Easter cakes (Paski) from Svetta

[BUT! I cut the pasks not in sectors in height, but in circles across, stepping back from the bottom by 1 cm. I cut off as many washers and put the top on the base. So the cake does not dry for a long time and looks beautiful all the time, only it becomes lower.]

So rub in an hour or the day before? I do not understand ... And can you advise more? My frosting (protein, sugar, lemon juice) falls off when slicing, and we all love it.
Yes, and yet, we do not sell candied fruits. If I cook orange peels in sugar tomorrow, do you think they will do?

I salt the yolks an hour before kneading, you can do it in advance (just cover it with cellophane from drying out).
This glaze (it's correct to call icing) falls off for me too. BUT! I cut the pasks not in sectors in height, but in circles across, stepping back from the bottom by 1 cm. I cut off as many washers and put the top on the base. So the cake does not dry for a long time and looks beautiful all the time, only it becomes lower.

Instead of candied fruits, you can put small pieces of dense old candied marmalade. I won't say about orange skins, I haven't cooked them, but I think they are good.

Thank you for your answer !!!
Everyone demands that we have a piece with glaze, gluttons. Can smear thicker? Then it will take a long time to dry ...

[Naroma]

Naroma, soft glaze and does not crumble - it is sugar. Here on the forum there is a recipe, I saw. A search will yield a recipe.

I went to look

[Qween]

how exactly different technologies affect the result, so that you can guess the texture and taste, because you can't try all the recipes.

Brewing flour is a traditional way of increasing the freshness of baked goods without the use of preservatives.

And interestingly: no one tried to combine? Does this make sense?

Recipes from Qween, where she combined a long dough from Viennese dough and custard flour:
- Kulich "Royal"
- Kulich "Royal Bummer" in a bread maker

Recipes from Qween, where she combined long Viennese dough and choux flour:
- Kulich "Royal"
- Kulich "Royal Bummer" in a bread maker

Girls, show the cutter though, or have you already eaten everything? Is it fibrous and wet? I want this.

Who requested the cut? Here he is

Sveta! Thanks a lot for the recipe! However, I have moved away from technology. I made the flour with milk. Then I added yeast. She let me come. Then I put all the products in a bread maker. Dough mode. I have it for an hour and a half. Baked in the oven in paper forms. The cake is delicious. Fibrous and moist. Next time I'll bake it properly. I just got sick. And I wanted to bake Easter cakes for the family. Thanks again!

Yes, and yet, we do not sell candied fruits. If I cook orange peels in sugar tomorrow, do you think they will do?

candied citrus peels
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=122608.0
Candied citrus fruits for filling or decoration
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=121895.0

I baked this cake on Thursday - delicious, sweet and fragrant)) I took the recipe from here, the girl from Kidstaff advised))

[vesennyaya]

vesennyaya, well, that's what I wrote.

Cook, I am dergus))

Cook, I am dergus))

... I did not get that...

... I did not get that...

She gave the recipe for the Little Cook in the Kidstaff Counselor, I understood that it was you)).

[vesennyaya]

vesennyaya, link does not open.

Svetochka, thank you so much for the recipe for the pies !!! They came out very tasty, and the recipe went well to her friends and everyone was just delighted and also gave you a tremendous thank you !!! I introduced the yeast into a warm custard dough (I read it in your other Temko), kneaded it with Kenwood - it turned out perfect, light, juicy and sweet.

And before entering the yeast, you need to dilute it in milk, otherwise I immediately crumbled it into the brewed dough, only crumbled it Then I had to break it with a blender, it did not stir uniformly. Did something wrong, but did not affect the result
And yet, no one tried to introduce all the eggs at once at once, beating them before, into a thick foam?

And before entering the yeast, it must be diluted in milk, otherwise I immediately crumbled it into the brewed dough:

I have written everything about yeast, they are diluted in parts of milk and then injected into the brewed flour.

