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Kulich with Myasoedovskaya in the oven (master class) (page 45)

CurlySue
Quote: Marina Prague
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))
Marina, so as not to stick, protein + sugar (a lot of sugar) to a strong foam, like thick sour cream,
Smear cakes, sprinkle, and preheated for 2-3 minutes in the oven. It turns out a meringue-glaze barely tacked on top,
She does not stick to sweat.
And if you don't put it in the oven, it turns out to be more juicy, I don't know how to describe it more accurately,
But here she just can stick a little. Or it may NOT stick, if you put a lot of sugar, it quickly crystallizes and then hardens.
Usually the one with little sugar will stick.
cake machine
Olka I, please tell me, how does a wet meringue behave on Easter cakes? In theory, it should dry out from above. Is it dry? I also want to smear them. So I figure out homemade meringue cakes to cover, and for transportation and gifts with icing or fondant. So as not to get dirty.
Olga VB
Oh no, I'm afraid to experiment already!
Last year I tried 5 different coatings and during the year I periodically checked something new. I still go back to so sweet.
notka_notka
Girls, here I am with Easter cakes and my thanks to Zisyuminka for a wonderful recipe. I liked the whole cooking process - long and interesting. Did everything according to the recipe. The smell is awesome !!! I haven't tasted it yet, but I have no doubt that it is superb. She said to her own that the Easter cakes need to ripen for another 2 days, otherwise they have already begun to spin around the bush :) Once again, thanks to all the girls who wrote their comments and advice in cooking.
Kulich with Myasoedovskaya in the oven (master class)
katerix
Girls, good night !!!
Help with advice who else is brilliant
For the first time I made this particular cake, there was an order for just such ... I took and immediately a triple portion of zaidokala ...
The dough went wonderfully, 9,300 fermented and even dropped a little ... I made an agreement with the boys and at 23 pm I kneaded the dough in a kneading machine ... The dough was kneaded for an hour and a half, and the ball did not grab, the dough remained sticky, although shiny and beautiful and leaner ...
I tried to add flour, so it becomes even thinner and more sticky ... On a separate piece, I added butter and so on, I changed it, but it was not taken in one ball ...
Today I made another cake and the proportion of yeast is the same and the recipes are somewhat similar, that the dough is thin, but in the process of kneading it grabs with a ball ... So it came out great !!!
And myasoyedovsky and I don't know how to save
What to do?!
Olga
notka_notka, Natal, what a beauty
What kind of molds do you have?
What were the eggs painted with?
Ljna
Quote: tortoezhka
Olka, tell me please, how does a wet meringue behave on Easter cakes?
I join the question. the squirrels lie unattended
Ljna
katerixSomeone wrote that the dough was liquid, the cakes turned out to be very fragile after baking, you are more careful with them and everything will be fine!
katerix
I put it on to wander, then I'll try to stir it again, only with the pens
I'm not such a great baker, that would be with Easter cakes and on "You" ... I understand very little in this matter
Probably not my recipe, unfortunately
Ljna
she baked cakes for the first time. the roof is uneven, this is my jamb. tomorrow I will cover the glaze will be invisible. gas oven, baked at 200 degrees, put a container of water on the bottom
Kulich with Myasoedovskaya in the oven (master class)
katerix
I kneaded the dough again by hand, began to peel off, set it to stand still, so the mood improved a little while
Congratulations, I hope good Easter cakes will be tasty and disguise, then it's a trifling matter, compared to everything else
I also just got the first batch from the oven, but according to a different recipe ..The roofs are slightly warped, but under the disguise it will be invisible ... But they smell great ... A little bit heavy, but nothing
alenkagro
Hello! Help with advice, put the dough, and it increased 2-3 times and froze ((((it's already 9 hours (((what to do? (Stood in the table, it's warm enough, because there is a battery, but not hot
Slastёna
Quote: alenkagro

Hello! Help with advice, put the dough, and it increased 2-3 times and froze ((((it's already 9 hours (((what to do? (Stood in the table, it's warm enough, because there is a battery, but not hot
I think she has enough time to ferment - it's time to knead, so as not to over-acid.
alenkagro
the dough is fluffy, it smells very good, but does not fall off, is it not that terrible? and for what reason is this happening? because of yeast? (I read the reviews, everyone's increases, but I have ... Lviv yeast, fresh
CurlySue
katerix, alas, yesterday I just spoiled 1 part of the cakes: I added flour after the rise, kneaded again ... and then they did not want to approach it completely. I kept it for 2 hours then in the forms, in the end I baked it, it turned out much lower than those where I did NOT add.
So my experience: it is better not to add flour after the 1st rise,
If the dough is sticky, you can grease your hands with fat, pour a little there, and stir again.
It's okay, this slightly suitable portion will go to my husband. And then he threatened to make an attempt on Easter cakes - he refused to wait until Sunday - with indignation.
Sibelis
Easter cakes are baked, stand in all corners, a total of 10 kilograms). Note that I do not bake for sale)).
But it turned out strange this time ...
The Myasoedovskys somehow grabbed when they cooled down, never tender. Kneading, too, for an hour and a half, the dough did not want to collect (it never did). I thought that the liquid dough would certainly turn out to be soft - it was not so ... What's the catch, I don't know, everything is as always. The situation, however, is different. I used to always bake in meditative solitude, and now people, cats, cramped and crazy.
Pokhlebkinsky came out better, there are no special complaints.
An Italian colomba of unearthly beauty. The dough was fantastic, the taste is incomprehensible now. I stood on the proofer in the molds for 5 hours, rose from strength by 1.5 times, then when baking she got her own.
All three recipes are wildly sweet. Is there any special sugar?
Maybe I tried in vain ahead of time, they will infuse by Sunday ...

I don’t like the glaze with protein - it’s somehow too white and hard. And raw protein ... I make it with lemon juice. Well, it crumbles, of course, when cutting, it doesn't crumble like that.

Kirks
Sibelis, but how did you make the Italian colomba, never heard of it?
Sibelis
There the recipe is very long, more than a day. But actually there are a lot of them on the Internet. I really liked this one, but I have it in the photographs, and it is long, there is no time to rewrite here.
Shikonat
I put the dough yesterday at 00-30!
Today I got up at 8-30, I was already thinking of kneading flour, but she did not even think to fall off!
And to me to work !!! Maybe knead?
Olka I
Quote: tortoezhka
How does a wet meringue behave on Easter cakes? In theory, it should dry out from above. Is it dry?
Submitting :-)
By the morning, the cream has dried on top, does not stick, white :-) beautiful
Sibelis
By the way, "note to the hostess")), almond frosting with colomba is even nothing. But this is for those who have not baked yet - they smear it before baking. Swallow your tongue))
Sibelis
There almonds grated into flour 100 gr, sugar 15, egg whites 3 pcs, starch 25. Mix everything, sprinkle with almond petals or nuts on top.
It turns out a rather thick mixture, so a particularly tender cake can shrink, I can't vouch for this. My colomba did not settle, and the glaze melts beautifully when it is raised in the oven.

And last year, before baking, I smeared the cakes with an egg and sprinkled with a mixture of nuts and sugar. These were the first to eat).
cake machine
Olga, Photo in the studio!
notka_notka
Olga, I have 2 molds of carbon steel, split by a cylinder; and 3 silicone ones - with a set - special Easter cakes with HV and a cross on the sides. She painted the eggs with finely chopped onion husks, wrapped in gauze and tied with thread.When cooking, I added a tube of brilliant green. I've been doing this for the second year, I really like the result.
Svetlana_Ni
Quote: notka_notka
When cooking, I added a tube of brilliant green. I've been doing this for the second year, I really like the result.
And what color are the testicles with brilliant green? And how about the dishes? Wonderful combination
notka_notka
Girls who do not know this recipe, take only stainless steel dishes (not enamel, aluminum, etc.) Only stainless steel. It is then washed off with dish detergent most often the first time, if it does not wash off immediately, do not worry. 2-3 sinks and a new saucepan. Onion husks should be cut as small as possible (half a nail on a little finger, a maximum of a whole nail). Put some husk on a square of gauze, roll a wet egg in a bowl with husk, connect four corners of gauze and tie tightly with a thread, while evenly straightening the husk under the gauze. Cut off long terry. Fold the wrapped eggs in a saucepan, pour a layer of uncut onion husks on the bottom, pour cold water, add a spoonful of salt and a tube of brilliant green. Simmer for about 15 minutes.
Kulich with Myasoedovskaya in the oven (master class)
Loksa
notka_notka, Natalia, and you do not have pictures how to tie testicles?
Pchela maja
yes, as a child, with my mother, I also painted eggs in this way, only it seemed not with gauze, but cut out of an old stocking
notka_notka
Loksa, no pictures, but everything is easy there. Practice on one shell-free testicle. Put a square of gauze, add the husk in the middle, put the sprinkled egg on top, add the husk where it is not enough, lift the four corners of the gauze up over the egg and wrap the thread close to the egg. Cut long mahras. In the process of wrapping, move the husk with your fingers so that it is evenly distributed, if small voids remain - it's okay. When cooked, put the pan under cold water, carefully cut the mojorik, where the egg is tied, remove the gauze and wash off the adhering husk well. Dry testicles and brush with shine oil. Everything is really easy.
notka_notka
I apologize to the owner of the topic for describing the painting of the testicles here.
Marina Prague
Quote: Sibelis
There almonds grated into flour 100 gr, sugar 15, egg whites 3 pcs, starch 25

It's delicious! These are almost almond cakes ... I make this according to GOST)
notka_notka
Marina Prague, and almonds can be in a blender?
Sibelis
I ground almonds in a coffee grinder yesterday, very good. It also grinds perfectly in a blender.
notka_notka
Sibelis, exactly! In the coffee grinder! I somehow forget about her all the time
vagsal
I decided on this cake. the description attracts me very much: wine aroma, density of the cake and its moisture content. I can say with confidence that the whole procedure is not complicated, it just takes time. But there are subtleties about which I did not know, and in the process of working with the dough they got out. If only the brain was smarter to fix everything along the way.
Kneading half of the flour and milk gave a very dense dough, which later could not be completely broken when combined with an egg-sugar mixture, proteins and butter. At this stage, it was necessary to use a blender to get rid of small grains of dough (as in granular cottage cheese), and I hoped for a general high humidity and the work of yeast. But during the night of fermentation, the grains could not completely dissolve. Probably it was already possible to break it with a blender before adding the second part of the flour, but I did not want to change the structure of the dough and kneaded it with my hands. The dough quickly let go of me, but the presence of a large number of grains did not give me rest, and I, having divided the dough into two parts, sent it to the bread maker on the pizza mode. Partially managed to grind the lumps.
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Waited for the dough to fall on two fingers
Kulich with Myasoedovskaya in the oven (master class)
here, on the surface of the dough, after kneading in the CP, tubercles of grains are still visible (they look like dimples).
Kulich with Myasoedovskaya in the oven (master class)
Before kneading and adding raisins.
Kulich with Myasoedovskaya in the oven (master class)
Last proofing in the oven with a light bulb.
This time I came across a strange raisin that I bought at the intersection, supposedly black, but after washing it became noticeable that it was dark red, like a cherry. I'm afraid the crumb of the Easter cake may be slightly tinted, since the light color of the dough with the addition of raisins turned gray.
But the aroma of wine is very pleasant)))) What a wild delight from the fact that for the first time I make a dough on live yeast. Thank you!!!!
vagsal
Oh-oh, I turned on the baking, and the domes of the cakes, well, just become huge, like mushrooms. put the dough into the molds by less than 2/3.
olaola1
Alexey, what a fine fellow you are! The dough, of course, was a bit too much, but the cakes will be tall. Dont be upset
Marina Prague
vagsal, as I understand you ... She almost burst into tears when she began to mix eggs into the dough and it went into grains ((and did not want to break with a blender !! I did not understand what the mistake was (But there was clearly more flour ... Eh .. it was necessary to swell the eggs right away ... and then butter (I put the dough at 8 in the morning .. in an hour I think to knead it .. mmm .. The dough has risen at 3.5 ... it is still creeping upward) she was angered in a glass bowl from a Hotter airfryer ...
Good luck to me and those who are still on the way to Easter cakes!

