Kulich with Myasoedovskaya in the oven (master class)

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. 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 it out back and forth, or to set up an experiment with heating?

This is how I bake now. The oven is electric, that's why I put it in it, and then, without taking it out, I switch to baking.

here and in my night, just such a lump turned out. Do not be upset, the main thing is that in the end, you got a dough for pancakes. )

The flour is too dry. So I kept mine near the battery, so I had to add milk to get the right consistency.

The flour is too dry. So I kept mine near the battery, so I had to add milk to get the right consistency.

Zest, Makfa flour was, but it generally takes a lot of moisture from me ..., Probably you are right

This time I simplified my work, I prepared everything: milk-yeast mixture, yolk-sugar, proteins. I sifted the flour into the bowl from the mixer and slowly began to pour the products into it, in the order that Zest wrote, at the first speed of the mixer, the more liquid products, the higher the speed. As a result, I got a well-mixed mixture, the last time I interfered with my hands and there were grains.

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 ...

Yeah, you have to follow the thermometer. If the kitchen is too warm, then in the oven at a temp. the flight will be. Then it is better to slightly preheat the oven and leave the container with the dough inside without the light on.

OH, and grease the paper molds with oil?

Silena, I have dark paper inside in some forms, I did not smear them. And one view, with a very beautiful pattern on the outside, but with white paper inside, I greased with sunflower oil.

Opensource projects, eh, with the adventures of my first cakes in my life! So, I did half a portion for the test.
1. I have Lux St. Petersburg yeast, for 1/2 portion I would need 30g, I put 20g and still the dough turned out pretty fast. I kneaded the dough at 2-30 at night, wrapped it tightly with cling film and in the oven with a light bulb, there is no thermometer, I don't know how many degrees it was in a closed oven, as a result, at 9-30 in the morning (after 7 hours), the dough had already settled slightly and with such a nuclear alcohol perfume, my eyes are already licky
Correcting mistakes: even less yeast? Do not cover the dough tightly with foil and do not close the oven, right?
2. Vanilla extract spilled into the dough, so it is not felt there, and yet the pressing question, the extract is still a liquid component, and the liquid components are all mixed into the dough, with vanillin everything is clear, this is a powder and it can already be in the dough together with flour, but what about the extract
3. The flour I have is not bakery, but general purpose, that is, not strong, I had to add a little while kneading the dough, knead first in an old Bosch combine and I burned it down, then I had to work with handles and here again it is not clear, the dough should peel off from your hands? I kneaded for a long time, greased my hands with oil and kneaded, did a great job, BUT the dough still strove to stick to my hands, maybe all the same, you need more flour?
So what should be the final dough?
four.Can I have more raisins and candied fruits? If there are only 100g of raisins per serving, then how many grams of raisins and candied fruits can be in half a portion, only 50g? otherwise I love this business and I can drink generously
To be continued...

I kneaded the dough at 2-30 at night, wrapped it tightly with cling film and in the oven with a light bulb, there is no thermometer, I don't know how many degrees it was in a closed oven

Can't turn on the light bulb? With a light bulb, the temperature rose 45 C ... and this is too much ...

Girlsiiiiiiiii, well, after all, you can or shouldn't bake in a bread maker. Just bake the finished dough ???

Well, theoretically, it is possible, only the dough is rich and heavy, it can be damp, well, if you don't put a lot, it can work out.

Sorry for the importunity. Someone wrote that at first the temperature was 180 grams. to do, and then to 160. On the contrary, I always put less at first, then I add. I thought that if you put more at first, it will bake on top, but it will be raw from the inside. And if you first make the temperature lower, it will start baking everywhere, and then you can turn it on more. Oh, I don’t know, I piled up something, I can’t make it out myself .... Sorry. Maybe someone understood. Or am I doing it wrong

Bake the way you are used to, and you have adapted to your oven. There are lovers here for increasing and decreasing, and for pairs, and without))

hee, horseradish radish is not sweeter)) I also sent the dough into a large pan after kneading))

damn, the dough rose in less than an hour - three times !!!

They refused dry yeast, switched to live ones ... and they quickly stuffed some nonsense into our live ones?

Something I'm already starting to think about - is it possible to bake on proven dry

[Gdalinka]

Gdalinka

Should I put the second portion, break my head, reduce the amount of yeast by a third, or immediately reduce the amount of yeast by half? ..

