Kulich with Myasoedovskaya in the oven (master class)

It seems to me that it is not necessary to reduce the yeast, and if the dough fits earlier, just start mixing earlier! Dullness is from flour!

We worked right in unison this time, and the yeast was equally reduced, some kind of mysticism

Well ! now we will know that we cannot deviate from the recipe

Light, it's okay. Flour often fails, and it's not a fact that the same brand is successful! There is only hope, and that you will be lucky. Sometimes inexpensive flour turns out to be very worthy!

Svetlana, another very important point for this dough, it must be kneaded very well! At the beginning of the kneading, it seems that this is impossible, but you need to knead until absolutely smooth. This time I kneaded with Kenwood for 1 hour and 10 minutes.

This time I kneaded Kenwood for 1 hour and 10 minutes

I kneaded less in a bread maker, the bun formed quickly, I think flour played a role. I made the dough on a French thing, then grits of unknown origin went into the dough. I'm not happy with the big one. The dough has become drier. The experiment turned out to me clearly "sideways"

Svetlana, another very important point for this dough, it must be kneaded very well! At the beginning of the kneading, it seems that this is impossible, but you need to knead until absolutely smooth. This time I kneaded with Kenwood for 1 hour and 10 minutes.

Thank you, Irina, probably I didn't have it, when it was kneaded, does it stick to my hands or not?

Happy Easter, everyone!
For the first time I baked Easter cakes and it turned out very tasty. You can't compare with the store! Myakish won me over very much, I will bake some more.
Thanks to everyone who shares their tips and observations / tips.
If not for you, my experiment would have ended in failure. Dough on yeast Lux Extra rose only 3 hours, increased by 6 times, pressed it with a finger, began to sink sharply and "dropped" straight.
It was kneaded for a long time, but the consistency became ideal, as in the photo. Everything succeeded!
At the same time I updated the flexi nozzle on Kenwood, I really liked it))
After reading the comments on the flour, I wanted to go buy a makfa, but I was too lazy and did it on the one that was at home - "Every day" from Ashan. Apparently, in terms of density, she is similar to McFoo, I liked working with her.
And special thanks for the recommendations to Irina (Kara) on the hanging sequence, everything turned out without lumps, perfect consistency.
When we went to illuminate the church, everyone looked with curiosity into our elegant basket, my husband even strove to let everything go ahead
Here are my cakes:

[svetlana)))]

svetlana))), does not stick!
4udoNatasha is right, I also wanted to write that Ashan's network flour is of very good quality now!

And from me thanks to Zest !!! I've been baking this recipe for the second year - it turns out just amazing

Baked on a French thing, Lux yeast, 50 gr. She put the dough at a very high temperature, as it turned out, +35 was heated in the oven. It rose quickly, then fell out, but I did not pull it out, otherwise it took only an hour, in the end it stood for another 4.5 hours, slowly rising again. There was a smell in the oven!
Kneading in Kenwood, divided into about 2 parts, each for 15 minutes, and then connected, and all together for another 20-25 minutes.
Raisins are soaked in cognac. Then I barely mixed it in, dropped out, but what is interesting, in Easter cakes it is not so much. The dough rose well, the raisins were somehow evenly distributed.
I baked in cans, I have them permanent, already 15 years old, from under pineapples. There was a smell when baking !! This is incredible. Do not breathe

The baking temperature was about 160-180, the top turned brown, but when I pulled it out of the cans, it turned out that the sides of the three, which are closer to the door, were completely white, they baked.
Baked on Thursday, cut it today, I'll burst soon
And, also, put in the leaven, but a little. 100 g Accordingly, milk is 50 grams less and flour.
Thanks a lot to the zest for the recipe, of course! I did the job. I'm generally a fan of her recipes.
And they wrote a lot about lumps here. I also had a lot of lumps when I took out the dough. I understand that it is the proteins that roll down in them. But during the kneading, everything went wrong, the dough was gorgeous!

