Kulich with Myasoedovskaya in the oven (master class)

Better even then on Trinity - and according to the rules it is possible, and on the growing moon))))
It's June 12

far from Trinity ... the whole experimental fuse will come out

Nooooo ... I will not risk it before the Trinity, and so I gained 3 kg this week. And so everything will pass evenly, and I have already agreed with my family

Hello everyone))) A question, who is from Ukraine, what is NORMAL yeast today? There are always problems with the Krivoy Rog ones.

Hello everyone))) Question, who is from Ukraine, what are NORMAL yeast today? There are always problems with the Krivoy Rog ones.

Lviv. Never failed even once.

Thank you)))

And yet, I didn’t reread the whole Temka, it’s not possible to bake Easter cakes from a full portion of dough at once, those that are waiting for their turn in molds can be safely put in the refrigerator? Then what to do with them?

A very good recipe, very tasty and juicy pasochki are obtained - baked today for testing. For Easter I will do the same.

I got this number of pods from 2 \ 3 portions

Ksuwechka

There will never be identical cakes for Easter and for a sample! If in doubt about the recipe, bake it, but not cake, but a cupcake or pie (form). You will understand the main motive of the test, otherwise they will not be identical. And you can't bake cakes at any other time (except for the memorial week). This is a special thing!

Girls, what smell should the dough have? After 6 hours, I removed the film, so I almost fell off my feet. Did she stop? Last year the dough had a very, very pleasant aroma.
I put the dough in the evening, after 2 hours it rose strongly at a kitchen temperature of 27 * and fell. I read that she can still rise. At night I looked - did not increase much, but the smell
What to do with it? Start a new one?

last year my eyes were eaten away by alcohol. but everything worked out great!

Incidentally, fefochki, this year the Moon will also be decreasing

And I was afraid! I made a new one in the morning and baked it in the evening! I took less yeast, the dough is liquid-liquid, although the flour is the same. In general, I was a little nervous with the dough and the dough this year. I also tried the paper forms to boot, I won't, but it tastes as always

Damn, well, what was afraid of something, well, I would bake, even for the birds to feed. although I'm sure: everything would be fine!

[sweetka]

sweetka, I was afraid that I would have to eat a cucumber
Here's another question I have for connoisseurs: the dough ripened in 3.5 hours, isn't it a little if it starts to fall off? yeast took 28 grams per 660 g flour

Christ is risen!

Thanks for the recipe! delicious cake. I, however, divided the dough into 4 parts and so far only baked 1/4.

Zest, I bring you a report and many thanks for the recipe !!! Although I made several mistakes, and this is my first experience of working with live yeast, the outcome met my daughter's expectations, since she does not recognize light, airy cakes, and I have been looking for a similar recipe for a long time. Now he is my favorite !!!
Now debriefing: the dough was ready (collected) at 12.10 am and sent to the oven with the light on. Several times I got up and watched how she behaved. At 10-40 in the morning there was no sign of her falling off, she waited until 11 and started kneading in a bread maker, then everything was according to the recipe. I did it on the floor of the norm, it turned out 2 cakes in a form for muffins measuring 20.5 cm at the top in diameter (bottom 10 cm), height 10 cm, and 1 cake measuring at the top diameter 15 cm, bottom 7 cm, height 6 cm. Stewed for 1 hour 30 minutes, baked at 180 for about an hour large, and 40 minutes small. They didn't let the little one really cool down, they ate it, it's very tasty !!!
The finished dough seemed a little watery to me, but I did not deviate from the recipe, especially since I followed the "kolobok" during kneading, and it seemed to me that everything was normal. If I let the dough ferment as expected, it would probably have turned out even better! There was no alcohol smell in the finished cake, the crumb is juicy, very tasty. In general, thanks !!!

[sweetka]

sweetka, I was afraid that I would have to eat a cucumber
Here's another question I have for connoisseurs: the dough ripened in 3.5 hours, isn't it a little if it starts to fall off? yeast took 28 grams per 660 g flour

yes I give a grudge that after baking there would be no smell left at all!
and what yeast did you take? the fact is that my daddy is widely known in our family circles, eeeeeeeeee .... mneeeh ... how would I call him ... oh, chemist! the topic "spirits" has been close to him for many years. And so, he said that Nadys took some new yeast, either "Perrvak" or "Pervach" ... So he won the brew in a day! Further, the direct speech of our pocket Mendeleev: "Dotsya, shos take yadrone got caught. For the first time in my life the brew stood in a day. Sho there for the wild yeast, I don’t know ..."
So maybe you had some kind of vigorous yeast, eh?
By the way, everything was fine with the mash - this fermentation rate did not affect the final product.

