Easter cakes (Paski) from Svetta

[fffuntic]

fffuntic, No, I bred yeast for sure well

Don't ... you confuse the word "kneading" with "stirring". Kneading is air entrapment. See how yeast works further. First, by kneading, you make many, many, many air bubbles in the dough. And then yeast won't make new bubbles, they will expand these air bubbles with their gas. The more uneven the air bubbles are during mixing, the larger and more uneven the porosity will be in the final product.

And mixing ... is just squeezing out excess air and mixing layers with a minimum of air entrapment from the outside. The goals are different with kneading.

So first kneading, and then shaping (if you want mixing with the formation of a workpiece)

In very wet tests, such as panettone, they are also laid out there in a layer, this is to distribute air bubbles more evenly, without their accumulation, and then they are rolled up there with a snail and in various ways with surface tension. That is, the porosity is formed.
Let's say you mixed a lot of air into the dough while kneading. And you put him on a long proof. But if you make all the bubbles the same, then you will have the same pores, well, there are large ones, for example, but without holes.

From this we can conclude, which I assumed, as in ciabatta, the wetter the dough and the stronger the kneading, the more attention it requires during molding. Ciabatta, this is a wet dough for you, well kneaded, but not molded.
There are a lot of holes

And mixing ... is just squeezing out excess air and mixing layers with a minimum of air entrapment from the outside. The goals are different with kneading.

All! Kapets me! Everything has now become so "understandable" 😂😂😂😂 I'll stand to listen to the sidelines)))
And yet how, then, to knead it correctly? Well, I put on a hook in the Kenwood planetary and forward. Kneading for 20 minutes, the dough is smooth, it seems to me that there was not a single bubble at all))) And how can one "stuff" it with bubbles evenly, still a riddle (((

[Ilona]

otherwise ... they often write, knead at first speed, the goal is not to capture the air, but only to mix. Well, like when custard is made in a mixer

But in our case, so that there are no large cavities, the air in the dough before the last proofing must be evenly distributed over it, the excess bubbles must be squeezed out.
I understand that a lot will depend on the dishes in which the dough is kneaded. The wider the bottom, that is, your dough is thinner in thickness, the stronger, along with kneading, the mixing will be stronger.
It will be easier to get bubbles for someone who has a basin already and higher.

Therefore, no matter how wet the dough is, please kindly seal it up like a thread into something similar to a layer and poke it with handles. Or figs, bubbles.

Maybe in a mold for every fireman to poke harder))), press




Ilona, well, I didn’t come up with it. This is how the bakers do all sorts of cool there. Which bake fibrous cakes from wet dough.
They have kneading, kneading, fermentation, molding, proofing. Forming stands out as a separate stage.
There would be no headache, but bubbles appeared, and I wanted to understand what was the matter.
And everything has already been studied and described before us.

All! Kapets me! Everything has now become so "understandable" 😂😂😂😂 I'll stand to listen to the sidelines)))
And yet how, then, to knead it correctly? Well, I put on a hook in the Kenwood planetary and forward. Kneading for 20 minutes, the dough is smooth, it seems to me that there was not a single bubble at all))) And how can one "stuff" it with bubbles evenly, still a riddle (((

the fact of the matter is that when kneading it is stuffed unevenly.It is impossible to fill evenly.
But on the molding they are evenly distributed. They spread it into the layer with a rolling pin, prick it, put it not just in a ball, but first there in rolls, and rolls in different ways. This is all - molding to avoid holes and to keep the grain neat

It will be easier to get bubbles for someone who has a basin already and higher.

Therefore, no matter how wet the dough is, please kindly seal it up like a thread into something similar to a layer and poke it with handles. Or figs, bubbles.

Lena, something doesn't fit.
I make the dough in an 8-liter saucepan, exactly high. I knead with my hand, as it were, folding, that is, with a brush I turn the dough from the bottom up and go around in a circle. I knead the dough for at least 10 minutes. The dough at the exit before being laid out in forms has a very viscous consistency, it is not something that cannot be made with a layer on the table, it must be taken out of the pan in pieces and scraped from a spoon every time. And poking dough on the table is the same as poking it in a saucepan. When I put it in the mold, I see gaps without dough in some places at the bottom, but I don't do anything, I just put another piece of dough on top and then level the surface, just level, and not poke the dough. And - I repeat! - I NEVER !!! there were no cavities in the Easter cakes !!! Well, that's from the word at all !!!



