Kulich with Myasoedovskaya in the oven (master class)

[fomca]

fomca Thank you. Next year I will also put 40 grams. But it seemed that I read everything in the topic, but this moment passed by the attention.

Thanks again: kiss3: for the best cake recipe !!!

Here are my Easter beauties
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And here I prepared for the memorial days
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[Zest]

Zest, thank you for the wonderful recipe !!! I baked Easter cakes for the first time in my life - and it worked!
I made a double portion at once, strictly adhering to the recipe and technology. She covered the dough with a film and she stood from 23 to 5-30 in the morning, when she saw that she began to settle (I do not know, maybe not for the first time), the film is inflated and with traces of dough, she began to add flour, the husband with a large spoon was the kneader, and I was already kneading it with my hands. It was then that I noticed, or rather felt to the touch, lumps, unloved by everyone. Which were clearly sticking out, picked out, decided not to bother with the rest - then they were not in the finished beads. When kneading, the dough did not want to detach from my hands until I added 100 grams of flour + greasing my hands with vegetable oil - it took about 1 hour for the whole batch. Then everything is according to the author - proofing, stirring raisins, laying out in beads, proofing and baking - first, smaller by 150-250 g, then larger. This is where my disappointment came - in time and in appearance, they seemed to be ready (at 180^aboutFrom 35 minutes + she covered the hats and another 15 minutes), the top of the head is dark, and the sides are completely white. Large (500-850g) kept at 200^aboutFrom 50 min. + Covered the hats + another 20 min. - here already the sides are slightly browned. The smell is a little yeasty, the taste is neither sweet nor aromatic. In frustration, I started an April Easter cake for 2 kg of flour, added more sugar, vanilla and even spices to it at once, did not sleep half the night.
As a result, when all the pies cooled down, settled down and in full dress hit the festive table, everyone liked the Myasoyedovskys more, they say for a reason that the cakes should ripen - the yeast smell disappeared and the real pasta taste was clearly manifested, cut well, the middle did not crumble. The April ones are also tasty, but the Myasoedovskys are tasty. So in my experiments we ate pasques for a whole week and treated everyone.

[Zest]

Take me to the Myasoedovsky Club.
I recently bought a harvester and did not dare to use it for kneading yeast and dumplings dough. The instructions for the harvester turned out to be too laconic, I had to "rummage" on the Internet. So, quite by accident, I stumbled upon Myasoedovsky's recipe. The recipe immediately intrigued: so many rave reviews.
I baked it 4 times, and each time I was in euphoria from the heady, liqueur aroma of dough.
And to hear: "Mommy, your Easter cakes are the most delicious in the world" - it's worth a lot.
thank you very much Zest for the wonderful promotion of this recipe.
Thanks to everyone who shared their impressions and advice.
But there were some "jambs". This is me talking about the BUMPS.
During the first baking, I somehow slipped through, but the second time I got caught. My mistake was that when kneading the dough for dough, I immediately poured 0.5 kg of flour into the bowl of the combine, and milk with yeast poured on top. Because of this, the flour quickly grabbed a bun. This gingerbread man then rolled on hooks like on a merry-go-round, and the dough in the bun was practically not kneaded.
And when I started adding yolks, whites and butter to the dough, then I found lumps. Now I know for sure: why they appear and how to make the dough without lumps.
When I prepare the dough for dough, I pour 300 g of flour into a bowl, carefully add milk with yeast and knead the dough until a homogeneous consistency like a mushy porridge. Then I gradually add the remaining 200 g of flour. Now I also use this technique to knead steep dumplings dough on a food processor. It turns out great and there is no effort at the kneading unit.


And these krasapets in the photo are my last ones, baked for the memorial week. Photo taken by phone and not so hot as it happened. Yes, I really wanted to brag.

Thank you very much for the recipe, it turned out very tasty. I did 3 times-2 times half the norm and 1 time the full norm, kneaded with my hands. The first time I did not add flour, and the next two times I added 50-70 gr. For my taste, the full norm is tastier. She baked in an electric oven according to all the rules, as the girls advised. I soaked the raisins in cognac, I really liked it, thanks to the girls' advice too !!! Today I ate the last Easter cake - it didn’t get stale, but it dried out a little.
The recipe is not complicated, not capricious, tasty and everyone, without exception, likes it. I will continue to use it, thanks again!

I can't wait for Easter to taste this magnificent cake again. Thanks to Izuminka for such a master class

I can't wait for Easter to taste this magnificent cake again.

There was no Christmas yet, Christmas tree, Christmas carols I will bake it too

Girls, good day! Tell us exactly how much dry yeast to put? I just can't find raw yeast in Khabarovsk
And how long can you leave the dough with them? There is no time at all, to shovel the whole topic (((

[Olga]

Olga, on the first page, under the process description, there are a bunch of active links to frequently asked questions that look like this
How much dry yeast to put
click and go to those messages where it was discussed and no need to shovel the whole topic

Greetings to all. I have a question. I read all 70 pages beforehand, but I couldn't find the answer. If you are not sure about the flour, can you add gluten? Whether it will affect the taste of the cake.

Everyone liked Pekla last year, I want it this year too, but I have a problem. My dough for less than 14 hours will not be able to do anything if it will stand for 14 hours just in the oven without the light on, will it not ferment during this time? Or is it better not to risk it?

[Irina1607]

Irina1607, I baked this cake last year, it is really wonderful. If you remember, we already had a fever, and so, I took the dough, a couple of hours after the batch, I put it in the refrigerator for the whole night. This will only make the dough tastier.

I'll do it in the evening, stand up and put it in the refrigerator. And what to do if I go to work at night. In the refrigerator, I think it will not ferment until morning after night.

I dough, a couple of hours after kneading, I put it in the refrigerator for the whole night. This will only make the dough tastier.

I'll do it in the evening, stand up and put it in the refrigerator. And what to do if I go to work at night. In the refrigerator, I think it will not ferment until morning after night.

Girls thanks for the advice. I work 7x7 days and this week is working for me. I leave the house at 7 in the morning and I come at about 21 so I think to knead in the morning to put it in the oven for the whole day, and in the evening I will come and bake until the night, but what to do? The cake is very tasty and I don't want to change it for another

[Irin]

Irin, are you not afraid that the dough will end up in the oven in 14 hours and fall off? Maybe where to look for a colder place?

Irin, are you not afraid that the dough will end up in the oven in 14 hours and fall off? Maybe where to look for a colder place?

I'll just put it in the oven without the light on, just so that there are no drafts. And the apartment is pretty cool now.

Girls, do you think you can beat the dough with a mixer?
dough attachments

[Olga]

Olga, In the subject, the girls write that they were kneading with a mixer, which means you can. But my mixer is weak and will burn out from such tension, I interfere with my hands or a combine

Last year I couldn't use a mixer either, I was kneading it with my hands. I can say it was not difficult at all.

I knead rye bread with a mixer! Like normul!
I will try with my hands and with a mix!

I'll just put it in the oven without the light on, just so that there are no drafts. And the apartment is cool enough now

Irin, in such a situation I would leave the dough just where it is cooler, your house is not 10 degrees, but warmer.

Girls, my husband bought raisins well, just huge, I wanted to take the most expensive one.
Now I'm thinking of going for a new batch of raisins, smaller ones, or cut this into 2-3 pieces? I'm afraid that in the finished product there will be one raisin half of the cake.

I baked Easter cakes today)) what an incomparable aroma !!! I missed him for a whole year)) I wanted to gobble it up, but I fast, so I put it in the freezer until Easter. I put the dough somewhere at 10 pm, on 40 grams of yeast. To make it easier to knead, I added 250 grams of flour to the milk with yeast, then slowly added flour and an egg mixture, so that it was not quite thick and there were no lumps, and then proteins and butter. so much faster and easier kneading. at one o'clock in the morning, the dough had already risen ooooochen, and so as not to bake cakes at 3 o'clock in the morning, I put it in the cold canopy. at six in the morning she got up, and she was just starting to fall, but did not fall to the end. I kneaded the dough, in an hour and a half it rose, mixed in the raisins, put them in tins and in the oven with a light bulb, then without removing them turned on the heating with a frying pan of water, after 20 minutes removed the frying pan, well, in general, everything was taught here. the aroma is still hovering in the house, you can eat up with one smell))) I'm waiting for Easter))

[Dyudyuka Barbidokskaya]

Dyudyuka Barbidokskaya, but I like large raisins, on the contrary, I try to take larger ones

Irin, in such a situation I would leave the dough just where it is cooler, your house is not 10 degrees, but warmer.

At home, 21 degrees I think it can leave on the loggia somewhere 15-19 degrees Oh girls, I'm so worried I don't know how best to act in such a situation

[Parallel]

Parallel, I missed something about the frying pan :) What is it for?
Do you recall in more detail or a link to that place?

