Chocolate cupcakes on the fermented baked milk
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Offer very interesting, incredibly tasty, mouth-watering chocolate cupcakes. Get a very crumbly, soft, melt in your mouth. And to prepare their will on the fermented baked milk, cooked in a dry bacterial starter Orsik
Ingredients for Chocolate cupcakes on the fermented baked milk
- Milk ghee - 1 l
- Sourdough - 1 Pach.
- Ryazhenka - 180 ml
- Chicken egg - 2 PCs
- Sugar - 150 g
- Butter - 50 g
- Vegetable oil - 40 ml
- Corn starch - 20 g
- Cocoa powder - 60 g
- Dark chocolate - 100 g
- Vanilla sugar - 1 package.
- Soda - 1 tsp.
- Flour - 220 g
- Leavening agent - 1 tsp.
- Salt - 1/3 tsp
- Egg white - 100 g
- Sugar - 250 g
- Water - 50 g
- Citric acid - 1/3 tsp
- Vanilla - 2 g
- Salt - 1 depot.
- The food dye - to taste
Step by step instruction of cooking Chocolate cupcakes on the fermented baked milk
To start the evening, prepare a natural homemade yogurt in the yeast Orsik. In the cups from the yogurt maker thermos to pour ghee in the milk, add the dry yeast fermented baked milk Orsik, mix well, screw on the lid. Put in a thermos yogurt maker, pour the boiling water to the mark and leave for 6-10 hours.
In a bowl, combine the flour and cocoa powder, mix well and sift.
In another bowl combine the baking powder, starch, vanilla sugar, add the sifted flour with the cocoa powder, mix well.
Take a bigger bowl, break the eggs into it, add salt and whip a little until stiff. Then add sugar, pour vegetable oil and melted in the microwave butter, slightly chilled. All beat at medium speed of mixer to all United and dissolved sugar.
Add to liquid mixture half of the dry mixture, whisk lightly to mix.
Melt in microwave the chocolate, carefully, pulse for 10-15 seconds, do not overheat, should remain the pieces, they just mix well and they will disperse. Pour the melted chocolate in the dough and still beat up on small turns, so just go together or do it with a spoon.
In fermented baked milk, add soda and stir until bubbles, leave to stand for a minute.
The remaining half of the dry mixture, divided approximately in half, add one part chocolate mixture - stir, pour fermented baked milk with soda, mix well. Add the remaining flour, and mix until smooth.
Put the dough in molds, and paper capsules. You can use silicone molds. Fill to 2/3 capacity. Conveniently put the dough in a large food bag and distribute the forms. Put in a hot oven 180°C for 18-20 minutes. Check with a wooden skewer.
While the cupcakes are cooling, prepare protein custard cream. Put it on the scales scoop, measure out the sugar and then measure out the sugar water. Stir everything so that the sugar was covered completely with water and put on fire. Once it starts boiling, start to whisk the egg whites.
Egg whites weigh, so it was about 100g, add a pinch of salt and start to whisk, first at low speed and when foam begins to appear, go to the maximum speed of the mixer and beat until stiff.
Meanwhile the cupcakes have cooled, remove them from midway.
Fill them with white cream. Divide the remaining egg whites approx in three parts, two add food coloring, I have gel.
In a pastry bag spread three colored test. Decorate our cupcakes.
We invite everyone to the table to drink tea. Enjoy your tea!