Pastry "Tasty"

Category: Confectionery
Delicious cake

Ingredients

Muffin mix 250 g
sugar 400 g
flour 350 g
vegetable oil 300 ml
eggs (5 - 6 pcs) 300 g
water 300 g
Cream
Milk 300 ml
cream 33% 200 ml
yolks 250 g
sugar 250 g
corn starch 17 g
potato starch 18 g
Lemon glaze
Powdered sugar 130 g
lemon juice 1 - 2 tables. l
For decoration
chocolate white
chocolate black

Cooking method

  • Dough: Mix all the ingredients in any order in a bowl or bowl and mix at low speed until smooth with a mixer with flat attachments. No need to whip! After 1 - 2 minutes, the dough is ready.
  • We fill our molds (in this case, ordinary silicone molds for muffins (cupcakes). Fill taking into account that the dough will rise, that is, 3/4 of the height.
  • Bake at 180 - 190 degrees in a preheated oven for 25 - 30 minutes.
  • Allow the finished products to cool directly in the molds and then remove them from there. The product is very soft and delicate, so take it out carefully.
  • CREAM: Whisk lightly the yolks, sugar and two types of starch. Add a pinch of salt. Combine milk with vanilla and put on fire. When the milk starts to boil, add all the whipped yolks to the milk at once. The yolks will rise to the surface of the milk. Do not interfere especially, let the mixture reach a state where the milk begins to boil, that is, the milk begins to, as it were, come out between the walls of the pan and the eggs, and volcanoes form in the center. At this point, whisk the yolks with milk until a homogeneous mass is formed, literally even less than a minute. Remove from heat and cool. I didn’t cover it with a film and didn’t particularly care that it didn’t cover with a crust. I just then, in a cold state for 30 - 60 seconds, "walked" over the cream with an immersion blender and it was completely homogeneous without lumps, smooth, thickened mass.
  • From the side of the bottom - a flat surface, use a knife and a teaspoon to make a fairly large hole, but at the same time try not to damage the walls. Save the even cut out hat. Using a former milk carton, in which I made a hole, I planted this cream into the hole in the cake. Then she closed it with a cut-off flat cap. I put cakes on it.
  • Then, in the prepared lemon glaze, I dipped it quickly with the convex side of the product, put it on a plate and sent it to the refrigerator for 1 hour - 1.5 hours.
  • Decorated with melted chocolate: first white, and black on top. Well, that's how anyone likes it.

The dish is designed for

24 pieces

Time for preparing:

2 - 2.5 hours

Note

Girls! Very tasty cake: soft, wet ... Well, in one word "Chiffon". Delicious cream. I "spied" it from Luca Montersino. True, a lot of yolks are needed, but I usually make 12 pieces, that is, half a portion and, accordingly, I divide all the components in half. It takes 5 yolks for cream. Well, the squirrels then go somewhere else.
Doing everything is very easy and fast. As for the mixture for muffins, it is very easy to buy it here on the forum in the "Confectioner's Shop" - vanilla. True, I took it elsewhere. But there is no difference.
Bon Appetit everyone! zz

Zhivchik
Quote: Gingerbread

Muffin mix

Very interesting ... at least they wrote where to get this miracle.
izumka
Here the composition of this mixture.
Mar_k
Everything is very tasty! Today is generally a day for a sweet tooth, every recipe is delicious, you can't resist! I took it to the bins, thanks!
lungwort
Did you like it when you just try everything? Bookmarks - the recipe will go away, but when will it come to it? So many tasty things ...

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