Kulich with Myasoedovskaya in the oven (master class)

[NatalyaN]

NatalyaN
oppanki ... I hope it was a test baking?
Have you already kneaded the dough? Does it rise?

Yes, the fact of the matter is that it is not a trial, well, okay, it will go for its own. Report: the dough rose well afterwards, as always.
But, I messed up here too ... I decided to let the dough in the form rise to the edge, overexposed it in time accordingly. I baked them, they stayed at the same level, but they seemed to be drawn into the middle, I won't put a photo, it's a shame ...
oleg9979, the thing is that I have already baked this cake 7 times - last year, in this one for testing, and this has not happened with the dough yet ... that's why the smiley "dumbfounded".
Thank you all for your promptness!

Oh, and I also have very large eggs. I correctly understood that only about 300 grams of eggs are needed. (5x60gr.)?

That's right, eggs are about 60 g each.

Zest, girls, tell me when we introduce eggs, butter into the dough - can you safely add and mix everything together at once? Something remembered that the butter is introduced into the dough gradually in small portions ... With the dough is not so, right?

The dough will still ferment for a long time, and we do not develop gluten in it, so when kneading in Kenwood, you can calmly mix everything together, but when kneading by hand, it will simply be easier to introduce all the components in stages, and the oil at the very end in small portions.

I know this: it is correct to bake cakes on Thursday.

They clean the house early in the morning - Maundy Thursday, and then they bake Easter cakes and make krashanki. You cannot do this on Friday - Good Friday.

For me personally, baking on Thursday is too early, so I bake on Saturday from the very early morning (Saturday is also possible).

If anyone is interested, then this particular recipe needs to be made either on Wednesday, bake on Thursday, or if on Saturday, then early in the morning we put the dough on the bake in the evening. You can't put dough on Friday!

Here, too, I am preparing to put a dough today. The first time I will make Easter cakes according to this recipe, but I can’t resist after all the reviews I have read. I will report tomorrow

You can't put dough on Friday!

Why can't you?
Do not upset me so, late in the evening (even at night you can say) I was going to put dough for the night.

Why can't you?
Do not upset me so, late in the evening (even at night you can say) I was going to put dough for the night.

There were such answers
1) "Good Friday is a mournful day, Christ died on this day. And at home you can not do any work, no fuss, the day is spent in prayer.
And Easter cakes are baked on Thursday, but it is allowed to do it on Saturday. "
2) “I have often heard the explanations of the clergy that with the current rhythm of life it is allowed to bake cakes and do any work for the benefit of your family on any day from Thursday to Saturday.
So, you can choose any day convenient for you. "

It's up to you to decide, but I'll tell you from personal experience, I don't know what it is connected with, but since Friday Easter cakes are never normal.

[Zest]

Zest how the dough falls off, I understood. I mean, when she fell out I can not immediately notice, but, say, in 1-2 hours. Will Kulich suffer? Or is it important to immediately stir the dough Or is it not scary if you miss it? Sorry for so many questions

apparently, it all depends on the psychological mood. What you convince yourself, so it will turn out.

That's for sure, so I decided not to risk it and put the dough today, especially since you say in 3-4 days the taste will only get better ...

And I, too, planned to put the dough on Friday night, because I can really do baking on Saturday morning ... And I did it last year ..
The Easter cakes came out excellent! Zest, thank you for the GREAT cake recipe, and the girls for all the valuable details on its preparation

[Zest]

Zest how the dough falls off, I understood. I mean, when she fell out I can not immediately notice, but, say, in 1-2 hours. Will Kulich suffer? Or is it important to immediately stir the dough Or is it not scary if you miss it? Sorry for so many questions

Probably not "when she fell," but when "did she start to fall? Is this moment you are afraid to miss?"



Here you can see how much the opal is from the edge of the container. If it had fallen out 2-3 more times the same amount - it's okay, you can safely knead the dough. But it is not worth "lowering" even more, there is already a certain risk.

