Easter cakes (Paski) from Svetta

Oh, how the cakes were poured in the oven now, they also turned out mushrooms. I was upset at first, then I calmed myself, let it be a trial batch, it will still be beautiful to decorate!
Girls, on Good Friday, will it not be a sin to bake cakes?

For the third year I have been baking this recipe. Sveta, thank you very much. This year I baked a full portion. Came out 5 pieces of 500 gr (raw dough).

: cray: aaaaaa damn it, I turned the oven knob in the wrong direction .... And instead of a light, I turned on the heating ... And they still haven't moved away, turned it off, but damn it already ruined

[svetta]

svetta, Sveta, baked these cakes last year, but the shameful yeast was caught, so the cakes did not rise well, were dense, but very tasty. Therefore, today I re-baked them, the yeast is good, the cakes turned out to be wonderful. While they lie on the pillows, they cool down, and we will try it only on Sunday.

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.

Sveta, did I understand correctly that as soon as the cakes came up in a warm oven, they must be removed, the oven heated and put back there? Today they rose so beautifully in the oven and then I decided not to take them out, but immediately turned on .... the "lids" fell ((((It's so annoying.

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.

YES! And how deliberately everyone needs something, they moan, distract, unnerve.

[svetta]

svetta, Sveta, today I baked cakes ... I used alcoholic yeast, pressed (I never bake it on dry ones), the dough came up very quickly, but I put it on the yogurt maker - I was distracted by the egg cooker, and here I already had a whole cap ... I tried it in the kneader, but the dough is heavy, I divided it into two parts, and after that I connected everything, as usual, kneaded it by hand ... after adding butter, the dough became more pliable and soft, the weight disappeared ... the dough, in the rise, it turned out ... a ten-liter saucepan Plated in molds at room temperature for about forty minutes. She baked small ones in a gas oven, and in Shtebe - in Teflon forms. It was baked well, I checked it with a thermometer and a splinter, but the top was not very ruddy ... only at the end I remembered that I had not smeared it with anything ... I will take a sample tomorrow. I will unsubscribe about the result.

[Smile]

Smile, Katya, I never smear paski before baking, and then cover them with glaze anyway.

Here are my Easter cakes, we plan to decorate with my daughter on Saturday, well, and only take a sample on Sunday

cover them with glaze anyway.

It also occurred to me when I saw the pale ones, the glaze will brighten everything up.

[Vitalina]

Vitalina, a little distance the dough at the beginning, or in the forms, or laid out a little dough in the forms, so they did not rise with a hat. Rather, a small proofing, like the roof tore.

An hour and a half for the first proofing and 1.40 for the second. Plated in a warm oven
And if the distance is short, how will it taste?
Today I have something and in another recipe the hats are not what I wanted, but at least they did not break them.

And mine on top were rosy, and when they stood and cooled down .... Then the sides became soft as fluff, it seems that if it were not for paper forms, they would be bent))). Baked splinters are dry and light themselves .. Baking in paper forms ..... Now I think this is because the sides will be pale inside or just the dough came out good. Last years the sides were normal color, but I can't remember if they were so soft-fluffy
By the way, these are the first passages that all came out with even domes, not cracked or distorted.

[Vitaminо4ka]

Vitaminо4ka, in my first proofing, the dough wanders for 3 hours in the kitchen, kneading for 15 minutes and in the forms it costs 45 minutes. in a warm oven.
I can't say anything about the taste of your pasque. May give off yeast.
Byaka zakalyaka, Marina, you put a little dough in the mold, so they come out weak, soft. But my recipe is exactly the opposite, read it.

[svetta]

Oh, svetta, now I want yours so. They are so tempting with you. I studied the whole Temka and took it to bookmarks. I will definitely bake it once. There is no time this year, only evening, I left all cleaning for Saturday.
I do not even doubt that your pasochki are gorgeous!

[Olga]

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.

I'm probably late, but I'll ask, and help a friend)
put it in tins for proofing in a warm oven (wrapped it with parchment on top, and suddenly they will grow strongly). And then how do I put it in a hot oven? Take out to the kitchen and preheat the oven? And the pasks won't fall off at this time?

How do you do it right

[VetaS78]

VetaS78, I did just that a minute ago. Just don't wrap them up with anything on top of the proofer, the dough should be in the air.

[Vitaminо4ka]

Vitaminо4ka, in my first proofing, the dough wanders for 3 hours in the kitchen, kneading for 15 minutes and in the forms it costs 45 minutes. in a warm oven.
I can't say anything about the taste of your pasque. May give off yeast.
Byaka zakalyaka, Marina, you put a little dough in the mold, so they come out weak, soft. But my recipe is exactly the opposite, read it.

,
Oh, I'm a bastard, I looked somewhere in the wrong place: girl_sad: the main thing is also marked on the side of the leaf so that the proofing for 1.5-2 hours is the first, so I was mistaken

The dough is allowed to stand for 1-2 hours, depending on the ambient temperature.
Yes, you can't make dough into a bun. I, after unfolding into shapes with fingers dipped in rast. butter, shape the dough in a mold until smooth and make it look like a hat. In the form, the dough rises almost to the top (also about an hour), then the hat will turn out small. But don't expect a high dome, there won't be.

But from here I made a note to myself, it seems that I made a note correctly, nevertheless.

[VetaS78]

VetaS78, I did just that a minute ago. Just don't wrap them up with anything on top of the proofer, the dough should be in the air.

I did not write correctly - not on top, but wrapped the sides in one layer, so that if they grow up, they do not crawl out of the shape.
I'm sitting waiting for them to rise higher))) have already stood for 40 minutes. Is that enough? or let them stand still? to the top, approx 1.5 cm. Well, up to 2 maximum, and then probably not 2, but less still remains.

[Vitalina]

VitalinaOf course, in your warm oven the dough could grow quickly. But in this case, when the dough is very rich, it is still better to give a long first proofing. The dough itself should grow 3 times. Has it tripled in 1.5 hours? Which T was in the oven?



VetaS78, that's just how to pull it out. While the oven warms up to 180 degrees, the pasques will grow up a little and then rise a little more in the oven.

[Vitalina]

VitalinaOf course, in your warm oven the dough could grow quickly. But in this case, when the dough is very rich, it is still better to give a long first proofing. The dough itself should grow 3 times. Has it tripled in 1.5 hours? Which T was in the oven?



VetaS78, that's just how to pull it out.While the oven warms up to 180 degrees, the pasques will grow up a little and then rise a little more in the oven.

it definitely increased 2.5 times, I had 50 degrees.
Nothing, for the first time I will take into account the mistakes, I will write down all the subtleties more specifically. How to learn and learn without trial and error
Now it would be faster to try

that's just how to pull it out. While the oven warms up to 180 degrees, the pasques will grow up a little and then rise a little more in the oven.

and when baked - take out immediately? or let them stand in the oven? I don’t know when to decorate - today or is it possible to decorate cold tomorrow? want to make frosting on gelatin for the first time.

[VetaS78]

What are they delicious mmmm ... Only the bottom, as usual, is a bit burnt, although a silicone mat was placed on a baking sheet did not help



VetaS78, of course, decorate tomorrow or Saturday

I still broke off a piece at the side, the taste of yeast is not felt, but I did not understand the taste, the piece is too small

and when baked - take out immediately? or let them stand in the oven? I don’t know when to decorate - today or is it possible to decorate the cold tomorrow? want to make frosting on gelatin for the first time.

I made icing on gelatin today, I really liked it. Only with water carefully, the first time I added quite a bit more and the glaze did not work out. The second time it came out great and so white and even with quick gelatin, they managed to decorate everything perfectly.
We will paint the rest on Saturday, we will do nothing tomorrow.

I still broke off a piece at the side, the taste of yeast is not felt, but I did not understand the taste, the piece is too small


I made icing on gelatin today, I really liked it. Only with water carefully, the first time I added quite a bit more and the glaze did not work out. The second time it came out great and so white and even with quick gelatin, they managed to decorate everything perfectly.
We will paint the rest on Saturday, we will do nothing tomorrow.

Did you decorate hot pies? I sit tormented - to finish it today or tomorrow ?? I also thought that I would not do anything tomorrow. And then how much I figured out how much work I would leave for Saturday and began to worry that I would not have time on Saturday (((

Where did you leave yours for the night? the ones that are decorated?

Did you decorate hot pies? I sit tormented - to finish it today or tomorrow ?? I also thought that I would not do anything tomorrow. And then how much I figured out how much work I would leave for Saturday and began to worry that I would not have time on Saturday (((

Where did you leave yours for the night? the ones that are decorated?

No, cold.
I put it in a saucepan and part of it in a large cookie box (I asked in the store) and covered it with cling film.
I also have a lot of plans for Saturday, and I will still bake pasque. But nothing, I can handle it. If anything, then the night from Friday to Saturday is long

No, cold.
I put it in a saucepan and part of it in a large cookie box (I asked in the store) and covered it with cling film.
I also have a lot of plans for Saturday, and I will still bake pasque. But nothing, I can handle it. If anything, then the night from Friday to Saturday is long

Soon my husband will ask me to go out with my cooking or he will close the kitchen with a key. I have practically not slept for 3 nights - now one thing, then another ... then I study recipes, then I cook ... and even before that, something also interferes (

does the glaze freeze quickly?

How did you cool them after the oven? Did you get hot ones or wait until they cool down in the oven themselves?

Soon my husband will ask me to go out with my cooking or he will close the kitchen with a key. I have practically not slept for 3 nights - now one thing, then another ... then I study recipes, then I cook ... and even before that, something also interferes (

does the glaze freeze quickly?

