Cupcake "Curd" and Cupcake "Children's" - curd cupcakes (GOST USSR)

[Cupcake "Children's"]

Cupcake "Curd" and Cupcake "Children's" - curd cupcakes (GOST USSR)

Category: Bakery products

Ingredients
Cupcake "Children's"
premium flour	200 g
drinking soda (fresh)	0.36 g
ammonium carbonate (or 1 tsp. with a slide of baking powder)	0.68 g
vanillin	0.02 g
fine-crystalline sugar	228 g
butter (softened)	106 g
eggs (yolks and whites separately)	114 g
cottage cheese 18% (if 10% + 10 g of cream oil in the total amount of oil)	178 g
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Cupcake "Curd"
premium flour	200 g
drinking soda (fresh)	0.36 g
ammonium carbonate (or 1 tsp. with a slide of baking powder)	0.68 g
fine-crystalline sugar	228 g
butter (softened)	104 g
eggs (yolks and whites separately)	114 g
cottage cheese 18% (if 10% + 10 g of cream oil in the total amount of oil)	178 g

Cooking method

• In the subject Cupcake "Curd with raisins" " I wrote about the types of cottage cheese muffins. Now about the next two. They are identical in the recipe. Vanilla has been added only in Detsky. There is a difference in form. In "Detskoy" there are round corrugated forms, each weighing 75 g, with an uneven top. "Curd" has a rectangular shape.
• Cooking technology is common.
• Prepare food in advance and weigh ingredients. Grease the molds and sprinkle with flour. I use silicone molds. Eggs and cottage cheese should be at room temperature. Vanillin can be substituted and sugar infused with vanilla pods can be used.
• Grain cottage cheese turn into a pasty state using a blender. A smooth structure is imperative. If you don't want to mess with a blender, then you just need to buy cream-cheese 18%.
• 
• Turn the oven on 180^aboutFROM.
• Beat the butter until it doubles in volume.
• 
• Add sugar. Beat for 15 minutes until the sugar is completely dissolved and a smooth structure is obtained. In the photo, this is just the beginning of the process. Mass at first with grains of sugar, but you need to beat until perfectly smooth.
• 
• Add cottage cheese and stir until smooth.
• 
• Gradually add the yolks one at a time, whisking for about 4 minutes.
• Without turning off the mixer, add proteins. Whisk into a very fluffy, smooth creamy mass.
• 
• Add baking powder and baking soda. Mix.
• Add sifted flour and beat for 3-5 minutes in a mixer at low speed. Be sure to mix well and hold this time. It is necessary to develop gluten so that the cake does not fall through during baking, it keeps its shape well and for a more tender crumb. You will get a fluffy, smooth, rather heavy wet dough.
• 
• Place the dough in molds and a mold with 2/3 filling.
• 
• Smooth the mass in the cake with a spatula, knock the mold on the table for a more complete filling with dough.
• Bake: in 75g portion tins - 30-35 minutes at 180-170^aboutFROM; large cake - 55-60 min at 180C in the beginning and after 15 min reduce to 160^aboutC is below average at the shelf level. If you begin to brown ahead of time, then just cover the top with foil. The cupcake is ready if the wooden stick comes out dry when pierced and takes on a beautiful blush-golden color.
• 
• 
• Put the finished cake (s) immediately on the wire rack, where it should cool down and ripen for another 3-6 hours. Sprinkle icing sugar on top of the cake, but I don't do this because of the sufficient sweetness of the curd biscuit.
• 

The dish is designed for

12 piece muffins or 1 large muffin

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Curd cake "Mother's hands" (zalina74)

Baby - these are probably the cupcakes that were sold in our school cafeteria?

In my opinion, even kindergartens were supplied.

[tasha74]

tasha74 You seem like a sorceress! Such beauty, and even as if ordered, I just thought yesterday that it would be nice to find GOST cupcake "Curd", I remember these were sold in our supermarket near our house (in Moscow). Thank you very much for the childhood cupcake recipe!

