Cupcakes, muffins, cupcakes. Questions and answers

[Cupcakes, muffins, cupcakes. Questions and answers]

Cupcakes, muffins, cupcakes. Questions and answers

Not so long ago, the forum discussed how to adapt to baking cakes and muffins on a baking powder if there is no special program. I searched for the topic where this discussion took place, but did not find it. And the thing is ...
The other day I came up with an idea: what if I try to use the program "Jam". After all, there is just a short batch and immediately baking. Can it work out?

Generally an interesting thought! But I wonder if 5 minutes is enough for a batch? And what temperature on baking will be on this program - will it not burn ??

In the Jam program, the stirrer is running during cooking.

In the Jam program, the stirrer is running during cooking.

I haven't cooked jam in Panasonic yet, but in Moulinex it was in the way for 10 minutes, and then I just baked (or in this case cooked). In general, you need to try on occasion.

Yes, it doesn’t interfere with cooking in Moulinex! But what is the temperature in this program, is it suitable for baking bread or not? Maybe someone knows?

The fact is that Panasonic is stirring until the very end of the cooking - so that it does not burn. It interferes quite a bit, but until the end of the program

And if the mixer is pulled out?

[natalka]

natalka , tried to bake 255 muffins twice. Once the batch was done on DUMPLINGS (20 minutes), then BAKING. Second to PIZZA (first batch), then switched to BAKERY.

How did it come about? Why don't you immediately write about the result? Intrigued ...

How did it come about? Why don't you immediately write about the result? Intrigued ...

There is no difference between kneading with a mixer and HP, except for a very dirty bucket and in the beginning you had to help mix the flour with a spatula. Both times the cupcakes came out right. My conclusion is this: if the mixer and hands are busy, let HP knead it itself.

That's great! This is exactly the answer that (I think) everyone has been waiting for. Probably, most are too lazy to bother with a mixer, bowls and shifting.

greetings after 4 failures (we are finally getting to the solution of the bread problem) decided to take my heart and surprise everyone with a cupcake
I don't know what should have happened, so tell me what the experienced should have
I got a small cupcake (in general, the dough seemed to me initially not enough - I pro Panas 255) 5 cm high.
but everyone liked it.
can you have more? the family is big.
I took my soul away, but how to make a cupcake with raisins, there is only baked goods, or I did not understand something.

I took my soul away, but how to make a cupcake with raisins, there is only baked goods, or I did not understand something.

In the case of muffins, the bread maker is really only used as an electric oven. The dough is kneaded separately. Therefore, the recipes can be any - as for baking in a conventional oven. Pour the raisins into the dough right away, put the dough in the HP and then bake it.
Since baking powder is used in muffins, and not yeast (mainly), the dough does not rise much. And here you need to knead and start baking as soon as possible (unlike a yeast dough, where it takes time to rise), since the baking powder begins to act immediately (release carbon dioxide)
And who does what - you can see in the gallery. There are many pictures of cupcakes

Anyone who looks here please help. I don’t get muffins at all, they do turn out, but all are somehow unbaked, or not very tasty, and I really want a delicious muffin in a bread maker for breakfast. I have an LG 206 bread machine, but I bake bread according to recipes from different bread machines.

I baked muffins from the book of recipes for mulka 5004. The main thing is not to add any more flour, the dough should be the consistency of thick sour cream.I did it the first time, although my hands were itching to add more flour, it's good that I resisted yes, you can still put it on a light color, as it is a little darkish

world for bakers!
in fact, the recipe for cupcake for 5004 is ideal even if you replace raisins and candied fruits with something else without disturbing the proportions
but at the expense of the crust, I completely agree, I must bet on the light
but at the same time it makes sense to hold it in the mode of keeping warm
and periodically pierce with a wooden stick until the stick is
will cease to be wet but in principle it is on whoever loves

Hello! Can you please tell me if it is possible not to put raisins, candied fruits, etc. into the cupcake. If this causes a violation of the proportions, then how to compensate. I'm afraid to screw it up, because once I got into a big mess with the Kugloff pie.
I'm also worried about dark rum, is its presence critical? Or you can replace it with any strong alcoholic drink.
Thank you very much in advance!

Peace be with you bakers!
Renata cognac liqueur whiskey what is in the house
I added muesli, but if you don't put raisins and t \ n, then it seems like it's not a cupcake, but in principle you can and do not need to compensate

Renata, you can not add if you don't or don't like it. Or add twice as much. Nothing bad will happen. You can add zest if you like. Or nuts. Cupcakes are different. Dark rum can be easily exchanged for cognac, liqueur ... etc.

What problems can be if you add raisins, candied fruits, and also nuts. Add as much as you want! The cupcake will be awesome.
I always throw in as much as possible - and raisins, and candied fruits, and almonds. A cupcake or kugelhof turns out to be tall and tasty!

By the way, from a textbook for pastry chefs: "The baking powder in the dough can be completely replaced with a spoonful of cognac." And that's in the cupcake thread.

Please tell me where to get the recipe for this cake. Can wheat flour be replaced with gluten-free flour?

Do you mean the Kugelhof? - so it is in your recipe book for Mulinex 5002

What problems can be if you add raisins, candied fruits, and also nuts. Add as much as you want! The cupcake will be awesome.
I always throw in as much as possible - raisins, candied fruits and almonds. A cupcake or kugelhof turns out to be tall and tasty!

I have a problem with the presence of raisins and candied fruits - they forgot to buy, then they ate everything without baking ... I didn't think about the nuts - thanks for the advice! There was a problem with "Kugloff", the result is even scary to describe. After that, I think over every step before baking, even the most trifling one. Although all my other masterpieces are excellent! Largely thanks to this site!

I wonder what problem you had with this cupcake. Maybe something with the stove?

Both the "Kugloff" pie and the lemon pie (although rather a cupcake) according to the recipe book for Moulinex 5004 turned out to be simply gorgeous !!! What was the problem? Even interesting!

Peace be with you bakers!
Renata people are worried - a problem in the studio
and then suddenly someone will also bump into

I'll tell you with pleasure! The fact is, milk bread, traditional, quick baking - all this turns out to be beyond praise, I keep the kneading under control, I applied to yeast (Saf-moment), etc. Lemon pie is generally amazing, because instead of yeast it is used there baking powder, then there's nothing to worry about. Now I realized that the cupcake will not leave me anywhere. The dough is not troublesome at all. Yeast is used at Kugloff! In the recipe, I made one digression - in the absence of almonds (50 grams), I used walnuts (30 grams, what was). Reduced the amount of yeast from 3.5 tsp. up to 3.0 tsp. As a result, the dough rose strongly after the last kneading, crawled out, got on the heating element, smoked and smoked the whole apartment. The pie itself looked like the ruins of an old castle with a huge dent in the middle. The most interesting thing is that it turned out to be very tasty! I think I should have reduced the yeast count to 2.5 tsp. or add flour to the dough when kneading. The second time I'm afraid to bake! I don't want to repeat this puncture ...

And my Kugelhof never rises high, it turns out to be dense and wet

There is probably a difference in the recipe of these pies. Is it tasty for you? Maybe he should be like that. My freak was not wet.

I don't know what it should be. My taste was quite edible, but the people also get it high, and "I, Wan, I want this the same"

I recently baked this cupcake. I also replaced almonds with walnuts (there were no almonds). Everything turned out great!
My bread maker is very old, it says GoldStar, it looks like LG.

When I put all the ingredients in, I was even scared, it seemed a bit too much, almost half of the bucket. I looked at the bun and went to bed (I put the bread maker on for the night).
In the morning - wonderful bread! Came up great, but didn't "run away". And the taste is wonderful.

By the way, from a textbook for pastry chefs: "The baking powder in the dough can be completely replaced with a spoon of cognac." And that's in the cupcake thread.

oh how! But I think, why did my cupcake with the addition of cognac rise 2 times higher?
senks :))

And I almost always have to put cupcakes on top of baking. For example, today - lemon. It's also difficult to guess with liquid: eggs come in different weights, lemon too, and the weight / volume for these ingredients is not indicated in the recipe. Apparently, I come across big ones all the time.

Peace be with you bakers!
but I think why do I come across small ones all the time
vi_kon I probably go to the store after you

I read somewhere that eggs when laying are calculated based on the parameters 1 egg 75 g, although it was not specified with or without shell
so you can measure on the scales

Peace be with you bakers!
but I think why do I come across small ones all the time
vi_kon I probably go to the store after you

I read somewhere that eggs when laying are calculated based on the parameters 1 egg 75 g, although it was not specified with or without shell
so you can measure on the scales

The instructions for our bread maker (page 9) say that "recipes use an average egg of 50 grams." But here, too, subtlety - we seem to consider the egg as a liquid and it is necessary to measure in ml.

And what to do with lemon?

Peace be with you bakers!
vi_kon ---- using a medium egg of 50 grams

well, it's probably without scarloop
and with lemon like this - I usually rub the zest and squeeze the juice without bothering
with weight / volume, the only thing I try lemon for acid and from this
already starting off how much to add

Regarding the eggs in the cupcake, I think the more eggs, the worse it won't get! Here is the principle, like in charlotte, first eggs with sugar are hammered in ... So it will just be more magnificent, but about the amount of juice ... Yes. Baking with lemon - perfect, dry and without any baking. I decided to modify it a little ... First, add vanillin with raisins, but most importantly - juice and orange zest! The smell and taste are just awesome! But I had to bake for 15 minutes !!! Otherwise, the center was just damp!

P.S. And I baked Kugloff with cashews instead of almonds and nothing - everything went up fine, even too much in my opinion. Only the ooooooo brown crust was set to "medium golden".

Of course, you can, of course, load a bucket under the cake every time at random, but I want to deduce some kind of pattern, as for yeast bread.

Here's from the recipe book:

liquids are used for the cake - 4 eggs of 50 grams (200 grams), 30 ml of rum, 220 grams of butter, in total we will count 450 grams of liquid per 450 grams of flour plus another juice of 1.5 lemons. Sugar 220 grams + 1.5 pack of vanilla.

there are liquids for a lemon pie - 4 eggs, 50 grams (200 grams) and 120 grams of butter, in total we will count 320 grams of liquid for the same 450 grams of flour, plus one more lemon juice. Sugar 300 grams.

That is, in the second case, the liquid is much less. How can they be baked in the same way in the same mode?

It seems to me that it is not necessary to stand on ceremony with cupcakes weighing / measuring eggs with a magnifying glass. as in yeast dough, a bun should turn out, so in muffin dough you just need to know how thick the dough should be (medium thick sour cream) ... I always bake muffins with my eyes - from what is in the house :))

Peace be with you bakers!
klazy noted rightly but here I am on the first with lemon
went too far that there was not even a hint of cinnamon, vanilla and cloves
solid lemon

[vi_kon]

I repeat ... vi_kon You bake charlotte, no? Many, I know, take 1 glass of sugar and flour for 3 eggs ...I bake a glass of sugar and 3/4 (rarely a whole) glass of flour for FIVE eggs and charlotte, not only is it baked, it turns out so airy and delicious ... But the cake is still closer to charlotte in my opinion than to yeast test!
And don't forget about sugar, there is less of it in a cupcake than in a lemon pie, and it can also be equated to liquid in such and such volumes!

[vi_kon]

I repeat ... vi_kon You bake charlotte, no? Many, I know, take 1 glass of sugar and flour for 3 eggs ... I bake a glass of sugar for FIVE eggs and 3/4 (rarely a whole) glass of flour and charlotte is not only baked, it turns out so airy and tasty. .. And the cake is still closer to charlotte, in my opinion, than to yeast dough!
And don't forget about sugar, there is less of it in a cupcake than in a lemon pie, and it can also be equated to liquid in such and such volumes!

Does sugar go like a liquid? Either way, it's not enough to make up the difference, especially with the lemon juice.

I do not compare the baking powder dough with yeast dough in terms of composition, there just must be some regularities when making recipes for muffins, if they are for bread.

I do not suggest measuring eggs with a magnifying glass either, I am more concerned with the question of the amount of citrus juice. "Thick sour cream" is also a loose concept. So you have to put on extra baking. And I want to make the process repeatable. Well, in general, it is clear what to do: start with a certain dose of juice and decide on the optimal trial and error method.

I have a bread maker recently, but I didn't have any problems with muffins ...

I risked baking my first mistake in baking. I added a little more flour and slightly reduced the amount of yeast. It rose perfectly, baked well, the crumb is not wet. Only dries quickly, if not kept in a bag. And I would also add sugar.

Colleagues, has anyone ever used such a Finnish baking powder: ? I bought it in Prism, everything is written in Finnish. Translated. Not a word about dosage :(. Who knows?

Is it necessary to lay out the bucket with paper when baking cupcakes?

[Svetuska]

Svetuska
It is not at all necessary, to be honest, I still cannot understand why some HP owners do this? Believe me, I baked so many cupcakes in HP and none of them stuck, but what ... there was not the slightest hint of sticking! Cupcakes pop out of the bucket "at once!" ...

[Crochet]

Crochet , Thank you ! That is, is it enough to knead the dough, pour it into a bucket (without greasing it), select the baking mode (I have panasonic)? and wait for a delicious cupcake?

[Svetuska]

Svetuska
Yes that's right ! True, I put all the ingredients for the cupcake in the HP, choose the "Cupcake" program and go! Is there no separate Keks program in your HP?

[Svetuska]

I can't decide on the recipe. For the first time.....

Svetuska
So tell us about your tastes, and I, in turn, will try to advise you on a proven cake recipe. What do you like more? Sweeter? With sourness? Do you prefer a leaner option or vice versa? There are so many recipes that I even find it difficult to advise anything without knowing your taste ...

Can you please tell me what is baking powder? I added baking powder to the muffins, it turns out bricks. Maybe just pour more powder?