Easter cakes (Paski) from Svetta

[svetta]

svetta, Svetochka with Manitoba is generally awesome, I just wanted to buy it urgently.

[lira3003]

lira3003, Rita, I'm waiting for the report!

Parallel, Gulya, you are my kytsya, smart girl, you are doing everything right!



Kokoschka, Lily, yes, she herself podofigela from the result! Buy it, you won't regret it.

Sveta, yesterday baked paski according to your recipe. This is what came out of the half-norm.

Rounding-rounding, but still the top is uneven ... kneading for a long time, my hands hurt today. Girls who knead a full portion and more with their hands are heroines!

[Ёlenka]

Ёlenka, Elena, I knead a full portion with my hands for 10 minutes and 4 times a day Wed-Even and once on Fri-Sat. My husband jokes that I can be put on the wrestling team)))

[svetta]

svetta, and I baked yesterday, but for 500 grams of flour. I've been baking them for three years now and they always turn out great, thanks for the recipe.

The kneading was done almost always with a mixer, dough hooks, especially when I added butter, but this year the dough turned out thicker for me, apparently the eggs were small. And she broke the tea leaves with a blender and rubbed them through a sieve, so that the lumps parted as cute. I put it in molds with my hands greased in oil, because the dough was thicker this time. And yet, this time the yeast took dry "Nevada", comparing with simple ones, they fit a little slower or they needed to be put in more, the calculation was done as it should be 1: 3.

Good day! I decided to try this recipe. I did not specify in advance, but in the process questions arose: 1) at what point should you add salt? I didn't find this in the description of the preparation, so I just added it with flour.
2) how exactly should the flour be brewed with milk? Boil milk or what? I heated to hot and mixed with flour. And then add 100 ml of warm or cold milk - is there a difference? I added cold, if it was necessary to cool it anyway.
3) if the description indicated that the flour was added gradually, in parts, then it would be much easier for such "dummies" like me to handle the dough. I almost died, kneading the norm with an ordinary mixer with hooks for dough, I was mixing poorly, I simply could not overcome such a volume with a jolly, and I don’t even know how to knead the dough of such consistency with my hands: it’s sticky !!! In short, she mixed something, if only without lumps, now it is rising. Still need to mix oil ...
That's what it means, with HP I got lazy at all - I can't even imagine how to knead with my hands. According to other recipes, she made a full norm so that viHP would knead, but then she was greedy

[IraAya]

IraAya, Irina, so nothing prevents you from kneading the dough in HP.
Divide into portions so that the HP allows such a volume, and knead in the HP in parts, then combine again.

[IraAya]

IraAya, Irina,
1) salt is added as usual at the beginning along with all the ingredients, it is never added at the end, therefore I did not indicate it.
2) brewing flour is like in a custard dough - liquid until boiling, mix all the flour there at once and stir it, hold it on fire for another minute, stirring it. Further in the text. There is no further difference in T milk.
3) the description cannot indicate the addition of flour in parts, since this is not provided for by the technology. Yes, the dough is very viscous, heavy, I emphasize this repeatedly! I knead the dough with my hand, yes, it sticks mercilessly, so what? well, such a dough! The mixer won't take it, don't try. Only a good kneader can fully cope with this, or put it in parts in a combine or hp.

And I already write several times - the recipe is not quite for dummies, the recipe is not easy! This requires experience in baking, and an understanding of the processes, and much more. And it is better to try trial pastries in advance so that you understand and not mess up before Easter.
Good luck to you!!!

[svetta]

svetta, please tell me, is there a difference: put the Easter cakes in the oven preheated to 180 ° C, or you can turn on the oven after proofing under a light bulb, i.e. in the oven for about 35C. ?

[tyumenochka]

tyumenochka, Kristina, many do so, as you write, include without pulling out. But to me personally I don't like to do this, I take it out of the oven, bring it to 175 degrees. and put on baked goods.
And you do as you are used to.

[svetta]

svetta, tell me for dummies :) is Myasoedovsky as difficult?

Yes, the recipe is not simple, but everything is described in detail, and the one who baked your rolls here describes their successes and failures and shares their experience, so that teapots can do everything. And the rolls are very tasty, so dare and do not be alarmed, anyway when you bake Easter it is always like the first time.

[Rezlina]

Rezlina, Elena, I didn't bake it, I don't know. Choose according to the description of the technology what is clearer for you and what your hand is already full of. Good luck!

[svetta]

svetta, thank you very much for your prompt reply! I will do as you advise

150g each replaced

is it for all the flour according to the recipe or for how much?

is it for all the flour according to the recipe or for what amount?

150g of recipe flour replaced 150g of manitoba flour.

[svetta]

svetta, thanks, understood. Such handsome men you turned out to be in Manitoba just a feast for the eyes
but mine, I did it for a test about three weeks ago, though I think I almost baked it, light-colored both on top and on the sides, and of course I'll put a little more dough next time. but so delicious, just some kind of drug))

include without pulling out.

So I did this yesterday and my hats became flat right before my eyes, today I will pull them out, and I could just overexpose them and they went down, but exactly at the moment the oven was turned on. Most importantly, thanks to Sveta for the wonderful recipe, the aroma in the house is already festive, and we will correct the mistakes.

Sveta, forgive me, did not master 50 pages of comments. And the description of the recipe does not say that it is for professionals. I mixed the oil with a spatula, then I mix it with a mixer. Another question: after mixing candied fruits, should they immediately be laid out in shapes?

[IraAya]

IraAya, Irina, yes, it's written in the recipe.

Svetlana, thank you! Let's see what comes out of the flour, it turns out that I haven't brewed it. Once she just poured it hot, not boiling water. Then I will report on the results

[IraAya]

IraAya, Irina, yes everything will turn out, do not worry! It's just that this method of making flour makes the cakes non-hardening for a long time. Here in the comments we have already chewed it up in detail, read it at your leisure, it is very exciting!

[svetta]

svetta, Brightwing! I tried the cake now!
Very sweet is +!
If I correctly understood the meaning of the word "smart", then I got it, too +!
The only drawback is that it is crumbly for me, apparently, it did not mix much in time. I will improve
Girls, if anyone knows what is the readiness temperature of the cake, if the oven is with a thermometer? I want to try ...
Svetlana, bookmarked the recipe forever !!! Thank you so much!

If possible, ask the moderator to add flour and munitoba to the recipe. There will be fewer questions and then there is no need to look for this nuance in the topic and re-read the whole topic

Sveta, and I could not resist and cut one pasochka. Tasty, but crumbly, most likely it did not interfere, although at the end it mixed in the butter for 15-20 minutes. Maybe I'm just not interfering somehow? Or you need to buy a kneader))) Or bake not at night))) But the main thing is that it's delicious! I repeat on the red hill, I will stir longer.

Girls, I want to knead in xp, I have baguette mulinex, will knead the whole portion?

Today I tried it, delicious !!! Svetochka thanks for the recipe!
Easter cake from the inside!

[Kokoschka]

Kokoschka, Lily, the beauty! What's the heat? The walls are tanned!
I have pale in paper form.

[Ritual]

Girls, if anyone knows what is the readiness temperature of the cake, if the oven is with a thermometer?

94-96 gr., Ritual .

This morning I posted a photo with a thermometer in the dome.

The thermometer showed 95.5 grams.after 40 minutes of baking (2 dough cakes for 500 g of flour).

[Olga]

Olga, as I understand it, you can bake for 1.5 kg, mine is the same. Knead until all the flour is poured in, and then take pity on the bread maker, take out the dough and kneads with your hands, after adding the butter, you can try kneading in the bread machine again. But maybe someone completely kneaded this dough in a bread maker, I think they will unsubscribe.

Now we are tasting Easter cake with our middle daughter, we could not resist, but there was an idea to leave it until Easter. Sheer pleasure !!! An ideal cake, rich, tasty, aromatic. Sveta, thanks again for sharing the recipe!

[Shyrshunchik]

Shyrshunchik, Tanya, she is!
Che pity her, my friend makes dough for dumplings in her
I now have it as a kneader, I rarely bake bread, fallen roofs come out ((

[Olga]

Girls, I want to knead in xp, I have baguette mulinex, will knead the whole portion?

Olga, as I understand it, you can bake for 1.5 kg, mine is the same. Knead until all the flour is poured in, and then take pity on the bread maker, take out the dough and kneads with your hands, after adding the butter, you can try kneading in the bread machine again. But maybe someone completely kneaded this dough in a bread maker, I think they will unsubscribe.

Girls, do not force x / stoves, she will not knead the dough! Firstly, there is a lot of it according to the recipe, and secondly, it will knead at the bottom with a spatula, and the edges and top will be motionless. Here, only a good kneader or hands. This is a feature of the test, it is without a kolobok! This is not a dumpling dough !!!

[Olga]

Olga, somewhere there was a calculation of this recipe for a bread maker (I have it in a printed version). If you want, look through.

[lira3003]

lira3003, Ritual in Biolan's forms of heat

[Biol]

Biolanova forms of heat

IN Biolovsky.

Biolanovskie associated with washing powder.

Lilechka, sorry ...

I love everything I have a lot of them, yes their Biolovskie forms !!!

Easter cakes fly out of them with a whistle !!!

I lubricate any butter or margarine on hand.

They don't need any non-stick grease !!!

I sincerely wonder when someone complains about sticking in these forms ...

[Olga]

Olga,

I rarely bake bread, fallen roofs come out ((

I pour cold water, I always keep it in the fridge for bread, Dance prompted me this and the yeast only according to the recipe, I specially bought a small jewelry scale. I really always use dry yeast, I have "Nevada". The bread is excellent and the roof is always beautiful. I always shape the bun with my hands after the last kneading, so that it would be prettier, smoother.

Girls, if anyone knows what is the readiness temperature of the cake, if the oven is with a thermometer?

94-96 gr.,

Sveta, can you add this to the recipe? It would be nice!

Ritual in Biolanovski forms of heat

Clear! Thank you

So I did it yesterday and my hats became flat

6-7 years old, I bake cakes starting from a cold oven, hats are always inflated with domes !!!