notka_notka, you have already been answered
I buy almonds that have already been ground .. its price is the same as that of a whole or in slices .. and there is less hassle .. And in cookies, if we talk about it, I like it more when it is ground with skins))
vagsal
And so, the result: Two domes could not stand it and moved out, but did not crack.
This is how they looked at the beginning of baking.
Kulich with Myasoedovskaya in the oven (master class)
These are the output))))
Kulich with Myasoedovskaya in the oven (master class)
Now we need to learn how to make icing. As I understand it, it is necessary to smear on the cooled down?
For some reason, I have huge pictures here (I upload to contact and from there a link here)
irusya
Girls, and I'm still sitting, reading, I'll put the dough tonight. Tomorrow I'll get up early and get to work. The fact is that the apartment is small, and the family is big. Only very early in the morning can you do the housework for your pleasure. The eggs with the granddaughter were painted yesterday.
Kulich with Myasoedovskaya in the oven (master class)
THIS IS OUR BEAUTY.

Marina Prague
vagsal, in the background a cool one .. in a beret))
Let's see what I can do ... But the beauty should be directed to cold hats

irusya, do not read much))) Only you will be more nervous))) If it were not for strict adherence to the instructions, I always partially neglect it,)) I would add the egg mixture immediately to milk with flour .. and would not freak out later)
irusya
Well, Marina, you had to read to see your conclusion ...
SchuMakher
Quote: vagsal
put the dough into the molds by less than 2/3.

this is a lot, usually no more than 1/3 And so handsome! Here HERE the most icing glaze It always turns out !!!!
Borisyonok
Good day everyone!
I found this recipe with us ... tried it on for a long time ... then I decided to bake my own ... proven for decades, my mother baked. I took out a notebook .... I read it and understand that somewhere I have already seen it recently! Mom dear - and the recipes are as similar as two drops of water!
True, today something is not working out for me ... the mood may not be what I need ... the dough does not fit as it should. I'm sitting ... waiting!
notka_notka
SchuMakher, I also made icing according to this recipe. I smeared on hot ones, that is, slightly cooled down, they stood on the table uncovered at night and the glaze turned to stone. And in the morning I put the cakes in bags, tucked the bags, the roof with the icing remained open, and hid the large pans under the towels and closed them with lids on top. I think they won't dry out like that. And she could not resist, in the morning she slid a piece of tea with a tea. And he is so fragrant and delicious, it's easy to stun! I came home from work, and a tiny piece remained of the cake :) - my then, my identities could not resist the temptation. I will put more in the night, so that I have something to share with my relatives.
SchuMakher
I smear the cooled ones, I froze perfectly during the night, although this time it turned out not mirror-like and smooth, but just like a cloud, fluffy-fluffy ... I'll take a picture ... Easter cakes are strange, they don't stale for a very long time ...
vagsal
Quote: ShuMakher
Here HERE is the most glaze It always turns out !!!!
Ehhh .. late I noticed your post. already smeared Easter cakes, but according to a different glaze recipe, there are only 80 grams for two proteins. powder. will probably dry for a long time now? or will not dry at all (((
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
notka_notka
vagsal, oh, how handsome they turned out! Don't you use sprinkles?
SchuMakher
Yeah, pretty little white ones! Lovely!
vagsal
Quote: notka_notka
Don't you use sprinkles?
I did not prepare well this time, I thought that there was a sprinkle, but as I started looking, so nouuuu (((as there was no powder, I made it in a coffee grinder.

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