Easter cakes (Paski) from Svetta

What, did you doubt it? Light, even after brewing the dough, I pour not milk, but whey. I love sour milk dough This does not change the essence, does it?

Girls I have a question ... If you brew and knead at 12 Wednesday night, and stir in the butter and bake in the morning (at 6-7) on Thursday? Will it be okay? Not much time? The apartment is cool. Will the dough ferment in 6 hours?

Olya, can you brew the yeast?

Olga VB, Ol, have you baked this recipe before? Did everything work out? Maybe you really boiled yeast?

Girls, the dough after brewing before the yeast was completely cold already. Dough rose beautifully, and quite quickly. There is no need to sin on flour either, because both this yeast and this flour showed themselves perfectly yesterday on a different recipe.
I sowed my last year's notes somewhere, and now I don't remember what and how I did and with what result, because I used 3 or 4 different recipes.
Now the full-fledged rise of the dough did not wait. I mixed in butter and candied fruits, the dough is very pleasant, silky, - I laid it out in forms, I'm waiting.
Girls, how long, approximately, is the time at room temperature for proofing in the houses? and how much does the dough rise at the last proofing?
I'm afraid to put it in the oven under the light bulb, even if it's better a little longer, but so.

[Byaka zakalyaka]

Byaka zakalyaka, can easily stand.

Girls, I have a question ... If you brew and knead at 12 Wednesday night, and stir in the butter and bake in the morning (at 6-7) on Thursday? Will it be okay? Not much time? The apartment is cool. Will the dough ferment in 6 hours?

Do you want it like Myasoedovsky?

I'm afraid to put it in the oven under the light bulb, even if it's better a little longer, but so.

Olya, why are you afraid under a light bulb? In general, I turn on 50 degrees, this is my minimum.

Girls, how long, approximately, is the time at room temperature for proofing in the houses? and how much does the dough rise in the last proofing?
I'm afraid to put it in the oven under the light bulb, even if it's better a little longer, but so.

not even an hour passed for me as the dough in the mold rose, but in the kitchen all the windows were closed and the oven was turned on, only it was baked for a long time for 60 minutes at a pace. 170 g molds diameter 13 and 15 height three 10 cm each 1 mold height 15

Added on Tuesday 26 Apr 2016 09:28 PM

Svetlana, please tell me, do you boil all the milk in the recipe or just 200 grams for making flour?

So I finally got my hands on this recipe. I didn't have time last year, so at least I baked this one. I did half a portion, all according to the recipe. It's a pleasure to work with this test. It turned out 4 x 100g and 2 x 500g. Small ones baked in 20 minutes, large ones after 40. They smell very tasty, I'll show you photos and cuts after Easter. My thanks to the author!

[svetlana)))]

svetlana))), but I wanted to ...
On Thursday we leave, and in the morning the cub has a concert at school, in short, there are two options .. Or try it at night, or this year without homemade cakes.

Girls I have a question ... If you brew and knead at 12 Wednesday night, and stir in the butter and bake in the morning (at 6-7) on Thursday? Will it be okay? Not much time? The apartment is cool. Will the dough ferment in 6 hours?

It is necessary to reduce the yeast and add some oil at the end of the batch. The pastry will greatly inhibit the danger of peroxidation and the work of the yeast. This will slightly change the taste of the cake, but from the despair of doing something. Then knead well in the morning, add oils and flavors, let rise and bake, and this is also the time.

And how much to reduce the yeast is not clear, no one has tried. You can try not to reduce, but to shove the whole oil. Let it slow down and preserve everything. In general, you will have to take a lot of risks or look for a recipe with overnight cooking.

[Byaka zakalyaka]

Oil will not save the situation. Buttered dough goes quickly too. Byaka zakalyaka, you can knead the tea leaves with yeast at 6 in the morning, let it stand in a soft oven for about 15 minutes, no more and knead the dough. Let it stand for 30 minutes (during this time the dough will rise) and cut. But the final proofing must be fully maintained. This is provided there is good warmth in the room, otherwise the dough does not ferment in the coolness, therefore, it does not gain the fullness of taste, aroma ...
And since you want, it will not work. Peroxide, it ferments quickly (due to the brewing).

Here, they are cooling down.

I never waited for them to rise to the top of the mold, because I was afraid that the dough would stop, because the dent from the finger began to tighten not too quickly.
I put it in a cold oven to give the cakes some more time to grow. We climbed still, but not very much, they did not reach the top of the form.
Luchinka, it seems, is dry - I hope it's baked.
Each mold contains 326g of dough (I made 1/3 of the recipe, but I put in quite a lot of candied fruits), in finished form it turned out 333 and 335 g in molds (the mold weighs 11g), that is, 322 and 324g of net weight are obtained.

[svetta]

svetta, Dance, and yet, as a pro, tell me, pliz, to what extent should you make flour? how on custard, to a lump? or poured into boiling milk, mixed and removed? Because I think I digested the tea leaves ... Thanks in advance!

