pygovka
I have a lush, tasty 3 day (although it very rarely lives up to 2 days)
nata41
Quote: pygovka

I have a lush, tasty 3 day (although it very rarely lives up to 2 days)
I read about this here, but I had a fresh, lush one, only I can't eat a lot from the stove right away - I am a dish
Therefore, the question about the freezer is relevant !!!
Zhivchik
Quote: nata41

Has anyone tried to freeze in pieces?
I would then take out 1 couscous, heat it up in a micro, but how does it taste after freezing?

nata41, I think that you can safely freeze. When I bake a large loaf of bread and want the bread to be fresh for a longer time (not stale), then I cut it into pieces and put it in the freezer. I defrost it in the air or in the microwave as needed.
Many still do the same with a biscuit.
Good luck!
Scops owl
Tan, thanks for the cupcake, very tasty.
I put the dried fruits infused with cognac, so they settled - they were wet and the roof sagged a little in one place, but this did not affect eating. I will bake again: nyam: My poor figure.
Stolichny cupcake (according to GOST)
Zhivchik
Larisochka, glad I liked the cupcake.

Quote: Scops owl

My poor figure.

fomca
Oh! And I'm with a cupcake! I have not seen the recipe before, otherwise I would have tried it a long time ago!

Stolichny cupcake (according to GOST)

I printed out the recipe, did not read the subsequent posts, there was no time and ran to the kitchen. I read: "Eggs - 173 gr", I sit thinking, eggs with or without shells? I got into my baking tutorial, and there the recipe was exactly the same as the Stolichny cupcake !, by weight, only the norm of products is 10 times more! So I figured it out, it says "melange", which means, without the shell ... That's it, there were no more questions during the production, and there is almost no cake ...

Tanya, !!!!

.. oh! What color rendition came out ... in reality it was much BETTER!
Zhivchik
Quote: fomca

.. oh! What color rendition came out ... in reality it was much BETTER!

Svetik, normal color rendition turned out ... do not make it up. It turned out beautiful and appetizing!
I'm glad I liked the cupcake.
Pten4ik
Thanks for the recipe!
Made half the norm, but baked not one cupcake, but many small ones

Stolichny cupcake (according to GOST)

By the way, I baked in an Air Fryer (according to Stafa's experience), it turned out very quickly (180 * for 15 minutes)

This is soooo delicious !!!!!! The family is delighted!
Lord wind
Chemical yeast (baking powder)?
Pancake! I don't have it, will simple yeast work?
Will Magimix and Panifarin fit?
Crochet
Lord wind, no-no-no, neither yeast, nor magimix, nor panifarin are not suitable here !!!

Baking powder (aka baking powder, aka chemical yeast) is easy to make yourself.

Structure:
1. Flour of 12 parts (flour is added for the convenience of dosing the baking powder, manufacturers sometimes use potato starch instead of it, thereby increasing the shelf life of the product, at home it is useless).
2. Soda 5 parts
3. Citric acid 3 parts
We also need an absolutely dry jar with a tight lid.

Cooking method:
Pour all the flour into a dry jar, then soda and citric acid, and then mix the mass with a dry wooden spoon. I emphasize again: the jar and spoon must be dry!
Then close the jar tightly and shake it well so that all the components are evenly mixed. Store baking powder in a tightly closed jar.
irman
Tatyanka, I brought a report of your sweets, well, I really like it.

Stolichny cupcake (according to GOST)
Zhivchik
Irochka, cupcakes are incomparable)
And in what did you bake that muffin (in the middle of the plate), which is with grooved barrels?
irman
Tanya, I have these silicone molds.
Stolichny cupcake (according to GOST)
Zhivchik
Pretty ones. And I immediately thought that I baked in paper, and then peeled it off. Yes, it turned out so well.
irman
Tanya, I have one more thank you for your cupcake, well, such a tasty infection turns out ... We bake constantly.

Stolichny cupcake (according to GOST)
Fenixxx
The "capital" cake helps me out a lot, I bake it often, it is good as a present. As a rule, I bake in small silicone molds, for 6 eggs I get 40 small or 24 small + "roll" shape. I bake simultaneously on 2 levels of the oven.
I took the Gostovsky recipe for myself in the form of a proportion - eggs (without shell): sugar: plum. butter: flour = 1.0 (173): 1.25 (217): 1.25 (217): 1.67 (289).
But the drain. replaced the oil with (drain oil + sour cream) = 1: 2. Sour cream 15%.
Eggs are different in size, I weigh the eggs, subtract the weight of the shell (8 g / egg), and calculate the rest of the components by proportion.
But I knead it like a biscuit dough.
Eggs at room temperature.
On a stationary mixer, beat the whites (+ a pinch of salt) to the peaks (5 minutes at maximum speed);
I translate for min. speed, gradually add sugar with vanilla;
I fall asleep orange peel;
Yolks one at a time;
I translate to max. speed, beat for 5 minutes;
At the end of 5 minutes I add cognac;
I translate for min. speed, I fall asleep raisins (washed, squeezed and sorted);
Add sour cream (room temperature);
Gradually add flour (sifted with baking powder) - stir briefly;
I add a very softened plum. oil - stir briefly.
Immediately put into molds and in a heated oven 180 degrees (convection), small forms are baked for 20-25 minutes, large ones - 45 minutes. If I bake small and large forms at the same time, after removing small forms, I reduce the temperature to 160 degrees.
I immediately take out the muffins from the molds and put them to cool on the wire rack.
Here are 6 large eggs:
eggs 360g
sugar 450g
draining. oil 150g
sour cream 300g
flour 601g
raisins 225g
cognac 3 tbsp. l
vanillin 2g (pack)
baking powder 27g
orange peel. dried 2h. l.
I do it automatically, it always turns out great, very airy.
The taste lasts for a week. It does not deteriorate, it only dries up.
Recommend.
kavilter
Wonderful cupcake, though the view was not very good, the middle failed. But the taste was not affected. Very unusually smooth consistency after beating with flour.
lappl1
Zhivchik, Tatiana and all the girls who shared their experience in making this cake. Thank you all very much. This is my first cupcake ever. And I baked it in a new form. Didn't know if the shape was big enough or big. When I laid out the dough, it seemed that I would get a pancake instead of a cake - it was about 1.5 cm high. But the cupcake rose great. The baking was strictly in time, but, apparently, for this form it was necessary to bake 10 minutes less. Therefore, the crust turned out to be thick. Next time I'll take a different shape. But despite this, the cupcake turned out to be sooooo tasty!
Here it is, a cupcake:
Stolichny cupcake (according to GOST)
Ant
Thank you very much!
Delicious..
The only thing, I had six yolks (left after the meringue, and I had to attach them somewhere), I replaced two whole eggs with them.
And I mixed everything with a mixer and not as long as you recommended. More precisely, a 5-year-old daughter was holding the mixer in her hands, so it did not interfere for long.
At first it seemed to me that there was not a lot of dough, the dough was quite thick.
In a not very thick layer, we placed the dough in a 26cm pan with a hole in the middle.
How well the cupcake went! We could not stand the recommended 5 hours for ripening!
In an hour half was gone!
And the next day it became even tastier !!
Thank you!
Zmeika
Something confuses me in all the given "GOST" recipes. I remember very well the Capital cake, which was sold in bakeries in the blissful memory of Soviet times.

