Svetta
Olga, good luck! I will now put the first batch in the oven, the second batch will be proofed.
Olga VB
Svetkin, you have no peace from us!
I lost my notes about your kulich, again I need to remember everything
Questions.
If you do it on dry ones (I have thermonuclear ones), then a preliminary liquid dough is not needed, can you immediately mix the dough and everything else?
Svetta
Olga VB, I do not bake dry from the word at all, so I will not tell you anything.
mamusi
svetta, Svetul, and yet ... I can just knead in HP, I really like the cake, but my hand hurts, I can't knead at all, I would like to work only with a spoon and HP ...
Will not work?...
I will activate the yeast separately, I will make a sponge and I will go step by step ... Huh?
Take a chance ...
Svetta
mamusi, Rituel, well try, just recalculate the recipe so that your HP can pull the kneading of a very viscous heavy dough. You will have to help her all the time with a spoon, because there will be no kolobok ... Well, I don't know, well, try it, if you really want to.
mamusi
svetta, I got it ...
No, I don't want half measures ...
I want everything like you! (((
I will not start this year then. I will bake others that I have already baked ... and have also outlined, suitable for HP ...
And I'll bake yours already when (and if) I get better.
I seem to lick my lips here.
Thank you.
Svetta
Margarita, do not understand, sho for pessimism? "(and if) I get better."You are this, that, come on quickly get better, the drain of cases ahead!
NataliaVoronezh
Light, yes, I just bought 4 paper forms, there are 2 Teflon houses, so I think I have enough forms or even take them.
If we count 2500/400 gr., Then 6 and 1 will be low.
Svetta
The first ones go!
Easter cakes (Paski) from Svetta

NataliaVoronezh
Light, well, you are a Stakhanovka! Tell me more, please. I work 6 days Mon-Fri. until 18.00, Saturday - until 16.00, about 30-35 minutes on the road. Will I have time to make your Easter cakes on Saturday and not to fall?
ychilka
Light, beauty!

I understand this to order, but from what day do you issue them ready-made?
Svetta
Quote: Natalia Voronezh
Will I have time to make your Easter cakes on Saturday and not to fall?
Natasha, you can make the dough and sift the flour in advance, but you will come home and season the dough. The whole process takes me about 3.5 hours. You will have time!

Quote: ychilka
I understand this to order, but from what day do you issue them ready-made?
Julia, this year I bake for the first time since Tuesday (they ordered a lot), usually from Wednesday to Saturday. Delivery and distribution on Friday evening and on Saturday to those who live next to me, well, self-delivery.
Olga
Svetochka, there are mine at the proofer. How I liked the dough! Kneading with my hands for the first time in my life, I will not say that it is directly difficult, even with my baby-sized hands you can knead and knead, because the dough is not tight, it is very pleasant to work with it. The only thing, it was difficult to impose in the forms from habit, but nothing, I got used to it.

I put it on to bake. The Easter cakes are out of shape. Did I put a lot of dough? Like a little less than half.
Kokoschka
svetta, but frozen yolks (from the freezer) will do?
Olga VB
Guard!
the dough has been standing for 1.5 hours, it's time to mix in the butter, but it hasn't even increased by 50%.
What to do? Wait or stir in more yeast quickly?
shurpanita
Olga, is it warm? Did the yeast work in the brew?




Quote: svetta

The first ones go!
Easter cakes (Paski) from Svetta
Sveta has already begun))) do not wait for answers soon)
Svetta
Quote: Kokoschka
frozen yolks (from the freezer) will work?

I don’t know, I have never frozen yolks.

Quote: Olga VB
Guard!
the dough has been standing for 1.5 hours, it's time to mix in the butter, but it hasn't even increased by 50%.
What to do? Wait or stir in more yeast quickly?

Olya, put a saucepan in warm water, wait for the dough to increase up to 2.5-3 times.The yeast has to work or you will ruin your baked goods. It's cool at home now, the dough costs 3 hours to climb, but I didn't speed up, I'm not in a hurry today.
Olga VB
Thank you girls
It began to grow little by little, in 3 hours it probably rose 2.5 times, even a little more.

