Kulich with Myasoedovskaya in the oven (master class)

[Yulianchik]

Yulianchik, very good!!!! : rose: You have a big oven!

Added Friday, Apr 29, 2016 1:28 PM

Volume, well, how did the lard show itself? Very relevant!

[Olga]

Olga, where there is little, milk, cheeses in refrigerators.

Oksana, wrote in a personal! Come on, no cleaning done!

Tom, how did the lard show itself? Very relevant!

My dough is just rising. Therefore, the result with lard will be later. According to experience, when adding lard to other baked goods, the result is good, and the baked goods remain soft longer and do not dry out.

Posted Friday, Apr 29, 2016 1:46 PM

Yes, I also want to add a little red rum to the dough itself (a very pleasant aroma), I don’t want to soak raisins in it, Tell me, maybe someone has already tried adding alcohol to the dough itself? Then it turns out fragrant pasochka?

Cvetaal

Pretty ones. I like the shape.

I made two batches for 60 g and 40 g of yeast.

Yul, the crumb is super. (y) Also wanted to reduce yeast. All the same, there are a lot of them. But this year the night did not work. Started this morning. I also added 20% cream. I was afraid to reduce, the cream was still given the fat content. Suddenly, I think I will not fit until nightfall and put the yeast according to the recipe. And my dough in the room (always at night on the loggia) grew in 2 and a half hours. Now, for the next year, I'll put 40 grams.
Then write down how you taste the mix with different amounts of yeast.

Added on Friday 29 Apr 2016 02:02 PM

Tell me, maybe someone has already tried adding alcohol to the dough itself? Then it turns out fragrant pasochka?

I just added Toma today, I don't know yet. I put a Masterpiece on trial, it contains alcohol in the test.

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 ...

Yeast Kryvyi Rih, "Lux", the first time I saw such in our place.
Easter cakes are already being baked - I put 1/3 of the mold, came up quickly, the dome is 3-4 cm above the mold! I am delighted!!!

In Auchan 10 rubles a pack of 100 grams, in the Crossroads 14 rubles. Lux which, good yeast.
During the 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.

How do you get lumps? Today I have baked this recipe for the 4th time, I mix it like this:

1.beat eggs with sugar until fluffy white foam, separate nothing
2.I dilute yeast in warm milk, stir until the yeast is completely dissolved
3.I add flour to the beaten eggs, mix thoroughly with Kenwood with a flexi nozzle
4.then pour in milk with yeast in parts, continuing to stir
5.and at the very end melted butter

There have never been any lumps in sight of TTT

Now Keshka is kneading, puffing, but kneading a one and a half portion. The dough came up in 3 hours. Yeast LUX is really thermonuclear. I even put a little less, but I added 100 grams of flour, but it seems to me that I still need

Posted Friday, Apr 29, 2016 2:58 PM

Girls, it’s already kneading for 40 minutes, but the dough doesn’t get smooth More kneading?

[Kara]

Kara, probably a large portion, meshes or butter will go away!

Added on Friday 29 Apr 2016 3:05 PM

Kara, Duc in the recipe in flour milk with yeast, knead, then eggs! You just can't use all the flour. Lumps always disperse in a dough. Or yeast doesn't work well!

Posted Friday, Apr 29, 2016 3:07 PM

Volume, the author does not advise adding strong aromas so as not to overshadow the spirits, but rum would be very good friends with the brew, I think so.

[Loksa]

Loksa, I want to add quite a bit, so that not to the detriment of the aroma of pasque, but to add some kind of note. I've already thought about whether to take a chance or not

[Volume]

Volume, I thought about it yesterday, but did not dare! There are many pages in the topic, but the addition of alcohol was discussed! I'm not very sure about my memory, look at how alcohol affects yeast! Maybe This will help make a choice. In the subject of ROMA, look.

Added Friday, Apr 29, 2016 3:19 PM

Irina, I kneaded in a bread maker yesterday, I had to divide it, it was impossible to knead it!

[Kara]

Kara, probably a large portion, meshes or butter will go away!

Kneaded in an hour!

[
Kara, Duc in the recipe in flour milk with yeast, knead, then eggs! You just can't use all the flour. Lumps always disperse in a dough. Or yeast doesn't work well!

So that's the catch, in an egg mixture the flour diverges better than in a more liquid milk mixture. The change in the places of the terms does not affect the final result!

[Loksa]

Loksa, Thank you, I'll take a look. It seems that there is alcohol and plus a little more - it shouldn't do any harm. Well pulls me to the feat The main thing, then do not regret

[Irina]

Irinado you think? Well, well, next time I'll change the terms, mnu also has lumps! Better tell me later, do your airs work out?

