Kulich with Myasoedovskaya in the oven (master class)

Irusia, it would be better to look earlier. This year, everyone's dough is very fast, they don't wait for 9 hours)

A small report on the work done
Thank you all for the company!
Good luck with your creativity!

[Marina Prague]

Marina Praguewhat a beautiful cake! And the eggs are unusually decorated

[vikont59]

vikont59, not a bad amount.

I'll probably limit myself to six, according to the number of forms.

[vikont59]

vikont59, and how many servings did you make?

I did all good things, I did small ones and one medium. Here I sit with this middle one - I cool it down, and here is a noticeable plus sign of paper forms. In paper forms, Easter cakes do not wrinkle in the same way as in conventional forms when shaken out. While taking the towel, the barrel crumpled. Well, okay, good Easter cakes turned out. The dough came quickly and the aroma is not very drunk (creamy when baking), they should still brew, probably!

This year, it looks like many have lumps in the dough. And I am one of them ... for two years in a row I baked and baked Easter cake according to this recipe and there were never any lumps. I tried to remove them with a blender - nothing happened, they remained, they became a little smaller.

I also blended before introducing the second part of the flour - there were a little less lumps, I can't remember how I did it last year? Maybe she put milk and yolks in the dough right away? I don’t remember, or can you not put all the flour in the dough, and then add the rest?

I did everything strictly according to the instructions, both at that time and this time. Why I don't understand in lumps. Maybe flour .. so Makfa

Hello to all night owls! And I put the dough for the second time today. And today I have creepy lumps, not lumps, but lumps are straight I have them both with a mixer and a blender, but they are not in any (((On Thursday there were tiny inclusions, they then resolved when kneading the dough - kneaded hp in parts. And tell me Well, I don’t understand why she (the dough) should leave the light on in the oven? Why is she scared of the tunnels? I first turned it on, then I thought about it, and turned it off. I thought, what if he (the breeze) will interfere with her (dough) to rise Or turn it on to go?

The flour I have is the same as on Thursday - Limak special grinding, so to speak for "thieves" with a high gluten content.

And also tell me, well, I just don't understand why she (dough) leave the light bulb turned on in the oven?

In some ovens, the light bulb gives minimal heat, but I, like you, turn on the mechanism that rotates the grill along with the light bulb, and I also considered this harmful for the dough. Somewhere before the girls wrote that it was possible without a light bulb, just the oven would protect from drafts.

And it is better to break the lumps with a hand blender

[Slastёna]

Slastёna, Thank you. I tried submersible at medium speed, I was afraid at high speed. You can come with me. I'm a simple girl

[Natalia]

Natalia, OK
I now read Temko and admire such brave ones like you who bake more than once. I remember 1.5 hours of mixing and shudder. I will go to this feat again only in a year

[notka_notka]

notka_notka, NataliaAnd what kind of taka flour did we have in Lipetsk? And I really like Eletskaya, I used to bake everything on it, but now I decided not to fight back from the team, and she was also makfilas, and she didn't really like me.

Here is a report: my Myasoedovskys in "wet meringue":


(eggs - decoupage with egg white - joint work with my daughter)

[Zest]

ZestThank you very much for the recipe!

Well, he gave me this cake of trouble. I put it on dry yeast at eleven in the evening. I woke up at half past one, the dough just started to fall off.In general, the night passed in trouble (I already wrote the post, went a little higher and found that I was having fun in a large company)

But it was worth doing! This is some kind of delicious! Rich, soft, delicate, but along with richness, light, light, like a fluff. And the aroma!

The husband, a capricious fussy, said that he had never eaten anything tastier than this from yeast baked goods. In general, without sleeping the night, I started a second baking

Girls !!!! And I’m with you tonight)))) I put it in shape now.

At night I got up three times to my bucket, was afraid that she would suddenly tear off the film and run away. : girl_in_dreams: No problem. The dough was wonderful, by the way: I didn't have lumps, but before adding the flour I mixed the yeast mixture with the egg mixture, and then gradually added butter, there was not even a hint of lumps. Began to knead at the beginning of the sixth. It seems to be kneading well, it does not stick to the hands at all. Now standing, rising.

