Elena Bo
I think it's all because the oven has been kneading for too long (I mean the cupcakes). It is recommended not to knead the cake until smooth, but only stir quickly, then it is tall and lush. I always make cupcakes in the oven, they are not burdensome. And in time, in the oven, probably the same amount of bakes?
But maybe someone does it in the stove.
Alexandra
I'm good at it based on the recipe for marble cake from the instructions for Panasonic, I will give 2 variations, but in fairness I want to say: it bakes better in the oven anyway.

Cupcake base:
175 grams of melted butter
175 grams of sugar - I take fructose, it turns out much more fluffy, I recommend
3 eggs
175 grams +3 tbsp. l. flour (in the original recipe there were 3 liters of cocoa, replace with flour)
1 1/2 tsp baking powder
1/2 packet vanillin

The melted and cooled to warm butter is whipped with a mixer with sugar (fructose), eggs are added and beaten one by one, flour with baking powder is added. The consistency is slightly thicker than rustic sour cream.

Next, the dough is laid out in layers in the container of the bread machine (remove the blade, you do not need to lubricate and sprinkle with anything) or in a Teflon mold. Bottom is a layer of dough, then a layer of filling, again a layer of dough and on top of a filling. No need to stir, otherwise the whole filling will settle down.

Cupcake filling, option 1.
50 grams of dried cranberries or cherries, 50 grams of any nuts. Berries can be replaced with dark raisins.

Cupcake filling, option 2... , we enjoy great success
Add 2-3 tbsp to the dough. l. orange jam with zest (cooked in a bread maker). If you lazily cook jam - just finely chopped orange zest with sugar, but jam when baked gives the whole cake a golden brownish "nutty" color.
Filling - 50 grams of dried cherries or cranberries, 100 grams of pecans.
Do not break the nuts, and spread them in halves in the middle of the cake and on top.
The "baking" mode, 60 minutes, but after 45 it makes sense to look, pierce with a match, if the dough does not stick to it - it's ready.
In the oven: heat to 230, put on the oven for 10 minutes, then reduce to 180 and bake for another 30-40 minutes, willingness to try also with a match.
It turns out a very elegant, tall, light in structure and delicious cake.
I buy all dried berries and pecans in 100-gram packages in the Azbuka Vkusa.

And for those who decided on orange jam - 2 options for a bread machine... - in the "Jams" section

Olga
Try this recipe:
1 glass of sour cream
1 tbsp. Sahara,
2 eggs,
1.5 tbsp. flour,
1 teaspoon of baking soda, slaked with vinegar.
I put the regime on fast bread. When baked, cut in half and brush with sour cream. Spread sour cream on top.
Bulochka
English cupcake

A cupcake was baked in the bread machine today.
Structure
200 gr. soft butter, (I took butter + sour cream 1: 1)
150 gr. Sahara,
4 eggs,
1 pinch of salt
grated zest of 1 lemon,
300 gr. flour (2 cups)
1 tsp baking powder,
1 tbsp. l. brown rum, (I put cognac - what was available)
100 g candied fruits (e.g. cherries, melons, candied fruits), (I didn't have)
100 g raisins, (I took 200 gr. instead of candied fruits.)
100 g chopped almonds.
to lubricate the mold:
butter

Preparation
1. Put the butter and sugar in a bowl and beat with a mixer. Then, while whisking, add eggs, salt and lemon zest.
2. Mix flour with baking powder. Add flour, raisins, candied fruits, raisins and almonds in turn to the egg-oil mixture. Mix well.
3. Grease the bread pan with butter and place the dough in it. The cupcake is ready if the dough does not stick to the match stuck in it.
Here I had an incident. I put the pastry on for 60 minutes. After the time elapsed, I added another 30 minutes. (no longer added). When pierced, the dough was damp on the match. The bread maker did not turn on anymore, it stubbornly showed TEMP. In frustration, I went to the store, on my return from the store I put the pastries again for 50 minutes. This time she silently turned on and finished the cake. I wonder why it took so long to bake my cupcake, because it was about the size of a small loaf? Who baked cupcakes, answer me.
The cupcake turned out to be very tasty, tender. It was possible to sprinkle the top with powdered sugar, but I didn't have it at hand.
Cupcakes in a bread maker (recipe collection)
Mary
I baked muffins, in principle, always successfully. The first time it took 60 minutes to bake, the second time it was not baked, but just a little. Now I check after an hour of baking, add a bit of time. In general, many wrote that muffins are not baked. I was even surprised that I was baked the first time.
marishka
Quote: Bulochka

Who baked cupcakes, answer me.
The cupcake turned out to be very tasty, tender. It was possible to sprinkle the top with powdered sugar, but I didn't have it at hand.

