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

Kulich with Myasoedovskaya in the oven (master class) (page 25)

chapic
and cover the dough with a film? Well, when to put the fit.
Lyulek
Quote: chapic

and cover the dough with a film? Well, when to put the fit.

I have a dough in a 10-liter pan. I just covered it with a saucepan lid.
Rusya
Quote: chapic

and cover the dough with a film? Well, when to put the fit.
I cover so as not to get weathered.

This year I bake this recipe again. My dough is in the oven, it is suitable, soon I will stir in the raisins.
Dyudyuka Barbidokskaya
What is your dough after kneading the remaining 500 grams? Stick to your hands?
Larochka
This year I also make cake according to this recipe, I did not dare to put the dough at night, I kneaded the dough at 9 o'clock in the morning, now it has fallen for the first time, I will wait until it starts to fall off the second time and start kneading, I want to mix it in HP, I will try to divide the dough in half ... Dough was made strictly according to the recipe, there were no lumps, Makfa flour. The dough turned out like pancake dough, only very smooth.
Julia V
My Easter cakes are baking, this aroma is worth kneading the dough with a mixer this year, hooks attachment, it turned out fine. And the last 2 years were kneading with my hands.
tatjanka
Quote: Larochka

, now it has fallen for the first time, I will wait when it starts to fall a second time and start kneading.
Why wait for the second rise? The recipe says nothing about it. For me now, too, will soon begin to fall for the first time and immediately mix everything into HP, and for lifting I will put it in the oven at 40 *.
Larochka
Oh, as you read ... It is written that the dough rises and falls several times. And now I am wondering if I can wait for the third ascent. After all, I only wander for 5 hours, but it was written about 8-12 hours.
Lyulek
Quote: Larochka

It is written that the dough rises and falls several times.
Where did you read it?

I just re-read the recipe and did not find it in the original.
Ksusha
Quote: Zest

NatalyaN

oppanki ... I hope it was a test baking?

Most likely, it is only the yeast that is to blame or the excessively high temperature. The sellers themselves dissuaded me from yeast of a similar plan, they talked about complaints that they raise the dough too quickly, but just as quickly they are produced ...
Now I'm worried about the dough, will they be able to lift it? ...

The dough did not need to be kept for a full 10 hours.

I will repeat, just in case:

In the maturation of the dough, one must focus not on the exact time, but on the fact that the dough reaches its maximum growth and begins to fall off. Depending on the quality of the food, the freshness and strength of the yeast, and the room temperature, this can take from 6 to 10 hours.

Have you already kneaded the dough? Does it rise?
Page 10 Regarding the dough Good luck to everyone
Larochka
It was written somewhere in the middle of the twig, I can't say for sure, but they wrote several times that the dough rises and falls several times during the night, because that's why it "wanders". Because of this, I put the dough not in the night, but in the morning, I wanted to see. Now my dough is on the rise again, I will not wait any longer, as soon as it goes down I will begin to knead.
Lyudkin
I baked a full rate, since I also bake according to my own recipe, yesterday I put the dough in the oven at 19.00 (without a light bulb), today at 6.00 the dough was ready.
Kneaded, fermentation and baking, there were no problems, everything is very quick and easy, but you still need to taste
Kulich with Myasoedovskaya in the oven (master class)
Lyulek
Ksusha, Thank you!

This is what I meant.

Quote: Lyulёk

The dough should fall, then it is ready.
Anna1957
Quote: Lyulёk

Ksusha, Thank you!

This is what I meant.

Once again, for those who are in the tank: my dough in the oven with a light bulb rose during the day and fell out in 4 hours. So, if you put it at 6-8 hours for the night, it will acidify, and the cake will turn out to be of poor quality? Or is it a tolerance? The opinions on this matter are different.
Lyudkin
Quote: Anna1957

So, if you put it at 6-8 hours for the night, it will acidify, and the cake will turn out to be of poor quality? Or is it a tolerance? The opinions on this matter are different.
I had a brew for 11 hours and everything is fine.
Lyulek
Quote: Anna1957

Once again for those in the tank: my dough in the oven with a light bulb rose and fell out in 4 hours during the day. So, if you put it at 6-8 hours for the night, it will acidify, and the cake will turn out to be of poor quality? Or is it a tolerance? The opinions on this matter are different.

You will get a good cake even with a peroxide dough, only the acidity in it will be increased, and it may also smell a little like yeast.

On the contrary, some people like Easter cakes with a slight sourness.

Quote: Lyudkin

I had a brew for 11 hours and everything is fine.

And how many hours did the dough stand after it fell?
LLika
And here the pies are already baked in full. I am looking through the topic so that I can refresh all the nuances in my memory.
I'll bake mine on Saturday. I've been baking myasoedovskie cakes for the third year and I'm not going to change the recipe.
Jiri
The author of the recipe does not advise raising the dough several times, once it began to fall off, and that's enough, this is not sour bread, but still cake. my dough came up for 5 hours, now the bread maker is kneading the dough
darsolina
Thanks for the recipe !!!! I tried it today! Delicious! I'll put in a double portion for the night.
Anna1957
Quote: Lyulёk

You will get a good cake, even with a peroxide dough, only the acidity in it will be increased, it may also smell a little like yeast.

On the contrary, some people like Easter cakes with a slight sourness.

And how many hours did the dough stand after it fell?

It's good. I like to put the dough for the night more, after all, the cooking time is reduced.
What about the baking mode? Put in a preheated oven (and up to how many degrees) or, if the proofing takes place in the oven, do not take out the molds, but simply turn the regulator to the desired temperature? Those who bake in a cartoon or in a bread maker have no options, but what is better in the oven? Regarding the temperature, I also read 2 opinions: some start with the maximum and decrease, some - on the contrary (here it is not at all clear to me how long it takes to add) And do you need steam?
ledi
Quote: Zest

NatalyaN

oppanki ... I hope it was a test baking?

Most likely, it is only the yeast that is to blame or the excessively high temperature. The sellers themselves dissuaded me from yeast of such a plan, they talked about complaints that they raise the dough too quickly, but just as quickly they are produced ...
Now I'm worried about the dough, will they be able to lift it? ...

The dough did not need to be kept for a full 10 hours.

I will repeat, just in case:

In the maturation of the dough, one must focus not on the exact time, but on the fact that the dough reaches its maximum growth and begins to fall off. Depending on the quality of the food, the freshness and strength of the yeast, and the room temperature, this can take from 6 to 10 hours.

Have you already kneaded the dough? Does it rise?
I read it by 10 pages and still it is correct that the dough would rise 1 time. So I'm worried about how she will behave at night
annnushka27
Quote: Anna1957


What about the baking mode? Put in a preheated oven (and up to how many degrees) or, if the proofing takes place in the oven, do not take out the molds, but simply turn the regulator to the desired temperature? Those who bake in a cartoon or in a bread maker have no options, but what is better in the oven? Regarding the temperature, I also read 2 opinions: some start with the maximum and decrease, some - on the contrary (here it is not at all clear to me how long it takes to add) And do you need steam?
Here Lilya answered - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=9679.0
Parallel
I don’t remember who wrote in this thread, but thanks for the advice on baking, I did just that: proofing in the oven with the light on, then without removing the dough from the oven, immediately turn on the heating of 160 degrees and at the same time put the frying pan with boiling water down, then just a little begin to blush (after 20-25 minutes), remove the pan, add heating to 180, spray the oven from the spray bottle and leave to bake until tender.
Anna1957
Quote: annnushka27

Here Lilya answered - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=9679.0

ATP, I read the topic before, but now there is no time to reread it.
Anna1957
Quote: Parallel

I don’t remember who wrote in this thread, but thanks for the advice on baking, I did just that: proofing in the oven with the light on, then without removing the dough from the oven, immediately turn on the heating of 160 degrees and at the same time put the frying pan with boiling water down, then just a little begin to blush (after 20-25 minutes), remove the frying pan, add heating to 180, spray the oven from the spray bottle and leave to bake until tender.

Lesichka_83
Quote: Parallel

I don’t remember who wrote in this thread, but thanks for the advice on baking, I did just that: proofing in the oven with the light on, then without removing the dough from the oven, immediately turn on the heating of 160 degrees and at the same time put the frying pan with boiling water down, then just a little begin to blush (after 20-25 minutes), remove the frying pan, add heating to 180, spray the oven from the spray bottle and leave to bake until tender.
I tried to do it using this method - it turned out great. Only I did not spray, and I removed the container with boiling water after 15 minutes, since the cakes were already starting to turn red. But the result pleased me - the roofs are pretty, the cakes are delicious
ts
Zest, thank you so much for the recipe and master class! Everything worked out the first time, well, and a photo report:
Kulich with Myasoedovskaya in the oven (master class)
chapic
I understand that everything is already spelled out. but I will ask all the same. now it is melting in teflon and silicone molds. forms are different. those that are small will be baked faster. Should I take them out before?
Lyulek
Quote: chapic

I understand that everything is already spelled out. but I will ask all the same. now it is melting in teflon and silicone molds. forms are different. those that are small will be baked faster. Should I take them out before?

Small forms will bake faster. Check with a wooden stick. When ready kulich stick - dry
chapic
and at what stage the temperature should be increased by 180? what to look at? and put the water down or not?
nata_777
Last year I baked according to this recipe and everything turned out great. But this year, doubts have already appeared in the process ... the dough turned out to be a little thin, but did not add flour. Now I put it in the molds and wait for it to rise. How much time does this stage take?
Lesichka_83
Quote: nata_777

Last year I baked according to this recipe and everything turned out great. But this year, doubts have already appeared in the process ... the dough turned out to be a little thin, but did not add flour. Now I put it in the molds and wait for it to rise. How much time does this stage take?
It all depends on the yeast, it seems to me. But about 1.5 hours.
nata_777
Quote: Lesichka_83

It all depends on the yeast, it seems to me. But about 1.5 hours.
Thanks for the answer, otherwise I'm already waiting for the result in half an hour - the nerves seem to be naughty)))
Lesichka_83
Quote: chapic

and at what stage the temperature should be increased by 180? what to look at? and put the water down or not?
I increased after 15 minutes, when the roofs began to turn red. And at the same time, the water was removed.
You can put water, you can not. This year I tried it with water, I liked it - the roofs of the first batch turned out beautiful, now the second batch is starting to bake, I hope everything will be ok
Lesichka_83
Quote: nata_777

Thanks for the answer, otherwise I'm already waiting for the result in half an hour - the nerves seem to be naughty)))
There is no need to rush here - patience, only patience
Yesterday I started the process at 11 am, and finished at 3 am and nothing, at 8 am I already started the second batch
chapic
and I, on the contrary, quickly fit in the forms. well, how fast. so I think an hour and a half will be a lot of it. and set the water in advance so that the steam is in the oven when the cakes are laid. or put water together with Easter cakes?
ledi
Girls, why put water in the oven? so that the bottom does not burn?
Lesichka_83
Quote: chapic

and I, on the contrary, quickly fit in the forms. well, how fast. so I think an hour and a half will be a lot of it. and set the water in advance so that the steam is in the oven when the cakes are laid. or put water together with Easter cakes?
no, put water when you turn on the oven at 160.
Lesichka_83
Quote: ledi

Girls, why put water in the oven? so that the bottom does not burn?
as far as I understood, so that the top does not break and he was a beautiful hat.
ledi
Quote: ts

Zest, thank you so much for the recipe and master class! Everything worked out the first time, well, and a photo report:
Kulich with Myasoedovskaya in the oven (master class)
It’s easier for you, but I’m thinking everything. I read, "weigh". And I bake a lot of small pies. Convenient if you need to treat someone. I have cans of condensed milk, corn and the largest liter jars of Indian coffee
Lesichka_83
With the second batch, my roofs went down. In this batch, my dough was liquid, I didn't add flour, I decided to see what happened, so I looked
I hope it won't affect the taste. And fortunately, there is a wonderful first batch and Panettone according to Michelle's recipe is ready
ledi
Quote: Lesichka_83

as far as I understood, so that the top does not break and he was a beautiful hat.
Thank you!
ledi
Quote: Lesichka_83

With the second batch, my roofs went down.
How to understand? the hat slid down on the uniform? Or is there a depression in it?
redcat
Quote: ledi

It’s easier for you, but I’m thinking everything. I read, "weigh". And I bake a lot of small pies. Convenient if you need to treat someone. I have cans of condensed milk, corn and the largest liter jars of Indian coffee

Do not even hesitate, the dough is wonderful, I just finished, and I regret that I did not put the second one right away. My only mistake was that I didn’t put enough dough into the molds, I wanted everything to work out more ... It turned out 5, and such as from coffee - the smallest, but half - not as high as I like. although they went up very well. OK. small molds - it will probably be good.
Raisin - many human thanks !!!
avgusta24
Girls, advice is urgently needed! I baked this recipe for two years, everything was fine. And this year Stormozila - put all the products on 2/3 of the recipe, and Opara played the full norm of yeast in two hours, dropped and now rises again. What to do? Throw away and put a new one, or can I somehow save this?
Lesichka_83
Quote: ledi

How to understand? the hat slid down on the uniform? Or is there a depression in it?
in some it is a depression, in some it is simple, but, thank God, it did not affect the taste. I think what could have influenced the fact that the oven was opened for a tray of water. But they turned out to be so airy, I cut one - straight lace
ledi
I think it's a thin dough. The main thing is that it turned out delicious
chapic
my axle is in front of the oven. Kulich with Myasoedovskaya in the oven (master class) there on some of the dimples from the finger can be seen. checked whether or not they were ready for the solarium. baked for 1 hour 10 minutes. took out the smallest one. she covered the rest with paper. otherwise the hats are too tanned
ledi
Quote: avgusta24

Girls, advice is urgently needed! I baked this recipe for two years, everything was fine. And this year Stormozila - put all the products on 2/3 of the recipe, and Opara played the full norm of yeast in two hours, dropped and now rises again. What to do? Throw away and put a new one, or can I somehow save this?
Probably too late to answer ... But for some reason I did not see this message. I don’t know how the professionals will say, but I’m sorry for the products, I would bake them. if the dough with only milk and flour could be thrown out, but there are also sugar and eggs

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