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

Kulich with Myasoedovskaya in the oven (master class) (page 30)

N @ T @
Quote: Dyudyuka Barbidokskaya

decorate with whipped squirrels warm cakes or cooled ones, I forgot something
I decorate the cooled ones
Scops owl
Girls, put the dough. It is liquid like sour cream, SO IS IT NECESSARY? ... The recipe contains 5 eggs, 60 grams each, I took 6 to 45.
N @ T @
Quote: Scops owl
Girls, put the dough. She's liquid like sour cream, SO IS NECESSARY
The dough is liquid with lumps, do not be afraid, you will add 500 g of flour later
Scops owl
And I'm in a hurry 100 gr. added flour. Sugar with yeast do not need to be added now?
N @ T @
I don't think so. I'm a consultant for Myasoedosky Easter cake right now
Scops owl
N @ T @ Thanks sunshine Already added 2 tbsp of sand. l. with a little bit. I put it on the loggia and run away to work ..
N @ T @
Scops owl, I keep my fists for you
lappl1
ZestThank you so much for the recipe and MK. I did it! I baked Easter cakes for the first time in my life! Before that, I baked in KhP for 2 years, but I wanted real ones in form and content.
I followed the recipe for tunic in tunic, minute per minute, gram per gram. I observed everything strictly, gathering my will into a fist - usually I start to bear a gag, and then I wonder why something went wrong with me. Here everything coincided at the time indicated in your MK - and the rise of the dough - 9 hours 30 minutes, and all the proving. I baked half a portion, as my mini oven will no longer fit in the size of the baking sheet and height.
I set myself up for kneading with my hands, but the experience of our girls inspired me to knead dough in a bread maker. The dough came out great, smooth, elastic, although at the beginning of the kneading my hand was trying to add flour, but I firmly passed this test. All 45 minutes of kneading from HP did not leave - I watched this magic - how indescribable beauty is obtained from a sticky, not thick mass.
Half of the portion turned out 6 pieces measuring 10x8 cm. I made liquid glaze on purpose - I wanted smudges (I like them). The glaze was thin, but I already dried it in the oven for 50 grams.
Here are my Easter cakes - while they are just in the pallet, waiting for the next parties (at least two). Have not tried it yet, but the smell suggests that this is something incomparable! Thanks again!
Kulich with Myasoedovskaya in the oven (master class)
lappl1
I also want to say a huge thank you to everyone who has shared their experience since the beginning of this topic. I read the topic for two weeks, took notes, so everything went smoothly, without a hitch. Everyone's experience helped a lot. Otherwise I would simply not have dared.
By the way, I bought yeast, but when checked it turned out to be useless. Then I remembered that since last Easter I had yeast in the freezer (I packed them in 20 grams and wrapped each portion in plastic wrap). I tried to bake bread on them, it turned out wonderful. Then I put them into action.
I put the dough next to the warm wall of the heated stove, since the container with the dough would not fit in the oven. Dough rose, like Zest and wrote - 9-30. Knead in the evening, woke up in the morning, looked that she had grown, but still did not start to fall off. While having breakfast, I looked, and there the dough had already dropped by a couple of centimeters. Well, I immediately decided to knead the dough without waiting for a few rises. The smell was delicate wine, not harsh.
The advice of some girls also helped a lot, transfer part of the sugar intended for grinding the yolks into the milk-yeast mixture. As a result, there were no grains of sugar in the dough, the yolks were easily rubbed and there were no lumps.
The advice also helped me to knead the dough until gluten develops. It turns out that I never saw it (gluten), although I have been baking bread for 4 years. It took me 45 minutes to knead the dough in the HP on the "Pelmeni" mode (20 + 20 + 5 = 45 minutes) for it to form.
She defrosted the workpieces in the oven, periodically turning it on to a minimum (50 grams) - well, there is no light bulb in my baby. Then, when I saw that the Easter cakes had risen to 2/3, I turned it on by 160 grams, and after 20 minutes - by 180 grams.
I am writing all this in order to say: "Girls who have been baking this cake for several years and who have written comments here - you made my life easier! Thank you! Your experience was useful!" With MK Iziuminka and your, girls, comments, Kulich with Myasoedovskaya turned out to be not so scary!
Maybe my comments will be useful to someone ...
And I went to put the dough again - tomorrow I'm baking this cake again ...
lappl1
vesennyaya, I also do not have a light bulb and the house overnight is up to the same temperature as yours is getting cold.
I would advise you to find some kind of box, insulate it from the inside with all sorts of old blankets (jackets, sweaters), put a container with dough there, and next to it - a jar of hot water, or plastic bottles. Only the way they (bottles) do not touch directly to the container with dough. Cover the box well on top. So the temperature will remain there. I put yogurt in a saucepan to do it. What temperature I put the pan, I take it out.
fruktis
Zestgirls saveeeeee! In order: I decided to bake cakes according to this recipe. The problem arose immediately - on the 4th and 5th eggs a little yolk got into the protein. Naturally, the proteins did not beat up to the peaks (or did they not finish off?), But the foam turned out quite cool. And then ... While I was doing the rest of the manipulations, this foam peeled off into a little foam and protein ... I tried to beat it again, but of course it did not work out as cool foam as the first time. Added to the dough, as it was. Yes, and I mixed it with a mixer - all the same, the proteins are not really whipped ... Now I toil, worry - this will greatly affect the final result, or is it still possible to hope for success? How critical is whipped egg whites to this recipe? I understand that the technology is like that, but I think it might not be very critical? And then already crazy thoughts visit a new portion to deliver
N @ T @
Quote: fruktis
The problem arose immediately - on eggs 4 and 5, a little yolk got into the white. Naturally, the proteins did not beat to the peaks (or did they not finish off?)
Yulia, and I generally beat eggs with sugar - and everything is OK. The first 2 years - I rubbed the yolks, and then I read that one of the girls tried this way and began to do so.
fruktis
Thank you Natasha! Next year I will do so too. In the meantime, I hope that everything will be ok :-) My dough is in the oven, the aroma is unmatched in the kitchen! Tomorrow I will report on my, I hope, successes.
N @ T @
And I can report right now, for today I baked 2 batches (I put the first dough last night, the second at 13:00). The first on Lviv yeast, the second on Kryvyi Rig yeast, the second dough rose three times in 6 hours and fell out, after 6 hours added 500 g of flour. The second batch grew a little more, but in general - both turned out! (y) I'll put another one tomorrow morning.
Musenovna
And at what temperature was the dough?
yanna-am
Quote: tortoezhka

Dilute in warm milk. It can be with sugar (chuchut). It will all go away. and knead the dough.
Thank you) So let it run for 10 minutes and do it like 1 page? and from the recipe to take away the amount of milk that I diluted the dough? Or is there a tablespoon enough to dilute it?
tsssssa
Yesterday I baked Easter cakes.
Dough was put on dry yeast Saf-moment for baking (18 grams). Opara stood at night in the kitchen (it's warm at home). In the morning I was covered in bubbles, so lively, the smell is alcoholic, pleasant - not sour, not pungent. I went up to the edge of a 7-liter pan, by the time I was adding another 500 grams. flour fell a little.
The rest of the flour was mixed by Kenwood, he kneaded for a long time, but as a result the dough gathered on the hook, in such a soft, fragrant ball.
After proving, when the dough rose twice again - I mixed in raisins and candied fruits with my own hands - the dough was very soft, but so elastic, the fibers were very felt, it was hard to mix raisins and candied fruits directly, it resisted.
Arranged into forms, sent for proofing. Of course, it was necessary to weigh the pieces (I had 3 paper forms dia.12, height 10, metal dia. 12 for the cake, I inserted a baking paper inside, and another metal dia. 15, but with a hole in the middle). She divided the dough by eye, so they all turned out to be different in height. They stood for a long time in the proofing tins, probably, I strongly disturbed the dough while I mixed the raisins into it. First, I covered the molds with foil, removed the film before baking, sprinkled the tops with water and turned on the oven for heating, after the oven squeaked that the temperature of 160 degrees had been reached, moistened the tops from the pulver with water and began to bake.
I baked at 160 degrees in a droplet mode (with it, the moisture that comes out of the baked product remains inside the oven). She baked for 40-45 minutes, in general, fell asleep a little. I woke up - it smells like Easter cakes. She opened the oven, poked them with a splinter - the splinter was dry, the crusts were ruddy.
Here are the results:
Kulich with Myasoedovskaya in the oven (master class)
By weight: in paper molds (with molds): 468, 542, 620 grams. in metal: 364 and 450. Today I will decorate.
Of course, I wonder what is inside and what it tastes like. Let's wait for Sunday!
Thanks for the recipe!
Sibelis
Oh, how early you, already baked on Wednesday. I only get it from Friday to Saturday.
The question is this: I always put Easter cakes only in a well-preheated oven. Here, many write that they turn on the oven with already delivered Easter cakes. What's the best?
And further. In the video, where they bake in the monastery kitchen, they said that first the dough should come up 3 times, and then another dough, also three times. Not too much ?? I have never heard that the dough came up several times ...
tsssssa
Actually, I also put the Easter cakes usually in a preheated oven, but in the topic I read that some people bake without taking out the Easter cakes after proofing. So I, too, was afraid to pull them out, to shake them once more, so as not to fall off. I sprinkled the top with some water - so that the crust did not dry immediately, so that they could still come up while the temperature rises. And baked early, I also read that they need to mature. Never baked so early. I’ll just be very busy tomorrow and the day after tomorrow, so I decided to bake it in advance. Well, let's see what happens.
And about three times to approach - here I am not an advisor. I learned to cook the oven myself, a little experience, so to speak, not verified for centuries. It seems to me that if the dough itself has already fallen, then where will it get its strength to come up again.
ledi
Good morning! With the beginning of you girls! I also put the dough. But I hurried as always, kneaded the dough with a harvester and a bread maker for 30 minutes and it didn't come together in my bun and I added 250g of flour. I kneaded the dough at night at 3 o'clock, I was worried that I did not let my neighbors sleep, so I hurried. But, of course, our flour is not so superb. According to the Admin recipe, I bake bread and always add over the norm for the bun. Here and then added. The dough is already in the tins. Such as the one in the photo. The smell is awesome, I hope everything works out. Easter cakes to order, if only it turned out delicious. then I'll show you the photo.
N @ T @
Quote: Musenovna
And at what temperature was the dough?
When the light was on, the first dough stood in the same way, and it fermented (the first) in 9 hours. Everything except yeast is the same.
Dyudyuka Barbidokskaya
Quote: Sibelis
The question is this: I always put Easter cakes only in a well-preheated oven. Here, many write that they turn on the oven with already delivered Easter cakes. What's the best?
I always bake that way, I don't tear roofs.
Natalyushka
Girls, tell me, please, can you use margarine for baking instead of butter or in half, or just butter alone? Last year I baked in one oil, the cake is very tasty!
Dyudyuka Barbidokskaya
Quote: Natalyushka
Girls, tell me, please, can you use margarine for baking instead of butter or in half, or just butter alone? Last year I baked in one oil, the cake is very tasty!
I would be careful, I remember how I added margarine to the cake instead of butter, it turned out worse than with margarine. Although, if possible, you can try.
Musenovna
Girls, kneaded the dough by one in the morning, she ran away from me a little, but after 8 hours she fell out.I put it on purpose at night to knead it in the morning. The temperature in the oven was 21 degrees. What to do now ?! Wait for a new rise or knead like that ?!
I'm in a panic.
Dyudyuka Barbidokskaya
Quote: Musenovna
Wait for a new rise or knead like that ?!
knead, 8 hours is enough for the dough to ripen.
lappl1
Natalyushka. To use or not to use margarine is a matter of taste and belief. I baked on margarine (very good), everything turned out great. I know that margarine is not an unambiguous product, but I like some baked goods on it more than on butter.
Rezlina
Here is what I thought
Probably, whoever puts a frying pan with water down the oven, for those pallets with a door do not leave together. Opened the door, put the pan down and you're done. And my Easter cakes go out with the door. I think that this is not good for Easter cakes during baking. What are your thoughts on this?
Natalyushka
Thanks for the advice, I think I will not experiment, I will put some good oil. Happy Easter cakes everyone!
lappl1
Girls, I want to share with you information that will help improve the quality of baked goods with milk, including Easter cakes. This information was posted in her live journal 2 years ago by Luda, known to all bakers.
I quote Luda (excerpts from her article):

