English christmas cupcake

Olya, and if there is some kind of meth between the oven and the door. insert a little thing - so that there is a small crack and the pace is reduced? I once taught my mother-in-law in this way, using a knitting needle, to teach her gas oven to bake. They are capricious biscuits - they do not like when the door is back and forth ...

... but if between the oven and the door there is some kind of met. insert a little thing - so that there is a small crack and the pace is reduced?
... They are capricious biscuits - they do not like when the door is back and forth ...

I'll look now. Thanks for the advice!

I will report! Baking for 4.5 hours, in a ceramic form is better than in a luminescent one with a non-stick coating. The dough turned out light brown, because I put in dark molasses.
nothing seemed to be burnt, only the photo turned out a little dark.

[Dusya]

Dusya, congratulations, and you were worried !!!

And today I have rewarded my friends with a recipe - puzzled. Let them groan, do not play the fool ...

They are capricious biscuits - they do not like when the door is back and forth ...

This is a butter biscuit, it is on butter foam, not on egg. the oil foam is strong, it will not be blown away with it, you can feel calmer than with an egg

[Dusya Tapkina]

Dusya Tapkina, these beauties will definitely show me a high cut, okay? I didn't bake so tall, I'm wondering

This is a butter biscuit, it is on butter foam, not on egg. the oil foam is strong, it will not be blown away with it, you can feel calmer than with an egg

Luda, last year my roof sat down on one side of those standing on the edge - and all due to the fact that a light bulb suddenly burned out in the oven, but how to observe the process in the dark and, in addition, with acute respiratory infections without opening. So I warned every fireman ...

oo, interesting .. and the rest of the cupcakes ok? I open it calmly, and cover it with foil in the process ... not in the first minutes of baking, of course, starting from minute 30. Well, without fanaticism, too, everything is operational. but - I open the door, poke my finger ..

then, probably, it's worth it neatly .. advice with a spoke is very sensible, in fact

And I opened and poked when they began to blush. They did not fall in the least.

The rest turned out to be normal, although I opened it earlier than 30 minutes later, it didn’t come to ruddy yet. At first I climbed in - then I thought, not to the contrary.

I still have soaked dried fruits, I will bake on Saturday.

And if I soak dried fruits on Tuesday, I won't have time to make the right cupcake?

Well, that's what happened, baked for 4 hours on the lowest heat that could be set. I could not resist trying it, the taste is ambiguous ... maybe I have too much cinnamon, it tastes a little bitter, but delicious! Strange, not familiar, but delicious! Thanks again!

That's it, I baked the second portion of cake last night, I got 1.5 norms, four muffins, two large bakes in a gas oven for 3 hours, two small ones in e-mail. baked in the oven in an hour Lisss's -Luda, you I'll keep these cupcakes until christmas.

[TanushaS]

Well, that's what happened, baked for 4 hours on the lowest heat that could be set. I could not resist trying it, the taste is ambiguous ... maybe I have too much cinnamon, it tastes a little bitter, but delicious!

TanushaSis this cut so dark? or a barrel?

Tanya, is it unknown which T was in the oven? write that it tastes bitter if the baking T was high, 170C + ..

And if I soak dried fruits on Tuesday, I won't have time to make the right cupcake?

Tanya, do it yourself - it takes 1 week to lock the dried fruit, and the finished cake should be infused at least - 4 weeks, ideally - 6. Do you have time before Christmas?

Vilapo,

This is a cut, but in general it turned out to be somewhat homogeneous, everywhere the same color - what did you burn, right? I had to hold everything for 3.5 hours ...but it seemed to me half-baked, like the stick was already without crumbs, but it was wet and the top was still weakly springy. I don't know the temperature, there is no thermometer, I think the maximum was 160.

the stick in this cupcake will be wet anyway, it is very greasy. it should be wet, but without sticky dough, and if ruddy and springy, it means it's ready

I'm afraid 4 hours is too much for this size and for your oven ..

Kusmanchik can be cut off when changing diapers?
By the way, do you need to change the paper for a new one?

until January 7 - do not cut anything !!

we change only the one in which it was baked for clean paper. then, during the smear, we no longer change the paper.

What can replace sweet sherry for making marzipan?

sherry can be exchanged for vermouth, madeira ... for sweet, strong wines without a characteristic color. if you take red sweet wine, then marzipan will be blue

[Whymuchka]

Whymuchka, I have almost the same

I kept both in a row, and one on one .. better in a row, but on each other it's ok

In a bookcase you can, otherwise I put it in a cool place in the bedroom on the windowsill, plus out of sight

the cake should be stored at a temperature in the range of 16-23C, given the abundance of oil, even 16-20 is better. I keep it at 22-23C

[LIlySuboch]

LIlySuboch, should be white dessert - sugar 16-20%, alcohol 12-17%

And cognac will not work in any way ??

and how much is there? a tablespoon? put in cognac !!

Gyyy !!! And I can leave for night duty and not return!

and from necha here to prepare spare airfields !! go for the filling tomorrow! the cupcake has been hanging on the forum since 2008, are you still going to wait for the lope?

That marzipan recipe that you gave, can you bake in baked goods ?? You mean nothing will happen to the yolk?

the recipe I gave is for wrapping the cupcake, not for baking .. for baking, there should probably be a different recipe.

Girls, I remember someone made marzipan from unpeeled almonds, as to taste, no worse than peeled ones?

I made from unclean, it turns out pockmarked. it tastes the same, it is ground

Another question, it says there should be no more than three days. does it mean to use during this time?

store no more than three days - it means that the finished marzipan mass after three days of storage will be less plastic and roll out worse, it will be more difficult to wrap the cake with it. you can use it as long as you like, the shelf life is not limited

Is it possible to send HP here at all ??

to send PM, click the green scroll at the very bottom under the avatar

[List of "yellowworm recruits" 2012]

List of "yellowworm recruits" 2012

7. Olga from Voronezh Soaked Promised

Kneaded

Spread out

I covered the top with dough without fruit

Memory tells me that the label on the long form read - for an English muffin. The form has been waiting for a long time. I hope everything will be fine. The temperature is 155 degrees. It takes only one hour to bake. What happens I will report tomorrow.

And this is the change from the filling.

Thanks for the advice to take eggs not by pieces, but by total weight. There were very large eggs. I used 4 eggs + 10 grams.

[sweetka]

So. something tells me that I, too, will probably end up ... tavo ... recruits ... uzhos.

sweetka Glad to you! Haven't crossed for a long time Join us!

[List of "yellowworm recruits" 2012]

List of "yellowworm recruits" 2012


1. WIKI Soaked Baked
2.chaki2005 Soaked Baked
3. OlgaOlga
4.poiuytewq Soaked Baked
5.mamontenok
6. Crumbling
7. Olga from Voronezh Soaked Baked
8. Twist Soaked Baked
9. MariS Soaked Baked Soaked againBaked again
ten . Freesia Soaked Baked
11. Arka Soaked Baked
12. GenyaF Soaked Baked
13. Kolenko Soaked Baked
14. LIlySuboch Soaked Baked
15.Lina Soaked Baked
16.inusha Soaked Baked
17. SAPPHIRE Soaked
18.izumka Soaked Baked
19. I-na Soaked Baked Soaked again Baked again
20.aleno4chka Soaked Baked
21. TanushaS Soaked Baked
22. Galina Ufa Soaked Baked
23. Vilapo Soaked Baked Soaked again Baked again
24. Skate Soaked Baked
25. valvery
26. Dusya Tapkina Soaked Baked
27. Kisyona Soaked Baked
28. Luysia Soaked
29. vernisag Soaked Baked
30. win-tat Soaked Baked
31. Kalyusya Soaked Baked
32. fomka Soaked Baked
33. Maryana61 Soaked Baked
34. Soaked Baked Soaked again
35. Kras-Vlas Soaked Baked
36. husky Soaked Baked
37. oks3504 Soaked Baked
38. Jesse Soaked Baked
39.iiirrraaa Soaked Baked
40. Soaked Baked
41. Why Much Soaked Baked
42. sweetka Soaked Baked
We will show that we are small and remote !!!

The temperature inside the cake reached 107 degrees after 3.5 hours.

