Kulich with Myasoedovskaya in the oven (master class)

good luck, but try it all with live yeast, not as scary as it seems

but the question gnaws at me 2 grams of vanilla is a lope?

so on the sachet grams are written in sachets of 1.5 g, although I also have jewelry scales

And I have a bag of 50 grams - I bought it with a margin, now I'm suffering

I have prepared Easter cakes according to this recipe. They smell very good)). From a full portion, 7 pieces turned out: 3 pieces measuring 8.5x11 cm, 4 pieces - 10x12 cm.
I kneaded for 40 minutes with my hands (I love this thing - this is the only way I knead it on cakes). The dough turned out great.

I bought it with a margin, now I'm suffering

Don't worry, take on the tip of a teaspoon. A lot of vanilla is not good either. With an excess, baked goods can then taste bitter.

I don’t put vanilla at all - I don’t feel it in finished form. last year I baked once with vanilla (natural), once without it. no difference, although it can only be so with me ... there the dough and without vanilla has a great smell, and in my opinion it drowns out the vanilla.

My mom rejected natural vanilla. I did not like it leaves traces (dark specks) and the aroma is not very bright, but this is her opinion. I'm going to make curd now, there are also 2 grams; I will put on the tip of the knife 2 times - boom, count 2g.

lappl1, thanks for the idea to knead some of the dough in the oven, and change some of it with your hands ... I myself would not have guessed for anything!))
My oven solved the problem of adjusting the temperature for me - this morning it burned out ((((. I'm waiting for the master, in a panic. What if he can't do it right away?

Thank you Lyudmila, it's very hard for the advice, but it's cool. I will definitely scroll the second porch in the bread maker, my hands are falling off ... I have such sadness "I forgot to mix in vanilla and a bunch of questions at once: is it possible now * 5 minutes have passed since the end of the batch, and for vanilla, it is clean, without sugar -2gr.this is a teaspoon with a top (my scales are apteaar-a mistake is excluded) is it very much, won't it be bitter? Granny taught me to add such vanilla on the tip of a knife ... advise how

Natalqa, I suggest not to put vanilla. And without it it smells good, and it just drowns out the natural smell of baking.

Yesterday I decorated my Easter cakes. I wanted to glaze over with icing, then paint something by glazing, but they have such beautiful crusts after being coated with warmed apricot jam - I did not cover everything completely. And I didn't paint the icing - I decided to leave the natural colors. They smell great. We'll taste it soon!

[tsssssa]

tsssssa, very smartly turned out

[tsssssa]

tsssssa, I'm just shocked by your cakes! what a beauty! these are just works of art, and it will be a pity to cut them.

[tsssssa]

tsssssa, just wonderful!!! Easter cakes are so elegant, festive, wonderful!

[Natalqa]

Natalqa, I suggest doing without vanilla this time. There are enough aromas anyway. I am glad that everything is going well with you. Good luck and further to you.

In the evening I wait for the master, in a panic. What if he can't do it right away?

Have to do. Before Easter everything works out. And if something goes wrong, then ask your neighbors. will not refuse, it does not bake for long there. Good luck to you !

[tsssssa]

tsssssa, I'm amazed ! You are a true artist. Indeed, such beauty should be put in a museum!

Natalqa, I suggest not to put vanilla. And without it it smells good, and it just drowns out the natural smell of baking.
[/ qu
ote]
It is also an option. The main thing in the second batch is not to forget to put it, for comparison. The girls, after all, who put vanilla in full (1h. L- = 2gr. Checked!)
How bitterness is there? Answer: bravo: please.
Wow, where are such beautiful patterns taught to do?

today I cut one, fine-pored, delicious. Mom said that she tasted exactly like a real cake.

[Natalqa]

Natalqa, I suggest doing without vanilla this time. There are enough aromas anyway. I am glad that everything is going well with you. Good luck and further to you.

I safely forgot to put it, but the aroma is really delicious without it))

Yesterday I decorated my Easter cakes.

gorgeous!

