Chocolate cake "Crazy" (in a bread machine)

["Dessert"]

Chocolate cake "Crazy" (in a bread machine)

Category: Bakery products

Ingredients
Wheat flour	3 tbsp.
Cold water	2 tbsp.
Salt	1/2 tsp.
Sugar	2 tbsp.
Rast. oil	1/3 Art.
Soda	2 tsp
Vinegar	2 tbsp. l.
Cocoa	6 tbsp. l.
Vanilla	2 tsp
Ground cloves (optional)	1/2 tsp

Cooking method

• Step 1
• Sift dry ingredients in a deep bowl (flour, sugar, baking soda, salt, cocoa and cloves). Stir with a fork or whisk.
• Step2
• In a separate small bowl, combine the liquid ingredients (vinegar, vegetable oil, cold water, and vanilla).
• Step4
• Slowly pour the liquid mixture into dry ingredients. Stir for 2 minutes with a whisk or mixer on medium speed.
• Step5
• Pour dough into mold and bake in preheated oven at 350 F (180⁰FROM).
• 30-35 minutes or until the sponge cake bounces when lightly pressed in the center with a finger.
• And now my additions regarding my experience in baking this biscuit in xn:
• I made it in the form of baking designed for 1450g, so I took the glass without fear soviet faceted 250ml.
• You can take a glass of bread and a spoon and measure it with them.
• This recipe seemed quite simple to me, so I gave it to my 13-year-old daughter.
• On my advice, she poured dry ingredients directly into the HP bucket, put them on the program "Dessert" - in my hp it takes 1.38min. First, I turned on the blades so that they could spin the blades without liquid for two minutes, then pressed pause, added liquid and now, until the end of the program, she no longer interfered with the process.
• The bread maker first kneaded the dough, beat it for twenty minutes. Then she stood for 10 minutes. Well, the baking itself took about an hour (according to the program).
• At the end, the biscuit rose very well, but did not spring in the center, so I put it for another 20 minutes to bake. After 20 minutes, it was already perfectly baked, airy and with a delicate structure.
• Then I cut it into squares, prepared sour cream (sour cream + sugar + banana), assembled it like a Pancho cake and poured it with chocolate icing.
• I have little additions:
• - I would not add cloves, I just didn’t try it in chocolate baked goods and I’m afraid it might taste bitter.
• - if you are going to bake in KhP, then immediately cut off the crusts and, dipping them in sour cream, put them down on the dish, since the biscuit is tender - so as not to get wet.
• - when it was baked (especially for the last ten minutes) the smell of cocoa was very sharp, I thought that it was burning, but I decided to take a chance, not to take it out earlier, and as it turned out it was right, just the cocoa in this recipe is still 6 spoons, so the smell was like that saturated.
• Here is a photo.
• 
• 

Note

Dear fellow bakers
I am bringing to your judgment my experiment of baking a chocolate cake in a bread maker.
I named him "Crazy" , maybe the dough was made according to the recipe "The crazy cake" (translated as crazy pie) from an English-language site.

The pie was invented in America in the 40s and was very popular due to its lack of eggs and butter. That is, in addition to the fact that the cake (biscuit) turns out to be amazingly tasty, it is also very budgetary.
The dough was mixed directly in the form, in which it was then all baked.
I translated the recipe, I didn't have to adapt it, everything is very accessible.

Whoever wants to use the recipe, I wish you a pleasant tea or coffee drinking like mine, this is my dinner tonight

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[ICQ]

And the "dessert" mode (for lack of such) can be equated with the "cupcake" mode?

ICQ
Of course ! I would not hesitate to bake on "Cupcake"!

And if in Panasonic, what do you think, the "Gluten-free" mode is suitable (so that immediately with the batch, there is no batch in the Cupcake mode)?

[Natulek]

Natulek
What does a gluten-free regime include at Panasonic? It's just that in my HP, the "Cupcake" mode = kneading + baking, if the gluten-free mode is the same, then it will definitely work. The main thing is that the kneading is not too long in time ... well, and the baking time, if anything, you can always add.

[Natulek]

Natulek
What does a gluten-free regime include at Panasonic?

