fffuntic
Quote: Dance

Tanya, on page 1 there are instructions on how to brew. Moreover, you have already done it.
And by the way, with this tea leaves, not everything is clear to me either. Starooskolsk flour was brewed without problems. It turns out a kind of very thick jelly. And when the makfu was brewing, you couldn't turn it with a spoon, such a dough is thick, I had to warm it up in the microwave, because there was not enough milk to wet it and a lump would burn on an open fire.
I am guided by the fact that
Quote: svetta

Gulya, in 200-250 ml of boiling milk, plump 90-100 g of flour and stir quickly, hold on fire for 30-40 seconds. Remove from heat. Then gradually adding milk, stir the mass.
if not stirring, now add milk. But I am not sure what the correct brewing should be.
Like dough or thick jelly?

And for quick cooling, I then add the remaining milk from the refrigerator to the brew. And now I began to doubt after the comments, maybe it’s impossible? Do you need to dilute the tea leaves with what kind of milk: warm, cold or hot? There is a difference?
Shalashen Tatiana
fffunticWell, here I was wondering if I was doing everything right, since I have a specific lump, I then diluted it with milk too.

Tanya, I just decided that I was doing something wrong, so I asked for more details .... Now I realized that the tea leaves are my little lump.
Dance
Girls, for the first time I did everything exactly according to the instructions. But the last time I experimented. Sveta writes to brew in a portion of milk and then add more milk to the brewed mixture. I poured in all the milk that was supposed to be brewed and made flour. And after that I didn't add anything. And at the same time, the tea leaves were waiting for me for 2 days. Photo of the result on the last page.
And, yes, Tanya, tea leaves are a mixture obtained by brewing flour in boiling milk.
The density of the brew depends on the strength of the flour. Or did you not know? The stronger and more gluten and starch particles in the flour, the stronger the dough ...
Shalashen Tatiana
Quote: Dance
The density of the brew depends on the strength of the flour. Or did you not know?
Nope, I didn't know, I was baking cakes for the first time. I just thought I brewed something wrong.
Naroma
Quote: Dance

So that, tea leaves can be brewed in advance!
Thank you, this is very valuable !!!!
That means you can brew for the whole day in the morning, otherwise I'm going to do 4 kneads. Where is it in the bag? Or a container? On the table, or in the refrigerator?


Added Sunday 24 Apr 2016 12:59 pm

Quote: Dance

The density of the brew depends on the strength of the flour. Or did you not know? The stronger and more gluten and starch particles in the flour, the stronger the dough ...
ABOUT! I, znachitstsa, have a strong flour, the bun turned out - Mom, do not worry!
Dance
Quote: Naroma
where is it in the bag? Or a container? On the table, or in the refrigerator?
I left it in a saucepan with a lid, in the cold (my summer kitchen is no longer heated, it's cool there)
Quote: Naroma
4 mixes
That's why I did this experiment.
So, Svetik, you can brew in advance.
And the strength of the flour affects not only the density of the brew, but also the density and quality of the dough. It happens that today you knead the dough of the same consistency, rise and shape retention, and tomorrow, completely different results are obtained from another flour with the same norms of flour and water, and you have to add either flour or water ...
Svetta
Tanyathank you for experimenting! Now I will make the custard part in advance, especially since I have circumstances here that greatly interfere with my baking.
Dance
Hmm! I have circumstances in life, so I thought, what if ...
Try it. Will you tell
Vinokurova
And here is my 1/3 of the recipe)))
Easter cakes (Paski) from Svetta
I baked it from a cold oven ... I haven't tasted it yet, but the fact that they were airy, surprised me)))
Svetta
AlenKa, if you like air cakes, then bake. This means that little dough was put on the molds. I make them heavy, thin, albeit soft and baked.
And they look just handsome!
Vinokurova
svetta, these forms are for 100 grams, I made a bookmark at 110 ... it looked like it turned out to be about 1/3 or even more ... here
Easter cakes (Paski) from Svetta
Thanks for the recipe !.
ychilka
Dance, and when will you start baking your mega order? Last year I baked since Thursday morning and was afraid that they would be stale ..

For two years I could not overcome Sveta's dough. And with this it surrendered to me. Well, very excellent in taste and easy to knead Easter cake)
Dance
I start on Wednesday. We need it for Thursday.
Olekma
Vinokurova, and the hat is so cool at the little kulichi!
Vinokurova
Katerina, thank you))) all you had to put a little less dough - that's how much is written on the paper form, so do it ... I wanted to do it evenly, but they are like little grabs))) but oh well, the taste is not reflected ... but the cake is delicious very ... sweet and fibrous
Elya_lug
Vinokurova, handsome !!! I love when mushrooms. then there will be more glaze, and it is tastier to gnaw on it
SvetaI
Girls, sorry for the stupid question. It's just that I never baked cakes in my life, but I was tempted by this recipe. I bought paper forms with a diameter of 7 cm, a height of 8.5-9 cm. How many grams is this? Otherwise, nothing is written on them, and I didn't think to ask the seller ...
Vinokurova
Elya, Thank you
SvetaI, I'll take a look at home, I need to measure my own ... unsubscribe
Olekma
Quote: Vinokurova
and the cake is very tasty ... sweet and fibrous
I have already tried it too, very tasty! I've been looking for this for many years.
Elya_lug
SvetaI, mold Diameter 7 cm, height 8.5 cm For 120 g of dough.
SvetaI
Elya, Thank you!
Quote: Vinokurova
I need to measure my own ... unsubscribe
AlenKa, try yours anyway. I also want to do less than in the recipe, only until I decide 1/2 or 1/3. And you got 8 Easter cakes for 1/3, right?
olwd
Lovely young ladies !!! I read all the messages, but I never saw where: in what proportion to replace live yeast with dry. I now have a problem with the living, but I want to bake (the recipe was tested last year, so the taste is already clear). Who did with dry, share your experience.
Olekma
Quote: olwd

Lovely young ladies !!! I read all the messages, but I never saw where: in what proportion to replace live yeast with dry. Now I have a problem with the living, but I want to bake (the recipe was tested last year, so the taste is already clear). Who did with dry, share your experience.
In another topic of custard cake they wrote that 50 gr. live yeast must be divided by 3. That is, you get 16.6 grams. dry yeast.


Added on Monday 25 Apr 2016 04:42 PM

although when I baked this cake I added only 1.5 teaspoons of dry Saf yeast moment, the dough rose well.
Vinokurova
Quote: SvetaI
And for 1/3 you got 8 Easter cakes, right?
Absolutely right!. the test was 889 g ... if you add up all the components, it turns out like this ...
Crochet
Quote: Olekma
in what proportion to replace live yeast with dry

1: 3, or 3: 1)) ...
Shalashen Tatiana
Vinokurova, What beautiful ktslichiki. I mean the same amount of dough, I really like these hats.
Vinokurova
SvetaI,
For 100 g dia 70, height 60
For 200 g dia 90, height 90
So it says on the label, so I did ... as much as it was written, I laid as much dough ...
SvetaI
Vinokurova, AlenKa, thanks for trying on. So I will do like you at 1/3. My molds should turn out to be 7 pieces, it will be enough for us for the first time, I'm not very sure that my eaters will like it. To be honest, I myself am not a fan of Easter cakes, I have never come across one as I would like. Always either dryish and crumbly, or sugary sweet. I'll try this one, according to the descriptions - just what you need
Vinokurova
SvetaI, if you are interested, look in the kindergarten, I described it in great detail, with photographs and my explanations ... and the cakes turned out to be very tasty ... there were plans for six pieces, but the little one decided in his own way ... he said that it was delicious and ate !.
I wish you good luck and delicious cake !.

https://Mcooker-enn.tomathouse.com/in...842.0

Dance
Quote: Vinokurova
For 200 g dia 90, height 90
So it says on the label, so I did ... as much as it was written, I laid as much dough ...
Did you put 200 g of dough? And such hats ?? I didn't have such hats ...
Vinokurova
Dance, Tanya put 110 g in cans of one hundred grams, because 890 g was well divided into 8 molds !. hence the hats ...

Tanya, tomorrow I will complain to you about the daddy (((I was even upset because it was delicious and fell all over !.

Albina
Quote: olwd

Lovely young ladies !!! I read all the messages, but I never saw where: in what proportion to replace live yeast with dry. I now have a problem with the living, but I want to bake (the recipe was tested last year, so the taste is already clear). Who did with dry, share your experience.

I took out my notes, in which I found a mark of 3.5 tsp. I put dry others (but I don't remember exactly for a whole portion or half). Hell last year
Easter cakes (Paski) from Svetta
Vinokurova
Albina, have you already painted the eggs? Well, you have speed!
What pretty Easter cakes!
Albina
AlenKa, I haven't painted eggs yet, I haven't done any rehearsals for Easter cakes. I just think: what day of the week to do, so that later they will remain fresh for a longer time (after all, I won't give them Easter cakes until Easter). The oven started last Friday.
Vinokurova
Quote: Albina
I only think: what day of the week to do, so that later they will be kept fresh
like the custard dough shouldn't get stale quickly ... I'll probably bake on Thursday ...
Svetta
Albina, these cakes remain fresh even 2 weeks after Easter! Checked not only by me and not in one year.
Albina
Very good, but why tease them in advance. After all, they will eat before Easter.
svetlana)))
Quote: Vinokurova
- that's how much is written on a paper form, so I wanted to do so ... I wanted to do it evenly, but they are like little grabs))) but oh well, it doesn't affect the taste ... and the cake is very tasty ... sweet and fibrous
Alena, I didn't find any inscriptions on the paper form.
Vinokurova
Quote: Vinokurova

