Kulich with Myasoedovskaya in the oven (master class)

I recently decided to practice again and tried to beat eggs with sugar without dividing into yolks and whites. Whipped in kenwood, of course. Everything turned out great and no lumps or other problems. Now I will always do this - I did not notice the difference.

[important]

The people are fighting for identity and proximity to the source.
If the hunt is just like the author's, then I show subtle moments from the point of view of lumps.

- it is better to beat whites not steeper than soft peaks. Because so they intervene well, without the formation of elastic islands. It is better to whip the whites like the author's (and here she is clever) still without !!! Sahara. With sugar, they are more stable and more difficult to intervene.
We don’t make biscuit with meringue. Our task is to mix them well.
- beat the yolks with or without sugar, but ... GET A SMOOTH EMULSION. There will be lumps in the yolks - you may get extra problems.
- You can add some sugar with the yolks, and the rest in general at the end after kneading butter or with butter. As you like. The main thing is that in the form of powder or very fine crystalline. So as not to break the gluten granules.

- And the last, extremely important: add the whites first, and then the yolks and butter, not in a bunch, but in parts, a little at a time, kneading each addition thoroughly. Practice this rule of partial application anytime, anywhere. Will always ensure you success

And the last one applies to flour. Add gradually. So avoid any impurities due to flour

I add one more important point. When adding sugar to the yolks, do it very quickly with vigorous stirring, the sugar with the yolks loves to clump right away. And irrevocably.

[fffuntic]

And the last one applies to flour. Add gradually. So avoid any impurities due to flour

fffuntichow interesting and informative you write! What about autolysis? That first you need to mix all the flour (well, almost - except for the dough ...), and then the butter?

We have a specific recipe. It gives the concrete result of a tasty "heavy", in the good sense of the term, Easter cake.
This result is due to this particular technology. First, the yeast is revived, and then they are placed in a heavy baking dough for a long, long fermentation.
If you explain in more detail, it is precisely because of the great richness of the dough that this is possible. Otherwise, the dough might ferment, or become very airy, and so on. This is a special trick for this particular recipe. And it gives the corresponding taste effect, accumulates alcohols and substances without degradation of the dough. The pastry protects gluten and inhibits yeast pressure.

We do not have a desire to get an airy diet cake. Therefore, we do not seek to facilitate the work of the yeast and let the gluten develop well ahead of time.
Therefore, I see no need to use any other methods in order not to get not meat-eating, but some other cake.
When I recommended letting the flour swell, I don't change the recipe. The flour will swell as much as it can. At least wait, at least mix immediately. I only cut my work. While it swells, I don't climb to it. There are no additional processes. Only the flour is damp and ready for mixing. If you have high-speed flour without prolonged swelling, then this recommendation is superfluous. But domestic flour, as a rule, is not quick, half an hour for it is just that.

There is no need to use atolysis. We do not plan to have a dough of increased hydration in the future and do not seek to facilitate the kneading of gluten ahead of schedule. The oil is also planned by us as a weighting element in this recipe for long-term fermentation.

Thank you. Ie.do you think that autolysis is not needed for any cake? Understood and will not bother. I will try Myasoedovsky - my hands never reached him!

[fffuntic]

fffuntic, thank you very much for your posts, they are priceless, straight beacons in the dark
Personally, I will copy everything to my burrow.

[exactly the same as mechanical]

So, let's look at autolysis.

Let's imagine that we have an ideal high-speed flour, into which, as water is poured, a maximum of gluten is formed immediately within 10 minutes.
If we knead the dough of medium consistency, well, as usual, housewives do it by hand. Such that it is soft, but you can still mold it from it, then we can knead it easily to the desired degree of gluten development. For example, up to medium. And then it is enough to leave for 3-4 hours to wander and you can sculpt pies.

Now let's complicate the task. We need to make a ciabatta with big holes. To do this, we need to knead a dough of high hydration, first with a mash - a mash and knead it for a long, long time to a coherent mass. There will be two processes here. In a liquid dough, gluten will not form for 10 minutes, as is higher for pies, but for example 30 minutes, because it is more difficult for it to combine in water. That is, firstly, the first thirty minutes and there is nothing to knead. Here we are talking only about swelling, there is still no autolysis in our understanding for gluten.
Although if you leave it to swell in the heat, then decomposition processes begin to act on the partially formed gluten.
Therefore, it is necessary to carry out swelling and then autolysis in the cold.
But after thirty minutes it would be possible to start kneading, gluten formed. But it would be so difficult to knead this dough, if without a device.
Therefore, we leave it for another hour, for this very autolysis: that is, the strengthening of gluten over time due to chemical processes in the dough without mechanical intervention. And when half of the work is done in time, we add it manually.
Therefore, autolysis is needed when we want to get the development of gluten without mechanical intervention at the expense of time. Make it easier for yourself to work, usually in a very wet dough.

At the same time, it is necessary to understand well why we leave the dough: only for the duration of the swelling of proteins in flour, if the flour is long-playing (this can not be considered as autolysis in essence), or indeed it is for autolysis, that is, when it has swollen to strengthen gluten in time for soak the dough before kneading.

In this case, autolysis essentially proceeds all the time while the dough ferments. And often we just need to slow it down so that gluten develops according to plan.
The only good thing is autolysis is a relatively slow process.
It should be understood that the autolytic development of gluten in time is not exactly the same as mechanical... Autolytic has a relaxing effect, with a bias in a flexible rather than elastic side, while with a mechanical one it can be avoided
That is, Easter cake only with long autolysis (if not for long, they will be similar) or cake with mechanical development will differ in taste.
It is because of autolysis that we cannot mix gluten extremely strongly and leave it for a long fermentation. Autolysis will spoil it.

Therefore, to the question: is it necessary to use autolysis for cake? I ask: is there a device?
if there is a mixer, it will quickly knead dough of any moisture. And if hunting is very wet dough for cake and handles, you can also use autolysis to make your job easier.
But letting the flour swell before kneading is the very thing to have something to knead, either with the handles or in the device.

[Zest]

Zest,
Everything is wonderful, but I am a terrible quitter. I adapted the Burning bread maker, there is one bucket. Count Easter cakes every day I bake. And the pastry is no problem, the main thing is that the bun does not run away ==))) I don't know how to insert a photo here. Does not work .

Thank you. That is, do you think that autolysis is not needed for any cake? Understood and will not bother. I will try Myasoedovsky - my hands never reached him!

they are like bread. Everyone is so different, different.
I love this one
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383627.0
but it is less satisfying. More delicate. If you like this, try it.

Posted Saturday 25 Mar 2017 10:04 PM

Yes, I also remembered lumps and I want to add.
When you start adding sugar to the yolks, do it very quickly, do not leave the mixture just like that for a minute, immediately rub intensively, beat and so on,
because yolks with sugar literally immediately adore clumping and then you won't break it.

Girls, has anyone tried to add home-made orange candied fruits to cakes?

I have the same question, only about nuts

I! I added different candied fruits and almonds, the dough behaved perfectly, so it's a matter of taste preferences, who likes what ...

Maria, were the nuts caramelized beforehand?

No, I scalded it with boiling water, cleaned it, then dried it in the oven.

Then they do not damp in the dough?

No, they remain pleasantly crispy. But if you want to caramelize, why not?

Maybe someone will tell me, I've been baking this recipe for several years, everything rises well overnight, even runs away. And when I lay it out into the forms, then, if I put it down by 1/3, then the cake is barely visible from the form. I can't understand, does it ferment during the night and the last time you don't have enough strength?
And another question, if you add vodka, will the dough be lighter and more fluffy? It's just that the recipe suits me, but I would like not such a dense texture.

1. Yeah, you think right
yeast is responsible for the rise. They lack the strength to wander for so long. Therefore, change for stronger and more tolerant to sugar-fat dough. Or .. leave yours. But when you make the main dough, add a little fresh. Be sure to revive them in a tiny milk talker, so that, firstly, you can take less by quantity, and secondly, so that they work exactly, and not half either died or slept. Yeast is a pretty penny, so you won't add a lot of extra liquid.

2. And vodka in yeast dough works as a baking powder, but such a small weak baking powder. It won't have a big effect. You need yeast addition or strong yeast in general right from the start.

I have been baking this recipe for several years, everything rises well overnight, even runs away. And when I lay it out into the forms, then, if I put it down by 1/3, then the cake is barely visible from the form. I can't understand, does it ferment during the night and the last time you don't have enough strength?

I would advise lowering the night temperature for the dough and slowing down the yeast. In the warmth, the yeast has time to process all the sugars and carbohydrates, and on the rise in the molds they are already on a starvation diet, so the dough does not rise well enough in the molds.

Girls and boys need help. Firstly, is it possible to increase raisins / candied fruits to 400 gr. (Mine is always not enough), secondly, to raisins and candied fruits (orange), which is better to add - cranberries or cherries or all at once (to a heap), and thirdly, Belyaevskaya flour and Altai (both 12 squirrels) how do they behave? I used to be from Minusinsk baking - she had 11.7 and she behaved very well, and this year 10.3. And Nordic has already become very expensive (baked on it three years ago)

[Evgeniya]

Evgeniya, I bake on ordinary flour. Make a test baking with the changes and more additives and see.

So I don't want to translate products. Somehow the pigeons in the yard are already well-fed

The fourth part of the recipe is just 250g of flour.

Evgenia, I don't remember what the difference was now, but I preferred Belyaevskaya, I remember it exactly)))

Thank you, then I'll buy her)))

And Nordic has already become very expensive (I baked on it three years ago)

Eugene, take any flour and add ascorbic acid to it (sold in sachets in the pharmacy) at the rate of 1 sachet (a little more, there will be no harm) per 1 kg of flour, and you will get the same Nordic.

Thank you. I heard a lot about it, but I didn't do it, because my bread is strong (11.7), and I bake baking once a year, for Easter ...

[Margit]

Margit, yes, after reading your reviews, this year I will put it at room temperature. Otherwise, she always left it in the oven with the light on.
And tell me, if I have a Moulinex bread maker, then after a night of fermentation, I have to add flour and put it in the bread maker for program 13 - Yeast dough, and then add raisins and switch to 14 "Only bake"?
And I also read that you put hot water down the oven and when the top begins to brown, then pull out the pan with hot water, and the cake will not fall off? All the same, we open the oven.

[Impermanence]

Impermanence, I would only knead with a bread maker, and the rest according to the recipe. For water, I put a frying pan with boiling water for the first 20 minutes (the oven is picking up temperature for 10 minutes). And then I take it out and everything is fine ...

Hello everyone! If there is no desire to "pierce" when the time "H" comes, you should make a test baking now. Since, with a well-oiled recipe, agreed upon nuances, technological methods, there is always a "local factor": the quality of flour, yeast, temperature and time settings, which must be checked, felt and recorded. So .., I would recommend starting ... (It will be great for a few days and will be spent on gifts to grateful consumers)
Good luck !!!!!!!!!

GIRL, RAISINS SOAKED IN RUM WILL GO? HAS BEEN IN THE BANK FOR THREE MONTHS.

GIRL, RAISINS SOAKED IN RUM WILL GO? HAS BEEN IN THE BANK FOR THREE MONTHS.

why not suit him? )
it will soon be 10 years since I bake this cake every year. his and definitely a new recipe. but. for all these years it is tastier until I found a recipe)

For 6 years I have been making Easter cake only according to this recipe !!!!!! Thanks to the author!) 3 years out of 6 I bake only with sourdough !!!

Hello everyone) this year for the first time I want to try Myasoedovsky Easter cake, before everything was somehow Paraskin and Pokhlebkin baked. Girls, I want to mix everything in Kenwood. I have a 4.6 liter pan, is there enough volume? At Raisins and in the photo I can not understand how much.

Maybe they already wrote, but I won't be able to read the whole topic, tell me if it's worth the oven on convection and then what temperature to set. Or is it better to just top-bottom?

Maybe they already wrote, but I won't be able to read the whole topic, tell me if the oven is on convection and then what temperature to set. Or is it better to just top-bottom?

here about convection: https://Mcooker-enn.tomathouse.com/in...=9679.0
there are many links in the recipe content for those who do not want to read all 150 pages

I'm also going to bake it. For myself, I decided to insure myself from sin. Today I baked Easter cakes according to two recipes. And both times I strained the yolks from the films and rubbed them with salt for greater brightness an hour before baking. I can't say anything about the richer color from the yolks aged with salt. Maybe when you cut the cake it will be noticeable?
In Myasoedovsky, I will also strain the yolks from the films. It's not difficult. Now I sin on these tapes. I hope there will be no lumps.

I just finished starting the dough. I took very fine sugar and chose strands from the yolks, well, rubbed it first with a spoon, and then walked with a mixer. Introduced into the dough after proteins - no lumps. I've been baking these cakes for four years now and always comes out great

Introduce yolks with sugar after proteins so that there are no lumps? Can you knead with a mixer or spoon?

[Barbales]

Barbales Evgenia, then you also drained the yolks?

[skorpiosha]

No, I just removed the white strands, but when filtering it will be the same. I just climbed into the bowl with my hand



skorpiosha, I do this so that the sugar is already dispersed (it is easier for him in the batter) if I have not grated it with eggs. And knead, this year a bread maker, although what is convenient for that and knead

[skorpiosha]

skorpiosha Marina U Iziumki-

7. Add salt, sugar and egg mixture, whipped egg whites, melted butter and mix thoroughly until smooth.

I kneaded in a bread maker and a mixer can be used with a spoon, if there is nothing else. It will just be harder. This year I want to start everything in the dough mixer.
Barbales So me too. Better than a finger beast no.

I do not separate the whites from the yolks. I do not bring the sugar to complete dissolution - it will still dissipate overnight. And I'm not worried about lumps, because they also diverge during proving and baking. And even more so I don't separate the yolks from the films.
These are 2015 Easter cakes:

[sweetka]

sweetka, I remove the tapes out of habit (my grandmother taught me that once). Nowadays blender mixers are so powerful that you don't need to clean anything.

In the oven at 26-27 degrees, is it worth it now to put dough if I can't knead the dough before 9 in the morning?

[Marina]

Marina, last year I just left it in the room, it turned out just right

[Larissa]

In Myasoedovsky, too, I will strain the yolks from the films. It's not difficult. Now I sin on these tapes. I hope there will be no lumps.

Larissa, it's not about the films, but about the fact that as soon as the sugar stands a little with the yolks, the yolk-sugar reaction occurs and lumps appear.
It is impossible surplus allow sugar in the yolks without intensive processing. It must be added in parts, so that it mixes with the yolks at a stroke and rub vigorously, if all the sugar is precisely tuned into the yolks.

And cover the dough with a lid?

And cover the dough with a lid?

I covered

I always do the same: dough in 10 liters. a cylindrical enameled bucket (there should be a reserve of space), with a lid, on a warm heating pad, wrapped in a blanket all night until morning. Perfectly ferments - in the morning the smell of aged brandy ...