Lisss's
She was apparently talking about the German stollens, they are baked in a free bed, they are similar, but still there is a different dough. they look like this:

English christmas cupcake

English Christmas muffins are baked only in tins
Leska
Quote: Lisss's

She was apparently talking about the German stollens, they are baked in a free bed, they are similar, but still there is a different dough. they look like this:

English Christmas muffins are baked only in tins
Lisss's, I tried to explain until hoarse that she was wrong, and that she was about stollen, and they are two different pieces of art with Christmas, but better ... (how to give in that joke, than explain why ...), especially in foreign countries I have not been, have not lived, have not tried, so the dispute will not be in my favor.
Lisss's
but we know ourselves ...

Marin, so the specs are stollen to her !! Hai rejoices the dytyna

English born. it won't work without a mold - we have biscuit dough, it doesn't hold its shape ..
Leska
Quote: Lisss's

but we know ourselves ...


Marin, so the specs are stollen to her !! Hai rejoices the dytyna
she already has 100 kg of a beautiful woman

English born. it won't work without a mold - we have biscuit dough, it doesn't hold its shape ..
Unfortunately, this is known only to those who bake themselves, and do not buy a ready-made product in beautiful packaging in the store.
Giraffe
Quote: vernisag

In a multicooker? What is allowed ? And then I'm breaking my head, how can I set 150 degrees in my gas oven without modes?
That year I baked half the dough in a slow cooker, half in the oven. I did not notice much difference (except that the top was burnt in the oven), so this year I decided to bake everything in a multicooker. And I probably won't even forgive with paper.
vernisag
Quote: giraffe


That year I baked half the dough in a slow cooker, half in the oven. I did not notice much difference (except that the top was burnt in the oven), so this year I decided to bake everything in a multicooker. And I probably won't even forgive with paper.
Uraaaa and I will be in the cartoon ... in three! Thank you!
Sapphire
In the cartoon, how much time do you need to set and turn it over?
Luysia
We bake an English Christmas cake here, and here they bake Rye Pie

🔗! prettyPhoto

But the most amazing thing is that the dishes are exactly the same ...
vernisag
And the photo is the same ...
Luysia
Quote: vernisag

And the photo is the same ...

So what am I talking about ...
Lisss's
go crazy ... and with my own signature in the lower left corner ...
Vilapo
Quote: Luysia

Here we bake English Christmas cake, and here they bake Rye Pie

🔗! prettyPhoto

But the most amazing thing is that the dishes are exactly the same ...
: (the photo has nothing to do with the recipe, the composition of which is listed there will turn out to be completely different
And it seemed to me that the signature in the left corner was specially smeared
Vilapo
Quote: Lisss's

go crazy ... and with my own signature in the lower left corner ...
Luda, it means all the same a photo of your cupcake
Lisss's
Yes, this is my photo, on my plate, from the first message of this topic .. only I did not allow anyone to take it !!! and call it rye pie all the more ...

wrote in the reviews a demand to immediately remove!
vernisag
Pralna and sue them for plagiarism!
Lisss's
and Suslya I found some more handsome men ... so there does not even give a comment to leave ..
skate
Quote: Lisss's

Yes, this is my photo, on my plate, from the first message of this topic .. only I did not allow anyone to take it !!! and call it rye pie all the more ...

wrote in the reviews a demand to immediately remove!

there are no more photos and reviews too, maybe you really need to register, but I don't want to register with not decent ones.
Lisss's
there I managed to leave a review, but in another place - even a review does not allow me to write ...

well done, quickly removed
vernisag
And they stuck another photo, which is not at all in the subject, apparently, they also stabbed it somewhere ...
Lisss's
yes, of course they stole it .. oh, times, oh, morals ..
Lyuba 1955
And I never cease to admire this beauty, and the cherry does not change color and remains bright red, and the candied fruits are saturated with moisture and darkened a little, I soaked on November 9
English christmas cupcake
Arka
Quote: Lisss's

yes mine is a photo, on my plate, from the first post of this topic ..
glory has found its heroine!
izumka
Quote: giraffe


That year I baked half the dough in a slow cooker, half in the oven. I did not notice much difference (except that the top was burnt in the oven), so this year I decided to bake everything in a multicooker. And I probably won't even forgive with paper.
Giraffe, on what program did you bake and how long?
Giraffe
Baking, immediately put 65 minutes and, it seems, was enough for me. I do not remember. I have two panasonic, so they need different time. Look in your own way. if anything, adding time is not a problem. There is no need to be afraid that it will settle.
vernisag
But what about three hours of baking ...?
Giraffe
Well, I don’t know, everything worked out great for me and now the remains are in excellent condition. So this year I bake a double
Lisss's
the fruitcake is baked - kept in a non-hot oven - another hour or a few hours after it reaches the correct temperature inside the cake. that is, they continue the cooking process, despite the fact that the cake is formally already baked. that is, the cake will be ready in an hour and a half, but it still needs to be baked

I honestly don't know how to adapt this to the cartoon, because there is a closed space, and T is higher .. that is, if you keep the cake longer, then it will burn on baking, and steamed on heating .. so I I don’t bake in the cartoon
Arka
Luda, it seems, has seen somewhere that the eggs can not be separated, but completely interfered. So?
Laziness from the beginning to shovel the topic. Who remembers the thread?
Lisss's
can be whole ..

but if first the yolks, and then the whites, then the dough is of better quality
Arka
eeeeeh
have to share
well, they don’t let me be too lazy
Lisss's
fomca
and I'm even afraid to take on this cupcake ... why so much has been written ...
Lisss's
Svetik, you sho! do not make me laugh

I briefly describe the procedure:

0.we buy the filling
1.cutting-moistening-infusing filling
2.Knead the dough, bake with the filling
3.we grease once a week with cognac

any questions???

so fast, fast, to Lenochka-kolenko on record !!!
fomca
Yes, really - I'm afraid !!!!
Lisss's
nuuu ... sho can I say ??? current is:

English christmas cupcake

Maryana61
I WILL BREAK THIS CAPE FOR THE FIRST TIME, I WAS ALREADY SOAKED IN THE BEGINNING. I OPEN THE JAR WHEN THERE IS NO ONE IN THE KITCHEN, THE AROMA IS TASTY
Maryana61
Quote: fomca

Yes, really - I'm afraid !!!!
I DON'T KNOW FROM ANYONE HOW, I HAVE ALL GIRLS RECIPES
Freesia
And can you grind almonds in a millstone mill from a meat grinder? a small chopper from a blender broke, and for a large one there will probably be little almonds
Arka
Freesia, I will now try 50 g in a large grind, I don't have a small one at all
I'll tell
Lisss's
Quote: Freesia

Is it possible to grind almonds in a millstone mill from a meat grinder?

for almond flour into dough? in the millstone is not worth it, because oil will stand out. almond flour in the dough is needed for the special structure of the dough - tender, melting in the mouth .. excess oil will not give us this, it will be lumpy ..

or a coffee grinder with knives, or a blender, or a combine with steel knives .. or manually with a knife, chop finely and finely. what to do? ..
Freesia
Finely finely with a knife with your hands
Lisss's
and the neighbor is not at home? maybe she has a blender? ..

or tada go to IRR, she has everything
Freesia
: girl_haha: you can
Arka
ground in a large bowl (cocktail type)
grinded intermittently, so that the oil would not go, sifted small change, large (conventionally) returned to the bowl
I took nuts with a small supply (20 g) and the last large particles remaining in the sieve were simply not needed by weight

I'll probably go to the cartoon to fill up

do you need salt? I don't see it in the ingredients ... sho, don't you even need a pinch?
Arka
honored British traditional recipes, it appears in traditional Pinch of salt, that is, a pinch of salt
decided to add
kolenko
Arka
on the fourth in a row 50 minutes of baking in the cartoon turned upside down, baked

but I found a cool video on marzipan, - I liked how quickly and easily it is done (I did not see it faster)


and here's another video of how our cupcake with marzipan is sheathed and ironed (comments in English, but without sound everything is very clear)

https://www.youtube.com/w..._detailpage&v=aSuh206ITcI

kolenko
Arochka! where are you? How's the cupcake? We are worried
Lisss's
Quote: Arka

on the fourth in a row 50 minutes of baking in the cartoon turned upside down, baked

Arochkahow are the cupcakes? all the same, T baking in the mult will be higher than 150C, I'm worried ...

Quote: Arka

but I found a cool video on marzipan, - I liked how quickly and easily it is done (I did not see it faster)

cool marzipan sweets only with this marzipan you won't be able to wrap the cupcake, it's candy, too liquid. the recipe for the correct marzipan for covering - on the first page of the topic
Lisss's
and the video about marzipan is gorgeous, very good

some useful "tricks" from the video:

- the substrate should be 5-7cm wider than the cake;
- put marzipan in the gap between the cake and the substrate;
- lubricate with gel or strained apricot jam not a cake, but marzipan - so there are fewer crumbs everywhere

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