Salmon muffins

Just don't beat the salmon with the dough. Mix the dough with whatever you want (with a whisk, mixer, blender), put the fish and gently stir it with a spoon with the dough.

Mix everything in one bowl and put it in the tins

Thank you!

But it turned out strange for me. I used regular flour, put a little sugar on it. There are no molds, so it baked as a whole. I sat in the oven for almost two hours and in the end I almost burned it. Instead of mozzarella I put halloumi. He made the filling even saltier. The parchment is stuck so it can't be torn off. It tastes like nothing, but he is still very far from Stolle

The parchment is stuck - it's bad paper. Nothing sticks to good baking paper. You just need to change, for example, to paklan. It should be baked with small muffins, especially if you are unsure about the oven. They are baked quickly and evenly than in one large mass, especially if the form is not savarene (with a hole in the middle), but solid.

It cannot be close to the shtolla. Stollen are sweet Christmas baked goods and these muffins are fish snack bars.

I was talking about Stolle. There is a bakery in St. Petersburg with delicious pastries.
Someone in this thread said the recipe tastes like Stolle pies.
Thank you, Chuchelka for the advice! I will try to stick to the recipe.

I was talking about Stolle. There is a bakery in St. Petersburg with delicious pastries.
Someone in this thread said that the recipe tastes like the Stolle pies.

A! And I thought that about the German stollens (they are sometimes called stolle) ... I did not know about such a bakery in St. Petersburg ...

Natasha, I really love your salmon muffins, thanks for the recipe

[Kirks]

Kirks,

I myself thought about them yesterday, thought, and baked Baileys muffins)).

here freaked out so freaked out !!!

PMS, not otherwise

[eye]

eye,

I have such garbage all the time ..)) "I'm all so sudden ... All contradictory .." (c)

deeeeeeee

Natasha, beautiful! How long did you fill out the form?

[svetlana--]

svetlana--,

Yes, almost to the top. They rose slightly above the form. The dough from this recipe was distributed all over the six muffins.

Thank you! I'll make it for the New Year's table.

Natasha, here are my cupcakes.

}

Baked in Nordic Ware Classic Colors, like that.
Instead of mozzarella, there is also Russian cheese. Of course, flowed out in places, it is good that the form with wide "gaps".
Everyone really liked it, thank you very much!

Here's the Soviet Nordic Ware. No worse, I would say!)))

Bookmarked it! : mail1: No matter how much you turn around on the forum, you can't see all the sweets

[Tus]

Well, that's what a habit, said "A", say "Bae" !!!

Tus, what form is that ?!

Yes, the Soviet uniform. I have them 2. Finally, it’s for aspic. But no one bothers the oven in it. Although why is it for jellied? Maybe because they bought it in a store under that name?)) Photo from the Internet. The price on it costs - as much as 3 rubles without kopecks !! And we can and with a penny ...)))

I have 2 of them.

tada you can make a whole fish from two halves ready to blind - 3d)))

tada you can make a whole fish from two halves ready to blind - 3d)))

* with a call like this * Yes! Can!!!

Chuch, such a cool fish !!!!
And what did you lubricate the form, fish, I mean?
I just think, can we bake such cupcakes in what Nordica?
True, right now I don't remember, at least what forms I have there that is?
I need to look into the pantry upon arrival home

[Irina F]

Irina F,

Irin, and this one is a lecithin lubricant. I'm in love with her now. I grease her everything: from forms to baking sheets. Everything bounces off.

Oh, Natasha, when, though I will do it?

* with a call like this * Yes! Can!!!

and no one is doubtful!
and if you pour transparent jelly ... not to the top right away, but there are multi-colored "internal organs", eggs or even blackening ... oh, you will please Ulyashka!

there are multi-colored "internal organs", eggs or even blackening ... oh, you will please Ulyashka!

I almost collapsed from the couch from a terrible neighing)) ... I must warn you !! "Please your child with colorful internal organs" !! It sounds enchanting!))) Ooooh, Yura needs to read it, he will die in laughter)))

Aaaa, I can't ... He told me: "She is absolutely right. It is impossible to please with monochromatic ones: they bring melancholy!" All I will die.

[Nata]

lecithin lubricant

Nata, for not very dedicated, is it the same "universal" on the lard or something else?

[Nata]

Nata, for not very dedicated, is it the same "universal" on the lard or something else?

No, universal is universal. And lecithin is on lecithin. This is a copy of Luda's post from her LJ

Balm for molds

1 cup vegetable oil
0.5 cup lecithin, liquid or granules

Whisk into a homogeneous mixture in a blender, store in a jar in the refrigerator. Apply in a very thin layer with a brush. That is, dip the very tip or edge of the brush and distribute over the mold.

It is the finest non-stick in the bakery business. Without it, it is simply impossible to bake difficult types of dough with milk and honey in the composition (i.e., dough with increased stickiness). And he returns youth to the old molds.

Lecithin is a special fat (phospholipid) found in ordinary sunflower oil or egg yolk. It is he who makes vegetable oil suitable for lubricating molds. But baking oil is a vegetable oil with a high content of lecithin. That is, lecithin is extracted from vegetable oil and then mixed with ordinary vegetable oil, multiplying its antipigarity. Unlike vegetable oil, butter is slightly thicker in consistency, so that it does not flow down the walls and is not absorbed into any types of dough in the mold! ...

Lecithin is sold as granules or as a thick liquid oil
Granules are easier to deal with, to be honest. Liquid lecithin is something scary, in the sense that it is difficult to wash off your hands if you get dirty. You will not get off with plain water, you will have to pour it heavily with soap or dish detergent to remove liquid lecithin from your hands
Half a glass of granules (65g) with a glass of deodorized oil (220g, odorless) in a blender
50 seconds at high speed and voila
An unsurpassed fine oil, a real balm for molds, ready. Pour it into a jar and store in the refrigerator
It is applied with a brush in a thin layer on the walls of the forms
These my beloved Japanese molds were once non-stick, but they were worn out and everything began to stick to them. And with butter, with balsam - a MIRACLE.
The same can be said about my favorite - a mold from Zodzirushi bread machine. A new one costs $ 100, plus money for new stirring blades, which wear out their factory non-stick composition quite quickly, especially along the ribs.
And the lubrication of the pins with the composition "Better PAM" still turned out to be less powerful than we would like.
And with butter, my old experimental mold is back in service!
Now it's not scary to take on baking in clay molds!
And print gingerbread with ceramic stamps. Will not stick!
I mixed liquid lecithin into a cream with butter. This is also possible.
On the left is a plant-based mold balm, and on the right is a creamy one.
And the composition for lubricating molds according to GOST can also be prepared at home or in a small bakery, if anyone wants. Lecithin, water, oil, knock down at high speed. But it is less stable (it contains 75% water), it is stored for a couple of days, and then it is dissected and it must be knocked down again into an emulsion.

Fat-water emulsion for lubricating baking tins and sheets
GOST 1975, 1988

78-75g water, 50C
15-20g vegetable oil
5-7g of lecithin.

The oil is mixed with lecithin, then this mixture is emulsified with water, similar to how liquid homemade mayonnaise is prepared in a blender or mixer. Add water to the oil a little at a time, knocking down. You will get a liquid homogeneous mass of white color with a yellowish tinge, resembling cream in consistency, capable of not delaminating at room temperature (not higher than 30C) for up to two days. You can apply it to molds from a spray bottle or a brush.

Typical consistency of an emulsion for molds, for example Tricasol emulsion
Other brands of formulations for lubricating molds: dovidol, tincol, tinglide, release ...

Thanks to Manuel and Laurel. Thank you! From Manuel, the genius of black bread, a self-taught master baker, who has never read a single book on baking in his life, a few more recipes and tips for baking from plain wheat flour (i.e. wallpaper wheat) have come down to us. I will gradually lay them all out, and so will his leaven from a half teaspoon of milk. She is amazing!
The story of Manuela in a 1980 newspaper article and his recipe for oatmeal cookies baked in a slab over an entire baking sheet, then cut into strips. Our mother used to bake this in those years. Very tasty.

link to original 🔗

More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=194369.0

It is impossible to please with monochromatic: they bring melancholy

Nat, took it to the quotation book !!!

and here I came across a network: a fish inside a jellyfish, that's what I meant

I brought you cupcakes as a report)))

[marina-asti]

marina-asti,

Now - I believe!))) How do you like it? Did you like it though? I will not be offended if cho)))

[marina-asti]

marina-asti,

Now - I believe!))) How do you like it? Did you like it though? I will not be offended if cho)))

This is my 3rd experiment.
The 2nd was not very good, it did not rise much, but it was attributed to flour. There are no complaints about the cupcakes and the recipe - we like it, it's delicious! I have questions for myself and execution)
It is necessary to form others, apparently, they are difficult to pull out of paper.
I took chopped salmon in a jar, part of yogurt / part of sour cream. The cheese was ordinary, because it was an impromptu evening)))

[marina-asti]

marina-asti,

Best of all - in silicone. In a silicone mold, I mean.

[marina-asti]

marina-asti,

Best of all - in silicone. In a silicone mold, I mean.

I have silicone, as many as 2 types, but apparently they are thin. In them I made yours with prunes, it seems like buns turned out))) the walls do not hold. Therefore, I insert paper into silicone ones. Considering that these are the 5th cupcakes in my life, I didn't fool around with the forms. There is something to work on and something to strive for

Natasha, I remembered these cupcakes when I got your book, and have been collecting them ever since. Today I finally made it from saury (good), ordinary flour and Poshekhonsky cheese. Simply amazingly tasty, impossible to stop, and absolutely not confusing. You are our clever girl, there are just not enough words to praise you ...

Baked these cupcakes today. Delicious and perfect with the Delala soup with ordinary flour, grated mozzarella and dried dill, the rest is according to the recipe. Thank you!