SvetaI,
For 100 g dia 70, height 60
For 200 g dia 90, height 90
So it says on the label, so I did ... as much as it was written, I laid as much dough ...
svetlana)))
I have a paper form, diameter 13 cm, height 10
Svetta
Quote: svetlana)))

I have a paper form, diameter 13 cm, height 10
Sveta, it's about 500g. I baked in such, I know.
Olga VB
Girls, I'm in a panic: after kneading, my dough does not hold its shape at all before adding butter. So, after the oil, it will float at all?
And it's been an hour already and does not move at all, even if it rose a little
I don’t sin on yeast: a good hat quickly appeared on the dough, and yesterday I baked with this yeast according to a different recipe - everything rose on time without any problems.
What to do-what to do-what to do ??? !!!
Maybe before it's too late, knead more yeast with a little flour, so that the dough doesn't float so much, and add the lifting force.
svetlana)))
Quote: Olga VB
Girls, I'm in a panic: after kneading my dough, even before adding butter, the shape does not live at all. So, after the oil, it will float at all?
Olya, can you brew the yeast? but I also have something wrong, when I was kneading it seemed very thick, I took the milk, added the dough, it stood for 3-4 hours until it rose, now I introduced the butter, it is sticky, sticky, how can I put this in the forms, let it stand



Added on Tuesday 26 Apr 2016 06:49 PM

Quote: Olga VB
so that the dough does not float so much, and add lifting force.
can swim because of flour



Added on Tuesday 26 Apr 2016 6:51 pm

Quote: svetta
Sveta, it's about 500g. I baked in such, I know.
Thank you, Sveta, why are the cakes' sides light in paper forms? do you grease them with oil? sprinkle with flour?



Added on Tuesday 26 Apr 2016 6:53 PM

Girls, do you need to put hot water in the oven for steam or not?
Svetta
Olga VB, Ol, have you baked this recipe before? Did everything work out? Maybe you really boiled yeast?
svetlana))), the dough will be sticky and sticky, I indicate this in the recipe more than once. I don’t smear paper forms with anything and I don’t even know what kind of sides they get, the paper form cannot be removed. I don’t know about water in the oven, I described my actions in full.
fffuntic
Quote: Olga VB

Girls, I'm in a panic: after kneading my dough, even before adding butter, the shape does not live at all. So, after the oil, it will float at all?
And it's been an hour already and does not move at all, even if it rose a little
I don’t sin on yeast: a good hat quickly appeared on the dough, and yesterday I baked with this yeast according to a different recipe - everything rose on time without any problems.
What to do-what to do-what to do ??? !!!
Maybe before it's too late, knead more yeast with a little flour, so that the dough doesn't float so much, and add the lifting force.
can not rise only due to yeast. They probably brewed after all. I would add yeast. But I'm not sure with flour.Maybe the hammered dough will turn out.
svetlana)))
Quote: svetta
svetlana))), the dough will be sticky and sticky, I indicate this in the recipe more than once. I don’t smear paper forms with anything and I don’t even know what kind of sides are obtained, the paper form cannot be removed. I don’t know about water in the oven, I described my actions in full.
Thank you, Sveta, I managed to decompose 1/3 of the molds into four tins, I'm sitting waiting for them to go up into the oven like this, but in your photo that a lot of tins are filled, this is from one portion, I'm sitting worried, maybe I should have had less put, will the dough come out?
Svetta
svetlana))), the number of Easter cakes per serving depends on the size of the molds. I have molds for 150g and 350g in the photo. I can't say anything about the amount of dough in your forms, you know better.
Tyetyort
Sveta, they are UNLIKELY !!!! And what a convenient recipe! : a-kiss: Back to straighten out ...
I bake 8 pieces, dough 720g, molds 15 cm in diameter, do not grow to the top, but the sides do not crumple. From spices: dried lemon zest 1 tsp with a slide, 1/2 orange zest, 1 tsp of cinnamon, 1 tsp of cardamom, 1 tbsp of vodka on saffron for 2 portions of kneading. The smell does not fit into the mixer anymore ... I let it stand a little longer, because the window is wide open, well, so that I have time to catch my breath, I can drink tea, take the dogs for a walk ... Etc., etc.
Svetta
Tyetyort, Lena, I am very pleased that you appreciated the recipe so highly!

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