Kulich with Myasoedovskaya in the oven (master class)

I'm not afraid to tinker, it's a pleasure for me to bake something I'm afraid that while I'm at work - the dough will end up But it's not hot in our apartment, take it to the balcony while I'm at work

On the balcony - it will definitely not change. And when the dough is kept at a low temperature, it will acquire an even deeper fruity aroma

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

Girls, how can the moon be waning on Easter, if Easter is celebrated on the first Sunday after the first full moon after the spring equinox in the new style plus 4 days? That is, this year: April 3 (equinox) - April 6 (full moon) - "plus 4 days" is April 10 - "first Sunday" will be April 15. In any case, 4 days plus 7 days = 11 days, that is, Easter will be no later than 11 days after the full moon. And the moon is waning for 14 days ... Something I got confused ... Maybe this is not the topic, but the conversation was about the test on the waning moon

As far as I understand, the person wants to knead the dough in the morning and go to work. I can't imagine what will happen to the test in 9 hours. Unless he can put it in the refrigerator ... I have the dough ready in a maximum of 2 hours.

I understand that she wants to put on Saturday night, and knead and bake on Sunday, because it's a day off.

Today is the 22 lunar day, the moon is waning 🔗

Girls, how can the moon be waning on Easter, if Easter is celebrated on the first Sunday after the first full moon after the spring equinox in the new style plus 4 days? That is, this year: April 3 (equinox) - April 6 (full moon) - "plus 4 days" is April 10 - "first Sunday" will be April 15. In any case, 4 days plus 7 days = 11 days, that is, Easter will be no later than 11 days after the full moon. And the moon is waning for 14 days ... Something I got confused ... Maybe this is not the topic, but the conversation was about the test on the waning moon

this is already a question for our astrologers)))

If I'm not afraid of Friday, then the moon doesn't matter to me until the tide at the door of my house brings

that is, Easter will be no later than 11 days after the full moon. And the moon is waning for 14 days ... I'm confused ...:

Exactly, always decreasing. And somewhere in the topics I met that it was growing that year. Could it be Catholic?

I understand that she wants to put on Saturday night, and knead and bake on Sunday, because it's a day off.

ahha-ahha-ahhha))) From Saturday evening to Sunday morning nothing bad will happen to the dough, especially on the balcony

Girls, and how the moon can be waning for Easter

I looked at the lunar calendar, because I must be guided when planting flowers and it says that the moon is now waning, 21 new moons.

Zest, tell me, is it possible to add zest - lemon, orange? Oh, I can't wait to tackle this recipe already.

I understand that she wants to put on Saturday night, and knead and bake on Sunday, because it's a day off.

No, I want to put a dough tonight, and bake after work on Saturday, that is, tomorrow

[@lexx]

@lexx, you have got beautiful Easter cakes. And I have a question for you - you don't line all these "molds" with paper? if not, then how do you lubricate, and how do the pasches come out of them later? It's just that yesterday my sides turned out to be light and very delicate and thin, I took them out, and they sagged. I’m thinking, maybe I’m laying out the walls in vain?

Lozja, I grease the walls of the forms.oil, and at the bottom I put a circle of parchment (Domi or Little Things in Life), and when I took it out of the oven, I put everyone on the barrel and roll it from time to time, and just jump out of it. And I don't grease the Teflon mold at all.
I think that the sides are not light from paper, but just another 10 minutes. them to sit in the oven. I, too, turned out pale-faced, but did not sag.

No, I want to put a dough tonight, and bake after work on Saturday, that is, tomorrow

Otozh! I got it right. It is unlikely that anyone will bake cakes on Sunday - Easter.

I try on this recipe: I really want to try to bake it, But I work and only rest on Sunday
I think: if you put the dough overnight, and in the morning you knead everything, then after 9 hours without supervision - the dough will probably oxyde?

I have been baking this recipe for several years already, it is my favorite, Lenochka. Dough always I put it in the oven overnight (at 35C), it is always at least 9 hours. Judging by the fact that the domes are always round and even crack (I suppose they should be allowed to grow even more in the molds before baking), the dough does not stop. It runs away - yes, I spread the batch into 2 containers of 3.5 liters each - it still runs away, but it won't fit into my oven anymore. I just substitute a deep baking sheet so that you can collect the escaped from it, and that's it. In the morning while I was busy and collected the fugitives, it was still bubbling. Yeast this year, Kryvyi Rih, vigorous
So put it on boldly, just a bigger dish and a bowl or put under it, just in case.

