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

Kulich with Myasoedovskaya in the oven (master class) (page 56)

notka_notka
Loksa, Oksana, I have two detachable carbon steel molds and three silicone molds. Today I again suffered with this raisins, jumped out and that's it ... My husband was sitting next to him, catching brandy raisins and putting them in his mouth. Says, - You see, they don't jump out of your mouth
I also wanted to write about lumps during kneading. Last year I also had such a problem. This year I changed the kneading algorithm, and everything turned out great and smooth. Suddenly, someone will come in handy, I will write (and I myself will run next year)
I dilute yeast in warm milk, there is about half of the sugar, stir
Beat the whites with a hand mixer, set aside
With the same attachments, I rub the yolks with the remaining half of the sugar at a low speed in the dishes in which fermentation will take place (I have a Milian Tupperware bowl of 7.5 liters - I recommend it, it is ideal for size)
I add butter, salt to the yolks, mix again at medium speed
Then I add some of the flour, mix
Milk-yeast mixture, I mix
Remaining flour, mix until smooth
Then I add the whipped egg whites, stir it still.
I put the dough on fermentation.
Then everything is according to the recipe ...
Kara
Natalya, it seems like all bakery gurus say with one voice that it is better to add any fats after flour, so that liquid and flour become better friends
notka_notka
Irish, I heard about it, of course))) But, honestly, the result pleased me
I'll post more photos of my results later.
If it's really bad advice, I can delete my post
Kara
nenene, every advice is necessary!
svetlana)))
I don't know what happened, I reduced the yeast by 10 grams, and the dough fermented for only 7 hours, I cut one small cake to look at it, the cut is dark, it’s not that flour, in general, I’m not happy with WHAT FLOUR WHO USES, GIRL - RUSSIANS , SHARE PLEASE.
aton4
Quote: Kara

nenene, every advice is necessary!

I support! Give advice! When I was mixing, I also thought about changing the algorithm. This dough can be kneaded without lumps by changing the order of the bookmarks.

Thanks for the photo! Really found "insert author's photo". It is so unusually located that, to be honest, I didn't even really look there.

Have kleskox35 It didn't work out probably due to the fact that there are some restrictions (by file type / size).

I will probably use the "author's photo", although if I don’t miss it, it will be possible to return to the radical. RU
Cvetaal
Quote: svetlana)))
WHAT FLOUR WHO USES, GIRL - RUSSIANS, PLEASE SHARE.

Svetlana, I baked 3 types of cakes (the 4th on the way) from premium quality Globus flour, excellent result
kotopanda
Expensive Zest, well, it's just a bomb, not Easter cake !!! Thank you very much !!! I did it for the first time using this recipe, it turned out to be just fantastically delicious cakes, what I was looking for !!! I have soaked dried cherries and raisins in cognac for 2 days, I don’t know if it gave such a heady aroma, or if they themselves are so fragrant !!!
Kulich with Myasoedovskaya in the oven (master class)
Crochet
Quote: svetlana)))
WHAT FLOUR WHO USES, RUSSIAN GIRLS, SHARE PLEASE.

McFoy), for many years already ...
Kara
Quote: Krosh

McFoy), for many years already ...

+1
aton4
Quote: kotopanda

Expensive Zest, well, it's just a bomb, not Easter cake !!! Thank you very much !!! I did it for the first time using this recipe, it turned out to be just fantastically delicious cakes, what I was looking for !!! I have soaked dried cherries and raisins in cognac for 2 days, I don’t know if it gave such a heady aroma, or if they themselves are so fragrant !!!
Kulich with Myasoedovskaya in the oven (master class)
Super. I wonder what kind of leaves. Something familiar.
Loksa
notka_notka, Natasha, I had the same thought about butter. Let's see what wakes up for us


Added Saturday 30 Apr 2016 5:08 PM

Rosemary
svetlana)))
Thank you, Girls, for the prompt answer, I used to use makfa, and now I started jumping from flour to flour, then falconer, then Stary Oskolskaya, I need to use some one
Loksa
svetlana))), At the bottom of the stainless steel a piece of paper, I bake in such. I picked up liter dishes from all sorts of different things! I have flour "French thing" Haven't tried it yet!
svetlana)))
Quote: Cvetaal
Svetlana, I baked 3 types of cakes (the 4th on the way) from premium quality Globus flour, excellent result
what is this flour? Globusovskaya ?!
Loksa
In the fives, there is often flour with a high protein content, the very thing for cakes!
svetlana)))
Quote: Loksa
I have flour "French thing" Haven't tried it yet!
"French thing"
I have it, for the cakes, oh, and you bastard, I had to take macfa for the cakes, a French thing,
Nikusya
Well, here I am with my beads and thank you Izyumke. I've been baking for the second year, and I'm very happy!
Here are my beauties
Kulich with Myasoedovskaya in the oven (master class)
And of course the eggs
Kulich with Myasoedovskaya in the oven (master class)
notka_notka
kotopanda, Olgawhat a handsome man !!!! Wow !!!
Girls, my second year fortunes with flour. A good acquaintance from the flour mill urges my husband on to special milling flour, they make this for their workers there for Easter. True, a month before Easter, I already started begging, Schaub did not forget to ask ...


Added Saturday 30 Apr 2016 5:50 PM

Loksa, Oksana, we will not buy anything for this, do not worry And there will be only excellent Easter cakes !!!


Added Saturday 30 Apr 2016 5:53 PM

Nikusya, Ilonochka, what a beauty !!!!! How do you put the icing so smoothly ??? I'm not very neat and it turns out And the eggs then finally mortality How did you do that ???


Added Saturday 30 Apr 2016 6:00 PM

I'll show you my Easter cakes))) One, however, was eaten in the morning (it was covered with yellow glaze Dr. Etker - I didn't like the color at all, so they quickly ate it) The taste is so awesome, I didn't think to take a picture of the cut, you goof
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Albina
Nataliawhat are the ideal tops
Nikusya
Natalia, Natal, what a beauty !!! All right, one to one! And I took your advice and added 150 gr. flour in the dough, the pasta turned out to be stronger and not clogged at all, thanks for the advice. My hats are even because I dip them directly into the shaving brush, Thanks to Tanya-Admin, I taught
Eggs are decoupage with napkins, I saw on the Internet. Also doing the second year.
Scops owl
Quote: Kara
Ready for the holiday
Irin, beautiful icing on a chocolate cake. I agree, the oil is always at the end. I didn't have any lumps this year. I mixed flour into the milk-yeast mixture for literally a minute, then the eggs beaten together in parts, the rest of the eggs and finally butter.
Svetlana))) Baked in an aluminum pan this year too. Bread molds are also sold from aluminum. Hell on Makfa, but this is rather an exception. I take Ryazan flour in Lenta, except for Nekrasovskaya. I use it differently.
kotopanda Ol, a pretty sandpiper.


Added Saturday 30 Apr 2016 7:58 PM

notka_notka The tops are a miracle how good, even.
Nikusya
Pretty ones. And napkins on eggs than glue. Do you plant on starch? Very unusual and beautiful, I have never seen such.
Here are mine.
Kulich with Myasoedovskaya in the oven (master class)
Nikusya
Scops owl, Larissa, glue on raw protein. I grease the testicle with a brush, pull out the desired piece from the napkin and apply it to the wet place, smooth it with a damp (in protein) brush. No overlap of napkins is visible after drying.
Scops owl
Ilona, ​​thanks. We need to collect napkins. Direct decoupage. Pretty woman.
Nikusya
Larissa, Wow!!! Yours are just painted! Handsomely! I don't know how to paint with crooked hands.
glykoza
Girls, what pretty Easter cakes you have.

Here's my dough this year

Kulich with Myasoedovskaya in the oven (master class)

The dough after kneading the raisins, added 100 g of flour this time. The total dough turned out to be 2700 g, with raisins already.

Kulich with Myasoedovskaya in the oven (master class)

For spreading

Kulich with Myasoedovskaya in the oven (master class)

In the oven

Kulich with Myasoedovskaya in the oven (master class)

Ready Easter cakes, my top was smeared with yolk

Kulich with Myasoedovskaya in the oven (master class)

The jewelry was made by a daughter who did not bother with beauty

Kulich with Myasoedovskaya in the oven (master class)
Scops owl
Thank you, Ilona. Nakosyachila of course. Then you think you have to do it this way.
Jeanne Delicious Easter cakes.
Nikusya
Jeanne, what pretty, and what interesting molds, ceramics? Zhanna, did you grease it with something before baking?


Added Saturday 30 Apr 2016 09:07 PM

Oh, Laris, I'm already trying not to think the way I should, already as it is,
kotopanda
aton4, Sergei, The leaves are sprigs of rosemary. I decided to diversify a little this time the decor of the cakes))
notka_notka, Thank you so much!
NataST
Thank you very much for the recipe, I did it for the first time - my family tried a couple - delicious!
Kulich with Myasoedovskaya in the oven (master class)

Kulich with Myasoedovskaya in the oven (master class)
glykoza
Quote: Nikusya
Zhanna, what cute, and what interesting molds, ceramics? Zhanna, did you grease it with something before baking?
These are handleless cups. Porcelain, for fruit salad or something. I smeared a little with margarine, but only the cups, I did not become non-stick forms. Everything jumped out with a bang. I smeared it with yolk, the white went to the glaze.
aton4
Quote: glykoza

Girls, what pretty Easter cakes you have.

Here's my dough this year

Kulich with Myasoedovskaya in the oven (master class)

The dough after kneading the raisins, added 100 g of flour this time. The total dough turned out to be 2700 g, with raisins already.

Kulich with Myasoedovskaya in the oven (master class)

For spreading

Kulich with Myasoedovskaya in the oven (master class)

In the oven

Kulich with Myasoedovskaya in the oven (master class)

Ready Easter cakes, my top was smeared with yolk

Kulich with Myasoedovskaya in the oven (master class)

The jewelry was made by a daughter who did not bother with beauty

Kulich with Myasoedovskaya in the oven (master class)
Class. Beanies are good.
Puma
Christ is risen!!!! I've been baking Easter cake only according to this recipe for a long time. But since last year I switched from yeast to sourdough. This year it turned out very tasty !!!! 👍🏼 For 1.150 grams of flour 350 grams of sourdough. The rest is all according to the recipe. Well, the ascent time is a little longer. Kulich with Myasoedovskaya in the oven (master class). Kulich with Myasoedovskaya in the oven (master class)
aton4
Quote: Puma

Christ is risen!!!! I've been baking Easter cake only according to this recipe for a long time. But since last year I switched from yeast to sourdough. This year it turned out very tasty !!!! 👍🏼 For 1.150 grams of flour 350 grams of sourdough. The rest is all according to the recipe. Well, the ascent time is a little longer. Kulich with Myasoedovskaya in the oven (master class). Kulich with Myasoedovskaya in the oven (master class)

Claass! I just wanted sourdough and cooked it, but there was no proven dosage. What sourdough do you have? I have sour hops with honey, with the addition of rye flour.


Added Sunday 01 May 2016 09:18

Christ is risen! All the joys of good luck and health !!!!!
Scops owl
Quote: Puma
switched from yeast to leaven.
Wonderful crumb. How does the taste differ?
I congratulate everyone on the holiday!
Quote: aton4
Christ is risen!
Truly Risen!
Lyudmila_K
I also decided to bake this recipe. Previously, only baked muffins. I thought that there would be a very buttery cake, but I didn't feel the oil at all. And I would not call it dense. It turned out delicious, only without raisins, because children do not like it.
Kulich with Myasoedovskaya in the oven (master class)
Alese
Puma, can you tell us more about sourdough kulich? I, too, like Sergei, thought to bake a cake on it, but I doubted whether the sourdough would raise such a baking, and whether there would be a sour taste with a longer proofing. Does the cake sour? And the crumb in your photo is wonderful.
Puma

Claass! I just wanted sourdough and cooked it, but there was no proven dosage. What sourdough do you have? I have sour hops with honey, with the addition of rye flour.


Added Sunday 01 May 2016 09:18

Christ is risen! All the joys of good luck and health !!!!!
... I have French sourdough. My dosage is always different. This time there are so many and everything is great👍🏼


Added Sunday, 01 May 2016, 01:20 PM

Quote: Scops owl

Wonderful crumb. How does the taste differ?
I congratulate everyone on the holiday! Truly Risen!
thank you The taste is wonderful - there were individuals who did not particularly eat cakes, they asked to sell three pieces 😀.
Loksa
aton4Our sourdough should be overfed with wheat flour (otherwise it will be gray), flour tsz is good, it can be half-and-half with manitoba.
And it is also very important to know what percentage of leaven is in Puma, then you can try! Hop sourdough does not acidify in the dough.
Puma
Quote: Alese

Puma, can you tell us more about sourdough kulich? I, too, like Sergei, thought to bake a cake on it, but I doubted whether the sourdough would raise such a pastry, and whether there would be a sour aftertaste with a longer proofing. Does the cake turn sour? And the crumb in your photo is wonderful.
... Last year I baked two options for safety net - yeast and sourdough ... There were also a lot of doubts ... This year I completely switched to sourdough, which is incredibly happy.). It may not raise like yeast, but the taste is definitely better than yeast - just sourness - it is very pleasant lemon, I also added zest from three Lemons - aromatic and tasty. The dough turned out to be 6 kg, next year I will increase production - a lot for distribution). Yes!!! And yet - after manual kneading, I forgot to put the dough on the detuning, and immediately laid it out in molds - this is probably important - maybe it would sour - so everything is for the best).
Loksa
notka_notka, very beautiful Easter cakes!
Nikusya, Ilona, ​​conquered with her testicles, she would never have guessed to live like that
Anatolyevna
Nikusya, Ilona, so beautifully decorated the eggs! Master class is necessary!
aton4
Quote: Loksa

aton4Our sourdough should be overfed with wheat flour (otherwise it will be gray), flour tsz fits well, you can half with manitoba.
And it is also very important to know what percentage of leaven is in Puma, then you can try! Hop sourdough does not sour in the dough.

In general, I want to make wheat leaven using goat narine.
Shyrshunchik
Zest, thanks for the cake recipe, I liked it very much, though I overlooked it a little, after others I did not reduce the temperature in the oven, I baked according to four recipes, so the top was fried right away, since it did not burn out. But inside it is so beautiful and delicious. Today there was a whole tasting, my sister still came with her Easter cakes. She liked everything, she printed the recipes.

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

Thanks a lot for the recipe. Happy Easter !!!
Tumanchik
Zest, thanks to him for getting to know such a wonderful test. I love raw dough, and I just gulped it - I couldn't stop. And the dough is the same ... Made 100% according to the recipe without change! It was a little watery, but I put it on the table and dust it a little. I was afraid to hammer with flour. She folded it several times and it shone straight. It was baked with a bang !!! I put it in a cold oven, so as not to risk it. decorated with protein cream from Tanzi.
Thank you Zest! Happy holiday to all! Peace and goodness!
Kulich with Myasoedovskaya in the oven (master class)

Here is a small part of my beauties

Kulich with Myasoedovskaya in the oven (master class)
Svetlana_Ni
Tumanchik, Irina, and, indeed, what a handsome man. Such a multicolored color. Very beautiful, but I don't know how, the "mood" never reaches the jewelry. This time Myasoyedovsky also baked and let him down. I reduced the yeast by 10 g, I had Lux ​​from SAF-Neva and regretted that there was no spirit of alcohol that soared last year. I gave a couple of things, the domes cracked, later I just read the Admin's recommendations on baking Easter cakes. But the cake is delicious, and many thanks from me to Zest, very big, right to my full height.
svetlana)))
but I didn’t like it at all, maybe the dough didn’t ferment for only 7 hours. the color of the cake, and I also reduced the yeast by 10 g Kulich with Myasoedovskaya in the oven (master class)


Added Sunday 01 May 2016 06:47 PM

Quote: Tumanchik
She folded it several times and it shone straight. It was baked with a bang !!! I put it in a cold oven, so as not to risk it. decorated with protein cream from Tanzi.
Irina, please share, what does she mean? put in a cold one and how long did you turn on the oven? and put a mug of water? I noticed that from prolonged kneading, the dough becomes liquid.
Svetlana_Ni
svetlana))), Svetlana, I think changes in technology and recipe influenced its taste and aroma as well. Last year I also had another one, with a kick-ass aroma, even the dough itself was delicious there, but I did it exactly according to the recipe, and this time I was tricky.
svetlana)))
I read your reviews, well, at least take and put the dough again, you just need to cut all your cakes on crackers, here the Alexandrian was a success, they ate it, and these are still, I treated two more friends with meat-eating ones, and when I cut and tried it, I was shocked what will people think


Added Sunday 01 May 2016 6:53 pm

Quote: Svetlana_Ni
Svetlana, I think changes in technology and recipe influenced its taste and aroma as well.
Everything is possible, I still soaked the raisins in cognac, maybe this also influenced.
Svetlana_Ni
Quote: svetlana)))
I also soaked the raisins in cognac
And this time I was soaking. We worked right in unison this time, and the yeast was equally reduced, some kind of mysticism

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers