hear about this method for the first time, it turns out that the oven needs to be heated a little and turned off, or how does it even happen?

If done in the oven, then the recipe for Paraskin can be safely 2.5 tsp. put yeast. If in a bread maker, then I will last, the one in the pictures, 2 tsp. took. It sagged a little, because I constantly opened the lid, I made a fashion model out of it, and it would have been almost under the roof if more than 2 tsp. - would have buried herself in the ceiling. I have about 20 * in the kitchen.
Admin answered everything about the oven. This is exactly what I do. I don't even take out the cakes before baking. Then I set the desired temperature instead of 40 * and that's it.

And, by the way, when I did Paraskin, I gave 1.75 yeast, I wasn't going to bake it in the oven at first, I cooked it as for HP, but still everything went up

Yesterday I baked Paraskina and made the dough for 500 g of flour according to the old recipe. She baked everything in paper forms. She put the approach in the oven at 40, then took it out, warmed up the oven and sent it to bake. Now I have put Pokhlebkinskaya for HP, and in order to brew 100 g of flour, I needed ... almost 250 ml of milk. With 180 ml, it was not even stirred. Now the squirrels will remain from the Pokhlebkinskaya, I will decorate the remains of yesterday and wait for a new one)
Thanks for the recipes!

And, by the way, when I did Paraskin, I gave 1.75 yeast, I wasn't going to bake it in the oven at first, I cooked it as for HP, but still everything went up

Of course, it will rise, where it will go. It will be more difficult to climb.

to brew 100 g of flour, it took me ... almost 250 ml of milk. With 180 ml, it was not even stirred.

Uh-huh ... either they had different flour, or milk ... But with the amount indicated in Pokhlebkin's recipe, I also did not get the choux pastry, it came out as a tight bun. From 150g it was already like something. And also the flour is different for everyone. Probably, the most reasonable thing would be to boil 250 ml of milk at once and add flour to the specified amount using the "how much it takes" method

Girls, you will forgive me if you overlooked someone and did not answer. Everything happens at an accelerated pace. Today I will not be here, but many have already tried the recipes, I hope for your mutual help Good luck to everyone!

[Zest]

Zest Thank you very much for the recipe))) Yesterday I made Paraskina. Awesome turned out
I did not add flour over 400 g. Although when I intervened with proteins, I thought I would definitely have to. Because it was squelching there .. under the towel .. (covered it so that it would not splatter). But I let the dough knead and realized that nothing needs to be added. The dough turned out to be soft, airy. Doesn't stick to anything at all. ))
In the first batch, the dough rose, but not very much. But I was not worried here - it's hard for the yeast. There is a lot of oil. But after all the mixes before baking, it rose exactly 2/3 of the bucket. When baking, I got out of the bucket

Pokhlebkinsky is also ready, a handsome man! Such a hat over a paper form! Thanks to Zest!

Silence-ah-ah! Probably everyone bakes ... Here's what we got ...
Paraskina in x / p - excellent, yellow, what you need.! But! I don’t understand why the dough for Paraskina for ovens was VERY liquid (I poured it into the molds with a spoon), and the result was cool, (cooler than in cotton), a little more airy and lighter. And I put the dough on Pokhlebkinskaya with my hands, it was soft and tender, but not at all liquid, and the result was the most delicate dough, like fluff, it could have been cooler. And in the bread maker again what you need.Tomorrow is the moment of truth, I will cut EVERYTHING at once and we will compare the taste and appearance on the cut. Until then, check out PAraskina and everyone else.! Many thanks to ALL, especially Izumenka. A photo session is a very useful thing! I consider the first steps successful ...

But how to stick several photos at once?

Silence-ah-ah! Probably everyone bakes ... Here's what we got ...
Paraskina in x / n - excellent, yellow, what you need.! But! I don’t understand why the dough for Paraskina for ovens was VERY liquid (I poured it into the molds with a spoon), and the result was cool, (cooler than in cotton), a little more airy and lighter. And I put the dough on Pokhlebkinskaya with my hands, it was soft and tender, but not at all liquid, and the result was the most delicate dough, like fluff, it could have been cooler. And in the bread maker again what you need. Tomorrow is the moment of truth, I will cut EVERYTHING at once and we will compare the taste and appearance on the cut. Until then, check out PAraskina and everyone else.! Many thanks to ALL, especially Izumenka. A photo session is a very useful thing! I consider the first steps successful ...

Exactly))) Yesterday there was such a race, but today it calmed down a little
They bake quietly
It's cool when you put everything together and try with your eyes closed, that's when there will be the most objective assessment
Although if the oven and the oven have the same pasque of different tastes ... even more variety

Of course they bake. I’m baking Pokhlebkin in a bread machine. I have my last rise, we have been climbing for an hour already, but something has not really risen yet.

This is the one that the raisins are all down. I thought it was because the dough was very liquid, and the izm was large and heavy. But they say that if you sprinkle it with flour, that doesn't happen ..
I can not send, the size is large, although it is exactly 125kb

Happened?

We'll try Pokhlebkinskaya tomorrow ...

Of course they bake. I’m baking Pokhlebkin in a bread machine. I have my last rise, we have been climbing for an hour already, but something has not really risen yet.

I got up to the middle in an hour and a half ... I'm waiting

And I brag ...





"Paraskina pasca". Dough in cotton, baking in the oven. In the photo, the pies are not yet elegant, they cool down after baking. I put them on later.

What beauty everyone has.
But I didn’t sprinkle flour on the raisins, it’s probably going to fall down too.
I turned it on for baking for 1 minute, immediately crawled to half of the bucket. When should you turn on baked goods? Will three-quarters of the bucket be enough or will it wait until the whole thing?