Lisss's
Quote: ShuMakher

Lisss's right in the room? or in the kitchen .... T-ra is not important?

room temperature, 20-22C. in a dark room, even under the sofa

Teen_tinka, take it!

and the first reminded me ... NatalyaN! called and asked when we will bake
clavicle
Notes of a cupcake pessimist.
I read Temka with interest, but skeptically: I don't like dried fruits. I can only eat cranberries and melons, but it's a very exciting adventure. It's so long and fun to cook. At work, I conducted a survey: will they eat or not. Resume - baking. All others eat raisins. I went, packed up, soaked it. From spices I added everything that goes to mulled wine.
Since I decided not to treat anyone at home, I soaked half a portion. After a couple of hours I decided to stir the fruits. My husband crept up to ask where the cognac was going. He sniffed it, tasted it, made me make a full portion. I also tasted the raisins. Even though she is only half a day, the taste and smell is amazing. I always knew that on our site you can trust trusted people, they will not advise bad ones.
SchuMakher
Lisss's be weasel, tell me, can you use a non-stick cloth instead of paper?
Lisss's
clavicle, and then! know ours! prala that I put a full portion - there are only three cupcakes, the main thing is obtained, the filling cannot be eaten before baking

Quote: ShuMakher

Can you use a non-stick cloth instead of paper?

Mashun, hmm, an interesting question .. when I baked them, I didn’t have any fabrics yet .. and all sources write “paper” ... I don’t know if this has any sacred meaning ... Wait a minute I’ll brush it Old, what if I find something ...
Lisss's

attention attention!



who prepared the muffins last year - please note that the technology for making the dough is changing a little

eggs into beaten butter with sugar should be driven like this: first yolks one at a time, then proteins one by one. if this dough is kneaded in this way, it does not split and it turns out much better in the final

this advice is especially useful for beginners - then the dough will definitely turn out
Lisss's
Tiny, I know why you are afraid .. because a lot is actually written, there is nothing at all to work, just a lot of small movements before and after baking ... but - this is the whole joke, believe me (or better - read Chuchelkin a story about a husband and a cupcake) - this is very interesting and no one believes that the cupcake is already 1.5 months old, when you put it on the table it is worth tinkering to see the reaction of the eaters
SchuMakher
Lisssss, and I will come to you again .... I have a shape of 30 cm, is that a lot? Will it live until our Christmas?
Alexandra
Girls, I got my quarter that was waiting for the third NG, took it out, unfolded it ... Of course, we didn’t try it for softness, there’s too little left. But the smell - impregnated with 15-year-old Armenian brandy - is as if the impregnation process ended yesterday.

I took a picture, I'll post it in the evening
Lisss's
Quote: ShuMakher

I have a shape of 30 cm, is that a lot? Will it live until our Christmas?

Mashun, I would advise you to bake in smaller forms - you get more pieces

look, from this quantity of dough I bake 3 cupcakes - 2 round with a diameter of 17cm, and one rectangular 28x9cm. one round is usually cut right there from the stove under the onslaught of households, so it is imperative to bake one small one "to be torn apart"

What smaller forms do you have?

And yet, you won't eat much of this cupcake, it is very satisfying. because then you will wear a big one cut through the apartment ...

Antonovka, well, the main thing that inspired it in time was not late

Alexandra, we are waiting for the photo!
SchuMakher
Alexandra 3 years?? Am I wrong?

Lisss, I have molds with a hole, well, as for a woman, some kind of pre-revolutionary aluminum, there is a slow cooker, Tefalev pans (26 and 20), and here in VTK I ordered a mold that changes size ...and also a silicone heart .... What will come of this? Does it rise a lot? .... Is it possible to bake in HP, just bake, and not interfere ....?
Alexandra
SchuMakher,

I made the regular and diet versions of the Christmas cake on the night of December 1, 2008, which is reported in this Temka:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7360.0
They ate a regular cupcake right away, but a diet one without butter and sugar - there were two small ones - one remained. So that third christmas or 2 years of life will celebrate a slice of the dietary cousin of Christmas cake.
Here is the recipe and photo of the diet version
Now I would remove fructose from this recipe and replace with stevia.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0
I would not bake in a bread maker. This cake is baked for a very long time at a very low temperature, so then it lasts for so long. The baking temperature is too high here. I also covered it with baking paper and screwed it on top with wire so that the top would not burn.
Alexandra
Mashulya, you need 150-160С
Put in 2 tins, lined with double baking paper, also cover the tins with double baking paper so that they do not touch the dough, tie with wire or rope to and bake at 150 C at the very bottom of the oven for 2.5 - 3 hours.
But here I rummaged through my old posts and found that I baked half of the cupcakes, indeed, in the oven under baking paper, and the other half in multicooker, I have two of them.

Here is: I baked in 2 multicooker, did not cover it with baking paper, 2.5 hours in a small one and 3 hours in a large one.
Alexandra
Lisss's ,

But if this cake is baked exactly according to the instructions, covering it with 2 layers of paper, then no crust will form. Here's how in the photo of my cupcake on 1 page of this Temko. Remember, maybe I was surprised - the crust is beautiful golden brown, but absolutely soft.

and, if necessary, after a couple of hours, you can turn our cupcake in a multicooker using the steaming insert.

After all, my veteran comes from a multicooker
Lisss's
Alexandra, is there a crust on the cut? it's still darker than "gut", right? it is soft, yes, but it is still present .. on the crust the sugar caramelizes, the flour is brewed, and then the aroma .. at least that's how I learned

maybe I'm just a conservative?
Alexandra
Lisss's , yes, no, in my opinion, there is much difference

Here's a cut of a diet version of a cupcake at the time of its 1 year old.
Cupcake baked in a slow cooker
English christmas cupcake
Teen_tinka
still 9 days before baking ... and I'm looking for molasses ..... girls and where is she with us ..... I haven't read it from Lily ... only in Bulkin's house ... or maybe even Where?
Crochet
Alexandra
Bravo, the beauty is unreal !!! Please tell me this beauty is baked HERE FOR THIS RECIPE ?
Alexandra
Yes Yes, Little baby, exactly according to this recipe.

Only in the photo is a piece a year after baking.
In the evening I will post the same piece in 2 years, that is, now. Hasn't changed a bit
Vitalinka
Lisss's, I read all the pages. But can you clarify? I don't have molasses, but I can replace it with honey in the same amount, right?
SchuMakher
Alexandra how much does it rise when baking?

I have maltose and caramel molasses, which one should I take? Or is honey really better?
Lisss's
Quote: vitalinka 2

I don't have molasses, but I can replace it with honey in the same amount, right?

vitalinka 2, yes, I replaced it with dark, thick honey, in the same amount, everything worked out

Quote: Squirrel

I made up my mind. I will unsubscribe how the process will progress.

Squirrel, well done! be sure to sign off!
Lisss's
Quote: ShuMakher

Alexandra how much does it rise when baking?

I have maltose and caramel molasses, which one should I take? Or is honey really better?

don't cry, i will answer

it does not rise very much, only 1-1.5cm

take maltose molasses
Lisss's
if we soak 15, then we bake the 22nd! how does everyone agree with this schedule?

Kobeika, well, is there an oven in the house?
Alexandra
Girls, here's my veteran cupcake waiting for the third Christmas

Don't judge him harshly

English christmas cupcake
Lisss's
Quote: lga

1) can you grind almonds from ready-made petals? Or is it better from whole nuts?

2) There are candied gingerbread plates, can they be shoved in there?

3) What is ginger wine?

Gal, this cupcake is so magical, you see, some even cherished desires come true, so join us before it's too late

I answer in order

1) from almond petals can be ground

2) candied ginger can be put there, you can put anything from dried fruits, candied fruits, etc., the main thing is to get your favorite taste and observe the proportion of dough and fruits

3) ginger wine - a fortified wine made from a fermented mixture of ground ginger and raisins, was first produced in England. in the vastness of Ukraine did not meet him live
lina
Scarecrow, then peki stollen! Also for Christmas, too, a bunch of dried fruits, there is also such a bundle .... And there is no cinnamon!

Lisss's, I'm also thinking ... For several years, the stollen has been baking. Maybe bake a cupcake this year? Or not to bake, and to have a look - will they remember or not that in recent years after NG, they were serving "multi-fruit" baked goods?
Alexandra
Quote: Scarecrow


Alexandra, Is a piece of cake lying for 2 years?

Scarecrow, 2-year-old birthday will be on December 1, this is the rest of the hidden piece

And the smell like yesterday was saturated with cognac
Tatjanka_1
FRUIT FILLING
option 2, no nuts

I took the recipe from Ludmila from Toronto here 🔗

400g black raisins
400g red raisins
200g dried figs
200g prunes
100g candied cherry (red glacee cherries)
50g dried apricots
50g candied pineapple or dried pineapple

0.5 orange
80ml brandy or cognac
Lisss's I am also with you today, but in the course of my questions:
you mentioned recently that there were some changes / additions, but I did not look at it. * can guide me.

