About the paraskin pasque

Girls, I also added a couple of tablespoons of flour, when the eggs interfered, I got a strange bun, like a roof over a blade, which spread slowly after the blade stopped. And it didn't rise very quickly either, but when it was baking, it climbed to the very roof

Rezlina, Celestina, or maybe take a little more tremors so that it rises better, what do you think?
I will just bake just before Easter and there will be no time to experiment.

Rezlina, Celestina, or maybe take a little more tremors so that it rises better, what do you think?
I will just bake just before Easter and there will be no time to experiment.

They say that the amount of yeast has already been derived from personal experience. I also think that it depends on the quality of flour, we have very little choice of it. But I will definitely try to try it before Easter.

[Midrange]

Girls, how I want you all to succeed)) I was already worried. ABOUTMidrangeI infringe on the burden of responsibility, as for the fate of the Motherland I wish everyone only successful pastries

Thank you for your wishes!! we will try

everyone is delighted with this!

oh, just a balm for the soul)) I'm very happy.

If there is more flour, then it is not so wet or something inside it turns out, drier. Do I get it right?

I also didn't get anything up.

If there is more flour, it turns out to be "poorer", even less airy.

And why you didn’t rise well - I don’t know. Each time I measured less and less yeast so that it would not grow with such force and would not rest against the dispenser. After the Pizza setting, the dough was kept warm inside the oven and worked very well. Surely, everything depends on the quality of products and yeast. If you are not sure about the quality of flour or the strength of the yeast, feel free to put 2 or 2 teaspoons of yeast with a little. Or reheat extra like Rezlina

[Midrange]

Girls, how I want you all to succeed)) I was already worried. ABOUTMidrangeI infringe on the burden of responsibility, as for the fate of the Motherland I wish everyone only successful pastries

Zest, you are responsible for FSE)
According to your recipe, I will bake Easter cake for a children's party, without any preliminary testing of the recipe.
So if something goes wrong - beware

Oh girls, my dough is worth it, it doesn't fit very well - for 1 hour before half of the mold, the bun was so wonderful, as it should be according to the description (all the little trickles strove to add more milk).
What do you think can add 0.5 teaspoon yeast with yolks and proteins ?, but lemons are not enough, probably I will add a little lemon juice.

Lenusya, be patient. Butter dough swings for a long time. Everything will be fine, others have succeeded

[RybkA]

i.e. no boning needed? I can remove them and then I just get a knead for 23 minutes and a rise for 37 and 50 minutes, that is, 1 hour and 27 minutes. In the sense of? Gobbled up so quickly? : DA why will you still bake Paraskina in the oven? Because of the shapes?

1. RybkA, for "Pokhlyobkinskaya" you only need heated mixes and the correct sequence of actions. Surely, in DeLonghi this is possible. They kneaded, left to rise, added the necessary ingredients, kneaded again, left to rise, and so on until the last opportunity. Deboning will take place before the next batch of ingredients is added (the kneading was turned on, the dough was deflated, scrolled, and you added the desired one).
2. How quickly they gobbled up And even volunteered to be daring tasters of all new recipes))
3. For Paraskina, I am going to significantly increase the amount of ingredients, the stove will no longer bake such a cake.

[Elena Bo]

Elena Bo, thanks for the support
I went to continue

Oh girls, my dough is worth it, it doesn't fit very well - for 1 hour before half of the mold, the bun was so wonderful, as it should be according to the description (all the little trickles strove to add more milk).
What do you think can add 0.5 teaspoon yeast with yolks and proteins ?, but lemons are not enough, probably I will add a little lemon juice.

;) I'm generally thinking about a provocative procedure - laying yeast in portions in order to see how much more needs to be added in the process))

Girls, do not forget that during baking, the cake still rises very much. Do not strive to bring it to a "thermonuclear" state, you can rest your head on the roof and spoil your entire appearance.

[Zest]

Zest, you can't guess how this dough will behave
Thank you Elena Bo - did not add yeast, because half an hour after kneading with eggs, it started to rise like crazy.
I had to urgently try out the Cupcake mode (as the boy from the service center advised)
And it keeps rising
half an hour of baking has passed: the flight is not just normal - remarkable

half an hour after kneading with eggs, it began to rise like crazy.
And it keeps rising
half an hour of baking has passed: the flight is not just normal - remarkable

happy to hear)) How much yeast did you initially put in? It was precisely for this reason that I was surprised by the posts about the poor rise of the dough, because it grew with terrible force, I had an initial dose of up to 1.75 tsp. reduce to keep the Easter cake in order
I'm looking forward to what will be released on Cupcake mode))

Zest, you are responsible for FSE)

well, if anything, then I also destroyed the chapel

happy to hear)) How much yeast did you initially put in? It was precisely for this reason that I was surprised by the posts about the poor rise of the dough, because it grew with terrible force, I had an initial dose of up to 1.75 tsp. reduce to keep the Easter cake in order
I'm looking forward to what will be released on Cupcake mode))

I took yeast according to the recipe: 1.75 tsp.
Pasca was baked, the top remained light, but the sides were tanned
Apparently, the temperature regime when baking Bread and Cake is slightly different.
I could not stand it and cut it hot
Delicious and tender inside
Thank you

Lenusya, good cake. Fluffy

[Lenusya]

Lenusya
ufff, exhaled with relief)) It's easier to bake ten pieces than to worry about you at a distance
A wonderful cake turned out. Don't worry about the pale top, the main thing is that it was baked well. And the top, according to all the rules, should be watered with protein glaze and covered with all sorts of colored powders, it will not be visible. In extreme cases, you can brown the top a little in the oven. Just keep your eyes on him at this time

Thank you, girls, for your timely advice, without you I would have added yeast, and then added more flour, because the dough with eggs turned out to be liquid, and then I tore off the paste from the walls of the bread machine.

[Lenusya]

Lenusya the main thing is that everything worked out successfully, and now you will act confidently (y)
that's why I do not advise adding milk to the first bun, no matter how much you want, that after adding eggs the dough becomes liquid anyway.
Delicious pastries for you

[Lenusya]

Lenusya, in my opinion it turned out great! Well, what if the top is light, the main thing is that the sides are not burnt, but the top can be covered with squirrels, and then decorated with colored sprinkles

[Zest]

They kneaded, left to rise, added the necessary ingredients, kneaded again, left to rise, and so on until the last opportunity. Deboning will take place before the next batch of ingredients is added (the kneading was turned on, the dough was deflated, scrolled, and you added the desired one).

Zest, I think, nevertheless, to remove the boning, firstly, it seems to me that the next batch of ingredients simply will not have time to properly intervene in the dough, since boning is only 20 seconds, and there is not enough time to rise - 37 minutes? ... Can something grow for 1.5 hours?

[RybkA]

RybkA

Why do you need the set amount of time for kneading and boning? Adjust them as you wish. Knead until all the ingredients have intervened, then turn off and leave to rise for as long as you find necessary. Then turn on the KIND again and mix in the next batch, etc.
During the BONDING time, no one offers you time to intervene anything))
There was an irresistible desire for this DeLonghi to hold on

[Zest]

Zest, I think, nevertheless, to remove the boning, firstly, it seems to me that the next batch of ingredients simply will not have time to properly intervene in the dough, since boning is only 20 seconds, and there is not enough time to rise - 37 minutes? ... Can something grow for 1.5 hours?

After adding proteins, my paska rose almost to the top (I looked at it in time) in 40 minutes.

That's right, and it's easier for me not to get attached to the set time. I kneaded it - I turned off the stove, and there I was already looking at how much to leave for lifting.

After adding proteins, my paska rose almost to the top (I looked at it in time) in 40 minutes.