All happy girls and boys, Izyumenka thank you very much for the recipe and everyone for the comments and advice, I read the topic for two weeks. Baking on Thursday and drove everyone away until today, I really liked the recipe and next year everyone only needs to repeat it. There is nothing to take a picture, everyone ate, it turned out to be heavy and wet, very very tasty.

About the aroma of Myasoedovsky cakes. It so happened that yesterday I took them to illuminate the church, not only not decorated, but still not completely cooled down ... The aroma was simply intoxicated !!! The car smelled even after the Easter cakes were taken away.
This year, as usual, she baked three types of Easter cakes: traditionally Myasoedovsky, plus two new ones. In terms of aroma, Myasoedovsky is beyond competition - he interrupted everyone else!
There are only such photos.
🔗

Here are my favorites. Baked this year on 20 percent cream At 25 degrees, the dough grew in 2 hours 20 minutes. Plus 100 grams of flour.

Irina, please share, what does she mean? put in a cold one and how long did you turn on the oven? and put a mug of water? I noticed that from prolonged kneading, the dough becomes liquid.

Sveta, I just sprinkled flour on the table. I dumped the dough. And sprinkled it with flour on top. Without fanaticism. With the help of a spatula (ordinary construction one - I bought it with a dough specialist), oiled and oiled, I collect it from the sides and fold it with a carpet. I let it stand for 20-30 minutes. Then I sprinkle and fold again. After two or three times, the dough becomes completely different. It's like a ciabatta. And only then she mixed in the raisins, sprinkled with flour.
And then she put it in the molds. Gave a little proofing (not completely), about 40-50 minutes and into the oven. I put 220, but my oven thermometer is lying. Therefore, about 200 somewhere. And for 20 minutes. And then the temperature probe at one and up to 97 degrees. It turns out great.
Girls, if your oven is not reliable and the Ford is running with temperature, then it is better almost to a distance in a cold one and then a temperature probe. Then there is no need to steam and every 5 minutes to climb there with chips. At 97 degrees he will call you.

[Tumanchik]

Tumanchik, Irina, so you baked at the same temperature? Did you change the temperature at the beginning of baking and at the end? One thing is incomprehensible to me, when I immediately bake simple bread on high, and then decrease it. And how about the butter? First low and then higher? Correct or how?

[Tumanchik]

Tumanchik, Irina, so you baked at the same temperature? Did you change the temperature at the beginning of baking and at the end? One thing is incomprehensible to me, when I immediately bake simple bread on high, and then decrease it. And how about the butter? First low and then higher? Correct or how?

I bake bread for 10 minutes at 260, and then at 200 with a temperature probe to 97 degrees. core temperature probe 20 minutes after the temperature has dropped.
and baking in cold and 200. After about 15 minutes the oven picks up the temperature and then until cooked to 97 degrees without changing the temperature. I also insert the temperature probe in 20 minutes.
BUT! I have an oven without a thermometer. exposes automatically and lies about 20 degrees.
therefore approximately 240 and 180 are actually bread. and 180 muffins.

this is achieved by trial and error. you need to match your temperature to your oven. but definitely cool with a temperature probe!

[Irina]

Irina, and what temperature probe? I only bought it for meat.

[Irina]

Irina, and what temperature probe? I only bought it for meat.

I LIKE THIS. HAS SET THE RIGHT TEMPERATURE AND DO NOT NEED TO LOOK AT. WHEN THE TEMPERATURE IS REACHED HE EATS.I ORDERED IT FOR ALI

[Irish]

Irish, 🔗 I put it in the basket for a long time, but I have not ordered it yet.

Well, give us a link to the pliz temperature probe, we will also help the Chinese brothers

Added Monday 02 May 2016 02:22 PM

And where to put this thing? Near the oven or inside?

Well, give us a link to the pliz temperature probe, we will also help the Chinese brothers

Added Monday 02 May 2016 02:22 PM

And where to put this thing? Near the oven or inside?

I cannot give a link yet.
next to the oven. lace around the edge of the oven

[Inina]

Inina, is the oven not closed tightly?

[Inina]

Inina, is the oven not closed tightly?

yes tight .. tight. he is very thin

[Irina]

Irina, Ir, throw yourself a link, pliz

[A.lenka]

Christ is risen! Happy Holidays! Peace to your home and prosperity to your families!

