Lisss's
N @ t @ li, this is for adults .. cognac is also cognac in Africa, but, I can tell you, my son loved this cupcake from the age of 9 and eats everything seems to be fine
Lisss's
just about to shake one once a day is enough, but how interesting!

there the liquid flows down and the fruits are compressed under their own weight and stick together from the sugar, so we shake to paste and grease everything again with liquid, whoever shakes more often - there will be nothing bad either. whoever doesn't shake it - it's wrong, Uncle Fyodor, it's wrong! .. (C) but it's okay - they are still soaked in alcohol vapors

but shake at least once a day
Squirrel
Girls, tell me, what kind of product is this - viburnum liqueur? And how to cook it? You are welcome!!
Nataly_rz
So here he is !!! - Viburnum liqueur
Lisss's
girls, I made edits to the posts about baking a cupcake, read the updated version here
Lisss's
Squirrel, on this forum, everyone succeeds, and you will definitely succeed, too, the filling I saw yours - the forecast is favorable!

but ask about liquor, of course, in the liqueur topic - firstly, the author will answer you there much faster, secondly, here we are talking about a cupcake, and thirdly, the moderators then clean it, it's a pity, they are the same people , like us
lega
I'm trying to join Mochilov. And how to wash raisins? Boiling water? Then he will take water. Just water - will it be washed off? Weigh dry raisins, of course? What to do then?
Kobeika
Eh ... Semyon Semyonitch! I spent a whole year preparing to bake a cupcake, just started reviewing my notes on how to decorate a ready-made cupcake and discovered a link on how to make candied fruit from citrus fruits. Alas, it’s late, a week wasn’t enough for me. On what wall would it be notched?
Summer resident
Quote: lga

I'm trying to join Mochilov. And how to wash raisins? Boiling water? Then he will take water. Just water - will it be washed off? Weigh dry raisins, of course? What to do then?

Soak the raisins for 5 minutes with warm water. Then wash it with your hands, drain the water, pour it again with water, wash, drain ... And so 5-6 times
Lisss's
I do not soak raisins, I just wash them in a colander with large holes under running water. if the raisins are from a supermarket, Turkish or Iranian, then you can not wash, rinse cleanly, and dry on a towel. and if from the market from bags, then it is necessary to decently wash in a colander, and also dry on a towel. but I would not soak ..
Lisss's
Quote: Kobeika

found a link on how to cook candied citrus fruits. Alas, it’s too late, a week wasn’t enough for me. On what wall would this notch be done?

Kobeika, yes you, I see, are already an experienced maniac too! ours in the city !!!
Kobeika
Quote: 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 135Cputting the baking dish on a baking sheet on a stack of old newspapers. newspapers - so that the bottom does not burn.
Lisss's , but I'm afraid to ask - how will these newspapers behave in a gas oven? Can't we make a fire?
I myself have already printed 22 pages from the topic - I'm getting ready for tomorrow's baking
Lisss's
Kobeika, the baking temperature is low here - everything should be fine. but for all 4 years, as long as I bake it, I baked without newspapers - so if you're afraid to take risks, bake it like that, everything will work out without newspapers

I have an electric oven, I want to try with newspapers this year
Tatjanka_1
Lisss's I want to bake today, filling Nr-2, I read it again and I have a couple of questions:
1 tbsp baking powder
-can be replaced with yeast?

1.5 tsp. ginger
1.5h l. allspice
1.5h l. nutmeg
1.5 tsp. carnation
1.5h l. cinnamon
1 tsp nutmeg color.
- how much to lay it down, ALL?
Lisss's
Tatjanka_1, no, baking powder is not replaced with yeast.you need to put baking powder

put the whole mixture of spices!
Mila007
So replace with soda. Only I do not know how to translate the amount of baking powder to soda. Experienced soda users, tell me
nakapustina
Tell me, what can replace the nutmeg color, I have never met such a seasoning
Tatjanka_1
Quote: Mila007

So replace with soda. Only I do not know how to translate the amount of baking powder to soda. Experienced soda users, tell me
and the baking powder will go?
Lisss's
Tanya, put baking powder, baking powder and baking powder are one and the same

girls who have silicone matswhen baking - put molds on rugs instead of newspapers
Lisss's
Quote: nakapustina

Tell me, what can replace the nutmeg color, I have never met such a seasoning

nutmeg color is such dried veins from nutmeg, here it is

English christmas cupcake

it gives a beautiful reddish brown color to baked goods. do not replace with anything, it's just for beauty
Tatjanka_1
1 tbsp. l. baking powder
is it like, with a slide or under a knife, or how many grams?
Lisss's
1 st. l. baking powder - you need to scoop up the powder in a spoon, drop the pea with the back of the knife - and there will be 1 tbsp. l.
nakapustina
Lisss's , but what if you take the risk and put saffron?
Lisss's
nakapustina, they like to try to achieve a dark brown color in this cupcake, it's cool by their terms for the same purpose and dark molasses ..

and saffron gives a yellow color, not brown. and its aroma is grassy-honey .. if honey is still possible, then grassy here seems to be not particularly appropriate ..

but if you really want to, then you need to put
Stern
Quote: Tatjanka_1

means under the knife

Tan, this is just our bag of baking powder.
nakapustina
Lisss's , thanks, I won't put saffron, I will trust the guru
RybkA
Finally, today I prepared a fruit filling. Once again I read into the two compositions of fruit fillings and realized that mine would be more like the second, the one without nuts. Only there is a difference in the amount of alcohol and orange juice, and there is no lemon at all ... Why is there such a difference in the amount of liquids? For lack of nuts?

