Kulich with Myasoedovskaya in the oven (master class)

Girls, how do you wrap cold cakes with foil?

something at me today at Easter has raised the roof on one side

[Tatjanka_1]

Tatjanka_1 - and I really like your result, I love everything extraordinary, but I grew up somehow

Girls, how do you wrap cold cakes with foil?

The bottom is the film, the top is under the putty.

Andreevna, thank you! And the smell of the refrigerator will not mix?

Bottom-film, top-under putty.

Well, thank you!!! I started to wrap.

And I put the dough, and again these lumps! What do you hear about those lumps today?

And I put the dough, and again these lumps! What do you hear about those lumps today?

Didn't you try to knead the dough with a whisk? I had a dough with lumps the day before yesterday, too. Somewhere a blender flashed to disperse them, it turned out. yesterday kneaded with a whisk. lumps were gone !!!

I tried it a little with a blender, but it didn't change much. So I put it. Can't you whisk it in the morning?

I think it won't get any worse if you knead the remaining flour with a whisk in the morning. still knead it for a long time then. All lumps will disperse.

I still have small lumps. HP + mixer + blender + hands don't help. So what?! It doesn't show up at all on the final result !!!!

That is great! tomorrow I'll mix a little more with a whisk, and then come what may

Tomorrow I want to try to pour flour in a dough in small portions into liquid ingredients. I hope there won't be any lumps like this.

[Freesia]

Freesia , don't even think about bothering with broom a whisk - the lumps will not disperse. fortunately, this does not affect Easter cakes at all. I also had the dough in lumps, everything was baked great. it's not pancakes.
For myself, I concluded: only flour in liquid, and not vice versa. although I made this conclusion many years ago, but every year I definitely fall into this rake.

.
Since the recipe was repeatedly tested by Zisinka and other girls, I kneaded the dough for 60 grams of yeast, it grew to a 5 liter state in 3 hours, and I closed the lid and went to sleep.
In the morning, after 9 hours and 30 minutes, she smelled right.
The only thing is that the makfa takes more liquid, the dough was thick, they rolled the bun with their hands ...
Thank you Zest for a good and successful favorite recipe

[Freesia]

Freesia , don't even think about bothering with broom a whisk - the lumps will not disperse. fortunately, this does not affect Easter cakes at all. I also had lumps of dough, everything was baked great. it's not pancakes.
For myself, I concluded: only flour into liquid, not vice versa... although I made this conclusion many years ago, but every year I definitely fall into this rake.

Well, once upon a time, it was customary for pancakes: knead flour and eggs into a thick dough, and then add milk so that there are no lumps, by the way

a whisk - the lumps will not disperse.

Why? I break .... I like to knead them. The flour intervenes evenly, without lumps ...

And I have a problem, I need urgent advice !!!! I put the dough at 14 o'clock, Lux yeast, Kryvyi Rih, half a portion. Until 19 o'clock, the dough was still twitching: it fell, then it grew. Then I had to leave, I decided to leave her ... I arrived now, my family said that the dough was growing more .. And what should I do? If you knead the dough, will it work well? Or do you need to add more yeast? 32 g of yeast went to the dough.

Well, once upon a time, it was customary for pancakes: knead flour and eggs into a thick dough, and then add milk so that there are no lumps, by the way

I still get in the way. Only pour boiling water with soda.

Girls, please respond, I mix the yolks with sugar, tell me the mass should turn out to be liquid or the sugar will not mix until the end but will it be thick with the yolks?

It is better, of course, to grind until the sugar grains disappear.
Like eggnog

I had a very large portion, so the sugar was mnoooooooooo. did not go completely, but nothing fatal happened. melted in the process of noticing in the dough.

I also had a large portion, so I transferred some of the sugar into the milk with yeast to make it easier to grind

Thank you very much girls for your prompt reply !!! The dough is already in a warm oven, there are also some lumps, but I'm not particularly worried. I bake a cake for the first time, the whole family is asleep (husband, children and mother-in-law), but I am worried and at the same time rejoicing in my soul that I have decided on such a feat of baking such a wonderful cake !!! I really want it to work out, otherwise my mother-in-law has never baked anything, but I'm hchuuuuuuuuuuuu ........... ....

[sweetka]

And here are mine after the oven, the roof was blown up in some places

The decoration is of course primitive, but the main thing is taste

This is one serving without 2 pieces. One was smashed to a little one, the other was given to a big grandmother.
And this is from the filing sweetka also baked in MVarka

I counted the output of Easter cakes in 2200 grams.
I liked the recipe very much. Raisin, thank you very much!

Lovely Easter cakes! I look in the second portion, one also has a flat roof. It’s like that in everyone. : '(At the end of the second day, it only came to light that the oven must be turned off before starting a new batch until it cools down ... While the first batch is being baked, the oven is heating up ...

The big one, which is from MVarka, has a flat roof. And "Myasoedovskie" all fit in one run.

Girls, when I mixed the dough,
I drive a spoon in a saucepan ... I silently smile all over ...
and then I remembered that the dough is still called dough,
and I became so happy that I began to smile loudly ...
my homework, so confused by my weekly preparation ...
here they really took care of my mental health ...

Why am I? This is the first time I perform such feats ...
A couple of times during the night I got up and fell to the coveted window of the oven,
turned on the light bulb, whispered the words asleep ...
Time "H" for my dough will come at 8 in the morning,
the saucepan is almost half full of fermenting dough,
and what a smell ... super!
If everything works out, then there will be foty of Easter cakes!

In general, flour into FOREVER liquid !!!!
But about the taste of the original product when whipping whole eggs with sugar, I can only tell you in the evening, because for myself I am only making dough for myself

And for pancakes, I always beat flour with eggs and about a third of the total amount of milk according to the recipe, and only then add the remaining milk.

Well, my are ready to travel to guests! :)
Easter cake in MV carried to the relevant topic

[sweetka]

sweetka, well, just a bomb! How many
How many servings did you make?
I'm looking at mine - I see a little oooo
I will do more in a week!

[metel_007]

Thank you, metel_007 !
Iziuminkin kulich for 3 kg of flour and "chorostk_vska babu mami Marya" for 1 kg of flour. and Easter cake in MV. But I can accomplish such a feat only once a year. Maximum for wires - in a multicooker.

And my dough is thicker this year than last! So flour is different. And lumps and lumps are also immeasurable. I kneaded the dough in turn with a mixer and with my hands (while the mixer was resting). And I chose them and kneaded, but it was a little useless, and the blender, which is submersible, I have very weak - did not dare to use it.
The dough stood a little over 8 hours. At first in the oven with a light bulb, but it grew so quickly that after an hour, 10 liters (it seems) remained 5-7 cm to the edges of the pan. I stood by her for another hour, was completely afraid and put the saucepan with the dough on the table.And in the kitchen it is now already cool and the dough began to behave more calmly, and by 4 am it had settled by half, then it seemed to start growing again. But I had already ceased to be afraid and crawled to sleep. At 8 in the morning, it was noticeable that the dough was growing and falling off and at the moment it seemed to be going to grow up again, but I didn't wait any longer, but added flour and vanillin and began to knead the dough. The wine smell was very strong, despite the fact that the dough was in the room with a tempo. maximum 22-23 degrees. And someone on the forum wrote that this requires a pace. degrees 27-30.
This time I made one and a half servings, and put a little less yeast (Lviv pressed) than the norm (82 g instead of 90). Maybe even less was needed?
Well, and about the order of mixing flour and liquid. Every time I am going to add flour to the liquid little by little to do without lumps, but I forget ...
Well, be that as it may, I'm approaching the finish line - the dough is defrosted before adding raisins. Growing ...

and by 4 o'clock in the morning it had settled by half, then it seemed to start growing again. But I had already ceased to be afraid and crawled to sleep.

sleep is the best pill for cowardice!

Well, be that as it may, I'm approaching the finish line - the dough is defrosted before adding raisins. Growing ...

keep our fists!

Fuuuuuuuuuh, girls and I finally kneaded the dough and put it in the molds to stand, it took about 15 minutes and it started to come up a little. And when she was kneading the dough, the smell was just stunned and the dacha and the mother-in-law said that it smelled very, very much like baking and wine just couldn't breathe
And how much should be in molds for about 1 hour? and someone now put a pan with hot water and then what to blame, when?

and I first made Praskin a paska, then I also decided to Myasoedovskaya.

Everything was fine, though the dough also somehow strangely reached and did not rise much. Although it was 12 hours, I did SAF-Moment with yeast. So I assumed that would not "blow up"!

And when it came time to add the raisins and then put them in the molds. That dough was sticky, stringy and it was difficult to make lumps out of them. Therefore, I just put it in portions into molds.
And when I pulled it out of the stove, everyone's roof cracked.

Tell me, was there little flour? And I had to add a little when I did it on the molds? Who knows, tell me please

[Oksium]

Oksium, I stood in the molds for about an hour and a half, but it depends on the ambient temperature (it came almost to the top of the molds), but I generally forgot about the water in the oven
sorwanowa , the same story was with me. But when I tasted them, the taste overshadowed all the rehearsals during kneading and baking. And mask the cracked roofs with glaze.

it is clear that everything will be hidden, it was just interesting to find out! so for the future!)))

Girls, help me what to do: there were pies in molds for 1.5 hours, but a few pies to the top and a few not. I put it in the oven first by 160 degrees, after 15 minutes, increased it to 180 and those pies that were raised to the top rose and became higher than the top, and those that did not reach the very top were on the same level as the caps did not work, what should I do ??

And I baked pies! I also want to share my impressions.
Kneading for 2/3 flour.
I read about difficulties, worried, but everything turned out so easily. Dough in the evening, after 8.5 hours was ready. The dough was kneaded by HP already at 6 am, it turned out to be a smooth buttery bun, after proofing I wanted to mix the raisins with my hands - such a dough is pleasant, elastic, does not stick! Proofing in molds up to 2/3, and here it was necessary to proof up to the edge of the mold, because the domes are not what I expected, just above the mold. But I have already prepared Pokhlebkin and everything is all right from the Viennese test.
Thanks to everyone who helped with advice! And many thanks to the author!

