Easter cakes (Paski) from Svetta

[kargeorge]

kargeorge, George, I have a convection oven, and you can't turn off the airflow. And nothing, everything works out great! Play around with your oven, you may need to lower the temperature and / or baking time slightly.
A very useful thing is a temperature probe. When the temperature in the crumb reaches 95 degrees - you're done, you can take it out. And if you hold it up to 98, it may be dry.

[Ne_lipa]

Ne_lipa, one participant wrote that she greases a paper form with oil - then they come out well, this time I inserted the bottom and sides made of baking paper - also great.

In the photo: the largest - from a metal non-stick mold, oiled and two smaller ones - from paper with baking paper sides, oiled. The front one shines, but on the back one you can see that the sides are almost the same, made of metal and paper.



The bottom is perfect in the metal, exactly the same as the sides, but in the paper ones the bottom is fried more.

Thank you Svetochka! I'm baking my third year. Round yours, we really like it !!! rectangular with Butter Bread Maker ....

A very useful thing is a temperature probe. When the temperature in the crumb reaches 95 degrees - you're done, you can take it out. And if you hold it up to 98, it may be dry

Thank you very much for the information!
I have a well-known email. Chinese thermometer, you must try with it! Well, thanks again !!!

[Ne_lipa]

Ne_lipa, I don't get it out of the paper form, it's more convenient and hygienic. When eating, I cut with a shape, well, a very thin layer of dried dough remains on the sides and bottom, this does not bother me.

Sveta, I do exactly the same - I cut along with the shape and the crust remains on the piece of paper. There is just a photo with "naked" Easter cakes, neat, I think, let me ask, maybe there is a secret

I also cut with paper. And the point is to bake it, and then pull it out ??? And he just won't get out. I have a crust on the paper. Forms are cheap, I bought 5-7 rubles this year, depending on the size.

I bought 5-7 rubles this year

In our Russian stores, the price starts from 45 cents (250gr).
Maybe I or We are conservatives, but still it is better than cakes (pasochki) to be baked in metal forms!

I bake Easter according to the same recipe, only the proportions are slightly different .. so I did not expose the recipe ..
There are still a couple of them left in the refrigerator. I take it out, they themselves "warm up", and immediately the aroma in the room .. fresh crumb. what else to invent .. Thank you Sveta!

[ella_lydoedka]

ella_lydoedka, Jeanne, but write your proportions, interesting. I have already noted that the same recipe in the old "Book about tasty and healthy food", only milk is different. Well, the technology is different.

[Svetul]

the same recipe in the old "Book of Delicious and Healthy Food"

We are talking about this recipe, Svetul ?

Traditional Russian cake (Admin)

[Crochet]

Crochet, Inna, I must compare, I have a book from 1954.

A very useful thing is a temperature probe. When the temperature in the crumb reaches 95 degrees - you're done, you can take it out. And if you hold it up to 98, it may be dry

In general, I used El. temperature probe, brought to 95-96. - and everything turned out great? Thanks for the tip, the method works!

[kargeorge]

method works

kargeorge, George, glad I could help!
I myself really love my temperature probe and I do all my baked goods (mostly bread) only with it. And now I don't even know how long it takes to bake, I'm guided only by the temperature

all baked goods

how much temperature should the bread be?

94-97 degrees inside the crumb.I usually pull it out at 96. It happens, and I bring it to 98 (by accident), it’s not critical for bread, but it’s better to pull out the cakes early.

Good afternoon, yesterday I decided to bake cakes according to your recipe, I somehow didn’t really want to bake cakes with yeast, and I decided to make cakes for the first time, the children really asked, they wanted homemade cakes, but our grandmother this year could not bake cakes, I had to buy. I did everything according to the recipe, but the plozo dough grew, and now I already understand that I rushed things, but the cakes turned out to be very tasty.
read all the pages, made corrections and next time I will not rush.
Thanks for the recipe! I partially did it without additives for children, and it was delicious even without them.

Good afternoon, I am grateful to you, thank you for your recipe, I did it for Easter and a week after, the family is delighted, the children eat with pleasure, everyone who tried it thanks. The first time the flat hats came out, it was the flour that let me down, the second time I put 100 g more flour, there is already a dome formed. Glaze on gelatin.



Cut

liquid to a boil, there all the flour at once and stir, keep on fire for another minute, stirring.

And you can't dissolve flour in cold milk, start with a small amount of milk, then dilute it, and then on fire and cook the "paste" ?!

[kargeorge]

kargeorge, George, I am not a technologist of grain production, so I cannot give a reasoned answer, alas. If it was equivalent, then dough for eclairs would be made in this way, but I have never met such a method.



Juli-Lev, very beautiful Easter cakes, I'm glad that I liked the recipe.

[svetta]

svetta, thanks for the opinion!

Good day. Sveta Pasochki really liked it! Thank you! They are similar to those that my grandmother baked, even according to her grandmother's recipe), but those were even heavier or something ... Hence the question - is it possible to replace the second half of the milk - which is not made with flour - to be replaced with sour cream?
And yet, I heard that boiled and mashed potatoes are added to the dough for cakes - what does it give, why? Friends treated them to a delicious pasta, there is also choux pastry in the recipe and here are potatoes. I wonder what it affects.

