Radushka
svetta, yes, because I no longer have a place where I can take out (there are new ones in that place). Limited areas)))
Olga
The second batch, half a portion, overlaid 1/3 of the form.
The smells are from the 3rd to the 1st floor, the neighbors probably feel bad: girl_haha
Easter cakes (Paski) from Svetta
shlyk_81
Baked on convection 160 + top small 25 minutes, large 40 minutes
Easter cakes (Paski) from Svetta
Olga
shlyk_81, Evgeniya, what beautiful domes you have. Did you measure the dough on the scales when you laid it out in the forms?
Olekma
shlyk_81, Evgeniyawhat beautiful cakes came out! Tell me how many grams of dough was put in a large form? I left such large forms for tomorrow, I'm afraid not to guess with the amount of dough in them.
Fantik
Girls, help. She took it out of the molds hot - 2 pieces. Their bottom turned out to be too tender, broke off while taking it out. The rest are cooling down. But I don’t know if it is possible to take them out cold later or dry them tightly ??? Forms - ceramic and enameled cups. Were lubricated with oil.
shlyk_81
Olga, Olekma, I measured it on the scales, but a large form of 400 grams, it seemed to me a little, put 520 each. It was 1/3. Small 150 grams, and put 150 there, it was also 1/3. Maybe the big ones have the wrong label.
Fantik
It is a pity that no one answered. But fortunately, the cakes were taken out of the cooled forms perfectly! This means that you do not need to take out this hot dough! This is my first time with such a custard. Previously, I only did eclair a couple of times. Now I'll show you the break. We have already eaten one that has fallen apart. Gorgeous taste !!!

I was still haunted by my question about "when and how to fall asleep spice (ground cinnamon, cardamom and ginger). Candied fruits and raisins have been pickled in plum liqueur since yesterday. Today I poured the liqueur. Sprinkled spices on top of the candied fruit. Then she sprinkled it all with flour, as Sveta writes. And mixed it up. Well, I mixed it into the dough, as in the recipe.




Easter cakes (Paski) from Svetta

Easter cakes (Paski) from Svetta
Natusichka
Girls, and does anyone know the recipe for glaze so that it does not stick and crumble?
Sveta_
Sveta, I baked your pastries yesterday. I did three batches, thanks to the kneader, I helped a lot. The dough worked well at all stages. And the baking went fine, a little longer than you wrote. And today I suddenly discovered the following picture:
Easter cakes (Paski) from Svetta
all, even yesterday, the paper molds became wrinkled. Why could this happen? They look like they were damp ... or steamed ... There were 300 grams of dough in the molds, baking for 50 minutes, that is, they can't be raw ... And we'll try on Sunday.
toffee
Sveta_really insulting. And why does it happen?
VetaS78
Quote: Sveta_

Sveta, I baked your pastries yesterday. I did three batches, thanks to the kneader, I helped a lot. The dough worked well at all stages. And the baking went fine, a little longer than you wrote. And today I suddenly discovered the following picture:
Easter cakes (Paski) from Svetta
all, even yesterday, the paper molds became wrinkled. Why could this happen? They look like they were damp ... or steamed ... There were 300 grams of dough in the molds, baking for 50 minutes, that is, they can't be raw ... And we'll try on Sunday.

maybe this is a feature of paper forms? I have it in paper too today. but today we have already cut one - very tasty.

Thanks a lot to the author for the recipe! Tomorrow I plan to bake one more portion. And maybe I'll leave one thing to see how long it stays fresh (to know for the future)
shurpanita
Quote: Fantik

Girls, help. She took it out of the molds hot - 2 pieces. Their bottom turned out to be too tender, broke off while taking it out. The rest are cooling down. But I don’t know if it is possible to take them out cold later or dry them tightly ??? Forms - ceramic and enamel cups. Were lubricated with oil.
Anastasia, it was necessary to lay the bottom with parchment, and along the edges you could draw it with a knife, and get it cold.
A.lenka
Girls, help !!!
I really need help urgently!
After the step of adding yolks and whites, the dough is hard lumps, and they do not break. Is that how it should be?
Vitaminо4ka
Quote: A.lenka

