lunova-moskalenko
Quote: Angelica1

Clear. But I had it runny, although the curd was tough, not like baby curds. And if your dough is liquid (nvk) still freezes and rises?
Rises, but less. It often becomes like a cheesecake. By the way, I really like this form then, it comes out so cool. I was here and showed a photo of the resulting cheesecake. And if you put it under the grill a bit, it looks so cool.
Yes, it rises better if I beat the whites to stable peaks, then it rises perfectly!
Angelica1
Clear. For the first time I had a cheesecake, and inside it was not at all airy. I didn't like the shape, but the fact that the casserole itself was sagging and did not rise.
As for the mode specifically for cookies, it is necessary to transfer this to the topic about cookies, I have already learned from experience that the modes for different multicooker have noticeable features that greatly affect the result.
Shapoklyak, your experience of this casserole in our cookie will be very interesting, I still have a question whether it can turn out thick as in the photo with the same calculation of products but in a wider bowl (specifically in the cookie).
lunova-moskalenko
Quote: Angelica1

Clear. For the first time I had a cheesecake, and inside it was not at all airy. I didn't like the shape, but the fact that the casserole itself was sagging and did not rise.
As for the mode specifically for cookies, it is necessary to transfer this to the topic about cookies, I have already learned from experience that the modes for different multicooker have noticeable features that greatly affect the result.
Shapoklyak, your experience of this casserole in our cookie will be very interesting, I still have a question whether it can turn out thick as in the photo with the same calculation of products but in a wider bowl (specifically in the cookie).
So mine was raised and baked. It's just that the middle of her sat down a bit and the edges were, as it were, slightly airier in the photo, you can see. It didn't taste at all.
Angelica1
Well, yes, I get it. I meant that my first attempt was very far from perfect.
Gibus
Quote: Gibus

tomorrow I will buy kefir and make a casserole according to this recipe

I looked into this Temko and remembered that I had done so many times, but forgot to report

Curd souffléCurd soufflé
I just reduced the sugar and replaced the kefir with 150 ml of 20% cream (then I tried sour cream, too, you can) - it seemed sour with kefir, we wanted a more neutral taste.

Thanks to the author Reliable, proven recipe
Angelica1
Did you do this in cook? Looks great. I, too, have done 55 in Cook many times and I also do it very well, after I increased the amount of cottage cheese to 600-700 grams. The amount of dough comes out more and because of this the casserole is thick.
Do you have an original recipe or with an increased amount of products?
What cooking mode did you set?
Gibus
Quote: Angelica1

Did you do this in cook? Looks great. I, too, have done 55 in Cook many times and I also do it very well, after I increased the amount of cottage cheese to 600-700 grams. The amount of dough comes out more and because of this the casserole is thick.
Do you have an original recipe or with an increased amount of products?
What cooking mode did you set?
I slightly changed the recipe, since we don't eat sweets, but with kefir, with such an amount of sugar, it seemed sour.
600 g of cottage cheese (3 packs of Blagoda), 5 eggs, half a glass of semolina, 150 ml of 20% cream, 1/3 MCT of sugar, 1 tsp. cut, vanillin, zest.
Multipovar 108C without pressure 45 min + 30 Warm up + stand.
Snusmumrik
I bring another thank you Svette for a gorgeous recipe! This soufflé has become my family's favorite curd dessert and guests are absolutely delighted with it!

Curd soufflé
Angelica1
Looks great! Which slow cooker did you do this in?
Svetta
Quote: Snusmumrik

I bring another thank you Svette for a gorgeous recipe! This soufflé has become my family's favorite curd dessert and guests are absolutely delighted with it!