By the way, I took a picture of my sliced ​​cake

And this dough after the first proofing, came up to the very top of the pan

This time, too, large voids in the kulich came out, there were no that year, but it seemed to me that my cakes were a bit stuck in the forms, I sin on this, because there are voids under the dome.

I know that I have no voids, because I weigh each (!) Easter cake, and since I put the dough in them through the scales, then after baking they weigh almost the same, well, +/- up to 5-7 grams due to glaze.

girls, the information is necessary, I will remember and will know!
I have only one cake with a cavity. I just went to study it and that's what I found. Where this cave was formed, candied fruits and raisins lay tightly between themselves a little lower, and it seems to me it was in this kulich that they formed a seal in the middle and a hole appeared on top. now I wonder if there will be more such ...
Svetochka, how much raisins and candied fruits do you put on 1 kg of dough?
I put 1 glass of raisins and 100 grams of candied fruits. Now I am sinning that the candied fruits were very large and I did not cut them ...

The dough at the exit before being laid out into forms has a very viscous consistency, it is not something that cannot be made with a layer on the table, it must be taken out of the pan in pieces and scrapped from a spoon every time

Yes . yes it is just that there the bubble just could not fit ..... press down lo would

Well, emptiness and emptiness, the main thing is my favorite cake, it's very good straight, but we will deal with the voids

[Sveta]

Sveta,
look. The most prominent example of a bubbly is Ciabatta, or any ultra-moist bread that is well kneaded. That is, for sure bubbles will appear when ultra wet... In this case, you can even mix it not intensively, there will still be bubbles in the rough crumb.
With intensive kneading, there are simply more of them in the tender crumb.

That is, the danger of bubbles arises in high humidity. This is the main factor.
The second factor, but not particularly important, is intensive kneading. And it can also be done in different ways. It is possible at high speed in a mixer: then the bubbles in the air will be larger and even more uneven than with the handles.

Therefore, the fact that you do not have them says only that your dough is different from that of those who have encountered bubbles.
First, their dough should turn out to be wetter or there was intense uneven kneading and bubbles of different sizes formed there. In a couple of places, they are too large and were not broken during the transfer into the mold.
Then in these places they were strengthened with yeast and became very large.

You see, bubbles did not appear there from scratch.

[Lena]

Lena, I used kenwood to knead the dough at 1 speed. The dough was viscous, laid out with a spoon in a mold.

Here is the thick dough.There, each molecule clings to a molecule. And when you interfere with a piece, layers are mixed very close. The dough is elastic, it is difficult for large air bubbles to sit.
and the wetter the dough, the more each piece is for itself and the softer it is. Large air bubbles hide in it without any problems and then run into the mold.
Girls with bubbles had wetter dough, no options

I didn't knead it with my hands, it hurts a lot of dough, my technique will not master ...

Lan, theory is good. But in practice, I understand this:
Stir the dough slowly before placing it in the mold. Trying not to drive in air, but mix the layers properly in order to only release the air.
It is best to put the dough for cake in a mold into a mold with spoons in small portions, trying to complete it stronger in a mold. Well, it's as if you were pressing on the dough.
The more wet the dough, the more necessary all these dances are.

[Lily]

Girls with bubbles had wetter dough, no options

Here I agree. Depends on the size of the eggs and the moisture absorption capacity of the flour. My flour could have a lower moisture content than the girls, so it bound more liquid. Moreover, I bake paski only on flour from two manufacturers.
Lily, for kneading I put 200 g of raisins or 120 g of raisins + 100 g of candied fruits. I did not take raisins in glasses, everything is through the scales.

[svetta]

svetta, got it!
Of course, everything should be clear for your orders! : friends: Serious approach!

This time, too, large voids in the kulich came out, there were no that year, but it seemed to me that my cakes were a bit stuck in the forms, I sin on this, because there are voids under the dome.

I just went to study it and that's what I found. Where this cave was formed, candied fruits and raisins lay tightly between themselves a little lower, and it seems to me it was in this kulich that they formed a seal in the middle and a hole appeared on top. now I wonder if there will be more such ...
Svetochka, how much raisins and candied fruits do you put on 1 kg of dough?
I put 1 glass of raisins and 100 grams of candied fruits. Now I am sinning that the candied fruits were very large and I did not cut them ...

