Kulich with Myasoedovskaya in the oven (master class)

[George]

George, and how much and what yeast do you put?

You know, Dasha, since I'm not a big fan of the use of yeast in principle (I bake bread with sourdough), then by trial, I reduced the use of them (fresh pressed) in this recipe to 45 g and plums. oils - up to 250 g.

I put the dough, again I got it with small lumps.

I put the dough, again I got it with small lumps.

your lumps will disperse, the test still has so many adventures tomorrow)

Good morning. Yesterday I put the dough at 12 at night, now it's 6 in the morning. It stands at room temperature (22) in a pan from the airfryer, on top of a package. Grew up to the middle. I won't even touch it before 9.00, let him think. Yes, I put 40 grams of yeast (Lux Nevsky)

SOS girls I put butter to heat, got distracted and it boiled. What now??? Take another ???

[Slastёna]

Slastёna, no, why. Let it cool just

[Evgeniya]

Fuh, Evgeniya, thanks. I really thought no one would answer me: we have 2-35

[Evgeniya]

Evgeniya, so we are namesakes, and we are already in the morning, we are going to the kindergarten

That's how the time difference is sometimes useful. And I have a sleepy kingdom. I put a dough, I'll go join))) Have a nice day

[RybkA]

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 pot, is there enough volume? At Raisins and in the photo, I can not understand how much.

RybkA, this year I made half a portion, the dough fermented in a 5-liter saucepan, 4 liters was just enough, so if you do the full amount, I'm afraid that your volume won't be enough for it, it's better to put it in a bucket or bowl ...

The second rise, after a night of fermentation already

Bucket 9 liters. The portion is full. Yeast Lux 30 gr.
Here the photo sometimes turns, but the essence is clear, to where it has risen

[M @ rtochka]

M @ rtochka,

Like this...

[marlanca]

marlanca, Oh thanks!
What's the secret? Sometimes it happens, I don't know how to turn.

I have been baking this cake for 7 years now and I am not cheating on it. (I baked for the first time and the next day I went to give birth and did not try, what happened :)) The whole family is delighted, thank you very much Zest. I do not change the recipe, I mix it in a bread maker. After a long absence, I came in to remember what and how .. The question arose: why should the baking sheet with water be pulled out of the oven during cooking? I usually put it in at the very beginning and did not take it out. p. from. Now I just put the first batch in the oven, I am thinking what to do with the water.

If the eggs are store-bought, but with light yolks, add a little turmeric to the batch ...

Does turmeric not taste good?
Kulichipeoki! But why can the sides be completely white? Discussed somewhere?

I remembered that it was that year too. I bake cans in cans, lay paper inside. Moreover, before baked according to a different recipe, in the same forms, this was not the case. And here the top and bottom are ruddy, and the sides are soft and white
By the way, everything is fine in paper form, evenly ruddy.

when the banks are close to each other. you need to put more on one baking sheet, right?

Turmeric in such quantity gives color. I would recommend introducing it (if desired) along with the second portion of flour, at the tip of a knife, observing the color of the dough during the kneading process and adding a little bit until the desired yellowness is achieved ...

But why can the sides be completely white?
By the way, everything is fine in paper form, evenly ruddy.

Temperature features of the oven, it seems to me.You don’t grease the top with an egg? No paper is needed in the form, just grease it. butter (if there is no relief) and + 7-10 minutes of baking at 180C.

1. For a long time I was worried about the question, at what stage should the dough be sent to the dough (not only for this recipe, but in general). I came across a variety of recommendations. From "at the peak of the rise" to "when it falls". I had to rely only on my observations. Now I’m sure for sure - the dough should be used when it reaches its peak and is about to fall off, or it settles very slightly, at that moment the yeast in it reached the peak of its strength and activity. You have opal dough, it is not known how long you spent in this state, the yeast has weakened, and the dough in this recipe is quite heavy. You gave him one more extra lift, so we didn't do it.

that's what it is, thanks!

when the banks are close to each other. you need to put more on one baking sheet, right?

Yes, I put only 2 rows of forms ...

You don’t grease the top with an egg? No paper is needed in the form, just grease it. oil (if there is no relief)

I don’t smear it with an egg. And here, by the way, the white ones with relief in the banks! Probably, the air in this relief does not allow to blush well. Need to remember)

Good day! Thanks to the author for such a wonderful recipe. I have been baking this cake for the fifth year. Tell me what is the reason that the cake turned out to be high, but as if crumpled

Tell me what is the reason that the cake turned out to be high, but as if crumpled

I can guess. Since the beads come out of the oven, they are airy and very "lively". It is necessary to cool them down (especially since they are tall) lying down (not in the sense: to lie down for the baker))) on something soft, turning from side to side and only then put in the "working position" ...

The cakes were neatly taken out and when they cooled down, they squeezed. What else could be the reason? Help work on the bugs.

Then, there is an axiom: if the baking has "blows the roof" - the dough is not enough before baking, if the "roof" has failed - it has stopped ...

