Kulich with Myasoedovskaya in the oven (master class)

... Although ... while we beat everything, grind it, maybe the hat will already have time to form there. I did it with deviations from the original, so there was no foam. 1st time doing
Maybe someone else will share who has already done whether there was foam or not?

Goodnight! There was a question, can anyone answer. Last year I baked this cake, but forgot, when you stir yeast in milk, it should rise with a cap, or is it just yeast-colored milk?

Silena, just mix and that's it. I remember you on the forum from last year, baked cakes together
I also just put a dough.
Mashing last year's thermonuclear yeast, I made 50 grams of yeast.
And when kneading, all the same lumps are small, I had to grind them like last year through a sieve.
Let's see the result.

Maybe someone else will share who has already done whether there was foam or not?

I do it for the third time, I have never observed foam.

I just wanted to go to sleep, looked and the dough was already falling off! Stands in a basin of 8.8 liters. and there was not enough room for her! 6 hours have passed after the kneading, if I leave it for a couple of hours, how critical is it? Girls who spend the night over Easter cakes, please answer.

I just wanted to go to sleep, looked and the dough was already falling off! Stands in a basin of 8.8 liters. and there was not enough room for her! 6 hours have passed after the kneading, if I leave it for a couple of hours, how critical is it? Girls who spend the night over Easter cakes, please answer.

Crust, I would start doing it now, I would not leave it.
But I'm not special at all.
6 hours is quite a normal period, it seems to me.
What yeast did you use, and how much did you put in?

Good morning everyone.
I apologize for not answering right away, my hands were covered in oil, and then I immediately ran away to sleep. Yeast used pressed Saf-moment, bought on the market. I put everything according to the recipe. Only when kneading, I added a little more flour, somewhere here Zest advised to do this if kneading is done manually.

put the dough at 3 in the morning, woke up at 7 in the morning, looked, and the dough rose, went down and grows again.
Well, what kind of yeast, and so did it for 50 grams ...
I sit and think, should I do it now or let the dough rise to the top again?

Good morning everyone! I put the dough at 10 pm, at 9 am I have it in this form. The bucket is 12 liters, in the picture there is not enough 7 cm to the top, and after 15-20 minutes already 6. The most I liked. I just touched the center with my finger, and it began to gather and fall like a funnel. It looked beautiful, but was it right? And in general, the rest I now knead everything with my hands and I don’t know how much more to knead until .. not wet; D I wish everyone delicious cakes.

Thank you all for your answers.
Doubt arose at the expense of the foam, because I looked that the yeast was bought oldish - on the 26th the expiration date ends. I didn't pay attention right away. Now almost 5 hours have passed since it is growing. While everything is ok - it has grown 3-4 times, the smell in the oven is good. Let him wander further.
Last year, what I baked on Thursday, we couldn’t resist, we ate it. On Saturday I had to fool around a second time. True, the Thursday cakes were tastier, maybe the yeast pumped up a second time.

and no one reduced the amount of yeast to 40 grams (for 1 kg of flour, that is, 500 grams of flour and 50 grams of others went into the dough). I don't like that by 50 grams, the dough rose in 4 hours, fell and went back to growth ...
I want the dough to ripen as in the recipe - 9 hours.
Yeast Saft Moment Lux.

And when kneading, all the same lumps are small, I had to grind them like last year through a sieve.
Let's see the result.

I, too, like last year in the test, hard-to-break lumps.
IMHO, it's not about the products, but about the order of their bookmarks. Next time I'll try to mix all liquid foods and add a little flour to them.

My dough grew 5 times in 6.5 hours and began to fall off. For 700 g of flour I put 40 g of yeast, but forgot to put salt, now I think why so quickly
Well, in any case, the dough is already melting, Gd will let everything work out.

Girls, what if 30% cream is used instead of milk?
Can I not ??
Or 10%, but not milk ??

Last year I baked this cake, I liked it very much! That is why I don’t want anything else this year, only him. I read your comments about the lumps and remembered that I also had it last year. I was very upset, I remember choosing large ones, and baked with small ones. There were no lumps in the finished product. I myself will bake on Saturday.

Mamadaragaya! I just looked into the pan, and the dough after 40 minutes. proofing increased by 2 times Something too fast, I have never had this At 700 gr. flour I put 40 grams of Lviv pressed yeast.

Dyudyuka Barbidokskaya, in light of the rapid rise of my dough, I think the amount of yeast can be safely reduced

Girls, what if you use 30% cream instead of milk?
Can I not ??
Or 10%, but not milk ??

I think in this case it will be necessary to reduce the amount of oil.
But, IMHO, 30% is still "zanadto"
Why are you against milk?

Why are you against milk?

no, no, don't mind, just sorting out all sorts of options ...
I prepare mentally: I will bake for the first time, so I'm jittery ...

Mamadaragaya! I just looked into the pan, and the dough after 40 minutes. proofing increased by 2 times Something too fast, I have never had this At 700 gr. flour I put 40 grams of Lviv pressed yeast.

Dyudyuka Barbidokskaya, in light of the rapid rise of my dough, I think the amount of yeast can be safely reduced

Egecihora,
the second year with yeast is nonsense. They're just super thermonuclear.
I'll go and put a dough with 40 gr. yeast, let's see what happens.
In the end, if it doesn't fit, I'll add another 10 grams. Or is it not worth doing?

[Aprelevna]

AprelevnaI kneaded the dough with homemade milk. And in my opinion, it completely coincides with 10% cream. So I think you can knead on them. But 33% is already a bit fat. will probably turn out like shortbread dough.
I barely kneaded the dough. I kneaded it with my hands. Double serving. The job is still: spiteful: It seemed to me that the dough is liquid. Therefore, to make it easier to knead, I added more flour. (Although when I did it for the first time, it was cool - a single portion) It is worth it - it rises. Let's see what happens. Another double tomorrow. oven portion. Or maybe on Saturday it will come (single already)

[Aprelevna]

Aprelevna I kneaded the dough with homemade milk. And in my opinion, it completely coincides with 10% cream. So I think you can knead on them. But 33% is already a bit fat. will probably turn out like shortbread dough.
I barely kneaded the dough. Kneaded with my hands. Double serving. The job is still: spiteful: It seemed to me that the dough is liquid. Therefore, to make it easier to knead, I added more flour. (Although when I did it for the first time, it was cool - a single portion) It is worth it - it rises. Let's see what happens. Another double tomorrow. oven portion. Or maybe on Saturday it will come (single already)

and no one reduced the amount of yeast to 40 grams (for 1 kg of flour, that is, 500 grams of flour and 50 grams of others went into the dough). I don't like that by 50 grams, the dough rose in 4 hours, fell and went back to growth ...
I want the dough to ripen as in the recipe - 9 hours.
Yeast Saft Moment Lux.

I have in last year's records that for 1 kg of flour "yeast can be reduced to 40 g", my yeast is Kryvyi Rih, they are strong enough

Egecihora,
the second year with yeast is nonsense. They're just super thermonuclear.
I'll go and put a dough with 40 gr. yeast, let's see what happens.
In the end, if it doesn't fit, I'll add another 10 grams. Or is it not worth doing?

I think nothing terrible will happen, and it’s hardly necessary - the yeast is really thermonuclear - my dough is already creeping out of the pan
I'm going to catch ...

[Tortoezhka]

Tortoezhka, thank you!

Last year I baked this pasta on dry yeast Saf Moment and the lumps I had after mixing in the raisins, they disappeared. Yesterday I put a dough on live Lviv yeast - there are no lumps and the dough rose better than last year. Happy Easter cake everyone

no, no, don't mind, just sorting out all sorts of options ...
I prepare mentally: I will bake for the first time, so I am jittery ...

I would first try it on milk. Actually, I bake on market milk. He has a fat content of 5 percent, probably ...

Girls, urgent question, help!

Can you put unsoaked raisins in the dough? I didn't have time to soak - I didn't think the dough would rise so quickly

yes you can of course and unsoaked! there will simply not be that wine note from dried fruits soaked in alcohol.
Just wash and dry the raisins well - it will be very great too
My mother never soaked raisins - and nothing - she always had excellent pasques. It's generally a matter of taste

yes you can of course and unsoaked! there simply will not be that note of wine from dried fruits soaked in alcohol.
Just wash and dry the raisins well - it will be very great too
My mother never soaked raisins - and nothing - she always had excellent pasques. It's generally a matter of taste

Thank you very much!

Girls, can you put finely chopped dried apricots in a cake instead of raisins?

and dried apricots can be, and prunes, and candied fruits, and zest, and everything that the soul requires!

Girls, can you bake Easter cake on Friday or do you need it tomorrow? I forget these subtleties all the time
And I forgot how much dry yeast to put?

It seems that Friday is not supposed to be, but I don’t think it’s important, unless you are a deeply religious person, of course.

Last year I put 18 grams. dry yeast, this year by 2/3 of the norm - 40 gr. "fresh". With live yeast, the dough rises much faster, I think their quantity can even be reduced.

and dried apricots can be, and prunes, and candied fruits, and zest, and everything that the soul requires!

Thank you, I went to chop dried apricots. And then the children dragged half the raisins. ) That's not enough.

then children too!

Girls, God help everyone who bakes!
I have been cooking Myasoedovskie for the 3rd year already, this time without incident
I do all the mixes in HP. Yesterday I put 50 grams in the dough. Kryvyi Rig yeast, Bogumil flour (1.2 kg in total). I kneaded milk + yeast + flour, and then gradually added the crushed yolks in small portions until the dough was thinned. It turned out great - no lumps!
The dough matured in 7.5 hours, today I divided it into 2 parts and kneaded it one by one in HP with the addition of flour. Now the dough is defrosted, it rises well, although it is not warm, I just put it in the oven.

Girls, but how to determine whether the dough is ripe or not? It has grown on the floor of a 15-liter pan, all bubbled. 9 hours have passed. Enough, probably?

Girls, an hour has passed since the addition of raisins, and the dough does not rise, everything went so well .......

[Silena]

Uff! Girls, I got tired with oversized Easter cakes. Small ones bake faster, but the top blushes longer. I put foil on the largest ones so that the roof did not burn out. And I put them tightly, they turned out rosy on one side.
So, next time I will do everything the same size and so that they get into the stove at some distance from each other.
And what is the best way to apply the glaze to the lukewarm ones, or cool it down completely?
Silena, the dough is ripe if it starts to settle.

[Crust]

Crust, I cool completely, and then I glaze.

N @ T @, strange, I haven't come across such a thing ... Is the dough warm? Well, wait a little longer, how can we trample it

Silena, I have a bowl of about 15 liters. so it grows by 2/3 no less. Ripe = start to fall

Thank you very much, everyone!
A triple Hurray for Zest! For this recipe.

[Rusya]

Rusya The dough is in the oven under a light bulb. thanks for responding, it started to rise a little, I'll wait a little more. I tasted it - just wonderful

Oh, early on I was happy about the rapid rise of the dough.
I mixed in the raisins, put them in the molds, it sat for more than an hour until it doubled. I decided to bake - foolishly immediately turned on the convection - not only did the dough not rise higher, so the roofs became flat
And I also don't like these paper forms - some flimsy, unreliable ... either unusual, or crooked hands, but somehow everything is not so this year

and no one reduced the amount of yeast to 40 grams (for 1 kg of flour, that is, 500 grams of flour and 50 grams of others went into the dough). I don't like that by 50 grams, the dough rose in 4 hours, fell and went back to growth ...
I want the dough to ripen as in the recipe - 9 hours.
Yeast Saft Moment Lux.

Last year I reduced the yeast from 60 to 42 g, so the dough rose in 6 hours and fell 4 times!
The first time completely rose in a huge saucepan and began to fall off in 1 hour

And I also don't like these paper forms - some flimsy, unreliable ... either unusual, or crooked hands, but somehow everything is not so this year

This is from the beginning. And then they will really like it. It is only easier to bake one size of tins at a time.

Oh, I screwed up at the end.My pies came up almost to the top of the molds, well, I turned on the oven at full power to warm it up, and then I was afraid to open it again so as not to settle and subtract it by eye, but not enough - my beauties were fried, and have not gone up. And I got "undergrowth" - they do not reach the edge of the molds by a centimeter and a half

Well, "at full capacity" - it will be a bit too much .. I would start 160 for a start ..

My dough rose in 2 hours. I forcibly "besieged" it. She rose for another hour, and then herself, once, and sank abruptly. And what to do ?!
I plan to stir in the flour already.
And another question: will the Easter cakes baked today be soft on Sunday? I baked on Friday night the previous times. And then you get an extra day.

Girls-pro in meat-eating, help.
At 8 in the morning I put a dough, now it has grown with a hat and started escaping from the pelvis, a large bowl of 8 liters. I just touched it to remove the film, and it went down like a funnel-fell. There is a wine smell, but some kind of faint. I don’t understand what to do next, or let him wander around, or mix it completely?
Answer someone, please!

Tell me, where can I find the icing for the cake? Thank you! I did everything according to the recipe, put it in the oven, and forgot about the icing ((((

[ole lukoe]

ole lukoe
Knead. How many hours have passed? 6-8?

Beat toffee, protein + sugar.

It rises again ... Well, what should I do?
Almost 7 hours have passed. But he still doesn't drink wine ...

ole lukoe, I would already knead. It can rise again and again for a long time)))

My dough rose in 2 hours. I forcibly "besieged" it. She rose for another hour, and then herself, once, and sank abruptly. And what to do ?!
I plan to stir in the flour already.

Wait 6 hours, otherwise there will be no wine taste