Charlotte in a bread maker

[Eggs]

Charlotte in a bread maker

Category: Bakery products

Ingredients
Wheat flour	1 tbsp.
Sugar	1 tbsp.
Egg	5 pieces.
Vanilla, cinnamon
Fruit-berries-nuts

Cooking method

• 1 tbsp. = 200 g
• • Eggs - whip cold with a mixer in a thick foam
• • Sugar - add, continuing to beat, you should get a thick, almost white mass
• • Flour - pour in a thin stream, stirring at the minimum speed of the mixer
• • Can add vanilla, cinnamon etc., - who loves what
• The dough is ready.
• you can use almost any fruit, berries, nuts as a filling, I like 3 options the most:
• • apples + cherries
• • cranberries + walnuts + lemon zest
• • dark plum
• Put the filling directly into the dough and stir gently with a spoon.
• Next, take a bucket from HP, taking out the mixer, grease the bucket with oil, sprinkle it with flour (maybe you can do without it, but I haven't tried it). pour the dough there, put the bucket in the HP, set the BAKING mode for the maximum period (90 minutes) and go!
• After half an hour, you can already start looking in and poking with a wooden stick.
• As soon as your stick comes out of the dough dry - that's it, the charlotte is ready! It remains to remove, cool, sprinkle with powdered sugar, and - BOND APPETITE!
• about the filling - it is actually all from the bottom - it just turned the charlotte over. Smiling because the dough turns out to be liquid, the filling still sinks. but you can stuff more apples - however, then you may not have time to bake

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Yes, that's a good recipe. I always do this charlotte too. Just don't put too much fruit, otherwise it will go down and the charlotte will be wet and won't rise as it should. Usually I do it with apples, better with sour and dense apples, like Antonovka. Enough 2 apples, peeled and finely chopped. I didn't bake it in a bread machine, but in the oven .... It turns out such a plump, crispy, sweet crust .... And the smell !!!! I advise, especially for those who love sweet pastries.

about the filling - it is actually all from the bottom - it just turned the charlotte over because the dough turns out to be liquid, the filling still sinks. but you can stuff more apples - however, then you may not have time to bake

- I don’t remember where, but somewhere I read the advice, though about raisins: so that it does not go all down and is distributed evenly in the batter, you must first roll it in flour, maybe for apples ...?

Today after work for evening tea I made a charlotte. My daughter and son-in-law came to visit (by the smell) ... I wanted to take a picture, but it had to be done right away. Taste, aroma is amazing.
: o Notes: finely chopped apples. During baking, they melted (not all), but in these places the dough turned out to be denser (maybe even wet). Before putting the apples and cherries in the dough, I rolled them in flour, it didn't help, they still went down. So this is only acceptable for raisins, maybe for something lighter, but these products are still heavy.
The corresponding conclusions have been made. Next time, I think it will be even better.

I just have a question: what kind of charlotte bread maker do you use, which has a program for 90 minutes?

I did it in Panas 253. You put the prepared dough in a cotton bucket, set the baking program, set the timer to 1 hour 30 minutes, which corresponds to 90 minutes. and press start.

Hello! I'm new here and want to learn all the intricacies of baking.Yesterday I baked Charlotte in HP and was very upset when I saw what happened inside. The apples lay in the middle layer, a baked, fluffy foam on top, and a dark, unbaked mass similar to rubber below. We ate the top, and had to throw out the rest. ??? Tell me what I did wrong ... I had to mix everything in a bucket or I whipped with flour too much or I took a little filling (1 big apple)Help well, I really want Charlotte

Hello everybody! I want to share the good news -:) I still got Charlotte!
I took 3.5 apples and cut them into medium slices. Beat 4 eggs into a thick foam (together with 1 glass of sugar) and then added 20 g of flour for each egg, i.e. 80 g of flour (very carefully in small portions, stirring). I put the apples on the bottom of the bucket and poured the dough. I set the "dough" mode (I have 1 hour) and an hour later I got such a cake ... I barely had time to cool down, my husband and I immediately swallowed it.
The only thing that turned out to be wet at the bottom is that you need to lay down the filling.
But I'll tell you it turned out so tender ... all the same, you need to lay down less flour
Good baking everyone!

