Dry cake mix- one of the fastest and most economical ways to prepare a real masterpiece for the holiday table, when guests are about to arrive, but you don’t have any sweets in the refrigerator. This mixture is presented in powder form (see photo) and is excellent as a base for baking, as well as for making third courses (muffins, pies, pastries).
Today, the demand for flour products and sweets is growing more and more, so manufacturers of such goods are developing many different ways to quickly produce them. And the very first thing that comes to mind is a dry mixture.
Thanks to this product, cooking is quite simple, since there is no need for culinary knowledge or chef experience in this industry. As real chefs say: “Everyone can cook!” - especially if there are such useful things in the house.
The calorie content of this mixture is quite high, so you shouldn’t get carried away with flour products if you don’t want to ruin your figure.
Compound
The composition of the dry mixture, although it does not stand out with any special zest, is worth preparing a dish from it - and you may be surprised at how neat and tasty the dessert turned out.
This product contains:
- wheat flour;
- citric acid;
- skimmed milk powder;
- egg powder;
- flavorings;
- sugar;
- baking soda;
- whey powder.
Also, some manufacturers of dry mixtures use various additives in their composition in the form of dried fruits, nuts, chocolate powder or spices. Each buyer chooses at his own discretion and taste. The finished product will remain fresh and tasty for a long time if it is based on a dry mixture.
But the most important thing that characterizes this product is its quality and naturalness, since it does not contain any harmful components and is not a genetically modified product.
Recipes for making cupcakes from dry mix
Recipes for making muffins using a dry mixture are divided into two methods based on the nature of the cooking: in the oven and in a slow cooker. It is impossible to say which of them is simpler and more original, since the consumer himself chooses what is more convenient for him to prepare the dish. If, in addition to the oven, you also have a multicooker, then it is better to try all the options for making cupcakes.
In the oven
We can bake any type of cake in the oven: with the addition of fruit or without any additional ingredients. We offer some recipes for cupcakes using the finished mixture.
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Name of the dish |
Cooking method |
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Apple cupcake |
To prepare this cake, you need to grind the apples in a blender in advance. Next, take a deep container, put the dry mixture there, add vanilla powder, a little carbonated drink and ready-made applesauce. Mix everything thoroughly until lumps are eliminated and a homogeneous mass is formed. After this, take out the baking dish and grease it with oil or put paper on it so that the dough does not stick to the bottom. Distribute the dough evenly throughout the pan and place in the oven for about forty minutes. You can check the readiness with a regular toothpick: if the dough does not stick to it, then the cake is ready. To ensure the cake is fluffy and soft, let it sit for about fifteen minutes after cooking. |
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Cupcake “Cook's Dream” |
These pastries are perfect for serving if you have guests coming over. To do this, you will need a dry mixture of three colors: white, brown and yellow. Place the prepared mixtures in a deep bowl, mix them, gradually adding eggs and natural butter. Then sprinkle with grated chocolate. Mix everything until smooth. Line a baking pan with parchment paper. Pour the finished dough on top and place in the oven for about fifteen minutes. Once ready, let the cake cool. Thanks to its original appearance (the cake will be multi-colored), as well as its unsurpassed taste and aroma, this dish will not leave anyone indifferent. |
The amount of ingredients that will be needed for preparation is written on the package with the mixture itself.
In a slow cooker
In a slow cooker, muffins are prepared in the same way as in the oven. You just need to buy a special mixture for baking in this appliance.
To bake a cake in a slow cooker, you need to do the following: put the dry powder in a bowl, melt the butter and pour it into the mixture, add the required proportion of water and milk, as indicated on the package.
Mix the products until a uniform mass is formed. Grease the pan with oil so that the dough does not stick, then put the mixture there and turn on the “Baking” mode for about forty minutes.
Afterwards, let the cake cool and then remove it from the multicooker. The product is ready for use. Bon appetit!
Plus, you can even make cookies from the dry cake mix. Take a deep bowl so that the dough does not fly out onto the table, break two eggs into it, pour in the dry mixture (preferably without any additives) and add half a glass of vegetable oil. Mix all products well until smooth. Try to avoid lumps in the dough, so beat the dough for at least 10 minutes. If you want, you can sprinkle the dough with chocolate chips. Take a baking pan and grease it with butter or put parchment paper on top to make it easier to remove the cookies later. Use a spoon to spoon out the mixture, leaving a small space between each cookie. The dish will be ready in about ten minutes. After removing from the oven, let the cookies cool, and then you can eat them.
How to cook it yourself?
You can prepare the dry mixture with your own hands, without even leaving home, the main thing is that all the ingredients are available.
You will need:
- 150 grams of milk powder;
- vanilla powder;
- two and a half glasses of flour;
- one and a half glasses of granulated sugar;
- approximately fifty grams of starch;
- soda.
Mix all ingredients until a homogeneous mass is formed in the form of a powder. Glass containers that close tightly are ideal for storage. Experienced chefs advise adding a tablespoon of turmeric to the mixture to ensure a rich yellow color.
There is no big difference between homemade and store-bought dry mix. Therefore, any is perfect for baking, not inferior in taste and aroma.
Selection tips:
- It is better to purchase a mixture that contains the least amount of ingredients, without any additional food additives (nuts, fruits), since such impurities can be spoiled due to improper processing.
- On the back of the package there are recipes for making the product. If it says add water and milk, then it is better to use only milk. Because only it can make the dough soft and remove excess salt from the cake.
- Buy high-quality dry mixture from popular brands that are often found on store shelves.
- When adding powdered milk, make sure the dish is ready, as the top of the cake may become very fried, which will not look very nice.
- It is not recommended to add soda, as it can add bitterness to the baked goods and the dough will not be airy enough.
The shelf life of the dry mixture is exactly one year. After the first opening, store the mixture in a glass container with a tight lid so as not to lose its flavor and aroma properties. A dark, cool storage location is ideal.
Flour dishes prepared on the basis of a dry mixture will always be in demand on the festive table; none of the invited guests will remain indifferent to such a product for tea. This product has proven itself not only in terms of quick and easy use, but also in terms of savings, since the price is not too high.
How to make a cake from a dry mixture? Take the prepared cake mix, add sour kefir or sour cream, a few tablespoons of soft unsalted butter. Knead a thin dough. For taste, add finely chopped dried fruits or candied fruits. Preheat the oven to 180 degrees.
Place the dough into muffin tins half full, greasing them with oil. Bake for 30-35 minutes. How to make cake mix? Mix all the ingredients specified in the recipe for preparing the dry cake mix, pour into a glass jar and close the lid tightly. Store in a dark place.
Dry cake mix is the basis for baking a delicious cake. It is recommended to prepare 1-2 kg of this mixture at once and, in an emergency, quickly prepare a delicious cake. This mixture is convenient because it is always at hand.
When sour milk, kefir or sour cream appears in the refrigerator, you can quickly and tasty feed your family. By following the proportions indicated in the recipe, you can prepare smaller portions. To do this, you need to get used to calculating the required amount of dry mixture, kefir and butter.
Sometimes you really want to please yourself and your loved ones with something tasty, but you don’t have enough time and energy for a long time with dough. In this case, various baking mixes come to the rescue, which already contain all the necessary ingredients. They allow you, without spending a long time working with dough, to have a pleasant time with a cup of tea or coffee with crumbly home-made pastries in your hands.
This article will review various ready-made muffin mixes, describe how to prepare them, and provide comparisons of mixes, ratings, and purchasing secrets.
Types of ready-made mixtures
There are many types of cake mix because there are many varieties of cakes themselves. Muffins, cupcakes, cupcakes, a huge variety of flavors - all this is reflected on the shelves with baking mixes. However, for the most part, the assortment is represented by classic muffins, which, although they may be small and round, have a large number of calories, and the dough after kneading turns out dense and heavy. These are usually rectangular or round and have a hole in the center of the shape.
Mixes for muffins can also be found, but they are more complex, and the variety of flavors there is significantly inferior to classic muffins.
Evaluating Different Baking Mixes
The most popular brand of cake mix is Bake at Home.
She offers the buyer to prepare a wide variety of cupcakes, as well as muffins. However, it would be hard to call her the best for this. The composition of the mixture is not the most pleasant; in addition to flavorings and leavening agents, there are all sorts of stabilizers and other substances intended to give the product an attractive shape. This does not always have a good effect on the taste and quality of the finished baked goods. If possible, it is better to use other products. A package of cake mix contains 300 grams, for muffins - 250. The price varies depending on the additives, but on average - 70 rubles and 120. However, it is worth noting that the mixture contains, for example, egg powder in advance, that is you need to add less products to it. So the “Bake at Home” cake mix is ideal for those who are willing to put up with additives in the composition for the sake of less effort. Rating - 6/10.
Also, mixtures from the S. Pudov company occupy a good place in the Russian market. They have a wide variety of not only cake batters, but also muffins.
Despite the frightening composition at first, it is quite natural and harmless. You will have to tinker with its preparation a little longer than with the “House Oven”, but the cupcakes turn out very soft and tender. A package with a mixture for muffins contains 400 grams, for muffins - 250. This makes it on average more than that of all other manufacturers, while the price remains at the level or even lower - 70 rubles and 100. Rating - 9/ 10.
The latest popular blend on the market is from Austrian grocery company Haas. It’s worth noting right away that you will have to work with this mixture the most: there are practically no additives in it. However, this mixture is perfect for those who prefer the most natural foods.
Haas also does not provide customers with different flavors, which require the addition of flavoring agents and flavor enhancers. From this company you can only find original muffin mixes that have no additives. The company invites the buyer to independently supplement the mixture with candied fruits, raisins or nuts. The package contains 300 grams of the mixture, and the cost of one is approximately 50 rubles. Rating - 8/10.
Compound
To determine the approximate composition of the product, we took one of each brand, as well as separately for cupcakes and muffins.
Ingredients of the mixture for making muffins with chocolate from the Pechem Doma company:
- Wheat flour.
- Sugar.
- Cocoa powder.
- Glaze (sugar, emulsifiers (lecithin, polyglycerol ethers), Vanillin flavor, Caramel flavor).
- Dough leavening agents (sodium pyrophosphate, sodium bicarbonate - baking soda).
- Dye E150c.
- Salt.
- Flavoring "Vanillin".
Ingredients for chocolate cake mix:
- Wheat flour.
- Sugar.
- Potato starch.
- Cocoa powder.
- Egg melange is dry.
- Truffle flavor.
Mix for making vanilla muffins from the company "S. Pudov":
- Wheat flour.
- Sugar is white.
- Maltodextrin (molasses).
- Whole milk powder.
- Emulsifier E471 (listed as safe and of natural origin).
- Acidity regulator: citric acid.
- Baking powder - sodium bicarbonate (baking soda).
- Edible table sea salt.
- Vanillin flavoring.
Vanilla cake mix from the S. Pudov company includes the following ingredients:
- Wheat flour.
- Granulated sugar.
- Corn starch.
- Egg powder.
- Whole milk powder.
- Edible sea salt.
- Baking powder - sodium bicarbonate (baking soda).
- Acidity regulator - citric acid.
- Vanillin flavoring.
Haas Vanilla Cake Mix contains the following ingredients:
- Wheat flour.
- Sugar.
- Glucose.
- Corn starch.
- Leavening agents - sodium dihydrogen pyrophosphate, sodium bicarbonate (baking soda).
- Vanillin flavoring.
How to Use a Cake Mix
Typically, the baking mixture contains flour, sugar, salt, starch and soda. Some also contain egg powder (replaces eggs) and milk powder.
All you have to do to this mixture is add butter, nuts/raisins, dilute with water and you can put it in the oven. Haas's detailed blending process is described below. For example, we took the mixture from this manufacturer, since it contains the least amount of additives. If the mixture contains additional ingredients, they simply do not need to be added to the dough.
Cooking method
The mixture will need 1-2 chicken eggs, 100 grams of butter and 2/3 cup of warm milk.
Place the entire mixture in a bowl, add milk and mix thoroughly. Then add eggs and butter at room temperature. The dough should have the consistency of sour cream. If desired, you can add candied fruits, raisins, and nuts.
Now you need to put the dough in the mold. You can use one large mold or many small ones. There should be about 3/4 of the total size of dough in the pan (it will be fine). You can place the cupcakes in an oven preheated to 180 degrees. If the mold is large, it will take about 40 minutes for it to bake. Small ones usually need 20. But it depends on the oven. You can check readiness with a knife or wooden skewer.
Calorie content
It is measured in kcal/100 g. This reduction means the content of kilocalories per 100 grams of product.
- Mix for making chocolate muffins from "Bake at Home" - 360.
- Mix for making chocolate cake from "Bake at Home" - 360.
- Mix for making vanilla muffins from "S. Pudov" - 350.
- Mixture for preparation from "S. Pudov" - 360.
- Haas Vanilla Cake Mix - 360.
Tips for Buying and Making Cake Mix Batter
1. When choosing a mixture, you don’t need to look at the picture on the package. It is only an image and not the actual product.
2. The fewer ingredients in the mixture, the better. Most products of this type contain nuts or raisins that are not of the best quality. The same applies to powdered milk.
3. If the package contains instructions to add water or milk, It's better to add milk. This will make the dough more tender.
4. If you need to add oil to the mass, then for a dense dough add sunflower oil. for light and airy - creamy. The oil also gives the product a different color.
5. If the list of ingredients contains milk powder, then you should carefully monitor the baking process, because it can cause the product to dry out.
6. Do not add soda or baking powder to the dough. They are always present in the mixture itself.
Courage, ingenuity and love of experimentation are what distinguishes me as a cook. Another passion for buns and laziness. This is also not alien to me. On this culinary Monday, I present to your attention
Orange cake from the prepared mixture in a bag!
Baking an orange cake from a bag mix was a bold, inventive and definitely experimental decision. I wanted a bun, but I was too lazy to bother with getting food out of the cupboard and measuring it out. I baked an orange cake from a baking mixture, and now I’ll tell you everything about how I did it, what happened, and what I think about it all. (and I’ll show you at the same time, I love photographing the culinary process).
Let me introduce you, a cake mix. How far has technology come? In my childhood, cake mix was sold in a nondescript, modest, embarrassed bag, so that no one would even notice that the housewife had a ready-made baking mix in her shopping bag *oh scandal!*, but nowadays they make such cheerful packaging, however. The colors are fun.
The recipe is written right on the bag. You need to add butter and milk to the dry mixture, so the full set of ingredients for this recipe is below:
Instead of milk and butter, you could take margarine and water, but my digestion is always very nervous when I eat margarine, so for gastroenterological reasons I prefer butter. And milk instead of water is solely to finish off the product. This bottle had been living in my refrigerator for more than one day, and was just about to go sour. I put her into action preventively. Rather than make it sour, the cake will be more flavorful.
I mix without a mixer, just with a wooden spoon, so to make mixing easier, first pour about half a packet of the dry mixture into the butter and stir a little. I poured in about half the milk.
I stirred a little more, then poured out the remaining dry mixture from the bag, stirred, and poured out the remaining milk.
Well, I’ve already stirred it completely. When you add the ingredients in parts like this, it mixes more smoothly and homogeneously.
Replacing props. While I was mixing everything and taking pictures, the oven warmed up and the unearthly beauty of the bowl faded into the background, it was the turn of the greased baking dish!
The dough came out really thick. It absolutely did not want to pour, so I had to take out a silicone spatula.
Nothing does the job of transferring the dough completely from the bowl into the pan like a silicone spatula. There are practically no losses, all the dough ends up in the mold.
This thing simmered in the oven for exactly 40 minutes. There was quite a bit of dough, and I thought that those who wrote “bake for 40 minutes” on the package were overreacting. No, we didn’t get carried away, the cake actually took 40 minutes to bake.
The bottom crust was browned well, just the way I like it. The cupcake rose and even cracked beautifully on the top - I love it when cupcakes do that. I let it cool for 10-15 minutes and treated myself to a piece. Appreciate it.
Tasting showed that the cake was tasty, soft and fluffy, and the crust was crispy. The taste is soft orange, just enough sugar, but the authors were in a hurry with one hundred grams of butter. For my taste, the cake came out too greasy and oily, which, as you understand, did not stop me from sharpening a good third of the cake. I liked making chemicals from a bag, and now we have sooooo many different dry mixes, I’m curious to try everything, so I’m afraid this won’t be the last “from a bag” recipe on Cooking Monday. But next time I will put at least two times less oil than in the instructions. Or maybe I’ll replace it with sour cream or mashed banana.
Appreciate the saucer. Also grandma’s, Dulevo porcelain among other things.
And about finances: baking a cake from a dry mixture is, of course, easier and faster than measuring and mixing all the ingredients separately, but I didn’t notice much savings in terms of money. Our baking mix costs about 80 rubles per package, 100 g of butter will cost about 50 rubles (margarine is cheaper, but I try to use butter), and a glass of milk will cost 15 rubles, depending on the milk. It turns out to be 145 rubles, and the cupcake doesn’t turn out too big. Six, probably, for one tea party, and provided that there are other snacks. A cake of the same size, baked from flour-eggs-sugar-soda-orange zest, would cost, I think, about the same.
In contact with
Many of us have often seen ready-made dry mixes on sale for making fluffy cakes at home, but do not know how to use them correctly. There is nothing particularly difficult about this if you follow our step-by-step instructions. Almost all mixtures include wheat flour, milk powder, sugar, salt, baking powder, flavoring, etc. All these components can be stored for a long time, which makes it possible to sell such mixtures in packaged form. A housewife who decides to make a cupcake will only need to add liquid ingredients.
Ingredients
For one cupcake you will need: 
- 1 package dry cake mix
- 3 chicken eggs
- 100 ml milk
- 100 g butter
- 2-3 pinches of salt
Preparation
1. Remember that you can easily replace butter with vegetable oil, milk with warm water, and eggs with bananas, this is especially true during Lent. First, break the eggs into the bowl of a food processor or into a deep, tall container if you are using a mixer. Warm the butter to room temperature - it is important that it is warm and can be mixed into the dough and not clump into lumps.
2. Put the butter in a bowl, add the dry cake mix, pour in the milk - warm, but not hot! Do not add any flavorings or baking powder, do not quench the baking soda with vinegar, otherwise you will end up with oversaturated baked goods - it’s all already in the mixture! If you purchased a mixture with a filler (in the recipe these are chocolate pieces), you will add the filler to the dough later (see point 4).
3. First, beat the dough for 2 minutes at low speed so that everything is well mixed, and then 4-5 minutes at high speed so that the components combine with each other.
4. Add chocolate to the dough.
5. Cover the pan with parchment paper and grease it with odorless oil - butter or vegetable. Pour the dough into the mold. Turn the oven to 180 degrees and bake the cake for about 1 hour, without increasing the heat, so that it is baked from the inside.
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