About the paraskin pasque

Dear Zest!
Finally, I baked Paska according to your recipe. The truth was not without me, without nuances. The future Pasca turned out to be more than 1.5 kg, so I did not dare to bake it in a bread machine. There is a blessing at home, an old bread form, in which Pasochka was baked in the oven. Thank you so much for this wonderful recipe! Good health to you!

[oleg9979]

oleg9979

treat yourself to good health!
And you can be curious, what kind of nuances helped the pod to grow up to 1.5 kg?)) What did you do - Paraskin or Pokhlebkinskaya?

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

and our svet_ik and does not share the story, what smelled in the oven?
I don't even want to think that something went wrong with the result.

Zest!
I did Paraschina pasque. Strictly prescription. Here are just 4 eggs pulled from me by 280 grams. Everything was fine, up to a certain point. I poured the pounded yolks, waited until they were mixed. interrupted the program, switched on a new batch, poured in the whipped egg whites. Here He "Nuance" also crawled out. The dough became not just soft, and a little liquid, but very much liquid. More like pancake dough in consistency. I didn’t look at "this" for a long time, my heart ached. I added one tablespoon (not measured) spoonful of flour with a slide, then another, and another and another ... Until I got the desired effect. Here's a story, with a happy ending!

Eh, my head is gardening, only now it has come, I have two stoves, I had to divide the dough in half, and it would have been twice the size of Paraschina Pasca. Well, never mind, if the next time the same incident happens, I will.

[oleg9979]

oleg9979

well done! I quickly found the right solution and saved the situation
After all, the extra liquid required extra flour.
And if suddenly another incident is planned, then do not forget that here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.270 Answer # 271 contains a photo of the test at each stage. You can check them if necessary. Good luck to you))

Zest, I'm here! I just come here periodically, and no one looks in ... The result I have, so to speak, is not the same as the smell in the apartment was, but I realized my mistakes. And since I have quite a lot of manual experience with pasochki (15 years for sure), I know what to expect and get ... In short, I, smelling the fabulous smell coming from the kitchen, rushed there. Pasochki (2 pieces, one in a liter mug, and the second in a two-liter saucepan) rose high, forming a beautiful hat, and, frightened that the tops would get too fried, began to cover them with foil on top ... In general, the tops sat down before our eyes ... How disappointing it was!

The dough is sweet, tasty, very aromatic, but, unfortunately, it is not what I expected. I understood that it should be as if layered or fibrous, or something ... I didn't succeed. Tell me, smart hostesses, how to achieve such a dough (layered fibrous), well, I really want ...

As for me, the dough would still be kneaded, someone wrote (don't be offended, I don't remember who) that after adding the egg-sugar mixture I did not knead the dough to the desired consistency, it turns out that one more kneading and approach of the dough is added. It seems to me that it will not hurt at all
But this is just my opinion, next time I will try it too

By the way, Zest, is it possible to ask you for a recipe for Pokhlebkinskaya Pasochka not for a bread machine ... And I have two recipes for delicious pies, according to which I have already got used to baking them, if anyone is interested, I can write. Maybe someone wants to adapt them somehow for HP ...

[svet_ik]

svet_ik

As far as I understand, you kneaded an adapted version in a bread maker, and baked it in the oven?
Oddly enough, but the adapted version turns out well when baking in a bread maker, when I tried to bake it in the oven, I liked the structure of the dough less. And one more knead-lift will not hurt in any case

The structure of the dough was the most layered-fibrous, when I did everything "according to the full program" - kneading for 1 kg of flour, at the beginning the bread maker helped, finished with handles, baked in the oven. who would argue that it tastes better this way))
But, to speed up the process and make life easier, in some cases "adapted" options are needed.

The original recipe is also in this thread, now I'll look.

I got a food processor this year, so I'm going to knead a full portion and bake it in the oven.

[svet_ik]

svet_ik
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.30

Here, starting with answer 31, is the original Pokhlebkin recipe.

And personally, my search for the most fibrous-layered continues
Now I'll try and make it with sourdough to compare the taste and structure
Good luck to you))

P.S. and the recipes of your tried and true favorite pasoches must be published on the forum, preferably with a photo. Here the people are skillful, someone will bake in the oven, someone will adapt it for a bread machine. Whoever likes it more

I thought and thought and decided to add. Maybe confusing the kneading time indicated for each stage? So this is not a dogma. Rather, rough guidelines so that you do not use the full cycle of Pizza for each batch.
And users with some experience, of course, know that the pastry (Easter cake) dough must be kneaded very carefully, until the gluten develops well, in order to get fibrous and layered. And this kneading time will depend on the quality of the flour and on what and with what you knead. You won't get any gluten from some flour, at least shake your soul out of it
In addition, the number of proofing mixes is very important.
Adding another proofing knead will only benefit. So, any recipe is more a call to action than a dogma.

By the full technology, I am ready to act for the sake of a large amount of dough; for one cake in a bread maker, an adapted version is enough for me. Using this simplified technology, I got the following test structure - I found my photos:

[Zest]

And personally, my search for the most fibrous-layered continues

Zestwhen you find it, I am the first in line for the recipe !!!

I agree with Zest in everything 100% !!!
I will lay out the recipes in a good way, but the photo is only more likely a child with pasochek, and not pasochek ..., only a little later.

I usually put the dough on Easter once, so that it would be enough to treat all my relatives, friends, and eat for a week myself, and I also leave it for the Memorial, so I knead a lot of dough ... Therefore, in this sense, HP is not my assistant, the only thing, I think, that for the Memorial it will be possible to bake a couple of straight from the tin in a bread maker.

[Zest]

Zestwhen you find it, I am the first in line for the recipe !!!

Absolutely. Well, I'm like a bag with holes on this score - I won't hide anything in myself

I will lay out the recipes informally, and the photo is only more likely a child with pies, not pies ..., just a little later.

:)Look forward to.

It seems to me that I carefully looked through all the pages of the topic, then I did not find an answer to the question, on which program to make Paraskin Paska in Mulinex 5004 ??
We don't have a pizza mode. thanks everyone!

[mnc]

mnc, you have program 13 "Yeast dough" - this is it.

then I need to put this program 2 times - the first time with milk-butter ... flour, yeast, bring the program to the end and turn it on a second time, add the yolks-whites and again to the end?

[mnc]

mnc, that's what I do.It happens that I combine different modes (programs) in order to get closer to the required kneading - lifting cycles. The main thing is not to overdo it with repeated batches and do not forget to turn off the program if it also bakes.

Hello. Last year, I baked Pasca for Paraskina and treated her Muslim neighbors, and now they are looking forward to our Easter with a couple of tasty snacks. A neighbor has been studying at the university for a year. in France and said that the taste and smell of Paraschino Pasque is the taste and smell of France! Zest, huge THANKS for the recipe. I baked in a bread maker exactly according to your instructions. Everything turned out amazingly!

A neighbor has been studying at the university for a year. in France and said that the taste and smell of Paraschino Pasque is the taste and smell of France!

So, I would not have thought that the Ukrainian paska smells of France ... soon as I sniff, like I'll visit France

[Erhan]

Erhan
I am very pleased to hear such a positive response.

And about France - how much of that Europe? We are baking here, but France gets

It seems to me that I carefully looked through all the pages of the topic, then I did not find an answer to the question, on which program to make Paraskin Paska in Mulinex 5004 ??
We don't have a pizza mode. thanks everyone!

you have already answered completely correctly, you need to use a program on which the dough kneading begins immediately. It is in Panasonic that the temperature is equalized first, so we are refined, we select those where the kneading is going on right away.

then I need to put this program 2 times - the first time with milk-butter ... flour, yeast, bring the program to the end and turn it on a second time, add the yolks-whites and again to the end?

I decided to clarify again, because it becomes a repeated mistake. For mixing we DO NOT use the ENTIRE program duration.

Knead for 10-20 minutes, until we get the dough of the desired consistency, turn off the program manually and turn it on again for the next batch.

Thank you all for the recipes !!!
Girls, I am also on fire, I want to try next Saturday for Easter. The question is, what is the weight of the loaf? I just think about the oven in the bread maker. Long ago she promised to please her. I used to bake in the oven and make the dough myself, now I want to try what happens in the bread maker. Perhaps I'll try another recipe in the oven. There are a lot of sweet tooth in my family, they will gobble it up.

But I didn’t succeed in this pascal ... I diligently followed all the technology and weighed everything on the scales ... But for some reason it didn’t rise well enough - up to half a bucket and that’s all ... and the roof turned out to be bumpy ... I put the tested yeast - I just opened a new pack .... It seems they shouldn't let me down. I put raisins and candied fruits. By the number of 50 to 50 .... Maybe you missed something else?
The gingerbread man was a little watery - just a little. Exactly like a bun with a comma

[Zest]

Zest
Kulich after Pokhlebkin, accompanied by step-by-step photos (page 26).

For the purity of the experiment, I decided not to make practically any changes to the recipe, only the most forced, which I will tell you about.

item 2. Highlighted in blue, as I understand it, the changes made.

Sifted another 100 g flour, boiled 200 ml of milk (Makfa took flour, and she takes much more liquid than ordinary flour), poured boiling milk into the flour and stirred it quickly, used 180 ml.

