Curd souffle

My thanks and report.
I did everything according to the recipe, abandoned it in MV, and turned on the program. My bowls after beating, look, but kefir with semolina remained on the table. Here .... Again she turned everything off, took out, mixed. I went on to wash the dishes. Look, but the program is not included.
Added coconut flakes. Still lukewarm.
I ask for night tea.

🔗 🔗

Tanyusha, bravo. How does it taste with coconut flakes and in the context? Show me, pliz!

Nagy, delicious. : nyam: In the morning I drove to work, the cut will be in the evening. Something tender, divine and melts in your mouth. Now at work with a nirvana coffee machine!

And this is my basket-shape turned out to be like this ..: pardon: I did everything according to the recipe, up to cold whipped proteins separately ... But it did not affect the taste, they ate very quickly ... Then I anointed with jam on top ...

And this is my basket-shape turned out like this ..: pardon

And I really like this form - super

[light]

And I really like this form - super

Aha!
Or you can put fruits-berries in this type of "hole" pretty, pour jelly for the cake, and we will get another masterpiece from light -Jump pie
Impromptu

[light]

Aha!
Or you can put fruits-berries in this type of "hole" pretty, pour jelly for the cake, and we will get another masterpiece from light -Jump pie
Impromptu

Well, yes, next time I'll do it ...: D Yesterday this form was an unexpected surprise for me ..

[light]

Well, yes, next time I'll do it ...: D Yesterday this form was an unexpected surprise for me ..

Svetik, I often got this form. I like it even more. It's like a cheesecake.

Aha!
Or you can put fruits-berries in this type of "hole" pretty, pour jelly for the cake, and we will get another masterpiece from light -Jump pie
Impromptu

And this is an idea! We need to bring it to life!

and I got an average rise in the Liberty pressure cooker - Here, but I sin on baking powder Prize, trade marks - Silpo, Fora and Fozzy. And, by the way, 10 gr. is it more than a teaspoon? And more in the next. since knowing the laws of the genre, I will not open it so often, otherwise after the end of the program Baking - 30 min. due to the fact that it was still too liquid, I put it on one more cycle and already constantly looked to see if it would burn out.
In general, respect and respect, even with all the digressions and half-whipped (old Soviet mixer Ros) proteins, it turned out tenderly and tasty

and I got an average rise in the Liberty pressure cooker - Here, but I sin on baking powder Prize, trade marks - Silpo, Fora and Fozzy. And, by the way, 10 gr. is it more than a teaspoon? And more in the next. since knowing the laws of the genre, I will not open it so often, otherwise after the end of the program Baking - 30 min. due to the fact that it was still too liquid, I put it on one more cycle and already constantly looked to see if it would burn out.
In general, respect and respect, even with all the digressions and half-whipped (old Soviet mixer Ros) proteins, it turned out tenderly and tasty

Olya, I also made a premium on baking powder, but my recovery was good. I wrote that the first souffle rose higher than Sveta's. Maybe the rug is to blame? And why did you open it, so it did not rise. And how much power is in your pressure cooker. Maybe Dex is more powerful? As far as I remember, Natasha (from Stakhanov) baked in a DEX 40 current pressure cooker. Ask her about the time of the pressure cookers.
Well, for sure, I'm sure that it was precisely because of your peeping that it did not rise much. But it's delicious!

Svetta, thanks for the recipe - very tasty! Wonderful souffle turned out, tender, tender

Baked in Dex, awesome soufflé.Thanks to the site, the bread maker received a compliment from her husband that I cook more and more deliciously every day. And how many more are in the bookmarks. The girls are great.

Baked in Dex, awesome soufflé. Thanks to the site, the bread maker received a compliment from her husband that I cook more and more deliciously every day. And how many more are in the bookmarks. The girls are great.

I am very glad that I liked it! Hello to my husband!

I am very glad that I liked it! Hello to my husband!

Svetik, I bake your souffle probably more often than others. I have it on the menu every 10 days. Today, the current ate the last piece, and made a new one for my son in the hostel. They do it there too, but today he strained me before leaving.
Py. Sy. Off-topic. I made the dough, nifiga it didn't rise, I decided not to fool around and make a proven honey cake and Broken glass.

Svetik, I bake your souffle probably more often than others. I have it on the menu every 10 days. Today, the current ate the last piece, and made a new one for my son in the hostel. They do it there too, but today he strained me before leaving.
Py. Sy. Off-topic. I made the dough, nifiga it didn't rise, I decided not to fool around and make a proven honey cake and Broken glass.

Nadia, ATP for the information about the dough, I knew almost certainly on the subconscious, so I told you to make a minimum portion ... It's a pity.

[light]

Aha!
Or you can put fruits-berries in this type of "hole" pretty, pour jelly for the cake, and we will get another masterpiece from light -Jump pie
Impromptu

Sveta, do you know? This is your souffle



I did it 2 times The first time I did it in Dex, it turned out higher.
And this one is from Veski, but I missed him a little ... I was spinning in the garden. The baked goods came out on time, but on the Preheat it stopped short, and when it turned off I forgot to get it in 10 minutes. In Dex, it would be more beautiful.
Poured mashed strawberries and jelly for the cake.

Nelya, class !!!! A very interesting option, you must try.

You prompted this option to me

[Svetta]

Svetta, thanks a lot for the recipe! It turns out very tender and tasty, practically does not settle! I also add raisins. Here is a photo report:
.

Delicious. But it fell out of the saucepan in parts. The bottom did not stick to the saucepan, after the help of a silicone spatula it came out easily, but already separately. This incomprehensible-looking fragrant bunch is now lying in a plate, and I am sad ... The multi saucepan was slightly greased with rast. oil. I do not suffer from curvature.

Delicious. But it fell out of the saucepan in parts. The bottom did not stick to the saucepan, after the help of a silicone spatula it came out easily, but already separately. This incomprehensible-looking fragrant bunch is now lying in a plate, and I am sad ... The multi saucepan was slightly greased with rast. oil. I do not suffer from curvature.

Pichalka ... I don't know why it happened, I always came out completely.

Delicious. But it fell out of the saucepan in parts. The bottom did not stick to the saucepan, after the help of a silicone spatula it came out easily, but already separately. This incomprehensible-looking fragrant bunch is now lying in a plate, and I am sad ... The multi saucepan was slightly greased with rast. oil. I do not suffer from curvature.

And you try the emulsion so that it does not burn, here somewhere on the forum there is a recipe, but I remember it: 1 glass of ghee or lard, 1 glass of wheat flour, 1 glass of vegetable oil. Ghee + flour = mix everything until smooth with a blender or whisk, then add the rast. butter and again with a blender. It turns out an imulsion of about 600 g of a jar, before baking, grease the mold with this mixture (like butter) and bake, a sooo good recipe, my son-in-law at the dacha "laundered" the Tyflon mold with sandpaper - a monster, so I save myself with an imulsion, nothing sticks!

[qdesnitsa]

qdesnitsa, thanks But only the soufflé didn't burn a bit ... It just ... how to say? .. came out of the saucepan in parts: top with middle, and then bottom (bottom).
I think, when I get determined and try again (it's delicious, I want perfect execution) - I will hold it in the removed saucepan longer, can it steam out and fly out entirely?

Did you take it out hot? When it cools down completely, it is taken out with a bang, does not fall apart

Not hot already, the recipe says "let it cool down a little" - let it cool down. But the casserole was still warm. Yes, I also tend to think that it will be necessary to completely cool it in a saucepan

Not hot already, the recipe says "let it cool down a little" - let it cool. But the casserole was still warm. Yes, I also tend to think that it will be necessary to completely cool it in a saucepan

Although it did not fall apart when taken out of the saucepan, I now let the soufflé cool completely in the saucepan. so that you can safely take it with your hands. And I grease the bottom with ordinary butter and go a little on the sides.

I also want to cook. And if instead of kefir there is sour milk (curdled milk)?
And there is a question for the modes. If another slow cooker, the oven mode will probably work?

I also want to cook. And if instead of kefir there is sour milk (curdled milk)?
And there is a question for the modes. If another slow cooker, the oven mode will probably work?

I somehow did it on kefir in half with the rest of sour cream, everything worked out. I did it already in Dex and Vesochka. Everywhere I put it according to the recipe.

When I take it out hot, it also cracks, and if it is allowed to cool, then everything is taken out ok)) this is my favorite recipe, I always cook it.
Yesterday I cooked and it turned out to be a whole 5 liter pan, I was stunned and forgot to take a picture. Baked in redmond 4502, before that baked in Stadler forms, always came out super. Yes, any one goes perfectly!