Here's some valuable information! Thank you!
Why do I want to leave the working stove on the "rise" so that it would be warmer! All the same, the temperature there is maintained at 30 * C, if I'm not mistaken ... otherwise at home now, after turning off the heating, it became completely cool, well, it was more comfortable for the test And of course I will look at it, how can I miss this?

[Easter cake according to Pokhlebkin]

Easter cake according to Pokhlebkin

nevertheless, the pens could not stand it and adapted the Pokhlebkin recipe for a bread machine. I baked it only once, there is no time to experiment further, so for those who want to repeat it, it is desirable to have at least some skill-hardening-training
The cake turned out to be sooooo tasty. I liked Paraskin even more. Paraskin, in comparison, is more airy. This one is a little wet, juicy, and I tried to depict the structure in the photos as clearly as possible. Now I will draw a recipe if someone wants to bake the same in a bread machine.

The roof blew up at him, I suspect, due to the fact that I was in a hurry and did not allow to rise normally the second time, I put it on the Baking faster than it was put on.

nevertheless, the pens could not stand it and adapted the Pokhlebkin recipe for a bread machine. I baked it only once, there is no time to experiment further, so for those who want to repeat it, it is desirable to have at least some skill-hardening-training
The cake turned out to be sooooo tasty. I liked Paraskin even more. Paraskin, in comparison, is more airy. This one is a little wet, juicy, and I tried to depict the structure in the photos as clearly as possible. Now I will draw a recipe if someone wants to bake the same in a bread machine.

The roof blew up at him, I suspect, due to the fact that I was in a hurry and did not allow to rise normally the second time, I put it on the Baking faster than it was put on.

I WANT A RECIPE! Especially after the photo I have no skill-training-hardening, I will bake in the oven, knead in the oven! All the same, a whole week for training ahead !!! And the recipe for damp cake is simply necessary for me !!!!!

[Pokhlebkin cake for bread maker]

Pokhlebkin cake for bread maker

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.
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.
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 to rise 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.
6. 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.
7. In a well-kneaded dough, pour 160 g of raisins, sprinkled with flour, 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.
9. Lubricate the roof with a beaten egg.
10. Baking mode 1 hour 10 min.

[SkoNaNi]

SkoNaNi, if you are going to bake in the oven, then look at the previous pages, there is a Pokhlebkin recipe for 1 kg of flour. And this amount is specially adapted for baking in a bread machine.

why is it called that? according to Pokhlebkin?

why is it called that? according to Pokhlebkin?

There was such a wonderful connoisseur of Russian cuisine, and who wrote about this in detail in his books. He died recently.

One of his works (briefly) can be read in the Section "Bread is the head of everything", very informative for those who want to bake bread well. Recommend

[Zest]

Zest, ok I have already seen that recipe But thanks anyway for the recipe for HP !!!

Zest, please write WHAT SIZE or WEIGHT your cake is obtained. I have Moulinex 2000, where the weight of baking is 1 kg. It seemed to me that your Easter cake is much larger and heavier. Thank you.
Elena

[Zest]

Zest , no comment, BRAVO

Zest, please write WHAT SIZE or WEIGHT your cake is obtained. I have Moulinex 2000, where the weight of baking is 1 kg. It seemed to me that your Easter cake is much larger and heavier. Thank you.
Elena

Something I didn’t think about weighing the cake ... but only there were more than 1.5 kg of food. Look in the instructions for the maximum amount of flour your oven is designed for. The recipe can be calculated exactly for this amount.

[Zest]

Zest , no comment, BRAVO

Thank you. I really appreciate your rating.

Thank you, Zest. Of course, I will have to recount for my model of the bread machine. Elena

What a blush!
You smeared it with an egg before baking?
But I don’t even know how much flour our HP is designed for? I don’t remember such details in the instructions, I ought to consult with someone ...

What a blush!
You smeared it with an egg before baking?

Yeah, before baking, I quickly greased the top with a beaten egg.

But I don’t even know how much flour our HP is designed for? I don’t remember such details in the instructions, I ought to consult with someone ...

Try looking at the recipes in the instructions - what is the maximum amount of flour for the largest bread indicated?

