Cupcake 100% rice "Kudesnitsa"

Cupcake 100% rice "Kudesnitsa"

Category: Bakery products

Ingredients
Rice flour "Magician"	300 g
Creamy margarine (or butter)	200 g
Granulated sugar	200 g
Large egg	4-5 pcs.
Baking powder (baking powder)	3 tsp

Cooking method

• Whisk together the rice flour and baking powder dry. In a separate container, grind softened margarine with sugar, add eggs, mix everything thoroughly (you can use a mixer) until a more or less homogeneous mass is obtained. To the liquid ingredients, gradually stirring in a mixture of rice flour with baking powder and knead the dough (you can use a mixer at medium speed). The dough should have the consistency of thick sour cream. Preheat the oven. Grease the cake pan with margarine or butter. Put the dough into a mold. The form must be filled in no more than 2/3 of its volume. The amount of dough per recipe is for a mold with a capacity of about 2 liters. Bake the cake at 180-200 degrees for about 40-50 minutes. Readiness, as usual, can be checked by piercing it with a dry stick, if it remains dry, the cake is ready !!! Top the cake can be sprinkled with powdered sugar through a strainer or poured with chocolate or sugar icing.
• Well, in addition, when kneading the dough, you can of course add a handful or two of raisins or other dried fruits.

The dish is designed for

1 piece about 1 kg

Time for preparing:

1 hour

Cooking program:

in the oven

National cuisine

Russian-Japanese :-)

[Bread]

Bread, the cupcake looks very cute! But the "cooking program" means with what device it was baked. There are: multicooker, aero grill, microwave oven ... In your case, the cooking program is an oven.

I adjusted it to the oven ... And if there are pancakes in a frying pan on the gas stove ... How to indicate it?

And if there are pancakes in a frying pan on the gas stove ... How to indicate it?

And this is not to indicate in any way, it is so obvious. And you can bake in different ways.

If you want to specify the "Oven" program as the program, then when using the stove, you must specify the "Hotplate" or "Hob" program. Oh, this female logic !!!

Oh, this female logic !!!

But, in this case, following your logic, the meaning of filling in this line is completely lost, because everything that we cook, we prepare "by hand"! And the rules were not set by me.

Therefore, initially I put the program "Manual", that is, without any program ...

Today I again baked this cake from the remaining rice flour Kudesnitsa ... 30 grams was not enough, I added corn flour, but this did not affect the taste and color. Pets are delighted. Half at a time we were able to ...

M. b. and bake a cake for Easter according to the same recipe?

Easter is just around the corner, and here is practically Easter cake ...

Just in the heat, in the heat

🔗 🔗

It turned out crumbly, but, in my opinion, a lot of oil. But that's for my taste.

Well handsome muffins !!!

I'll go to the oven
Otherwise I couldn't think of where to put the bag of rice flour. And here, once, and the recipe is suitable.

I'll go to the oven

yeah, try the rice pancakes too! Also a good way to recycle rice flour ;-)

By the way, otherwise I have a whole bag of rice flour, we'll make a cupcake. Thank you.

By the way, otherwise I have a whole bag of rice flour, we'll make a cupcake. Thank you.

Fine! Can you post a photo of your rice cake for compliments?

Of course, I will try, but I am still not quite skillfully exhibiting the photo, the last time my daughter came to help my mother overcome this radical.

Of course, I will try, but I am still not quite skillfully exhibiting the photo, the last time my daughter came to help my mother overcome this radical.

Send us help ...

Fine! Can you post a photo of your rice cake for compliments?

Well, how's the cupcake? Did it work out?

I haven't got it yet, but I will definitely bake it. I rarely give up my ideas, because I am very stubborn (well, in a good way, persistently persistent). If something does not work out the first time, then it does not stop me, I, as it were, on the contrary, only get into a rage and can make many attempts until it works out. Then I start to improve, change the technology in some way, and already achieve an excellent result with a short timing ... How can I describe my condition in words? Best of all is "Deep prolonged orgasm ..." Well, what else can you say about me, an incurable perfectionist, this is a family disease, my daddy suffered from this and passed it on to me. Severe clinical case, incurable form.

Today she baked strictly according to the author's recipe. so I took it out of the oven.

So the same rice cake looks on a plate in the usual "Booty Top" form, with a powdered nose with powdered sugar. This is my old favorite shape, I have a wonderful electric oven. I did not deviate from the recipe in anything. The last photo looks like a wonderful cupcake-wreath, but unfortunately this is not so. The cake is very dense, finely porous, although the color is wonderful. This is my first experience of baking from 100% rice flour (I had a "Kudesnitsa") And I baked hundreds of biscuit cakes in this form from wheat flour. I really wanted to try, which was done. I rate my work as unsatisfactory, neither in appearance, nor in crumb texture, nor in taste. I only like the color scheme. With regret, I have to admit that the experience was unsuccessful. The remaining 700 grams of flour will slowly be used in viscous casseroles and puddings.Creamy

I rate my work as unsatisfactory, neither in appearance, nor in crumb texture, nor in taste.

So I, having quite a lot of experience of "communication" with rice flour, did not even feel the desire to try to bake such a cake, assuming such a result. And by the way, there is an opinion among professional chefs that rice flour is best suited only for breading.

[Creamy]

Today I baked strictly according to the author's recipe. so I took it out of the oven.
I rate my work as unsatisfactory, neither in appearance, nor in crumb texture, nor in taste. I only like the color scheme. With regret, I have to admit that the experience was unsuccessful. The remaining 700 grams of flour will slowly be used in viscous casseroles and puddings.Creamy

Mdaaaa ... judging by the almost complete absence of crumb structure (holes-wormholes - not counting), I would also put a two ... something let down ... Either the dough turned out to be dry (for a long time the flour was standing and the moisture lost or they took a small egg), or the baking powder failed (if it was not changed to soda at all). In general, the recipe is for 5 (you can look at the previous photos in the same section), and the performance is for two (see your photos) ... By the way, I do not pretend to be authorship, the recipe is from the packaging ... Well, with biscuit cakes on wheat flour, of course, you don't need to compare ... rice flour will certainly not give such a lush, light tender structure ... But the dough in the cake turns out to be crumbly and delicious ... otherwise the family would not eat the whole cake in a day ... But , as they say, the taste and color ... To use rice flour, while you can practice on pancakes ... rice (see the recipe on the forum) ... or there is also such a delicious, but peculiar rice dessert called "mochi" with sesame seeds , cocoa powder, etc. or a Japanese rice cake with an apple ... and you need to understand that rice flour is not wheat ... In the near future, I will bake for the third time for this section and take a macro shot of the crumb ...also stubborn, and therefore I will not leave this comment just like that, and, unlike dopleta, I will not operate with theoretical conjectures, but with a practical result ... which, by the way, has been achieved by other users ... the theory is ignored ...

By the way, really, rice flour in oriental cuisine is used for tempura ... cool thing! need to try. In addition, nothing but rice flour, salt, baking powder and cold water is required ... You need to study the issue ...

unlike dopleta, I will not operate with theoretical conjectures,

Here I am, having quite a lot of experience of "communication" with rice flour

Even just adding rice flour to wheat flour makes the dough more crumbly, which, for example, I don't like at all. Since rice flour is gluten-free, this recipe is a good dessert for celiac patients. In general, besides breading, it is good as a thickener, since it is actually just starch.

Even just adding rice flour to wheat flour makes the dough more crumbly, which, for example, I don't like at all.

At one time, I also played enough with mixing rice and wheat flour ... The result, to put it mildly, is not very good. Oak baking turns out, and if you add 3-5%, then it is also specific, but not interesting with the so. use of rice. But the recipe for this cake was pleasantly surprised how much it differed from all rice-wheat ... It is self-sufficient in using only rice flour. And in my opinion, it is not inferior to wheat cakes with a high content of rich ingredients (butter, sugar, eggs), well, unless, of course, you can make a pure biscuit from wheat, but these are completely incomparable and incomparable things (it's like comparing pancakes with cakes). Agree that the rich wheat cake also turns out to be crumbly ... And it is not necessary theoretically (!!!) to extrapolate some rice-wheat results - to one separately taken rice cake. Wheat protein tolerance is fine, but rice cake deserves its place on our table ... Damn delicious!

Rice cake?