Soon I will make a post on the Voronezh Cupcake, it is oval and also unique. This is a four cheesecake as an answer to Chamberlain. There is something to be proud of - cottage cheese muffins.

I already want to carry it to bookmarks

Natasha, thank you very much! I love our Soviet GOSTs!

Interesting, let's try

Hey. Do we drive in whites and yolks separately? Are there 114 grams of each component?

Weigh the eggs together. Without the shell, the weight should be equal to 114g. Separate the yolks. Add them first when whipping at a certain stage, and then whites - and beat everything together again. You can add the egg immediately when beating after the stage of adding cottage cheese. But the best effect if done separately.

Weigh the eggs together. Without the shell, the weight should be equal to 114g.

Now it is clear. Thank you.

Did a double portion today.
I did everything according to the recipe, but I was worn out with baking soda and baking powder, there is less than a gram in the recipe, how can I really measure it? I took a total amount of 1 g (for the 2nd serving, respectively 2 g) of soda a little less, a little more baking powder.
I beat everything with a hand mixer. At the first stage, where butter and sugar are mixed, I did not get a smooth structure, because there was a lot of sugar. The sugar didn’t go out, but it was crumbled together with the butter. I don’t know how you did it? There were no further problems with cottage cheese and eggs. The dough ended up being pretty pretty
Divided half into 12 molds and into the oven.
The rest was mixed with raisins and in a slow cooker.
I have already taken it out of the oven, I will not take a picture, because they burned a little (I still have the oven)
I tried one oven - very sweet, well, very, very. Definitely, the amount of sugar needs to be reviewed
Raised enough, but did not crack. I don’t understand the taste, because I’ve dried it out and I feel one sweetness
I'm waiting from the multicooker.

Most likely the reason for the failure is sugar. We need fine crystalline sugar. It breaks more easily during the whipping process. And you need to beat until it dissolves. It is important.
Baby cupcakes are sweet! And they have always been.
In other curd cakes - similar (Curd, Voronezh), there is an order of magnitude less sugar. They are provided for the taste of an adult. So it's best to bake them.

Most likely the reason for the failure is sugar. We need fine crystalline sugar. It breaks more easily during the whipping process. And you need to beat until it dissolves. It is important.
Baby cupcakes are sweet! And they have always been.
In other curd cakes - similar (Curd, Voronezh), there is an order of magnitude less sugar. They are provided for the taste of an adult. So it's best to bake them.

Natasha, this recipe turned out to be very difficult for me, so many nuances
I got it out of the multicooker - a paragraph in general! pancake-pancake though and baked for a long time. Apparently, a lot of excess liquid turned out to be not a multi-cooker this cake. It's much better from the oven, I just baked it.
Do not judge strictly, help me figure out what I did wrong
This is from the oven (very tasty to taste, especially when it's stood)

And this is a cartoon

Unsuccessful options .. But we must pay tribute to your persistence.

These are GOST recipes. They are always standard and constant in taste, appearance, crumb texture. I've made cupcakes like this many times. At first it was pierced: I didn’t beat the butter until fluffy and then a lot ... as a result, the cake was not fluffy; once the oil failed - it stratified somehow and then, again ...

If the muffins burn, cover immediately with foil.

Unsuccessful options .. But we must pay tribute to your persistence.

These are GOST recipes. They are always standard and constant in taste, appearance, crumb texture.I've made cupcakes like this many times. At first it was pierced: I didn’t beat the butter until fluffy and then a lot ... as a result, the cake was not fluffy; once the oil failed - it stratified somehow and then, again ...

If the muffins burn, cover immediately with foil.

yes, really ... You can't customize this recipe for yourself: either you do everything right and get a candy, or ...
I will try again (only less sugar for the pack), it will work out, unsubscribe

Natasha, is baking powder a baking powder?

Baking powder - baking powder (consists of soda, citric acid and starch).

Thanks a lot for the recipe.
Here is the report. The ones on the left are flat - from a cupcake, and the bubbles - in an air fryer. Well sooo delicious. especially on the second day.

Air fryer? I don’t know what it is? But she rules!

Sonadora in his recipe "Buttered cupcake according to GOST (without soda and baking powder)" gives an interesting link

Girls, good evening, advise, is this a similar recipe to your taste or something else? I'm looking for a recipe: Vasileostrovsky cottage cheese cake, now such a one is sold in the metro and in five. I really like it, I would like to bake this myself ...

Once I was preparing a cupcake according to GOST. I kneaded for a very long time, but it turned out that there are simply no words that are delicious.

Thank you very much for the recipe

Baking in the cartoon.
As often happens, (well, it happened!) I had to change the recipe a little. I thought there is cottage cheese, but it is in the freezer, and it takes a long time to defrost, but in general ...

In short, I replaced the cottage cheese with homemade yogurt in the amount of 100 ml, and added 50 g of corn starch to the flour (well, you never know, yogurt is not cottage cheese!).
I added raisins to the cupcake, and put 20 fresh cherries on the bottom of the multi, while making the dough a little juice, I laid it out like this, and poured the dough on top.

The rest is all according to the recipe. And especially the technology of making the dough, it turned out everything as written!

Baked in baking mode for 1 hour, temperature - 130 degrees.
Rather, I set it to 1 hour and 30 minutes, but looking after an hour and poking a match, I realized that everything was ready.

Disconnected the cartoon, held it without opening the lid for about 7 minutes, probably. She pulled out a saucepan, endured for another 10 minutes ... That's it! I was not enough for more
To cool down on a double boiler, 15 minutes it cooled down more could not stand it! - cut it .... it's fantastic !!! Insanely delicious (although you can't eat hot baked goods, but who sees me now?)

In the morning nothing has changed, the cupcake is superb!
Although, judging by the pictures, mine is drier - probably due to the presence of starch in the dough.

Next time I'll do it right! Rather, I'll check in advance that everything is as it should
Thanks again for the recipe, for the detailed description of the technology!

I did it yesterday, it turned out well, but I don't understand if, according to GOST, melange is used instead of eggs and is added once, then why should the eggs be separated, where does this come from?

ABOUT!
🔗
Double portion
It will cool down and tomorrow we will try - watch.
It was baked for 1 hour 20 minutes ... big, well, I didn't want to cook

And how much baking powder will be in grams? The spoon slide can be different. I seemed to have a small slide, so the cupcake rose a little

It turned out very tasty! I kept the dosage approximately, not to the gram, but it turned out perfect !!! Gentle, soft, airy !!! The husband ate 3 at a time!

[Tasha]

Tasha, Answer, if possible, to my stupid question. At my home, curd cake is loved more than other similar ones. She baked it herself - the first three times for ex., The last two turned out not baked. I take baking seriously - I take high-quality food, weigh eggs ... I bake in a large silicone mold. Maybe the baking time (the last time was 75 minutes) is not enough? At the beginning, it baked for about an hour. Right, I broke my head ... The oven is good - gas + convection.

I realized that you are a professional. If someone knows the answer or a possible reason, I would be grateful.

Baking with cottage cheese always requires some experience, it's true. It's always easier to make a simple biscuit or muffin.
There are secrets: all products to be whipped should be the same temperature (eggs, cottage cheese, butter), because. in this case, the desired emulsion is obtained; it is better to beat butter with powdered sugar (not sugar, it does not dissolve); the cottage cheese should be made into a pasty form.
If these conditions are met, a homogeneous emulsion is obtained. If it works, then great. And then the matter is in the selection of the desired temperature and baking mode. Set to bake at 220С and immediately switch to 160-170С and bake a large cake for 60 minutes (maybe a little more) without convection. This is a mode for an electric oven, but once I tried a gas oven - I really liked it.

I baked delicious muffins, thanks to the author for the recipe! Digression - I recalculated products for 100 grams of curd and put only the yolk instead of a whole egg (for personal reasons and needs). The photo is not inserted into the message, the size may be large)).