Kulich with Myasoedovskaya in the oven (master class)

[Zest]

Easter is long over, and I only bring my own thanks Zest.
The first time I baked the pies myself (you have to start sometime) and they turned out great. Thank you!

Thank you for the master class that everything is chewed up for beginners in this business.

Very good recipe thanks

Very good recipe thanks

You opened the season this year at Myasoedovsky. Personally, I don't want any more Easter cake since I tried this one. Only this year will I have to bake it in a slow cooker, since there is no longer an oven. Hopefully the MV will be just as good.

Yes, I did a dress rehearsal ... an ingenious recipe and very simple to perform

Last year I also discovered this cake for myself, and it is definitely the only one I will bake. Relatives also voted for!

And I also collect onion husks from NG, and I’m so tired of these chemical dyes

And I have been baking Easter cake according to this recipe for 2 years. I like it very much, and tomorrow, the day after tomorrow I will bake for the holiday, I don't even want to experiment with others

And I have been baking Easter cake according to this recipe for 2 years. I like it very much, and tomorrow, the day after tomorrow I will bake for the holiday, I don't even want to experiment with others

Not Easter yet? What holiday, if not a secret?

And this is our dress rehearsal

Catholic Easter March 31st.
I live in a Catholic country and the general Easter movement spurs me on, too, to bake cakes for Sunday

Not Easter yet? What holiday, if not a secret?

It's no secret, of course! March 31, Catholic Easter - most of the Catholics in the family, and my child is a Catholic. And the Orthodox we celebrate the same

Girls, help out. I need to bake cakes for the kids. There should be a lot of Easter cakes (60 pieces). I bought paper muffin molds. Will they fit?

[Zest]

Last year I baked Easter cakes according to 3 recipes, but this one was recognized as the best by everyone who tried it !!! Zest Thank you so much So this year I will bake only according to this recipe, but I did not have enough candied fruit taste. Nobody added girls? and how will this affect the taste?

You opened the season this year at Myasoedovsky. Personally, I don’t want any more Easter cake since I tried this one. Only this year will I have to bake it in a slow cooker, since there is no longer an oven. I hope the MV will be just as good.

For 500g of flour - will fit in a large cartoon (Panas)?. Or even count down?

[Zest]

Last year I baked Easter cakes according to 3 recipes, but this one was recognized as the best by everyone who tried it !!! Zest Thank you so much So this year I will bake only according to this recipe, but I did not have enough candied fruit taste. Nobody added girls? and how will this affect the taste?

I always add candied fruits and raisins, we are delicious!

For 500g of flour - will fit in a large cartoon (Panas)?. Or even count down?

Have not tried it yet. I will look along the way.

I hope this year I will also bake this one.It is necessary to see when it is better to start kneading, so as not to miss the moment

I read the last two pages and I also want to cry (((
Yesterday I arranged a rehearsal to try a new one.
I was a little too clever with the dough, I made the primary dough thick, so the eggs intervened
not completely evenly, small lumps remained.
And how I didn't rub them !!!
So I put the dough, I remembered the error.
In the morning I mixed in the rest of the flour, the dough rose well overnight.
Here in this batch I have all the lumps and parted! I was delighted!)))
The first proofing is excellent!
The second in the forms (from half a portion, two molds turned out) - also excellent,
put a third of the dough - it rose almost to the very top of the forms ...
The oven was placed in an oven preheated to 175 degrees, baked until a dry speck
and a beautiful light rosy color ...
BUT((((
There is no roof at all! Not just fell, but fell by about a centimeter ...
What's the matter? SOS!(((
And the smell is just a miracle! I haven't tried cutting yet, what kind of crumb - I don't know ...
Advise a beginner (((

I read the last two pages and I also want to cry (((

Advise a beginner (((

Alena, was the dough thick like the Raisin in the photo?

Yes, just as beautiful, but maybe a little more fluid,
it played so little in my hands, I didn't do it on purpose
I wanted to make it clogged and thick ...
I really liked it in my hands ...
What is wrong?

What is wrong?

The roof falls when there is a lot of liquid, i.e. little flour. Or the yeast is bad. It seems to me that you have the first option.

There is no roof at all! Not just fell, but fell about a centimeter ...
What's the matter? SOS!(((

Advise a beginner (((

It seems to me that the dough has stood still, so it fell when baking.

Try to give less time for proofing next time.

Yes, just as beautiful, but maybe a little more fluid,

It shouldn't be more fluid than in the author's photo. Hence the sagging roof, I think. Do not be afraid to hammer the dough with flour, the cakes should not have too fluffy dough.
Well, Lilya is right, try to put less than at night, I do everything during the day, in the morning I make dough, by the night I finish with baking. The first time I put it at night, it seemed to me that it was too much time, the dough had time to completely fall, but it should not be so.
When the dough ferments completely and is just beginning to fall off, then mix the dough. It will be just right.

The roof falls when there is a lot of liquid, i.e. little flour. Or the yeast is bad. It seems to me that you have the first option.

This advice takes place if the baking takes place in a bread maker. In a bread maker, on certain modes, there is a clearly fixed time for proving the dough before baking, so any change in the consistency of the dough and the amount of yeast can lead to a change in the time of raising the dough and its readiness for baking.

When baking in the oven, we can adjust the proofing time ourselves.

If, when you press the cake with your finger, the hole from the finger quickly levels out, then the dough is not yet ready for baking.

If slowly, the client is ready.
If the hole is not evened out at all, then the dough has stood still, and during baking it will not rise or fall off.

Well, Lilya is right, try to put less than at night, I do everything during the day, in the morning I make dough, I finish with baking by night. The first time I put it at night, it seemed to me too much time, the dough had time to completely fall, but it should not be so.
When the dough ferments completely and is just beginning to fall off, then mix the dough. It will be just right.

I had in mind the last proofing, before baking.

If the dough is too old, the acidity in the dough will increase, which can lead to the destruction of gluten in it and the smell of yeast in the product.
The thinner dough rises faster, therefore, the time for the last proofing of the dough in the molds should be reduced.

I baked cakes from both tight and liquid dough (pannetone). They differ slightly in structure and taste, but in any case, the roof does not collapse, if you follow the technology and time of proofing.

I just went, took it out neatly from the forms, take a closer look ...
The beauty!
The color is light caramel, beautiful, not fried ...
The smell is aromatic-cognac, light, unobtrusive ...
She plays in her hands, so tender ...
I put it back into the mold, resting ...
Well, the mustache is cool, except for the roof (((

I had in mind the last proofing, before baking.

Oops, also true, I thought the wrong way. I also always check the cookiness with my finger before the oven.

In general, the verdict is the same for Alena - to make the dough of the desired thickness, as in the photo + do not overexpose in the proofing forms.

Girls, thank you very much for the quick responses everyone!
I also sat and thought ...
I have two options so far.
The first one was in the second proofing, when it was already in the forms ...
Although nothing boded: the dough rose so beautifully almost to the edges of the molds,
and I put it on a third of the containers ...
The second - I did the second proofing in the oven with the light on (like the first) and
with a mug of hot water. Then I pulled the molds out onto the table while preheating the oven to
the desired temperature, and then put the molds in the oven again. Trying to do it
carefully so as not to disturb the rising dough ...
Maybe these temperature changes affected?
Maybe it was necessary to leave the forms in the oven and reheat to the desired temperature
together with Easter cakes?
Or is it not done like that?

In general, the verdict is the same for Alena - to make the dough of the desired thickness, as in the photo + do not overexpose in the proofing forms.

Agree !

And you can play with the consistency of the dough after you have gained some experience with this test.

Girls, thank you very much again, I will definitely take into account
the future is all jambs, this was just a rehearsal ...
And for the finger test))) thanks, I didn't even know about that ...
Now I'm thinking - try it today (cake) or wait until it is infused?)))

A special thank you to Zisyuminka for such a cake, and for its method
manufacturing at Kenwood)))

The second - I did the second proofing in the oven with the light on (like the first) and
with a mug of hot water. Then I pulled the molds out onto the table while preheating the oven to
the desired temperature, and then put the molds in the oven again. Trying to do it
carefully so as not to disturb the risen dough ...
Maybe these temperature changes affected?
Maybe it was necessary to leave the forms in the oven and reheat to the desired temperature
together with Easter cakes?
Or is it not done like that?

I always look at how the dough fits.

If it's not quite enough, it's still springy under the finger, then I put it in a cold oven, and heat the oven with Easter cakes together.

If the dough has already come well, then it is better to put it in a hot oven so that the resulting crust does not allow the dough to fall.
And one more thing: I knead the dough very well, until good gluten develops.

This gluten always saves from sudden drops of the dough in the oven, makes the cake dome perfectly round.

When laying the dough into molds, be sure to form a bun with your hands and stretch the dough well from top to bottom.

Lily, I had the dough with such gluten that it stretched straight with strings,
when I removed the dough from the hook.
And she rolled the balls, too, with a shovel down, so that the surface was perfect ...
I also wanted to see if it would blow the roof off or not ...
And she was scared, probably)))
Thank you for your participation, let's go to YOU?)))

Lily, I had dough with such gluten that it stretched straight with strings,
when I removed the dough from the hook.
And she rolled the balls, too, with a shovel down, so that the surface was perfect ...
I also wanted to see if it would blow the roof off or not ...

Thank you for your participation, let's go to YOU?)))

Tears off the roof when the dough has not risen enough in the proofer. The exact opposite is the case with yours.

So the gluten is okay. It is necessary to reduce the time of the last proofing before baking.

Boom to reduce!)))

Many thanks to Raisin!
She also had a dress rehearsal - everything worked out thanks to the photo of the master class.
True, when I mixed flour (Makfa) with a milk-yeast mixture, the dough came out tight - I added milk to get the consistency as in the photo. The dough literally grew 3 times in 2 hours, I could not stand it, looked into the oven, as soon as I opened the door, it fell immediately by 3 cm and did not rise again (((.I honestly waited another 5 hours and kneaded the dough until smooth. Kneading in Kenwood, the bun turned out to be softer than on bread, with a slight daub under it. When mixing, I added another 1.5 tbsp. l. flour.
I started baking in an unheated oven. I have Gorenie electro. The forms were already in the last proofing on the second level. The dough has risen to half. She put a shallow baking sheet on the first level and poured a cup of boiling water, puffed the dough abundantly with a spray bottle and turned on the lower heating 160.
The oven took a long time to heat up - 20-25 minutes, I managed to get nervous. There was a lot of condensation on the door.
The dough still rose very well.


Then 10 minutes at 160 g - bottom heating
15 min - 160 g - top + bottom heating
6 minutes - 180 g - top + bottom heating. Then I started to fry, I quickly checked with a temperature probe and pulled out the Easter cakes. Yes, in the process, I opened the oven a couple more times and pissed off some water.



On one kulichik, an uneven roof turned out - it seemed to me that I put a little dough in a mold, without thinking twice, smacked another piece, honestly tried to poke and smooth it with my fingers, as a result we have what we have)))




For the aluminum mold, it turned out to be just right in time, and the detachable ones had to be taken out a little earlier, but not critical, I did not even cut them off. They look darker in the photo than they really are. In general, the Easter cakes turned out to be pretty, baked evenly. The crumb is not dry, it crumbles slightly when cutting. I didn't have time to decorate, in the morning they had already devoured everything, but the smell lasted for two more days)))





In general, once again many thanks to Izuminka and everyone who helped with advice during all this time. I will be glad if I can help someone too)))

girls please help !!!!!!
for the first time I try to bake Easter I chose Kulich with Myasoedovskaya in the oven (I had never cooked anything from yeast dough before) set it to grow up and here I understand that I gave twice as much yeast as I had to give ...
what to do help

There is nothing you can do about yeast, and the proving time needs to be reduced.