Girls, help me what to do: there were pies in molds for 1.5 hours, but a few pies to the top and a few not.I put it in the oven, first by 160 degrees, after 15 minutes, increased to 180 and those pies that were raised to the top rose and became higher than the top, and those that did not reach the very top were on the same level as the caps did not work, what to do ??

then carefully cut off the excess paper from the molds with scissors and disguise everything with icing, it happens to me: everything is higher, but a couple will turn out below the level, I get out of this situation, or even eat them, that's how yesterday, for example, 2 pasks were sentenced

Good day! I'm new. The first time I try to bake according to this recipe, but so far it turns out badly and, most importantly, I do not understand what to do next. I put the dough yesterday at 12, put it at room temperature, until the morning it did not fit almost completely. In the morning I turned on the oven and started to warm up the kitchen, but now it’s five, and it went up well, a maximum of two times. I haven't had this with the dough before: (((((It smells good now, but maybe you don't need to wait for it to rise more, but add flour and knead?) Yeast took "Royal Yeast" (there are no others in the store I found (they are alive)). Previously, it seems that there were no problems with them. The husband laughs, says that she was showing off, would bake as always.

Thanks for the TASTY cake! for the recipe, technology, advice



I noticed that if you put 1/3 of the dough in the mold, you get a good calm dome, but if a little more than 1/3, then the dome is already in the kulich, like a mushroom cap hangs And one more form, since it did not enter the oven for proofing, remained on the kitchen table and during the proving of the rest of the cakes, and during their baking (it is not hot in my kitchen). The dough rose in it, but the roof blew open during baking. Conclusion: for someone who does not fit everything in the oven at once: be careful with the proofing of the second batch. Do not rush if kept cool.

Good day! I'm new. The first time I try to bake according to this recipe, but so far it turns out badly and, most importantly, I do not understand what to do next. I put the dough yesterday at 12, put it at room temperature, until the morning it did not fit almost completely. In the morning I turned on the oven and started to warm up the kitchen, but now it’s five, and it went up well, a maximum of two times. I haven't had this with the dough before: (((((It smells good now, but maybe you don't need to wait for it to rise more, but add flour and knead?) Yeast took "Royal Yeast" (there are no others in the store I found (they are alive)). Previously, it seems that there were no problems with them. The husband laughs, says that she was showing off, would bake as always.

Probably, it's all about yeast.

Girls, here's my photo report!

this is in progress:


and this is already the result, my daughter decorated the Easter cakes:



like this!

Girls, I want to share my impressions of baking. The dough ran in the oven after 4 hours (Lux yeast). It was 2 o'clock in the morning. I just opened the oven and dared to go to bed. I got up at 5 o'clock in the morning and began to perform religious services, since everyone was asleep, and it was calm and quiet. The dough is divine to the touch, does not stick to anything, rose for the second time in an hour, approximately, and rose very quickly in the forms. The only misunderstanding: when I laid out the dough in the forms, I weighed each piece so that it was equally, and the Easter cakes, for some reason, turned out to be different! Naturally, we haven't tried Easter cakes yet, but they look and smell great, so I think everything will be fine. And I got real pleasure from baking, which is incomprehensible, however, to many of my friends, who buy cakes in the store, spend a minimum of time in the kitchen, although it is there that you can sometimes experience real happiness.

then carefully cut off the excess paper from the molds with scissors and disguise everything with icing, it happens to me: everything is higher, but a couple will turn out below the level, I get out of this situation, or even eat them, that's how yesterday, for example, 2 pasks were sentenced

That's exactly what I did, if noticeably!

I put the dough yesterday at 12, put it at room temperature, until the morning it did not fit almost completely.In the morning I turned on the oven and started to warm up the kitchen, but now it’s five, and it went up well, a maximum of two times. I haven't had this with the test before: (((((

Definitely yeast!
I have in 4:30 - already ran away from a 12 liter pan
I had to scrape the dough from the bottom of the oven with a spoon

I also scrubbed! Moreover, I tightened the pan with food wrap and pierced several holes for some reason, so it draped through these holes.

For the first time in my life I make Easter cakes. I risked choosing a meat-eating one, I was worried, but did it with a laptop on the table. It turned out to be a good dough, at 8 in the morning I put it in the oven for proofing, I didn’t risk it overnight because I’m making a half portion. After 10 hours, the dough began to fall off and an amazing smell of cognac appeared. I kneaded everything in a bread maker for half an hour, it turned out to be a smooth, not sticky, aromatic dough. Now he is breaking up.
There is a firm belief that everything will work out.
Thanks for the recipe, the most exciting is how it rises there.

I baked cakes according to your recipe. it turned out very cool. baked for 2
\ 3 servings. went to her parents for Easter and brought 2 of them. the biggest praise was from dad. said that my pastries are much tastier than store ones.)))))))))) 000
thank you for the recipe.