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

Kulich with Myasoedovskaya in the oven (master class) (page 32)

eye
our oven is not like that, browse the network, food instructions, there the modes should be painted and recommendations for baking
eye
Quote: 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))
for dried apricots, I agree, I do not put it, but my friend loves
what 5 days ??? you take the skins from the oranges, cut the desired size, fill it with cold water, boil a little, change the water, repeat.
then - drain the water, pour sugar over the eye, then it will be possible to add and boil or MKV, but stir. let cool until morning. then look and try, it is necessary - add more sugar and to the MKV in several steps.
once you bake as much tomorrow you can and if you have oranges, be for dinner with candied fruits
Sibelis
It was written there that the skins must be soaked for three days in order for the bitterness to come out.
Of course, I found the instructions on the Internet, but nothing is explained there (((
eye
Quote: FairyViolet

silva2 very beautifully decorated
Girls, my roof is almost flat on pascs ... why are they wrong? They rose so well in molds in the oven (30C), then I 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.
Nadezhda, I baked Myasoedovsky once about 5 years ago, it was a very flat top, I did not expect it either
the way out is to decorate in a volumetric manner, so that it doesn't catch your eye: chicks or a nest with testicles and immediately - what a charm - but you will forget about the roof
Sibelis
Next time I will prepare candied fruits in advance
But the oven cakes with the top heating turned on, I'm somehow afraid ... And with it turned off, but at an unknown temperature ... I really don't know which is worse
eye
Quote: Sibelis

It was written there that the skins must be soaked for three days in order for the bitterness to come out.
Of course, I found the instructions on the Internet, but nothing is explained there (((
I didn’t soak it, but did it a week ago as I wrote it, well, change the water again, in general, you don’t lose anything, before adding sugar, try for bitterness, if it’s bitter - again with water and cook, no, cook without water, but with sugar, success!
and what am I trying to persuade ???

and the instructions are on the manufacturer's website, maybe
lappl1
FairyViolet, and how did you knead the dough? Was it elastic, not sticking to the table, or to the hands, or to the dishes?
If you don't knead enough, the gluten will not develop well and the dough will not have the strength to rise. And even if you open the oven during baking, they will fall off or not rise again. And highly developed gluten will survive these interferences in the baking process.
arini
silva2what beauty you got
Quote: lappl1
If you have a bread maker, it kneads very well.
I have a European, there is no program in it, only kneading, the shortest is pizza. But there is also a proofing time. Maybe it was just a different nozzle, or at high speed.
Olga VB
Natasha, What's the problem?
If your stove achieves the required temperature only with the upper heating, and the top begins to redden faster than everything else, it can be covered with foil, and if it is not there, with baking paper.
and you can put the baking sheet lower.
Sibelis
Every year I bake, it seems to always work out, and every year I worry))
These are last year)
Sibelis
the photo did not load for some reason
Sibelis
okay, I can't download. Something I have not been friends with technology lately))
FairyViolet
Quote: lappl1

FairyViolet, and how did you knead the dough? Was it elastic, not sticking to the table, or to the hands, or to the dishes?
If you don't knead enough, the gluten will not develop well and the dough will not have the strength to rise. And even if you open the oven during baking, they will fall off or not rise again. And highly developed gluten will survive these interferences in the baking process.
It stuck to my hands, although I kneaded it with my hands for a long time, I added a little flour (5-6 tablespoons), but I didn’t become much, I was afraid to make the dough cool. At the end, the dough began to stretch with such thick constrictions, threads. I didn't open the oven.
For some reason, I do not see all the pictures from the MK, so I visually have nothing to compare.
Baked without raisins this time.
FairyViolet
Quote: ok