Curd soufflé
To your health! I myself love this soufflé, here is a photo of the last piece in real life. Didn't finish at breakfast ...
Curd soufflé
Snusmumrik
Quote: Angelica1

Looks great! Which slow cooker did you do this in?
Made in Dex-60, she is my only one and dearly loved
ledi
has already gone to do. then I will report
Angelica1
Sorry, I'm again with my question. And what is the diameter of the bowl of your multicooker, in which this dish turns out so great? So that for this calculation of products this thickness comes out. And then in the cuckoo, with this calculation, a low casserole comes out, the thickness is obtained if you increase the amount of cottage cheese to 650-700 gr.
Svetta
Quote: Angelica1

Sorry, I'm again with my question. And what is the diameter of the bowl of your multicooker, in which this dish turns out so great? So that for this calculation of products this thickness comes out. And then in the cuckoo, with this calculation, a low casserole comes out, the thickness is obtained if you increase the amount of cottage cheese to 650-700 gr.
I have a bowl 22 cm in diameter.
Snusmumrik
Quote: Angelica1

Sorry, I'm again with my question. And what is the diameter of the bowl of your multicooker, in which this dish turns out so great? So that for this calculation of products this thickness comes out. And then in the cuckoo, with this calculation, a low casserole comes out, the thickness is obtained if you increase the amount of cottage cheese to 650-700 gr.

My Dex has a bottom diameter of 16 cm and a diameter at the top of the bowl 21 cm
Lud-Mil @
Svetlana, thank you so much for the recipe! I baked in Marus and for half a portion, since there was no semolina at home, and I really wanted to try the soufflé, I decided to make a half portion for a test, so that if something doesn’t work out, I don’t throw out so much. I replaced the semolina with flour and added half a tablespoon of cocoa. She stood for time according to the recipe, she was afraid that she would burn, she could hardly bear it so as not to open ahead of time and see. When I took it out and cut it, it seemed that there was no airiness, but when I took a bite, I immediately realized that I was wrong - it turned out really a soufflé, very tender and tasty.
🔗 🔗
Svetta
Lud-Mil @, I see that your souffle has settled a little, the sides turned out. Next time try to leave the soufflé after heating for half an hour or an hour in the multitool without opening it. I think it will be even better!
I'm glad I liked the recipe.
Lud-Mil @
Yes, it sank a little, I did not open it for 10 minutes after heating, and when I opened it, I already saw such a cheesecake. It seems to me that the reason is something else, maybe the cottage cheese is to blame (I had a homemade one, so moist and soft), maybe something else. But this does not bother me very much, it did not affect the taste, in extreme cases, if you do it for guests, then you can fill this side with something - cream or glaze.
ledi
I report: it turned out delicious! But, it sank heavily, almost doubled. When I poured it into a saucepan, the mass was in Dex at a division between 6 and 8. Such a cool fluffy mass was! And when I pulled it out, it turned out to be only 3.5 cm and the edges were bent too. Well, nothing, I will still try to bake.
rusja
Quote: ledi

When I poured it into a saucepan, the mass was in Dex at a division between 6 and 8. Such a cool fluffy mass was! And when I pulled it out, it turned out to be only 3.5 cm and the edges were bent too.
this, by the way, is the problem of almost all "hot" multis and shortcuts with a power of over 900 W, this is also raised in the profile Temks themselves
Lud-Mil @
Maybe that's why my souffle has settled too?
tundrik
It's worth getting ready! Can not wait! so drooling while I read you! She took out cottage cheese from the freezer and went to throw beads ...
Marfik
Girls! Thank you all very much for the recipe and tips! The soufflé turned out SUPER !!! Delicate, airy, fragrant! One question, how much baking powder do you put (if on teaspoons)?
Svetta
Quote: Marfik

Girls! Thank you all very much for the recipe and tips! The soufflé turned out SUPER !!! Delicate, airy, fragrant! One question, how much baking powder do you put (if on teaspoons)?
This is 3-3.5 tsp.
Kirks
Sveta, thank you so much for the recipe! casserole is extraordinary, very tender, tasty. I am delighted!
Curd soufflé
Crochet
Girls, I immediately admit that I have not read the whole topic, so I ask you pardon in advance, if a similar question to mine has already sounded ...

What interests me is, if you bake a soufflé according to this recipe in the oven, will it lose to its multi-cooker brother?

I baked a similar souffle in a slow cooker, and even then a hundred years ago ...

I'm just going to the oven ...