I'm sure! So airy that HERE

By the way, regarding additives, I soak raisins in rum, not in cognac. I think that what remains inside the raisins is more than enough!

I also decided to bake Easter cakes according to this recipe!
Yesterday I sent my husband for paper forms and pressed yeast. He bought me Lux Extra.
Tell me, are they very fast and last 3-4 hours?

I wanted to put a dough for the night, but now I'm afraid I wouldn't oversleep the moment.

[Kara]

Kara, It's just that no one eats raisins at my place and I have to make my beloved for myself with raisins, and the rest without. Soaked dried fruits in rum for stollen, infused very well, but I didn't really like the rum-soaked pieces. I would like the opposite.

Natasha, it was this yeast that I had, the dough rose very quickly

I also decided to bake Easter cakes according to this recipe!
Yesterday I sent my husband for paper forms and pressed yeast. He bought me Lux Extra.
Tell me, are they very fast and last 3-4 hours?

I wanted to put a dough for the night, but now I'm afraid I wouldn't oversleep the moment.

Natasha, sleep! With this yeast, my dough rises in a maximum of 4 hours, today for 3, although the temperature in the kitchen is at most 24-25 degrees

[Cvetaal]

Cvetaal, Kara, Svetlana, Irina, thank you for such timely answers! In, business! it's good that I asked, otherwise I would have translated the products.

Girls, and what consistency is better to make a simple protein glaze for a hat?

Yeast Kryvyi Rih, "Lux", the first time I saw such in our place.
Easter cakes are already being baked - I put 1/3 of the mold, came up quickly, the dome is 3-4 cm above the mold! I am delighted!!!

Clearly, I saw such people here, too, but I read here that they are very smart, and this year I bake cakes for the first time, I decided that I needed to slow down, took Lviv ones) And they not only wandered for 12 hours, so also I waited for a proofing for more than 2 hours, and in the forms they were allowed to stand for 2 hours, and I still poke my finger, and the hole quickly straightens out, that is, they are not spaced. I'm already baking, I started with a cold oven, domes as I wanted, even though it's good

[aton4]

aton4, look:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=409738.0

Girls, hello, can I have a question?
The dough has risen and does not fall off, for two hours already .... I want to sleep, but it will not fall off (((And if it is in the refrigerator?

Yesterday is such a hectic day and night it turned out that there was no longer the strength to crawl to the computer, but today I just arrived home. She did not report on her Myasoyedovskys, and she did not answer any questions.

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?

Vera, I will immediately answer your questions.
Flour at my house is always premium Dnepromlyn and 1 grade is our Zaporozhye. I buy in bags.
But for Easter this year I have flour with the addition of Italian for bread. That is, 600 g of Dnepromlyn tower + 400 g of Italian bread. I ordered Italian from Lily Malva.
Yes, after kneading (30 minutes in a stationary mixer) I got ALMOST a bun. The dough did not hold its shape, but it was one elastic, but soft lump. I already wrote before that I kneaded the dough until the internal bubbles appeared. And when I turned off the mixer and took the bowl in my hands to transfer it with the SHOVEL into the pan, I tilted the bowl over the pan and the dough itself fell out in one whole lump, and the bowl remained almost clean.
So the dough was not sticky at all. Then I calmly mixed in the raisins with my hand, cut them into pieces and laid them out in the molds without greasing my hands with oil.
I put the flour strictly according to the recipe, only slightly exceeded the norm when dusting the raisins.
In general, I tried to do it strictly according to the recipe and instructions for Izumka. My digressions - I mixed flour with Italian, half butter with margarine, raisins and candied fruits, nuts were soaked in cognac in advance, and put 50 g of yeast. Well, and the fact that my dough stood for almost 12 hours, but not in warmth, but at a rather low temperature. She came very slowly.
The yeast was from Odessa AKMAYA.
I liked the dough very much at work, soft, elastic and easily kneaded a whole portion in a mixer. Only, like Raisin, she was mixing raisins with her hands. I didn't have any lumps at all.
The dough turned out to be 2 kg 700 gr. Divided into 5 parts. 4 parts 500 g each in paper forms and 1 part 700 g in split form.
I was arranging the molds in my tabletop oven. Then, without taking it out, I turned on 160` up / down / convection and after half an hour I added the temperature to 180`. I won't say exactly how much time I was baking, I have already forgotten. I was still baking Honey cakes, curd soufflé and cooking ... everything was mixed in my head. I was guided by the appearance, the splinter, and the change in the weight of the form.
These are my Pascals. It goes up in the oven

And these are ready-made, but not yet decorated

Soft, aromatic, airy and at the same time oily. So I want to cut and taste, but I don't eat Pasca until the holiday. The only little Pasochka was persuaded by her husband to try, but then I myself could not resist, this is from a different batch, and a different recipe, Honey.
Easter cakes from Myasoyedovskaya will be waiting for the holiday. Tomorrow my daughter will take half of it.

