Lozja
Oh, Irusya, what rolls! Delightful!

And I bake a dairy loaf in SV. Who would have thought.
villoy79
Quote: Grypana

Thank you, Oksana. It’s just that it’s already gone to the HP, and I thought - it can be put into the refrigerator after two soaks or not. I decided not to risk it. Still baked in the oven, from the filling - boiled condensed milk.
The question arose spontaneously, out of fear. We had a flood in the kitchen, the tap was torn off and there was no time for the test. But still baked the rolls
How did you put condensed milk in them? I want it too
Inusya
Oksan, put the buns in x / p on the Dough mode, 1h50min (there I will have 1 rpm after a while), but now it’s kneaded.
Tell me, is it better to turn it off and wait, let it fit 2 times itself, or is it necessary to warm up a little and make a pass in between? It's not too late for me to correct in the process.
Lozja
Quote: inusha

Oksan, put the buns in x / p on the Dough mode, 1h50min (there I will have 1 rpm after a while), but now it's been kneading.
Tell me, is it better to turn it off and wait, let it fit 2 times itself, or is it necessary to warm up a little and make a pass in between?

Let HP knead it as best it can, she knows best how to make yeast dough.
Inusya
thanks ... I'm waiting
Ukka
Quote: Lozja

And I bake a dairy loaf in SV. Who would have thought.
Throw, please, with a link, where is your loaf in SV!
Lozja
Quote: ukka

Throw, please, with a reference, where is your loaf in SV!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178142.0
Ukka
Oksanochka, thanks !!!
Lozja
A noble loaf turned out! I didn't even expect.
Ukka
Yes, handsome !!!
You are smart! And I'm not in a hurry yet, how can I bake in Brand ... The first experience was not entirely successful ...
Lozja
Quote: ukka

Yes, handsome !!!
You are smart! And I'm not in a hurry yet, how can I bake in Brand ... The first experience was not entirely successful ...

What have you got there? Prog Any baked goods? Do you have pressureless cooking?
Ukka
"Baking" and "Frying" without pressure, the rest under pressure.
On the "Kasha" girls bake under pressure, but my own bowl is slightly curved, it eats pressure, and they don't bake in nerzh at all ...
Lozja
Quote: ukka

"Baking" and "Frying" without pressure, the rest under pressure.
On the "Kasha" girls bake under pressure, but my own bowl is slightly curved, it eats pressure, and they don't bake in nerzh at all ...

Did you bake at the Bakery? And what exactly did you bake and how long? And put something on the bottom? And what came of all this?
Ukka
A "Pastry" in Brand from 45 min. Then I do not see the difference between MV and SV. In Panasika, a manna is baked for 60 minutes, in Brand I, of course, screwed up (I put a bowl in a stainless steel), but I baked it in my own for 45 minutes. Meaning? But you have 30 minutes under pressure ... I would like that too.

And in the cartoon I baked your buns, I was not saved? From the pig
Lozja
Quote: ukka

A "Pastry" in Brand from 45 min. Then I do not see the difference between MV and SV. In Panasika, a manna is baked for 60 minutes, in Brand I, of course, screwed up (I put a bowl in a stainless steel), but I baked it in my own for 45 minutes. Meaning? But you have 30 minutes under pressure ... I would like that too.

And in the cartoon I baked your buns, I was not saved? From the pig

Who said that I bake under pressure in SV? LP means no pressure, the lid can be opened at any time.
Try for example Srimati in your own saucepan, not in a stainless steel. Yes on Baking, as expected. Then you can draw conclusions. I like Srimati more from SV than from MV. I have not tried anything else from pies and muffins. But on the nose of DR, maybe I'll risk a biscuit to bang, there the saucepan is wider, the cake will be bigger.
Ukka
I don't make any cardinal conclusions yet, I will try !!! I want such a handsome man like yours !!!

Lozja
Quote: ukka

I don't make any cardinal conclusions yet, I will try !!! I want such a handsome man like yours !!!

Then bake everything like a book writes. In this case, as I wrote about my loaf - 30 minutes without pressure + 10 minutes on the other side. And no stainless steel! And there it will be seen. Maybe you also get crazy from the result, like me.
Grypana
Quote: villoy79

How did you put condensed milk in them? I want it too

Maybe with a delay, but I will answer - purchased boiled condensed milk is not liquid.Form a ball of dough, with a teaspoon in the middle of the condensed milk - splash and roll the bun with the filling. FSE. I understand that these are like pies, but I feel more nra and tastier when the name is Burger.
Inusya
Oksanchik, I'm eating buns, and to them ... I don't have half a jar of jam ... I'll post the photos tomorrow, the main thing is to fix them safe and sound. Tomorrow I will admire the memories ... because mine have already flown
Lozja
Quote: inusha

Oksanchik, I'm eating buns, and to them ... I don't have half a jar of jam ... I'll post the photos tomorrow, the main thing is to fix them safe and sound. Tomorrow I will admire the memories ... because mine have already flown

