Kulich with Myasoedovskaya in the oven (master class)

And really, why

Before Easter, I baked 5 double portions with Lviv yeast. The dough seemed to fit very badly in the molds. Well, today I decided to bake in Kryvyi Rih. No sloff how the dough was raised on them. Two Easter cakes stuck to the grill. It's a shame, the structure of the cake is not the same. Okay, just for myself, but there was no order. What customers will think now. ... it seems to me that it will crumble and it seemed that it was not so sweet.

I specially left two Easter cakes to watch

beautiful cut!
If I don't forget, I'll take a picture tomorrow too. They are also perfectly preserved.

Well, well, here it is ... In such cases, of course, you must use proven ingredients, and even then - anything can happen ...

[eye]

eye, if only not to forget until next year, thanks!

Well, well, here it is ... In such cases, of course, you must use proven ingredients, and even then - anything can happen ...

my husband also said so: Why experiment ?! All the pastries were from the previous mixes were delicious and the structure is still yak treba: lol: but no, I wanted even better. like that old woman from the Goldfish

Well, but mine, after 8 days, I will not say that, as fresh, but not dry and absolutely does not crumble. And the taste is on the level. That is, two weeks just at room temperature in a bag is easy.

I subscribe to every word, yesterday we ate the last bite.

Today, we cut our lush cake. Delicious because it's fresh! But yeast did play a role. The structure is not the same, it turned out to be more lush and light. It even seemed less sweet. I couldn’t resist calling clients, but they didn’t notice anything. They liked everything.

I couldn’t resist calling clients, but they didn’t notice anything. They liked everything.

Well, you see Vera, she was worried in vain.

It even seemed less sweet.

And I noticed for myself long ago that the more active the yeast, the less sweet the baked goods turn out, it seems to me that yeast eats sugar.

[ledi]

ledi, Vera, so it happens, the more active the yeast, the more it bursts sugar! And also, if you knead the dough harder, the same thing happens! And in general, if it is heavily kneaded, it will be more magnificent and less aromatic in alcohol, less "head" and therefore more magnificent, "dry up" faster!



If the dough grows strongly and this is the work of yeast, then you can fill the molds a little more, so the heaviness will return.

Today, we cut our lush cake. Delicious because it's fresh! But yeast did play a role. The structure is not the same, it turned out to be more lush and light. It even seemed less sweet. I couldn’t resist calling clients, but they didn’t notice anything. They liked everything.

Tell me, as a result, a more "correct structure" and in terms of sweetness is better on Lviv yeast, did you use live ones?

[Loksa]

Loksa,

If the dough grows strongly and this is the work of yeast, then you can fill the molds a little more, so the heaviness will return.

So where more? Then everything would be on the baking sheet. Well I put the photo above right in the oven. Some of the hats have already slipped onto the uniform.



vesna04,

on Lviv yeast,

Yes, on them, I took live ones. Only patience is needed and time, slowly in shape fits

my bread is strong (11.7)

11.7 and you say strong ??? Strong is when it is above 13 !!! For example, Canadian flour "Robin Hood"

[kargeorge]

11.7 and you say strong ??? Strong is when it is above 13 !!! For example, Canadian flour "Robin Hood"

kargeorge, fish without fish and cancer! But if in the most - 10.3%? We are not in Canada, not in Canada .... Mahmo those, scho maєmo!

How nice to hear what you have written!
But that's ... emotion
We also have Canadian flour very expensive (at least for us, 3.40 euros per 1kg), we just use strong flour 12-12.4!

p.s. I want to note that in the USSR there was always a very worthy flour from Ukraine! I hope now, in new conditions, nothing has changed and we will see Ukrainian flour on our shelves !!!!
Good luck !!!

About a month before Easter, I begin to re-read recipes for cakes. Last year "From Myasoedovskaya" was the best for me!
I'll be getting ready on the sly. I have my own walnuts and dried cherries, I will need to buy raisins, paper molds, flour with maximum protein, inspect the sprinkles left over from last year. Print recipe with comments.
I will make the glaze gelatinous, I behaved perfectly last year - it did not stick and did not break off in pieces even after a week of application

This recipe stuck with me, but with sourdough. I haven't baked the best cake yet. I also made gelatin glaze last year, excellent.

[djemma]

djemma, Light, and teach him how to bake it with leaven. The dough is very rich, don't you add yeast at all?

Yes, there is nothing to learn tan, everything is according to the recipe, only in yeast, I put 200 grams of Levito Madre. Here on my blog there are more pictures. True, it is in Bulgarian, but I translated into Bulgarian a recipe from this topic, so there is nothing to read, there are pictures of the section and step-by-step pictures.
🔗

I don't add yeast at all.

[Svetlana]

Svetlana, Svetochka, thank you. Right now, I am bringing the crimson Levite out. The plans are to bake myasoyedovsky and panettone.

Svetlana, Svetochka, thank you. Right now, I am bringing the crimson Levite out. The plans are to bake myasoyedovsky and panettone.

What kind of panettone?

[Natalia]

Natalia, Natasha, this is an Italian cake. It is usually baked with 50% leaven. There are several recipes on the bread maker. Here is one of them.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=386538.0

Can you please tell me what can be done if there is no time to knead the dough during the proofing? Do you think you can knead the final dough in the morning and leave it in the refrigerator to rise until evening and then bake? Or is it better not to experiment and bake at night?

These are the tastiest cakes I have ever tasted. But last year the roof of the whole party fell through, it was so offensive and it was too late to bake new ones. So I was upset - no words, I promised all my relatives and this is the result I got. Did you have to add flour or what was wrong? Everything is strictly by weight, according to the recipe and weighed the eggs, everything is as usual, and the roof fell. Flour "French thing", yeast Lux, never failed.
Tell me what the error is.

I left the dough in the refrigerator for 2-3 hours already in the molds, everything was fine, there was nothing difference with those cakes that I baked according to the recipe. I think that you can leave it in the refrigerator for longer

[Inna]

Inna, the roof may fall from standing. If the yeast has raised the dough to the maximum of its capabilities, and in the oven they already have no strength.
Another option: shake them before planting in the oven. Again, a draft is unexpected.
Or a little flour, yes.

I also always cook cakes with a sinking heart, I'm afraid of everything)

shook them before putting them in the oven.

In, exactly! I have so one batch of opal, because I did not handle it carefully

Tell me please, when we dissolve the yeast in milk, the cap from the top is formed on the milk?

Please tell me, can the dough be covered with a plastic bag (tightened with a film)?

[Fruktoza]

Fruktoza, yesterday I put the dough.
She diluted the yeast, then melted the butter, rubbed the yolks. And I also thought, where is the hat?))
But she herself answered: what should they eat there? There is no flour or sugar.
I got up in the morning, opened the lid of the pan, the smell of alcohol in my nose!) Dough is playing, everything is in order. Yeast I have fresh Lux.

svetkakonfetka, I think yes...But make a few punctures with a needle so that the air still passes a little. I cover with a lid or plate of a suitable diameter.
---------------

It turns out that my dough fermented at 40 ° C! Many, tree sticks (((
The first time I left in this oven. With just a light bulb. And it heats up so, it turns out. Now I will also worry about how the process will go

Girls, good time of the day! Yesterday I put Myasoedovsky's knead for the night, got up in the morning, the kneading did not begin to fall off much, added flour and began to knead the dough with my hands (kneaded for 40 minutes), but another thing worries, what are the grains in the dough not mixed ?? I have one? did anyone come across this and I still muddied a double portion

[Svetlana]

Svetlana, enter the word "lumps" in the search for this topic. There was a lot of discussion.
Kulich with Myasoedovskaya in the oven (master class) # 1321
For example, here.

Svetlana, enter the word "lumps" in the search for this topic. There was a lot of discussion.

Thank you so much)

Prepared test cakes. This year, she did not separate the whites from the yolks, but beat the eggs with sugar until a dense, fluffy consistency like a biscuit. Everything turned out great! I didn't feel any difference, but how much more convenient. And I also replaced some of the milk with low-fat sour cream (200/150) - I liked it very much, I will do this all the time. I also added 1/2 teaspoon of ground cardamom and nutmeg to the dough. I soaked the saffron in very hot milk (50 ml) and, after cooling, rubbed the strings and strained them through a strainer.

[Natalia]

Natalia, thank you, I will use the advice.

[M @ rtochka]

M @ rtochka thanks for the answer! I just covered the pan with a bag, not a film, so that the air penetrated. The dough stood for 8 and a half hours at a temperature of 22 ° C, not in the oven. Just in the kitchen.

Apparently, I still missed the time for the dough to fall off, since there were traces above the dough on the sides of the pan. And on the very dough like a crack.

I kneaded it with my hands (40-50 minutes), there were also grains, small lumps. I tried to break them with my fingers during the batch.

[svetkakonfetka]

svetkakonfetka,

And I have something wrong this year
At night, whether the dough stopped. But after kneading, it rose in 3 hours less than in that year in 2.
And now in forms for an hour it barely moves (
It's a shame. I have been doing this for a long time, the first time this.

This year, she did not separate the whites from the yolks, but beat the eggs with sugar until a dense, fluffy consistency like on a biscuit. Everything turned out great! I didn't feel any difference, but how much more convenient.
I also added 1/2 teaspoon of ground cardamom and nutmeg to the dough.

Also last year, I did not separate proteins, only replaced sugar with powdered sugar. Everything was great!
In this I decided to add cardamom, nutmeg and turmeric to the dough. Let's see what changes. Although only vanillin was added last year, the smell was still awesome due to the long fermentation.

[svetkakonfetka]

I do not separate proteins either. Today I have the first batch. The dough stood for seven hours and I didn't wait any longer. I, too, do not understand how it should be when it settles? 1 cm or to its original state ?! First there was a small hat, and then there was a hole in the center. Either wanders, or sits down. I bake this cake every year. But before I worked and did not follow the movement of the dough. Knead up and go to work. Or put it at night.

svetkakonfetka,

And I have something wrong this year
At night, whether the dough stopped. But after kneading, it rose in 3 hours less than in that year in 2.
And now in forms for an hour it barely moves (
It's a shame. I have been doing this for a long time, the first time this.