Yes . yes it is just that there the bubble just could not fit ..... press down lo would

Well, you don't put all the bubbles in one heap.
There are bubbles from overgrowth. There, and the roof can fall. Everything is clear there.
There are bubbles from the fact that the heavy raisins went down stupidly and broke several pores in the almost finished dough, this is also different.

I mean when in two Easter cakes the bubbles are not under the dome, and not because of the raisins, but when they are there in the middle and by themselves.
When the reason is really serious. When blisters are a diagnosis - not an accident.

And the bubble, when you transfer the dough into the mold, is not huge at that moment, it is simply larger than other bubbles, and during proofing, its yeast will swell more than other small bubbles. And there may also be a cluster of several slightly larger bubbles nearby.
If the dough is wet and the air distribution is uneven, then it will be so.

It is best to put the dough for cake in a mold into a mold with spoons in small portions, trying to complete it stronger in a mold. Well, it's as if you were pressing on the dough.
The more wet the dough, the more necessary all these dances are.

Thank you Lenochka!!!! The most important moment!

P / S Yes, I probably have something else. glad to have raised this topic. I learned a lot of things I never knew and probably would put it in molds without thinking

yeah, Easter cakes take a long time and the food is not cheap. Hunt for everything to be straight ah

Stir the dough slowly before placing it in the mold.

You just have to knead it. The first time the dough was kneaded, when butter was added, at least it should be kneaded one more time, before the final proofing, where it will "breathe".
What I liked about Sveta's version was the addition of oil after the first workout
When I put it in right away, when kneading, the dough came up much longer and harder, although this did not affect the final result - it tastes equally good! Thank you so much Sveta for this hint.

Thank you very much for the recipe with a detailed description. I made Easter cakes for the first time, armed with step-by-step instructions. Everything worked out well, but maybe a little dry. I was afraid that it was not ready. We got up perfectly. I managed to knead and bake between services on Maundy Thursday. Really in 4 hours with good yeast.

Well, I would not say that it tastes the same, just butter or not. It differs so much for me.
And Sveta doesn't really care about adding oil after the first workout. There are two good mixes.
1. When the dough is without oil. Knead well.
for the first proofing, it goes to ferment mixed.
2. And then comes a very high-quality mixing of the oil.
Actually, at this moment, everyone can be different. Someone will simply mix the oil with handles with a minimum of air, and someone will do additional kneading in a mixer.
We will all get a little dough that is different in moisture and airiness.
It will take everyone's unequal dough for proofing.
And since none of us cooked with Sveta and she didn’t make corrections nearby, then ...

As I understand it, we need to focus on what problems I have specifically and find the reason.
Today I understood for sure that I knead the dough harder than everyone else.
The consistency of my dough in the last step is clearly not so wet.

Today I understood for sure that I knead the dough harder than everyone else.
The consistency of my dough in the last step is clearly not so wet.

Lena, well, at the initial stage you changed the proportions of the brewed part and the technology. Am I speaking correctly? Maybe this is the reason for your "other" test?

no, I think the main reason is that I leave it for additional fermentation with one more stir, and if there is time, then I can give two. But it becomes so tasty that I have been doing this all the time. It is visible when it stands, it also becomes denser. I have no problem putting it in a mold, no spoons are needed




I don't change the technology, just slightly vary the moisture content from the recipe and slightly lengthen the fermentation. The technology is as tough as yours. Brewing, good double kneading, adding the muffin in stages.

But as a result, the dough becomes more obedient.



in fact, for two years now, your cakes are my favorite. The taste is completely satisfied. This is already a highly developed recipe in which I can show my amateur performance. They are prepared not only for a holiday, but if they just ask at home.
So I mixed different oils in it. I added cream - I'll tell you very tasty)))
But I adhere to the basic proportions as the best for a balanced taste.

Already, too, I got used to a certain "own" type of dough and it seemed like it should have been, but today I suddenly find out that everyone is wrong

Sveta, and this year I decided to test your recipe, as if without my changes.
It's just that for several years in a row I baked according to my Paski recipe, which is very similar to your recipe, but with minor changes. And she decided to follow strictly your proportions and instructions.
I only made half a portion, because this was already the third recipe that I baked. And my husband began to shout that enough, why so many, and who will eat so many of them.
Immediately I was frightened by the very thick tea leaves, it was very thick straight and it was difficult to interfere with the brewing. Then loose yeast started to come up weakly and then I started to worry. But when I had already mixed in all the flour, the eggs and butter, here my dough started to play like leaps and bounds. I put it in the oven with the light on, before I could look back. the cap has already rested against the shadows.
I almost missed the dough.
I spread it out with my hands. I didn't need a spoon at all. The dough, although it was soft and sparse, but it was perfectly handled, stretched like threads, then rolled into a ball, and in the mold it took shape by itself.I just stroked it with my fingers.
I don't remember anything at the time, all the Easter cakes were mixed in my memory. But I kneaded the dough using a stationary mixer.
Here are my cakes according to your recipe.
Here on your plates

This time, too, large voids in the kulich came out, there were no that year, but it seemed to me that my cakes were a bit stuck in the forms, I sin on this, because there are voids under the dome.

So I sin on the fact that I overexposed myself, waiting for maximum growth to the top!

I know that I have no voids, because I weigh each (!) Easter cake, and since I put the dough in them through the scales, then after baking they weigh almost the same, well, +/- up to 5-7 grams due to glaze.

Svetik, so the bubbles do not affect the weight, they are not helium)))

Here is the thick dough. There, each molecule clings to a molecule. And when you interfere with a piece, layers are mixed very close. The dough is elastic, it is difficult for large air bubbles to sit.
and the wetter the dough, the more each piece is for itself and the softer it is. Large air bubbles hide in it without any problems and then run into the mold.
Girls with bubbles had wetter dough, no options

Well then, too, not entirely so. This Easter I baked according to 4 recipes, including my own recipe. In my dough, it is just liquid and does not collect into a lump. There are no voids. In general, a different structure is obtained. This is what I think. Maybe the fact is that the choux pastry? It also gives cavernousness. (Well, as in eclairs) Maybe the custard part intervened not as evenly as it would be sweating? Although Keshey is hardly possible. Here we have a whole council about bubbles)) In general, with a bubble or not, but the Easter cakes are delicious))))

I make the dough in an 8-liter saucepan, exactly high. I knead with my hand, as it were, folding, that is, with a brush I turn the dough from the bottom up and go around in a circle. I knead the dough for at least 10 minutes. The dough at the exit before being laid out in forms has a very viscous consistency, it is not something that cannot be made with a layer on the table, it must be taken out of the pan in pieces and scraped from a spoon every time. And poking dough on the table is the same as poking it in a saucepan. When I put it in the mold, I see gaps without dough in some places at the bottom, but I don't do anything, I just put another piece of dough on top and then level the surface, just level, and not poke the dough. And - I repeat! - I NEVER !!! there were no cavities in the Easter cakes !!! Well, that's from the word at all !!!

Straight, described how I do!
I read about the molding here and realized that this is what I do, when, having torn off a piece of dough from the total amount, I stretch it, roll it into a bun, and form a beautiful upper surface! Every time I bake cakes, the whole process is before my eyes! For many years she lived with her grandmothers and watched how they worked with cake dough. Especially for this I did not sleep all night!
Oh girls! HAPPY HOLIDAY!

[Radushka]

very thick brew, very thick straight and it was hard to interfere with brewing. Then loose yeast started to come up somehow weakly

Nelya, you probably gave a little more flour, or you have very dry flour, since it grabbed so strongly when brewing. I get a dough bun in a saucepan, but not an oak one, I'll roll it, remember it in a saucepan, pour in the rest of the milk and use it with a blender, a blender!
I just dissolve yeast in milk with sugar, they don't fit me there (well, or start to grow a little), then pour it into the brewed, punched warm mixture, again with a blender. And here they grow just before our eyes! Once I was distracted by sowing flour, so they took off the lid from the pan and rushed across the table, barely collected it.

I spread it out with my hands. I didn't need a spoon at all. The dough, although it was soft and sparse, but it was perfectly handled, stretched like threads, then rolled into a ball, and in the mold it took shape by itself. I just stroked it with my fingers.

If you got this dough before molding, then you didn't knead it after the butter min.10 minutes, right? It is so pliable after the butter, you can tear off a piece and roll the ball. But if you knead it as expected, then it becomes sooo viscous, typed either with your hand or with a spoon, everything is in the dough.
But I am pleased that you decided to try the recipe anyway, you got wonderful Easter cakes!



Radushka, Anya, only Nele wrote that it was impossible to arrange this dough with a styling ball. Although ... you will have to try to wet your hands with oil.

That's right, Sveta, the dough is like that, and when you knead a little longer, it becomes viscous and sticky!

I will have to try to wet my hands with oil.