I have it printed, so I won't give a link, but I will write) So. We lay out the dough in tins, put it in the oven with the light on for proofing - I got it for an hour and a half. Then, without taking out the cakes, turn on the heating of 160 degrees by convection, and put a frying pan with boiling water down the oven. After about 20-30 minutes, the cakes in the oven will still grow and a crust will begin to form, which is still very light. At this moment, take out the frying pan with boiling water from the oven, sprinkle it with water inside the oven, close the oven, add the temperature to 180 degrees and bake until tender, check it with a wooden stick. all)

[Parallel]

Parallelthank you
And I thought that as soon as you put it in the oven, you can no longer worry - they will fall off

[Dyudyuka Barbidokskaya]

Dyudyuka Barbidokskaya, but I like large raisins, on the contrary, I try to take larger ones

I have a size with a phalanx of my little finger, I have never baked with this one, so I'm worried)

I have a size with a phalanx of my little finger

I bake with this every year, everything is OK

[Dyudyuka Barbidokskaya]

Dyudyuka Barbidokskaya I have the same delicious light. I also want to add a little black.
Irina1607 I, too, will leave at nine in the evening and arrive at about 9, I think what to do. I'll put the dough in the evening, stand for an hour and put it in the refrigerator, maybe take it to the loggia, but it's warmer there? And there is no place in the fridge, I don’t know how to put the pan there.

can take it to the loggia, but it's warmer there

I would have done it.

Good day everyone. Has anyone baked cakes on flour from Kazakhstan? CROWN premium. Makfa let down on Shrovetide, now I'm afraid of her. Myasoedovskie baked for two years only at MAKFE. This is the most delicious cake I have ever made. And another question, if after the dough is ready, divide the dough, add cottage cheese to one part? Who has not tried to do this? And then they somehow treated me to cake with cottage cheese - I really liked it.

girls, help, there is no live pressed yeast .. very much not when to read the whole topic .. how to change them to dry fast-acting ones? how many for this recipe .. and how to dilute them correctly?)))

Here is the link you need https://Mcooker-enn.tomathouse.com/in...=9679.0 And how to breed yeast is written on the pack itself. Sometimes it is necessary to stir it with flour, and there are yeast that is diluted in water. Look for all useful tips on the first page in the active links in this topic.

Girls, what about the dough if it's 16 degrees at home? I have an electric oven, I can set it to 40 degrees and a timer for an hour and a half. And then what to do? And 40 degrees is a lot, I guess. Or immediately put the dough in the refrigerator to ferment and for how many hours? Help))

Girls, do you think you can beat the dough with a mixer?
dough attachments

I mixed it with a mixer last year. It turns out very well and conveniently. I like it. hands are also normal, but for a long time))

Here is the link you need https://Mcooker-enn.tomathouse.com/in...=9679.0 And how to breed yeast is written on the pack itself. Sometimes it is necessary to stir it with flour, and there are yeast that is diluted in water. Look for all useful tips on the first page in the active links in this topic.

thanks .. but I haven't found anything for myself ((maybe it's not worth trying with them?

but found nothing for myself (

Don't cry, we'll help you now
60 g of live yeast is 16 g of dry

Yes, it turns out normally with dry yeast. Do not worry.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=9679.0

Thank you girls, helped out !!!!!!!!!!!! but how to dilute them correctly?

Dilute in warm milk. Can be with sugar (chuchut). It will all go away. and knead the dough.

Don't cry, we'll help you now
60 g of live yeast is 16 g of dry

or 2.5 tsp.
I have everything ready for kneading, tomorrow morning I will knead the dough and go to work, after lunch I will cook it, if only everything works out

if only it worked out

Everything will work out and you will like the taste!

a? I have an electric oven, I can set it to 40 degrees and a timer for an hour and a half. And then what to do? And 40 degrees is a lot, I guess.

Ol, 40 is still a bit too much. maybe just turn on the light bulb in the oven?

Ol, 40 is still a bit too much. maybe just turn on the light bulb in the oven?

no light bulb)) you have to think something.

[Zest]

Zest, and it tastes like muffin or loose dough?

no light bulb)) you have to think something.

I would not think anything, but put it as it is - at 16 degrees. the dough will still rise, well, maybe she will need a little more time. glance sometimes, that's all. and at 40 degrees, you should not leave it - the yeast can burn out.

no light bulb)) you have to think something.

in such situations, I would warm up the oven for 40 grams for 10 minutes, turn it off and then just put the dough there.

decorate warm cakes with whipped squirrels or cooled ones, I forgot something