About the paraskin pasque

BooBoo, just don't have to wait until the whole thing, three-quarters is the very thing, for the first time I also baked in cotton, and let the dough rise almost to the very top (I just walked away for a while and did not calculate) - as a result, the cake propped up the lid x / p ... do not repeat my mistakes, it is not in vain that they say: "They learn from other people's mistakes."

[Zest !!!!!]

Girls, baked POKHLOBKINSKAYA EASTER - it's SOMETHING !!!! In short, my daughter and I sentenced half of how not to do it, in 10 minutes we were able to do it, WE HAD NO POWER TO WAIT UNTIL TOMORROW
Zest !!!!! Thank you so much !!!! Even my husband, who doesn't like Easter cakes at all, appreciated it)))) He said - THIS IS YEAAAAAAAAA, and ate a whole big piece))) Tomorrow I will bake more, I’ll just call him KULICH FOR TEA))), otherwise I’ll carry it to work on Monday there is nothing

[Crochet]

Crochet, wrote on time. Just three quarters. She turned on baking.

And in and mine according to Pokhlebkin!

[Crochet]

Crochet, wrote on time. Just three quarters. She turned on baking.

And rightly so, yesterday I allowed it to the end of the bucket, so it got out decently with one side (then it was "decently" removed and eaten)
Today I did not allow to reach the edge of 5 cm ... again one side got out, but already less, I just took it out. So you can safely turn on baking as soon as the middle is crossed

Girls, how much you made me happy! Your wonderful Easter cakes are the best gift for me for the holiday! And I have never had so many gifts. It's so good that the majority of them turned out great!
Just do not forget that only thanks to you and this spiritual site I "got sick" with a bread maker. So, in all this, only your merit

Just do not forget that only thanks to you and this spiritual site I "got sick" with a bread maker.

I wish you "cheer" for a longer time, and we will reap the fruits of your "painful" fantasies
Photoshoot super

I also decided to unsubscribe. Thanks, Zest, for the recipe. I baked Pokhlebkinsky cake. For the first time, out of her own stupidity, she shook the cake pan when she put it in the oven. And the second, everything worked out great. The taste and consistency resembles my grandmother's cake, only she did not add any additives (zest, saffron) and baked them in a Russian oven. Therefore, the taste is slightly different. Next time I will not add zest - for my taste it has no place in Easter cakes.

I wish you a little longer "cheer

if there is ANYTHING, then I will tell you honestly, without deception))

Next time I will not add zest - for my taste it has no place in Easter cakes.

everything is correct. Any recipe is not a dogma, but a guide to action and the manifestation of your own imagination.

[Panas255]

Panas255
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.

Before Paraskina in the oven, her hands did not reach, she did not have time. From a bread machine, it stands firmly on my feet, but compared to the adapted Pokhlebkinskaya from a bread machine, it will be softer.

From the oven, the pies according to Pokhlebkin's original recipe were plump and stable, the dough was made dense, during the last kneading with the hands, the raisins intervened only after applying effort.

But if the oven is made from the "adapted" Pokhlebkinsky dough in the oven, then the pies really come out very soft and airy, I myself faced this yesterday. I also put the dough into molds with soft balls. Next time I will bring it to a dense consistency.

and now I have such a breathtaking smell in the apartment! I'm baking a paraskin pasque. The truth was tortured with her, at first it did not fit well, I turned on baking 2 times for 1 minute and it turned out that it was very hot, butter melted out of the dough and it went down altogether. I wanted to add eggs and put on the main mode with raisins, then I thought: will I save it or not ?! I added a little flour (mixed with 1 teaspoon of yeast) and a little milk, kneaded by hand. Then, when the eggs were added, the dough turned out to be very liquid, but it rose in an hour almost to the top, in general I bake, after 20 minutes I will take it out, even if it does not come out. I will write about the result.

2 times for 1 minute I turned on baking and it turned out that it was very hot, butter melted out of the dough and it dropped altogether.

The second heating was turned on only when the stove was practically cold. Everything was normal with the test, as can be seen from the pictures.
I wish you a successful result)) Be sure to write what happens))

I took it out. Very soft, airy, though the top is flat, not a dome, maybe it touched the top? I don't know the taste yet, but it looks normal.

Cut ... all at once! Paraskina from the oven, as she wrote, is very cool (although she poured it with a spoon) and very dark, (from sugar or what?) _ It's on the right. And on the left, Pokhlebkinskaya from cotton is lipkovat, the weight came out 1250, although my maximum is 900 grams. Close-up - she's the same.

Sorry .... here's the photo. I forgot to say that despite the fact that this is not exactly what I would like, it tastes very tasty and the recipes are good. (for some reason, they are different all the time, although I did it several times according to the same recipes)

Oh, I didn't notice, the little one on the left is also Pokhlebkinskaya, but from the oven ... so compare. Both on the left Pokhlebkinsky .... the recipe is the same, but which are different .... and the taste of the unsympathetic from cotton is tastier for my taste)

Pokhlebkinskaya on the left is very similar to a pasque, looking at the cut.

