Kulich with Myasoedovskaya in the oven (master class)

It's all bullshit. About the aluminum pan. There is nothing sour in the dough and dough, so as to lead to any bad reactions. For several years now, I have been putting dough in 15 or 40 liter aluminum pans. The saucepans are intact, and so is my family. Girls, do not worry about it from scratch. Bake with pleasure!

well, so I mean it. luminous for me, my mother. for about 5 years I have been making this cake in it, the dough wonderfully stinks itself.

[sweetka]

sweetka, Sveta, yes, everything is all right with her, even though she is old and rough inside :) It's just that in many sources about Easter cakes (how many I had to read) I came across information that dough may not rise in aluminum. I didn't risk good products and my time :)

it's good that I didn't know about it five years ago. all the rules are in luminous. so rushing dough that even with the dogs guard her, so as not to run away.

: mail1: Getting ready ...

And if you bake cakes for a couple of weeks and freeze, will they get worse after defrosting in the refrigerator?
What is the best way to gently defrost them so that they do not lose their taste?

[Mila_Toronto]

Mila_Toronto, I remember from childhood how my grandmother baked a hundred oooo many cakes and various rolls that we ate for two weeks. So my grandmother took out the pastries in pots, buckets, basins on a cold veranda, where they froze safely, and then brought them in, laid them on a baking sheet and put them in the oven a little.
I bake this cake on Wednesday-Thursday, store it in a box in a cool place, eat it for a week, the taste is wonderful throughout the entire time. I also bake in a large form, we eat this on Easter day, but I bake a lot in paper capsules for cupcakes - we eat these in the following days.

[Lady with @]

Lady with @, Thank you

As for me, this is the best recipe for Easter cake, baked according to many recipes, but you cannot find such exclusive ones in taste !!! Zest, my thanks to you and a deep bow for the recipe !!!

Something I got just a bun with raisins ... It looks like I did something wrong

Girls from Ukraine, please tell me what kind of flour you use in this kulich. I took MacFa, but now I can't find it, how can I replace it and should I change its quantity if I take the usual Novopokrovskaya?

[vikikika75]

vikikika75, I have been buying for a long time the most common weighed-out in "Silpo". I take for everything, I like it. I took it somehow in bulk in the market - And "Silpovskaya" let me down only once, when the excitement began a year ago with cereals and other things - then, apparently, they threw out any blockage, but it's okay, with my volumes of baking on expensive flour, it won't take long to go broke , and it's not a fact that dear means good

[Scarlett]

Scarlett, thanks, but do you need to count the amount of flour? because makfa is stronger than usual. I don't bake very often and not at all a lot, I want to choose the most suitable flour so as not to spoil the rest, more expensive ingredients, and so that the Easter cakes are a success

[Zest]

I could not make friends with "Macfoy" - it is harder, you need less of it, in general, I did not like it .... although this is not an indicator. In any case, you need to look at the consistency of the dough, any flour can be of different moisture, and , accordingly, sometimes a different amount is needed. I look at the consistency of the dough. I used to bake cakes from dough as for pies - that's how my grandmother did. Now I make the dough more liquid, I like it more. You still have time - try half or a quarter of the portion - and you will understand everything yourself.If you wrote something incomprehensible - contact us, we are always glad
Found it! Look there on the first page Zest our writes that "Makfa" takes about 20% more liquid - you can make a start from this, although for me in such cases the amount of flour indicated is only an approximate guideline, it's like in bread, give or take a couple of spoons per loaf. But since you - still a novice baker, you need to observe at least a little the conditions of the recipe. Take a quarter of the recipe and do it - just one paste will come out for a sample

[vikikika75]

vikikika75I baked dnipromlin that year, but this year I also don't know what to do. that I do not like it already. I have not liked Novopokrovskaya for a long time. I poured more flour than in the recipe. In the subject, all my details are written, I baked for two years according to this recipe

Added Monday 28 Mar 2016 05:12 PM

Tatyana, but I get cakes only for Easter. in the middle of the year it may not work out, some kind of regularity

Added Monday 28 Mar 2016 05:13 PM

Something I got just a bun with raisins ... It looks like I did something wrong

what I was talking about

I baked according to this recipe for two years, used Makfa flour, did everything exactly according to the instructions, the cakes were delicious (although this is generally my first and only experience with yeast dough). And this year we don't have Makfa, I met him once in a white pack, but I don't even know what kind of animal it is. I won't be able to feel how good (bad) flour is, as well as to understand whether it is worth adding more flour, to diagnose the cause of failure in the finished kulik, I also very much doubt that it will work. Perhaps someone used a certain Ukrainian flour that they liked and knows how much to pour? I took it on board for myself (if flour is not makfa, then as in the recipe + 20 percent), but I don't know if it's right, please tell me how to be

Girls tell me if you do it in paper forms for 500 gr. dough, what is the weight of the finished baked cake

Flour Bogumila Odessa is not very bad. True, I always add it a little more than 20-30 grams in the recipe. But I never failed.

[Skarlett]

Skarlett, thank you very much!