Bulochka, you've got a wonderful cupcake. It's just expensive to see. As for long baking, it seems to me that the dough is just too liquid for a bread machine (I think so). To bake liquid text, a higher temperature is needed, which the bread maker does not give. Well, that's my opinion.
Admin

And it seems to me that for a x / stove such a dough is heavy, a lot of butter and muffins, I also had problems with the cake. He takes, and even then not very well, only recipes from the instructions. I want to try the heavy muffin dough in the slow cooker.
Bulochka
And I was already scared for my girl. I thought that it did not warm as it should be.
I baked a lean muffin in a slow cooker, during the fast (vegetable oil is added, but no butter and sour cream) - it was also baked for a very long time (something, in my opinion, about 2.5 hours). I come to the conclusion that cupcakes are still faster to bake in the oven.
Olga Mikhailyuk
I want to share with lovers of healthy and tasty food the recipe that I spied in the book Fitness Food. The Essential Guide to Eating Well, Dr. Susanna holt

I baked it for breakfast this morning and now I can't get enough of it. This is certainly not
the most delicate sponge cake, but without eggs, butter and a hundred and so many bran

Sweet bread with bran, dried figs and dried apricots

What do you need:
1 cup oat bran
1 cup skimmed or skim milk
½ cup dried apricots
½ cup dried figs
1 cup soft brown sugar
1 cup flour
1 ½ tsp soda
½ tsp. salt
1 tsp ground cinnamon

1 cup = 240 ml, 1 tsp = 5 ml.

What to do:
Preheat the oven to 180 C (350 F).Grease a 10x18 cm form, cover the bottom with parchment paper. Cut dried apricots and figs into quarters. Pour the bran into a large bowl, add milk, fruit and sugar. Stir and set aside for 10 minutes to soak the bran. Sift flour, salt, baking soda and cinnamon into the bran mixture. Bake in the oven for approx. 45 minutes until tender (dry splinter in the center of the roll). Cool in the form for 10 minutes. and cut into thick slices.
Leftovers can be dried in a toaster. You can use 2-3 types of fruits.

In the absence of dried apricots in the house, I made it with figs and light raisins, baked in a bread maker for 1 hour (I didn't cover the bottom of the form with paper - everything fell wonderfully after 10 minutes of cooling - a second per second, we almost drank tea). The bread turned out to be amazing - spongy, fragrant, and the figs fit in very well. I also want to try it with figs and dates.


Dried_Figs_Bran_Bread.jpg
Cupcakes in a bread maker (recipe collection)
Want to buy
Cupcake in a bread maker.

I believe that not every bread maker will be able to bake cupcakes from start to finish. But the DeLonghi 125S is good for that. That's why I bought it. For a long time he did not dare to bake a cake, as he was afraid of getting a bad result.

But everything turned out as well as possible.

The recipe is taken from some site for manual baking.

Here's the complete recipe:
------
160g - flour
150g - sugar
160g raisins
130g sl. oil
3 eggs
1 st. cognac lies
1 tbsp. a spoonful of powdered sugar
salt, on the tip of a teaspoon
soda, on the tip of a teaspoon

----------

BUT I BAKE AT LESS, calculated by me in proportion (reduced by 1/3), option (I was afraid to spoil a lot of products.) For trial.
107 g flour
100 g sugar
107 g raisins
87 g butter
2 eggs
2/3 tablespoon of brandy
I didn't take powdered sugar (I don't like to sprinkle it)
a little salt
soda a little bit

He measured everything on electronic scales.

How did:
Since I wanted to abandon everything and not touch any more, I did not whip anything separately and did not warm it up.
I broke it into an egg shape, added butter (from the refrigerator (it was supposed to warm, but I did not))
poured cognac
Poured sugar, flour, etc.

It would still be necessary to grind the eggs with sugar so that the protein does not curl, (but where curled up - the bread maker still stirred everything evenly)
And the sugar was because it scrubbed along the bottom so that I had to stop the process several times in order for the sugar to dissolve a little (I scooped it out from under the interfering blade with a plastic spatula.)
I programmed the oven to bake a cake according to an individual program and at the exit I got a ready-made cake.
At first, I didn't really like the taste (I expected more), but when it settled for a day, it was very good. (conservative estimates because I am critical of everything)
Once I cooked such a cake with my hands, but it turned out much better in the oven.

About the program:
I took the original program for baking muffins (8) since it has the highest temperature of 127 degrees.

and made changes
eventually:
heating - 15 min
primary kneading -1 min
secondary mixing (at high speed) - 15 min
baking - 40 min.

For some reason, the raisin dispenser did not work for me. had to be added by hand.

I think that you can also do this: do without primary heating, put the primary batch for 10 minutes. Add the ingredients when the oven is on. Then she will immediately start mixing everything, eggs, butter, sugar. the speed is low and pour sugar a little bit. And then somehow I don't want to mess with eggs and sugar in a separate dish. why wash unnecessary?
And then use the heating that is taken from the rise of the dough, then turn on the fast mix (like a secondary mix in my program).

NOW I AM LOOKING FOR THE RECIPE OF such a cupcake (Capital), as is sold in stores. If anyone knows, please let us know.

The cake I baked on the website with the recipe is also called the capital, but it has nothing to do with the purchased one. It tastes like a regular homemade muffin.
Want to buy
Casserole in HP

Here I tried to bungle a casserole in a bread maker:
the recipe is not accurate - did not write down the details. Roughly wanted to repeat the recipe for a very tasty casserole, but not knowing the recipient - I did it at random. The main thing, I wanted to know if the X oven is suitable for casseroles or not.

Approximately 120g curd mass (thin, sweet, with raisins)
30 ML (not grams !!) semolina
30 ML (not grams !!) seeded rye flour (can be replaced with wheat)
20 ML (not grams !!) sugar
1 egg
1 tablespoon vegetable oil (mustard oil)
1/8 teaspoon salt
1/10 TEA spoon of baking soda

I bake in the "Cake" mode This is: low-speed kneading - 5 minutes, Intensive kneading 13 minutes. Baking - about 40 minutes.

About the casserole - I don't like casseroles, but this one - I was delighted. If anyone is going to bake in the X oven, I will tell you the correct recipe when I find out myself more precisely.

This one turned out to be VERY vaguely reminiscent of the original,
Rather curd bread. Sugary. A lot of sugar. I removed a little bit of burnt with a spatula. (I baked a full cycle for 750 grams of bread, but here 250 grams is not more. It took about 20-30 minutes.)

but the main thing is that you can see that casseroles can be baked in cotton.
And most importantly, it is convenient: I abandoned everything and got a ready-made version, like with bread.
Anna40
English cupcake

For cupcakes with a total weight of about 600g:
1 cup flour
3/4 faceted cup granulated sugar
3/4 cup raisins
130gr butter
3 eggs
0.5h tablespoons of salt
0.5h l soda
1 st. a spoonful of brandy
1 st. l icing sugar
Grind butter heated to the state of sour cream with sugar, then whisk the mass, gradually add eggs, salt and brandy. After 5 minutes of beating with a mixer, add the raisins and flour with baking soda and quickly knead the dough.
Put the finished dough in a greased and floured dish, level the surface of the dough and put in a preheated oven until 180-190g.
Cool the finished cake, remove from the mold, clean the burnt areas with a knife or grater, sprinkle with powdered sugar. The surface of finished muffins usually has longitudinal cracks.
From the Cook-Talk Forums - Recipes - Baking - Cupcakes and Muffins - English Cupcake

Cupcake usual June 15, 2007.jpg
Cupcakes in a bread maker (recipe collection)
sourire
Quote: Alexandra

...
Cupcake base:
175 grams of melted butter
175 grams of sugar - I take fructose, it turns out much more fluffy, I recommend
3 eggs
175 grams +3 tbsp. l. flour (in the original recipe there were 3 liters of cocoa, replace with flour)
1 1/2 tsp baking powder
1/2 packet vanillin

...

I made it according to this recipe, but I put all the ingredients in the oven (I have benatone, it has its own mode for the cake) and it was cocoa, then even during kneading (she squeaks when possible) I put cashews. In general, it turned out very, very tasty, everything was baked.
The result in the photo in the application

SV400001.JPG
Cupcakes in a bread maker (recipe collection)
Link
Something I did not quite understand! Help a newbie! after all I want to try everything! So it's better to forget about the muffins from the bread maker? And Moulinex seems to have a "cupcake" mode, but there is only one recipe.
Lydia
I baked a cake in a bread maker according to the recipe from the instructions (I have a Panasonic 255), with condensed milk. Tasty, but it turned out so plump a la store. And burned a little - you need to turn off 10 minutes earlier. But I made the dough for the cake by hand, and in HP I only baked it - in the "baking" mode for exactly an hour. My hp does not knead the dough for muffins - again according to the instructions.
Olga @
Quote: Lydia
And burned a little - you need to turn off 10 minutes earlier.
Did you lay out the form (bucket) with oiled (special) paper?
zabu
Quote: Olga @

Did you lay out the form (bucket) with oiled (special) paper?
A bucket in a Panasonic teflon bread maker. It does not need to be lubricated with anything, much less spread with paper. Moreover, the paper can catch fire.
zabu
Quote: Olga @

See carefully page 13 in the instructions for Panasonic-255: "Remove the paddle for mixing. Add baking paper (the dough will burn if it directly touches the baking dish)". End of quote.

I have a Panasonic 253 also have an indication of parchment paper. But I bake without her and everything is going great. Parchment paper is still possible, but oiled paper, I think, is not.
Cubic
I was going to make a cupcake in HP just on the weekend for the first time, but after reading the topic I had doubts: as I understand it, there is a high probability of burning / not baking ?? I am going to prepare a marble cupcake from the manual for the 255th.
Alen delonghi
I'll take a chance and I'll try to bake a real cupcake! There are muffins in Delongy's recipes, and there is a program too. But the recipe is with yeast. Yeast required ??? I do not want! I've seen recipes without any yeast! Can anyone educate on the general principles of cupcake? What is a cupcake anyway? Ingredients, including mandatory and optional ingredients (moonshine, herring, ostrich eggs, coconut shells are needed?), Kneading (3 seconds or a week?), Baking temperature (-15 or 478C), baking duration (do not bake and eat like this ; or: bake from December to May next year?). For those who did not succeed in less than 3 cupcakes, please do not flood. Shutka.
zabu
Quote: Cubic

I was going to make a cupcake in HP just on the weekend for the first time, but after reading the topic I had doubts: as I understand it, there is a high probability of burning / not baking ?? I am going to prepare a marble cupcake from the manual for the 255th.

You can safely bake. It turns out very tasty. And the burning was due to my poorly functioning bread maker. That's why she left for repairs.
Cubic
zabu , thank you very much, I'm going to the kitchen to cook!
Alen delonghi , for the first time I hear about yeast-made muffins, I always believed that they are distinguished from cakes by the fact that they are on soda (baking powder). Maybe smart people will come running right now and explain to us what's what?
zabu
I also believed that muffins are made only with baking powder. And on yeast-cakes. But after all, Easter cakes in Soviet times were bashfully called the May cake.
And here is the recipe for Christmas cake-ON YEAST-from the site 🔗
* 325 g of raisins of different varieties
* 50 g ground almonds
* 50 g each orange and lemon candied fruits
* 50 ml rum
* 8 drops of almond oil
* pulp of 1 vanilla pod
* 2 tsp. grated orange and lemon zest
* for the test:
* 40 g yeast
* 50 g granulated sugar
* 100 ml warm milk
* 500 g flour
* 50 g marzipan mass
* 2 eggs
* 250 g softened butter
* 10 g salt
* 5 g of special muffin spice mix
* 350 g melted butter
* 150 g icing sugar

Mix ingredients for filling, cover and leave overnight. Dissolve yeast with sugar in milk. Add 200 g flour. Sprinkle with flour, cover and leave for 15 minutes. Mix with the rest of the flour, marzipan paste, eggs, butter, salt and spices. Add the filling and knead the dough. Cover and leave for 60 minutes. Heat the oven to 180 degrees. Grease a baking sheet. Roll out the dough (in one direction - to the desired length, in the other - to double the width when finished). Make rollers along the short edges - one smaller, the other larger. And on these sides, turn the rolled dough towards each other so that the rollers join end-to-end. Leave on for 15 minutes. Bake for 60 minutes. After 10 minutes, brush with 300 g of melted butter and sprinkle with 1 tbsp. a spoonful of granulated sugar. Grease the finished cake hot with 230 g of melted butter and let it cool. Sprinkle with 75 g of icing sugar, wrap in aluminum foil and leave overnight. Remove the remaining granulated sugar and grease the cake with 20 g of butter and sprinkle with 75 g of icing sugar.
Elena Bo
Quote: zabu

* 250 g softened butter
After 10 minutes brush with 300 g of melted butter
Grease the finished cake hot with 230 g melted butter
Remove the remaining granulated sugar and grease the cake again with 20 g of butter

Does nothing seem strange?
And all this for 500g. flour.
zabu
Quote: Elena Bo

Does nothing seem strange?
And all this for 500g. flour.
Yes, I gave an example. I apologize. It is better to use only proven recipes next time - I did not bake it myself.
Uncle Sam
"... play daring chef
or brave kulina.ru ... "
G. Oster

Celestine
Quote: Alen Delonghi

I'll take a chance and I'll try to bake a real cupcake! There are muffins in Delongy's recipes, and the program is also available. But the recipe is with yeast. Yeast required ??? I do not want! I've seen recipes without any yeast! Could someone please educate on the general principles of cupcake? What is a cupcake anyway? Ingredients, including mandatory and optional ingredients (moonshine, herring, ostrich eggs, coconut shells are needed?), Kneading (3 seconds or a week?), Baking temperature (-15 or 478C), baking duration (do not bake and eat like this ; or: bake from December to May next year?).For those who did not succeed in less than 3 cupcakes, please do not flood. Shutka.

The recipe for the cake must contain fat, eggs, flour, sugar-salt and soda (rozpushuvach, I forgot it in Russian) Further, if desired, dried fruits, cocoa, nuts ...
Here's a simple recipe:
Cupcake with apples for tea

Wheat flour 175g
Sugar 150g
Butter 40g
Egg 3 pcs.
Large apple (preferably sour) 1 pc.
Baking powder or baking soda 1.5 tsp.

1. Beat melted butter, sugar and baking powder with a mixer.
2. Add eggs and whisk again
3. Gradually add flour to this mixture, mix well until smooth.
4. Cut the apple into thin slices and add them to the dough.
5. Stir everything gently with a spoon.
6. Put the prepared dough into a bucket.
7. Bake for 45 minutes, then leave in a bucket for 7 to 10 minutes.
8. Carefully remove the cupcake and cool on the rack.

I also really like muffins with the addition of cottage cheese, these are my favorites, but I have not tried them in a bread maker.
Olga @
Today I tried to bake a cake for the first time. This is a cupcake with condensed milk according to a recipe from a book for Panasonic-255. I did everything clearly according to the instructions. Here's what happened:
Cupcakes in a bread maker (recipe collection)
That's how it burned. Although I could not stand it and pulled the cake out of the oven 12 minutes earlier. The 60 minutes indicated in the recipe is clearly too much. 30 minutes is enough.
Cupcakes in a bread maker (recipe collection)
Here's a cutaway cupcake. The taste is quite pleasant, with a slight honey tint.
Cupcakes in a bread maker (recipe collection)
Alen delonghi
Quote: Celestine

The recipe for the cake must contain fat, eggs, flour, sugar-salt and soda (rozpushuvach, I forgot it in Russian) Further, if desired, dried fruits, cocoa, nuts ...
Here's a simple recipe:
Cupcake with apples for tea

Wheat flour 175g
Sugar 150g
Butter 40g
Egg 3 pcs.
Large apple (preferably sour) 1 pc.
Baking powder or baking soda 1.5 tsp.

1. Beat melted butter, sugar and baking powder with a mixer.
2. Add eggs and whisk again
3. Gradually add flour to this mixture, mix well until smooth.
4. Cut the apple into thin slices and add them to the dough.
5. Stir everything gently with a spoon.
6. Put the prepared dough into a bucket.
7. Bake for 45 minutes, then leave in a bucket for 7 to 10 minutes.
8. Carefully remove the cupcake and cool on the rack.

I also really like muffins with the addition of cottage cheese, these are my favorites, but I have not tried them in a bread maker.
I understood "rozpushuvach", I am a real Ukrainian, Central Ukraine, originally from the village. Of course, my native language is Ukrainian. Although I know four more languages. In Russian, "rozpushuvach" is "baking powder". Shyro dyakuyu, tomorrow (you just need to go for baking powder) I will bake a cake according to your recipe. The results will be photographed and posted.
zabu
Quote: Olga @

Today I tried to bake a cake for the first time. This is a cupcake with condensed milk according to a recipe from a book for Panasonic-255. I did everything clearly according to the instructions. Here's what happened:
Cupcakes in a bread maker (recipe collection)
That's how it burned. Although I could not stand it and pulled the cake out of the oven 12 minutes earlier. The 60 minutes indicated in the recipe is clearly too much. 30 minutes is enough.
Cupcakes in a bread maker (recipe collection)
Here's a cutaway cupcake. The taste is quite pleasant, with a slight honey tint.
Cupcakes in a bread maker (recipe collection)
I thought that only in my Panasonic bread maker did the muffins and breads burn. Is this the trouble with all Panasonic bread makers? Are there no dark streaks on the baked bread?
Olga @
Quote: zabu

Are there no dark streaks on the baked bread?
No. The bread is okay, pah-pah. Is everything burning for you? Or just muffins and some kind of bread? Once I still burned a cake, which contained a lot of milk powder. Yes, even those breads that contain milk powder turn very brown even on the lightest crust. And what to do? Make a claim, demand repair?
Alen delonghi
Quote: Olga @

No. The bread is all right, pah-pah. Is everything burning for you? Or just muffins and some kind of bread? I still had a burnt cake, which contained a lot of milk powder. Yes, even those breads that contain milk powder turn very brown even on the lightest crust. And what to do? Make a claim, require repair?
In theory, this should not be so.My wife baked with dry milk - light pastries on a light crust. There is such a thing - a multimeter with a temperature sensor. It costs 20 UAH in Kiev (4 dollars). You should also sell such things where there are batteries, etc. So, with this multimeter you can measure the temperature in the stove. In the instructions of my HP there is a list of all standard modes and temperatures (30 degrees, 35 degrees, 70 degrees, 105 degrees, 120, etc.). I measured this temperature by lowering the wiring with the sensor through the dispenser inside the stove, but so that the sensor did not touch the heater and was away from it. In my HP, the temperature is maintained very precisely, literally a couple of degrees, plus or minus. If there is a problem with sticking, you can check the temperature during cooking. If it is known to be high, then to the service. If everything is ok but it is on, I think you need to lay some baking paper.
Olga @
Quote: Alen Delonghi

There is such a thing - a multimeter with a temperature sensor. It costs 20 UAH in Kiev (4 dollars). You should also sell such things where batteries, etc.
I'm from Kiev, can you tell me where exactly you bought this multimeter?
zabu
Quote: Olga @

No. The bread is all right, pah-pah. Is everything burning for you? Or just muffins and some kind of bread? I still had a burnt cake, in which there was a lot of milk powder. Yes, even those breads that contain milk powder turn very brown even on the lightest crust. And what to do? Make a claim, demand repair?
Well, the cupcake can just be adjusted by the amount of dough, the baking time. And still the crust is very thick. In the mode of Italian bread - it is baked without milk powder from which there can be a thick brown crust - it just turns out like the crunch of a French roll. And my daughter loves thin crusts. Therefore, half of the bread is eaten away, and the crusts are removed to the side. And mostly bread and rye-dark stripes. It is the burnt stripes on light bread on 3 sides. On quick bread, the crust on top is completely white, and the bread is striped.
Olga @
And what is characteristic - the dark stripes (the most burnt places) are concentrated just in the area of ​​the heater, probably, it is there that the hottest point is located. That is, the temperature in the CP is unevenly distributed.
Cubic
Today I baked the same cupcake in HP according to the recipe from the "marble cupcake" application. In addition to the recipe, at the end of kneading, I added 1 tablespoon of fermented baked milk to the dough, since the dough seemed thick, and when everything was already in the bucket, I broke a small chocolate bar and pushed the pieces into the dough. She baked for 60 minutes, cooled the finished cake for about 3 hours.
I report: nothing burnt, everything is baked perfectly, the crust is thin, appearance, taste (maybe everything depends on the recipe? next time I'll bake with an apple)

