Kulich with Myasoedovskaya in the oven (master class)

[Zest]

Good day everyone!
After reading so many good reviews, I just caught fire to bake this cake. Yesterday at 4:20 I put a dough on dry yeast Saf-moment (there were no others), in the afternoon I came home the dough had already settled by a quarter and I put it in the combine (I have Kenwood 010) there were no lumps, the combine kneaded it well, the dough stood , hands mixed raisins and shapes. The result is excellent pasque, high and very fragrant, we will try on Sunday
Zest Thank you so much for the recipe

my first Easter cakes were successful and no! They succeeded, because they are very tasty, but did not succeed, because they did not rise and inside there is a rather dense crumb, what could be the reason, can anyone tell me?
in molds during proofing they grew 2 times and then in the oven at 190C, after 10 minutes it decreased to 170C

[Fusha]

Fusha, so they went up 2 times after all? these are no longer knocked down. And in the oven it was necessary first at 160, and then at 180, otherwise they were fried and could not go even further in the oven.

[Fusha]

Fusha, And in the oven it was necessary first at 160, and then at 180, otherwise they were fried and could not go even further in the oven.

It seems to me too. that the temperature was high

Huh, I've already shot! I was very pleased with everything, except for the lumps, which, by the way, were not observed in the finished product. Everything went according to plan, as written on the first page. At the proofing, the pies grew almost to the edge of the mold, although the dough was a little less than half. They were baked wonderfully. Beautiful !!! I've already cut one little one - delicious! Some of the pies have already left with their mother, who is at the door, turned and issued: "May God grant you health."
As my elder would say: "AUTHOR -respect and respect!"
Great recipe !!!

girls-boys, I cannot now master everything that you have written here.
huge thanks to everyone who unsubscribed-shot

I just ran home, I don't know what to grab onto.In the kitchen, it looks like it was after the Jewish pogrom (don't get it wrong - I myself am a half-breed and the yard is all a mixture of blood, so this is no offense to anyone, but only to me, as a mistress , minus).

Here, I'll show you quickly what happened yesterday from the second batch, the one that was 300 g for 1 kg.



About yeast ... there was somewhere a question, why am I specifying this amount ... so until this year the recipe worked, apparently there was some kind of standard for yeast. And now, indeed, it is better to focus on the manufacturer's instructions.

Well, handsome men are ready! Girls, how to store that, eh? : - \ I tore off the parchment film, and what to do?

Well, handsome men are ready! Girls, how to store that, eh? : - \ I tore off the parchment film, and what to do?

Then one of the girls wrote: wrap each cake on the roof in cling film, and that's what I did

Zest, but you can increase the amount of sugar to 450 grams. I am sweet

[Zest, thank you very much for your recipe, for your feedback and advice. Thanks to all the girls.]

Can you boast about your Easter cakes?
Easter cakes were made of two types, and with different fillings. The two smallest flew to Belgium. As a present for Easter, for a friend's family.
Zest, thank you very much for your recipe, for your feedback and advice. Thanks to all the girls.
I wish everyone beautiful and tasty pastries. ) And yeast is not thermonuclear)

Zest, but you can increase the amount of sugar to 450 grams. I am sweet

I'm not a highlight, but I can answer. This question has already been raised somewhere on the pages. I also like it sweeter ... I added 450g. there were no problems. They say that in the classic recipe 54g. these cakes generally contain 500g. Sahara. As for me, even with 450g. even for me it's sweet
Feel free to add 450g.

[Zest !!!]

Zest !!! I can’t be silent !!! I already wrote that yesterday my husband took this tasty treat while still warm, and in the light of the "struggle with the consequences of baking" I wanted to "hold out" until Sunday. But ... I went around in circles, smelled ... Then the eldest son says: "Well, when will you give me a try ?!" I had to cut off a piece. Well, I couldn't resist. In general, I sit and want more - indescribable deliciousness !!! I'm going to make myself a tea.

[Huge thanks to Zest]

Good evening everyone. I am sitting so contented and cannot believe that I did this.
Huge thanks to Zest for her master class and help in such a difficult (for pioneers) creation of the "Divine Miracle". And, of course, I would like to thank all the participants of this forum. After all, each of you has contributed something very useful and necessary.
I made yeast dough for the first time in my life (not counting the "Pies with Cabbage" from Chuchelka). But the bread maker was kneading the dough for pies, and I just watched. I bought the stove 5 months ago (also thanks to this forum). Although I first thought about it back in 1989, then I somehow calmed down. And so much time has been lost. Now I'm trying to catch up. I confess it was very scary. I studied the topic for the whole week, but the fear was in me. I was afraid that I would not master such hard manual labor. And here it is my miracle. True, I will only decorate tomorrow morning.




My dear and dear hostesses, everyone Happy Easter to you.

[Zest]

Zest

I decided once again to go through the recipe with a pencil (according to your advice) and came across this moment: at the beginning of the topic, it is recommended in the recipe to start baking at 160C, then increase to 180C, and later, in this thread, there is a link to "Kulich is not easier it happens "where the recommended temperature regime is reverse, and there is also one reference to the operation of an electric oven with convection, also from higher to lower, make it clear, it is completely confused: Kulich with Myasoedovskaya how to bake from lower to higher temperatures and start in a preheated oven, or vice versa, in a cold oven where the dough was allowed to stand the temperature at once by 180, and then by 160. I really need your help, because I will bake in a microwave on convection in the absence of an oven at all.
Thanks in advance for your reply.

[Thanks to Zest for the recipe!]

Today I baked on "Fermipan 2 in 1" put 2 tsp. I made 500g of flour, so I put it in 2 hours. l. dry yeast. Accordingly, that for 1kg. - there will be more. But still, not 20g. - maybe my yeast is so good - and the dough fermented and rose very well.
The opara came in 6.5 hours. The dough for the first time in 1 hour, in the form in 50 minutes. Baked, cooled down.
Thanks to Zest for the recipe! The dough is wonderful, there were no lumps!

[Zest]

Zest, thanks for the recipe !!! : flowers: Everything turned out great. I took ordinary Kryvyi Rig pressed yeast, the dough ripened for 9 hours in the kitchen. In general, everything is according to the recipe, without deviations.

[Lubastik24]

Ladies, you don't think that 20g. dry yeast is too much for 500g. flour! Raisin has 1kg. goes at the beginning of 60g. fresh, and taking into account the reactivity of the yeast 40g., you also get 40g. but! dry for 1kg. flour. The baked goods will give off yeast in the aftertaste. For bread from 500g. flour is 1 hour. l. yeast, which is 3g. There is no need to put so much dry yeast, I last year for 1 kg. flour 11g. dry lay down, the taste is excellent, only dough for a long time, almost 10 hours. wandered.
Now I put the dough for 15g for the night. dry, and in the morning I'll do it fresh.

Lubastik24
And you made a bookmark according to the recipe, for 1 kg. flour or half the norm with this amount of yeast? It seems that fermipan is not intended for baking, even in such a small quantity, proportions as for bread. Was this cake made with other yeast before?
Thanks in advance for your reply.

Ladies, you don't think that 20g. dry yeast is too much for 500g. flour! Raisin has 1kg. goes at the beginning of 60g. fresh, and taking into account the reactivity of the yeast 40g., you also get 40g. but! dry for 1kg. flour. The baked goods will give off yeast in the aftertaste. For bread from 500g. flour is 1 hour. l. yeast, which is 3g. There is no need to put so much dry yeast, I last year for 1 kg. flour 11g.dry lay down, the taste is excellent, only dough for a long time, almost 10 hours. wandered.
Now I put the dough for 15g for the night. dry, and in the morning I'll do it fresh.

So 20g. for 500 grams of flour per dough is meant, then another 500 grams is added. Imagine what kind of baking there is with all the ingredients, butter, sugar, eggs, you need to raise everything and so that you still have strength for the rest of 500 grams of flour and 2 proofing. Although they write on bags that 11g is enough for 1kg. flour, so it is not specifically written that it will raise such a heavy dough. Always take 1: 3 and this is 20g. I don’t remember who wrote here before, I put 16g on this recipe. saf-momen and dough did not fit.

[Gdalinka]

Gdalinka
11gr. including baking, 6g is enough for bread. for 1kg. flour. With fright, I thumped 15 grams, although I had to not twitch like the first time and lay down 11 grams, only now I remembered that when I did it again, the remains of the dough in the HP bucket fell, the first time by 11 grams. this was not the case. Okay, already that will be, one thing I know is that it will still be delicious.

There were lumps in the dough, but the blender coped with them. It seems to me that this is due to sugar, the inscription on the package "Natural Sugar" is very alarming, I did not notice it in the store, I chose smaller sugar.

Sena it's strange when I bake a small loaf, I basically add 1.5 hours. l. for 450-500 grams of flour, which is 4.5 grams of dry yeast. Maybe I'm wrong, I won't argue. Just by reading a girl who put 16 grams for a full portion of this recipe and nothing came of it, as it is scary to experiment.

