Kulich with Myasoedovskaya in the oven (master class)

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.

Yes, I then put one part into the bread maker, and the other into the combine for kneading for about 30 minutes, and then with handles, it’s a pity for the equipment, the bank. I started to sell the oven that year from Wednesday to Thursday, there were the first ones.

If people ask for a Friday night giveaway already.

you put on Thursday night and Friday morning you can have two servings ready. Of course, depending on which oven, how much will you fit? Immediately in the morning, if you don't work, as soon as you empty the container for the dough, you put two more portions and by the evening you will bake two more portions. And in the evening again. but it's very hard!

Girls! Here I read * boiled milk three times * Three times and boil? but as? Wait for it to cool down or ..... something I'm confused, please explain

you put on Thursday night and Friday morning you can have two servings ready. Of course, depending on which oven, how much will you fit? Immediately in the morning, if you don't work, as soon as you empty the container for the dough, you put two more portions and by the evening you will bake two more portions. And in the evening again. but it's very hard!

I can fit 9 coffee cans. That is, one test rate. Well, I also planned to start on Thursday.
And how are those

I just simmered milk for two hours on the program, milk porridge in a multi-cooker

I can fit 9 coffee cans. That is, one test rate. Well, I also planned to start on Thursday.
And how are those

9 cans, about a liter in size?

[Yulia]

Yuliawhat kind of flour do you buy?

I just simmered milk for two hours on the program, milk porridge in a multi-cooker

Thank you so much! I'll take some advice this year ...

Girls, can you even bake cakes on Friday?

Can.
Baking Easter cakes on Good Friday is possible and even necessary. According to old beliefs, it is believed that the cake baked on this day will never deteriorate or grow moldy, and can also heal from any disease, protect it from bad weather and fire.
In accordance with tradition, white cakes were baked on Maundy Thursday, yellow cakes on Friday, and eggs were painted on Saturday.

On Thursday evening, the first cakes were baked - white. They were made from unleavened dough to be taken to the cemetery for deceased relatives.

For the living, Easter cakes began to bake on Good Friday. These pasques, called yellow or gold, were made from yeast dough, usually on a large number of egg yolks (from 30 to 120 yolks - hence the amber color).

9 cans, about a liter in size?

Well, yes, such a plan - coffee, baby food, 850g
I have a 50kg bag from Varus.

Jiri, Irina, do not close the basin from Taperver hermetically, when I left it in the kitchen, I just covered it with a lid on top so that it would not get aired, and put it in the oven with a light bulb without a lid.
By the way, it is very convenient to bake in paper forms, which are sold in any store before Easter; the sides are not fried in them. According to this recipe, I have two non-stick forms with a diameter of 16 cm, a height of 9 cm and two paper forms with a diameter of 12 cm, a height of 10 cm.

I want to sincerely thank you for the recipe, this is the most delicious cake that I have baked, I have not cheated on it for 3 years already, I mix the dough with my handles until the bottom gets wet, but the result is simply magical, I bake 2 servings, as they fly away just instantly. Thanks for sharing.

Well, yes, such a plan - coffee, baby food, 850g

Julia, have you ever weighed how much raw dough should you put in such jars? I weighed that year, but did not write down

I mix the dough with handles until the ass is wet

How long does it take to moisturize a soft spot?

Girls tell me whether it is necessary to separate the whites and yolks and beat them separately. Have I been baking and dividing for 2 years in a row, or this year also not to deviate from the course?

[Evgeniya]

Evgeniya, it all depends on the quality of the flour

Julia, have you ever weighed how much raw dough should you put in such jars? I weighed that year, but did not write down

Lived for 300g. After baking, there were 280g. It is possible and 350 g, but they will rise a lot. Vera, do you start baking to order on Saturday? Haven't tried it on Wednesday or is it too early?

Girls tell me whether it is necessary to separate the whites and yolks and beat them separately. Have I been baking and dividing for 2 years in a row, or this year also not to deviate from the course?

I did this and that. I didn't notice the difference.

Vera, do you start baking to order on Saturday? Haven't tried it on Wednesday or is it too early?

I do not remember, in my opinion that year the first baked from Wednesday to Thursday. This year I will put the first ones from Thursday to Friday. this year I will put three double portions.

I got over too. I'm going to PM.

I came to share my sadness and sadness. All week I studied this topic, one might say, to the holes, looked forward to baking cakes, painted the whole course of action, and today, barely light, decided to start. Everything was going well until ... she started to bake. I'll make a reservation right away that I took all the products exactly according to the recipe, except for yeast, I had Lux-extra pressed yeast and knowing their thermonuclearity, instead of 60 g I took 40. Unfortunately, this did not help, and already at the initial stage of baking, my cakes ran over the edge of the molds. And this is taking into account the fact that I put 1/3 of the form. Then, as in a fairy tale ... after 40 minutes of baking at 180C, I found that the sides were completely white, and the lids began to blush well - I covered them with foil. Left for another 40! minutes! In the hope that now they were definitely baked, I took it out, the smell was incredible throughout the house ... But when I opened the molds (I have clips on the side), the cakes just fell apart.They are so soft that they simply flatten even on their side. And those sides didn't even brown! That is, they are pale yellow in color. But the color is still okay, but the fact that they do not hold their shape at all ... In general, I'm at a loss ...
If anything, this is not the first time I have baked cakes, baked according to different recipes, but this is the first time. Who can tell me what the catch is? Now I think whether to put a dough on the night to work on mistakes or get an old dusty recipe out of a notebook, there is not much time left to think, but on the other hand, I want to try something fresh.

Oh, what a pity !!!! : girl_cray: There wasn't much flour around. But there is no need to despair ... Easter cakes according to this recipe are really tasty ... We need to try more ...