Nadezhda, I baked Myasoedovsky once about 5 years ago, it was a very flat top, I did not expect it either
the way out is to decorate in a volumetric manner, so that it doesn't catch your eye: chicks or a nest with testicles and immediately - what a charm - but you will forget about the roof
Thank you, I went to study the topic with glaze
eye
success! there is time!
vesennyaya
baked)) Started at 11 am, finished at 11 am. Everything seems to be fine, there is no strong smell of wine. I generally forgot to put vanilla)) I baked for half a portion, first I mixed it with a mixer, then I decided to show my conscience and let the mixer rest, I even managed to knead a bun with my hands * JOKINGLY * Today I baked two types of Easter cakes, for the first time in my life, also in paper forms ... The question is ripe: remove the paper? My first batch has already cost 5 hours, ready-made, decorated, I'm afraid they'll get damp in the paper. Or, on the contrary, will they be fresh for a long time?
Many thanks to the author! And to all participants of the topic
N @ T @
Quote: vesennyaya
The question is ripe: remove the paper?
No, of course not!
lappl1
FairyViolet, even a flat roof happens if the dough is fermented during proofing.
lappl1
FairyViolet, if you still bake cakes, and in general in the future baking with milk, then pay attention to the preparation of milk - I wrote in this thread on page 74 Reply # 1479. The difference is tangible as a result.
Olga VB
So, sir, my report.
Baked half portions in 3 paper tins 10x12.
The dome turned out to be beautiful, smooth, even, although I was nervous with the proofing, because the dough rose sooooo slowly.
But I know why: I put 6 g of yeast in half a portion (Saf-moment), although according to their recalculation it should have been 10 g.
The dough in the tins was no more than 1/4 or even 1/5 by volume.
And either from this, or so it should have turned out, but my Easter cakes did not reach the top of the molds pretty well, about 2 fingers around the perimeter and a finger in the center.
Therefore, I think that for full beauty it was necessary to take 2/3 of the recipe for these molds.
But if I guessed right with yeast, I will understand when I try what I got.
By the way, weight without glaze: 410 g, 405 g, 402 g.
milka80
Girls, and I have a state of emergency Kneaded the dough, it remains to transfer it to a large saucepan and then, like in a movie: a bowl of dough slips out of hands and flies through the kitchen As a result, about 1/3 was on the floor. I set the one that survived to ferment, I don't know if it will make sense. Question: if fermented, how to guess how much flour to add now? Also reduce by 1/3?
Oksanka
Hello ! Girls, tell me, if the dough stays at a temperature of 23-24 degrees for about 12 hours, is it not scary? I’m just starting now, but tomorrow morning I will not be able to continue ... I’ll only be free by 12
lappl1
Oksanka, is there a cooler place? Place it in such a place and everything will be fine.
Lerele
And I'm going to, and too early can not. And if you put it on the balcony? They put them in the refrigerator. Although I have about 20 * at home.
Olga VB
I would leave it at room temperature and put it in the refrigerator in the morning.
And when you return, you will already be able to control the further.
Lerele
The pot will not fit into the refrigerator
I went to start, leave at home.
Oksanka
lappl1, thanks, so I will)

Olga VB, thank you) I didn't know that it was possible to "slow down" the growth of the dough in the refrigerator, but I'm new to this business)
Olga
Quote: Olga
baked milk dough
by the way, I make milk in MV ... we adore it, but again from homemade milk
I haven't tried it from the store, it's probably sterilized anyway
Loksa
OlgaHow much milk do you keep in the micr and at what power?
N @ T @, tell Easter cakes in the form should grow three times? (I, too, had their heads off) And if it's not difficult to answer before adding raisins, does the dough rise three times or two? (I literally ran around with a ruler). Thank you. on the first page I did not find?
yanna-am
girls who did it with dry yeast, pour them into warm milk instead of living 16g per 1kg and do everything as with live? or pre-soak in a small amount of milk? My first experience, on this there are so many questions .. I don't know how to work with yeast ((
Narkom
Last year I did a test one, the dough turned out to be thin, this one is already the main one, the dough is remarkably kneaded, it has risen. In general, the world is beautiful)))
N @ T @
Quote: Loksa
And if it's not difficult to answer before adding raisins, does the dough rise three times or two? (I literally ran around with a ruler)
With a ruler - this is superfluous))) yes, about three times before adding the raisins, I put the dough in a third of the mold in the mold and turned on the oven when the dough did not reach the top by 1-1.5 cm (it turns out almost three times) ...
lappl1
yanna-am,
girls who did it with dry yeast, pour them into warm milk instead of living 16g per 1kg and do everything as with live? or pre-soak in a small amount of milk?
see the manufacturer's recommendations on the packaging. As it says, do it. Usually dry yeast is mixed with flour, but there are those that are mixed with liquid. Therefore, read the instructions on the packaging.
Natalqa
Quote: yanna-am

