Cupcake in a slow cooker with milk
0
4734
Kitchen
Russian
Calorie content
210 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
9 gr.
Fats *
5.7 g
Carbohydrates*
46.5 g
This cake has a very delicate taste and special crumbness. This is because the dough was kneaded in milk, and part of the flour was replaced with semolina. The dough just melts in your mouth - such a cake is good on its own, without additives. In addition, it is quick and easy to prepare - the ingredients are simply mixed in order, and a multicooker will help in baking.
Ingredients
Cooking process
We take out butter, eggs and milk from the refrigerator - these ingredients must be brought to room temperature. Pour the semolina with milk and leave for half an hour. During this time, you need to mix the semolina with milk a couple of times so that the cereal swells evenly. Break the eggs into a separate bowl and mix the whites with the yolks into a homogeneous liquid mass with a whisk or fork. Add sugar, salt, softened butter to the eggs and beat the mass with a whisk by hand or with a mixer at low speed.
Grease the multicooker bowl with oil and pour the resulting dough into it. Close the lid and set the "Baking" mode (the duration of baking in this mode is one hour). By the end of baking, you can check the doneness by sticking a toothpick into the middle of the cake. If it came out dry, then the cake is ready. If there is sticky dough, add time in the set mode and continue baking.
Bon Appetit!