Yeah, I saw that the walls in the forms were not sandwiched with paper))

This year I did not buy paper disposable forms, the "toad" crushed it - 5 UAH. for 1 kg cake. I'd better finish the cakes.

And I just cover my metal forms for cakes with baking paper and that's it, I don't grease with anything. They come out great. But, the paper must be good - Freken Bok or Pakmak.

Yeah, Freken Bok is all I buy paper. She interlayered the forms, and the barrel all turned out to be very thin and tender, everything sagged, even small cakes. So I think, maybe not to sandwich? Let your sides get better. But how to do so that it does not stick tightly?

Otozh! I got it right. It is unlikely that anyone will bake cakes on Sunday - Easter.

Nobody does Easter cakes on Sunday, I think

I have been baking this recipe for several years already, it is my favorite, Lenochka. Dough always I put it in the oven overnight (at 35C), it is always at least 9 hours. Judging by the fact that the domes are always round and even crack (I suppose they should be allowed to grow even more in the molds before baking), the dough does not stop. It runs away - yes, I spread the batch into 2 containers of 3.5 liters each - it still runs away, but it won't fit into my oven anymore. I just substitute a deep baking sheet so that you can collect the escaped from it, and that's it.
So put it on boldly, just a bigger dish and a bowl or put under it, just in case.

Girls, Lena meant 9 o'clock dough, not dough !!! With dough for the night, everything seems to be clear. Knead the dough in the morning and leave it for the whole day. That's what the conversation is about, not dough.

Lozja, I grease the walls of the forms. oil, and at the bottom I put a circle of parchment (Domi or Little Things in Life), and when I took it out of the oven, I put everyone on the barrel and roll it periodically, and just pop out of it. And I don't grease the Teflon mold at all.
I think that the sides are not light from paper, but just another 10 minutes. them to sit in the oven. I, too, turned out pale-faced, but did not sag.

Thank you! I'll try. Keep it longer - perhaps I was just afraid that the bottom would be overburned, so it would have happened in essence. Baked that year according to this recipe, I don’t remember everyone sagging so en masse.

But delicious! I could not resist in the morning and not taste.

Zest, tell me, is it possible to add zest - lemon, orange? Oh, I can't wait to tackle this recipe already.

Add whatever you like to your liking.Due to the long fermentation of the dough, there is already a thick spirit there, if you want something else, then - your own director)))
I myself treat any recipe as a starting point for creation))

No, I want to put dough tonight, and bake after work on Saturday, that is, tomorrow

What time does the work end? Rather, at what time will you put the dough and after how long will you start mixing?

I will put the dough in the evening at 20-21 hours, and in the morning I will knead the dough in about 12 hours. I think with God's help I will succeed
k.alena, THANKS for your support

I will put the dough in the evening at 20-21 hours, and in the morning I will knead the dough in about 12 hours. I think with God's help I will succeed
k.alena, THANKS for your support

With this attitude, EVERYTHING will work out)))

Thank you, Zest
I have already baked according to two recipes: Butter cake and in Multivark, Thank God And I have a crush on this one, I want to try

Zest, I baked a cake. This year the dough was slightly thinner. Eggs were taken by goose eggs, so there were more of them. But, everything was baked with a bang. Dough, though by 7 in the morning, got out a little on the table. The easiest one, probably because of the Master-class, turns out the cake. no problem with him ...

The easiest one, probably because of the Master-class, turns out the cake. no problem with him ...

I’ll die of laughter with you, probably))) For whom - no problems, who even copes with goose eggs, for whom - the roof bursts, for the second - does not rise

[Zest]

And everything worked out for me. I don't know the taste yet, the smell is delicious! Here's a quick sfotala
The dough kept going up and down all the time, but I held out for 8 hours. It would be better if I put it on at night, my nerves would be more intact, otherwise I was spinning around her for 8 hours. She baked with steam, without pulling out of the oven after proofing, first 160, then 180 gr. Nothing burst or fell.
Thank you Zest and all assistants in the subject

[Saf-neva suite]

Zest, thank you for the recipe and master class! and this year everything was successful, the Easter cakes are standing, they smell. We will decorate with our daughters tomorrow. Of course, there were some adventures.
Girls, suddenly someone else is relevant.
With yeast Saf-neva suite - take a closer look!