In that I baked Easter cake according to a different recipe also in HP. Grew up, baked, got it, and he seemed to shrink. Then, when they cut it, it was completely airy! I decided for myself that there is a lot of yeast. That is, they were enough to raise the dough remarkably, but the dough is not strong enough to stay in this form, it is too fluffy.
I do not pretend to be the ultimate truth, just a version

Perhaps ... One thing is clear: at the beginning of baking, the yeast's lifting power had already dried up and the dough began to fall off ...
That is, before baking, the dough should increase in volume by 2-2.5 times and immediately go to a well-heated oven.

Tell me what to do if I missed when the dough fell and how long I spent like that, I don’t know?

Then follow the instructions

The dough was kneaded according to the norm, in the morning after 8 o'clock at a temperature of 22 the dough "ran away". Further, according to the recipe, the kneading of the dough was 2 times 1.5 hours in the heat, according to the forms and 2-2.5 times. They did not stand for long, as the dough rose well; when placed in the oven, they grew 3 times. At what point could the yeast lose its strength? How much to reduce the time? Can you put less yeast in the dough?

Then did the dough follow the instructions and did not budge?



waited 6 hours

Suddenly someone will come in handy.
I kneaded everything in the evening, at 22.00. One portion - per kilo of flour. I took everything, as in the recipe, but Lux yeast, their 30 gr. I read it here, read it. I remembered my last year's experience, when I put 60, kneaded at midnight, at 6 in the morning everything was completely dropped, leaked out of the pan, but what a smell there was in the oven!
This year I could not do the dough from evening to morning, so there is less yeast, room temperature. At 3 am I looked into the pan, following the marks on the walls, I concluded that the dough was rising and began to fall off.
At 8 am the impression was that the dough was rising again and slightly fell off. I do not know if it could have been so that it rose 2 times). But for 10 hours of fermentation, the dough did NOT ferment.The smell was delicious, but not as stunning as that year.
I kneaded everything in Kenwood, the dough stood in the room for 2 hours, it went well. Then I had to leave, took it to the balcony, where +10. It stood there for another 2 hours. It rose gorgeous! Not fermented again. Has risen almost to the top of a 9-liter saucepan.
In general, if possible, the first time it is better to ferment the aroma for not very long, but the temperature is higher.
Weighed Easter cakes - 2 kg 310 gr, like the respected Raisin

waited 6 hours

And surely the yeast is active? And did they go up?

yes, on the walls I saw that it rose well, but the smell was yeast

And how long did she walk on her own? And at what temperature?
Since the dough showed no signs of life at all, then the yeast seemed to have completely died. This happens if it's really straight, well, sooo much time has passed after the ascent.

Thanks everyone! My reason was the amount of yeast (there were a lot of 60 grams of Krivoy Rog) and the smell was strong alcoholic. Although I bake on them for a long time and have not changed the rate.

walked for 6-7 hours, stood on the battery, I don't know how many degrees it was, probably more than 30, the pan was
hot

[iricha]

iricha, but you still got Easter cakes, right?
oksanapinchuk, it could be very hot on the battery, too (

Yes, after all the expectations, I added yeast again. I baked Easter cakes, they smell delicious, but I will stay on Sunday. I want to bake one more batch, what should be the maximum temperature in order to speed up the process of being near the dough?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=9679.0
Read the first pages, a lot of interesting information

I baked, bake and will bake according to this recipe. The taste is always amazing, I didn't eat better. Baked for 2 kg of flour, 14 pieces came out.

Good people, please remind me how many degrees should be ready-made cakes and whether it is necessary to grease paper forms? Last year I baked these cakes, having reread the whole topic, but I have already forgotten

You do not need to grease the paper, but check the cake with a splinter or a thin brush to be sure. The sprinkle must be dry. I think the temperature is 93.

Girls, a strong alcoholic smell in the morning is it good, is it normal, or has the process of raising and lowering the dough not finished yet?

[Anastasia71]

Anastasia71, dough is ready, so

[Anastasia71]

Girls, a strong alcoholic smell in the morning is it good, is it normal, or has the process of raising and lowering the dough not finished yet?

Anastasia71, I don’t know how it’s right, but this year I had it like that, the dough rose and fell, after that the smell was very strong and it was alcoholic, not pleasant, but then I was brought in and after a couple of hours I found that the dough had risen to the previous level and fragrant with a pleasant wine aroma, after that I kneaded the dough, the Easter cakes came out very worthy.
How long did the dough ferment for you?

Girls, a strong alcoholic smell in the morning is it good, is it normal, or has the process of raising and lowering the dough not finished yet?

I smelled not of alcohol, not even wine, I smelled of liquor, very strong and very pleasant.

Oh, I didn't think. For me, any alcoholic smell is alcoholic. I also had a creamy liqueur in the aroma of Kulichiki and this time they came out worthy and very fragrant. Now they are waiting for the holiday, but they disperse to their relatives

Hello. Prompt, the dough does not rise in any way. The smell is strong alcoholic. It has been standing for 7 hours. What can be done?

Girls, I’m leafing through something, leafing through the numbers, looking at what to do for what, in general, I got lost, whisk the whites without sugar? do not you need to fix them like in a biscuit? at what stage do we introduce proteins

[svetlana)))]

svetlana))), proteins without sugar and the order of entry is not important. I put the whites first, then the yolks interfere better with the dough. And someone generally whips eggs entirely ...