And I do this - a circle of parchment, which I put on the bottom of the mold (I have metal ones), dipped in vegetable oil, then I run it along the walls of the mold from the inside. With my oily hands I take and tear off a piece of dough. Already, approximately, I know what size a piece is needed. And it turns out that the bun rolls normally. Well, if you play for a long time, it will stick, of course. But, I'm fast-fast

[svetta]

svetta, I also greatly appreciate the recipe! I used to bake in a bread maker, but now, with the advent of a new oven, I decided to try it. I did everything exactly according to the recipe, the Easter cakes were very tasty, but I forgot to take a picture! Well, next year I will improve))
Thank you!

Here are such handsome men baked! Delightful recipe !!!!

The section from the customer.
Oh, I forgot! I baked rum women from this dough! I doubled the raisins, removed the candied fruits, put the dough into large cupcake tins of 95 grams each, 66 pieces came out of 2 mixes, after night ripening, soaked with syrup (8 tablespoons of water + 4 tablespoons of sugar, pour sugar into a dry saucepan, caramelize a little and pour in boiling water , boil, stirring, cool completely until cold, pour in alcohol.) I poured it into a wide container, the women pricked it with a wooden skewer from the narrow end and immersed it in the syrup. The heavy women laid out on a tray with the soaked part up. Glazed with lipstick. I have never managed to get such perfectly soaked women from cover to cover with any recipe!

[Ilona]

Ilona, the custard part here, it turns out, has absolutely nothing to do with it, if you look at the formation of a bubble in science.
If the custard part does not disperse in the dough, these are only straight flour lumps.

I am dancing from the physics of dough bubble formation. This point is well studied in the literature and described. There is no need to doubt it.
And they are formed there in the only way.
When gluten is kneaded, this very film of gluten traps air bubbles. They catch them unevenly, depending on the method of mixing. The stronger the stirring, the stronger the grip. Therefore, in planetary mixers, large hooks are made, and the movements are calculated so that the air entrainment is greater.
Here I am not quite right. Calculated for the optimum. A lot of air is bad too.

The more mixed the gluten film, the thinner and more capable keep more air. This is expressed in the fact that if you roll the kneaded dough into a ball, then bubbles will go along its surface. If the mix is ​​weak, the bubbles are large, if the mix is ​​good, there are more bubbles and they are smaller.

Then the kneaded dough is sent to fermentation. And the yeast begins to expand the small air bubbles in the gluten with its breath. Blow them out.
Therefore, in the proofer, only those bubbles that are already in the gluten will be blown out.

Then on baking, the following process takes place: evaporation of water. This water vapor, like in boiling water, when you see bubbles rising, also makes its way upward along the same bubbles, additionally stretching them and trying to push them up. But the gluten of bread is not boiling water, it traps the bubbles. However, if near congestion several large bubbles, which stretch hot water vapor from the inside, then the walls of the gluten break into a union of one large bubble. This is how the cavity turns out. In baked goods, bubbles accumulate due to the pressure of water vapor.The stronger the cluster, or the larger the bubbles there, the more likely they are to combine under the pressure of hot steam from inside the bubble.

The process is the same for over-spreading. Gluten degrades, its walls become weak and water vapor easily drives up the bubbles, which burst there. That is, the wine is any cavity - the evaporation of water vapor on baked goods. The weaker the gluten, the more they tear it apart.
With healthy gluten, the bubbles cannot get up - it keeps them. And during over-growth and dead gluten, like in boiling water, they break through it with the pushing out of the bubbles, where they combine and break.

Therefore, to have a cavity, you need an accumulation of bubbles or large bubbles in the gluten.
The vapor pressure of the batter is stronger. It is easier to get an accumulation of bubbles in the batter, and it is easier for them to combine into large ones on baking too.

To prevent this, you only need to evenly distribute the air over the dough. Molding... All. There is no other way.
Neither tea leaves nor anything else has anything to do with it.

Forming only before proofing, with air redistribution.

Sveta,
Immediately I was frightened by the very thick tea leaves, it was very thick straight and it was difficult to interfere with the brewing. Then loose yeast started to come up weakly and then I started to worry. But when already mixed in all the flour, eggs and butter here my dough is straight, as if by leaps and bounds, played. I put it in the oven with the light on, before I could look back. the cap has already rested against the shadows.

I read it twice. In my opinion, something is wrong here.

