Kulich with Myasoedovskaya in the oven (master class)

Girls, and if the sugar does not completely disperse when whipping, will it be felt later? Can I replace it with powder?

[Tatyana]

Tatyana, everything will be fine. Do not worry. The sugar will disperse and will not be felt

I forgot to ask, how much dough should I put in a cake pan, a third of the height of the mold or half ???

Thank you.

Sergey, I laid 1/3, baked in Biol aluminum molds, I showed the photo above

[Sergei]

Sergei, if 1/3 of the cakes are more lush, because there is more space for proofing. And if by 1/2, they will be denser.

Is it normal that the dough turned out like sour cream when kneaded? To put it overnight in this form, or add flour after all for thickness? Respected all proportions.

This year I decided to try this recipe for cakes. I made two batches for 60 g and 40 g of yeast.
The first portion has already been baked. I’ll only bake the second one) The night is long, I’ll have time by morning)
Thanks for the recipe !!!



Well, the cutter. Could not resist

and harsh lumps with a shaft, as if the cottage cheese had been added, they just cannot be kneaded. Maybe while the dough will rise, they will disperse?

I can say that the second batch did not work out, I went up badly awfully. I sin on dry yeast, apparently this weight was not taken out.
Everyone is so fluffy, changing the dough is straight

[Sergei]

Sergei, the girls say they will disperse after the mating. I found it here:

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

And the dough is liquid, yes.

Added on Friday 29 Apr 2016 00:43

Yulia, Wow! and the crumb is beautiful.

I don't see the difference, beat together or separately. Sugar is not a restaurant. By simply combining with the yolks, I bring to homogeneity. Everything diverges.

Lady, what kind of flour? This year I took a farm and Dnipromlin. 1 to 1 get in the way. But you have to add another 50 grams. Very liquid ... And I need a hat.
God help everyone!

The sponge rose twice, then fell off a little by morning. I suspect that if instead of fresh ones I threw dry saf the moment the effect would be much better.

Added on Friday, Apr 29, 2016 06:37 AM

Oh, I forgot to ask. How long should the last kneading of the dough last when we stir in the raisins?

Added Friday, Apr 29, 2016 06:47 AM

And whether to soak the raisins followed by deboning them in flour or mix them into the dough as it is, dry?

Posted on Friday 29 Apr 2016 06:52

By the way, the lumps did not dissolve in the dough completely overnight. Just as tough and just as much. I do not know whether to continue the batch or put the dough again.

Good morning girls, tell me, when you knead 4 servings at the same time, the Easter cakes are less sweet than when you knead one or two servings? Does the yeast have time to devour sugar while waiting in line for the oven?

[aton4]

aton4, about lumps, for someone the lumps disappear during the fermentation of the dough, like mine, for someone when the dough is proofed. I can't remember that someone complained about lumps in the ready-made kulich, many pages) If you are worried about the result, you can try to break them with an immersion blender or rub them through a sieve, the girls did this here.

I baked a test one a week ago - the dough was normal, today it is liquid and sticks to my hands. Naturally, she hung everything on the scales. I added 60-70 g of flour, I was more afraid, with the dough still on "you," but it is still liquid. I don’t know how it will turn out, the dome will rise or not. I'm even afraid. I see that many of them turn out to be watery, I baked this cake 3 times and this is the first time like this.

[Kseny @]

Kseny @ Thank you.
proshka, I have a liquid, about the same.

In general, after half an hour of kneading the dough, the lumps really became a little smaller in size, I hope that they will go away during proofing, because they usually really go away, but the dough itself has not formed into any kolobok and is close, sticks to the hands, the pan. And I added a little flour, all the same, although it can give rigidity, which I do not want. I don't think you can count on a dome.
Did everything according to the recipe, count, even the order of the bookmark. To sin on food ......... is unlikely. Everything has been tested on different types of bread. Everything except yeast. I think I will not leave the dry saf moment anymore. Although, in any case, the rise was normal. In general, girls, something does not work out with my recipe. I suspect that on 134 pages of the topic, edits are sewn in different places.
It's a pity that there is no video, maybe something would have cleared up. used to visual perception. I bake all the bread not according to the recipe, but according to the consistency (knowing how it should be in the end, I visually add what is needed in the appropriate proportion, but if I am asked in glasses or grams how much I put ...........) )))))))

In general, the sticky dough with lumps is now proving. If someone advises something about not sticking and at least forming into a kolobok I will be glad). Again, I can add another 200 grams of flour there, in excess of 1 kg I can, but what kind of product will it be in terms of rigidity.

