Cupcake "Children's" (according to GOST)

Cupcake "Children's" (according to GOST)

Category: Bakery products

Ingredients
Wheat flour of the highest grade	222 g
Salt	2 g
Granulated sugar	254 g
Butter	189 g
Cottage cheese 18% fat	198 g
Melange	127 g
Refined powder for dusting	8 g
Sodium bicarbonate*	0.4 g
Ammonium carbonate *	0.8 g

Cooking method

• * Sodium bicarbonate and ammonium carbonate can be replaced with 14-15 grams of chemical yeast = "Baking Powder" baking powder.
• Beat softened butter and granulated sugar for 10-15 minutes, add grated cottage cheese and continue beating until a homogeneous mass is obtained. Then add melange, chemical baking powder, mix thoroughly, add sifted flour and knead the dough for 3-5 minutes.
• The dough is laid out in a dish greased with vegetable oil and baked at a temperature of 160-185 C for 55-60 minutes. The cooled cake is sprinkled with refined powder on top.
• Product characteristics. The shape is rectangular or round. The surface is covered with refined powder.
• [/ color]
• My changes and comments:
• 1. There was no cottage cheese, I used two children's cheese curds (100 g each) with a fat content of 17% (a small oversight - I did not take into account that there is also sugar in the curds)
• 2. Added vanilla sugar (reducing the usual sugar accordingly).
• 3. Used two very large eggs (each containing two yolks). Regular eggs should leave 3-4 depending on size. By the weight of the eggs, it turned out 10 grams more than it should be in the recipe.
• 4. Ammonium and sodium replaced 1 g of ammonium.
• Knead in the bowl of the combine with plastic knives. I did it according to the recipe (except that it turned out a little faster in time). Butter + sugar + salt = beat for a few minutes. Added curds = beat again until the dough is smooth. I added eggs, followed by ammonium = beat for about two minutes (the mixture began to peel off, as it were). Added sifted flour = mixed for about one and a half to two minutes. The dough turned out like almost thick sour cream - it lies on a spoon in a small slide, but plastic and flows down in a soft mass.
• I took advantage of the silicone form of the "trains".
• 
• I spread the dough so that about a tablespoon with a small slide was not enough in volume until it was completely filled. I sent it to an oven preheated to 180-200 degrees. Readiness was determined by the browned cupcake dome.
• She turned off the oven, opened it and left it to cool. The cupcakes, still warm, were shaken out of the mold easily.
• The result is very tasty tender butter muffins. I suspect that sugar can be put in about a third less. If you have a combine (blender), there is a minimum of work - weigh the ingredients, put them in the desired sequence, then put the dough into molds. It takes about 15 minutes.
• 
• 

The dish is designed for

75 g

Time for preparing:

55-60 minutes

Cooking program:

Oven temperature 160-185 C

Note

The recipe is taken from the site
🔗

Today I will try to make cupcakes as close as possible to the recipe (cottage cheese, not curd cheese), because yesterday's portion is gone
==========================================
11.09 - yesterday I baked muffins with cottage cheese, not curd cakes. Again, I had to slightly change the recipe and take 9% cottage cheese, and not 18% fat, as prescribed by GOST. Reduced sugar by 44 grams: sugar + vanilla sugar = 210 grams.
The total dough preparation time in the bowl of the food processor is 15 minutes.

and you can add a baking powder, will it strongly change the taste? We just don't have anything else, or baking powder or ordinary dry yeast.

Feel free to use baking powder.

chemical yeast = baking powder = baking powder are the same thing.

Dry yeast is a microorganism, while chemical yeast is a leavening agent.

Thanks for clarifying. I just have such molds, I will bake.

I look, the photo is familiar.looked closely, read, not mine

baked according to a different recipe.

I carry my five cents! Thank you for the recipe, I finally found something that my daughter will appreciate, it’s not for nothing that it’s called "childish")))) just put the second try in the oven. I kneaded half a portion - so that I don't have to bother with baking twice, I have one form and just half, and what will be eaten in one fell swoop - so they knead in one fell swoop. It is, of course, a bomb - fats and sugar there for sure, according to GOST, and I also have to put ricotta instead of cottage cheese, and it is much fatter ... But, thank God, children can afford it, and under this business it will fall on adults , painfully they come out delicious

Venetian, and what is the real fat content of ricotta (not by dry matter?)

