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

Kulich with Myasoedovskaya in the oven (master class) (page 34)

milka80
Girls, did anyone use a baking stone when baking cakes? I sit thinking whether to take it out of the oven or put the molds on it ...
lappl1
Natalqa, all is well that ends well. With your vanilla, you need to do the same as you did with it before. I would probably put it on the tip of the knife.
lappl1
milka80, You look in your oven. If your baking below does not burn without a stone, then it is possible without a stone.
Sibelis
The master will come to me in the evening while I'm at work. As if on pins and needles, I'm worried about the oven. 30 yolks with sugar are mashed in the refrigerator ... I always bake a lot, I don't know why. Probably because in a large volume the dough behaves better. And then, I want to try different recipes)). Then I distribute Easter cakes to friends and eat for a month myself)). They don't stale at all.
I never baked with a stone, because there is no stone. But I want to!)
But on dry yeast, I would definitely not bake, this is KULICHI !!!
Sibelis
Although I'm lying, if fresh ones weren't sold, I would bake on dry ones, how cute)))
Sibelis
Girls-boys, all culinary (and not only) luck and good thoughts while kneading dough !!
AlenaT
I took it out of the oven ... I was almost upset ...
There are no domes at all, the roofs are even, and one has failed altogether ...
And he didn't grow up in the oven at all, they turned out to be low ...
Sibelis
Do not worry, perhaps it is delicious, just a little denser, and you decorate the top, and it will be imperceptible.
lappl1
AlenaT, sorry! There is still time to repeat.
What yeast did you use? How did you knead the dough?
Lyulok's advice in this thread also helped me a lot:
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 fit 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 moment: 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.
I think that your gluten was not very well developed. Or something with yeast.
Loksa
Quote: lappl1
photographed. You see - 1.5 gr. - half a teaspoon turned out
Well you and Well done! And I was going to the store, buy a bag of vanilla and pour it into a measuring spoon, you should have known!
You can start the second series of marlezon-curd Easter, already with full knowledge of the matter !!!
Sibelis
By the way, does anyone add gluten? For every fireman.
Natalqa
I bake on dry yeast - they have risen badly, but the tops are round. In a small paper form, they rose slightly above the half (and I put 150g dough. - this is 1/3 of the form I sin on dry yeast, it's not for nothing that our grandmothers disliked them. There is still a hope that they will still be tasty ... well, of course for the next batch, it is on live yeast.
But my experience can be useful to someone, right?
(And the smell without vanilla is really cool)
lappl1
Sibelis, somewhere in this thread there was a conversation about gluten. One girl added. But what came of this, she did not write later.
Gluten will develop well for this cake by kneading (HP to help - 2 cycles), and milk, aged after boiling for 30 minutes. at 90 gr.
I've never had such gluten before. Now HP is kneading my baguette dough. I added such milk, as I wrote earlier, first I made a batch on the "Pelmeni" program, let the kolobok rest right in the bucket for about 20 minutes, and now I turned on the dough kneading for 2 hours according to the program.20 minutes. I look at the bun and I can't stop looking - I never had such gluten and, naturally, bread before, until I started doing all this. Thanks to Luda from LJ for the science and to our girls, of course.
lappl1
Quote: Natalqa
There is still hope that they will still be tasty ... and of course for the next batch, it is on live yeast. But my experience can be useful to someone, right?
Of course it will come in handy! I read this topic for 2 weeks before starting to bake. Without the experience of girls, everything would not have gone so smoothly for me. Two lots of Easter cakes and both were successful. So your experience for someone will be invaluable.
They will taste good, Natasha! And the new party will delight both the soul and the eye!
Good luck!
Sibelis
For some reason, I am also sure that I will taste good, and you will eat them for a sweet soul
Natalqa
Quote: lappl1
Gluten will develop well for this cake by kneading (HP to help - 2 cycles), and milk aged after boiling for 30 minutes. at 90 gr.
Lyudmila, can you make such milk in a pressure cooker (I set the stewing time for just 30 minutes), but it turned out like melted milk.
Sibelis
It seems like it should be like melted
lappl1
Loksa, glad to save you time!
lappl1
NataliaAnywhere you can do it - the main thing is that the temperature is not less than 90 grams. Well, and make sure that the milk does not run away. Someone does it in the microwave, someone does it in a multicooker. But for some, it runs away there. And in the oven, it was personally convenient for me, since the temperature is 90 grams. put it out and didn't worry. People from LJ generally stand in a thermos without even pouring boiling water over it. Just 90 gr. it turns out she measured. I immediately cook more of this milk - 1 liter. It stands for a very long time, does not turn sour. The last one stood for 10 days in the refrigerator, today I just used its leftovers for baguettes.
tatjanka
Girls, and I did it dry. So I got all three pieces up and the roof is all cracked, now I will somehow mask with icing. I didn’t keep proving, I thought that we had already risen well.
lappl1
Tatyana, Congratulations ! This means that you can do it on dry ones. Now share your experience - what kind of yeast, how much did you keep the dough before kneading the dough?
Elena_Minsk
Girls, thank you all for your help and answers - I lamented here yesterday that my cutaways smell like mash, and so today this smell is gone! And the promised barely perceptible wine aroma remained!
Scops owl
I glazed mine. My roof is slightly cracked in two. The biggest one is fine.
lappl1
Quote: Elena_Minsk
I here lamented yesterday that my pasta in the context of the smell of mash, and so, today this smell is gone!
I do remember! Well, here the girls know how to direct and calm! Congratulations!
Natalqa
Quote: Scops owl
I glazed mine. My roof is slightly cracked in two. The biggest one is fine.
How soon did they cover it with glaze?
Scops owl
Me on you. Covered when cooled down, it happened. Now they are drying. I didn't put it in the oven, the sides of 2 were darkish, although I twisted it in the oven.
tatjanka
You can, you can, I did it dry that year. First I took 10 g of yeast and put the dough at 9 pm (though I got it a bit thick). I left it in the oven overnight and kneaded the dough at 9 am. But since the dough rose only twice, I decided to add another 5g (yeast diluted in water for safety reasons). I kneaded the dough with proofing for 1 hour in HP for ave (it rose badly). Then I put it in the forms, but after 2 hours they did not fit well, incl. heating 40 *. When the dough has almost reached the rim, incl. baked goods.
I think the yeast is just old (I don't bake anything on it except for cakes). Therefore, it did not work out very well. Everything was OK that year.
Indeed, I looked, and the expiration date is May 2013, here I am ... (((
Tatoshenka
My pastries are now in tins, I'm doing it for the second year, I really liked them that year, the only thing is that it's hard to knead the dough, that year I kneaded it with my hands, I didn't have enough strength, I added flour, but this year you won't believe it, but fine and fast my old mixer coped with this business, he is 17 years old, the power is only 180, I thought that if it burns out, then with a clear conscience I will buy myself a new one.But I looked after myself a dough mixer, but the toad strangled, because to buy only for the sake of Easter cakes ...
The milk boiled and stood in a slow cooker on the milk porridge mode. I use dry yeast, the dough is just rushing, but due to the fact that they are fast, I do not dare to leave it all night, the dough stands in the oven at a pace. 40g., Dough stood 5.5 hours.
N @ T @
Quote: lappl1
I really liked your cookies.
And we have a separate Temka for cookies, come in, there is so much beauty
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0
Natalqa
Quote: lappl1
priceless.
They will taste good, Natasha! And the new party will delight both the soul and the eye!
Good luck!
Oh thank you! Already took a sample, delicious
I look forward to the second brew with hope.
lappl1
N @ T @, Natasha, thank you! I went in and was numb with delight. I feel like I'm stuck in this thread now.
lappl1
Natalqahow happy I am for you! Write later what happened with the second batch. Well, with fresh yeast it should be great!
lappl1
Quote: tatjanka
But since the dough rose only twice, I decided to add another 5g (yeast diluted in water for safety reasons).
That's where the exit is! Well done, that they thought of adding yeast to the dough!
yanna-am
everything, dough in the oven !!!! but it was not possible to bring the dough to homogeneity .. there were lumps .. is it scary ??
N @ T @
Quote: yanna-am
but it was not possible to bring the dough to homogeneity .. there were lumps .. is it scary ??
Absolutely not scary, they will disperse, they will not be in the finished kulip
Montana
Girls! Tell me at what level to bake and at what mode. The oven is a new Electrolux, I have not contacted it yet. Thank you very much in advance. I'm just afraid to spoil such a treat.
yanna-am
Quote: N @ T @

Absolutely not scary, they will disperse, they will not be in the finished kulip
oh, thanks, reassured .. so much preparation
Olga VB
Quote: Montana
Tell me at what level to bake and at what mode. The oven is a new Electrolux, I haven't contacted it yet
The oven is a very individual piece! You need to study your own.
I also had Electrolux, put it on the 2nd shelf from the bottom, but after 15 minutes I covered the tops with foil, because they were already ruddy, and the sides were looking pale.
Baked in paper tins.
Montana
Thank you! I hope I will find a common language with her.
Kisena
Girls, but I have the opposite! For two years I baked everything just super !!!! And this time in the morning I put the dough on live yeast, the Makfa flour came, and the dough rose a little, put it on a rack in the oven, but it doesn't want to rise! What to do?
Natalqa
I think there is a problem with yeast. And there are no others, add?
Natalqa
I almost did not have a sadness with dry ones, but I thumped them without looking into milk instead of flour, but nothing, they came out delicious. Now the dough on live yeast is already in the molds - a completely different matter. The dough grew to the full height of the pan, although at the time the raisins were mixed in, Art. a spoonful of flour - the dough did not stick to me, I sit waiting hoping for good luck
Kisena
So I think that there is a problem with yeast, tomorrow in the morning I chase others, I think that by the evening I will have time to bake
Larochka
Last year I put the dough in the night, and this year I decided to put it in the morning, but everything did not work out as I intended. All day from 8 in the morning, the dough did not want to go down and tried to run away. Now everything is in molds for proofing in the oven, I thought to go to bed early today, but it didn't work out. Now I will only put dough at night.
Natalqa
Here I will try to insert a photo to show the difference: with a shaving brush on dry yeast. Live yeast made me happy. I'm happy, my Easter cakes are just a sight for sore eyes !!! especially in comparison with the first unsightly batch on dry. Girls THANKS FOR THE RECIPE AND SUPPORT !!! (this is from my husband)
milka80
Natalqa, I didn’t work out so well on dry ones either, but the little ones and my husband still hamsters We found it with difficulty (nowhere in the area was there) fresh yeast, I’ll put dough
Natalqa
20140418_222711.jpg
If the photo does not open, sorry, I'm from the phone ...
naataa
Quote: Natalqa
Lyudmila, can you make such milk in a pressure cooker (I set the stewing time for just 30 minutes), but it turned out like melted milk.

Natasha, just today she made milk in a pressure cooker. I have Oursson MP5015PSD. I put it on for 5 minutes. 100gd. pressure 3, taking into account while it picks up the temperature, then set 90 degrees. for 30 min. The milk didn't run away.
yanna-am
girls, how much are they baked? I put it on 160.
Lyulyok
The baking time depends on several parameters:

1. Product weight
2. Degrees of proofing
3.Oven features

My cakes for 250g were baked for 30 minutes, 350g- 35 minutes, 500g -45 minutes at 160 degrees

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