Now you need to focus only on the dough itself.

What's going up now? Dough or dough in molds?

at the moment, the dough is rising ... it has already risen by 2 or maybe 3 times ...
and how much does the proving time decrease ???
what should be the dough to understand that it is ready?

The dough should fall, then it is ready.

At the last proofing in the tins, you need to wait until the dough rises almost to the top of the tins. Then you can put it in the oven.

Thank you Lilya for your help!
and thank you very much for the posilochka !!! Dad got it yesterday, and he brought it to me today

Always happy to help!

I keep my fists!
I found my photo when the dough is ready for baking.

This is how it should rise before I put it in the oven:

Let's figure out the issue. If the dough has risen and fallen in 1.5-3 hours, should it stand for some more time or should it already be used? And is there a minimum for the dough to stand, for example, in 6 hours it rose and fell 3 times, is this normal, or is it not worth letting it rise and fall so many times?

Let's figure out the issue. If the dough has risen and fallen in 1.5-3 hours, should it stand for some more time or should it already be used? And is there a minimum for the dough to stand, for example, in 6 hours, after it rose and fell 3 times, is this normal, or is it not worth letting it rise and fall so many times?

It's up to you. Try to withstand strictly according to the recipe for the first time. if the result suits you, then do so. For the first time I withstood the dough all night, so then I get too much yeast from the cakes. Therefore, the next times I put it in the morning and watched how I got up and fell out - I do the batch. It usually takes 3-4 hours, depending on the ambient temperature.

It's up to you. Try to withstand the first time strictly according to the recipe. if the result suits you, then do so.For the first time I withstood the dough all night, so then I get too much yeast from cakes. Therefore, the next times I put it in the morning and watched how I got up and fell out - I do the batch. It usually takes 3-4 hours, depending on the ambient temperature.

so I will do it for the 4th time. and this question torments and torments me all the time, sometimes I begin to suffer for half a year

so I will do it for the 4th time. and this question torments and torments me all the time, sometimes I begin to suffer for half a year

Are you satisfied with the result? if so, I see no problem.

[Lozja]

I am also looking at Myasoedovsky this year. Lozja, Ksyu, and if in the refrigerator for the whole night? how Reinhart loves? The stove will be on instant gold.

[Lozja]

I am also looking at Myasoedovsky this year. Lozja, Ksyu, and if in the refrigerator for the whole night? how Reinhart loves? The stove will be on instant gold.

I don’t know, I don’t want to risk it. Yes, I'm fine for a day, I work at home, so it's not a problem for me to stretch the process for the whole day. And this year it will not be a problem for everyone, since the weekend.
And I bake everything, including Easter cakes, using pressed yeast. They're a rod - be healthy.

I don’t know, I don’t want to risk it. Yes, I'm fine for a day, I work at home, so it's not a problem for me to stretch the process for the whole day. And this year it will not be a problem for everyone, since the weekend.
And I bake everything, including Easter cakes, using pressed yeast. They're a rod - be healthy.

I'll probably try. Between Wednesday and Thursday. If anything, I'll bake it on Saturday.

Winner recipe. Not fast, but worth it. Very, very tasty! Made from the calculation - flour 1 kg. Opara rose in 8 hours. Both proofings for 1 hour.
Thanks for the detailed master class. I would not have dared without him.

What beautiful Easter cakes!
I also have the same light barrel)))
The beauty!

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 with Lux yeast, 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 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 was sleeping. at 6 in the morning she looked - she got up and fell ten centimeters. rather began to knead the dough. My gastroragon 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 crumple) 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 testing. I want to bake a portion tomorrow, but put the dough in the morning, I think it will ripen in the oven in four hours)