I'm glad the cupcakes came.
they laugh at me when I look for GOST recipes. But they are verified! It is not in vain that they have been developed and worked out for decades. But they sometimes fail. For example, I don’t like custard dough for eclairs according to GOST - it’s too heavy. Compared to our homemade dough, GOST has more eggs and less water.

oh, I would lie, but I don’t know ... Today I’ll go shopping - I’ll see what to write there ... in fact, it is considered low-fat among cheese, but there is no acid there, it cannot be dietary and dense, I think ...

What do you mean, GOST recipes are a gift of fate! the taste of childhood and all that ... And I did it at all - well, where would I find oatmeal cookies, and the other day I did it - so even my Italian husband liked it! By the way, can I thank you for the gostovsky oatmeal?)))

And the custard ... I remember the eclairs from the store, I never liked them ... And here, by the way, also not very ... But the recipe that I got from my aunt since the time of the scoop is wildly popular even here, the dough is it turns out not as "wet" as "factory", it comes out almost crispy.

Nooooo, I can't thank me for GOST oatmeal. By the way, I once saw one program about such a cookie, so they said that one of the secrets of the very Oatmeal cookie FROM CHILDHOOD was the use of jam in the dough. But there seems to be no jam in the recipe.

And from cupcakes - this is "Children's" and "Capital". And don't think about any figure! Just remember how delicious it is. And to instill in children the knowledge of that same TASTE.

And I also want to learn how to bake juices (shortbread dough with curd filling), stars (with a jam center), logs (some kind of shortbread dough with raisins, but I can't find a recipe anywhere) and cheese sticks. Everything is exactly the same as in childhood. And yet! Theatrical and Krakow cakes! How ...

As Semyon Semyonitch used to say, "We will search!"

There are many GOST recipes on cooking ...

Yes, you, girl, Muscovite!)))) I have not tried half of what is named and in my childhood))) Here are baskets with protein cream, yes - they sold in our regional center)))

and there was molasses in the local oatmeal recipe, I joked about it - they said that you can replace it with maple syrup, and it levanula, just happened on the farm. it turned out well, but how without it - I don't know, I haven't tried it

not a Muscovite, but a Kievite ... and part of the listed pastries, apparently, these are precisely Ukrainian recipes. Because to find Moscow pastries - as much as you like, and many Kiev ones - alas and ah ...

yes, in Ukraine they always knew how to eat well ... And I, poor, still don't know how it tastes like a real Kiev cake))) GOST)))

we have a topic for a Kiev cake. Only there, the girls mostly bake the cakes strongly (to a noticeably caramel color). In general, come ... And we will take you to historical places, and we will feed you with a cake from the Karl Marx factory, and Kiev cutlets

In the meantime, take the GOST recipe, observe the technology and make yourself

It will be difficult for me to dive into the topic of Kiev cakes if I have never spilled them ...In general, I would go to Kiev, I was there once and the memories were the most pleasant))) especially from the museum of folk life, bacon and gorilka))))) But alas, now my trips to the territory of the former historical homeland are strictly limited to visiting my parents. .. One thing is good - their village is on the Kiev highway, so once a year for two weeks I'm practically on the way in your direction)))

And they won't knock us in the neck for a flood, or is it punishable only in big topics?

[Irusya]

Irusya, the cupcakes are awesome.
Just tell me where did you buy ammonium?

Everything ... I saw. Replace with regular baking powder. But I wonder ... can you buy ammonium somewhere?

[Tanyush]

Tanyush, in Kiev, I saw ammonium in the market near the Lisova metro station. On the one from the street. Kyoto.
It is not a problem to buy ammonium in Dnepropetrovsk on Ozerka.

I really want such a cupcake .... from childhood. and what can be replaced by melange?

Melange are mixed eggs, that is, break four eggs (if the eggs are medium in size) into a separate bowl, mix (mix enough, not beat) until smooth and measure out as needed.

3. Used two very large eggs (each containing two yolks). Regular eggs should leave 3-4 depending on size. By the weight of the eggs, it turned out 10 grams more than it should be in the recipe.