About the paraskin pasque

If you want to buy real saffron, look for threads in hermetically sealed box jars. Saffron filaments are thin, 2.5-4 mm long, tubes that open at the end like funnels, bright orange in color.
While turmeric is sold as a root or in powder form, keep in mind that turmeric absorbs odors very quickly, so it should be stored in an airtight container.
I have a real saffron brought to me from Turkey, but unfortunately I cannot insert photos, and the children are not at home.

[tatulya]

tatulya , here is a fresh, with a magical aroma, a real saffron.



Here, only 0.5 grams, I have not seen large packages. The price should be hundreds of times more expensive than turmeric.

Thanks everyone !!!

I tried to take a photo, but it is too big, and I cannot cut it.

Qween, went to the market today, where they sell spices in bulk. I saw saffron, it is exactly the same as in your photo. And next to it is what I bought (I only bought it in a bag) called turmeric (saffron).
The girl who is so dexterous there wielding spice mixes for those who want to tell me that turmeric is ground saffron. And I never bought anything.

I'm baking Paraskina pasca again. Whipped the whites of the eggs to the peak, but too early and they were leeward. I had to beat it again. But there were no peaks. It was whipped of course, but there were no peaks.

Squirrels at low speeds did not have time to intervene and the dough there began to squelch in this liquid and splattered the whole stove and me when I decided to look in. She turned off the stove, wiped it and put it back on the Pizza + helped with a wooden spatula.

And yet, today the dough does not fit well. But, the consistency of sour cream is gone. Just runny dough, not a bun.

I can imagine how HP will smoke when I put the bake on. Envy!

[tatulya]

tatulyaI assure you that turmeric is not ground saffron! Turmeric is a ground root. AND THE SMELL! What does saffron and turmeric smell like? This is the earth and the sky.

Our Uzbeks also have turmeric signed "Saffron". But, we cannot be misled.

When you mix something (eggs, butter) into the dough, then cover the bucket with something. For example, a disposable towel, or whatever is convenient.

[tatulya]

I climbed into the closet to look at my bag of turmeric. Galeo Turmeric, and just below the Indian saffron. But this is not saffron, but ordinary turmeric. In this capacity, I use it.

tatulya
You have a solid extreme there Itself went through the "protein flakes", so I specially warned about such a moment. If you don't have time at low speed of the stirrer, then quickly cover the bucket with something, as Qween has already advised you.

I assure you that turmeric is not ground saffron! Turmeric is a ground root.

yeah ... and ginger :))) turmeric is yellow ginger.

[tatulya]

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?

Oh-oh-oh, it turns out that I am not the first

Anyway.

I just pulled out a new paste from HP. Has risen already above the bucket. It turned out "negrito". I'll add a photo tomorrow. Today there is no one to help me shrink her.

I just pulled out a new paste from HP. Has risen already above the bucket. It turned out "negrito".

well, really well done! Everything worked out, albeit not the first time!

And the "negritosik" ... what can you do here? As in my opinion, this is one of the main disadvantages of Panasonic - the lack of Baking sweet bread.

[tatulya]

tatulya
Please sign the pictures in Latin, otherwise they will not open for full viewing. I would like to contemplate beauty in all its splendor ...

My attempt number 61

You don’t think this is not the 61st attempt to bake Paraskina pasca, I’m just learning to put pictures very m-e-d-l-e-n-n-o-o-o-o-o



And here I wanted to show the crumb closer, and also what is painted on the bag with the inscription "saffron"

[tatulya]

tatulya, WONDERFUL KULICH !!!!!

And on the label - optical illusion! Well this is necessary, they drew saffron, and put turmeric.

Qween, thank you for such attention to my humble person and HUGE problems

And about saffron, which is not saffron at all, but the same turmeric that I was looking for in vain on the shelf in the store (ugh, I already forgot the beginning of the sentence myself, I must reread it), and so, the main thing - everything worked out. And I already have 1 order (thanks for that, of course). We're not some huckster ...

Crochet and Zest, thank you for the kind words addressed to me (or is it addressed to the pasta ...)

(or it is to the address of the pasta ...)

you can go there too))

[Easter "Mamulina"]

Once I promised to lay out a couple of recipes for pies, which I (and not only) have repeatedly tested. They are, of course, not for the bread maker, but maybe someone wants and adapts them ...
Here I am writing, maybe someone will come in handy.

