Cupcakes: how to make the dough? Video

Muffins are usually made from yeast dough or butter biscuits. Cupcakes can be dry (or crumbly) and wet. If you add cottage cheese, kefir or milk to the cake dough, you get a “wet” cake, and if the dough is made on the basis of butter, eggs and sugar, you get crumbly baked goods.

The amount of fat added to the dough can be varied. You just need to keep in mind that with a small amount of butter (100–150 grams per half a kilogram of flour), the cake will stale much faster than baked goods with a high fat content (250–300 grams per half kilogram of flour).

It is customary to add nuts, candied fruits, raisins, dried fruits, cocoa to the cake dough, as well as spices to taste

There are a number of rules that must be followed when kneading the dough to make the cake especially tasty.

First of all, it is necessary to separate the yolks from the whites. Sugar should be rubbed with egg yolks and butter until the sugar crystals are completely dissolved. Therefore, it is better to take finely ground sugar.

The whites should be whipped into a steep, stable foam and added to the dough at the very end of the batch. This must be done very carefully so that the foam does not fall off. To a large extent, the quality of baking depends on this. After adding the proteins, the cake should be quickly put into the oven for baking.

The cake dough must be firm, so it takes a lot of time to bake. The muffins are cooked at a temperature of 160–180 ° C for about an hour and a half (if the pan is large) and about an hour (for baking muffins).

The taste of Stolichny crumbly cake is familiar to many from childhood. This is a very popular Soviet-era baked goods in accordance with GOST. To make a Stolichny cupcake, you need to take:

– 240 grams of flour; – 175 grams of butter; – 3 small eggs; – 175 grams of granulated sugar; – 175 grams of raisins; – a bag of vanillin; – ½ tsp baking powder; – salt; – powdered sugar for sprinkling.

First you need to preheat the oven to 160 ° C and start preparing the dough. To do this, separate the yolks from the whites and beat the butter with the yolks, sugar, salt and vanilla into a fluffy homogeneous mass.

Then you need to add well washed and dried raisins and mix everything well. After that, add the sifted flour mixed with baking powder and knead the dough. Next, you need to separately beat the whites into a cool foam, carefully add them to the dough and mix gently. The dough should be quite viscous and heavy.

Grease the cake pan with margarine and line the bottom with baking paper. Then put the dough into a mold, smooth out the top layer with a spoon and put the cake in the oven.

In about an hour and a half, the aromatic Stolichny cake will be ready. It should be taken out of the mold and sprinkled with powdered sugar while still warm.