Apple-carrot cake in Brand 6060 pressure cooker

Category: Bakery products
Apple-carrot cake in Brand 6060 pressure cooker

Ingredients

Apple-carrot cake (from 3 apples and 3 carrots) 300 ml
Wheat flour 300 ml
Sugar 270 ml
Kefir (sour) 200 ml
Vegetable oil 7 tbsp. l.
Cinnamon 1/3 h. l.
Soda 1 tsp

Cooking method

  • After juicing in Brand 9100 cake left from apples and carrots (300 ml)
  • Apple-carrot cake in Brand 6060 pressure cooker
  • Combine cake, flour, butter, sugar, kefir, cinnamon. Stir in baking soda. Lubricate the bowl with oil. Put out the dough
  • Apple-carrot cake in Brand 6060 pressure cooker
  • Soup / Stew mode 50 minutes with a weighting agent. I didn't open it right after cooking (just because I was busy), but I usually open it right away
  • Top
  • Apple-carrot cake in Brand 6060 pressure cooker
  • Bottom
  • Apple-carrot cake in Brand 6060 pressure cooker
  • Incision
  • Apple-carrot cake in Brand 6060 pressure cooker

Time for preparing:

50 minutes

Cooking program:

Soup / Stewing

nimart
I really like it! Wonderful recipe
and in the cartoon as it should be?
from my assortment except in tins in a frying pan Miracle grill gas
I will definitely try
Manna
Quote: nimart

and in the cartoon as it should be?
As usual, at the "Pastry" 1 hour.

And the cupcake is sooo delicious
valushka-s
what a good recipe!
while I bookmark! I'll buy a juicer and I can try the same!
Manna
It is not at all necessary to wait for a juicer, you can just use carrots and an apple, chopped on a grater. Just the amount of kefir will need to be reduced.
Anna1957
Manna, but how to count the amount of kefir, if made from whole carrots-apples?
Manna
Anya, here a lot depends on the juiciness of carrots and apples (my cake was almost completely dehydrated). It is so difficult to say how much kefir is required (now there are fruits and vegetables of different juiciness, for example, in the spring about 150 ml of juice is obtained from one medium apple and the same amount of juice from 4 not very juicy carrots). It is necessary to look at the consistency of the dough. It should be like a regular cupcake - creep, flop, but not leak.
Anna1957
Quote: Manna

Anya, here a lot depends on the juiciness of carrots and apples (my cake was almost completely dehydrated). It is so difficult to say how much kefir is required (now there are fruits and vegetables of different juiciness, for example, in the spring about 150 ml of juice is obtained from one medium apple and the same amount of juice from 4 not very juicy carrots). It is necessary to look at the consistency of the dough. It should be like a regular cupcake - creep, flop, but not leak.

Got it, thanks.

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