Zebra cake in a Panasonic multicooker

Handsomely! and what is your cartoon?

I have Perfezza 55

I added a baking powder to the dough and it was a "sole" - you need to add soda and I quenched it with vinegar

What are you confusing people?
If the recipe says soda 0.5 tsp. (extinguish), then you can add a double rate of baking powder instead.
It is not yet known which baking powder you added.
According to the technology, soda was added earlier, but now it is more effective to add a high-quality baking powder.
At our forum, somewhere else, there is a Temka, in which ROMA conducted tests with baking powder and soda. And I brought that the baking powder works directly in the dough, that is, the baking is better. And the soda is extinguished over the dough, that is, the baking is worse.

firstly, I do not confuse anyone and there is no need to communicate with me in such a tone! I wrote what I was not the only one who went through! I don't know a high-quality baking powder or not, I don't try it, but the fact remains .... 3 times Zebra, made on the loosening of different manufacturers, looked like a sole for me, and only when I changed it to soda - for the fifth time I bake and everything is fine! and by the way on other forums I'm not the only one !!!
secondly: I shared with all those questions that tormented me too ... and everything was fine. I'm sorry I didn't add "g .. on" there and did not advise anyone!

.... I have Perfezza 55 without baking, but with a casserole function:
1. I added a baking powder to the dough and it was a "sole" - you need to add soda and I quenched it with vinegar
2.On the casserole mode, 50 minutes for baking is very small - I got 2 times 50 minutes each))), that is, I pressed the baking function 2 times
3.I cut it into 2 parts (it could have been 3 - it is very high) and greased with cream, whipped condensed milk with butter

And the zebra is super-duper for you!)))) You are a smart girl, I also have Perfezza, but 56 and also without baking, I got the hang of it on Crispy Rice. By the way, on baking powder I didn't get a zebra either, but on soda everything is tip-top!)))

I did it a little differently, it turned out amazingly tasty and beautiful !!!
As part of the dough: 5 eggs, 2 stack. sugar, 2 stack. flour, 1 tsp. quench soda with vinegar, 200 g of butter (melt and cool), 1 glass of sour cream; beat everything gradually with a mixer, divide into 2 parts; in one - 2 tbsp. l. flour, in another - 2 tbsp. l. cocoa; grease the form with oil and pour in alternately 1-2 tbsp. l. dough in the center; in the oven 200 C for 30-40 minutes.

... but in the context

SHOW ON WHICH PROGRAM AND HOW CAN I BAKE IT IN A KENWOOD 450 BREAD? Thank you.

[Celestine]

Celestine

I will report too, finally got around Thank you for the recipe homemade appreciated

You can see in the photo that they baked in Mult, since the top is not toasted. All other photos in this topic are very similar to a cooked cake in the oven. In my Panasonic cartoon in the baking mode, neither the top nor the sides are browned. Only if you turn it over, then you can brown the bottom and top. But the sides still remain light for me. It turns out like steam. Maybe it's better to do it in a bread maker?

I also have a Panasonic multicooker, I set the time to 65 minutes and the bottom and sides are normal in color, the top is white, you can apply cream on it, and the cake itself, like a sponge, squeezes and immediately straightens. Try to increase the time. I put the groceries and went to do other things, the signal will give, I will say "Thank you, Cartoon!" : flowers: Here's a, though little stripes, but delicious!

Incredibly delicious cake! Thank you so much for such a wonderful recipe!

Thank you for reminding a familiar recipe from childhood

I have been baking Zebra cake for a long time, but the question arose: I see very contrasting stripes in the photo of many people. No matter how much I tried to make the stripes brighter by adding cocoa, they remained light brown after baking. What cocoa do you use? Or is there some special trick to enhance the color?

In Ukraine, unfortunately, it is very difficult to find exactly cocoa! More often it is a surrogate, but this can only be understood after baking (it is always light and not fragrant, there is no smell of chocolate)! For example, I use cocoa, which is more expensive than 8 hryvnia per 100 g. And it has not shiny, but matte fluffy chocolate color!

I have been baking Zebra cake for a long time, but the question arose: I see very contrasting stripes in the photo of many people. No matter how much I tried to make the stripes brighter by adding cocoa, they remained light brown after baking. What cocoa do you use? Or is there some special trick to enhance the color?

Lyuljok has very good cocoa. I was buying. Very intense taste and color.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0

Thank you so much! That's what you need!

In Ukraine, unfortunately, it is very difficult to find exactly cocoa! More often it is a surrogate, but this can only be understood after baking (it is always light and not fragrant, there is no smell of chocolate)! For example, I use cocoa, which is more expensive than 8 hryvnia per 100 g. And it has not shiny, but matte fluffy chocolate color!

As you accurately described - light and without aroma of chocolate even in pure cocoa biscuits! I will try to bake with the right cocoa (thanks to Zhivchik for the link to the seller). I saw in some blog advice that to enhance the color, you must first brew cocoa with boiling water 1: 1. But I doubted: how to brew only 2 tablespoons? While I will measure the boiling water, this scanty amount of water will cool down before it comes into contact with the cocoa powder. But even if you additionally bring the cocoa to a boil, how the excess moisture will affect the quality of the biscuit dough.

Thanks for the recipe! (The chocolate part was 2 times more than the white part, which is why such thin white stripes were something with a teaspoon, and brown ones - with a dining spoon.)
]
Everything was baked (though I turned it over later, since the top was damp) fell off the walls. I wrote in more detail in Temko MV, in which she burned Polaris 0508.
I'll put less baking soda next time ... I taste a little too much. I mixed it with flour, and added vinegar at the end.

[Celestine]

Celestine Thank you very much for the Zebra recipe, I was looking for it for a long time, I wanted to bake exactly the Soviet one that we cooked at school in labor lessons. I remembered the ingredients, but I forgot the quantity ... I looked at your composition - this is it! True, outwardly minikakes turned out)))) But the taste is exactly the same, nostalgic!

AA super super !! Can you MK? how to create such a beauty?

[mIRCa]

mIRCa Thank you))) You must first pour the dough into a mold or in tins, alternating between dark and light dough. A spoonful of light, a spoonful of dark on it, then again a spoonful of light, then dark, etc. until you fill in the form 2/3. now we take a wooden skewer (toothpick, sharp match, I took a paper clip))) and start creating.
From center to edge form we draw 4 strips, then between them 4 more strips, but already in the direction from edge to center (there should be 8 strips in total). You will see what pattern you will get. Then you can experiment - you can drip droplets of heavy or light dough on top and then draw with a stick. I attracted dochu, she helped to spread the dough in a teaspoon (for small forms) and then she herself drew these strips and patterns. Try it, everything will work out, the main thing is not to be afraid, I did not have exactly the same everywhere, the dough blurred, but all the same interesting patterns came out.

P.S. It is not necessary to make all the cupcakes the same, you can lay out the dough out of order, that is, let it be white and black somewhere, in another cupcake black and white, and the top can be made either white and draw stripes on it, or black, or drip slightly into the middle of white or black. so it's even more interesting, the drawings are all different.

[Celestine]

Celestine, I also bake Zebra according to an almost identical recipe. Today I decided to cover with chocolate icing (sour cream, sugar, cocoa powder, butter), but I added a few pieces of dark chocolate to the traditional ingredients of the icing, this glaze gives a richer taste to the cake.
To make the light and dark dough of the same thickness, I initially mix flour into the dough minus 2 tbsp. l., and then add the remaining flour to the light dough, and to the dark cocoa.
I wanted a big cake, but my slow cooker is small, so I baked it in the oven