How did you cool them after the oven? Did you get hot ones or wait until they cool down in the oven themselves?

probably late to answer, but yesterday I was already very sleepy.
The glaze hardens quickly compared to the usual, after 20 minutes I already had it hardened.
I immediately take out the pastes from the oven, otherwise they will stop and dry out.And only then I cool it on a barrel, gradually changing sides

And tell me, please, the recipe for glaze on gelatin! Thank you in advance

[Sveta]

Sveta, I have no milk, cream 11%, what do you say? add the amount, or can you dissolve the yeast in 50 ml warm water?

[tatulja12]

tatulja12, Tanya, hello, I haven't seen it for a long time! You can dilute the cream four times with water and pitches. Good luck!

Tell me at what point to add zest? When are raisins and candied fruits? And can walnuts be added instead of raisins and candied fruits? Otherwise they don't eat that.

[svetta]

svetta, thanks for the recipe. Yesterday in the night she baked her handsome men, so she left them to cool on the table under a towel. In the morning I discovered that the top is so hard, if covered with glaze, it will crumble. Is it possible to soften the dome somehow? the Easter cakes themselves are soft (baked in paper forms).

[svetta]

svetta, Thank you! We can say that I baked cakes for the first time (before that it was bad for a long time), everything worked out!
Made in half a portion, we will try for Easter


Nobody likes my glaze, that's why powder. The cakes turned out to be very tender, probably due to the fact that they kneaded in the combine for quite a long time.

[Sveta]

Sveta, Thanks for the quick response

[shlyk_81]

shlyk_81, everything is written in the recipe. Nuts at your discretion.

I reread the recipe, I still didn't find the zest (((I will add after the butter. Together with the nuts.

[shlyk_81]

shlyk_81, all additives are added to the dough at the very end, see clause 7. I didn't think the zest would raise a question.

[svetta]

svetta, oh, for those whose hands are not from their shoulders, a lot raises a question! Well, in the topic I have already found answers to almost all questions.

The recipe for a frosting that does not crumble or stick! (I can't confirm, I did it myself for the first time)

0.5 tsp gelatin
100 g sugar
3 tbsp. l. water
HOW TO COOK: 0.5 tsp. mix gelatin with 1 tbsp. l. hot water (not boiling water).
In a saucepan, mix 2 tbsp. l. water and 100 g of sugar, put on fire and wait until the sugar is completely dissolved, then pour in the swollen gelatin, remove from heat. Wait until the sugar syrup has cooled down a little and beat with a mixer until the mass turns white and becomes fluffy.
P.S. Do not pour water, otherwise nothing will work. Yesterday I was able to cook the second time precisely because of the water.
There are videos on YouTube, you can watch it to make it clearer (I took the recipe from the Cooking with Irina channel) /
And if the glaze has already begun to set in the bowl, and you have not yet decorated everything, then just hold it a little in the water bath and it will liquefy again.

My Easter cakes have been standing in the oven for an hour and there is no movement (((Initially, the dough fit well. Maybe it was necessary to warm it up more? I turned the heating on and off for a minute, they stand with the light on. Is everything already? New to do?

My Easter cakes have been standing in the oven for an hour and there has been no movement (((Initially, the dough came up well. Maybe it was necessary to warm it up more? I turned the heating on and off for a minute, they stand with the light on. Everything already? New to do?

I turned on the oven at 50 degrees, heated it up, then turned it off and turned it on again after half an hour.
At me, too, at first they sat, and then they began to grow. So wait some more, don't despair

[shlyk_81]

shlyk_81, Zhenya, don't give me a shot. I, too, have dough from a pot of pearl with terrible force. And in the oven they have been standing for 30 minutes and not a gu gu. The main thing is not to rush things. Are standing. They think. Well, let them stand. We'll make it.

My Easter cakes from the first batch were also standing, I thought, until I put them in the PMM hot, wet ... We jumped right away! For 30 minutes while the PMM was heated before the end of the washing cycle, they stood and put it in the oven. And then we thought for more than an hour ...

Girls, thanks! Heated the oven to 50 degrees and immediately things went more fun! Now 2 cm to the top is left. I'll wait a little longer and put it on baking!

[shlyk_81]

shlyk_81, in my recipe it is written that I distribute in molds in the oven 50 degrees.

in my first proofing, the dough wanders for 3 hours in the kitchen,

Is it light without oil stage?

Sveta, and if, after proofing in molds at 50 degrees, you simply set 180 at once and the oven, do you think, will be okay? I used to heat when I baked cakes, but now ratethe toad crushes. And it will be hot in the house.

[Lily]

Lily, Yes.
Radushka, Anya, I already wrote that I do not like a cold oven. I take it out, bring it to 180 and put the oven on. Why can't you do that?

[svetta]

svetta, Yes, I read. But I thought that since the recipe says that it is 50 degrees, because there is no less, then I have something))) I also have a diamond eye)) three pieces have almost reached the top, and another 2 cm I pulled out, put the oven to heat

shlyk_81, in my recipe it is written that I distribute in molds in the oven 50 degrees.

.