Easter cakes (Paski) from Svetta

[Natalia K]

Natalia K, I didn’t know that you can also bake in paper forms in Panasika. Your experience will certainly come in handy.
The baking time is still long, try to reduce it to 65 + 30. IMHO

Devulechki, explain, please, to aunt Irina what it means to knead the dough to the "window" because I hear it for the first time
Another question: I bought paper cake molds in Fixprice today, and now I think that you can bake in them in the oven

[nut, Irina]

nut, Irina, of course, you can, I only bake in them. And where is it written about the "window"?

[nut]

nut, + 1, I don’t know either ... I read the whole topic from cover to cover, I’ll have a FURNACE !!!

If you stretch the dough with your hands, it should not tear, but will turn into a film in the center of the article, very often they write and show about it!

[Loksa]

Loksa, this dough cannot be stretched in any way, it is viscous!

[svetta]

svetta, but what about the window? Shouldn't it be here? Because the cake is different? Chief, rich!

Girls, but I have a question ... My sister was going to bake these Easter cakes (I praised the recipe for it), and her mother told her not to bake during women's days, that the rolls would not work out (it would not work). Is it so? Maybe someone paid attention to this? I am worried, because the question is urgent for me, but I really want the buns to be successful, already praised everyone, they are expecting a treat from me.

I don't bake!

Natalya K, I didn’t know that you can also bake in paper forms in Panasika. Your experience will certainly come in handy.
The baking time is still long, try to reduce it to 65 + 30. IMHO

These were "field" tests ... Because I do not have an oven, I am in the process of choosing and accumulating "circulating" funds.

[Shalashen Tatiana]

Shalashen Tatiana, I often hear such superstition that preservation will explode, and the dough will be bad ... Only now I have lived all my life, I have always canned and baked, and I still cannot understand how that dough knows about my "days" or bank as guess ??? Think about it less, pray to God and bake, everything will work out!

Loksa, I don't know about the window, I never thought about it and the cakes are wonderful!

Thank you Svetlana. I am just starting to do such serious things as rolls and cakes. Probably everything depends on the mood. And my first seams were on days like this, they stand perfectly

Mom said during women's days not to bake, that the rolls will not work out (they will not work). Is it so?

God, what nonsense !!! But what about those who work in x / factories, in workshops? In our country these days they do not give sick leave and women plow no matter what days! What are you making up? It may not work for another reason - non-compliance with the recipe or technological parameters ...
Straight, some kind of Middle Ages

Added on Tuesday 19 Apr 2016 06:18 PM

Svetul, tell me, how much maximum do you manage to do in a day? Or haven't you done so much?

Added on Tuesday 19 Apr 2016 06:18 PM

I mean portions

[Tanya]

Tanya, I do 4 mixes on Wednesday, 3 mixes on Thursday, 2 mixes on Friday and 1 in the morning on Saturday. Well, I also need to decorate them with glaze myself, and on Friday at 17 o'clock already go to the distribution in the city, so on Friday I only make 2 batches in order to have time to decorate and pack in boxes for each customer, and this is all the time. I used to do 4 mixes on Thursday, and 2 on Saturday, but after such a marathon I’m MARTVA !!! I'm under 60, the strength is not the same, and the pressure then hammers me hard.
This year I stopped the order for 7 servings and bake one for myself.

I'm worried, sho will not keep up. I have an order, Mom, don't worry.And then hosh, not hosh, but give it out, it's a boutique, otherwise they'll find another and FSE ... 300 medium and 200 small.

Added on Tuesday 19 Apr 2016 6:51 pm

Last year I did it according to my recipe, but it takes a long time to ferment the dough ...

[300 medium and 200 small.]

I'm worried, sho will not keep up. I have an order, Mom, don't worry. And then hosh, not hosh, but give it out, it's a store, otherwise they will find another and fse ... 300 medium and 200 small.

Added on Tuesday 19 Apr 2016 6:51 pm

Last year I did it according to my recipe, but it takes a long time to ferment the dough ...

I would have died after the first hundred ... Tanya, take off my hat !!!

300 medium and 200 small.

Added on Tuesday 19 Apr 2016 6:51 pm

Mom darahaya
I have outlined 100 pieces, and I doubt it ... I haven't baked that much yet. And 500 PIECES !!! Taking off my hat

Come on, the girls ... they just got it. And what to do? Work is work.

What are you making up?

I am not inventing anything, what I heard, then I say.
No wonder Svetlana writes to do everything with prayer and good mood !!!
Personally, my mother always bakes cakes alone so that she is in the apartment, if at least someone is at home, EVERYTHING is a failure, but she has enough experience, and I don't think that anything changes in technology.
So a lot of things affect this process.

And I just asked, because I'm worried, I want to surprise everyone with my first Easter cakes.

Personally, my mother always bakes cakes alone so that she is in the apartment, if at least someone is at home, EVERYTHING is a failure, but she has enough experience, and I don't think that anything changes in technology.

This is most likely not to distract from work with their daily chores.

[svetta]

svetta, read the whole topic and understood: we must try !!! Last year I had a strange story with Myasoedovsky, I kneaded him more than usual. Seen enough of the "windows", and extended the batch. And you know, the cakes were different, more airy. I liked less, from the usual version. It's all about taste, I also love muffins, and I thought it was love for always. Nevertheless, last year I tried Panettone and I really liked it! It is necessary to bake different ones - for each day of Easter week on a new cake, they are all very tasty! We'll have to add a third cake! Thanks for the recipe.
PySy:

Dance, I am medieval and zabobonny and generally nervous, at the time to plant a chain or throw it for cleaning these days, therefore I do not bake! But there was not even a year for me to filonil. I'm just glad - this is the most interesting activity - baking cake !.

Girls, but I have a question ... My sister was going to bake these Easter cakes (I praised the recipe for it), and her mother told her not to bake during women's days, that the rolls would not work out (it would not work). Is it so? Maybe someone paid attention to this? I am worried, because the question is urgent for me, but I really want the buns to work out, I have already praised everyone, they are expecting a treat from me.

on women's days there is a peculiarity in the psychological mood. Also dulls physiologically !! Attention. That is, a woman can be inattentive and impatient for physiological reasons, and so on. As a result, it will miss the necessary details.
The second reason for this advice is also physiology.
If you knead the dough with handles, bacteria from your hands get into the dough, and so on. Breath. This has always been important. Useful lactic acid bacteria in the dough from the hands of the baker was the only way to get there. Something else useful came from my hands and when I breathed .. I don't remember exactly, I read it for a long time.
In a woman on such days, the "bacteriological" composition of the slegonets changes. No one has carried out accurate analyzes, but can there be fewer beneficial lactic bacteria on the hands? Maybe some bad ones, on the contrary, these days cling to their hands.
It is not excluded.
And the most important thing. A woman's taste and smell are dulled these days. This means that it will not correctly determine the smell of dough and dough, it may be mistaken in the readiness of baking.

These subjective reasons can affect manual mixing.
But if you knead in devices with minimal interaction with the dough. Or wearing medical gloves in a modern, ventilated kitchen. Use good products and improvers in the form of live whey for an additional source of lactic acid bacteria.
Relying on the readiness indicators in appearance or inviting someone to monitor your imperfect perception these days - I don't see a problem for baking.
This is to make the baked goods work.
But ... the question of faith is another matter. There is an opinion that on such days, we women seem to be not very good.
I don't know what to say here.
For myself, I do not pay attention to this. I believe that the main thing is good feelings, actions and intentions, and physiology is secondary.

For this reason, it is understandable why prayer necessarily works well. When a person has peace in his soul, then his breath is good, and only useful animals will live on his hands. And attention and patience are on top.
And if angry and twitchy ... then he will transfer this to the dough.

Sometimes even without critical days you can run into trouble. And regarding the cleanliness of hands, tables, dishes, it should be at its best both on critical days and on ordinary ones. This is the first and foremost rule of food production.
This is a matter of superstition. In this case, let's not cook food, not go to work, or use public transport. Attention is needed everywhere and always. And you can lose vigilance sooner from fatigue than on such days.
And in an evil and twitchy state, it's better not to do anything at all. And even more so the oven. What cakes, what gingerbread ...

