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

Kulich with Myasoedovskaya in the oven (master class) (page 39)

Olga
I'm again with questions: girl_red: Can I knead in HP?
Crochet
Sure you may !!!
Slastёna
Girls, tell me to what state to knead the dough? how to understand that it can be set aside for fermentation? With the dough it is clear, it should come off the hands, but the dough ??? or just mix everything until smooth and done ???
Leka_s
Slastёna,
Quote: Zest
7. Add salt, sugar and egg mixture, whipped egg whites, melted butter and mix thoroughly until smooth.
Slastёna
Alyona, Thank you!!! Apparently while I was reading all 96 pages, infa from the very first began to be erased
I have never baked Easter cakes and, so I think: is it time to try? I liked this recipe, but there is no way to test baking - food (and money) in our region is now tight ... Here I sit for the third day studying, baking so to speak virtually. I'd like to surprise mommy with her own prepared cake!
ychilka
I have tried this cake already. Delicious is not the right word. Lobster mixes quickly and easily. The dough (here is the question) was kneaded by hand to a kolobok in about 10 minutes. That is, Cecil was not up to a sweat. According to the description, the crumb was what you need. The structure is delicate fibrous, light fermentation smell. In general, this year I will make these cakes to order. I haven't tried it yet.
Kirks
Girls, tell me if you bake cakes in the evening, how best to store them and in what and when to smear with icing? In the evening or the next day?
sweetka
they must cool and can be smeared. I smeared it in the evening and the next day. I kept it in bags, so he lived wonderfully for a month.
Kirks
Sveta, what if I put some glaze in the evening, put it in a bag at night, and it dries up in the bag? And without the package, I'm afraid the cake will dry out overnight?
sweetka
will not dry out. it won't dry out even in a couple of days, let alone overnight. but if you are very afraid, do not pack the whole cake in a bag. I had small bags and the white top stuck out without a film.
something like this, only instead of a piece of paper a package: Kulich with Myasoedovskaya in the oven (master class)
this cake is heavy, not laced, so it dries slowly.
Kirks
sweetka, thanks, I bake cakes for the first time, I want it without punctures. I read reviews about Myasoedovsky and my hands are itching straight. I'll be in small bags, just the glaze will dry out overnight.
sweetka
I have been baking it since the second year, if I am not mistaken. and how many other recipes I have not tried, this one is the most delicious for me! don't worry and don't hesitate to ask. even if it seems to you. that this is a stupid question - ask anyway! here everyone will be happy to help. and when you become a pro, you will also help newcomers.
Irina1607
Girls, can you tell me who weighed the dough how much it comes out? I will be baking for the third year already and I don’t remember how many ready-made Easter cakes come out from one portion, but this year I need to give presents so I asked myself such a question to know how many portions to make.
Scarlett
Irina1607, from half of the portion I got two pounds of cakes
Irina1607
Quote: Scarlett
from half the portion I got two pounds of cakes
Tatiana I'm interested in exactly the weight of the dough itself, and not the finished cake. I wrote down how much dough I needed to put in the mold, but I did not write down how much it turned out as a result of ready-made cakes
Naroma
I will bake this cake for the third year already.
I always baked according to two, three or four recipes, and this time I will bake two norms. No, three. This is the most delicious cake !!!!! (Well, in my opinion.) Perhaps, perhaps, I'll try to knead another one, if I have enough strength.
I collected a bunch of paper forms, in winter they sold them at a discount. Recently, I have been giving preference to large forms, it seems that the cake lasts longer in them.
Oh yes! I will bake on Thursday - it's not worth it on Friday, but on Saturday at my husband's DR. And it will stand perfectly until Sunday, on the contrary, it will become tastier. It is probably better not to stick it freshly spread into the bag - the glaze will not dry out.
My child already squeaks - "Well, when is Easter, when will we paint the eggs?" A whole year is waiting.
ledi
Ira! Why dough weight? I only have the weight of the finished product! that's what I found! since last year. But the data is not accurate because I added more flour

"I did it in two portions. It turned out 4kg 930g. It turned out 9 pieces of Easter cakes 236-240g and 7 pieces 365-373g and 1 piece 166g. But I couldn't knead the dough with 2kg of flour, so I added another 500g. So the exact data on the recipe no".

And this is the weight of the finished product
Irina1607
Quote: ledi
Why dough weight? I only have the weight of the finished product!
Because I wrote down how much dough by weight I put into my molds and wonderful pasches came out, with a pretty hat (neither add nor subtract)
Kirks
Irina1607, Ira, yesterday for a test I baked for half a portion, it turned out four Easter cakes. Now I have weighed 334, 249,253,250g. I put the raisins on the eye and added two tbsp. tablespoons of flour. And when I put the dough, it was about three 277 grams, and one 330 grams. (I hung it on the scales, a little grams may differ, but only a little) the hats came out good. baked in three silicone molds (height 8cm, diameter 10) and one paper about the same, it had more dough.
Irina1607
Quote: ledi
Ira, read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.1520
Quote: Kirks
And when I put the dough, it was about three 277 grams, and one 330 grams. (I hung it on the scales, a little grams may differ, but only a little) the hats came out good.
Girls THANKS this is exactly what I need. Now I can focus on how many portions to start the dough. And this time I myself will definitely weigh both the dough and ready-made Easter cakes
Elya_lug
Irina1607, and the simplest option, mathematically adding all the components according to the recipe, is not considered? Only eggs can be miscalculated, but roughly estimate according to guests. "An egg of the third category (3) - weighs from 35 to 44.9 grams;
Egg of the second category (2) - weighs from 45 to 54.9 grams;
Egg of the first category (1) - weighs from 55 to 64.9 grams;
Selected egg (O) - weighs from 65 to 74.9 grams;
Egg of the highest category (B) - weighs 75 grams or more. "
ledi
Irina, Ira, I can write you the dimensions of my forms.
the weight of the finished cake is 240g - this is a jar of corn
370gr is my coffee cans. Previously, there was coffee in cans, they are somewhere in the volume of a liter. Now pineapples are a big can, probably a little smaller

I threw away all my notes too! but all this has been preserved on the forum and now it is even possible to calculate the cost price approximately. Thanks to the forum !!!!
ledi
Kulich from a bread machine, portion 500g flour 1.3-1.5kg
Kirks
Kulich with Myasoedovskaya in the oven (master class)Kulich with Myasoedovskaya in the oven (master class)
these were Easter cakes, there was more dough in paper form (with flowers), the hat turned out higher.
ledi
Natasha. already baked this year? Beautiful, smooth caps!
Kirks
Quote: ledi

Natasha. already baked this year? Beautiful, smooth caps!
Yeah, on trial. I have never baked cakes, but this year I really wanted to, friendship with the Bread Maker is bearing fruit
Marina Prague
Good evening!
I see that everyone is in a pre-holiday mood! And a passionate desire to bake your most delicious cake!
I read the recipe on the 1st page .. Impressed!
And MK is gorgeous and the photo of the cake itself fascinated me ... and the number of pages written after the recipe left no doubt that I would bake this one .. Myasoedovsky!))
But!
There was a question, the answer to which I can look for on 97 pages before Christmas))

Girls, tell me which flour is better to take?
What is the grind?
Extra? Semi-coarse?

Kirks
Marina Prague, premium flour.
ledi
Quote: Marina Prague
Extra? Semi-coarse?
And what's that? We have only the first grade and the highest And not very good quality. Take the best!
sweetka
uh huh. on Easter cakes, only the best products were always chosen: premium flour, fresh butter, fatty, raisins the most beautiful, preferably homemade eggs, fresh yeast. and a lot of spiritual tenderness of the highest quality. then the cake will definitely work out!
Marina Prague
Girls, dear, thanks!

I know one company here ... I will specially go to the store for this flour ...
I have already tried to cook cottage cheese for cottage cheese Easter) So, if you like it, then make it not from purchased cottage cheese)
Good luck to us!
sweetka
eh ... in the Czech Republic food is fkuuuuusnaaaaaayayayaya ...
Marina Prague
sweetka, in places ...
Olga
Quote: Marina Prague
search 97 pages before Christmas)
no until Japanese Easter
Oh, the handles are already itching, HP beeps, wants to knead the dough
sweetka
Marina Prague, of course, you know better. But when I was in Prague, my mouth almost never closed. I even remembered what sausages are on meat, and not on toilet paper with soy ...
Mom Tanya
Quote: Olga
HP beeps, wants to knead dough
Everyone has a low start .... !!!!!!!!!!!!!
Katerina79
Girls, I've already read something like that, but I want to clarify again.
Is it possible not to divide the eggs into yolk proteins, but immediately beat the eggs with sugar like a biscuit on boiling water?
Today I wanted to put dough on test baking :)
Olga VB
This year I have not yet exercised, and last year I have not shared. The result was good.
But I have Kesha, he beats whole, undivided eggs to a stone state.
Katerina79
Olga VB, Olya, thanks :) I'm not Kesha, but Boshik, he will be a little weaker, but I think he can handle it :)
marina__
Good afternoon, dear forum users! please help with advice! I really liked this recipe, since the whole family loves moist tender cakes + captivates a huge amount of praise. I want to adapt the recipe for myself a little and there were several unanswered questions. What is the difference between long and short dough to taste? Will the dough sour on a long dough and how not to miss the time when the dough starts to fall off?
And the question about adding eggs, someone advises replacing whole eggs with only yolks, what will it give and how will the taste of the dough change?
There are also recipes with the addition of choux pastry, what does it give?
Thank you all very much in advance for your help!
suvoyka
Quote: marina__

Good afternoon, dear forum users! please help with advice! I really liked this recipe, since the whole family loves moist tender cakes + captivates a huge amount of praise. I want to adapt the recipe for myself a little and there were several unanswered questions. What is the difference between long and short dough to taste? Will the dough sour on a long dough and how not to miss the time when the dough starts to fall off?
And the question about adding eggs, someone advises replacing whole eggs with only yolks, what will it give and how will the taste of the dough change?
There are also recipes with the addition of choux pastry, what does it give?
Thank you all very much in advance for your help!
1. On a long dough, the dough acquires a very special aroma, and with an equal amount of sugar, the product on a long dough will be less sweet.
2. I never sour on a long dough (I have been baking according to this recipe all my life), I don’t follow the dough, even if it falls, it will still rise again, it will not go anywhere.
3. Is the dough on the yolks more tender? I don't know how to describe it clearly, it looks more like a cupcake in structure, and a little more fatty.
4. I never added choux pastry, so I don't know.
Based on personal experience, I do not pretend to be the ultimate truth. Successful Easter cakes!
marina__
Thank you very much!!! It remains only to find out about the choux pastry. Maybe someone tried it with or without it and realized the difference?
_Milana_
The dough is brewed so that bakery products, including Easter cakes, stay fresh longer and do not quickly stale.
marina__
Thank you! That is, it does not affect the taste in any way? Someone writes that the cake turns out to be wetter, others, on the contrary, that it is more fibrous from brewing
Maryka
I want to say a big thank you to Zisyuminka for the recipe for the most wonderful Easter cake! I've been baking it for several years now, I can't wait to bake it again. And I would never change anything in the recipe, why risk it? He's perfect.
Leka_s
marina__, we have no less wonderful custard cake, read HERE
marina__
Thank you! I have no doubt that the recipe is perfect.Just because of a misunderstanding of the whole baking procedure, questions arise, I compare the recipes and I can not always understand how they differ ...
Kirks
Quote: marina__

Thank you! I have no doubt that the recipe is perfect. Just because of a misunderstanding of the whole baking procedure, questions arise, I compare the recipes and I can not always understand how they differ ...
If you are going to bake cakes for the first time, it is better to try them. 1/2 or 1/3 servings. Everyone has different tastes, so do the ingredients. Choose the recipes you like and try. This year I also bake for the first time, tried 4 recipes and chose my favorites.
Slastёna
Quote: Kirks
I tried 4 recipes and chose favorites.
Which one turned out to be better for you, if not a secret?

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