What made you go for it?
And, accordingly, these two doses of choux pastry in step 4 are thrown into a bucket. Moreover, the second dose, if you move sequentially according to the description, is thrown and mixed 15 minutes after the first.
Why was not all the choux pastry immediately laid?
This was incomprehensible to me, and I skipped these changes along the way.
Maybe in vain?

My gingerbread man turned out to be "almost classic", even somewhat steep, so I added warm milk along the way.
The dough came quickly - in an hour it was almost at the edge of the bucket. When baking, the top of the head rested against the roof and fell on its side.
I baked it for 1 hour 5 minutes, it turned out a baked "a little negritosik".
The taste of the Easter cake made the homemade happy.By Easter, with God's help, I repeat, I will probably put less yeast.

I baked Paraskin's pasta, but I didn't have a dough at the last stage. It was the consistency of sour cream. Therefore, I smeared the top with an egg already 10 minutes before the end of baking.
The crumb turned out to be very tiny (brutally crumbled)

It is not clear why everything is so

I also forgot to buy turmeric and bought saffron in the store. Is it almost the same? Added 1 tsp. Maybe it should have been less?

And I also wanted to know how it is "beat the whites to the peaks" Explain ignoramus

The question is, what is the weight of the loaf? I just think about the oven in the bread maker.

Somehow I have never weighed a ready-made cake ... but at the exit it is somewhere a little more than 1 kg turns out. You are guided by the amount of flour in the recipe.

But I didn’t succeed in this pascal ... I diligently followed all the technology and weighed everything on the scales ... But for some reason it didn’t rise well enough - up to half a bucket and that’s all ... and the roof turned out to be bumpy ... I put the tested yeast - I just opened a new pack .... It seems they shouldn't let me down. I put raisins and candied fruits. By the number of 50 to 50 .... Maybe you missed something else?
The gingerbread man was a little watery - just a little. Exactly like a bun with a comma

Ohh, girls, it means that they missed something somewhere. More than once I have already baked one and the second bead, it seems that I have already described everything in all the details. But it also happens that even bread does not work out of the blue ... you have to repeat and look for your mistakes.
Regarding the rise - the off-season period is now, it is cool in my kitchen, I take out a bucket of dough from the stove and put it in the oven with the light on during the rise.

[Aglo]

Aglo

it's great that you skipped one portion of the choux pastry. It would be a misunderstanding.
That post was "my answer to Chamberlain," or rather, a respected Int, who disassembled my recipe-adaptation of Pokhlebkin for a bread machine for quotes and argued that nothing could come of it. I took the same recipe of last year, quotes from which I quoted in black, and started baking Easter cake again, following my own recipe. I brought the text in blue, as I did this time. So, you did everything completely right.
"another 100 g of flour" - in the sense, except for those 100 g that went to the dough.

maybe ask the moderator to remove the "black" text and leave only the "blue" so that there is no misunderstanding?

But, most importantly, that in the end

The taste of the Easter cake pleased home

It is always a pleasure to hear when people succeed.

Let no one answer me, but I will still make another Paska and still WILL, so to speak, on horseback ...

[tatulya]

tatulya , do not be offended, because Zest, wrote:

Ohh, girls, it means that they missed something somewhere. Not once have already baked one and the second pasochka, already, it seems, she described everything in detail. But it also happens that even bread does not work out of the blue ... you have to repeat and look for your mistakes.

The same was addressed to you, I am sure of it.

I baked Paraskin's pasta, but I didn't have a dough at the last stage. It was the consistency of sour cream. Therefore, I smeared the top with an egg already 10 minutes before the end of baking.
The crumb turned out to be very tiny (crumbled brutally)

It is not clear why everything is so

I also forgot to buy turmeric and bought saffron in the store. Is it almost the same? Added 1 tsp. Maybe it should have been less?

And I also wanted to know how it is "beat the whites to the peaks" Explain ignoramus

The dough at the last stage should not be a bun.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3431.270 Here, in answer No. 271, you can see what the Paraschina dough should be at each of the stages. At the last stage, the dough is quite liquid, it is collected in a bun due to the rotation of the blade, when the movement stops, it immediately spreads over the bucket. However, it is clearly thicker than sour cream.
After the dough has risen, the top can be safely greased with an egg. I should have added some flour.

Saffron and turmeric are two different things.Turmeric would give a pleasant yellow color, but saffron, in addition, gives aroma and bitter-spicy taste to products. Saffron is added to the dough at the rate of 0.1 gram per 1-1.5 kilograms of baked goods. I can assume that it was he who could affect the structure of the finished product, because even with an excessively liquid dough, the cake should not "brutally crumble".

"Proteins to Peaks" see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8956.60 in the answer number 69. It is better to see once than to explain on the fingers. In the master class Tortyzhka on baking biscuit, you can clearly see what the proteins should be.
Good luck to you

:) Yes, I'm not offended, Qween, I don't have such a habit, so to speak ...
I didn't understand anything about the peaks (when whipping proteins), that's the point!

