About the paraskin pasque

[Cranberry1]

Cranberry1

Well, you see, the front of work and the primary sources of errors immediately became clear.
Excessively thin dough with increased yeast did not allow the dough to rise in a canopy. Also, pay attention to the amount of additives - this is sooo much weight that made the dough heavier. If you love dried apricots so much, then replace some of the raisins with it, but so that the total weight of the additives still does not exceed 160 - maximum 200 g.
Try to dry dried apricots well before adding to the dough. Together with it, you could add additional moisture to the already batter.

Good luck to you! Everything will definitely work out)

Thank you! I will report back after the holidays! but I will bake in the oven - I like small pasques.

Zest, I have two dummy questions here
About Pokhlebkinsky original recipe
After the dough has come up for the third time, already with raisins and candied fruits, it must be divided and put in forms. Does it settle down completely again? That is, we crush it to the initial volume before dividing and laying out according to shapes?
And the second question - will the main kneading be done before adding the oil, that is, after pouring the second portion of the yolk mixture? After pouring the first portion of yolks, do you also need to knead the dough for a long time, or at this step (with the first portion of yolk) is it important to just knead everything until smooth? What mixes are important for the correct dough formation? I'm not asking to be free, I'm not to miss the important thing

and tell me please barberry can I put in Paraskin pasca with raisins?
🔗

Zest, I have two dummy questions here
About Pokhlebkinsky original recipe
After the dough has come up for the third time, already with raisins and candied fruits, it must be divided and put in forms. At the same time, it completely settles down again? That is, we crush it to the initial volume before dividing and laying out according to shapes?

I don't know if the dear Pokhlebkin will forgive me, but I am releasing this stage. That is, after the raisins are mixed into the dough, I safely divide the dough into portions and for the third time it fits in my molds. I noticed more than once that it is easier for both the test and me

And the second question - will the main kneading be done before adding the oil, that is, after pouring the second portion of the yolk mixture? After pouring the first portion of yolks, do you also need to knead the dough for a long time, or at this step (with the first portion of yolk) is it important to just knead everything until smooth? What mixes are important for proper dough formation? I'm not asking to be free, I'm not to miss the important thing

After adding the first batch of pouring, I simply knead until smooth, but without much fanaticism. After adding the second portion of pouring and 500 g of flour, there is, if you can call it that, the main batch. Long lasting and thorough. The dough is also thoroughly kneaded after adding butter in portions.

After raising the dough, I do not intervene the raisins for a very long time, just enough so that the raisins are evenly distributed over the dough.

but please tell me barberry can be put in Paraskin pasca along with raisins?
🔗

I have never added barberry to Easter cakes. I am at a loss to say anything about its relevance in this recipe.

It's just that on the bag with barberry it says "Vikoristovuєtsya at the pastry virobs", so the baked goods were not meant? Is it jelly and mousse probably?

Tell me how best to keep the Easter cake until Sunday? Today it was time to do baking and now I baked it, but I don't know how to save it. Cool and put in a bag or ....

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.

Thanks, I'll try to put it according to the recipe.

Zest, thanks!

tell me, please, I have a question about the Pokhlebkinsky original recipe

put in the oven over low heat for 45 minutes.

how much is it in degrees?

Tell me how best to keep the Easter cake until Sunday? Today it was time to do baking and now I baked it, but I don't know how to save it. Cool and put in a bag or ....

but try freezing. I heard a lot of positive reviews about this method of preserving baking. They say that all products remain as freshly baked.
My friend also bakes cakes herself. If the sailor son doesn't find Easter at home, then he freezes one cake for him. And the son even a month later eats fresh.
It should be packed almost tightly in a bag and shoved into the freezer. Take about 3 hours before use and leave at room temperature. You don't even need to do any special manipulations.

Tell me, please, I have a question about the Pokhlebkinsky original recipe, how much is it in degrees?

Approximately 160-165 * C.

[Zest]

Zest , please remind me how to breed SAFRAN correctly? I only remember that I made the tincture on water, not on vodka, BUT how much is needed and what kind of water (hot / cold) should be, I don't remember

If you make Paraskina pasca using fresh yeast, did you seem to take 30 g?

