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

Kulich with Myasoedovskaya in the oven (master class) (page 31)

Olga VB
Quote: lappl1
Since I replaced milk in baked goods with boiled and aged for half an hour at a high temperature (I do this in the oven), my baked goods have become completely different - more fluffy and tasty.
Oops! ...
Where were you yesterday?!?
I boiled the milk well to a high foam, but did not keep it at a high temperature. Hope boiling helped a little.
Since the night I have been dancing around the dough with tambourines, until I am not very happy about how it behaves, and it seems a little thin, although I still added a couple of tablespoons of flour for half a recipe, but not to the bun.
And I did not succeed in silkiness, although the whole dough stretches with threads, and I was afraid to knead further.
I am terribly worried, soon to interfere with the raisins, and the rise is not very effective yet. Did you mix it up? ...
lappl1
Olga VB, I wish I had posted this idea earlier. Well, nothing, it will come in handy for the future.
And it is difficult to knead this dough. I kneaded it for 45 minutes in a row in HP, only then did the threads go. Nothing, everything will work out. Yesterday I also rose slowly, and then everything worked out. Today I took another yeast, everything was much faster, and the result is the same.
fruktis
All right, my beads are ready! Of course, there were some mistakes, but nothing ... Girls, I tried one - it's really very tasty, even in spite of my flaws. The cake is worthy of my hour of kneading! But I, stupid, mixed everything up, and put the dough in the molds, where half, and where more than half of the mold. I think it was probably necessary even at that stage to take a little out of the molds ...), well, it still rose during baking, so one pasta ran right to the baking sheet (molds from condensed milk and green peas), one half of the mold , and the rest jumped up a bit. So, I had to cut each lukewarm bead. But at night, I covered it with icing, I can't see anything. The sediment, however, remained - I know myself.
The report in the form of a photo will be later, along with a description of the incredible deliciousness!
Jiri
Quote: lappl1

Olga VB, I regret not having posted this idea earlier. Well, nothing, it will come in handy for the future.
And it is difficult to knead this dough. I kneaded it for 45 minutes in a row in HP, only then did the threads go. Nothing, everything will work out. Yesterday I also rose slowly, and then everything worked out. Today I took another yeast, everything was much faster, and the result is the same.
I kneaded it in parts in the Orson processor, for 3 minutes. every part. then I connected and mixed a little with my hands. And yesterday I practically kneaded the dough with lightning speed in the same processor, no lumps, like silk. With the technique, such cakes are prepared with a bang. I could not resist, grabbed a small cake, delicious ..
lungwort
My Easter cake was baked in Redmont 02. It went up well, I was glad that the top was a little brown. The top is flat and flush with the top of the saucepan. The bottom crust is a little fried and I myself am to blame for this. after baking, put it on heating for 20 minutes. I'll be smarter next time. I can't say anything about taste yet. I baked in the oven too, so I can compare. Of course, Easter cakes are prettier in the oven. I am considering a multi-cooker option for that case. there will be no time or energy at all.
fruktis
Girls, how will you keep the cakes until Sunday? I usually put it in a saucepan, cover it with a lid, and then also in a bag, so that for sure. But how is this cake, it is better to carry out manipulations too, or can you leave it right on the shelf? Now Easter cakes are on the roof of my kitchen furniture (I put it), not yet covered with anything.Maybe leave it that way? The apartment is not hot, 22 degrees for now, but damp - the humidity is slightly increased. What do you think?
mms
Girls, who did, tell me how much by weight of the finished dough is obtained from one portion, I just can't decide how many portions I need. I did it last year, I don’t remember how many portions I did
chapic
in some photos I see the approach of dough and dough under the film. Tobish, the film was shot a little in the frame. question. How to put a dough on top with a film to cover it, or how? and as I understand it, a lot is obtained from a portion. will not be on a baking sheet at a time, right? and an aluminum pan is good for dough?
chapic
Quote: mms

Girls, who did, tell me how much by weight of the finished dough is obtained from one portion, I just can't decide how many portions I need. I did it last year, I don’t remember how many portions I did
ooo im i need to know that too
N @ T @
chapic, Natasha, I put the dough under the film both times, when I don't wear the film by its shape. The dough for 1 kg can be easily placed in the oven at a time, well, I won't say the output by weight - I never weighed it.
Olga VB
Somewhere Zest wrote, if not confused, that from the full norm she got 2 cakes of 1.15 kg each, but I don't know, with or without icing.
fruktis
I had about 2.5 kg of dough, everything fit on one baking sheet, but I wrote above that there is a lot of dough in naphala forms. Well, it probably depends on the forms. I’m all small, only one average. Ready-made Easter cakes 6 pieces of 200 g each, 2 pieces of 140 g each and 1 piece for 640 g, for a total of 2120. True, this is already with glaze and flowers (there is not a lot of glaze), but all the cakes are slightly cut. In general, about 2 kg.
Girls, so what about storage - who keeps how?
mms
Yulia, Thank you, I will navigate.
N @ T @
Quote: fruktis
Girls, so what about storage - who keeps how?
Each in an individual bag, tie on top. It is convenient to store, give and transport. I bought packages from Lily-Lyulek.
fruktis
Thank you Natasha. Is it better to put them in a bag right after baking, or let them stand like that until the end? Zest wrote that they needed to survive. I literally understood, like a biscuit
Jiri
Quote: fruktis

