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Cupcake bowl GFW-025 Keks Express

My favorite recipes (kVipoint)Whey Chocolate Cupcake (Cupcake Maker GFW-025 Keks Express)
(Yuliya K)
My favorite recipes (kVipoint)Chocolate cupcake with chocolate pieces (Cupcake GFW-025 Keks Express)
(Babushka)

My favorite recipes (kVipoint)Marble cake (cupcake bowl GFW-025)
(win-tat)


Cupcake with white chocolate and dried apricots

75g sl / butter or margarine 100g white chocolate 2 eggs (weight in shell 130g) 50g sugar 75g flour 60g dried apricots 0.5 h / l baking powder salt pinch vanillin Melt sl / butter or margarine, add broken white / chocolate, warm up with constant stirring until a homogeneous mass is obtained, cool. Beat eggs with sugar, vanilla and salt, add the cooled chocolate mixture, mix, add sifted flour with baking powder, add washed and chopped dried apricots last. Dough with a density of 10% sour cream, watery. Bake 1 min before flipping, 12-13 min after flipping. More details: https://Mcooker-enn.tomathouse.com/in...672.0



cupcake with orange slices

120 gr sl. soften the butter (I put the micra on defrosting for 2 minutes and it becomes soft) beat without fanaticism with 120 g of granulated sugar. Then add 2 eggs one by one to this mixture. Add 130 grams of flour with 1 tsp. baking powder. Add vanillin or vanilla sugar to taste. Remove the zest from one orange, stir in the dough. Peel the orange, disassemble into slices and cut them into 3-4 parts (each slice). And stir into the dough with a spatula. Into a preheated cupcake for 20 minutes (2 minutes + overturn and 9 minutes + overturn to its original state for 9 minutes). Sprinkle the finished cake with icing sugar. More details: https://Mcooker-enn.tomathouse.com/in...672.0



Coconut cupcake


Ingredients
wheat flour 150 gr
baking powder 1 tsp. (no slide)
sugar 90 gr
salt 1 g
egg 1 pc
butter 40 g melted
vegetable oil 50 gr
serum 90 ml
coconut flakes 40 gr
The butter was melted in a micron, then vegetable oil was added to it and whey was poured into this warm mixture of oils. The rest is prescription.
Baked for 15 minutes.



Chocolate lean muffin with juice

Juice-160 gr
Flour - 134 gr
Starch-24 gr
Cocoa powder - 24 g
Vegetable oil - 56 gr
Sugar - 120 gr
Salt - 1/4 teaspoon without top
Baking powder - 1.2 teaspoons untop
Soda - 1/4 teaspoon without top


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Tartaret First

My favorite recipes (kVipoint)Thin simple crispy tartlets "For everything"
(eta-007)
My favorite recipes (kVipoint)Kefir tartlets "Perfectly crispy"
(eta-007)


Sweet waffles

(70 g melted butter, 140 g sugar, 1 egg, vanilla sugar, 120 ml milk, 150 g flour)
Baked instantly, maximum 2 minutes in Festa



2 eggs (I have SB)
100 g sugar
60 g vegetable oil
60 ml cold. water
120 g flour (the consistency of liquid sour cream)



My favorite recipes (kVipoint)Bread waffles simple
(Lika)


Fillings for tartlets

Filling for tartlets with crab sticks 6 crab sticks; 100 g of Dutch cheese; 2 boiled eggs; 60 g mayonnaise; salt to taste; 15 g of parsley. Crab sticks are slightly frozen and chopped on a coarse grater. Cheese and eggs are rubbed in the same way. The components are combined, salted, mixed with mayonnaise. Stuffed tartlets are decorated with fresh parsley leaves. Snack with cod liver 4 eggs; 240 g cod liver; 50 g canned peas; 6 small pickled cucumbers; 80 g of light mayonnaise; 20 g dill. Knead the fish product with a fork. Cucumbers and boiled eggs are cut into small cubes. Finely chop the dill. All ingredients are mixed, peas are added and seasoned with minimal portions of mayonnaise. Cod liver tartlets are kept in the refrigerator for 40 minutes before serving. Tartlets stuffed with red caviar 100 g of red caviar; 50 g sweet butter; 3 cups of lemon; parsley for decoration. Wavy plates are formed from butter with a knife. They are wrapped in a tube and placed in tartlets.Next, put a small slice of lemon. There should not be a lot of this ingredient, so that its acidity only emphasizes the taste of caviar, and does not take all the attention. The tartlet is filled with caviar and decorated with a parsley leaf. Chicken tartlets 250 g chicken fillet; 150 g walnuts; 100 g medium fat sour cream; 40 ml of non-aromatic oil; salt to taste; 15 grams of parsley. Fillet is cut into small equal cubes. The chicken is fried in hot oil until golden brown. Add sour cream and simmer covered for 7 minutes. Finely chop nuts and greens with a knife. The cooled stewed chicken is combined with nuts and parsley, salted. With red fish 200 g of salted trout; 1 egg; 50 g of processed cheese; 1 cucumber; 50 g mayonnaise. Boil the egg, cool, knead with a fork. The cheese is slightly frozen and rubbed on a medium grater. Cut the fish fillets into pieces, leaving a part for decoration. The cucumber is chopped into cubes and mixed with mayonnaise. All ingredients are mixed and spread into tartlets. Decorate with the remains of fish. Filling for shrimp tartlets 30 shrimps; 1 fresh cucumber; 20 ml teriyaki sauce; 20 ml olive oil; 10 g sesame seeds; 100 g of hard cheese. The shrimps are peeled from the shell, poured with a mixture of sauce and butter, and left to marinate for 10 minutes. Prepared shrimp are stewed in an open pan, stirring constantly, for 2 minutes. The cucumber is cut into cubes, the cheese is grated. All components are mixed, sprinkled with sesame seeds. With curd cheese 100 g of curd cheese without additives; 100 g of Dutch cheese; 15 cherry tomatoes; 30 g fresh dill. Hard cheese is rubbed on a medium grater, curd cheese is kneaded with a fork. Finely chop the dill. Place both cheese and herbs in a blender and beat for 30 seconds. Divide the tomatoes in half. The tartlets are filled with cheese mass, and half tomatoes are immersed in it. Filling for tartlets with mushrooms 250 g of fresh champignons; 40 g bacon; 3 onion feathers; 70 g of hard cheese; 20 ml of sunflower oil; salt and black pepper to taste; 2 sprigs of parsley. Finely chopped champignons are fried in oil for 6 minutes. Add chopped bacon, fry for another 5 minutes. Finely chop the green onions, add them to the fried ingredients and cook for another minute. Cool the contents of the pan, add chopped parsley and grated cheese. Stir. The tartlets are filled with the resulting mass and placed in an oven preheated to 180 ° C for 10 minutes. With ham and cheese 2 raw eggs; 200 g ham; 50 g of Dutch cheese; 100 g sour cream. The eggs are shaken with a whisk. Add sour cream and beat until smooth. Cut the ham into thin strips. Lay it on the bottom of the tartlets. The contents of the baskets are poured with sour cream and egg mass. Cheese is rubbed on a fine grater and added to the tartlets. The appetizer is placed in an oven preheated to 180 ° C for a quarter of an hour. Serve hot. Dessert tartlets with fruit 150 ml whipping cream; 250 g fat sour cream; 100 g icing sugar; 150 g strawberries; 2 kiwi; 1 large peach. Chilled cream and sour cream are whipped with an immersion blender until thick. Pouring icing sugar in portions, beat for another 2 minutes. Fruits and strawberries are washed, cut into small pieces (kiwi is pre-peeled). The tartlets are filled with sweet cream, a piece of each fruit is placed on top. Chill before serving. Filled with beets and herring 100 g of herring fillet; 1 small beet; 2 lettuce leaves; 40 g mayonnaise; green onions for decoration. Beets are boiled until soft, peeled and rubbed finely. Each tartlet is coated with mayonnaise on the inside. Pieces of lettuce leaves are placed on the bottom so that they look out of the baskets. Carefully lay out the beets, not crushing, trying not to stain the lettuce, so that the appetizer looks appetizing. Pieces of herring are cut into thin strips. Placed on top of beets. Each tartlet is decorated with green onion rings. With avocado and avocado caviar; 80 g red caviar; half a lemon; 2 sprigs of parsley. Divide the avocado in half, take out the pit, take out all the pulp with a spoon. The fruit is poured with squeezed lemon juice and mashed using a hand blender.The tartlets are filled with a gentle green paste. Caviar is applied on top. The appetizer is decorated with a parsley leaf. With chicken and mushrooms 0.2 kg of boiled chicken breast; 0.2 kg of raw mushrooms; 70 g of cheese; 2 garlic cloves; 40 g walnuts; 20 ml of vegetable oil; 80 g mayonnaise; salt to taste. The champignons are crumbled into smaller pieces and fried in oil until the liquid has completely evaporated. The chicken is cut into small cubes and combined with mushrooms. The cheese is rubbed. Finely chop the walnuts. The cloves are chopped in a garlic press and mixed with a nut. The prepared ingredients and mayonnaise are mixed. Fill the tartlets with the resulting mass and bake until golden brown at 180 ° C (about 12 minutes). Filling for tartlets with pineapple and cheese 100 g canned pineapple (no liquid); 1 egg; 80 g parmesan cheese; 2 cloves of garlic; 50 g of light mayonnaise; 20 g poppy seeds. A boiled egg is kneaded with a fork. Pineapple is finely chopped and dried with a napkin to completely get rid of the juice. Grind cheese and garlic on a fine grater. The components are mixed, poured over with mayonnaise. Ready-made tartlets are decorated with poppy seeds. With liver pate and cherry tomatoes 2 lettuce leaves; 130 g liver pate; 5 small cherry tomatoes; 5 boiled quail eggs; any green mass. Cut the tomatoes and eggs into 2 equal parts. A piece of lettuce is placed at the bottom of the tartlets. Spread the pate tightly, forming a small slide. Halves of tomatoes and eggs are inserted into the pate. Sprinkle with chopped herbs on top. With Korean carrots and sausage 100 g of Korean carrots; 100 g smoked sausage; 1 large cucumber; 5 lettuce leaves; 60 g mayonnaise. The carrot strips are shortened. Sausage and cucumber are cut into thin strips. The salad is torn by hand into small pieces. Combine the ingredients, add mayonnaise. With cheese, olives and garlic 100 g of hard cheese; 2 garlic cloves; 5 pitted olives; 2 boiled eggs; 100 g mayonnaise; 50 g coconut flakes. Grind cheese and eggs. Mayonnaise and crushed garlic are added. From the resulting mass, balls are formed by placing half an olive inside. Each piece is rolled in coconut flakes and placed in a tartlet. More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=526836.100


My favorite recipes (kVipoint)


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My favorite recipes (kVipoint)Fast teas in the Princess pizza maker
(valushka-s)

My favorite recipes (kVipoint)Custard cream in 3 minutes in microwave
(Vitalinka)

Protein cream in a water bath

I make proteins 2 + sugar 112 g + citric acid 1/4 tsp in a water bath (in a milk cooker). no top + vanillin. I stir everything with a silicone spatula until the sugar is completely dissolved. After that, I pour the hot into the food processor and beat at 4 speeds until "holes" appear in the cream, and the cream itself begins to gather in a whisk. It turns out great! And dances with a tambourine are not needed - with a mixer in a water bath. I paint it even more often - dry paints "Ukrasa" - I dilute with some water and (in this case, for cupcakes) I put several dots on the cream with a bamboo stick for barbecue. Then I stir with a spoon, look at the color saturation, if necessary - add. But here I just wanted to make pale - delicate colors! And in contrast - Confetti! In general, my cream calmly tolerates a large amount of paint - if I want brighter colors - I just drip a few drops into the cream - it is painted well. For a serving of Lucia's cupcakes, I made a cream for 3 proteins and 180 g of sugar. Try it, it's easier than whipping directly in a water bath with a mixer. Everything will work out! The main thing is to heat until the sugar dissolves and beat until a hole is made! And now - see the video in the first post https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=93207.0- the cream is different, protein-oil, but the beginning is completely as it should! More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=179271.1340

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PIES

My favorite recipes (kVipoint)Kefir dough pie
(lentivana)
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(Vitalinka)
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KEKSNITSA

My favorite recipes (kVipoint)Baskets with feta cheese and greens (Keksnitsa VES V-TO-3)
(Babushka)
My favorite recipes (kVipoint)Lazy whites in a VES cupcake (for 4 cupcakes)
(Ilmirushka)
My favorite recipes (kVipoint)
Baskets with chicken breast, onions, potatoes and cheese

(Babushka)
My favorite recipes (kVipoint)Cheese muffins
(Tanyulya)
My favorite recipes (kVipoint)Light dough for baskets in a keksnitsa
(fronya40)
My favorite recipes (kVipoint)Dough for Samsa, Napoleon, Pizza
(Prus - 2)
My favorite recipes (kVipoint)Muffins with cheese, ham and herbs
(Babushka)
My favorite recipes (kVipoint)Mini-quiche with leek (Muffin bowl VES V-TO-3)
(Babushka)

SWEET

My favorite recipes (kVipoint)Chocolate cupcakes (Maida Heatter)
(Lisss's)
My favorite recipes (kVipoint)Berry baskets
(Gasha)
My favorite recipes (kVipoint)Cupcakes "Universal" (no eggs)
(Omela)

Berry vanilla muffins

You can use any small berry to make these muffins. They are very good with blueberries, lingonberries, black currants. COMPOSITION: For 12 muffins you will need: Flour - 280 g Melted butter - 115 g Baking powder -1 tablespoon Sugar - 100 g Milk - 225 ml Eggs - 3 pieces Vanilla essence or vanilla sugar - 1 tablespoon Berries - 200 g Starch - 1 tablespoon Preparation: Combine flour, baking powder and vanilla sugar. Sift the flour mixture 2 to 3 times. Do not neglect the sifting procedure! This saturates the flour mixture with air and, as a result, makes the finished muffins lush. It is highly advisable to use special baking flour for making muffins, rather than regular bakery flour. In a separate bowl, beat eggs and sugar, add milk and melted butter. I usually make these muffins from frozen berries and do NOT pre-defrost them. Mix berries with starch. Combine the flour with the egg mixture. Mix them quickly enough, do not beat the resulting dough with a mixer! You just need to mix everything! Lubricate muffin baking tins with oil. Divide about 2/3 of the dough into the tins. Add the berries to the remaining third of the dough, stir and spread the dough with berries on top of the regular dough. In this way, you can ensure that the berries during baking will not settle to the bottom of the muffins, but will be more or less evenly distributed throughout the volume of the muffins. Bake until muffins are cooked through. Use a wooden stick to determine if muffins are done. Allow the prepared muffins to cool slightly in the tins for 10-15 minutes, remove the muffins from the tins, garnish the top of the muffins with powdered sugar and let them cool completely (preferably on a wire rack). More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=179271.100


Pies with biscuit dough jam

Girls ... and a boy With the first report I did it with strawberries from dough Irochka-Vernissage. The result of the Super Test was based on one and a half servings - 375 g flour 100 ml rast. oil 230 ml boiling water 2/3 tsp. salt 1.5 tsp baking powder It turned out 12 pieces in a tunic. The photo is already 11, I could not resist For such pies, the dough is very suitable. Puff is not always in the freezer, but a bit fat for my taste, and this is always, as they say, at hand. The result is crispy. Well baked. The fillings should be placed with a slide, then the lid will evenly redden. They baked for 7-8 minutes and kept it for a couple of minutes after turning off, let it go a little. The filling was made from frozen strawberries. The berries for defrosting were immediately put into a colander. Then she poured in a few spoons of juice, and then she did like Angela, put sugar and starch. Brought to a boil. Has cooled down. I did it in advance, yesterday. I made a conclusion for myself - if it is a pity to put the berries on pies, thick jam or jam is quite suitable. It is necessary to add starch according to Angelina proportions at the rate of 35 g per 500 grams of jam, also bring to a boil and cool. This amount of dough took me just 500 grams of filling. Next time I'll make it with jam, otherwise I have it like shoe polish at Matroskin's husband went into the kitchen and asked, they say, what are you doing? I say I'm testing a new toy. He - "so how?", I - "you will definitely like it." I would not say that it is straight very big, well, such a good full-fledged pie-rogue. One for my eyes was enough for me More: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=179271.2620


