About the paraskin pasque

And the taste did not disappoint, and the color, and the smell (on my first floor, while it was baking, my neighbor walked the dog under the window for half an hour, usually walking for 5 minutes).
Flour "local spill" Kulindorovskaya. Eggs from the Otradovskaya poultry farm. Everything is "our" ... Only the stove is different and the bucket is wide. It took a long time. In an hour and a half it was halfway. Well, I turned on the "pastries". In the first 5 minutes, it climbed to the top. Baked for 1 hour and 10 minutes.
And for the beach season ... ... Well, I will scare away vacationers.

[Viki]

Viki, you have a beautiful Easter cake, so yellow
And what kind of HP did you change?

[Caprice]

Thank you,Caprice! I tried to....
At Zizyuminka and Celestina Panasonic, they developed a recipe for them. And I have Alaska. And a bucket of a different shape, but I won't change it for anything. A yellowish, so the yolks were bright, and I also added turmeric to them. And delicious.

I also want to say a big thank you to Raisin and Celestine. I have baked and will still bake. By the way, tomorrow!
And the wax glaze is 100% from Elena Bo, only in one layer. Tested by me many times. The best glaze.
Let me give advice to those who have the "Sweet Bread" mode in HB.
I do the last batch in this mode. And after the first deboning, I remove the blade. The dough just manages to come up before baking. The crust compares favorably with the crust on regular baked goods.

[Caprice]

Thank you,Caprice! I tried to....
At Zizyuminka and Celestina Panasonic, they developed a recipe for them. And I have Alaska. And a bucket of a different shape, but I won't change it for anything. A yellowish, so the yolks were bright, and I also added turmeric to them. And delicious.

By the way, on the second day, and even more so on 3, it was even tastier tested more than once (at least leave a piece to try)

I also want to say a big thank you to Raisin and Celestine. I have baked and will still bake. By the way, tomorrow!

And I got attached to the Zest. I just tested, and Zest selected and improved recipes:

Zest
Thank you for such an interesting answer.
Yeast I have a SAF moment ... in principle, they rarely fail ...
I added the milk with melted butter warm, I closely follow it ... I'm afraid that maybe it was wrong that I melted the honey ..
It's a pity most of all not the products or something there, but the time, and this is 4-5 hours ...
Of course, the dough was not the same as in your photo again, to put it mildly .... it just knocked me out of the rut of the baker .. this is the FIRST cake that didn’t get it .. I’ll try to repeat everything for a day BUT without my changes !!!!!
I took a too difficult level of baking, apparently :))
And your case is not Moulinex 300 ??

I keep forgetting to ask ... girls, did you bake them in the oven at what temperature?

At 180, in large Easter cakes, the roof was then covered with foil.

No need to talk about the beach season ... I haven't "rehearsed" yet, only baked it for Easter ... I love Easter cakes - I've recovered robustly in a week ... That's all, one percent kefir

Zest, my oven is generally prehistoric, it doesn't even have a thermometer, so before baking anything, I warm it up well, but what's most interesting, the cakes in it are always excellent. And the glaze ... so the most common is lemon (powdered sugar + lemon juice). If exact proportions are needed, I will write.

No need to talk about the beach season ... I haven't "rehearsed" yet, only baked it for Easter ... I love Easter cakes - I've recovered robustly in a week ... That's all, one percent kefir

I also love Easter cakes ... but only bake, and my homemade ones (mom, husband, daughter) taste them, they don't even get dirty about the figure ... although it would not hurt ... but instead of 1% kefir, I can afford 3.2%, but I don't like him.

Please tell me, Pokhlebkinka cake doesn’t taste like the Italian "Panettone". In Italian kulich, the fibers come off roughly like cotton candy. Maybe this too ??

in a week she recovered robustly ... That's it, one percent kefir

From kefir ??

.. this is the FIRST cake that did not receive>:

Probably. instead of sucrose - all the same sugar. and instead of kefir - milk or whey. or if you want it turns out unusually with red orange juice. juice is so-so. and the product turns out beautifully pink. plus ascorbic acid there is useful for baking ...

[Caprice]

Caprice
everything, COMMA, kefir 1% ........ (i.e. now EVERYTHING, ONLY kefir 1%)

And your case is not Moulinex 300 ??

Nope, I have a Panasonic 255. In the signatures everyone tries to indicate the models of their stoves to make it easier

Please tell me, Pokhlebkinka cake doesn’t taste like the Italian "Panettone". In Italian kulich, the fibers come off roughly like cotton candy. Maybe this too ??

