Tea mug in HP

Tea mug in HP

Category: Bakery products

Ingredients
Flour	2 tbsp.
Tea brewing	1/4 Art.
Sugar	1 tbsp.
Egg	1 PC.
Raisins	1/4 Art.
Soda	1/2 tsp

Cooking method

• Brew tea leaves (it is better to take small ones) and raisins with boiling water (~ 200 ml). When it cools down a little, add everything else. Stir, pour into a mold and bake for ~ 50 minutes. at t 180-200 * С. This is for the oven. And for a bread machine - mix, pour into the bread machine and put on the "baking" mode. Or: pour the tea leaves and raisins directly into the bread maker, boil with boiling water, wait a little, add everything else there, turn on any mode for kneading, after 3-5 minutes, when you see that everything is well mixed, turn off this mode and turn on the "baking mode ".

Time for preparing:

~ 50 min.

Cooking program:

bake for ~ 50 min. at t 180-200 * С.

Note

Dear forum users! I offer you a recipe for a very simple gingerbread. This recipe was given to me by one of my friends a very long time ago, when it was tight with food and money. Before buying a bread maker, I baked this gingerbread in the oven. But recently I tried to bake it in HP and, in general, it worked out.

The rug is low, dense, finely porous, but soft and tasty. My 2-year-old grandchildren love to eat it.

[Anna1]

Anna1,
look at here:

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4138.0

Don't you find our recipes are a bit similar?

I have baked my way many times, now I will try your way. Thank you!

Crumb! Your recipe is very good, although I haven't seen it before your link. But you have a charlotte, that is, a pie with fresh fruit baked with dough, and I have a gingerbread with a minimum set of starting products. And they taste completely different. Of course, charlottes should be more rich, crumbly and tasty, but gingerbreads have a right to exist, although their taste is not for everybody.

Kavrizhka it-rulizzzzzz !!!!!!
Thank you!!!!!!!!!!!!!

What can I say you have 2-year-old grandchildren and my husband is big
I ate everything in one preset I only got a tiny piece
now I will make a double portion in the oven otherwise nothing will come out again

Anna1, thanks! very interesting recipe!
Here, I wonder why the tea leaves should not be filtered?

Anna1, thanks! very interesting recipe!
Here, I wonder why the tea leaves should not be filtered?

I also had this question when I first made this gingerbread. But, having done it, I realized that there was no need to filter anything! Tea leaves are very harmoniously included in the dough and are not felt at all when eating. Only it is better to take all the same small tea leaves.
P.S. I forgot to warn those who will make this gingerbread. Like any batter product, it will stick to a mold, even a Teflon one. Therefore, it is better to lubricate the form with oil (any).

Try it for your health! By the way, the other day I made two more gingerbreads: one in HP, the other in the oven (I tried a new silicone mold; I didn't lubricate it with anything - the gingerbread came out of it completely free).
But I liked the HP gingerbread better - it has a softer crust, and, in general, it is somehow more rich.

Anna1, how long are you baking in HP?

Anna1, how long are you baking in HP?

Minutes 40-45. I look through the window (I have HP with a window), when the middle of the gingerbread is no longer damp and the top is covered with a dense crust. Just in case, you can check with a splinter, a toothpick or a knitting needle (who has something for this case).

[Anna1,]

Anna1,

I made a diet version of your gingerbread - on whole flour and instead of a glass of sugar, a spoonful of molasses and honey.

[It looks just amazing!]

It looks just amazing! How does it taste? The introduction of honey made it, apparently, more like a traditional gingerbread, because most gingerbreads are made with honey. And how is the crust? Is it too tight?
By the way, if the oven cutout turned out to be too dense, I slightly moisten it with water and put it in a saucepan with a lid, or just in a plastic bag. The crust becomes soft, and the gingerbread retains all its edible qualities for several days.

