Easter cakes (Paski) from Svetta

[svetta]

svetta, do not worry!!! There were not very many of them. I think I will have time to crack one, until they become stale !!!)))

[Zest]

Now I was surprised to find exactly the same recipe for ingredients as mine https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=55308.0, only without dough at all and a completely different manufacturing technology. Zest back in 2010. showed this recipe.
And so I thought. Three recipes with almost the same composition - Myasoedovsky, my custard and Izyumkin. I wonder how they will differ in taste and especially in crumb structure ??? Or not ???

[Svetochka,]

Svetochka, I baked according to all three recipes, they taste similar, but you can be sure that all three will differ from each other in the composition of the crumb, you know your crumb: oily, moist, heavy; with Myasoedovskaya cake it turns out more like a bun on the crumb, but still wetter, not crumble and does not dry quickly, but the one that "It can't be easier", if strictly according to the recipe, well, I was very crumbly ..

[Leka_s]

Leka_s, I also have one batch of 20 kg turned out to be crumbly, there is no explanation.
Now I put a cake from Zest Simple in HP, I'll see ...

So I have been trying long and hard to find out the reasons for the crumbling of yeast dough, and how to avoid it. One of the opinions is not to put whites in the dough, only yolks. Although they do not put eggs in bread at all, but it also comes out different in this sense. In short, there is still no clarity

[Anna1957]

Anna1957, and I tend to the reason for the balance of flour-liquid-oil and, as a consequence, the influence of the kneading time. It seems to me that in that problematic kneading, I did not knead the dough well before putting it into molds.

I kind of always knead in the same way - in the MUM5 combine.

[Anna1957]

Anna1957, so the kneading time can be different ... In general, a topic for thought ...

It seems to me that in that problematic kneading, I did not knead the dough well before putting it into molds.

I also tend to the conclusion that it depends on the time / quality of kneading ... "It can't be easier" is not kneaded at all, the dough turns out to be liquid, like sour cream or butter biscuit

So how many minutes do you end up kneading the dough in the food processor?

So how many minutes do you end up kneading the dough in the food processor?

A rhetorical question...........

I tasted myasoedovsky and yours. the difference is colossal between them! both delicious, but in very different ways! meat-eating fibrous, with a great wine aroma from long fermentation of the dough. and yours is like a cupcake, I would even say like a cake))) so delicious, oily, rich !! and really doesn’t get stale - it’s standing on a plate in the morning, not covered with anything, and at least what to him !!! I'm for an experiment))) surprisingly, it does not get stale, and that's it! I gradually cut off the pieces during the day) I will put it in a bag at night, I will not torment))

A rhetorical question.......

that's for sure - rhetorical))) I mix for a long time ... here in myasoyedovsky, for example, it says 10 minutes, and I mix with a kneader for an hour until it overheats, and then another 10 minutes with handles))) , I didn't even stir until the final kolobok (without butter), I probably mixed it for 20-30 minutes ... but the gluten threads were beautiful))) the youngest and I just admired them, smelled the dough, tried it))) she also loves dough like me))) she just wanted to eat everything raw))) By the way, the raw dough tasted like my favorite pastry recipe for pies, so I immediately realized that it would be delicious)) but at least the taste of raw dough was similar , and the result was completely different. Yes, your Easter cakes are simply excellent! thanks again for the recipe!

yes, I interfered with the butter with handles, at first I wanted to use a combine, but I was asking for the dough in my hands)) so I squeezed it a little))

Sveta, to the question of which cake is better - yours or the meat-eating cake - yesterday the parents commemorated the dead, and here the sister-in-law, who tried both cakes in my performance, said that yours was definitely better. She said that he is what he used to be, the very, very best)

Gulya, thank you so much for your feedback !!! Hope they are truthful and not just please me.
The most interesting thing is that I took my 1955 "Book about tasty and healthy food" from my dad. in. There, at 287 pages. I discovered the recipe for Easter cake. And the most striking thing is that the recipe is one-on-one with mine, the difference is in milk (I have 500ml, there are 1.5 stacks = 375ml, I would also reduce my quantity a little) !!! Well, in the way of cooking. And I understood why my cakes evoke nostalgic memories for everyone - this is the taste of childhood !!! Earlier, cakes were baked according to this book, there were few other recipes, there was no Internet. This taste has become familiar to everyone! children's perceptions are the strongest and are remembered all their lives.
Someone clever applied the method of brewing dough to this recipe and we got wonderful Easter cakes !!!

By the way, those cakes that I baked for Easter are still standing and do not grow stale, only they have become denser, we are eating them up slowly.

Hope they are truthful and not just please me.

do not even hesitate))) everything is true, I conveyed it word for word)) very tasty cake, I am now milking the leftovers, what a pity that it ends so quickly (((here we eat everything and I will lose extra pounds, otherwise they are like something quietly and quickly added))

[Parallel]

Parallel, Gulechka, thank you, calmed me down !!!
After all, you can bake from this dough not only for Easter, you can simply bake it with a cupcake and eat whenever you want. But high-calorie, horror, it's true ...

Sveta, girls, help me find out how much a medium-sized cake weighs, a 400-gram cake, is it average, and about the proofing, where do you put your cakes, just at room temperature, or in the oven turned on / off?

[journeyman]

journeyman, my average cake is 350-400g. I distribute cakes when I can, I can leave them on top, covered with a towel, I can put them in a warm oven. It all depends on the temperature in the kitchen and the desired speed of the process.

Thank you! One description of your cake is just crazy! Will definitely do this year

Sveta, I was also very interested in your cake recipe! There is one question: - after brewing flour, you need to add more milk, so this milk should be at what temperature? Also hot or warm?

[Bul]

Bul, the milk should be just warm.

Sveta, hello. Go to PM. I wrote to you there.

Sveta, made a test batch of cakes for half the norm, I liked the cakes, I think they bake for Easter. The question arose how long to knead the dough before proofing, without oil? Kneaded for about 15 minutes, but the dough remained sticky. How do you know when it's enough to knead? It turned out 4 Easter cakes, one in paper form, three in silicone. They did not like the sides of the Easter cake. The cake turned out to be airy inside. Thanks for the recipe, the cakes are really delicious.

[Kirks]

Kirks, Natalya, this way the dough will not come off your hands, it will be very viscous. I lay it out in shape either with my hand or with a large spoon, it is written in the recipe.
And kneaded correctly, about 15 minutes.

Thanks for the Easter cakes

[Pasks do not dry for almost 2 weeks, remain almost as fresh. []

I have been baking these pasques for 4 years. This year she broke her personal record - baked 20 kg 800 g !!! it is more than 70 pieces.
Pasks do not dry for almost 2 weeks, remain almost as fresh. [/ quote]

I'll have to try this recipe.

I take a note, I want to bake for a test while there is time, but fasting ... The family will try

Thank you so much for the recipe. Very tasty !!!! On Thursday I made one portion for a test, and yesterday I made two. Definitely, the recipe comes first. Everyone liked it. Photo report later.

[svetta]

svetta, Svetochka, I will bake your Easter cakes.As a professional, explain to me, unreasonable, please, why beat the whites to the peaks? After all, when preparing biscuits, all recipes say: "AT THE END, CAREFULLY introduce the whipped proteins into a strong foam by MOVING UP AND DOWN - CAREFULLY!" And, as I understand it, immediately bake. And we (and not only in your magnificent Easter cakes) beat, add and then knead for a LONG time! Well, I just don't understand!

Girls, how much should the dough come up approximately in time, and how much should it rise?

[anavi]

anavi, You shouldn't have ranked me among the professionals, I am an ordinary lover of baking. I will not answer anything on your question, because I got the recipe in this form and I still bake it. And actually we don't bake biscuits.

journeyman, the time of the first rise of the dough depends on the ambient temperature, from an hour to three. And I do not have a dough as such, I have a dough without fat - the first batch, if you mean that. I quote myself from the recipe: "5) The dough is suitable in a volume of 2.5-3 times."

[svetta]

svetta, and how much filler is roughly so that it doesn't get lost and rise with the dough?

Around 200 BC

[svetta]

svetta, Thank you)

found)))

I tried to bake, I made a lot of small ones of 100 grams and 3 mediums from 300 to 500, and these three sagged tops, put them in a preheated oven, baked the top and bottom 180, which stood more to the far wall, I can try a convection oven and upper heating ?

[svetta]

svetta, thanks for the recipe, everyone liked the taste, one problem - my cakes crumbled very much. Is this the norm or is it something wrong?

[journeyman]

journeyman, I don't have convection in the stove, so I won't tell you.

shoko11, about crumbling - I also have some batch crumbles, while others are normal. What is the reason for this, I do not know, but I think that the dough is mixed badly. IMHO

[svetta]

svetta, I read it, and I also wanted the most delicious Easter cakes! and how much dry yeast saf-moment to put instead of live, or in the recipe 50 gr. dry?

[CAKE]

CAKE, the recipe contains live yeast. I've never baked on dry ones, I won't tell you.

[svetta]

svetta, I read it, and I also wanted the most delicious Easter cakes! and how much dry yeast saf-moment to put instead of live, or in the recipe 50 gr. dry?

I tried to do it dry. And nothing came of it, the dough fit very badly. nonsense turned out! Maybe I did not count correctly, maybe the yeast failed, or maybe this recipe is not for dry yeast!

In general, I use dry yeast 1 time a year, when suddenly there is not enough fresh yeast for bread. And so I always have 2 packs of fresh in the refrigerator, we have no problems with the purchase, they sell it everywhere.

In general, I use dry yeast 1 time a year, when suddenly there is not enough fresh yeast for bread. And so I always have 2 packs of fresh in the refrigerator, we have no problems with the purchase, they sell everywhere

And we have problems now! Supply disruptions. So I wanted to play it safe. But I managed to buy, thank God!

Oche liked your cake, plant it in, replacing butter with margarine affects the taste or structure of the dough. As far as I understand, the dough can become lighter, but less rich or replacement does not affect at all? Thank you

[Byaka zakalyaka]

Byaka zakalyaka, I did not completely replace the butter, somehow I tried it in half with margarine - it tasted good.

[svetta]

svetta, now I barely waited until it cooled down a little))) tasuuuusno)) I did a double portion, on Thursday I’ll probably bake it again. by the way, this time I decided not to divide the eggs into yolks and whites, beat them whole with sugar and salt.

Gulechka, I'm glad you liked the Easter cakes! I should also try to beat the whole eggs ...

[svetta]

svettaThank you, for the recipe for such delicious cakes, really like from childhood! I have written down the same recipe from my mother, but only the ingredients ...I still could not understand the reason why I got them (tiny, the next day, crumbled when cutting), although they were always lush, tall. And here it is a miracle way of making dough ... !!! My mother made any yeast dough on custard dough, and I thought it was nothing ... and so everything was kneaded and raised, and the "horse" is what it is - in brewing !!!

[Nikitosik]

Nikitosik, the choux pastry helps the products to keep better and longer. And crumbling IMHO from poor kneading dough. I also have a tiny batch, I think it's not mixed.