When I throw yeast into milk with sugar and it happens, I fiddle around before making a brew, the yeast comes to life in the milk. And nothing bad happens. They only work even better afterwards.
Therefore, the revitalization of yeast already in milk will not spoil the dough.

What seems to me. The yeast was in a very thick environment. Where could they start playing? For this, you, Sveta, break the tea leaves with a blender, but I generally make it more moist.
And then they were given normal moisture, so they began to breathe humanly.
But I don’t understand, where does the oil come from?
If the butter was immediately mixed in, then the dough fermented with butter. Well, how right with me and before the proofing it was cooler than yours, girls. And yet .. in general, according to the description, it seems to me that the dough turned out to be denser. Probably the flour was water-absorbing, and the eggs were small

The second year I baked according to this recipe. True, I bake with sourdough, add a little more sugar and ... mix butter, salt and proteins into the molds before setting.
Svetik, merci!

Sveta, thank you so much for the recipe !!! Now I'm baking for funeral, the proportion has been reduced by 735 grams of flour, 200 butter.
It's easier to knead))) Very tasty, just very !!!

[svetta]

svetta, please write your version of the glaze on gelatin.

[Kokoschka]

Kokoschka, everything is simple.
1.5 tsp. instant gelatin (Mriya) + 2 tbsp. l. water, 1 full stack. sugar (250 ml) + 4 tbsp. l. water.
Cooked it 9 times, wonderful glaze!

Take only measured spoons!

[svetta]

svetta, Sveta, and how many cakes are enough for this amount of glaze?

[Eugene]

Eugene, it was enough for me to spread on 10 cakes of 250g each and one small one. There were fewer big cakes, many small ones.

Kokoschka, it's simple.

Thank you Svetochka! I’ll try it’s not crumbling and simplicity, and the lack of raw eggs, which is too luring!

My eldest son was visiting the other day, where he was treated to homemade Easter cake. He said that my cake (according to this recipe) is incomparably tastier and more aromatic. And he added that he said this not only in order to please me, he said that this is a real view of things.

Tomorrow I'll put in the dough and bake some more. Hastily made half of the portion in HP, first the dough mode for 20 minutes, and then the French baking mode. But it didn't come to baking. Electricity was cut off due to cataclysms. I had to put the bucket in the oven. Pasca (they say so in Ukraine) turned out to be excellent. It was baked in an hour somewhere. At work, they praised her husband too.Since the light was not turned on the next day, I had to grease it with chocolate icing. Sveta, super recipe



Ahh, and I also didn’t share the whites from the yolks, I say in haste. Sveta, you need to divide? fundamentally?

...





Svetochka, thanks from our family (this is yesterday's))) asking for more and more!

1.5 tsp. instant gelatin (Mriya) + 2 tbsp. l. water, 1 full stack. sugar (250 ml) + 4 tbsp. l. water.
Cooked it 9 times, wonderful glaze!

Take only measured spoons!

Sveta, and after how long do you smear them? The glaze seems to be thick, but it flows from the apiary

I did not share the whites from the yolks, I say in haste. Sveta, you need to divide? fundamentally?

Verunchik, I don't divide, beat the whole eggs together with sugar for about 15 minutes while making the custard base. Otherwise, I won't make a lot of beads, it's all the time and a lot of physical strength to knead.

Sveta, and after how long do you smear them? The glaze seems to be thick, but it flows from the apiary

Vera, after beating (about 4 minutes) I wait a little for thickening. As soon as the consistency becomes such as sour cream 21% flows from the spoon in such a soft bunch, I start smearing it. The glaze does not flow from the pasque, well, chuuut a hint of drips around the edges. But you need to quickly: smeared-sprinkled-smeared-sprinkled ... The last little smear almost with marshmallow, but the sprinkle has time to stick.

Thank you! Do you rub very cold pasks?

[Vera]

Vera, Yes.

[svetta]

svetta, thank you very much for such a delicious recipe for cakes. Made two servings, very tasty. As the girls wrote, just like in childhood. My grandmother was from the Chernihiv region, and so she just baked the same! Thanks again !!!

[wallpaper46]

wallpaper46how nice it is to read your nickname. I have a lot of relatives in the Oboyansk region with. Spikes, many have left for Russia.

Svetochka! And after the butter and raisins, you don't need to put the dough, what would fit? directly to the banks? written clearly, but decided to ask again just in case. Yesterday my myasoedovsky failed, now I'm reinsured