It includes kneading (15 minutes), raising (1 hour) and baking (45 minutes) without temperature equalization.
True, it will not work to increase the baking time, it does not change in any mode, except for the separate Baking mode.
So it's probably easier to knead with one program and bake with another ...
After all, there may not be enough time for baking (I don't know how long it takes to bake in the Dessert mode in the author's bread maker).

Yes, and no lifting is needed, the recipe is without yeast.

[Crochet]

Girls, Crochet Natulek ICQ
Thank you for your interest in the recipe, the cake is really cool.
Crochet, the idea with a multicooker is excellent in my opinion, I somehow did not guess, my cake has already been finished, now my daughter took the penultimate piece to her friends, and I won the last one, - dad will come home from work, he also got hooked on this cake. I still have to do it, my daughter says that it’s easier for her in HP, but I want to try it in the cartoon, all the more so much easier - you don’t need to whip anything, the Americans mix it with a fork and that's it.
ICQ, I realized from my oven that the "Dessert" mode is almost the same as the "Cupcake", only the baking temperature may be slightly different. But it doesn't matter. I think those who do not have the "Cupcake" or "Dessert" mode can first be kneaded - it will not be superfluous, and then immediately for baking.
Natulek, it seems to me that the rise is not needed - it would be great if you can just put it on a batch and then immediately on baking.

After all, there may not be enough time for baking (I don't know how long it takes to bake in the Dessert mode in the author's bread maker).

Natulek, I have about an hour in the program, but I didn’t have enough, so I added another twenty minutes. It turns out that I baked it for an hour and a half (plus or minus 5 minutes).
And here's another thing - this biscuit just surprised me: wow: in the photo where it is in a bucket two small pits are visible - I checked this for elasticity when I took it out an hour later, but it did not spring, although it was baked, I put it on baking, I I wrote about this, but the surprising thing is that when you bake a biscuit in the oven, even a completely baked one can settle, and I took out this one and put it back on and there was nothing, I didn’t settle for an inch.

[Natulek]

Natulek
Great, good luck!
Here's another thing, after the whipping process was over, the stirrer got out, but I think in vain - all the same, after all, then cut all sorts of cubes into cubes, and so only everything in the dough was transported.

[ICQ]

Oh, I also wanted to ask about cocoa, do you need natural or some kind of non-quic. and how much vinegar percentage?

ICQ, in the original version on the American website it is written that cocoa must be taken without additives, those are pure, and they wrote white vinegar, I think that this means a simple table 9%, but I, for example, did not have a canteen, but my daughters and I did it late in the evening, then they added what it was - natural apple 6%, although I decided to play it safe and added it not 2 spoons but 3.

[ICQ]

Oh, I also wanted to ask about cocoa, do you need natural or some kind of non-quic. and how much vinegar percentage?

ICQ
May I supplement the answer veranikalenanika ? It is better, of course, to take natural cocoa, but ... if you still want to use Nesquik (and others like it), it may be worth slightly reducing the amount of sugar, because there is a lot of it in Nesquik, otherwise the finished biscuit may be oversweetened ...

veranikalenanika
In my opinion, there is too much sugar in the recipe, after all, no less than 400 gr. Please tell me the finished biscuit is not too cloying? Otherwise, they don't like oversweetened baked goods ... I'm wondering whether to reduce the amount of sugar or leave it as it is 🔗...

[Crochet]

Crochet
Thank you for explaining about Nesquik, I also think that it is not worth experimenting, especially since the Americans specifically noted in the recipe that cocoa is simple, otherwise they would have written just cocoa.
As for sugar, at first I was also embarrassed, but I did not dare to change the recipe, and at the exit - when I tried a piece, I was upset at first, it also seemed to me that it was too sweet, but that is if it is, and if soaked with sour cream, especially if it put less sugar, it turns out when the cake was soaked in sugar in moderation, very organic and not at all sweet, not that not cloying, I would just say a rich chocolate taste, sugar in the finished cake was not visible at all.

Girls, sugar can always be removed at least all, why are you afraid?
I bake sugar-free cupcakes and everything is ok

[veranikalenanika]

veranikalenanika
Thanks a lot for the detailed answer!