Girls, help!

I decided to arrange a dress rehearsal. At 11:30 I put the dough in half a portion, proofing in a bowl from Kenwood for 6.5 liters. Only 3 hours have passed, and the dough is about to run outside the bowl. In the kitchen, a maximum of 25 degrees, I think there are none. Why is it so fast? What to do then? Fresh pressed yeast Lesaffre (Saf-Neva)

Opara looks like this now



Before I had time to write the previous post, this happened.


I watched it every 10 minutes. As a result, the dough reached the film and sat down almost instantly. Kneading the dough?

Kara, Irina, I had the same the other day. At 20.00 she put the dough, at 22 she was already close to the edge of the bowl from km 020, she decided what would happen and went to bed, however, she put the bowl in the basin. In the morning at 5.50 I saw that she ran partially into the basin, but again tried to get up and I added the remaining flour, mixed in, etc. And it was not very hot in the kitchen. I don't remember what kind of yeast, they were cut into 25 g pieces from the freezer. Everything worked out and the taste and the roof were even, I sprayed it from the "spray", but the second time I got them very tanned, sooo. What am I doing wrong, I have a thermometer for the oven and a probe, t was 180, I put the water down. Well, black as night, but the taste is excellent. I am writing from a tablet, there may be mistakes.

The oddities are not over for today The raisin dough rose in 1 hour in the forms. The oven turned out to be a perfect dome, that's just perfect !! She took it out of the oven, held it in shape for another 10 minutes, took off the board and now



The sides were immediately like that, that is, the cake did not sit down gradually after I removed the sides, but it was already "failed". See, the roof is still flat. What is the reason? What's wrong?

Added Saturday 16 Apr 2016 6:55 PM

The second is slightly better, but on the one hand it is also such a failure

Added Saturday 16 Apr 2016 6:58 PM

I'm shocked

Maybe the yeast is too thermonuclear and you need to put less? Stopped? Not enough? Now I am afraid to bake this recipe for Easter for Easter Well, how will it turn out the same

Added Sunday 17 Apr 2016 11:40 am

I will still report on the result. The Easter cakes turned out to be very, very tasty, mine told them to make them for Easter. The structure is not at all what it should be. The result is airy, light, but not dry. Now I am at a loss how to make the cakes taste the same, but at the same time the appearance does not suffer

[Irina]

She took it out of the oven, held it in shape for another 10 minutes, took off the board and now

Irina, it was necessary to immediately put them on the barrel, periodically turning them over until they cool down. If in paper form - then together with the form you can, and if baked in metal, then immediately get it. Easter cakes according to this recipe are very tender, straight breathing, and until they cool down, they are easily deformed.

[Kara]

Kara, Ira, I bake these in paper and in the form, it seems to me that they grow better and do not settle like that afterwards. I cool it without removing it from the paper. Actually, then I keep it in paper, which has cultivated its current.

Oh, deFFchonki, thank you. That is, it’s my own fault. So I will bake them. They grew up with me very quickly and well at all stages. I've been baking for the third year in split molds, well, I'm very happy with them. I put in each dough not that 1/3, but it seems to me 1/5, and they stretched out as much as 5-6 cm higher than the mold.
In general, took it out of the oven, immediately remove the sides and onto the barrel? And turn constantly like a baby Clearly

remove the sides and on the side

Irish, and it is better if it was a soft bed for them, a pillow for example

and on the side?

Yes, in their downy pads, I have not had such a current for a long time ...

I am content with the ones available ...

[Kara]

Kara, Irish, maybe they were too in the air? 1/5 of the dough in the form, this is a very weightless cake, and its growth is large

Yes, in their downy pads,

I remember my grandmother laid out cakes on the bed. And her bed was on a net with a feather bed. Only now I understand that it is not just that.

Irish, I'm ready to agree with you. But how to avoid this then? I did everything according to the recipe, right up to 1 gram. But for some reason, all the stages were super accelerated. If I put the dough in 1/3 molds, then it would definitely come out in an hour!

1/3, then in an hour it would definitely crawl out everything!

and if as you crawl out? (if they really can't stand)

Well, in a couple of weeks we'll see them. I'll bake them.

[Zest]

Zest, I am grateful for this cake recipe. When my daughter bought a slow cooker a couple of years ago, I decided to bake this cake for her in my "Redmond" cartoon, so that she could later paint everything in stages, "chew", at that moment she had a full oven. Mother's heart is not a stone. Out of half of the norm, I turned out well right away. Here he is :



And my daughter's came out even more beautifully, when she went to holy the cake she said - "Mom! Everyone came with Easter cakes, and I with cake, they looked at me with respect." And the granddaughter was so happy in general. And what a delicious !!!!

Well, in my oven they also turned out cool:


Recently (yesterday) I registered myself and I bring my thanks to everyone, I tortured my conscience.

The oddities are not over for today

I had this last year. The dough is very fluffy. Maybe, again, it all depends on the flour. Sometimes you need a little more or a little less ...

After baking, I chilled right on the barrel, periodically turning it over. And in the forms, too, on the side, and then, after they have cooled, the form also shrinks a little.



Especially on the left one can see how she sagged.

I have been baking this recipe for two years and I plan to do so. Thank you very much Izumenka for such a super cake recipe. Last year I added sugar and yeast, but how many ....... I don’t remember, it’s not realistic to find records after repair. Please tell me how much sugar and yeast can be added, respectively, to the main recipe, so that they are a little sweeter. I will do two batches. One with a recipe, and the other with added sugar, for ... ... the mother-in-law.

[Irina]

I don’t remember, did I show this photo? Mine, too, lose a little shape when they cool down.I think they can be kept more in the oven, as it were, dried, but I prefer soft ones. And if an inch holds its shape well (fried), then I cool them upside down.

Added Monday 18 Apr 2016 03:47 PM

Irina, yours turned out to be very airy, it was so with me last year! But delicious ?!

[Oksana]

Oksana, and a loaf is also according to this recipe?

[Kara]

Kara, Ira, it turned out so cool. the caps are gorgeous, it is clear that they are well mixed. I had to put it on the barrel, because of the softness the donkey was a little bit. I also had it when I baked for the first time

Added Sunday 24 Apr 2016 07:40

Girls, already drooling looking at your Easter cakes. I don't bake ahead of time. And you already want to. But after Easter it will be possible to bake for a long time. This year I am not changing it and will again bake with this recipe. Thanks to the author Iziuminka, it's a pity that she does not enter

I had this last year. The dough is very fluffy. Maybe, again, it all depends on the flour. Sometimes you need a little more or a little less ...

I really added a little flour, for half a serving of 50 grams.

Girls, thank you very much for your advice. I'll try to cool it on the side. But what is better? Straight in shape or take off the sides immediately?

Oksanochka, it turned out really very tasty!

[Kara]

Kara, in paper form you can, And from others you need to get it! Back up the form-bed paper!
Albina, bunny, even missed your question, but the brick is also Myasoedovsky. It was my daughter who made such a joke on the eve of Easter, grit: I also baked cakes, I had to urgently start the dough, there were not enough forms, in what she could, in that and baked. He was so good, very gentle downstairs, he chilled him upside down between the pillows.

So I did a dress rehearsal yesterday on this cake and here is the result

And in the context
I didn’t steal it yesterday because it was hot, but today I only managed to take a picture of the last piece in the cut. Baking for 1/4 of the dough turned out to be 620 grams, the finished cake came out 570 grams. Weighed it specially.

[Irina1607]

Irina1607, a pretty Easter cake! How does it taste? I also plan to make a probe. And please tell me the size of the form in which they baked.

How does it taste? I also plan to make a probe. And please tell me the size of the form in which they baked.

It tastes just indescribably delicious, I have been baking it for 4 years in a row and I do not cheat on it, but I also bake others. The size of the mold is diameter 13 cm, height 11, they go as for 500 gr.

incredibly tasty, I've been baking it for 4 years in a row

Here is an intriguing description)) many have this cake one of their favorites, they note its special taste. Boom to try!

[Irina1607]

Irina1607How long did you fill out the form with the test? I have it forever, either shortage or too much

Girls, I'm baking the third version of Easter cakes. So to speak, a rehearsal before the main baking. Baked night exposure from cold dough from Sonadora and "tenderness" from Ilona. Excellent Easter cakes turned out. I'm trying this recipe.
My question is about dough. I put 500 kg of flour at 9:30 today. Placed in a 3-liter saucepan and covered with a lid. So at 14 o'clock, the dough rested on the lid and opal. It turns out 4.5 hours have passed. And the prescription takes about nine hours. What to do? Wait or knead the dough?

It turns out 4.5 hours have passed. And the prescription takes about nine hours. What to do? Wait or knead the dough?

So I put the dough, taking into account the 9 hours of fermentation, and got up two hours earlier and looked, and the dough was already settled, and when it settled it is not known, but you can see from the bucket that it rose high, well, I kneaded the dough on the fallen dough, baked , gave a neighbor to test (she wanted to take this recipe) but she did not like the taste, yeast, oh, I don’t know what to do, and what recipe to bake now ?!

[svetlana)))]

But whatever you want, you can wait, it will rise again, or you can bake it now, I usually put dough for the night, how many times it rises and falls back and forth, I don't even know.

Added on Tuesday 26 Apr 2016 15:04 pm

svetlana)))So who eats cakes right after baking ?! They need to stand, ripen, after a day or two the smell and taste of yeast goes away, so they are baked on Clean Thursday. Just don’t think that I’m trying to persuade you, bake the recipe you like best. This is me, for information.

Everyone praises this recipe so much, try again to put it on for the night, and already watch how will the dough begin to fall off right away?

I have been baking this recipe all my life, which has not happened, what kind of jambs were not, but it always turned out delicious, never a single crumb was spent on discard. And you don't need to watch him, let him wander around as he wants, only you don't need to eat right away, but again, I'm not trying to persuade him.