Easter cakes (Paski) from Svetta

[svetta]

svetta, Thank you, live and learn !!!

I was sitting, almost crying, the second batch, and again the seridinka sagged on several, somewhat simply even, no hats, save the girls, what is the reason, I only used butter in the dough, maybe this is the case ??

[journeyman]

journeyman, I don't even know what to say ... little bird ...

Maybe the Easter cakes stood still during the rise?

Maybe the Easter cakes stood still during the rise?

How much should they go up, my 2 hours stood

How much should they go up, my 2 hours stood

Something for a long time, most likely stood. Was it cool in the kitchen or were there drafts?

mine parted for 1.5 hours at 40 degrees in the oven, rose well, put it in the oven - beauty, what hats were, and now I look (((fall off (((didn’t have time to rejoice. probably didn’t need to bake today, but I there will be no opportunity until Saturday

[eye]

eye, for a long time, after all, 1.5 hours ... also stood still, probably.

[svetta]

svetta, so they did not rise properly earlier, it was too early to set. imposed on 1/3, in an hour only the growths had time twice.
I did everything according to the recipe, he reminded me of Pokhlebkinsky, only there are 2 more eggs there.
Now I looked - not bad, but not that, I will hope that they will not fail at all.

[svetta]

svetta, so they did not rise properly earlier, it was too early to set. superimposed on 1/3, in an hour, they only managed to grow twice.
I did everything according to the recipe, he reminded me of Pokhlebkinsky, only there are 2 more eggs there.
Now I looked - not bad, but not that, I will hope that they will not fail at all.

And how much is written in my recipe ??? That's where the dog rummaged ... Of course, they stopped!

[svetta]

svetta, I have no claim to the recipe, but, in my opinion, 1/3 and 2/5 are sooo close, I did not measure with a ruler, maybe there was 2/5 there.
flour was 1 kg, not 1.1, maybe that's why, but my flour is dry, it needs less.
I used to distribute it in time too, then they did not rise to the upper edge at all, I had to cut the shape, good, paper

[eye]

eye, Tanya, just this recipe with a runny dough, so it should be put into the mold a little more than usual, well, a little less than half. Such dough does not rise so well in molds, and this is why it stops standing.
And the flour in my recipe is 1 kg, where is 1.1?
It's a shame that a little unsuccessful Easter cakes came out. Try it one more time ...

By the way, 2/5 also made me think

well, a little less than half

yes, somewhere like that

Such dough does not rise so well in molds, and this is why it stops standing.

I will know, thanks!

And the flour in my recipe is 1 kg, where is 1.1?

from the recipe

It's a shame that a little unsuccessful Easter cakes came out. Try it one more time ...

I still hope that they are delicious, this is the main thing, they smell very tasty, and they baked for a long time, an hour from 500 g of dough, I think the holiday still influenced

Once, when we were young, my mother-in-law and I (lived together) decided to bake a biscuit cake in order to mark the holiday not only with eggs (she did not bake cakes, I have not learned yet). so our biscuit did not rise, they attributed it to mysticism, so I go there now: not the time, you see

I will paint - I will show

By the way, 2/5 also made me think

Ltd! I remembered how to compare fractions half an hour ago, and while reading the recipe, I was sure that 1/3 is more than 2/5, but no - 1/15 difference

[svetta]

svetta, next time I will knead to the kneader then. By the way, I also had even tops, without a hat, but it was very convenient to smear with lemon curd, nothing dripped.

I also put it on 1/3, somewhere less, but in general on the eye - as much as my hand scoops up, I put as much) I don't bother with roofs, the main thing is that it was tasty. but here it is necessary for the experiment to put more dough and try to make a dome. but what about the fallen middle. somewhere in the topic of Easter cakes I saw advice - how to determine the readiness of the dough for baking after proving. you need to press with your finger, if the hole immediately straightens, then it's too early, if gradually - then just, if the hole remains, then it's too late, they have stood, and then the middle will fall. in the forms yesterday, by the way, they also stood for a long time, an hour and a half for sure, but the first rise, without oil at all, was reactive))) I looked in an hour to check - and the dough would come out of a 12-liter bucket (2 servings)

yes, here's another - baking completely in oil definitely did not affect the fallen middle. I never bake anything on margarine at all, everything works out great with butter.

oh, and I also remembered, maybe someone will come in handy, who is too lazy to get a blender)))) I made dough in Kesh. tea leaves with milk, and then yeast with milk there too - rubbed with a flexi nozzle, it turned out great.

flexi attachment

What is it? If possible photo

Here is such a nozzle - this goes to the Kenwoods. she has such a rubber part on a plastic one. I had it all lying around, and then the girls suggested trying it for the cottage cheese casserole, it really grinds the cottage cheese perfectly and mixes it with other ingredients, and so I decided to try to grind the tea cake with this nozzle. the result was very pleased

[Gulya]

Gulya, pictures are not visible I have Kesha.

and then the girls suggested trying it for the curd casserole,

where was it shown?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114203.0 here Masha said that she rubbed cottage cheese on baskets, and then the page in the discussion. they also made butter cream with the same nozzle, but I beat this cream with a whisk perfectly, I did not try flexi on it.

and what, besides me, no one else sees the picture? (((maybe remove it then completely?

and what, besides me, no one else sees the picture? (((maybe remove it then completely?

do not remove .. you can see the picture

[Girls, here I made the first baking and a photo for everyone for clarity!]

Girls, here I made the first baking and a photo for everyone for clarity!