I tried my "paraskina" delicious, but more like a cupcake. After all, the dough was very thin, it was necessary to add flour. I read the whole topic again, I saw a photo of a raisin, I had a liquid dough after the eggs, there was no question of any kolobok. well, okay, given all the rehearsals of my baking pasque, we can say: an excellent result

..... there is some kind of confusion in terminology. Easter is a dish made from cottage cheese. And here is the recipe for Easter cake.

[3ay4ik]

I tried my "paraskina" delicious, but more like a cupcake. After all, the dough was very thin, it was necessary to add flour. I read the whole topic again, I saw a photo of a raisin, I had a liquid dough after the eggs, there was no question of any kolobok. well, okay, given all the rehearsals of my baking pasque, we can say: an excellent result

3ay4ik, well, thank God, so I'm not the only one. My dough after adding proteins directly flopped in a bucket, it was like pancakes, even after an additional 5 tablespoons of flour. The highlight on the photo has it, at least in a heap, is somehow collected by the movement of the blade.
But despite this, I baked 2 paraskins in hp, one for myself, the other for my brother, everyone is very happy. Very tasty and beautiful on the cut !! Zest, thanks !!

..... there is some kind of confusion in terminology. Easter is a dish made from cottage cheese. And here is the recipe for Easter cake.

Byuf, have you read this topic from beginning to end? The problem of terminology has already been discussed here, there is no need to start on the second round.

Village stove, sorry, did not master :))))

A huge, inhuman thanks for the Pokhlebkin cake !!!! .. This is the most delicious cake that I have eaten in my entire conscious and unconscious life !!!! and it is a pleasure to bake it .. there are no pictures, because they ate faster than I got to the camera down. Thanks again!

A huge, inhuman thanks for the Pokhlebkin cake !!!! ..

huge, inhuman "please")) I am very glad that my search for an almost forgotten taste from childhood was not in vain))

Thank you so much for the recipe. Pasochka turned out to be excellent.
It's still interesting to observe how such a cool, dense paste is baked from an absolutely liquid dough!

[GAlexV]

GAlexV bake and eat to your health

Sculpture "Baba Paraska":
🔗

Please note that there is a paired figure "Grandma Palazhka". Zest, we are waiting for recipes from Palazhka

Rustic stove- !!!

Zest and Celestina, many thanks from my family for Paraschina pascu - these were the most delicious Easter cakes we ate.

Please note that there is a paired figure "Grandma Palazhka". Zest, we are waiting for recipes from Palazhka

I am not familiar with Palazhka. it is necessary to consult with Celestina, maybe she shared something interesting with her?

Zest and Celestina, many thanks from my family for Paraschina pascu - these were the most delicious Easter cakes we ate.

and Celestina, by the way, will tell you a big secret, even donated her diet for the time of testing
Eat for health

[Zest]

I am not familiar with Palazhka. it is necessary to consult with Celestina, maybe she shared something interesting with her?

I need to rummage in my memory, maybe I will remember; D I don't want to do this now, still the current Paski dream

and Celestina, by the way, will tell you a big secret, even donated her diet for the time of testing
Eat for health

There was a case, but you did not? I was preparing for the summer, but it turned out, by Easter, I have to start over ...
But the Paski (Easter cakes) were worth it, even my mother-in-law said: Your pasta turned out tastier, and the next day it's even better
Thank you, Zest , for inspiration and work

I was preparing for the summer, but it turned out, by Easter, I have to start over ...

be quiet, do not say anything Otherwise, I already have an idea, to close my access to the site ... because a brand new noodle cutter is in the kitchen and teases, and I so unobtrusively remember that the last time really tasty strudel was Germany ate ... tra-la-la ... and it would be necessary to somehow correct this injustice

be quiet, do not say anything Otherwise, I already have an idea, to close my access to the site ... because a brand new noodle cutter is in the kitchen and teases, and I so unobtrusively remember that the last time really tasty strudel was Germany ate ... tra-la-la ... and it would be necessary to somehow correct this injustice

Now, now I know what you want to do (I will help) find a super recipe for strudel, you know better, I have not tried real ones

Girls, I got such a weirdness today.
I decided to cut half of the paska into crackers (dry in the oven), since I realized that I could not master everything. I had 3 types of them (one according to Pokhlebkin, 1 of my mother's, 1 of my mother-in-law) So, they dried up well, I was going to pull them out, and 3 pieces of Pokhlebkinskaya rose, fluffed up and became softer than they were.I still had them for 20 minutes. left ... no shift ... miracles

Yesterday I baked Pokhlebkinsky kulichik ......... no already, it's over ((((((((((

[MaDaMa]

MaDaMa, this trouble can be easily helped - take and bake another

[Zest]

Zest
Yes, you have to .... that's just the door, who will open the door ?? !!!! I'm just starting to hamster hot ... and no way to stop, I'm weak

[MaDaMa]

MaDaMa, I myself think about the same)) It seems that there is strength, and there is will, but by force of will, well, it does not add up
should women have little weakness?

[Zest]

Zest
Maaaaaaaa little weakness)) Only now it was deposited in the form of booooools such kg in certain places

[Zest]

Zest
in certain places

Shhhhhh .... let's not point the finger Let's pretend that this is how it was intended

[Zest]

Zest
Yeah ......... like this is the way it is))) And that's why every season we change clothes)))
I went ........... a cake to do))) My daughter treated her girlfriends, so they even picked up the crumbs from the bag, and then they say that like
is that all, no more ?! Thank you very much again !!!! This time we DIDN'T TOUCH the purchased ones, but the birds are so happy !!!!!!!!!!!

These are my "Paraskin Pasochki". Zest and Celestina, girls, thank you for not sparing your belly (read the figures) of your own worked the spasmodic method of making cakes in cotton! Girls ... hat off (though not our aforementioned hat). Clever girls! Keep it up!

Pokhlebkinsky and Paraskin Easter cakes in a section ...

Hello, I'm at the expense of Paraskina ...
Here are all the beautiful pasochki turn out!
You know, I didn't succeed.
after the first kneading and holding for 2 hours, the dough rose by about half a centimeter. I started the "Pizza" mode again and began to add the crushed yolks ... somehow they interfered ... after adding the whipped whites, the dough, to put it mildly, was not "inevitably elastic and not sticky", it smelled like a liquid slurry or something then between the pancake and pancake dough .. I began to add more flour, somewhere half a glass turned out the situation changed a little and I left it on the rise ... it rose 1.5 hours later, purely symbolically, by 2 centimeters. After the cake was baked - half of it was solid dough, and he himself was heavy as a brick. I read that this can be from an excess of eggs, sugar and butter ... I don’t know what to think ...
though I made some changes to the recipe, which may have influenced the result
1.we added honey and sucrose 50/50 instead of sugar
2. added olive oil instead of half of the butter.
4.and instead of half of milk - kefir
3. at the second kneading added a small handful of lemon and orange zest + cinnamon
Could any of my changes have affected the result so much?

Could any of my changes have affected the result so much?

My opinion is yeast. Either not fresh, or dead, but if the dough rises by 2 cm in 1.5 hours, butter and milk have nothing to do with it IMHO

That turned out to be a free day and I decided on Paraskina pasca. Judging by the description of the recipe, I decided that there would be fuss for the whole day. But the fuss didn't work out. For a couple of minutes, everything warmed up and sifted, turned on the "pizza" and went to do other things. As the time came, I separated the yolks-whites and while the mixer whipped the whites for me, I already rubbed the yolks and they intervened. I turned on the kneading again and added the protein foam, and then the raisins. Well, maybe I spent 10 minutes. It was so interesting that it got in the way, the impression was that the blade spins at the bottom by itself, and the dough above it is like a ball, only a stop - everything blurred, then the ball spins again. Here it stands, it rises. I'm waiting .... I hope to please my friends.

Hello, I'm at the expense of Paraskina ...
You know, I didn't succeed.
Could any of my changes have affected the result so much?

I think that only bad yeast could affect so catastrophically.
And yet ... I ask, because there have already been such cases. You, by any chance, added milk with melted butter not hot to the bucket?

after adding whipped proteins, the dough, to put it mildly, was not "in an inescapably elastic and not sticky", it smelled like a liquid slurry or something between pancake and pancake dough .. I began to add more flour, somewhere half a glass turned out to be a situation Slightly changed

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3431.270
Please look at the photos. If the condition of the dough is very different, then add flour.
The more I bake, the more I am horrified and bewildered - how can one and the same recipe suit EVERYONE without adjustments? And flour of different moisture and quality, and milk of different thicknesses ... and all other products strive to distinguish themselves from each other as well as the sky from the earth. At first I didn't bother at all, I threw everything on the timer according to the recipe, and it worked out great. Now I have gone to the other extreme - I consider it my duty to follow each kolobok so that something unexpected happens.

[Krosh, Lina]

Krosh, Lina, excellent Easter cakes!
I keep forgetting to ask ... girls, did you bake them in the oven at what temperature?

Crochet, confess, what recipe did you use for the frosting for the pasochek? I am now looking for such a "wax"

That turned out to be a free day and I decided on Paraskina pasca. Judging by the description of the recipe, I decided that there would be fuss for the whole day. But the fuss didn't work out.

the way it is - it takes longer to explain than to actually do.

Here it stands, it rises. I'm waiting .... I hope to please my friends.

and we are waiting for the result. We hope that it will turn out to please))

Happened!
Thanks to Raisin and Celestina, as well as to everyone who took part in the discussion! I've read here, I've seen enough pictures and "matured".

They cut it still warm (and pulled it apart in different directions)
Already cooled down, but half remained ...
I had everything exactly according to the recipe, gram-per-gram. And everything worked out.
Thanks again! What's left there? Pohlebkinsky?

[Viki]

Viki, looks very nice in section, I hope that the taste did not disappoint

I had everything exactly according to the recipe, gram-per-gram. And everything worked out.

Well, duc, fellow countrymen, no matter how like I suppose, we also bake on one flour

What's left there? Pohlebkinsky?

yeah)) And we will be completely ready for the opening of the beach season, like pionEry)).