Easter "Mamulina"

Dough:
0.5 l of milk,
100-150 g fresh! yeast
2 tbsp. l. Sahara
flour to make a dough, like a thin pancake

Mix everything well and leave in a warm place to rise for 0.5-1 hour
(My mom puts everything at once without dough, like below, but I'm used to it)

Sift the flour into a large bowl, make a hole in it, and pour the dough into it (into the hole), another 0.5 liters of warm milk, 12 eggs, 200 g butter, 300 g margarine, 1st tbsp. vanilla sugar, 4 tbsp. sugar, if any, 3 tbsp. l. dry cream or milk, salt. Gently, stirring in one direction, knead everything, mixing flour from the walls of the hole into the dough until the consistency of sour cream and leave to rise for 4 hours.
Then stir in raisins, candied fruits (we make sure to cook them from orange peel), almonds. All this is still kneaded in a bowl with flour, that is, I cannot say exactly how much flour is needed, since I knead to the desired consistency. The dough should be soft, in the process of kneading, I pour the rast on my hands. oil, a total of about 2 zhmenki.
Then I put the dough on the table, knead it well and leave it to come up, covering it with a towel. I lower the dough 2-3 more times, then I fill the molds up to 1/3, and when it comes up, I bake.
Easter "Hen"

0.5 l milk
100 g yeast
1 tbsp. Sahara
0.5 tsp salt
some flour
Mix everything and put in a warm place for half an hour.

Beat separately a 0.5 liter jar of sugar, 6 yolks and 4 full eggs, add 200 g sour cream, 5 g vanillin, melted 100 g. sl. butter, 1 pack of butter margarine, in the last place, pour in 1 tbsp. l. cognac or alcohol. Pour all this into the dough and knead with flour until the consistency of a soft dough. Knead until it starts to lag behind the hands.
The dough should come up 3 times, then arrange in the forms, allow to come up and bake.

Hope someone will find my recipes useful!
Pasochki are very tasty for both recipes.

[svet_ik]

svet_ik, very good recipes!
To avoid getting lost, transfer their individual themes.

I decided to return again for Paraskina and Pokhlebkina paska. Last year I was pleased with the result, boom to pray that this time it would be even better!

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 yellower.

Girls, can you tell us more about standing? How exactly is this done?

I decided to return again for Paraskina and Pokhlebkina paska. Last year I was pleased with the result, boom to pray that this time it would be even better! Girls, can you tell us more about standing? How exactly is this done?

it's nice to see the faces familiar from the joint baking before last Easter)) If you come back, then you really liked the taste. Let's assume that we trained last year, and this year the result will definitely be even better!

About eggs. The recipe contains a yolk filling of yolks, ground with sugar.Prepare it in advance, at least 8 hours before you start kneading the dough. Cover with something to keep it cool and refrigerate.

it's nice to see the faces familiar from the joint baking before last Easter)) If you returned, then you really liked the taste. We will assume that we trained last year, and this year the result will certainly be even better!

Zest, I will also repeat Pokhlebkinsky Easter cake this year. Last year I made it according to your recipe, adapted for HP. Twice in one day I managed to bake - once in HP, and then I grew bolder and made it in the oven according to the same recipe. And this year I have plucked up the courage to do it according to the original recipe, but for several days I have been sitting in your topic, refreshing my memories, I will use your tips. Thank you very much!!!

About eggs. The recipe contains a yolk filling of yolks, ground with sugar. Prepare it in advance, at least 8 hours before you start kneading the dough. Cover with something to keep it cool and refrigerate.

And if more than 8 hours, nothing? If I cook it in the evening, but I will use it only the next day, but not in the morning. All 12 hours will pass ...

And so, in order not to get up twice, I will ask. What do you think, if at the first stages you knead the dough in the HP - nothing? Then, after the last addition of flour, it will obviously not be able to cope ... I mean, if you make it according to the original recipe.

Zest, I will also repeat Pokhlebkinsky Easter cake this year. Last year I made it according to your recipe, adapted for HP. Twice in one day I managed to bake - once in HP, and then I grew bolder and made it in the oven according to the same recipe.

behold, today it is completely pleasant news about good results, the soul is already singing

And if more than 8 hours, nothing? If I cook it in the evening, but I will use it only the next day, but not in the morning. All 12 hours will pass ...

Sure you may. Nothing will be done to the yolks with sugar during this time. The main thing is to keep it covered in a container so as not to wind up.

And so, in order not to get up twice, I will ask. What do you think, if at the first stages you knead the dough in the HP - nothing? Then, after the last addition of flour, it will obviously not be able to cope ... I mean, if you make it according to the original recipe.

I checked myself - you can. While there was no combine on the farm, kneading according to the original recipe began in a bread maker, and then switched to non-mechanized labor, with handles. Everything worked out perfectly. Good luck to you!