I put not 30, but 25 grams for half a portion, and finished the batch at 22:30. I didn’t have time to fall asleep when Easter cakes began to dream, decorated already :) I ripped open my eyes - 12:30. I went to check what was going on there, but the dough had already come up and a hole had formed. So I had to knead the dough in the night. Handles, for the silence of the night. Kneading-kneading, kneading by one in the morning. in order to sleep at least a little, well, and not make any noise, I put the dough in the refrigerator, so it came up there 4 times by 6 in the morning.
A very curious dough came out - on the one hand, it seems to be completely liquid, pimply, as if you were holding champagne in your hands. On the other hand, it was perfectly molded. I pulled it like on buns with balls. 4 small and 2 medium.
Terribly interesting how it tastes ...

[like holding champagne in your hands]

A very curious dough came out - on the one hand, it seems to be completely liquid, pimply, like holding champagne in your hands.

what an accurate comparison!
taniakrug - what handsome men! from the same smart girl! the frosting is so amazing

With Lux saf-neva yeast - take a closer look!

just about not yeast, but some kind of ambush, I barely plow, while others watch the cane with might and main.

Zest to you BIG THANKS: rose: for your attention and patience to us, constantly asking and asking questions. Immediately evident - a man from Odessa !!! And then today I went to look at the recipe for one cake, and there - my dear mother - the author is so offended by the questions to him that I went out and forgot that recipe. In general, what about this dump, to be or not to be, as they say, to put on the night, will not run away, a hooligan?

taniakrug - what beauties! from the same smart girl! the frosting is so amazing

also want to join in and praise! How was such a beautiful glaze made?

Good day everyone! I'm a newbie. Tell me, now the dough has been standing from 9-00 in the oven with a light bulb, it has increased five times, in the first 3 hours, now the opal is 5 cm. Everything is bubbling, and the top is even, with slight ripples. When already? Wait 9.5 hours or until it drops completely? Yeast these same SAF-NEVA LUX.

I am also completely crazy with these cakes. In the middle of the night I read about glazes, but now I can't find this page where there are links to different glazes. HelpIeeeeee., Poke snout into these links.

Zest to you MANY THANKS for your attention and patience to us, who constantly ask and ask questions. Immediately evident - a man from Odessa !!! And then today I went to look at the recipe for one cake, and there - my dear mother - the author is so offended by the questions to him that I went out and forgot that recipe.

Yes, Zest is a GOOD MAN !!! Already so many pages, for the same questions

Good day everyone! I'm a newbie. Tell me, now the dough has been standing from 9-00 in the oven with a light bulb, it has increased five times, in the first 3 hours, now the opal is 5 cm. Everything is bubbling, and the top is even, with slight ripples. When already? Wait 9.5 hours or until it drops completely? Yeast these same SAF-NEVA LUX. HELP!!!!!!!! Already 6.5 hours old opare! Another 1 hour and knead?

olga2006_91, I think you can knead the dough

olga2006_91, if I understand correctly, then you can navigate by smell: if it is good wine, then you can knead. Overexposure is unlikely to work. There will be more or less wine smell.

You can overexpose! it is better to navigate not by smell, but by the state of the dough - Going to fall off - knead the dough

This is a selection of glaze - pay attention to Lenin glaze - she has a whole selection of them https://Mcooker-enn.tomathouse.com/in...ic=3502.0, And I always do just 0.5 tbsp of sugar for 1 protein. Whip

I baked these cakes that year and this. Well, I really like the result! Baked a half portion with Lux yeast (20g). Dough rose in 5 hours on the table in the kitchen. Kneading the dough in HP. The Easter cakes came out excellent, high, the domes are round and smooth. BUT - I still did not understand the meaning of SUCH order of mixing the ingredients in the dough! For some reason, Zest insists on it very much ... But, remembering my last year's torment with the notorious LUMPS, whipping, through rubbing ..., and this time I mixed ALL the liquid ingredients first, and then poured flour into them. Everything is very fast, smooth and beautiful, and without a hint of lumps! And these Easter cakes tasted better than last year, and they look more beautiful. And yet, in the depths of my soul, doubt gnaws ... well, why ... why ... is it recommended that SUCH order of bookmarking ...? And after all, almost everyone suffers, but following the letter of the recipe, with enviable stubbornness they continue this war with the LUMPS from year to year! ? When, it would seem - everything is so simple - to change the order ... Huh? Or why do not I understand, which is already clear to EVERYONE ....? But in general - Zest, thanks for the wonderful recipe!

just about not yeast, but some kind of ambush, I barely plow, while others watch the cane with might and main.

Zest to you BIG THANKS: rose: for your attention and patience to us, constantly asking and asking questions. Immediately evident - a man from Odessa !!! And then today I went to look at the recipe for one cake, and there - my dear mother - the author is so offended by the questions to him that I went out and forgot that recipe. In general, what about this dump, to be or not to be, as they say, to put on the night, will not run away, a hooligan?