If the products turn out to be tasteless, low and crumbly on ordinary milk, if the products shrink after baking and turn stale right before your eyes, then you should switch to baking milk, as you get a completely unearthly taste and beauty of the product: bread, challah, rolls and buns.
It is important for bakers to know that milk contains glutathione, an enzyme that prevents the baker from obtaining fluffier products, form-stable dough: less sticky, sluggish and flowing. Boiling the milk denatures this enzyme, and holding the milk after boiling at high T gives the glutathione time to neutralize. So you need to boil the milk to 100C and keep at 90C for 30 minutes (in a thermos, oven ...) before cooling and using it in the dough.
This is how we get baker's milk with neutralized glutathione.
I confirm the words of Lyuda. Since I replaced milk in baked goods with boiled and aged for half an hour at a high temperature (I do it in the oven), my baked goods have become completely different - more fluffy and tasty, not crumbly. Try it. I think you will notice the result.
Rezlina
lappl1, interesting information! Thank you! Do I understand correctly that baked milk is not that?
1oksi1
girls tell me what to do. put a dough in 7 liters. a pan 12 hours ago (at 22 o'clock), she ran away already at 1 am and now continues to run away, there is already a whole baking sheet under the pan in a dough, and she is not going to fall off. She used pressed Saf Lux yeast (60g). wait yet or knead already?
Olga
I kneaded the dough in baked milk, the smell of baldezh, homemade eggs, the dough is so beautiful !!!
Dyudyuka Barbidokskaya
Quote: Olga
homemade eggs
lucky, I only dream of this. )))
lappl1
Rezlina, in baked milk exactly this effect is obtained, so you can safely use it.
lappl1
1oksi1, I would probably knead already. And what is the smell of the dough? If an obvious wine alcohol, then it's time ...
lappl1
1oksi1, the dough can rise several times and fall off. Maybe you missed the night when the sponge fell out and rose again?
1oksi1
lappl1, yes, it seems like this smell, maybe I missed it, I'll go knead, thanks
lungwort
Today I will bake these cakes for the first time. And one in MV Redmont 02. I'm very worried about what will happen?
Elena_Minsk
Girls, tell me, I just baked Easter cakes according to this recipe, tried a small one, still warm - and it has a very strong wine smell, almost mash. Will this smell go away? Or is it all gone?
She did not deviate from the recipe, everything rose, kneaded as if by notes, the yeast was fresh, the dough stood for 8.5 hours, made half a portion.
N @ T @
Quote: Elena_Minsk
and he has a wine smell sooooo strong, almost mash. Will this smell go away? Or is it all gone?
don't worry, the smell will go away
auntyirisha
Please tell me, did anyone use Doctor Otker yeast, it says a sachet for 500 g of flour, isn't that much? Usually 1kg
N @ T @
Quote: auntyirisha
Please tell me, did anyone use Dr. Otter yeast
I used 60 g fresh yeast - equivalent to 16 g dry
auntyirisha
N @ T @, Thank you!
Anna1957
Quote: lungwort