Are you HE or SHE?

Are you HE or SHE?

Here is a nickname, I am misleading - SHE And my grandfather called me Sigismund in childhood, I don't know why Bolshoi was a humorist. And he came up with tricky nicknames, and loved to pin up. He said: "What, Sigismund Katz, delicious cake? And you are all" tasteless ", yes" tasteless "!". I was amazed with all childlike spontaneity: "Well, how is it, grandfather, tasteless !? I didn't say that!" Then the grandfather was conciliatory: "No? But it seemed to me ... well, okay then." These are delicious memories from childhood, the same as the smell of Easter cake

ahh, what a colorful grandfather!

[Zest]

Zest, I'm glad they still remember me.
This time there is a boom in increasing the volume of baked goods.
Tell me if Pokhlebkin's recipe is increased twice, will HP manage at least some part of the work? My godfather asked for my passages from HP, I can't refuse in any way! Or maybe it's better for Paraskin, but she's too thin ... eh ... she went to knead her hands

[RybkA]

RybkA

remember, remember, you can be sure))

I think that the bread maker will pull out a double portion at the stages of dough and stirring in the choux pastry.
And then you can be guided by the situation, most likely, you can try to mix the filling and part of the flour in the oven, but then - with the handles.

[Thanks a lot for the recipe]

Hello everyone!
I have had a stove recently, since the new year. I bake regularly. And now I was ripe for Easter cake ... I tried Paraskin (well, I can't live without a rehearsal).It turned out to be crumbly and yellow-yellow (apparently did not regret turmeric ...).
My observations .... After the first batch, I added flour to bed 5, ordinary dining rooms. The dough seemed very liquid to me. I immediately put the approach in the oven, because the baking was somehow poorly suited - I decided not to risk it, the more I started it at 7 pm ... Oh, well, I have a wonderful oven (oven in the sense) ... defrost function, the tempo is set from 20 * to 50 *. In about an hour, the dough grew, but also not much. I added yolks - the dough is really liquid. Added proteins - it became even thinner. I had to add more flour, I added it normally. Well, everything seems to be fine .... Oh yes, the raisins are there too ... And the dough looks decent ... again in the oven at 35 *. All this in a bucket from HP, so it baked in it ... 1.5 hours passed - URA has grown .... Immediately turned on the oven at 190 *. The Easter cakes were not taken out of the oven, so as not to fall off the roof. The smell is breathtaking. I finished everything by 12 o'clock at night, I want to sleep horror, I had no strength to try .. But the next day from morning .... MMMMMMMMM TASTY, the truth is pouring all over.

PS I usually bake bread for 1.5 kg (this is the entire volume of the bucket) and give half to my parents to indulge in a treat. Nothing happened with Paraskina's pasta ... In one day, together with my husband, we ate 2/3 of the entire bead, it was really a shame to offer the leftovers ...
Thanks a lot for the recipe... Today I'll try Pokhlebkin. I just want a layered structure. I tried that Italian pie, it really impressed me .. I want to learn how to make the same structure

[Gerda1]

Gerda1
I am very glad that you liked the taste
But you introduced me to some confusion ... the second time I hear about "tiny". Since last year, I have not baked this cake, but I do not have a memory for it to crumble especially hard ...
I can't understand why this could happen ...

Maybe it depends on flour .... By the way, I have to add more flour to all recipes, apparently the humidity in it is high.
And when I cut - crumbs fly all over the table and not only on the table ...

[Gerda1]

Gerda1
All products from a bread machine differ in increased crumbling ... but this recipe contains a lot of butter, and the moisture content of the dough is rather big ...
Maybe those who still baked Paraskina will respond? Was the increased "crumbling" noticeable?

I also only use fresh (compressed yeast). Maybe from this ...

Although, to be honest, it does not bother me at all. I love crumbly dough ....
For some reason, I always believed that it should be so.

I also only use fresh (compressed yeast). Maybe from this ...

Although, to be honest, it does not bother me at all. I love crumbly dough ....
For some reason, I always believed that it should be so.

I also use fresh yeast. How much do you think you need to put on 500 gr. flour? I'm going to bake Easter in Paraskin's oven.

I baked paraskin, there is even a photo somewhere. On dry yeast. I don't remember crumbled too much. But baked in the oven. And they tried it only two days later - maybe it has matured? the dough is heavy.

Girls, when are you going to bake? I really want to try. Another immodest question - what is the weight of the cake for the recipe? It's just that I have a maximum of 900 g. If the weight is large, I will count it for my bread machine. Thank you in advance.