Added Monday 02 May 2016 05:41 PM

but I didn't like it at all

: oLight! How did it happen? During the holiday we ate so many pies and the meat-eating cake was the best !!!! I was just as proud when they praised my pasta!

Added Monday 02 May 2016 05:43 PM

A.lenka, Lena! what awesome hats did you get? Did you add extra flour?

Added Monday 02 May 2016 05:49 PM

Now I'll show mine! I added flour and a lot! But they were alive all the same, and strove to sink, they also laid them on the side and turned them over. And from the bread machine in general, it sagged from the severity and the cap fell inside, it was necessary to let it cool in a bucket

[Vera]

Vera, BEAUTIFUL !!! and how did you divorce?

These are Easter cakes !!! And the quantity! How much labor
Immediately the feeling of a holiday!

[Irina]

Irina, Ir, throw yourself a link, pliz

The sun cannot be thrown! Go to the topic about Aliexpress, I gave links there, including the thermometer. The thing is simply necessary in the household and convenient. BUT!!! How to get the parcel immediately under the video to unpack and check in boiling water. I have already tried to buy a meat probe three times. And they fail three times. The Chinese give money (video is an iron fact), thermometers are accumulating.

[Vera]

And they fail three times.

Wow!!! Thanks for the advice!!!
Vera, This is the scale !!! That's what I understand HOLIDAY! WELL DONE!!!

Go to the topic about Aliexpress, I gave links there, including the thermometer.

According to that link, they are no longer on sale from that seller.

Girls, what are you great 🔗 And even now I didn't make this cake. I chose simpler and new recipes.

Girls, thanks! Not everything here: girl_blum: I didn't take a picture of the first batch. There were two batches for three portions. And one more according to a different recipe, but in HP for one cake

There were two batches for three portions. And one more according to a different recipe, but in HP for one cake

I fell on my back right now!

[Vera]

Vera, BEAUTIFUL !!! and how did you divorce?

Ira, I'm decorating gingerbread. I had color icing. You draw circles with a cornet and then hold a toothpick to the center and from the center of the circle. It turns out an asterisk. Come to the gingerbread theme, there is a video. called wet on wet. I can't insert a link from a tablet, I'm sorry

Added Monday 02 May 2016 7:04 pm

This year it did not work out for me with the glaze: girl_cray: made according to a recipe for one protein, 100 grams of powdered sugar. She just took off with a hat. the first batch was greased with warm pasques, the second batch was greased with already cooled ones and the glaze was removed in the same way

So, the result with a piece of lard. It turned out quite juicy and soft. It was baked well in paper forms. But I didn't lay it on my side (last year, too), I kept my shape perfectly. The only thing I would like is denser. The dough was suitable for 2.5 hours, a little alcohol and lard did their job and the pasca turned out to be airy. But the taste is great. Conclusion, I will lay down the lard next time too. I liked the juiciness.

Zest, thank you for the third year already, I'm all going, but as soon as the last cake is finished, I immediately forget about gratitude. Yesterday, a friend treated me to her pastries, so I got ready
Very tasty, all according to the recipe, I don't add flour. I knead with handles, though for 2/3 servings.

I reduced the yeast by 10 g, I had Lux ​​from SAF-Neva and regretted that there was no spirit of alcohol that soared last year.

Girls, this year I didn’t bake, but last year I made the living on the Lux, which are nuclear. Opara began to take off earlier than expected. Seeing such a thing, I did not let her rise to the limit before falling, but did a warm-up when it increased by about 1.5-2 times, and only then I allowed it to rise. Thus, she wandered with me a little longer, until she smelled, as I liked.
It is important to knead before it rises completely. If you start to fall off, you need to knead, it's too late to crush.
If you fly with yeast, you can smooth the situation a little.

Lena! what awesome hats did you get? Did you add extra flour?

Vera,
No, I did not add flour in excess of the norm. Baked on Macfa and pressed yeast.
The domes are really beautiful. Last year they were flat, but the shapes were different, metal and wider.

