Description
For a long time already there is an interesting European trend: German housewife, for example, are increasingly abandoning the silicone (and even metal) baking dish and return to the old ways - baking in clay pots or in a heat proof jars. Cupcakes in jars are also closed, as a twist, and stored for a long time and even send as gifts in the mail. They bring in guests and give their owners or Express their gratitude. And what could be heartier than a pastry, cooked? This recipe was prepared by me as a gift, for a wonderful solar cook Eroshenko (my avatar-twin), who recently celebrated his birthday. In certain circumstances can give her this sweet virtual gift just now.
Ingredients
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Butter
100 g
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Sugar
100 g
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Vanilla sugar
1 pack
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Chicken egg
2 piece
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Sour cream
75 g
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Flour
125 g
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Leavening agent
1 tsp
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Muesli
50 g
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Red currants
100 g
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Bread crumbs
Cooking
Prepare the ingredients and leave them on the table for about 30 minutes, all made up the same at room temperature
Fresh berries to wash and let her dry off. Frozen berries do NOT thaw! If You cook with fresh currants, it can be easily removed from the stem with a fork.
Here are heat-resistant jars are used now. Alternatives: jars of thick-walled glass from under the jam, with a screw cap or a thick-walled glass candle holders (for example, from IKEA, etc.) Jars to wash and dry. If the cakes will be closed, the rubber layer-circles should be soaked in cold water to soften. For fun I filled the pastry and silicone molds for comparison, but more on that later...
The oven to put on heating to 175 ° C. Beat the softened butter with sugar and vanilla sugar.
One can enter eggs, each time well whisking mass.
Enter the sour cream, whisk until smooth
Separately: mix berries with 1 tbsp flour (of total weight)
Mix separately the flour, muesli (any!) and baking powder
Add the dry ingredients in the dough
Gently stir with a spoon the berries into the dough
Jars well lubricated with oil and sprinkle with breadcrumbs. Silicone molds - not lubricated by anything.
Fill the dough 2/3 of the form (I went a little overboard, so the result will see on the final photo)
Bake in a preheated 175*C oven for 30-35 min. Glass lid is also heated (in the end) in the oven and, if necessary, the finished cupcakes are sealed with metal clips, making of softened rubber rings between the lid and the jar.
Look at that swing! P. S. Glass (and clay) has a different conductivity in contrast to silicone, so baking is more fluffy and airy (this is my comparative experience). Glass is much eco-bio-logical than new materials (especially if the manufacturer is not always guaranteed...), prevents the ingress of harmful substances into the cakes when heated.
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