Kulich with Myasoedovskaya in the oven (master class)

[A.lenka]

A.lenka, siege, siege, do not be afraid !!!
And 7.5 liters is not a big saucepan. Mine is 10 liters.

I can't understand what is wrong?

the yeast is excellent fresh, go!

[Tatyana]

Tatyana, she's great !!! She hit the lid and fell to the bottom of her own accord ... As if she had never been there ...
Next time I'll take an even bigger pan ...

AlenKa, yes, a couple of days ago I bought it especially for Easter cake. Expiration date until May 15.

[A.lenka]

A.lenka, great! Wait for the next climb!

[Tatyana]

Tatyana, AlenKa, girls, thank you for your help and support !!!

I want to thank Zest for a wonderful recipe for Easter cake, thank you very much for your work! And thank you very much for your advice and opinions!
My Easter cakes were baked. I messed up, of course, specifically, as it turned out, it came to me when I was already kneading the dough. In general, I put the dough at 23h30min for the night, used dry Saf-moment Gold yeast. One and a half packs were poured into a full portion of 1 kg of flour. In one pack 12g, which means about 18-20g. BUT ... I measured flour, sugar and milk, as always, with my large measuring glass on a scale, flour 500g (for dough initially), sugar took 450g, milk 350ml. But in fact, it turns out that according to these scales, the weight of my products turned out to be overestimated. I realized when there was little flour left in a 2kg pack of flour, I weighed it, 420g !!! (SHOCK!) I ran to measure all the same on the scales. It turns out that I used 750 g of flour (for dough and the same amount for dough), 600 g of sugar. In general, 1.5 kg of flour spilled into the recipe. Now I’ll weigh everything, no measuring glasses, like that. The dough turned out, though with lumps, but I was not particularly upset, I read it, it happens with many. I divided the dough into two medium pots (no big one), so that nothing escaped, you never know, covered it with cling film. She got up just fine. Stood all night at room temperature 25 degrees. Once I got up at 4 in the morning to look, it increased 3 times, well, I went to get some sleep. At 8 in the morning it increased, probably 4-5 times, bubbles, and at half past 9 I hear that it began to settle (exactly 9 hours have passed). Well, I waited half an hour and kneaded the dough. Of course, the dough turned out a little bit cooler (of course!), I dumped it on the table and began to knead it by hand. In the process, those lumps began to peel off, I removed them. Kneaded for about 35 minutes. The dough was good, soft, not very sticky, but not as smooth and tender as in Raisin. Then she let it stand for 1.5 hours. I added raisins, and separated a part of the dough and mixed in the zest of one lemon. I put it into 1/3 forms, and put it on a baking sheet with a silicone mat (I think it's less likely that the bottom will burn). She defended it for 1.5 hours. She baked for 160g for 10 minutes, then added to 180. At the bottom, from the very beginning, put a container with hot water. Large cakes from the first batch were baked for a little over an hour. The second portion with small cakes for 40 minutes. The result is smooth, the roof is not cracked, the color is uniform. The kids and I cut one and tasted ... .. mmmmm, what a sweet yummy! I think it will ripen by Easter and it will get even better!

P.S. I think that one pack of Saf-Moment Gold yeast (12g) would be enough for one serving of 1kg of flour, but I still would not recommend it.
P.P.S. If I see live yeast on sale, I will definitely try to bake these cakes with it to feel the difference.
And more dough had to be put into the molds.

Now I went to the magnet-kulichiki-300 gram for 78 rubles.
In short, thanks to the author for the recipe for a wonderful cake! Girls for tips!
I'll run already, I'll spread and sprinkle my beads :-)

[Mother bee]

Mother bee, Ira, what handsome men !. straight babies .. congratulations on the beautiful Easter cakes !.
Special thanks for the detailed report ...

[Vinokurova]

Vinokurova, Thank you so much!