In terms of the ratio of products, it is close to the pound, it has never contained any sour cream, no zest, or alcohol. Large muffins were always with a crack in the middle, they were specially made with a spatula, they were small. These cupcakes have never been fluffy.

By the way, even now you can try them - the Bolshevik makes, I don't know how much the recipe has been preserved, but it looks like it was then.
Laniko
Hello! And I brought my pastries to you, to the club of lovers of this cake. You can buy it in Belarus, it tastes good and similar almost everywhere, but your homemade one is somehow tastier.I bake it often, but according to this recipe

Butter / margarine - 220 grams;
Sugar - 220 grams;
Eggs - 4 pieces;
Raisins - 220 grams (about 1 cup);
Lemon essence (or zest) - 0.5 tsp;
Flour - 290 grams (2 full glasses);
Soda - 0.5 tsp;
Salt - 1 pinch;
Powdered sugar for dusting.

Taken from here, I do everything as written.
🔗

I always baked it in the oven, but today I took a chance on an experiment in HP. I read carefully everything in this Temko, doubted of course, but laziness and love for HP won!))) And did not regret it! but it smells, mmm ... Only did not expose the crust, it was baked in the middle. In my model, the time on the "cupcake" program is 2.06, so everything was kneaded well, the cupcake rose, but the roof cracked a little.
1 Baked on margarine, softened in pieces, thrown into a bucket.
2. After the eggs with sugar, I simply mixed and poured them, although the instructions say, beat white for 5 minutes. then pour the margarine into a bucket and top.
3. Zest,
4. Sifted flour and salt with a slide, soda slaked with lemon juice up into the hole.
5. I threw the raisins after the signal.
Mikhaska
Quote: Laniko
the roof cracked somewhat.
So this is the distinctive feature of the muffin dough - at the finish line "blow up" the roof. So you seem to be making a wonderful cupcake!
Laniko
True? : oops: Thanks a lot!
I baked in the oven, in silicones, I made grooves with a specialist, as in the recipe from the link, I was good, but I didn't get this one yet, let the degree pick up. Before eating, I will fetch him if I have time ...
Alycha
I made it in a bread maker, it turned out very tasty. Thanks for the recipe
Laniko
I tried my creation, and realized that it tastes much better than from the oven. This is really the same taste. Never before has it been so perfect.
I am glad
Stolichny cupcake (according to GOST)

Stolichny cupcake (according to GOST)
Mikhaska
Laniko, Larisa! A wonderful cupcake turned out! The roof is very beautiful and the crumb is delicious-ah-ah-ah!
Laniko
Thank you and the author of Temka
win-tat
Tatiana Zhivchik, thanks for the recipe, I love the capital's cupcakes even from the school cafeteria. It turned out one-to-one.
Stolichny cupcake (according to GOST)Stolichny cupcake (according to GOST)Stolichny cupcake (according to GOST)
Stolichny cupcake (according to GOST)Stolichny cupcake (according to GOST)
shade
Peace be with you bakers!

After harvesting, we attach apples

Everything is just like in the first post, but instead of raisins, caramelized apples

Stolichny cupcake (according to GOST)
Lika71
I bake a Stolichny cake in a Panasonic bread maker, on a cake mode 1.15 min.
Always a great result.
The recipe is slightly different
Flour 150 g
Sugar 150 g
Butter 150 g
Eggs 3 pcs
Cognac 1 cap (pour into the cognac lid)
Baking powder 1 teaspoon
Salt - 1 pinch
Raisins 50 g

Stir eggs, sugar and cognac until an emulsion, turn on the program several times
Pour baking powder into this mixture, then flour, then raisins.
I pour the raisins with boiling water, drain the water, sprinkle it on a towel, squeeze it well, and twist it together with the towel.
I tried to bake with candied orange peel (I cooked candied fruit myself), in my opinion the most delicious with candied fruit. Soaked candied fruits in cognac.

When baking in the oven, it burns a lot and the baking time is very long, since it is necessary to bake over low heat. It turns out great in a bread maker. If there are a lot of additives - raisins + nuts, nuts + dried apricots - the creamy structure of the dough is lost.

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