Easter cakes (Paski) from Svetta

[Vera]

Vera, Yes.

[svetta]

svetta, Thank you. but unfortunately many are leaving. When I come to Oboyan, I feel right at home, and although I left there a long time ago. But of course it is difficult for young people there, there is no work, and if you find it for a penny ((

[Natalia]

NataliaAnd we passed through this city a couple of days ago. There are two more big temples
svetta, Thank you! I went to form the beads

[ledi]

ledi, Yes, there are two large temples on the main street. But there are two more smaller temples. There are more than enough temples for such a small city))
And the pies are really tasty, I did two batches. And we ate them very quickly, they are just delicious

[Natalia]

Natalia, already fit, I hope everything will work out



Sveta! pasky fluff! Pulled out the first batch

[Vera]

Vera, it turns out for sure! When I made my own, my husband said it was better because you baked well, because the baker is still the same from me

[Vera]

Vera, if the fluff, then put a little in the forms. They should be denser.

Hastily made half of the portion in HP, first the dough mode for 20 minutes, and then the French baking mode.

Vera, tell me, when did you introduce butter when kneading in a bread maker? I didn't succeed, I'm sitting here, I'm sad
Everything was brewed great, but the oil barely mixed and after that the rise stopped.
It was baked like a dense, low cupcake, but it tastes great, and has already been eaten.

[svetlana]

svetlana, when I knead in a bread maker, I definitely look at the result, I can restart the batch several times, one is not enough for Easter cakes.
svetta, Svetochka, after the oven the Easter cakes are very tender, so I want to say that they are fluff. Although they are very correct, they are straight cakes.

[Zeamays]

Zeamays, Sveta, after mixing in the butter, the dough already in the molds should fit. In HP, the dough is also suitable in all modes, but, apparently, there is not enough time for this.

[svetta]

svetta, here are my downy ones! Today I repeated again, this recipe: secret: I hope at least one pasque will be finished by Tuesday. This weightlessness depends on kneading and filling the mold. Today I weighed, laid out 340 grams in liter forms, the caps came out great, I thought they would collapse: -X but they resisted! In principle, I like both options and downy and slick! You can bake at will! This time I was kneading with a dough mixer

(again, I made sure that hp develops gluten threads faster and better - if you need an airy and moist cake)

I kneaded with a dough mixer for 2 to 1 minutes, another 2 to 2, then 15 minutes to 4. It came up in 45 minutes, after the butter I kneaded for 10 minutes to 3.: -X did not heat the oil,: girl_red: I was too lazy, injected with spoons (it almost melted )
dough without butter

with butter and raisins



It became interesting what kind of Easter cakes will turn out if you knead before the development of gluten!

Not a very good cut, mine sharpened one cake warm-barbarians, tomorrow I will repeat the photo!

[Loksa]

Loksa, Oksana, after the introduction of the oil, my dough immediately looks like in your photos - smooth, shiny, you can shape the ball with your hands and put it in the mold. BUT, after mixing the butter, I still knead with my hands for at least 10 minutes and the dough becomes a completely different consistency, viscous, sticky, it's very difficult to knead. There can be no question of a ball, I lay it out with a spoon in shapes.
I suspect that the baked cakes are different, only the taste is the same because of the same recipe. I don’t know what is better, I have never kneaded in HP and I don’t have a dough mixer and a combine, only with ruts.

[svetta]

svetta, suddenly?! So you need to knead even longer? Then I definitely can't do it with my hands. I'll try on occasion. This is a feat: knead with my hands, I was tired of kneading with a machine ...

[Oksana]

Oksana, this year I kneaded with my hands, as Sveta writes.Indeed, at first it turned out smooth dough, as in your photo, and then it was no longer possible to collect it, no molding would work
I never cease to admire how Sveta bakes so many cakes
I only had enough once, others, not Svettins, were already kneading the bread maker.

[Marina]

Marina, and then what happens to the test? : pardon: I don't understand, so I have to try again! : girl_romashka: gauze is not over

[Oksana]

Oksana, that's such a wonderful dough. When you continue kneading, it seems to liquefy or something. I watched in another recipe how the dough is cut into a layer and sprinkled with raisins. That’s not going to work with this such a trick, Sveta talked about it, about the spoon, so I did it. The ballet continues

what then happens to the dough? I don't understand, so I have to try again! gauze is not over

So now it became interesting to me. Perhaps, I will bake half a portion today, I was still going to bake at Radonitsa (though I wanted to try another recipe).

[svetta]

svetta, so maybe from all these moments, subtleties, tricks, the result is obtained.
According to another recipe, I got delicious, beautiful Easter cakes, but "bakery" in taste.

