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

Kulich with Myasoedovskaya in the oven (master class) (page 26)

ledi
Quote: chapic

my axle is in front of the oven. Kulich with Myasoedovskaya in the oven (master class) there on some dimples from the finger can be seen. checked whether or not they were ready for the solarium. have been baked for 1 hour 10 minutes. took out the smallest one. she covered the rest with paper. otherwise the hats are too tanned
show the finished ones later!
chapic
here are the finished ones. cool down upside down. it looks like this recipe that you can't tell the other. smell of yeast a little. I hope the smell will go away. Kulich with Myasoedovskaya in the oven (master class)
Larochka
Here are what I got, only the dough was poorly distributed, I put a little in paper forms, I wanted it to be enough in small molds. It turned out to be 2/3 of the norm.
Kulich with Myasoedovskaya in the oven (master class)
Lyulek
Quote: chapic

here are the finished ones. cool down upside down.

And why did they put it upside down to cool?

The crown will be crumpled.
Lyulek
Quote: 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

The time for the last proofing in the molds had to be reduced. The dough just stood before baking, so it fell off during baking.

Quote: avgusta24

Girls, advice is urgently needed! I baked using 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?

Do on this dough. Nothing bad will happen. Just shorten the proofing time.
Yulia
Quote: Lyulёk

The time for the last proofing in the molds had to be reduced. The dough just stood before baking, so it fell off during baking.


Lil, how much do you need
chapic
Quote: Lyulёk

And why did they put it upside down to cool?

The crown will be crumpled.
the bottom of them is so tender, I did not want to sideways. I baked a little along the way. the top of the knock rings like a waterbus crust. solid. we can then leave. but so far it does not normally accept anything. has already turned to the bottom.Kulich with Myasoedovskaya in the oven (master class) Kulich with Myasoedovskaya in the oven (master class) in the course, stood a little before baking. thanks everyone for the help.
metel_007
Quote: Larochka

Here are what I got, only the dough was poorly distributed, I put a little in paper forms, I wanted it to be enough in small molds. It turned out to be 2/3 of the norm.
Kulich with Myasoedovskaya in the oven (master class)
Larochka, did you succeed with the full norm (that is, with 1 kg of flour) ?.
And also tell me how much time it takes for kneading, proofing and baking (approximately). And then I have to work at 8-00. I plan to get up at 5. Can I make it before eight?
N @ T @
chapic
Good cakes turned out and the shapes are large - 1 hour 10 minutes - not too much?
I took out the smallest paper ones after 25 minutes and then it seems to me it was possible to keep them in the oven less every year I have a feeling that I bake them a little
Yulia
Quote: metel_007


And also tell me how much time it takes for kneading, proofing and baking (approximately). And then I have to work at 8-00. I plan to get up at 5. Can I make it before eight?

I don't think you will have time, you still need to get to work. I mixed mine at 5 o'clock with the rest of the flour and only at 7.20 put it in the tins for proofing
Lyulek
Quote: Yuliya



Lil, how much do you need

I can't tell you the time, because you need to focus on the dough itself. Try it with your finger.

Quote: N @ T @

chapic
Good cakes turned out and the shapes are large - 1 hour 10 minutes - not too much?
I took out the smallest paper ones after 25 minutes and then it seems to me it was possible to keep them in the oven less every year I have a feeling that I bake them a little

So I think 1.10 is a lot. True, it all depends on the weight of the cake. If the cake is for 1 kg of dough, then 1 hour of baking is normal.

I bake 500g cakes for 30-35 minutes. Small for 150g -15-20 minutes.

But each has its own oven and its own characteristics. Check with a wooden stick.

If the stick is dry, the client is ready.
Lyulёk
Quote: metel_007

Larochka, did you succeed with the full norm (that is, with 1 kg of flour) ?.
And also tell me how much time it takes for kneading, proofing and baking (approximately). And then I have to work at 8-00. I plan to get up at 5. Can I make it before eight?

Don't risk it! it is better to postpone the preparation of the cake for your free time. Easter cake is not predictable.
metel_007
Quote: Yuliya


I think you won't have time, you still need to get to work. I mixed mine with the rest of the flour at 5 o'clock and only at 7.20 put it in the tins for proofing
I can get up at four (only how to guess when the dough will ripen?). I have thermonuclear yeast "Record". Where is it better to put the dough in the oven or just in the kitchen? We have such a heat right now, it's 25 degrees outside.
chapic
Quote: N @ T @

chapic
Good Easter cakes turned out and big shapes - 1 hour 10 minutes - not too much?
I took out the smallest paper ones after 25 minutes, and it seems to me that it was possible to keep them in the oven less every year, I have the feeling that I bake them a little
the largest is 2 liters. Easter cake in it turned out to be 750 gr. I didn't take them out all at once. the smallest very first. then after 10 minutes the rest. only two large ones were baked longer. yes, baked a little on a crust from the top. well baked a little. I'll know next time. if I don’t forget)))) so I checked it with a stick. dry. and began to take out. but it was necessary to check earlier ((((
metel_007
Quote: Lyulёk

Don't risk it! it is better to postpone the preparation of the cake for your free time. Easter cake is not predictable.
I can’t postpone it, we are leaving on Saturday (I work tomorrow and the day after tomorrow). Unless I can postpone it until the memorial day.
Yulia
Quote: metel_007

I can’t postpone it, we are leaving on Saturday (I work tomorrow and the day after tomorrow). Unless I can postpone it until the memorial day.


I would put it now and check in 5 hours, until 2 am the dough (if the yeast is thermonuclear) will ferment, knead with flour for 15 minutes, proof for 1.5 hours, knead + raisins + into molds again, it will take 20 minutes, at least 1 hour in molds + baking at least 30 minutes (if small forms) and take time to pull out
Leka_s
Quote: metel_007

I can get up at four (only how to guess when the dough will ripen?). I have thermonuclear yeast "Record". Where is it better to put the dough in the oven or just in the kitchen? We have such a heat right now, it's 25 degrees outside.
and at 4 you may not be in time, I did the rehearsal: it started at 5 in the morning, it took 40 minutes to knead, though I was kneading with my hands, without any technique (+ 30 minutes I picked out the lumps, and how could they not have picked them out when they jumped to the surface themselves , so they asked to be removed), + 1.5 hours for a spread + time for baking, I ended up shooting by about 10.30 - 11.00
since it is necessary for the dough to ripen faster, put it somewhere warmer, kava shared her experience:
"1. Dough ripening time:

On Kryvyi Rig live yeast, the maturation of the dough was as follows:

at 20-21С - 12 hours
at 27-30С - 9 hours
at 35С and above - it can suddenly ripen and in 4-4.5 hours

Moreover, the higher the maturation temperature of the dough, the more wine taste in the final result "
metel_007
Thank you girls for the advice. I'll put it aside until the wires
robin
Right now I'm going to make this cake. For the first time, I will do Easter cake. Awesome ....
Crafts girls how to make icing? Just protein with sugar, like meringue? So? Dry with a hairdryer?
N @ T @
robin
Do not be afraid! Kulich needs to bake in a good mood: girl_wink: We have a theme for glazes, if in two words: protein, powdered sugar and lemon juice at the end, it dries by itself, a hairdryer is not needed. Happy Easter cakes
Lyulёk
Quote: robin


Crafts girls how to make icing? Just protein with sugar, like meringue? So? Dry with a hairdryer?

Beat 1 protein and 150 g of powdered sugar, you can add 1 tbsp. l. lemon juice.

Spread on warm cakes. This glaze will dry on its own.

Here is a topic about glaze:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44565.0

robin
N @ T @, Lyulёk, Thank you
Girls, how critical is it to grind the yolks until the sugar is completely dissolved? No blender
And also, tell me about the glaze, pzhlst. In the subject under the link it is written, they say, it will dry until morning. And I planned to bake tomorrow and take it on the road. Not an option?
Lozja
Quote: robin

N @ T @, Lyulёk, Thank you
Girls, how critical is it to grind the yolks until the sugar is completely dissolved? No blender

Not very critical.
Lyudmilka_N
Here are my beauties! The first time I made Easter cakes! Do not judge strictly
robin
Something not very successful beginning has kneaded the dough, and it is all in tight lumps ... Small ones, but a lot. I'll mix a little more and come what may ...
Lozja
Quote: robin

Something not very successful beginning has kneaded the dough, and it is all in tight lumps ... Small ones, but a lot. I'll mix a little more and come what may ...

Just read a few pages of the last, there are about lumps.
ledi
Quote: Lyudmilka_N

Here are my beauties! The first time I made Easter cakes! Do not judge strictly
But there are no photos
Girls, I also put a dough. I did everything according to the rules, there are no lumps, but I confess I put the products according to my recipe. It's a habit ... and they are loved by everyone, I don't like taking risks on a holiday (I already took a chance and leave the dough for the night and I also want to add candied fruits, I never added) But I still bake real meat-eating cakes on memorial Sunday, I really liked the recipe and described everything is available. Thank you Izumenka!
macaroni
Zest, help out! I kneaded the dough, I want to put it in the oven for proofing, tell me please, do you need to cover it tightly with polyethylene film?
ledi
I covered and always cover
CRALKA
Quote: ledi

I covered and always cover
And what about your traditional food composition? So as not to risk it too!
robin
Quote: Lozja

Just read a few pages of the last, there are about lumps.
Lozja, thanks, found, read. Maybe it will. Now I will not knead, it's late, my husband is drinking
Girls, I'll ask more. I bought paper forms for baking at the bazaar, disposable, as I understand it. Lubricate them with oil? And then take the cakes out of them? I myself understand that the question is stupid, but there is a picture in front of my eyes, that this cake is firmly stuck to the piece of paper, and what you want to do with it ...
macaroni
Girls, thanks!
Lyulёk
Quote: robin

I bought paper forms for baking at the bazaar, disposable, as I understand it. Lubricate them with oil? And then take the cakes out of them? I myself understand that the question is stupid, but there is a picture in front of my eyes, that this cake is firmly stuck to the piece of paper, and what you want to do with it ...

There is no need to lubricate paper molds.
The cake goes through the whole cycle in them: from proofing to eating: proofing, baking, cooling, decorating, storage.

Before use, we simply cut the cakes with a knife right along with the paper form.
Leska
Quote: robin

Lozja, thanks, found, read. Maybe it will. Now I will not knead, it's late, my husband is drinking
Girls, I'll ask more. I bought paper forms for baking at the bazaar, disposable, as I understand it. Lubricate them with oil? And then take the cakes out of them? I myself understand that the question is stupid, but there is a picture in front of my eyes, that this cake is firmly stuck to the piece of paper, and what you want to do with it ...
Grease the molds with butter - it is better with butter (dip with a brush in melted butter and in shape ... from all sides). After baking, put the dish with the contents on its side to cool, and after a few minutes you can lightly walk around the perimeter of the dish with a knife and the cake will come out quietly. Will not stick dead! As it cools down - you can put it back in the same form - it will dry less.
izvarina.d
And I baked these cakes. I kneaded the dough with a combine. There were no lumps. Let it stand for 2.5 hours at room temperature, and put it in the refrigerator for 7.5 hours overnight. During this time, the dough has just begun to settle. Judging by the marks on the walls of the airfryer bowl 5-7 mm. She took it out of the refrigerator and let it stand warm while weighed and sifted the flour. Knead with hands + scraper, on the table using the French method until hands are clean. From 1 portion (for 1 kg of flour) I got 4 Easter cakes in large paper forms. The test for each mold was a little over 600 g. The caps were just above the edge of the mold. One cake has already been eaten. Delicious... Tomorrow I put the dough on the next portion. The recipe is great. Hand kneading is quite real. I will expose the photos later.
Baked on dry yeast saf instant gold.
Giraffe
Done, I decided to bake them in multicooker. Divided into two pans, in both the lid was propped up. I have big Panasonic, if that. The photo will come later.
ledi
Good morning! : girl_love: Reporting: the dough probably came up for three hours at a temperature of 24.5g. I put it on at 22.30 and every hour I jumped out of bed, looked at it, when I got up at 2 in the morning, she was already fallen and was already getting up again, I understood it this way: girl_red: Well, I decided to knead the dough, kneaded for 50 minutes with my hands and constantly it stuck to my hands, constantly powdered the table with flour. and then also lubricated with vegetable oil. and I always do it !!! : mad: The dough was suitable in the basin from 3 o'clock until 5.30. Now the first call is already underway
annnushka27
I also put the dough yesterday at 23.30, today at 6.00 it was already well fallen, I kneaded the dough in the HP, in two passes. Now it is rising. The test is 2,300 kg.
Yesterday, when I was kneading the dough, there were also lumps, and then I looked closely, and it was the whipped proteins that interfered so badly. So I quickly mixed them with a whisk and that's it.
ledi
Graduated! It took almost 12 hours for everything. Here are the pictures, I put the molds side by side on purpose to make it clearer. Small pies weigh 100-120g condensed milk jars (the first one on the right does not include baby food at all), medium-sized corn pods 150-190g, large liter 350-380g
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Baked a little, but they are light. I tried to pull it out earlier, tried it, but they are weighty, I decided to hold it still: girl_red: My photographer is like a baker ...
Gasha
Girls, although I have been baking this recipe for several years - this year I had the most wonderful dough. I cooked with this technology. Maybe someone will come in handy.

1. Frozen yeast - 52 grams - took out of the freezer, half an hour on the table, then mash with a fork and dissolve in 350 ml of fresh milk.

2. Melt 300 g of butter, let cool.

3. Five eggs, each weighing about 60 grams, separate the whites from the yolks. Beat the whites until "snow", like on a meringue. Beat the yolks with 0.5 tsp. salt to a lush whitened cream.

4. Dissolve 420 g of sugar in the milk-yeast mixture.

5. Sift 500 g of flour.

6. Add a little flour to the milk-yeast mixture - 3-4 tbsp. l. Then stir everything with the whisk of a mixer.

7. Add yolks.

8. Add proteins.

9. Pour very small portions of flour into the mixture. Somewhere in the middle - add sl. melted butter.

10. Knead everything with a mixer until smooth. Dough turns out - feast for the eyes!

11. Put the dough at room temperature near the battery overnight. Cover the saucepan with foil. (I don't have a huge saucepan, so I put it in two five-liter pots.) At 24-00 I put it, at 8-30 it started to go down. (Last year I had reactive yeast. The dough matured for 5, 5 hours. You must not miss the moment when it starts to fall off, then start making the dough. With such yeast, it is better to put the dough in the morning to keep track of it.)

12. Soak the raisins overnight.

For the filling, you need 150 grams of dry cherries, 100 grams of dark raisins and a glass of cognac. Soak the cherries in cognac for a day, and do the raisins when you put the dough. Rinse, hold in warm water for half an hour, then squeeze and add to the cherry and cognac. Before mixing, fold it onto a sieve, let it dry, do not roll it in flour. When mixed, the dough must be elastic and not tear.

13. When the dough begins to settle, mix in 500 g of sifted flour and three bags of vanilla sugar.

14. Divide the dough in half. Knead on the Pizza program for 25 (15 + 10) minutes each part. When the dough is kneaded in HP, it should be liquid, only in the last minutes a kind of kolobok is formed. Pizza - one batch 15 minutes. Stop. The second batch is 10 minutes.