But ... the question of faith is another matter. There is an opinion that on such days, we women seem to be not very good.

About 10 years ago, running around Moscow for work, I found myself next to the Temple and realized that I just needed to go into it ... and I seemed to know that I was "not allowed", but I was just drawn there! Having entered the Temple in "those very days" I approached Mother with the question "this way and that ... what should I do? I feel that it is NECESSARY, but it seems to me that it is impossible". But why did she look at me as if I was begged, "who told you that? And you can go to the Temple, write notes and submit, and light candles, and pray." Since then I have not paid attention to all this. And then, before, families went to the Temple every Sunday, every Holiday ... it seems like women did not sit at home. So, it seems to me that any pastry, including Easter cakes, loves peace and love within us.

I am not inventing anything, what I heard, then I say.
No wonder Svetlana writes to do everything with prayer and good mood !!!
Personally, my mother always bakes cakes alone so that she is in the apartment, if at least someone is at home, EVERYTHING is a failure, but she has enough experience, and I don't think that anything changes in technology.

Tan, I'm not saying that YOU are making it up, I mean ...
I have 3 children and a husband at home, where can I drive them out? And nothing, I work. And everything turns out. And I never look at the days ...
Better, of course, when no one is at home, quiet and whim. Children make noise, run, make drafts ... the dough does not like this especially very rich, it is already so hard for him to rise because of muffin, and here we are ... that's why the superstition started that everyone should be sent for a walk, while the cakes are baked.
And prayer, girls, is needed always and everywhere. In any case, if you want success. The Bible says "pray wherever you are," that is, always.
Therefore, they say, but you do not believe. Moreover, Tanyusha, you yourself have already checked the truth of this belief on your own, on the twists-preservation (they also say that they cannot be done these days, they will blow everything up).

[Loksa]

Added on Tuesday 19 Apr 2016 10:12 PM

Loksa, this dough cannot be stretched in any way, it is viscous!

Svetochka, this is because manual kneading. Pannetone, ciabatta is a much thinner dough, and it is kneaded.
If you knead for about an hour (remember how often they write about sweat during kneading in the literature), then you would get this very adhesion only in this way.
But ... There is a trick. It is not necessary to knead immediately.It is necessary to knead and leave for half an hour, or preferably an hour, so that the gluten swells and then knead. It will be much easier.
That is, when you just added flour ... do not rush to knead. Let her get ready to knead. Otherwise, three times more strength will go away.
But ... in your recipe you don't have to try hard the first time. It is quite possible to knead the first dough as it turns out, slegontsa !!!!, let it fit.
But before adding the oil, be sure to knead until it sticks off. The point is not even this detachment, but the bubbling of the dough surface. which will mean well-developed gluten and tender crumb, thin crust and ... fluffiness.
It will not be very difficult anymore, and then thoroughly mix in the oil.

Devulechki, explain, please, to Aunt Irina what it means to knead the dough to the "window" because I hear it for the first time
Another question: I bought paper cake molds in Fixprice today, and now I think that you can bake in them in the oven

not to say much, watch the video recipe for premium cake or panettone on

🔗

Technologists advise for high-recipe baking to first knead the total dough until gluten develops (in books, peeling from the walls of the dishes and bubbling), and after adding oil "to the window", that is, knead the butter in a high quality so that it merges with the dough and the dough stretches.

Everything is done to your own taste.
When the butter is added to the flour, the butter envelops the flour grains and gives the dough a sandy muffin effect. Blocks flour swelling with water, and therefore the development of gluten.
Therefore, to get rid of it, first knead the dough well, develop gluten to the initial bubbling, make a frame, which is then lubricated with oil for fluffiness.
You don't have to adhere to these recommendations, then you get this densest sand effect.
The yeast is lifted as soon as an oiled air frame, so an oiled dense frame. You have crumbling in this case, like shortcrust pastry
You choose what you like best.
If you look at the method of kneading the meat-eating cake, then I would not knead there. There, everything is immediately mixed with butter in a cupcake version and the cake is kneaded.
But in this recipe, everything is done according to science. First, the first dough is kneaded, very favorable for yeast and gluten. It wanders and swells.
Then it must be kneaded and the butter mixed in very carefully. Just like the technologists advise.
There will be a tender juicy, but fluffy cake.