Girls, help !!!
I really need help urgently!
After the step of adding yolks and whites, the dough is hard lumps, and they do not break. Is that how it should be?
well, it's hard, but not lumps. Knead well. I used a mixer with dough attachments to knead.
A.lenka
Quote: Vitaminо4ka

well, it's hard, but not lumps. Knead well. I used a mixer with dough attachments to knead.
Vitalina, I have already added proteins there, the dough is already quite liquid, but for some reason hard lumps have gone. They are not broken by a mixer.
I'm waiting ... Maybe they will disperse a little when the dough comes up?
Fantik
A.lenkaI think lumps could remain from the brew? Then just walk with a blender. Or tea leaves plus yolks - was everything smooth, without lumps?
A.lenka
Anastasia, I went through the brewed part, as per the recipe, with an immersion blender. I broke all the lumps.
The lumps were apparently formed by adding the remaining flour and yolks. Or when adding proteins? I did not really understand this moment.
Fantik
Yes, it is not clear why they are.
Quote: A.lenka
I went through the brewed part, as according to the recipe, with a hand blender. I broke all the lumps.
I also did so and that's it, there were no lumps anywhere else.
Wiki
Quote: VetaS78

maybe this is a feature of paper forms?

Yes. I also wrinkled last year.
In this, I waited until they cooled down a little, then gently ran a knife along the sides. The bottom did not come off, I made a cut with a sharp knife and cut it too, so the cakes were separated without damage. She pulled them out, put them on the wire rack until they cool completely overnight. In the morning I returned to the form and decorated. The cut at the bottom of the mold is not visible.
It was possible not to insert it into the forms, but it is more convenient to give it this way.
Now I will always pull it out of the paper forms until it cools completely and the crust on the sides hardens.
A.lenka
Quote: A.lenka
After the step of adding yolks and whites, the dough is hard lumps, and they do not break
Found a clue. The reason was, nevertheless, in the tea leaves, which stuck like a cutlet on the bottom of a complex shape.
addresat
Good day! I understand that the whites are not whipped ?!
Leka_s
Elena, p. 4 "Adding half whipped proteins - the dough is more fun to mix. We mixed in half of the proteins - added the rest of the proteins, the dough became semi-liquid and viscous, knead well. "
toffee
These are the cakes. Let not awful, but from the heart.
Easter cakes (Paski) from Svetta
Jiri
iris. ka, Irina, the Easter cakes are excellent! Appetizing, just eat the barrel!
Olekma
And I baked Sveta's cakes !! I have been baking this recipe for the second year, I really like it! I don't want to try anything else
Easter cakes (Paski) from Svetta
Soroka84
I bake this recipe for the first time and I want to cry! I did everything strictly according to the recipe gram in gram, set it to bake, looked into the oven and there the dough pours over the edge of the mold onto the baking sheet! Why can this happen? It's not the first year I've been baking according to different recipes, and indeed with a test for you, this has never happened
Shyrshunchik
Soroka84, Julia is seen for a lot of dough form. I, too, have been baking this recipe for the second year already, but this time I made the tea in a different way, stirred the flour in cold milk and poured it into the boiled one, and of course boiled it, it turned out to be a very smooth tea leaves without lumps.
Svetta
Soroka84, a lot of dough was put in the molds, or the dough fermented a little, or there was too much yeast ... I don't even know why. I have never had this in all the years, and even now I have done 10 batches - everything is fine.
If you write what products you took and how much the dough was at each stage, how much was put into the molds, we will try to figure it out together. Somewhere you messed up, that's for sure.
Kokoschka
svetta, baked cakes according to your recipe, fresh from church, blessed cakes and we will try tomorrow!
I baked according to two recipes, but yours are so fragrant, fragrant, although I really love the old recipe and bake it for the third year, but the smell is not that ...
The only thing is also wondering why the paper forms wrinkled a little the next day and can this be avoided?