[Daria]

Daria, sour cream is a fermented milk product, unlike milk, so the structure of the dough will be different. I don't know how it will affect the taste, try it and tell me, okay?
Potatoes are additional starch, the dough is of good quality. I sometimes bake bread with potatoes in dough and make pies with potato broth. I did not go deeper into the question itself, there is nothing more to say. I think that there is a lot of information on this issue in the internet, I don't see the need to rewrite here, the topic is about something else.

[svetta]

svetta, Svetulechka! I brew milk all the time, add whey. The dough is excellent, the taste of your cake is amazing! Thank you, dear, for this priceless gift to the forum and to me personally!

[Tyetyort]

Tyetyort, Helen, my dear! Thank you for such pleasant words, I am very touched! I am glad that the recipe came in handy and I like it.

[svetta]

svetta, and for 3 years now I will definitely make this cake, plus a few more new ones, but this one is beyond praise, thank you very much for this recipe.

[svetta]

svetta, and the kneaded dough can be put in the refrigerator overnight? Relatives fall on the tail, a lot, I want to speed up the work ...

Ritul, I don’t know, I have never put on and I don’t remember anyone writing about such an experience. I'm afraid he'll ferment overnight. Although...

I'm always drawn to experiments
Thanks for the quick answer, I'll try, unsubscribe what happened ...

[Margarita]

Margarita, to speed up, I interfere batch after batch, the dough wanders in two buckets at the same time, the interval is about an hour, I bake a lot a day!

[svetta]

svetta, you have already started the Easter Marathon. But if you answer, I will be grateful.
I have been baking according to your recipe for several years. And tomorrow I will also bake yours.
It seemed to me that you wrote that you make flour the day before? Or am I confusing
Tomorrow I will bake after work. That is, I will start no earlier than 19 pm, maybe I can save some time by making flour the day before.

And I also want to add Manitoba this year, 150g is enough for the whole recipe, can I make 50/50? (I grabbed 2kg out of greed))

[Natalia]

Natalia, I tried to make flour the day before, I didn't like it. I don't remember the details, but for myself I decided to do the process without interruption.
Last year, I added Manitoba little by little, because there was only 1 kg for a bunch of pastries, so I divided it 150 g for all 7 batches. I don't know how the dough will behave at 50/50, there is no such experience.
Now I have no manitoba, I bake without it.

Good evening! I am sick and poorly aware. 50 grams of yeast is fresh? Have you tried it on safmoment? How many to take?

Three times less. About 15-17 grams.

Thank you!

good afternoon, the second time I bake according to your recipe, and indeed in my life, please forgive me, but there is no time to reread again.
the first time the dough is brewed after step 4
and then we knead with butter, and then with raisins and immediately into the molds for proofing, or should it fit, and then add the raisins with candied fruits and then into the molds again for proofing?
Thank you!

[Irina]

Irina, the recipe says, which we knead with butter, then add the raisins, mix the raisins with the dough and arrange them into shapes. The second time the dough comes up in the mold After proving, bake.
Good luck!

[Irina]

Irina, the recipe says, which we knead with butter, then add the raisins, mix the raisins with the dough and arrange them into shapes. The second time the dough comes up in the mold. After proving, bake.
Good luck!

Thank you very much, sorry for the trouble!




Here is the dough turned out before lifting.




Here is the dough turned out before lifting.
in molds before proofing

[Irina]

Irina, I didn't quite understand from the photo what confuses you in the test. If you can, then describe the problem, let's try to figure it out.

I think the dough is liquid. Stands on the rise without oil for 30 minutes, does not even think to inflate. Although the yeast is reactive, it rose briskly with boiled flour. When to start panicking?

[Irina]

Irina, all the same, from the photo it is difficult to say about the thickness of the dough, it was necessary to take a picture from a different angle, from the side, the tunnels. It seems to me it looks much thicker, it even remains a slide in the bowl, but you don't understand.
My dough on the rise to butter costs approx. 3 hours at T 24-25 deg. Half an hour is too early.

Svetochka, can you tell me, can you use frozen yeast? lie in the freezer, I don't know what to do with them ...

[Svetlana]

Svetlana, yes, you can, after defrosting they are completely working. Well, if not a year lay)))

I always keep it in the freezer. As needed, I saw off a part, soak it in very warm water - they quickly dissolve. Then I add a little sugar and flour there - an activating liquid talker, and then I can go into action.

Svetta, and for 3 years now I will definitely make this cake, plus a few more new ones, but this one is beyond praise, thank you very much for this recipe

Likewise !!!! Our beloved!
Sveta, thank you very much! The recipe is amazing!

Does anyone put vanillin? At what stage is it better to put?

I put in the first step.

[Mayan]

Mayan, of course better with vanilla. I did not indicate this in the recipe, because it is self-evident (well, I thought so, it turns out I thought wrong).
I put vanilla sugar along with flour.



irishka24, Irina09, girls, I beg you pardon, but yesterday I beguiled you and answered inappropriately. Both Irina, both about batter ... well, it happens)))
The batter can be for two reasons: the ingredients were measured incorrectly, the flour was brewed incorrectly. Well, maybe the flour is of poor quality and floats. It's hard for me to answer without knowing all the nuances of your mixes. I write everywhere that this is a difficult recipe, it is better for baking newbies to take another recipe and not mow. Otherwise, you get what you get.

[svetta]

svetta, Svetulya, he may not be easy, but just gorgeous!

[Elena]

Elena, I can't look at them anymore, but you mean the magnificent ...