[Mama_malchikov]

Mama_malchikov, I'm brewing - well, just brewing, today I've already cooked 3 times. I poured flour into the boiling milk and cooked it a little, it still turns out to be watery. And if the lump turned out, then break through with a blender and add the rest of the milk. It's all written in the recipe.

This time, I immediately boiled all the milk in a milk cooker, which is for brewing and for subsequent addition to the first lump. I turned it off, took it off (and the pan remains hot for a long time, and then I quickly rubbed flour into this hot milk through a sieve in the milk cooker and literally mixed it with a whisk in just a few strokes. It turned out easily, quickly and evenly.
I also tried to brew in the microwave - I liked it less.
I immediately transferred it to the kneading bowl, everything cooled down very quickly on the windowsill.

Last year I put it in a preheated oven for baking, and this year - from a cold one. I liked it more when it was warmed up, because the beads grew higher. I liked it very much last year, but I haven't tried it this year.
I'm so smart because I finally found some of my last year's notes. Finally - this is when I have already tried everything anew

Svetochka, thank you again)))
I made half a portion, I needed 3 Easter cakes, it turned out 3 in a diameter of 110 by 320-340 grams, and one in 125mm, but 430 grams were left for it, it did not grow to the edge

True, I didn’t manage to try, I handed everything out, but I’ll bake it again, I’ll eat it myself

, Sveta, thank you, I baked with pleasure, a wonderful recipe!

[Elena]

Elena, wonderful cakes turned out!

Sveta, wonderful recipe, thank you very much! Only from the oven, cool down!

[Svetlana]

Svetlana, so even, neat, class!

[Svetlana]

Svetlanawhat beautiful cakes 🔗 and paper molds. And we don't sell such beautiful paper forms.

[svetta]

svetta, the poet's soul could not bear ... one cake was capitalized, an incomparable taste, just the same as we love, my husband said: "The correct cake!", and what a fantastic crumb:


My gratitude knows no bounds

Albinochka, Thank you, I recommend, very tasty and quick to prepare. I didn't really choose the molds that were in the store, I bought these, and this year they are all beautiful. For the first time I tried to bake in Biolovski forms, I also really liked Easter cakes from them,

in the meat-eating topic showed

[Cvetaal]

Cvetaal, I am very glad that the Easter cakes were enjoyed!

Sveta, thank you very much for the recipe !!! I haven't baked the cakes so quickly before ... 3 hours from the start of kneading to getting out of the oven! I haven't tasted it, but outwardly I really like it. And very soft. Let's see what they will be after the night.

Exit: three Easter cakes from 550-600gr and five 150g each.

Glaze took from Admin https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=44565.0 , fluffed up superbly, nothing came out.

Yes, it baked with extreme - the son unexpectedly invited his classmates and at the time of the whole mystery in the apartment there was a crazy op of five children. Periodically I was distracted, but we coped with the dough)) In the morning I will report on the taste - for sure they will take a "sample" for tea))

Girls, who bakes dry, tell me how many are needed?
found

Girls, who bakes dry, tell me how many are needed?
found

Usually takes three times less
That is 50: 3 = 17g dry.

Girls, who bakes dry, tell me how many are needed?
found

That's all the same, on dry yeast, this is a completely different coat! ... believe me))) do better on ordinary, pressed!

[svetta]

svetta, Svetik, and if you do them today. And then once I didn’t know that on Good Friday they didn’t bake Easter cakes and everything came out. I understand that the choice to bake is not for everyone. But what do you think, is it worth doing Easter cakes today? I address myself as a person who bakes a lot of cakes

That's all the same, on dry yeast, this is a completely different coat! ... believe me))) do better on ordinary, pressed!

It just happens that there is no where to get them. I've never baked with live yeast, just don't buy them where.

Added on Friday, Apr 29, 2016 07:34 AM

In our Far East, it is somehow difficult with live yeast in general

[Katerina]

Katerina, do not be discouraged and bake with dry yeast. I also baked and baked on dry. At the beginning of the year, I was puzzled by the purchase of fresh dry yeast, because mine was running out. I saw that 500 grams were in many stores, and when I rushed to buy

Albina, Sveta is probably all in work now, so I copied you

I do 4 mixes on Wednesday, 3 mixes on Thursday, 2 mixes on Friday and 1 in the morning on Saturday.

[Katerina]

Katerina, do not be discouraged and bake with dry yeast. I also baked and baked on dry. At the beginning of the year, I was puzzled by the purchase of fresh dry yeast, because mine was running out. I saw that 500 grams were in many stores, and when I rushed to buy

Yes, I also always bake on dry, just a little uncomfortable from such words. Not that coat. and I have no place to get them in the taiga, so I have to get out with the ingredients

I also like more than 500 gram packs, but as luck would have it in the store, I have to bake from what is.

[Elvira]

I also like more than 500 gram packs, but as luck would have it in the store, I have to bake from what I have.

When I was looking for these packs, my husband kept repeating to me: "Order on the internet and do not suffer," and the toad strangles me for the shipment. But if they are not delivered to you, then I would order 2-3 packs. I brought from the "land" from vacation, so as not to think about them for a long time.
And we don't always have compressed yeast either. Once they set up moonshine and looked for pressed ones.
Elvira, thanks for the information 🔗

just a little uncomfortable with such words. Not that coat. and I have no place to get them in the taiga, so I have to get out with the ingredients

why are you all so crazy for no reason ?. wrote in a purely human way that a completely different cake is obtained on the living !.

why are you all so crazy for no reason ?. wrote in a purely human way that a completely different cake is obtained on the living !.

Oh well, I'm not freaking out at all, never mind I just bake on dry and that's it

Added on Friday, Apr 29, 2016 08:17 AM

my husband kept repeating to me: "Order on the internet and do not suffer"

and where have you seen such? can be more detailed, you can in a personal.

[Albina]

Albina, I bake from Wednesday to Saturday, do not be afraid of baking!

I am grateful for the recipe !!!
Yesterday I did two batches.In the first batch, the custard lump turned out to be so tight that even the milk did not really improve the situation, then the yeast mixture ran away while I set the yolks to beat, and only when I had to urgently run away at the moment of kneading the dough without butter (I got it, well, very tight to proteins , and after adding there was no time to stir in normally proteins), then I was already ready for the fact that I would have bricks instead of cakes. As a result, it stayed with me for 2 hours, it increased half-way in everything, and in the forms it also rose slightly, slightly, it grew 2.5 times in the oven, the roofs broke, but did not slide down due to the sides of the form. Having cut, I was pleasantly surprised - fragrant, almost muffin, sweet dough, not loose, well, very tasty !!!!! So even with such a disrespectful attitude towards technology, it turned out to be an excellent cake, for me this is something incredible! The second batch, I did everything exactly according to the recipe, there were no surprises, the dough came up three times exactly, when the butter and then raisins and candied fruits were mixed in, I directly blissed out from working with this dough, the roof cracked in the oven on just one kulich, the rest round, smooth, beautiful. Today in the morning I cut a regular Easter cake, it turned out to be more tender, I will not say that it is airy, but lighter than the first, it also did not crumble, but for some reason less sweet. To say that I am happy is to say nothing! The only thing, I still did not understand how thick the dough should be in the end, it seems to me that it was possible to add a little more flour to the second batch, since we have weak flour, I always put more than in the recipe. Maybe tomorrow I'll do the batch again, I'll try what happens.

[svetta]

and where have you seen such? can be more detailed, you can in a personal.

I once ordered, but like 100g. I'll dig in my bookmarks, write in a personal.

svetta, Svetik, thanks for your support. I'll feed my family and take care of it. I definitely have this plan
🔗

Girls, maybe they already wrote somewhere, but approximately how many cakes are obtained from one portion?

approximately how many cakes are obtained from one portion

The dish is sized for about 2.5 kg

[svetta]

svetta, tell me, can you kill flour and milk with a stationary blender for beating, so that the lumps disperse. And then I don't have a submersible.

[olechka99]

olechka99, you can, what's the difference.

[svetta]

svetta, accept my thanks for the recipe too.
Yesterday I baked for the first time, and this was the first experience with wet yeast. But I am very happy with the result. I thought I was following the recipe, but I didn’t seem to see the line about the zest, so there was no zest)))
Beat the eggs whole, in a thick foam, while the tea leaves were cooling. She poured the beaten eggs into a bowl and they happily waited for their moment.
Once again, I was happy with my Ken. Flexy stirred the tea leaves with a nozzle, then a hook. It seems to me not really possible to knead such a dough with my hands, especially the stage of adding oil.
Proofing was done in the oven at 40g.
I will decorate in the evening. In the morning I cut one, it looks so airy, but it tastes just right, a little moist and dense.
Thank you!!!
A little photo, I'll hide the process.

After oil injection

Proofing in molds

Girls, put it in the oven for proofing. 50 grams, they went up to the top, then I opened the oven to put a tray of boiling water, turned it on at 175 grams. oven, after 5 minutes I look, but the tops are not strong, but fell off, where is the joint? Didn't you have to open the oven or take out the cakes and put them back in the hot oven?

while. 50 g

I never put it on that temperature - very high!

No, everything was great at the proofer, the roof was round, but when I increased the temperature for baking, it was then that the dome fell

I never put it on that temperature - very high!

In my oven, this is the minimum T, I always distribute the dough like that, everything rises perfectly!

I always distribute the dough like that, everything rises perfectly!

Svetochka, I saw that you just deface it just a couple of times with me exactly when you defrosted the dough at a high temperature, and then opened the oven - the domes fell

Girls, good evening! Can you please tell me if it is possible to knead the dough with Boshev nozzles, a hook, and something else like 1/3 of a whisk? Or is it still better with pens?

Lena, I kneaded with Boshevsky