And I put the dough at 23.00 on Lviv, a pack of 100 g, cut off more than half ... I put it on a saucepan with boiling water, closed the window, the doors .. silence. Went to look in, grew up, pimples mustache. I am going to sleep, because I calculated that at 8 am I can continue. Hope everything will be ok. Here raisins embarrassed me, I also want with cognac, but if the children eat, can you? And how much to soak the raisins?

Soak 400g overnight. raisins for 200g. brandy, then squeeze out with your hand, dry on a napkin, roll in flour before mixing into the dough. I advise you to get up early at least to look at the dough at 6 o'clock, and then get some sleep. I put mine on at 12.3 at night, and at 6.30 it has completely fermented and fell by 1 cm.

Well, it’s only the second time for me, I baked this recipe that year, everything worked out, I hope it will work out as well, the recipe is a bomb, it seems to me that it’s not difficult for beginners, but I’m generally with a test for you ..
Last year

Yes Bendim, you are right. There are indeed more people who are awake. I put the dough at 2 am, before going to bed I decided to look at the "light". Already everyone is asleep, only the laptop monitor is lit. I put in 1.5 servings, only changed the amount of yeast (65 grams per 1.5 kg of flour). I will look at the result in the morning and unsubscribe. Already during the kneading, it was clear that the yeast was just crazy. I unknowingly took the Krivoy Rog Lux because they were the freshest, and after reading all the advice of the members of the forum I regretted that I had not bought the Lvov ones. But there is no time to buy others. Hopefully everything will be ok.

Thank you all for sharing your best practices, as they are very helpful.

And, of course, many thanks to Izuminka for such a wonderful recipe and master class.

Got it out. they look beautiful, they smell delicious. one baked in a pineapple jar lined with parchment - the sides are completely white. Apparently, such cans are not pleasant to the oven - this is not the first attempt.

Oh, girls, this is not dough, but beauty turns out.
Either I have become smarter, or the recipe is the same, although it differs from mine only in the amount of milk and eggs. I have 300 g of milk and 6 eggs, and then 350 and 5. Or maybe the whole point is that the dough stood for 8 hours. In my recipe, I just needed to increase 3 times.
In general, after 35 minutes of kneading with flour (then I couldn't stop for another 5-7 minutes because of pleasure), the dough began to bounce off the bowl, the walls and bottom remained completely clean and dry. And then I remembered the words of my grandmother that you need to knead until it stops sticking to the dishes.I had never been able to do this before, I attributed it to the fact that my grandmother's trough was made of wood and it was easier for the dough to lag behind it than from an iron bowl. And here it is !!!!
Although at first it was hard to knead (I had to add two zhmenki flour), but it was worth doing to see the final result. In general, the morning began with a great mood.

[Gdalinka]

Well, finally, a respite!
Dough for 15g. dry (Lviv) yeast stood for 8 hours 30 minutes. and my curiosity spurred it on, opened the film a little to feel the smell, and then from the drops of condensate it began to fall off the walls in several places, so I immediately put it into action and put it on. The dough on it doubled in an hour, the last time this did not have. Maybe she went too far with the temperature, it's all worth it in the bathroom on a heated floor, the thermometer is nearby, the temperature is 33C. I put the second dough for 55g. living (Kryvyi Rih) only slightly at the beginning changed the order of laying the products (I mixed all the yeast with a small amount of milk, sugar and flour, when everything sizzled, foamed, after about 5 minutes I added this mixture to milk, and then everything was according to the recipe) ... I have my own vanilla sugar, on vanilla pods, vanillin was one 2g. sachet, I will not mix, all the aromas went straight into the dough. At the same time, I will compare which is better, natural or essence.

Gdalinka
For bread, I always put 1h. l. Lvov, they work perfectly, Fermipan has not tasted it, Safy, Otkary and company leave the smell of yeast in the bread, and the dough rises worse with them. In general, everyone advises putting Fermipan. less than usual yeast, try to reduce it, you will like it, I used to be afraid that such a quantity would not cope, but everything is fine. If you don't trust me, read Yana's recipe for milk-mustard bread, after which I reduced the yeast everywhere and everything works out great.
Sorry to digress from the topic.

Zest
I really look forward to your answer regarding the confusion with the temperature regime. Answer No. 903 from page 91. Otherwise, soon it will be necessary to transfer to the proofing tins, and there it is a stone's throw to baking, given that the dough grows so quickly.

