Electric frying pan

[Mila56]

Mila56, I love apple pies !!!

Well, I'll tell you next my epic. I arrived in the city today, the first thing I did was rushed to the kitchen to check. Well, what would you think. Charlotte with apples 35 minutes from the cold state of the oven !!! I had already determined by the smell that it was time to save the cake. The recipe is the same. Time is half as much as in the countryside. So there is clearly something with tension. The husband will take the device to measure now out of curiosity.
So whoever has problems with the stove in the countryside is still not a matter of the device. Here he is. Handsome tall, curvy, fast. Question If I buy a mini electric oven, how much will it bake)) The multicooker, kettle and airfryer seem to work in a standard manner. But the devices are more complex, there is probably a slightly different principle ...

[Tillotama]

TillotamaWhat a charlotine !!!! WAH !!!

I arrived in the city today, the first thing I did was rushed to the kitchen to check. Well, what would you think. Charlotte with apples 35 minutes from the cold state of the oven !!!

Which was required. Hurrah!

Time is half as much as in the countryside. So there is clearly something with tension. The husband will take the device to measure now out of curiosity.

Yes, we love to complicate everything, but all we had to do was measure the voltage

Here he is. Handsome tall curvy

Chic pie

If I buy a mini electric oven, how much will it bake

Yes, the question is certainly interesting. Someone in the subject (but I don't remember who) had some nuances (I don't remember the result) on this issue. But in my opinion, this issue can be easily resolved. Place an oven thermometer in the mini oven when baking. If the mains voltage is too low, the tens in the oven may not pick up the set temperature. Let's say the recipe requires 170 degrees, which was set on the temperature controller. We turned on the oven with a pie in it and after 20-30 minutes. according to the thermometer you bought, you can see that the temperature is only 140 degrees. And this is not enough with a prescription. Just on the temperature regulator, increase the temperature to 200 degrees (170 + missing 30 degrees). And all the matter is that very often in such mini ovens the real temperature does not correspond to the set one. For example, in my Rolsen 3026 mini oven, when the temperature is set, let's say 170 degrees. , bought and installed in the camera thermometer showed 200 degrees. Realizing that my stove is raising the temperature by 30 degrees, I set it to 140 degrees. if I need 170 deg. And all the same, if in some mini stove, due to the low voltage, the shades do not gain the required temperature (therefore, the baking time will increase, like the Miracle of the stove at low voltage), then simply the temperature regulator will always have to set the temperature higher than in the recipe. And how much hail. above, the purchased thermometer for ovens will prompt

[Ludmila]

Ludmila, Darling! Thank you very much for writing exactly the recipe and baking algorithm in Miracle for the gifted

[Vika]

Vika, my last answer, or rather the temperature regime, refers to desktop mini ovens, since you can adjust the temperature in them. And in the Miracle stove, the temperature cannot be adjusted, it depends on the voltage in the network. The voltage in the network is lower, the ten is heated worse in the Miracle of the furnace. And the tension, we are at home, alas, we cannot change

Added Sunday 21 Aug 2016 11:36 PM

Charlotte with apples 35 minutes from the cold state of the oven !!!

And how many eggs and charlotte flour?

tension, we are at home, alas, we cannot change

We can! Ladies, I have a wonderful oven-frying pan, I bake in the village only through a stabilizer, there is such a special device, as the name suggests, it stabilizes the voltage. Our outlet runs from 120v to 230v. There are three stabilizers in the house for a refrigerator, a freezer, a microwave oven, a dishwasher, and there I stick a wonderful frying pan, making sure that the dishwasher, microwave and Miracle do not work at the same time; the second to the pumping station in the underground; the third on HP and the connection of other kitchen appliances. When buying, it is important to watch the power of the stabilizer and take it with a margin, we have stabilizers from 1.5 kW. Even with our drops, the lower voltage reading is important, one of the stabilizers pulls out from 130v, if less - it turns off the output, which is not an option for baking, you understand another from 110v, and I bake it in Miracle, otherwise we had 89v in the socket.

[Mila56]

Mila56, wait ... and there. where is the photo in the Miracle baked ??? and that recipe meant.

... and there. where is the photo in the Miracle baked ??? a

Yes of course . Here all my photos are only from the Miracle of the stove

Added Monday 22 Aug 2016 04:38 AM

Our outlet runs from 120v to 230v.

otherwise we had 89v in the outlet.