Hello everyone! I want to share an experiment on this charlotte recipe. If you separate the whites in the eggs from the yolks, and beat them separately (sec 30), then gradually whisking the whites, add the sugar, you get a thick white foam (like thick sour cream, a spoon is worth it). After that, add the yolks, whisking in the same way, and add flour, then YOUR BEGINNING will have to be "drowned", it can be placed on top and immersed in the dough with a spoon to the depth you need. And if someone wants to cook Charlotte not in HP, but in the oven, then the temperature in the oven is 110-120 degrees, the position of the pan is 2 from the bottom, the baking time is 90 minutes. TRY IN.

I just tried to bake such a charlotte. After an hour of baking, the dough is unbaked on top. Maybe because of apples, I don’t know .. I’m waiting for the cotton to cool down and send it to bake ..

Good morning everyone!!!
Once again I want to say thank you for having this site!
Probably I can't do without your help!
I baked charlotte 2 times according to the recipe I found on the forum.
In the photo it looks very beautiful: the charlotte is lush, and I have
it turned out to be low and bloody. I baked with strawberries and apples, and put them in a little, and baked for 90 minutes.
Advise what I'm doing wrong!
recipe: beat 5 eggs in a thick foam, add 1 tbsp. sugar, 1 tbsp. flour, filling at will.

Well, I found this charlotte. I think that you beat eggs with sugar a little. This mass should be very lush. And it is better to mix the flour with the egg mass not with a mixer, but very carefully with a spoon and not for very long.

Well, I found this charlotte. I think that you beat eggs with sugar a little. This mass should be very lush. And it is better to mix the flour with the egg mass not with a mixer, but very carefully with a spoon and not for very long.

Yes, the mass was very fluffy, but the flour was mixed with a mixer.
Do you think this is the reason for the failure?
Andreevna, is it possible to add sour cream? And the filling: how much can you put in? THANK YOU!

Try it with a spoon, that's the only way I do it now. I think there is no need to put sour cream in a charlotte.

Try it with a spoon, that's the only way I do it now. I think there is no need to put sour cream in a charlotte.

And I put sour cream, only necessarily with slaked soda, however, this may not be charlotte, but high and tasty

And I put sour cream, only necessarily with slaked soda, however, this may not be charlotte, but high and tasty

Thank you, everything worked out! And put the sour cream (with soda), softer with it!
Of course, everything is much simpler in the oven - it turns out there without problems.
I have a little over a month and I love this creation! And therefore I am eager to try to bake in it!
I tried different recipes, there are already favorites. Friends are getting ready to buy a bread maker.
It is a pity that they do not reward people who posted such recipes on the forum!

[Alinchik]

Alinchik, so where did it happen, in the oven or in the bread maker?

In the stove! I decided on one more experiment, and following your advice
mixed the flour gently, and added sour cream, and put brown sugar (Mistral). It is difficult to say why it did not work out initially, although I have been baking both pies and cakes in the oven for a long time.
But with the stove while on "you"
Well, okay, everything will work out anyway!
I will gain experience and share the results of my experiments
Thank you, Andreevna! Your support has instilled a fighting spirit, so to speak!

but I didn't get a charlotte ... at first it was very lush and tall, took 3/4 of the bucket (looked through the viewing window), sat down at about 40 minutes, it turned out to be very low, the biscuit was still nothing at the edges and on top, from below - apples (I put them that way) and sometimes - a sticky layer. True, they ate mine and said it was very tasty. But I want it to work out too!
I will not risk the oven in the oven, it is very old, it does not show the temperature at all, and from the side it burns all the time. One hope for a bread machine ...
Beat eggs with sugar in a very fluffy foam, gave 5 table flour. spoons, since there are no scales, I kneaded with a mixer at the lowest speed, I took a few apples, put them at the bottom, crumbled a quarter of the apple in the middle and on top when pouring the dough.
Can I try it with sour cream and soda too? I really want to get it ...

Can I try it with sour cream and soda too? I really want to get it ...

It will not get worse, and the thicker the dough, the higher the cake will be.
And, in general, it is better if you have a multicooker, it cannot fail there

It will not get worse, and the thicker the dough, the higher the cake will be.
And, in general, it is better if you have a multicooker, it cannot fail there

this miracle of technology has not yet reached us ...
if the dough should be thicker, can give more flour, except for sour cream and soda, then it will not fall off when baking? maybe the reason is that the stove heats up the bucket very slowly, because if we bake in the oven, then we put it in a preheated one ... I have a Kenwood stove

Yes, I also didn't like the charlotte from the bread machine. I get the best charlotte in a slow cooker, in second place is the oven.

it turned out! gave a little more flour and baking powder!
but the little one didn't eat - she said that the first one was tastier
What can I say - no words, I'm in shock

This is normal, I also like that the ratio of mka / sugar in charlotte is in favor of the latter, and in this case - just the dough becomes more liquid when baking and sits down, and the crust is so dark, crispy ... well, like caramel

Please tell me, I wanted to bake a charlotte in a bread maker, but I don't have a baking mode, there is a "Cupcake" mode there, the time is fixed and you can't set it, which is 1 hour 50 minutes.

Today I baked charlotte for the first time in KhP. August - it's time I block. How not to try it?
I made the traditional dough, as I always do for baking in the oven:
4 eggs
1 cup of sugar
1 cup flour
3 apples.

Knead it separately, and then put it in a bucket. She baked on the "Baking" mode for 1 hour.

Everything worked out well. One problem - the bottom of the charlotte stuck to the bottom, and when removed, the lower part of the charlotte turned out to be ugly.

Can anyone help me figure out why it happened? And what to do to prevent sticking?

sprinkle the bottom with semolina - it will jump out with a bang

I put baking paper on the bottom according to the size of the bottom

Hello everyone!
The other day, after much begging, my husband still bought me a bread maker ... brought me the day before yesterday evening, I'm so happy, let's cook right away ... The first bread didn't come out, it was edible, but not for long ... I threw it out in the morning. I was upset, because I thought that the first one is not scary that so .. then it will turn out!
Yesterday I tried to bake bread again ... it turned out a kulebyaka - I immediately threw it out.
The husband gets angry, begins to lament like an old grandfather: - Here! Why did we even buy it, one hassle! You bake nasty things .. !!
Well, I think I'm baking a charlotte! I always got charlotte ... in the oven ..
Yeah ..I did everything as in the recipe, mixed everything well, everything is so pretty .. I greased the mold, sprinkled with semolina ... beauty! I poured it into a bucket, put it on baking for 1 hour ... I wait ... after 30-40 minutes, I look, everything is well browned, everything is beautifully behind the walls of the bucket, the crust is so cool .. I take it out in an hour - beauty! Well, I think it's great !!!
After 20-25 minutes, letting it cool, they cut it ... and taaaam .... darkness and horror .. Inside, right in the middle, there is just a green damp layer .. and from all other sides everything is ready ...
How so? How to deal with the oven?
I carefully read the instructions, and topics for beginners, and I put all the ingredients according to the recipe, I weigh everything on the scales ...
Or maybe it's just not given to me to work with the test ?!

The husband gets angry, begins to lament like an old grandfather: - Here! Why did we even buy it, one hassle! You bake nasty things .. !!
Or maybe it's just not given to me to work with the test ?!

