Kulich with Myasoedovskaya in the oven (master class)

Girls, protein is a very powerful gluten stimulant. I always, especially in very rich dough, do not put yolks, but an egg. Or at least I add a couple of proteins, removing some of the liquid.

This means that the sweetness is different if the sugar is not counted. and in the process, flour is mixed.

Some and sugar mix well and I have a sweet tooth

I also added sugar 50 grams
Yes, live and learn, I didn’t know for squirrels. Now, for sure tomorrow I will bake, otherwise I doubted whether to bake or not bake pasta

Here I found a photo of my test
True, there are no decorated and cutaways, but the cakes are delicious, and I liked all 4 recipes that I chose and I did not give the championship to anyone, because they are all good!



on a red colored plate it's Myasoedovskie, next to Saffron and Zavarny from Svetta, and Chocolate from Mani.

[Irina]

Irina, how much!
I liked everything, but are there any differences? Share your experience

There are, of course, differences, although by and large, Myasoedovsky and Zavarny are not much different, probably Myasoedovsky is a little more abrupt in consistency there and the dough fit differently and it grew better in the oven, some of my tasters gave him 1 place, some to Zavarny, but he is in the oven almost no longer rises and the dough is thinner chtol, although I did everything strictly according to recipes and from the same flour. Saffron tastes completely different and its color is stunning and the smell is not ordinary, but Chocolate is generally super, I will bake it all year round. We still eat Easter cakes, best of all preserved the original taste of Chocolate, then Saffron (probably the sour cream in the dough affects).

Thanks for the feedback, I'll write myself about Saffron and Chocolate
Previously, according to the recipe of a neighbor, she made cake with sour cream, but somehow not very much, it was very loose and crumbled. Although, perhaps, it was not from sour cream.
Myasoedovsky finished eating today. Despite the fact that it baked that Thursday, that is, a week has passed, well, how delicious ... It does not crumble, it is rather soft, fragrant.

[fffuntic]

fffuntic Thank you very much for the detailed analysis of the dough preparation. I baked it several times and I have already forgotten, and you so cleverly placed accents. And drew attention to such important points. Clever girl.

Larissa, thank you. But be careful.

I analyzed only the type of cake that is kneaded in a mixer. The initial version, which is in the photo with Izuminka and about which she always says that the dough must be necessarily liquid at all stages, both preliminary kneaded for the dough, the dough itself, and the final dough, kneaded at the end to the ball.
We may not get out to the ball with our flour, but you can knead it up to the stretching canvas.
At Raisin and dough, no higher than 29 degrees, fermented to an alcoholic smell.
Last year I was striving for just such an option.

And this cake has 2 more options.
Which in HP must be kneaded more abruptly for success, otherwise HP will not cope. And I didn't quite understand what the girls were doing with the dough. I have not analyzed that option. In HP, temperatures are under 30 and above degrees in standard modes, not 29 degrees.
How girls get out, you need to read in the comments.
I did not make this cake in KhP.
Then the manual version. For him, in no case should you remove the preliminary beating of eggs in two foams. And what about the consistency of the dough, I don't know either. But it must also be thicker, otherwise it will not be kneaded. Maybe even thicker than in HP,
to knead at least in an average way.
I don't know what happens there without kneading ...

The zest suggests adjusting the consistency by increasing the flour, but then the concentration of sugar and eggs in the dough increases, and a different version of the cake is obtained.
Therefore, if you decide to do it manually or in HP, the consistency of the dough cannot be made liquid.
I personally made the version that is in the mixer, adhering to the photo from Izuminka. My cake was okay fluffy. In my opinion, there was still a slight crumbling, I did not find rubber in the crumb.
But my flour was of average quality. Perhaps, if the flour were stronger, then the quality of the crumb would be higher.

Added Saturday 07 May 2016 03:15 PM

Also, what I understood as an indisputable fact, yeast should not only be strong, but also long-lasting. So that after a night of fermentation in the dough, they still have the strength to raise the final dough in the morning.
As I understood from the comments, in some girls they were very weak at the last distance.
Apparently, Raisin's ingredients were of very high quality, like flour and yeast.
I have Lux - beasts. These, on the contrary, strive to take off ahead of time. Strong yeast.

I have Lux - beasts.

Here I am. Therefore, I always fermented the dough on the loggia. And if you stick to 28 degrees and time, then how many workouts do you need to do? I also like the cold fermentation dough. I thought about reducing the amount of yeast, but now I don’t know. I will stick to the last remaining photos. No. 6 has survived at least. I also add flour, otherwise the dough is very sticky. Not silky at all.

Here I am. Therefore, I always fermented the dough on the loggia. And if you stick to 28 degrees and time, then how many workouts should you do? I also like the cold fermentation dough. I thought about reducing the amount of yeast, but now I don’t know.

As far as I understand, the exclusivity of the recipe in a long-term dough, which accumulates aromas precisely in relative warmth.

Cold aromas are different from warm aromas.
Of course, both are delicious, but Zest's idea was not in cold fermentation. According to the plan, GOST fermentation, at 28-29 degrees.
At the same time, a lot of fat is added to the Iziumkin dough, this is a plus: it allows you to accumulate aromas for a longer time in the heat, fat and sugar restrain the yeast and allow you to accumulate more aroma, on the other hand, a minus: with further kneading, the fat envelops the new flour and definitely part of the gluten will be blocked, That is, the weaker the flour, and the thicker the dough, the stronger the effect of the cake in the final dough will be.
And the second danger: the fat and sugar weaken the mild or short-lived yeast and there may be a poor rise in the final dough.
But it turns out that if you adhere to the idea of ​​Zisyuminka, then the dough does not need to be cooled, but fermented at 28-29 degrees, hours 7-9, that is, Lux must be reduced if you try to fit into the Izyumkinsky schedule correctly.
We just need to get a unique warm Izyumkinsky dough with a vigorous aroma, without killing the gluten.
Doing so will not completely save the father of the Russian revolution. This is just a necessary measure. A lot of Lux in the heat multiplies too quickly in the dough and too much gas affects the gluten. Inflate her, poor, to disgrace.
Lux should be reduced, it will be more correct.
How much? I don’t know, I haven’t brought to mind their number. And what I baked with was completely unacceptable.

It is possible to crimp and take out to the balcony, but as I understand it, this already turns out Easter cake in our style, and not in Izyumkinsky
Cold fermentation, as I understand it, will be delicious, but how Izyumkin's way I don't know
And how tastier is also incomprehensible. It is necessary to compare.

And how tastier is also incomprehensible. It is necessary to compare.

That year, my cake on cold dough was more tasty and aromatic than this year when the dough took off in 2 hours and 20 minutes on this crazy yeast. And the dough is also very fast. Kulich is not the same at all.Although I did not eat the right Izyumkin, but if we compare, then cold long fermentation gives a more interesting taste and aroma than such an early preparation. I read it in the subject, I can not find where, reduced to 40 grams. Is it just 146 pages to take and shovel? Have you reduced, if so, by how much?

[such]

That year, my cake on cold dough was more tasty and aromatic than this year when the dough took off on this crazy yeast in 2 hours and 20 minutes. And the dough is also very fast. Kulich is not the same at all. Although I did not eat the right Izyumkin, but if we compare, then cold long fermentation gives a more interesting taste and aroma than such an early preparation. I read it in the subject, I can not find where, reduced to 40 grams. Is it just 146 pages to take and shovel? Have you reduced, if so, by how much?

I took 50g. I skipped it twice, I did not dare to leave it for longer.
But now I would take 30 grams (or even 25 grams), because in the subject

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=383627.0
such same cake by composition, but using a different technology. I switched to it because of predictability with average flour. Svetta's kulich is lighter than the meat-eating one. And if you make the dough softer and knead well, it turns out very tasty. Also thick and satisfying Easter cake. In my opinion, Myasoedovsky has an exclusive aroma. But it can be obtained on another kulich, sprinkling with a brush with cognac, raisins on cognac, and so on.
In general, I now have flour of average lousy from the nearest store, I have dry yeast for baking, and therefore I do not experiment with myasoyedov, I bake from Svetta.

And Svetta offers the usual 50 grams of live, that is, our Luxov's 25 grams, I have long understood that the suite can be divided in half at once and you won't be mistaken, and if there is no baking, then generally take one third.
If you take less, it is always better than more. Well, if it turns out to be little, then it will wander a little longer - it will be more fragrant.
I have butter for 13 g of a suite for 500 g works great, so 30 grams should be fine for a meat-eating one, there muffins more, but it also wanders longer.

but actually found in the subject 35 g took and normally, it took off at 24 degrees, that is
in the heat, 30 g would be fine.

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. Yeast took pressed Lux ​​again, so 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 grinded eggs with salt and sugar, added butter. During this time, the yeast mixture was growing rapidly. 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 at the level of 15 cm from the floor is not higher than 24C. IN 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. Kneaded for 30 minutes with my 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 turned it down 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, although I haven’t tried it yet. I will post a photo and a section after Easter. Of course the recipe is worth repeating! I want to try another experiment with sourdough.

50 g is a lot, as I did

I also baked Easter cakes today !!))) God, what are they fragrant and tasty, just gorgeous! I am very sorry that last year I did not dare to make this cake, I chose simpler and faster recipes. This cake is the most wonderful of all) I made Lux by leaps and bounds, added 50 grams. I put the dough in the oven with the light on at 21.30 in a 12-liter saucepan, around twelve at night it was already at the level of about 5 liters, I quickly took it out and put it just on the table. I was worried about her all night, but at night it was not an option for me to bake - the kitchen was combined with the hall, and there my husband slept. at 6 in the morning she looked - she got up and fell ten centimeters. rather began to knead the dough. My gastroragmist kneaded it for about 35-40 minutes, then proofed it in the oven with a light bulb for an hour and a half, immediately turned on the heating 160 without removing the Easter cakes and put boiling water down. After 25 minutes, she removed the boiling water and baked at 180 for another 30-35 minutes. chilled part on the side, part standing. Standing better - the sides do not wrinkle) It turned out 8 Easter cakes, insanely tasty and fragrant. until she decorated it, put it in the freezer so that it would be preserved until Easter, and left one for trial. I want to bake a portion tomorrow again, but put the dough in the morning, I think it will ripen in the oven in four hours)

40g is also a lot

Last year I reduced the yeast from 60 to 42 g, so the dough rose in 6 hours and fell 4 times!
The first time completely rose in a huge saucepan and began to fall off in 1 hour

[fffuntic]

fffuntic My dear, what is your name? I just fell ill with this cake. If I can, I'll put the dough in the night. We need to bring the thermometer there. Where did I put it? You know, I also baked it with steam for the first 15 minutes, like Tortyzhka advised so. At 160 C. Then the temperature rose to 180 degrees. But that year. In this, the oven has screwed up. With the steam, they are probably not completely distant, so that the crust on the roof does not interfere with the ascent. I read girls with steam and bake at 200. I was just puzzled as to how it was correct.
Happy Victory Day!

[Loksa]

I have joy here:

It seems that we still made friends with this recipe! I tried to take into account previous mistakes and follow the advice written in this topic and the result, to put it mildly, pleased) Kulichik came out heavy, moist and fragrant. There are very few crumbs when cutting. Hooray! Special thanks to Oksana Loksa and fffuntic for science and tips!

[fffuntic]

fffuntic My dear, what is your name? I just fell ill with this cake. If I can, I'll put the dough in the night. We need to bring the thermometer there. Where did I put it? You know, I also baked it with steam for the first 15 minutes, like Tortyzhka advised so. At 160 C. Then the temperature rose to 180 degrees. But that year. In this, the oven has screwed up. With the steam, they are probably not completely distant, so that the crust on the roof does not interfere with the ascent. I read girls with steam and bake at 200. I was just puzzled as to how it was correct.
Happy Victory Day!

Lena I
steam baking theory:

Considering that when a crust forms in the products, and the release of bale vapors through it significantly slows down, the moisture in the inside of the unbaked dough sections should be converted into steam and seek a way out. A dense crust formed early makes it difficult for steam to evolve. The mode should be set in such a way as to prolong the time of crust formation and thickening. Perhaps by increasing the steam humidification and baking time at a lower temperature. So, for example, baking rolls with fruit filling, weighing 0.2 kg, was increased to 18-20 minutes, instead of 15-16 minutes, but the quality was worth it.
And the humidity of the air in the oven affects the behavior of the dough, the "crunchiness" of the crust and its color. Hot steam forms condensation, which settles on the coldest part of the bread piece - the surface. A thin film forms, thanks to which the dough stretches more easily and can withstand the internal pressure of carbon dioxide and steam, which is especially strong at the beginning of baking.
A damp surface also slows down the formation of the crust, making it thinner and more crispy. In addition, moisture "dilutes" the starches that are present on the surface of the workpiece, and the crust becomes glossy and shiny.

Steam is only needed at the beginning of baking. Usually, the baking time with steam and its intensity are indicated in the recipe for a particular product.
Steam is not needed if the baked product is greased with eggs or milk: the wet surface is already quite elastic. Usually, without steam, baked products with a high content of flavoring ingredients: eggs, dairy products, butter, sugar.

It is recommended to bake cakes longer at low temperatures for juiciness, but in no case do not dry out.
thus it is better to move towards lower temperatures.
BUT baking times and temperatures depend on the size of the product. small products cannot be baked at a low temperature, they will definitely dry out, and large products cannot be baked at a high temperature. For example, for a cupcake according to GOST, small ones are recommended 20 minutes at 210C. Pounds - 40min at 160-210C.

therefore Zest recommendation first oven at 160 degrees for delayed crusting, but only then set 180 degrees, is not devoid of meaning for the reasons above. And steam is not so necessary
Zest has subtle details that are really important.

and, as you can see, the presence of steam does not in any way affect the amount of proofing. but the time and amount of steam supply depends on the baking temperature, so that while the crust forms, steam is supplied. But the crust itself is formed regardless of the degree of proofing, it is formed from the heat in the oven, the higher the temperature, the faster, and the elasticity of the crust depends on the humidity in the oven (that is, the presence of steam there at the beginning of baking and until the end of crust formation).
Proofing, however, affects the degree of explosive rise of the product in the oven. Since we do not need the rapid growth of Easter cake in the oven, then proofing at the cakes is given a full,
just do not overexpose,
IMPORTANT. if the dough contains raisins and so on, that is, there are heavy additives, then the proofing in 2 times is actually much more, because the dough raises not only itself, but also heavy flavors.

Most baking Easter cakes are recommended by Masha for 180 degrees.
here Chuchelka also recommends
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=53674.0

Now sprinkle the top from the spray and into the oven for 35-40 minutes at 180 degrees. Spraying allows a slight delay in the appearance of the top crust, thereby reducing the risk of cracking. Kulich manages to get up.

To make it easier to pull out, take a small wooden skewer for skewers and hold it between the walls of the mold and the Easter cake. When taking out - be very careful. They are extremely soft, especially hot. Like freshly baked bread. I gape and still washed the roof of one of them. In a dough made from egg products, only yolks and even few are.

some girls were afraid that their oven would not bake at 180 degrees if with steam, so the temperature was first raised as recommended in
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=456004.0
taking into account convection

When the dough fills the molds by 2/3, put them in the oven preheated to 200C (convection 180C) degrees. After 5 minutes, reduce the temperature to 180C (convection 160C) degrees and bake until tender

and again about kneading.
Still, a kneaded cake is tastier than an unmixed one. Therefore, I will repeat myself.