Shortcrust pastry for baskets

I really like the shortbread dough for these baskets:
margarine - 180g
flour - 2.5 tbsp
sah. powder - 0.5 tbsp
egg - 1 piece
baking powder - 1 h / l (from a bread machine)
vanilla sugar - 1 packet (10g)

glass - 240 ml
And the baskets turned out to be exactly 12 pieces (3 bookmarks), I rolled the dough to the last crumb, nothing remained. / Spoiler]

My favorite recipes (kVipoint)Mini-quiche with leek (Muffin bowl VES V-TO-3)
(Babushka)

Pie with biscuit dough jam

Girls ... and a boy. With the first report I did it with strawberries from dough Irochka-Vernissage. The result of the Super Test was based on one and a half servings - 375 g flour 100 ml rast. oil 230 ml boiling water 2/3 tsp. salt 1.5 tsp baking powder It turned out 12 pieces in a tunic. The photo is already 11, I could not resist For such pies, the dough is very suitable. There is not always puff in the freezer, but a bit greasy for my taste, and this is always, as they say, at hand. The result is crispy. Well baked. The fillings should be placed with a slide, then the lid will redden evenly. They baked for 7-8 minutes and kept it for a couple of minutes after turning off, let it go a little. The filling was made from frozen strawberries. The berries for defrosting were immediately put into a colander. Then she poured in a few spoons of juice, and then she did like Angela, put sugar and starch. Brought to a boil. Has cooled down. I did it in advance, yesterday. I made a conclusion for myself - if it is a pity to put the berries on pies, thick jam or jam is quite suitable. It is necessary to add starch according to Angelina proportions at the rate of 35 g per 500 grams of jam, also bring to a boil and cool. This amount of dough took me just 500 grams of filling. Next time I'll make it with jam, otherwise I have it like shoe polish at Matroskin's husband went into the kitchen and asks, they say, what are you doing? I say I'm testing a new toy. He - "so how?", I - "you will definitely like it" The size of the ready-made for us is the very thing. I would not say that it is straight very big, well, such a good full-fledged pie-rogue. One for my eyes was enough for me More: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=179271.2620



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PATTERNS

My favorite recipes (kVipoint)Liver pate
(Elena Bo)
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Tartlette VES G-116-N


Shortbread dough

130 grams of butter, put 2 eggs (small), about 350 grams of flour, 1 cup of sugar



My favorite recipes (kVipoint)Sand baskets with coconut cream "Cheap and Merry"
(Olga VB)
My favorite recipes (kVipoint)Rye tartlets with herring "Glamurchik" (Ves tartlet)
(Trishka)
My favorite recipes (kVipoint)Pastry baskets with protein cream and jam in accordance with GOST
(Merri)


Soft shortcrust pastry:


flour 220 gr
starch 100 gr
fat (butter, margarine) 200 gr
sugar / powder 100 gr
egg 1 pc (65-75 gr with shell)
a pinch of salt
vanillin
More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=480361.420


Not sweet shortbread dough:


1 PC. - egg
50 gr. draining. butter (I melted)
150 gr. sour cream (I didn't have it, I took homemade kefir)
240 gr. flour
a little salt
Mix everything and refrigerate. My dough turned out to be very sticky, I didn’t do anything about it and just put it in the tartlet maker with 2 spoons.Approximate weight (I tried to hang sticky balls) -28 gr. This dough turned out to be the most delicious for us. It keeps its shape perfectly and at the same time is very soft on the inside (not crunchy). The husband said that for sweets, even sugar should not be added to the dough, because the filling will be sweet and therefore the dough does not need sweetness.
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=480361.1440



My favorite recipes (kVipoint)Lean biscuit dough
(vernisag)
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