Cupcake "Capital" (according to GOST)

Then I'll have to stay with the baking powder.

unless you decide some real gingerbread or some other exotic bake (like, there are some recipes, where only ammonium and nothing else)

(like, there are some recipes where only ammonium and nothing else)

I have such recipes in the book.
Okay, let this Amonius wait for the time being.

I decided to prepare a cupcake today according to GOST, but purely vanilla. I put a pack of oil on the battery and felt that the battery was barely warm. And then it worked. And they decided to warm up the battery. As a result, half a packet of oil just leaked out.
🔗
the molan of this fable is this: if you are going to melt butter, do not be too lazy to put it on a plate.

[Rina72]

the molan of this fable is this: if you are going to melt butter, do not be too lazy to put it on a plate.

Exactly. It's a pity, of course, that I still had to scrape the floor.
Rina72, or did the oil not get on the floor?

I just put the pack of butter in the microwave to quickly melt the pack of butter. As a result, lightning flashed throughout the kitchen, since the oil was in the foil and the microwave was frayed.
And I knew that foil was not allowed.

if only the floor was cleaned ... I have a rug there is one and a half by two ... I had to wash it. But that is another story.

The cupcake came out again. I cooked it completely according to the recipe, but today I did not add zest at all, only vanilla sugar from the flavors. It turned out to be a nice creamy muffin. Baked in the cartoon for an hour and a half.

Baked in the cartoon for an hour and a half.

Did the roof fail in the cartoon? Oh ... in a cupcake?

The roof didn't collapse in the cartoon? Oh ... in a cupcake?

Smooth. Apparently, due to the fact that there is very little baking powder and it works evenly, the roof of the cake does not rise, it turns out such a smooth round bun with a completely flat roof. Yes, and it seems to me that in the cartoon it is not so much baked as it is boiled, albeit on "baking" - the dough warms up more evenly.

[DonnaRosa]

DonnaRosa, bake a cake, which you want more, or you can take turns. We are always glad to receive your baked goods.

: flowers: The last one baked a cupcake with condensed milk.
But still, I will return to this recipe for Stolichny.
I will try to get closer to the best result.
This cake tastes really good.
I will try to achieve a beautiful appearance.

[DonnaRosa]

Yes, and it seems to me that in the cartoon it is not so much baked as it is boiled, albeit on "baking" - the dough warms up more evenly.

Yes, let it cook, but it turns out delicious!

This cake tastes really good.
I will try to achieve a beautiful appearance.

DonnaRosa, I'm glad for you that you liked the taste.
Good luck!

I bake Keks "Stolichny" regularly, not deviating one iota from the requirements of GOST.
The most delicious of ALL cupcakes in the world !!!

I will add that it is much tastier after a day!
If you manage to hide the cupcake from everyone living nearby, "hamsters" with a heightened sense of sweetness

I bake Keks "Stolichny" regularly, not deviating one iota from the requirements of GOST.
The most delicious of ALL cupcakes in the world !!!

I will add that it is much tastier after a day!
If you manage to hide the cupcake from everyone living nearby, "hamsters" with a heightened sense of sweetness

The cake retains its taste all week long.
In the refrigerator it does not get stale at all.

[DonnaRosa]

The cake retains its taste all week long.
It does not get stale in the refrigerator.

I completely agree with you, DonnaRosa!
But I'm afraid that I myself won't let such Cupcakes, like Stolichny, get into the refrigerator, all the more to allow it to be stored for such a disproportionate time !!!

[DonnaRosa]

I completely agree with you, DonnaRosa!
But I'm afraid that I myself won't let such Cupcakes, like Stolichny, get into the refrigerator, all the more to allow it to be stored for such a disproportionate time !!!

; -D So it is impossible to eat a kilogram of such a hearty and fatty cake so quickly.

; -D So it is impossible to eat a kilogram of such a hearty and fatty cake so quickly.

Why then? It all depends on the quantity and quality of those with a heightened sense of sweetness. For example, I have this cupcake going in the evening and morning, because there are two adult men, two small ones and me.

[Zhivchik]

Zhivchik, thanks again. Finally, I got a cupcake. The reason for the failure last time was, as I expected, in the forms. Disposable foil muffins are not suitable for cupcakes, they are not baked in them.A in metal with a non-stick coating, baked goods as in the recipe, minute by minute and tasteful (Since the first failure, all hands did not reach)

[k.alena]

k.alena, to your health!
Yes, apparently this cupcake loves to be careful about its preparation and then please with its taste.

Since my men do not particularly welcome raisins (small ones generally do not eat it in baked goods, and my husband says that I put too much raisins), then almost all of the GOST cupcake goes to me

Another topic was the question of sinking raisins. So he is my departure from GOST technology. I scald it with boiling water, dry it with a paper towel, roll it in flour and mix it with a spoon into the ready-made dough. The raisins are evenly distributed over the cake and do not sink.

[Rina]

I scald it with boiling water, dry it with a paper towel, roll it in flour and mix it with a spoon into the ready-made dough. The raisins are evenly distributed over the cake and do not sink.

Rina, this is the correct processing of raisins!
I don’t understand at all how does this raisin sink to the bottom?
I've never had this.

[Zhivchik]

Zhivchikhow drowning?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4558.0.html
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4558.0.html
For example, butter is not softened, but almost melted. Not whipped until fluffy, just blended. The raisins are soaked (that is, they have accumulated excess moisture, which, when heated, begins to stand out), that is, it becomes simply heavy. The raisins are added to the butter-sugar-egg mixture to flour, that is, the flour shell is "erased" from it.

Today I baked a Stolichny cake according to Zhivchik's recipe.
Thank you so much for the recipe - very tasty and fast. I baked in KhP on Keks ave. (I have it 1 h. 28 min.): First I poured melted butter, then eggs with sugar beaten a little bit with a whisk (so that the sugar would not scratch the bucket), mixed flour with pitch. powder and immediately poured raisins on top. At first there was a batch for exactly 15 minutes (about 3 minutes - distracted - slowly, and then faster). Nothing happened to the raisins, that is, safe and sound, only most of it, albeit evenly, was concentrated in the lower half of the cake. I don't know why, since the raisins are not large, I poured boiling water over it for a minute, dried it very well and rolled it in flour. Next time I'll try to put it somewhere in the middle of the batch. Everything was baked perfectly (then I held it for 15 minutes in the HP off, then just 15 minutes in a bucket), not counting the slightly burnt bottom and the lower part on the side. I slightly cleaned it with a knife, I didn't even have to use a grater. But this is my fault - I did not obey your advice. Rather, at first I made a light crust, as you advised here, but when I chose the program, the machine switched to the middle crust, I decided not to contradict it, like it's not in vain that the great Chinese minds worked on it, showed confidence in them and here's the result - now I will always obey you.

first she poured melted butter, then eggs with sugar beaten a little with a whisk (so that the sugar does not scratch the bucket),

This was precisely the mistake.The butter should be soft, but not melted! And yet, for a real cupcake, according to GOST, you need to use a mixer, and not mix the ingredients in the HP.
Beat butter, add sugar (beat with butter), add eggs (beat with them), add all additives and flour. Then the raisins should not sink, and the crumb will be appropriate.

Rina72, thanks for the tip. I accidentally (distracted) melted the oil, and there was no time to wait until it hardened again. But why then the program "cake"? It is quick and convenient with it and whips for 15 minutes. Next time, for comparison, I'll try to make it with a mixer and just put it on baking. And stir in the raisins with a spatula.

There is a topic nearby Cupcake "Capital", there is just more for baking. Please note that muffins can have completely different recipes. For example, "Stolichny" has not only soda (or ammonium) as a baking powder, but also mechanical loosening (beating butter), which cannot be achieved in a bread maker. For other muffins, the usual mixing of ingredients will do.

LiudmiLka, I have not tried the capital city in HP yet, I just want to, but I tried two others. It was on the cupcake program (1.25). Delongy is good at mixing with soft butter (not ghee). The raisins were not scalded, just rolled in flour (half a tablespoon of flour into a measuring container with raisins and shake properly) was poured over the dispenser - it was distributed fairly evenly. The only thing is that I keep kilala baking powder all the time "on the whistle", that is, not at the very beginning of the batch, so as not to start the reaction ahead of time. So the "cupcake" program is a very positive thing. Although I do not exclude that with a separate batch it really turns out to be more "muffin".

[Ernimel]

The only thing is that I keep kilala baking powder all the time "on the whistle", that is, not at the very beginning of the batch, so as not to start the reaction ahead of time.

Ernimel, baking powder is recommended to be mixed with flour.

Girls, today (following the example of Donna Rosa yesterday) I made a sour cream cake. Despite the fact that both raisins and candied fruits were super evenly distributed in the cupcake, everything turned out beautifully and quickly, but "Stolichny" to taste (despite the fact that I did not make it using the technology) is simply DIVINE. Besides him, I don't want any more muffins, they all taste like sweet yeast baked goods. I will only do it now. I'll try to beat everything with a mixer and write what happens.

And I always sift flour together with baking powder. On one Romanian channel, in the culinary program, Dr. Etker was prepared with various products and taught how to use it, including baking powder. Zhivchik advises correctly.

baking powder is recommended to be mixed with flour.

Yeah. Recommend. And pour the mixture into the batter last. And as much as possible IMMEDIATELY after that, plant the oven, without much interfering or whipping. In total, with the auto program with kneading, there are two options - stir with flour and pour at the beginning of the cycle ==> start the reaction strongly before baking or add "on the whistle" (I do it through a sieve with a small amount of flour to creep more evenly) .. The second option seems to me more robust, and it still works (4 cupcakes for themselves according to 3 different recipes, convex and without dips, with filling all over the cupcake), although I confess that the first one I just didn’t try in practice and it was not possible to compare them (so far) ... Only the very first time I put it not on a signal, but even before the dispenser (but not at the beginning). On signal it was definitely fluffier and higher (the recipe was the same there).

But with manual kneading, of course, I would do exactly "right" (butter-sugar-eggs-flour with powder - into the oven right away)

And I also want the capital. I already pulled it into my notebook. The size of 1kg just scares me - I'm not sure that hp will pull such a scale. Well, more precisely, she should, on her cupcake the default is "1kg" and it costs, but still I'm afraid for now. If xn will pull, then where can I get so many eaters to defeat him ... And it's dumb to count - it's clear that any recalculation here will not be good ... Eh. Apparently, the next one will still be.

I did "Stolichny" in KhP, 1 kg everything works out great - I don't have the largest bucket (750 g and 900 g).
And sour cream: sour cream at the bottom of the bucket, sugar, eggs (I didn't mix anything in advance), vanillin, then flour sifted with baking powder, on top prepared, as expected, raisins with candied fruits. Bucket in HP and on prog. "cake". In my HP, it is 1 hour 28 minutes. Mixes for 15 minutes, then baking. I held it for another 30 minutes in a bucket. The crust is necessarily light, as the girls advised. It turned out beautifully, magnificently, tasty, but "Stolichny" is beyond competition for me.

And if you replace lemon essence with rum, it will not spoil the taste of the cake? Does rum match with raisins?

Combines even better than lemon

Thank you! And then there was no lemon in the store, but I tried the zest the last time, it didn't have a very pronounced smell of lemon. I also like candied orange peels in a cupcake, but of course I won't disfigure this recipe.

[LiudmiLka]

LiudmiLka , you will not disfigure him. In general, I cooked for children without raisins, only with lemon zest or lemon and orange. Everything was
I think that real candied orange peel will be quite organic in this cupcake.

Yesterday I made this lemon essence cupcake. In ready-made muffins, the smell of the essence is almost invisible, it only gives a delicate note, in contrast to the lemon zest, which I put earlier.
If you compare the smells of lemon essence and zest, then the difference is big. The zest has a vigorous sour smell, and the lemon essence has a sweet sweet smell.

Girls, thank you so much for the advice !!! One of these days I will do it with rum essence and according to the rules and write what happens. Only without a photo, unfortunately.

I baked Stolichny again today. Weighed everything, whipped it, prepared the raisins (at the end, kneaded it with a spatula). What a chic and airy dough turned out while it was raw. I put it on baked goods in KhP.

The result is worse than the previous one, which I simply baked on the "cake", without whipping anything (I wrote about this earlier). The raisins are again mostly in the bottom of the cake. I think that if you bake it in the oven, it will go down too. As a result, a burnt cupcake with a slightly sagging roof.

In the "baking" mode it is definitely impossible to bake it - it will BURN up !!! At least in my HP. But in the "cupcake" mode there is no such problem. Apparently just "baking" is not intended for sweet dough. This was understandable in the first minutes after the start of baking, but it was too late to change anything.

The main conclusion I made for myself is that you shouldn't bother with a mixer. Just load everything as it should be in HP and turn on the "cupcake" program. The crust is light. Raisins can probably be thrown 5 minutes before the end of the batch.

[LiudmiLka]

LiudmiLka, how did you prepare the raisins? Soaked and dried?

As advised here on the forum: poured boiling water for 1 minute, then dried well in a towel and rolled in flour. It worked great in a sour cream cupcake, and here's the second bummer. The first time I thought it was due to non-compliance with the technology. The raisins are still the same, small in size.

Hmmm ... I don’t think that in 1 minute the raisins would have collected water (I just scald it with boiling water, literally for a few seconds, and immediately drain it). In principle, even in industrial production of muffins, raisins are often concentrated at the bottom.

What do you use as a baking powder? Well, I don’t believe that there are some irregularities in the GOST recipe. Most likely, either the technology is broken, or something with the products

Rina, I used Dr. Etker's baking powder, good shelf life, from a normal store. I also baked sour cream on it, and a lot of things. And the butter is good, the flour is great. The mixer is also normal. I say that the dough turned out to be so airy, shiny, as if it stood in the form, I just wanted to try it raw. The oven began immediately after beating everything.

if you exclude all possible discrepancies, then it remains to decide that this is not your recipe. Or the weather is not flying.
Do not be discouraged, everything will be resolved in due time and you will get exactly what you need

Rina, the weather is very flying - such gorgeous bars according to GOST from Admin turned out !!! And I will make this cupcake simply in the KhP on the “cake” ave. Faster and easier. Thank you for your willingness to help !!!

[LiudmiLka]

And I will make this cupcake simply in the KhP on the “cake” ave. Faster and easier.

LiudmiLkahave you tried baking this cupcake in the oven?
If not, then try it. The fact is that the recipe for this cake is intended to be baked in the oven, not in HP.
Due to the fact that this dough is very airy in the HP, the finished cake turns out to be a little sunken. The kolobok principle works here. The thinner the dough, the less the roof bulges.

I made this cupcake in HP on the "cupcake" mode. Beat butter, sugar and eggs separately. I put it all in HP. This dough was kneaded for half an hour. Then baking for 1 hour. As a result, the cake is soggy. It also included additional baked goods.
And for myself, I decided that there is nothing to spoil such a recipe in HP, if it is intended to be baked in the oven. Always great in the oven.

Zhivchik, for the third time I will. I myself was convinced that it is definitely not for HP. In the recipe it was indicated that you need to bake in the oven. Moreover, my oven bakes well (TTT). It's just that I am an unbeliever - I will definitely screw something up myself.

[LiudmiLka]

Moreover, my oven bakes well (TTT).

LiudmiLka, here they made fun.
If the oven bakes well, then why do you need HP?
Be sure to bake in the oven and show us the result.

Zhivchik, I haven't played enough with HP yet - I have it recently, plus I like to experiment - I'm waiting for all the miracles

And from the oven, it's too lazy to pull out baking sheets and pans and find a place for them in the kitchen during baking, I have it small

And from the oven, it's too lazy to pull out baking sheets and pans and find a place for them in the kitchen during baking, I have it small

THAT is it. Previously, the dough was kneaded with hands and on dumplings and yeast, but now it's too lazy to pull the pans out of the oven.
My kitchen is also small, but nevertheless I only bake bread in the oven. It tastes much better than in HP. Cupcake, respectively, too.
So, despite your small kitchen, we still expect a cupcake from the oven from you.

I did dumplings all the time with my hands, the last time only in HP, I regret the harvester (Mulya) - flimsy.

And the cupcake in KhP will not be soon, my daughter bought raisins so that I bake sour cream cakes for them, and she will come to pick up

in the oven - wrong

And how much should I put it in Panasonic? The full rate?
And then I did it from the Panasonic manual, but for the last half hour there was a smell of burning, and the cake did not work out burnt ...

Well, this I mean, maybe someone has already baked it in Panasonic ...

[Hairpin]

Hairpin, I baked in Panasonic, but not HP, but MV
I bet on 40 + 60 minutes. As I already wrote, it will not get burnt there, I have a feeling that the cake is not being baked, but boiled.