0.5 orange does this mean half an orange?
dried figs how can it be replaced or simply removed from the recipe (I didn’t like it that year, it crunches on my teeth)
Alexandra
Little one,

This is not pickling, but a practical scientific and educational experiment.

We are afraid to celebrate his birthday, otherwise, as from Kolobok, nothing will remain from him to NG.

It is difficult to say whether it will be possible to stretch this very small piece for another couple of years. I will not vouch for my family
SchuMakher
we won't tell anyone! Have you all heard ??
15 wet, 22 bake!
Lisss's
Quote: Tatjanka_1

Lisss's I am also with you today, but in the course of my questions:
you mentioned recently that there were some changes / additions, but I did not look at it. * can guide me.

Tanya, of course! addition is:

after whipping the butter and sugar, add the eggs not one by one, but first add yolks one by one, then proteins one by one - this way the dough turns out better in quality and is never cut!

Quote: Tatjanka_1

0.5 orange does this mean half an orange?

yes, it's half an orange

Quote: Tatjanka_1

dried figs how can it be replaced or simply removed from the recipe (I didn’t like it that year, it crunches on my teeth)

replace with any dried fruit or candied fruit you like in the same amount by weight so that the total amount of fruit filling by weight is the same
lina
Quote: Lisss's

lina, I never baked a stollen .. I don't even know what this is, but where do we have a reference to your stollen?

Stollen it was me last year who once again baked and laid out the recipe.
Lisss's
Quote: Tatjanka_1

Lisss's tell me, you only need candied fruits or dry berries, and frozen ones will not go?
You mentioned that you can make candied fruit yourself, but how?

Tatjanka_1, frozen will not work, they contain juice, we do not need it

how to make candied fruits myself - I don't know thoroughly .. I found cherries, until I give up this idea. I just read in a run that the essence of candied fruits is that the juice in berries / fruits is replaced by sugar syrup. they do it like this (schematically) - they pour raw berries / fruits with sugar, they let the juice go. then the entire contents of the basin are brought to a boil, but in no case are they boiled. turn off the fire, wait for it to cool down. how it has cooled down - drain the syrup, bring it to a boil, again pour it into the berries.and so many times, until the berries are like candied fruits. yes, every time sugar is added to the syrup so that it becomes thicker and thicker. I just read it in passing as part of some other topic, and I absolutely don't know the proportions of fruit / sugar / syrup ..

Squirrel, I don't even know .. and dried - what is it? take what in appearance and taste is closer to candied fruits
Irina_hel
Lisss's, and every week after baking, is it necessary to unfold and grease the cakes? What happens if I bake it on 17-18 and leave for 2 weeks?
N @ t @ li
Eh, and I was tempted. Already "marinated" the first mixture, except for the zest. This is the question.
110 g of mixed zest mix, chopped
Does this mean that you can remove the zest from fresh oranges / lemons and cut them, or is it needed in the form of candied fruits?
Lisss's
Natali, you puzzled me, I usually take the zest, which is already sold in the form of candied fruits, boiled in sugar syrup ... it does not taste as "vigorous" as fresh peel from citrus fruits .. 110g of fresh peel, IMHO, it will be a bit too much .. one in a word, you can, of course, try with fresh for an experiment, but I put candied peel ..

here in the second recipe for a fruit mixture it is directly stated that "zest and juice of 0.5 orange" - that is, it is clear here that it is fresh .. and in the first case it is not clear
Lisss's
girls, I also found interesting information in the net on baking this cake.

it is recommended to bake at a temperature not higher than 135Cby placing the form with the dough on a baking sheet on a stack of old newspapers. newspapers - so that the bottom does not burn.

in the second half of baking wrap the top and sides with foilto keep the top off.

I found this from Lyudmila in LJ, her advice is always useful and proven. who will bake - take into service
Scarecrow
Do you do magic, cupcakes?

I finally decided on a stollen or a kugel, so I will watch you from the sidelines.
Lisss's
everyone remembers that we cut large dried fruits into pieces, maximum 1 - 1.5 cm!
Squirrel
English christmas cupcake
my dried fruit for the first cupcake!

URAAAAAAA! I managed to insert a picture !!!!!

P.S. I forgot to say. I still finnished the hazelnuts there! Here!
himichka
Quote: Lisss's

I think the glass should turn out
Last year I baked in rectangular Simax glass, everything was baked, not burned. Their volume is about a liter.
Lisss's
Squirrel, nothing wrong! it is possible in the evening in fruit, it is possible during kneading into the dough, it makes no difference, honestly! I did both this and that - the effect is the same, it doesn't affect the taste in any way. so don't worry please!
Lisss's
Quote: Celestine

Lisss's, I think, is it possible to bake them in paper forms? Have you tried it, is there a difference?

Celestine, I'm afraid that the paper ones are not quite suitable, they are thin ... I'm afraid that a decent crust can get fried over such a long baking time ...

such an idea came to me, it will be necessary to try it somehow in paper ones, they are ideally portioned, but the thickness of them confuses me

Quote: Tatjanka_1

Lisss's I didn’t find allspice in our store (sellers will shrug their shoulders, they didn’t hear it), can you replace it with an ordinary one?
I do not understand the candied fruit from the lemon is also needed?

Tanya, probably, does not rash then nothing in return, if there is no fragrant .. ordinary ones should not be replaced.

I didn't understand the question about candied fruits - what kind of filling are you making, the first or the second?

Lisss's
Quote: Tatjanka_1

Lisss's I am making the second filling

Tatjanka_1, in the second filling there is no zest in the recipe, it is not necessary there. just one instruction for making the filling for both recipes, because the zest is indicated there. but you don't need to put it in the second filling

Kobeika, nothing, put it in tomorrow morning, half a day is not scary, he will still have a week to brew and take orange juice

and I soaked, hurray

English christmas cupcake

I have all my favorite fruits this year:
230g light raisins
230g red raisins
230g black raisins
225g candied cherries
150g candied dogwood
150g dried cranberries
75g almonds
75g walnuts
50g mandarin kumquat
and peeled fresh zest from 0.5 orange and 0.5 lemon

paaaaahno ...
Lisss's
girls, leka, Celestina, Lyusi, Summer resident, I'm so glad that you are with us now the main thing is not to "taste" the fruit before baking, otherwise there have been precedents

Lyusi, very beautiful fruits! and drive the family! (see above )

Quote: leka

Now I will soak the fruit and wait for the 22nd. Think one night won't change anything?

leka, it is possible to bake one night on the 23rd, but it is better to let it stand for a week, and on the 23rd the girls will already share their baking experience, you see, something new and will prompt

Quote: Kobeika

I think the filling did not suffer much overnight without juice.

but it looks like - not injured? it means that it has not suffered

Quote: Lina

many added kumquats. What do they smell like? I tried to take it several times - well, I can't, they smell some kind of cologne to me

lina, they have a specific, of course, smell. but in baked goods it is okay if there is not much of it. but if you don’t like it, it’s better not to put it - then you will hear it and spoil all your pleasure

Quote: vitalinka 2

But I didn't like candied kiwi fruits.

vitalinka_2, agree! candied kiwi fruits smell like chemicals

and I got good tangerines. I washed them and cut them finely - miraculously, I just put them a little, so that there was a little note ..

Quote: Celestine

Mabut I will try those for Easter, only with a neutral pattern. at least a couple of pieces

Celestinochka, if you are going to try in Easter - sign off, please, what happened, okay?

I’m wondering how many "clandestine cup lovers" we have who have soaked the fruit but never come out of the underground? I found one today
Suslya
Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0 there are the first candy molds, and below are paper ones.
Lisss's
leka, breathtaking beauty !!!

NIZA, come out of the underground, it's more fun with us, but here it is described in great detail, how to insert a photo

spices can be added to the dough, so make, really, several different, manually knead into the finished dough with fruit. I will say from my own experience, those who in ordinary life do not like the four-thread, they eat and lick their lips in this cupcake

Quote: ShuMakher

Lyuyuyud, do you get a lot of dough?

Mashun, what does it mean "a lot"? Are you trying to determine the size of the forms?
SchuMakher
and with size and quantity ....
Lisss's
from one batch I made 2 cupcakes in a liter form and 1 in a 1.5-liter one. here they are

English christmas cupcake
N @ t @ li
Hmm, I tasted a little bit of the "lock" today. Cognac is very specific. It is clear that the alcohol will evaporate during baking, but the subsequent regular processing with cognac - how does it feel strongly? Will the kids be allowed, or is it a purely adult snack?

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