Paposhnik

you just read our thoughts out loud with her! It is not realistic to collect current in one day! For the sake of interest, today she counted the skip of the battle per day, it turns out 3-4 eggs. oh well, boom to do with the whole.

And what, "accidental battle" will not work anymore? And I think you can safely assemble it in 23 days, nothing will happen in the refrigerator. There are just cracks in the shell.

And what, "accidental battle" will not work anymore? And I think you can safely assemble it in 23 days, nothing will happen in the refrigerator. There are just cracks in the shell.

I am afraid that her owner will not correctly understand these cracks and immediately after 2-3 days of the battle drain. Well, in general, we decided that in the end we take normal eggs, and with a fight we'll see if we can get at least a little. After all, it turns out we need 30 eggs with her on average. This is a lope bezeshek then you can bake !!!!

I want to bake Paposhnik for this Easter. The question arose: is it possible to decorate the cake with dough (I don’t know what it’s called and how it’s made) - on the finished kulich it is much lighter (almost white).

[kavilter]

kavilter, you know, I strongly doubt that this decoration will succeed on SUCH test.
It is very, very soft, in some recipes the dough is spooned into a mold. Otherwise, you will not achieve that openwork and airiness.

You probably mean the loafs, there yes, it is possible
look at here https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=10725.0

and here https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=12697.0

We do it in one cafe. The XB inscription seems to be made with an asterisk nozzle, and jewelry (all sorts of curls) - too. And in loaves the dough for decoration is dumplings, you can't squeeze it out of a bag with a nozzle.

[kavilter]

kavilter, I'm not sure what you mean, but just today I caught my eye Dough-sauce-icing for cake. it, just if diluted not quite liquid, could be planted as a decoration on a cake. I found a link to the text in Ljuda's mariana_aga, and the recipe itself is here 🔗

I myself did not make this dough, therefore, just in case, I copy literally the words of the author Toy from the cookie:

"I, too, have always made protein glaze and it always does not
I liked it - it breaks off like a shell, litters, especially if children eat.
Last Easter I came across a recipe that was perfect for covering an Easter cake. It would be necessary to shorten the text, but I decided to leave it in the original, since this is the text of V.V.Pokhlebkin himself (of blessed memory).

Glaze dough sauce. V. V. Pokhlebkin
The glaze sauce does not hard coat the product. It prevents the formation of a hard crust and burning on top. In consistency, it resembles a baked cream, with a pleasant viscosity, soft, delicate. It can be given various aromatic additives to enhance the taste: citrus zest, raisins, nuts, vanilla, cinnamon, etc. Due to the presence of protein, all these additives soften quickly, hold well and completely "fuse with the coating and with the main product, unlike usual "dusting" and hard, brittle glaze.
Do it like this. Protein (1-2) is mixed with (1-2 tablespoons of sugar), so much flour is added to make a viscous dough, and then gradually they begin to dilute it to a more liquid one. pouring consistency with small (half a teaspoon) additions of sour cream (kefir) and rast. oils (nut, apricot, corn, etc.),
rubbing all the time to the consistency of a thick sauce. Before rubbing butter and sour cream into the dough, add soda on the tip of a knife and alcohol (half a teaspoon of vodka or brandy). The resulting dough sauce is poured onto an almost finished product (cake, baba, baked goods), taken out of the oven and put back into the oven for baking the glaze sauce for another 7-15 minutes, depending on the size and nature of the product. "

girls, tell me how many kg of dough is obtained from the recipe on the first page. More precisely, how many pies can be baked on average from a given number of ingredients? I'm not going to bake big. I want a lot of small ones to give away. And how long do you think they need to be baked in paper tins and small ones, several for 100/85 and 90/90.

Lisss's, Pokhlebkin's glaze sauce is more like the one used to cover colomba. And on my kulich it looks more like choux pastry. Is choux pastry used for decoration? I only get cake fingers from him

Girls, I've been looking for a recipe for an easy and fluffy Easter cake for a long time (heavy, spicy - not mine), as I understand this recipe is what I need?

[Sonadora]

Sonadora, there is a lot of fat in this, it will not be so weightless .. it is fluffy and fluffy, but you can't get away with cream, yolks and butter ..

and light, weightless is the April cupcake, at Luda's mariana-aga look here 🔗 him last year Suslya baked, was satisfied, like

Yes, I did the April, impossible air cake. I just .. just .. no words to express delight! This year I will bake it again

Thank you girls! I will try!

I remembered how one of the girls wrote in Temka about sourdough, which meant she put the sourdough, and her husband came home from work and ate it as yogurt. He also complained that he was not very tasty
I did not have a chance to try them, so to speak, in natural heat treatment, only in baked goods
Oh, to find such a mistress, so that sometimes she would give goose eggs

I beg you ... Goose eggs, they collected a hole ... My husband fried them, ate them, and I somehow ..... But where then to attach the squirrels ... I bake waffles on goose eggs, well .. waffles, like waffles ... I will bake a daddy. Take to the company. And the myasoyedov one should be ... and the April one ...

