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

Kulich with Myasoedovskaya in the oven (master class) (page 40)

notka_notka
Good evening everyone. I also want to bake cakes according to this recipe, but I have never baked myself before (my mother always supplied me with her cakes). I told her this recipe, but she suggested that the cake may have a sour taste, since fermentation is long. In the kitchen, plus 27 degrees. Is it true or not? And further. Is it possible to replace butter with Pyshka margarine in this recipe? Or is it oil? I also remembered the question. Can I add saffron tincture (so I want to make it for some reason) and how much is needed, won't it spoil the taste? Again a question. Do not swear strongly for my stupidity. These will be my FIRST Easter cakes. Is it possible to put different shapes in the oven together in terms of volume and material (silicone and carbon steel - split)?
Giraffe
notka_notka, there will be no sour taste, do not worry. Margarine can be used instead of butter, it is not critical if it is good. The saffron tincture, I think, needs to be counted in the amount of liquid. You can put any forms, only the Easter cakes will be baked at different times. but you will check it out with a speck
_Milana_
I would not recommend putting forms of different sizes at the same time. Since small cakes are baked faster, they will need to be taken out earlier and not overdried. If different forms are baked together, then you will have to open the oven once again and disturb the cakes, and this can have a bad effect on them. Easter cakes may fall or the middle will fail.
Katerina79
Girls, when you bake these Easter cakes to order, when do you start baking?
cake machine
I once baked them to order. The oven started on Wednesday. They were good. But I will never bake them to order again. Too much work and little income as a result. To do this, you need to have a mini-bakery in order to generate revenue in volume
Albina
Once upon a time, when I wasn’t familiar with the Internet (it was expensive even before that), I started the dough on a whim (there was no recipe as such), baked cakes at the same time in dishes of different sizes. Everything turned out fine for some reason
Katerina79
cake machine, Lena, thank you! And you don't bake this one to order, or at all?
cake machine
Katerina, As I learned this recipe, every year I only bake it. He is very wonderful)))). It was he who was baked to order. Now I only spoil my relatives with yummy. On order only cakes.
Katerina79
Thank you!
Rezlina
Girls, if you don't separate whites with yolks, then add melted butter in order? Baked to try this year - it turned out too winey aftertaste. Is it because the dough has been fermenting for a long time? And it's too dry inside, why can this be?
ychilka
May had an express batch today. The dough fermented for 3 hours at 35 ° ... then kneading + vanilla / flour and an hour later the raisins were added. Proofing for an hour and a half at 25 ° ... Baking 30'-10-200 ° and 20-170 ° ... 4 excellent high Easter cakes, 290g each, came out of 1/2 norm. The test was 1280. There is no wine smell. The softest crumb. Fibrous. Fragrant.
Beat eggs with sugar whole.

The recipe is perfect for creativity.
Katerina79
ychilka, Julia, and after 3 hours the dough has already fully risen?
Giraffe
Quote: Albina

Once upon a time, when I wasn’t familiar with the Internet (it was expensive even before that), I started the dough on a whim (there was no recipe as such), baked cakes at the same time in dishes of different sizes. Everything turned out fine for some reason