Yesterday's game was more successful. Dough first. It is light brown due to the presence of molasses. Almond flour, ready-made, also with a shell, brownish.
This works best in a silicone mold with a hole in the center. I put the cupcake in a dish with water and nothing came off anywhere. In ceramics, the bottom is still slightly stuck.

[Olga from Voronezh]

and why everyone was silent before, many people have thermometers ...

Lina, a clever thought, I come after ...
Another moment turned out: a plastic bag is small for a thirty-centimeter cupcake, I put it in a piece of a sleeve for baking.
Instead of a pack of newspapers, I put 3 silicone mats (one on top of the other).


I tied the end of the bag, having previously clamped it with a surgical clamp (by taking out the non-standard form from the bread machine). It's very convenient and you don't need to ask anyone for help.

Olga from Voronezh, Olya, I love a detailed approach !!

the same color of raisins and cherries is not an indicator that the cupcake is necessarily burnt, look here in the text of a post from Luda from Toronto

If you illuminate with a "spotlight", then something red can be seen


Thanks for the advice and additions!

Filling - three raisins, two dried apricots, peaches, pears, cranberries
🔗
Ready-made cupcakes (one upside down)
🔗

I didn't show mine, I'm getting better. Baked in multicooker.

and swaddled

[Lisss's]

Girls, I'm finally home! I will tell you a terrible secret - everything, everything, everything, from buying ingredients to baking, was made by my daughter Ksenia and her son, this is her first serious "baked product"! Luda Lisss's , thanks for the science!
Lena Kolenko! Accept the report:
this is our dough ... and this is a collective photo before baking

Now the big cupcakes are being baked, the small ones are already wrapped. We'll take a photo tomorrow!

Here is such a handsome man! The rest, so as not to be tempted, quickly packed and put to bed for a week !!!

The smallest one, made of a silicone mold, was tried. Very interesting taste, a little dry - we will not regret impregnation !!!
There is a soaked filling left, we will bake it soon !!!

[Zhenya]

Zhenya, I'm so glad that my husband liked the cupcake! and the cat !!

so, and today I continue my experiment

Well I decided to wrap my cupcakes in gauze soaked in cognac, as they say in some sources in English. born. cupcakes .. pursued 2 goals - less often to unwind-grease (it was assumed that the gauze would keep moisture longer), and - thus to save impregnation-cognac

today is exactly a week, I unwound for checking ...





well - the gauze is ABSOLUTELY dry, as if it had never been soaked at all in this way, target number one and number two failed

but! - what I liked about wrapping with gauze is that the gauze itself absorbs the oil that is released from the cake during storage, and the cake is completely dry to the touch, as soon as it was just from the oven when stored in baking paper, the paper eventually became oily, and the cake, accordingly, slightly too ..

so I moistened the gauze again, I'll see what happens on the trail. week ..

and one more thing - about the spray bottle .. on the one hand - even not very strong moistening of the cake, after all, it sprays well ..and on the other, I even spray it aimingly, but all the same, the whole table around is wet with cognac, somehow I feel so sorry for the cognac ... so I sprinkled it, sprinkled it, and again took a brush in my hands

and also - it took me 50 ml of brandy for the coating-sprinkling, this is for 4 cupcakes as in the photo, from all sides, and gauze

IMHO - "pshikat your mouth" is very unhygienic. Don't be angry ...

Tyuyu ... so there all the ciliates will immediately throw all their shoes back ... from the cognac ...

And, in principle, whatever got into the mouth is gone ... the cupcake is unlikely to get anything in this case. Yeah ...

IMHO - "pshikat your mouth" is very unhygienic. Don't be angry ...

Ol, yes you cho, really thought?
So I'm joking! Well, you give!
I’m for, say, expanding the alcoholic horizons ...
(Well, if it's about hygiene, then the truncate will wake up) ...

And I really did bite

Ol is probably completely teetotal! ... like us ...
And today I soaked mine - well, and they alcoholics, I tell you ... drink like chronic ...
So before Christmas all my bottles in the bar will run out

[Brightwing!]

Brightwing! Here Freesia baked this year https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7360.0
I'll look for it yet.

Here Vernissage also baked https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7360.0

Jesse also tried here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7360.0

And from this place https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7360.0 you can read about last year's experiments by Masha and Tanya

Devulki, I'm with a report. I baked them yesterday. 2 pieces. Baked in two Panas cartoons, one 10, the second 18. So that cupcake, which is in the big one, got out into the wild without any problems. (I smeared the bottom with oil before laying it down, I didn't lay the paper). But in a small mulka, not only did it stick to the bottom, it also fell apart in wet pieces. I didn't grease the bottom with oil before the bookmark - I forgot. I don’t understand what the reason is, since both cupcakes stood twice for 65 min + 15 min. Yyyyyy


this is a great cake.
Yes. about the test. My eggs were 106 grams. I hit three. But the dough was somehow surprisingly small - the fruits were not simply not drowned in it, but were only slightly smeared into the dough. I don't know what to think. I sin on the fact that the battery in the scale has run out, so I measured it with a spoon-scale. Maybe they're lying. In short, tse shoto, not the dough, I got it yesterday. Although, when I collected the pieces of the disintegrated, I tried a piece - it was drop dead tasty.
Yes, and one more question: girls, and we can, which broke up to blind and put in the oven for more, eh? or is it nonsense?

Yes. about the test. My eggs were 106 grams. I hit three. But the dough was somehow surprisingly small - the fruits were not simply not drowned in it, but were only slightly smeared into the dough.

My dough looked like this

Hello everyone. I did everything on schedule, soaked the fruit, baked it and today I greased the cupcake for the second time. I have problems with the Internet, I can not upload pictures

[Congratulations to all recidivists who have successfully defended another epic in cake baking!]

Well, let's summarize the preliminary results ??

Congratulations to all recidivists who have successfully defended another epic in cake baking!

Congratulations to all the recruits who successfully completed their baptism of fire this year !!

Hurray, comrades !!!

🔗 🔗 🔗

list of "repeat offenders" - FINALIST

race 2012 - 2013

1. Lisss's - 6th year
2.cobeika - 4th year
3. wort - 3rd
4.Giraffe - 2nd
5. Moira - 2nd
6.tsvika - 3rd
7.klila - 3rd
8.nakapustina - 3rd
9. Anise - 4th -
10.clavicle - 3rd
11.kava - 2nd
12.tuskarora - 4th
13. SchuMakher - 3rd
14. Vitalinka - 2nd
15. Leska - 3rd
16. Nat_ka - 2nd
17. Eusebius - 3rd
18. Lora0209 - 2nd
19.navis - 2nd
20. Nagira - 2nd
21. Lyuba 1955 - 2nd
22.natalocChka12 - 4th
23. Margarita - 4th
24.kleskox35 - 3rd

MO-LOD-TSY !!! KEEP IT UP!!!

AND HOLIDAY CONCERT



muffins grease now goes to this song !!!

Girls, though I'm late, but with a report: I baked this Sunday. I got 4 muffins: 2 more, and since the forms were not enough, I had to get out of the stash paper ones. Here is the report:

[Vasilika]

Vasilika, muffins here -







and even a whole tree made of muffins

I baked two cupcakes this year: one in the oven (still in the paper), the other in the slow cooker (they already ate it last Friday). I watered them all the way (about 5 weeks) with clean Cointreau. With t. Z. taste - very tasty, I liked Cointreau much more than just cognac last year. BUT, despite the fact that the crumb was not dry, so juicy, the cake tried to fall apart, not so straight and impossible to eat, but still.I'll see what happened in the oven ...

Lisss's, take the report. Thanks again for the deliciousness and aroma, for the design ideas! Such a cupcake went to Italy today for Christmas! Decorated yesterday. On a thin layer of apricot confiture - nuts and a mixture of freshly cut orange peel, candied pineapple with honey, butter and starch. In the oven min. 10 at 180 ° C without convection.

weight 1.3 kg 23 * 10 * 5 cm

Last year, the gift cake was covered with marzipan and mastic:

Galya, how beautiful! so Christmas, very smart !! golden hands, well done !!!

I report, the cake is received and eaten in England. Strangers send gratitude and delight, they say that this is the most delicious of all that they have tried in their lives. We already have an order for next year. I never tire of thanking you for the awesome recipe.

I just lifted my nose to the ceiling thanks