Muffin cupcake with bran in a bread maker

Category: Bakery products
Muffin cupcake with bran in a bread maker

Ingredients

Egg 4 things.
Sugar 200 g
Salt 1/3 tsp
Butter 130 g
Wheat flour 400 g
Wheat bran 50 g
Vanillin 1/2 tsp
Ground dry ginger 1/2 tsp
Baking powder 1 pack.
Raisins 100 g
Walnut 100 g

Cooking method

  • Rinse and dry the raisins, nuts (they did not roll in flour, by the time they were laid they were absolutely dry).
  • I mixed the eggs with a whisk with sugar and salt (exactly mixed until smooth without using a mixer). Pour into a bucket of bread maker.
  • She melted the butter and sent it to the egg mixture.
  • I don't think it makes a big difference which of these ingredients to put first. It is more important to follow the instructions for your HP for laying products - what is liquid or free-flowing ahead.
  • Sifted flour immediately into a bucket.
  • Added bran, vanillin, ginger, baking powder.
  • I cooked in the 'Cupcake' mode, medium crust color. On my HP, it takes 2 hours 20 minutes of which 1 hour 10 minutes is baking directly.
  • Raisins and chopped walnuts were added on a beep.
  • To check the readiness of the cake with a wooden skewer (by the way, it turned out to be damp inside me, so I baked it in the 'Baking' mode for another 10 minutes).
  • Gave it to cool slightly in a bucket. It was easy to reach, almost jumped out himself.

Time for preparing:

2 hours 30 minutes

Cooking program:

Bread maker Endever MB-62, 'Cupcake' mode

Note

This was my first experience baking muffins in a bread machine. In the oven, I bake pies, muffins, muffins often and with great pleasure, but since such a 'helper' has appeared in the house, you need to try her out. Usually I beat the eggs with sugar until foamy (for the oven), but then I decided to experiment and do everything as simply as possible in order to understand what the oven is capable of. Again, the dough in this recipe is quite thick, it was interesting whether he could collect flour from the walls and knead until smooth (all the same, this is not a bread roll). As a result, all these moments satisfied me very much. The cupcake rose well, there was no flour on the walls, and a minimum of effort and time was spent. What I noted for myself: the thickness of the crust in the HP turns out to be greater than in the oven (in the oven, this gingerbread is softer or something).
I also wanted to add cinnamon to the cake, but unfortunately it was not there.
My homemakers liked this version of the cake very much. Try it for health. Bon Appetit.

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