Steamed muffins in a slow cooker. Recipe: Steamed muffins - in a slow cooker Steamed muffins in a slow cooker

We all know very well what baking is and how to make it. Place pies, buns, and pretzels made from dough on a baking sheet and put it in a hot oven. So, is everything right?

But it turns out that you can bake delicious buns and muffins not only in a hot oven. And not even only in the “baking” mode of the multicooker. But you will be amazed - for a couple! In a slow cooker or in a double boiler. Now I will tell you how to bake steamed sponge cakes in a slow cooker.

Cupcakes according to this recipe turn out very tasty and beautiful. Admire for yourself, the photo shows perfectly how cute they are! The cross-section looks very similar to the Zebra cake that I baked a little earlier, but the taste is completely different. The cupcakes turn out soft and slightly elastic, very fragrant. And at the same time, they require the most common ingredients that can be found in any kitchen. It seems to me that this recipe can be modernized, for example, adding a small layer of jam or preserves between the layers of dough, but I haven’t tried this myself yet. If you dare to experiment, tell me in the comments what happens!

By the way, using the same recipe, you can bake sponge cakes in a double boiler or pressure cooker. Of course, you will have to select the mode and operating time of your double boiler yourself; I cannot advise anything here, but the rest of the preparation will be no different. Try it, steamed muffins turn out very tasty!

What you need for cupcakes:

• One multi cup of granulated sugar or 150 grams
• One chicken egg
• 100 ml milk
• One packet of vanilla sugar or vanillin
• 150 grams of wheat flour
• One and a half teaspoons of baking powder
• Three tablespoons of cocoa powder

How to cook steamed muffins in a slow cooker:

Sift flour into a deep bowl. Add baking powder with vanilla, mix everything well.

In a food processor, beat the granulated sugar and egg for about 10 minutes until the mass thickens and becomes fluffy, add milk and beat briefly again.

Then add the flour mixture and mix with a spoon.

Divide the dough into two parts. Add cocoa to the first half and mix until smooth.

Fill the molds with dough, placing a teaspoon first with the light dough and then with the chocolate dough. Try not to overlap all the way to the top so that there is room left when the cupcakes rise.

Pour water into the multicooker to the bottom line. Place a container for steaming on top and place the muffin tins there.

Turn on the steam cooking mode for 25 minutes. After the signal, steamed sponge cakes in a slow cooker are ready!

Carefully remove the cupcakes from the molds.

Sprinkle the cupcakes with powdered sugar, now you can drink tea with this delicacy. Bon appetit!

Ingredients:

• 2 eggs
• 150 ml milk
• 1 cup flour
• 1.5 tbsp. cocoa powder
• 0.5 tsp slaked soda
• 3/4 cup sugar

Many housewives love and know how to bake a variety of cupcakes, and almost no one can be surprised by these baked goods. However, few people have tried steaming muffins in a slow cooker. Their taste is a little unusual. They are fluffy, light, slightly moist inside.

Thanks to the simple technique of laying out alternately black and light dough, as in this recipe, the cross-sectional appearance of the muffins is simply fantastic. The dough is kneaded very simply from available products. It is similar to a biscuit, made without adding butter or margarine, which significantly reduces the calorie content of baked goods, but this does not affect the taste in any way. Children can be involved in the process of filling the molds with two types of dough. If you are short on time, you can prepare only chocolate or only light ones according to this recipe.

These two-color cupcakes are prepared in the VES Electric SK A-12 multicooker in the “steam” mode. The taste and appearance of the portioned cupcakes is so chic, and the recipe is so simple that I confidently recommend it to all readers of the site. From these ingredients I made 12 small cupcakes.

Cooking method

1. 
   Prepare the necessary products.
2. 
   Break the eggs into a bowl, add sugar (you can take a little more or less, depending on your taste).
3. 
   Beat with a mixer into a fluffy thick foam. This process will take quite a long time, at least 5-6 minutes, so it will be difficult to achieve the desired consistency with a whisk.
4. 
   Pour in the milk little by little, gently stirring the dough.
5. 
   Add slaked soda or baking powder. Add flour (be sure to sift). Add flour in small portions, stirring gently and carefully using a spoon or spatula.
6. 
   Do not use the mixer at this stage under any circumstances. There should be as many air bubbles as possible left in the dough; the taste of future cupcakes directly depends on this. The consistency of the mixture is as shown.
7. 
   Transfer half of the dough to another bowl and add sifted cocoa powder. Stir in cocoa still carefully.
8. 
   The dark dough is ready. But you need to add the same amount of flour to the light as cocoa to the chocolate. This is necessary to ensure that both mixtures have the same consistency and subsequently bake evenly.
9. 
   Place the muffin tins on the rack of the steamer insert. Place a teaspoon of white dough, then place the same amount of chocolate dough in the center. For each type, be sure to use a separate spoon.
10. 
    Continue this way until the molds are two-thirds full. If you can’t spread out all the dough, place the rest in the refrigerator and bake a second batch. You don’t need to knead a lot of dough at once, otherwise it may lose its airiness during long-term storage, and the muffins will no longer be so tender.
11. 
    Pour 1 liter of boiling water into the multicooker bowl (you can pour cold water in advance and let it boil in the multicooker). Place the steamer rack with the muffins on the bowl, close the lid and cook in the “Steam” mode for 25 minutes.
12. 
    You can remove the muffins from the tins and serve immediately after cooking, but they are good the next day.
13. 
    This is what a two-color cupcake looks like in cross section.

Such delicious and beautiful two-color cupcakes in a slow cooker will appeal to everyone, young and old. They delight children, and pleasantly surprise adults and lift their spirits. Bon appetit!

Some call a brownie a cake, some a pie, some a cookie. This American dessert can have different consistency depending on the recipe. It got its name because of the dark color that chocolate gives it (brown in English - brown). But there are versions of this delicious pastry without chocolate, and even with white chocolate; this dessert is called blondie. Brownie recipes with various additives are no less tasty: nuts, berries, fruits, chocolate chips. By the way, brownie is very democratic; with it you can forget about decency, since it is customary to eat it with your hands. We have already cooked in a bowl, and today I bake this dessert in the form of small cupcakes in a double boiler, because steamed baking in a slow cooker it turns out incredibly tasty. Brownies in molds are fluffy, tender, have a rich chocolate taste, for chocolate lovers this is just a bomb!

Ingredients:

• butter – 120 g
• dark chocolate – 100-120 g
• cocoa powder – 1 tbsp. l.
• eggs – 2 pcs
• flour – 120 g
• sugar – 150 g
• baking powder – 1 tsp.

Baking in a steamed slow cooker:

Melt dark chocolate and butter on the stove or in the microwave.

Mix flour, cocoa and baking powder in one container. If desired, you can add vanillin; I cooked without it.

Beat the eggs and sugar with a mixer into a fluffy foam. While whisking continuously, pour in the melted chocolate and butter. Then add the flour mixture in small portions. You should get a thick dough.

Grease the molds with any oil. Fill two-thirds full with dough. Place in a steaming container.

Pour 1 liter of water into the multicooker bowl. Insert container with molds. Turn on the multicooker, set the “steaming” mode. Steam the muffins in a slow cooker for 30 minutes.

Many of you have probably already heard about the wonderful properties of a multicooker in relation to preparing various baked goods in it. Allegedly, baking in a slow cooker turns out very airy, fluffy and tasty. All this is true; the multicooker has become a real assistant for housewives in this matter. But have you ever tried steaming muffins in a slow cooker? If not, then I advise you to definitely try making cupcakes using this unusual and simple recipe.

The advantage of this recipe is that it is quick and easy to prepare. And steamed muffins turn out very soft, airy, rise well, and look very appetizing. In addition, they can also be called dietary, since no oil is used for their preparation.

These marble cupcakes are the best solution for pampering your loved ones, or surprising unexpected guests with your culinary skills. They will no doubt appreciate your efforts and the originality of the dish, the main thing is to follow the step-by-step recipe exactly.

Ingredients:

• Chicken egg – 1 pc.
• Vanillin – 1g
• Flour – 2/3 cup
• Milk – 100-150 ml
• Sugar – 150 gr
• Cocoa – 1 teaspoon
• Baking powder – 1 teaspoon

Preparation:

First of all, take a fairly deep bowl, break an egg into it, then add the specified amount of sugar, and then vanilla. Now mix these components until smooth. It is best to use a whisk for these purposes.

The next step is to add flour and baking powder. For easier preparation, 1 teaspoon of baking powder can be added to a glass of flour and stir thoroughly. And then pour this flour into a bowl. Gently and thoroughly mix the contents of the bowl until smooth. The mass should not be too liquid

Now we need another deep plate. In order to pour exactly half the contents of our bowl there. And then add 1 teaspoon of cocoa to this very plate and stir accordingly. The contents of the plate become a beautiful chocolate color. If after mixing you still have lumps, it’s not a problem, they will give the cupcakes some zest in taste.

Let's start preparing the multicooker. Pour about 0.5 liters of hot, preferably boiled, water into the multicooker pan. Hot water saves our time and energy accordingly. The pan of this multicooker has a volume of 5 liters; for a smaller volume, you can use less water.

We take a special container for steaming and place molds (in this case silicone) for future cupcakes in it. This container usually fits 5-6 molds. Now we need to pour the contents of two cups into them one by one. Let's start with the light one, but if you wish, you can do the opposite, add about 2 tablespoons of the mixture to each mold. And to give a beautiful marble color on top of the light mass, pour a dark chocolate mass into each mold. There is no need to add to the very edge, as the cupcakes will have to rise.

We send our preparations to the multicooker. Select the “steaming” mode and set the time to 20 minutes. This will be enough for the cupcakes to cook and become fluffy and airy. After the set time has elapsed, the multicooker will beep, indicating that the cupcakes are ready.

Don’t forget that you need to open the multicooker lid very carefully! So as not to get burned by hot steam.

This is what steamed muffins should look like in a slow cooker. Let them cool, carefully remove from the molds and serve, bon appetit!

To prepare cupcakes according to this recipe, a Polaris multicooker was used. In multicookers of other brands, the production time may vary slightly.

The only thing that remains unchanged is the multicooker’s ability to perfectly maintain a given temperature, thanks to which a huge variety of dishes, including various baked goods, turn out excellent.

In addition, modern multicookers have a wide range of functions that can significantly save your time, energy, costs, and even control them from a distance.

Video

Date: 2014-06-15

Hello, dear readers of the site! The possibilities of the multicooker are so enormous that I experiment with it almost every day! She stews, fries, bakes, and steams! Not long ago, steamed baking became a real discovery for me. On the pages of the site I have already shared recipes for cooking, and. Today I want to bring to your attention a recipe for steamed sponge cakes. To prepare them, you can use a double boiler, a pressure cooker, or, like me, a multicooker. Steamed cupcakes turn out very elegant, striped, reminiscent of a Zebra cupcake in appearance.

Ingredients for steamed muffins:

• Eggs – 1 pc.
• Sugar – 0.5 tbsp. (250 ml glasses)
• Flour – 2/3 tbsp.
• Baking powder – 1.5 tsp.
• Milk – 100 ml + 2 tbsp. (for brown dough)
• Vanillin
• Cocoa powder – 3 tbsp.

How to cook steamed baked goods in a slow cooker:

To prepare steamed sponge cakes, I used a Panasonic 18 multicooker (4.5 l bowl, power 670 W).

Pour water (about 500 ml) into the multicooker bowl and set the “Steam” mode until the water boils (I set it for 10 minutes).

As always, to prepare the biscuit dough, it is important to beat the eggs and sugar well. I beat with a mixer for at least 7 minutes, the mass should be quite thick and viscous.

Pour the milk into the egg mixture in a thin stream, add vanillin and beat a little more.

Mix the flour with baking powder and sift into the egg mixture, stirring gently with a spoon(!).

Divide the dough into 2 equal parts, add cocoa powder and 2 tbsp to one. milk.

Now put one teaspoon at a time into silicone molds (no need to grease them), first the light dough, then the dark one.

Place the molds with biscuit dough in a steamer container and place in the multicooker. Set the “Steam” mode for 25 minutes.

That's all, delicious steamed sponge cakes in a slow cooker are ready!