Sergei, I have been baking these cakes for the third year, I have never deviated from the recipe, however, this time the dough did not stand for 9 hours, it took 2-3 hours, and then it began to fall off, I decided to knead the dough right away. I soak the raisins in cognac for several hours, then it must be slightly dried, rolled in flour. KM Kenwood kneads the dough for a total of 30 minutes with breaks. As a result of long kneading, the dough does not stick to your hands at all, although it is very tender in consistency. To form a gingerbread man, you need to grease your hands with rust. oil

["Dnepromlin"]

Larissa, we would like your makfa to Ukraine

Vera, I always bake baked goods with flour "Dnepromlin" - this, of course, is not Makfa, but for many years it has never let me down,
but I bake a lot ... I buy it in bags, but in packages it is also sold in ATB for sure, and it seems to happen in Kishen.

[Sergei]

Sergei, I kneaded the dough in HP on the Pizza mode. Included 4 times in a row. During the first two batches, it was watery, and during the third, it began to collect. After the fourth batch, we got a soft kolobok with a comma. The dough did not stick to your hands.

Now I was making "Viennese" dough. On the main mode "accelerated". Included three times in a row. At the first kneading there was porridge, at the second it was piled up, and at the third it was an excellent bubble bun.

Maybe while the dough will rise, they will disperse?

I also had lumps (Opara did not break much, but then she kneaded the dough with an ordinary mixer, hooks. About 15-20 minutes. That's when the lumps parted.
The second batch was kneaded in a slightly different way.
I first added yolks with sugar to the mixed flour and milk-yeast mixture, mixed it with a mixer (hooks), and then added proteins and butter. The dough turned out to be smooth!

For two years I have been reading this recipe, I could not decide everything, this year I still decided I will bake according to this recipe. After reading all the pages of comments, I began to doubt again, in general, last night I decided to make a test batch, a third of the recipe, made a dough at 12 at night, put it in a 5-liter saucepan, the dough smeared along the bottom, well, I think I wasted such a big one. In the morning I was stunned, the dough rose to the top of the pan !!! The smell is great! I kneaded the dough - it is on the rise, it turned out to be a smooth, soft bun. By the way, I always take flour Khutorok, I haven't let it down yet, mmm

The girls, at half past six, kneaded the dough, now it's 10 o'clock, the dough rose and fell. Something very fast, isn't it? Raised liters to 6 (10-liter saucepan)
Go knead? Or wait?

I got the same nimble dough, I started kneading right away, the Easter cakes turned out great

For an hour and a half of proofing, the lumps really disappeared.It was so much in volume that I thought where to get so many forms, but when I began to crumple, it dropped by 2/3), in terms of elasticity it was such that it lifted the lid of a 7 liter pan.
When it began to crumple and it began to release air, such a smell of mash burst that it could not be conveyed. In general, I mixed it with raisins, laid it out in forms, now I'm waiting for an hour and a half and in the oven at 160 C.

It turned out five forms filled with a third of the test, somewhere maybe a little more, but everywhere less than half. True, the forms are not much different in volume.




From 14 to 20 cm in height. I will still put them all together, I'll just hold the big ones for about an hour at 160-170 C, and I'll try to take out the 14 centimeters in 45 minutes. I hope to succeed.

[aton4]

a third of the recipe, made a dough at 12 at night, put it in a 5 liter saucepan, the dough was smeared on the bottom, well, I think it was in vain that I took such a big one. In the morning I was stunned - the dough rose to the top of the pan !!!

Wow, Yul, and what yeast did you take? Half of my norm on live Lviv yeast in a 5.6 liter bowl just above the middle rose ...

I always take flour Khutorok, I haven't let it down yet

So I use Khutorok, I like it, but sometimes you need it a little more than the recipes indicate.

I recently saw two types of MacFoo in the store, in white and yellow packs. Both are Ukrainian production, in white it is written in Ukrainian, and in yellow in Russian. Well, the price ... in a white pack in 2! times cheaper. But I wonder, I should try. Nobody accidentally compared these 2 flours? Or maybe the one that is cheaper, used as it is?

