home Bakery products Easter Easter cakes Kulich with Myasoedovskaya in the oven (master class)

Kulich with Myasoedovskaya in the oven (master class) (page 18)

irishechka
I, too, on Lviv dough rose in 5.5 hours. Then I dropped a little, but for now I decided to wait until 6 o'clock. She fell almost completely. It did not rise much, about 3-4 times. Now the dough has been standing in the oven under the lamp for 2.5 hours and barely rises. So I think what's next. Maybe it's enough to add raisins already? and in forms? How long can you wait?
Vichka
It seemed there was a bun, but when I added butter, it became completely liquid - there is no bun, but should it be or the dough is liquid?
Ana-stasy
Quote: VS NIKA

It seemed there was a bun, but when I added butter, it became completely liquid - there is no bun, but should it be or the dough is liquid?

Vic, if you're talking about the dough, then the liquid, and the bun after adding the second portion of flour after the dough has risen.
Vichka
Quote: Ana-stasy


Vic, if you're talking about the dough, then the liquid, and the bun after adding the second portion of flour after the dough has risen.
Nastya, I seem to bake bread almost every day, but here something is wrong with me.
The dough after the second part of the flour was normal, but when I introduced the butter it was completely thinned.
Lanna
So add oil to the first part
Vichka
Quote: Lanna

So add oil to the first part
I add butter after flour ...
Lanna
yeah, so that's the point
Ana-stasy
Quote: VS NIKA

I add butter after flour ...

Eh, Semyon Semyonitch
Now mix the handles up to the kolobok
xoxotyshka
Zest, thanks for the recipe for such a gorgeous cake !!! We will appreciate the taste for Easter, but what was the aroma during baking ...... just a song !!!
Vichka
Quote: Ana-stasy

Eh, Semyon Semyonitch
Now mix the handles up to the kolobok
I add flour, I don't know what will happen now ...
Ana-stasy
I had a kolobok, it rose, but in the forms it didn’t want to turn on all the comforts, it’s hot in the kitchen, it barely crawls.
We set the bake when it rises to the top of the form?
Elena Bo
It will still grow in the oven.
Ana-stasy
Quote: Elena Bo

It will still grow in the oven.

Elena, I understand that it will rise in the oven, but when should I put it in the oven? When will the dough reach the top of the mold? Something's already spinning my head
Elena Bo
You can bet when it rises to half its height. It will grow by about the same amount in the oven.
Vichka
Quote: Elena Bo

You can bet when it rises to half its height. It will grow by about the same amount in the oven.
Len, you just PLEASE don't laugh - explain it to me too.
Made the second batch;
The dough will rise;
Arrange in molds and in the oven for proofing?
Ana-stasy
Quote: Elena Bo

You can bet when it rises to half its height. It will grow by about the same amount in the oven.

Then I run to put
Thank you!
Ana-stasy
Vic, I, I know the same
As it rises, stir in raisins, arrange in shapes and for proofing
Vichka
Quote: Ana-stasy

Vic, I, I know the same
As it rises, stir in raisins, arrange in shapes and for proofing
In general, everything is the same as with any other baked goods?
Why am I then ...
Elena Bo
Quote: VS NIKA

Len, you just PLEASE don't laugh - explain it to me too.
Made the second batch;
The dough will rise;
Arrange in molds and in the oven for proofing?
Knead everything, lay out in forms and proof in warm. It is possible in a slightly heated oven. Has risen to half its height (and it is clear that it is no longer growing), you can bake.
Elena Bo
Quote: VS NIKA

In general, everything is the same as with any other baked goods?
Why am I then ...
Well, yes, as with any yeast baked goods. There is no difference.
Vichka
Quote: Elena Bo

Knead everything, lay out in forms and proof in warmth. It is possible in a slightly heated oven. Has risen to half its height (and it is clear that it is no longer growing), you can bake.
That's it, Len, thanks! Nastya and I caught up with the train!
irishechka
What a day today. Girls, my nikah doesn't want to grow in shape either. Unsubscribe, please, how did it rise in the oven when baking? And how much did you have in the forms?
Elena Bo
Quote: irishechka

What a day today. Girls, my nikah doesn't want to grow in shape either. Unsubscribe, please, how did it rise in the oven when baking? And how much did you have in the forms?
Maybe the dough has stopped? Already there is no strength to rise.
irishechka
It seems not. I will continue to wait ...
annnushka27
Maybe not on the topic, tell me or poke your finger how to make icing for cakes? She never freezes with me. I can not find.
Elena Bo
Quote: annnushka27

Maybe not on the topic, tell me or poke your finger how to make icing for cakes? She never freezes with me. I can not find.
Elementary glaze - powdered sugar is diluted with hot milk. You can use lemon juice. Add the liquid to the powder a little at a time. You should get a viscous mass. Apply to a warm cake.
Vichka
Quote: Elena Bo

Elementary glaze - powdered sugar is diluted with hot milk. You can use lemon juice. Add the liquid to the powder a little at a time. You should get a viscous mass. Apply to a warm cake.
Lenus, Thank you very much for the frosting!
And I didn’t know it’s so simple.
Dyudyuka Barbidokskaya
Elementary glaze - powdered sugar is diluted with hot milk. You can use lemon juice. Add the liquid to the powder a little at a time. You should get a viscous mass. Apply to a warm cake.
and then the icing will not bounce off the cake and crumble? And if the cakes are cold, then everything ...................?
Elena Bo
I do not bounce. I always water this, because I'm too lazy to cook.
annnushka27
Quote: Elena Bo

Elementary glaze - powdered sugar is diluted with hot milk. You can use lemon juice. Add the liquid to the powder a little at a time. You should get a viscous mass. Apply to a warm cake.
And thanks from me. I hope it works. It will always turn out beautiful Easter, and I will spoil them with icing, I even took the finished one in a pack, it does not freeze, then it crumbles, you cannot bring it to the church.
Ana-stasy
Quote: irishechka

What a day today. Girls, my nikah doesn't want to grow in shape either. Unsubscribe, please, how did it rise in the oven when baking? And how much did you have in the forms?