Unfortunately Italian "Panettone" never tasted. Pokhlebkin's cake turns out to be quite fibrous, but this is hardly comparable to the structure of cotton candy. Can you try it once, what if you like it?

And the glaze ... so the most common is lemon (powdered sugar + lemon juice). If exact proportions are needed, I will write.

Tiny, please write, I won't make icing on squirrels next year.

I also love Easter cakes ... but only bake,.

obvious - incredible)) Teach, how do you do it?))

Thank you, Zest, for the information. I have already tried this Italian cake 2 times. It's read something. Our Easter cakes are also very tasty and unusual, but it has an absolutely amazing dough structure. I will definitely try according to Pokhlebkin, maybe it will turn out very similar. Just in the photo you have a very similar structure. Interestingly, but such a brewing of flour gives a more fibrous structure ??

[Christmas]

Thank you, Zest, for the information. I have already tried this Italian cake 2 times.

Girls, panetone is not cake in our understanding, it is baked goods that an Italian is made and eaten on Christmas.
I once ate a huge amount of them (there was a free source of these cupcakes), but now I would not eat (I mean purchased store) - you look at their shelf life and composition

I know that it is baked for Christmas. But I personally cannot call it a cupcake, because it contains yeast. And in many sources it is called only Easter cake. And if its shelf life is long, then this is due to a special recipe. I would not dare in stores now either, I know that a lot of all kinds of chemicals are added, but recently they brought it to me from my homeland, there I think they make it natural.

I once ate a huge amount of them (there was a free source of these cupcakes)

Lucky you, I would also try this morning with a cup of Panettone tea

[Zest]

Zest, the paste the next day even tastier, infused and became richer. The husband said that this is the one that his grandmother baked in the village. His childhood memories woke up. Wants supplements! Let's do it. It turned out to be not difficult at all.

[Zest]

Zest, the paste the next day even tastier, infused and became richer. The husband said that this is the one that his grandmother baked in the village. His childhood memories woke up. Wants supplements! Let's do it. It turned out to be not difficult at all.

So it is, on the second day I also like the pasochka more))

And what was it that pulled us all in friendly ranks into childhood? It's nice to plunge into childhood memories, just not to fall into it

... I have already tried this Italian cake 2 times. It's read something. Our Easter cakes are also very tasty and unusual, but it has an absolutely amazing dough structure. I'll definitely try on Pokhlebkin, maybe it will turn out very similar.It's just that your structure is very similar in the photo. Interestingly, and such a brewing of flour gives a more fibrous structure ??

I also ate such muffins, really tasty, but ... there is synthetics in the aftertaste.
These pasques will be slightly similar in structure, but in terms of density .... far from it, they are not airy like cotton wool

girls, I understand that it may sound funny, but this is what happened to me:
I did Paraskin's pasque on Friday. Everything worked out great. I did it on trial. Have tried - awesome. On Saturday I decided to make another one - we were going to visit. -All products are the same. Even yeast from one bag. The difference is a day. So - on Saturday it turned out to be an ordinary brick. Ches word. They say that you can't bake on Saturday. So don't believe after that.
Friday and Saturday - I meant before Easter.

Hello! I'm a newbie. The other day I baked Paraskin a pasque - I was very disappointed, I read all the reviews - everyone is delighted with her, but I did not succeed. She rose perfectly, blushed well - immediately drooling began to run. And when I cut it, my appetite was gone. Firstly, in the context, it was like a cake (very dense), crumbly and fatty (could not cut it, it crumbled), it was sooo yellow from turmeric and it didn’t taste good. Couldn't eat.
Tell me what is the error? At the expense of turmeric, everything is clear - you need to put one pinch for color. But other? Why like a cupcake? Why is it crumbling? Lots of oil? I did everything according to the recipe.

Try this cake .. but it takes a long time ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7193.0

It will take a very long time. I will definitely try, but later.
Thanks for the advice.

It will take a very long time. I will definitely try, but later.
Thanks for the advice.

