Curd pie "A la keks" in a bread machine

I didn't always have a bread maker when I baked in the oven - with a mixer I never got rubberiness .. And even more so, there is nothing like this in the bread maker

Yes, I'm trying to do it myself. In theory, a mixer should work better.

I think it still depends on the cottage cheese, because I always beat the cottage cheese into the casserole with a mixer, but nothing like that was observed

Girls, yesterday, for the first time in a long time, I took another cottage cheese, there was no sour cream, I replaced it with yogurt, instead of 2 eggs I took one, and as a result, in the morning I got a cake, moreover, with grains of cottage cheese .. I conclude that the cottage cheese should be taken not fat, yogurt in general, nothing in this recipe, well, follow the consistency, it is possible to add a little flour someday)

I'm waiting, there are about 10 minutes left until the end of baking! That's just a question, but you extinguish soda with lemon juice or something else, somehow you were afraid to just pour it, used apple cider vinegar

There was acid in cottage cheese and sour cream .. nothing had to be extinguished .. I hope everything will work out like that

Waiting for a review)

I had to throw out today, I already wrote above for what reason .. I want a cupcake, but there are no eggs at home .. the store is far away, but apparently I have to go

Get a report: there is a smell throughout the apartment, the roof has not fallen, only some unhealthy one, although I set it to 1.10. I don't pull it out of the HP, I think let it stand for another 10 minutes. Here's what I think, maybe next time I try it in Rye mode, is there a similar cycle?

It was possible to put the baked goods again, so that for sure, it might not be fried, if there is less sugar) And as for "Rye", I have no such program, but why not try it) I think it will work out just as well. for experiment

I stood in HP for 5 minutes and the roof fell down, it became so sad It tasted delicate, the color inside is brown (I added brown sugar), but the structure is heavy, and he is too far away from your Tina - some kind of short

And my cottage cheese is low-fat, most likely because of this! Tomorrow I will buy fat and try on the Rye mode

Lenochka, I hope he got baked? If you like the taste and will still bake, add flour next time, you can add 30-50 grams, I think everything will be great, I was upset with mine too, now I'm waiting for another

And my cottage cheese is low-fat, most likely because of this! Tomorrow I will buy fat and try on the Rye mode

Flax, greasy grains usually .. they are felt in baked goods .. and with fatty sour cream you do not need to put flour so that the consistency is like yeast pancakes

It also turns out very tasty not on cottage cheese but on sour cream alone, flour until thick, sugar can be 100-150 grams

If the dough was like for pancakes, then mine was thick, then we'll take it into account tomorrow! Yes, I think you can have more sour cream!

Pancakes, I mean, are thick, the dough is thick there .. The roof usually falls through when there is a lack of flour .. and also, when kneading in HP, it kind of bubbles a little. How much flour is a delicate matter here, the moisture will be different, the eggs are different in size, the sour cream is thick or liquid, the cottage cheese is a little watery, as it were ... but it is better to let a little more flour than less, otherwise it will fall off again You can half sour cream-cottage cheese, one sour cream .. only flour then watch how much to pour.

I will try to photograph the dough next time when kneading, so that there is something to focus on

I put mine on with a spoon, with which it did not fall! Obviously thick ?!

Oh yes, thick ... and the proportions are all those in the recipe? then it's strange in general that the roof has fallen ..maybe you decided to add more yeast?)

Maybe he stood a little on the rise, I don't even know. Everything will be tomorrow, I will treat the whole process more scrupulously, taking into account all the recommendations

Time after mixing an hour and a half is enough. In more than an hour, mine, but in the usual mode, will be ready, there are 2 batches, let's see what happens

Girls, well, that's what came out on the main mode, even better than expected, I thought it would run away from the bucket, height 12 cm. The main mode I also have three hours like a cake, but with two batches. The curd was sour, so soda was 0.5 tsp, sour cream was liquid - the flour increased by 30 grams. I post immediately a photo of the dough during kneading.

This dough:

It's ready. An hour of baking, 20 minutes to maintain the temperature. I got it right away. The top is slightly flattened by the handle from the bucket)

I think it still depends on the cottage cheese, because I always beat the cottage cheese into the casserole with a mixer, but nothing like that was observed

I have not yet found an answer for myself. Maybe it's like a charlotte here? In the same place, you can beat the eggs with a mixer, but when you add flour, you no longer need to whisk, but gently mix with a spoon. In general, I do not know what is the matter.

I stood in HP for 5 minutes and the roof fell down, it became so sad It tasted delicate, the color inside is brown (I added brown sugar), but the structure is heavy, and he is too far away from your Tina - some kind of short

It is better not to put brown sugar in baked goods - it plants them well. Especially biscuit-like.

I have not yet found the answer for myself. Maybe it's like a charlotte here? In the same place, you can beat the eggs with a mixer, but when you add flour, you no longer need to whisk, but gently mix with a spoon. In general, I do not know what is the matter here. It is better not to put brown sugar in baked goods - it plants them well. Especially biscuit-like.

And I always knead charlotte with a spoon, and as quickly as possible. Thanks for the tip about brown sugar.I don't use it, I didn't know to be honest about it

Thanks for the tip about brown sugar.I don't use it, I didn't know to be honest about it

To your health! This I also found out empirically, I am a notable "experimenter" yes.

)

Tell me, are the tablespoons from a bread machine or ordinary ones? (I'm talking about sour cream)

Eugene, these are ordinary. But even if you take it from the bread machine, everything will turn out very well

[V-tina]

V-tina, Hello. I liked your recipe very much, but unfortunately the first experience did not work out ... the cake turned out to be low, I did not bake it, and after a few hours it shrank even more ... (((Having studied the whole topic I realized my mistakes. I had fat-free cottage cheese and the dough is too runny .. Next time, I hope the work on the mistakes will bear fruit)) Thank you for such an interesting recipe.

Radiola, good evening! I hope when you take everything into account, you will like the cupcake, it is very tasty and not confusing ...

[V-tina]

V-tina, the pie does not give up without a fight, but we are not shy)) Baked again yesterday, but apparently not enough flour, added 30 grams over the recipe. The cake has risen, but fell off when baked. but on the main mode it baked well. The taste is awesome !!!! I will try to increase the amount of flour a little more. And how thick should the dough be? She made it thick, like a pancake ... is it not entirely clear in the photo? You already have it very beautiful!)

Radiola, I'm glad I liked the taste! I myself love it very much) in terms of density, it is about the same as for pancakes, yes, you can try not to open the HP right away, let it cool a little .. good luck in battle

I decided to try ... But I do not believe that cotton will bake such a slurry. The temperature in the stove is too high, everything will start to boil there, and therefore the hat is guaranteed to crash. Poured (silt) -lived everything in a Redmond 4504 pressure cooker for a prog soup (I will cook cottage cheese soup). This is prepared in a 3l Philips cup. In Redmond, even though the temperature is low ... I'll see what happens, but, it seems to me, there is no need to harbor illusions. Maybe the temperature on the prog is very low? I have only sweet bread in cotton.I don't know what the program is, I have never baked it on it.

Hello! I also decided to try baking according to this recipe. But when the kneading began, it seemed to me that the dough was too liquid and would not bake. I decided to add more flour, about 5 tablespoons. We'll see how it goes? Then I will write the result.

I added flour, but it did not help - the roof crashed. It's funny that if you bake for a long time and at a low T °, ​​it will taste like stewed (baked) milk. And match in color. Redmond couldn't handle 4504, so he put it in the oven. It is generally not suitable for baking, and that recipe and a photo of the result that is on the Redmond website is just bullshit. This is my impression.

I baked it yesterday. On the muffin program, at the end of the cycle, the top crust was very light. Immediately put it on "baking" for another 20 minutes. After that, the view was very beautiful. And when I cut it, I saw that the lower half of the "sedun" was tight and wet. And since I initially added flour, there is no taste of cottage cheese at all. But the pie itself is delicious. I don't have an oven. I probably won't experiment with cupcakes anymore. I am good at making sweet rolls based on the cake recipe.

[Arlette]

Arlette, I have the impression that the cake pan should not be high and large. I'll try again, but my friendship with cupcakes has not yet worked out either. I have a normal half of the stick, the lower part is not baked and dense.

Bake it again. All according to the recipe, only I did not put sour cream at all, but I put 50g of butter. I went too far with yeast: I laid 8 g alive. I put so much on 300g of flour. The top fell a little, but already something similar to what people eat. It smells, essno, tasty - the same cottage cheese + chicken fruits and butter. Sugar 130g. It will cool down, I will try.
Has cooled down and the roof has collapsed even more. Well, I don’t understand anything. And if there is a lot of baking powder, then the effect is the same as from a lot of yeast? I'll try again one last time. If it fails, I'll tie it to the muffins. And why is the dough inside dark. I've bought it when it's curd, it's light. And it tastes a thousand times more delicious than what I came out with. Although this last time is the best both in taste and in appearance. In the middle, a thin, unbaked strip remained. Baked on a medium crust 1.20. The inside is damp and sugar, probably, you can pour all 200 g.

Maybe the secret of baking the author of the recipe in a small form for 500 g? It seems like the forms, which for muffins, cannot be called bulky, unlike the buckets of bread makers. The dough for muffins should be like very thick sour cream. If it is done only with soda, then the point in proofing, as I understand it, is exactly zero. If with yeast, then some of the soda will already play out while the yeast is waiting. In general, I refused to try to bake muffins in a bread machine. In addition, I watched the kneading process in the form of 1000g and 1500g and I did not like it at all in terms of quality. Everything remains on the edges, so you can't count on quality without the participation of a cook. Long live the koloboks!

Oh guys .. but my notifications do not come from the topic .. but here such passions

I decided to try ... But I do not believe that cotton will bake such a slurry

The dough is not quite so and the slurry should be .. I showed the consistency in the photo

And if there is a lot of baking powder, then the effect is the same as from a lot of yeast?

Arkady, I don't have baking powder in my recipe, it's soda!

Yes, it's the same.
The conclusion I made is that there is a limit on the size of the slice for baking cupcakes. If it is large, then outside it can burn, inside the slurry. Therefore, bread molds are not suitable for muffins if filled completely. Although I could be wrong. When I baked in a large form, I baked it in the microwave so that it would not burn out.

Arkady, did you increase the proportions?

Yes, it's the same.

Baking powder usually contains soda + acid

Although I could be wrong. When I baked in a large form, I baked it in the microwave so that it would not burn out.

So it is, the volume should not be very large, otherwise it will burn out on the outside and will be damp on the inside.

In cottage cheese and sour cream, acid is already present. Why add what is already there.

This is why the recipe is not baking powder, but soda.

Logically speaking ... if we add acid to the recipe, we get the result with a more acidic product in the output. By adding soda, we get a reaction that loosens the dough. Hence the conclusion: soda itself is a baking powder in an acidic environment. In other cases (alkaline and neutral media): a set of elements of the periodic table.

Arkady, try using higher fat grain cottage cheese + add a little flour. If you fail, this does not mean that the recipe is bad. Much depends on the quality of the products used, and in this case, on the features of the HP program. Try increasing the proofing and baking in the oven. As for the slurry, biscuits in their raw state are very liquid, which does not prevent them from becoming a fragrant and delicate dessert later in the baking process.
In any case, we are all students here, we try, make mistakes, reshape the recipe for ourselves!

It is generally not suitable for baking, and that recipe and a photo of the result that is on the Redmond website is just bullshit. This is my impression.

Do not call other people's photos of recipes bullshit just because you failed to achieve the desired result!

[Kara]

Kara, I do not bake in cotton already, only in the oven. And he called the result of baking in this pressure cooker bullshit. It will never work like this in her.

I can't say anything about Redmond, but the Brand pressure cooker makes great muffins and curd casseroles!

For needlewomen SALUTE !!! I also wanted to make a cupcake in a Panasonic 2501 bread maker and fortunately there are your reviews. I put the dough for 20 minutes. (the dough was mixed unevenly - it was not mixed around the edges) and the oven was 180g. Are baked .....