Added Friday, Apr 29, 2016 10:30 AM

aton4, Sergei, well, you were worried about the lumps. And how did you add more flour?

Nobody accidentally compared these 2 flours? Or maybe the one that is cheaper, used as it is?

I choose flour according to the shelf life and the amount of protein from 10.5%. Reagents from caking are added to the flour for more than 6 months of storage.

I know that someone has already written, but there is no time to look, tell me, please, how many ovens are 500 g in paper and 650 g in metal ones. In my mother’s old gas oven I can’t orient myself.

[Sergei,]

Sergei, it's good that you have increased the shape, I do it too, then there is always a beautiful top! 45 minutes, maybe a lot? I am guided by color-weight.
I've already sintered. My dough grew in 4.5 hours, I had to bake at night! Baked for 35 minutes. I put it in a cold one, Heating on medium mode, as the temperature rose to 150 degrees, held it for 30 minutes, then checked it with a thermometer. I kept large Easter cakes for another 5 minutes.
Flour "French thing" + ascorbic acid on the tip of a knife. Its protein is 10.3. Nordic did not take, the price tag is killer! It is also necessary to write here that my bread maker did not mix well 2/3 of the recipe for 666g. flour, used to bake 500g. flour. 3 small Easter cakes baked in a cartoon, on a prog: languor 115 degrees, 25 minutes. I love multi yeast baked goods.

[Tatyana]

I choose flour according to the shelf life and the amount of protein from 10.5%. Reagents from caking are added to flour for more than 6 months of storage.

Tatyana, thanks for the information. It is necessary to investigate whether there is such flour here. In our country, I see white sun mainly by 10.3% protein, the terms are one-year, this is usually consumer flour. And in those Makfahs that I described above, all the information on the packages is identical, only the color of the packs and the price are different))

[proshka]

proshka, I would bake such a cake for 150, like an oven, fry?
I forgot to write: the dough was not liquid, lumpy. I saved 2 tablespoons of flour though. The flour, you see, was drier!

[aton4]

aton4, Sergei, well, and you were worried about the lumps. And how did you add more flour?
[/ quote]
No, I smeared my hands with sunflower oil). Now the main thing is to guess with the baking time for such motley forms.

[aton4]

aton4, judging by your forms, 45 minutes can be a lot, check after 35 minutes from the start of baking (set temperature). For 45 my oven is already baking!

I've already sintered. My dough grew in 4.5 hours, I had to bake at night

Oh, how nimble! My dough has been standing for 12 hours already, right on the plate) As in the trial case, after 8 hours it began to fall off, but this time I decided to see what would happen to it next ... I dropped 1.5 cm and that's it, stopped. Then she got up a little and did not move. I'm waiting ... But zapaaah, something becomes as fun as sniffing. Apparently correct

held for 30 minutes, then checked with a thermometer

Oksan, can you tell the plug on readiness in degrees?

+ ascorbic acid on the tip of a knife

Something new, but for what? I have not yet reached such subtleties

About flour - Belyaevskaya also with protein 12

[aton4]

aton4, judging by your forms, 45 minutes can be a lot, check after 35 minutes from the start of baking (set temperature). For 45 my oven is already baking!

There, in each form, I think from 300 to 500 grams of dough is laid. If 300-500 grams have time to bake in 35 minutes.

Simply, to be honest, with regard to checking ... by bread, I understand when it is ready, but paska ... Piercing with a wooden stick was never an indicator for me, I could not understand whether it was baked or not by such a stick), but how else to understand I don't know if the pasta was baked.

Girls Muscovites! Where can you buy raw yeast from you?
I want my brother to make an order

In Auchan, there is definitely a Crossroads!

all chain stores have

[Olga]

Olga, In large supermarkets, and in small stores there are all Dixie, Pyatorochka, Coins .......