So that's why he and Easter cake)) it is only baked once a year))) It's not just bread ..
"Previously, they were baked two or three, or even once a year, on the biggest holidays. This was due to the relatively high cost of cakes, the preparation of which requires a lot of valuable products, but also the laboriousness and duration of the process of their production - only for ripening and baking. the test takes over 6 hours. " Pokhlebkin

Hello! I'm a newbie. The other day I baked Paraskin's pasque - I was very disappointed, I read all the reviews - everyone is delighted with her, but I didn't succeed. She got up perfectly, blushed well - immediately drooling began to run. And when I cut it, my appetite was gone. Firstly, in the context, it was like a cake (very dense), crumbly and fatty (it could not cut it, it crumbled), it was sooo yellow from turmeric and it didn’t taste good. We couldn't eat.
Tell me what is the error? At the expense of turmeric, everything is clear - you need to put one pinch for color. But other? Why like a cupcake? Why is it crumbling? Lots of oil? I did everything according to the recipe.

It is a pity that the pasca did not live up to your expectations. Judging by the description, you received the wrong product at the exit. Butter has nothing to do with it, this is a variant of very rich, sweet and fatty pastries, rather heavy. But - very dense, and even more so crumbs, it should not be. Most likely there was an excess of flour. Pay attention to the fact that flour is of different moisture content and of different quality, try to focus more on the desired dough consistency. I baked this recipe more than once. This is how the crumb structure looks like
🔗
And here you can check the sequence of your actions step by step and see the required consistency of the dough at different stages:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.270

I wish you success!

I agree. that this is not bread. But to bake it for a holiday, you need to try it in advance.

Ladies and gentlemen, help me please! I want to bake Easter. I went through the entire forum, took two recipes, as I liked the most, and tried to bake them. The result is terrible. Panasonic SD-255 with bread according to recipes in the instructions there are no problems. With hands and head too

So how I baked Paraskin Easter:

4. We take eggs - about 240 g and separate the whites from the yolks. Rub about 50 g of sugar with yolks and 1 tsp. turmeric, and add 0.5 tsp to proteins. citric acid and beat them until a stable foam, gradually adding about 50 g of sugar.

At this stage, there was no foam in the proteins, it did not work out normally, I am guilty of adding citric acid first, and then sugar. Although whipped with a mixer.

5. When the dough in the bucket rises almost to the edge, restart the Pizza mode, the dough is deflated like a balloon,

What to the edge, it didn't even crawl to half of the bucket! I used SAF moment and there were NO problems with bread on the same yeast. My sin is that the milk temperature was above room temperature.

At this stage, if the dough leaves "bedding" at the bottom of the bucket, you can add a couple of tablespoons of flour (regular tablespoons).

Well, if you count 300-500 grams of flour with a couple of spoons ... :-( Otherwise, the dough did not want to be a kolobok in any way. I sin on the fact that I measured exactly 240 g of eggs in a liquid state. (Probably less)

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.

It remained sticky.

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.

It stood for two hours and did not even reach halfway.

Grease the top before baking.

Lubricated with butter. The roof began to look like a volcanic eruption.

Bake for 1 hour. You can immediately put the baking for 1 hour and 10 minutes, after an hour look in and leave a little more if someone likes a more tanned one.

Put on 1:10 bread got 0.5 mm black crust. IMHO you need exactly one hour.

As a result, I got a loaf weighing 1.4 kg, which could be used as a brick. It tastes like chilled plasticine. Unfortunately I didn't take a photo. I spent 6 hours on this mockery.

Okay, in principle I understood my flaws, I think I'll try a simpler way. And I tried the Pokhlebkin recipe

1. We fall asleep in a bucket of 2 tsp. yeast, 100 g flour and 100 ml lukewarm milk. We knead (I kneaded in Pizza) and leave for 10-15 minutes.

It is not clear how long the kneading on the pizza should take? I have 45 minutes full cycle of which 10 kneading, 15 lifting, 10 kneading and 10 lifting. Plus I also waited 15 minutes after the end of the cycle. (Total 1 hour). As a result, everything in the bucket squishes.

4. Mix again and leave to rise for 1 hour.

Again, it is not clear how long to knead and whether the rise, carried out on Pizza, is included there?

and beat until white.

Beaten in a mixer for more than 20 minutes, it was not possible to achieve white color due to the presence of turmeric. I don’t understand how you did it.

7. Well mixed

Again, it is not clear how long should it mix well? I kneaded for twenty minutes

wait until it evenly mixes into the dough

I put a full cycle on 45 minutes of Pizza. Probably it was necessary not to do this?
Well at least I didn't need to add flour. The gingerbread man immediately came out normal.

