Download "Закарпатский Кулич ✧ Паска По-Мукачевски"

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ПАСХАЛЬНЫЙ КУЛИЧ ОТ ШЕФА - рецепт от Александра Бельковича!

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КРУАССАНЫ КАК ПУХ | Вкусный домашний рецепт

КРУАССАНЫ КАК ПУХ | Вкусный домашний рецепт

Channel: Ольга Матвей

ирина хлебникова

как приготовить

рецепт

кулич

паска

пасха

как испечь

домашняя

вкусная

хлеб

кекс

выпечка

пасхальная выпечка

праздничный

иринахлебникова

00:00:00

[music]

00:00:04

good afternoon my dears, welcome

00:00:07

to my kitchen

00:00:08

today I will bake paska Easter bread.

00:00:11

Traditionally for Ukraine and for other

00:00:13

countries of Eastern Europe they bake paska in the

00:00:16

sweet version like our Easter cakes, not in the

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sweet form of large round bread

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decorated with wicker ornaments,

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very tasty butter bread and This is the kind of

00:00:26

paska that I will cook today, I will

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cook according to the Carpathian style, based on the

00:00:31

recipe from this old book, I will

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cook with half the norm, so the paska

00:00:36

turned out to be as high as

00:00:38

I would like for the dough, I will take 500 grams of

00:00:41

flour, sift the flour in the oven, stand in

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one dry, fast-acting yeast

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I already have traditionally yeast from Dr.

00:00:48

Opera green packs 7 gram bags

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which corresponds to 25 grams of fresh

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yeast

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the recipe requires 40 grams of fresh

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yeast so I’ll take a whole bag another

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teaspoon Doctor’s pear Ukraine needs to be

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dissolved it will be quite simple

00:01:06

to mix with flour

00:01:07

conveniently simple and always excellent

00:01:09

result always fluffy dough

00:01:11

you will need 200 70 milliliters of liquid

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according to the recipe the dough is kneaded with kefir

00:01:16

and milk

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one third of kefir and 2 3 parts of

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warm milk add 10 grams of salt

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this is a heaped teaspoon

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and one and a half tablespoons of sugar

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stir until the salt and sugar

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dissolve you will need 100 grams

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butter, melt the butter and

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while we leave the butter on the table, we will

00:01:39

introduce the dough in two stages in the center of a powerful

00:01:41

slide, make a well,

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pour a warm mixture of kefir milk with

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salt and sugar, put 2 egg yolks,

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we won’t need the whites in this recipe,

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knead the dough, the dough should

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not be dry, no, flour but at the same time not

00:01:58

very soft because then we will

00:02:01

also beat the dough and butter and

00:02:03

if at this stage the dough is already

00:02:05

soft

00:02:06

then then with butter it will become

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liquid and will not hold its shape and since the

00:02:11

flour is different everywhere

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when kneading to achieve the desired

00:02:13

consistency, if necessary, add a

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little more milk or flour, we suggest

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close to the work table and knead well

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until your hands are clean, and of course, the

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dough can be kneaded not only by hand, but also in a

00:02:27

kitchen machine, this is

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the result of a homogeneous smooth

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soft absolutely not sticky, even if

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the father does not press with effort, the dough is easily cut

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without pulling on the knife blade on the

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cut, homogeneous and bubbly, put in

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a bowl, beat in the dough, about 4 parts of the

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prepared butter

00:03:04

[music],

00:03:07

send out the dough, cover and leave the stove, leave the

00:03:11

creation in volume, leave the remaining butter

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on the work table

00:03:17

so that the butter is not it was liquid, with a

00:03:20

creamy consistency, when the

00:03:26

dough has arrived on the work table,

00:03:28

knead and mix in the remaining

00:03:32

butter, there will probably be questions about whether it is

00:03:35

possible to add all the oils during the

00:03:36

kneading process; the dough can be added in this

00:03:39

step-by-step process; beating in the butter makes it easier for the

00:03:42

yeast to work, which has a positive

00:03:44

effect on the quality of the dough and gives a

00:03:46

layered structure ready-made baked goods

00:03:48

[music]

00:03:55

this is such a very pleasant soft, lively

00:03:58

silky dough, the

00:04:00

resulting

00:04:04

dough is rounded, put in a bowl, cover in

00:04:07

places for a secondary rise, bake

00:04:13

the paska, I will use a springform cake pan with a

00:04:15

diameter of 24 centimeters,

00:04:17

not from the mold, I covered the

00:04:19

port with baking paper, good about yours

00:04:21

butter and sprinkle with flour, and it would be

00:04:25

of course to choose a shape of a smaller diameter with

00:04:27

higher sides,

00:04:29

such a paska would turn out to be taller;

00:04:31

shake off the risen dough;

00:04:54

decorations

00:04:57

roll out the dough

00:05:00

[music]

00:05:16

[music]

00:05:20

cover and let rest for about 5 minutes

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during this time the brushes

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relax scream when it is a become

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softer approached and it will be easier

00:05:29

to work with it will resist less a

00:05:31

large piece rounded again so that there

00:05:34

is a smooth surface on top and

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roll a lot with a rolling pin

00:05:39

so that it turns out to be the thickness of the

00:05:41

cake, put the mold on and knead it to

00:05:44

size, knead it as much as tess

00:05:47

allows, as soon as the dough begins to

00:05:49

spring, Jim Father Harma, cover and

00:05:52

leave the dough to rest, relax, relax the

00:05:55

middle piece, roll up a tourniquet, it’s

00:05:58

inconvenient to do it this way

00:06:00

[music]

00:06:10

divide into three parts and then

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roll out each piece into a rope 80-90

00:06:18

centimeters long, roll out the pieces one

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at a time and gradually so that the

00:06:25

dough has time to rest between layouts

00:06:33

[music]

00:06:38

[music]

00:06:42

weave the rest of the edges, trim the

00:06:58

rested dough, carefully knead it into

00:07:01

shape

00:07:02

[music]

00:07:10

lay out the braid

00:07:12

[music]

00:07:16

cover and leave for about 20

00:07:19

minutes to rise the

00:07:22

remaining smallest piece also

00:07:24

roll out hq

00:07:28

[music]

00:07:30

divide it into four parts and then

00:07:34

roll out each piece to a length of about

00:07:36

30 centimeters along the parnassus with its string

00:07:45

[music]

00:07:51

[music]

00:07:54

place a cross on knead the cross tails

00:08:02

so that the dough is thin and

00:08:04

carefully tuck it under the cash register,

00:08:06

cover and leave for another 15 minutes

00:08:09

to grease the Easter egg I will use the egg

00:08:12

on my face and loosen with a small

00:08:14

amount of milk the letters will be greased with things with a spoon in

00:08:17

two stages so that the color of the Easter egg

00:08:20

is smoother and richer

00:08:29

[music]

00:08:36

gently grease and lets stand for 5-7 minutes with the

00:08:39

obliques cut about me, I also

00:08:43

roll the tourniquet, run and use Easter eggs for

00:08:45

decoration

00:08:46

[music]

00:09:04

once again very carefully grease the egg

00:09:08

[music]

00:09:18

daddy Easter preheated

00:09:20

to 180 degrees Celsius in the oven

00:09:23

leave the mold just below the middle on the hinges

00:09:25

there is baked Easter for 40 50 minutes

00:09:28

although everyone's oven is different so

00:09:30

please watch the receiver will be very

00:09:33

pink and can be covered with foil

00:09:36

carefully remove from the pan transfer

00:09:39

to a wire rack for a soft crust you can

00:09:41

lightly grease with butter and it is

00:09:46

ready in the body of course the Easter should have been

00:09:49

baked smaller in size form with

00:09:52

higher sides

00:09:53

so that the paska is higher, in this case

00:09:56

it turned out very beautiful and very

00:09:59

tasty, very rich, tender and

00:10:02

deliciously creamy

00:10:04

[music]

00:10:14

and here’s the traditional layered

00:10:17

structure, try it, I

00:10:19

really hope you like it, thank you

00:10:26

for being with me, watching the video and all the

00:10:28

very best to you until new

00:10:31

meetings until new videos

00:10:33

[music]

Description:

Это большой круглый хлеб, украшенный плетеным орнаментом. Готовят его и в сладком, и в несладком варианте. Очень вкусный, сдобный хлеб. Попробуйте приготовить! Для теста: 500 г муки 270 мл смеси молока и кефира (1/3 кефира и 2/3 молока) 100 г сливочного масла 2 желтка 10 г сухих быстродействующих дрожжей 10 г соли 1,5 ст. ложки сахара яйцо для смазывания перед выпечкой Еще рецепты куличей можно посмотреть здесь - https://www.youtube.com/playlist?list=PL6qtETDDG6aMotXZGRM39ONnHTPbwxyj3 ♥ Телеграм - https://t.me/irinakhlebnikova ♥ Дзен-канал - https://dzen.ru/id/5d87bc52a3f6e400ad809907 ♥ Страница ВК - https://vk.com/id177754890 ♥ Группа ВК - https://vk.com/vk_c0ms ♥ Instagram - https://www.facebook.com/unsupportedbrowser

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