In general, then I went gag. It seemed to me that only 80 ml of cognac was somehow not enough, I took and sprinkled about 50 grams of almond flatbreads, for greater importance. Well, I sent the lemon there too ...
Lisss's
Rybka, at you already got the author's filling will be delicious!

I don't think the difference in the amount of liquid is due to the nuts. probably just two different recipes, and they give it in different ways, each to its own taste.

cognac can be up to 150ml, but no longer worth it. the general rule is that the filling should not float in the liquid, just grease each fructin, and enough
Lisss's
Well, day X has come!

who bakes a cake today - put butter and eggs on the kitchen table so that they warm up and become room temperature. if someone posted in the evening -
N @ t @ li
Yesterday I baked in paper pastry tins (85x85mm), the roof was a little torn. Well, and not very dark turned out, because I had neither dark molasses nor buckwheat honey. It turned out 5 pieces. - one was demanded for tasting.

English christmas cupcake English christmas cupcake English christmas cupcake

I was too lazy to cover the bottom with paper, but in vain - it stuck thoroughly, soaked it today. There is still a filling left - I will bake the cottage cheese cakes today, so that the family does not burst into the remaining 4 pies (they just cannot understand - WHY WAIT? 6 weeks).
Lisss's
N @ t @ li, well done!!! already shot!

in 6 weeks it ripens, becomes tastier and softer in taste, at least that's what the British think
N @ t @ li
Quote: Lisss's

in 6 weeks it ripens, becomes tastier and softer in taste, at least that's what the British think
For us, this is only a theory so far - to wait for a boom (I have already hidden it away).
Oh, I forgot Lisss's - THANK YOU!!!
Lisss's
Quote: Squirrel

A bit dark, though (because of the honey). But not burnt.

Squirrel, so this is the very thing! the British are fighting to get brown, but not burnt! well done, wiped her nose abroad!

I'm looking forward to the pictures. the main thing is that they are soft and fluffy and did not tear the roof?

Quote: N @ t @ li

Oh, I forgot Lisss's - THANK YOU!!!

to your health!
Lisss's
Squirrel, did you look at mine here?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7360.0
they have a wavy roof, for these cupcakes it's ok if you have the same, then everything worked out!
Squirrel
Nuuuu .... there will be a little wavy. Yes, and darker, to be honest But they are soft! There are no burnt areas on them!
Lisss's
Squirrel, the flash makes them lighter, they are a little darker in nature

if they are soft, fluffy, then I'm waiting for a photo
Kobeika
Final preparations ... While the eggs and butter are heating, I peel the almonds and slide the molds over the baking sheet. All in thought - whether to bake one cake with a diameter of 20 cm, and two small, or four small
Lisss's
Kobeika, by the number, determine how much you will visit, and how much you will eat at home

and the almonds, as you peel them, dry them a little in a frying pan, so that in the ground form there is such dry flour

English christmas cupcake

Here is such an almond ground wet, and we have wet crumbs, for marzipan that's it! but not good for a cupcake

English christmas cupcake
Kobeika
Lyudochka! Thanks for the advice, I will definitely dry the almonds
Squirrel
Girls, can you tell me?
So when we take his darling out of the mold, wrap it up and begin our 6-week epic with impregnation, will we smear it only from above or twirl it - twist it and smear it from all sides?
Kobeika
I smeared it on top and sides last year
Squirrel
Thank you Kobeika ... So i thought
Kobeika
And I also wanted to ask: Art. l. baking powder - can I use a spoon from HP, or do I need a regular one?
Stern
In a bag of 9 grams, this is a tablespoon. Pour in the bag and Usyo.
Kobeika
Stellochka, thanks for the answer, but I have 18 g in a bag. I got out of the situation: I measured out the HP with a spoon, then poured it into the usual one - the result coincided!
Lisss's
hooray !!

how was the dough? not dissected? eggs separately introduced?
Kobeika
I report: I introduced the eggs according to the instructions (separately), the dough turned out to be gorgeous, then I licked the bowl. It seemed to me that this year it was not so thick. The filling, though that year was according to the second recipe, and this year it was rather the first, with nuts. I can imagine what cupcakes will be if such a delicious dough!
Lisss's
Kobeika, I'm so glad that the dough was successful and you liked

it might seem thicker if the flour is different this year. I have drier flour this year, it binds more moisture, and the dough on it is thicker.

and, of course, this separate introduction of eggs is just a find in the yolks there is lecithin, a natural emulsifier that is used in mayonnaise to mix fat with liquid. accordingly, when we first introduce the yolks, we introduce an emulsifier, which later helps the liquids mix into the butter foam more easily and the dough does not split. Ludmila from Toronto, from LJ shared this technique. now all buttered biscuits, where the introduction of eggs into the butter is required, I do this
Stern
Lisss'sochka, so while I was running around the forum with a broom, how many times instead of me kind people answered questions in my topics, now it's time to pay off debts.
Vitalinka
Lyudok! I'm with a report. I did everything strictly according to the recipe. Well, here's the result, just from the oven

URL =English christmas cupcake
Thank you !!!!!!

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