[Irina]

Irina, but what for me ?.
I'm just learning ... today I have the second batch according to the plan ... yesterday I baked Molokhovets in Schumacher style ... I really liked it ...
Today I am planning Myasoedovsky, so I hung here ... I absorb like a sponge ..

Well, so something with my batter. First basin). Normal flight))


And why the photo is upside down, I don't know ...

By the way, I laid 1/4 of the form, I thought it was not enough.
The oven, the infection, heats unevenly, from it all the baked goods are always stained, like a leopard. I have already wrapped the top tens with foil (because they do not turn off in any mode), and all the same. Well, okay, it will go under the glaze.

And for those who, like me, like it sweeter - the extra 150 g of sugar didn't spoil anything. Everything went up perfectly.

These are my 2014 Easter cakes, according to this recipe.

[Valeria]

Valeria, actually there are 11g in this pack, and I was going to make 1 pack for a whole serving. Now I'm thinking ...

Olga, I think you need 18 grams per serving, no less.

The photo with 2 Easter cakes is 2013 Easter cakes, the photo with numerous Easter cakes is 2014 Easter cakes.

Well, if 50-60 grams are fresh, then dry, yes, about 18 is obtained. Although this time I regretted that I had not put less yeast. 90 grams per 2 kg of flour, and the dough ran away in 4 hours, and in the molds they were poured so that I cleaned it in the cold to wait for the oven. Now I have a dough for an Italian colomba, there are 14 grams of fresh yeast for 1100 flour. And it rises perfectly. The recipe, however, is not for the faint of heart, there are only 3 doughs)). But I have never seen such a magic test in my life!

By the way, Nordic was not impressed with something. At Alekseevskaya with the addition of 1% panifarin, I like it much more.

forma 62, baked in cans?)

[Natasha]

Natasha, s dough! No, I'm not capable of such feats!

[Mother bee]

Mother bee, thanks for the detailed report!

Olga, I think you need 18 grams per serving, no less.

Well, if 50-60 grams are fresh, then dry, yes, about 18 is obtained.

Well, if it were, for example, a saf-moment, and even more so a saf-instant, then I would not have any questions, so I would have counted.
But the saf-moment gold is much more active and is intended specifically for heavy baking, so I thought about it.

[Olga,]

Well, if it were, for example, a saf-moment, and even more so a saf-instant, then I would not have any questions, so I would have counted.
But the saf-moment gold is much more active and is intended specifically for heavy baking, so I thought about it.

Olga, Then 1 sachet will be enough, as written on the package. In general, I used half a portion, 1 sachet, and nothing, it turned out very tasty.

I, too, for putting more dry yeast, to be sure. And then sit and think, they will rise, they will not rise. Many wrote that even 16g of dry dough did not rise, which means that it depends on something

[Mother bee]

Mother bee,
Well, bake not according to the program, knead on the "dough" mode and let it rise by itself, and then turn on the "baking".

[A citizen]

A citizen, unfortunately, I don't have a bread machine. Therefore, I did everything by hand, I already baked cakes in the afternoon for the holiday

I baked 2/3 of the norm - 666 grams of flour, saf-instant yeast dry, put 13 grams, everything was baked perfectly ... the dough was suitable for 5 hours ...

[Mother bee]

Mother bee,
Well, then, all the more visually, you control everything.

[A citizen]