And I am "no lumps" !!!)) But I beat whole eggs with sugar, then I gradually combine everything, it's more convenient for me. And in milk and flour, without stirring to the end, I add everything else

vikont59, how many servings did you make?

Kirks did 1 + 1 .... kneaded one portion ... put it on proofing and immediately kneaded another one.

I got wonderful Easter cakes the day before yesterday :) Especially when you consider that I baked Easter cakes in the oven for the first time. And in general I "hit" baking only a couple of years ago.
Dough for half a portion was kneaded cotton. On "Pizza" 45 minutes, and then another on "Dumplings" for about 10 minutes. All the same it turned out to be watery, but without lumps. I moved the dough into the bowl of the combine (3.9 liters), put on the hat and into the oven without a light bulb. And they left for the dacha .... They returned in 8 hours. How many times the dough fell, history is silent, but the cap was slightly dough. Added flour-vanillin. The dough was ordered by Boshik to knead. He worked for 30 minutes, but gathered the dough into a lump. At the end of the batch, I added raisins and rubbed the lemon zest. I filled 4 paper tins a little less than half and for proofing in the oven with a light bulb. After 1.5 hours, the Easter cakes came up wonderfully. She turned on 160 grams for 20 minutes, then 180 grams for 10 minutes.
Here's the result:


I also made glaze for the first time. Prescription Admin. Thank you all for the science!

ZimaLeto, wonderful Easter cakes! I also just laid it out in the forms, put it in the oven for proofing.

Girls, help. Somewhere in the topic there was a reference to the glaze with the addition of gelatin, which does not crumble. I didn't bookmark it, but now I can't find it. : girl_cray: Can someone tell me.

now

Girls, help. Somewhere in the topic there was a reference to the glaze with the addition of gelatin, which does not crumble. I didn't bookmark it, but now I can't find it. : girl_cray: Can someone tell me. There she is https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=35010.1400 .... post # 2257

Thank you very much, vikont59. Maybe I'll try this particular glaze.

[Evgeniya]

EvgeniyaWhat beautiful Easter cakes! Super!

[panarino]

panarino, hello, countrywoman! The flour is great, it was ordered through friends from the flour mill. They have a special grinding for Easter for their workers. So I was very lucky with the flour. I baked challah on it, so they turned out so white and fluffy, fibrous. Previous challahs on different flour were not the same, also Limak - bought in Metro.
Slastёna, I'm not really brave, but kneading hp will be parts

I overslept the escape, though it was his attempt. There were small streaks in a couple of places. Kneaded in a bread maker, the dough is very fragrant. Here I sit and wait.

Zest, thank you very much for the recipe !!! It turned out gorgeous! But I retreated from the technology due to my carelessness or forgetfulness. I didn't melt the butter, I forgot ... True, it was soft, at room temperature ... I beat the dough with the blender's foot. The dough turned out to be beautiful, homogeneous ... In the morning I put everything in HP and ran the "Pelmeni" program twice. Then back into the cup and into the oven to stand. Did 2/3 of the norm. No labor costs, but the result is in appearance. Thank you!!!

[Zest]

I did two batches on Makfa and Krasnodarskaya and both times there were lumps. It is necessary to slightly moisten the flour with milk and add the yolks, the butter, then there will be no lumps. I kept boiling water in the oven with a ladle, I was afraid that the tops would not wind up and the temperature was higher. And the light in my oven buzzes, so I don't turn it on. Before filling out the forms, you need to roll up the bun - then the dome will be beautiful! I baked the babies, built up the forms with paper - narrow cups turned out and the bun was not always easy to see on the domes. Where it was skewed and the dome was not round, but where I managed to lay it flat, beautiful round domes turned out.
I have not yet decorated and the aroma is more confusing, last year it was more winey.
Thank you, Zest for the recipe again!
How beautifully you know how to decorate Easter cakes, admire, straight!

[Loksa]

Loksa, Oksanochka! Pretty Easter cakes turned out!
I also went up well, only it turned out "fick-fock on one side", you rightly said - it was necessary to make a bun properly and put them neatly in the mold ... but I decorated them and it turned out well!

[Borisyonok]

Borisyonok, Helen-kitty-thanks, I bought small gift forms, but they turned out to be low. I, with a fool, screwed on the baking paper, began to lay it, but my hand does not go away, not like a hand with a bun of dough. I will decorate nothing else, and there will be beauty. If you add a little starch to a wet meringue, what do you think will happen?

Handsome men). And I don't bake small ones - it seems to me that it turns out rather dry.
By the way, there were lumps too, but not just lumps-lumps, but such solid grains. I pulled them out one at a time when mixing.
Myasoedovsky this year did not work out very well for me - it is dry and crumbles. Although I've been baking for four years now, and it has always been good. Or maybe I'm picking on the background of Pokhlebkinsky and Colombs, which were successful!)

Ready for consecration)):

I can't understand why my normal pictures are inserted upside down. I already tried to turn them over - all the same upside down

This is about 1/4 of the total resulting amount

[Natasha]

Little ones, I have for presents. I also like tall and large. Natasha, and what kind of Columbus did you do? Beautiful 1/4 part. Yeast dough loves mass character when there is a lot of it. And it ferments better and the taste is more interesting!

[Sibelis]

Sibelis, when you take pictures, keep the default camera, do not turn.

[Loksa]

Loksa, Oksana, I decorated with glaze with gelatin.

[Borisyonok]

Borisyonok, Lenchik, is it dry?

Loksa, I'm a tablet. I tried it in every way, it mocks me, it seems).
Yes, that's why I mix large volumes too. True, you have to use your hands, but that's for the best. Hand loves dough. Especially Easter cake, at the end of the post, when everything is from the heart.

Colomba's upside down too, sorry. There were 4 of them, about 600 grams each
[img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/72762/image~12.jpg [/ img

And I never did it perfectly, but I tried so hard ... The molds with the dough turned out to be small for two ovens, and many for one ... well, I put them tightly. So what? : pardon: They rose so cool, especially the little ones, glued together with their domes ... Trouble. Natural But they did not turn out to be perfectly round, as they should, and even the glaze of their external, I emphasize, appearance, did not save. Like this. In a hurry ... I, frankly, was afraid that while the first batch was baking, the second would stop, or maybe I was now justifying my stupidity.

[Loksa]

Loksa, Easter cakes rose well. I have the same brown molds. How long did you fill the small molds? I love it when Easter cakes rise above the forms, and even this time they barely peep out of me.

Something went wrong))
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Irusya, I usually make two different sizes and bake in 2 passes - first a smaller one, then a larger one.
In general, appearance is not the main thing))

[Sibelis]

Sibelis, uhtyshka what !!! but what is wrong there? I can imagine how delicious it is. I don’t understand where they hang like this ???
And the dough, I not only interfere with the hp, but at the end with trickles to the wet back :) so I also have the dough with my soul on proofing. And the tiny lumps, which remained, I caught everything and ate)))

[Svetlana_Ni]

Svetlana_Ni, I, how to write it, bun fit into the palm of your hand. Probably 1/3, some may be more horrible (see they are different), they grew well in my oven, and I increased two more such heights with baking paper.Tall in a liter mug filled with a little less than 300 ml, has grown to the top of the mug. I kneaded half a portion of the dough and I got this number of Easter cakes. Now I would do this: pump up the bun, put it in half, and then build up the baking paper inside. It is necessary to fix it with a stapler, otherwise the paper will grow and push it out.

[Sibelis]

Slightly larger than a plastic pink pong tennis ball. Like a C1 chicken egg! The fantasy has run dry Sibelis, Natasha, is this a clover form? To with the pictures I had it like that, when I turned the tablet, lose the "fot" button - on the right, the pictures do not turn over.

Thanks to the author for such a wonderful recipe! I've been baking cakes on it for the second year already - my family likes it the most! Very rich, tasty dough, with a pleasant "rum" smell. "This year there was a small incident during baking - I put a lot of dough in the molds, and it got out of the mold and slid to one side. But, after I cut off all the excess, cake acquired a traditional look. =)
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Girls, mine are baked The aroma is such that now the neighbors will run not only from our house, but also from the neighboring one

Tell me, those who have already baked, how to cool? In the shape of? Standing? On the side? Sooooooooooo beautiful, and I'm so afraid to ruin it, so they don't sit down, don't get distorted