I really look forward to your answer regarding the confusion with the temperature regime. Answer No. 903 from page 91. Otherwise, soon it will be necessary to transfer to the proofing tins, and there it is a stone's throw to baking, given that the dough grows so quickly

Sena, about the pace. baking. There are two opinions here.
The first one (which I support) You need to heat the oven to 160 C, put the cakes in the oven for 15 minutes .. and then increase the temperature to 180 C. This allows the dough to rise and does not tear the roof.
Second opinion. Bet at 200 C and then lower

Girls, my dough fell after 1 hour and 45 minutes. I don’t remember someone with such reactivity. Well, she’s hardly ready, right? And how long and why should I wait now ???

Girls, my dough fell after 1 hour 45 minutes. I don’t remember someone with such reactivity. Well, she’s hardly ready, right? And how long and why should I wait now ???

Do not touch her, she will still rise, let it stand for at least 6 hours, or better 8

I have that dough, that the dough turned out to be slow-witted. Now it has been standing for 2 hours on the last rack. No further growth was noticed, it went into baking. I am afraid all the time that it will not ooze. It will be a pity, so much effort has been invested ... Vsenshnuyu defended over the dough and over the dough

Sobbing smiley, why didn’t I see this before that if the dough fell early on live yeast, let it rise again, mine dropped sharply after 3 hours and I mixed it with flour already, can now the dough be allowed to stand for a longer time or is everything gone ?

Don't worry, I also fell off after three hours and we kneaded the dough. Now baked, the smell is awesome.
When they stirred, I tasted the dough, it had a winey aftertaste, but pleasant. At first, the dough also spent an hour in thought, then rose for an hour. At the last spreading, it reached 2/3 of the form, put it on baking. It did not rise strongly. Some Easter cakes are below the edge of the mold. But I think it will taste great ...With such and such a smell !!!

Sena, go to the first page, Zest was kneading in the combine.

Girls, something may not work out for you because of your panic. We put a dough and went for a walk for 6-8 hours, why pull it constantly? We kneaded the dough and left again for an hour and a half. And you are jumping around with tam-tam, so it is frightened by unnecessary body movements and panic.
Let the dough and dough live in peace

Please tell me, I am now packing the dough in disposable molds, and then put them in the oven on a wire rack or on a baking sheet ... Tell me ... plizz

How convenient it is depends on the oven, as you usually bake, put it on such a surface. On my baking sheet.

Please tell me, I am now packing the dough in disposable molds, and then put them in the oven on a wire rack or on a baking sheet ... Tell me ... plizz

I bake on the wire rack.

I also missed such a moment, immediately remove the Easter cakes from the oven, or let them stand there for a while after turning off with the door open or closed. I don't remember how I did it that year

I also missed such a moment, immediately remove the Easter cakes from the oven, or let them stand there for a while after turning off with the door open or closed. I don't remember how I did it that year

I take it out right away.

Girls, how can we contact the producers of at least Krivoy Rog yeast? Well, it’s not normal, after all, to get such figurines

I baked my Easter cakes on a baking sheet in disposable tins. I also greased the molds with sunflower oil ... But I fried them back. At the same time, the temperature did not rise above 150 at all. First bottom heating min. 20 (while the oven was warming up), then for 15 minutes the upper and lower, and then the lower with convection - 15 minutes. The Easter cakes are all dark brown, the raisins are burnt on top. Torn off disposable forms - the sole is burnt
What I did wrong?
Kulichikov stood in the oven 6, tightly to each other. It's a pity ... I had to cut the soles of them so that the cakes of bitterness from the burnt would not stretch.
The dogs, of course, are delighted with the treat. But that doesn't suit me.
Yesterday I also put the palyanitsa on the lower heating - the sole also burned out, it was welded tightly to the parchment.
Help with advice, please
All my life I baked in a gas oven, I quickly became friends with a bread maker and a slow cooker ... But with burning - it does not work. My first pancake came out in a big lump

That's it, the first batch is ready!
It turned out 4 shapes, size 128 \ 100, giant Easter cakes by my standards. The tops look out of the forms a little, I would like to be higher. The weight of the finished cake is 530-540g.
Zest, it's all to you, thanks again!

I take it out right away.

Girls, how can we contact the producers of at least Krivoy Rog yeast? Well, it’s not normal, because it’s such things to get

Address from the site
TOV "LESAFFR UKRANA"

vul. Boryspilska, 9, building 91, above 4, m.Kiyiv
Tel./fax: +38 044 /36
Yeast Pack Information:
Manufacturer ZAT "Nadezhda Ukraine"
Kryvyi Rih, st. 27 Party Congress, 10
Tel. (+366) , fax

I will allow myself to insert my own five cents .... I also baked cakes according to this recipe. Everything is exactly according to the recipe, no problems and questions, for which I bow to the author! Only now it pulled me to put the forms not on the wire rack, but on a baking sheet. The bottom is very hardened, and some even burnt. With great difficulty I got out of the forms ... But, thank God, I coped. Maybe someone else has not had time to bake and my sad experience will help.
P.S. One Easter cake did not save. He collapsed when he got it ... And they tried it. Tasty .... It takes your breath away! Honestly

At the same time, the temperature did not rise above 150 at all. the raisins are burnt on top. Torn off disposable forms - the sole is burnt

Already many have come across the fact that the temperature in the oven does not correspond to that declared by the manufacturer, but is higher. You should check it

And I tried to bake a cake on the combined convection mode - microwaves 140 * and 12 minutes. Burned out, poor fellow ... (The edge remained - it was delicious) ... And 8 minutes would be enough.

... But with grief - it does not work. My first pancake came out in a big lump

And I became very friendly with Gorenie, although I had electric before that, ours, with convection, but I had to run around with a tambourine. Why did you bake on heating with convection. It was necessary to have a simple convection oven. I melt the cakes in tins right in the oven on the 2nd shelf from the bottom, put them on the wire rack. Preheat the oven to 30 degrees. When the Easter cakes rise to 2/3 forms, I put a frying pan on the bottom and pour boiling water and immediately turn on 160 degrees of just a fan (convection), when the Easter cakes are a little browned from above, and this is about 20-30 minutes, I switch to 180 *, remove frying pan, and sprinkle water inside the oven. Everything, bake until tender, checking the pastries with a stick. So then the top does not have to be covered so as not to fry. Try it, I think you will like it. By the way, I bake all the pies and pies on convection without top and bottom, this is how it bakes evenly. Only in these products I set the temperature high and then lower it.

[Zest]

And to my surprise everything turned out))
Yeast - vigorous, rapid dough - in 2 hours, 2 times rose upward 10 liters. saucepans. I got scared for the food (I had 1.5 norms) and poured flour, and even more than 1.5 times needed. Because the fool herself, I don't read what is written on fence pack)))) Baked until 5 in the morning. And when I woke up, the indescribable smell of Easter cakes was walking around the apartment "with Myasoedovka at Stakhanov's pace." Now I decide the fate of a whole mountain of Easter cakes.

But everything worked out !!! And the spirit is the same and the look, but the taste ...
Zestseems like an unkillable recipe. Last year I bowed low to you, now I bowed deeply, because for the first time in my life I was waiting for Easter all year to bake your cake!

Thanks again to Raisin for such a wonderful recipe !!! Here is my cake ... until tomorrow, apparently, only half will live, it’s very tasty!

But it didn't work out for me, I did everything, as I did last year, but .....
The dough did not fit in the molds at all, they went up a little in the oven, cut one, you can eat, of course, but I will not treat anyone, the dough is somehow heavy, a little wet .. drunk.
Experienced people told me - say hello to yeast, I will never buy it on the market again ...

Girls, my tops of the cakes fell, my son is jumping and running, the noise in the apartment, maybe because of this, I did everything exactly according to the recipe, why it happened, they came up very well, higher than the shape, with a mushroom, and the tepar completely fell

[Zest]

Zest, thanks for the recipe !!!! Baked cakes according to 3 recipes. From Viennese dough, Panettone and this one. Kulich from Myasoedovskaya is above all praise. Everything worked out the first time !!!! THANK YOU!!!!

[Zest]

Uff, baked ...
They have not risen much in the forms, the roofs are almost flat, but the aroma is wonderful
We will try tomorrow, then unsubscribe.

ZestThanks in advance for the recipe

Girls, my cakes tops fell,

The roof of bread falls, if there is too much liquid, you probably have the same story.
When kneading the dough, I added flour 4 tbsp. spoons and judging by the flat roofs of my beads, you could still add

The roof of bread falls, if there is too much liquid, you probably have the same story.
When kneading the dough, I added flour 4 tbsp. spoons and judging by the flat roofs of my beads, you could still add

And maybe because of thermonuclear yeast ... In bread, when too much yeast, the roof also falls.
When kneading the dough, I added 5 tablespoons of flour, the roofs were flat ...
As far as I know, there may be different rules for baking and sponge dough in terms of liquid than for standard bread.

Respond somebody .... please
how much to bake small cakes 90g. test?

Oh, I don't even know what to tell you. Try to focus on the appearance (sunburn) and dryness of the wood stick.