In Auchan 10 rubles a pack of 100 grams, in the Crossroads 14 rubles. Lux which, good yeast.
When kneading, I also had lumps, then I stupidly picked them out of the mixed dough, they just fell out like raisins themselves, I probably picked the dough for half an hour. Next time, be sure to take into account that you need to immediately break the dough into a dough until smooth, even during the first kneading.

greased his hands with sunflower oil)

I baked the first batch, too, lubricated my hands with oil. Fatty turned out, as it seemed to me.
After kneading, I put the second batch into molds with a tablespoon!
Firstly, you don't need butter, I took the dough off the spoon with my finger.
Secondly, the mold was on the scales and I calmly laid out the required amount of dough by weight!
And the paper molds weren't soaked in oil after baking.
May be useful to someone)

I baked the first batch, too, lubricated my hands with oil. Fatty turned out, as it seemed to me.
After kneading, I put the second batch into molds with a tablespoon!
Firstly, you don't need butter, I took the dough off the spoon with my finger.
Secondly, the mold was on the scales and I calmly laid out the required amount of dough by weight!
And the paper molds weren't soaked in oil after baking.
May be useful to someone)

Thank you! I just thought, given that there is already 350 g of oil in the test, + - will not be reflected on the hands). The spoon should be easier. I just have iron forms, so I could try.)

Added on Friday 29 Apr 2016 12:01 PM

Mine are baked now. The first 10 minutes stood at 150 C, with boiling water below, I think now to hold them for about 170 - 175 C for another 30 minutes, so that I have a total of 40 minutes in the oven.

And if in 40 minutes of baking they are not ruddy but the same white as now, is it worth bringing the fire to 200 C for 10 minutes?

Added Friday, Apr 29, 2016 12:34 PM

Sintered. in total, they were in the oven for about 40 minutes. the first 10 minutes at 150 C with water below for steam, the rest half an hour at 170-175 C without water. The hat fell out, because I had to often open the oven (technical issues related to the features of temperature control).
The result is light but ruddy. The only nuance, I take it in my hands hot - they strongly bend under the fingers, it feels like there is air inside. I don't know if it's right.

Now I took them out of the molds, left them on the table to cool. I don't cover it with anything, I don't want to create excess condensation under a towel or paper. Or should you cover?

The hat fell out, because I had to often open the oven (technical issues related to the features of temperature control).

What a pity for a hat (
I put cakes in molds for proofing immediately in the oven, after the dough has risen (almost to the edge) I set 100 *, as the temperature rises, I hold it for 10 minutes. Then 160 * + convection = 40 minutes.
I never open the oven. About 5 minutes before readiness (when the top is already on) I check it with a stick.

[aton4]

aton4, no need to cover them, let them cool.

[aton4]

aton4, no need to cover them, let them cool.

Thank you! like they become harder as they cool down).

[Kseny @]

Kseny @, it seems the cake is ready at 95 degrees, I had 94 with a tail, I thought: that's enough!

[Kseny @]

What a pity for a hat (
I put cakes in molds for proofing immediately in the oven, after the dough has risen (almost to the edge) I set 100 *, as the temperature rises, I hold it for 10 minutes. Then 160 * + convection = 40 minutes.
I never open the oven. About 5 minutes before readiness (when the top is already on) I check it with a stick.

I put them in uniform to climb onto a warm sheet under the covers. In an hour and a half we got the maximum. In other places, I'm not sure about the temperature regime.

When I put the cap in the oven, there was a hat, but if I had not opened to check the fire, it would have been impossible to control the temperature, they would either burn or not bake. I have a regular gas oven.)

Added on Friday 29 Apr 2016 12:51 PM

Kseny @, it seems the cake is ready at 95 degrees, I had 94 with a tail, I thought: that's enough!

95 is it in the oven ???

[aton4]

aton4, 95 = inside the Easter cake, put a thermometer in it, from a ham maker, for example. And if the temperature = 95, then ready. But I love it softer!

Added on Friday, Apr 29, 2016 12:57 PM

I also fall off the caps when the dough is very tender, liquid. In steeper ones they keep their shape better, but cakes are tastier from soft-tender ones.

Added on Friday, Apr 29, 2016 12:58 PM

Panettone, were so delicate that I was afraid to pierce them, but I could not hold the caps.

Girls, where about in Auchan to look for yeast?

Hello girls. I want to share my observations on the lumps, maybe someone will come in handy. Lumps are formed when all the ingredients of the dough are kneaded. I added everything first, except the proteins. Began to beat with dough attachments (simple mixer). Lumps formed. I rearranged it on the corollas and everything went well, no lumps. Then I added proteins. I'm baking my second year. And how not to bake - Myasoedovskaya is nearby. The first time it turned out great. This year I added 100 grams for the experiment. lard instead of butter. I would like more yolks, but did not dare. I love heavy dense pasochki.