15. Combine two halves of dough in a large saucepan. Cover with foil and place in the oven with the light on for about an hour and a half.
ledi
Quote: Gasha

11. Put the dough at room temperature near the battery overnight. Cover the saucepan with foil. (I don't have a huge saucepan, so I put it in two five-liter pots.) At 24-00 I put it, at 8-30 it started to go down. (Last year I had reactive yeast. The dough matured for 5, 5 hours.We must not miss the moment when it starts to fall, then start preparing the dough. With such yeast, it is better to put the dough in the morning in order to monitor it.)
That's what I was afraid of that happened! I got very strong yeast, the dough rose very quickly and I did not keep track of when it went down. Well, thank God, this did not affect the further process and everything worked out, in time I woke up. True, don't tell me, and it's hard to work at night.
Zoya Grishina
Thank you so much for the recipe. I re-read a lot of them, but I decided to cook this one, because it seemed to me that these cakes had a real moist crumb, which Easter cakes should have and a real cake aroma. I started baking with only 500 grams of flour (there are no more molds, I didn’t bake cakes before), I used Ryazanochka flour and live pressed yeast. Sticking to the exact recipe, Nomuki took a couple of tbsp. more spoons (without the crown). The dough was kneaded with an ordinary mixer with hooks. And here's what I did.
🔗 🔗

I haven’t tasted it yet - they must be consecrated in the church, and only then eat. Yes, for these Easter cakes I have also prepared Tsar's custard Easter - now it is ripening in the refrigerator. A cutaway photo of the Easter cake, with a paste, and with dyed eggs, I'll take a picture on Sunday.
ledi
Do they smell delicious? : nyam: I did not cut it either, we will endure until Easter
Lyulek
And I, too, with meat-eating cakes

Kulich with Myasoedovskaya in the oven (master class)

I will describe my experience:

1. Yeast used dry Saf-moment 15g.
2. I didn't grind the yolks with sugar, just mixed it with salt.
3. Whisk the whites with sugar.
4. The dough was ready in 6 hours.
5. Bogumila took flour, added an additional 50g during the final kneading.
6. My HP kneaded the full rate in 1 hour (I switched on the Pelmeni mode 3 times)
7. The dough was placed in paper forms strictly according to their size:

Medium shape 134/100, calculated on average for 550g of dough
Medium shape 110/85, designed, on average, for 350g of dough
Small form 70/85, designed, on average, for 150g of dough

8. Before planting in the oven, sprinkled abundantly on the top of the cakes.
9. Baked at 160 degrees (I have a convection oven). She put the cakes in a cold oven.
I baked small cakes - 20 minutes, medium (250g) - 30 minutes, 550g - 40 minutes.
10. The whole cycle of cooking 1 standard of Easter cakes took 12 hours.
In total it turned out:

2 Easter cakes 550g each
4 cakes 350g each
1 cake for 150g
ledi
Lily! Have you photographed them all? And how much does one ready-made one weigh that 550gr dough? Small and Medium? I'm wondering how much is obtained from a portion?
Natalyushka
And I, too, with meat-eating cakes

Did you get that much from one portion or did you recalculate the recipe?

Lyulek
Quote: ledi

Lily! Have you photographed them all? And how much does one ready-made one weigh that 550gr dough? Small and Medium? I'm wondering how much is obtained from a portion?

I photographed all the Easter cakes.

Did exactly 1 rate according to the recipe on the first page. I just added 50g of flour in the final batch. And 1.5 times more raisins and candied fruits - 350g

In total it turned out:

2 Easter cakes 550g each
4 cakes 350g each
1 cake for 150g
Now I have weighed the finished cakes:

550g - weighs 520g
for 350g - 335g
for 150g-145g

But they have not completely cooled down, that is, they will still lose 5-10g.

It turns out that cakes lose 5-6% of their weight during baking, and then another 3-4%.
ledi
Thank you! it turns out that my family has to do a double rate. I'll know!
ledi
Quote: Natalyushka

And I, too, with meat-eating cakes

Did you get that much from one serving or did you recalculate the recipe?
Show!!!!! I made it according to my recipe, but adhered to the Raisin technology
Natalyushka
Understandably, and I also have to start for two portions, it's time to start, otherwise I'll have to bake at night

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