Kulich with Myasoedovskaya in the oven (master class)

[Mother bee]

Mother bee,
If you leave it overnight, on the contrary, you need to reduce the yeast, they will multiply themselves, since you give them time to live.

Today I baked cakes from 1/2 of the norm. The roof was completely torn apart. What could be the reason

I also put the dough ..... I will continue at 4 in the morning

And today I baked 31 kulich, 300 g each of this dough. 4 norms of products.

this is the approach
I also looked closely at the recipe, for the first time I decided to bake cakes
I wanted to put a dough in the night, and tomorrow at work. I think tomorrow morning to put a dough, and bake in the evening.

[ychilka]

ychilka, Yulka you need a medal !!!
I kneaded the dough .. And removed it into the cold, something began to fall off the dough and it scared me a little, the smell is pleasant, I will continue in the morning.
Girls, good luck to us!

Today I baked cakes from 1/2 of the norm. The roof was completely torn apart. What could be the reason

Apparently there is not enough liquid.

Girls, I beg you, how can you get dry yeast on Easter cakes! Only the living, and in general all the best for them, once a year everything is there.

[A citizen]

A citizen, thanks for the advice, but ..... it's too late, everything got mixed up. Let's see what happens. For the first time I put dough for the night. I used to bake cakes using a different recipe, but this one sunk into my soul, I decided to try it. As they say, live and learn. I will keep in mind for the future

and I, by the way, also bake dry ... ugh ugh ugh-so far there were no punctures

I put the dough. Something this year I read a lot of all sorts of theories, did not immediately interfere with all the oil. First, I mixed the eggs with sugar, let it stand for an hour, then mixed 250 grams of butter, and add the rest to the dough tomorrow. I don’t know how it will turn out. Actually, I have been baking this recipe for the 4th year already, and last time I got a fibrous structure for the first time. And why, I don't know)).

This is me under the influence of all sorts of panettone-colombs, where all the ingredients are mixed in a little a hundred times)).
By the way, Roskar's eggs failed; out of 10 eggs, only 3 had bright yolks, and the rest were pale. But I recommend everyone the Okskys, those with 30 C0. Beautiful, bright orange yolks are what you need.

out of forgetfulness, added vanillin to the dough, that's all now, won't a stone flower come out? Redo?

Today I baked cakes from 1/2 of the norm. The roof was completely torn apart. What could be the reason

it happens to me if I don’t give cakes enough to come up. That is, I put them in the oven and there the temperature is high, the crust is baked, and the middle itself is still growing. So he vomits.
I got this one from my race of 31. The test was not 300 g, but all 400 g was not enough)))

Girls, I'm not a hero. Well these are orders. And people want to make it tastier. Here comes the river ...
Thank you!

Dyudyuka, as for me the dough is fragrant and without vanilla) pour a little into the icing and it will smell)

How long does it take to moisturize a soft spot?

I mix for 40 minutes, no less.

Girls, I beg you, well, how can you get dry yeast on Easter cakes! Only the living, and in general all the best for them, once a year everything is there.

Oh, salt on the wound, they do not sell raw yeast in our chigiri, otherwise they would be happy

it happens to me if I don’t give cakes enough to come up. That is, I put them in the oven and there the temperature is high, the crust is baked, and the middle itself is still growing. So he vomits.
I got this one from my race of 31. The test was not 300 g, but all 400 g was not enough)))

Likely. I put it in the oven, the crust began to form immediately, and the dough rose from the mold right before our eyes.Although they stood in the forms for proofing for 1.5 hours. How to correctly determine how much you need (up to what volume) to stand if you put 1/2 of the mold?

: plach7: dough has stopped, What to do. Fell hard

Natasha, I also fell a lot. I got up at two o'clock in the morning, and the dough fell by half. It only took 5 hours. I had to start kneading the dough and baking cakes. Now there are handsome men. It seems to me that they have risen 3 times - 3.5 times. I put a little more than 1/3 in the forms.

Olya, thank you for your prompt reply. Our dough also fell 2 times. We saw Only in the morning. The Lyalka did not sleep all night. My daughter has kneaded the dough, it's already been an hour, but very little has risen. It is probably necessary to add raisins, and then what happens. Olya, did you have 2 lifts after the dough? Or did you put Bake without lifting it into the oven?

[Natalia]

Natalia, so after the dough was kneaded, raisins were immediately added, mixed in and laid out in forms, and there is already the final rise and then baking

My dough has doubled in 1 hour. I leave for work, brought it to the loggia. I have no idea what will be, what will be

In my opinion, there, after the dough has been kneaded, rise, and only then knead, add raisins and lay out in shapes

I added flour to the dough, kneaded, the rise - it rose about 2.5 times in 1 hour, added candied fruit, kneaded it again, put it into molds. I put it in a cold oven. After an hour, the dough rose to the edges of the mold. Sprinkled with water, turned on the oven for 140 grams. with convection - 30 min., added up to 160 gr. - 15 minutes, added up to 170 gr. - 20 minutes. Do not be discouraged that slowly rises. Let the proofer warm longer. I think everything will work out.

Dough rose and began to fall in 5 hours. Rather, I don't know when she started there, I came to look after 5 hours, and she had already dropped by 1/3)). It seems that it was necessary to put less yeast. Although I already put not 100, but 90 g ...

I kneaded the dough for an hour and a half - and it didn't come together ((. Sticky and spreads. I added a little bit of flour, I'm more afraid. What to do ???
The first time like this, it was always normal. I dried the flour on purpose, I had to take more liquid ... And Nordik again ...
If you spread out such dough in forms, will it not rise with a hat? Who tried it?

I haven't applied the icing yet. Now I put another dough on Easter cakes according to my recipe. In the evening I will smear.

Girls, welcome to your company? This year I decided to stove Myasoedovsky. I've never used live yeast before, tell me, are they sold in hypermarkets (for example, METRO)? If so, where to look (in which department)?

And the second question, did anyone try to add candied fruit instead of raisins to the dough (I won't master more than 100 pages and I won't have time)

Please tell me

And another question, I can't figure out something. From one portion of dough, how many Easter cakes will turn out, for example, in forms 12 * 14 cm? I am trying to understand whether it is necessary to knead a double rate.

[olaola1]

olaola1, krasaaavtsy !!! Real Easter cakes! Smooth! Clever girl!

[Kara]

Kara, Ira, and candied fruits, and dried cranberries, cherries .... you can!
By volume of forms, weight of workpieces, finished products - here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=46107.0

Oh thank you!

[Kara]

Kara, I have 9x12 shapes. The test turned out to be 1600 grams, did 2/3 of the norms. She laid out 400 gr. Baked with candied fruit instead of raisins. I made candied orange peels myself. Last year I also baked, very tasty. I'll make one more batch with candied lemon.

Natasha, why 90 g if there is only 60 g in the recipe?
I will mix the dough into a bread maker. She is in a sticky but bun is going. Then it takes about an hour. It's very hot in my kitchen. After settling it becomes liquid again. Stir in the raisins with a spoon. Pour p / butter into a plate. Lubricate your hands. I use a spoon to measure the dough by weight. 300 g. It is watery. It flows from the hands, if I may say so. in 1/3 forms. Stands in them in the oven for 40 minutes. Rises to the edges of the form. Then hats grow in the oven. My forms are tin.12 cm high.

Oh, well, I'm doing a double rate, I forgot to say))

It's just that I always got it thicker, it didn't stick off the table and the balls could be rolled up. Therefore, I am afraid of something with a liquid ...

It seems to me that if you really bother with Easter cakes, so in a basin of 15 liters)). And the dough in a large volume ferments better.
I will still bake Pokhlebkinsky as soon as the basin is free, and the Italian colomba is on its way as an experiment))

[Sibelis]

Sibelis, sisteraaaaaa !!!! I, too, will immediately mix a quadruple portion of the mesh True, after the process there is one place in the soap - but it's worth it! Tomorrow I will knead custom-made first, and then for myself for the whole family

Even though I was exhausted today, but the dough has not gathered ((. Maybe it's for the best, and finally super-duper cakes will come out?)))

Do you need to soak candied fruits? I have homemade crusts, but they are not very hard

I soak raisins in cognac for the night ... It's good that I reminded them - they have to go to the kitchen ... He drinks current, infection, a lot About candied fruits - I don't know, my households and customers don't recognize them, but I wanted to try

For the night !!! Yours ... And I soaked it half an hour ago ... And the dough is already coming ... Well, sure, super-duper cakes will turn out, I give a tooth)))

Yes, I pour raisins with rum, and the toad quietly whispers in my ear that, they say, that's enough))

Scarlett, does such a very swollen raisin then thin the dough?

In general, I am reporting. We did not wait for the rise, we laid it out in forms d = 12 cm, it turned out three pieces and the remains were laid out in three small d = 7 cm.
We put everything in a cold oven, at 160 degrees ... and then at 180. The dough began to rise and the tops were baked, but the dough had not all risen, in general, the cakes were cracked. The dough was raw inside. I got scared and turned the temperature down again to 160. I covered the tops with moistened circles of baking paper. Conclusion: The test for the second proofing (if the dough has fallen) ... 1.5 hours is not enough. It was necessary to wait longer. I cut a little cake ... Mmmmmmmmm yummy. The dough is baked, wet, heavy ..... delicious. I wanted to make the second batch according to a different recipe, changed my mind ... I will do it, only I will follow the dough.

We did not wait for the rise, we laid it out in shapes d = 12 cm, it turned out three pieces and the rest were laid out in three small d = 7 cm. We put everything in a cold oven,

And did you put them in the molds or turn on the oven right away?

No, I didn’t argue, I turned it on right away. The dough did not rise above the edges .... the baked caps were not given. The dough inside was raw, and the top was already ruddy.
In general, I was frightened off by this fallen dough, the first time like this. But all the same, the cake itself turned out to be very tasty.

put the dough for 1.5 servings

And today I have already baked three portions. 24 pieces)

There are 60 minikexics left and you can start family cakes.
I have plans for Alya Panettone and Myasoyedovsky)

My daughter wrote, now I'm writing. My daughter did not argue, she read somewhere that it is possible not to argue, laid it out and immediately in a cold oven. And the oven heats up in 10 minutes. So we didn’t distance ourselves at all, but as it turned out, it’s not very scary.

[Sibelis]

Sibelis,
Is there such a big difference between pressed and dry?

Mother bee,
Share how it goes.

kneaded)) but, toto I was wise, however, with proportions
kneaded in HP. as a result, the dough categorically did not keep the shape, and was mega-sticky (apparently I did not knead well, so I added flour when replacing raisins and poppies. Wait, there are 3 small molds in the oven. and 2 large molds are still being proofed.

super-duper cakes will turn out, I give a tooth)))

How else :-) for any super-duper :-) mine are in tins, another half an hour and let's go bake :-)