I'm not holding a grudge. Sometimes I don't have enough time and patience for questions.

With patience - you can still live, but I try to fake my character into a persistent, Nordic, but with time ... I figured out what the oven itself, I will take in kind for each answer - with a paste

With the dough, what to do - put it just before going to bed, everything will be fine.

olga2006_91, if I understand correctly, then you can navigate by smell: if it is good wine, then you can knead. Overexposure is unlikely to work. There will be more or less wine smell.

The smell of moonshine, or rather mash! And what to knead or wait? dough does not fall anymore.

I figured out than the oven itself, I will take for each answer in kind - with a paste

: wow: aaaaaaaaaaaaaaa-ambush !!!!! Yes, I would be happy to count on a cute Zest! : rose: Well you are trying for us - just learn how to bake everything correctly. otherwise I look at myself and see that everything is only in beautiful dreams!

[Zest]

Girls URAAAAAAAAAAA.
I did it. I was very worried, as I was making Easter cake for the second time in my life (the first experience was unsuccessful). Even in the morning, when the dough was ready, the neighbor's grandmother ruined the mood, chiding "Who, they say, bakes Easter cakes for Good Friday," but the job is already half done.... Everything turned out, it turned out as it should, except for the cracks on the tops, but the same neighbor said it was necessary that it was the Spirit of God who entered or left.
I am extremely happy and very, very grateful to you all.

Zest Thank you so much.
Andreevna thanks for the advice on the electric oven.
Elena Bo for the glaze.

I have a question about icing, they advised me for hot cakes, but it started to flow,: girl_cray: and you have such beautiful hats .. Maybe there is some secret.?

This glaze on a warm cake, then it will flow a little, with beautiful smudges. And make it very thick.

Lena thanks for the answer.
I will take into account, otherwise I got translucent streaks

[Aprelevna]

Girls, I made such a frosting (copied from the post Aprelevna)
GLAZE (from Lida-Sayanogorochka)
COOKING:
Grind the proteins. You can beat with a mixer.
When the volume of proteins has at least doubled, add the powder in parts, whisking constantly (do not add the powder all at once!), When all the powder is whipped, add lemon juice in parts. The glaze will turn white.
Gently add a teaspoon of hot water, without ceasing to interfere with the glaze.
Boiling water makes the glaze soft and does not crumble when cut.

I have 120 grams of powdered sugar and 1 tbsp for 1 protein. l. lemon juice. On cold cakes, froze in a couple of hours.

Zest, what are you clever! : girl_claping: For so long you have been answering our questions - you need a special reward for helping so many people and thanks to you, many will have delicious fertile cakes on the tables! Bow to you low, low! May God grant you health and joy.
And I have a question about my weak point - tell me how to understand that the cake is baked? Is there an estimated bake time? And then take 5 minutes for baking.

[Zest]

Zest, thanks a lot! Easter cakes are the highest class!

The top cracked - apparently she was in a hurry to put it in the oven, or maybe with the temperatures what is wrong - the oven is terrible, there is no way to measure the temperature, everything is based on sensations ... But everything else is strictly according to the recipe!
One has already been cut for testing - ah! what a smell it has!

MacaroniIf it helps: I baked for about 50 minutes, checked with a wooden splinter.

Thanks again for this wonderful cake.
Baked the second year. And in that, and in this everything worked out.
She put the dough at 10 in the evening, and in the morning at 6 o'clock she kneaded in KP and baked in the oven.
The cake has risen, the dome is even and smooth, which I don't know how it tastes, haven't tasted it, but the smell is STUNNING, and the whole apartment.
True, the dough was a bit thinner than last year, I had to add flour and knead not 30, but 45 minutes.
I think that this is due to homemade butter and flour this year I have not makfa, but Nordic.
I am very pleased with the result. This cake favourite and branded for all relatives and friends.
THANK YOU VERY MUCH AND LOW BOTTOM ZEST
I will take a photo, I will report.

Thank you very much for the recipe. I've been baking for the third year already. And every time you get yummy. This year the notorious lumps were not, I first of all added the yolks with sugar, mixed, and then the proteins, butter were the last to add. Here's what I got.

I put a dough, and now I think, is it worth going to bed or keeping watch so that you don't run away?

[tatulja12]

I also bake for the third year. And this year, too, there were no lumps. poured flour into the liquid. though the whipped egg whites were added last. I don't know what's inside, but outside - a complete delight.
tatulja12, wrap it in a film. I do this and go to sleep with a light heart