But .. for those who need a dense cupcake version, it is absolutely not necessary to knead so thoroughly.

Girls, crumbling from bad and weak gluten. To avoid this, you can add a little dry gluten to the flour. Gluten is called (different firms in different ways), sold in specials. baker shops. It strengthens the flour, thereby developing strong gluten strands, which gives the crumb fibrillation

so there are pitfalls. It is necessary to add more water and knead longer.
You just can't stick gluten in. Instead of fiber, you can get a gum. You need to be sure that the flour is weak and add only if you are already faced with crumbling.

Thank you Svetta! .. The crumb turned out to be the color of good baked milk, tanned. Even the top was reddened.

this cake is easy to bake and then you will not feel all the taste and tenderness. Be careful with baking times.

Therefore, they say, but you do not believe.
More details: https://Mcooker-enn.tomathouse.com/in..._smf&topic=383627.360#bot

Oh, and I'm so superstitious, worse than the old ladies, although I didn't know about Easter cakes, my sister gave in to the topic today.
I will bake, in any case, then I will tell you, I hope the enthusiasm will not diminish, and everything will be OK!

Sometimes even without critical days you can run into trouble. And regarding the cleanliness of hands, tables, dishes, it should be at its best both on critical days and on ordinary ones. This is the first and foremost rule of food production.
This is a matter of superstition.In this case, let's not cook food, not go to work, or use public transport. Attention is needed everywhere and always. And you can lose vigilance sooner from fatigue than on such days.
And in an evil and twitchy state, it's better not to do anything at all. And even more so the oven. What cakes, what gingerbread ...

And if you try to scientifically substantiate or refute this "superstition", then what will remain in the bottom line?
In production, he was "sneezed" from a high hill. But there are plumbing requirements and verification of their implementation at a height. The dough is kneaded and molded by machines. Air conditioners provide humidity and fresh air.
And the notorious lactic acid bacteria live in huge bowls with pleasure, they cannot be easily survived from an industrial kitchen.
In production, therefore, overalls and a minimum of touches, continuous standards and acidity tests for the finished dough.

And in the kitchen? The room is small, theoretically, if you breathe in it for a long time without airing, then with a cold, you can infect your family. This factor cannot be ignored. Further, most of us, although with washed hands, do something for more than one minute, we strain our muscles, in case of a painful condition, there is enough time to release, albeit a small amount, sweat. And its composition on "such" days may contain something not useful for the test.
That is, soap and soap, but there is still time for the bacteriological effect during prolonged kneading and molding.
On "days like this," if I did it with my own hands, I would still use medical gloves and enhanced ventilation before cooking.
And I would improve the dough with sour milk, so that my negative bacteriological effect would not be reflected in the dough.
As I understand it, the smaller the kitchen, the greater my influence on the dough can be.

Further, in the production, salt and sugar are put according to the standards. And at home we do it to our liking. And if on "such" days everything seems tasteless? there is a risk to oversalt, etc.

One must be sure exactly how adequate a woman is on "such" days. If you notice some dull reaction behind yourself, then it is better not to close your eyes to it. On "such" days, it is especially important not to violate the technology, and not rely on your own taste.
Berezheniy ... you know.

molding machines. Air conditioners provide humidity and fresh air.

Yes??!! Did you work at the bakery? Even I did not see air conditioners there at close range! Do not make me laugh.

minimum touches,

True?? But what about such a product as a cone with jam (like a roll, but not quite) or a challah, which is woven ONLY by hand? Or transferring the finished dough piece to a baking sheet ...
I saw this only in Finland at a demonstration show. And then, except for the kneading department.

acidity checks on the finished dough.