Today I will bake these cakes for the first time. And one in MV Redmont 02. I'm very worried about what will happen?

I'm very curious, I baked in Panas (I think it's not important) - I didn't like it. True, according to other recipes, so it is difficult to compare. And this one baked in the oven -. Then share your impressions, okay?
Rezlina
lungwort, today I also decided to bake one cake in a small Panasonic. It turned out to be normal in appearance, I don't know to taste :) Baking 65 minutes plus another 20.
Anna1957Did you not like the taste?
lappl1
1oksi1, good luck!
lappl1
Elena_Minsk, here they wrote that after a couple of days the wine smell goes away, and the cakes become even tastier.
Anna1957
Quote: Rezlina

lungwort, today I also decided to bake one cake in a small Panasonic. It turned out to be normal in appearance, I don't know to taste :) Baking 65 minutes plus another 20.
Anna1957Did you not like the taste?
Yes, it turned out to be crumbly, the bottom crust is thick. But the recipe was different. although, in my opinion, a good one, also for a long time. I like the biscuits in the cartoon. But maybe it's just my bad experience. Mine are eaten, praised. And I find fault
FairyViolet
Quote: auntyirisha

Please tell me, did anyone use Doctor Otker yeast, it says a sachet for 500 g of flour, isn't that much? Usually 1kg
Little. There really is a bag for 0.5 kg of flour. I have convenient packaging for white bread in KhP.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers