Kulich with Myasoedovskaya in the oven (master class)

either in the refrigerator or on the loggia I take

Wow! Myasoyed dough in the refrigerator?
According to the recipe, then in a warm place you need to determine. The hostess has a recipe at 30 * 9 hours.
I have 23 * in the kitchen with an open window.
Lord! Where to define it? in the refrigerator, in the kitchen, in the oven? Some kind of guard.

[Oksana,]

In the micra, there is no draft!
Oksana, maybe your yeast is more active or the amount is small. And it smells like mash, you open it, you stick your nose in there, and it's time to get the cucumber! Interestingly, after baking, some of the flavor remains. It seems I wrote, I will repeat: on dry instant yeast and with a longer kneading (2 times 20 minutes on the dumplings prog) the cake turned out to be more fluffy, and the dough smelled less alcohol, so I bought a pack of raw yeast, just in case!

[Oksan]

Oksan, the yeast is alive and the amount according to the recipe, I used them here as a specialist, I wanted a drunken Easter cake. He came out very, very fragrant, if there is an alcoholic smell, then some kind of delicate, not at all brew. And when the dough wandered, it was the same. So I don’t know if it’s good or how)) We should probably taste it)

[Olga]

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

Yes Easy
Naturally, no decoration yet.

that the dough I have homogeneous does not work. many small lumps. what to do?

[skorpiosha]

skorpiosha, do not worry, the lumps will then disperse. This is a common problem with this dough. The day before yesterday I put the dough into the night, there were decent lumps, in the morning the yeast apparently loosened them, as a result, the mass became homogeneous.

Added Thursday, April 28, 2016 09:09 AM

I'll show you my cutter:

The smell did not deceive - the cake was very pleased with the taste, sweet, fragrant, slightly moist crumb, dense, not tiny. But there is no mash smell at all, only the raisins give off a little rum.

I put it the other way around or in the refrigerator or on the loggia I take out

I also put dough on the loggia, it grows beautifully there. I took it out in 9 hours and 30 minutes that year. I got up and was going to fall.

Girls, who will tell you? My dough has been worth more than 10 hours, and it seems still suitable. How to understand when she is going to fall? Or is it already possible to knead the dough on it?

I put the dough at 23.30, came at 5.30 - and she, it seems, was just beginning to come. The dough is homogeneous, airy, the smell is very pleasant, rich with a slight sourness and light alcohol. The notch in the center was there from the very beginning, and the speck on the left, then I tried it with my finger.
The temperature in the kitchen at night did not rise above + 19`, and even now it is not hot. Yeast put 50 grams.

Nel, you try the dough with your finger. If the fossa quickly straightens, then it is still growing, and if it is slowly or pressed down, start working with it, otherwise it can immediately fall off quickly. Better to catch on the rise than when it starts to fall.

[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!

... Nelya, why wrap up? The post is higher, I put it on the contrary so as not to overplay the loggia. Today I kneaded at seven in the morning, put it in the kitchen, covered it with foil. But I have something weak today. Dough has doubled in 3.5 hours

Added Thursday, April 28, 2016 12:16 PM

In the micra, there is no draft!

: lol: nooooo, it doesn't suit me, I now have two 10-liter and one 7-liter saucepan

put it in the oven at 30 degrees, it's already 4 hours and doesn't even fit, it just bubbles. she tasted hot. so it should be? or is it better to turn off the oven?

[Marina]

Marin, I don't even know what to advise. I will bake this cake for the third year in a row. I always leave the house, I don't look at her. It is now standing in a room at 18 degrees (it was in the morning, it’s probably already warmer). I wrote above that after three and a half hours it doubled, my husband told me on the phone. I have one part in a glass pan, you can clearly see how much it fits

Added Thursday, April 28, 2016 12:29 PM

MarinaMarina, are you sure that the oven is 30 degrees? Has it already warmed up more?

Added Thursday, April 28, 2016 12:31 PM

Nelya is probably already baking. We are waiting for pictures !!!!!

I'm not sure, but I set the temperature to 30g.
Well, in general, she turned off the oven and let it have a cup of dough in it. I'll see what happens in the evening
ehhh I will bake all night

I put the dough on a pound of flour at nine o'clock today. I put it already in a six-liter saucepan (not included in the micra) in the oven with a light bulb. So, when the temperature rose to 32 *, I turned off the light bulb. I don't know how much more the temperature would rise, but I decided to reduce it. Without a bulb - 27 *. Dough rose almost to the top, opened the oven. I'm afraid it will run into the film and sit down. Can you remove the film and close the oven (from drafts)?

Why such bad luck! Dough did not reach the top, did not resist anywhere, but OPALA It took only 4.5 hours. Well, what do you have to knead?
I made a batch, the dough behaved perfectly. After the rise, when the raisins interfered, even squeaked. And in the forms came up fun.

apparently I overheated her
although the oven was 30 degrees, but measured the temperature in the dough-52 degrees

Thank you very much for the recipe for the recipe, I really liked it !!! Now I will only use it !!!

I baked Easter cakes yesterday from 2/3 of the recipe (I had to take more))) I had candied fruits and walnuts, though they turned out a little dark, before they had to be pulled out of the oven. Here's what happened:


It was already decorated today:

Girls, in a gas oven, how long should the meat-eating oven be baked at 160 C and after how much and for what period of time should it be switched to 180 C?

And a question about yeast. I don't know which one is better to use. In sachets dry Saf moment or Lviv active (briquettes, fresh). Will the raw ones give off a fermented smell or taste. because dry saf does not give a moment.
Thank you!

Will the raw ones give off a fermented smell or taste.

There is no fermentation smell after baking. All advise on fresh things to do.

Got it, thanks, but what about the baking time in a gas oven and temperature conditions. How long to keep at 160 and how much at 180 C?

[Larissa]

Nelya is probably already baking. We are waiting for pictures !!!!!

No, Vera, I'm not baking yet. Only now I will mix raisins with candied fruits and nuts (they are infused in my cognac)
I waited another hour, while the dough came up and at 11.20 started adding flour. My dough at this time obviously did not fall, but it did not rise much either. She did not resist the lid of the pan, showed no signs of flight, and there was no strong alcoholic smell. But it was very airy.

Nel, you try the dough with your finger

Larissa, I did it. The photo shows a notch from the finger. Only that's just the point that is not clear. The dough was so airy that my finger did not get into the dough, but into the foam.

Nelya, why wrap up?

So I read your post and decided not to wrap it up. I covered the pan with a lid, left it on the table and went to work. I looked at the thermometer, the temperature in the kitchen was 18-19 degrees, how much it dropped at night - I don't know. But it turns out my dough spent the night in the Spartan minds.
I was worried about how I would knead the dough, because I have a full portion. I didn’t really want to do it manually, I was afraid that I couldn’t handle it in a 2 liter blender bowl. I poured the remaining flour into a saucepan, stirred well with a silicone spatula, and transferred it to the mixer bowl.
Surprisingly, my stationary mixer in 30 minutes (with one stop) kneaded the dough for me to bubbles. When transferring from the bowl back to the pan, it jumped out on its own, without any dough residue in the bowl.
I went to stir the raisins into the dough. I want to put some more Paski recipe today. I decide - either Sveta's custard or my old, but not yet tried recipe, also custard, but I have it with honey.

Added Thursday, April 28, 2016 2:29 pm

Urgently can someone answer !!!
I measured out 200 grams of ieyum (according to the recipe), even it seems to me very little.
In general, I know that 200 g is added per 1 kg of dough. Who added how much raisins and additives?

what to do about baking time in a gas oven and temperature conditions. How much time to keep at 160 and how much at 180 C?

I have an electric one, so I did not answer.

girls, so what should I throw out this dough and make a new one? it looks a little bubbling, has risen quite a bit, about 3 centimeters

[Marina]

Marina, this is my experience yesterday))))) I made dough and baked. The Easter cakes turned out to be edible and very tasty. It took a long time in molds, about three hours.
You can add a little yeast to the dough for insurance. Tatiana (Admin) advised me so.

Got it, thanks, but what about the baking time in a gas oven and temperature regimes. How much time to keep at 160 and how much at 180 C?

I baked for 160 for 45 minutes, I should have pulled it out even earlier - it turned out dark.

I am grateful to Raisin for the recipe and to the girls who shared their best practices. I read for 2 weeks, wrote notes for myself. I even baked awesome Easter cakes in my brains several times. I did it using this technology: page 65, answer 1289. By Gasha (special thanks)
The dough was kneaded at 22-00 in an 11-liter basin. Baker's milk, Lux extra yeast (Saf-Neva). I just stood in the oven (no light bulb, from drafts). The kitchen is about 19 degrees. At 7-30 there was a full basin, she even tried to escape, and already at 7-50 she collapsed almost to the bottom. I poured all the flour, kneaded it as best I could, divided it into 2 parts and into HP. Each part was kneaded 2 times in the "Pelmeni" mode (25 minutes each). At this time, she was kneading her hands free. All mixed and proofed for 1.5 hours. Then she mixed in raisins and another 1.5 hours in the forms. From the whole portion, 5 pieces turned out. in paper forms 110/85 (filled in 350 g each) and 1 in Teflon (the remaining 500 g). My caps are flush with the edges of the form. Sorry, there won't be any photos.
The unsuccessful cake made from the Teflon mold (the dough slightly crawled out over the edges and did not come out well from the mold) has already been eaten. Delight!
The rest are now resting in the feather bed, twisting them back and forth.

[aton4]

aton4, the time and mode of baking very much depends on the size of the cake, I bake a kilogram cake at 150 degrees for 1.5 hours, five hundred grams - at 160 45 minutes, and kids 100-150 grams - 15 minutes at 180, but all this is very rough, you need to focus on your oven.

[nila]

nila, you can add more raisins!

Girls, in a gas oven, how long should the meat-eating oven be baked at 160 C and after how much and for what period of time should you switch to 180 C?

And a question about yeast. I don't know which one is better to use. In sachets dry Saf moment or Lviv active (briquettes, fresh). Will the raw ones give off a fermented smell or taste. because dry saf does not give a moment.
Thank you!

What is the size of the cakes?

Added Thursday, April 28, 2016 4:55 PM

Today my dough began to settle in 7 hours. First, the hole appeared (like Neli in the photo), and ten minutes later it settled.Now I will mix the raisins. Nelya, what kind of flour are you buying? Did you get a straight bun when you kneaded? Did you pour flour according to the recipe?

[Kseny @]

Kseny @, so if it stands, it is infused, then it is very tasty and smells!

[aton4]

I baked for 160 for 45 minutes, I should have pulled it out even earlier - it turned out dark.

Thank you!

Added Thursday, April 28, 2016 6:11 PM

aton4, the time and mode of baking very much depends on the size of the cake, I bake a kilogram cake at 150 degrees for 1.5 hours, five hundred grams - at 160 45 minutes, and kids 100-150 grams - 15 minutes at 180, but all this is very rough, you need to focus on your oven.

I don't even know how much weight I will have.

1 mold approximately 20 cm high, 12 cm in diameter;
2 mold 16 in height, diameter 10 cm;
3 mold 11 in height, diameter 8 cm.

But what weight they will turn out in these forms and how they can be baked at the same time at different sizes at the same time can not even be imagined.

Added Thursday, April 28, 2016 6:12 PM

and what is the size of the cakes?

The size of the forms themselves:
1 mold 20 cm high, 12 cm in diameter;
2 mold 16 in height, diameter 10 cm;
3 mold 11 in height, diameter 8 cm.

[Loksa]

Loksa, Oksan, well, I don’t know where it’s even tastier)) The samplers are now naemsy (I’ve got it), and I’ll insist on festive cakes

[Kseny @]

Kseny @, fl, I'm worried that you don't eat everything at once! let the cake brew! I threw a pasiBka there for a beautiful cake, but from the phone she flew away earlier than I finished writing

Girls, as for moisture. Give steam to the oven for the first 10 minutes of baking, or do you want the water to boil under the molds all the time while the pasci are baked?

Thank you!

[aton4]

aton4, first time: girl-yes: 10-15 minutes

[Oksan]

Oksan, I even made a note in my recipe book: not everything at once to eat eat, let it brew, so don't worry
Yeah, a pasiba flew in, I'm glad that they appreciated it, I just look at other sections of the girls, it seems to me that mine is rather dry, what do you say?

but I am now suffering, what you did not add there

[aton4]

aton4, first time: girl-yes: 10-15 minutes

Thank you!!!

Girls, tell me, did anyone try chocolate culet as a filling? Instead of raisins, candied fruits, etc.? I already asked in another thread, but no one answered

[Kara]

Kara, Irina, I personally have not tried it, and according to this recipe, it seems that I have not met in the reviews, but I saw in one of the local recipes they use choco-culets

[Irina]

Irina, Why not? Add to cupcakes! You can also try! Ira, I didn't write before, I bought a current of raisins. It may melt, there will be puddles, then it will freeze and there will be beauty!

Oksanochka, so I'm here

Girls, I want to try chocolate culet as a filling. Do you think it will not creep inside? Will the dough get hurt? Maybe someone has already tried it?

My dough is growing very strongly, 1.5 hours have passed, and it has already doubled!

Girls, but if you bake with steam, what rate should you set 160-180, or 10 minutes to set high temperature with steam (well, like with bread), and then turn it down?

I think with steam it is necessary to be high, with steam at low it can bake for a long time!

Thank you, I'll try the same LCD algorithm as we bake bread

[Kara]

Kara, Irina, she was walking, mulberry take a look

The girls baked this cake many times and kept separating the whites from the yolks, but if you do not separate and beat everything together, this will not change its taste?

Today I baked without separating the whites from the yolks, I don’t know how it will affect the taste, but I was very pleased with the appearance, I will show the photo later, my Easter cakes lie in pillows, they cool down

[Irina1607]

Irina1607, Irina, as far as I remember from everything written here, those who did both this and that, and wrote about it in the topic, did not seem to notice the difference

I poured all the flour, kneaded it as best I could, divided it into 2 parts and into the HP.

Vika, when all the flour was thrown up, I had a terrible struggle with lumps. I couldn't knead with my hands. Part of it was put in a bread maker. But on the other I suffered, the flour crumpled there while I was kneading half. Now I decided to divide the dough in half and mix flour into each.

[Larissa]

Larissa, we would have your makfa for Ukraine a little bit. I had such a nightmare today, the dough could simply be poured into molds. It lagged behind the dishes normally, it seemed to be mixed, but it stuck to my hands terribly. in general, I'm upset, again I had to put more flour