Kulich with Myasoedovskaya in the oven (master class)

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.

But I forgot to tell my neighbor that don't eat right away, I also didn't like baking in paper forms, the sides are pale, I've never baked in stainless steel dishes, wouldn't I ruin the cakes?

How many times it rises and falls back and forth, I don't even know.

Maria, thank you. Here's my start to grow up again. Maybe it costs nine hours to endure?

it turned out 620 grams, the finished cake came out 570 grams. Weighed it specially.

With a whole portion I got 4 cakes ready-made weight three pieces of 572 g each one 484 g

[svetlana)))]

svetlana))), I baked both in aluminum pots and stainless steel, only the bottom and walls were laid with oiled parchment, it always worked out great, the sides are ruddy and nothing is done with the pots.

Added on Tuesday 26 Apr 2016 03:14 PM

GTI Tatiana, try it, such a long exposure gives a very special cake flavor!

svetlana))), I baked both in aluminum pans and stainless steel, only the bottom and walls were laid with oiled parchment, it always worked out great, the sides are ruddy and nothing is done with the pots.

Thank you, Maria, I'll put the dough again tonight.

[svetlana]

svetlana, good luck!

[svetlana)))]

svetlana))), the pan is small, you need more, the dough could stand longer, but the obstacle (lid) besieged it

Added on Tuesday 26 Apr 2016 03:44 PM

svetlana))), do not spoil the stainless steel, they bake normally, but my mug is really still Soviet, heavy. It is baked and rosy well

[Vera]

Vera, well, if the dough has already fallen, is it worth waiting for another rise?

Virgo, if I make a triple portion at once, how much dough then needs to be fermented in time ?! Or the main condition of proportion?

[katerix]

katerix, the same amount, the main thing is to observe the proportions, well, to provide the dough with a place for fermentation, it's even scary to imagine such a vessel, I have one portion from a 10-liter basin strives to escape, but here as many as three ...

[GTI Tatiana]

GTI Tatiana,. Tanya, I was kneading

Added on Tuesday 26 Apr 2016 06:40 PM

Virgo, if I make a triple portion at once, how much dough then needs to be fermented in time ?! Or the main condition of proportion?

I constantly kneaded in the morning at six, came home from work at 15:00, the dough was not yet fallen and began to make the dough. Divided the dough into two pots of 7 and 10 liters. This year, I will also put three servings and will be divided by three or immediately whisk separately. I'm afraid the bowl of the combine won't fit so many eggs

I have no problems with the container, I updated the pans in a break year and now a set from 2 liters to 50 made of excellent stainless steel !!! Thank God!!!
I myself am worried about whether I can pull it manually ?! Although you can order from a boy in a perennial nearby
But today I knead 11 kg of FAMILY without any problems, and normal cakes were baked !!! I just bake three days for a triple portion, while there are so many orders
So I can't think of extending it for three days, or after some time taking into account baking !!!
The people may have pulled themselves up in the very last time, but I don’t want to do it in priests, it’s solid. Nerves and fuss

Still, who baked this cake with nuts ?! I made walnut hats last year,

there was not enough protein, I had to get out ... it so happened that at first the people ate hats, and then Easter cake ...
So tell me, pliz, fry nuts, how to grind, and so on ?!

, my husband from the dacha brought me another large saucepan

[katerix]

katerix, I do with nuts and dried fruits (dried apricots, cherries, raisins and cranberries). From the nuts I take hazelnuts, almonds, cashews and pine nuts. Pour boiling water over hazelnuts with almonds, remove the skin, then fry. I buy ready-made cashews, and I fry the cedar nuts separately and over low heat, otherwise they burn quickly. Then I chop the hazelnuts, almonds and cashews with a knife, and add the whole cedar nuts. I love when nuts are not ground into flour. And I soak dried fruits in cognac.

But today I kneaded 11 kg of FAMILY without any problems, and baked normalek !!!

Ekaterina, this is the name of the recipe "family"

Irina1607, how long did you fill out the form with the dough? I have it forever, either shortage or too much

I always fill 1/3, but this time I put all the dough as I did 1/4 of the recipe

TATIANA GNEZDILOVA thanks for the nuts !!! I immediately buy peeled almonds, our price is the same

Ekaterina, this is the name of the recipe "family"

Yes, this is such a cake, but for about six years I've only baked it)))

knead the dough which is liquid like pancakes is it like? just knead without adding flour?
and another question is it better to bake on convection mode or not?

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 above the form.

I would venture to suggest that this is precisely the case. The dough grows very well for this recipe, there are even reports at the beginning of the thread that people have reduced the amount of yeast. I suspect that the yeast has become more thermonuclear in recent years. So it turns out that even if you fill only 1/5 of the form, the cake still stretches upward. But the density is not enough for such a quantity of dough for such a height, so it collapses.
Add 1/3 and bake when grown. And if you put 1/2, then they will become plump and not so tender at all, in general you can safely grab them by the sides immediately after the oven

I suspect that the yeast has become more thermonuclear in recent years. So it turns out that even if you fill only 1/5 of the form, the cake still stretches upward.