[Pla Da]

Pla Da, and you have it not crumbly? Also, how much lard have you added from your total fat?

[Loksa]

LoksaIt crumbles a little, if it were denser, it would not crumble. Added 100 gr. Probably you shouldn't let him fit completely?

Added Tuesday 03 May 2016 10:43 AM

And you should try only on yolks

[Tumanchik]

Tumanchik, Irinka, thank you for reminding me of the probe. Yesterday I baked other cakes, determined readiness with a probe, I, however, not the same as yours, but for meat it is usual, but I will tell you, it's very cool fffuntic, I will take note of your method. Yes, this time I didn't bring the dough to a "tasty" state. But so far, compared to other recipes, this cake remains in our small family so far unsurpassed in taste and aroma.

[Pla Da]

Pla Da, sorry, not to look for the first message, 100 g of lard for what is the total weight of fat?

[Loksa]

Loksa, I took 200 grams of 82% butter plus 100 grams of fat

I'm upset ... From my Easter cake according to this recipe ... The test cake turned out much better. And in the festive version, I used the prepared stewed milk, and the butter was fatter, and kneaded longer, and and and, and the result. It looks like nothing like that, but the consistency turned out to be dense and dry, as you take it in your mouth - it immediately crumbles into crumbs ... I don't understand ...

[Kseny @]

Kseny @, and I have the same. Complete disorder. Some crumbs, like a cupcake. And I, too, took tempered milk and kneaded it, it turned out to be dense, not at all like yeast dough. She laid it out by 1/3, went up by 2/3, and eventually rose after baking not to the edges of the mold. I baked for two days, on Thursday and Friday. Both times did not work out as it should.
Such a brew was

The dough did not fit to this size

They went for baking

Here's what happened

She didn't even take off the incision. The taste is nothing, yet I put all the high-quality products, but the view is not that. Apparently not my recipe.

[Oksana]

It looks like nothing like that, but the consistency came out thick and dry, as you take it in your mouth - it immediately crumbles into crumbs ... I don't understand anything ..

Oksanamost likely you dried it out in the oven

[Anastasia]

Anastasia, I sympathize ... You baked it for the first time, right?
And my dough was not dense, just a little sticky, I even thought of adding more flour, but I was afraid. And what went up in the proofing, what was good in the oven ...

Added on Tuesday 03 May 2016 06:31 PM

most likely you dried it out in the oven

Tinado you think? He baked at 160 ° 35 ', like his own probe, though a trial one in a silicone form, and these are in paper ones. And as the temperature probe intended 93.7 °, I took it out of the oven ... The bottoms are a little dark, yes.

[Kseny @]

Kseny @, yes first.The dough was very tender, you couldn't take it in your hands, put it into the molds with a spoon. I didn't even put all the flour, so as not to score.
And I baked like many in paper forms, for about thirty minutes at a temperature of 150-160, liter forms. I measured the temperature with a probe, when I got it out, it only got 80, I thought it was raw, no, everything is fine - ruddy outside, baked inside.

[Oksana]

Oksana, of course, I cannot say 100%, but I baked this one and four more recipes this year, all in different forms - large and small, metal and paper. So, everything that is in thinner and smaller forms, if you took it out on time, is tender and moist, and if it hesitates a little, it's already drier, crumbling here and there, although it's still insanely tasty

[Anastasia]

Anastasia, at first I thought that there was a dense dough during kneading) but did not do it according to other recipes? And then I tried another one, so everything is fine with that, but here ...

Added on Tuesday 03 May 2016 06:42 PM

Tina,. My say it's delicious, but I know that it can be much tastier

[Kseny @]

Kseny @, no, this year only Myasoedovsky. There was no time for others to bake. Now maybe. But I will make the classics, when the pastry is added to the dough with developed mantle, and not to the dough. It seems to me that the dough did not cope with so much baking in the dough, when it was kneaded, it looked like one-to-one semolina porridge. Although I kneaded it - with a bread maker, and a mixer, and with my hands - semolina porridge, mica and threads did not work.