A citizen, that's exactly what happens, everything happens intuitively

Well, here I am with my work on mistakes. Who cares, on page 101 my bad experience
It was not the flour at all, but the temperature! But I'll write about everything in order, maybe this information will be useful to someone. I took pressed Lux ​​again, so I put 35 grams (if anything, I always put less yeast, I like it more). I didn't divide the eggs into yolks and whites, I took 5 medium pieces. I mixed the yeast with milk and a spoonful of flour, left to play. Separately, I ground eggs with salt and sugar, added butter. During this time, the yeast mixture was growing rapidly.I combined both mixtures and added the rest of the flour.
I put the dough in a 7 liter pan and closed it with a lid, and then put it on a small stool (from which I weed the garden in the garden). The temperature is 15 cm from the floor, no higher than 24C. This time I put the dough in the evening, at 23.00. At 6.00 the dough was at its peak and breathing. I immediately added raisins (I always have it soaked in cognac in the cupboard for all kinds of muffins), vanillin and the rest of the flour. I poured a bit of zest and cloves to my taste. Knead 30 minutes with your hands on the table. By 7 o'clock the dough was ready. Now comes the fun part! I had to leave before 12 o'clock. The last time in my warmth the dough came up in 2 hours. Therefore, I decided to take a chance and carried it out into the hallway. In the hallway, we have no more than + 6C, however, the sun shone through the window directly onto the pan. At 12.00 I ran and found that the dough had risen almost to the lid. Arranged into forms. It turned out 6 medium paper forms of about 350 g each. We went up on the table for 2 hours until the middle of the form. Now I did not put it in the oven for proofing and immediately set 200C with steam. At 14.10 I put it in the oven and turned it down by 180C. At 14.30 the crust began to turn red and I reduced it by 160C. At 14.50 I covered the tops with foil. At 15.20 I got it. I poured it hot with protein glaze immediately so that it froze well and did not stick. And the sprinkling immediately poured. I was pleased with the result, though I haven't tried it yet. I'll post a photo and a section after Easter. Of course, the recipe is worth repeating! I want to try another experiment with leaven.

[Olka I]

Olka I,
Congratulations! Handsome men!
And the stick was not inserted into the middle so that the cake rises evenly?
Have you given out such flat hats themselves?))

[Sibelis]

Sibelis, I also love sweet dough in Easter cakes .. thanks, I'll add ...
And I congratulate you on beautiful Easter cakes!
forma 62, tell me, what did you grease the Easter cakes with? Is that egg white?
marlanca, what cute!

forma 62, tell me, what did you grease the Cakes with? Is that egg white?

Girls, maybe someone will be useful: the easiest way to make icing for cakes: beat about 1-2 proteins (depending on the number of cakes) with a mixer with 0.5 cups of sugar. You can also literally on the tip of a citric acid knife (but if not - not necessary).
You will get a thick viscous mass, like a very thick sour cream,
it and smear the cakes, sprinkle on top with whatever you want. And then EITHER in a preheated oven for a couple of minutes, just to dry it and the crust set faster, or leave it on the table overnight until it dries on its own.
This is the most disgustingly simplest way of glazing, which my grandmother used to do, and now I do.

Oh, girls, over the past month I've reviewed so many recipes, re-read so many theory ...
I liked Myasoedovsky because you can put a dough - and work ... But it was not for nothing that I read, made notes "Information needs to be used," I decided, and here is my "modified Myasoedovsky" (forgive me Zest):
3-30 am: 150.0 baked milk + 70 gr. flour - brewed
60gr. yeast diluted in 200.0 baked warm milk + 80 grams of flour. Left for 20 minutes until the first mixture cools down and the second one increases.
4-00: connected together with a hand blender, thereby removing lumps, and left for 40 minutes.
4-40: rubbed the yolks with sugar and salt and poured half of this mixture into the dough, adding another 100 gr. flour, stirred with a wooden spoon and left for another 40 minutes.
5-30: poured the remaining crushed yolks, 150 gr. melted butter, 200 gr sour cream, 250 gr. flour. Stir everything until smooth, then mixed in the whipped egg whites and went to work.
I returned at 14-00 and immediately to the dough: during this time it rose to the peak and began to slowly sink (the trace on the walls was about 5 cm.)
I settled it completely, added vanillin, a little cognac, and, adding flour, began to knead. Kneading 1 hour 20 minutes. It took 600 gr of flour.
Then I mixed 150 gr into this dough. melted butter, pouring it onto the table in 1-2 tbsp. spoons.
Left to rise. 2.5 hours.
The well-risen dough was again siegered and raisins and candied fruit mixed in. Arranged into forms and left to proof.
She baked in a gas oven. She warmed it up well, put a baking sheet with water on the lower level.
The cakes turned out to be the most tender. I was even afraid to put them out of the mold: I put them on the barrels, turning every 1-2 minutes
Here's the result:

From the norm it turned out:
2 pcs 350 gr
5 pcs 300 gr
1 piece - 150 gr
and 4 muffins 50 gr each

[CurlySue]

CurlySue, I also make according to this recipe, 2 proteins, 100g of sugar, beat. I grease hot cakes immediately. I did it with the addition of lemon juice, I didn’t like it, it all fell off my cakes when it dried out, so I never add

[Mother bee]

Mother bee, yes, it sometimes crumbles, but sometimes it does not. I don't know what it depends on.
But the main thing is that the recipe is quick and very simple, and it just doesn't happen that it doesn't work out.

[CurlySue]

CurlySue, thanks ... but does it not become sticky, does not flow when it is consecrated with water?)

Mother bee, do you think that it was because of citric acid that it fell off?

Girls! Can't you thermally process this protein glaze? I love her, but it's not safe (((((I didn't find info on the Internet

but does it not become sticky, does not flow when it is consecrated with water?)

if you don’t regret sugar (I did it on powder), then the hat does not flow, it dries tightly in the cake

And the stick was not inserted into the middle so that the cake would rise evenly?
Have you given out such flat hats themselves?))

Marish, thanks, nooo :-) I didn't insert anything, I'm a complete loser in yeast baked goods :-) yesterday I almost gave up in panic, but everything worked out and this is my first successful experience!
By the way, Ising didn't go for coating, but I adapted a cream-wet meringue for this case :-) maybe this idea will come in handy

cream-wet meringue :-) can anyone use this idea

so I thought about it all day, but if I put more sugar, can it become just processed fondant?))))))

Mom bee, do you think it was because of citric acid that it fell off?

I think yes. But the fact is that I added just a drop of lemon juice, and not citric acid in crystals. It will be necessary to experiment, maybe it will not crumble with it.

Girls, do you grease the top with something? I'm in the oven in 15 minutes. I will put it and I don't know what to do

I've always disliked the coating that sticks to the bags, to the fingers .. You bring beauty to the church, and you bring home everything smeared and smeared)) I understand that the fudge holds the best, and most importantly, that it doesn't crumble ..
I found two versions of fondant in tyrnete .. one is quite simple to perform, but on gelatin ... and without lemon juice)
Until tomorrow there is time to think) ... I thought that today I will knead the dough .. but alas, there will be no time in the morning .. so while I soaked the raisins with lingonberries

[Irina1607]

Irina1607, I do not grease with anything. They say that afterwards the glaze does not lay down on oiled surfaces.

[Mother bee]

Mother bee, eh ... there is no time for experiments) During the year we had to try))

Irina1607, I do not lubricate with anything. They say that afterwards the glaze does not lay down on oiled surfaces.

OK. Thanks, I will not grease either

[Marina Prague]

Marina Prague, and if you stir up the second portion ..., there is still time. On Easter week it is also possible, and then on parental.

[Mother bee]

Mother bee, you can, of course, ONLY then before the New Year you should not eat anything
Only, I have not muddied the first one) Nothing, we will break through)

[Marina Prague]

Marina Prague,. And I have only 4 small Easter cakes, the rest for gifts. Even my children eat these cakes, which has not been observed before. Well, you definitely have to bake some more!

To prevent the glaze from falling, you need to pour a spoonful of water there.

Girls! Can't you thermally process this protein glaze?

So nothing is easier, I already wrote: send for a few minutes the cakes, smeared with icing, and sprinkled with something - in the ear. Here's the heat treatment - if you want it.
You need to sprinkle with decorations BEFORE the oven, because after that it will already be dry, and nothing can stick to it.