Dasha! Same! Saffron baked, did not fit in jars and for 2.5 hours. Today I baked craffin, also stood for two and a half hours in the uniform, could not stand it, shoved it into the oven. Well, nothing, it turned out like! Is 26 degrees too little for raising the dough ?!

the dough can be covered with a plastic bag (tighten with foil)

Yes, I always cover the dough with a film / bag for a better microclimate and so that it does not get aired

I, too, do not understand how it should be when it settles? 1 cm or to its original state ?!


Dasha! Same! Saffron baked, did not fit in jars and for 2.5 hours. Today I baked craffin, also stood for two and a half hours in the uniform, could not stand it, shoved it into the oven. Well, nothing, it turned out like! Is 26 degrees too little for raising the dough ?!

Should not fall off too much! Just a little bit. Last year I had about 1-2 cm of opal when I came to visit her in the morning. I immediately began to knead. The cakes were excellent then, the hats are high:

Today, about 10 hours have passed in time, the temperature was over 30. The last hour at about the same time, was not going to fall anywhere. I was afraid that it would acidify and knead the dough. The dough itself rose well after kneading, but in molds at 26 * C it has already cost three hours, if not more, and grows very poorly. I decided to bake already. These are the results, not very high hats:

Svetlana! What handsome men in the top photo!



Sveta, do you put it in a preheated oven or in a cold one?

[Sveta]

Sveta, beautiful !!!
And I thought I'd show it first))):

We stood in the oven for more than 2 hours at 30-plus degrees! I didn’t wait any longer, I was afraid that they would stop. She poked her finger into the dough, it didn't grow back immediately. I decided everything, Turned on the heating. It immediately became clear how they grow. Already relieved))), the roof did not collapse.
After baking the smell came out of the oven !!!

Now you need to decorate with what.
Girls, all good Easter cakes!

M @ rtoch! What handsome men - well done!

Girls, can you please tell me if myasoyedovskiy cake in forms should ideally stand up to what limit?

I put in a mold ~ one-third, they have been standing under the bags, towels with cups of warm water for a little over an hour. Have grown to a level - two-thirds of the form. Still stand or bake? And preheat the oven or put it in a warm place and turn it on?

I would bet. From 1/3 to 2/3, they increased 2 times, the rest when heated.
I defrosted this year in the oven with a light bulb. Then she immediately turned on the heating.

I wait until the cap grows above the mold, only then I put it on to bake. They hardly grow anymore during baking, they remain practically the same. I put it in both a cold and a preheated stove, I don't see the difference

So if you put a little, it will not grow above the mold)
Today I stood for more than two hours, and when I turned on the heating, they immediately began to grow actively. The roof was not ripped off. The taste, of course, is still unknown ...

Hostesses, dear, prompt! I put the dough on the dough FOR THE FIRST TIME! I read, read Temka, but naturally not all, I was inspired already on the 8th page and went to the kitchen. I mixed everything according to the pictures. I set myself alarm clocks for every hour until morning. Sykotno. But for some reason, there is confidence that everything will work out))) I read it from many with lumps, here I am. There are many of them and they are small, small. And what will happen if I still don’t choose them from the finished test? Strongly not good?

Daria, Sveta thanks for the answers.

After I wrote, after 10 minutes I looked under the bags-towels, and taaaam ... it had already risen to the edge, one and a little higher.

My oven was warm (I baked a mini pannetone while I was waiting for Myasoyedovsky) and I immediately sprinkled the walls of the oven with warm water, put a small baking sheet with hot water on the bottom, put the cakes and turned on the oven at 150. They began to grow higher and higher.

After 20 minutes, I added a little temperature and noticed that the hats had grown more, after 45 minutes from the start of baking, they turned brown and I covered all the cakes with two sheets of foil (glossy side out).

She took out the first cake exactly one hour after the start of baking. It was the smallest in size.

She took out the remaining 4 Easter cakes in about another 15-20 minutes.

Thanks for the recipe, valuable advice, I seem to have succeeded, I will unsubscribe on Sunday when we try.

[Dasha 001]

Dasha 001, about the lumps literally in the morning they asked
Kulich with Myasoedovskaya in the oven (master class) # 3328
Search by search

[M @ rtochka]

M @ rtochka, I already read and take notes

Girls, forget about the lumps. Beat eggs without separating. Tried !!!! Great result without unnecessary movement

[notka_notka]

Beat eggs without separating.

notka_notka, Natalia, even so you can? : wow: Damn it, I suffered with these yolks. Okay, I hope only pancakes are the first lump. This rule does not apply to Easter cakes)))

[Dasha]

Dasha, read my post on the previous page)))
Girls, I wanted to ask about frosting on gelatin. Who did she not stick at all? And is there any smell and taste of gelatin?
Oh, probably, there is no need here in Temko Easter cake about gelatin