So I sat yesterday thinking about the yeast, maybe they used to be of a different quality (weaker) today I cut the cake to see what's inside, and it stinks of yeast and even if it lies for at least a week, I think that the yeast does not weather

I reduce the yeast by 10 grams. For Ukrainian women, that would, of course, buy Lviv, on the Kryvyi Rih, in that year, the dough rose and settled in 4 hours, but on the Lviv it is normal. I also reduce it because I bake in two portions at once and it is convenient to put a pack, you do not need to measure out another 20 grams

I cut the yeast down to 20g. 40 grams per 1 kg of flour is obtained. Yeast Lux, buy in Moscow.
If I'm not mistaken, these Luxes appeared in our company in the year when this topic about Myasoedovsky Easter cake was started. And then many wrote that the yeast was some kind of thermonuclear.
True, the dough does not wander around at 9, at all 11-12 hours, it is impossible to come to her earlier. But I don’t think it’s important.

And what fat content do you need? goat okay?

The dough does not wander around at 9, at all 11-12 hours, it is impossible to come to her earlier. But I don’t think it’s important.

Does the dough work well afterwards?
My dough rose and fell in 4 hours. Didn't climb any more for the remaining 5 hours. And the dough came up very lazily. Three hours in the form.

Added Wednesday, 27 Apr 2016 11:35 am

Well, despite all my fears and worries, the cake turned out to be very tasty. Bad photo (I can't shoot well)


Fibrous, soft and very good. fragrant. Maybe the result would be better if I put the dough right after the dough has risen, when it is at the peak of the rise.
Or maybe it is necessary to withstand time according to the recipe. I don’t know now.
The paper mold and the non-stick mold were filled 1/3.They went up the same way. The photo shows that the dome above the shape is not large. But whole and even.
The finished dough smelled strongly of alcohol and yeast. The Easter cake does not have this smell after complete cooling.
Many thanks to Raisin for the recipe.

Does the dough work well afterwards?
My dough rose and fell in 4 hours. Didn't climb any more for the remaining 5 hours. And the dough came up very lazily. Three hours in the form.

Usually we fit with him (with the dough) in the schedule for the recipe

Maybe the result would be better if I put the dough right after the dough has risen, when it is at the peak of the rise.

It is more correct to bet at the peak. The cake will be more magnificent.
Has anyone replaced milk with cream? I have 20 percent frozen. Can you replace some of the milk with plums? The bread tasted creamy somehow, but with 10%.

Girls, please tell me how many cakes are obtained from 2/3 of the recipe?

Girls, please tell me how many cakes are obtained from 2/3 of the recipe?

Yul, I'm at the full rate of 1 kg of flour + 100g. baked in a 2 liter pan, a 1.5 liter ladle and a Teflon mold containing 1450 grams of water. Can help to count.
For 1 kg. flour the output of the finished dough is about 2 kg. 500 gr.-2 kg. 600 gr.

Yul, I'm at the full rate of 1 kg of flour + 100g. baked in a 2 liter saucepan, a 1.5 liter ladle and a Teflon mold containing 1450 grams of water. Can help to count.
For 1 kg. flour, the output of the finished dough is about 2 kg. 500 gr.-2 kg. 600 gr.

Thank you
I probably kneaded a little. Let's see what happens, then unsubscribe)

I buy Lviv ones, on Kryvyi Rih ones that year, the sponge rose and settled in 4 hours, but on Lviv ones it is normal

Vera, but in my case that year, on the contrary, dough settled on Lviv yeast. And many of us complained that year who Paski on Lviv turned out worse.
And my husband bought me Lviv alcohol active yeast yesterday in Silpo.

I read that they are more suitable for alcoholic beverages. Now I sit and think what to do, or go buy others, or bake on these Paski. I tried them on buns, like normal.

Fuh did the first batch, tomorrow the second.
Of course, the hats were torn, it feels like I put the dough into a mold, I wanted pancake hats ... tomorrow I'll put less dough.

[Olga]

Olga, not but show ................

[Tanya]

Tanya, did you keep the dough for another five hours after it fell? I wrote to you that I was kneading, probably overexposed if the dough did not fit well. In the photo, either an unbaked Easter cake or a cut unstable, as if cut hot ?! In general, you will understand from the photo

Added Wednesday 27 Apr 2016 03:44 PM

Nelya, well, yes, these are better for homemade moonshine, but for baking it should be written, "bread"

Zest, what a wonderful Easter cake, and the name is generally classy! Tell me, won't the dough get acidified overnight?

No, the dough will not acidify. This is not a classic dough, here all the baked goods are immediately attached to the case. The dough ferments, acquires aroma, but does not sour. There was not even a hint of this. My dough spent in the oven with a light bulb (about 30 *) for about 9 hours. During this time, it rose to the maximum and was just beginning to fall.

