Curd cake with cranberries / raisins / marmalade ... in a bread maker

[Method 1]

Curd cake with cranberries / raisins / marmalade ... in a bread maker

Category: Bakery products

Ingredients
Butter	100 g
Sugar	195 g
Vanilla sugar	optional (1 sachet)
Eggs	2 pcs (110-120 gr)
Cottage cheese (I have Philadelphia)	170 g
Cranberries / raisins / marmalade	155 g
Flour	200 g
Baking powder	2 h l

Cooking method

• Method 1 : You can knead immediately in a bread maker: first, wet ingredients at room temperature, and then add dry ones and after mixing until smooth, start the "Baking" mode. Only dense cottage cheese will need to be kneaded with a fork BEFORE the bookmark.READ MORE
• Method 2 : I have bakery Panasonic... The cooking process is detailed and lengthy, but in reality everything is simpler and faster.
• * All ingredients should be at room temperature, so take them out of the refrigerator beforehand!
• ** Lay a bucket of HP or oven molds with parchment. This is to make it easy to remove and so that the crust is not too fried. I am not laying. The crust is browning, but not bitter.
• *** flour (I have a general purpose) sift with baking powder several times or sieve and stir to combine evenly.
• **** Sprinkle with cranberries / raisins / sliced ​​marmalade *** 0.5-1 tablespoons of flour from the total, and use your hands to separate the sticky berries so that everything is well powdered.
• 1. Before starting mixing, turn on the HP on baking mode putting up 1:30 minutes !!!
• While the dough is kneading (about 10 minutes), the HP will be heated to operating temperature, like an oven.
• 2. Whisk in the butter, sugar and vanilla sugar (if using).
• 3. Add eggs one at a time, beating each time until smooth.
• 4. Add curd (I have Philadelphia) (can be rubbed through a sieve for a finer texture or kneaded with a fork). Whisk / mix with a mixer until smooth.
• 5. Stir in all the cranberries / raisins along with the crumbled flour. Mix.
• 6. Pour in prepared flour with baking powder. !!! Stir in completely with a spatula or with the whisks of the mixer turned off at random, so that the flour does not dust. Then you can turn on the mixer and mix until smooth.
• 7. Place the dough in a lined with baking paper or empty dish. Smooth the top and with a spatula / spoon / ... make a shallow "cut" in the middle along. This will set the direction of the opening / crack on the surface of the cake.
• 8. Approximately 10-15 minutes passed and the bread maker warmed up like an oven. The timer shows 1: 15-1: 20 until the end of the program. We put a bucket of dough for baking.
• When the program is over, use a wooden skewer to check the cake for readiness, as you would normally check baked goods in the oven.
• The skewer came out dry - the cake is ready!
• 9. Remove the bucket from the HP and let it stand for 5-10 minutes.
• Gently shake out the cake (it flies out quickly and tends to bryak on a corner or roof), you need to act more gently than with bread. Cool on a wire rack.
• 10. Optional, but important for taste: wrap the cooled cake with foil or put in an airtight container and keep in the refrigerator for 6-10 hours to ripen the taste and aroma.
• *** is a children's gummy in the form of bears, snakes or other figures. Chop about the size of cranberries / raisins and sprinkle with flour to prevent clumping. This marmalade perfectly retains its shape and taste in finished baked goods. Be sure to taste BEFORE adding to the dough, you should like it (I didn't like the lemon one).

The dish is designed for

1 cupcake weighing about 900 gr.

Time for preparing:

1 hour 40 minutes.

Cooking program:

Bread maker or oven.

Note

The cake turns out to be delicious, sweet, aromatic, juicy ... it does not stale for a long time, after aging it is well cut into neat pieces. Keep refrigerated.
If with cranberries, then it dilutes the sweetness with its acidity. If with raisins - sweet oooo. If with marmalade, then according to my feelings - with the taste of the holiday. Unexpected, beautiful, delightful



Visual determination of readiness:
If the skewer comes out dry and !!! the cake, from its appearance to baking, has slightly moved away from the walls - that's it, ready!
He moved away strongly - overexpressed, it will be dry and the crust may be bitter.
A donkey when it cools down is under-bored.

I wanted to simplify the whole process and adjust the recipe for baking in HP. The proportions were slightly changed and reduced, but the whipping technology should be mandatory in order to saturate the heavy dough with air for a good final result.

Classic cooking option for the oven:
Curd cake with raisins / cranberries:

110 gr butter (margarine 70% fat and more)
215 g sugar
2 eggs (total 120 gr)
a pinch of salt
190 gr cottage cheese (I have Philadelphia)
170 g raisins / cranberries
210 grams of flour (I have a general purpose)
1.5 tsp baking powder.
Prepare in advance:
* Raisins ... if they are dry, soak in hot water for about 20 minutes, dry and sprinkle with 1-2 tablespoons of flour. So the raisins will not sink to the bottom, but will be evenly distributed over the dough. If the raisins / cranberries are just dried and the packaging says "Ready to eat" (I have such a cranberry) - do not rinse, just disassemble with your hands if there are sticky berries, everything is well distributed and stays in the dough.
* Break the eggs into any container and loosen with a fork with a pinch of salt.
* Mash cottage cheese with a fork or rub through a sieve so that there are no lumps.
* Sift flour together with baking powder several times or stir until smooth with a whisk.
* Lay a bucket of HP or oven molds with parchment. This is to make it easy to remove and so that the crust is not too fried.
Preparation:
** Whisk butter at room temperature (20-25 *) with sugar.
** Gradually add egg melange to the whipped butter (3-4 times), each time whisking until smooth.
** Add cottage cheese in portions to the mixture and beat.
** Add prepared raisins / cranberries and stir / beat with a mixer.
** Pour flour into the mixture and !!! stir until smooth by hand. Or mix it at random if only the flour does not get dusty and finish with a mixer.
** Put the mixture in a covered bucket / mold. Flatten the top.
** Bake in KhP on the "Baking" mode for about 1 hour 30 minutes. Check readiness with a skewer (I have a wooden one for kebabs). Poke straight to the bottom. If the skewer comes out dry and !!! cupcake from its appearance to baking, slightly moved away from the walls - that's it, ready! He moved away strongly - OVEREEP, it will be dry. A donkey when it cools down is under-bored.
** Cool in the form, and it is advisable to let it rest at least overnight in the refrigerator - it will "mature", it will become tastier. Well, or how it turns out, where it turns out, but no, you can eat it right away, like with bread. I don't take off the parchment, but I also wrap it in the fridge with film. This makes me "juicier".

The forum has this recipe in the original of the USSR GOST standard, I do not know what year the standard is. In general, there are almost no differences.

Cupcake "Curd with raisins" (GOST USSR) (Tasha)

NaTalyin baked (thanks for the recipe) a cupcake, the neighbors were so renovated that they cut out the light for us! The stove turned on, it seemed in the same place, I was afraid that it would be damp now. But no 1.25 minutes and 10 still in the stove - enough. And the bottom is very fried, another 5 minutes and would burn.
Cupcake with cherry, delicate crumbly. Sweetish for me. But for cranberries that would be it.



This time I tried the common flour, did it, light, crumbly. The cupcake turned out worthy. I only have frozen cranberries, I think I'll do it in a different row, but in shape ...

Mine suited everyone, even my mother + did not get stale for a week!

[Nikusha]

Cupcake with cherry, delicate crumbly. Sweetish for me. But for cranberries that would be it.

Nikusha, I'm glad that you did it. Straight worried
My daughter and her husband have a sweet tooth.Therefore - they have a sweet cake, and I have a sour cranberry in it

[Natasha]

Curd cake with raisins / cranberries:

I did it! Since there is no separate topic for this cupcake yet, and the recipe was given here, I am reporting here.

It's sooooo delicious. True, at the last moment I discovered that the baking powder was out of the house. But I'm from the Bread Maker! Soda + lemon have done their job.
I dragged the recipe into the catalog of my favorites. NatashaThank you again for this cupcake!

[Check mark]

I did it! Since there is no separate topic for this cupcake yet, and the recipe was given here, I am reporting here.
...
I dragged the recipe into the catalog of my favorites. Natasha, thank you again for this cupcake!

Has already

Check mark, I'm so happy too
I'm glad that I liked the cupcake, and it's straight for love now
Hello! Bake with pleasure!

PS: And we finished this cupcake the day before yesterday, and there is a direct feeling that without it we are on a diet

Natasha, thanks for the recipe! I have baked it several times, it turns out very tasty. True, I still baked in the oven. I'll have to try it in a bread maker.

[Check mark]

Check mark, you are welcome!

I also baked it initially in the oven, but I needed to adjust the recipe for HP. In my opinion and taste - it turns out well enough

[Natasha]

Natasha, that's handy - with a separate recipe. A tremendous salvation. I will definitely do it, it's practically in accordance with GOST. I love all curd!

The dish is designed for 1 cake weighing approximately

A lope weight then? in grams?

[Buttercup]

Buttercup, weighed, almost 900 gr Added to the recipe

And I also remembered yesterday Vlad, how he baked cakes with marmalade. I bought marmalade, cut it and mixed it into a small part of the dough, put it in a mold on one edge. I just wanted to try it, but what if ... This is how it happened with marmalades
I have such snakes




I just wanted to try it out of curiosity, but it turned out so worthy - beautiful and tasty! Here I have straight puppy children's delight and joy suddenly happened A forgotten taste, an unexpected joy ... the taste of a holiday! for some reason

I highly recommend trying the marmalade BEFORE adding it to the dough. I didn't like the lemon one, but the rest are delicious. In order not to spoil the experience, try what is possible in advance.

Forgotten taste, unexpected joy ... the taste of the holiday!

So this is a taste from childhood! My mother-in-law asks me, when I come to her, to bring such a cupcake, I used to bake in the city in the oven, but now I will be in Panasika!

Well, I hope baking this cupcake in HP will please you

[Waist]

Waist, I was very intrigued by your option, and if you bake in the oven, what nuances will there be and how much in time and degrees? I want to try both in hb and in the oven)))) Just in the oven you can make any shape and weight)))) Merci in advance!

[Alyona]

Alyona, I baked this cake in the oven 1 shelf lower than I usually bake biscuits and so on. This will bake and brown the cake more evenly. I put it higher - it bakes faster on the outside, and slower inside, which, as a result, gives an overcooked crust with a normally baked middle.

Note that for the oven version, slightly less flour and baking powder. Tomorrow I will try to double-check what I wrote for the oven, what proportions

I have an oven with non-switchable convection. I baked at 160, but recently I bought a new thermometer in the oven, but it shows a different temperature, so ... I can't say more precisely, you will have to try baking and adjust if necessary.

The time is approximately 50-60 minutes, depending on the size, and you will need to check the readiness inside with a skewer.

I covered the forms with parchment so that the crust was a little less fried, and it is more convenient to pull out of the form (it is more convenient and easier than covering the form with this parchment)

The signs of readiness are the same as in HP: moves away from the walls - ready; opal when it cools - under-baking; decreased in the oven - baking.

I can tell you that the cake should have a mound and a tear - this gives a more correct structure for the cake inside, but some are baked on purpose so that the cake is flat.

Thank you tremendous for the answer !!!!

[Milena Krymova]

In the general topic of cupcakes in bread makers, there was a conversation about the preparation of cupcakes "FROM AND TO" - completely in a bread machine
Cupcakes in a bread maker (recipe collection) # 536 Of course, I was interested in this option, although, to be honest, I never even thought to do so.But thanks Milena Krymova I found out and tried.

I broke the eggs immediately into a bucket, there was sugar with vanilla, softened butter and Philadelphia. Everything is at room temperature. At first, the softened butter was not completely distributed over the dough, but then it melted from heating in the HP and the dough became even. Kneading on the "Fast" mode for 5 minutes.
Then I added the flour and baking powder sifted together, for another 2 minutes.
The last - cranberries, another minute.

After kneading, I slightly leveled the surface with a spatula



I kneaded it right in the HP, I didn't do anything with a mixer, but I helped to knead everything evenly from the sides of the bucket to the center with a silicone spatula. Kneading only 7 minutes in the "Fast" mode - there the kneading begins immediately. I stopped the batch and turned on the "Baking" for 1 hour and 30 minutes.

It looks almost baked like a whipped



And the texture looks good, only the cranberries are unevenly distributed and settled a little



As usual, I wrapped the cake in plastic and put it in the refrigerator overnight.
Today I tried: with kneading in HP, a more biscuit version is obtained, less dense crumb texture, less "juicy". With all the richness, the crust does not taste bitter in 1.5 hours of baking.

My conclusions: Whoever doesn't care about the texture can cook this, and other muffins, from start to finish in HP. It's simple, fast and the result is quite decent

I will try to bake this way again, slightly changing the tab of the products and the baking time. If the result does not change, then I will return to the whipped version, because in my family they love this cake not only for its taste, but also for its juicy, NOT biscuit texture.

[Waist]

Waist, a beautiful and delicious cupcake turned out! The hand reaches for a piece!
And it is all the more pleasant that the result of rearranging the terms has not changed!
This is me about adding butter directly with eggs. If the recipe does not require beating eggs, then my butter is usually butter as the last ingredient, followed by only berries or nuts. Probably, in muffins where there is no yeast, this is not important. We simply divide the components according to the principle: dry + wet. And we mix.
Indeed - everything is simple!

[Milena]

The hand reaches for a piece!

Help yourself!

And it is all the more pleasant that the result of rearranging the terms has not changed!

In the classic version, butter and sugar are beaten, and then eggs are introduced and beaten more.
If you do not beat one thing, then do not beat the rest, and it turned out what happened

This is me about adding butter directly with eggs. If the recipe does not require beating eggs, then my butter is usually butter as the last ingredient, followed by only berries or nuts. Probably, in muffins where there is no yeast, this is not important.

I don’t know, I didn’t bake yeast cakes. Interesting, of course, I must try
Milena, thank you for the inspiration !

[Waist]

Waist, we will study together and delight our loved ones! Let there be more such recipes on our forum.
And I will try the idea with marmalade somehow, thanks for the tip!

[Waist]

Waist, Natasha, baked your cupcake, I hasten to share. But I baked it in Kesnitsa, there is a toy ~ how not to play.
True, she "fry" my cupcakes. And no one else has girls. Strange ... I have many devices that do not work correctly, except for HP Panasonic.
And the people do not admit any flaws and flaws ...
Well, okay, not the point!)
Here's a photo, but haven't tried it yet. He was hot, and I ran to work. I'll give you a cutter in the evening!

[Rita]

Rita, well done! I hope you enjoy the taste
A beautiful shape for a cupcake / cupcake.
And the fact that burned - if only it did not taste bitter Maybe you overexposed? How did you whip? Luchinka checked for readiness?

"fry" the muffins. And no one else has girls.

If it's an electric cupcake maker

then Tanyulya, in the video, fries

I have many devices that do not work correctly, except for HP Panasonic.

Rita, so try to do it in HP, I described my trial above, everything worked out. The option is right for you

Yes, I have an electric one, it appeared recently. All muffins are fried with crust. It bakes for 15 minutes. More and not allowed. And less ~ it is raw inside. My husband says EVERYTHING is very simple ~ the reason is in the heat sensor. This is such a thing, a wire or a very thin plate. And if it is slightly curved more ~ ​​less by segments mm, then everything ... will work badly and the device will overheat. He promised to climb inside, take a look. Well, or to the workshop.
And the cupcake Not burnt, no!
I'll try it soon ~ as soon as I get home.
And the crust turns red! But it doesn't matter!



Here she brought a cut! Natasha!)))
This is soooooooooooooooooo!
This is now my FAVORITE cupcake! Made with black currant.
The structure is amazing, delicate, moist!))))
I can't say in words!)
Directly Russian speech left me!
Natashik!

[Rita]

Rita, With currants, well, for sure, she's sour Liked

Ritual, such a beautiful cut But it is some kind of special, what has changed? Have you added fresh currants?

I didn't change, I cut it to fit the size of the Cupcake and I have it with fructose and frozen currants.
The most delicious muffin from Keksnitsa that I have baked so far. Perhaps it is the most delicious without Keksnitsa! And even for sure.
It cheered me up so much today! Just super!
And my husband passed a difficult exam (retraining)) And I bought a melon, and a Cupcake. It was a success, some kind of fruity taste! And cottage cheese tender, sweet!

[Rita]

Well, that's great! You have it straight all day - a nice gift!

Rita, I am very glad that you did so great and liked the cupcake! Now you have another tasty and quick recipe, and even for a cupcake. Peks with pleasure and good health to you!

I recently made this cupcake, well, sooo delicious!
She took the most common cottage cheese, pre-punching it to a paste state with an immersion blender. I was kneading the dough by hand, when I added cottage cheese to the butter-egg mixture, it kind of "curled up" for me, it turned into flakes, like milk curdled during boiling ... I tried to knead with a mixer both at slow speed and at high speed, I thought it wouldn't work homogeneous mass, but after some time my efforts were still crowned with success, at medium speed it was possible to achieve smoothness.
Well, then in the HP on the "baking" mode for 1 hour 20 minutes
The cupcake is great! I will definitely do more, but perhaps I will diminish the raisins, too much of it turned out)