Go nuts

I bake in the village only through the stabilizer,

Damn, I forgot (probably it's time to sleep, otherwise we have half the second night) that there is such a useful device and at the dawn of my youth we also had a stabilizer for the TV in our apartment. And only for the TV, although a refrigerator and a washing machine were also then. Why, I doubt that a stabilizer was needed then, that the refrigerator worked smoothly. Yes, indeed, this device will help out very much if in email. the network lacks voltage.

Added Monday 22 Aug 2016 04:51 AM

Our outlet runs from 120v to 230v

In general, this is a big mess. I myself work on email. substation and I know that the voltage should be supplied with the required value, i.e. in everyday life it is 220-240 V and nothing else. If they took everyone who could be inundated with collective complaints to various authorities, including via the Internet, then the power engineers would bring the voltage to the required level. This is a purely technical issue, up to the replacement of a step-down transformer at a substation (although an industrial transformer is expensive, but what a difference it makes for residents, they take the same for light, although in the villages there may be a different tariff.)

Girls, my relatives had such an incident - having hired bread from the oven from me, they also bought such as mine. Panasonic. They live in a village near Mineralnye Vody. They put the bread on. It didn't work out. Once again, the picture is the same. I was tortured to consult. I myself do not understand why it does not work. Until their mom realized it was stress. They began to put bread on for the night ... and everything began to work out.

What a charlotine!

In my opinion, the best charlottes are obtained in the miracle oven. Anyway .. everything tastes better in it ..
By the way, I compared bread from the oven and from the Miracle .. In Miracle, it's still tastier .. Riddle ...

[Mila56]

Mila56, charlotte for 5 eggs, a glass of flour and a glass of sugar. I usually put in another pinch of salt and baking soda and vinegar.

I understood about the stabilizers, now I will decide how much I need it. Probably needed)) but already the next year, the season is over (
I looked at Ali - you can keep within 1000-1500r, what suits me.

[Mila56]

Mila56, of course, what we have with tension is a mess. our transformer has been installed somewhere since 1956-57, since then the energy consumption in the village has grown significantly, everyone has kettles, boilers, etc. They promise to change the transformer for the second year, but so far things are still there. the biggest failures are just on the weekend, when summer residents come and there is a heavy load on the network. And this is 70 km from Peter
And Miracle for me is a real lifesaver, I bake all the pies, pies, pizzas only in it. We have a small electric oven, but it is very small - 12 x 20 cm pot. I bake bread in KhP. And in Miracle I bake vegetables and make meat with vegetables.Already 6 years, as my mother gave me an old, still Soviet Miracle, stood on the mezzanine for many years (20-30 years), and now my Miracle and I found each other and now we have mutual love

charlotte for 5 eggs, a glass of flour and a glass of sugar.

Yeah, I'm based on the same recipe, only I changed it for myself, reducing sugar and flour.

Added Monday 22 Aug 2016 7:13 PM

the biggest failures are just on the weekend, when summer residents come and there is a heavy load on the network.

Clear. You need a more powerful transformer there, and then you will be happy, if only faster

Girls! and yesterday I didn’t get charlotte, but it’s edible, but it smells like an omelet and there’s no airiness.
not quite clear. how a lush biscuit comes out of a cold stove ... or was too lazy to beat the whites separately ... or maybe she climbed early to check

[Mirabel]

Mirabel, and how much time has passed?

Added on Tuesday 23 Aug 2016 04:27 PM

Mila56, I just thought, probably I will also have 3/4 cup sugar flour. The glass is just crooked))

[Tillotama]

Tillotama, in half an hour everything was caked, I checked it in 15 minutes, baked in a silicone mold
Did you just lay the paper?

.. or was too lazy to beat the whites separately .... or maybe she climbed early to check

I never beat the whites separately, all together, but for 10-15 minutes. not less.
It may be early. Biscuits are not recommended to be opened ...

[Vika]

Vika, for me in the proportion of 5 eggs, 1 cup. flour and 1 cup. sugar for charlotte - a lot of eggs. I do a maximum of 4 eggs, if the large ones are generally 3 (large ones are either duck eggs or which do not fit into the cells, I only have village eggs). Once I did it on 5 eggs, I thought it would turn out to be a more lush sponge cake, but I got an omelet flavor. Well, this is for my taste, but everyone has different tastes
Galina, I beat the whole eggs the same.
And also, when beating eggs, I definitely add strong alcohol - a couple of tablespoons of brandy or vodka, but most of all I like to add Karelian balsam - it is fragrant and gives a pleasant aroma to biscuit.

For 5 eggs, you probably need more flour and sugar ... a glass will not be enough .. For 4 eggs, 1 and 1 are just right ...
Can you add whiskey to a biscuit instead of a ridge? whiskey at home was just lying around ...

[Galina]

Galina, you can both whiskey and rum, the addition of strong alcohol speeds up the beating of eggs and improves the quality of the biscuit, it turns out more aromatic and does not dry longer, but at the same time from dark alcohol it is slightly darker in color.

[Mandraik Ludmila]

Mandraik Ludmila, Luda, this is the first time I've heard about the addition of alcohol. I'll take it on board. Thank you

Someone told me that alcohol acts like a baking powder .. Well, in general, you can whiskey .. thanks. You must definitely try .. And then there are poor, sour ...

Ladies, I just don't add to yeast dough (alcohol can kill fermentation), and I pour it into all biscuits and cookies.

Ladies, I just don't add to yeast dough (alcohol can kill fermentation), and I pour it into all biscuits and cookies.

Here in yeast vodka behaves remarkably

Fried pies from dough on potato broth (lean recipe) (Rada-dms)

Somewhere else there was alcohol in the yeast dough.

[Ludmila]

Ludmila, Luda, yes. I also take 4 eggs, a glass of sugar and flour ... but I decided to exactly repeat the above recipes and a small fiasco.
but I know about alcohol and add to biscuits, but I don’t bother in charlotte, no frills and fast ..
I will work on mistakes and do everything according to the rules.

[Albina]

Albina, strong alcohol in winemaking stops the fermentation of wine, and I read these recipes for yeast dough, but these are apparently my personal cockroaches, I'm afraid that the yeast will die under the influence of alcohol ...
Not quite right, but I can't do mustard bread either, I make it according to a recipe, and mustard kills yeast - mustard bread does not work, apparently some kind of brutal mustard powder ... or maybe this is my personal peculiarity

mustard bread is not suitable, apparently some kind of brutal mustard powder

Isn't mustard oil added to mustard oil, or is there some recipe with dry mustard?

[Galina]

Galina, I have a recipe with mustard powder, and the first couple of times I got it, but apparently then one mustard powder ran out and that's it ... as it cut off, I already stopped trying ... I can't get this recipe:

To prepare mustard bread, mix 400 g of premium flour and one and a half tablespoons of mustard powder, sift the mixture. In HP, pour 260 ml of warm water, a teaspoon of salt, a tablespoon of sugar, one and a half tablespoons of any vegetable oil, if there is no mustard oil.
Add flour with mustard powder and one and a half teaspoon of dry yeast.
Set the main baking mode to HP, the weight is medium, the degree of fried crust is medium.
Does not work!

there is a recipe with mustard powder

Wow, I didn't know ..

She brought some pies to brag, just hot, hot, with a liver:

I bake it on a 26cm diameter Teflon sheet.

[Ludmila]

I didn't get charlotte yesterday, it’s well edible so everything, but it smells like an omelet

Did the eggs with sugar have a lush volume after beating? This is very, very important. And after adding flour, the volume may drop slightly, but not much. And the flour must be mixed in correctly, adding in a spoon and stirring not in a circular motion, but from top to bottom and not with a mixer, but with a wide spatula, mix the flour. Under these conditions, the volume of beaten eggs with sugar will not fall off. An omelet to taste is obtained if the eggs with sugar are not beaten enough and the flour is not added correctly. The whipped mass should have a fluffy and dense mass and its volume should be increased by about 4-5 times. For example, after beating 5 eggs (I did not separate the whites from the yolks) with sugar, I received a volume of this mass of about 2 liters. I beat it for about 8 minutes, in a glass 3-liter bowl (made of tempered glass) and it was clear at the end how much empty space was left. And then she added flour one spoon at a time. This is the technology for preparing biscuit dough, except that for the biscuit, whites with sugar are whipped separately from the yolks (although someone manages not to separate). And in charlotte it is possible without separating the protein and yolk, so to speak, simplified the preparation of the dough. But next time I will remove the flour a little more, because when the last two spoons were added, the mass settled slightly. In general, in different recipes for a biscuit, 30 grams of flour is given for 1 egg. and less. At 30 gr. the biscuit can be quite dense. When I make a biscuit, I add no more than 25-27 g per 1 egg. flour. But this is exactly my recipe, which is convenient for me.

how a lush biscuit comes out of a cold stove.

It is better to warm up the lid separately and in advance.

may have climbed early to check

No need to drop in ahead of time. At the same time, the biscuit falls off.

baked in a silicone mold

Try not to use a silicone mold, but for example covering the bottom with parchment, but then the diameter of the charlotte will increase, which will lead to a decrease in the height of the charlotte, but will not affect the taste. You can put a metal form there, covering it with the same parchment.

Added Wednesday 24 Aug 2016 08:07 AM

She brought some pies to brag, just hot, hot, with a liver:

Ludmila, cool pies. And how did you do the filling? And beef liver or ..?

I bake it on a 24cm diameter Teflon sheet.

Great, can you take a photo of him separately? Is it black?

Added Wednesday 24 Aug 2016 08:15 AM

And then I still use this, I also cut it, but to the size of a baking sheet for a mini oven.

Added Wednesday 24 Aug 2016 08:26

Non-stick coated fiberglass. Made in China, but the rug is good. It is necessary to buy some kind of thin rug (not silicone, this one) in the Miracle stove so as not to lay parchment. Although I have never laid the parchment in the Miracle, I do without it

[Mila56]

Mila56, That's all, everything was according to the rules, but I got into the stove early .. I completely forgot that it was impossible
thanks for all the tips!

[Mila56]

Mila56, teflon sheet for a frying pan, diameter 26cm (I made the wrong size, I have already corrected it above), I have a dark brown one, I bought it in ozone, a very convenient thing, just the size of Miracles.

Filling: beef liver liver, boiled in milk, passed through a meat grinder with a grid with large holes, added carrots and onions fried in butter - a lot.

[Mirabel]

Mirabel, from personal experience I don't like baking in silicone, even if the biscuit rises - for me it does not breathe and is always so-so. In terms of the number of eggs / sugar, 3-4-5 flours do not play a big role, probably the question is more about the quality of the products. The size of the eggs is always different, I am never guided by the weight in grams, as I lay under the arm and cook. Beat most often all at once - the whites of the yolks. The main thing is to pour flour into beaten eggs with sugar, gently and very carefully mix this flour so that the dough does not fall off. If you hurry up and plump a glass in one pile, there will be just an omelet. I also always add soda and vinegar, they kill the egg taste for me. I usually spray flour from a glass over the beaten eggs and gently stir from top to bottom.
In general, 15 minutes Pts is not enough, there was no need to open the lid, biscuits do not like cold air. I just have baking paper, I love Paklan Polish, the rest of the paper is not the same for me.

Mandraik Ludmila, I tried it with alcohol - I didn't notice the difference. In general, such a thing, who else believes in what.If you are sure that it turns out better this way, then this is how it should be
Nice pies, oh give me a couple. At home, no one likes salty filling, and my soul asks so sometimes For my own sake, I’m always lazy.

Added Wednesday 24 Aug 2016 1:16 PM

And I also have a la charlotte apples + blackberry. She baked at home in Moscow time, so they are just like twins with the first pie.
Right now at the dacha, my husband measured the voltage in the network 195 V
Here is such a garbage)) I'll think about the stabilizer.
I also bought a very thin tin mold, I want to try to put in the Hotter airfryer to see what happens. I haven't found an aluminum one yet.

[Tillotama]

Tillotama, you have beauty again!
I will work on the mistakes and also add berries and apples.

I have a dark brown, bought in ozone, a very convenient thing, just the size of the Miracle.

Yeah, I get it.

boiled in milk

I have never boiled a liver in milk for anything, I can imagine what a tender liver. I'll take it on board.

Added Wednesday 24 Aug 2016 02:50 PM

Girls, did I understand correctly that many do not separate the protein from the yolk for a biscuit? Maybe then I will not separate and not make unnecessary gestures

Added Wednesday 24 Aug 2016 02:57 PM

I love Paklan Polish,

Yes, I love this paper too, it is coated on both sides with food grade silicone and is reusable.

[Mila56]

Mila56, I always beat whole eggs into a charlotte, and into other biscuits according to a specific recipe ...
Tillotama, help yourself, I don’t mind. I have two men in the family, they would have meat, so today, sonny, they took pies with a liver to the city and left themselves as much as three! And I once baked with cabbage the day before yesterday.
I love my Miracle, it is a miracle for me, and you don't bake a lot, which is good - it will not disappear, and it bakes, of course, through the stabilizer, as it should. And before the stabilizer, as on Easter, I baked cakes and got boiled dough.Then I strained my husband by buying a stabilizer and a voltage relay ... If anything, the voltage relay does not stabilize, but cuts off the current when the voltage goes beyond the specified limits, but we abandoned it, although the stabilizer is more expensive, but more reliable!

Maybe then I will not separate and not make unnecessary gestures

Unfortunately, I never manage to beat a sponge cake normally with whole eggs! Apparently there are 2 reasons: I never put sugar according to the recipe, but I reduce it by 2-3 times, and I never add any baking powder to the biscuit, including soda with vinegar.
In my case, extra body movements are required!

[Irina]

Irina, and how do you get charlotte? I am very worried about the decrease in sugar, I agree to whip it separately, if only to pour sugar no more than 100g, instead of a glass ...

and how do you get charlotte?

People, where will she go! You can finally bake a biscuit without sugar! The main thing is flour and eggs, beaten correctly. Very often I replace sugar with fructose, it goes even less, it is sweeter than sugar. I also replace it with stevioside mixed with fructose. The amount of the component decreases even more.

[Irina]

Irina, and the omelet does not resemble? That's great, I'll try ... Fructose is the same carbohydrates, insulin is not much less than sugar is needed, I like sorbitol in baking (but the same carbohydrates), but sugar replacement is expensive, it is easier to bake unsweetened pies with cabbage

and the omelet does not resemble

Doesn't seem like it! A biscuit is like a biscuit! If you need to reduce carbohydrates, then definitely stevioside. To balance the sweet taste, a little fructose. And why is the price scary? A kilogram of stevioside at a "bad" price is enough for a year! Not so expensive and ultimately comes out.

Added Wednesday 24 Aug 2016 09:45 PM

easier to bake savory cabbage pies

People, flour, these are also carbohydrates ...

[Irina]

flour, this is also carbohydrates

Irina, well, of course, you can’t bake without it ... you can do it without sugar, but there’s no pies without flour Well, what can you do - we count carbohydrates - translate them into XE ... I bake more pies for my men, the only thing I can’t refuse is pies with cabbage, that's why I try to bake them less often ... now it's autumn baking - harvest utilization ...

[Mandraik Ludmila]

Mandraik Ludmila, it seems to me that everything will work out with less sugar. I think it's more about the quality of the eggs and the degree of whipping. There are recipes for 10-12 eggs and a glass of sugar. It probably turns out to be a huge sponge cake.

[Tillotama]

There are recipes for 10-12 eggs and a glass of sugar.

Tillotama, somehow I didn't think, that's a terrible thing - a habit I will try, apples start, I will try Tsvetaevsky pie with less sugar .. I don’t put sugar in the dough at all, I’ll cut it in half for a start ... Thank you ladies for the advice , and then I got used to the "knurled track" oven, and then a fresh look at familiar things

Oh, I'm such a sweet tooth. Why are you reducing sugar? For weight loss reasons?
By the way, I somehow read that sugar substitutes, including fructose, should not be used instead of sugar, if there are no direct indications. It splits even worse there, which in general is not good enough. Better a little sugar.

[Tillotama]

Tillotama, for reasons of medical indications - diabetes

Why are you reducing sugar? For weight loss reasons?

It would not hurt me very much to lose weight (80-84 kg with an increase of 154), I have accumulated so to speak by my age. But for example, in muffins, I always reduce the sugar by 2 times. I just don't like very sweet pastries, so I reduce sugar by one third in the biscuit. Until I reduce more sugar in the biscuit, I'm afraid the whipped mass will not be persistent, because sugar plays a fixing (gluing) role here.

Added Thursday 25 Aug 2016 07:52

and I never add any baking powder to the biscuit, including soda and vinegar.

I also did not add any soda and baking powder to the biscuit, by the way, I did not add to the last charlotte either.

Added Thursday 25 Aug 2016 07:56 AM

it seems to me that everything will work out with less sugar. I think it's more about the quality of the eggs and the degree of whipping.

Yes, and so it seems to me.

Girls, let's talk about electric frying pan...

Girls, let's talk about the electric frying pan again ...

: girl_red: Yes, exactly. We will improve