Let no one answer me, but I will still make another Paska and still WILL, so to speak, on horseback ...

you will definitely be on a white horse and with a saber in your hands))
Print out your recipe along with photos, put it on the table in front of you and move carefully from stage to stage. Sometimes it happens that I will do something on the machine, and then I remember: "And how much flour have I already thrown in?"
Therefore, act slowly and carefully, and you will definitely succeed.
And about the "did not answer" - so I just wrote you the answer

I didn't understand anything about the peaks (when whipping proteins), that's the point!

This is the link, in the answer # 69, photos # 4 and # 5. Very informative.

:) Yes, I'm not offended, Qween, I don't have such a habit, so to speak ...
I didn't understand anything about the peaks (when whipping proteins), that's the point!

Be sure to look at the link that I gave you.

Look here also https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2771.30 in the answer 33.

It is very clear what "stable peaks" are.

Zest, thanks for the advice, I will use it.
Oh, thanks for your support, Qween.


I will definitely buy turmeric (I saw on a bag of saffron that it is used in cooking and that it gives a yellow color and that turned out to be enough for me. To be honest, I just forgot what exactly I needed)

I read about the peaks.
If I bring a decent camera down, I'll post a photo. We should try to post them sometime.

I looked about the "peaks" and now I really see that the whipped proteins I had at that time were ABSOLUTELY different.

And together with saffron, I probably did it.

Well, who's to blame, tell me ...

[tatulya]

tatulya

Sometimes you have to try more than once until something works out.
I went now to the link to Andreevna she laughed to tears as she remembered her ordeal with a biscuit in a slow cooker. I baked it 6 times until I got it

I try to answer everyone, but - in the order in which posts are received. Until it came to you, you had time to get excited. Don't worry, someone here with advice will be in time.

Qween thank you

okay, okay, I'm not worried anymore

[Zest]

Zest, come on .

I just have a quick word about saffron. Saffron should be poured with a glass of vodka or water. Let it brew, and then, little by little, with a teaspoon, add to the dough. Then there will be a uniform color, and the intensity can be adjusted by yourself.

tatulya, do not worry, before Easter everyone will be here - baking Easter cakes online. And you will succeed!

Qween and Zest, I know you know)))), for the first time I will add saffron. bags of 0.12 g (kotani). Pour a sachet with a glass of vodka (can you brandy?), Will you be enough for a day?

[tatulya]

I also forgot to buy turmeric and bought saffron in the store. Is it almost the same? Added 1 tsp. Maybe it should have been less?

Saffron is 1000 times better than turmeric! It gives awesome aroma and color to baked goods and dishes. Dilute 3-5 stigmas with hot water and add to the dough.

I quote from the dial tone:
Are turmeric and saffron the same thing?
Strictly speaking, saffron is the stigma of a crocus. The most expensive spice in the world, because in one flower there are only 3 stigmas and their collection, i.e.plucking has to be done manually.
Instead of saffron, turmeric is used as a cheap substitute, which also colors dishes, giving them a yellow or orange-yellow color. For this she received the name "Indian saffron".

Ehhh, I remember that my friend brought saffron from Cyprus ... that was zhist :))) Then she asked her husband to bring it from the states (everything is cheaper there) - not that ... not at all.

Yes, tatulya, judging by the fact that you added a teaspoon ALSO, you are either a very generous person, or what you bought is not saffron

In general, I have turmeric, like zest, in kulich neponyme.

If there are still the same orthodox people, I would venture to suggest a method of enhancing yellowness in baked goods by standing the yolks (or whole broken eggs) in the refrigerator at night - they will stand the night - they will become 2 times yellow.

Write me down in the Orthodoxy too. I only recognize vanilla in baked goods. And mom collects eggs for Easter, feeds the chickens with corn and herbs. Chickens are dull!

oooh ... mother with domestic chickens is a godsend!

[lina]

lina, a day is enough for insisting. I have never poured cognac. But why not? I think you can.

The yolks give the most super orange color when rubbed with sugar and then left overnight. I leave it in the refrigerator.

Saffron is 1000 times better than turmeric! It gives awesome flavor and color to baked goods and dishes. Dilute 3-5 stigmas with hot water and add to the dough

And I didn't have any snouts in my bag
There was only a very, very fine yellow powder. Should he be bred too? or insist a day ???

So this is not saffron, but turmeric. You can just sprinkle turmeric.

no, just saffron. so it was written on the bag

Is there any photos?

brown thin sticks on the bag

Turmeric
In general, saffron is usually sold in glass ampoules. In any case, I have not seen another. Today, if I buy, I will give a photo.

Okay, Qween.
And I, in turn, will also give a photo. Only later.