To everyone's health!
Inusya
Oksanchik, won how:
- this is his priest. I liked the bottom more in color. And the top is a little paler, so I turned it over (by the way, I blushed for 5 minutes on the second side at the very end, when ready).
Clouds buns in a multicooker DEX DMC-50
There is even a half-eaten jam jar in the back ...
And I also wrapped a teaspoon of sugar with cinnamon in each round, but it fit so well that you can't see anything
Clouds buns in a multicooker DEX DMC-50
... but it didn't affect the taste
Yes, here's another thing - in order to turn them from multi to a double boiler, I had to press them a couple of centimeters, otherwise it would not fit. These are the giants!
Thanks again.
Lozja
Cool rolls! Keep the chick!
Ukka
inusya, that's so beautiful!!!
Lozja I have your buns in the pressure cooker next. I can't wait to bake !!! I'll bake when we finish the biscuit cake. And then Yulka does not eat pastries at all, I am current with glasses, and I carry the main part to work.
Inusya
Quote: ukka

inusya, that's so beautiful!!!
I'll bake when we finish the biscuit cake.

Ol, so you call me, I will help those quickly finish eating ... it takes a long time to persuade me to do this!
Ukka
Well, can I wait for you ??? Run to the bus station, today you will eat a cake. And tomorrow we will bake Ksyusha rolls, and then another recipe drain !!!
Lozja
I baked the rolls in a pressure cooker, though not rolls, but chuchelkin's pies. From such it turned out - even better than in MV.
Ukka
Tease, huh?
Lozja
Quote: ukka

Tease, huh?

No, I'm customizing.
Ukka
Inusya hasn't arrived yet, and the day after tomorrow ...
Lozja
Quote: ukka

Inusya has not arrived yet, and the day after tomorrow ...

Chu, and Che Inusya, she has her own rolls. And in general, do not catch up with me about the rolls, I have pancakes today according to plan, I need to roll a submerged pancake maker. I'm waiting for my husband to bring eggs ... from the store, I mean.
Ukka
Quote: inusha

Ol, so you call me, I will help those quickly finish eating ... it takes a long time to persuade me to do this!
Lozja

I saw that one, but look, I’m lost, I suppose she’s sitting, chewing rolls, and is not going to go anywhere.
Ukka
Never mind, he will chew his own and will come for a biscuit ...
Inusya
Ta lan, I finished the last morning!
We need to rest ... until tomorrow at least ...
Tatyana
Quote: Lozja


Buns "Clouds" in the multicooker DEX DMC-50

Category:
Bakery products
Clouds buns in a multicooker DEX DMC-50
Ingredients
Milk

150 ml
Pressed yeast (or dry - 1 tsp)

14 g
Flour

300-350 g
Salt

0.5 tsp
Freshly squeezed orange juice

2 tbsp. l.
Egg

1 PC
Butter

25 g
Sugar

3-4 tbsp. l.
Vanillin

pinch
Cooking method
Dissolve the yeast in slightly warmed milk.

Sift flour with salt, add orange juice to it. Add milk with yeast to the flour.

Mix sugar, butter at room temperature or melted, egg, vanillin. Leave a couple of tablespoons of this mixture to grease the top, pour the rest into the dough.

Knead a soft, slightly smeared dough on the bottom.

Distance it up to 2-3 times increase.

Divide the dough into 8-10 pieces and shape the buns as you please - you can just use balls, you can rolls, you can with any filling (poppy seeds, for example, or cherries). I did it without filling, I just kneaded each bun with my palm, greased it with butter and rolled a roll.

Place the buns in a multicooker greased with butter and put them in the cartoon with the lid closed. After 20-25 minutes, grease with the mixture that we left, sprinkle with cocoa on top. Switch on the Baking program, 45 minutes. Look in your slow cooker for how long to bake, in mine 45 minutes is the standard time for Baking.

At the end of the program, gently turn the saucepan over and remove the rolls. Cool on a wire rack.
Clouds buns in a multicooker DEX DMC-50 Clouds buns in a multicooker DEX DMC-50 Clouds buns in a multicooker DEX DMC-50 Clouds buns in a multicooker DEX DMC-50
Clouds buns in a multicooker DEX DMC-50 Clouds buns in a multicooker DEX DMC-50


The dish is designed for

full saucepan
Time for preparing:

2 hours
Cooking program:

Bakery products
Note

Clouds buns in a multicooker DEX DMC-50

What can you say - delicious and completely cloudy airy. Recommend!

Taken from here - 🔗 , small changes were made in the liquid / flour ratio, otherwise it turned out too liquid.

Zhivchik
I am writing to ask, what does orange juice give to the dough?
blush
Girls, and I am grateful for the chic buns. I practically did not hope for success, since I did not like the pastries (charlotte). Today is simply a masterpiece. It's a pity I can't show a photo, I can't (a kettle in computer matters). prosperity to the forum for science!
Zhivchik
Quote: krasunya

It's a pity I can't show a photo, I can't (a kettle in computer matters). prosperity to the forum for science!

Krasunya, here is how to insert a photo here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

And it's even easier, when you write a response in a topic, then there is a line at the top under the topic name:
Gallery for inserting photos into a message (only for self-produced photos)

It is the most convenient way to upload photos to the forum through it.
Grypana
Well, now these rolls are also in the airfryer. Today's (baking samples in AG)
🔗
Lozja
Quote: Grypana

Well, now these rolls are also in the airfryer. Today's (baking samples in AG)

Oh, Natasha, tell me, how do you like the grilled rolls? For I, too, was trying to buy an airfryer for rolls and bread, and then I discovered that it works well in the cartoon. Where did you like the result better? (well, apart from the beautiful ruddy top, of course, everything seems to be clear here).

Grypana
Oksana, how can I tell you. To brown the top, I still shoved them into the oven after the multicooker. Before that, she warmed up and blushed for 5 minutes. And now I just decided right away - to the airfryer. They turned out the same as in the cartoon, in my opinion and taste. Well, a bit wide, they went up in the cartoon, because the pan was holding back. But still lush. AG warmed up a bit and after the bread-baking kneading and proofing, formed and went to bake. Already the experience of baking in AG for a week I had - puffs, Ukrainian pastry, bread for sandwiches. And to be honest, there were no punctures. I like it. The palyanitsa is not very good for my husband from the oven, but here he said straightforwardly - why didn’t you bake this before (the crust is softer). The dough grows in the same way, according to the baking time - 20 minutes. The bottom of the buns was white, but baked, the dough was not raw, for safety reasons, I turned it over and browned the bottom for another 5 minutes. But I'm just learning. And if I had planned the kitchen now, then I probably wouldn't have ordered the oven. My scale is enough for an airfryer, but in less time. I like it. The oven will be in AG
Lozja
Natasha, thanks for the details! Look, the AG has everything the other way around than in the cartoon - the bottom is white, because the ten is on top.
In general, ideally both the top and the bottom are still only in the oven, as I understand it.
Grypana
Quote: Lozja


In general, ideally both the top and the bottom are still only in the oven, as I understand it.

Well, yes, only the oven takes longer to drive because of such a scale. I was so opposed to buying an airfryer. But it was my dad who knocked me out, said - you can't buy it, I'll give it myself. Well, I'd rather choose for myself, what I think is more to my liking. So I bought it. And now I am glad. But I still love the multicooker - it is used more often. And the airfryer for the soul. In short, I fell in love with him tenderly and tenderly And I liked the pastries. You just need to get used to it - a stove with a ring, on a high, on a low grate, etc. Thank you, once again, Oksana.
Lozja
Quote: Grypana

Well, yes, only the oven takes longer to drive because of such a scale. I was so opposed to buying an airfryer. But it was my dad who knocked me out, said - you can't buy it, I'll give it myself. Well, I'd rather choose for myself, what I think is more to my liking. So I bought it. And now I am glad. But I still love the multicooker - it is used more often. And the airfryer for the soul. In short, I fell in love with him tenderly and tenderly And I liked the pastries. You just need to get used to it - a stove with a ring, on a high, on a low grate, etc. Thank you, once again, Oksana.

So that's great! When purchases do not disappoint, it is doubly pleasant.
blush
Girls, do you think you can bake Easter with this recipe? The dough is very tender and aromatic.
Lozja
Quote: krasunya

Girls, do you think you can bake Easter with this recipe? The dough is very tender and aromatic.

Of course not. This is bakery dough, Easter cakes - much more rich and completely different.
Grypana
Quote: krasunya

Girls, do you think you can bake Easter with this recipe? The dough is very tender and aromatic.

It will turn out very soft, and not quite like a pasque. I always bake paska, Easter cakes from Mother Maria Telegin (a very famous recipe on the Internet). The dough is airy there, but denser.
fronya40
The girls and I just baked these clouds! according to Natasha's tip from Lozina rolls! for which both deep merci. Lohse, who submitted the recipe, and Gripane, who gave the tip. also baked in AG-super, the main thing is that quickly kneaded in HP, an hour and you're done. I stuck buns, though I forgot to grease them with an egg ... another time I will grease them. tasty! I cut them in half and smeared them with jam, I haven't eaten like this since childhood :-)
Grypana
In the morning I had these clouds again. I decided to go to AG, but bake in a foil form, I thought they would go up more (like in a slow cooker). Nope, they poured into the heights, but the bottom was not baked in the foil. Glittery. The previous times were successful - on a baking sheet, and the second time on a steamer with a baking paper lining - all in AG. Well, I will still train.

Tanya-Fronya, what did you bake on? On a wire rack, steamer or something?

I also like to sprinkle with a crushonka - when you grind flour and butter and immediately make such a powder on the rolls. But again, I don’t know how in AG, because the top there is grabbed very quickly. Today I pinned the paper on top, so as not to burn.
fronya40
oh, about krushonka thank you again, next. just do it.
baked on a steamer with paper. but you know, it still seems to me to put the ring on the upper stove, so that the bottom would immediately blush. was your bottom beautiful? I was just too lazy to look for a ring, again my head ached, and I wanted buns.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers