Rina
for a start, I advise you to halve the recipe. Even for a large MV.

By the way, take me into the ranks of non-ShnK fans. I cooked three times, others like it (but without enthusiasm), but I absolutely do not like it. I'd rather Hostile I will cook Prague in accordance with GOST.
Kamusik
Quote: Rina

for a start, I advise you to halve the recipe. Even for a large MV.

By the way, take me into the ranks of non-ShnK fans. I cooked three times, others like it (but without enthusiasm), but I don't like it categorically. I'd rather Hostile I will cook Prague in accordance with GOST.

Well, for color and taste ...
And you can be curious about what you don't like?
Galinka-Malinka
Thank you for the recipe. Crochet ... Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120044.0 this yummy is discussed but in a different preparation
Rina
Quote: Kamusik

Well, for color and taste ...
And you can be curious about what you don't like?
well, not my taste. This does not mean that ShnK is bad, it just is not mine. Maybe texture, maybe flavor.

I never really liked cakes, for example, from the classic white biscuit with butter cream ... or protein cream in its various forms ... At the same time, I love the "Prague" biscuit (GOST).

I hate prunes, but I love plum jam. I hate orange and grape juices and would gobble up as many grapes or a couple of oranges as I want. I love fresh ripe apricots, but all kinds of preserves / jams / marmalades / dried apricot fillings 🔗

IRR
What is it like Gasha I wrote somewhere ... I do not like carrots in baked goods, but I sit and say nothing, and do not fumble about topics ... what if someone loves her, so what? they don't eat either ...
Rita
Quote: Rina

By the way, take me into the ranks of non-ShnK fans. I cooked three times, others like it (but without enthusiasm), but I don't like it categorically. I'd rather Hostile I will cook Prague in accordance with GOST.
it should be noted!
Rina
Quote: Rita

it should be noted!
Hic!

Quote: IRR

What is it like Gasha I wrote somewhere ... I do not like carrots in baked goods, but I sit and say nothing, and do not fumble about topics ... what if someone loves her, so what? they don't eat either ...
IRRish, but who knew that I am a chocolate lover, I will not like some chocolate pastries ...
Svetlana62
ShnK lovely !!! But my mom is also not happy, she is too chocolate and even bitter for her. And brother, a connoisseur of chocolate, is in great delight !!! Although he eats baked goods very rarely, he does not like it, but here he was imbued with the husband remained indifferent ... In general, like everything in this life, ShnK is not for everybody
Yanusya08
Quote: Rina

for a start, I advise you to halve the recipe. Even for a large MV.

By the way, take me into the ranks of non-ShnK fans. I cooked three times, others like it (but without enthusiasm), but I don't like it categorically. I'd rather Hostile I will cook Prague in accordance with GOST.
But on the contrary, I do not advise halving. I baked five times for the whole portion in Dex 50 - airy, baked, well, in general, super !!! : nyam: And twice for half a portion - a pancake turned out, low, sticky, in general, you can sculpt "konykiv". Rare muck. : girl_cray: I don't understand why myself, but I definitely won't bake half a portion more ...
lyudasik
Quote: Yanusya08

But on the contrary, I do not advise halving. I baked five times for the whole portion in Dex 50 - airy, baked, well, in general, super! : nyam: And twice for half a portion - a pancake turned out, low, sticky, in general, you can sculpt "konykiv". Rare muck. : girl_cray: I don't understand why myself, but I definitely won't bake half a portion more ...
Did you bake it for 80 minutes like in the recipe?
March
Yes, even for a small multi, I did not take half a portion, but used the recount Andreevna (for which many thanks to her!). That's 0.75 servings.It turned out well, the cake is 7 cm high, moderately moist and porous. Hell (again on the advice Andreevna) 65 + 25min. I will definitely bake it again, only next time I want to try replacing the vegetable oil with melted margarine or butter in the same amount. I am a little bothered by the vegetable flavor. I did so in the recipe for "Very Chocolate Cake" and everything was. It is clear that margarine is far from the most useful product, but I use it only in baking and not very often. And I really love such chocolate baked goods - the more chocolate, the better!
Yanusya08
Quote: lyudasik

Did you bake it for 80 minutes like in the recipe?
I put it 2 times for 45 minutes, like in the program for multi ...
lizard
Girls, please tell me what is the diameter of the baked goods in the multicooker. No, I understand that they are all different - I would only roughly. In the descriptions, the inner diameter of the saucepan is not indicated, only the volume, but I would like to have an idea (husband! Himself! Became interested in the device - and I am interested in passing, but this is -)
magari
Iiititskaya godmother ... I still have not brought the author here a rare brake ...
On the very first evening, as the cartoon I bought I cooked rice (like pilaf) and this wonderful recipe, so that my husband could please her daughter, big lovers of pastries and chocolate addicts.
Honestly, I am absolutely indifferent to sweets and pastries! Although I cook regularly. But this recipe - for me - is something! Itself already crumpled a large piece. Husband and daughter put their eyes on me
Do not judge strictly, everything was done in a hurry, to the arrival of her husband, but the taste ... mmmm ..... The cream just slipped into the pores of the layers of the hot cake, did not have time to linger because it is not visible, but it is there
Krosh, I’ll bring you NAV thanks with a plus sign
🔗
Crochet
magari
Urrryayaya !!! Liked it !!! How glad I am, honestly !!!

Kusmanchik is so prettier !!!
Svetlana62
Quote: lizard

Girls, please tell me what is the diameter of the baked goods in the multicooker. No, I understand that they are all different - I would only roughly. In the descriptions, the inner diameter of the saucepan is not indicated, only the volume, but I would like to have an idea (husband! Himself! Became interested in the device - and I am interested in passing, but this is -)

Especially for you, I armed myself with a tape measure and measured the diameter of my cartoon. Considering the slightly rounded shape of the bottom, it turned out to be 20-21cm.
Crochet
Quote: lizard

Girls, please tell me what is the diameter of baked goods in a multicooker.

Quote: Svetlana62

happened 20-21cm.
Yeah, so it is, also measured out ...
lizard
Svetlana62, Krosh - Thank you! And what is the volume of your pots? Or do all pots in multicooker have the same diameter and only the height is different?
Crochet
lizard
I have 4.5 liters. , for others I will not say, I have one cartoon current ...
Svetlana62
Quote: lizard

Svetlana62, Krosh - Thank you! And what is the volume of your pots? Or do all pots in multicooker have the same diameter and only the height is different?

Quote: Krosh

lizard
I have 4.5 liters. , for others I will not say, I have one cartoon current ...
And my 4.5L
lyudasik
Quote: lizard

Svetlana62, Krosh - Thank you! And what is the volume of your pots? Or do all pots in multicooker have the same diameter and only the height is different?
and the height and diameter are different in different cartoons. Before my current one, I had a vinyl, so (as far as I remember) there was already a diameter but the pan was higher. But just about the same thing ... but I don't think it's very important when choosing a multi
lyudasik
some kind of rubberiness is present in this cake ... either it was not baked normally, or it was soaked in cream and the cakes got wet ... it's not clear. Although delicious. But if there was no rubberiness ... Then somehow I will cook another cut of it, but I will not bake 1.20, but 1.40 somewhere. I'll check if this is the case.
I baked, and my husband cut them into cakes during the day, made sour cream + condensed milk and glaze. When I ask whether it is baked, he says that it is baked and nevertheless talks about the humidity inside. So I don’t understand if it’s baked?)) In the evening I will provide a photo
fronya40
Quote: lyudasik

some kind of rubberiness is present in this cake ... either it was not baked normally, or it was soaked in cream and the cakes got wet ... it's not clear. Tasty though. But if there was no rubberiness ... Then somehow I will cook another cut of it, but I will not bake 1.20, but 1.40 somewhere. I'll check if this is the case.
I baked, and my husband cut into cakes during the day, made sour cream + condensed milk and glaze. When I ask if it’s baked, it says that it’s baked and nevertheless talks about the humidity inside. So I don’t understand if it’s baked?)) In the evening I will provide a photo

and in what cartoon did you bake? This is what I don't bake in Orion, everything with some kind of rubbery taste
Rita
lyudasik, fronya40!
This cake is not for everyone. I baked it both in the oven and in the cartoon - it's still rubbery. No offense to Krosh and his other lovers will be told!
Vovan
It's not about the CF, but about the OPENER !! I often baked it in the oven, and now in MV. But lately it has ceased to turn out fluffy, and has become reshchzinov. I discussed it with friends and girlfriends, read it on the forums and came to the conclusion that the reason is poor-quality loosening. I took the advice, made it myself - and everything returned to great quality !! Urya !!!
Rita
Quote: Vovan

The point is not in MV, but in OPENER !!
ABOUT! Now that's an interesting thought!
Baking powder recipe in the studio!
Vovan
Guylechka told me this recipe, God grant her health! - 1 part lim. acids (grind the crystals in a mortar) and 2 parts of soda and flour or starch (I do both in half). Flour, starch are stabilizers so that the lemon with soda does not react prematurely, otherwise there will be one solid lump. All this is in a jar, shaken so that the ingredients are well mixed
Rusya
I once tried to bake this cake only with soda (the baking powder suddenly ran out), the result is great, no rubberiness. So today I baked it and again only on soda, it turned out very cool. I draw a conclusion: the rubberiness is given by the baking powder.
magari
I do everything strictly according to the recipe, that is, with baking powder and soda. Yesterday I baked again. No rubberiness. Very curvy and porous
Vovan
The most interesting thing is that, lately, residents of Ukraine have been complaining about rubberiness. This is either just a coincidence or the "singed" razrykh massively spread throughout the country.
lyudasik
and here is my husband's cake !!!
Chocolate cake on boiling water
I'm shocked. He did it) Rubbery, as I said (I did it only on baking powder)
Sour cream and toffee cream
Kamusik
Well done !!! Great cake. I also baked again today, I will expose the photo later. I tried without baking powder, I extinguished soda, I will report on the taste. Cut into 7 cakes.
Freesia
I didn't understand what was at the bottom of the cake, it didn't seem to be raw. I did it 2 times, the first time it was not.

🔗
tatjanka
Crochet, I bring you my homework and thanks. I did it in the microwave, next time I will try it in the cartoon and in the oven, let's see where it works out better. Only one drawback, after turning the cake out of the mold, part of the dough remained raw, well, just a little. Where there are depressions in the form. And the main thing is not over the entire surface, but only on one side. How to avoid this next time? Can increase cooking time? I will not say about the taste of the cake yet, I will wait for the arrival of guests, but I am sure that the taste will be there.Chocolate cake on boiling water
Yagrushka
Hello everyone! So I made chocolate on boiling water in a cartoon (vicosh 601) - it turned out super-cooking time - 1 hour 30 minutes, when I took out a piece, it fell off, but the dough was baked, I cut into 2 cakes where it was not damaged, I cut the rest into cubes, soaked the lower cakes with yogurt with prunes, and the top pieces of sour cream with sugar, poured with chocolate, in the form-ala count's ruins .. And the taste ........... something ... ... I didn't have time to photograph ...
Doriana
I hope that it is not sillo off-top, the cream with semolina did not work out. he is somehow very heterogeneous. Maybe you didn't cook the semolina? so it seems like 2 minutes ... or interrupted the cream, but it did not look as homogeneous in the process ... help, who knows pliz.
Elena Bo
Spread the cakes in the refrigerator. Tomorrow you will not find heterogeneity. Everything will be compressed as it should.Mine didn’t even understand that there was semolina in the cream.
ikko4ka
Girls, instead of milk, put kefir and added half a glass of flour, reduced sugar by a little. Baking in Panasonic 60 + 20 min.
There is no lumpiness in the finished cake. (Or how to put it right).
The pie flew away in a day, did not even have time to take a picture.
Elena Bo
In Panasonic it turns out right without dancing.
Doriana
Quote: Elena Bo

Spread the cakes in the refrigerator. Tomorrow you will not find heterogeneity. Everything will be compressed as it should. Mine didn’t even understand that there was semolina in the cream.
So today is "tomorrow", but from above you can still see that it is "granular", it turns out that this cream is unsuitable for the top cake, only for a layer?
ikko4ka
Quote: Elena Bo

In Panasonic it turns out right without dancing.
Not always . Maybe it depends on flour? (or from crooked handles)
But I get less stickiness when I add more flour. And with kefir - there is none at all.
Doriana
Kefir probably also, like boiling water, extinguishes some of the soda, it turns out more magnificent ... like so
ikko4ka
Quote: Doriana

Kefir probably also, like boiling water, extinguishes some of the soda, it turns out more magnificent ... like so
Doriana, probably ... I pour boiling water too. (All according to the recipe) By the splendor, it turns out the same, just drier.
Tomorrow. if I bake, I will try to post photos.
Doriana
I meant that both boiling water and kefir work there) double effect) And we are waiting for the photo how it goes, I have not tried that, very interesting!
LLika
Quote: Doriana

the cream with semolina did not work out. he is somehow very heterogeneous

I, too, did not get a cream with semolina, I really tried to make it only once, I tried according to the recipe. But after the layer, between the cakes, it looked more like semolina porridge than cream, grains. Maybe I had to practice, experiment, but soooooooooooooooooooooooooooooooooooooooooooooooooooinged been for the first time that I didn't make such a cream anymore. Very often I use chocolate on a wagon as a basis for Swan Lake
tatlin
Hello! Everyone! I tested my new purchase - shortcut (polaris), baking mode twice for 30 minutes. I have a super biscuit-7cm. never worked. I cut it into 5 cakes, the cream was so absorbed that no one understood that there was semolina - I added lemon. I left the zest of butter and condensed milk by sight, beat it with a mixer, quickly softened it and said well, very tasty!
Marychka
Girls, tell me. Is the DEX 50 cartoon big or small?
I want to bake this magic cake.

Two points confuse me: 2 glasses of sugar and the simultaneous use of baking soda and baking powder.
Question: Isn't it too much?

And if you use semolina cream, the cakes are probably not very saturated? do I need to additionally impregnate them with something?
Rita
Quote: Elena Bo

In Panasonic it turns out right without dancing.
Elena, would you mind baking it in Brand?
Kamusik
Quote: Marichka

Girls, tell me. Is the DEX 50 cartoon big or small?
I want to bake this magic cake.

Two points confuse me: 2 glasses of sugar and the simultaneous use of baking soda and baking powder.
Question: Isn't it too much?

And if you use semolina cream, the cakes are probably not very saturated? do I need to additionally impregnate them with something?

In size, the very thing!
I didn't use baking powder, only baking soda. With sugar, the question is difficult, depending on how sweet you are and what kind of cream you use.
Doriana
Quote: LLika_7

I, too, did not get a cream with semolina, I really tried to make it only once
I would not say that there are very grains between the cakes, it is normal there, but on the top cake it is visually visible ... it tastes good) I liked it)

Quote: Marichka

Two points confuse me: 2 glasses of sugar and the simultaneous use of baking soda and baking powder.
Question: Isn't it too much?

I made half a serving and 0.75 cents of sugar, it turns out that for a whole - 1.5 cups, it turned out not very sweet cake, great with sweet cream.
I took 1.5 soda, 1.5 baking powder according to the recipe. While the cake was hot, it seemed to me that it smelled a little of soda, but when it cooled down, not a trace of this smell remained.It turns out that just right)

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