Cubic
I forgot to tell, I laid out the bucket with baking paper.
Alen delonghi
Quote: Olga @

I'm from Kiev, can you tell me where exactly you bought this multimeter?
The multimeter I'm talking about is a black box about the size of two packs of cigarettes. You need to ask "MULTIMETER WITH THERMO COUPLE". It shouldn't cost more than 5-6 dollars. The place where you can buy 100% of it is the Radio Market at Karavaevy Dachas (I'm talking about Kiev). And it is also in the KIEV online store 🔗 in the MEASURING EQUIPMENT section. They don't work on Monday. It costs, it seems, 26 UAH. It is called "Multimeter DT M-838", be sure to ask HIM, it comes with a thermocouple. A thermocouple is a 1-meter long piece of fabric-insulated wire that can be used to measure the temperature of almost anything by poking its tip into an object. In the range from -40 to, probably, +500. The accuracy is about + - 1 degree. In general, a multimeter measures current, voltage, resistance (this is its main function) and should be in every home. The multimeter requires a Krona battery. It is inserted into the interior of the appliance after unscrewing two small screws on the back wall. It is enough (if of normal quality) for a year or more.
Celestine
Quote: Alen Delonghi

I understood "rozpushuvach", I am a real Ukrainian, Central Ukraine, originally from the village. Of course, my native language is Ukrainian. Although I know four more languages. In Russian, "rozpushuvach" is "baking powder". Shyro dyakuyu, tomorrow (you just need to go for baking powder) I will bake a cake according to your recipe. The results will be photographed and posted.

Ty, like a baking powder, and the word will fly out,
I like it more with slaked soda (half a teaspoon of vinegar) than baking powder, maybe I didn't come across fresh
Linni
Well, my nickname does not work out cupcakes, what am I doing wrong? Not baked in the middle at all!
Alen delonghi
Quote: Linni

Well, my nickname does not work out cupcakes, what am I doing wrong? Not baked in the middle at all!

Cupcake contains a lot of sugar and fat, which have poor thermal conductivity. Therefore, the heat does not have time to penetrate inside, but outside it burns out. Your oven should have a mode of keeping the baked product hot for a while. Try to keep the cupcake at this temperature for an hour. Then the outside will no longer burn, and the "insides" can be finished. This is still my theory, which needs to be tested in practice.
Linni
Alen delonghi Thanks for the advice, but this theory does not work for me: (I tried to do this right away, in the end I still baked in the microwave in convection mode.
Today I made a cupcake, but I mixed the dough according to the recipe by hand, and then poured everything into the HP mold. And I want such a recipe so that HP itself kneads and bakes
Korata
Quote: Linni

Today I made a cupcake, but I mixed the dough according to the recipe by hand, and then poured everything into the HP mold. And I want such a recipe so that HP itself kneads and bakes
Are you sure that your HP can do this? Theoretically, I cannot substantiate, but in Panasonic you need revenge separately with a mixer, and pour the ready-made dough into the HP. I did just that. It turned out great
Linni
Korata
I think it can. So today I poured the finished dough, so she kneaded it for me for another half hour
Korata
Quote: Linni

Korata
I think it can. So today I poured the finished dough, so she kneaded it for me for another half hour
I repeat once again - I am not a technologist, but it seems to me that the opposite is true - the duration of the batch plays a negative role - there is no yeast. Baking powder here. and while he is messing up - he will replay.
Linni
Korata
But what if it still interferes with it? I don’t see the difference ... Today, everything turned out from the finished dough, but I kneaded it manually, and then I interfered with the HP for half an hour
Elena Bo
On the Keks program, it is simply Baking, nothing should interfere, since the correct kneading of the cupcake lasts at most a couple of minutes.
Linni
Elena Bo
I don’t know how in Panasonic, but in Kenwood at least half an hour interferes. The correct mode is chosen: muffins and cakes
Korata
It seems to me that here we need to wait for a response from technologists who understand the chemical and biological processes inside the dough.
Why do manufacturers of KhP insist on kneading the dough separately, and only bake it in KhP? why not do it together?
Probably here it plays the role of kneading with a mixer, which should not just mix, but also beat.

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