Some rose in forms, some did not
will have to cut the edges of the paper form
apparently my dough has stopped
irishechka
then this is waiting for me too. If only it was delicious ... Very disappointing.
Vichka
Quote: Ana-stasy

Some rose in forms, some did not
will have to cut the edges of the paper form
apparently my dough has stopped
And how much dough was? After the second kneading, from half a portion, the dough reached the edges of the HP bucket. And what to do? get it out?
Dyudyuka Barbidokskaya
Something this year my Easter cakes are not very good. I did everything according to the recipe, measured everything on the scales. But when baking the kulichiks' roofs "collapsed", began to rise and at some point collapsed. The flour was clearly not enough. Makfu took flour.
meatball
Girls, I didn't stir the lumps properly, I was in a hurry to work, I thought they would somehow disperse themselves later. They did not disperse, small lumps remained after kneading. What to do?
Ana-stasy
Quote: VS NIKA

And how much dough was? After the second kneading, from half a portion, the dough reached the edges of the HP bucket. And what to do? get it out?

Vic, I can see it stopped at night, since I slept in the morning. I wanted to come up, went only after I put her in a bowl of hot water. It rose in 4 hours only, then I added raisins to the forms, and in the forms I barely barely crawled.
I was very upset, as I baked both my husband's parents and my mother, and after all, I don't know how to taste, I will disgrace myself
Ternovka
Girls, there is no strength to re-read everything, the Easter cakes turned out to be nice, but there was nothing to decorate with, will not stick on cold icing? Oh, how sorry it will be.
meatball
Ternovka, I was molested
Rusya
Quote: meatball

Girls, I didn't stir the lumps properly, I was in a hurry to work, I thought they would somehow disperse themselves later. They did not disperse, small lumps remained after kneading. What to do?

I had lumps for two years in a row, but they do not affect the final result. They are not felt in finished baked goods. In my opinion, last year a lot of people also had these lumps, many different versions were from what they were, and did not decide where they came from.

This year, everything worked out great for me. I put the dough on Lviv yeast yesterday at 23.30, at 3.00 am I got up and looked - the dough rose as high as possible, I went on to sleep. At 6.00 she already fell a little, and the second part of the flour was added already at 8.00. Then, in 3.5 hours, the dough rose 2-3 times, added raisins, put them in molds and let them dry in the oven for 1.5 hours, during which time my Easter cakes came up almost to the top of the molds. She turned on the oven for baking right with Easter cakes. During baking, they approached a little more, with such a beautiful hat. Already tried one, so delicious, just no words!
sedw
Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
Zest, forum users, thank you so much for the recipe and its analysis
sedw
Happy Easter cakes to everyone))))
Giraffe
Quote: irishechka

What a day today. Girls, my nikah doesn't want to grow in shape either. Unsubscribe, please, how did it rise in the oven when baking? And how much did you have in the forms?

The moon is waning, and in general my dough did not exactly stand still, but during baking they rose less than that year. Although since butter cake everything is fine. Who knows why this is so. In general, I baked two types of cakes today, tomorrow I will make others. All good Easter cakes. Even if not very tall, but tasty.
Aprelevna
sedw, tell me, pliz, what kind of icing do you have on your Easter cakes, so smooth and white? how did you do it?
annnushka27
Quote: Aprelevna

sedw, tell me, pliz, what kind of icing do you have on your Easter cakes, so smooth and white? how did you do it?
I join! Tell us urgently!
Ana-stasy
Well, what can I say: after a whole day of dancing with a tambourine, I could not stand it and cut a small cake, as I was worried about everything inside. It was baked well, the structure is certainly not like the author's, but tasty, and this is the most important thing
In the next. Once I try to put a dough in the morning and in the afternoon, follow and compare the results
meatball
Russsyayaya, you reassured me!
Happy
I also baked this wonderful cake! I have been baking this recipe for 3 years already. Usually the dough ran out of the saucepan, this year it rose to the edge and decided to fall off ... And for some reason it blew up the roof a little, did not stand on the proofer, or what? But I hope it didn't taste it
tatjanka
Girls, that I have kneaded the dough earlier than time, and now, having read your troubles, I myself am afraid that until the morning it will stop and then will not rise at all. : this: And it is already rising. Maybe put her in the refrigerator, somehow live until tomorrow?
kava
I would put it in the refrigerator. She will grow there too, only more slowly. And tomorrow you will get it - it will "jerk" up for 2 hours perfectly
tatjanka
Quote: kava

I would put it in the refrigerator. She will grow there too, only more slowly. And tomorrow you will get it - it will "jerk" up for 2 hours perfectly
kava, thanks, the mountain is straight from the shoulders. I wanted to set the alarm and go out on the night shift. * JOKINGLY * I will do so, and tomorrow if anything gets warm and comes.

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers