Electric muffins Ves electric V-TO-3 / V-TO-4

[Svetlana]

Svetlana, Nah .. exactly at 8. I have some kind of hefty special for 4 cupcakes, the sizes of which are like yours at 8.

[Vika]

Vika, I have just 4 cupcakes. Thought you were wrong

[Mirabel]

Mirabel, Cupcake for 4 pieces - large 12.5 cm, and small 10cm. But I have adapted to do without them. Some of the men here taught. I immediately make kolobok pies, and then one by one I put them in a cupcake. The lid then only does not turn out so beautiful, but it is compensated by a smaller amount of dough for one pie. And if the filling is liquid, then the pies are waiting for their turn in silicone molds, and when there is, in paper ones and baked together with them :)
Well, with a shawl-handed one, I do not have time to put the bottom first, then the filling, then the top into a hot fist ...

[Pola]

Pola, Interesting. And what about pancake flour with baking powder? How can the dough stay in the refrigerator for a long time?

Yes, this is ordinary pancake flour with baking powder, for example, I have Pyshechka. It lies perfectly in the refrigerator. I usually make a rather large lump of dough and I have it in my refrigerator in a bag. For three days I bake from it for breakfast.

[Pola]

Pola, Does it grow strongly in a cupcake? I will try, somewhere there was pancake flour. We don't like pancakes from it, maybe we'll eat it in pies

[pancake]

Pola! I would still like the number of ingredients to be more specific - in grams, in ml, etc. Salt, sugar, eggs and other things are no longer needed? Does it imply that all this is already in the pancake flour? And then the composition that you have given - is it to the sweet filling or to the salty one? What is the second recipe then?

Dear Masha Ivanova. Unfortunately, I did not measure the ingredients in grams, due to what I always do by eye and touch ... The proportions I wrote are, of course, approximate, but they are somewhere nearby. Hands themselves will feel everything. The dough simply becomes like a smooth plastic, very light and pleasant mass to work with.

The dough contains only 2 ingredients - flour pancake and sour cream 15%. You don't need to add anything else! I have not tried another percentage of sour cream, so I indicate this one.

This dough is fairly neutral, but still suits my taste better with a salty filling.

[Pola]

Pola, Does it grow strongly in a cupcake? I will try, somewhere there was pancake flour. We don't like pancakes from it, maybe we'll eat it in pies

Doesn't grow too much. And I don't like pancake flour in pancakes either. She stood with me for a long time without an owner. And the taste in pies is completely different, not pancake. And the consistency is different.

Pola, thanks a lot! I will try.

Masha, good luck!

[Pola]

PolaThanks for the recipe. I didn't expect the cupcake to turn out to be such an insidious device. So far, I also get sour cream and curd dough. And in sour cream I wrote that I used much less flour. After successful cottage cheese muffins I made with bananas. The birds ate all the cupcakes - it turned out ..... I won't even write what happened. The curd cakes are very successful. Every time I change the dried berries and get different ones. But I would like to learn some more recipe. I will try with pleasure with pancake flour. But only I don't have it and I'll buy it in a day or two. Once upon a time, I often made small snack pies with minced meat and kneaded the dough that way. Therefore, I liked your recipe immediately.

[Irina]

Irina, try Chocolate cupcakes Lisss's, you will not regret it. I once tested my cupcake on them here here... Delicate airy cupcakes are obtained.

[Alla]

Alla, Alla, I just have a little one, but only for 4 things.
so for the gifted, does it mean that you make koloboks with filling directly, warm up the cupcake and put these koloboks in the cells? So?
And if .. the liquid filling .. here I do not understand ... so it is necessary to spread the dough in a silicone mold and the filling in the same place .. and how to make a lid then?
PolaThanks for the pancake flour idea!

[iriska3420, Mirabel]

iriska3420, Mirabel - to your health!

iriska, I, too, at first became discouraged when it was impossible to pick up the dough. For some reason, from many types of dough, pies are tough, especially along the edges, straight crackers. I really didn't like it. And in those recipes where the dough is soft, tasty - there is either margarine, or too much butter, or just a lot of different ingredients that are not always at hand. When I was buying the device, I imagined that it would simplify my life, not complicate it! And here is so much fuss! Therefore, this dough became just a bomb for me!
As for the cupcakes, I'm still in search.

Masha Ivanova, today baked cinnamon apple stews. It turned out very tasty. Since the dough is neutral, sprinkled with powdered sugar on top. So that to your question about the filling - with sweet filling is also very tasty.

[Mirabel]

Mirabel, Vika, I put the first koloboks in the cold one, and the rest (waiting on the table under the film) into the hot one. And if the filling is liquid, then it is not very convenient to take ready-made koloboks from the table, they can crawl, so I put them in tins, and I bake them when in them, and when without them, just transferring the pies to the muffin dish, depending on the consistency. And so the molding is the same. No lid bottoms. She rolled out the cake, in the middle of the filling, gathered the edges up, pinched it with a bun and put it with a pinch down. The result is a round bun.

Pola. Thanks, I'll experiment on the weekend.

I put the first koloboks in the cold one, and the rest (waiting on the table under the film) in the hot one. And if the filling is liquid, then it is not very convenient to take ready-made koloboks from the table, they can crawl, so I put them in tins, and I bake them when in them, and when without them, just transferring the pies to the muffin dish, depending on the consistency. And so the molding is the same. No lid bottoms.

And after each batch I chilled the cupcake so that all the pies were even. When I read it, I was simply surprised to myself that I had not guessed to do just that. Allochka, thank you.

[Alla]

Alla, Allochka! fine! I will try. Thank you so much!

[Pola]

I've already tried it.Pola thanks for this dough. : rose: This is my experiment. I am very pleased. So feel free to try, everything will definitely work out. It's faster than cutting out the basket circles. Each pie contains 40 grams of dough, 1 tbsp. l. fillings. They are so pretty. Those in capsules with apple filling were afraid that the filling would leak out. (And it was quickly made 7 minutes in MV from fresh apples + 1 tbsp. Sugar + 1 h. L. Starch and hot on the dough and pinched.). I kept each bookmark for 12 minutes.
They rested a little under the lid and became soft.

[Volume]

Volume, to your health! Glad you liked! And your pies are just lovely sight! I also need to try this molding.

[Volume]

Volume, Gorgeous! As I buy pancake flour, I will make the same ones with apple filling.

[Pola]

Virgin! : rose: Thanks for the compliments!
Pola definitely try it! Very nice ones! This is not my molding, this is solmazalla I offered it before, but I made and exhibited a photo.
Mirabel it is possible with all fillings, since the dough is neutral (ATP.Pola).

So it turns out faster and more economically (without unnecessary crackers on the sides) and WITHOUT OIL AND MARGARINE !!! Thin dough and lots of filling.
And in the refrigerator, the dough really lies for 3 days (ATP.Pola), I haven't practiced anymore.
Now we need to try 10% sour cream, reduce the fat content a little.

And generally speaking I LOVE BAKERY : rose: for the collective mind !!!

Oh, girls, thanks for the thanks. Our forum is really a collective mind! When I bought a cupcake, it was the cupcakes that I did well. BUT! I bought it mostly for pies.And this rolling and cutting of the bottom-caps really got it. Maybe I’m hand-handed, but I don’t have time to decompose everything hot. And I didn't like the dryish bezel in the lid (after all, it is not small). And suddenly here, in this thread, one of the men (Countryman like ba) suggested this molding. His proposal went unnoticed, but for me it became a discovery and saved the cupcake from being placed on the shelf. Now we are friends and I will definitely try the pancake flour dough, it looks like this is another find ... Together we are POWER!

[solmazalla]

solmazallaAnd what is your favorite cupcake recipe? When I ordered a cupcake, I read the whole Temka inside and out. But now it is unrealistic for me to walk through Temko again. I've had so many unsuccessful baked goods already, but it didn't scare me. I know that we will serve me and I hope for a long time (I would like to). My last ones again suffered from another experiment - I added frozen raspberries to my now favorite curd dough. When I freeze it, I sprinkle it with sugar and when defrosting, it is almost like torn off. But the muffins turned out to be bluish and somewhat damp. But the taste was almost decent. This time I decided not to feed them to the birds, they ate them themselves, but there was no excitement of eating.

[Irina]

Irina, I recommend that you bake cupcakes ala-Stolichny, they are in the table of contents. I started testing my cupcake with them. Sooo !!! Just ooche! I liked the cupcakes and the machine itself is awesome, like only 700Wt, and such a quickie, accidentally arriving to me and settling in forever.

[Tom!]

Tom! What beautiful pies you make! I, inspired by your photos, also made such a molding (solmazalla thank you for the idea!) Made with cabbage. It turned out delicious, but I didn't manage to make them thin enough from below - all these folds from the dough gathered in a rather thick layer. This spoiled the impression a little, because I like this dough in a thin layer. And in your photo they are straight evenly thin, maybe there is some secret?

Of course, this molding is certainly easier and faster. And I will definitely experiment with it for the best result.
But for now, I like my dough in the form of baskets.

[Pola]

Pola There are no secrets. Roll out 40 g of dough, put a spoonful of filling in the middle, collect everything in one point, pinch, turn over and into a capsule. And that's all. From below, of course, it turns out not so thin, but only from below and in one place. It can be seen in the photographs.

And I will definitely experiment with her.

Good luck with your experiments!

[muffins]

Hello girls!

I continue to master our wonderful device! Today I tested another recipe. This time - muffins... The result is pleasing. I took the recipe sometime on another site, the author blirise, for which many thanks to her!

So, Universal muffin recipe

I quote the words of the author:

"I saw on one site a classic recipe for American muffins, in which the ratio of products is:
2 cups flour: 1 cup sugar: 1 cup liquid: 1 egg + 2 teaspoons baking powder and about 1/4 teaspoon salt
Elena elaizik offers the following recipe for 12 muffins (the volume of cups is 125 ml, I measured and converted to grams):

2 cups flour (150 g)
1 cup brown sugar (100 g)
2 tsp baking powder
1/4 teaspoon salt
1 large egg
125 ml liquid *
lemon zest or vanilla
50 g of chocolate droplets (berries are also possible, there is room for imagination)

* Here you can experiment and use what you have at home, because you can take melted mud as a liquid. butter, and milk, and kefir, and yogurt, and orange juice, and sour cream, you can take several types of liquid, for example, the author Elena elaizik used butter, milk and sour cream at the same time. She says the original recipe used milk mixed with orange juice.

1. Stir all dry ingredients.
2. In another bowl, combine liquid ingredients and beat lightly until smooth.
3. Pour liquid ingredients into dry ingredients and mix quickly without achieving homogeneity.
4.Pour in the chocolate droplets (berries) and mix slightly, in a few waves of the hand, so that the additives are evenly distributed inside the dough.
5. Arrange the dough into muffin tins, filling no more than 3/4 of the volume.
6. Bake muffins for 20-25 minutes at a temperature of 190. "
As I did. Firstly, I took white sugar (which it was, I took it), and secondly, I took only 1 teaspoon of baking powder in the given proportions. I used 2 tbsp as a liquid. tablespoons of apricot jam (scraped off the remains from the jar), diluted with milk to 125 ml. I didn't use any additional fillers.
This amount of dough was enough for me exactly for 2 tabs, that is, for 8 pieces.

The muffins rose well, turned out to be lush and soft. The texture of the dough is porous, not wet. Baked well. And they ate with pleasure!

Therefore - I recommend!

P.S Perhaps if you use 2 tsp. baking powder, as in the recipe, they would have turned out even more fluffy, but I always try to reduce it ...

Good luck to all!

[Pola]

Pola, thanks for the muffin recipe: rose: Instead of liquid I added sl. butter + milk + fermented baked milk. Baking powder-1.5h. l. Added 50g. Frozen cherries. First I baked for 5 minutes, and then 7 minutes. For 7 minutes, the dough is porous and better, tastier.
I must also try with pancake flour, otherwise my cupcakes are idle.

[Natalishka]

Natalishka, to your health!

Did you defrost the cherries? Has it not flowed?

[Pola]

Pola, no, I didn't defrost the cherries. Since I baked in a mold for 8 muffins, the berries were large and I cut them in half with a knife. And mixed it into the dough. The dough turns out to be sweet and sourness from the cherry right to the place. Nothing leaked or floated.

[Natalishka]

Natalishka, thanks for the answer! Tomorrow I'll do it with cherries and chocolate chips!

[Pola]

Pola, yeah, try it. And I don't have chocolate chips. Probably you can just grate a chocolate bar?

Well, yes, just rub on a fine grater and that's it!

Yesterday I didn't manage to make them, and in the morning right away. The liquid I had consisted of a spoon to grow. butter, egg, a spoonful of apricot jam and milk. I added my favorite dried cherries to the dough. Tasty. Very tasty. The apricot jam made them beautiful in color. It was difficult to get out of the cell. But I got 6 pieces out of this portion. But I don’t understand why they turned out delicious. Usually I put three eggs, butter, and in muffins this good is not, but they are softer and tastier. Thanks for the recipe.

[Pola]

Pola There are no secrets. Roll out 40 g of dough, in the middle of a spoonful of filling, collect everything in one point, pinch, turn over and into a capsule. And that's all. From below, of course, it turns out not so thin, but only from the bottom and in one place. It can be seen in the photographs. Good luck with your experiments!

Volume, and 40gr. dough in which muffin? For 4 pieces or 8 pieces?

Natasha, I have 4 cupcakes.

[Volume]

Volume, I see, thanks. So I will also bake for 4 pieces. I have both 4 and 8. Grabbed * JOKINGLY * in due time and stand idle. The husband grumbles. I will improve and bake

Well, it's great that I grabbed, but everything is there. In a muffin maker for 4 pies you can bake, and for 8 muffins (small, but many).
Good luck!

Tom, thank you very much for the pie recipe. I would never have thought of it myself. I have had this device for 2 years already, and have never used it. And today I have baked pies with apple and lingonberry jam with pleasure. Delight! My husband liked it too.

[Elena]

Elena this is the recipe Pola , my performance with photos
With a start! Now the unit will not stand idle, because any filling can be invented.
What nice, neat! And baked without capsules?

So thanks to Pola. Yes, no capsules. And the main thing is so easy, relaxed, I really liked the oven so much

But if you put the minced meat raw, it will be baked: girl-th: Still we bake for 12 minutes

I baked it with ready-made meat, never tried it with raw minced meat.

[iriska3420]

Usually I put three eggs, butter, and in muffins this good is not, but they are softer and tastier. Thanks for the recipe.

iriska3420, health for the recipe! I also really like that there is no butter or margarine here. Moreover, there is room for creativity. I have baked this recipe for the 5th time in different variations and everything is delicious!

[Sails]

Sails, very appetizing pies turned out! With a start!

[Pola]

Pola or other skillful members of the forum, And you can a little more in detail how much, so to speak, "weigh in grams." I understand that you are by sight, but still how much flour and sour cream, for example, for 3 bookmarks of a 4-piece cupcake.

Now I was making pancake flour and sour cream out of such a dough, 2 tablespoons of sour cream on a faceted glass of flour and then dusting it with flour, otherwise it would stick to my hands. There was not enough dough for two tabs, only for 7 pieces. If you make the dough even thinner, then there will be only one filling in the dough. There was about 40 grams of dough for 1 pie. So for three bookmarks just 2 glasses of flour are needed.

Now we need to look for a permanent place for the cupcake. : girl_wink: Good device.: yahoo: No wonder they bought it.

Girls! Who has 2 cupcake makers and can compare, cells in 8 beds are 2 times smaller than in 4 beds?
I have 4 months, but the size is the same as your 8-seat one and to orientate yourself with the amount of dough for pies. Or are the pies in 8 places quite microscopic?

[Vika]

Vika, I have two. The dough leaves the same amount. At least 4, at least 8 pieces. Well, of course, the cupcakes for 8 pieces are half as much: girl_pardon: So your dough needs 20g per piece. The pies will be small, the filling will also be very small. After all, you also need to pinch. It is probably better to do it from two circles.