Cupcake "Vendetta"

Category: Bakery products

Ingredients

Flour 400 g
Water 130 g
Sugar (better than sugar powder) 250 g
Butter 200 g
Cocoa powder 30 g
Potato starch. (corn.?) 30 g
Raisins or nuts 150 g
baking powder 15 g

(or baking powder
based on 500 g flour)
Almond essence
per 1 kg of product
or to taste

Cooking method

  • The recipe came from scratch. Mix flour, sugar, starch, cocoa, baking powder in a bucket in DRY mixing mode, without oil and water, helping the stove with a plastic spatula, if necessary. To avoid scratching the coating, it is better to use powdered sugar instead of granulated sugar.
  • Put the softened butter (it is enough if it is just softened, as it happens at a room temperature of about 25 degrees). Add water.
  • The basic program for working out your own program - №8 (cake). Raisins (nuts) - into the dispenser. But it's better - right in the bucket (haven't tried it). I think it's better for kneading sticky pastry.
  • Increase the kneading time in the program by 10 minutes (see instructions). Look carefully out the window - if, after the nuts are poured out of the automatic dispenser, no mess is noticeable (theoretically it can be - the dough is very sticky - but I didn't have it) - press PAUSE, carefully separate the dough from the sides and bottom of the bucket with a spatula, then press START and continue kneading.
  • Increase the baking time in the program by 20 minutes.

Note

So, a classic muffin from the Delonghi 125S bread machine.

Attention! The recipe is experimental, it was baked only 1 time, the proportions of the sample (analogue) do not have, it may need to be improved!

Nothing burned, everything was baked perfectly. The taste is good, almond-nut-chocolate, bittersweet, the people liked it. Loose consistency. The top crust is cracked. It is necessary to work on the taste and consistency (perhaps, use egg powder - melange ..., or pectin jams). Suitable for delayed baking, if you put baking powder on top of the flour and turn on the preheat mode in the program (so that the butter softens).
I think there may also be some nuances due to the different baking powder.

Try it, write.


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Cupcake "Vendetta"
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Cupcake "Vendetta"
Lika
Alen delonghi , for the happy owners of other HP models, please lay out the program for the cake with your additions in stages. Sequence and how long does each stage eventually last? Remove immediately after baking or allow to cool in the oven? Do you have to put starch?
Alen delonghi
Quote: Lika

Alen delonghi , for the happy owners of other HP models, please lay out the program for the cake with your additions in stages. Sequence and how long does each stage eventually last? Remove immediately after baking or allow to cool in the oven? Do you have to put starch?

You are welcome:

Mix No. 1 - 3 minutes, Mix No. 2 at 60 degrees. From - 20 minutes, Ascent # 1, Deboning # 1, Ascent # 2, Deboning # 2 - 0 minutes each, Ascent # 3 28 minutes at 60 degrees. C, baking 55-60 minutes at a temperature of 125 degrees. C., residual heating for 15-20 minutes at a temperature of 70 degrees. FROM.

And now, as for the ingredients ... Delongy's recipe contains a sweet cake like an Easter cake - with yeast. I wanted to bake a classic one with baking powder.
I thought like this:
There should be flour. Sugar should be. Baking powder should be. There should be oil. Liquid (water or milk) - should be. The weight was determined on the basis of logic, "reasonable sufficiency" and the weight of the baked goods is approximately 1 kg. The taste is determined by cocoa, almond essence, nuts.
As for starch, I thought that it could "bind" the water in the colloid in order to avoid "non-baking" (or uneven baking) and give looseness, trap the gas bubbles released by the baking powder. In addition, the starch colloid envelops the baked goods, preventing them from being burnt or overburned.
I will repeat myself - I tried it only once, everything worked out right away (it was tasty and edible), but the recipe can and should be slightly improved. Delayed baking is quite possible. And this means that by putting the ingredients in the HP, in the morning you can get a "Sunday cupcake". Sunday - because I would not eat such high-calorie food every day.
Choisy
baked this cupcake today. I’m sitting there.
it turned out quite tasty. melts in your mouth)
I put less cocoa (I don't really like it) - I wonder if it is possible without it at all?
and sugar is not 250, but 200 grams. I decided that a lot. and milk instead of water)
only for some reason the dispenser did not open at all and the cupcake was without raisins and nuts
anyway. and so delicious)
Bakerbam
This is not a cupcake, but BURDA !!! j
...
Uncle Sam
Quote: Bakerbam

This is not a cupcake, but BURDA !!! j
...

"Let's argue about the taste of oysters with those who have tried them (having prepared them correctly)" =)
Leara
I tried to experiment:

- flour - 400 g
cocoa powder - 30 g
- starch potatoes. - 30 g
icing sugar - 250 g
butter - 200 g
raisins - 100 g
ground nuts - 50 g
baking powder - the whole bag (for 500 g of flour)
2 eggs + water = 140 g
vanilla sugar - 10 g
cardamom and cinnamon - on the tip of a knife
cognac - 1 tbsp. l.

There was only 200 g of powdered sugar, so I just added 50 g of sugar, fortunately I found it very small.
kneaded dry, then added oil and water and an egg (pre-mixed the egg and mixed with water).
Raisins and nuts are added immediately to the bucket. When almost everything was mixed, I added cinnamon, cardamom and cognac.
She helped to knead with a spatula.
When the heating went on in the second batch, the butter softened enough, but gave a lot of whey.
I did everything else according to recommendations, the only thing - I had to increase the baking time: 20 minutes, which was recommended, and increased it by 40 minutes. In general, the baking time was 1 hour 40 minutes. about. I looked at the degree of readiness, checked with a bamboo stick.
When it seemed that it was not yet ready, I increased the time, and then the stick turned out to be dry - I had to reduce the baking time.
When I repeat, I will write down the exact baking time. It turned out to be a very dense crust, the cake is like a brick on the outside, but inside it is very tender and crumbly. Taste - bitter chocolate. I think you can have more brandy. Nuts are probably better in halves. You can also have more raisins.
In any case, the whole process must be controlled)) (due to different flour and oil) The dough in taste and consistency resembled a dough for confectionery sausage.))

keks.jpg
Cupcake "Vendetta"
keks2.jpg
Cupcake "Vendetta"

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