For all recipes, kneading occurs immediately. Kneaded and immediately recommended to knead. But this approach does not always make it possible to knead the dough well if the flour has a "long" gluten.
I baked according to Luda's recipes (Marianna-aga) and there I learned about the effect of long-term gluten formation.
The bottom line is that gluten is formed differently in any purchased flour. In especially advanced cases, it generally begins to appear normally in the test for only an hour. Until that moment, no matter how much you knead, nothing will work. There is no it.
That is, let's say you kneaded the dough and you can immediately knead for at least 20 minutes at any speed in a mixer, but if the flour long and the gluten has not yet formed - you will have a sticky porridge in the bowl. But if after half an hour gluten has formed, then you can easily knead it in general in 10 minutes. This could be the picture. And the most interesting thing: this picture is observed very often.
Therefore, I repeat myself, but try adding ascorbic acid (to reduce stickiness) or protein before kneading, and kneading not immediately after kneading, but at least 30 minutes later.
In the final test, for example, do not immediately rush to knead with all your might with the added flour, if it does not knead well, but after a pause of at least half an hour.

Added on Tuesday 10 May 2016 03:50 AM

I have joy here:

It seems that we still made friends with this recipe!

keep it up

I started a test proofing of the dough by reducing the yeast.

Added on Tuesday 10 May 2016 10:12 AM

It seems that we still made friends with this recipe!

Oksan, cute.

[fffuntic]

fffuntic Lena, Larissa,, good luck in cooking) Only I have a problem ... I feel sorry for him now. Today is the 4th day for him, but he is only half. But aromaaaaat. And there are still almost no crumbs, it does not dry at all

Only I have a problem ... I feel sorry for him now

Oh, I made fun. I don't have such a problem.

[Larissa]

So you, Larissa, probably for a long time you have been baking cakes, but I have just started, so I am so anxious about it, I want to enjoy it longer, this is my best result out of 3 attempts according to this recipe

So you, Larisa, have probably been baking cakes for a long time

Oksan, me on you, okay? What's the use of being long ago. Today I sat and remembered that once I had lumps after making dough. I didn't write down how I did it. Now I'll put mine in the oven. Wow, and got stuck.

By the way, I want to ask everything, I even forget. We bought such large sugar - I grind it almost into powder: it turns out coarse powder. Doesn't this violate any moments ?! For my peace of mind ?!

Added Tuesday 03 May 2016 11:30 pm

Oksanochka, I have completely clarified the sugar issue. In yeast dough, the only danger is that the sugar granules spoil the gluten of the dough. Therefore, any are recommended !! methods that facilitate the dissolution of sugar: the use of fine sugar, its preliminary dissolution in liquid, yolks, proteins and - attention - grinding into powder.
Your icing sugar in Easter cakes is very welcome because it completely facilitates dissolution. So if you are not lazy, then do it.
Powdered sugar will not hurt the dough.

But in biscuits, powder is not allowed in any case. There, only fine-crystalline sugar is needed, which is involved in creating the skeleton of the dough in foam from eggs or butter.
In meringues, in macaroon and others ... the use of sugar or powder will give different results. There sugar not only dissolves, but also builds the product.

Added on Tuesday 10 May 2016 04:37 PM

Oksan, me on you, okay? What's the use of being long ago. Today I sat and remembered that once I had lumps after making dough. I didn't write down how I did it. Now I'll put mine in the oven. Wow, and got stuck.

Larissa, why do you need these lumps? if you go into theory, then everything should dissolve without any lumps.
The dough is liquid and smooth.
It is recommended to beat the whites in the recipe. But it’s not necessary to whip it on meringues. It is more expedient for a better connection to beat until "soft" peaks that bend on top, even just a soft protein foam will do.
We do not bake a sponge cake with meringue.
If you beat it like a meringue, then the protein foam will be very elastic and can give islets of protein, lumps.
Lumps can be if there are few yolks, but there is a lot of sugar and the mixture will go in lumps. also not a good option.
These lumps are all unimportant. And if they are not there - only better.
As I have already indicated, all these foams are needed only for manual kneading, and for machine kneading, extra labor costs
========================

Larisa,

WELL WHAT IS THE NEWS FROM THE BATTLE FIELD?

Larissa, why do you need these lumps?

Flax, so on the contrary is not needed. And the dough turned out with lumps. Year 2-3 the last was a dough without lumps. But once upon a time they were in the dough and now again.
Very tired. I also baked pizza ... I just left the kitchen. All the photos, I made notes. I will probably write for another hour, or even more. Photos take a long time to load. I also need to go to the store, iron the linen, remove the shoes, get them, etc. In general, if I don't have time today, I'll try to post a report tomorrow. Except for the lumps, I'm happy. But we have to do something with them, change the technology a little. In general, I'll post the report and think about it.

Good afternoon everyone. For several years I have been baking these cakes for Easter. A wonderful result with a wonderful taste, density, moisture, for which special thanks to the author !!! This year I did several "sessions". For the first time, I introduced yolks, proteins, oil in large portions, almost immediately - as a result, lumps formed. I drew attention to this and the second time introduced all the same in small portions, gradually carefully mixing. As a result, the dough "left for the night" in the consistency of thick liquid honey, without a hint of lumps ...
I kneaded the dough in a bread maker, helping with a silicone spatula.
The amount of pressed yeast was reduced to 40 g, and the amount of oil - to 250 g.
Whipped whites with salt (all according to the recipe).
The dough ripened perfectly overnight on a warm (not hot!) Heating pad, wrapped in a blanket. Smell - aged brandy.
(I tried to show, but .., "young isho", they do not give ...)
Made with vanilla, cardamom and nigella. Most interesting with cardamom.

Converting the cake into 2 eggs weighing 114 grams in shell and reducing the yeast to 25 grams. for 1 kg of flour.
All products were counted by multiplying by 0, 38 based on the number of eggs.
Flour 380 grams "Makfa",
yeast "Lux extra" LLC Saf-Neva "Khimki 10 gr,
salt ¼ - 1/5 tsp,
butter 114 gr.,
sugar 152 gr.,
eggs 114 gr. in shell (2 pieces c1) ~ 100 g.,
milk 133 gr
, raisins 76 gr., vanillin.
I sifted 190 grams of flour into a cotton bucket. I crumbled yeast into warm milk. I put it in a bowl of warm water. The yeast stood for about 10 minutes, in places it began to bubble from the edges. Shuffled them. I didn't add sugar with flour. They did not grow with a hat.

It was getting late and I was in a hurry. I decided to stand them all night and sent the milk-yeast mixture into flour. I kneaded for a minute, turned it off and left.

She returned after 17 minutes and continued kneading for 2 minutes.

Added a sugar and egg mixture.

Sugar is badly ground.

It is probably necessary to grind it a little in a coffee grinder to make it easier to disperse. Kneading 4 minutes. Then she introduced whipped proteins and salt to them.


The program ended and I started kneading the dough again for 12 minutes. Total 32 minutes. The lumps never parted.

Added melted butter. I kneaded for another 2 minutes and turned off the x / n. When I poured the dough into a saucepan, I thought that I should have tried to strain it from lumps through a coarse sieve.
But since I already poured it, I decided to leave it and see what happens next. Maybe they will disperse during the kneading process. The dough looked like Izyumkino. In the photo there are already the last drops, I just could not adapt and take a picture. Fotik kept trying to fall into a pot of dough. Dough lazily dripped, hanging slightly and forming a tubercle on the surface.

At 24.10 I put the dough. T in the kitchen 25 C.

At 4.30 she looked at the dough, poked her finger. In the photo there is a dimple from the finger on top.

At 4.50 she got up and lowered her, she was afraid that she would fall. Dough rose to 2 liters of 370 ml. I then topped up the water to the place of rise.

At 9.30 am the dough grows.

At 9.45, she began to frown and settle, not rising to the initial height of ~ 1.5 cm. The second rise to 1 liter of 850 ml.

At 10.05 I added another 190 grams of flour, kneading for 3 minutes.

Rest 32 minutes. After that, the dough was kneaded without additional flour. First with a litter.


The weight of the dough is 781 grams. The lumps remained. I decided to pick them out with my hands. Then, when I was counting the time, I could not understand in any way what I had been doing for so long. Some kind of meditative, calming activity. In general, I minced the dough and put it in cotton, then took it out and washed it, picking out the lumps by touch. I think this time can be added to the kneading very slow. Not intense.

Lumps 2 by 2, 3 by 4, less than 5 by 6. But a lot.

Dough in a saucepan.

An hour later.

In one and a half.

In two. T in the kitchen 26 C.

Crumpled, mixed in raisins. I have it soaked in cognac. At 13.40 I rolled up and put in 2 scoops of 422 grams each.

After an hour and a half, I put it in the oven.

She baked at 160C with steam for 23 minutes (I didn't want to open, take out the pan, waited for the water to evaporate) and another 13 at 170C. The second is not baked, the torch is wet. I left it for 5 minutes and missed it, it became darker, I had to get it early. The thermometer is 91 degrees, it can be seen lying.


This time the cakes were made without flour. For myself I decided to 1) sift the flour 3 times, the last two through a fine sieve. 2) Let the yeast start playing. (I don’t know this in principle?) The impurity in the dough is apparently due to the fact that it was holding flour with a milk-yeast mixture. Then the cotton did not cope with kneading.
Already after baked I found it at Raisin. On page 10, Zest wrote: “For the dough, I do everything step by step, as I showed in the pictures, I knead it not very long until approximate homogeneity, so that the ingredients do not remain by themselves in different" corners "of the container. ...

I kneaded the dough with a hook. It takes longer to "mutuzit" the dough, until it collects a drop around itself. And the K-shaped one almost instantly winds the dough around itself and, as it seems to me, kneads worse.

The main batch is at the first speed. I can increase a little later by "between the first and second" I finish - below the first and keep my eyes on, so that the dough does not climb up the hook. "
3) Probably it is necessary to knead flour with a mole-trembling. mixture to the state shown in the photo Raisins and add the yolks with sugar, whipped whites. Knead the dough and add butter at the end of the batch.
When I was mixing everything at once, there were no lumps. 4) If there are lumps, try to strain the dough.
Here's a cut. Smell oh and oh. Felling from my feet. Does not crumble.

And this is baked this year from quick, stupid dough. In a day. Different taste and aroma.

Weighed a whole cake. Weight 392 grams.

[Larissa]

Can you really beat the whole eggs ?! Then these lumps will not be? The lumps are very similar to flour with fat, I have. Larissaand the dough is very good and the cakes are beautiful too! I also bake in an enamelled mug
Or maybe walk with a blender

[fffuntic]

I also bake in an enamelled mug

The first time I baked in an enamel mug, as Tantsya said, and before that in aluminum pots.
This year, for Easter, I whipped whole eggs. And immediately added the oil. But the milky-yeast mixture with flour was mixed badly, not to homogeneity. And she added everything at once. It is important how to achieve the test from Iziumka as in 6 photos. Lena fffuntic I wrote about it.
The lumps appeared before the oil was injected.I am guilty of keeping the flour unmixed well with the milk-dzhzhevy mixture. She grabbed and the car did not interfere with her. In general, kneading in x / n is more difficult than using a combine. The kneading paddle is small and does not reach the walls.
So I think, in order not to jump at night, can I reduce the yeast to 20 grams, so that they stand without fussing until the morning?
Now I will insert a photo of the cut into the post.

Added Wednesday 11 May 2016 08:17 PM

For the first time, I introduced yolks, proteins, oil in large portions, almost immediately - as a result, lumps formed.I drew attention to this and the second time introduced all the same in small portions, gradually carefully mixing. As a result, the dough "left for the night" in the consistency of thick liquid honey, without a hint of lumps ...

George, I agree. It is necessary to knead more thoroughly. At least I didn't have lumps in the first kulich, but the dough was liquid, although I added 100 grams of flour. I did it on the basis of 1 kg. flour. And then I added 50 grams to the dough.

Or maybe walk with a blender

Oksan, they are so small, I don’t know if it will help? When you have nothing to lose you can try. And then strain. And choose the rest while meditating. And it is better to knead without them with prayer.

[Larissa]

Larissa, you have excellent Easter cakes, cut - no words, toko drool.
Oh, these lumps ... The first 2 times I had them too, but only in the dough, when the main dough was kneaded, they parted. But the last time there were no lumps, by the way, I gradually combined flour with a milk-yeast mixture, first stirring well with a fork until smooth, then with a mixer hook.
So, if the lumps do not disperse in the end, will they be felt in the finished cake? I read the whole topic, I don't remember such complaints

How curious about the lumps. Or maybe the flour was wet, and that's the point?

There are lumps in the pancake or pancake dough, but then they disappear

[Larissa]

Larissa, so I tried to analyze
I sifted 190 grams of flour into a cotton bucket. I crumbled yeast into warm milk. I put it in a bowl of warm water. The yeast stood for about 10 minutes, in places it began to bubble from the edges. Shuffled them. I didn't add sugar with flour. They did not grow with a hat.
Yeast begins to ferment if it has anything. And you just soaked them in the water, your 10 minutes didn't solve anything,
If you wanted to activate them to the cap, then you had to use flour and sugar to feed

It was getting late and I was in a hurry. I decided to stand them all night and sent the milk and yeast mixture into flour. I kneaded for a minute, turned it off and left.
She returned after 17 minutes and continued kneading for 2 minutes.


yeah, this is the source of your lumps.
someday take an egg and add a lot of sugar to it, try to mix it into an eggnog and you will run into lumps.
Egg foams are resistant and resilient. Against them, only liquid can be used or a blender, if you create them on your head in the dough.
Your thoughts below are completely correct. So to speak, your version of dancing with tambourines

It is probably necessary to grind it a little in a coffee grinder to make it easier to disperse.


further, the process is not so important in terms of kneading. here you just need to thoroughly mix in.
so from experience

I drew attention to this and the second time introduced all the same in small portions, gradually carefully mixing. As a result, the dough "left for the night" in the consistency of thick liquid honey, without a hint of lumps ...

In my opinion, I do not see the need to strongly beat the whites into a dense foam, since such elastic foam will mix worse
I see no need grind the yolks with a lot of sugar, which, according to all the laws of physics, is in them not dissolve.
If you are so eager to have whipped whites, then you can make "soft peaks", just soft foam.
The proteins in the dough are identical to the liquid, so adding to the dough proteins first in soft form, and not yolks with sugar, will then provide easier dissolution of sugar.
Rubbing the yolks with sugar is only necessary to better dissolve the sugar in the dough. Therefore, it is not at all necessary to torment the yolks with a large amount of sugar. You can even half, you can grind the sugar into powder, or you can just buy fine high-quality sugar and just add it to the dough after the yolks, which will already be normally liquid.
You can hold three tablespoons of milk or water for yolks with sugar, it mixes much easier, especially when warm. And it is necessary not just to mix until lumps, but beat until whitening, the sugar is completely dissolved.
Anything, if only the sugar is dispersed, and yolk-sugar lumps with protein islands are not formed.
The program ended and I started kneading the dough again for 12 minutes. Total 32 minutes. The lumps never parted.


it is no longer necessary. After kneading the first dough, it is only important to mix thoroughly. Kneading is no longer relevant.

Added melted butter. I kneaded for another 2 minutes and turned off the x / n. When I poured the dough into a saucepan, I thought that I should have tried to strain it from lumps through a coarse sieve.
But since I already poured it, I decided to leave it and see what happens next. Maybe they will disperse during the kneading process. The dough looked like Izyumkino.
At 24.10 I put the dough. T in the kitchen 25 C.

At 4.30 she looked at the dough, poked her finger. In the photo there is a dimple from the finger on top.
further strange effect

At 4.50 she got up and lowered her, she was afraid that she would fall. Dough rose to 2 liters of 370 ml. I then topped up the water to the place of the rise.

At 9.30 am the dough grows.

At 9.45 began to frown and sag, not rising to its original height ~ 1.5 cm. Second rise up to 1 liter of 850 ml.
it is completely incomprehensible why the dough began to grow weaker.
Why did she frown and fall off? Since you did not allow her to outgrow, she had to add to the original height without any fall. Or maybe the first ascent "stalled", but you did not notice?
This moment is strange. The yeast should not have weakened, then why did the gluten weaken, which it could not stand?
Perhaps the flour turned out to be weak and it was necessary to knead it early?

What was the smell of the dough? haven't you overexposed it? somewhere similar jointbut I don’t understand where.

At 10.05 I added another 190 grams of flour, kneading for 3 minutes.

Rest 32 minutes. After that, the dough was kneaded without additional flour. First with a litter.
.........
This time the cakes were made without flour.
Let the yeast play. (I don’t know this in principle?) The impurity in the dough is probably due to the fact that it was holding flour with a milk-yeast mixture. Then the cotton did not cope with kneading.
Already after baked I found it at Raisin. On page 10, Zest wrote: “For the dough, I do everything step by step, as I showed in the pictures, I knead it not very long until approximate homogeneity, so that the ingredients do not remain by themselves in different" corners "of the container. But of course, there is no need to develop gluten in the dough ...
If you are sure of leaps and bounds, then you can even without "letting it play", it is enough to withstand the dough in the warmth, they will work themselves. Lux are strong, they can cope without activation, while others weaker can be spurred on by activation.
The impurity in the dough is associated, on the one hand, with insufficient moisture in the first dough, on the other, with an excess of sugar in the yolks for mixing. And ... remember the biscuit.
There, at the beginning of this beating, lumps appear, and then after continuing beating, the yolks with sugar turn into a homogeneous mass, unless, of course, there is an excess of sugar.
The highlight not only did it knead the dough with a higher moisture content, it also forcibly applied energy to break these lumps in a blender, as we beat in a biscuit for a long time.
That is, "grind" is not entirely correct. It is more correct to "dissolve", beat, since you decided to mix the yolks with sugar. And the yolks with sugar dissolve more easily, beat with a couple of spoons of hot water
No wonder they write in old recipes: mix sugar with yolks until whitening.

There are only two ways for these lumps: either you dissolve them in the yolks, as in the mogul-mogul, biscuit, or in the liquid of the first dough, if there is enough of it.
Lumps, among other things, did not dissolve HP for you. If you rubbed intensively with a silicone spatula before adding oil, you would have achieved more.
However, all these dances with a tambourine are not needed, if the dough is kneaded more moist, the foams are softened, sugar is not immediately pushed entirely into the yolks with the formation of lumps,
add ingredients a little at a time.
Or - do not rush with slippers, beat sugar until whitening with whole eggs without any lumps. This will save time and get the beating of eggs so desired by everyone.

And you see, your flour forms gluten in 30 minutes better than immediately. The pause before kneading was good.Perhaps you can try to increase it to 40 minutes, if you make the dough softer next time.

I baked these cakes six times, there was one time when the lumps were large and there were a lot of them. A couple of times there were no lumps at all. This year they were small, I broke them a little with an immersion blender. In theory, I'm not strong, I always use the same technology, but it always turns out differently, I don't know why. I have never seen lumps in ready-made cakes.

[George]

I baked these cakes six times, there was one time when the lumps were large and there were a lot of them. A couple of times there were no lumps at all. This year they were small, I broke them a little with an immersion blender. In theory, I'm not strong, I always use the same technology, but it always turns out differently, I don't know why. I have never seen lumps in ready-made cakes.

I understand that these lumps depend on the quality or composition of the eggs purchased. Gotted "clumping" eggs
I also don't know what the theory is, but in practice, if the yolk sticks to the bottom of the pan, it can be washed off with water.
In the butter cream, these same yolks are added a little bit, also from curdling.
It's the yolks that are to blame for everything. If you dump them in a bunch and start mixing, then they can give lumps.
Although proteins can also clump at times. Better to be careful with them too.

I looked at the technology of the famous Andriano in his panettone, so he gently and thoroughly rubs one egg, alternating egg, sugar, flour into the dough. Until one testicle is completely mixed, he does not add another.

And according to our technology, they must be turned over with a large amount of sugar, and then put into the dough at once in a bunch of whites or yolks.

It turns out right George (Georg_ars), just adding a little bit with careful mixing is used by the guru.
Well, the more humid the environment, the easier, in theory, it should intervene.

And if you don't feel like messing around like this, then you need to beat the yolks until whitening in order to mechanically break these lumps in the bud
But whites, whipped rigidly, are just characterized as resistant to mixing in the dough, they are recommended to be whipped softer.

I looked at how old recipes dealt with a lot of yolks, proteins and sugar.
There was used thorough beating eggs separately, or even butter + sugar + yolks.

Our grandmothers whipped them thoroughly.
And Andriano rubs in parts.
ps. I am also lucky with eggs. They never crumpled in Easter cakes. I only saw these lumps in custard

By the way, since there is a discussion, I noticed that it is much more productive and effective (perhaps this is not news for the majority) sugar is introduced into the yolks also in small portions, gradually rubbing in. And here the effort is not so much important as the duration. (I rubbed it with a wooden spoon in a wide earthenware bowl until the mass began to "thin" and slightly bubbling (10-15 minutes in total). The yolks from domestic chickens were almost orange, I did not notice much lightening. the pastries had a pleasant yellowness, like with turmeric ...). At the second stage, when kneading, he sprayed flour through the mug, too, in very small portions. Kneaded with a spiral with a handle, I would not say that with "special fanaticism." After rising, the dough is fine lace. And the conclusion just suggests itself (I made it for myself): "do not fuss and hurry slowly" ... So I wrote down this recipe for myself in my notes for the next year. And the recipe, I repeat, is very successful, if I am not mistaken, from the book of 1954 ...

And I have a very fond of biscuit charlotte, so eggs-yolks of all kinds are often-often whipped to the state of "ribbon" with the help of a mixer. And no sugar can stand against an extra spoonful of hot water
It turns out easy and simple.
I have never tried this with my hands.
I learned the recommendation "to grind with a blender" only from this recipe. I still can't dare to check and see the result: my mixer is normal for all types of whipping, and the blender is not very strong and the instructions contain a ban on grinding sugar.

[Georg_ars]

So, if the lumps do not disperse in the end, will they be felt in the finished cake?

Oksan, thank you. Nobody really wrote about the lumps, whether they are felt in a kulich or not. I think large ones can be felt, they are still dense. It seemed to me that they were bread. I ate them, broke them. I decided it was flour. Now I regret that I threw it out.It was necessary to voluntarily force the people to taste them until they became stale.
[/ quote] The essence of this first batch is to knead the first dough well before adding sugar and baking to it.
Look at him at the Raisin
you got it denser, you could knead it a little softer with milk and knead it well. Better yet, put at least one protein at once to strengthen the gluten during the kneading process.