I also use fresh yeast. How much do you think you need to put on 500 gr. flour? I'm going to bake Easter in Paraskin's oven.

If you are confident in the strength and quality of your yeast, then 20 g should be sufficient. I add our Odessa ones at least 25-30 g.

Girls, when are you going to bake? I really want to try. Another immodest question - what is the weight of the cake for the recipe? It's just that I have a maximum of 900 g. If the weight is large, I will count it for my bread machine. Thank you in advance.

See your instructions for the maximum amount of flour you can knead the dough for. In Paraskina, all the ingredients are about 250 g per 1 kg. After baking, the weight will decrease slightly, but it will clearly exceed 1 kg.

And I will have to bake more than once. Probably tomorrow and Saturday. We don't need so much, but more than one cake will go for gifts

[by time]

Zest, hello. Now in the oven for proofing, already in molds (liter cans of pineapple), there is dough. how many by time need to bake, and at what temperature? Then I will bake in a two-liter saucepan, also wondering how long it takes? And I understand that the readiness of the cake cannot be checked with a torch, because the dough will fall off, right ?? This is Paraskina Easter.

Thank you, so I'll count. I also have to twice, but I think to make this one in a bread maker and also choose a recipe for the oven. I'm going to the oven on Saturday, I'm also waiting for guests on Sunday, and I also promised to bring them to work.

[by time]

Zest, hello. Now in the oven for proofing, already in molds (liter cans of pineapple), there is dough. how many by time need to bake, and at what temperature? Then I will bake in a two-liter saucepan, also wondering how long it takes? And I understand that the readiness of the cake cannot be checked with a torch, because the dough will fall off, right ?? This is Paraskina Easter.

Hello, Deva
It is impossible to give a definite answer here. It all depends on the characteristics of your oven. Every time I bake cakes, I do not go anywhere and jump around the oven.
It is believed that small cakes are baked for about 30-35 minutes, and large ones - about an hour. But this is all very relative.
I have tried different baking modes. And the recommended temperatures of 180-200 * never approached me, the cakes began to burn earlier than they were baked inside.
It was best to start baking at 180 * (about 10 minutes), then reduce to 160 and bring to readiness.
After 30 min. (for small) and 55 minutes (for large) cakes, you can start checking the readiness. The same splinter. Do this very carefully. The dough in a state of almost complete readiness should not fall off.

And you can try to follow when baking the recommendations that Tortyzhka gave in the Easter 2009 theme - start baking at a low temperature and increase it after the dough has fully grown in the oven.
Good luck to you))

all good day. Tell me please. how to correctly count products in recipes from the forum for your bread machine. I read the topic about this and this is the question. if I am going to bake a cake in the sweet bread program, large size, then I must first recalculate the weight changes in the recipe. then compare it with the flour in the standard recipe for this program? ... otherwise the topic describes the preparation of baking, and is compared with the volume of the usual bread. help with light, experienced bakers.
I really want to try Paraskin Pasque. It will be a pity to spend so much time without a good result.

Another question arose - 1.75 tsp. Is there enough yeast? The dough is sweet!

all good day. Tell me please. how to correctly count products in recipes from the forum for your bread machine. I read the topic about this and this is the question. if I am going to bake a cake in the sweet bread program, large size, then I must first recalculate the weight changes in the recipe. then compare it with the flour in the standard recipe for this program? ... otherwise the topic describes the preparation of baking, and is compared with the volume of the usual bread. help with light, experienced bakers.
I really want to try Paraskin Pasque. It will be a pity to spend so much time without a good result.

I counted it for my weight - I have a maximum loaf of 900 g. I will still be baking on the baking program, because everything else I will do on the dough mode, as Zisyuminka says.

excuse me, dilitant. I'm in the dough and baking kettle. I don’t know what ingredients give and what is normal for "muffin" volumes. but I'm completely confused. in the case of Easter Paraschina, there are separate kneading and baking programs.you need to orientate yourself on the output of the product - according to the recipe, Easter is 1.25 kg, and my stove can have a maximum of 1 kg. then you need to count. What is there to do. if the recipes give the size of a large roll (someone has 900gr, 1000gr, 1500gr), the program is sweet bread. how to count? help! Thank you

Yesterday I baked according to Pokhlebkin ... I baked it in the oven, maybe that's why it didn't work out: what would the dough stratify like in Raisin in the picture.
The dough went well, for the full size of the bucket. But some kind of heavy cake turned out. Paraskina lighter I got
For me and Paraskin and according to Pokhlebkin, both times the cake took the whole place of the bucket (the bucket is designed for 1.5 kg), but the cake itself did not weigh.
My husband liked Paraskin Easter cake more to his taste, so I will bake him for Easter

Another question arose - 1.75 tsp. Is there enough yeast? The dough is sweet!

