Novice baker
I bought a ready-made cake, in which 300 g of dry mixture, according to the recipe, you need to add 3 eggs and 140 g of butter.
It turned out very tasty, I conceived - is it possible to try to disassemble the composition and make the same at home, from your products?

The composition of the mixture (300 g) on ​​the package: premium wheat flour, sugar, corn starch, baking soda (E500), acidity regulator: pyrophosphate, salt, vanillin.

Of course, there are no proportions. Experienced craftsmen, let's think together how to disassemble the composition of the dry mixture into the proportions of ingredients?
I tried to do it in this proportion: 70 sugar, 70 starch, everything else flour. It turned out edible, but very far from the original. It came out less sweet, less airy and harsh.

Please advise what proportions of flour-sugar-starch are suitable for a base of 300 grams?
selenа
Pyrophosphate
Material from Wikipedia
The additive improves the consistency of the product, slows down the oxidation process of the product. Increase moisture binding and emulsifying ability.
Excessive consumption of sodium pyrophosphate leads to impaired absorption of calcium, which leads to the deposition of calcium and phosphorus in the kidneys. Development of osteoporosis
Used in detergents, papermaking, bleaching and electroplating.
Canning of meat products.
Baking dough.
Corrosion inhibitor.
I think without pyrophosphate, you will not achieve the taste like from a dry mix
And whether you need him in a cupcake is up to you
We have a very interesting topic on the forum: Bakeware Nordic Ware: purchase, features, reviews, recipes
there on the first page there is a gorgeous collection of recipes, you, as a novice baker, will be very interested, maybe you will pick up a recipe for yourself, tested by our girls
Novice baker
Quote: selenа
I think without pyrophosphate, you will not achieve the taste like from a dry mix
Eh, ambush, doesn't baking soda go like a baking powder?
Thanks for the advice on the section, I skimmed through it, put a tick in my head for detailed study.
And if you do without these very phosphates (I can't even imagine if they can be bought in stores), what proportions of the cake dough can be in relation to flour-sugar-starch?

I can't find this purchased mixture anymore, but my relatives ask me to repeat it.
ulaaa
Ospodi, so many chic recipes for cupcakes on HB, fall and not get up
Why a city to fence with various chemicals and other additives
Maybe, for fidelity, immediately turn to chemists, where our (your) did not disappear
Novice baker
Because it turned out delicious, and the cooking is not difficult, so, I wanted to repeat
selenа
flour 190 400 415 300
sugar 150 400 400 180
oil 125 100 240 185
Here's a shot of the proportions of flour, sugar. butter in three different muffins, alas, the amount of sugar is monstrous, and therefore delicious
Maybe it makes sense to look at the cupcakes according to GOST, the result is similar to a cake made from a dry mixture
Cupcake, as a rule, is not difficult to prepare, the main thing is to choose the right recipe
Novice baker
Not that many recipes do not have starch. Its proportions are important too!
Alex100
I never liked ready-made mixtures), as a rule, there is an excess of sugar, various flavors and flavorings
I mainly bake muffins at the rate of 200 g of flour, sand per eye, 3 eggs, a glass of yogurt (my own made from whole milk), 2 tablespoons of semolina, butter 100 g
raisins, baking powder
Biryusa
Quote: Aspiring baker
Not that many recipes do not have starch. Its proportions are important too!
We will never know how much starch is in the finished mixture. Perhaps it is in a meager amount is part of the so-called "baking powder" (baking powder)
Novice baker
This cupcake was good because it was not very sweet and fluffy. In combination with the impregnation of cream (dripped sour cream + powdered sugar + berries) it turned out very well.
selenа
Ingredients:

Vanillin 2gr
Potato starch 50g
Powdered milk 160g
Wheat flour 500g
Sugar 250gr
Baking soda 10gr
Here is a recipe for a dry cake mix on our forum.
Novice baker
but interestingly, many places where "starch" is mentioned, but it is not mentioned what it is: potato or corn. What is the difference?
selenа
kseniya D, by the way, a very good cupcake, I baked it "Butter cake according to GOST (without soda and baking powder)"
butter 200 g
granulated sugar 200 g
eggs (room temperature) 240 g
wheat flour, premium 150 g
starch 50 g
vanillin 1 g
Thank you Sanadorochke
kseniya D
They ate it only yesterday. Great cupcake.
notglass
Novice baker, Starches belong to stabilizers due to their good absorbent properties. In a liquid medium, starch granules increase in volume, and upon heat treatment they swell even more and build a stable structure. Potato and corn starch can be used in baked goods. In biscuits, the ratio of flour: starch is 75% flour, 25% starch. There is more in muffins, less starch, about 85/15, depending on the recipe.
Novice baker
Quote: notglass
In biscuits, the ratio of flour: starch is 75% flour, 25% starch. In muffins there is more, less starch, about 85/15,
the cake is more dense, and the biscuit is more fluffy because of this?
notglass
Of course not. The sponge cake is more fluffy due to the whipped protein. Well, baking powder with starch does their job.
This is a fundamentally different dough: biscuit and muffin.

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