Divided the dough into forms - this is the amount of dough for 1 recipe. Forms for 250g and two forms for 125g. How much baking form - so much dough and put! The dough in the form is just less than half, as I say - 2/5.



The dough came in a warm oven 50 degrees. (I don't have less) 45 minutes



Baking at 175 deg. 35 minutes

The beauty!
It smells like a holiday!
Even if the weather is sunny

[Sveta]

Sveta, very useful photos !!!
How else to find out how much the form is designed for? I have all the paper ones.

[Mom Tanya]

Mom Tanya, I was also puzzled by this question, because I bought different ones, I don't remember how many grams. But there is the Internet, we open it, look at the height-width of the form, compare it with ours, find out the weight.
🔗
Paper forms 90x90 mm. (250 grams.)
Khokhloma, Zhostovo, Temples on a colored background,
Standard - gold letters XB
Paper forms 134x100 mm. (450 - 500 grams.)
Khokhloma, Zhostovo, Temples on a white background,
svetta, thanks for the photo!

[anavi]

anavi

Sveta, 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 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!

Hello, I would venture to answer - well-beaten proteins absorb moisture from the dough, and if you do not beat them, they (proteins) will liquefy the dough, somehow, I read it for a long time, I remember, but I don't remember where

[Elya_lug]

Elya_lug, but our beloved Bread Maker has everything !!! You just need to be able to look!))) Both the size and weight of the workpiece.)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=46107.0

[larka]

larka, Larissa, thanks for the answer. But we will beat them all the same well - together with the yolks?

[Mom Tanya]

Mom Tanya, for sure, I saw before, but forgot. Well done for recalling!

[svetta]

svetta, I still found live yeast))) I now have a question like this - to stand at 50 degrees, and then, without removing the cakes from the oven, just increase to 175 degrees and bake?

[CAKE]

CAKE, no, it is not necessary to leave it in the oven! I need it faster, so I put it in the oven. And you need to do T 40 degrees, and I have a minimum 50 in the oven (I wrote about this).
If, nevertheless, the proofing is in the oven, then take out the cakes, increase T to the required level and put to bake.
I have an electric oven, so 175 degrees, for gas you need 180 degrees.

[svetta]

svetta, thank you very much for your promptness! I'll start now! (I am going home, and from all the windows the aroma of baking can be heard, soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo withhooooooo

[anavi]

anavi Olya, as far as I understood in the recipe, the yolks with sugar and separately the whites are whipped separately. Tomorrow I plan to bake, I will do so, I can then report on how it will turn out, only until I managed to find real yeast, I'm worried - somehow it will work out with dry yeast ... and the recipe is sooooooooooooooooooooooooooooooooooooooooooooooooowered, just a miracle!

I keep looking at this recipe, and maybe it won't work with dry yeast. Pressed ones have been in my freezer for more than a year. I'm somehow afraid to use them. I do not want to miss with Easter cakes.

If, nevertheless, the proofing is in the oven, then take out the cakes, increase T to the required level and put to bake.

I tried not to take the cakes out of the oven after proofing, even on the last cake recipe. Well, I have not taken it out since then)) everything is fine. the oven is also electric.

.

Girls, does anyone turn on convection? I bought myself a new convection oven and I don't use it

I won't tell you anything about dry yeast, I don't even buy it.
I don't have convection, I don't know either.

[Parallel]

Parallel, that is, you just increase the temperature and they are the same in the oven? I'm terribly afraid to disturb them by taking them out after proofing

Yes, that's right, I just increase the temperature - I'm also afraid to disturb them, drag them back and forth) I bake on convection 180 degrees, on two levels at once. if on one - then without convection. you can also put a frying pan with boiling water down at the beginning of baking, when the oven heats up to 180 °. remove it when the top begins to redden a little and bake without steam. but you can not bother, but just add the temperature and that's it))

I bought myself a new convection oven and I don't use it

but in general, convection is a cool thing! do not use in vain) allows you to bake everything on several levels. shortbread cakes, cookies, honey cakes, meringues, napoleon - on three levels at once, yeast pies / pies / Easter cakes, biscuits - on two levels. but if you bake on the same level as convection, then do not forget that it adds +20 degrees. that is, for example, a biscuit on one level can be baked at 180 degrees or at 160 + convection. and on two levels I bake 180 + convection.

[Parallel]

Parallel, Thank you! you must definitely try, but I'm still fighting the old fashioned way)))))))

* made the first batch with proteins ... waiting ...

Oh, girls, can you tell me about convection? I don't have a separate one, but only a combined mode: bottom + top + convection. Is this what you need or not? I am also somehow afraid and do not understand this regime. Photo for clarity

I will not tell you, unfortunately ((maybe in some profile topic you can ask about ovens? I have an electrolux, there are more modes and they are different. There is convection, there is a bottom + convection, there is a grill + convection, but all together as you do not. I have convection together with a ring heating element, that is, the fan icon is still in the ring.Convection allows you to evenly distribute the temperature throughout the oven, where a fan drives hot air, and due to this, food browns faster.

[notka_notka]

notka_notka, I also have bottom + top + convection I always bake on it.

[notka_notka]

notka_notka, Natalia, do not worry, top + bottom + convection - this is the convection mode that everyone is talking about. Use it calmly, reducing, as the girls have already told you, the usual temperature at which you bake by 20 degrees.

[Kirks]

Kirks, anavi, Thank you, my darlings. I will bake and not be afraid :)

and someone turns on convection

Julia, I always bake with convection, I have no options, without it, only the top grill