Light, what a beauty!
Well this is just a gift option, it's even a pity to cut ...
Very, very !!!
But I bake today, although they say that it is not accepted on Friday ...
But I won't have any other time, so today.
What I want to say. The batch was done per kilogram.
The dough did not want to gather in such a silky lump,
Although Kenwood kneaded the dough for an hour !!!
It just became beautifully elastic, practically does not stick
already at this stage ... Flour added literally a couple
tablespoons, no more, I was afraid.
After the first proofing, the dough grew to a height of seven liters
pots and looks very attractive ... Now I'm going to intervene
raisins.
Now I think: the dough must have become a lump
Or is my version also valid? Let's see after baking!

is my version also valid?

Let's say let's say

I'm afraid that the baking time, as usual, will fall for three hours)). Here the neighbors will be delighted! As usual, I bake in two versions - Pokhlebkinsky and Myasoedovsky, both at the rate of 2 kg of flour. While with one chemist, it's worth the second dough. So one launch into the oven is definitely not enough))).

By the way, this time I plan to make the dough thinner, so that it almost does not gather into a lump. It seems that everything always works out, and it rises perfectly, and does not grow stale afterwards (somehow I found a piece of cake in the closet a month later - at least something for him), but I still want to add airiness ... There is no limit to perfection))

[Natalqa]

Natalqa, bitterness can turn out if you put a lot of vanilla. And so everything will be fine.

[Sibelis]

Sibelis, do not panic ! Everything will be fine, I'm sure! And if you have to do this with your neighbors, then you will remember such an adventure for a long time. Yes, you are a heroine! Doing so much. Well, I will pray for you!
By the way, when I put the dish in the oven yesterday for proofing, it didn't turn on either. I called my husband for help, and he found that I accidentally stepped on the switch and pressed the switch off. So everything worked out for me. And I was about to gather in a very tiny oven, the stove, which was gathering dust in the closet.

[tsssssa]

Yesterday I decorated my Easter cakes.

Oh, what a flat mesh! Just a lovely sight!
tsssssaAnd what recipe did you use for cookie eggs?

[Olya]

Olya, The beauty! Great, you did it!

And what recipe did you make with cookie eggs?

And I am also interested in this question. The recipe is in the studio!

Now I think: the dough must have become lumpy, or is my version also acceptable? Let's see after baking!

Then, be sure to sign off on the result, very interesting. in general, a sign of the readiness of the dough is its detachment from everything. So you should be fine.

So let it take about 10 minutes and do it like 1 page? and from the recipe to take away the amount of milk that I diluted the dough? Or is there a tablespoon enough to dilute it?

just a bit of milk is enough - a few tablespoons or a third of a glass. This amount is of course taken from the total amount of milk for the dough.

[Natalqa]

Natalqa, bitterness can turn out if well, put a lot of vanilla. And so everything will be fine.

Lyudmila, you break all my stereotypes.For me, a teaspoon of crystalline vanilla is a lot, it may have been deposited on the subcortex since childhood, but my grandmother always added this vanilla on the tip of a knife, and always put the dough in a bucket (that is, the volume was not small), that's why I am so scrupulous about specifying - I after all, with the test for you, and you are so umichiii

just a bit of milk is enough - a few tablespoons or a third of a glass. This amount is of course taken from the total amount of milk for the dough.

Thank you, I'll tell you later)) and what is written yeast to add to flour is there no difference?

[Sibelis]

Sibelishow is your oven? Has the master come to fix it yet? I was just worried
I decided to add vanillin all the same, he should add some shade to the bouquet, and put vanilla sticks in bags for the finished baking.
tsssssawhat a fine fellow you are! Incredibly beautiful!

[on the tip of a teaspoon]

For me, a teaspoon of crystalline vanilla is a lot.

I did not write about a teaspoon. I wrote about the amount of vanilla on the tip of a teaspoon... Look at my answer No. 1604. A teaspoon, and also with a slide, is too much!

We continue the conversation!)))
I just kneaded the dough and mixed in the raisins.
The manipulations were carried out on a silicone mat, hands slightly
oiled. The dough practically did not stick either to the rug or to the hands.
It was slightly fluid to the touch, but very pleasant and obedient.
Now it rises in the oven ...

[Olga VB]

Olga VB, lappl1,

tsssssa, And what recipe did you make the cookie eggs?

I made cookies according to the recipe "Tender Feelings", then glued them two by two with caramel sauce (I got it thick, like toffee almost). And decorated with icing "from Eddie Spence", I wanted to try jellied icing. And I decorated Easter cakes with the remains of this icing.

[Natalqa]

Natalqa, I'm worried about you with this vanilla. And where did you find this about a teaspoon with a slide? I looked through everything and did not see this. I wrote about "on the tip of a teaspoon", but I did not find the rest. So your grandmother is right!

what is written yeast to add to flour no difference?

I honestly always put yeast in milk. Because. that once there was a sad case with undistributed yeast. pakmaya seems ... no more risk. I always use the Saf-moment as usual. Recently there have appeared "for baking" and "for pizza" I have not tried them, I can not say

[tsssssa]

tsssssa, Thank you! I've already found "tender feelings" and icing. Only I never did icing. I read a little comments in the topic about him and it became scary! But I'll try. I really liked your cookies.

is written yeast to add to flour no difference?

It depends on what kind of yeast. Fresh - into milk, and dry Saf - into flour. Each manufacturer writes on the packaging how to introduce the yeast.
And I rubbed a little fresh yeast with sugar (part of the recipe), they dispersed so well in sugar. Then she stirred it with some of the milk (she also took some of the total). And then all this yeast-sugar-milk mixture was dissolved in the remaining milk. Then there were no lumps.
If I use dry yeast (I have SAF-instant), then I mix it with flour, temper it for 10-15 minutes (that is, they just stand together in a measuring cup for flour or in a bucket for a bread machine). And then I do everything that is prescribed by the recipe.
Tempering dry yeast - I picked up such clever words from Luda from the live magazine. Well, I do so now.

Girls, a blitz question !!!
I put the cakes in a cold oven and think how they are
they will lead themselves there ... Or not worth it? Anyway,
I will still get them at different times, they are of different sizes ...)))

I put the Easter cakes in a cold oven and think about how they will behave there ...

They will lead normally. So they will rise very evenly, than immediately put them in hot. I was also afraid to start baking with a cold oven, but after reading the local old-timers, I did the same. I like it.

[People]

Girls, ALL THANKS !!! I will write an interim report. If possible, use live yeast, the difference is obvious.On dry dough was with bulbs, but somewhere at the bottom of the pan (time 9 hours). On live, after 4 hours there are no bulbs, but the dough is already coming to the top of the pan. On dry, the dough was kneaded well (kneaded with hands, added 2 tablespoons of flour), but it took 2 hours and only twice. Kneading for 1kg. flour-yield 2.6kg (16 pieces of 150g + 1 for 220g). I'm waiting ... The 1st batch in the oven is suitable, the 2nd batch will "stew" in the pan.
People, I have crystalline vanilla (industrial). I weighed it on a pharmacy scale (step 0.01g) - it turned out 2g (according to the prescription), this is a teaspoon with a slide, so they climbed out (mine) and therefore clarify (I want the second batch with vanilla.

Girls, SOS! The dough on dry yeast has been standing since 9.00 in the morning, now the dough has come up and fell out. Only 5 hours have passed in time. Can I knead further or wait a little longer?

We tried the cake from the multicooker. Very tasty, no special crumbliness of the crumb was observed, but the glaze really crumbled. The texture of the cake is a little damp, there are no stretching crumb threads. On Sunday I will compare the crumb with that. what's out of the oven.

I have crystal vanilla (industrial). I weighed it on a pharmaceutical scale (step 0.01g) - it turned out 2g (according to the prescription), this is a teaspoon with a slide, and so they climbed out (mine) and therefore clarify (I want the second batch with vanilla.

The mountain off my shoulders, otherwise I was already worried. I have a bag of vanilla. There is 1.5 gr. But not a teaspoon at all, much less. And then I didn’t put everything. About half a bag.
By the way, especially for you, I opened a new bag of vanilla, poured all the vanilla into a measuring teaspoon from HP Panasonic and photographed it. You see - 1.5 gr. - half a teaspoon turned out.

You see - 1.5 gr. - half a teaspoon turned out.

So I will not lay down 2g. for sure, vanilla is really different here (mine is from those times and for industrial production, it is very concentrated. Thank you, Lyudmila, otherwise I would have done business ...

[irinapanf]

irinapanf, it was previously written here that dry yeast in this recipe loses its activity faster than live yeast. If I were you, I would already be kneading the dough.