Lisss's
Freesia, Well done! the process has begun!

Quote: Freesia

allspice 1.5 tsp is not too much: -X I just don’t know what it is, I’m using it for the first time ... can I put cardamom? how much?

I made this mixture of spices, everything is balanced there, pepper did not bother me

cardamom can be, in quantity - so that you smell delicious

fomca
Freesia! I'm with you!!!! It took an hour and a half to prepare the filling ... can I have a cabbage ... (thoughts aloud) I have a prefabricated hodgepodge of two fillings to my taste, but most importantly - I found a cherry ... and could not think! I licked the spoon, I don't know how it could end

Quote: Arka

Svetlana, don't worry! You don't need to add any Uzbeks to the ingredients!
It seems to me that I have just saved several Uzbeks ...

I didn't add Uzbeks! Let them live!

Freesia
fomca: drinks: I don't know what happened to me. I chose the same with 3 fillings the most suitable in my opinion
But I didn't find the cherry ... they said they'll bring it, so I don't need it already
Lisss's
fomca, I did not understand - and de photo report ?? how do we know surely you didn’t add Uzbeks is everything cut correctly ??
fomca
And that, as a new recruit, so immediately report, right? Why am I going to photograph the jar, as it is not very aesthetically pleasing, I also mixed it, shook it, so everything is smudged on the walls .... Or is it right? Come on like this

English christmas cupcake English christmas cupcake

Giraffe
Well, you look at what aesthetes we have in common. So you can show me the banks, but they will hide
GenyaF
Very nice jar! I've seen enough, now I'm grinding my set.
Lisss's
fomca, those who know a lot about fillings will understand what beauty you have in the bank !!! maladtsa, hefty garneau !!
Freesia
Lisss's
Freesia, I support -
Moira
Today or tomorrow I will also make the filling. Everything has already been purchased and prepared)))
At my work, by the way, another lady will bake a cupcake for the first time. For a whole year she meditated, mentally prepared and, finally, matured)) True, she does not want to register here, but I will try to take away from her at least a photo of what happens.

And I have another question.)) Here is cognac for soaking the filling and impregnation. Honestly, so-so brandy, cheap. It happened.
Could it be somehow ... improved. Can aromatize or something ... I don't know ... vanilla or something else ... citrus. Or not worth it?
Kalyusya
Quote: Moira

And I have another question.)) Here is a cognac for soaking the filling and impregnation. Honestly, so-so brandy, cheap. It happened.
Could it be somehow ... improved. Can aromatize or something ... I don't know ... vanilla or something else ... citrus. Or not worth it?

ABOUT! And I have a cognac, in which live cherries and strawberries were infused. In total, two pizirki. Where are they - soak the fruit, or can you smear a ready-made cake? Just now I remembered about the STE case. Or just pour it into the body?
Leska
Quote: Kalyusya

ABOUT! And I have a cognac, in which live cherries and strawberries were infused. In total, two pizirki. Where are they - soak the fruit, or can you smear a ready-made cake? Just now I remembered about the STE case. Or just pour it into the body?
50% for the impregnation of the cake, the other 50% for the impregnation of yourself
Moira
They never answered me ...

And I have a cognac, in which live cherries and strawberries were infused.

How did this affect the taste? how much is infused? With or without bones? Can I use frozen cherries for tincture or is it better to wait for the garden one?
Lisss's
Quote: Moira

so-so brandy, cheap. It happened.
Could it be somehow ... improved. Can aromatize or something ... I don't know ... with vanilla or something else ... citrus

Moira, I have never improved cognacs, I can not advise you from my experience, which of the girls did this, will tell you. but rather go to the topic - Liqueurs, they do such a thing, maybe they will just advise on the merits of the issue

Quote: Kalyusya

ABOUT! And I have a cognac, in which live cherries and strawberries were infused.

Kalyusya, has it been with you for a long time? withstood the test of time, did not ferment? nevertheless, cherries and strawberries contain quite a lot of juice in themselves, I mean that only yesterday I poured wine into the trash, in which live cherries were instructed 3 months ago, and the wine has now fermented, although it was so sho check it out, try it, is it not much diluted with live juice there?
Kalyusya
Quote: Moira

They never answered me ...
How did this affect the taste? how much is infused? With or without bones? Can I use frozen cherries for tincture or is it better to wait for the garden one?

This had a positive effect on taste. I bought a small flask with a specialist from some first-comer. The result is a cherry brandy. The cherries were definitely boneless, but were they frozen? I don't remember, but most likely frozen .... But why I poured strawberries, I don't remember. But cherries are tastier, yes. For something I needed a "drunk cherry". And it insisted for a long time, because ........... and patamushto ... It costs and stands by the cupboard, does not ask for food. I pulled out the cherry, but it's still worth it.
Kalyusya
Quote: Lisss's


Kalyusya, has it been with you for a long time? withstood the test of time, did not ferment? nevertheless, cherries and strawberries contain quite a lot of juice in themselves, I mean that only yesterday I poured wine into the trash, in which live cherries were instructed 3 months ago, and the wine has now fermented, although it was so sho check it out, try it, is it not much diluted with live juice there?

Ltd! honestly, I haven't looked into this bubble for a long time. At work, I’ll come and see. It's good that she said.
Lisss's
Well, I had wine, there was less alcohol there than in cognac. but try cognac too - you never know!
I-na
Girls, I already bake - I train. Judging by the fact that my son, licking the pan from under the dough, said "drop dead tasty", I bake it more than once ... For what I, I can't stand cinnamon, but I really liked it in combination with other spices. So, if everything works out, I will report back.
Now we need to think hard about how to save at least one cupcake until Christmas.
Lisss's
I-na, I'll run here periodically, if anything - write

Lisss's

I DECLARE THE UNIVERSAL CONSTRUCTION !!!


TOMORROW-AFTER TOMORROW WE WINE BEGINNING !!!

I-na
I have already lined up with everyone - a new portion of the filling has just been soaked!
tsvika
: D already ... purchased 3 kg of dried fruits and nuts
Kalyusya
Eeee, Ustin Akimych, where are you so nalizalsi? (from)

English christmas cupcake

I climbed up by the cupboard, and tama ..... not two pizirka, but four, and it's not that. Moreover, in each jar the berries are still floating.
But .... There was sugar in the cherries and strawberries. Almost liquor. The cherry is delicious, the strawberry is faded and has no taste, no color, no smell. But blackberries (what for?) Without sugar, sour, contagion.
She also dug up a Georgian chacha, an unopened bottle.

I'm going to cut and wet.
clavicle
First, first. I am the eleventh. Welcome. Let me start kneading the dough. the filling is ready and waiting, the eggs are divided, the flour is weighed. I plan to bake the first portion, the filling is kneaded for 2.5. I'm afraid there won't be enough dishes for one meal. tomorrow I will continue.
I-na
Here, and I have already made a test baking.
Baking in three forms, one large, two smaller. She anointed the little ones with brandy and hid them (for how long?). I gave the big one to be eaten.
Well, what do you say, recidivists? It seemed to me that it was a bit dark. Maybe overexposed?

English christmas cupcake English christmas cupcake English christmas cupcake
I came to the conclusion that by next weekend I need to buy a couple of mediocre molds - they somehow look neater in them.
My boys retired to the kitchen, got milk and closed the door ...
clavicle
Me, the color is good, there is no cut, but it looks like there are not enough fruits. I practically can't see the test. Can I add the fillings to the next portion, or all according to the recipe?
skate
Girls, dear, from Ukraine, tell me which cognac to take, I don't understand, I went to the store, and there is a choice, and even a range of prices from 38 to 150 UAH. for 0.5 liters. Help, plizzzzz
Vilapo
Quote: skate

Girls, dear, from Ukraine, tell me which cognac to take, I don't understand, I went to the store, and there is a choice, and even a range of prices from 38 to 150 UAH. for 0.5 liters. Help, plizzzzz
Skate, I use Shabo V.S.O.P. for baking. 5 star, 250ml
iiirrraaa
Quote: skate

Girls, dear, from Ukraine, tell me which brandy to take, I don't understand, I went to the store, and there is a choice, and even a range of prices from 38 to 150 UAH. for 0.5 liters. Help, plizzzzz

The husband said "for 150 UAH 0.5 l - this is not cognac, but" Uzhgorodsky "0.5 l for about 51 UAH in a buffet table will go to you in cooking for happiness"

I also know people who respect "Uzhgorodsky" very much and not for a low price, but for naturalness ...
I-na
clavicle, so this is a cutaway photo (I am not a photographer). The inside of the cupcake is exactly the same color as the outside, dark. I looked at the photos of others - it seems to be lighter ...
And the ratio of filling and dough is all strictly according to the recipe.
Eusebius
Lyudochka! All ! Take the job. Last night I baked a one and a half rate. We sat in the oven for 4.5 hours. It turned out three decent size muffins. They figured it out for three. I cooled it down, packed it and sent it to rest. I take a picture when I drink. I bring plus and thanks.
vernisag
I bought a mustache, today I will also wet it!
vernisag
Oh, Lyudmila, and should I weigh dried fruits before washing and steaming? Or do not soak raisins and dried apricots in water, but just rinse them?
vernisag
Ukraine rode off to watch the x-factor? Okay, I'm watching it too, so we will wet it tomorrow ...
Vilapo
Quote: vernisag

Oh, Lyudmila, and should I weigh dried fruits before washing and steaming? Or do not soak raisins and dried apricots in water, but just rinse them?

vernisag, no, we didn’t gallop away, I just wash the dried fruits, you don’t need to soak this excess moisture, you will soak in cognac
vernisag
Thank you! So what about weighing before or after washing?
Vilapo
Quote: vernisag

Thank you! So what about weighing before or after washing?
;) before washing, then dry with a towel.
vernisag
I understood everything, thank you!
Inusya
Quote: skate

Girls, dear, from Ukraine, tell me which cognac to take, I don't understand, I went to the store, and there is a choice, and even a range of prices from 38 to 150 UAH. for 0.5 liters. Help, plizzzzz
Skate, I can say with 100% certainty, there is no difference, so take the one that is cheaper (in fact, you can't call it cognac for a long time ...). The difference in them is only in the quantity and variety of flavors.

Girls, and my 100ml of rum with orange juice was absorbed on the very first day, so I turn the bottle, and there is already at the bottom and there is no liquid ... The dried fruits are thumping ...
kava
And I was already soaked.

English christmas cupcake
Eusebius
Katyusha, what a beauty! And the yellow pieces are what? Very similar to candied pineapple, or am I wrong?
kava
Aha, they are the most! And dried apricots are also yellow
Inusya
Oh, quotation mark, you have such a variety of colors as mine, for sure, beautyiivooooo ...
... And now endure the lope ... ...
kava
This year I will experiment a bit - I threw a part of the almonds with the skin (for flavor) with fruit, and I will clean the part, dry it / fry it and add it to the dough.
Moira
* lazily chewing raisins * I want to add dried strawberries instead of dried apricots. What do you think?
LIlySuboch
kava, and what is red?
kava
Dried red cherries, or rather dried
GenyaF
I also soaked it last night. It smells good!
Dusya Tapkina
Girls, I want to add cardamom, in which version of the filling is it better to add it?

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers