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

Kulich with Myasoedovskaya in the oven (master class) (page 43)

Mom Tanya
Olka I, Olya, how do you like the process? Like?)))
Olga VB
Brothers, did someone use saf-moment gold yeast for this cake (for baking)?
How much was put on the recipe, how long and at what temperature did the dough ripen, how much did it take, did you like the result?
Mother bee
Olga VBYesterday I put a dough on this yeast (dry), now they are proving. It went up perfectly. But I'll write my report later. Looks like I will be a pioneer in using this yeast
cake machine
Girls follow the links on the first page. This cake has been baked on dry yeast for a long time and everything turns out great. I wanted to put them up here for you, but I didn't, because there are several of them on different questions on this topic.
Olga VB
Lena, we are not talking about dry yeast in general, but about specific ones.
There are no links to them on the first page.

Irina, did you use the saf-moment gold?
How long and at what temperature was the dough fermented? How many times did it increase?
Sk0rp1
Girls, I'm making Easter cakes, the dough is already suitable for interfering with raisins ... but for how long I read the topic, it seemed like everything was clear, right now the question arose - is it better to put paper forms on a baking sheet or on a wire rack?))) Electric oven, I will bake on the bottom-top heating 160/180, thanks, who will respond))))
Olka I
Quote: Mom Tanya

Olka I, Olya, how do you like the process? Like?)))
Tanya, oddly enough, yes! Yes! And yes again! Now the smell is awesome in the house! Are baked :-)
I will report later :-)
Mother bee
Olga VByes this yeast.Kulich with Myasoedovskaya in the oven (master class) I'll write a report later, when everything is baked, so that the complete picture will turn out
Benesata
Quote: Olga VB

Brothers, did someone use saf-moment gold yeast for this cake (for baking)?
How much was put on the recipe, how long and at what temperature did the dough ripen, how much did it take, did you like the result?

I baked Myasoedovsky on this yeast, half a portion, thumped the whole pack of 12 grams at once, kept the dough all night on the balcony for about 9 hours. Kneaded it in a bread maker. Melted the finished dough for 2 hours, and in molds for 1.5 hours. The yummy cake turned out to be moist, rich and layered. Very tasty. The dough fit well but didn't run away. In general, cool yeast, so bake the girls for health and do not be afraid.
Crust
Sk0rp1, if the paper forms are stable on the grill, then it is better on it, so the heating will go more evenly, they will brown equally on all sides.
Maryka
I put the paper forms on the grate, I don't remember anymore: I have two non-stick and two paper ones, I always put them together, also an electric oven. I never even thought, unsubscribe later, as you did, I will bake on Saturday.
Now I specifically went and looked into the oven: I put the forms on the grate, it seemed like I put it ...
Maybe someone else will answer?
Yu.V.
girls, who knows, is it possible to use gritty food for Easter cakes? I also want to bake a poppy seed roll, so maybe it's better to go there, but it's not worth it for a cake? there is a package of grains at home, I don't know where to put it correctly.
olaola1
I baked on the wire rack today. On the second level from the bottom. Perfectly baked, uniform color. I have already crumbled one small one from the second batch. Delicious!!! Thanks to Raisin for the recipe. It is a pity that she has not logged into HP for a long time.
Olya, this yeast (SAF Gold) is just for baking, it makes butter dough well.
Vinokurova
Mother bee, golden saf-moment how much did it go and for how much flour ?. otherwise I also decided to use them .. I really like the aroma from them ... very appropriate in Easter cakes)))
Olga VB
Valeria, actually there are 11g in this pack, and I was going to make 1 pack for a whole serving. Now I'm thinking ...
Vinokurova
Olga, I added 2 tsp to Molokhovetsky for a pound of flour yesterday. golden saf moments ...
but with this I don't even know ... also in thought ...
ychilka
I baked both on the grate and on the dish, I did not notice the difference. Bake evenly and so and so.
I won't help dry ones, I don't use them at all.
Olga VB
Quote: olaola1
Olya, this yeast (SAF Gold) is just for baking, it makes butter dough well.
Olenka, I know them, but I haven't tried this cake with them yet, so I'm worried: there will be no time to redo it.
And how much would you put on a complete recipe - a pack of 11g or more?
Azazelka
Quote: olaola1
Olya, this yeast (SAF Gold) is just for baking, it makes butter dough well.
Once baked buns with this yeast. They raise the dough well, but added aromatic additives and dye, the taste of which did not like.
olaola1
Ol, I have a Fermipan. I put a full pack on 2/3 of the norms, as a result, at 2 am I had to start baking cakes. In 5 hours, the dough rose to the top of a six-liter saucepan and fell by half. But the Easter cakes were excellent. On the pack it is written - 0.5-1 kg. flour. I think I need to follow the instructions. Well, look at the dough.
Vinokurova
Azazelka, buns are not cake ... there is a lot of baking in the kulich ... the dough is too heavy to rise ... so I wonder how much to put ... I will only bake all the baking on them and I don't know how much in the cake put ... specifically for this cake, even the time for fermentation of the dough is better to observe!
Olka I
Kulich with Myasoedovskaya in the oven (master class)
Here are mine :-) 2 on the left straight with a hat turned out, on the left I put a little dough probably :-) I was afraid to fry the crust more, the oven was simple gas, the spatula was already dry and I decided to take it out, I will cool it with something
ABOUT! And how to smear it? I have icing in the refrigerator (protein plus powder) they can
cake machine
Olya, look, I want to try this glaze. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0 And icing is fine. icing for cake-etozh protein with powder, whipped
Azazelka
Quote: Vinokurova
Azazelka, buns are not cake ... there is a lot of baking in the kulich ... it's a heavy dough to rise ... so I wonder how much to put ... I will only bake all the baked goods on them, but I don't know about cake, how much to put ... specifically for this cake, even the fermentation time of the dough is better to observe!
It's clear about the rise, I just wanted to clarify that there is yeast with aroma additives. In my opinion, they will spoil the taste of the cake. And there you decide
Vinokurova
Quote: Azazelka
just wanted to clarify that there is yeast with aroma additives
I know ... I like it ... because the taste, you know ..................
Mom Tanya
Olka I, Olyayayaya! What a beauty! Even without fluffy hats we succeeded !!! Not torn, not burnt! WELL DONE!!!!!!
Was this all or was it still dough?
Azazelka
Quote: Vinokurova
I know ... I like it ... because the taste, you know ..................
Well, if you like it, then it's great. I would put 1-1.5 bags of yeast on 1 kg of flour, since the lifting force is lethal. Well, then choose it yourself. Good baking
Sibelis
Yes, of course, everything turns out with dry yeast, and I would bake it in the absence of fresh yeast. But with fresh, it seems to me, a more stable result, because we have one manufacturer, the main thing is to buy fresh
fray Zayac
Kulich with Myasoedovskaya in the oven (master class)
out of half a portion
Kirks
fray Zayac, how many Easter cakes you have! I only made four out of half a serving.
Sibelis
Wow
Vinokurova
KirksNatasha, what diameter do you have 4 pieces?
Olga VB
Quote: Olka I
ABOUT! And how to smear it? I have icing in the refrigerator (protein plus powder) they can
I last year such a fudge did. I like it.
Only I did not cool it down and did not crumple. I made it a little thinner and watered the cake directly with warm cake.
It freezes rather quickly, holds well, does not break when cut, does not crumble, does not fall off.
Marshmallow @@@
Hello everyone! I baked for the first time, probably looked closely at the recipes for a week ... stopped at "Myasoedovsky" decided to register and thank - thank you very much for the recipe and detailed instructions: girl_love: everything turned out Magic aroma around the apartment .... Kneading with pens ..40 minutes I was trying to add flour .. but kept myself in hand) did not add. My daughter could not stand it .. already tasted very tasty! only my love is a little sweeter. can i add sugar? Will they rise if added? Let's dress up Easter cakes and show a photo.
Olka I
Tortoezhka, Helen, Olya, Tanya thanks :-)
Tanya, this is all dough, one was cut - delicious !!!
vikont59
Quote: Olka I
ABOUT! And how to smear it? I have icing in the refrigerator (protein plus powder) they can
We make the glaze according to this recipe ...... delicious and freezes well! For glaze:
a glass of powdered sugar;
one protein;
a tablespoon of lemon juice. (from Sergey Samoilov's cake recipe)
Mom Tanya
Quote: Olka I
one was cut - delicious !!!
Ol, put it a second time !!!)
A.lenka
Please accept me in your company!
I put a test portion of Easter cake per kg of flour. Much is in it for the first time for me today: for the first time I use pressed yeast, for the first time I make sponge dough, for the first time I knead all the dough with my hands ... I decided to make a "correct" cake in all respects.

I just need help from the audience. At what - "ambulance" !!! Now the dough is in a large saucepan near the battery, fermented. And it will soon reach the lid. What to do with it after that? To besiege? Or quickly rush and bake cakes?
Vinokurova
A.lenka, namesake, and how long did the dough fit?
maybe this answer will do?
https://Mcooker-enn.tomathouse.com/in...=9679.0
Mom Tanya
Quote: A.lenka
Or quickly rush and bake cakes?
Nah, it's too early !!!
How long does the dough cost?
A.lenka
AlenKa, Tatyana, Two hours somewhere. The batteries are slightly warm. It's cool at home. In theory, it should not overheat.
Vinokurova
A.lenka, go !. this is very little !!! let it stand still
A.lenka
AlenKa, I myself understand that it's early ... So what to do with the dough? Can you besiege or the dough does not settle?
Mom Tanya
Quote: A.lenka
So what to do with the dough?
Should itself fall.
A.lenka
Quote: Mom Tanya

Should itself fall.
Tatyana, And it will definitely fall inside, and not outside?
Mom Tanya
Quote: A.lenka

Tatyana, And it will definitely fall inside, and not outside?
: D Exactly! Pick up, if that!
Vinokurova
Quote: A.lenka
it will definitely fall inward, not outward

Alenka, don't worry! where can she go from the bucket ?. or do you have a bowl?
A.lenka
AlenKa, I have a large 7.5 liter saucepan. 2 cm left to the lid.

I measured the temperature on the lid. 25.2 degrees. It seems not very warm. I do not understand where the dough is in such a hurry?
Vinokurova
A.lenka, I was already scared ... Len, did you knead a full portion?
A.lenka
Quote: Vinokurova

A.lenka, I really got scared ... Len, did you knead a full portion?
I myself am sitting by the saucepan. Yes, I did everything according to the recipe - to the last gram.

PySy.
Well ffse, girls ... we already ran through the lid ... we will have to siege a little.
I can't understand what is wrong?

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