As for the name ... well, so "Street, street, native street, Myasoedovskaya street is mine." Where I bake, I call it

Yes, I kept it for another 5 hours, because I read this comment. So I was confused.

Vera, and the cake in the photo is so ugly. I can't take pictures. In fact, it was baked perfectly. The crumb is very tender.

Girls, kneaded the dough at 12:00 on dry yeast Saf-moment for baking, went about her business ... now she came, the dough has already settled and it stinks horror ... like moonshine. I overexposed the case ... but mixed it further, I'll see what happens (((

Girls, kneaded the dough at 12:00 on dry yeast Saf-moment for baking, went about her business ... now she came, the dough has already settled and it stinks horror ... like moonshine. I overexposed the case ...but kneaded further, I'll see what happens (((

I think everything is fine with you with the dough, it has a strong smell of alcohol, especially if you open the lid and immediately stick your nose into the pan

I think everything is fine with you with the dough, it has a strong smell of alcohol, especially if you open the lid and immediately stick your nose into the pan

Fuh ... that's exactly what I did ... you reassured me)))

[Yu]

Yu, so it should be, you need to focus not on the smell, but on the peak of the rise of the dough! This is his trick. Last year with dry yeast, I got a different taste. And airier cake

[Oksana]

you must focus not on the smell, but on the peak of the rise of the dough!

Oksana, dough or dough?

Doughs, kanesh! She wanders with us for a long time.

Yu-yu, it should be so, you need to focus not on the smell, but on the peak of the rise of the dough! This is his trick. Last year with dry yeast, I got a different taste. And airier cake

I missed the peak of the rise itself (((But it is clear that it was rising well, the whole pan was in the dough ... when I arrived, the dough had already dropped.

So I torment everyone with a question. Orientate not by time, but by peak?

[Tatyana]

Tatyana, my opinion, while the power of the dough is there, you need to knead further, otherwise the dough may not fit, it will replay

Added Wednesday 27 Apr 2016 7:59 pm

[GTI Tatiana]

GTI Tatianaif there is an opportunity to catch the dough at its peak, when it has risen and begins to deflate, the best time is. Well, if it sank more, well, what can you do, there is nothing catastrophic. Add the rest and go. I strongly advise you to look at the recommended fermentation temperature on the first page. I checked, everything is so. The fermentation time depends on the temperature in the room. I'll find a link.

[Oksana]

I will do so tomorrow. I'll put it on in the morning and watch her tirelessly

Added Wednesday 27 Apr 2016 8:05 PM

Oksana, Thank you so much. I have already studied all this)))

I stood in the oven with a switch. light bulb. Now I'll put it on without a bulb.

Today I have been looking for my notes here and in my notebook for a long time. On some page of the topic I found my notes about the weight of the dough in grams for forms, but there was an error. I will write again, it may be useful to someone. I bake in cans from corn, pineapple and cans from condensed milk. The dough should be put in a large jar of 300 grams, in an average jar of 160 grams, in a small jar 140 grams

[julifera]

It is called: time of maturation of the dough, on the first page there is a hyperlink, read. If you know the room temperature, it's very easy to navigate by time. Everything is as it writes julifera,

[Tatyana]

Tatyana, the hotter it is, the faster it will ripen, and we need 9 hours slower, my opinion

Added Wednesday 27 Apr 2016 08:10 PM

I put it on the contrary, either in the refrigerator or on the loggia, I take it out, so I leave for work and I don't want it to settle earlier

[Vera]

Vera, went to Varus, bought other yeast. And there were Kryvyi Rih 100g Lux and Odessa 500g AKMAYA. And now again, in thought, on which it is better to put the dough.
But now I probably have enough yeast for half a year. Now I pack 25 grams each and send it to the freezer. Alcoholic drinks will have to be used in summer for kvass.
I'm waiting for the X-hour, I have already prepared the food to knead the dough and leave it overnight. The most unpleasant thing is that the house is not heated, but it got colder outside, you will probably have to wrap up the pan. There will be no monitoring of the opportunity for the dough, at 23 o'clock I will put it on and go to work. I can look into the pan only at 6 o'clock in the morning, but I can knead the dough not earlier than 7 o'clock. I am worried so as not to outplay the dough.
I will bake Myasoedovsky for the first time. All my life I baked paschi according to my recipes, but this year I decided to change myself and start trying recipes from the Bread Maker. Myasoedovsky will be the first!

And my name did not match ... The temperature in the kitchen was +19, the dough began to fall off exactly 8 hours later. True, I did only a quarter of the norm (probe). The smell, how to describe it more accurately, oh, promising, multifaceted, but whether it is wine, I don't know ...And which wine? How is homemade wine? I hope I'll wait tomorrow to cut open and sniff inside))