Kulich with Myasoedovskaya in the oven (master class)

notka_notka, not so - refers to the previous message, where the photo was not inserted, and I re-uploaded. And with Colomba everything is very much so)). But they do not hang, this photo is "hanging". But last year I really had such tender baked that I had to cool it upside down on the needles.

I confess, every year I have the same story - the whole post, as a person, and then I bake cakes and start trying. In general, I have both Easter cakes and Easter))). It’s wrong, but I can’t cook and taste. And what if a jamb (for example, mixed salt with sugar)), then you still have time to redo it.

Loksa, this form is from the "skillful hands" series, rolled from foil around 4 glasses. Lined with baking paper inside.

But it never crossed my mind to build up paper molds, I would have to try. I bake in tin cans like that, I really like it - they grow like chimneys)).

Kara, stick a pair of knitting needles or long wooden skewers into the cake and hang it upside down

Julia, wow you have surplus, the dough was trying to go somewhere on business)). It's a pity for the yummy, at least a whole cake is being collected there)

[Irina]

Irina, do you bake in paper forms? - there are no drying problems. If in Nordic, perhaps the crust will not settle. My tall one was fried on one side and this side was not wrinkled.

[Yulia]

Yulia, did you put a full portion of the test ?! Beautiful Easter cakes. Your forms could be increased, then they would not run away, kids like mine!

I had a problem drying in paper forms - the top would shrink if not flipped.
I envy anyone who has other colors of paper forms, I'm already tired of the same thing for sale.

I put about 1/4 of the dough. This time, after proofing, it rose in all forms in different ways, but in the oven it leveled off and became equally perfect, just above the sides. Discipline!))

[Irina]

Irina, do you bake in paper forms? - there are no drying problems. If in Nordic, perhaps the crust will not settle. My tall one was fried on one side and this side was not wrinkled.

No, I bake in split ones, such

Zest! Hurrah! I did it! Thank you so much for the master class!

[Borisyonok]

Borisyonok, Lenchik, is it dry?

I also did it with gelatin .. it dries well and quickly, vazyukala thicker, first with a brush, then spat and a spoon .. good hats
I picked out a piece of drip, not stone, what will be on the cakes and how to cut, let's see

Girls, until what time are the beads shining today?
Is it tastier with gelatin than ordinary protein?

[Loksa]

Loksa, Oksana, wow, this is half a portion? And I did it from half, I got 2 small ones and one 13x10. What yeast did you have? How much did the dough ripen? If you remember, of course. Kara, I liked your molds. Comfortable? I want those too. Did you take out the Easter cakes immediately or do you cool them first?

[Svetlana_Ni]

Svetlana_Ni, I also have the same forms as Irina's - I get the Easter cakes out of them in 5-7 minutes. Will anyone tell me about the icing, girls?

[Yulia]

Julia, wow you have surplus, the dough was trying to go somewhere on business)). It's a pity for the yummy, at least a whole cake is being collected there)

Nothing, they did not disappear, we ate them without leaving the cash register.

Yulia, did you put a full portion of the test ?! Beautiful Easter cakes. Your forms could be increased, then they would not run away, kids like mine!

These are 2 full portions - Large Easter cakes came out in 1 kg weight. I didn’t guess to build up the shape, and then it was too late.

[notka_notka]

notka_notka, Natalia, thanks for the answer. I understand you like these forms. And, unfortunately, I can't tell from the glaze. I made a sugar fondant for the first time, and it didn't work.

[notka_notka]

notka_notka, it seems to me they will taste about the same ... in the same place, sugar is mainly
for me the criterion is that the fudge does not crumble and crumble ... let's see how it behaves with gelatin, we have not cut it yet

Girls, all with the resulting Easter cakes. Everybody is handsome, their eyes run wide.

Here are mine in the molds before proofing. Two tins are higher, but all have the same diameter of 12 cm. I put them in all 365 g of dough. There were about 2100 in total.



I missed the time when I put it in the oven, I usually bake it on the timer. And today at random. That's just after baking.



After 5 minutes, she opened the locks on the forms, and after another 5 minutes she removed them from the bottoms and onto the grate.





Now I'm waiting for it to cool down and start glazing. See you

Girls, help! I got carried away by counting half a portion and kneaded not half of the flour, but all! How to fix the situation? I interfere in the x / n, there is no kolobok. What should I do now? Put it all the same for proofing - I'm afraid it won't rise? In general, I'm in a panic!

Svetlana, I have 8 very small ones, some are smaller than a glass, and a liter. Do you think this is a lot? dry instant yeast.

[Sota]

Sota, my first batch had the same story, if you cannot remove the excess flour (everything is mixed) then try to knead the dumplings to the bun (I have 2.5 times on the dumplings) and put them in a warm place for hours 9.10, 11 maybe take, and then raisins and bake. I do not know what will come of you ?! But before the bun is necessary, otherwise the oil will separate. Try not to add flour !!!!

Girls, I do it according to this recipe, for the first time - the dough is amazing, it smells, stunned, only I made butter on half with homemade sour cream, and a double portion
The dough turned out like on Malanin's wedding, the dough ran away twice until it poured into 15 liters. bowl. I kneaded the dough in Boch in FOUR receptions, at the end I connected everything, of course with my hands, soaked the raisins in dry red wine (there was nothing else at hand), now I bake ... and so the second pass of baking (there will be three in total) for some reason burst roof, I put the remaining dough in the refrigerator so as not to oversteer, maybe because of what was in the refrigerator? Oh, so everything is very cool. Thank you Izyumenka, for the first time I got such pasches, they were not sharp (every year for some reason they turned out to be sharp)

[tastier than everyone]

PS:
All my life my mother baked according to the recipe from the "Book about tasty and healthy food" 1954, but they never turned out as tasty as according to the Raisin recipe, they were just tastier than everyone else.

And now this Myasoyedovsky has become tastier than everyone!!!

Every time I do and thank Zest

even strange, because "Myasoedovsky" is just from the Book about tasty and healthy food in 1954, with the only difference that it contains 1 egg less and 50 g more milk than in the original. Which, in principle, is a mathematical error, given the different moisture content of flour and the weight of eggs.

Nice recipe, yes. Probably the best. I've been baking it for several years.

[Loksa]

Loksa, Oksana, yes, it's hard to judge the size from the photo, I probably have more molds. But they have risen gorgeous. This time it is not so with me, maybe next time I will try on instant ones.
Tanya-z, This is your scale. Congratulations on your lucky cakes! This is the second time I bake everything with this recipe. The roof burst, probably due to insufficient proofing. What was the temperature? If the temperature is high and there is not enough proofing, bubbles of carbon dioxide rush upward, and a crust has already formed.

Loksa, thanks for your participation. It has passed and I have 2.5 replacement, but there is no kolobok. Let the dough rest and then knead again. Maybe that will come out?

No, I bake in split ones, such

what cool forms! I also want :)

And here my Easter cakes arrived! Did half the portion, the smell is amazing! Thank you very much, Zest !!!

[Zest]

Zest, huge THANKS for the recipe
This is not the first time I have baked this recipe, and I have no doubt that this time they are just as tasty.

And I came with a "thank you" Zest, thank you very much for the detailed master class, for the wonderful recipe. Girls, and thank you very much for your comments, clarifications, help!

Here are my Easter cakes, not yet decorated (fudge is maturing in the fridge)



From a full portion, two large and two small ones turned out. I cut one small one, because I was very worried, baked or not.

I put the dough yesterday at about 23:00 on fresh yeast, got up to check it around 2 am, and the dough was already soooo flooded. I got scared and put it on the windowsill. I got up at 8 in the morning, and it has already fallen decently like that. I tried it, it doesn't taste sour, with an awesome wine aroma. And then, according to what Pekla wrote, bottom + convection for 10 minutes at 160 degrees, 10 minutes at 170, 10 minutes - 180. Then I turned off the oven and left it in it for another 15 minutes. The roofs are intact, on one large raisins only somehow got out

Chilled in the forms on the side, nothing crumpled.

I don't know the taste yet, I didn't try it and didn't allow my own

[Kara]

Kara, Irish, you have ruddy: rose: they turned out like that, handsome Easter cakes! I have blush on one side and paler on the other. Roasts the sides where the stone ends!
Sota, I hung out half a portion, how much do you have? A large portion - intervenes longer, well, I think so!

what cool forms! I also want :)

These shapes are really very cool The first time last year I tried it (there was one), I liked it very much, so I bought another 3. They are big enough, the smallest - 12 cm in diameter, 14 in height

[Kara]

Kara, Irish, you have ruddy: rose: they turned out like that, handsome Easter cakes! I have blush on one side and paler on the other. Fry the sides where the stone ends!

They are actually a little lighter than in the photo, I don't know why the color is distorted this way.

[Tata]

Tata, so you still cooked this fudge?

Girls, my dear ones, I congratulate everyone on excellent Easter cakes and Happy Easter. And my Easter cakes also arrived. Everything worked out, I think, just fine. I took out today's ones from the stove and just my husband returned from church - he went to bless the Thursday Easter cakes, testicles and a paste. My brags in pictures.

[Natalia]

Nataliawhat a wonderful red-shaped hat at Easter cake

Yes, I forgot to say that I put it in a cold oven without water at 140 * with convection and immediately pissed on them with some water from a spray bottle, after 10 minutes I quickly pissed on them and on the walls of the oven, after 10 minutes I pissed it again, after 10 minutes I added up to 160 * with convection and baked for another 20 minutes. Suddenly someone will be interested. And the proofing I had today was 90+ 15 minutes in the forms, somehow they did not rise together.
Albina, this hat flooded right away and there was a speck on the side, which was supposed to burst, so I began to pshik, like a victim, on them.

[Loksa]

Loksa, yes, I cooked it, you can say I tortured it. Topped up with water, the sugar was completely dissolved and then beat with a submersible blender. Only it was not solid, well, like semolina, it was not going into a lump. I put it in a bowl and put it in the cold. There it thickened to the state of soft plasticine. On the coulishe keeps well, firm. But I was worn out with her, even the mood soured, and ahead was the baking of cakes. On the trail. in the morning I made Sugar Fudge from Tartyzhka, it worked right away. Generally smeared with that and that. All OK.

These shapes are really very cool The first time last year I tried it (there was one), I liked it very much, so I bought another 3. They are big enough, the smallest - 12 cm in diameter, 14 in height

And I like it. Last year I had 4 pieces, 12 cm in diameter, 10 cm in height. This year I bought two more, it seemed that they were the same. And at home it turned out that the diameter is the same 12 cm, and the height is 12 cm. 6 pieces just for a full portion.

[notka_notka]

notka_notka, Nataliawhat handsome men! Bravo!!!

Happy holidays !.Thank you Zest for the recipe! Haven't tried it yet, but the dough was delicious !! I made a crumb of sugar and yolks on top, and then anointed it with protein.

cdoctor, what beautiful forms you have. I also want with a horse:
notka_notka, I was jealous of the "little red riding hood"))

Girls, and tomorrow everyone will start trying and unsubscribe about the taste)
Thank you all for the company, we did it together! You are the best!!!

So my glazed



And packed



Happy Holidays to all!

Yas another thanks.
After 60 custom-made pieces, I baked myself today. There was 1/2 serving. There were 6 pieces of 250 g each and 2 Easter cakes 375 g. I covered these with a planting. She is so interesting at work. You rub. You sprinkle with sprinkles, but it has already dried up)))

Photo report later.

I put it in a cold oven without water for 140 * with convection and immediately pissed on them with some water from a spray bottle, after 10 minutes quickly pissed on them and on the walls of the oven, after 10 minutes she pissed one more time,

When I was preparing to bake cakes and studied the theory, I read about this method of moistening, but instead of a spray bottle I decided to just put a baking sheet with water. Probably too clever, but in my case it is not critical - the Easter cakes were a success. Although the next year I wrote down the "spray gun"

Girls, and whoever made a spread with gelatin ... even it stretches like an infection ... and translucent, maybe she did something wrong ...

[Loksa]

Loksa, yes, I cooked it, you can say I tortured it. Topped up with water, the sugar was completely dissolved and then beat with a submersible blender. Only it was not solid, well, like semolina, it was not going into a lump. I put it in a bowl and put it in the cold. There it thickened to the state of soft plasticine. On the coulishe keeps well, firm. But I was worn out with her, even the mood soured, and ahead was the baking of cakes. On the trail. in the morning I made Sugar Fudge from Tartyzhka, it worked right away. Generally smeared with that and that. All OK.

Oh, I thought, but I didn't succeed ... when will it dry? I'm still dragging on ...

Maybe they whipped a little?

[Tanya-z]

Tanya-z, probably not finished, I posted a photo of a cake anointed with this fondant, see Reply # 2356

Zest! Thank you so much for the recipe, the cakes are great! Even my husband liked him, and he is a great fussy.

And I did it with gelatin, beat until such a good thickness, froze instantly, post # 2374

I also liked it with gelatin, now I will always do this and not only for cakes! I had to do two games. In the first, I messed up a little: apparently I didn't dissolve the sugar very well, there were a few grains left, it became very thick and immediately began to dry out. I put an incomplete glass of sugar into the second batch, did not report a little. It turned out what we need: shiny, moderately thick, yes, it hardened longer, but it hardened as well as the first one. Now I was putting the cakes in sacks, preparing them for distribution to children and friends. What a beauty, nothing sticks, does not fall off, how I like this glaze. Thank you.

[notka_notka]

notka_notka, I intuitively also came up with this method of baking cakes. When I baked the last batch (only three times I started it according to different recipes), I just let them stand in the oven, after increasing the blanks by 2 times, I turned on the oven for a program with 130 degrees of steam, without taking out the cakes. How beautiful they began to rise! A smooth rounded hat turned out. And the Easter cakes have increased by a factor of 3 in comparison with the dough piece. After 15 minutes, she turned off the steam, turned on the top-bottom at 145-150 degrees and baked for another 35 minutes. These cakes are the most beautiful.