Easter cakes (Paski) from Svetta

Today I made 4 batches, so I took the last two




This year some of the flour was replaced by manitoba. The hats are beautiful!

Very nice hats!

[svetta]

svetta, these are hats! Perfectly smooth! That's what experience means!
Put them on the first page too. What would be another illustrative example from the master)))

[so that there are smooth hats, I with my hands moistened with rust. refined butter, rounded each piece and then carefully lowered it into the mold.]

I can't take it to the first page myself, I have to ask the moderator.
A so that there are smooth hats, I with my hands moistened with rust. refined butter, rounded each piece and then carefully lowered it into the mold.



And I'll show you the cut, and my husband and I stabbed the ugliest pasta for breakfast

Good morning! Does all the sugar go to the yolks? Whisk the whites without sugar?

[Rezlina]

Rezlina, Elena, yes, that's right.

So we had breakfast!
This is a delight!
"Gloss" - that's what you need! Juicy. Wet. Fibrous. And with a piece of butter on top, you can generally eat your mind

[dana77]

dana77, Natalia, handsome!

And while I have the 2nd proofing and oil I will drive in.

Sveta, dear, tell me about the fragrances, be a weasel: I bought a liquid fragrance "Duchess" in a bottle today, how many drops are needed for a recipe? (are they concentrated?), I just never used liquid. And yet, should I leave vanilla according to the recipe + flavoring, or should I not put vanilla?

[svetta]

Today I made 4 batches, so I took the last two

svetta , and now how will you store so many baked goods? each in a film? For me, VERY RELEVANT !!

[Tatalo4ka]

Tatalo4ka, Natalia, I somehow do not use such flavors in bottles, I love Otter liquid in test tubes. For the entire recipe, I pour the entire 1ml tube.
I don’t know how it will come out of the bottle.
And duchess with vanilla ... I don't know ...



echeva, Evgeniya, Paska are now in cardboard boxes from cookies, covered with plastic. Tomorrow I will decorate and arrange in the same boxes for each customer.

Everything worked out! Two night shifts studied the topic to the detriment of the work, as you can see for good reason! I'll try it on Sunday, and I'll decorate it tomorrow. Sveta, thanks!

[Tanechka]

apparently not in vain!

Not in vain , Tanechka, oh not in vain !!!

Hell at least at home?

I somehow do not use such flavors in bottles, I love Otter liquid in test tubes. For the entire recipe, I pour the entire 1ml tube.

And in the recipe, there is nowhere about vanilla ((These cakes are unrealistically tasty (I bake for the second year), but with vanilla, you probably wipe out your mind at all? Mine are already in the oven, we must not forget to put vanilla next year!

Girls, with a steam oven in a convection oven? 180gd?

[Tancha]

Tancha, Tanya, very beautiful Easter cakes turned out and round caps. Decorated in general will be super!

And in the recipe, there is nowhere about vanilla ((These cakes are unrealistically tasty (I bake for the second year), but with vanilla, you probably wipe out your mind at all? Mine are already in the oven, we must not forget to put vanilla next year!

Well, vanilla begs for a butter dough even without reminders!

Girls, with a steam oven in a convection oven? 180gd?

I bake the normal mode without convection at 175 degrees (electric oven). With convection, you need 20 degrees less.

Sveta, thanks! Can you tell me about couples?

[without]

I bake with convection without couple.

[Rezlina]

Rezlina, Elena, I have no steam in the oven. Everything works out!

Inna, Sveta, thank you 😊
After proofing in tins before baking, do not grease the tops? I didn't seem to find it in the recipe

After proofing in tins before baking, do not grease the tops? I didn't seem to find it in the recipe

Why lubricate ???
Everything is written in the recipe.

I used to grease cakes, others when baked, so I think I can, I missed :)

[Rezlina]

Rezlina, Elena, so why lubricate something? I don’t understand. Then, all the same, smear with glaze.

no, well, if you want to smear it.

Sveta, I don't really know much about this :)) I need to lubricate, I don’t need to, I don’t.

[Rezlina]

Rezlina, Elena, I don't know, I'm making a gelatinous one, there is a recipe on the forum.

[Sveta]

Sveta, thanks for the information.

[Rezlina]

Rezlina, Elena, I don't know, I'm making a gelatinous one, there is a recipe on the forum.

Her already on the cooled cake?

Her already on the cooled cake?

Yes

Yes

Fuh! Then you can exhale 😁 there will be time to read :) Thank you 🙏

Girls, stick on the gelatinous frosting please, I can't find it. Is that the one with MM? Kulich Dream?

[ledi]

ledi, Vera, Yes.

Tell me please:
1) why did the tops of the cakes turn out to be flattened like mushrooms?
2) the sides with the bottom were not baked in any way, but the top was ready, I was already covering the top with wet paper.
3) pull out of the molds when completely cool? And then I got it, but they don't even lie on their side, they crumple
4) as pulled out of the mold, the smell was strong alcohol

[Rezlina]

Rezlina, Elena, I won't tell you, it all depends on your flour and oven.
Something you messed up, once and the smell of alcohol (badly fermented the dough) and probably not baked, since it is too tender. Flat caps from overstocking dough can be ... In short, work out baking not on Easter cakes, study flour and the oven. Everything will definitely work out!
I bake in paper forms, cakes are not taken out of them.