Easter cakes (Paski) from Svetta
Easter cakes (Paski) from Svetta
Olga
Soroka84, Julia, my first batch also came out and was not very baked, dried on crackers. The next two batches, superimposed on a third of the forms and still rose above the roof!
shoko11
Svetochka, thanks again for the recipe. I have already baked two batches this year, baked in paper forms. Also the sides wrinkled after cooling.
Easter cakes (Paski) from Svetta
Marinuly
shoko11, very nice!
addresat
I love custard Easter too! I bake according to Pokhlebkin's recipe
Easter cakes (Paski) from SvettaPokhlebkin cake and its adaptation to a bread maker (master class)
(Zest)
just counting on the oven. The recipes are very similar, only the protein from the eggs is not added to the dough.
Marinuly
addresat, or you can count on the oven
Svetta
Girls, wrinkling paper forms after the cake has cooled is natural. The dough here is viscous, there is a lot of moisture, so when it cools, moisture leaves and the product becomes smaller. Even the bread changes size after cooling, we just don't notice it. Try weighing the bread hot after baking and cold, you will see the difference.
Here, in Easter cakes, the dough, although it remains in paper form, still decreases in size, that's wrinkling. The denser the dough is (closer to the bun), the less noticeable it will be.
The degree of filling the mold also affects wrinkling: the less dough in the mold, the more it will wrinkle.
Soroka84
Quote: svetta

Soroka84, a lot of dough was put in the molds, or the dough fermented a little, or there was too much yeast ... I don't even know why. I have never had this in all the years, and even now I have done 10 batches - everything is fine.
If you write what products you took and how much the dough was at each stage, how much was put into the molds, we will try to figure it out together. Somewhere you messed up, that's for sure.
all the products are strictly according to the recipe, the dough is a little less than half the form, but the dough rose really too quickly (probably this is the case, once I baked it with Kryvyi Rig yeast, I won't take them anymore.
Svetta
Soroka84, Julia, I bake only with Kryvyi Rih yeast, I love them very much and I don't buy others. And what kind of flour do you have?
Eugene
svettaWhat flour is better for baking cakes? I have Odessa flour "Bogumila" or is it better to buy some other one?
Svetta
Eugene, I bake on Dnepromlyn and Khutorok (which is in the store). I don’t know Bogumila, we don’t sell it. Difficult to advise, because. you do not have my torment, but we have yours. And so you can take Nordic, and Manitoba ...)))
addresat
Marinuly, increase the portion proportionally
Marinuly
addresat, Thank you!
Eugene
svettaThank you for your answer, we also have "Khutorok" on sale and there is also Vinnitsa flour.
Soroka84
Quote: svetta

Soroka84, Julia, I bake only with Kryvyi Rih yeast, I love them very much and I don't buy others. And what kind of flour do you have?
flour Novopokrovskaya, I always bake on it
Svetta
Soroka84, I do not know such flour (you do not have a region in your profile), so I will not say anything. But since you worked normally on it, then the matter is different. Straight mystery ...
marina-mm
svetta, I carry my Easter cakes according to your recipe.
Easter cakes (Paski) from Svetta
Loksa
svetta, Svetik, hello! I kneaded the dough according to your recipe, and suddenly began to doubt. Item 5-dough is suitable 2-3 times, and only then add butter? and knead again? took? How long does this rise take, approximately? I ran the program three times on a bread maker, like something was kneaded!
Svetta
Oksana, I did not knead in HP, I will not say. About the oil is correct, why would I cheat? After butter into molds.
Radushka
svetta, Sveta, I also add butter and sour cream to mine after the first crush. And in the forms - after the second
Yarik
svetta, thanks for the recipe! Baked by 1/3, well, we are not eaters, the aroma is amazing, we will eat tomorrow.

Easter cakes (Paski) from Svetta

Oksana, I did not do it in a bread maker, in a combine. But I had both raising the dough for two hours, I thought nothing would come of it. It's cool at home, but when I began to warm up the oven for a few seconds at the second proofing, then the matter moved.I look at your hp Panasonic, turn on the service mode for it, it will go more fun.

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