Alexandra
Thank you ! I almost always reduce the amount of sugar in recipes by almost half ... Well, once somewhere (I honestly don't remember where) I read that if you reduce the amount of sugar in a recipe, the dough will certainly work out, but ... not quite that what it should be ... in general, it confused me ... although if you think logically, then this should not be ... Now I will boldly pour less sugar and remember you Alexander with your masterpiece pastries!

Didn't come out ...
Mixed by hand, put on Baking for 1.5 hours. Not baked, the inside is dense and wet ...

And I baked, but made my own changes - I added sugar 1 / 1.3 tbsp. Baking in a cartoon 65 min. and 20 minutes. did not open. From the multi flew perfectly, nothing stuck anywhere. My conclusions: flour, in my opinion, is too much 440g. T. K. the dough is running out of baked, but clogged there is no necessary airiness and lightness. Smeton cream: 500g. sour cream, 5 tbsp. l. sugar with a slide, 70 gr. pier almonds, since sour cream seems to be worthless, did not want to beat in any way, I had to add 2 packs of thickener Dr. Etker
Here are the pictures:


I forgot to say - for greater sourness, in addition to sour cream, I also laid thawed cherries, we will try in the evening, let it be soaked

[Natulek]

Natulek ,nut thank you for your interest in the recipe.
Natulek
What a pity that it did not work out offensively, because it even comes out from the Americans, as they wrote on their website "Everybody always gets this cake" And I saw live (when I was on a business trip) how they cook in their kitchens - just not by sight. How small children are simple.
What could be the reason I don’t know, I’m so "Chocolate on boiling water" on December 31 (baked for New Year) did not work in a slow cooker, but then I figured out what the reason is - I poured the liquid, when I kneaded it dawned on me "smart "The idea of ​​adding cherry liqueur to the dough - I added half a glass, I thought it would be even better, - as a result, baked on the outside and a dense rubber mass on the inside.
It's a pity in any case.
nut
I really hope that you will like the cake and will not disappoint.
I think that the structure is not heavy because of the flour, there is no need to remove the flour. For some reason, it seems to me that after all, the root cause of gravity is precisely in the extinguishing of soda. My daughter put two soda with a slide, besides, she's a child, she has zero experience in this matter, that's why she put everything boldly - I would say very much, but my husband forbade me to interfere in her work, I just spied, well, and then when she had already kneaded the dough I saw that the dough without bubbles is dense, and added 3 tbsp of vinegar (I already wrote above about this that I insured myself and poured not 2 tbsp of vinegar, but three) Now I think it's right, if I hadn't added, the biscuit would have come out dense and heavy.
I don't particularly like to deal with baking soda, the baking powder is simpler, but if there is soda in the recipe, then I definitely look at the dough before baking, when it has already been kneaded - if there are no bubbles and the surface seems to be smooth and dead, "does not breathe", it means that I am wise with blanking. Either I add a bit of soda, or vinegar.
Even such a dough (based on soda) must necessarily show signs of life, while soda loosens, the process is underway and it should be visible by air bubbles.
I'm thinking the other day to repeat the recipe again and bake in a slow cooker this time - to compare, I wonder if there will be a difference.

Yesterday I baked in KhP for half a portion, put it on baking, because I kneaded the dough myself, but I had to extend the time by another 60 minutes. Cut into squares and smeared with sour cream, yummy Photo from a mobile

Next time I want to bake in cake mode, just first put everything liquid (except vinegar), then everything else, then vinegar and add flour mixed with soda, but do not interfere, let the HP do everything by itself, then I report

[Natulek]

Didn't come out ...
Mixed by hand, put on Baking for 1.5 hours. Not baked, the inside is dense and wet ...

Natulek
Do not be discouraged, everyone has failures ... Let's better all together try to figure out the reason for the failure. Did you knead everything according to the rules? That is, separately dry components, separately "wet" and only then combine, right? Maybe you just "beat him up", this also happens, at least I have come across this ... Further, where, in KhP or in MV? Although for all the "symptoms" it seems to me that after all they beat me up ...

[springenergy]

springenergy
It's strange that it took so long to bake, it might actually be faster in Cake mode. in the sense that it will bake faster, but the main thing is that it turned out.
In my opinion, the idea of ​​giving the recipe to the bread maker is correct, there is no need to beat anything there, she can handle it herself.
Thank you for sharing your experience: kolobok: Enjoy it

Natulek , I also join the words Crumbs, please tell us how you did it, maybe we can figure out what is wrong together, the cake lives up to its name and really turns out to be delicious, completely inexpensive and practically not laborious.
It would be a shame to refuse such a recipe, try to give it another chance.

