Svetlenki
Lily, WOW! I see you bake a biscuit every day! Yours were checked out seriously!

This one is beautiful, it seemed to me that it turned out higher, no?

Opal ... interesting ... It can turn out even fluffier and more airy ...

By the way, I was thinking about chiffon biscuits here - I saw molds for him on the American Amazon (this is exactly what they call "a mold for a chiffon biscuit") - and so they are obligatory with this hole-pipe in the middle ... so that this delicate airy biscuit does not fall off ...

In this lemon muffin, the recipe also asks for a "hole" shape. But you did it before so that you didn't fall off.

Thanks for the photo, tell me how it tastes. (I will listen to you, I will draw conclusions, and I myself will make a zebra on the basis of this biscuit. Only in the chocolate part will I add zest ... of orange or tangerine)

li.konfetka
Svetlana. I just opened my eyes, went to bed late yesterday, even slept through the garden
After lunch I will definitely unsubscribe. A friend will come to visit.
Grated the zest from one orange into the dough. And the cocoa put 2 tbsp. l. To make it darker.
Can you show what kind of shape it is? Or send me to the topic, where you can read about these forms.
I saw them in a flea market, but I never used them
Svetlenki
Quote: li.konfetka
Can you show what kind of shape it is? Or send me to the topic, where you can read about these forms.
I saw them in the flea market, but I never used them.

Lily, wrote in a personal, so as not to flood
li.konfetka
Accept the report, I did not impregnate and smear with anything. Insanely delicious, orange peel combined with cocoa .... bomb
Lemon Ciambella Cake
Svetlenki
Lily, beautiful again, it is clear that fluffy and light, and if there are also aromas, as you describe - a real New Year!

Clever girl!
Arka
Svetulik! I baked it ... for tomorrow ... But how can I sleep now? The smell is just go crazy!
I overdried the fry, I did not hear the timer, probably it will not be so wet. But I already tried a piece that stuck to the mold and came off - mmmmm! Song!

Tomorrow details
Svetlenki
Arka, but now how can I sleep ??? Well I'll worry now !!!

the British have such an anecdote (traditional dry English humor, if that) - How to intrigue an idiot? - I'll tell you tomorrow ... So this anecdote about me !!!

Arka
So it turned out that "tell tomorrow" is not about me. So sleep well!
We decided to try one piece for two.
Then one more whole piece. Why be shy in halves?
Then one more ... Well, one more. Looking ahead, I will say there is also left for tomorrow.
Damn, well, it's delicious!
Now this cupcake is my favorite, thank you!
Svetlenki
Nata, phew, saved me, merciful!
Arka

Go already, sleep


Added Wednesday 23 Nov 2016 04:20 PM

I'm overeating cupcake again! What a delight!
Arka
Mocked your cupcake
And you know what? He endured it
I mixed half with cocoa and made a "zebra", well, or a krakozebra
Svetlenki
Quote: Arka
I mixed half with cocoa and made a "zebra"

Natal, did you bake for the second time in a row?
Arka
Yeah, we liked your muffin Before that, I never baked on olive, what a fool!
In our family, only I love "white" confectionery, the rest are shokoman.
So, so as not to offend anyone, I made a type of marble, that is, on one side of the "brick" form I poured white dough, on the other - black, then I twisted the monograms with a skewer so that they mixed. Well, it turned out to be a marble middle and different opposite edges. Fuh! Tired of telling
Svetlenki
Quote: Arka
So, so as not to offend anyone, I did it like a marble

I already need to try to do this too
Arka
I did ... but regretted ...
Because now I have a lot of competitors
I'm going to cut off a piece - my favorite nightlife
Bast1nda
Svetlenki, but can you make the sauce without yolks? Or is it a required component? Without them, will the taste be different or nothing at all?
The cupcake is in the oven. The aroma and taste of the dough was such that at least eat raw))))))) consistency like sour cream when poured into a mold.
Svetlenki
Bast1nda, Natalia, I'm waiting for you to like it or not !!! Be sure to come with a report!

I, to my shame, did not make the sauce ... Never, too, these only yolks and the whites lying around the fridge then strain me ... But if I did, then on the yolks - the taste, they say, is very different from that only on eggs. .. And I would also remove the film from the yolks to remove the smell of eggs ... My main eaters do not want sauce - they are very happy with powdered sugar


Added Saturday 10 Dec 2016 02:44 PM

Quote: Bast1nda
consistency like sour cream when poured into a mold.

Natalia, everything is as it should be.
Bast1nda
Svetlenki, great cupcake! Very similar to a chiffon biscuit in structure. What a scent! The taste due to the olive oil is very exquisite! While I mixed in the oil, I enjoyed how beautiful, literally a shade, the oil smelled! It was him that set off the lemon. I took Greek oil, next time I will take it. I have a lot of different things, I am an amateur.
I didn't have time to take a photo - they started eating, they waited, since there was aroma during baking!)))) I covered it with glaze, but you can also powder it. With him, the easier the better. The structure is very delicate.
I want a new, separate form for it. The ring, but without a pattern, is smooth. he doesn't need pictures. too gentle, but I do not want to dry out. It was baked at 175 top / bottom and a little with convection for 30 minutes, but it's in silicone.
I'll return to the sauce. Squirrels confuse me, where to put them?)))) But I want sauce! Just give it to him separately, the very thing.
Thanks a lot for the recipe!
Svetlenki
Bast1nda, I read the first part of the report with my mouth open. How elegantly and beautifully you described everything - I don't even need pictures !!! I enjoyed the language. Thank you !!! If you decide to spend Italian butter on a cupcake, then the mission of the recipe is completed!

Quote: Bast1nda
I want a new, separate form for it.

Natal, he (the author) asks savarin with this specialty for this cupcake, since he (the cupcake) is so tender that it can fall in the middle ... And to us - well, give us a reason to buy a new mold, right ?! I highly recommend looking towards aluminum. I showed my form - it is perfect

Quote: Bast1nda
Squirrels confuse me, where to put them?))))

Have you gotten sick with the painting of gingerbread cookies yet? ..
Quote: Bast1nda
Covered it with glaze

Did you do ganache?
Bast1nda
Svetlenki, yes, yes, with a hole, but smooth! I have a lot with a hole, but all with a pattern - stripes, ribs, etc. I want it as smooth as yours! no cupcake, eaten, and the aroma is in the kitchen))))

By the way. I will no longer cover with glaze. She simplifies it. It interrupts the taste, it is "thicker" in taste, in structure.
Arka
Well vseoooo! I will bake again
Svetlenki
Nata, and I am today, but not marble ... I will glaze with powdered sugar, lemon juice a few drops - water ... thickly, but so that drops on the sides ... My children now love so much
Arka
Sweet tooth
Arka
Hi there!
Thank you for the recipe!
Delicious cupcake! Baked almost according to the recipe
Flour of the 2nd grade, and lime zest. Well, I also baked mini versions. I have no shape with a pipe.
In general, we are all grateful for the great taste!
Lemon Ciambella Cake
Svetlenki
Wow, what tall mushrooms! And the crust is a crust, already shiny from the shine. I don't see any inclusions at all. Is your second grade so finely ground? Did the prescription cups withstand or change the quantity?

Tell as if in spirit. Suddenly someone else decides to screw up a healthy version, like yours.
Arka
I counted 3 eggs on the go, looking at the phone. The flour is thin, just dirty yellowish. The texture, of course, is not as fluffy as on w / s, but quite good. Me and the biscuit are already on a mixture of 1st and 2nd grade of baking - excellent!

it is undesirable for my small ones so far

Svetlenki
Quote: Arka
but quite good

To your health! Let the kids like it. We got up with excellent hats.

Quote: Arka
I counted 3 eggs on the go, looking at the phone.

Supermom and super hostess, what can I say here
Piano
Quote: Arka

Mocked your cupcake

And me too. On simple vegetable oil from sunflower (even if I took corn for decency), I bake a second time, I was too lazy to even beat the eggs, everything itself grew.
Lemon Ciambella Cake

It flew out of the form with a bang, since the form is growing for life. butter and sprinkle with semolina.

Lemon Ciambella Cake

Of course, the author in the photo has such an elegant bend, my shape is flat at the bottom, and the cupcake, respectively, is not perfect in shape, I have to suffer, I chew and think about a semicircular cut ...

P.s. all the pictures are sideways, I don't know why it happened
Thanks for the recipe, I plan to change the oil to corn oil and then to olive oil. And you can buy mini-scales with sesame, pumpkin, etc., there are 130 grams, just for a cupcake))
Svetlenki
Piano, Elena, ideally! Golden crust, sun glare zest. I already smelled here!

In general, this recipe withstands many experiments, as I can see. Fine!
caprice23
oh, what a delicious! Sveta, what if you bake it in a biscuit mold? I don't have a cake pan with a hole in the middle ... Will it fall off? ...
Piano
Quote: caprice23

oh, what a delicious! Sveta, what if you bake it in a biscuit mold? I don't have a cake pan with a hole in the middle ... Will it fall off? ...
It will not fall off if the short and wide form, I baked for the first time in the same duralumin pan, baked it, just rose low, about 4.5-5 cm
caprice23
Quote: Piano
wide form,
wide is what? What is the best diameter?
Piano
Quote: caprice23

wide is what? What is the best diameter?

I have 26 cm
Svetlenki
caprice23, Natasha, Oh, hi! Delicious muffin, pecky. Piano, Elena, you answered correctly. You need a large shape and bake a low product, time to adjust ... I really love rectangular cupcakes, but I hesitate to bake. I think it will fall, I'm afraid to take risks.

caprice23
Svetlenki, Sveta, greetings One of these days I will try to carve out and bake time. I hope everything works out.
zoyaaa
Thank you very much, the cake is very tasty, I prepared half a portion, covered the top with white chocolate icing and sl. oils
Lemon Ciambella Cake
Svetlenki
zoyaaa, Zoya, OOOOO !!!! How I love the brick shape! And what a snow-white glaze! Tinted with dioxide or did it happen? How do you like the combination of white chocolate and this cupcake? Delicious?

Can I have a glaze recipe? I want it too!
zoyaaa
The icing, for my taste, suits this cupcake very much, I have white lump chocolate, its origin is not known, it was bought as white chocolate of very good quality, the icing really tastes and looks superb, there is no recipe as such: white chocolate, a little sl. butter, even less water or milk (today there was water) I send it to the mikra for 10-20-30 seconds, depending on the quantity, I mix and decorate the cake.
Cvetaal
Svetlenki, Svetik, thanks for the recipe! Delicious cupcake! Tested Foody with your cupcake today. Took half a portion.

Lemon Ciambella Cake

Lemon Ciambella Cake
Lemon Ciambella CakeLemon Ciambella Cake


Svetlenki
Cvetaal, Svetik, OGOOOOO !!!!! You really have a miracle saucepan there !!! Cupcake is beyond praise And you didn't put baking powder as a safety net, if you didn't tell me? Your clever girl samurai ninja The cut is very worthy, Light!

Light, shape anodized aluminum?
Cvetaal
Svetul put in the baking powder, but just a little. I have regular flour.

Form, yes, anodized aluminum, Wilton's for angel biscuit, with "ears"

Thank you honey for the recipe and praise
Svetlenki
Quote: Cvetaal
I put baking powder, but just a little

Svetik, that's what I asked silly! I'm sorry. The recipe indicates self-raising flour (or self-raising, I still cannot remember). It’s a big shock for me that at a price of 1 kg, it’s not a penny more in Russia, but a lot. Of course, you put baking powder By the way, how much did you put in? Well, I have not yet cooked for flour + baking powder to mix it myself. I used to use ready-made flour.
Cvetaal
Shine, about 1/3 teaspoon. For a full serving, I would put 1/2 tsp.
Svetlana67
Thanks for the cupcake! It is, in the literal sense of the word, wonderful - aromatic, tasty, piquant. Baking strictly according to the recipe
Svetlenki
Quote: Svetlana67
He is literally beautiful

Svetlana, what precise and pleasant words! I am very glad that I liked the recipe.
caprice23
And I came with a cupcake. Here.
Lemon Ciambella Cake
Did you think I forgot? Nooo.
Did the half portion and the sauce. Well the sauce is something !!! I recommend making the sauce to everyone !! It's sooo delicious with him.
Now for a cupcake. Delicious, delicate, airy, light as a feather! So he really doesn't weigh anything).
Honestly, I never baked lemon baked goods. Yes, I love the orange one, but I haven't tried the lemon one. Taste unexpectedly liked Lemon is very subtle and unobtrusive.

Now the question. Baked on convection at 160. It seemed that the crust was dry. Can I try it in my oven without convection?
And when baking, the cake rose very strongly, right with a dome (I was so happy), then by the end of baking it began to gradually settle, although the oven did not open. What could it be? Or is it normal?
And what is it like you have, wet or dry? I want to understand how it should be.
Here. One hundred questions
Thanks for the recipe! I will definitely repeat
Lemon Ciambella Cake
Svetlenki
Well hello! You made a very spectacular chamomile Sauce ... yes, I suspected that it was too tasty, so I never made it

Now for the questions. Baking in silicone?

The cake should be moist, not dry. Overexposed?

By the way, you don't need to open the oven for the first 20 minutes, then you can.
caprice23
Quote: Svetlenki
Now for the questions. Baking in silicone?
Yeah, in silicone? In vain?
Quote: Svetlenki
The cake should be moist, not dry. Overexposed?
Apparently. By the time I baked a drop even less than you indicated.
And the fact that he gradually fell off in the oven? What is it like?

But all the same, Light, it is very tasty and so tender! I can imagine what kind of bomb it will be if I can bake it right. And I will definitely bake!

Svetlenki
Quote: caprice23
In vain?

I don't like biscuit silicone. He gives a crust, as it were, "hardened" for my taste

Quote: caprice23
And the fact that he gradually fell off in the oven? What is it like?

Slight drying of the biscuit is allowed. He starts to move away from the walls. I had a significant drop a couple of times. I didn't understand why it happened at all. I have a suspicion that either she was too hasty with whipping the egg-sugar mass (she switched to high speed early), or she didn't finish it off ...

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