Kobeika
Lyudochka! Thanks for the advice, but my youngest is sick now, so I'm not allowed to leave for the time being. Well, I will prepare more thoroughly for next year. This year, Kroshi made candied fruits according to the recipe - yummy
Lisss's
oh, yes .. my grandmother is just visiting, so I just skimped yesterday, otherwise I was sick for a week too .. get well!
SchuMakher
Everyone praised this snake, but noooooo! Oh, I'll go to the astral plane! (For teachers, I did not put the comma after "oh" on purpose)
Lisss's
and the photo de ??? We do not put estimates in absentia !!
Lora0209
And I was tempted to cook this wonderful cupcake ... take it into your slender ranks ...
Raisins; candied fruits - passion fruit, papaya, pineapple; dates, prunes; nuts - walnuts, cashews, hazelnuts; cinnamon, saffron, cloves, nutmeg; orange zest and juice, cognac .....
English christmas cupcake
English christmas cupcake
Moira
AAAAAAAAAAAAAAAAAAAAAAAA AAAAAAA !!!!!!!!!!!!!!! Save !! Help!!!!

Began to grind almonds in a coffee grinder. And it is not dry. I cleaned it, dried it in a frying pan. But this is not flour - this is .... I do not know ... it is shallow, but moist
Teen_tinka
I work for the second day as a squirrel on stocks .... shaking my stocks in a bank ....
smv17
Save! I got some almonds!
I bake early so that it ripens by the 25th ... The fruits are soaked in a week ...
For 1.5 hours in the oven, and ONLY NOW I remembered that I had forgotten 75 grams. put almond flour! Last night I ground it in a coffee grinder ... so I got it there and stayed there!
Now I poked a stick, and it is quite wadded! Now there is no way to save the cupcakes?
nakapustina
Quote: ks372

Lisss's Of course, much more. This is the third year we will bake this wonderful cake !!! The fruits have already been soaked (the longer they stand, the tastier, in my opinion). And I also soaked dried fruits with rum. I did it with cognac, I'm not very good. And with rum last year and soaked the cake, too, with rum. Very, very tasty !!! So we are also in orderly ranks !!!

I also did it with rum last year, and this year I decided to pour cognac, something I don't like yet. And yet, I put 100-50 grams of candied ginger in the mixture of candied ginger, so I think it's not in vain
Moira
Need some urgent advice !!

My muffins were baked safely for two hours and now they are soft, tanned and the toothpick comes out completely dry - should I bake further or is it enough?

Cupcakes are baked in two liter and one one and a half tins
smv17
Quote: Moira

Need some urgent advice !!

My muffins were baked safely for two hours and now they are soft, tanned and the toothpick comes out completely dry - should I bake further or is it enough?

Cupcakes are baked in two liter and one one and a half tins

I join the question! the toothpick is dry, but when you poke them with your finger, they are elastic, but soft!
Lisss's
Quote: Moira

AAAAAAAAAAAAAAAAAAAAAAAA AAAAAAA !!!!!!!!!!!!!!! Save !! Help!!!!

Began to grind almonds in a coffee grinder. And it is not dry. I cleaned it, dried it in a frying pan. But this is not flour - this is .... I do not know ... it is fine, but moist

Moira, I'll write loudly here so that no one else does this, okay? this is not for you personally, this is for everyone to see:

ALMONDS GRIND IN A BLENDER, DO NOT GRIND IN A COFFEE GRINDER !!!

if you grind in a coffee grinder, it squeezes the oil out of the almonds and it becomes, as it were, wet. such an almond does not behave properly in the dough. there should be dry small grains, like in my photo. crumbs can be obtained only in blender

wait I'll be back

Lisss's
who have small cupcakes in liter tins - can be removed after 2 hours
Moira
Lisss's

Clear with almonds. I'll take into account for the future, but I still don't have a blender.
I mixed the almonds with sugar and so ground them in a coffee grinder. It turned out ok and not sticky.
I took out all my cupcakes. I hope they are baked. Now I'm going to smear it with cognac.
Lisss's
Quote: smv17

Save! I got some almonds!
I bake early so that it ripens by the 25th ... The fruits are soaked in a week ...
For 1.5 hours in the oven, and ONLY NOW I remembered that I had forgotten 75 grams. put almond flour! Last night I ground it in a coffee grinder ... so I got it there and stayed there!
Now I poked a stick, and it is quite wadded! Now there is no way to save the cupcakes?