Answering your girls, all kinds of questions about the failed cakes from my recipe, I want to write the following.

Flour is of great importance! If the flour floats even a little, then it is better not to take this recipe, there will be no beautiful hats. This year I decided to add a little manitoba to my flour, I replaced it by 150g. And I saw the result immediately!
look at these cakes with manitoba

For these particular cakes, good strong flour is needed, which can raise a fairly thin dough. If you are unsure of your usual flour, it is better to choose a different recipe, more traditional.

For a reason, I wrote about a large number of additives in the dough such as raisins, candied fruits and other sweets. Here is an example of one batch and simultaneous baking, only in some Easter cakes there are no additives, and in other Easter cakes there are raisins + candied fruits in a small quantity (250g per recipe). Guess where which ones? The dough was laid out through the scales in the same way.


The correct proofing of the dough is also important, both unfermented and overstayed will not give good cakes. You can teach this, but not in this topic. Read, study, delve into, take an interest and bake, exercise, get your hands on it.

For successful baking of these cakes, you need to know your oven by heart, its modes and its features. And already on the basis of this, adjust the baking algorithm ourselves - when to reduce the heat, when to turn the top or bottom on or off, to decide on the use of convection for yourself. After all, it is impossible to give precise recommendations without knowing the oven. And in order for these pasques to turn out really sharp, as intended in the recipe, you need not to overexpose them in the oven, not dry them out, and only you can do this.

And most importantly - whoever is not sure of themselves, who is on YOU with yeast baked goods, it is better to try this baking in advance in the middle of the year, bake 1-2 times, so that on the right day on the eve of Easter you will succeed.

Good luck to all!!!

[svetta]

svetta, Svetochka, tell me, please, and if there is no combine, can you knead this dough with mixer hooks ?? Or it's not worth taking, otherwise I have already prepared all the products

[grinaty]

grinaty, Natalia, no, the dough is very heavy, only a kneader will help here. You screw up the mixer, don't even try.
Now I put part of 1 kg in Bosch from the general batch, the rest with my hands.

[Sveta]

Sveta, crying So tuned in ...

I put 1 kg in Bosch, the rest by hand.

Bosh-I, as I understand it, is a kneader, and how is it with your hands ??

[grinaty]

grinaty, Natalia, Bosch is a kitchen. combine 600 watts. And hands are hands, my right hand, with which I knead the dough in a saucepan. Have you never kneaded dough with your hands?

Of course, kneaded !! How (most of my life)! It was so embarrassing that the dough is liquid-sticky: I think, well, how can I knead it with my hand
And then I'm already looking at the cake from the book "About tasty and ..." on page 287 - there is only a little less milk (half a glass).

[grinaty]

grinaty, Natalia, I already wrote here that the recipe is the same as in the book, only the milk differs. I think that you can reduce it, but the dough will still be very viscous, you won't be able to knead on the table, only in a container.

[svetta]

svetta, Svetochka, I've already prepared the pot. How much time should you knead with your hands? What should your hands feel? Yes, and if the dough is viscous, oil your hands?

[grinaty]

grinaty, Natalia, hands will not feel anything, but the dough will change in appearance, become more uniform, silky, beautiful. No oil! I have empirically deduced that it is necessary to knead for at least 10 minutes, I note it by the hour. It's hard, already sweaty all over, just do it ...

but the dough will change in appearance, become more uniform, silky, beautiful.

Wo, thank you !! Not with my hands, so I'll understand with my eyes !! Well, I'll sweat, chouzhtut)))
Oh, but you can have the last question from an amateur: I found 2 paper forms 130 * 90, how much dough to put there (there is no label), the rest is written.

Natasha, these forms are for 500 g of dough.

[Svetlana]

Svetlana, thank you very much, just huge !! And then I sit and count the volumes / proportions, but it turned out roughly similar - somewhere around 450 g (I have small ones, and the weight is written there).

[grinaty]

grinaty, I kneaded half the portion with a bread maker, everything worked out. And I'm crooked on the test ...

[svetta]

svetta, Svetlanochka, I set the dough to grow. And she came to her senses that she poured 100 g more milk ... Tell me, please, will you need to add more flour before butter?

[Story]

Story, certainly! I would add at least 2 glasses of flour, and maybe more, depending on your flour.

[svetta]

svetta, Sveta, I also baked cakes today according to your recipe. Everything is strictly according to the recipe. At 12.00 the beginning, at 16.00 I put the forms with the dough in the oven for proofing. I was afraid to overexpose everything ... Tomorrow I will try in the morning. And then I worry that they are raw. But the splinter was dry. It's just that I have three sizes of the mold, and I checked only small and medium ones ... But I got everything at once.

By the way, they kneaded with my hands, but since I don't like it when my hands are in the dough (especially under the nails), I wore gloves. So very convenient!

I will supplement the report tomorrow

Svetochka, and I, as always, baked your cakes))) they are the best! True, I did not have time to try it, I finished it at night, but I know that everything is super there))) your recipe never fails me. Baked for 1.5 kg of flour, barely got into the oven.