Svetochka, thank you very much. I read at a gallop, so I got
Thanks again for the recipe. Yesterday they finished my pastry, and today they tried the so-called "spare", the one that my husband dragged, was also made to order for his friends (husband's friend). So these are two big differences !!!! Yours is definitely tastier. So by the weekend I'm going to bake again, only I think it will fit into my Kesha bowl (large) double volume. And then one is not enough for my horde

The dough will fit, but you will have to distribute in two bowls ...

The dough will fit, but you will have to distribute in two bowls ...

Not only to stir (with this you can get out into 2 pots), but in the oven I can only bake a tab for 1 recipe. And during this time, the second portion of the dough can ferment, I'm afraid.

And before entering the yeast, you need to dilute it in milk, otherwise I immediately crumbled it into the brewed dough, only crumbled it Then I had to break it with a blender, it did not stir uniformly. Did something wrong, but did not affect the result

Sestra

The dough will fit, but you will have to distribute in two bowls ...

Oh .. I'll try in the one and a half version ... Nobody tried it?
Relatives ordered me 4 pieces for vyhi, so impressed
----------
Pupsen,

[Ilona]

Ilona, can this?

Nope! The one is different from earlier recipes. Either Gasha had it, or Manka had ours ... I don't remember ... just Dory's fish.

will fit into my Kesha bowl (large) double volume. And then one is not enough for my horde

Two bookmarks do not fit, but one and a half - simply At first I interfered with a rubber nozzle, and then, when it came to flour, with a hook.
Then I put the bowl into the oven for the flavoring, the dough came up to the top of the bowl, so I pressed it in the flour with my hand, and then I mixed in the butter and raisins with a hook.

[Ilona]

Ilona, and this one? Bread rolls.

Nope! The one is different from earlier recipes. Either Gasha had it, or Manka had ours ... I don't remember ... just Dory's fish.

Something I don't see the first message anymore, but it seems that it was about bread on custard? We have several recipes on choux pastry, and on cream this .

Choux pastry has very tasty bread, we eat it the most. But precisely on tan jong, and not on strong. On tan jong, bread with 400 grams of flour rests against the lid of the bread machine and does not stale for a very long time.

and what is tan jong? where can you read? directly interested, I want to try)

[Parallel]

Parallel, here's a selection:

🔗

Incredible baked goods.

[Qween]

Qween, wow, everything is in Chinese)) I was really scared)) I found there a reference in Russian, but there is only the brewing itself - though in great detail, clearly written. is there no recipe here? to bake bread or pies straight from beginning to end), otherwise I specialize more in cakes, well, I can also bake pies for myself, I baked bread a couple of times. in general, my experience is not very rich))

[Qween]

Qween, but I would just read about the dough, very interesting! I'm on cakes, like Parallel, so crooked, but I really like to work on the test.

[Qween]

everything is in chinese

In Japanese, mostly. I already wrote that I especially love Japanese pastries and laid out several recipes.

Here more recipe ... But, for every day I do not bake sweet bread and faster (my recipe). Just in the morning I took the fresh one out of the bread machine. Let me write to you or in a personal, if interested, or take a picture and make a topic.

Qween, but I would just read about the dough, very interesting! I'm on cakes, like Parallel, so crooked, but I really like to work on the test.

Svetochka, there are a lot of different tests for TZ. I have probably 50 recipes in my notebook, if not more. I do not even know how best to communicate more conveniently on this topic. Probably, nevertheless, as it is necessary to do the topic separately. Or communicate in PM. What's the best?

[Qween]

Qween, of course, a separate topic will be better! very, very much ask))) be sure to a separate topic so that such valuable information is not lost. I'll take it right away and experiment))

[Qween]

QweenI think it's better to have a separate topic. There you can ask, and someone else will write smart ...

[svetta]

svetta, what do you think, if I start making Easter cakes now, will I be in time by night?) we are now half past three in the afternoon. Or postpone for tomorrow, start in the morning? ..

Gulya, in time! Put it on!

Svetochka, can I torment you a little more))) to make flour - is it like pouring flour into boiling water in a custard dough for eclairs? or stir flour in milk and boil everything? or how to pour flour in a small amount of milk into boiling water in a thin stream of jelly?

Gulya, in 200-250 ml of boiling milk, plump 90-100 g of flour and stir quickly, hold on the fire for 30-40 seconds. Remove from heat. Then gradually adding milk, stir the mass.

I understood everything, thanks)

Sveta, I'm coming to tell you about my joy and sorrow at the same time. Joy - the cakes are really incomparable - delicious, aromatic, sweet, oily, soft !!! it's just lovely, not cake !! an excellent recipe, thank you, dear, for sharing it, and a special thank you for the patient explanations for me, stupid)) and now about the sadness - I divided the dough and decided to bake most of it in the pressure cooker, and what was left in the oven. in the oven, it just turned out amazingly, but in the pressure cooker I baked it for the first time (and why I decided to try it on this recipe, it would be better if I took something simpler). in general, after an hour and a half, I opened the lid, and nothing baked there, and while I opened it, the dough fell ((now I set it to bake for another 40 minutes, even if something works out, I'm sure that even the crackers will come out tasty. but now I will bake only in the oven - how it behaves, I know for sure) thanks again for the recipe! I already ate one cake from a large glass))) but I wanted to hold on until tomorrow, but I can't))

[Parallel]

ParallelGulya, I am very glad that you appreciated this wonderful dough! But the idea with the pressure cooker ... it's a shame it didn't work right away. Well, on the other hand, I gained experience on how not to make responsible baking
So what's next with this pressure cooker dough?

[Qween]

Something I don't see the first message anymore, but it seems that it was about bread on custard? We have several recipes on choux pastry, and this one on cream.

Qween, my love, this is it !!! HURRAH!!! I ran to bookmark it so I wouldn't look for it again !!! I remember on the basis of this bread, or rather, according to its principle, there were delicious rolls, yum-yum !!! Thank you!!! I found it !!!!

Let me write to you or in a personal, if interested, or take a picture and make a topic.

no, in a personal it is not necessary, give the topic! I also want to!!! Me too !!!

Gulya, in 200-250 ml of boiling milk, pour 90-100 g of flour and stir quickly, hold on the fire for 30-40 seconds. Remove from heat. Then gradually adding milk, stir the mass.

Sveta, can you put this information into the recipe text? And then they will ask again, and we are already on the 5th page.

[Ilona]

Ilona, I would be glad, but for some reason there is no Edit button in the recipe. I will ask the moderator Husu to do this.

Sveta, I still finished the dough in the pressure cooker yesterday)) I baked for 1.5 hours, then another 40 minutes, then another 15 ... then I didn't have the strength to wait and bake, took it out, went to sleep. Today I cut it - it was necessary of course to hold it a little more, about 10 minutes it turned out damp, it was better in the oven.In the oven, it is also damp, oily, tasty, just like a cake, and in a pressure cooker it is a little too humid and heavy. But nevertheless - delicious! and half is gone)) but now I will bake this cake only in the oven, especially since there it is much faster, at least until I completely make friends with the pressure cooker.

[Sveta]

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.

Sveta, I have not seen this explanation ... And what if I just poured boiling milk into flour ??? Will not work? Now all the dough is standing, coming up, waiting for butter ...

[Mom Tanya]

Mom Tanya, it will work, but different. In general, here it is precisely this trick with brewing flour that gives the effect of a long non-hardening dough and in general somehow changes the structure of the dough. And if it's just hot milk into flour, then it will be just dough. It will still be delicious!
In general, the process of making flour in my recipe is described in detail, it is not written there to pour milk into flour ...

[svetta]

svetta, yeah, now I saw it. And when I immediately printed out the recipe, there was no such explanation. You and Gulya and Ilona added it later.)))

[Mom Tanya]

Mom Tanya, well, yes, I hastily wrote a recipe on request in the topic about Cakes to order. And when I was already doing a separate topic, I painted it in detail.