Although, opinions on whether the dough should fall or just reach its peak are very contradictory. In the textbooks they write that it should reach a peak and begin to fall off, in many recipes I met that the dough should fall off, there were also such opinions that if the dough fell off, it's okay, it will still rise in the dough ...

I trust my "nose". Well, I don't like the smell of fermented and fallen dough. At the peak of growth and the beginning of recession - it is the most.

Zest, even in this Temko I'll say thank you for the recipe for the amazing Pasca!
During training (2 weeks ago) I was slightly underbaked, but it turned out very tasty, and this Sunday I baked for distant relatives (to be far away and passed it on with an opportunity) so it came out well Amazing, my whole family, having eaten a little bead, unambiguously said that I have such deliciousness it was not yet and was not anywhere at all And my mother said that she was very proud of her daughter, who knows how to bake this, she herself does not know how and at one time she did not teach me anything, now I am slowly catching up, thanks to the forum, the bread maker and of course such masters, how are you Zest, I bow to you

I baked Easter cakes today.
It turned out there are three of them. One has already been crushed Two vot ... are waiting for my sons ...



Nothing, except that their barrels were damaged ... they stuck tightly and that's it, although she greased the molds profusely ... you still have to bake with paper!

Thank you again and many, many times, Zest, for such a tasty sandpiper !!! My husband and I almost swallowed our tongues from this yummy !!!

Thank you girls and not girls
I have another question!
From the first page:
"... 1. We heat 350 ml of milk to a warm state and dilute 60 g of yeast in it ...."

And when to put dry? also warm and dilute milk, like fresh?

Thank you girls and not girls
I have another question!
From the first page:
"... 1. We heat 350 ml of milk to a warm state and dilute 60 g of yeast in it ...."

And when to put dry? also warm and dilute milk, like fresh?

I add a little more sugar to the milk. And you need to breed any, only take less dry ones. I’m thinking, if I don’t find fresh ones, I’ll bake on dry ones that have already been tested.

And when to put dry? also warm and dilute milk, like fresh?

I thought about how I would do it. If dry ones need to be mixed with flour, then I would mix them with flour first, prepare everything for dough, mix, and then introduce flour with yeast.
And if yeast needs to be mixed with liquid, then everything is according to the recipe.

Yeast Saf-moment

According to the instructions, this yeast must be mixed with flour.

I thought about how I would do it. If dry ones need to be mixed with flour, then I would mix them with flour first, prepare everything for dough, mix, and then introduce flour with yeast.
And if yeast needs to be mixed with liquid, then everything is according to the recipe.

According to the instructions, dry yeast is supposed to be added to flour (they are fast-acting and do not need a dough), but if I make a dough with dough, then I dilute the yeast in warm milk or water, and then, when the dough comes up, I pour it into the dough.

I tried to bake it about 2 weeks ago, the dough was in the oven with incl. with a light bulb at 8 o'clock, during this time it rose every 8 and then fell off. As a result, it became 3 times more than it was.I stirred it in a bread maker, dividing it into 2 parts, the dough was very soft and pleasant to the touch, satin or something, if applicable here. During proofing, they rose to the edge of the mold, during baking, they did not rise at all, well, there was no dome. The structure of the crumb was plump, I wanted to eat with my eyes, but the pungent smell of alcohol beat off my appetite. The sample turned out to be sour, well, in general, sweet and sour.
Tomorrow to put a dough, I understand that the mistake is in me, in WHAT?

Zest? thanks for the recipe), this year I will make your recipe, just tell me please, is the cake made sweet? My sweet love))). Last year I added so much sugar (if they talked less under the arm, it would be better) that I had to bake not cakes, but biscuits - crackers (since the dough did not fit at all) and eat them at the dacha until July, soaking them in tea. And, if anything, how much sugar can you add to make it sweet)))?