Acidity and bacterial seeds are different things

buns, although most of us have washed our hands, but we do something for more than one minute, we strain our muscles, in case of a painful condition, there is enough time to release, albeit a small amount, sweat.

This is for 10-15 buns per house. conditions? Sweat?
Not only a sick person can sweat, but also a healthy person. Agree, in any case, it is not hygienic.
On x / s they sweat gooo much stronger at T air in summer up to 40-45 °

On "days like this," if I did it with my own hands, I would still use medical gloves and enhanced ventilation before cooking.

But they would. And here it was about complete impossibility

Further, in the production, salt and sugar are put according to the standards. And at home we do it to our liking. And if on "such" days everything seems tasteless? there is a risk to oversalt, etc.

Few people make things like Easter cakes "taste". There are clear recipes

One must be sure exactly how adequate a woman is on "such" days.

If a woman is in this state, she herself will not do anything - she feels bad. In such cases, you need to lie down. This is an extreme situation, I would say, painful. And this was not about that
Let's not seek scientific justification for silly superstitions that have no foundation.

and me - what? I am a working girl. I can go to work even with a temperature
And at home, too, cook on any days nada
I, like you, Tanya, do not even pay attention to "such days" and I think we must do it.
But about superstition, I think that there must have been frequent failures in someone when baking, since this superstition has become so widespread. So, you need to understand how "such days" differ from ordinary ones, and then everything will be absolutely fine.

I am leading to the fact that neither dough, nor preservation, etc., is ANYTHING to this day. And if there were failures, it was only because of poor-quality raw materials or non-compliance with technological instructions.
Sanitary hygiene standards are not canceled after the passage of days. They remain the same.
Tanyusha asked, I tried to explain that this superstition has no basis

Girls, we have a theme https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=217148.0 for a detailed discussion of such issues.

Forgive me, Svetik, you have resisted the discussions here

yeah, and I'm the initiator

But now, Svetochka, no superstitions will interfere with the baking of your wonderful cake

And the cake is really tasty, delicious. Thank you

Svetik, I have a big thank you! When I did, I remembered how the neighbor's granny did that. Then, childishly, I thought that she was cooking the cream ...
Delicious and fast! Very light delicate yet sweet and buttery! Chic!
Mine didn't even wait for the trail. days! I barely managed to rip one out of their tenacious hands to look in a couple of days ...

[Tanya]

TanyaI really appreciate your feedback as a professional! Thank you, dear, for trying to bake. Now share how you did it quickly.

Well, in general, I made a whole brew. And then it dawned on me and I divided it. Knead half the portion. I didn't beat the eggs, my ken died prematurely, in the service, the hand burned out a little earlier, there was nothing to beat, I just tried to shake it with knives in the combine. The dough turned out well, very soft. Not sticky, but ... mmmm .... tender, like selected high-grade fluff (how I love this dough! But it's difficult to achieve this in the usual way). In general, I began to brew the dough at 5 pm, and took it out of the oven at 9. Agree, for a very rich dough, it's fast. On x / s, the dough in the bowls ferments for 3 hours, and then there is still proofing, baking ...
In short, I really liked it. You just need flour add., So that the dough is a little denser. And then after baking the form wrinkled a little, as if the cake had shrunk ...

Posted Thursday, April 21, 2016 2:45 PM

I just got used to messing around with mine for 5-6 hours. Dough, blank dough ... That's why I was worried that I would not have time ...
And here you can make tea leaves in the evening. Time saving already. (I have already started experimenting, well, I can't live without this!)
In general, thank you so much !!!

[Tanya]

Tanya, well, the process also takes 4 hours for me. I make pasta with a conveyor - while one portion is proving, I brew for the next. The main thing is that for the oven, the portions do not overlap and do not ferment in forms.
And about the tea leaves in the evening, great salvation, I did not think of it!
And yes, after the cake has cooled down a little, it seems, and the paper form wrinkles a little in places. Perhaps you are right, I will add an extra 100g of flour. More afraid not to lose this balance of dough density.
Tanya, what are you covering the cakes with?