All the same, probably a third, half is somehow completely radical. In principle, you can not diminish just follow the dough, it will ripen in about 5-5.5 hours. It was so with me. I put it on at 12-30 at night, and at 6 in the morning it had already risen to the maximum and fell by 1 cm.

Girls, so how many raisins and candied fruits can you make for 1/2 serving, huh? otherwise the dough has already come up, it remains, just introduce the raisins

2) I kneaded the dough, everything is fine, elastic (all the necessary places are soaked, it sticks off from the hands and the pan), but after lifting, when I mixed in the raisins, the dough began to stick a little to my hands and, as it were, tear, you know, like on whitish but thicker. Is this bad or should it be ???
3) And most importantly, I filled out the proofing forms, but what about the rest of the dough? Everything does not fit in the oven. It will still rise, it turns out 2 times. Will it withstand or will fall off when baked?

2) No, it doesn't have to be that way. This is all the effect of a quick dough with an excessive (as it turned out) amount of yeast. I have something to compare with, the dough was satin and viscous-elastic after the raisins were mixed in, this time the beginning to tear in the same way ... almost like standing dough ... only this process took place at an accelerated pace, for one mixture of raisins.

3) do not let the rest of the dough rise, take it to the balcony, to the hallway, which is much colder. It is impossible for him to mature even more.

Girls, so how many raisins and candied fruits can you make for 1/2 serving, huh? otherwise the dough has already come up, it remains, just introduce the raisins

I would not add more than 150 g

2) No, it doesn't have to be that way. This is all the effect of a quick dough with an excessive (as it turned out) amount of yeast. I have something to compare with, the dough was satin and viscous-elastic after the raisins were mixed in, this time the beginning to tear in the same way ... almost like standing dough ... only this process took place at an accelerated pace, for one mixture of raisins.

3) do not let the rest of the dough rise, take it to the balcony, to the hallway, which is much colder. It is impossible for him to mature even more.

And what does it threaten ??? And then I zababahala 2 kg. flour, so that there is enough for everyone ...Oh, it will be a pity when I ruin it ... (I already buried the mixer, managed to drop it into the dough, and the combine is on its way after today)

Threatens with spoiled dough.
I would put them in tins and put them in the refrigerator for the first batch of baking. Then warm a little and bake.

Zest !!! I can't resist, I want to say a huge thank you !!! I managed!! not as scary as it seems. I beat the dough with a mixer, from 23.00 to 9.30 it came up, then with my hands I mixed in the remaining flour as best I could, divided the dough into two parts and cotton into pizza. then proofing and baking starting from a cold oven: 180 low 15 min., 160 low convection 10 min and 10 min 150 full convection. Thank you very much for your work !!!!!!!! and now we can do something too

Oh girls, I don't know what to do. I put the dough at 7 in the morning, just rushed home from work, so that at least at the elevator to catch my dough, but it turns out that it has not yet walked up. Don't know what to do? She did not even half rise, apparently still wandering. What should I do? So much time has passed, and she no, no. ... Please tell me how to be? Yeast is good, put 16 grams. Everything is lost??

[dough fits 9.5 hours]

Oh girls, I don't know what to do. I put the dough at 7 in the morning, just rushed home from work, so that at least at the elevator to catch my dough, but it turns out that it has not yet walked up. Don't know what to do? She did not even half rise, apparently still wandering. What should I do? So much time has passed, and she no, no. ... Please tell me how to be? Yeast is good, put 16 grams. Everything is lost

As Zest writes, in the very beginning, dough fits 9.5 hours, it was only 7.30 for you. It seems to me that you are one of the few who do not have mad yeast)))
Everything will work out, don't worry))

Well, that's done
That's how it was

This is how it became

It feels like they were told: "Direction to intro!" Well, how much to apply, I now understand. But the hats are not even, why? I didn’t put it exactly

litichka80-the dome of your cake is cracked due to insufficient proofing.

You know, I defended them for 2 hours, and as I wrote above, oil flowed, much further, there the eggs would have already died out. Fick knows, maybe they should have stood longer, but the forms are paper, they stand in this butter, gurgle like in deep fat.