girls who did it with dry yeast, pour them into warm milk instead of living 16g per 1kg and do everything as with live? or pre-soak in a small amount of milk? My first experience, on this there are so many questions .. I don't know how to work with yeast ((
If still relevant, I do. For the night I put the dough on dry, but someone's she is not very good for me. It seems to be bubbling, but there is no rise ... (diluted immediately in the total volume of milk). Girls, who in the course, the dough in stainless steel rises in general, is it worth waiting for the result? I bake this recipe for the first time - it’s worth the dough for 9 hours, it is bubbling, the smell is good, but I don’t watch the rise, wait further or go put a new one?
lappl1
Quote: Natalqa
dough in stainless steel rises in general, is it worth waiting for the result?
There is nothing to do with stainless steel, it is neutral. I make yogurt in a stainless steel pot, and there are live bacteria.
Maybe your dough has already fallen? The dough should be ready in 9 hours. And yet - dry yeast can be deactivated if mixed with liquid. See what it says on the yeast package - where to add it - to liquid or flour. And one more thing: check your yeast. Pour 1 tsp into 100 - 150 ml of warm water. flour, water, and a little yeast, about 0.5 tsp. Place in a warm place. If a cap appears, with bubbles, then the yeast is in order, you can do it on them. But again, the procedure for introducing yeast should be done as recommended by the manufacturer.
lappl1
Natalqawhat yeast do you have?
Natalqa
Lvov. The dough is in the oven, bubbling. How to understand whether she fell or not, tell me
lappl1
Quote: Natalqa
How to understand whether she fell or not, tell me
There should be a trace on the container with the dough, to which it rose. For 9 hours in the oven, she could go up and down several times. If there is no trace on the container higher than the initial volume (at least 2-3 times higher), then, most likely, it did not rise. I have increased the volume of the dough every 6 times. Once it bubbles, it means alive. In any case, during this time the dough should be ready.
Natalqa
Lyudmila, I read Lviv's sprinkles in flour, and I drank in milk, what to do now? Wait or will there be no sense? If I get it, nothing will happen to it, or if I touch it, just knead it? The fact is that, out of fright, I took a 10-liter pan, well, so that I probably would not run away, and now, until I get it, I don't open the film, I don't understand along the walls, I couldn't see whether there was a rise.
lappl1
Quote: Natalqa
If I get it, nothing will happen to it, or if I touch it, just knead it?
Nothing will happen, get it out boldly.
If contact with milk was minimal in time, then the yeast will not have time to deactivate. So look at the trace on the pan - is it higher than the original dough volume?
Natalqa
: D laugh at me ... I don’t know if the pasks will come out, but they have already raised my spirits ... I opened the film, stuck my nose and got such a blow from alcohol, just right to have a snack! And there is a trace of the rise, it means to knead or wait (at this moment 9 hours have passed).
lappl1
Natalqa, Everything is fine! A scent in the nose is a sure sign that the dough is ready. Knead the dough. Just make the kolobok smooth so that it doesn't stick to anything, it is elastic. What will you knead? If there is a bread maker, then it does it perfectly. True, I kneaded half the norm. The girls, who had a whole norm, were kneaded in 2 passes (they divided the dough in half).
I will not laugh at you, but I will hold my fists. Good luck!
Natalqa
Thank you very much, Lyudmila, it is very difficult to make the first recipe with dough without the tips of the craftsmen. I will try to knead by hand - the recipe for the whole batch, and the bread maker is up to 1 kg. Well, the eye leaves much to be desired. Better with our hands, we are no stranger to difficulties. Thank you so much for the tips.
milka80
Girls, who did it with a successful outcome on dry yeast, tell me, did I understand the sequence correctly: knead flour with milk, then add everything else, and then dry yeast mixed with a small amount of flour? Or mix flour with yeast, add milk and then the rest of the ingredients?

My long-suffering dough on dry yeast stood overnight at room temperature of 26 degrees, in the morning NOTHING (((I was already going to throw it out, but decided to give it a chance and put it in the oven under a light bulb. After 15 minutes I began to raise ... Will there be any sense? Or a new dough put?
bloodever
I baked these pasta yesterday ... and last year ... The most-favorite

milka80, the dough is alive. wait until it rises 3 times and starts to fall and proceed)
lappl1
Quote: Natalqa
I will try to knead by hand - the recipe for the whole batch, and the bread maker is up to 1 kg.
Let me advise you. Divide the dough in half, knead one half in a bread maker, the other with your hands. Swap places periodically.
It took me half a portion on the dumplings 2 cycle "Pelmeni" 20 + 20 + 5 minutes. You have any dough where you knead immediately. So you will see an elastic bun that is obtained from this liquid mass. This will develop excellent gluten, which will not be afraid of anything - and the Easter cakes will come out with a good dome, and will not be blown away under any unfavorable conditions. Well, with God!
yanna-am
Quote: lappl1

yanna-am, see the manufacturer's recommendations on the packaging. As it says, do it. Usually dry yeast is mixed with flour, but there are those that are mixed with liquid. Therefore, read the instructions on the packaging.
written in flour .. if I'm in milk, will it work? if flour into flour means to mix them and add them according to the recipe with flour?
lappl1
Quote: milka80
After 15 minutes, I started to raise ...
Observe more, if it grows, it is alive. Or maybe it has already dropped and started to rise again?
And read about yeast on the manufacturer's packaging. It says where to add them - to flour or liquid.

lappl1
Quote: yanna-am
if I'm into milk, will it work?
If contact with milk was short-term, then it's okay. Look at the dough, it will show whether the yeast is live or not. If it bubbles up, then everything is in order.
Loksa
N @ T @, thank you, but I greatly increased the shape and it turned out to be 1/4 of the height, so I didn't trust my eyes with a ruler at night. Everything turned out very well, but the question gnaws at me. 2 grams of vanilla is a lope? : girl-th: in teaspoons? Peas? My scales do not seem to be this size (I have electronic ones up to a gram - a lie)
I sing the praises of Zest - really the most successful cake recipe !!!
The bread maker is THING - kneaded the dough perfectly!
Happy baking everyone!

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