Such excitement with Easter cakes every time! It would seem that we are baking something every day, and everything is calm, normal, but once a year such nerves!
Olga
Easter cakes (Paski) from Svetta

In 45 minutes, the cakes rose to the edges of the form, with a beautiful dome. And since I was baking in the turned off oven, I decided to start baking with a cold one, that is, I did not put it in a hot one. And, apparently, because of this, the dough flooded over the edges of the mold and, as a result, turned out flat. I've already tasted the streaks, it's delicious, in addition to the lemon zest, I added orange peel.
Svetochka, thanks.
Svetta
Olga, I bake in a warm oven and always bake in a hot oven. Once I tried to make baked goods (not pastries) from a cold oven and I absolutely did not like it. I don't try again.
Parallel
For me, cakes are also tasty from a cold oven, but when you start baking from a cold oven, the roofs are flat, but if you put them in a preheated one, then the cake will have a dome
Svetta
Gulya, I'm not talking about taste from a cold oven. I don't like the fact that the product has not yet had time to grow to the maximum, it warms up gradually, and the temperature already forms a crust on it, and that's it, there will be no increase! May break the side or the roof. And when the oven is hot, this process is faster and the product grows well despite the high temperature. In short, I'm in favor of a hot oven.
Olga
ParallelGulya, then I correctly found my mistake about the dome? Is the oven cold? Because the dough rose with a perfect dome.

I don’t know why I did that. Well, there is a reason to bake again.
Tricia
svetta, once again baked cakes according to your recipe. Well, just awesomely delicious! Wet but not sticky, sweet but not sugary, aromatic - just gorgeous! I added sweet raisins with sourness - very much in the subject. For my taste - perfect Easter cakes turned out.
She put 250 grams in paper molds with a diameter of 9 cm with oily hands. Baked until dry splinters. The only thing was baked from a cold oven, because the lids of three of 8 Easter cakes were slightly sagging. A large cake, which was baked in a hot oven, turned out to have a rounded roof.

Thanks for the recipe!
Olga VB
Both laughter and sin!
At first, the dough sat for 3 hours, did not move. Then suddenly kaaaak jumped up.
I mixed in the oil, put it in tins a little more than last year, about 350g each, because then a little not grown to the top Easter cakes.
They quickly rose in the forms, for an hour, while the oven was warming up, they grew up, and poured further in the oven.
In general, everyone has Easter cakes, but I have "boletus mushrooms"

Easter cakes (Paski) from Svetta

Baked at 160-170aboutWith steam.
Olga
Quote: Kokoschka
frozen yolks (from the freezer) will work?
We take only the freshest for Easter cakes, no savings ...
Tyetyort
This year I add kaffir lime leaves to the dough, I bought it from the Indians. Zaaapah! Cardamom, cinnamon and zest - of course! Sveta! What are the cakes !!!! The recipe is impossible, wonderful, three more thanks!
Olga
Tyetyorthow much cinnamon, cardamom do you add? As I understand it, all the spices before being laid out in forms?
Tyetyort
Olga, 0.5 tsp each. without top.
Radushka
Svetlanka, well, where did you get your recipe ???
For a hundred years I have been baking cakes with one makar, and here you ... and so I wanted to try!
I also love heavy, fat, thick, cakes. I had a girlfriend ... 35 years older. She did not go and could not do much around the house. So I helped her. Well, and somehow I arranged a tasting of 5 or more, I don't remember, recipes for cakes. She tried everything and chose one. I have been baking this recipe for 15 years already. And others didn't even try. And then you ... and I started thinking
Midnight lady
The recipe only produces two proofers, right? And before the second proofing, butter and dried fruits interfere. I'm just deciding whether two proofers are enough for cake dough ... and here are just two and so many reviews
Svetta
Midnight ladyThe yeast works here three times - once in the brewed part and twice in the dough.
Midnight lady
svetta, yeah, everything is clear, thanks!
Tyetyort
Easter cakes (Paski) from Svetta
Easter cakes (Paski) from Svetta
Svetochka, they are the best!
shurpanita
Radushka, upload your recipe too!




