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

Kulich with Myasoedovskaya in the oven (master class) (page 37)

lappl1
Loya, ANNAYACIC, ledi, Scops owl, all of you have a great glaze! And the Easter cakes are wonderful!
What kind of glaze did you make? Was it showered with sweat, when cutting or not?
* Tanya *
And here are my Easter cakes. For the first time this year, I made this recipe. And finally, the husband arranged both the crumb and the taste and the look
Thank you Zest for a successful holiday!

Kulich with Myasoedovskaya in the oven (master class)

Kulich with Myasoedovskaya in the oven (master class)
Scarlett
lappl1, the process of approaching the test on a heating pad was mastered by me many years ago. * JOKINGLY * Everyone knows that yeast dough loves warmth, but where can one find such a place in an apartment when the heating of the apartment itself is not so hot? So I came up with the idea - I pour boiling water into a heating pad, wrap it in a towel and put it in a corner of the sofa, which was previously covered with newspapers - well, so as not to wash the sofa, if anything. : girl_haha: I close the container with the dough with a regular bag or tighten it with cling film, put a newspaper on top and cover it with a warm terry towel (I have specially sewn several of these terry and linen for baking). Only with this particular test you need to keep your ear on the alert - not only does it run quite fast, it is also watery in structure, and if you do not look from time to time, it may well gallop off somewhere to the neighbors
Musenovna
In general, I liked the recipe. Not troublesome.
But the distinct taste of yeast did not affect the taste for the better.
Scarlett
Katerina, it is likely that the yeast itself is to blame, at one time we had such "Kryvyi Rih" - in fact, thermonuclear. Still, as for me, dry "Saf-Levure" too. In general, cakes according to this recipe provide for a slightly wine taste, but this is if you ferment the dough for a long time for the first time. So I only bet for a couple of hours
lappl1
ScarlettThank you very much for the detailed description of the process. It is also cool in my country house - the day and night temperature drops are significant - sometimes hot, sometimes cold. I tried to adapt an electric heating pad for this business, but I can not get the temperature that would be best for dough or dough. It calms me down that I read somewhere that a slower rise has a beneficial effect on the final result. If the yeast is good, then fermentation will still occur, just not so rapidly. So I made an impromptu thermos out of the box, insulating everything with padding polyester and foam rubber from the inside. I put dough, dough or yogurt there. The temperature remains the same as it was before I put the container. Then I wrap it up too.
Now I will try with a simple heating pad - it cools down, and this is better than increasing the temperature. Thank you again!
Here is my "thermos" for dough, dough or yogurt, which I cook in a saucepan.

Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
Kulich with Myasoedovskaya in the oven (master class)
lappl1
Katerina, this is definitely, the yeast was not very good. Baked goods smell like yeast if the yeast itself has a strong odor. Good, fresh yeast has almost no smell. This year I bought St. Petersburg and Voronezh yeast. So, the St. Petersburg ones were not at all suitable, although they looked pretty. And the Voronezh ones pleased me - the smells were awesome from dough, dough and pastries - weak wine, very rich, but there was no smell of yeast at all.
Scarlett
Ludmila, in fact, I have now become more cunning, since I have a new oven, and there is an opportunity to set it to 30-35 degrees, I usually put bread and other pastries in it, I just baked it to order this year and all the dough just didn't fit in the oven, had to be divided. But after the first batch, I still shoved the bowl into the oven - as a result, the oven is now clean, otherwise all hands did not reach to wash. By the way, instead of a heating pad, you can use ordinary plastic bottles.The main thing is to wrap it so that the dough is not very hot.
lappl1
Scarlett, for me a large oven is still an impossible dream! I have the simplest mini-oven, and I bake everything in it.
While you were typing the answer, I edited my previous message by inserting a photo of the box in which I distribute the dough or make yogurt. I will definitely use your method of heating the dough. Nothing cools down in my box! Thank you again!
Sibelis
lappl1 5 times That's what I understand!))) Poor oven!))
Last year, I got the stovepipes like that - I put them in narrow forms, cans of olives, and they flooded! Then they stood on the table and swayed in the wind)))
lappl1
* Tanya *, Blimey! Easter baked goods for every taste! And a lot! You are well done! And here you also have cake from a bread machine? What is the recipe? And the wreaths are also made from meat-eating dough?
Sibelis
By the way, if you have time, it is not necessary to warm up so much. This year I reduced the amount of yeast and kept the dough at room temperature. Everything fermented, how cute!
lappl1
Natasha, it’s only one cake that rose so much, in which I put the least amount of dough. And the rest doubled during proofing, and then, during baking, another 1.5 times. Then someone wrote that the less dough you put in the mold, the higher the cakes rise. I have not enough dough left for one form, I put it anyway, I think, come what may. And he flew up to the sky with joy. It's good that there was a metal sheet in front of the heating elements. So only the sheet had to be washed, not the oven.
lappl1
Quote: Sibelis
if there is time, it is not necessary to warm up so much.
In-in! And even under my non-greenhouse conditions (17 - 18 gr.), The dough fermented for the time indicated by the Raisin - 9 hours 30 minutes.
And the second dough was more in comfortable conditions - at the wall of the heated stove, and so the yeast overnight ate sugar well in the warmth. These cakes are sweet, but not the same as the first ones. The first ones were sooooo sweet.
Scarlett
And I noticed that the longer the dough ferments, the more sugar is needed. Lud, well, you are great - I wouldn’t use the box for such purposes. Only to me for "you", please
* Tanya *
Quote: lappl1

* Tanya *, Blimey! Easter baked goods for every taste! And a lot! You are well done! And here you also have cake from a bread machine? What is the recipe? And the wreaths are also made from meat-eating dough?

lappl1, wreaths from this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167929.0 True, I divided the dough into two and baked two, as it is necessary for myself and my family for a treat, and the oblong is a muffin with dried cherries from a bread machine, yes, you guessed it
I really liked the meat-eating dough cakes, only there was also a slight smell of yeast. Next time I will add less and reduce the standing time.
Musenovna
I'm honestly in some confusion. I baked two recipes this year from one pack of live yeast. The yeast had good lifting power. Myasoedovskaya dough rose rather quickly at a temperature of about 21 degrees. But I mixed the dough only after 8 hours.
So the myasoyedovsky has a distinct taste of yeast, while other kuleches according to a different recipe have no such taste at all.
* Tanya *
It seems to me that according to the Myasoedovsky recipe, it is necessary to start kneading earlier, my dough also rose early, and I waited 9 hours. Hence the smell of yeast. And my mother advised me to insist any dough no more than 2 hours, so as not to sour. Everything rises perfectly in 2-3 hours and she never stands for so long
lappl1
Quote: Scarlett
Only to me for "you", please
Agreed, Tanyusha, and to me, too, on you.
And I came up with the box when I began to make a lot of yogurt - from 3 to 5 liters at a time. So it suits me very well for dough with dough!
Loya
Quote: lappl1

Loya, ANNAYACIC, ledi, Scops owl, all of you have a great glaze! And the Easter cakes are wonderful!
What kind of glaze did you make? Was it showered with sweat, when cutting or not?
I took the glaze recipe here on the site. It dries for a long time, looks beautiful. After drying, crumbles
lappl1
* Tanya *, Thanks for the link. I was very impressed with the wreaths. I will definitely try to do it. Did the cake with dried cherries turn out delicious? And then I have a cherry idle, I wish I would have identified it somewhere too. You can also link to the cupcake. Thank you, Tanchik!
lappl1
Loya, yes, it looks very nice! And I was waiting for a miracle that would not crumble! Well, let's eat this icing from the saucer with a spoon ...
lappl1
Quote: Musenovna
I baked two recipes this year from one pack of live yeast. The yeast had good lifting power. Myasoedovskaya dough rose rather quickly at a temperature of about 21 degrees. But I only kneaded the dough after 8 hours. So the meat-eating one has a distinct taste of yeast, while other kuleches according to a different recipe do not have this taste at all.
Yes, a riddle! Maybe the mother of "Tanya" is right, and it is not necessary to ferment the dough for so long if it has already risen and started to fall? On the other hand, on my yeast, everything stood at the time indicated by the Zest, but at a low temperature, there was no smell. It is necessary to connect more knowledgeable people here to resolve this issue.
* Tanya *
Ludmila, the cupcake is always delicious. I usually made it with raisins, with cherries, too, sooo delicious! And the recipe .. I took the ingredients from the purchased cake mix, only all my products. It turns out delicious and without chemicals. If you need the exact composition, then I'll write in the evening, it's written on a piece of paper at my place, and I'm a bastard at work right now. Now I just noticed that you and I are our fellow countrywomen
Helga-Light
This year I baked in two passes. From the full norm came out 16 small cakes in paper disposable molds, put the dough in each 110-115 grams. How much it turned out by weight after baking I will not say - I did not have time to weigh it. From the 3/5 norm (it was so convenient for me to count the products) two large cakes came out in forms D-20 cm. The tasters liked the big cakes more - they turned out to be more juicy, the small ones came out rather dry.
Thanks to the author. I'm baking my second year. I won't even experiment anymore)))
lungwort
: hi: The answer is for those who are interested in baking Easter cake in MV. I compared the baking of Easter cake according to this recipe in the oven and in the MV. There is no special crumbling in the multi-welding version. And in the oven, the cake is not as airy as the Italian one. The taste is (naturally) the same. In the oven, the cake is lighter and more beautiful. Although in MV the Easter cake even has a slightly browned roof. So "think for yourself, decide for yourself" which option suits you. Personally, I like the oven better.
ledi
Quote: lappl1

Loya, ANNAYACIC, ledi, Scops owl, all of you have a great glaze! And the Easter cakes are wonderful!
What kind of glaze did you make? Was it showered with sweat, when cutting or not?
On page 89, a photo in the context of cakes, nothing crumbles and the recipe is there
lappl1
lediThank you for the link. I remember what you wrote. But I also seem to have proteins, though not with powder, but sugar. And, sugar was poured over the eye to strong peaks. Now I will try to make frosting according to this recipe. Thanks for sending me to the recipe!
Olga VB
I was making icing according to this recipe, just not so much the syrup boiled down, or rather, in addition to citric acid, I also added a spoonful of lemon juice so that it would not turn out to be a dense fudge, namely the glaze.
Convenient because you don't need powder, you don't have to bother with eggs, attach yolks ...
I applied warm icing to a completely cooled cake.
The glaze turned out to be plastic, but not sticky, does not crumble and, which is important for me, not too cloying.
ledi
I forgot to write, but now I whipped it and remembered another 0.5 tsp of citric acid. I beat the whites at high speed with citric acid so that when you turn the bowl over, they do not spill out, and then gradually I begin to add the powdered sugar a little bit, and stir slowly
Sibelis
Personally, I put the protein, sugar powder, poured lemon juice over the eye, mixed everything to the state of liquid semolina, and only then beat it a little to grab
lappl1
Olga VB, ledi, SibelisThank you for sharing your glaze making experience.
Olga VB, I saw this recipe for a long time, but I considered it the height of complexity and was afraid to cook. Now, after the Myasoedovsky cake, I have become a little bolder. I will definitely try!
Olga VB
Oh, in vain: it is extremely simple, I didn't even stick to the technology: I boiled water with sugar until the sugar was completely dissolved, cooled it down a bit, added citric acid, turned on the mixer, and when the mixture began to turn cloudy, it seemed to me that it was a little liquid.
Added a spoonful of powdered sugar. It seemed a bit thick.
Added a spoonful of lemon juice ...
In general, it is very convenient that you can adjust the density right on the go.
It is also very convenient to paint, for example, a couple of drops of blackcurrant jam syrup gives a very beautiful color.
Cherries, beets, carrots - a couple of drops - and beauty.
I'm not even talking about food coloring.
And, by the way, this recipe and how icing works quite well, especially for flat drawings.
lappl1
Olga VB, I just got out of this thread about fondant. I read it, read it and closed it for now ... there people have mixers on fire, it doesn't work, it crawls out of the microwave ... In general, it's horror ... And you have a playful glaze. I will believe you. I'll bake cakes for Radonitsa, so I'll make it. Thank you, you inspired me!
Olga VB
So the icing does not need as thick as the fondant, my old mixer did a great job.
And then, in the same place, the main thing is to start the crystallization process, and then she herself comes to mind.
However, try half of the recipe first to get a feel for the process.
The devil is not so terrible! ...
Sibelis
Olga, how do you put it on cake? Do you warm it up to flow, or do you spread it like that?
Sibelis
I, too, at one time of horrors read about fondant: chilled marble board and all that)). In general, while I do not approach her with a cannon shot))
Sibelis
By the way, who does not bake Easter cakes, tell us if there is a difference. I have never tried it, it seems to me that this is purely Easter baking
lappl1
Olga,
Quote: Olga VB
So the icing does not need as thick as the fondant,
But this is an important clarification, otherwise I have already begun to worry about my 15-year-old mixer. It was already burning with me, my husband repaired it, so now I almost pray for it ...
I am not weak and make a full portion. If it doesn’t work out the first time, I’ll use what I get for the gingerbread. Gingerbread, they are good with any icing!
Olya, can this frosting (not fondant) also be stored in the refrigerator, as in the original recipe? Or have you tried to store it?
lappl1
Quote: Sibelis
I think this is purely Easter baking
I think so too. But I will bake them for Radonitsa to consolidate the result.
Olga VB
Sibelis-Natasha, lappl1-Lyudmila, I do not warm it up, I use it right away.
It seems to me that it is so simple that at any moment you can quickly make it as much as necessary and as thick as it is needed at that moment. Moreover, the components are extremely accessible.
As long as it is fresh, it is of medium fluidity. But it depends on the density - how you do it.
I spread it with a spoon on the center of the dome, smeared the edges a little, as if setting the direction, then another spoon on top ..., and so on, until it took up as much space as necessary. It spreads very slowly and mainly in the given directions (I wrote that it looks like icing). If you do not direct it, then it does not spread much.
Therefore, you can make both a thin layer and a completely voluminous layer. Or you can draw patterns with it.
At the same time, after hardening, there are no bumps, "within the team", it spreads very evenly and smoothly. And it grasps pretty quickly.
True, I did it only a few times, but always without punctures.
Perhaps the girls will be able to explain in more detail there.
lappl1
Quote: Olga VB
Perhaps the girls will be able to explain in more detail there.
Olya, you have explained everything very clearly and simply. Now, as an honest person, I must .... prepare everything and report. It is also captivating that it can be used and how icing can be used. And, of course, I will not cook in reserve. I'll make baked goods, and then the icing. Thank you, Olya, for the detailed description!
Olga VB
Good luck!
Just remember to apply on a completely cooled product (cake).
And, by the way, I made a cornet decoration for Easter (a little, without fanaticism) with the addition of cherry jam syrup as a dye - it also turned out delicious and beautiful. Moreover, I did Easter without raisins, no extra "details" interfered with the decoration.
It turned out very gently.
lappl1
Quote: Olga VB
Good luck! Just remember to apply on a completely cooled product (cake).
Thank you, Olya! Everything is theoretically more than understandable. Now I will definitely do it. On Monday I will bake cakes and decorate with your icing. Report from me.
By the way, I cooked sugar icing, but without lemon and whipping - for gingerbread. So I remember that nothing crumbles, the gingerbreads are shiny. And the glaze is transparent. I didn't bring it to a white state with whipping and citric acid. So now everything seems to be in order in my head about the glaze. And thanks to you, it's not scary at all. Thank you very much!
ledi
Today I baked again according to this recipe. Dough question. So how is it all right? Do you need to stand for 8-9 hours or can you knead the dough earlier? This time my dough fell after 4 hours in one saucepan, in another it was not going to fall off. I kneaded. This time I didn't add extra flour, all the same, boiled milk helped. Thanks for the advice! So, in today's warm Easter cakes there was a smell of yeast. Please consider why? Has the dough not fermented or fermented? A few pages ago I read that the dough cannot wander for more than two hours. So who is right after all? And how many people, so many opinions. And I want to do everything as expected. Girls, professionals, please answer!
Serg22
Quote: ledi
So, in today's warm Easter cakes there was a smell of yeast.
Here's how it was with me, for example. The smell after 9 hours, of which 5 on the table at +20 was exactly wine. Nice smell I would say. The yeast is alive, fresh, without a pungent odor. Just my friends and I had one yeast for two. We shared them, I got confused with the dough, my friends just stood it for a couple of hours. That there is no smell, that I have yeast.
I have some Easter cake and yeast left. I just sniffed both Easter cake and yeast - completely different smells. Kulich smells pleasantly with some sourness of wine, yeast, like yeast. Do not confuse. So this yeast can be so odorous. I took mine in the market by weight. And so a pack of 1 kg, but who does not read the piece of paper.
lappl1
Quote: ledi
the scent of yeast was present in today's warm Easter cakes. Please consider why? Didn't ferment the dough or ferment
Yeast odor in baked goods can be due to the following reasons:
1. Fermented the dough during proofing.
2. High temperature for proofing the dough.
3. Yeast is not very good.
ledi, test, of course, you don't need to part for more than 2 hours. In the Raisin recipe the dough is fermented for 1.5 hours... A dough ferments 9 hours 30 minutes.
When you ask about 2 hours, do you mean dough or dough? Dough, indeed, at 30 gr. in 9 hours 30 minutes will die.
For example, I can't create a temperature of 30 grams. for dough and proofing of dough. The dough was suitable at t about 20 grams, even less. There was a very pleasant wine aroma. On 10 page there is a message in this thread № 199 about the dependence of the maturation time of the dough on the temperature. And it says about the smell of dough right here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=9679.0
And one more thing: the dough will ferment, and the dough will stand at any temperature (if not minus, of course) and it is not desirable to adjust this process. If the temperature is increased, then the dough, of course, will settle faster, but at elevated temperatures the yeast multiplies rapidly, emitting a lot of carbon dioxide and suffocating in it. Some of the yeast dies and gives off the very smell that we don't like after baking. By the way, this is why the dough is kneaded to release this carbon dioxide. Even in our bread makers, a kneading process is provided, and even more than one.
So it is better not to force the processes of fermentation of the dough and proofing of the dough with an increased temperature, but let them ripen at lower temperatures, but longer, in favor of a pleasant smell.
About dough readiness already wrote here - as soon as it starts to fall, the dough is ready!
A check whether the dough is set or not by pressing the dough with your finger... If the hole from the finger quickly levels out, then the dough is not yet ready for baking. If the fossa is leveled, but slowly, then it's time already put the blanks in the oven for baking.
If the hole is not leveled, then the dough has stood in proofing and the smell from such baking will be yeastand the baked goods will be low or flat. And if you bake something from the standing dough on the hearth, then the whole workpiece will blur.
If you put a blank in the oven from an incomplete dough (the hole quickly spreads out on the dough), then will tear the roof of the mold or the side of the hearth bread.
If it is not possible to bake, and the dough is about to be ready, then you need to knead it in order to release carbon dioxide that has accumulated in the dough and "strangles" the yeast that is dying. Therefore, after 30 - 40 minutes, the dough, which we are not yet ready to put in the oven, can be kneaded. And if the baking is on schedule and nothing prevents us from putting the dough in the oven, then you need to check the readiness of the dough for baking with your finger.
By the way, where did you pass the dough? In the oven with the light on? Girls somewhere in the middle of the topic wrote that they measured the temperature in the oven with the light on. It turned out that overnight the temperature there exceeded 40 degrees. Naturally, the dough will ferment. And the dough will stop.
And a fresh example. For this Easter for Easter cakes, I decided to bake rolls with nut filling and buns with chocolate. My oven is small, so I baked rolls first, and then buns. I put the rolls to stand in a warm oven. While they were steaming and baking, my buns were just on the table at a temperature of 20 grams. When the rolls were baked, I looked at the buns, and they were already completely separated. So I set them to bake right away. You see, I did not create t = 30 gr. for proofing. Yes, the rolls took 40 minutes and baked for about the same amount. And the buns dispersed perfectly in 2 times longer, but at a lower temperature.
And another example: I somehow baked hearth bread. It was winter. I put the dough piece to stand on an almost cooled rustic stove (my palms were not hot, but warm). So, when baking, my bread was all blurry. I was still attached to the authors of the recipe, why is this happening to me. Then I began to read the Live Journals of Luda and Sergei (register). There she comprehended this science. I measured the temperature on my stove, and it turned out to be under 40 grams. I began to press on the dough with my finger, but the hole does not expand. As soon as I began to stand the dough under cool conditions (room temperature), but longer, and so that the finger hole on the workpiece slowly straightened, then hearth bread began to turn out great for me.
Phew, well, I wrote it. But I will not edit, in the sense, delete part of the text! Maybe someone will be helped by my experience, which I, in turn, learned from other bakers.
Thanks to everyone who read to the end.
ledi
I mean dough. The dough suited me for 1.5 hours. the dough was allowed to stand at room temperature. And the dough is also on the table next to the stove and with one burner on, not quite close to the dough. thank you very much for your reply!
ledi
Quote: * Tanya *

It seems to me that according to the Myasoedovsky recipe, it is necessary to start kneading earlier, my dough also rose early, and I waited 9 hours. Hence the smell of yeast. Yes, and my mother advised me to insist any dough no more than 2 hours, so as not to sour. Everything rises perfectly in 2-3 hours and she never stands for so long
So I have a question, what did your mother mean? dough or dough? I also called my dough dough, but it turns out that this is not entirely correct.
I used to think that dough is a mixture: milk, a pinch of sugar, yeast. And there was never butter baking, everything was added later and the dough was already obtained. Maybe your mom thinks so too? I'm confused specifically.
lappl1
Quote: ledi
I used to think that dough is a mixture: milk, a pinch of sugar, yeast. And there was never butter baking, everything was added later and the dough was already obtained. Maybe your mom thinks so too? I'm confused specifically.
I am not "Tanya" and not her mother, but let me express my opinion. I think "Tanya" will not be offended and will also answer.
Doughs are different. But not what you wrote: a mixture of milk, a pinch of sugar and yeast.
A mixture of milk, a pinch of sugar and yeast in the first stage is not a dough... Yeast mixed with milk / water, sugar to activate them... Yes and yeast quality control at this stage happens. A yeast grows in the dough... In a simple mixture of yeast with water (milk) and a small amount of sugar (sometimes flour), the yeast will quickly eat the nutrient mixture and die, since it will have nothing else to eat.
And I also figured out the rule for myself - strictly follow the author's recipe - it doesn't matter what I bake.
Sorry to quote Luda from LJ again. But here on the site, many listen to her opinion and read her magazine almost instead of a detective. So, Luda writes:
I often hear people say that they like to experiment, that is, to cook not according to a recipe, but to come up with something of their own. This always causes a mixed reaction in me. On the one hand, creativity is inevitable and commendable. And mistakes and deviations are inevitable, both for beginners and experienced ones. On the other hand, whoever does not know how to make bread according to a recipe is simply not a baker. Difficulties and surprises with making bread according to a recipe are often not less, but more than during experimentation, when you create something new and "your own". Accidental luck and finds do not count.
It helps me a lot to believe that ... if my bread doesn’t work out, it’s because of my ignorance. That is, bread according to existing recipes makes me understand something, learn something.
It's the same with me: for example, I bake bread for the first time according to some recipe. Everything works out. It is worth the next time to introduce some kind of gag (even minimal) - the result is not the one described by the author, or no result at all. Just yesterday it happened to me. I baked Viennese portioned baguettes. The recipe has been worked out by me to automatism. Baguettes are obtained with a delicate crispy crust and airy crumb. For some reason, yesterday I decided to add the park - I sprinkled water from a spray bottle into the oven a couple of times while baking. The bars looked as always - handsome! But that crisp, for which I love them, they have completely lost. And she just baked them with steam (not a lot). And in this recipe, it turned out to be not only unnecessary, but also harmful.
So, if we decide to bake something, then it would be nice to follow the recipe strictly. In all honesty, not everyone of this topic will say that he did everything exactly. Something, but he made a change - whether in the ingredients, in the fermentation method or proofing, in the temperature regime, in the quality of products ...
So Tanya's mom is right in her recipes, Zest in hers.

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