One to one. Sister-ah-ah
notka_notka
Giraffe, Albina, _Milana_thanks girls. I'm terribly worried. And yet I cannot decide on the cooking time. Either on Thursday all day, but not the fact that I will leave work;) or put dough on Friday evening, and bake on Saturday. It's still hot in my house, the temperature does not drop below 26 degrees.I cooked buns, challah - everything rises very quickly.
ledi
You can put the dough in the refrigerator.
Rezlina
ychilka, 👍 that is, if I understand correctly, you can put dough not on Wednesday night, but right on Thursday morning? And by the evening the Easter cakes will be ready :) What do you mean by 30-10-200? 200 degrees, something out of two minutes, and the third?
notka_notka
ychilka, Oh, something tells me that I can also succeed if I do it on Thursday :) but if Thursday is not free for me ?? Girls, would you please advise to put dough in the night or not? I'm afraid it will be hot for her, but I will oversleep and everything will turn sour
ledi
Quote: tortoezhka
large volume of work
on the contrary, I liked this recipe, so that you can put a dough and even leave the house. early in the morning I leave for work, after 6 hours I come and already knead. It turns out the dough for about 8 hours is wandering around. For one portion, I take a 10-liter pan so that the dough does not run away.
ledi
Quote: notka_notka
I'll sleep and everything will turn sour
I wrote above. put in the refrigerator
ledi
one of the girls wrote that the dough fell and rose again
Naroma
I used to put dough on Saturday in the morning, bake it in the evening and to the service, to the church, to hallow the cakes!
notka_notka
ledi, can I ask you about a saucepan? It's just that I have a large aluminum pan only. And then suddenly the current YESTERDAY evening I learn that in no case should I put the dough in a metal dish, especially in an aluminum one - it won't rise, it sports, and so on. I don’t know what to do. Should I put a plastic stall in a bucket? Then it will definitely not fit into the oven or the refrigerator, if anything. I alone am so boring and meticulous
ledi
Natasha, I put one portion in a glass pan from the airfryer, and the second portion in an enameled one, in an aluminum one is not desirable, I also heard this
ledi
Quote: Naroma

I used to put dough on Saturday morning, baked it in the evening and to the service, to the church, to hallow Easter cakes!
If I bake on Saturday, I put it on Friday night. I don't like messing around with Easter cakes on holy evening. I would like to have order everywhere. But this is how it turns out. If people work and there is no other way.
ledi
Quote: Maryka

I want to say a big thank you to Zisyuminka for the recipe for the most wonderful Easter cake! I've been baking it for several years now, I can't wait to bake it again. And I would never change anything in the recipe, why risk it? He's perfect.
I think so too. The only thing I can add flour and not separate eggs
ledi
Quote: notka_notka
Can I add saffron tincture
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=9679.0the answer is 224
notka_notka
ledithank you
notka_notka
ledi, that is, it is necessary to divide the dough into 2 parts and scatter it to rise in different saucepans, and then knead the dough in two parts? I don't have a kneader, there is only HP Panasonic 2511, there is a small bucket
ledi
I scatter in different ways because I bake 2 servings, 2 kg of flour. It is not known how the dough will behave when it is not enough. We must wait for those who made 0.5 portions. it is believed that the more dough the better it is, it comes up better.
notka_notka
ledi, at a time this amount fits in the oven? Or part is bothering and part is waiting? If it's not a secret, can you give the whole process more details?
Elya_lug
notka_notka, I always put the dough in a large aluminum (bucket) pan and great Easter cakes. Last year it was Myasoedovskie baked. Dough stood on the boiler in the night from Friday to Saturday.
ledi
Natalia, No, there is no secret https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.1760 First, I put the dough in small corn jars 9 pcs and 1 pc of condensed milk. My stove is Brest 60cm wide and of course the oven is large. all this amount fits on one baking sheet. While they fit, I put 7 pieces of large pineapple cans, coffee liter cans since the 90s. Large ones are suitable while small ones are baked. I'm not in a hurry, I'm waiting for a good fit. While the big ones are being baked, I grease the hot ones (if there is such an opportunity, that year it was necessary to wait a little) small pasches and sprinkle them. something like that.
ledi
Girls! who will bake for the first time, listen to Lyudmila's advice, answer 1871. It really helps. I've tried it. really helps and you don't need to add as much flour as I added for the kolobok. who uses Macfoy think about it not worth worrying about.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.1860
notka_notka
Elya_lugThank you, Elechka.It just felt better in my heart :) so, you can safely knead in the Soviet aluminum ?!
ledi, Vera, thanks for the detailed answers. Very valuable information
Elya_lug
notka_notka, yes, Soviet aluminum, we don't hold others))) Good luck!
Benesata