You can hold three tablespoons of milk or water for yolks with sugar, it mixes much easier, especially when warm. And it is necessary not just to mix until lumps, but beat until whitening, the sugar is completely dissolved.
Anything, if only the sugar is dispersed, and yolk-sugar lumps with protein islands are not formed.

Lena, I think it's not worth adding more milk. Otherwise, let's change the recipe. All the milk in the recipe goes with yeast into flour. My dough is denser than Izyumkin. But if you add more milk, then the dough will be liquid. If you try to add protein, then of course it will mix better and it will be easier to introduce the yolks. Then introduce the yolks one at a time, grinding thoroughly, then the remaining proteins and at the end sugar. The dough will be liquid and it will easily disperse.
Although sugar can be divided? Part into whites, part into yolks. First, add whipped yolks with sugar, and then whites with sugar.
Find out why you need to suffer so much by grinding sugar with yolks. How important is it. For a richer color? Here we can add whipped yolks and whipped whites with sugar to the sponge cake or well-beaten eggs with sugar. The main saturation of the biscuit with oxygen.

I learned the recommendation "to grind with a blender" only from this recipe. I still can't dare to check and see the result

I tried to grind sugar with yolks with a blender. It is very difficult, everything strives to scatter. If only add sugar a little bit and it is better to grind it in a coffee grinder to facilitate dissolution. Probably you need a little and a spatula like George. If you add all the sugar at once (by the way, I have small, but apparently poorly dissolving), this is what happens-

Looks like lumps

Why did she frown and fall off? Since you did not allow her to outgrow, she had to add to the original height without any fall. Or maybe the first ascent "stalled", but you did not notice?

At 9.50 it was exactly the same as at 9.30. I'm not sure, but maybe I moved the pan a little when I took off the cellophane to see. In any case, if she moved the pan, it was slightly. : girl-
th:

Perhaps the flour turned out to be weak and it was necessary to knead it early?

Luda (Marianna-aga) recommended doing a warm-up in an hour, that is, a dough that has not yet risen, if put into the night. But how can you watch her at night? It is necessary to try to reduce the amount of yeast to 20 grams, do not activate them, so that the dough rises in the morning and does not dance around it at night.

And you see, your flour forms gluten in 30 minutes better than immediately. The pause before kneading was good.

Yes, a very important point. And now we see how the dough grows on 25 grams of yeast.
Georg_ars George, an appetizing cut. This is from 1kg.30. gr. flour Easter cakes?

Thank you. Yes, this is an output from 1 kg of flour (according to the recipe: in a dough - 500 g and a dough kneading - 500 g), well + all the other ingredients. I opened, on occasion, the monthly Caciotta, a magical combination of tastes turned out ... Pyok three times with an interval a day, because these cakes "beat" all competitors to taste and, accordingly, "perished" quickly ...
One of their main (these cakes) advantages is not tyrsonality!

[Larissa]

Larissa,
I'm at technologists on the website of the cafe-moment she asked about whipping sugar and protein, about adding sugar or powder, about the order of adding sugar to the cake and other things. Especially from the pros I asked how it would be more correct.

And they explained that all these beating had previously pursued one goal: to bring more oxygen into the dough, since with manual beating, the effect on the dough is minimal.When hand kneaded, it really added volume to the piece.

But with the modern management of yeast dough using mixers that not only knead, but also beat the dough, one might say oversaturate it with oxygen, this additional beating of eggs is completely unnecessary.
Moreover, excessive exposure to oxygen on the dough simplifies the taste of the product.
HP is also a device stronger than manual action, so you can drive it harder, and not manually knock something down there.
If you look at the production recipes for Easter muffins, you won't see this whipping because the cutlery is used.

The sugar in the yeast dough is needed only for dissolution. It is absolutely all the same, sand or powder. If only it dispersed well in the dough and did not hurt the gluten with sharp granules. I additionally clarified this issue.
It is undesirable to add dry coarse-crystalline hot sugar to a tough dough.
It is first diluted in liquids.
A fine-crystalline instant and if the dough is wet, you can add whenever you want with machine kneading.
The most important thing with sugar: dissolve quickly and not scratch the dough.
Therefore, in this recipe for Raisins, this grinding is not important, if you can make sugar dissolve in the dough normally, for example, if it is like powder. And whipping is also unimportant if you lead the dough in the devices, and not manually.

With proteins, the story is more interesting. Proteins with sugar give a very stable substance in terms of mixing in the dough.
Therefore, the recommendation to shoot down proteins with sugar is not always offered, even in old recipes.

And in your lumps, eggs were the primary source, and then flour stuck to them.
As far as I understand, this process is similar to the one that occurs with bechamel. Remember, there when pieces of fat get on the flour, dense lumps are obtained.
As I understand it, the yolks are pieces of fat, which, when actively mixed with sugar, crumpled up and when they got into the dough, a dense dough shell formed around them.
It seems to me that the denser and fatter the yolk, the more likely these lumps are. Then the recommendation to add the yolk drop by drop into the cream seems understandable, so that each piece of yolk fat is gently rubbed.
I'll have to try to make an experiment to get these lumps. Knead a simple dough and explore
It seems to me that sugar is not involved in this lumping process, it seems to me that if you just beat the yolks until lumps and pour them into the dough in a bunch, there will be lumps. It's all about the dense pellets of yolk fat.
But look more. Logically, there will be dependence on the moisture content of the dough.
If these pellets are added to dry dough, then flour should stick to them more easily and it is harder for them to dissolve in the dough.
That is, the drier and denser the initial dough is, and the fattier the yolk and knocked down into small pellets, the more lumps in theory should form.

I should check it out, very interesting.

Christ is Risen!!!
Good health to everyone !!!
I'll tell you about my Easter cakes this year !!!
I did five batches !!! Four batches in triple portions and one batch in four portions ...
The first two batches were excellent, well, I decided to make the third batch of four portions ... Or so it coincided, or I was tired, or really on Friday you can't bake ... It turned out that when I put the batch at night, I miscalculated with eggs and sugar, came out brute force (space for five pieces went six, which means there was more sugar) ... I did it with dry yeast per serving 20g, we do not have pressed ones ... In a word, the third Friday batch, although it was suitable, but rather came out with gingerbread than Easter cake and went to the little animals for the holiday)))
Therefore, I still had to do two batches in triple portions ...
So, each batch of two was different ... I did it on French butter, on homemade butter, on homemade and store eggs, and there were two types of sugar - large and small ...
So: 1 kneading with homemade eggs and French butter and fine sugar: kneading and the dough itself, the dough was the most dense, it rose harder, but finely ground nuts were added, but still rose well ... There was no dough on the walls at all after kneading, the stainless pan was clean ... The dough was and coolies with the smell of good matured red Muscat wine

2 kneading with eggs, homemade butter and large sazar: it was much more difficult when kneading the dough, I had to add flour ... The dough fermented and rose quickly and high, but the finished cakes turned out much more magnificent, stood longer and did not stale, but they had more alcoholic aroma, unlike the first ... There were remnants of dough on the sides of the pan

I started making dough with yolks with sugar ... I beat the whites and rubbed the Yolks with a hand blender with a plastic nozzle for whipping creams (it was a pity to start up a new electric one, there is no nozzle for creams except a whisk and I like something more)
first she beat the yolks themselves, then introduced one part of the sugar, until it was completely dissolved ... Then the second part of the sugar, but added 50-100 ml of warm milk, and calmly rubbed it further (I was afraid that the plastic thread on the handle would not fly) ... It turned out very good thick consistency ...
After the eggs in this blender, I diluted yeast with milk and added it to the pan with the egg-sazar mass ... Here I already went through the electric whisk, mixing everything well and gradually introduced the sifted flour ... Everything was homogeneous and not liquid ... Already in parts I introduced the whipped proteins and again mixed everything with a whisk ... The very last I introduced the melted butter, but already kneaded with a spatula ... The mass was a little thicker than for the pancakes ... She stood the dough for 9-10 hours ...
I kneaded all the batches by hand, I could not agree with the kneading in the bakery, but everything turned out great, I didn’t even odd it ... Last year I kneaded in the bakery and it didn’t work for a much longer time and it didn’t turn out a silky ball ... year with pens and no problems, thank God !!!
Everything else baked strictly according to the recipe ... Easter cakes Were 450-700-1000 gr ... In a triple batch, I got 4 pieces of each ... I started baking with the smallest ones, four Easter cakes at a time ... While the small ones were baked the averages have already risen, and so on ...
Here's what happened


those without glaze, according to a different recipe, cakes ... This is not to confuse customers)))

In the last photo, of course, the crumb of cakes is poorly visible, two in the section are the one that is darker (on the right) with nuts and a lighter one that is looser in homemade butter (on the left)

[Katya]

Katya, you are a heroine. So many Easter cakes to make by hand.
It is a pity that you cannot quietly snatch a couple from you.

Lumps appeared before the introduction of the oil. [/ U] I sin that I kept the flour with the milk-dzhzheva mixture well unmixed. She grabbed and the car did not interfere with her.

well, if the lumps of flour had not been mixed, then you would have had dry islands of flour in the finished dough, and not dense grains, as you received. Yes, and a day in a damp dough, and then intensive kneading, just lumps of flour would not stand it, it seems to me so.
Larissa.. in my opinion, there is a more serious reason. Something had to cement the seed.
and this something is an egg. Proteins are unlikely to give this. They, like a liquid, had to dissolve, but the yolks are a fatty and stable substance, and moreover, just a bunch of lumps with them were added. Part of it dissolved, part was covered with flour, cemented and now there are lumps.
If you didn't really knead the dough, then there was a lot of loose flour to stick around.
On the other hand, if you added the yolks a little at a time and rubbed each portion of the pellets, then perhaps there would be no lumps.

This is exactly what he did successfully George and never had any lumps.

It seems to me.
The theory should be tested in practice.

Added on Friday 13 May 2016 03:20 AM

here ... the theory and recipes of daddies,
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=124416.0
which are distinguished by a large number of egg yolks.There, 60 pieces are added.
And what is interesting, it is proposed to rub the yolks through a sieve before adding sugar and only later grind, or be sure to whip them white, or even beat them in a water bath.

It turns out that the problems with the yolks were already known. They used to be fat and homemade.

With IMMEDIATE respect for work and research spirit (without which, of course, nothing good comes of it), but aren't we looking for a "black cat in a dark room"?
Here, technologists note that sugar "scratches the dough." What happens when sugar is gradually added to the yolks? A small part of the abrasive substance (sugar) rubs in the mass of the yolk, thereby performing similar actions, rubbing it (yolk) through a sieve. Therefore, if you add sugar a little, slowly, with a wooden spoon, in a wide clay bowl, grind the yolk (in this combination there is a feeling of "movement-effect"), we get grated (possibly with not completely dissolved sugar) yolks. And as a result, if they (the yolks) are to blame for the clumping - the absence of those in the dough.
I think so ... (As Frunzik said in "Mimino") ....

[George]

... Therefore, if you add sugar a little, slowly, with a wooden spoon, in a wide clay bowl, grind the yolk (in this combination there is a feeling of "movement-effect"), we get grated (possibly with not completely dissolved sugar) yolks. And as a result, if they (the yolks) are to blame for the clumping - the absence of those in the dough.
I think so ... (As Frunzik said in "Mimino") ....

George, we've already found that your step-by-step meticulous method will definitely lead to success.
But the whole problem is that rubbing the yolks with handles with a spoon is somehow too heroic. Violence with a blender on the yolks is also something too hard.
Questions to the pros were aimed at finding a simpler and easier solution.

Still, if you first add whipped whites to the dough, then the yolks, knocked down with a part of sugar, with a regular mixer, then butter, then the rest of the fine-crystalline sugar (or even powder) bought immediately in the store and stir everything thoroughly - for example, it's easier for me ...

And take on board your way of inputting ingredients, George, input not a bunch into the dough, and in parts whites, yolks, butter and sugar, with careful mixing of each part.

But then no manual labor is needed.

And from the technological point of view, there is no violation from the consultation of technologists.
Because the introduction of proteins at the beginning or yolks is unimportant due to the repeated mixing of the dough afterwards. Test that on the forehead, that on the forehead.
The accurate introduction of fine sugar allows not all of it to be put into the yolks at once.

But the whole problem is that rubbing the yolks with handles with a spoon is somehow too heroic.

I agree. I did not take into account the factor of "male and female hands", respectively, the applied effort. I agree...
And the kitchen appliances are designed to "lighten and replace" ... A good Boshevsky dough mixer kneads so that it is very expensive to watch, and the result is !!!

[in the consistency of thick liquid honey]

Still, if you first add whipped whites to the dough, then the yolks, knocked down with a part of sugar, with a regular mixer, then butter, then the rest of the fine-crystalline sugar (or even powder) bought immediately in the store and stir everything thoroughly - for example, it's easier for me ...

Lena, you won't be able to introduce whipped egg whites, etc. The dough is quite steep. If you knead it softer, adding protein to the flour and the milk-yeast mixture, mix until smooth and then add the rest. But the amount of whipped protein will be less. Will the dough become more liquid from this?

But with the modern management of yeast dough using mixers that not only knead, but also beat the dough, one might say oversaturate it with oxygen, this additional beating of eggs is completely unnecessary.
Moreover, excessive exposure to oxygen on the dough simplifies the taste of the product.
HP is also a device stronger than manual exposure, so you can drive it harder, and not manually knock something down there.

All the same, HP is not a mixer, the mixer is small, it will not really saturate the dough with oxygen. We must still shoot down the squirrels. And especially to drive it means to warm the dough.
The bottom line is how we introduce products into the flour in order to avoid lumps and achieve the correct sponge dough.
At Raisin: flour + mol.-trembling. mixture + grinded yolks with sugar + whipped whites. We introduce oil at the very end. Either grind sugar, or take fine, instant sugar. We add products little by little, kneading thoroughly. The options are:
1) Like George

add sugar to the yolks, too, in small portions, gradually rubbing in. And here the effort is not so much important as the duration. (He rubbed it with a wooden spoon in a wide clay bowl until the mass began to "thin" and slightly bubbling (10-15 minutes in total).

and further

yolks, whites, butter was introduced in small portions, gradually mixing thoroughly. As a result, the dough "went away for the night" in the consistency of thick liquid honey, without a hint of lumps ...

2)

The sugar in the yeast dough is needed only for dissolution. It is absolutely all the same, sand or powder. If only it disperses well in the dough and does not hurt the gluten with sharp granules. I additionally clarified this issue.

Lena, thank you for taking an interest in the theory from the technologists.
Then maybe you can beat some of the sugar with the yolks, and dissolve some in oil?
3)

The proteins in the dough are identical to the liquid, so adding proteins to the dough first in a soft form, and not yolks with sugar, will then ensure easier dissolution of the sugar.

Lena, it's more convenient for you:

Still, if you first add whipped whites to the dough, then the yolks, knocked down with part of the sugar, with a regular mixer, then butter, then the rest of the fine-crystalline sugar (or even powder) bought immediately in the store and stir everything thoroughly - for example, it's easier for me ...

The whites are apparently not whipped to the peaks, otherwise they will not interfere.
4)

You can hold three tablespoons of milk or water for yolks with sugar, it mixes much easier, especially when warm. And it is necessary not only to mix until lumps, but beat until whitening, complete dissolution of sugar.

Then immediately knead flour with a mole-trembling. mixture and little by little add the yolks. If we take part of the milk from the milk-trembling. dough mixture will be very good. thick and you will need to immediately add some of the yolks.
5) Beat eggs together with sugar and knead gradually adding to flour mixed with mol.- mixture.
The first option is successful, but time consuming. I would lean towards the second option, reducing the yeast to 20 grams and grinding the sugar in a coffee grinder. Well, we don't have good sugar to dissolve quickly. I bought it dear too, I’m no use ...
While there is no time for the oven. Everything must be checked in practice.

[fffuntic]

When cutting the cake, I noticed a lump. An outsider wouldn't notice anything at all. I looked and admired the cut, inhaled the aroma and then I found it near the raisins. At first I did not understand what it was. I thought a trace of a raisin. The color was more yellow. Against the background of the lace of the Easter cake, a slightly denser blotch. The taste is soft and pleasant. But all the same, impurities.
So if there are small lumps in the dough, then after baking they will practically not be noticeable.
fffuntic Lena, thank you for helping me deal with the "harmful" eggs.

[Lena-Zest]

In fact, how many times I hammered the yolk or egg into the flour, no lumps were found.
Many housewives make pancake dough in this way - they grind flour with an egg, and then pour in milk so that it does not clump.
The only thing is, I try not to buy inexpensive promotional eggs. I don't like them, their protein is empty, and a biscuit of them is about nothing (
In an egg, in my opinion, the main thing is protein, thick and fresh) but this is a prelude))

I looked that judging by the profile Lena-Zest goes to the site.

Lenochka, already seven years of your creative luck - Myasoedovskiy kulich.
Seven years and I, among many, use your best practices, bake and delight others with successful Easter cakes.
Many thanks to you and thank you

May good luck and natchnenya not leave You.
All the best
Yours faithfully

Hello everyone!
I specially registered to write a big thank you for this wonderful cake recipe👏👏👏.
All ingredients were strictly according to the recipe except for yeast, used dry active yeast.
After reading about the ubiquitous "lumps" 😂😂😂, I immediately mixed all the liquid ingredients (eggs with sugar were beaten separately) and then added the amount of flour for the dough. First I put the dough in the oven with the light on, but the dough was cold and it didn’t want to rise, then it turned on 50 degrees and opened the door, and it went!
Finally, I understood what the dough should be for Easter cakes - a little thicker than for pancakes, no additional flour was added during kneading. Since by the time of kneading it was already evening, I sent the dough to the refrigerator overnight, baked it in the morning.
It was a trial batch, cakes are very soft, tender, I have never had such.
My mistakes - I didn’t let the dough stand well in the jars, the top of the pouches broke, I distributed the dough in 5 cans of the Globe, I needed 6, the caps were huge, I needed to bake at 160 degrees in my oven, at 180 - the bottom was very fried.
In general, the recipe is gorgeous, now for Easter I will bake only on it)))

[mom Nastya]

In general, the recipe is gorgeous, now for Easter I will bake only on it)))

mom Nastya One of my favorite.
It's sunny outside. Spring is coming. The topic rustled

[fffuntic]

Spring is coming. The topic rustled

And rustling, and reading, and getting ready. I have been baking this recipe twice for 3 years. Last year there were lumps in the second attempt, even lumps. I never deviated from the recipe one iota. I like Easter cake, I bake a lot, always according to 2-3 recipes. It's a pity the author does not visit the forum, fffuntic I saw a dough with developed gluten in the author's photo, but, as for me, the dough in this photo is not well kneaded and gluten is not developed there. I just mixed flour with milk mixture and kneaded a little (about 3-5 minutes) with a Klatronic combine. So every year I also bake Paraskin pas in hp. The beginning there is a little different - milk + butter + 0.5 of the total amount of sugar + flour + dry yeast and kneading on the "pizza" program, which is 45 minutes, I mean that the dough is kneaded longer and is better kneaded in the end. Maybe you can add some of the sugar to the meat-eating one in the milk-yeast mixture and in the butter? Scops owl, and what do you think?

[Peter Push]

Peter Push,
there is a theory of yeast dough. Whether for bread or cake, it works the same way.

1. Yeast works best when it is not overloaded with fats and sugars. Therefore, for highly tasty products, you should take live strong yeast or dry osmotolerant to sugar, that is, so that it is written on them that for a high sugar content. As a rule, this is instant yeast, that is, it can withstand increased loads.
Because of this, yeast is usually activated in a convenient environment for them: in water with a little sugar. No fat, no high sugar content.
You can break this rule at your own peril and risk, in the hope that the yeast will survive and cope in more extreme conditions.
Therefore, the author of this recipe revived the yeast just amazingly. No extra fat in the milk. He did not give them much food, he just revived them in pleasant conditions. She revived them, so that later they would work in a very fat and sweet dough, which will then ferment all night.
The only thing you can do this as an author, you can enhance the revival in the classical way, with sugar in a flour mash. It doesn't matter. The bottom line is .. to revive the yeast for further hard work in the fat and sweet dough. To wake up and be ready to work.

2. Kneading gluten is not so simple. Not all flour can be very hard at all with kneading to the gluten window.
The degree of final kneading must be selected according to the capabilities of the purchased flour.
But that's not all. During the fermentation of the dough, the development of gluten continues.Therefore, it is impossible to strongly develop gluten and put it on a long fermentation: it will deteriorate.
Gluten must be well developed just before baked goods.
Therefore, the author of this recipe was right, she has a long fermentation.
Before fermenting overnight, the author of the recipe made only the initial development. Any flour will withstand this.
And the final kneading was done only the next day, before the final short proofing stage. There literally only 1.5 hours left for the dough to stand.
And at this stage, depending on the flour, you can knead to the maximum for your flour. After kneading to the maximum, you need to go out for proofing, you cannot already hold the dough for a long time. The author was not mistaken here either.
The only thing that I would correct at this stage is to add a pause of 30-40 minutes after adding an additional 500 g of flour, so that first the new additive swells, and then only begins to knead.
In general, I personally have flour with a long swelling of gluten-proteins, I always give it at least half an hour to swell before any kneading, and only then I mix.

3. In the recipe, the only thing for me that is not the best way: it is difficult to add excess sugar to the yolks. In figs such dances. It is quite possible and just like that, and as powdered sugar. Sugar is not yeast, figs how to add it, if only it dissolves as soon as possible.

And mix part with yolks to kill two birds with one stone: - and add a little sugar,
- and good grind yolks so that there are no lumps.
The author of the recipe is great. Scroll the yolks in a blender, either with or without sugar. To emulsify the yolks, not in chunks.

Therefore, if you adhere to the technology of the author of the recipe, then all the details are taken into account for the best result.
The only thing is, you will have to adjust the amount of moisture for your flour and the final degree of gluten development. Not all flour will give you a gluten-free window, you can torture your dough, you need to stop in time.

Regarding your way of doing the test, I don’t have enough information to support you in your endeavor.
You propose to immediately knead the butter dough into the CP without revitalizing the yeast.
This means more work for the yeast without preparation. This may mean that the yeast may be squeezed out, or maybe part of it will die, then the final taste will suffer, even if the remainder of the yeast raises the cake.
The harder you knead your dough at the initial stage, the less it can be kept in fermentation, the more warm it is. If the flour is strong, it can and will withstand, if it is weak, it will turn out garbage.
I already wrote about sugar. Sugar is difficult for yeast and gluten to digest.
Therefore, it is important WHEN you enter it, at what stage of development of the test, and not HOW and in what.
Well, not too large granules. Otherwise, they will tear you gluten in figs when kneading. The author has everything thought out here. Despite dancing with tambourines, she grinds sugar in a blender
Sugar is better in the form of powdered sugar, then figs where you put it, if only it dissolves as soon as possible.