[svetta]

svetta, Svetochka, I really liked the Easter cake! : nyam: Such dough is interesting! I did half a portion. Everything is strictly according to the recipe! Everyone liked it! Baked small and in paper forms.

[Anatolyevna]

AnatolyevnaWhen did you bake, Tonya, now or last year?

[kil]

kil, Ira, I baked yesterday!

[Antonina]

Antonina, I'm glad that you liked the Easter cakes! Piekis for a full portion, larger dough ferments better and tastes better.

I cover the light with protein and powder. Sometimes with white glaze (like chocolate). It is good to cover with lipstick, does not sprinkle.But with our volumes .... it is unrealistic to boil it, beat it and then heat it.
In general, I am reporting. I'm an experimenter, damn it. Yesterday there was half a pot of tea leaves. Yeast milk made fresh today. I added 50 g flour to that half porridge (500 g). And sho tell you. For an hour they stood in the forms and the current rose by half a form. Mine is not enough. So carefully add the flour. Or add mona yeast 10 g (for a full serving) or ...
Even I am in a stupor, I do not understand the reason for the delay in ascent.

Added Thursday, April 21, 2016 10:41 PM

my process also takes 4 hours.

Oh, so you're used to
And I have -5-6 hours, that's why I'm glad
I think that if I hadn't smelled, it would have turned out even faster, ~ hours3. So far I figured out what is more convenient to brew, then I thought for a long time how to beat the egg yolks (the mixer was dead), until I decided with what flour to make (I have 3 bags, they are different) ... my brew is already cold. And if you do it quickly ...

[Tanya]

Tanya, yeah, I realized about "in the evening", I will not risk it. Thank you for the experiment. I only bake paski in Khutorka, every year.

No, Sveta, the point, I think, is not in the tea leaves (in the evening), but in the increased amount of flour. Tomorrow I'll experiment more.
And I somehow took a little farm, spat the mustache. With an average% baking, the dough is floating, plasticine (do you know what I mean?) I have in my bags Belaya Tserkov, Trostyanetskaya and some other, I don't remember, threw away the tag

[tea leaves can be brewed in advance]

Svetik, I report
Well, it means, so ... I made some flour and left it for tomorrow (experiments), but! .... something always happens in my family, someone falls, something breaks, .... more, about cakes on the trail. day and did not remember. As a result, the tea leaves stood for 2 days.
I kneaded the dough. I baked it. Here is the result. Judge for yourself.

And this is in a cut, cut slightly warm

Well, of course! In a large family, ears do not pop. If you clap, don't stop, clap on! Mom turned away and "mice" immediately gnawed out the middle!
So that, tea leaves can be brewed in advance!
Last time the problem was not in the brewing, but, as I suspected, in the increased% of unbrewed flour to the brewed one.

Tell us in more detail about the tea leaves in advance. When I did, I boiled milk and poured flour into it, so I just got a lump of dough, it was already dangerous to boil this business, because the bun would have been fried, so it turns out this bun can be made in advance, but the point is, it took a few minutes. Then I dissolved the yeast in milk, connected it with my bun and walked through it with a blender, then set the hat to fit for an hour. Maybe I was doing something wrong? After all, if you put a dough for a long time, the yeast may go over or something will sour there, I do not say this, I am thinking about it.
For the stupid, write down what kind of tea you did in advance.

[Shalashen Tatiana]

Shalashen Tatiana, to do something for a short time, but then to cool down is also time.
In addition, many people start several loads at a time, because baking a lot at a time will not work, and if you start everything at once, then the second and subsequent batches may stagnate. But the tea leaves, it turns out, you can start one several times - also saving time and effort. And if the tea leaves come in a lump, then you can break it with an immersion blender and, if necessary, add a little more.

meaning, it took a few minutes.

This "few minutes" for one or two, well, three batches. And Sveta wrote, read above, does a lot to order. So do I. I have an order for 500 pieces. And with such a quantity, it is already a few minutes and a pre-brewed tea leaves will significantly save time. This is what we thought about ...

what kind of tea did you do in advance.

Tanya, page 1 gives instructions on how to brew. Moreover, you have already done it.