Cupcake bowl GFW-025 Keks Express

[Svetlana]

Svetlana, I wanted to take a picture, but now it's late, they ate it, and everyone liked it very much, it looked nice and tasted too, and I liked the home, and my friends came, appreciated the same (and the cupcake, respectively, washed it at the same time)

everyone liked it very much, looked beautiful outwardly and tasted too, and liked it at home, and friends came, appreciated the same (and the cupcake, respectively, at the same time washed it)

Well, this is the most important thing that washed everyone liked it.

[Song*]

Song*,

it split horizontally into two layers, which I filled with onion and carrot filling

But if you do not make this layer, stir evenly? I also divided the fish into two parts. But I haven't repeated the experiment since.

[Anna]

Anna, so I thought about it, that because of the filling it happened

By the way, I also understood cabbage in two parts, only the filling on both layers was hooked.

Girls, are these cupcakes like the ones from the oven or not? I don’t understand what the difference could be, if the dough is the same, maybe the cupcakes are slightly wetter here?

[Tatyana]

Tatyana, so even in different ovens, cupcakes of the same composition turn out to be different.

Well, I don't know, for me it's a cupcake, he is a cupcake. There are more humid ones, so they turn out like that in the oven, but there are like "Stolichny" - it is dry and crumbly, but in a cake maker, what else will it turn out?
When I changed my gas / stove, nothing in the taste of the cupcakes changed. Well, probably someone baked the same recipe both in the oven and in the cupboard, I just don't understand why Masha Masinen is so categorical

Well, this cupcake, for me, is not a cupcake at all, in my understanding. A real, delicious cupcake - only from the oven. Well, this is an express option.

I would like to hear more opinions, otherwise I just pricked up to buy, but here it is ...

[win-tat]

win-tat, Tanya, don't take me into account.
This is me, I probably find fault, but the girls like it

I compared a Nordic cake to a GF cake. In the oven, the cake is baked for almost an hour at 170 grams, slowly, and then bam, 15 minutes and you're done. Galya-Marlanka and Lena-Helen advised it to me, they are happy and enjoy
Maybe I just didn't get used to it

Maybe I just didn't get used to it

Likely. And then, you have the same devices ...

[win-tat]

win-tat, I can give a test. In the sense of a device, not a cupcake.

Girls, I'm glad for you that you like her.
I love oven cakes, they turn out completely different, airy, with a crust, just lovely, but not here.

I totally agree with Masha! Edible, not bad, but it loses in comparison with the oven! For an ordinary dessert I will use, for guests and holidays - only from the oven, and bake in good forms. I even noticed that I just taste the cupcakes from this device, I eat from the oven and enjoy. Well, at least the health benefits are clear!

Well, at least the health benefits are clear!

Which one?

[Ol]

I totally agree with Masha!

Ol, that is, they are not airy and without a crust, soft? I watched the video, so there even a crunch is heard when they cut.
Interestingly, I bake charlotte in an omelet maker, in theory, the conditions are the same as in a muffin maker, so charlotte is delicious, it is airy and with a crust.

I even noticed that I just taste the cupcakes from this device, I eat from the oven and enjoy. Well, at least the health benefits are clear!

Not that tasty?
Something I'm completely confused .. probably really, until you try it yourself, you won't understand

I compared a Nordic cake to a GF cake. In the oven, the cake is baked for almost an hour at 170 grams, slowly, and then bam, 15 minutes and you're done.

Mash, yes, it is clear that it is an hour in the oven, I just thought that here, after all, the cupcake is small, there is not enough dough, therefore it is fast.

[win-tat]

win-tat, the crust turns out, for mine, basically, after it cools down. The texture is somehow denser. And then some of the muffins are already dark on the outside, but inside they don't reach the right temperature. I here asked to measure the temperature of the cake inside after it seemed that the cake was ready, but no one responded. I needed to understand how my personal appliance bakes correctly. Here Larisa's crumb is fluffy in appearance, in mine it does not work ... I even beat whites and yolks separately.
You know, surprisingly, the charlotte in Princess (pizza maker) is also magnificent! So I'm not surprised at the result from your omelette!

Added Wednesday 01 Feb 2017 00:08

Which one?

I eat less!

some muffins are already dark on the outside but do not reach the correct temperature on the inside

That is, she spits "not childishly", maybe such a specimen really got caught, like the rest of the happy owners are silent about this.

Larisa has a fluffy crumb in appearance, in mine it does not work.

And after all, the power of the devices is the same, 900 W each

[win-tat]

I don't have an oven and that's why I have cupcakes from a cupcake maker. Especially the curd cake stuck.

What recipe do you bake? There is just cottage cheese!

Added Wednesday 01 Feb 2017 00:15

win-tat, I took out the first cupcakes, cut them, and they looked like they were ready, and the temperature was about 80C.

I eat less!

, oh no, I can’t do that, I don’t like to cook what I don’t eat myself

And then some of the muffins are already dark on the outside, but inside they don't reach the right temperature.

It's not rare for me either. And the crust is, on the contrary, too crunchy for my taste - I don't really like that. On the other hand, I don’t bake cupcakes in the oven, I don’t buy in the store and there is nothing to compare with what they should be.

I took out the first cupcakes, cut them, and they looked like they were ready, and the temperature was about 80C

Interestingly, I never measured t cupcakes, always only visually on a mound-crack, well, and poke a toothpick.
We need to bake some cupcake in the oven and really measure t, but we just milk the cake, otherwise we zababahala "Red Velvet", very tasty, but it turned out great, we eat for the 3rd day

It's not rare for me either. And the crust is, on the contrary, too crunchy for my taste - I don't really like that. On the other hand, I don’t bake cupcakes in the oven, I don’t buy in the store and there is nothing to compare with what they should be.

So I have a very thick crust, too fried, otherwise it turns out not baked inside. But I think it also depends on the recipe, on the amount of sugar and fat.
Well, in the oven, especially in Nordic tins, the cupcakes are awesome!

[Anya]

It's not rare for me either.

Well, that's Anya "the secret of Polichenelle" betrayed. Maybe you need to keep it closed after turning off, as some do with the Princess.

[win-tat]

win-tat, hold on, hold on! Tomorrow I'll bake something else, a thread, I'll try to stick in less flour and see what happens!

In general, are there any recommendations on the consistency of the dough for this cupcake, should the dough be thinner than for the oven?

It seems to me that where it is better to cook depends just on the structure of the cake. I'm already sorting out my recipes for who to cook where. More airy, unambiguously the oven, in a muffin maker they are used and become dense (for example, lemon, which I laid out here), but plump ones are better in a muffin maker. But how I like the fact that you can make a cupcake in 15 minutes! I especially liked it with red wine and chocolate, it turned out so fragrant, it was not so in the oven.

[Rada-dms]

Rada-dms, Ol, so I got a crust, just thick. I did not like it.

But the cake from the finished mixture turned out fine. And everything else, not very much.

What recipe do you bake? There is just cottage cheese!

For Chuchelkin's curd cakes, I count only 130g of flour.

[Rada-dms]

Rada-dms, today I baked a curd cake and measured the temperature of the cake inside (even though this is still .. an entertaining occupation). The whole cupcake has become in the hole, while I measured it, it pierces almost to the bottom and seems to be 90C, then 76C does not know where it is. As a result, I threw the cake on a plate and measured 80-84C on it.

[Shine]

Shine, why don't you show a "leaky" cupcake, what kind of inside? So is he ready at this t?
Today I'm going to stir up a cupcake in the oven, I also want to measure t.

Well, the cake was cooked out of the oven at 97 ° C.

The cupcake was ready. But since it is with cottage cheese, the crumb is dense. He looks to me as always, so I thought what to show. And covered the holes with powdered sugar.

[Shine]

Shine, cute! And what is the weight of this cupcake?
And I am still suffering, I must, I don’t, I probably want a new toy.
Firstly, I want it to be baked quickly, and secondly, to have a small cake-s'el and tomorrow or the day after tomorrow you can bake a new one.

This remaining half weighs 275 grams. That is, the whole 550 grams weighed somewhere.

ABOUT! So the size is what you need, thanks!

[win-tat]

win-tat, Tatyana, you've been pondering for so long ... it looks like you don't need this.

you've been thinking for so long.

long? only 3 days, recently I began to "turn on" my head before buying, maybe I'm recovering from the local illness. But in general, 10 minutes ago I still ordered it, I really want sometimes a quick little cupcake "to eat".

quick little cake "to eat".

For these purposes, the very thing that is needed)))))

Ladies! Many of you have piemakers. Is the flavor and quality of muffins much better in this flip?

Is the flavor and quality of the cupcakes much better in this flip?

What do you think? Due to what the taste can be better - she herself does not correct it. The same taste. And the quality is neither better nor worse.

[Larissa]

Larissa, Yes! taste will not be different, quality meant.

quality - neither better nor worse

probably then you can do it.

I have a cupcake for 4 cupcakes, in which I baked the same curd cupcakes. And when I get a lot of dough, I bake the excess in a ball-making machine. And the taste is different everywhere. And the crust is so crispy, except for this cupcake, nowhere else.

[Svetlana]

Svetlana, yeah, so it differs not only in the presence of a crust. but also taste. Sveta! And where is it tastier?

And the crust is so crispy, except for this cupcake, nowhere else

Crisp is still not taste, but quality. I don't see any difference in the taste of the cupcakes, just a little in the quality, and the advantage of the cupcake is convenient and fast, faster than in all others.

Now, if it's like a cupcake, then in this cupcake. All recipes that with oil - in other devices, everything is buttery right around. But in this cupcake, the butter remains in the cupcake. And the cupcake itself is dry after use, there are no oil stains and streaks. In a ball-making craft, balloons with a thin crust, like biscuits, are obtained. And all the cells around are in oil. The husband calls these extra balls snacks before the cupcake.

Crisp is still not taste, but quality.

I disagree. Precisely the taste, because it is delicious! that crust. And the taste of the crumb is completely different in all the devices I have listed. From the same dough and different in taste and density, as different baking temperatures. In the smiley paymaker, these cupcakes were inside with a moist crumb when they cooled down, and the longer they lay, the wetter the crumb became. From the cupcake the crumb has cooled down and during the day it does not change in moisture and density.

[Larissa]

Yeah, okay!
Larissa, SvetlanaThanks for the comparison! I will probably continue to bake in a cupcake for shares, although I lick my lips on this one too

[Vitalinki]

Aaafiget how happy I am! I tested a new toy today, baked a cupcake from Vitalinki Lemon-coconut muffins ... I took half the norm, just didn't want to divide the egg in half, so I left it whole, and put 135 g + 1 tablespoon of flour without a heap of starch, and splashed 1 tsp of cognac. The test turned out just for the tunic-in-tunic shape (530 g). After closing the lid, she held it for 1 minute, then a coup for 13 minutes (12 minutes is possible), again a coup and another 1 minute. The finished cake weighs 484 grams after cooling. It is baked perfectly, the crust is thin and crispy, the crumb is the most delicate, the taste is something between a cake and a biscuit. I did not find a difference in taste between the cupcake maker and the oven, (and I bake cupcakes very often, t.I don't consider myself a layman in this area), here the crust is thinner and ... ta-da-da .... 15 minutes of baking (can be reduced to 13-14 minutes). I measured the temperature when I pulled it out - 94 ° C. In general, what I feared did not come true, while I am satisfied by all 150%, for me what I need is 0.5 kg of muffins, tasty and fast!
Photo on the phone (therefore not very clear) and being in euphoria, from different angles I cut it warm, there was no strength to wait.

[win-tat]

win-tat, Tatiana, what a handsome man !!

[Tatyana]

Tatyana, great cupcake turned out! Congratulations on the hand.
and you still doubted ...

I took half the norm, just didn't want to divide the egg in half, so I left it whole, and put 135 g + 1 tablespoon of flour without a heap of starch, and splashed 1 tsp of cognac. The test turned out just for the tunic-in-tunic shape (530 g). After closing the lid, she held it for 1 minute, then a coup for 13 minutes (12 minutes is possible), again a coup and another 1 minute. The finished cake weighs 484 grams after cooling. It is baked perfectly, the crust is thin and crispy, the crumb is the most delicate, the taste is something between a cake and a biscuit. I didn't find a difference in taste between the cupcake maker and the oven (and I bake cupcakes very often, because I don't consider myself a layman in this area), here the crust is thinner and ... ta-da-da ... 15 min of baking (can be reduced to 13-14 minutes). I measured the temperature when I pulled it out - 94 ° C. In general, what I feared did not come true, while I am satisfied at all 150%, for me what I need is 0.5 kg of muffins, tasty and fast!
Photo on the phone (therefore not very clear) and being in euphoria, from different angles I cut it warm, there was no strength to wait.

What a fine fellow, but I have a crooked, then a thick crust.
Today I didn't even try to bake it - obviously not my day, even the lasagna dough refused to roll out, but what about them? wide noodles came out in the form of jagged leaves, or files from a jigsaw

[Stafa]

Stafa, but not zanesh, is the dough considered ready at 84C? Thanks for measuring !!!