Girls, can you even bake cakes on Friday?
Maryka
Girls who doubt about the sour taste: it is not there, there is an obvious wine taste, which makes this cake amazing, not sour, but wine, because the sponge ferments. I always put the dough at night, I have a 7.5-liter plastic "bowl" from Taperver, nothing escapes. In the same topic, it is advised to put it in the oven just with the light on, that is, without heating, it turns out just a closed space without drafts and with a constant temperature, I do so, I check it once at night, everything turns out, the smell from the dough is simply incredible. I bet on Friday, ready by morning, bake on Saturday.
My personal opinion: use only butter, no margarine.
Jiri
Probably it won't get any worse from ghee?
Quote: Maryka
"Basin" from Taper on 7.5 liters, nothing runs away.
Do you close the lid tightly?
cake machine
Quote: ledi
on the contrary, I liked this recipe
This is yes. But I was kneading with ruts. She ripped off her fingers on the bottom of the pan. It is crumpled from winemaking in some places. And so yes. Confused, went to bed in the morning again romegal. then baked after a while. Taste and beauty
marina__
Please tell me, how much should the fermentation time of the dough be reduced to reduce the wine taste?
cake machine
Quote: notka_notka
in no case should the bottom be placed in a metal dish, especially in an aluminum
I just learned this from you. I put the dough for three years in a row. The first year in a forty-liter, then in a fifteen-liter aluminum pan. Everything worked out great. Well, I don’t have a special plastic container. And there are no plans to buy it yet. Put in what is, the main thing is tuning. Everything will be OK!
notka_notka
Jiri, taper is my dream! Are the products really as good as advertised? I found a 5 liter plastic chicken leg bucket with a lid. Will it be too little? Cover with a lid or a film?
Tortoezhka, the mood is the most tuned in! Therefore, I am sure that everything will work out for me. Straight waiting already when ever
ychilka
Quote: Rezlina

ychilka, 👍 that is, if I understand correctly, you can put dough not on Wednesday night, but right on Thursday morning? And by the evening the Easter cakes will be ready :) What do you mean by 30-10-200? 200 degrees, something out of two minutes, and the third?
30 minutes in total. 10 minutes at 200, 20 minutes at 170.

I just can't understand why most people write about tattered fingers and a wet back. I made this dough twice for half a portion. Liquid. She began to knead with a wooden spoon in a circle, literally after five minutes the dough was wound on a spoon, went over to knead with her hands. Another 5-7 minutes and you're done. There is nothing complicated. Don't stop being afraid.
Vera, do you advise putting two portions in different dishes? Is it to make it easier to interfere?
And it is clear that you bake not 8 pieces to order, when you start baking? If people ask for a Friday night giveaway already.
cake machine
Yulia, it was when kneading a double portion at once. Or two and a half in one saucepan at once. With your hands. I didn't like the spoon. It was not stirred. I interfered with my hand to the kolobok. As it should be. Large portions and lack of technology is hard business. Now there is a mixer. although it is manual, it is much easier to use the dough attachments.
A.lenka
My great-grandmother always kneaded the dough in a large "pouring" (enameled) pan. And I never washed her. She had this pan exclusively for the test.

Girls. I still didn't understand about milk. Which one is better to use for Easter cake?

And another question. If I put the dough in the oven at 35 degrees, how long will it take to ferment?
notka_notka
A.lenka, as I understood that the best milk for the cake is obtained after additional preparation. I did so.I bought cow's milk from a barrel on the market, boiled it, and then kept it in the same saucepan in the oven at 90 degrees for 30 minutes. Spilled into sterilized bottles and refrigerated.
A.lenka
Natalia, Thank you! So I will! In a multicooker, too, probably this procedure can be carried out?
Loksa
A.lenka, Lena, it is written 4.5 hours can ripen, or maybe you will find 30 degrees (in the oven with a light bulb)?
Jiri
notka_notka, Natalya, every year I put this dough in a 7.5 liter Tupper basin. I do not close the lid tightly so that the dough breathes. I put it in the oven with incl. light bulb. The dishes are of course very good, but also expensive
A.lenka
Loksa, no, Oksan, I won't find it ... My light bulb in the oven that is not working does not turn on. I will find a maximum of 25-28 degrees if I put it near a heating battery and under a table lamp. Probably, it will have to be done.

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