[sweetka]

sweetka I took Lvovskie yeast, I didn't even expect such agility
I will also bake for Orthodox baking, I will already be very experienced

[Zest]

Zest, girls who made both Easter cakes (Myasoedovsky and "It can't be simpler") by the same author, please share your feelings The composition of the products is the same, but the preparation is different. I wonder if the taste is very different or not? And which one tastes better?

yes I give a grudge that after baking there would be no smell left at all!
and what yeast did you take? the fact is that my daddy is widely known in our family circles, eeeeeeeeee .... mneeeh ... how would I call him ... oh, chemist! the topic "spirits" has been close to him for many years. And so, he said that Nadys took some new yeast, either "Perrvac" or "Pervach" ... So he won the brew in a day! Further, the direct speech of our pocket Mendeleev: "Dotsya, shos take yadrone got caught. For the first time in my life the brew stood in a day. Sho there for the wild yeast, I don’t know ..."
So maybe you had some kind of vigorous yeast, eh?
By the way, everything was fine with the mash - this fermentation rate did not affect the final product.

well, I didn’t want to, didn’t want to answer in this thread, well, it’s true, I’ve already said everything I could more than once ... but as I read your post everything, glass under the table

It's all true, the virgins - and the products are different, and the yeast is put on stream before the holidays, but what I like about this recipe is that regardless of the speed of maturation of the dough, excellent cakes are still obtained :)

[Zest]

Zest, girls who made both Easter cakes (Myasoedovsky and "It can't be simpler") by the same author, please share your feelings The composition of the products is the same, but the preparation is different. I wonder if the taste is very different or not? And which one tastes better?

Well, I started to answer, so I started.

Of course, the taste is different, like mash from first-class wine (I can't get away from Sveta's post)

The quick version is also tasty, anyway it will be better than the purchased one.

Girls, help. I want to make these cakes for half the norm.
The fact is that I have kids and only after 9 am I can take care of them (the nanny comes), I'm afraid the dough will oxyderate overnight. How to be? Put it on during the day and oven at night? Or is the peroxidized dough not critical?
I still do not understand when the dough falls off. is it good or bad? Is this a signal to knead?

Zest, answer, pliz, well, there is no way to re-read everything

Girls, help. I want to make these cakes for half the norm.
The fact is that I have babies and only after 9 am I can take care of them (the nanny comes), I'm afraid the dough will oxyderate overnight. How to be? Put it on during the day and oven at night? Or is the peroxidized dough not critical?
I still do not understand when the dough falls off.is it good or bad? Is this a signal to knead?

Zest, answer, pliz, well, there is no way to re-read everything

Excitement - set aside!

I myself do not have much time this year.
I will put dough on Friday morning, in the evening - bake. In any case, it will work.

And if according to the rules, with ideal products and yeast, then yes - the dough falling off is a signal for kneading. As you can see that the hole in the middle is formed, and the mass itself is "tired", so on))

At one time, I tried for a very long time to find an answer to this question, until I felt all the options on myself.

SOS !!! I now have the dough in the oven at 30 degrees in the last proofing in foil tins. The oven is electric. Do I need to take the dough out of the oven to heat it up to 160 degrees or reheat it with standing dough inside?

No need to pull, turn on immediately with the molds

No need to pull, turn on immediately with the molds

But an electric oven heats up longer than a gas oven, is that okay? It can heat up for half an hour if you turn it on immediately at the desired temperature.

[Lozja]

Lozja , how is it? we're worried ...

I'm heating up. For some reason, the dough in the mold fit for a very long time. On the 3rd ascent it took 3 !!! hours.

[Lozja]

Lozja , how is it? we're worried ...

And I sho? I am nicho. It wasn't me. I just clarified, because I myself will not dare to arrange such an experiment - to heat the oven together with the product inside. I usually heat the oven, and the product is on the stove, heat comes from below, from the oven, at the same time it fits better.

I unsubscribe. One small cake was removed, like half an hour passed and the dough did not last with a toothpick. We cut it open and tested it. We didn't bake it, the crumb is damp and tastes like yeast.

I have a bunch of questions.
How to understand the "fibrous" crumb?
Everyone says that the cake should "ripen". I already understood this, because the next day cake is simply incomparable. So when can you start eating ready-made Easter cake? How much should you withstand?
Now on the technique of execution. Tell me, who baked with dry yeast? So how much should you put them? As much as is written per 1 kg of flour on the package, or more? If more, how much? It was just sooooo long to rise in the tins in the oven.
Kneading the dough: after kneading for 20 minutes in HB, the dough was sticky to my hands, it was thin. If you grease your hands with oil, it was better. Should it turn out to be a kolobok after mixing or should it be a shapeless mass that does not stick to your hands? 20 minutes of mixing in HB is it enough or do you need more?
Baking: the rules for baking cakes say that they are first baked at a higher temperature, and then reduced to a lower temperature and baked until tender. Here in the recipe, first a lower temperature, and then a higher one. How do you need it? And what about the water in the oven? do you need to put it? for the entire baking cycle?

And I sho? I am nicho. It wasn't me. I just clarified, because I myself will not dare to arrange such an experiment - to heat the oven together with the product inside. I usually heat the oven, and the product is on the stove, heat comes from below, from the oven, at the same time it fits better.

Everything turns out great when the electric oven is heated with the product, the dough rises better, the product becomes fluffier - it has been tested many times on our own experience!

Girls, I want to put a dough tomorrow evening (at 12 o'clock) But a little problem I go to bed late, I get up not earlier than 9. Will it oxyde? Or control from 6 am? My sister also wants to bake this recipe, but on Saturday (waiting for my comments)

[Natasha]

After my dough has matured after 3-3.5 hours with a minimum amount of yeast, I understand that I will not leave it unattended. Natasha can everything be

Girls, I want to put a dough tomorrow night (at 12 o'clock) But a little problem I go to bed late, I get up not earlier than 9. Will it get oxyd? Or control from 6 am? My sister also wants to bake this recipe, but on Saturday (waiting for my comments)

If so, try the Vienna Pastry. It also makes wonderful cakes and the technology suits your regime.

Dear ones, please help with advice. I was going to put this Easter cake tonight, but a little sadness arose:: (yeast turned out to be only 50 grams of live, getting 10 more is unrealistic. Do I need to count everything to a smaller tab or not leave the main one? ...

why are you upset, I would not deviate from the main recipe, if the yeast is fresh, they will do everything right.

I have a note from the year before last - reduce the yeast to 42 g. Last year I baked that way, with such a quantity of yeast. I have Kryvyi Rih yeast.
If there is less yeast, then the dough will ferment a little longer, it turns out even tastier. But I reduced the amount of yeast, because the Kryvyi Rih yeast are VERY active and they are just like animals, too intense

I agree with previous speakers. I bought Kryvyi Rih, now I dont put 50 grams or less. but no more.

Well, everything, inspired by this recipe, I will do it / The question is, I have always used dry yeast, but the pressed ones are in the freezer. Now I looked - they were made in November, the shelf life is 30 days. So they already have a kirdyk and urgently need to take new ones?

[Olia]

Olia, check them for activity. Dilute a small piece of dozhi with warm water + add sugar and put in a warm place. If they go up with a hat, then they are good, and if there is no reaction or sluggish, then run after new ones.

Well, everything, inspired by this recipe, I will do it / The question is, I have always used dry yeast, but the pressed ones are in the freezer. Now I looked - they were made in November, the shelf life is 30 days. So they already have a kirdyk and urgently need to take new ones?

I always buy pressed jerks in 1 kg packs, there are no others. I put them in a bag and in the freezer, if the yeast is initially good, then there will be no problem. I accidentally left yeast leftovers from the fall and now I use them, I did not increase the dose, everything is fine.

thanks, I have small packs of 100 grams.

Zest, I have a question about using the Kenwood machine (I just recently became the owner of this technique, so I'm afraid of breaking the car. It's just that my husband broke my very first combine when kneading the dough: he came in and said "Why are you torturing the car?" and put up speed. I could hardly I managed to hold the bowl, otherwise I would have collected the dough on the walls. But that was already 17 years ago ...)
At what speed can you knead dough and dough? And what speed should I set the whisk with a whisk?
Sorry of course, but the instructions for this car are very stingy in explanations

I still have such a question - is it possible to make an Easter flower from this test or is it better from Viennese?

Girls, answer my questions, pliiiiiz!

[irinapanf]

irinapanf, about dry yeast, look at the table of contents on the first page. As for the water, where did you get it, the recipe doesn't say "bake with water". I baked them for two years in a row and did everything strictly according to the recipe, everything turns out great. Why invent something?

Water is placed at the very bottom of the oven to create a humid environment. This is usually not written in recipes, since this is a baking rule. You don't have to, it's a personal matter for everyone.

I have a bunch of questions.
How to understand the "fibrous" crumb?
Everyone says that the cake should "ripen". I already understood this, because the cake the next day is simply incomparable. So when can you start eating ready-made Easter cake? How much should you withstand?
Now on the technique of execution. Tell me, who baked with dry yeast? So how much should you put them? As much as is written per 1 kg of flour on the package, or more? If more, how much? Simply lifting in the tins in the oven was sooooo long.
Kneading the dough: after kneading for 20 minutes in HB, the dough was sticky to my hands, it was thin. If you grease your hands with oil, it was better. Should it turn out to be a bun after mixing or should it be a shapeless mass that does not stick to your hands? 20 minutes of mixing in HB is it enough or do you need more?
Baking: the rules for baking cakes say that they are first baked at a higher temperature, and then reduced to a lower temperature and baked until tender. Here in the recipe, first a lower temperature, and then a higher one. How do you need it? And what about the water in the oven? do you need to put it? for the entire baking cycle?

when there are a lot of questions, it’s a little scary to answer.
In order
1. It is difficult to explain to me the "fibrillation". And in general, the question is a little incomprehensible

2. You can start eating Easter cake on Sunday. Previously not accepted for religious reasons. if a person is not burdened with such, then when he wants to, then he even dulls that. Any baked goods are healthier to use after cooling.

3. I don't use dry ones, so I can't give an answer

4. The dough for this cake is very, very soft, but after kneading it is by no means a shapeless mass, on the contrary - an elastic ball. I knead with my hands, so I can't tell you about the duration of kneading in HP

5. In my gas oven, I bake at the same temperature - 170-180 * C (I have a simple oven and it's difficult to say more precisely) without water