[alinysik]

alinysik, how interesting, and you bake on goose? I've never even seen goose in the market, I wonder how much they cost? Mom used to bake goose eggs (only I don’t remember the pastries, but while the geese were kept - only on them), I know that goose eggs are better in baked goods than chicken eggs. Will you show your daddies later?

I will definitely show (if I’m not ashamed), and I don’t sell goose eggs, I expose them to my mother-in-law ... it seems to me that any farmer will give these eggs on demand, they don’t use them at all ... I somehow husband "fed" -said: "cool, let's heat ..."

Girls, just be sure to keep in mind that goose and duck eggs need to be subjected to very serious heat treatment (i.e., no tender omelets, soft-boiled eggs, scrambled eggs with liquid yolk, etc.) The reason is very simple - these eggs have sooooo large pores , so the risk of getting a funny salmonella is very high. If the usual disinfecting treatment of chickens minimizes the risk (they usually have Salmonella on the surface of the shell), then in the eggs of waterfowl, Salmonella quietly crawls inside ...

Oh well ... I was always wary of duck and goose eggs ... Granny used them only in dough. I think that cake bezeshki is also not scary to bake.

Do we have this April one on our website? And then for us, the life journal is blocked.

Tan, what about here? This is a quote from the same magazine
🔗

Gasha, thanks! Opens up.

[Sonadora]

Sonadora, there is a lot of fat in this, it will not be so weightless .. it is fluffy and fluffy, but you can't get away with cream, yolks and butter ..

and light, weightless is the April cupcake, at Luda's mariana-aga look here 🔗 him last year Suslya baked, was satisfied, like

Ambets! And I thought that he was weightless and airy ... Then I need April!

How I wanted to bake this daddy after such comments!
I can't resist! On Catholic Myasoedovsky as always. Maybe I'll choose another one.
And on the Orthodox PAPOSHNIK !!! I will try

I enthusiastically use my surplus proteins for cookies like Kiev cake. I ferment the proteins, whisk, add sugar, a lot of chopped hazelnuts and almonds and a little flour, spread them in small splashes on paper and bake at a low temperature. Fly away at the speed of light.

[Girls!]

Girls! Who baked paposhnik last year, tell me what kind of cream you used? If store-bought, then what fat content? Can I use the cream that collects on top of the bottle when the homemade milk has settled? I want to make cottage cheese myself, I ordered 2 bottles of milk, I will put 1 liter aside for pasta, from the rest I will make cottage cheese (I will ferment it with kefir).
And one more thing: what yeast did you use? Which manufacturer?

I used homemade cream, but special. ordered toka-toka from under the separator
This year I will be pet-packaged, or buttermilk, or a cow. Fat content will probably take 20%
Probably it is possible from a bottle - why not? If I had a home. I would use fat milk.

I use yeast exclusively from Kryvyi Rih. Lvivs can let you down, I've had this

[Ira,]

Ira, Thanks for clarifying. I read it, I read it, I want to try to do something

Nat, this is SO delicious cake that I have never tasted better.

I was attracted, first of all, that the choux pastry! This means that it should be different from all traditional pasta. If anything, I will call for advice!

[Girls!]

Girls! Who baked paposhnik last year, tell me what kind of cream you used? If store-bought, then what fat content? Can I use the cream that collects on top of the bottle when the homemade milk has settled? I want to make cottage cheese myself, I ordered 2 bottles of milk, I will put 1 liter aside for pasta, from the rest I will make cottage cheese (I will ferment it with kefir).
And one more thing: what yeast did you use? Which manufacturer?

Natusik, in this recipe it is not essential to use cream of some kind of fat content. Here the main trick is to make choux pastry. Personally, I took homemade cream (collected from milk).
Anyway, I'll add a double portion of oil. Sugar too.
Yeast usually take Lviv or Kryvyi Rih, but the freshest.

Anyway, I'll add a double portion of oil. Sugar too.
Yeast usually take Lviv or Kryvyi Rih, but the freshest.

Tanya, explain, otherwise I didn't understand

Are you going to put in 2 times more butter and sugar than in the recipe? According to the recipe, it turns out not very sweet, or did I not finish reading something (as it usually happens with me)?

Lilya, yes, not very sweet.

I have a mark
sugar - increase to 230 g
oil-70 g
by the way yeast - 25 g.

Lilya, yes, not very sweet.

I have a mark
sugar - increase to 230 g
oil-70 g
by the way yeast - 25 g.

Ira, thanks!

So we will increase, because I love sweet and oily cakes

Lilya, I baked it 2 times. First time - with a prescription. And so, for the first time, even to me, also a lover of fatty and sweet pasta, the papa just seemed slightly savory. He gets his own yolks at the expense of course.
And for the second time, when I baked it according to the adjustments, this is how it turned out to be a masterpiece.

My mother-in-law has been preparing cakes all her life according to a very similar recipe.

But she has everything by sight, so I did not risk baking.

And last year, when I saw this recipe, I immediately decided that this year I must bake it.

Girls, thanks for the tips!

So we will sculpt!