Smooth hats - lack of flour when kneading.

We swam - we know.

Girls, do not force x / stoves, she will not knead the dough! Firstly, there is a lot of it according to the recipe, and secondly, it will knead at the bottom with a spatula, and the edges and top will be motionless. Here, only a good kneader or hands. This is a feature of the test, it is without a kolobok! This is not a dumpling dough !!!

Mesila in Kenwood. As 1 kg of flour swelled, it fell to the bottom and very difficult to interfere. I helped several times with a spoon, tried to stir in order to get flour from the bottom. Indeed, this is a heavy dough. But in the end, she mixed it up to some semblance of a kolobok, she was already surprised. Kneading for 20 minutes at low speed, then 10 minutes at a two. At high speed, at the end, it just began to peel off the walls and peep through the bottom of the bowl.

Girls, do not force x / stoves, she will not knead the dough!

I just kneaded.But I did a little using a different technology (Nezhinsky from another forum), that is, everything is exactly the same as yours, only I brewed 300 g of flour in half a liter of milk. Then she waited to cool until warm, added all the yeast there, mixed and left for an hour. As a result, the tea leaves turned out to be loose and did not have to be broken with a blender. I divided it into 3 parts (somewhere around 280 g I got it). well, and alternately kneaded in x / n adding all the ingredients divided by 3. I have x / n LV dough mode. While it was messed up, I was doing other things.
I put all three doughs in one large bowl, added raisins and kneaded them with my hands.

[Sveta]

Oh, I think I almost shot! It turned out 6 pieces - 2 for half a kilo, 4 for 350 (approximately). How worried I was: I ground the tea leaves, then kneaded the dough. Kneading for 10-15 minutes, evaporated to death
Sveta, you are just a giant - knead more than 20 kg of such dough with your handles !! For this, the order definitely relies
After proving, the butter was already mixed with a mixer and then with a gloved hand, it was already easier. Moreover, my husband kept walking and itched regretted: they say one cake for my eyes would be enough for me, anyone could buy it. I didn't give in, and where can you go from a submarine, if the dough is already in the pan.It turned out to be tanned, the roof did not fall off, I was just worried, but suddenly I dried it out, although I tried to bake it to 94-95 degrees (well, I don’t have a speck in the household, I searched everything)
Svetochka, thank you very much for the recipe, for your patience with our questions
Now I will wait for them to cool down. And how by the way to properly cool cakes in paper forms?
Glaze bought ready-made Dr. Opener.
Girls, thank you all very much for your ideas - gloves (with them the process went faster with them), a mixer, Tiny - for your temperature. In short, girls, with your general help, I baked cakes - believe me, this is for me pashtishta feat premiere

97 degrees - raw cakes !!! I took out the probe, all in the dough.
Now the splinter is dry, I felt 101 degrees.

although I tried to bake up to 94-95 degrees

My probe was dry. And she was guided by time and temperature - as Sveta wrote.

The taste is delicious! My hats, however, were tipped. One defective has already been trampled.

Nobody is fasting, cakes have been baked and eaten for a week.

I'm bad with math 1/3 and 2/5, which is more? I thought I put 2/5 and they decided to kick it out by 1/3. And I took 35 g of yeast.

I'm bad with math 1/3 and 2/5, which is more? I thought I put 2/5 and they decided to kick it out by 1/3. And I took 35 g of yeast.

2/5 more! The main thing is that the kilichi are delicious!

[The cake is real.]

Sveta, I've already baked it too. I tasted one - the cook is supposed to try. I liked the taste. I want to say that I kneaded in the Boshevsky MUM combine / which with a dough mixer. Kneaded with a hook. The harvester is designed for any type of dough, however, and MSM too. But for the amount of flour, a maximum of 750 gr. I looked - like the dough should be soft. Then she took a chance - she kneaded the whole norm at once. And this is 1000 gr. flour. In short, the harvester did it.
Sveta, thanks for the recipe. The cake is real. Now there is a dough for Maysky cake - the underground name of the Soviet cake.

[Crochet]

Crochet,: girl_haha: Thanks Innochka clarified, otherwise the person would be misled.

I pour cold water, I always keep it in the fridge for bread

And what does it give?

6-7 years old, I bake cakes starting from a cold oven, hats are always inflated with domes !!!

Innochka is so interesting !!!! Need to try.
And bake in what mode and at what t and how much?




Girls, I want to clarify, this infa is completely new for me !!!

And I'm in the process. I knead with a dough mixer. Now at the stage - the rise.

[trimmed with hot apricot marmalade on the sides and sprinkled with fried almonds. And for the top they cooked lipstick.]

And earlier, when there were still no beautiful paper forms, cakes were baked in improvised vessels - up to cans of cans. They took out the forms and trimmed with hot apricot marmalade on the sides and sprinkled with fried almonds. And for the top they cooked lipstick.

Fuh, finished. Many thanks to the author for the recipe!
Now I will make notes for myself - how many pies come out.
For some reason, the bottom in the paper forms was hotter than the top. Everything is uniform in metal forms, but not in paper ones. Strange