Moreover ... so that you cut back the third time of raising the dough according to Pokhlebkin, that is, immediately fall asleep all the raisins, knead and immediately divide according to the forms and put them on proofing?

In general, I probably went to beat the yolks with sugar to stand

Zest, thanks for the advice and support. I tried to bake Easter cake from Elena Bo. I didn't really like it - there is little sugar and not enough fat.
Today I conducted an experiment on the preparation of your cake. It smells delicious, for some reason a casserole with cottage cheese
In my oven, the Pizza mode is unheated and the cycles there are completely different from the ones you listed. I tried to select a heated program, after which the stove does not turn on until it cools down

recalculated your recipe from 1250g to 1000g. here's what happened:
flour 320g
oil 130gr
sugar 160g
salt 0.5 tsp
yeast 1.5 tsp
eggs 195 gr
citric acid 0.5 tsp
raisins 130 gr
vanilla sugar

the dough is very thin. added a couple of spoons. more afraid. Easter cake almost did not rise. heavy on weight. is cooling down now. help the unfortunate mathematician recount your recipe, it smells very tasty

zabfla write milk - 130 ml

Here's what I just read:

#

To make the cake rise evenly, a wooden stick is stuck into its middle before baking. After a certain time, the stick is removed. If it is dry, the cake is ready.
#

The cake is baked in a humidified oven (for this, a container of water is placed in the bottom) at a temperature of 200-220 degrees.

Who-thread something similar tried?

Why try and be wise?

There is already a proven version with pictures, everything has already been told and shown in detail - it is high time to put dough on Easter cakes

The cake is baked at medium temperature! And this is about 150-170 * C

Look carefully here, a lot of interesting things can be subtracted

Post 5, page 1 - Rules for baking cakes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9032.0

I decided not to mess with yolks ...
Found about saffron tincture. It really doesn't say how many strings should be taken, well, okay ...

For the saffron mixture, melt 1 tbsp. l. oil, add 1 tsp. boiling water and a few drops of saffron tincture. To prepare the saffron tincture, you must thoroughly grind the dry saffron stamens and pour a glass of vodka over them. Store the tincture in a tightly closed glass bottle.

Why try and be wise?

What is so tricky here? Unfortunately, I do not have time to reread ALL topics. I often learn on the run.

it's high time to put dough on Easter cakes

well, if it's time for someone, then he already put it

Well, with God!

recalculated your recipe from 1250g to 1000g. here's what happened:
flour 320g
oil 130gr
sugar 160g
salt 0.5 tsp
yeast 1.5 tsp
eggs 195 gr
citric acid 0.5 tsp
raisins 130 gr
vanilla sugar

the dough is very thin. added a couple of spoons. more afraid. Easter cake almost did not rise. heavy on weight. is cooling down now. help the unfortunate mathematician recount your recipe, it smells very tasty

your persistence is admirable.
You have counted the recipe in the correct proportion, there is nothing to correct.

Something you are wise with the programs, I can hardly see from here WHAT exactly)) You do not need to select anything similar to the Pizza program. Panasonic owners use this program to bypass the time to equalize the temperature, and go directly to the batch.
This cake is not baked on a specific program. C / n is used as a kneader, and then - an oven.
You need to understand the algorithm of actions:
1. We loaded the products listed in paragraph 2, turned on the Dough or the Main Program, started kneading, kneaded for 10 minutes, turned off.
2. We got the bucket out of the cotton, moved it to a warm place (the same oven with the light on) for lifting.
3. Add the next portion of products, turn on that program again so that the dough is kneaded, knead, send to heat to rise.
4. After such a stirring of all products and the final proofing, switch on only Baking and bake.

During the last kneading, the dough should be so thick that the rotation of the mixer retains the shape of a bun, and when they stop, it spreads over the bucket (thicker than for pancakes, less often than for soft pies).
Do not forget that the whites should be whipped into a cool foam, in no case should they be liquid.
If, when you add them, the dough turns out to be more liquid, then do not be afraid to add flour until you get the desired consistency.

Good luck to you))

[RybkA]

RybkA

You have dealt with saffron.

In the original Pokhlebkin recipe, the third rise of the dough (with mixed raisins) occurs in my molds.

At temperatures of 200-220, my cakes will definitely burn out. I have no idea how a heavy butter cake can be baked at such a high temperature.

[Zest]

At temperatures of 200-220, my cakes will definitely burn out. I have no idea how a heavy butter cake can be baked at such a high temperature.

Zest , I realized about the temperature, spaisbo, but about the water in the oven? I've never done that ...

Zest, thanks a lot! I will try. We ate my sample yesterday. It turned out to be a delicious heavy raisin cake

Please tell me, 1 glass of milk, how much is it?

[Zest]

Zest , I realized about the temperature, spaisbo, but about the water in the oven? I've never done that ...

I tried to spray into the oven from a spray bottle when baking. It seemed superfluous. There is enough moisture in the kulich.
Try this and that, and you will find what you like best.

Please tell me, 1 glass of milk, how much is it?

A glass is 250 ml.

Zest, thanks a lot for the quick response.

1. Take 160 ml of milk, add 160 g of butter, 100 g of sugar, 0.5 tsp. salt and heat until the oil dissolves (do not bring to a boil!).

6. Take 160 g of raisins (or whatever you want to add), mix with 2 g of vanillin and flour and add to the dough.

I have two questions:
1.if I first boil the milk, cool it down to 35-37^aboutC, and then add butter, sugar, salt (I'm just worried about milk so as not to boil)
2. Measure 160 g of raisins immediately or after washing?

[Check mark]

Check mark

1. As they say, from changing the places of the terms ... you can first boil the milk and cool it to a steamy temperature.

2.160 g is the weight of dry raisins. After washing, the raisins must be dried anyway.

[Zest]

Zest
THANKS FOR THE ANSWER
I try to dry the raisins with napkins, but I don't know how it works.

[3 squirrels]

Zest,
But where did the 3 proteins from the recipe from Pokhlebkin go during the cooking process? Has he got the proteins for the icing too?

1 kg flour, 50 g yeast, 1 - 1.5 cups of milk, 10 yolks, 3 squirrels, 250 g sugar, 200 g butter, 100 g raisins, 25 g brandy, 25 g candied fruits, 3 teaspoons lemon zest or 1 teaspoon cardamom (ground) and 0.5 teaspoon macis or grated nutmeg, 1 teaspoon of saffron tincture, 3 - 4 teaspoons of vanilla sugar, 1 g of salt.

[Ehidna]

Ehidna

You quoted the original recipe of the highly respected Pokhlebkin. In the description of the process of making Easter cake, their fate was not traced.It must be assumed that he saved

[Zest]

Zest
I try to dry the raisins with napkins, but I don't know how it works.

Next time, wash and dry the raisins in advance, at least 8 hours.

Thanks for Saturday I'll wash it in advance

Zest,
Thank you, I thought so too.
I bake it according to the original recipe - all with handles.
Here you have both fitness and spa treatments for hands during kneading

Zest,
Thank you, I thought so too.
I bake it according to the original recipe - all with handles.
Here you have both fitness and spa treatments for hands during kneading

But what unforgettable sensations you get from touching the test:

But what an unforgettable sensation from touching the dough you get:

Oh, really, Zest! Although I love my bread maker, I also love to work with handles with dough! Today I baked according to Pokhlebkin's recipe, in the oven, kneaded with handles, indescribable sensations. The only deviation from the recipe was added by Mella FG plus on the advice of Tortyzhka. True, in small molds they did not rise very much. It turned out that I have many little pies. But the smell - it’s impossible to stand it so as not to try. But before the holiday - it is impossible. Tomorrow I'll try to bake pretty pies in a bread maker.

Thanks a lot to Paraske for the recipe !!! The man had golden hands !! It's no secret that we are all with different tastes and preferences. This is exactly what I need. Only I had one problem. I set it to 1 hour 10 minutes. Most likely an hour would be enough for the eyes. Well, he's overcooked. And I didn't recognize it right away, something fell in my oven at the bottom and started to smoke. While I was figuring out, I forgot about the bread maker and the cake burned. A guard, in general. We'll have to repeat the feat tomorrow. The cake rose very hard, even after the eggs, but it did rise .. I sighed, cut it, sighed again, cut off a piece and smiled. Delicious..

[question number 1:But don't you need sugar in the dough?]

good afternoon, Zest!
can I start with an introduction?
oh, and I haven't baked pasque for a long time! And then it already zasverbil, as I saw your recipes and even with such pictures

and as always, when you try out a new recipe, a lot of questions and nuances arise. Moreover, I took the description itself from the topic of Easter-2009, and I entered this Temka only today, when 2 pasochki are ready at home
(ext. 386)
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. ... and further down the line

question number 1:
But don't you need sugar in the dough? I asked when I added the choux pastry, but how will yeast work without sugar? I said to myself and resolutely took 100 grams of sugar ... but the dough was already mixed, I had to add a little warm milk to dissolve the sugar.

is sugar necessary at this stage or not? Or will sugar get into this dough only with whipped yolks?

Question number 2 disappeared by itself when I read this topic. I, with indescribable surprise, did two portions of choux pastry, and added it in two stages.

And then start the nuances because of the added milk for sugar and an extra piece of choux pastry

The dough was great !!! beautifully, my soul sang with delight!
When it came time to add baking and flour, I realized that, firstly, I would have to add more than 300g of flour, and secondly, my HP would not be able to handle this volume not only to bake it, but even to knead it.

But retreating is not our way, is it? She divided the dough into two parts, kneaded both in turn in the HP, one went to bake in the oven, the second to the HP. At the same time, I will compare where it turns out tastier. Only now I will compare only for the holiday. I will definitely unsubscribe!

[supplement on the use of modes in the Panasonic 254/255 bread maker]

I now have a dough for Kulich according to Pokhlebkin from Izuminka. So far, I have just added the brewed flour and the dough is rising.

I have supplement on the use of modes in the Panasonic 254/255 bread maker... The Panasonic 254/255 has a wonderful "Gluten Free" mode that I suspect hasn't been used by anyone yet, but in vain. It is good because immediately after turning it on, a simultaneous mixing with heating begins, which lasts 15 minutes. Both kneading and heating begin immediately and heating is just the right amount for a good raising of the dough or ready-made dough.
Most of the recipes on this forum recommend using the Pizza mode for kneading dough or dough. But it seemed to me that in Pizza the heating is less intense and does not start immediately, but towards the end of the program. That is, in the end, the whole process takes longer.
I haven't read the entire thread yet, so maybe my addition has already sounded. If yes, then I apologize, because I have not yet met this.

Thanks a lot to Paraske for the recipe !!! The man had golden hands !! It's no secret that we are all with different tastes and preferences. This is exactly what I need.

Help yourself to your health! If it's too baked, then try looking after an hour of baking and snatch it as soon as it gets the desired color

[Natalie07]

Natalie07

your confusion is also my fault. In this topic, several recipes have grown together, like Siamese twins, and without understanding the context, misunderstandings often began to arise. As the time comes, it will be necessary to put things in order here.

But you are great, you were able to find a way out of the situation, even though you didn't have to put in a double rate of choux pastry.

Please note that in the step-by-step recipe according to Pokhlebkin for a bread machine with a photo, the text is given for TWO baking options - with dry yeast (baked last year) and with live yeast (baked this year). One text is printed in black, the other in blue. You need to go point by point, but not combine both options

Perhaps the same warning should be posted in the Easter 2009 theme.

[supplement on the use of modes in the Panasonic 254/255 bread maker]

I now have a dough for Kulich according to Pokhlebkin from Izuminka. So far, I have just added the brewed flour and the dough is rising.

I have supplement on the use of modes in the Panasonic 254/255 bread maker... The Panasonic 254/255 has a wonderful "Gluten Free" mode that I suspect hasn't been used by anyone yet, but in vain. It is good because immediately after turning it on, a simultaneous mixing with heating begins in it, which lasts 15 minutes. Both kneading and heating begin immediately and heating is just the right one for a good raising of the dough or ready-made dough.
Most of the recipes on this forum recommend using the Pizza mode for kneading dough or dough. But it seemed to me that in Pizza the heating is less intense and does not start immediately, but towards the end of the program. That is, in the end, the whole process takes longer.
I haven't read the entire thread yet, so maybe my addition has already sounded. If yes, then I apologize, because I have not yet met this.

An absolutely correct addition! Somehow we really bypassed this regime. So, you can try to work with him. Thanks for the clarification

ok, now it's clear. I took the recipe from Paska-2009 there the font color is lost, only the italics remain.

Celistina, but what about sugar? In the recipe, it is not for dough (if you watch post 386). It is right? is that how it should be done?

Celistina, but what about sugar? It is not in the recipe for dough (if you watch post 386). It is right? is that how it should be done?

Excuse me, a little question did not understand what exactly to do? As far as I understand, you have already done everything, or missed something ...

Excuse me, a little question did not understand what exactly to do? As far as I understand, you have already done everything, or missed something ...

I want to leave this recipe for next year, and so that there are no questions, I would like to understand this moment: sugar is not mentioned in the recipe for making dough (post 386) is that right? or just skipped?
Or am I already completely confused and confused everyone?

Celistina, but what about sugar? It is not in the recipe for dough (if you watch post 386). It is right? is that how it should be done?

sorry, this question was for Zest!

Yesterday my friend decided to bake a cake, asked for a simpler one .. I gave her a recipe for Butter cake from Elena Bo, she baked it-says-not cake-sweet bread ... and I'm kind of so cool, well, you don't want to mess with dough , fillings and so on .. I sent her a link to Easter cake from Myasoedovskaya (Zest is something !!!!) - she was scared ... last year's success of Pokhlebkinsky cake dizzy, I didn't want to share the recipe, in the evening I started to create it last year everything went smoother, I didn’t add anything, I added, Easter cake, like from a picture .. this year, something went into jambs .. my flour was too dry, I was all topping up something, filling up, in general, virgins , as I opened the bread maker, I almost cried - last year my roof was as smooth as a mirror - this year it was torn to shreds ... no glaze will save .. the sides are burnt, the top is white .. I think okay .. I'm starting shake it out and understand - it is raw inside - for 2 years I have never had bread (kulich) completely unbaked inside .. and I in the first hour of the night on the machine, without checking, shook him on the table .. he flattened, the stick was damp .. flooded him with grief in half back and baked another 15 minutes ... in short, when I saw him again in the morning, I think, take him to work - shame, leaving at home - even worse, then I thought that I was not ready to redo everything on Saturday .. in short, greed, gloating and self-confidence spoil karma and pastries. ... I am this Easter with the ugliest cake in the world !!! Hurrah!

Shl. and my cottage cheese casserole fell out yesterday ....... "it was not Beckham's day" (c)

I baked Paraskin pasque, pinning great hopes. I read that it is she who gives a dense structure. I was not intimidated by the "bulk" of the recipe. But this is CRASH! ((((

In Severin there is no "pizza" mode, but there is a "dough": knead 5 minutes, pause 5 minutes, knead 20 minutes, rise 60 minutes.

At the time of the ascent (after the end of the "dough" mode) I set the "heating" on the "whole flour bread" mode. Was that a mistake? I wanted to make the dough lukewarm, maybe I baked it?

At the first rise, the dough increased by 15 percent.
After adding the whipped proteins, they floated around the elastic ball and did not interfere with the dough.

That's it, the dough goes to the trash. Those who don't have "pizza" probably shouldn't risk it.

I'm completely desperate ...

[Fivestars]

At the time of the ascent (after the end of the "dough" mode) I set the "heating" on the "whole flour bread" mode. Was that a mistake? I wanted to make the dough lukewarm, maybe I baked it?

Fivestars, I often use this mode for raising the dough - the dough always rises well. I don't think the heating temperature is high enough to bake the yeast ... Maybe there is something else?