I had about 2.5 kg of dough, everything fit on one baking sheet, but I wrote above that there is a lot of dough in naphala forms. Well, it probably depends on the forms. I’m all small, only one average. Ready-made Easter cakes 6 pieces of 200 g each, 2 pieces of 140 g each and 1 piece for 640 g, for a total of 2120. True, this is already with glaze and flowers (there is not a lot of glaze), but all the cakes are slightly cut. In general, about 2 kg.
Girls, so what about storage - who keeps how?
I wrap each cake in food wrap, which is in rolls
N @ T @
Quote: fruktis
Is it better to put them in a bag right after baking, or let them stand like that until the end?
Look, I baked mine yesterday morning and steal a batch closer to night, just stood there, covered with a towel, stroked them during the day and only packed them in bags an hour ago.
Dyudyuka Barbidokskaya
that's it, I shot. Did a double portion. Everything looks great. It tastes good too, the child tasted it, appreciated it.
I bake cakes for 5 years according to this recipe, the result is always good.
This year I made the dough on the advice of many, combined everything liquid, and then introduced flour. There were no lumps.
All delicious and beautiful Easter cakes.
Albina
I put cakes on the balcony, But we only have + 3. Minus 8 expected from Monday
Jiri
Quote: N @ T @

Look, I baked mine yesterday morning and steal a batch closer to night, stood just covered with a towel, stroked them during the day and only packed them in bags an hour ago.
I also pack when they are completely cool, only now I will glaze them on Saturday so that the beauty does not soften
Elena_Minsk
Zest, please clarify, add flour and start kneading when the dough has risen and started to fall FIRST time? Or focus on the approximate ripening time of the dough? From what I read, there is no consensus, some hostesses claim that the dough rises and falls several times and this is normal. So how is it correct?
My dough rose and began to fall off after 1 hour. 45 minutesBut I waited 8.5 hours, during which time she wandered back and forth several times. And now the pasques smell like wine spirit so that it is impossible to eat them. I hope it will go away (baked this morning), but who knows ... This is a mistake and it was necessary to start mixing in 1 hour. 45 min?
Thank you in advance
fruktis
Girls, thank you all. And I didn't even think of decorating it on Saturday. Subtracted somewhere that I still need to apply on warm glaze so that it pours less, so I do it. So they will stand up until morning covered with a towel, and tomorrow I will lay out each of the bags. And then I used to keep it using my grandmother's village method - in a large saucepan
N @ T @
Quote: Elena_Minsk
This is a mistake and it was necessary to start mixing in
Not a mistake, you would read the above posts:
Quote: N @ T @
the second dough rose three times in 6 hours and fell out, after 6 hours added 500 g of flour
all the same, the dough should stand from 6 hours
Quote: N @ T @
Quote: Elena_Minsk from Today at 12:09 PM
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
I'll say it again - the smell will go away
fruktis
Elena_Minsk, I put it in the evening and went to bed, and in the morning I was already kneading. How the dough behaved - I can't even imagine, but I tried to run away - right through the lid, there was a small puddle around the pan the next morning, the dough at the time of kneading fell somewhere on the palm of your hand from the edge of a 7L pan. And the first time it was or not the first - who can figure it out now? Probably all the same, you need to be guided by the time of maturation of the dough. Although I am not a specialist at all, I did this for the first time, I used to do it according to a recipe from a book about tasty and healthy food, as my mother taught, can someone else tell me. And they wrote about the smell of the girl that it is disappearing. I have a smell, but for my taste (sense of smell), not strong, it will be a pity if everything disappears.
fruktis
While I was writing the essay, Natalya had already essentially answered
ledi
Quote: mms

Girls, who did, tell me how much by weight of the finished dough is obtained from one portion
I did it in two portions. it turned out 4kg 930g. It turned out 9 pcs of Easter cakes 236-240g and 7 pcs 365-373g and 1 pc 166g. But I couldn't knead the dough with 2kg of flour, so I added another 500g. so there is no exact prescription data.
lappl1
mms, I have half a portion of 1200 gr. with a small amount of dough - weighed it, as it was divided into 6 forms on the scales.
lappl1
Elena_Minsk, do not worry, you are all right. After 1h. 45 minutes it would be too early. And the smell will go away.
By the way, yesterday I took other yeast for the dough and my dough was also playful - after 2 hours it had already reached its peak. So I moved a bucket of dough from a warm stove to the table, where it is cool - less than 20 grams. In the morning I saw that it had already fallen and was growing again (I don’t know how many times). I read here that the dough ripens well in the cool, but the wine smell is also weaker.
ledi
I put the dough in the refrigerator. And today I will probably put it too
Lyalush
Girls, please tell me how to properly prepare the icing. The proportions of protein and powder, as well as the amount, are cold proteins better or at room temperature?
Olga VB
1 protein, 80-100g icing sugar, 2 / 3-1 tbsp. l. lemon juice.
Squirrels are better whipped room.
Apply immediately.
Here take a look.
Lyalush
Thank you!
AlenaT
Is the icing plastic or does it crumble when cutting the cake?
lappl1
AlenaT, Crumbles. In order not to crumble, it is recommended to pour in 1 tsp at the end of whipping. boiling water, without stopping whipping. I did so, but flopped instead of 1 tsp. almost a couple of canteens. The glaze was easy to apply. But I don't know if it will crumble or not. We will try it only on Sunday.
Olga VB, Lyalush, it is recommended everywhere to beat cold whites - from the refrigerator. I always do that. Whisk quickly and easily.
silva2
thanks for the wonderful recipe! everything worked out
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
lappl1
silva2, wow !!! What a flower garden! Handsomely!
arini
Today I baked a half portion. They look beautiful. But how much did my poor robot interfere with the dough. It still did not want to gather in a ball. For about an hour I tormented this dough, then I began to add flour. Then I decided to put it on to develop gluten.I began to remove the dough from the hook, but it does not stick to my hands at all, although it spreads over the bowl. In general, I put raisins in there and quickly, according to the forms, for proofing. Grown by about a third and smells good. So I think, maybe it was not necessary to bake extra flour. I don't know the taste and texture of the dough yet, but first I like the look and smell. Thank you.
lappl1
arini,
Quote: arini
But how much did my poor robot stir the dough
If you have a bread maker, it kneads very well. And without straining, since the dough is very soft. But also not fast. I put the program on the program "Pelmeni" 2 times. But the bread maker made a wonderful bun out of liquid porridge. There was also a temptation to add flour. She didn't do it by sheer willpower. The result is great.
Zhenya 1986
For the first time I bake cakes, for the first time I deal with pressed yeast, tell me, please, here I have spread the tremors in warm milk, it has already been 15 minutes and there is no reaction. Is that how it should be? Not a bubble on the surface .. Throw it out?
lappl1
Zhenya 1986, will no longer be of use. I bought fresh yeast, and it turned out to be the same. The bread didn't work out then. I had to take yeast from the freezer a year ago. They have been perfectly preserved. and the Easter cakes turned out.
lappl1
Zhenya 1986, if time is running out, then knead on dry ones so as not to risk it. Here the girls wrote that they are good at dry.
Zhenya 1986
Thank you, I will try on dry ones .. eeehh, it's good until Sunday there is time for experiments
Olga VB
Quote: silva2
everything worked out
Oh, what a beauty!
Will someone really have a grudge against this?
And what about the flower garden?
silva2
This is mastic ...
FairyViolet
silva2 very beautifully decorated
Girls, my roof is almost flat on pascs ... why are they wrong? So well rose in molds in the oven (30C), then turned on 160, bottom heating and convection (electric oven). The color is golden, beautiful, but the roof is not a hat.
I did it for the whole portion and I got 5 pieces of 500g each.
Sibelis
I keep the cakes in a large box with a lid, nothing will get wet. If I baked in paper forms, then I leave them in them, if in anything else - I wrap the bottom up to the glaze with cling film.
Experience shows that for some reason the oven is best made in cans of peas. Well, in paper, too, nothing, but there the bottom can burn. It didn't work for me in special non-stick forms, it just burns for some reason.
And I always knead by hand. Somehow it seems to me that the hands like cake dough. Well, if you knead it with a car - but talk?))
Sibelis
I didn't prepare candied fruits, you can't buy it either, I don't want to put a chemical fake, some dried cherries or cranberries will definitely paint the dough when intervening. How to be? Get by with raisins? Does anyone add nuts?
eye
Natasha, do you have a lemon? scrape the zest from it, add spices, raisins - is it a must, and dried apricots are not a bit overwhelmed?
Sibelis
And the most important question:
The oven will have to be in an unfamiliar oven, and there the temperature regulator and setting either the top or the bottom - everything is on one handle. That is, in a circle: 75'-100'-150'-200'-250'-bottom heat-top heat-grill. When turned on, for example, at 150 ', both the top and bottom heats up. And when you turn on the "lower heating", there is no way to select the temperature ((. Or am I dulling something?
Who has such a similar adjustment, HELP, teach me, bake tomorrow !!!
Sibelis
The zest has already been planted, yes). You can buy dried apricots, but somehow it seems to me that it will give an uncharacteristic sourness. Eh, I slowed down, I thought of making candied fruits in five days, and there, according to the recipe, six are needed))

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