КУДАРЦЫ ТОЖЕ ОСЕТИНЫ 😮

@@anaterezaoliveira4637 here’s a link to the recipe s.samsungfood.com/SYc2a

@@verabolyshkanov58 150 г йогурта с живыми культурами (я в видео использую Islandic Provisions Skyr, plain) на 2 литра (2 кварты) 3,5 % жирности молока дают хороший результат.

Tokyo, Japan.

نعم، يمكنك استبدال غطاء السيليكون بقطعة قماش. تحتاجين إلى إبقاء المواد الصلبة تحت سطح السائل باستخدام وزن، نظيف وغير متفاعل. والقماش لتغطية السائل من أي شيء قد يدخل فيه. تكمن فكرة استخدام غطاء السيليكون في إبعاد أي كائنات دقيقة غير مرغوب فيها عن عملية التخمير، مع ترك الغاز يتسرب إلى الخارج. تقليديًا، يتم ذلك بإبقاء جميع المواد الصلبة تحت سطح السائل. يساعد غطاء السيليكون على تسهيل الأمر.

@@LyukumCookingLab 🌹🥰🌹

Это стандартная форма для пиццы, диаметр 14” / 35.56 см

@@LyukumCookingLab благодарю!

Decorations are tricky. We set aside 180 g of dough. We need to add 35 g of flour to that amount by kneading in order to make this dough less moist, heavier. We do let it ferment just like the rest of the dough during the stage of bulk fermentation, but at room temperature. As a result, this dough will behave differently. We start shaping the decorations right after the paska bread is shaped and placed into the paper molds. Again, we proof paskas at 85-90F, but the shaped decorations will stay at room temperature. Finally, the decor should be made of small elements. When making the braids, start with the strands that are no larger in diameter than 1/5 of an inch. When cutting any shapes out of a sheet of dough, roll it thin. It took me a few batches to understand how to approach decorating paskas to make it work. Thank you for your questions. I wish I could fit more details into my videos and still keep them not overloaded with information. Maybe I should make a video dedicated to just decorating the bread…

thank you@@LyukumCookingLab

Кто?

Thank you 😋

для теста на 2 пирога 400 г хлебной муки 5 г быстродействующих дрожжей SAF 2 ч.л. соли 2 ч.л. сахара 220 мл воды 100 г сметаны 1 яйцо, крупное 2 ст. л. подсолнечного масла для начинки Сахараджин на один пирог 160 г свекольных листьев, мелко нарезанных 10 г шнитт-лука или зеленого лука, мелко нарезанного 10 г кинзы, мелко нарезанный 150 г свежего овечьего сыра Вам инструкции тоже перевести или на видео понятно?

для начинки Кабушкаджин-Сыхт на 1 пирог 180 г свежего овечьего сыра 200 г капусты, мелко шинкованной 50 г репчатого лука, мелко нарезанный 1 ч.л. подсолнечного масла 1 щепотка соли 1 щепотка чёрного перца, свежемолотого 50 г грецких орехов, обжаренных на сухой сковороде, мелко рубленных

Thank you for your questions. When I teach baking/pastry arts classes, I insist on using a kitchen scale at home kitchen for successful results. To prove why you need it, I ask my students to measure 1 cup of flour and weigh it using the scales. Every "cup" differs in grams - from 135g to 170g. The same story is with eggs. They have to be labeled "Large." And if you weigh different eggs in the same cartoon, you'll see eggs as small as 56g to as large as 64g, shell on. Some recipes are forgiving, some not. If you have more than one ingredient way off the original amount, the result will not be what the recipe promises. That being said, an average large egg yolk is 18-20g, so you need about 5 egg yolks. If in doubt, use 6. More egg yolks in this recipe are better than less. About the temperature of the butter. When kneading an enriched dough (the one with eggs, fat, sugar, etc.), we must watch the dough's temperature. It should not get too warm, which might happen if the room temperature is too high or if the speed of the mixer is higher than setting 1 or 2. So, we benefit if the temperature of the butter is cold, right from the fridge. At the same time, we need to incorporate it into the dough fast enough, so we have to slice it thinly. Adding small pieces of cold butter is the best option.

@@lyukumtravels5734 Thank you so much for your quick and detailed reply it helps a lot! And yes I do have a kitchen scale which I usually use when I’m baking I just never used it for eggs before but will in the future. The last question I had was can I use a cake pan since I have no paper molds?

@@Navygrl58 Sorry, forgot about that one. Yes, you can. I used to bake Easter bread in SS cylindrical containers. Once, I tried paper molds (available on Amazon) and never returned to metal pans. Metal pans should be lined with parchment paper, the bottom and the sides. The best way for the sides is to grease them, place the parchment paper, and grease the paper. This way, the paper will stick to the pan, and the dough will comfortably slide against the sides when rising during the proof and then during the baking.

@@LyukumCookingLab 👍🏼☺️

Just curious as to what mixer are you using...I can't make out the name in the video.