Do not listen to your husband, everything will work out for you. I also started that way, but it was easier for me, everything that did not work was eaten by the dog.
Try to start with a recipe for soda bread, everyone works. https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1755.0
Check yeast, this is often a disaster. And I made charlotte according to the recipe that I make in the stove. I collected the dough as always, mixed it with apples, poured it into the h. n put "baked goods". and there I periodically pierced it with a stick, as it ceased to be wet. pulled out. Nothing, but I like the oven better.
So everything will be fine. You just have to get used to the stove and the recipes. Everyone has different stoves and bakes differently. And as I found out for myself and my stove, even 20ml of excess water or flour matters. And yeast is nothing to say. I'll open it, if I don't use it for several days, I have to increase the amount.
But don't worry, everything will come with time. Just bake until half the size to spoil less food. And yet, at first I used butter, as written in the recipes, and then, one of the bakers wrote to me that he did not see much difference in butter and sunflower, I began to do everything on sunflower. I didn't notice the difference.
So go for it. Good luck and patience (at first), then it will go automatically ...

And also write in the topic Help, nothing comes out https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=144.0, just write in more detail what you did not succeed

and how do you measure flour? cups? try to measure it on the scales (error 2 g) - everything will work out right away: I already have several friends who just started to get disappointed in purchasing a bread machine, but after purchasing the scales, everything fell into place - everyone is happy!

Please tell me, I wanted to bake a charlotte in a bread maker, but I don't have a baking mode, there is a "Cupcake" mode there, the time is fixed and you can't set it, which is 1 hour 50 minutes.

In my opinion, the "cupcake" mode is baked goods
And since childhood, I have been kneading charlotte (or a simple biscuit) from the ratio of 1 egg, 1 tbsp. l. sugar and 1 tbsp. l. flour. And until now, if the recipe says that you need a glass of sugar or flour, then I measure out 6 spoons.

Hello, I'm a beginner in baking, I really want to try making charlotte, I have a Kenwood 350, in which mode is it better to bake? Maybe someone tried it? Thank you.

[agich]

agich, knead by hand, and bake on the 13th program "Baking", without a spatula for kneading the dough.
No program will perform kneading + baking as it should for charlotte.
Good luck!

Qween, thanks, I'll try. And for example, put apples together with the dough in a baking bucket?

super! thanks for the idea.
exactly what I have dreamed of for a long time, so that you don't have to run and watch in the oven for my favorite apple pie :-)

it turned out so cool - a charlotte in the shape of a brick :-) unusual

Yesterday I baked almost such charlotte in my HP.
The most surprising thing is that when buying HP, it was not in the recipe book, but it appeared in the one taken from the site (fresh version)!
Separately, I did not whip anything, I put everything in a container and in the HP!
Then I realized that the apples, probably, should have been added by the sound signal, but nothing happened to them during the kneading.
It turned out to be a wonderful airy pie.
There is no photo, but it will be necessary, because I really liked the charlotte, I will bake.

Hello everybody! I have a problem: today I baked a charlotte according to the book of recipes for the Mulinex bread maker (I bake it for the third time - I baked plain bread and cottage cheese pastry two previous times - it turned out well). But today, apparently, I did something wrong, because after the end of the process, my charlotte did not want to be removed from the container. And then it broke and fell out in parts - the crust separately, the crumb separately. Baked crumb, crust too - it turned out to be a delicious charlotte! Only her look is not presentable. Tell me what's wrong? I did everything strictly according to the recipe. Thank you in advance

Yesterday I baked almost such charlotte in my HP.
The most surprising thing is that when buying HP, it was not in the recipe book, but it appeared in the one taken from the site (fresh version)!
Separately, I did not whip anything, I put everything in a container and in the HP!
Then I realized that the apples, probably, should have been added by the sound signal, but nothing happened to them during the kneading.
It turned out to be a wonderful airy pie.
There is no photo, but it will be necessary, because I really liked the charlotte, I will bake.

Tell me, hasn't it lost its appearance after taking it out of the container? When I took it out today, it just fell apart. Maybe because I began to take it out immediately after baking, while it was still very hot?

[redapple]

redapple , did you take out the spatula (s) after kneading?

Yes, after the end of the baking process, it is better to leave the charlotte in a bucket for 5-6 minutes. Let the bucket just stand on the table at this time. If I were you, I would take out a spatula after kneading, because charlotte is a delicate pastry.