[Marina]

Marina, so it seems to me that someone did not mix it up, someone simplified the technology, someone else changed something and the result was a different result, different not to taste, but in structure. Nobody ate my Easter cakes to compare. But it's just delicious and like it, so they think that the author intended this.
But by and large, if a person was satisfied with his cake, baked according to my recipe, then what difference does it make whether he withstood my recommendations or not. True?

I also do not like "bakery" and "bread" taste in kulich. Kulich is a special product!

I accidentally wrote in the wrong place.

[svetta]

svetta, I absolutely agree, send the cake, boom to test!

[Vera]

Vera, if fluff, then put little in the forms. They should be denser.

then they would come out over the edge, they are light, baked. But Friday did not fit and was smaller, but heavier

[Vera]

VeraWhy did you get out? They won't get out of me. I put it in the oven when the dough does not reach the edge of the mold 1-1.5 cm, everything is baked without dough shoots. And if I take a paper form for 250 g, then the paste with glaze also weighs 245-250 g. Everything is predictable.

Here is yours, Vera, experience once again proves that the recipe is the same, but the result is different.

Vera, tell me, when did you introduce butter when kneading in a bread maker? I didn't succeed, I'm sitting here, I'm sad
Everything was brewed great, but the oil barely mixed and after that the rise stopped.
It was baked like a dense, low cupcake, but it tastes great, and has already been eaten.

At first I was scared, I thought it wouldn’t fit in. But I waited patiently for 10 minutes. Everything fit exceptionally! I watched him yesterday, after my failure with myasoyedovsky. And when I put half of the norm in HP for the first time on Wednesday, I did not follow him. It was a cake just to eat for myself. I kneaded everything with HP from the very beginning on the "dough" mode, everything went straight to the HP, I added butter and turned on the "Franuzian bread" mode and completely forgot about it. When the time came for baking, we turned off the light, I looked into the KhP, and the cake came up not quite yet, that is, not a full bucket. somewhere by 3/4, in general a little more than half. I was lucky if it had been baked like that it would have been wrong. I waited until it came up to a full bucket and put it in the oven for 1 hour. The taste is awesome! Even better than yesterday from the molds. It was not in vain that our grandmothers baked big pasques. I noticed that a big cake is much tastier than a small one. the dough is better suited, it kind of heats itself up or something. Well, I cannot explain this fact.
We have preserved Easter clay molds for two liters in our house. In these forms my husband's grandmother baked paski, and my husband is almost 60 years old. So every year I'm going to bake in them and still nothing.

Svetta, I absolutely agree, send a cake, boom to test!

I also agree

But by and large, if a person was satisfied with his cake, baked according to my recipe, then what difference does it make whether he withstood my recommendations or not. True?
I also do not like "bakery" and "bread" taste in kulich. Kulich is a special product!

Kulich is definitely a special baking, because every year there is so much effort and experience and experiments too.
Of course, the main thing is that everyone is satisfied with the result.
But to taste, we still go back to childhood and remember grandmother's cooking, and if we managed to get closer to that, then already delight and celebration.

[Vera]

after the oven, the Easter cakes are very tender, so I want to say that they are fluff.

That's what I wanted to say. It was impossible to deliver them. I put them on the side

viscous, sticky, very difficult to knead. There can be no question of a ball, I lay it out with a spoon in shapes.

the same thing after HP and the combine. I have a small Boshik, so I divided the norm into two parts, one part in HP, kneaded for 15 minutes, the dough was sticky, there could be no talk of a kolobok

here are my downy ones!

The beauty! I didn't have such hats

VeraWhy did you get out? They won't get out of me. I put it in the oven when the dough does not reach the edge of the mold 1-1.5 cm, everything is baked without dough shoots. And if I take a paper form for 250 g, then the paste with glaze also weighs 245-250 g. Everything is predictable.

Here is yours, Vera, experience once again proves that the recipe is the same, but the result is different.

Now I will weigh

I noticed that a big cake is much tastier than a small one. the dough is better suited, it kind of heats itself up or something. Well I can't explain this fact

Vera, you're right, I noticed it too. And there is also an indisputable fact that there should be a lot of dough, it ferments better in volume and turns out better in structure than dough for 200 g of flour (for example).

I have 140 grams from the dough, I got a paste with glaze 130-140 grams

I have 140 grams from the dough, I got a paste with glaze 130-140 grams

That's right. What is confusing you?

[svetta]

because every year there is so much effort and experience

My sister is very worried. I somehow take it easier. Myasoyedovsky did not work out this year, for the first time in three years, well, nothing, it is still tastier than the store one. And people are now lazy and save them and store happiness




svetta,

That's right. What is confusing you?

: girl_pardon: I'm taking a picture now

[Vera]

Vera, I don't worry myself, and there hasn't been a reason yet, I just read how many passions they write, so I summarized

[Marina]

Pay attention to the paste as fluff, and there are almost no crumbs on the plate and there are no holes in the dough. Vse so yak treba, in general I boasted



Marina,: girl-yes: well, it turned out delicious!

Faith, beauty! I'll show mine later, now I'm running to my dad.

Sveta, thanks! in the photo and live, yellowness is more noticeable in places. Isn't the butter kneaded ?!

[Vera]

Vera, of course delicious and beautiful! We are waiting for the Svetyns!

Girls, what do you call cake taste? And then they all write "not a bakery" - how's that?
With "not bread" I am more or less clear.

[ledi]

ledi, it could be traces of raisins.





They can be different even with the same recipe! Mysterious pastries, depends on the planets!

Here is my homemade cake, all the others are the same.

what do you call cake flavor? And then they all write "not a bakery" - how's that?
With "not bread" I am more or less clear.

It's hard to explain on the fingers. Now, if you ever try a cake with a large quantity of baked goods (eggs, butter, sour cream, cream) and a large quantity of sugar, a clear aroma and taste of spices and additives, this will be exactly the taste of cake. It is precisely because of this all that it becomes a cake, this is what distinguishes an Easter cake from just a sweet roll with raisins or sweet bread. He also has a different structure, sometimes dense, sometimes fluffy, different. But with my eyes closed, I will immediately distinguish an Easter cake from a sweet roll. The bread tastes empty, or something, yes, delicious, very tasty, but not cake, there is no that creamy taste.
I don’t know how else to explain it, it’s necessary to cultivate the correct tastes of products.
(just don't mistake my recipe for advertising, no my God).

Zeamays, Sveta, after mixing in the butter, the dough already in the molds should fit. In HP, the dough is also suitable in all modes, but, apparently, there is not enough time for this.

svetlana, when I knead in a bread maker, I definitely look at the result, I can restart the batch several times, one is not enough for cakes.

I kneaded everything with HP from the very beginning on the "dough" mode, everything went straight to the HP, I added butter and turned on the "Franuzian bread" mode and completely forgot about it.

Thank you all, the Internet is junk, I can't answer yet. I will work on the bugs and try again, I want a big cake!

Now, if you ever try a cake with a large quantity of baked goods (eggs, butter, sour cream, cream) and a large quantity of sugar, a clear aroma and taste of spices and additives, this will be exactly the taste of cake.

Thank you .
Now it is clear. It was these cakes that I always ate. That means they are correct.

[Zeamays]

It's hard to explain on the fingers.

Unfortunately, it is difficult to assess the fullness of the sensations from the photo. How to convey taste, softness, moisture and everything that makes up our impression?
Sveta, my crumb is similar in the photo, I really hope that the rest too



Zeamays, svetlana, but want a big one from a bread machine?
You can knead in a bread maker, but bake, for my taste, is still better in the oven.

Girls, re-read everything written several times and decided to write it all the same.

To be honest, just no offense - if you cannot reproduce the recipe exactly as the author suggests, then why do it at all? Choose a simpler recipe, where you do not need to brew, knead the dough with your hands, etc. Some do not know how to brew the dough at all (as it turned out) and just pour the flour with boiling milk and that's it! After all, you will get a completely different result from non-compliance with the technology !!! And then you will think that there is nothing special in that recipe, and why is everyone praising it so much ???
Think about baking baguettes in the oven - just bake or sprinkle water there first. It seems like a trifle, but the result is amazing! the difference is obvious!
Well, you can't neglect the little things ... I bake a lot and tell you from the height of my experience, believe me.
Do not be offended by me, I say from the heart.

[Sveta]

Sveta, and you yourself try to change the technology a little once. Mix in separate pieces of butter, not melted, but plastic, closer to chilled. And make another climb.
Just do it once, you might like it.

[svetta]

svetta, Sveta, thank you!
Unfortunately, my cake is not the same as yours. I am a beginner baker, I can’t say I know how to knead with my hands, so I kneaded in a combine, as a result the dough turned out thicker. Next year I will do it as expected, taking into account all the mistakes. My sister kneaded her hands, the dough turned out like yours.

[fffuntic]

fffuntic, Lena, on occasion I will try. I am sure that the cake will be different.

In general, almost like yours, but slightly different. Very tasty. Slightly more airy, but also satisfying.

[Lena]

Lena, the taste will be the same, only the density will change. But I position this recipe as non-airy cakes, thick, dense, buttery. Does it make sense for me to do something else? I'll try, just for the sake of experiment, I don't know when, but I will.

not .. density, if only the butter is mixed in pieces. And the main charm is given by additional fermentation. I do not know how to explain. It seems like the same thing, but .... Try it.
The whole trick is in it, butter can be done like yours.

I want to try your recipe. I baked Babushkin and I will have it again, but I also want it according to this recipe.

[Irina]

Irina, try it, choose to taste.