[ychilka]

ychilka, Julia, dnipromlin. the most interesting after a long kneading becomes even thinner

Posted on Friday 29 Apr 2016 7:52 pm

aton4Sergey, everything will be fine, yesterday I almost cried, but today we tried very soft. and when I got it out of the molds so it was deformed from tenderness, even on my side, I probably added two glasses of flour

Posted on Friday, Apr 29, 2016 7:54 PM

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? Yeast has time to devour sugar while waiting in line in the oven?

I did it for three, put it in different dishes, added 50 grams of sugar per serving, only 150g, it turned out sweet

Added Friday, Apr 29, 2016 7:57 PM

CurlySue, and you didn’t add this flour over the norm to this cake? I use it all the time, take it to atb

Added on Friday 29 Apr 2016 8:01 PM

Tatyana, today I baked cake in a bread maker. Two dough modes ", and the" French bread "mode decently kneaded in time, but alas, there was no kolobok even with additional flour

Added on Friday 29 Apr 2016 08:12 PM

Yulianchik, Julia, show the pictures! Did it work with the dome?

[Matanya]

Matanyawait! And don't sleep! I didn't sleep yesterday!

With this yeast, my dough rises in a maximum of 4 hours, today in 3

It took me two hours and forty minutes. You can put less.

Sisnyayusya ask, do you need to grease paper forms? Otherwise, I didn’t bake that one

Oksana, paper forms do not need to be greased

Oksana, paper forms do not need to be greased

Svetik, I love you

I jumped up today with these cakes. The idea of ​​settling in the oven followed by baking (well, that is, proofing in the oven, then you turn on the heating to 160 and forward) does not fit this dough. , turned on the top-bottom 160 degrees, after 20 minutes the top of the cakes was already chocolate-colored, I pulled out alone (God, it's good that only one), removed the sides, and the sides were completely white, the cake was immediately blown away, it was completely damp inside. With the rest there were dances with tambourines, and covered with foil, and changed places in places, and changed oven modes. In general, I pulled out Beautiful, but so delicate, I twisted them every 30 seconds from side to side. God forbid I lay on one side for longer, everything was skewed. In short, I started decorating. I hope the races are over for today because I already

[Irina]

Irina, I like the smiley! But how delicious they will be!

Tell me, are they very fast and last 3-4 hours?

Yes. It is this yeast. I bet on them twice. The first time I kept it in the oven with incl. a light bulb, the second time without a light bulb. The temperature in the oven was 26-27 *. The result is one - exactly 4 hours later, the dough fell off the "tail".
Probably less than a third of this yeast is needed or kept in the cold.

Girls, my Easter cakes are baked in paper forms. Very large hats turned out, although they laid out 1/3. They will probably be very porous. how to cool them later? How to preserve this airiness as much as possible?

Posted on Friday 29 Apr 2016 10:37 PM

And also, some stuck together, put them close, I have no experience with paper forms. Then cut them with a knife or break? Oooh how exciting

Sisnyayusya ask, do you need to grease paper forms? Otherwise, I didn’t bake it even once

Oksana, don't grease it, I greased it, but I didn't just grease it, but it greased it (that's what I was advised, I don't remember who), when I took out the butter from the oven on my baking sheet, I can't take all the butter cakes in my hands, I'll definitely find who advised it, and I would advise her to remove her advice

Posted on Friday, Apr 29, 2016 10:49 PM

becomes even thinner

I also paid attention to this

[panarino]

panarino, chill on the side, occasionally turning on something soft. Tea towels used to be spread over pillows.

Oksana, do not lubricate

Not, did not lubricate

panarino, chill on the side, occasionally turning on something soft. Tea towels used to be spread over pillows.

Yeah, yeah, that's exactly what I did. I read somewhere and something remained in my head.

Added on Friday 29 Apr 2016 11:36 PM

Girls, thank you all! My Easter cakes are cooling. Albeit on the side, but all the same, crooked-kosinkye are obtained. Only on Sunday we will find out what happened.

Girls, hello! Please help with advice. I made a dough, after adding proteins, lumps appeared in the dough, the impression was like curdled milk. I think it's squirrels curled up. What to do? I tried to break it with a mixer, but nifiga.
I set the dough for the night. I was terribly upset (((Is everything now in the trash?

I wanted to re-do no oil, now only in the morning (((.

[Corazon]

Corazon, Sanya, I'll try to calm you down. Here about these lumps of post through the post cry. Then everything ends well for everyone. And you don't dare to throw away food.

