Cupcake "Curd with raisins" (GOST USSR)

Category: Bakery products
Cupcake "Curd with raisins" (GOST USSR)

Ingredients

premium wheat flour 200 g
drinking soda (fresh) 0.6 g
baking powder
(according to GOST 1.2 g of ammonium carbonate)
2 tsp
fine-crystalline sugar 204 g
cottage cheese 18%
(if 10% + 10 g butter in the total amount)
180 g
eggs (yolks and whites separately) 116 g
raisins 162 g
butter (softened) 108 g

Cooking method

  • Prepare food in advance and weigh ingredients. Grease the mold with a small amount and sprinkle with flour or line with baking paper. Eggs and cottage cheese should be at room temperature.
  • Grain cottage cheese turn into a pasty state using a blender. A smooth structure is imperative. If you don't want to mess around with a blender, then you just need to buy cream-cheese 18%.
  • Cupcake "Curd with raisins" (GOST USSR)
  • Turn the oven on 180aboutFROM.
  • Beat the butter until it doubles in volume.
  • Cupcake "Curd with raisins" (GOST USSR)
  • 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.
  • Cupcake "Curd with raisins" (GOST USSR)
  • Add cottage cheese and stir until smooth.
  • Cupcake "Curd with raisins" (GOST USSR)
  • Gradually add the yolks one at a time, without stopping whisking for about 4 minutes.
  • Without turning off the mixer, add proteins. Whisk into a very fluffy, smooth creamy mass.
  • Cupcake "Curd with raisins" (GOST USSR)
  • 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 maintain this time. It is necessary to develop gluten so that the cake does not collapse during baking and holds the raisins well and for a more tender crumb. You will get a fluffy, smooth, rather heavy wet dough.
  • Cupcake "Curd with raisins" (GOST USSR)
  • Add all the raisins and stir with a spatula until smooth.
  • Cupcake "Curd with raisins" (GOST USSR)
  • Place the dough in a mold with 2/3 filling, smooth out the mass with a spatula, tap the mold on the table for a more complete filling with the dough.
  • Cupcake "Curd with raisins" (GOST USSR)
  • Bake 55-60 minutes at 180aboutFrom the beginning and after 15 minutes, reduce to 160aboutC 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 when the wooden stick comes out dry when pierced and takes on a beautiful blush-golden color.
  • Cupcake "Curd with raisins" (GOST USSR)
  • Put the finished cake immediately on the wire rack, where it should cool 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.
  • Cupcake "Curd with raisins" (GOST USSR)

The dish is designed for

square cake 15x15

Time for preparing:

2h

Note

Cupcake without modifications in the recipe and no deviations to the side are required. Everything was finely and scrupulously worked by the specialists of that time. An exceptional cupcake for velvety, tenderness, airiness. It is one of the four of all small cottage cheese muffins: Cupcake "Detsky", Cupcake "Curd", Cupcake "Curd with raisins", Cupcake "Voronezh". All of them are almost perfectly the same in terms of curd-butter biscuit, they are distinguished only by fillers and shape. I baked all these types and already filled my hand. I like it so much that the muffins are included in the family's mandatory weekly diet .. I take a one-time portion for 300 g of flour. This is enough for a large cake and several portions.

What did the "Curd with raisins" Cupcake look like? It was square in shape. The surface is uneven, generously sprinkled with powdered sugar. Inside with raisins. The cake is sweet, the crumb is surprisingly tender and soft like fluff, slightly crumbles.
Recipe for 1 cake with a square shape 15x15cm and a side height of 5cm. If not important, then you can bake in any shape for a cake, equal to the specified dimensions. You can even bake small cylindrical Easter cakes.

celfh
Simply gorgeous!
Matilda-N
No words, only drooling! Here is this beauty !!!
Skarlett
I'll bake it straight today, but I didn't understand with butter. If the cottage cheese is marketable but not whole butter should be added? And the second question in the photo is like butter more than 18 grams and how to bring it down with 200 grams of sugar?
Tasha
I forgot to add oil to the recipe - it has already been corrected!
If the cottage cheese is fat, then no more oil is needed. If less than 18% - then you need to add.
yaKachka
tasha74 Great recipe, and very nicely decorated, thank you very much! I love Soviet recipes, especially GOST recipes, I look for them wherever possible. I brought yours to the piggy bank, I will bake.
Tasha
I also really respect GOSTs. Moreover, I have always dreamed of learning how to bake cupcakes properly. There are many recipes that are interesting at first glance and very often you have to make mistakes. And when you know the correct proportions and domesticated but correct technology, then you can already filter and correct all the recipes. I was in the 10th heaven when I made the GOST cupcake and it reminded me exactly of those that were sold in childhood, their taste, structure, aroma. After that, I baked many cupcakes. This school has been beneficial. And now I understand where the muffins are, and where the muffins are, and in general there are many nuances and subtleties for success.
yaKachka
This school has been beneficial. And now I understand where the muffins are, and where the muffins are, and in general there are many nuances and subtleties for success.
Exactly !!! It was Soviet textbooks and GOST technologies in cooking that I, too, when I started to bake, studied the handbooks of a bakery and confectionery technologist, Soviet cookbooks, and then set off on a big voyage in cooking)))
tasha74 I am very glad that I am not the only one, I will be happy to bake according to your recipes!

P.S. I am afraid that with the influx of illiterately translated foreign recipes and modern "amateur" cookbooks, the Soviet culinary school will disappear into oblivion, a huge layer of knowledge will be lost, so I am still building a library on Soviet cookery.
Lerele
A 116 grams of eggs is how much in pieces ???
Bookmarked, good recipe.
Tasha
Lerele , 116 eggs are about 3 medium eggs. Buy scales - conveniently!

yaKachka Foreign cooking is very strong and exquisite indeed. It is simply not available to many citizens because of a different language. But there are manuals and books that you can only dream of. Pastry schools Japanese, French are exceptionally correct and open up new views on desserts and sweets.
The classics are not going anywhere. Masterpieces always live - and our GOSTs.
Sonadora
Natasha, thank you very much for the recipe and a detailed master class! I drag it to the bins, I will definitely bake it with my own.
Vichka
Quote: Sonadora

Natasha, thank you very much for the recipe and a detailed master class! I drag it to the bins, I will definitely bake it with my own.
I tooooo !!!
N @ dezhd @
It’s not like that, I love cupcakes very much, I’m grateful for the recipe, and for bookmarks - definitely
Natali06
Natasha, what a smart girl you are! How much work and love for what you are doing! Thank you for that!
Tasha
Everybody's health. It is my desire to convey useful things. And the merit is not mine, of course. I learned a lot from Luda and LJ. There is a wonderful and experienced pastry chef. Many people know her for her bread. And also the merit of cooking and, in general, the people who wrote and worked out recipes. How valuable are all special books. So everyone does their bit.
We still learn from each other and come to the denominator, in the comments most often work is done on errors. A kind of practice for the benefit of everyone interested. And for such a large team as the Bread Maker it is useful to know the basics. It's always a pleasure to do and get the expected result.
Merri
Natasha, thanks for the GOST recipe !!!
Scops owl
Natasha, I'm taking it away: rose: I will definitely bake it, I must try GOST
Flowerbomb
can you use powder instead of fine crystalline sugar? and another question: ammonium carbon dioxide.it's a baking powder, why baking soda then?
Tasha
The recipe includes ammonium (or baking powder) + soda. The creators conducted experiments, so it is necessary.
Ammonium carbonate (Hirschhornsalz, ammonium carbonate) and ammonium bicarbonate (ammonium bicarbonate), pottasche potash (potassium carbonate), baking soda, modern baking powder (soda with acid crystals), ... baker's yeast, soda + acid (vinegar)... - they are all leavening agents. The effect on the products is the same, but the nature of the porosity is different for everyone. Salts of bicarbonate and ammonium carbonate - like soda, white powder, but with an ammonia smell, first they are dissolved in water and added to the dough, loosened when heated from 40-60C, releasing gas. In products with them, there is no bad alkaline aftertaste, but there is always the smell of ammonia, therefore, the finished product needs to be left to weather. If ammonium is already in the test at room temperature, then it is inactive and can stand even for several hours. Soda and baking powder are active immediately. Ammonium is usually used for cookies, crackers (more fragile with a beautiful open large porosity). Potash can be replaced with soda for an equal amount (German gingerbread was made with it before).
Potash - Ammonium - Soda - Baking powder - they are interchangeable. This is especially true for muffins, as muffins are loosened with egg or butter foam, which will double in size when baked. And the baking powder in cupcake recipes only adds a little extra volume to this biscuit froth, opening the pores that already exist in the egg or oil emulsion. So the main thing in a cupcake is whipping!

About adding powdered sugar or Sahara, an important addition, by the way. In general, ordinary sugar does not dissolve in oil, there is too little water for this, but fine-crystalline sugar will not damage the volume of the oil foam, but, on the contrary, will help it become even more magnificent.
Yes, super fine crystalline Sugar is easy to make in a blender or food processor, just a few pulses. On ordinary table sugar, butter biscuit dough (and muffins according to this principle) is not kneaded according to GOST, because the porosity of the baked product will not turn out to be fine-mesh, but will be more uneven (with small and large holes, coarser pore walls, etc.). powdered sugar does not knock down the butter biscuit either, because the powdered sugar particles, unlike sugar crystals, are not large enough and sharp edges to help knock the butter into a foam.

Fox Alice
TashaFor a long time I wanted just such a cake, with cottage cheese and raisins. Did a double portion. The cupcakes rose, but the middle remained firm. Baked for 45 minutes at 180, then for 10 minutes at 160.
Deviations from the recipe: cottage cheese 1.8% fat, so oils, instead of 216g, 250g. I slightly reduced sugar (instead of 408 - 350g). I could not beat the butter until the volume increased, because the bowl of the combine simply smeared it on the walls and there was nothing to beat. There was no soda - I added a baking powder, etc. Otter at the rate indicated on the bag. And, expecting that they could rise badly, I beat the whites separately and at the end, before the raisins, gently introduced them with a spatula into the dough.
What exactly from this left the middle "wet" is not clear. But this is not a critical moment. It turned out very tasty cupcakes, everyone appreciated.
The question is: how much and how are these cupcakes kept? If at room temperature - how many days?

Cupcake "Curd with raisins" (GOST USSR)

Cupcake "Curd with raisins" (GOST USSR)
Tasha Thanks for the recipe!
Mikalaevich
The recipe is wonderful! He treated many people, everyone remembered "that taste from childhood."
At first I used Minskaya Mark sausages as cottage cheese, then I tried the children's cottage cheese Agusha and Tyoma. Just the same grated cottage cheese.
When using the Minsk brand and Tyoma, it was found that when beating with cottage cheese, water is formed and the mixture seems to separate.
It turned out best with Agusha, it whips very well. Eventually, if heated a little, the whey forms on top and can be poured out before adding to the dough.
The middle also turns out to be wet, although not always. I come to the conclusion that it is necessary to correctly select the shape and temperature. I haven’t figured it out yet.
Well, it is also extremely important to select good raisins. I bought something sour, loose, not at all. But with sweet, black - it is the most!
Ant
The recipe is very simple and not troublesome.
I put all the ingredients at room temperature in a bowl and mix with a mixer.
All. No unnecessary body movements. From baking powder - I put only soda and dilute (quench) it with a spoonful of sour cream. But sour cream is very appropriate here, as usually I have dryish cottage cheese.
The cupcake is increased by 1.5 times. Soda does all the work for me. (I don't knock anything down separately.)
I can grate the zest of one orange, add more butter, a handful of nuts, and replace the raisins with cranberries or other dried fruits. This recipe stands up to a ton of variations .. and is consistently good ..
Highly recommend!
iren-star
Thanks for the yummy !!!
Cupcake "Curd with raisins" (GOST USSR)
The first time I did it using the described technology.
Cupcake "Curd with raisins" (GOST USSR)
The second time I simplified the process, but still beat the eggs properly. I think we need to simplify, as already mentioned above, entrusting the work to soda. There will be a reason to do it again!

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