I tried with 2 tsp. In this case, the cake rose during baking to such an extent that the dome rested against the roof and lost all its beauty.

Yesterday I baked according to Pokhlebkin ... I baked it in the oven, maybe that's why it didn't work out: what would the dough stratify like in Raisin in the picture.
The dough went well, for the full size of the bucket. But some kind of heavy cake turned out. Paraskina lighter I got
For me and Paraskin and according to Pokhlebkin, both times the cake took the whole place of the bucket (the bucket is designed for 1.5 kg), but the cake itself did not weigh.
My husband liked Paraskin Easter cake more to his taste, so I will bake him for Easter

Oddly enough, but I like the adapted recipe according to Pokhlebkin more when baking in cotton, and for the oven I do it according to the original.

Pokhlebkinsky is, indeed, heavier than Paraskin. It's all a matter of taste. The main thing is that there is a choice. Once the husband said: "Paraskin", then so be it

[Zest]

good day, Zest! Thank you for your recipes and 1000 more thanks for the dialogue with those who master your recipes, delve into our problems and help solve them.

I am also with a question ..
cooked Paraskina pasca. The first time I did everything according to the original recipe, except that I put about 250 grams of raisins and dried apricots - apparently that's why the dough became hard - it almost didn't rise and the cake came out heavy, and it took as much as 1 hour 15 minutes to bake it. This is how it turned out for the first time.



Yesterday I decided to make some adjustments to the owls - I put less butter, only 120 grams (with 60 grams of butter + 60 grams of margarine), 2.5 tsp. yeast. As a result, the dough rose, yes, but still not as fun as yours and the lid turned out to be flat, and not a dome. Raisins-dried apricots were again 250 grams .. What else can you fix to get an excellent Easter cake?
here is the second try

yeast saf moment.

[Elena Bo]

excuse me, dilitant. I'm in the dough and baking kettle. I don’t know what ingredients give and what is normal for "muffin" volumes. but I'm completely confused.

I beg you, do not be offended by what I am going to tell you now.

If you are an amateur in baking, but you want the time and effort spent not to be wasted, then it makes sense to choose another recipe for baking, less labor-intensive. Both recipes in this topic are not designed for baking in a standard automatic program, the oven simply helps to knead the dough in a sequence of technological processes. Here it is necessary to monitor the consistency and make adjustments, if necessary. And all this assumes the presence of at least minimal experience in dealing with the test. Unfortunately, it is impossible to teach you all this within the framework of one answer. You need to bake a lot, read the forum and study.

I would advise you to take two recipes for baking Elena Bo - Very tasty Easter cake and Butter, as well fugaska "Easter cake". They are all baked on a standard program and with strict adherence to the recipes, the probability of spoiling the cake is scanty.
Start with these Easter cakes, and then move on to more complex recipes!

Good luck and good mood!

[Cranberry1]

Cranberry1

Try proving warm.Take the bucket out of the cotton and leave it in the oven with the light on. It's pretty cool in the apartments now, so the dough may not grow too actively.
Keep warm and allow a good distance without spurring growth with an increased yeast rate.

2.5 spoons is a lot, so the roof wanted to bend.

Make sure the whites are whipped into a tight lather.
And check the consistency of the resulting dough with the photo during kneading. Make adjustments if necessary. Flour is also of different quality and moisture.

The heavy crumb came out, judging by the photo. But oil has nothing to do with it. Always on a creamy bake. Rather, the distance was poor and the flour-water ratio was disturbed. What was the consistency of the last dough?

Another tip is to sprinkle the raisins with flour before adding to the dough, it will be more evenly distributed in the dough, but still do not increase the amount. ! 60 g per 500 g flour is already enough

[Zest]

Thank you, Zest!!! I will try to do proofing in the heat - in the oven

the dough was thinner than yours. Flour added 50 grams, I was more afraid. The dough was allowed to stand for 2 hours - and after the first kneading, and after adding the raisin eggs .. as it rose to 2-3 forms, it began to bake, but it almost did not rise during baking - literally 1 cm, and the roof was flat when raised and baked goods - flat and stayed!

I roll the raisins in flour - yes, but from my previous experience (only raisins - and everything was even) and now also dried apricots - I can say .. that somehow the dried apricots are too heavy, although I roll them too .. but I really liked the taste of dried apricots in a kulich ... At one stroke, I also noticed that the additives are unevenly distributed in the dough.