I'm sorry, but nothing can be changed, almonds play the role of flour here, and also thanks to it, the dough becomes looser, and of course the aroma and taste ... of course, you can't add it to the baked cake. well, look what happens .. then bake a little longer, probably ..
Lisss's
Quote: nakapustina

I also did it with rum last year, and this year I decided to pour cognac, something I don't like yet. And yet, I put 100-50 grams of candied ginger in the mixture of candied ginger, so I think it's not in vain

Natasha, according to the recipe, this cake contains just cognac, or brandy as a substitute. rum does not appear here. so it will be tasty anyway, don't worry

and for ginger - after all, as a spice is added here in one of the filling recipes, which means that candied ginger should also be in harmony with the general taste, it seems to me that everything will be fine
Lisss's
Lora0209, what a beauty!!! and especially impressed by the palm trees on the background of the filling for Christmas cupcake, but what about the tree, snow, snowmen ?? ..
Moira
wrapped it in foil, and right now I looked, and there was condensation on it.

Leave or take off?
nakapustina
Lisss's thank you calmed down
Kobeika
People! It's Christmas and Christmas in Africa (in the sense where our people are, they celebrate there). I, too, will transfer one cupcake to my daughter in California, even if they indulge in tasty treats under the palm trees
Lisss's
Quote: Moira

wrapped it in foil, and right now I looked, and there was condensation on it.

Leave or take off?

leave! everything is fine, it should be

Quote: Kobeika

People! It's Christmas and Christmas in Africa (in the sense where our people are, they celebrate there). I, too, will transfer one cupcake to my daughter in California, even if they indulge in tasty treats under the palm trees

The light, aha, is also even more interesting! just the photo was very beautiful - filling and palm trees, ehhh ...
Moira
My first muffins are swaddled on the shelf, waiting in the wings. The result did not completely satisfy me, but this is exclusively my fault. I see my mistakes and in order to avoid them in the future I want to consult with the old-timers.
As they say, don't pass by!

1. I had to cut one in half, but this made it possible to taste a tiny piece.
The fruit filling sank a little. I usually, when I put the same raisins into baked goods, I first roll them in flour lightly. and it is evenly distributed without accumulating at the bottom. Should I do the same here? I didn’t, because it wasn’t specified.
2. I have a feeling that I have overexposed them. Small muffins (1 liter. Form) taken out after two hours look not burnt, but very close to it. Why is this? I kept the temperature regime. And the larger cake (1.5 l form) is generally burnt from the bottom, although this is not found behind my oven. I had to clean it up from below. I understand that with so much fruit, the dough takes a long time to bake. But dont know. a dry toothpick came out after an hour and a half.

Advise how to avoid this in the future.
Lora0209
Quote: Lisss's

Lora0209, what a beauty!!! and especially impressed by the palm trees on the background of the filling for Christmas cupcake, but what about the tree, snow, snowmen ?? ..
Lisss's, unfortunately, and maybe fortunately, we will have New Year and Christmas with palm trees ... But ... all other attributes, except snow, are a tree, champagne, Olivier, "English Christmas cake", etc. . WILL BE ...
Lisss's
Moira, show the cut of the cupcake, it will be easier for me to discuss your problems then

these muffins are baked for a long time, as they should be according to the technology. this is such a specific baking - they are baked - aged in a hot oven - even after the dry speck has left. it is so necessary for this recipe.they turn out to be very ruddy, yes - the crust is fried more because of the abundance of sugar in the dough. so that they are not burnt, they are kept at low T. think and adjust your baking mode to achieve long baking without sticking .. then only you can "negotiate" with your oven .. I listed the options in the first post - put the forms on a baking sheet , and in particularly difficult cases, they put a form with a dough on a stack of newspapers - this way they protect the bottom.

they are very dark, look in Google in pictures for a Christmas or English fruitcake - you will see what it is
Gasha
Lora0209, and "Olivier" needs a bowl !!! Enamelled Snow can be scraped from the freezer
Lora0209
Quote: Gasha

Lora0209, and "Olivier" needs a bowl !!! Enameled Snow can be scraped from the freezer
There is a basin ... and other dishes for Olivier are not supposed ... ...
Lisss's
Laura, Gasha
Moira
Lisss's
Quote: Lisss's

Moira, show the cut of the cupcake, it will be easier for me to discuss your problems then

I photographed everything, starting with the test, so as soon as I get home I'll post a cutaway photo.
Perhaps it was necessary to put the baking sheet lower, and not at the very top. And one more thing: can you bake such a cupcake in a glass form?
Lisss's
OK! I will wait!

the girls baked in a glass form, they seemed to be happy .. I don’t know, I didn’t bake in a glass
Moira
So I got to the photos. Lisss'sI really hope that they will help correct the situation.

This is what the fruit and dough looked like:

English christmas cupcake
English christmas cupcake

This is how the cake is ready-made

English christmas cupcake

Well the cut:

English christmas cupcake

The bottom is burnt.
Lisss's
Moira, golden, you've got a wonderful cupcake! the correct brown color, it is cut evenly, as far as I can see - it does not crumble, does not disintegrate, does not smear like plasticine (and this despite the fact that the almonds were ground in a coffee grinder and released oil), according to its physical qualities, your cupcake is "five"! would have been even 5 plus, but the bottom was too fried .. apparently, in your case, it was necessary to put another stack of old newspapers under the uniform, or a silicone mat. tell me, did you put the cake pan on the baking sheet while baking? and how do you taste the cupcake?
Moira
Lisss's

Thank you, of course, for such a high assessment of my debut))

As you can see, this is a silicone mold on a metal frame. She stood on a regular wire rack (not on a baking sheet). I never put up newspapers, no matter what I bake. In general, this is the first time I come across such a practice. But next time it will obviously have to. Or put the grate lower ...

The taste .. Well .. I somehow expected more or something. I was worried that there were too many spices, but in the finished form everything somehow smoothed out and a little spicy taste remained. Let's see how it will be after a month and a half of exposure. )))))
I wanted to decorate with sugar fondant, but the top of the small cupcakes turned out to be not too even ((
Lisss's
it is necessary to add to the recipe that it is imperative to put the baking sheet on the baking sheet acts as an additional lining from the heat, just like newspapers, if one baking sheet is not enough ..

and you treat them to someone, I noticed some man, men react to him very positively, I also treat him calmly, but some of my friends are already squealing
SchuMakher
I put a baking cloth on the bottom, the fish soup sticks out, I told us butter, I put everything in ...

🔗

in ... I didn't remove the valve, set it for 65 minutes, then, at the second hour, I'll remove the valve. I wanted to put the newspaper down, did not dare, suddenly it would light up
SchuMakher
Significant so! While cha was somewhere, I bake, I ground the almonds with a "foot" blender, it turned out The dough is not pink, because there is no dark molasses, I put caramel. Now the question is: I bake in disposable aluminum molds, can I leave them for storage?
SchuMakher
The dough is divided into almost 4 equal parts
SchuMakher
🔗
now, 2 hours 30 minutes.

The one that is in the cartoon for now bakes slower there
SchuMakher
IN THE MULTA FURNACE IS POSSIBLE !!!!!!

🔗

Well, the whole bunch:

English christmas cupcake

Comparisons of the cuts will be after Christmas! Just remind me
simfira
Quote: Lisss's

at such a low T should not catch fire, no ..but don't go far .. just in case

here we need a smiley with a fire extinguisher
licked raw dough, very tasty, I didn't even know that ground almonds give such a flavor
Lisss's
GOPHER!! you have a gas oven - tell me what kind of fire you need to set ???
Suslya
How is it? you have written 135-140 degrees, I baked at 150, because I made the temperature lower and the gas began to "puff", I was afraid that it would go out altogether. So the fire must be made so that it would barely glow.
simfira
Girls, thanks, went to watch
SchuMakher
I'm 2 baked.

Mil, the middle one has a taka roof, BECAUSE THE RAG FALLED ON IT, BASTARD. It stood on one side, fell on the other
simfira
Baked !!!
The scent is awesome
Bravo to the author
Lisss's
simfira, well done! well, now you will taste the taste, and then you will make the final verdict - to live or not to live the Christmas cake

and where are the pictures ??
SchuMakher
Yes, by the way, in the cartoon, due to the closed space, the smell is soooooo, dear mom!
Lora0209
God, how it smells ... Thank you, Lisss's, last year I just read and looked forward to, but this time I decided ... Now we need to be patient ... and ... wait ...
English christmas cupcake
Giraffe
Masha, but in terms of density, both from multi and from the oven are different? Well, how do you like it more from the view?
Lisss's
Lora0209, oh, how cute! ...

giraffe, tell me, the cartoon looks somehow looser, chtoli, it looks, right? like it's softer and more luxurious, right?
Lisss's
Soldiers get up!!!! build up !!

at what I'm screaming something ?? I'm about it!

whoever will bake a cupcake tomorrow, let him put it on the kitchen table in a bowl - 6 pieces of eggs in a shell and 82% butter 350g. until the morning they will warm up to the room, in the morning and start!

then there was a question from Tatyanka - how to find out the weight of the eggs, because they need to separate the yolk from the protein! I report in essence - the shell, as experience shows, weighs 7-8 grams, therefore we count - 6 eggs x 50g + 6 shells x 8g = 348g eggs in the shell. if there is more - not scary, then spoon out the excess eggs with a spoon. it's better than not enough.

well, tomorrow we will fly!

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