Description
White flour and sugar - not the healthiest foods. And sweet tea you want for adults and children! To enrich your home baking is more useful in carbohydrates will help the syrup is homemade, bran and flour from whole grains. Let's make a simple budget and a very delicious cupcake! Crumbly due to the cereal flour, slightly moist due to the syrup with crispy crust. I offer a basic recipe that can be enriched with spices, sandwiched with jam or cream, frost, add to the dough raisins or candied fruit. Note - the dough is prepared without eggs!
Ingredients
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Sugar
1 cup
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Water
100 ml
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Citric acid
-
Sour cream
200 g
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Wholegrain wheat flour
1 cup
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Bran
2 Tbsp
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Flour
1 cup
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Soda
1 tsp
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Spices
Cooking
First things first make invert syrup. It due to citric acid, the sugar is converted into glucose and fructose, is more beneficial to our cells. You can do this in advance, and immediately before use, in the same container, which then make dough. The syrup will allow the cupcake to rise and fall, will maintain a pleasant humidity and make it more sweet with less sugar (fructose and glucose more sweet, besides the syrup evenly distributed in the test)
Combine water, sugar and citric acid and cook on medium heat until Golden brown. It is usually sufficient for 8-10 minutes. In the process of cooking, you can flavor the syrup with any spices to your taste. I had orange peel and ginger. Perfect cinnamon, vanilla, nutmeg, any essences for baking.
The finished syrup to cool, for example by placing the pot in a bowl of cold water. Ustinov, he will acquire a consistency of liquid honey. You can cook a large amount of syrup for future use and store it like normal jam. Actually, jam is the same invert syrup, only instead of water it the fruit juice, instead of citric acid - natural fruit acid. Properties of the syrup and condensed milk.
The syrup is very hygroscopic and readily takes any smells and taste nuances. Pouring it hot into a jar with remnants of honey, you will get artificial honey with a pleasant mild taste and no chemical flavorings. In baking it behaves the same as natural. Of course, no therapeutic effect will no longer have it.
Add to the cooled syrup sour cream and mix thoroughly. Instead of sour cream you can use yogurt or kefir, optional - a few tablespoons of oil or melted butter.
Now add "utility". I have had this Wallpaper cornmeal and wheat bran. You can use any meal to your taste - rye, buckwheat, etc. you can also add dietary fiber due to the store tissue, for example, pumpkin seeds or wheat germ. But bran is the most budget and affordable ingredient.
Now add plain flour. She will give the test viscosity and the viscosity due to the gluten. It is therefore important to add it last, after the batter is not to take bran and fiber. The cupcake you can bake the whole wheat flour flour (wholemeal, wholegrain).
The oven heated to 200 degrees, the form grease with a thin layer of oil - I love using this brush with natural bristles, it lubricates the shape of the thin layer. The next step is complete when the oven is ready and the form of oiled
Take a soda and a pinch of "salt" the surface of her test. I got 3 pinches total volume of a little less than a teaspoon. You can sprinkle the baking soda through a strainer to keep the handle. Thoroughly mix the dough
Immediately lay out the bubbly, "shaggy" dough with a spoon into the pan and put in the oven for 25-30 minutes. The readiness check as usual - needle or splinter.
The finished cake becomes crispy delicious crust and the inside remains slightly moist and crumbly. The taste is close to honey gingerbread, tea cake or cupcake in a jam.
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