The most surprising thing is that when buying HP, it was not in the recipe book, but it appeared in the one taken from the site (fresh version)!

It's funny that they have 200 grams of sugar and flour in one measuring cup, too, 200 grams.
How did you measure it: by weight or by glasses?

Tell me, hasn't it lost its appearance after taking it out of the container? When I took it out today, it just fell apart. Maybe because I began to take it out immediately after baking, while it was still very hot?

Charlotte was left to cool in a container, then they separated it from the walls with a wooden spatula and it came out beautifully
One more nuance: after kneading, we take out the blades, only holes from the pins remain.

It's funny that they have 200 grams of sugar and flour in one measuring cup, too, 200 grams.
How did you measure it: by weight or by glasses?

I use scales.
I didn't even pay attention to this incident with a measuring glass

The promised photo of Charlotte ...
The thought of her came to mind at about 20 o'clock, by 22 everything was ready.

Today I tried to bake a charlotte. It turned out very well.
Ingredients: 4 eggs, 1 glass of sugar (Soviet faceted), 1 glass of flour, 1 tsp. slaked soda, a little salt (literally a pinch), a little vanilla, 2 sweet apples, a little cherry.
First, I beat the protein with sugar with a mixer, then added the yolks, then mixed in soda, at the very end of the flour. The whipped mass turns out to be quite dense, so the fruit does not sink to the bottom of the container. Baked for exactly 60 minutes. I am very pleased with the result. I will repeat it tomorrow. This time I want to add cinnamon.

There is no photo because when I came to my senses, the charlotte had already been eaten.

Added:

Second try. Now 5 eggs, more cherries, some cinnamon added. But today, for some reason, the fruit sank to the bottom (maybe it beat the mass less). But still delicious. Even better than yesterday.
Well, there is a photo, though of terrible quality.

Yesterday I baked almost such a charlotte in my HP.
It turned out to be a wonderful airy pie.
I liked the charlotte very much, I will bake it.

Thank you! I tried it yesterday. It turned out very tasty.

help me i'm completely confused. never baked charlotte.
entangled in the ingredients.
at the beginning it is written that 5 eggs are needed, then in another message 4, and somewhere they said that 3 is enough. so how many eggs to lay? eggs are medium in size at the moment. How many eggs can affect charlotte?
and extinguish soda or not?
I have a mulinex baguette stove.

Honestly, I have never baked a charlotte in hp, but from the experience of the oven I can say that you can put 3, 4, and 5 eggs, a torsto with 3 charlotte eggs will be denser, and with 5 it will be more airy. About soda - I don't put it - I beat eggs with sugar strongly, add flour, mix with apples and pour it into a mold and into the oven. I just didn't have time to try it, and there was no such need, but good luck to you!

baked charlotte yesterday! I took 3 medium eggs, beat the protein with sugar separately. within a minute, there was just foam, quite a liquid mass, like kefir 1% separately beat the yolk with sugar for 30 seconds. I mixed everything together and a glass of flour there. mixed again. apples took 2 pieces of medium size. mixed them into the dough.
and then I remembered that the charlotte was cooked in a preheated oven, and I was going to xp. I put the bucket in, took out the scapulae and just put the empty bucket on the Baking mode for 3-4 minutes, in 3-4 minutes I had a preheated bucket like in the oven and poured the dough into it. baked for 40 minutes.
and what my surprise was that everything worked out well, without oil, without everything. and now everyone was tormented that the charlotte was not baked, but on the contrary everything was baked for me, one might even say it was rather dry. but we half of the capitalized with the heat of the heat, the aroma was mmm. and left the rest for the morning. and in the morning she was so soft, when she finished eating a piece today, it only came to light that it was necessary to photograph everything, but it was too late. next time I will softkey everything.

conclusion. maybe you don't need to whip the whites with sugar? After all, it turns out a thick mass and is difficult to bake, but my liquid was pouring and everything was baked and how!
did not extinguish with soda!

I wonder if you can bake it in the airfryer? My HP is at home, don't go after it on purpose!