I went and re-read my recipes, there is one recipe for as much as 980 g of flour, although 440 g there was whole, does it affect how? and from pure white max 880 g recipes.

Zest, well, you have created beauty! As soon as I saw it, I also immediately wanted to bake the same cake. I wanted this in the morning, but ... alas ... the whole supply of raisins has been crushed in the house, I will have to first replenish the supplies, and then we’ll get started. Although ... why am I ??? After all, you can pour candied fruits there ... or still wait for raisins?

And without waiting for the raisins, I baked a cake with candied fruits ... It turned out to be a huge Easter cake, which propped up the cotton lid (you see not enough space for it), I actually expected a more modest result (in the sense, the size is smaller), but it turned out good !! ! While the baking was going on, I quietly prayed that the cotton lid would stay in its proper place, it would stay ...only I almost fell (from surprise) when I saw this huge pretty bead .... No comment . Mine stood with plates ready, so there could be no talk of any cooling (all my lectures are about the harmful effects of hot bread down the drain). We agreed to cool down for 10 minutes. The bargaining was not appropriate, and what was the point? There are three of them, I am alone ... forced to give in; D To say that they liked it is to say nothing. In general, Zest is our collective thank you for the work done!

[Crochet]

Crochet
made me laugh)) painfully familiar situation))

Mine were standing with plates ready, so there could be no talk of any cooling (all my lectures are about the harmful effects of hot bread down the drain).

I am incredibly glad that the recipe "works" and that it suits my taste. Thank you so much for taking the risk to try the recipe.
And - to health

You, of course, girls, sorry - but! - Easter cake is a cake, it is baked; and Easter is a curd product.
True, in (in) Ukraine, it is possible that Easter cakes are called pasque.

You, of course, girls, sorry - but! - Easter cake is a cake, it is baked; and Easter is a curd product.
True, in (in) Ukraine, it is possible that Easter cakes are called pasque.

There are no Easter cakes in Ukraine, everything is called Paskami. And what is called, so we call

Goodnight! Do you take the new-born illiterates under your wing? Today is three days for our Panasonic255. They baked ordinary bread, egg bread, it turned out great! Yesterday we baked a paska from Lena Bo. The dough is good, but in my understanding it is NOT ANY Kulich (and not paska) at all, but simply sweet bread with nuts. It seemed somehow rather weak to me a paste on water and without butter, and a drop of sugar, but my husband insisted - they did it. Then he realized that he was in a hurry, not having read all the recipes for pasta on the forum ... I have been baking Viennese dough without a stove for 7 years (my mother and grandmother all my life), troubles, of course, my dear mother, but the TASTE ... and the external appearance .... It is something!!!
Today we make Paraskina pasca, by the amount of butter, sugar, eggs - it should be tasty, but for now ..... it's already ALL mixed for half an hour, very liquid and doesn't want to come up ... now we risked turning on the "baking" for a minute, even a little warm up ..... When else will it come up? .. but you want a bainka, and also a bake ...

Yesterday we baked a paska from Lena Bo. The dough is good, but in my understanding it is NOT ANY Kulich (and not paska) at all, but simply sweet bread with nuts. It seemed somehow rather weak to me a paste on water and without butter, and a drop of sugar, but my husband insisted - they did it. Then he realized that he was in a hurry, not having read all the recipes for pasta on the forum ...

Panas255, I completely agree with you, the cake should be rich and sweet! And everything else is sweet bread for tea. But the recipe from Raisin is already a cake (well, or a paska, as you are accustomed to). Last night my mother got an appointment, said that she would not have breakfast in the morning ... wherever there ... Mother's morning began with a good slice of cake with tea ... and then another piece for lunch ... and a piece in the evening ...; D It was a good cake, it's good that it's over ... And then today I have another recipe "drew", also very interesting ...

Zest! Thank you for the recipe for the Pohlebkin bread maker. Please tell me how much cake is obtained from this amount of products?