[Lilechka]

Tanya, explain, otherwise I didn't understand

Are you going to put in 2 times more butter and sugar than in the recipe? According to the recipe, it turns out not very sweet, or did I not finish reading something (as it usually happens with me)?

Lilechka, here I described my impressions:

https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=120784.0

I have a mark
sugar - increase to 230 g
oil-70 g
by the way yeast - 25 g.

Oh this is it ...
I also came to such proportions.

Tanya, thanks!

I read it and understood everything!

Girls, I didn't buy cardamom! Advise, what is better to replace?

Girls, I didn't buy cardamom! Advise, what is better to replace?

Googled - I haven't tried it myself
"Siamese round cardamom can be substituted with green cardamom, and equal parts nutmeg and cinnamon or cloves and cinnamon."

there was another option, but the first one seems to me rather "cardamom can be replaced with lemon zest!"
"for example, cardamom can replace the citrus part, because the aroma of cardamom has a lemon-eucalyptus flavor"

Girls, I didn't buy cardamom! Advise, what is better to replace?

Sestro, what are you? Shouting like that for such nonsense ...
Feel free to add vanilla and more (2 g pack, for sure). The scent will be ....
And you'll buy cardamom next year. I personally didn’t like it very much.
I love the taste and aroma in our tradition. Like meat, then with garlic, pepper and lavrushka. Like paska, vanilla is a must.

Girls, I love you and tsiumum !!!!

Tanya, and I knew that you were somewhere near
Estimate, we do not have it !!! I'm embarrassed to say, but I don't even know what it tastes like and what to eat it with.

Tanya, I have that cardamom, but I forgot to put it in last year, so consider that it is "panski vytrebenky" ... and bakes without it. Oh, I want to try all the recipes ... how can you guess something ... Well, daddy is definitely .. meat-eating, spring ... on the edge, you can wind rolls with filling from pastry dough ... Babunka always baked like that .. And daddy from the word "dad" is bread, maybe? Our grandmother had such a proverb when I sprinkle everything with flour in the kitchen: "It's good for Gap, pakla papa and the gate in tisty .."

you have it !!!
and so enemy I knew him by sight
🔗

🔗

Tanya, and I knew that you were somewhere near

Our grandmother had such a proverb when I sprinkle everything with flour in the kitchen: "It's good for Gap, pakla papa and the gate in tisty .."

My mom said a little differently. Namely: "I can see Kulin baking pies .... and the gate to the cake."

Sho Gapa, Sho Kulina-

Sho Gapa, Sho Kulina-

Yeah ... the gate is still there.

Little girls, I adore you. I memorize with you the pearls of the great and mighty ... But once, in my distant childhood, I heard the Ukrainian speech at every step, my parents even subscribed to newspapers and magazines in Ukrainian and I read it calmly and now ...

Please tell me kneading the dough can be done not with a hook, but with the K-shaped nozzle of the combine. It's not thick, and then the speed can be increased

cardamom bothers me too. I like Zhivchik - I love the traditional. True, I add cloves to the pasques - my mother did this and so did I. But my peasants don't like cloves. You will not please everyone

Giraffe, we have a whole problem with Ukrainian. Girls, can you imagine, I followed Nechuy-Levitsky (where is the ukrinske already? !!!) three times went to the second-hand book market. Actually I wanted to buy a new book - NO !!!!! in bookstores there are no "Starosvitsky priests so mothers". One Kaydashev's family.
I rushed to buy "Camo Gryadeshi" - also not in retail, only in the internet and even then not everywhere. Dostoevsky wanted "Demons" - no, one expensive deluxe edition with the Idiot is worth it. Horror. They sell all kinds of junk, but you can't buy normal books

Ukrainian classics have already been uploaded in my e-book upon purchase. Little by little I begin to read.

and I really fell in love with cardamom, and even in combination with saffron - mmm ... for me now Easter is vanilla cardamom and saffron

Well, not nayuyuyuyuyuyuyuyuyuyuyuyuyuyuyuyuyu, and where you get the saffron?
as far as I can tell, what we sell as saffron is not. I bought it a couple of times - and it doesn't smell like anything at all. Sho then take?
probably not saffron. She's also only green cardamom - again, as I understand it, it has a slightly different flavor.
So in my case it is better not to risk unknown spices

and I really fell in love with cardamom, and even in combination with saffron - mmm ... for me now Easter is vanilla cardamom and saffron

Luda, I support you at 200%

well, not nayuyuyuyuyuyuyuyuyuyuyuyuyuyuyuyu, and where you get the saffron?
as far as I can tell, what we sell as saffron is not. I bought it a couple of times - and it doesn't smell like anything at all. Sho then take?
probably not saffron. She is also only green cardamom - again, as I understand it, it has a slightly different flavor.
So in my case it is better not to risk unknown spices

Saffron does not give off a special smell, it gives a yellow color to the dough.

Saffron was brought to me from Egypt.

I compared it with ours (bazaar). Egyptian saffron has a reddish color and colors the dough and pilaf in a more intense orange-yellow color.

Otherwise, they are similar.