Great recipe !!! Very, very tasty! Thank you very much!!!!

Girls who do not come out well from the saucepan - we smear the saucepan with butter and sprinkle with semolina, it will never stick! And a beautiful crust. Svetochka! Thanks for such a wonderful recipe! I also decorated it with chocolate:

Lyuba, this is beautyaaaa .... !!!!!

Beauty but no cutter?

I also plan to do it in the evening, it remains to buy kefirchik I look at the pictures and lick my lips ...

Beauty but no cutter?

I also plan to do it in the evening, it remains to buy kefirchik I look at the pictures and lick my lips ...

If there is sour cream, then you can dilute it to the state of kefir and everything will be super.
I already did this, diluted the current with old milk.

If there is sour cream, then you can dilute it to the state of kefir and everything will be super.
I already did this, diluted the current with old milk.

Damn, as luck would have it, there is nothing sour milk at all

Beauty but no cutter?

I also plan to do it in the evening, it remains to buy kefirchik I look at the pictures and lick my lips ...

And the cutter is on 1 page, it is the same for everyone.

And the cutter is on 1 page, it is the same for everyone.

Yeah, not exactly the same, but everyone's beautiful (I've already reviewed everything)

So I finally did it with dried apricots in my pressure cooker
Thanks for the recipe

So I finally did it with dried apricots in my pressure cooker
Thanks for the recipe

Thank you. I'll try to do it with dried apricots, I've never tried it.

Girls, is it possible to bake this souffle not in a cartoon, but in the oven? Today I asked for a familiar recipe, was very impressed with the yummy, but she doesn't have a multicooker. How much to bake and how to cool, help with advice, pliz!

I baked in the oven, I have to put it somewhere at 160, and then lower it to 120 and do not take it out until it cools down)) and the time is 40 minutes or an hour, I don't remember exactly.

Girls, is it possible to bake this souffle not in a cartoon, but in an oven? Today I asked for a familiar recipe, was very impressed with the yummy, but she doesn't have a multicooker. How much to bake and how to cool, help with advice, pliz!

My girl, too, having tried a piece, caught fire to do this, but there is no multi, and in the end she decided on the oven. She said that it turned out to be an ordinary casserole, the taste seemed to remain, but there was no airiness, it was dense.
I understand that there is not enough moisture when cooking in the oven. Although she baked it immediately under the foil, she wrapped it very tightly at once. So, in my opinion, soufflé requires a multicooker current.

soufflé requires a multicooker current.

Or pressure cookers

Or pressure cookers

forgot ...

[nvk, masinen]

Thank you, nvk, masinen!

I understand that there is not enough moisture when cooking in the oven. Although she baked it immediately under the foil, she wrapped it very tightly at once. So, in my opinion, soufflé requires the current of a multicooker.

That's exactly about the humidity, they even asked me what I soaked it with. Well, I, as it were, also did not vouch for the oven, but intuitively advised to lower the temperature and not remove it until it cools down, so let's see how it goes.

girls, for advice to you)). And if you make slaked soda? otherwise I had already whipped and mixed everything, rushed - but there was no baking powder (. I had no time to run to the store, and I was reluctant.

girls, for advice to you)). And if you make slaked soda?

it should be half as much as baking powder

it should be half as much as baking powder

Thank you for your answer! I threw 0.5 tablespoons (it seems like I guessed, judging by the answer)), already at the baking, I had to be patient

[3 g lemon juice + 5 g soda + 12 g flour = stir well.]

girls, for advice to you)). And if you make slaked soda? otherwise I had already whipped and mixed everything, rushed - but there was no baking powder (. I had no time to run to the store, and I was reluctant.

I only make baking powder myself, it turns out cheap and cheerful.

3 g lemon juice + 5 g soda + 12 g flour = stir well. All.

[3 g lemon to - you + 5 g soda + 12 g flour = stir well.]

I make baking powder only myself, it turns out cheap and cheerful.

3 g lemon to - you + 5 g soda + 12 g flour = stir well. All.

Thank you! Yes, I remember in childhood even in some Soviet book there was such a recipe for baking powder).
Yes, the soufflé casserole came out excellent (although it kept it heated for about 25 minutes), it came out of the bowl easily, it was not damaged. Indeed, so juicy and tender. Here's still warm ate at night looking. I feel I will often do it now, although I did not really like casseroles before. Thank you very much for the recipe and you and the original author!