Good morning everyone Today I tasted a cake for breakfast and I will share my conclusions - the cake was soaked in sour cream and became softer, but very sweet (for me), although I almost halved the sugar and this weight of the dough or dullness remained when you eat it in your mouth everything sticks to the teeth and cocoa is also a bit too much - you can feel it very much, a heavy cake for the stomach, but this is purely my opinion, I ask you not to be offended by the owner of the recipe
Here is a cutaway photo:

[Natulek]

Natulek
Do not be discouraged, everyone has failures ... Let's better all together try to figure out the reason for the failure. Did you knead everything according to the rules? That is, separately dry components, separately "wet" and only then combine, right? Maybe you just "beat him up", this also happens, at least I have come across this ... Further, where, in KhP or in MV? Although for all the "symptoms" it seems to me that after all they beat me up ...

I baked in a bread maker, used all the ingredients as in the recipe, except for sugar (I put 1 1/3 cups instead of 2) and did not use cloves. I measured it, taking into account that the glass was 250 ml, measured out soda and vinegar with bread spoons. I mixed everything according to the rules, separately dry, separately liquid components. I baked in my bread maker. The whole baking time smelled strongly of soda (and quite unpleasant).
Probably, I did it too, because at first it was not mixing well, lumps dangled all over the volume, and I made them disappear. At the end of mixing, the dough still had visible bubbles.
This is how it looked after baking: (it went up badly in the oven, the top was formed only at the very end)



Of the recipes with soda in a bread maker, I tried to bake (even at the very beginning of its development) only charlotte, it also did not come out, and for a long time I abandoned the idea of ​​baking this in it. It seems to me that the temperature regime of the bread machine is not very well suited for such a composition - the soda has time to react before the whole mass has warmed up. This can be seen in the color of the "product" - the top and bottom are different.
The bread turns out great - not a single loaf has been thrown away.
I want to try this composition (half the size) bake in the microwave. I will report.
It’s a pity that I didn’t take a picture of the incision (to be honest, I didn’t think that I would come forward with a report on the unproduced pie), but I will describe: the crumb is porous at first glance, but it is clear that it is wet, and when squeezed with fingers turns into a wet sticky lump. And the taste was not very ... the soda was strongly felt, and the taste and smell was palpable.

It’s a pity that I didn’t take a picture of the incision (to be honest, I didn’t think that I would come forward with a report on the unproduced pie), but I will describe: the crumb is porous at first glance, but it is clear that it is wet, and when squeezed with fingers turns into a wet sticky lump. And the taste was not very ... the soda was strongly felt, and the taste and smell was palpable.

[Natulek]

Natulek, My loaf looks the same ...
Has anyone tried baking in cake mode? I have it written: kneading, baking, raising the dough with soda, time 2.55. Maybe it will come out like that? Then in what order and how to lay the ingredients?

[Natulek]

The whole baking time smelled strongly of soda (and quite unpleasant).

And the taste was not very ... the soda was strongly felt, and the taste and smell was palpable.

Natulek
That is why in all recipes I automatically replace soda with baking powder at the rate of 1 glass of flour-1 tsp. "under the knife" baking powder. Nobody understands baking with soda.

[Nut!]

Nut! : flowers: Tasty or not tasty is a purely individual concept.
It is a pity of course that the recipe did not suit you. No need to apologize - some like it, some don't.
The only thing, after all, it seems to me that Dr. Etker was superfluous, and you don't need to whip the sour cream for this cake, we don't coat the cakes to keep it in shape, for us the main thing here is that the cream is absorbed into pieces of biscuit, gives it sourness and neutralizes sugar. For our cake, I made the cream like this: store sour cream (15%), took two packs of 450g each, mixed with sugar (half a glass) - waited until the sugar dissolves, mixed (did not beat) and added one banana (mashed with a fork). The cream stood in the refrigerator while the biscuit was baked and cooled.
But your idea to add cherries is excellent, next time I will definitely try as you did - with cherries.
Natulek
Looks like decent
But in a microwave oven I would not recommend baking, in my opinion it is too extreme even for the "Crazy" cake. Maybe not risk it and try better in the oven or again in the slow cooker?
I myself was going to bake it in the cartoon the other day - it's just the most curious to compare and see how it will come out in the cartoon.
springenergy Natulek
Girls, I'm still thinking how to help you - maybe I can make it again in a bread maker and try to bake it in the "CAKE" mode.

[veranikalenanika]

veranikalenanika
At first I was going to bake a biscuit in MV, but now I don’t even know ... to try it in HP, too, it’s painfully interesting to see the result from HP, and MV will not go anywhere, its next cake will be!

Delicious or not tasty is a purely individual concept.

Psign up Pod TOevery FROMfishing! Indeed, the taste and color as they say ...

Girls, I found such an adaptation of this cake on our Russian Internet.
This is an option from Jamilya from the cook website. ru for which many thanks to her.

the crazy cake

or wacky cake

"was born" in the state of Maryland (USA) during the Great Depression of the 30s. the author, unfortunately, is unknown, although he could easily claim all the highest titles in cooking. surprisingly simple, light, and insanely delicious cake, it was not in vain that it instantly "took root" in the most varied cuisines, although the days of depression are long gone, crazy pie is still very popular with all the modifications acquired over several decades of its history.
the original recipe includes flour, sugar, baking powder, cocoa, water and vegetable margarine. everything is mixed right in the baking dish. baked. and the pie is ready
I am using one of the recipes for "improved layout"
1 cup flour (250 g)
2 tsp baking powder
3 tbsp cocoa powder
3/4 cup sugar (150g)
1 cup milk (250ml or more)
in a baking dish I don't mix because a sneaky coward
flour, baking powder, sift cocoa, add sugar, mix. pour warm milk, mix everything until the consistency of thick sour cream. bake for 40 minutes, 180C.
cool, cut into 2 cakes. grease with cream
chocolate icing (optional)

Girls, try this adaptation too. It's probably easier.
Although I decided to use the original recipe for myself,

[Crochet]

Crochet
It's great that you decided to try it in a bread maker, but I honestly don't even know what to say about baking on the "Сake" mode - I can't imagine why the girls can't do it, maybe the "Cake" mode comes with some preliminary heating , - though I somehow didn’t notice it before. ??? Although, of course, everyone's stoves are different.
Here I found another version of the Russian adaptation of the crazy American cake.
Author - Mashunia from the first-second forum. RU

I want to tell you an interesting recipe - no eggs or butter are required at all, only milk, but you can do without it, different options! The main thing is to have flour and cocoa! It turns out delicious!
I did not take a photo, if someone is going to bake - upload a photo!
2 tbsp. flour
6 tbsp. tablespoons of cocoa powder
4 tsp baking powder (baking powder)
1-1.5 tbsp. Sahara
2 tbsp. milk
Cream - at your request, I made sour cream (200 g. Sour cream 30% + 100 g. Powdered sugar + vanillin 1/4 tsp.), You can also custard or from cream!
chocolate icing, optional
Cooking is as easy as shelling pears!
Mix flour, baking powder and cocoa, add sugar, mix everything. Pour the dry mixture with warm milk, stir.
Pour into a mold and bake for 30-40 minutes at 180C.
It is better to take a rectangular shape (but you can also round, not very large), I have 25 * 20 cm.
In principle, the cake itself is ready, further as you wish!

In general, among Americans, this pie is very famous and is considered one of their favorites, in terms of popularity it can only be compared with our charlotte, therefore there are a lot of options for this pie, having rummaged on American culinary sites, I found such amazing recipes that just some people manage to add to it and margarine, and mayonnaise, and chips, and eggs and even red pepper.
But the recipe that I gave on the first page is considered canonical and it seems to me that it would be more interesting to master it.

Girls, here's a video for half a serving of this pie !

[veranikalenanika]

veranikalenanika,
do you think if I make this cake not chocolate, it will lose a lot in taste?
Not everyone in my family is allowed chocolate pastries.
I want to make it with milk.

[springenergy]

springenergy
Thanks for the video, it was very interesting to see, really, judging by the set of products, they bake "Crazy cake". Thanks to your hint, I myself was on fire to look for a video of the performance of this "Crazy" pie - somehow I hadn't thought of looking for videos before - I watched it on websites. : csip: I even found where they mix and bake directly in a glass form - they take the classic composition of the products, mix first dry ones with a whisk, then pour liquid ones and immediately into the oven. And the most amazing thing is that even from a glass form, it is extracted from them without additional efforts.
The only thing in some recipes is to recommend making three holes in bulk products and pouring liquids one by one - first oil into one hole, then vinegar into another, vanilla (if liquid) or liquid coffee flavor in the third, well, and then water on top of all this eccentricity and only after they read to stir this - without fanaticism (by the way, it is strongly recommended in all recipes for this pie). Logically, it turns out that the recipe is simply created for a bread machine. We have succeeded, and the Americans have had only enthusiastic exclamations for more than half a century, but that's why the girls do not work? Just mysticism.
Elenka69
I think that if you take the adapted version from Jamilli, then he may not only not lose, but it is quite possible that he will win in taste - she has been familiar with recipes for a long time, - she is an excellent cook.
But as for removing the cocoa completely, even in a simplified version of the cake, I did not even think that cocoa plays a basic role in this recipe, it is in this chocolate version that the cake is the famous "Crazy cake".

[Elenka69]

Elenka69
Oh, just now I realized - you probably meant "to make with milk" - in terms of replacing 6st in the original recipe. l. cocoa milk powder. Am I getting it right?
In my opinion, you can try, it’s even interesting, it’s clear that it will no longer be an American legend, but it could be interesting.
I heard that they do this (they remove the cocoa and put an equal amount of powdered milk in return).
Only if you dare to do such an experiment, unsubscribe later, okay?
Really curious.

Logically, it turns out that the recipe is simply created for a bread machine. We have succeeded, and the Americans have had only enthusiastic exclamations for more than half a century, but that's why the girls do not work? Just mysticism.

I have no doubt that it will work in the oven. After all, a classic charlotte in the oven also "comes out for everyone", but even if it does come out in a bread maker, it is not even worth comparing them, in the oven it is definitely better.
Moreover, given that it must be baked in the oven for about 40 minutes, and in a bread maker for at least 1.5 hours (or even more), this is the reason for all the failures. The temperature seems to be low.

[veranikalenanika]

veranikalenanika
Yes, I have not yet decided whether to make milk powder or whole milk. I was also interested in this recipe in what can be baked in HP.
I don't exclude a chocolate option for myself.
I'll try when - unsubscribe and show.

[Natulek]

veranikalenanika from Yesterday at 06:46:01
Logically, it turns out that the recipe is simply created for a bread machine. We have succeeded, and the Americans have had only enthusiastic exclamations for more than half a century, but that's why the girls do not work? Just mysticism.

Natulek Sent: Yesterday at 10:15:09
I have no doubt that it will work in the oven. After all, a classic charlotte in the oven also "comes out for everyone", but even if it does come out in a bread maker, it is not even worth comparing them, in the oven it is definitely better. Moreover, given that it must be baked in the oven for about 40 minutes, and in a bread maker for at least 1.5 hours (or even more), this is the reason for all the failures. The temperature seems to be low.

Natulek, But after all, in a multicooker like nut he said she did not come out.
I decided to repeat my experience in the bread maker, the only thing - I will bake on the mode "Cake", because it is unlike "Dessert" almost everyone has it.
True, I'm a little afraid - it looks like a regime "Dessert" in my bread maker just made for a biscuit, but what will come out on "Cake" I'm afraid to make plans.

["Cake"]

I decided to repeat my experience in the bread maker, the only thing - I will bake on the mode "Cake", because it is unlike "Dessert" almost everyone has it.
True, I'm a little afraid - it looks like a regime "Dessert" in my bread maker just made for a biscuit, but what will come out on "Cake" I'm afraid to make plans.

I will wait for a response, if you succeed, I will always do so

Baked 1/4 of the recipe in the microwave. I had to keep it for a total of 7 minutes at 800 watts. This is 2 times more than for a Cupcake in a mug, although the yield of the finished product is almost the same.
This time the cake was baked and springy.

[Natulek]

Natulek
What a fine fellow you are, and I was afraid to try even a cupcake in the microwave, although I heard that many people get it,
And what recipe was baked according to the classic or adapted version?

[Natulek]

Natulek
What a fine fellow you are, and I was afraid to try even a cupcake in the microwave, although I heard that many people get it,
And according to what recipe was baked according to the classic or adapted version?

Baked specifically according to your recipe from the 1st post. But for 1/4 of the ingredients of the recipe, I added half a tablespoon of oil and a tablespoon of water.
Next time I will try not to add water, only oil.

[Natulek]

Natulek
I'm just in awe, I used to think that I was a desperate and "crazy" experimenter in the kitchen. But I think you beat me.
The only thing it seems to me is that it is not worth baking without water at all according to the classic recipe, because in the dough then only vinegar and oil will remain from liquids. And how will they behave when baking in the microwave? Even with simple baking in the oven, I think that there will be just a cake with a nasty chemical-oily smell.I'm afraid that the oil and vinegar just won't disperse in the dough.
In general, I would not risk it

The only thing it seems to me is that it is not worth baking without water at all according to the classic recipe, because in the dough then only vinegar and oil will remain from liquids. And how will they behave when baking in the microwave?

I put it inaccurately - without the extra spoonful of water, which I added, taking into account baking in the microwave in a 1/4 recipe

I added a spoonful of water and half a spoonful of oil on my own, in addition to what turned out in the recalculated recipe.

[Natulek]

Natulek
intrigued
If it's not difficult, take a picture later, very curious.
But I'm on the second run in the bread maker until I can’t get myself together. I’m a little afraid, because my daughter will laugh if I don’t succeed in the "Take" mode, you won’t explain to her that this is all the fault of the regime.

I wanted to depict this cake today, exactly in KP ...
What kind of byaka got out from there can be seen from the photo
this is when, after 2 and a half hours, I shook him out of the mold (1.5 hours cupcake + another hour just baking, maybe after 1.5 the top was still bubbling ...)
,

it is in the "cut" so to speak in this case:
.

I made several conclusions for myself: the main thing is to never pour dry ingredients into the HP first, even if it is required according to the recipe, since the instructions are just the opposite (the photo shows that half did not interfere with the dough at all). I’m not using the "cupcake" mode for the first time, the result just killed.
But this didn't make me want less cake, so tomorrow I will try to do the same thing, but by hand and in the oven!

[ICQ]

ICQ
What a horror, thanks for the photo - it can be seen that the flour did not stir around the edges, and so much, - my bread maker always mixes the flour, I never have to help with my hands, although I saw that even a special silicone spatula was purchased for this case. They pause and then help their stove with a spatula.

[ICQ]

Girls, and I have a cupcake for 2.5 hours

ICQ

This is not the first time I use the "cupcake"

What was the result before? You can write how you just put food in this mode with soda

What was the result before? You can write how you just put food in this mode with soda

I laid (ALWAYS!) First everything liquid, then everything else. Specifically, in this mode, I made a lemon cake five times, also an almond cake, just a cake and even a gingerbread. Everything was always perfectly mixed, raised and baked.
I think if you put everything here, as the instructions to the HP say, it may also work, but I definitely won't dare to try it today, now I'll try to get by with a mixer and an oven, I'll report back in the evening!

I am reporting!



It was tasty, but not enough (I was on the safe side and made half a portion).
And she kept it in the oven for 15 minutes longer than the recipe says ...

[ICQ]

ICQ, the pie is just super! How were the products mixed, like in the recipe?
Another question ... if you make a cake in HP, then lay everything like on bread, just lay down soda instead of yeast? That is, water, oil, sugar; flour, in the flour in opposite corners two holes, in which salt and yeast (soda)? According to this scheme?

Thanks for the recipe, I did it in the cartoon, it turned out just fine

[ICQ]

ICQ, Suslya
Thank you for trusting the recipe. The cakes turned out to be just super, so appetizing

I already wanted to bake myself again,: kolobok: but until I can’t my husband will not understand, - he’s not yet sweet (heals his teeth), but to do only for himself and the child, - somehow it turns out not comradely, so we’re waiting to finish.
Suslya
Thank you for adapting the recipe for a slow cooker.
Maybe in our country this inexpensive and tasty one will take root. Crazy cake.