Olga, really mushrooms! you deliberately try to fail!
Radushka
shurpanita, Marina, I'm not up to the recipe now, sorry ... If I manage to take a picture, then by next year I will arrange and exhibit. And so, in a nutshell ... on dough and sour cream. That's the whole "secret". There is a small nuance. I use milk in half with water. Or, in general, one water. I take Epiphany water. I noticed that the dough fits better with such water
Scops owl
Svetik, I distinguished myself. I made a test batch. One third of the norm. And then suddenly my child drew. Neighboring. In short, she set aside a little cake for him. And in the oven I dropped the big one on its side. So this happens. Now I got my cakes. It's just a shame to tears. We will try small, and the baby is baking the next batch. Already a Masterpiece. I also want Myasoedovsky. And the colomba Wo parted. I do not know whether or not it will be in time. And as I try, I will report back.
Svetta
Larissa, do not kill yourself, it happens. There is still time to bake cakes for every taste, if there is a desire. Good luck!
Scops owl
Sveta, thanks for the comfort. I understand that this is not the worst thing in life. It seems to have calmed down. Crumpled cut into croutons.
I reduced the amount of Lux yeast to 40 grams instead of 50. It went up well. What my smell is. She ran to take out the next batch. La-la-la ...
Parallel
Quote: Scops owl
I reduced the amount of Lux yeast to 40 grams instead of 50.
This year I reduced it to 30 grams, everything is fine! Still, lux is the most thermonuclear yeast))) in the next I'll try 25 grams))
Ilona
Svetik, I also bake your Easter cakes for the second year, only I knead in Kesh, like Natasha, and let them in a basin in the oven))) The Easter cakes are delicate, weightless, airy and moist-fibrous.
I take 50 g of yeast, although that year 40 g was enough. I went and looked what kind of yeast I had, it turned out that it was also luxurious. I didn't look at the name)))
Easter cakes (Paski) from Svetta
Vitaminо4ka
Hello. I will bake your Easter cakes now. But then I had a question, if I bake half a portion, then when brewing flour, I should take 100 ml of milk and 50 g of flour? thanks for the answer
Fantik
svetta, thanks for the recipe! I chose yours. Tomorrow is day X. I will report!

With green raisins, yes, it should be beautiful. And I just bought a black one. Is it possible with black ??? Won't spoil it? And yet, knead the spices together with dried fruits? Or put it earlier? I saw here and caught fire to put cinnamon, cardamom and star anise.
shurpanita
Svetochka! Thank you! a little crumbly - overexposed and burned, the oven for some reason was maneuverable yesterday
Easter cakes (Paski) from Svetta
Today there will be a second batch, I will fix it!
Svetta
Vitaminо4ka, if you take half of the recipe, then this is half of everything.

Fantik, my recipe says when to add supplements. I hear about green raisins for the first time in my life, I won't tell you. Add spices to your liking.

shurpanita, crumbling of cake from poor kneading of the dough. Well, or the flour is unimportant, with poor gluten.
Vitaminо4ka
made some flour. combined with yeast and this dough mixture turned out to be a little thick, should it be?
Svetta
Vitalina, as written in the recipe, do so.
If your dough is not thick, then you are undercooked flour. But nothing needs to be done, follow the recipe further.
Vitaminо4ka
Thank you, and I do just that, it's just that when you try a new recipe, you don't know all the subtleties and you worry. Although I read all the pages, I made notes to myself.
Svetta
VitalinaI see that you've never made choux pastry before, have you?
Vitaminо4ka
Quote: svetta

VitalinaI see that you've never made choux pastry before, have you?
custard never seems to be able to do everything and am friends with the dough, but the custard recipe is my first time. Thank you very much for your answers
Sorry for the questions, I know you're busy. Then everything is clear to me and my dough is perfect
It's just that today I have two recipes for pastries for baking, and both are new to me.

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