So I am reporting.
From a whole portion, 2 Easter cakes (500 and 400 g) and 9 small ones, about 200 g each, were obtained. I love to have a lot.
Here is a cake of 400g .:

Here are the babies specially prepared to try:

And here is the structure of Easter cake, not as beautiful as that of Raisin, but also lovely, I think that in two days it will be even better:

By the way 4g. vanillin is almost insensible, I don’t know why ...
Here

Girls, who baked in paper forms, how long did the baking take and what is the temperature? I'm going to make dough in the evening, and bake tomorrow. I understand that the ovens are different, but at least there will be some kind of landmark

[litichka80]

litichka80, you know, last year, my roofs were cracked too.
This time I baked for the first 15 minutes. at 160 C, and then another 30-40 minutes. 180 C. Roofs for revenge and whole

[Daisy]

Daisy , it took me 45-50 minutes. Convection, 160 *, "Burning" plate

To prevent the yeast baking from cracking, the first 10 minutes must be baked with a slightly open oven - the top does not grab a crust and the dough will rise more calmly.

[litichka80]

litichka80, you know, last year, my roofs were cracked too.
This time I baked for the first 15 minutes. at 160 C, and then another 30-40 minutes. 180 C. Roofs for revenge and whole

I baked for the first 15 minutes at 150 C with convection with bottom heating, then increased to 180 C just with convection, and at this time they cracked.
Help, how to cover up taku beauty? They seemed to be blown up!

I put another portion of the dough ...
Already with reduced yeast quantity.
There is no doubt that the appearance of lumps has nothing to do with improper mixing. I did everything according to all the rules and with great care. So also not with pens, but with Kenwood. Anyway, lumps form in the dough.It seems that the flour does not combine with the milk-yeast mixture, but is brewed with boiling water
Or it reacts with some kind of aggressive mixture ...

Where to give this yeast for analysis?

The entire Odessa forum is also in these lumps

Daisy, it took me 45-50 minutes. Convection, 160 *, burner plate

15 minutes. - 160 C., and another 45-50 min-180 C. with convection. $ Electrolux stove.

Girls, how to check if the dough is ready or not. It never rises, but there are bubbles. It's already been 8 hours. What to do?

It seems that the flour does not combine with the milk-yeast mixture, but is brewed with boiling water
Or it reacts with some kind of aggressive mixture ...

Yes exactly! They are just brewed! Because when the dough is lumps, they disperse when stirring or when rubbing the lump with your fingers, and these teeth did not chew through properly
And in the test they remained ready, they are felt

I was afraid to put Myasoyedovsky a second time. Pokhlebkin's oven began, as a trusted friend I took the yeast a little less than 2/3 of the recipe - the first dough is small instead of going up 2 times per tea, an hour later it just moved from its place ...

Today I bake Iziuminkin kulichik for the third time. I take a third of the products, add another 1 tbsp. a spoonful of sugar and 40 gr. margarine, it turns out what you need! from a third of the products, two small Easter cakes are obtained.
Mom will bake our "family" cake tomorrow. I'm still planning panettone ... pies, rolls, buns, caramel cake ...
Christmas trees, pills from greed to me!

Girlsiiiiiiiiiii, somebody answer me. How to check the dough: ready or not.

Is it on fast-acting yeast? How much is it worth and what is the result?

I have it on a fast-acting shiver. It has been standing since 7 am. I left for work, came at 13 o'clock and she stands with small bubbles. In terms of volume, the droplet has increased and that's it. Now he stands and does not blow his mustache. I do not know what to do. She herself became loose. I picked it with my finger to taste a little sour, but not sour. Maybe that's all? ready?

I have it on a fast-acting shiver. It has been standing since 7 am. I left for work, came at 13 o'clock and she stands with small bubbles. In terms of volume, the droplet has increased and that's it. Now he stands and does not blow his mustache. I do not know what to do. She herself became loose. I picked it with my finger to taste a little sour, but not sour. Maybe that's all? ready?

Have bubbles appeared on the surface?

[Zest]

Sweetheart honeyZest!!! Thanks to you and your development, I am so happy today !!! More than anything else, I was afraid that after all the troubles with Easter cakes, the taste would not meet my expectations. And now I'm in seventh heaven !!! I have never eaten such a delicious cake, but I was waiting for this one.This was my first experience and, thank God, I chose your recipe.
And I also want to say a huge THANK YOU to everyone who was there at this "difficult" time and helped with advice Dear forum users !!! Such a good, no, excellent mood, I have not had a long time ago (although I slept for 3.5 hours today) And all this thanks to all of you - restless bakers, incredible alarmists, kind, sympathetic, in general, the most, the most, the most !! ! Thank you for being there !!! I WISH ALL HAPPINESS !!!

Now he stands and does not blow his mustache. I do not know what to do. She herself became loose. I picked it with my finger to taste a little sour, but not sour. Maybe that's all? ready?

Oooh, she had to come up at least 4-5 times. You should have noticed it 100%. I don't even know what to advise you. It should smell very strongly of alcohol, be loose and at least 2-3 times more than it was originally. If so, you can try kneading. Have you tested yeast? Are they normal? If you have the opportunity, check them out.

Yes, bubbles appeared, and the taste is delicious, sour. I start to knead the dough, I hope it will work out.I will photograph and post pictures, so wait. The bread maker is kneading from Pokhlebkin. In short, things are going

All my beauties are ready, despite the fact that there were lumps - after baking, they simply disappeared. True, the bottom slightly stuck to the paper forms ...
But as a whole they are insanely tasty - mom is ready to give up her multi-year recipe and switch to this one ...
Many thanks to my compatriot Raisin !!!!

[82,5 %]

I'm at home - no lumps.
and my sugar refused to caramelize a couple of times.

well, milk can give lumps if it is wrong

And last year I noticed that if you do it with good fat milk and butter 82,5 % fat content - then the dough turns out to be satin, non-sticky, whole.

And as soon as she took the pack 72,5 % fat content - and on you - sticky sticky, does not gather into a single whole.

I thought it was a coincidence, or maybe it depends on the amount of dough, but the situation repeated itself from time to time - the dough decently changed its structure from the fat content.

I am glad that regardless of this, the result was always tasty.

Girls, I had country milk, country eggs, St. Petersburg Lux yeast, the dough ran in six hours, lumps were when kneading in HP, but after proofing the dough resolved. Easter cakes turned out pretty, a dome with a hat, we have already gone to Tambov. Thank you Raisin!

I am this year in shock, close to panic. Well this is necessary ... What is the reason ??? Indeed, last year, no one had complaints of lumps ... this year, almost all of them. They just tasted the cake, close-relatives-acquaintances were knocked out to replace the run-in recipes, and here - such a bummer

I don’t sin on milk, because now I did it differently every time, and the result was the same - lumps.

I still have an unswerving suspicion of yeast. Simultaneously with the dough on Myasoedovsky, she also put the dough on the Vienna Easter cake. Whoever made it knows perfectly well that the dough for him does not grow in volume at all. So, it rose like a mad frothy hat and almost ran out of the bowl. This was the first time I saw a Viennese sponge in such an exotic form.

I just ran home, my dough, which was repeated on Myasoedovskiy in 3 hours, has already grown 3 times And this is 50 g of yeast for a full portion of 1 kg of 300 g of flour ...

And so that it was not entirely sad, I quickly clicked the result of the "rescue" operation Outwardly, it seems, nothing like that ... I'll cover it with icing, and no one will guess anything ... the main thing is that everything is in order inside



The forms were filled with dough slightly higher than 1/3, but below half

In the last year, I have been using 72% butter for baking, because 82% is terribly margarine pins ...
But in general, for baking, I remove the creamy foam from boiled chilled homemade milk - just 100 grams of "type oil" turns out :)), it even hardens like butter in the refrigerator ... and the taste cannot be compared.

I'm with my report. thanks again!!!

From one portion of dough, all fit on one baking sheet. raw dough weight 220-240g

In the last year, I have been using 72% butter for baking, because 82% is terribly margarine pins ...

Oh, and I have never bought margarines in my life, and my mothers didn’t favor them, I don’t even know what their smell might be, but then it turns out that this is the case.

But in general, the oils are so different - you can buy a pack for $ 1 and for two dollars, maybe it's cheap oils they give away with margarines?

But in general, for baking, I remove the creamy foam from boiled chilled homemade milk - just 100 grams of "type oil" turns out :)), it even hardens like butter in the refrigerator ... and the taste cannot be compared.

A very good method

I somehow froze the fat milk, and then whipped it up in the microwave in the defrost mode.
And since the fat melts faster, then from a liter of milk I have a large piece of ice, and the fattest one quickly warmed up and I poured it into this cake, then the dough was wonderful!

Well, all my girls are ready, now I'm bothering the last one.True, the form was filled in by 1/3 and the edges were just to the end of the form (they did not rise above the form). But that's okay, but the smell in the apartment is amazing, I'm already choking on saliva. And if you consider that I'm on a diet and I can only try on the trail. year it's easy. Thanks a lot for the recipe, for help and advice, and for all members of the forum. After so many tests of my poor dough (both the balcony and the refrigerator), everything worked out great.
Girls thank you all very much
I'll try to post pictures ...

[Zest]

Girls, well, you let me tear myself away from the dough, so here it is 3 pages ahead. I just finished reading it now. On common problems - yeast I have Kryvyi Rih luxury .... with all that it implies. I caught the dough at night (2 hours after kneading, more than 2 times), laid it out in 3 pans instead of 2 (well, I don’t have more than 5 liters) and one container went into the oven, and the other 2 remained on the table. In the morning, those that looked better on the table, and the one that fell off in the oven, but there was no time to start the dough. When kneading, I connected everything together, it did not think to assemble into a bun, but began to lag behind the walls. I did not add flour, so as not to "condense" the ready-made cakes. I baked everything according to Iziuminka's instructions and took out the cakes from the oven as soon as they were ready (I had 3 sizes baked together). I tried the smallest and the structure of the test too. By the way, I did not have any lumps, because I did not carefully read the order of placing the products and added butter to the milk with yeast, and only then flour. But we do not stop there. At 12, I started a new dough for half a portion. Yeast put 25g. I put it in the correct order and here I did not like the consistency, but after adding everything else and temporarily increasing the speed of the combine, everything was mixed evenly. After 5.5 hours, everything had already risen and fell out. Kneaded the dough, it is coming up now.
Zest, or maybe the fact is that Easter is early this year, the heating has not yet been turned off. Personally, it’s hot in my apartment, I usually keep the window ajar, but here I’m afraid for the dough - I closed everything. This is me about the activity of yeast in all countries at the same time

[Zest]

Zest, take another THANKS about me for the recipe Pasochki are ready - they look wonderful, and the smell was in the apartment - well, however, like last year
For 1 kg. flour "Makfa" put 50 gr. yeast of Krivoy Rog. In the dough there were lumps the size of a grain of rice (they were not even broken by the knives of the combine), but before the dough ripened, they all parted and melted. I kneaded flour into the dough, and then divided the dough in half and kneaded in HP.

[Zest]

Zest, or maybe the fact is that Easter is early this year, the heating has not yet been turned off. Personally, it’s hot in my apartment, I usually keep the window ajar, but here I’m afraid for the dough - I closed everything. This is me about the activity of yeast in all countries at the same time

Ahha, I would agree with this option, if I did not put the dough a second time, carefully recording the temperature and rise.

After operating the oven temp. in the kitchen + 27 * C, the most favorable for the normal growth of the dough. I have gas heating at home, I regulate the temperature myself, it's very hot - I don't like it.
She left the dough to come just in the kitchen.
She has already reached incredible heights ... I'm catching now, when it reaches the edge ...
mom - dear ... the dough decided not to grow to the very top, it took 10 minutes. plunged sharply down one third.
This is a roller coaster
She ran to knead the dough.

I threw myself more or less on time, so the dough in the molds came up 2 times in an hour, put it on baking, rose with beautiful hats, like, the tops leveled out ...
It's a joke to say, three Easter cakes, 1 kg each 200 g

And who should be responsible for the release of such a batch of yeast ???

Please tell me, what amount of flour did you knead?
I just thought today to put a dough for 1 kg of flour ... that is, make a double portion!

Oh, I don't know what to do with yeast! I bought some new ones with a bio sign from an eco-goods store! It says 42 grams (1 pack) for the amount of flour from 500 to 1000 grams! Well, of course, I hope that's enough ... I only have 2 packs, that is, 84 grams, instead of the 120 required by the recipe!
maybe it's better to make 1 + 2/3 servings? Tell me how many cakes are obtained from a kilogram portion of flour (by weight).