Anna1, baked today in HP! Thanks for the recipe! Everyone liked it very much

It was baked for 6 minutes, took it out of the HP with great difficulty, the crust is dense (next time I will moisten it with water and in a bag, as you advise).
Luchina checked after 45 minutes - it was wet, and the crust was already dense. Maybe you made a thin dough?

[Anna1,]

Anna1,

The taste and smell are amazing. Fresh tea (black and half with green), honey, I also added cinnamon, vanillin and zest, and instead of raisins I put cranberries and cherries. All this together smells amazing.
Much less sweet, I think (I have diabetes), since only 2 tablespoons of sweetness instead of a whole glass. But dried fruits are doing their job. the taste is amazing. Just a spoonful of dark honey and a spoonful of molasses - the taste is not pronounced honey, but very balanced.
The crust is crispy - but we love it!

Thank you

[Rezlina!]

Rezlina! I'm glad I liked the gingerbread. And about the crust, I think that you still overexposed it. In HP, the crust turns out to be quite soft. Next time, if you want to make such a gingerbread, try turning off the HP when the top is completely tightened, and leave it in the stove for 10-15 minutes. During this time, the gingerbread should reach inside, and the crust will soften.
As for the sticking of the dough, I already wrote about it. Apparently, you need to lubricate your mold, and if this does not help, then you will have to act as when baking in the oven, that is, cook the dough (mix the ingredients) not in the oven, but in another dish, and only then pour it into the greased and warmed up (turn on the "baking" mode in advance for a few minutes) HP. From my HP (not smeared) the gingerbread also comes out well, not quite freely, I help her a little with a spatula, but I have it (HP) quite new - it is several months old.
And about the amount of liquid - I do it simply: pour tea leaves and raisins into a glass (250 ml) and add boiling water to the top. When you add everything else, you get a dough like a pancake.
Alexandra!I am also glad that you liked the gingerbread too! Eat to your health! Moreover, in your skillful hands, any uncomplicated recipe will be transformed into something amazing. Of course, you can experiment with this gingerbread as much as you like. I myself sometimes add something there. For example, I have a lot of frozen black currant (from the dacha). So I sometimes pour it there. It turns out a little sour and healthy.

Can you find out in which glasses you measure flour? how much is it?

I touched the measuring glass from the stove somewhere. I can not dig up (((

[Choisy!]

can you find out in which glasses you measure flour? how much is it?

Choisy! The size of the glass is not critical. Take any glass or ceramic mug with a volume of 200-300 ml. First, add flour 2 times and sugar once. Then add 1/4 of the tea leaves and 1/4 of the raisins there and add boiling water to the top. When the "tea" with raisins has cooled, mix it with the already measured flour and sugar, add one egg and 1/2 teaspoon of baking soda and stir again. All!!! You can bake a gingerbread. Bon Appetit!

thanks for the recipe! I baked it yesterday, measuring it with my glasses))
it turned out, like, very much even nothing.
I just baked it for 80-90 minutes. already tired of keeping track of how much I added for 5-10 minutes. and still every time there was a trace of dough on the stick.
and then, probably, another 10 minutes would not hurt to bake, I was afraid that the crust would burn, but it turned out that the crust was still ready to bake))
in any case, we almost ate it already for breakfast

forgot to write. I put in half a glass of sugar and 2 large tablespoons of honey.
maybe because of this she was baked for so long?
but the taste is awesome. like a honey cake)
now I will bake such a simple treat for tea often.
and get the hang of it)

[Choisy!]

Choisy! It's amazing that you had to bake the gingerbread for so long. In my HP, it is baked in 40-45 minutes. Try to reduce the amount of water, that is, do as I described in my previous post. And when the gingerbread from above is already tightened with a crust, turn off the HP and leave it in the oven for 10-15 minutes. I think the gingerbread should come by itself.

made a gingerbread again. on your advice - took a cup. there sugar, then flour 2 times. then there 1/4 tea leaves and 1/4 raisins - poured boiling water. cooled down - poured it into a bucket, added an egg, poured flour and sugar on top, quenched the soda with vinegar.
as a result, it baked again for 80 minutes - all the same, the crust on top is sticky and the dough is almost raw (((
I do not know. maybe my temperature in the "oven" mode is insufficient?
I'll try to bake sometime in the "cake" mode - there it is more

or not fate. or I have no talent for her (((

I also baked about 75 minutes
but I thought - because of the whole flour and a lot of dried fruits.

[Choisy!]

Choisy! I am very sorry that you are failing. Try to bake this gingerbread in the oven. If it works out, it means that your HP really has not a very high temperature. Only from the oven the crust turns out to be harder and it must be slightly soaked and placed in a saucepan with a lid or in a plastic bag. And you don't need to extinguish the soda with vinegar. There is acid in the raisins, and it quenches the soda itself.
And more! I myself do not knead dough in a bucket from HP. First, I make it in a separate bowl, and then I pour it into a bucket. In addition, it is better to pre-grease the bucket with oil. Although, once I did everything in a bucket, it turned out the same, just the gingerbread was worse off from the bucket.
Wish you luck!!!

[Alexandra!]

I also baked about 75 minutes
but I thought - because of the whole flour and a lot of dried fruits.

Alexandra! Having seen a photo of your gingerbread, I decided that you baked it in the oven, since its shape is round. As for the baking time, in my HP you cannot bake for more than 60 minutes at all. After stopping a baking program, no additional time can be added. The bread maker must first cool down, and then you can turn it on again. So, believe me, in my HP the gingerbread manages to bake even in a shorter time. I don't know how this can be explained. Perhaps, indeed, different CPs have different baking temperatures.

[Anna1,]

Anna1,

No, the shape is not round, the usual "loaf", I just helped to form a kolobok after kneading.



And, by the way, the dough is thick and viscous, it will not be possible to "pour" it into the mold.
Maybe that's why - and also because of whole flour and an abundance of dried fruits it takes a long time to bake.

In Bork it is very convenient, you can bake it right away, step from 10 minutes

[Alexandra!]

No, the shape is not round, the usual "loaf", I just helped to form a kolobok after kneading ...
... And, by the way, the dough is thick and viscous, you can't "pour" it into the mold.

Alexandra!
How interesting! The recipe seems to be one, and each performer adds something of his own, and a new product is obtained! If you "helped to form a kolobok" with flour, then, of course, the dough is thicker. In fact, this recipe was not originally intended for a bread machine (at the time, we had not heard of them). I used to bake this gingerbread in the oven and everything always worked out. But with the acquisition of HP, I decided to try baking in it, and it turned out, which I reported and shared the recipe with all of you. I did not change the recipe, I made the dough the same as for the oven. The dough should turn out to be semi-liquid, I pour it into a bucket and don’t form a "bun" (why should a "bun" be formed for such a dough?). If you've ever baked muffins from store-bought semi-finished products or made a charlotte, then the consistency of the dough is very similar.
But you got a very beautiful and, of course, delicious gingerbread, maybe I will try to make one.And I wish everyone to creatively master any recipe! Bon Appetit!!!

I will still try and report the results))

oiled form necessarily.
I will not extinguish soda. why did it interfere?

my dough was thick sour cream. as for a cake or cupcake.
maybe too much raisins or raisins raisins strife?
in the oven I'm afraid of the oven all the more - there I did not get anything good at all. and in x / n at least bread turns out. mmm

[Anna1]

No, Anna1, I didn't add anything to the plus, the total weight of flour with dry ingredients is even less - I took whole flour.
Initially, the dough was viscous-thick, much thicker than when kneading bread dough.

I probably didn’t make myself clear. She helped to stir the thick mass with a spatula, and at the end of the kneading she simply gave the clumsy protruding dough the correct and smooth shape with her hands

To pour out the dough, I need to put in 2 times less flour ...
Okay, next time I'll try experimenting with the amount of dry ingredients.
Oddly though, whole flour and bran have a lower ability to absorb moisture ...

[Choisy!]

... I will still try and report the results)) ...
... in the oven I'm afraid of the oven all the more - there I did not get anything good at all. and in x / n at least bread turns out. mmm

Choisy! It is very commendable that you are so stubborn (I myself am)! But I would advise you to bake in the oven. At least you would compare the results. The moisture in the oven evaporates faster and the temperature can be adjusted. As for the raisins, I take simple dry raisins, and not even mine.
Alexandra! It is very pleasant that you also like to experiment! And the increased viscosity of the dough, apparently, was given by molasses and honey. You have got a great gingerbread, so why change something? In the end, everyone adapts to their taste and their capabilities.

[Anna1,]

Anna1,
Why not change: experimenting is always interesting.

Here's a new, even lighter version.
150 g whole flour
50 g coarse rolled oats
3 tbsp. l. bran
1 tbsp. l. panifarina
1 egg
220 ml boiling water
1/4 cup finely ground black and green tea
1 tbsp. l. honey
1 tbsp. l. diabetic orange jam
100 g dried cranberries
100 g diced papaya
50 g pecan
1 tbsp. l. baking powder
1 g vanillin
1 tsp cinnamon
1/4 tsp each nutmeg, cardamom, ginger

Baked in a ceramic mold, put in a cold oven (it bursts in a hot mold), baking time at 200 C 1 h. 30 min + 30 min. in the switched off oven.

Only after this time a dry speck came out ... both the crust and crumb are very soft

[Alexandra!]

Alexandra! I have no words!!! My rug for the orphan and the poor (just kidding, of course) just fades in front of your creation!

How beautiful! Just like the gems in the rock! Super !!! But it won't last until the new year ...

Of course not :) Just keeps the New Year mood

On NG, 3 weeks ago, a baked English Christmas cake in 2 versions (butter and dietary) is waiting for us, soaked in cognac

On NG, 3 weeks ago, a baked English Christmas cake in 2 versions (butter and dietary) is waiting for us, soaked in cognac

Can I have a link to the cupcake? And another question: how did the nuts on top not burn in the oven in 1.5 hours? In my oven, the gingerbread is baked for ~ 50 minutes. But I bake it in a mold with a hole in the middle.

[Anna1,]

Anna1,

Nothing burned out, as seen in the photo

My stove is not indicative. Gas Ariston, it seems to me, its temperature regulator does not reflect real figures. When it is written 20 minutes bake - bake 45.

Here's a rich English muffin


And here is his dietary version.

[Anna1]

This was not the end of the story for me.

At work, I always treat my colleagues with my pastries after the weekend.
But one of them is fasting, so the tea pot is not for her, there is an egg.

And what if you remove it altogether, and make it with yeast for fluffiness, like a Kugelhof?
And I get the softest version of the crust in the oven with the sponge preparation method.

So I decided to experiment.
The recipe was placed in Temka about healthy eating.

Honestly, this is the softest and softest of all my options, with the thinnest crust, but not bread, but a tea gingerbread.

Knead in cotton, and baked in the oven for 60 minutes directly in a bucket from cotton. After turning it off, I held it in the oven for 15 minutes. The rug jumped out perfectly

Thanks again for the idea, Anna1

[Alexandra!]

Alexandra! You are just a master! So much energy, invention, skill! I will definitely try to make your yeast gingerbread. Thanks again for such an effective participation in the topic. We are looking forward to the development of old themes and new recipes from you.
And I wish you a Happy New Year and everyone, everyone, everyone!
HAPPINESS, ZHEALTH AND ALL SUCCESSES !!!

Anya and Alexandra! I do not regret that I went into this topic. Well done! Ingenuity knows no boundaries.
I will definitely try!