[Zest]

For the second year now I have been baking cakes according to this recipe. It's a pity that Zest does not come for thanks, all the same huge gratitude to her for such a wonderful recipe Today, when kneading, I added another 100 grams of flour, very airy turned out - they crumple a little under their weight. I put more dough in the night, tomorrow, when kneading, I will add 150 grams of flour, I want to make it more densely. And today's here. (I will decorate tomorrow)

Added Saturday 30 Apr 2016 02:00

Yes, I wanted to ask you more, how do you mix raisins ??? It somehow does not fit well into the dough and strives to get enough sleep ... I collect it all over the table, and interferes unevenly .. Maybe there is some secret? Please share

Hello girls:
Happy Holidays! The cake is very tasty, but it smells a little alcohol. Made a conclusion; that it all depends on the yeast and room temperature.
Thank you, I will take into account all the nuances.


I did half of the portion - I got 2 Easter cakes, 1 for sample

[Svetlana)))]

fit perfectly, turned on the top-bottom 160 degrees, after 20 minutes the top of the cakes was already chocolate color,

Irin, with the second game I almost did it. Fortunately, I have a thermometer, I saved the cakes. I baked in paper forms for a long time, more and more in metal large ones. And then I put it in different sizes. And interspersed with paper and metal. 3 mixes, different recipes. I want to try everything and treat it differently.
In short, I was afraid that it would bake faster in the paper bottom, but the top would not have time, and after 7 minutes I turned on convection. She blushes my top strongly. I usually give it at the end. And I, too, have a ruddy top, but not baked inside. I stuck the thermometer and there was 50 something. Foil covered.

, then I will definitely find who advised it, and I will advise her to take her advice away

Svetlana))) Svetik, my molds were greasy without lubrication when I took them out of the oven. I can imagine what was going on with you.

Added Saturday 30 Apr 2016 08:14 AM

smells a little alcohol

Laris, probably at a high temperature, he defrosted?

Added Saturday 30 Apr 2016 08:24 AM

I put another dough in the night, tomorrow, when kneading, I will add 150 grams of flour, I want to make it more densely. And today's here.

This year I added 100 grams of flour to the dough. And that year there were 100 more in the dough, only 200. They were delicious and tender, and that was very thin dough.
The raisins were jumping up and down yesterday, I didn't want to interfere. It seems to me that not dusty sticks better, well, knead it longer. I mixed with flour in one batch. and in the second without flour. Advise everywhere with flour

[notka_notka]

notka_notka, Very beautiful Easter cakes! Are these molds silicone? Admired straight! the color is amazing! At the expense of raisins, somewhere in the topics of yeast baking, it was advised to spread the dough and lay the raisins, then roll them up and divide into parts. To be honest: I tried it this way, it still creeps and falls out, I shape a ball (if the dough is thick) and try to pull on the raisin hat and push it down. If it is liquid, then I spread the separated pieces of dough, lay out the raisins, fold the dough into a kind of envelope, round it a little. I think everybody does it

Laris, probably at a high temperature, he defrosted?

Yes, most likely it was hot in the oven and in the kitchen with the light on.

Hello everyone! My traditional meat-eating one. I bake every year.

Posted Saturday 30 Apr 2016 10:56 AM

Photo is not loading

Hello everyone! My traditional meat-eating one. I bake every year.

Posted Saturday 30 Apr 2016 10:56 AM

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Upload a photo to the radical. ru and paste the resulting link through the message menu as usual. Skips well.

Added Saturday, April 30, 2016 12:35 PM

By the way, girls, if the cap does not rise, do you practice cutting corners with a knife to the appearance of a cap for icing?

Why upload to radical? Upload to the gallery here, then select the link "picture in text" and you will be happy

Why upload to radical? Upload to the gallery here, then select the link "picture in text" and you will be happy

Share the method of uploading to the gallery here on the site, because the "insert image" menu button assumes only the use of links uploaded to the host, in particular on the radical.

I just haven't seen any other options yet.

Ready for the holiday

Share the method of uploading to the gallery here on the site, because the "insert image" menu button assumes only the use of links uploaded to the host, in particular on the radical.

In the message window in the upper left corner there is a button "Insert author's photo into the message", click, a window with file uploads opens, then "Select a file" from your computer, and click "Upload file". In the window that opens, you will see your photo and two link options above it. Choose the second one with click-to-increase and copy the link into the message text. All!

I have never baked in a stainless steel dish, will I spoil the cakes?

Before buying, first teflon, and then aluminum molds for cakes, for many years she baked cakes in stainless steel pots, the result was always pleasing !!!