I tried to bake it about 2 weeks ago, the dough was in the oven with incl. with a light bulb at 8 o'clock, during this time it rose every 8 and then fell off. As a result, it became 3 times more than it was. I stirred it in a bread maker, dividing it into 2 parts, the dough was very soft and pleasant to the touch, satin or something, if applicable here. During proofing, they rose to the edge of the mold, during baking, they did not rise at all, well, there was no dome. The structure of the crumb was plump, I wanted to eat with my eyes, but the pungent smell of alcohol beat off my appetite. The sample turned out to be sour, well, in general, sweet and sour.
Tomorrow to put a dough, I understand that the mistake is in me, in WHAT?

Most likely the dough fermented, or there was a lot of yeast.

Most likely the dough fermented, or there was a lot of yeast.

Strictly according to the recipe yeast, but about fermented, there was such a thought.

[psvet_37]

psvet_37 Luda (mariana-aga) in her magazine, as I understand it, cited this recipe as it appears in a 54-year-old cookbook. It says 500 gr. sugar per 1 kg. flour.
The zest has adapted this recipe for herself, and judging by the adaptation of Pokhlebkin's Zest, she loves not sugary cakes. So, since you are sweet, you can, I think, take 500 grams per kg.

[Zest]

Zest, soooo want a recipe for a lace cake !!! (although I already have 3 recipes for this Easter ... only live yeast disappeared from sale ...)

yes, girls, about the vanilla essence ... I put it in a maximum of 1 tsp. for 500g. flour (maybe less) ... after real vanilla (albeit in an extract) I don't want to switch to vanillin at all ...

Good ones, answer me, pliz ...
I here on occasion bought saffron ... it is in powder like this ... only 0.3 grams ... I would like it in a cake, but HOW and HOW MUCH - I don’t know. Maybe someone can help me?
Thank you in advance!

[Lendi_Star]

Good ones, answer me, pliz ...
I here on occasion bought saffron ... it is in powder like this ... only 0.3 grams ... I would like it in a cake, but HOW and HOW MUCH - I don’t know. Maybe someone can help me?
Thank you in advance!

Lendi_Star, there is no time now to find a link where this issue has already been discussed ... so I will quote here what I have outlined for myself
Saffron tincture is made like this: pour the pounded dry stamens with a glass of vodka and leave for 2-3 days. Add from a few drops to 1 teaspoon.

Saffron is added for color (yellowish) and aroma, for aroma you can add ground white cardamom (green is not suitable)

Cognac gives crispness to products made from any dough. It is recommended to add it at the rate of 1 tbsp. spoon for 1 kg of flour

You are just smart !!!! Unmatched Easter cake !!!!! I am also from Odessa, and looking at your skills, I can only be proud!

Well, I kneaded the dough, and there are lumps in it. Straight hard, there are a lot. I even tried to break this thing with a submersible blender - nothing like that .... I grind such a piece in my mouth, it becomes ... hmm ... soft, swells. In short, for some reason the flour has strayed into small hard lumps.
I added half of Manitoba to my flour. Especially today I went to an expensive store ...And what, she did such meanness? Show off ...
What to expect now? Nothing good, what do you think?
Or will yeast chew my lumps overnight? Is there any hope for anything decent?

Well, I kneaded the dough, and there are lumps in it. They are so hard, a lot.I even tried to break this thing with a submersible blender - nothing like that ...

The last time, for no apparent reason, this also happened to me, I don't even know how I contrived, how many times I did it, and everything was fine.
But I finished off these lumps with a submersible blender, maybe you just need to carry it around the dough a little longer.

[julifera]

Oh, julifera, dear, you gave me hope!
And if it has already been with me for 40 minutes, and I have it again with a blender?

And if it has already been with me for 40 minutes, and I have it again with a blender?

I would be sorry to touch her already. Perhaps when it ripens, there will be no lumps, and if they do, then when the rest of the flour is added, they should disperse, the main thing is to knead better

Well, I kneaded the dough, and there are lumps in it.

I just grinded such lumps through a fine sieve, passed the whole dough through a sieve, and rubbed all the lumps)

Oh, but doesn't she need to breathe ??? I sealed it with cling film.

Oh, it is better for her to breathe a little, she can still cover with a towel.

Look here as best:

1 - if the dough is very violent and fast, then it is better to breathe
2 - if slow - 9-hour, then you can cover with a film

I need some advice again!
Out of lack of sleep, I shoved the cakes in molds into the oven to part. It’s like it’s time for breakfast at the family’s house, you’ll not hide it, they’ll shove it in again ... And now I realized that it’s scary to take them out to warm up the oven. You can’t turn them on like that, huh? Somewhere in some recipe I read such that they put Easter cakes in a cold oven ... What do you think? What's more terrible, to shake taking out back and forth, or to put an experiment with heating?

in principle, I often bake bread like this - if in a glass pan. yes, almost all the bread, if I put it in the oven, then I turn it on. and the first batch of Easter cakes, too, baked so, it was. that is, proofing in the oven, and then I turn on the oven and it heats up along with the molds with the dough. but it was that she took out Easter cakes, if it was warm in the kitchen, it didn’t pull, and they weren’t quite far apart yet.

What do you think? What's more terrible, to shake taking out back and forth, or to put an experiment with heating?

It seems to me that you need to try to carefully get them out of the oven, well, when baking is usual, we also move the already grown dough (in the same oven when we put it)

Well, such is she, the sprinter: go - run, back - also run
Is Lux joking such jokes on us? Is he some kind of thermonuclear or something?

And Lux ​​is definitely super thermonuclear ........

I thought, I add - for sure, that year just the first batch (there was a part in the glass) and baked - did not get it, immediately turned it on. There are no pictures left to remember for sure, but in my opinion, it was just a meat-eating one.

So, I turned on the oven with Easter cakes inside. She heats up quickly. And in the kitchen it is noticeably colder than in the oven during proofing - I did not dare to take it out, freeze it.
But here again the question How to count the baking time now?
And in general, I always have this nervous moment ... I have 3 forms there for 250 grams. and 3 for 550 gr. What do you think, small minutes 40, big the whole hour? From the moment of inclusion, in the sense. Or will I already overexpose it?
Thank you all for your participation. What would I do without you?

It is safer not to count, but to look, sniff, poke with a skewer.

The baking time and temperature will depend on your oven and the size of the cakes.

I have an electric convection cooker. She put the cakes in the oven. Without taking them out of the stove, I set the pace. at 180 * C, after 15 minutes. reduced to 150-160 * C. Baked for about 40 minutes.

Focus on starting baking at 180 ° C and then lowering the temp. up to 150-160 * С.

For more information on the features of convection baking: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10153.0.

This is from the topic about Easter cake "it couldn't be easier" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=55308.0

Eh, probably, weakness in the legs is not Pokhlebkinskoe, this is my Myasoedovsky, too, like a newborn oleshka barely stands on its legs Those that are stronger in paper forms, but took one out of a tin, so soft as a fluff, it's scary to touch the barrel
Somehow, my sides are always light on Easter cakes ... what kind of work on the mistakes to do?

I'll go and sleep for an hour while the child is still sleeping
I’ll probably be back today. I’ll do this with less Lux .... I have to tinker with a long dough.
Thanks to all

[Viki]

Good morning everyone!!! With difficulty pressing the keys, I inform ... I gave the tribute in full, from 8-00 to 9-00, and everything with pens (there is no necessary smiley). Viki , everything is as you taught: seven sweats are gone, "F" is all wet, there is no need to do exercises today
She put the dough, as it is written on the first page. She probably grew by 8-9 liters (I have a pot of 12 liters) in 6 hours. I do not know if the smell of alcohol is correct, but it seems pleasant to me. Although, after such a tribute, I got a little drunk. In general, here's a photo. Only my dough looks not smooth. Maybe I mixed it? This can be





I gathered it in a pile and took a quick photo.

but in my opinion nothing turned out ... all the dough crawled, I poured flour ... somehow I put it in the molds ... let's see what happens ... I did not sleep all night, it will be a pity ...

Only my dough looks not smooth. Maybe I mixed it? This can be

It is unlikely to knead - such a dough likes to be crushed.

I forgot to write .... on the bread maker. Nat was advised to stick a wooden stick in the middle of the cake before putting a wooden stick in the oven .... I want to try.

Good day to all. Yes, girls. I read your messages, and tears come from resentment for myself. I got up and began to cook dough. Everything is as written, in grams and milliliters, but when I poured all the flour (500 grams) into milk, I realized that I shouldn't have done it. I got such a tight lump that I could not crush it with my hands (I kneaded it with my hands in the absence of a combine). So I don’t know what will come of it. True, then, when I added all the ingredients, I somehow kneaded it, where with my hands, where with a mixer. The dough turned out like for pancakes, maybe a little thicker, but I could not knead it to homogeneity, it turned out in small grains. I have no idea what will happen. But I really asked him so, I asked him so that it would not let me down. That's it.
And I also wanted to ask. Can you bake in a bread maker? And on which program? Sweet bread or just baked goods?
And one more thing: I put some imported dry yeast, not SAF's, they bought it in Belgium, the bread with them is good, but the cake will turn out, will it? Who baked with dry, tell me how much you put them. Thank you all in advance.

Good day to all.
And one more thing: I put some imported dry yeast, not SAF's, they bought it in Belgium, the bread with them is good, but the cake will turn out, will it? Who baked with dry, tell me how much you put them. Thank you all in advance.

You need to put more than on the bread - the dough is rich. And so it was counted on 16 g of dry yeast. I will not say about the bread maker, it is designed for the oven.

Girls, how do you put it in the oven with incl. light bulbs, I specially turned on the light bulb, and set the thermometer, so the temperature rose to 42 C, that's a lot ...

[Dyudyuka Barbidokskaya]

thanks for answers
Dyudyuka Barbidokskaya , I turned on the light bulb at night, put a thermometer in there, opened the window, and went to bed. I got up, the thermometer was 32 *. Maybe the open vents have lowered the temperature a little.

Dear girls, I'm all on the run today, but I will try very hard to drop in whenever possible.
Lumps.Itself today for the first time encountered the appearance of lumps in the dough. This was not the case last year. So far, I can't figure out where they could have come from. I just poured sugar on the table and reviewed it, it was a sinful thing to think that something was mixed in there.

Some are over the dough, and some have already escaped the dough. I went to lie down for an hour after all. Without any, of course, an oven-light bulb, at 25 * my dough ran away from me for this hour from exactly the same Kenwood bowl as in the photographs at Iziuminka ...

I did not keep the dough in the Kenwood bowl, it will fly out of there with a whistle. I transplanted it into a 7 liter pot.

Girls, tell me how much dough you put in the molds, last time I put 1/3, but it didn't really rise, it didn't even reach the edge of the mold, but it was something with the dough. In general, how much do you need?

It is recommended to fill it by 1/3, when it seems to rise to half (girls, correct it, if not right), put it in the oven for baking.

[Zest Lenochka, now I finally entered into a stupor. What to do with this yeast now? I'll go and put it all out and]

Girls, I read 9 pages that you wrote since 19 o'clock yesterday and understood one thing, if the saf yeast moment alive rose in 7 hours, then these Luksovsky will have to be drastically reduced. And I’m really scared to put the dough into the night, suddenly she decides to take a walk. And yet, you wrote here that some dough was lumps and did not want to stir into a homogeneous one. Girls, there is a rule in baking when everything is kneaded with handles - the liquid must be slowly introduced into the flour, and not vice versa, can you immediately pour all the liquid into the flour or put the flour into the liquid? Although Zest clearly wrote in the instructions in paragraph 6. "Sift 500 g of flour, add milk and yeast mixture and knead the dough." Well, that's me, maybe someone will come in handy.
Zest
Lenochka, now I finally entered into a stupor. What to do with this yeast now? I'll go and put it all out and