The flour may still be wet. I toiled with flat-topped cakes until I replaced Saoyu flour with Makfu. It is drier and there are no misfires. Good luck! These cakes are delicious and worth all this fuss.

Thanks for answers! Indeed, the flour was in my cold closet, and I brought it in the day before, just maybe it let me down. And I was afraid to put more flour, because the bun gathered quite easily and it was wonderful to stick off my hands. I usually set the dough thicker. Apparently, the reason is the moisture in the flour. But I'm not going to give up, I'll have to buy MacFoo and make the dough more abruptly.

[Nikusya]

Nikusya,
Look better "landowner krupnov" or "Alekseevskaya", so that the highest grade and protein was 12%.
Inexpensive, and excellent just for such pastries, cheaper, but better than makfa.

I have not seen such flour here. Sokolnicheskaya is also Makfa. And my farm flour is just 12% protein, it’s just that it’s damp, it’s obvious that it didn’t let me down before. I also read that you can dry the flour slightly before baking. Thanks anyway!

For many years I have been baking cakes according to this recipe and when adding flour I am guided not by the amount indicated in the recipe, but by the personal sensation of the dough, because eggs are of different sizes, butter with different amounts of whey, so I will knead the dough denser. Easter cake is always guaranteed well.

Hello, I also decided on a feat) for the first time baking cakes) I read Temka for a long time, I already prepared the products for the night kneading .. I weighed the eggs, and I have them 76 grams each, if we take by weight then 5 * 60 = 300, these are my 4 pieces you need to take ?) or put five?) and then increase the flour a little? thanks in advance for your reply)

And I have already changed the dough ... I'm afraid too early ... she rushes straight up ... as if I didn't have to fight with her at night ...
Can it ferment and lose its properties until the morning? Or normally in the morning I will stir in flour and put it for proofing ...?

[Sk0rp1]

Sk0rp1, I think that it is not at all critical that there will be a little more or a little less eggs. I didn't weigh it last year, I just made it according to the recipe.

I decided on the recipe a week ago .. Today I went to read the nuances, who did not succeed))
I read it like an adventure novel))
Nevertheless, I will bake according to Myasoedovki)
I hope that the products, intuition and hands will not fail, but the recipe is proven!
Good luck to everyone and obedient yeast!

[Olka I]

Olka I, I will not tell you ... I myself am afraid of this stage in cooking, because I never put a dough ..

[Sk0rp1]

Sk0rp1,
Thoughtful))
I went to experiment with eggs ..
Weight varies from 66 to 71 ...
As a result, I went through the whole ten on the scales .. weighing 5 pieces at once ... changing eggs ... I found the perfect combination - 318 grams I don't think that such an error is critical .. Everything can always be corrected with a spoonful of flour)

Good luck to everyone and obedient yeast!

Thank you, I join the wishes! We will cope and overcome the Easter cakes :-)
Pi. si. 9 liter saucepan ... And the dough is picked up ... Until I sleep, I'll watch ...
I have never baked anything on live yeast, but the trouble has begun :-) otherwise, how will you like it ...

[Elya_lug]

Elya_lug, Marina Prague, I already sat like that too .. I thought .. I'll put 5 all the more I will knead it with my hands, and for the first time, just a spoonful of flour will come in handy

[Sk0rp1]

Sk0rp1, put 5, I think it won't get any worse :-)

Good evening everyone! Take me to your friendly company, I'm going to put a dough overnight, the yeast will use dry Saf-moment for baking (if someone did, write down what the result was, please, like no one wrote about this yeast, and how much to take ? I think I will sprinkle one and a half sachets for fidelity, there is 12g dry for 1 kg of flour). But I have a question like this, how to cover the dough? food film (lid) or a towel to breathe.?

[Olka I]

Olka I, Olya, how are you there?
Wouldn't it turn the dough until morning? Maybe dough in a cool place?

[Mother bee]

Mother bee, in Easter cakes I like pressed yeast, I won't tell you about dry ones.
Cover the dough with foil. The towel gets dirty, rises to the very top, sticks.

[Mom Tanya]

Mom Tanya, thanks, I'll cover it with foil

[Mother bee]

Mother bee, with God!
show what happens !!!)))

[Olka I]

Olka I,
I would also put the dough in a cool place if at night ... I always put it in the fridge on the pies so that it comes slowly and does not have to be squeezed ...
Mother bee, there is enough space for everyone)) The newcomers themselves))
It will be better to breathe through the towel) .. and what does the Author herself advise?))

[Marina Prague]

Marina Prague, the author has a film in the photo.)))

[Mom Tanya]

Mom Tanya, Let's not break the tradition))
and cross out 102 pages of writing

Thank you girls! I went! I will definitely report back. I think whether the dough will rise under the film, I usually cover it with a towel

[Olka I]

Olka I, Olya, how are you there?
Wouldn't it turn the dough over to the morning? Maybe dough in a cool place?

thanks for the hint :-) the dough settled a little, but then it rose again, you can put it in the refrigerator, right?

will the dough rise under the film,

I will, I’m rushing at full speed :-) under the film

I pulled it out onto the veranda, the smell is already interesting, it looks like it’s okay, it doesn’t bubble, I’ll get up at 6 o’clock and see what’s there :-)

And today I baked 31 Easter cakes, 300 g each of this dough. 4 norms of products. I put the dough three times, two at the rate and once a double rate. The dough is awesomely odorous. Straight to lick the basin. Delicate Easter cakes.
I put a double portion again at 21-00 in a 15L bowl. I plan to get up at 4:30 and start.
Photo report later.

[ychilka]

ychilkayou are a hero hero !!!!!!!!!