8. We leave for ascent for 1 - 1.5 hours.

1.5 hours rose in a CLOSED oven. That is, to rise the dough, I DO NOT open the oven and leave it after a full cycle of Pizza. Perhaps I am lifting it incorrectly? Maybe you need to periodically turn on baked goods to warm up? Or put it near the battery? Perhaps the reason for the poor rise is that drops of water accumulate on the lid of the bread machine, which dampen the rise? In general, after rising, my dough was half a bucket, and I did NOT OPEN the bread maker, that is, the temperature was warm there!

9. Lubricate the roof with a beaten egg.

Smeared with butter.

10. Baking mode 1 hour 10 min.

Again, a bit too much.

You can see the result in the pictures:
Easter turned out to be slightly more than half of the bucket

the roof was torn

incision immediately after baking

chilled dough structure


No big raisins for you, everything is flattened, remembering even store Easter, then there are huge raisins.This time it turned out lighter (due to the fact that there was no need to add flour), and tastes better - soft. I spent 7.5 hours on Pokhlebkinskaya. (As I always did full cycles of 45 minutes of kneading)

Now the main questions:
1. How do you leave the dough to fit? What manipulations are you doing? Since on SD255 it is NOT SUITABLE if you just leave it in the oven without using additional programs.
2. Why does it tear the roof? I doubt the frosting will help avoid this since the oil hasn't helped.
3. How do you make the frosting? What is the proportion of protein and sugar?

Thanks a lot in advance for your help!

At this stage, there was no foam in the proteins, it did not work out normally, I am guilty of adding citric acid first, and then sugar. Although whipped with a mixer.
you probably separated the whites from the yolks incorrectly or did not degrease the bowl where the whites were whipped .. citric acid has nothing to do with it .. whites need to be whipped until stable peaks ... your pasque did not have enough airiness of whipped whites

you probably separated the whites from the yolks incorrectly or did not degrease the bowl where you whipped the whites ..

The proteins are separated correctly. The bowl was completely clean and dry. I have eggs in any state, even whites, even whites with yolks are beaten to stable peaks with sugar. But it was the first time I had a chance to add citric acid, so I sin on it. Usually sour precipitates any rise.

by the way, they even recommend adding a little lemon juice for the splendor of the proteins ... so it's unlikely ... I read further .. the yolks are still whipped to a white foam, turmeric has nothing to do with it, the main thing here is an increase in the volume and structure of the foam .. stir every time 45 minutes are not necessary, I have a full cycle of baking pokhlebkinsky paska ... if my memory serves me it is 3.5-4 hours ... in principle, no offense, only kulich is not the easiest dish to cook, it seems to me that you do not know enough about the basics of baking muffins, take at least beating eggs .. and besides, even with experienced housewives, it does not always work out .. do not equal the shop pasta, there even approximately the dough does not look like the right one .. by the way, according to the picture from Pokhlebkinsky not horror-horror at all, in my opinion, a pretty cute brick, in addition you cut it with a warm one .. it looks quite similar to the correct structure ... so I think a little practice and everything will work out ..

eggs in any state, even whites, even whites with yolks are beaten to stable peaks with sugar. But it was the first time I had a chance to add citric acid, so I sin on it. Usually sour precipitates any rise.

You are not dissembling here? The yolks do not whip up to stable peaks ... never And lemon to-that can and should be added, you can add a little salt, as you like)).

And yet, you cannot beat eggs for 20 minutes, this is already too much, the whole structure is lost, unfortunately.
And, in general, with your pressure to Paska you will bake any cake better than anyone

the yolks are still whipped until white foam, turmeric has nothing to do with it

4 yolks for 170 grams of sugar? White foam ??? I use the Bosch ProfiMixx 47 food processor to the maximum. It was not possible to get a white foam - there is too much sugar, it simply does not dissolve.

Yolks are not whipped to stable peaks ... never

Totally agree with you. I wrote about yolks with proteins

at least proteins, at least proteins with yolks

you cannot beat eggs for 20 minutes, this is already too much, the whole structure is lost, unfortunately.

In less time, if you beat 4 yolks and 170 grams of sugar, then only wet sugar is obtained, nothing more.Maybe I don't understand something and really need to beat in a blender, but IMHO the blender is not at all for this. At least I've never tried whipping in it.

looks quite similar to the correct structure ...

I disagree, it seems to me that judging by the statements here on the forum:
1. It should fit higher, so I'm trying to figure out why the dough doesn't fit normally with me.
2. The roof should not be torn, but mine is tearing it

Help me understand why ???

Well, in general, you yourself answered all your questions, you need to beat the eggs correctly, you do not need to mix everything for 45 minutes too long and stubbornly .. I don’t remember exactly, but beating the yolks with 170 g of sugar did not cause any problems such as wet sugar, you see what there is not enough moisture, well, then the eggs are small, add more yolk .. maybe a little has risen, there was not enough moisture, and you still poured flour there all the way ... this is the experience that manifests itself .. but Celestina is right, with such a reinforced concrete logic and with penetrating power you will open the prom in a month. production and we'll be on our knees crying asking for a piece

you can beat ONLY whites until stable peaks. The yolks with sugar were perfectly beaten with a simple mixer. The dough in a closed, switched off oven, standing in its place, is suitable. Fact. The stove is exactly 255. Actually, it can be used in a cool room, and even in a refrigerator - that's what yeast is for. And 6 hours is the time for a completely handmade Easter cake, with HP faster. proven over the years by hand baking and by the year using a bread machine.

eh ... no comment. I will take urgent action

It is understandable that we all once started with something and also made a bunch of mistakes, and we still do ... But it would be better to start with a simpler dough, not with a cake, it is very capricious and unpredictable sometimes. It is desirable to have at least minimal experience in handling the dough, in order to at least see along the way whether it is necessary to add flour and how much ...

The poet's soul could not bear the photos defaming the honor and dignity of the cakes, and carried me to the bread maker. There are already phased photos according to Paraskina Pasque, so I took up Kulich according to Pokhlebkin. For the purity of the experiment, I decided not to make practically any changes to the recipe, only the most compelled ones, which I will talk about.

So let's go. I take a printout of the recipe and go through the points:
1. Fall asleep in a bucket of 2 tsp. yeast, 100 g flour and 100 ml lukewarm milk. We knead (I kneaded in Pizza) and leave for 10-15 minutes.

There was no dry yeast, I took 30 g of fresh pressed, loosened it in warm milk, poured it onto the flour in a bucket and kneaded it for several minutes on Pizza.




It's cool in my kitchen now, so I covered the bucket of dough with a damp towel (so it wouldn't get aired) and put it in the oven with the light on.

2. At this time, boil 100-150 g of milk and pour it into 100 g of flour, stirring quickly with a wooden spatula until an elastic mass is obtained (the consistency is something between a thick dough for pancakes and a very soft dough for pies). Such a spread in the amount of milk due to the different moisture content of the flour, mine is very dry, takes a lot of liquid, be guided by the consistency.
She sifted another 100 g of flour, boiled 200 ml of milk (Makfa took the flour, and she takes much more liquid than ordinary flour), poured boiling milk into the flour and quickly stirred it, used 180 ml.







Set the brewed flour aside to cool until pleasantly warm.

3. Cool the choux pastry to the temperature of fresh milk and transfer to the bucket of a bread machine.
4. Mix again and leave for 1 hour to rise.
This was our dough in a bucket after 15 minutes


I threw the brewed dough into it and made another knead on Pizza (about 2-3 minutes).



She covered the bucket again and sent it to the oven with the light on. For 1 hour.

5. At this time, take 4 medium eggs (about 60 g each), separate the yolks from the whites. You can then use the whites to make the icing. I put the yolks in a blender, added about 170 g of sugar, 2 g of vanilla, a pinch of salt, 0.5 tsp. (regular) turmeric, zest of half a medium lemon, 2 tbsp. l. (regular) cognac and beat until white.



She became completely insolent and cut off the zest with thin shavings directly into the bowl, it will still grind)) I added turmeric on the tip of the knife (it was too bright, it would have gotten a bright green color from 0.5 tsp).

As a result, we got a mass, whipped up to this state:



6.We turn on the kneading, the dough falls off, add the yolk filling, 300 g of flour and 150 g of melted butter to it. Let's mix and look at the consistency. You don't have to add liquid, but flour - very much even possible. The gingerbread man should be a cross between the usual wheat and rye, soft, curls into a boa constrictor and seeks to get out of the stove, leaves a damp bedding at the bottom.

During this hour, our dough became like this:


I added everything to it according to the recipe and turned on the batch (for 10 - 12 minutes). Because of Makfa, the kolobok turned out to be almost classic, but did not add liquid for the sake of the purity of the experiment (for myself, I would have made the dough more liquid).

7. Pour 160 g of raisins, sprinkled with flour, into a well-kneaded dough, and wait until it evenly mixes into the dough (it is not forbidden to help with a spatula).




8. We leave for ascent for 1 - 1.5 hours.

She spent a total of 1 hour 50 minutes.
This is how the dough looked after 1 hour:



And after 1 hour 50 minutes:

9. Lubricate the roof with a beaten egg.
10. Baking mode 1 hour 10 min.

She sacrificed the beauty of the roof in order to decide on the moment - and how much to bake in time? I measured the temperature with a temperature probe, and then left it inside altogether (I slipped my hat straight onto the cake and crushed the roof for me).
Only after 1 hour 10 minutes. baking temperature reached 94 *. Think for yourself, decide for yourself - bake for less time and underbake or bring to a baked state and get a "little negritosik". I baked for 1 hour 10 minutes.

Well, very impressive photo, no words

Zest, BRAVO In the oven, this does not always work

Yes, Zest ... "we are in the book of rock on the same line" ... I have a question - right there is your topic on this matter ... either sourdough bread, or Pokhlebkin's pasta ... sat, was going to count the ingredients under HP, and you just made a master class :)) super
but still I had to use the oven .... the flour for brewing took 300-350 ml of milk, so I had to add more flour during the final kneading - very good. the batter was ... as a result - 2 pasochki, medium and large, although she promised to use the oven in the near future :))
I liked the structure of the dough, but the product itself turned out to be delicate ... it almost sags under its own weight - this is how it should be, but what is this defect? baked in cast iron ...
+, if we talk about my impressions, then personally for me the cognac in the kulich is very doubtful ... it gives it some kind of muffin flavor (I immediately refused the zest, I don't like the zest in the pasque) ... Don't think that I'm with criticism - God forbid ... Thank you very much for the master class :))

+, if we talk about my impressions, then personally for me the cognac in the kulich is very doubtful ... it gives it some kind of muffin flavor (I immediately refused the zest, I don't like the zest in the pasque) ... Don't think that I'm with criticism - God forbid ... Thank you very much for the master class :))

The recipe is respected by everyone, Pokhlebkin, Zest adapted it under the bread maker, as close as possible to the original recipe, and, as you know, you can't throw out words from songs. When baking, everyone puts food to their liking. I did not add the zest (I didn’t have it), but this year I want to try, I wanted something with the zest. I have 3 pasques in mind, and I will add to some, most likely here

I will say this - there is hot bread!
here the second pasochka stood for a couple of hours - a completely different impression - and the cognac note does not rush so much, and the structure has become a little denser - the cake itself does not fall under its own weight ... in short, "I was wrong, I apologize" © :))

here's what actually happened:

klazy, great! Smart girl!

[1]

I will say this - there is hot bread!

absolutely correct observation. This cake is even tastier on the second day, when it cools completely and completely, stands and ripens.

Kulich really comes out very delicate.It is necessary to "cool" it according to all the Easter cake rules - not to "gulp" it right after baking on fragile legs, but to give them time to gain strength, that is, it is better to first turn it sideways on its side and only after it has completely cooled down, carefully put it on its feet.

The recipe is respected by everyone, Pokhlebkin, Zest adapted it for a bread maker, as close as possible to the original recipe, and, as you know, you cannot erase words from songs

but how could it be otherwise?)) You cannot accelerate against Pokhlebkin's authority)) Although personally I have nothing against the zest and brandy in this kulich. As for my taste, the zest of half a small lemon and 1 a tablespoon of cognac fits very well there. And so - the amount of all additives can, of course, be changed according to your personal taste.

klazy
Judging by the photo, the cake turned out to be excellent

[I added everything to it according to the recipe]

Zest, well, I am misled!

"I added everything to it according to the recipe and turned on the batch (for 10 - 12 minutes). Because of Makfa, the kolobok turned out to be almost classic, but did not add liquid for the sake of the purity of the experiment (for myself, I would have made the dough more liquid). "

Forgive me, but I'm looking right now and just can't find the recipe for Pokhlebkin cake itself ... And then the phrase about the remaining additives according to the recipe confuses me ...

Help, please, poke your nose, otherwise I was going to try the recipe for a long time ... and when I decided, I was confused ...
oh, everything, I think, figured it out ..., was nervous, probably!

: wow: 4 hours have passed since my last writing here ... Listen, now there is such a smell around the apartment ... that I was breathless with joy in my goiter !!! My pasochki are baked now, I did everything exactly according to the recipe, while everything is going well, I will show you what happens! I hope that the result will not disappoint.