Perhaps someone tried both options and it is possible to compare, please respond ...
Taia
Quote: Krosh
Perhaps someone tried both options and it is possible to compare, please respond

Crumb, I bake this souffle regularly. Hell and in email. oven, and in the cartoon. I like how it turns out in the cartoon.
Crochet
Quote: Taia
I like how it turns out in the cartoon

Taichka, and what exactly is the difference, can you explain?

Is the fluffiness the same or something else?
Taia
Crochet, yes, it turns out more magnificent and higher.
But this is purely mine ... you understand. In general, I like baking of this kind more from multi.
Crochet
Quote: Taia
yes, it turns out more magnificent

Well, once more magnificent ...

From goodness, goodness is not sought !!!

Thank you my good for your prompt help !!!
Svetta
Crochet, Innusik, Taia I already answered you while I was running around the shops. Yes, in the oven it will work out, but there will be "the wrong coat". And lower, and not so gentle ... So I advise you to do it in the cartoon, only necessarily withstand the modes, otherwise it will fall.
mylik.sv
Svetochka, I also baked a souffle according to your recipe!

🔗

I made 2 packs of cottage cheese (400 g), 4 eggs, 2 tsp. baking powder and reduced everything else a little. I baked in Dex 60 for 45 minutes, turned off the cartoon and, with the lid closed, forgot about it for about an hour.
Such a cool casserole! At first it seemed that there was not enough sugar, but it turned out to be just right!
Thank you, Svetochka, for such a wonderful recipe!
Svetta
mylik.sv, Lenok, glad I liked it! By the way, I have to do it myself tomorrow, I've been baking it for a long time.
Nata521
Hello! And for some reason I didn't succeed, I did it according to the recipe, but instead of baking powder I put soda, but can't it fall because of this?
It can be seen that the soufflé rose, and then fell and in layers of some sort, as if the squirrels were below
The multicooker Stadler Form Chef One SFC.909 bakes all kinds of muffins very well, I don't sin on it.
Curd soufflé

Curd soufflé

Svetta
Nata521I think soda played its own piano here too, if you changed 1: 1, then it turned out sooo much.
The quality of the curd and its moisture are also very important. And at what temperature does the baking in your cartoon pass? I think the temperature is higher than in Panasonic.
I carefully looked at the photo - most likely cottage cheese, soda and a violation of the cooking technology. IMHO
Nata521
The temperature in the cartoon according to the instructions is written 127-132C
Soda put one teaspoon
Cottage cheese house in the village 0% 340g + 9% 170g
Svetta
Nata521, I don't even know what to say. I always succeed ... Yes, and already 12 pages have been written, it seems normal for everyone ... Riddle.
Annutka
Svetlana, I got to the casserole too. I baked in Panasonic, according to the scheme you described, everything worked out! After the baking powder, the curd mass became airy, and after adding proteins, it was generally fluff, I was very afraid that it would fall off, but everything turned out very well! Thanks for the recipe!
Svetta
Annutka, I'm glad that it worked out and liked it!
bukabuza
can you bake it in a silicone mold in a multicooker? I want to add it to the cake with a top layer, but I don't really want to cut it. because the cake itself is smaller in diameter than the multicooker bowl.
Svetta
bukabuza, I'm afraid the silicone will interfere with baking. I would not risk it.
Nata521
Well, the second time has already turned out, though I did it in another multicooker in Panasonic-10m, and strictly according to the recipe. The saucepan is too small for such a quantity of soufflé :)
Curd soufflé
Curd soufflé
Oh, I downloaded a photo from my phone, I don't know how to expand it, litter

Girls, how do you taste? At the top it seems like the taste is empty, the protein is like that, and the curd taste from the bottom is more, probably the proteins have risen up more
Svetta
Natalia, the recipe is actually designed for Panasonic-18. You had to divide the recipe in half, then it would be baked better without settling the curd component, and would not rest against the lid. But the fact that you still got it makes me optimistic that your next soufflé will be perfect!
Nata521
Thank you, next time I'll try to do it in Polaris, but tell me if it's better to set the temperature to 120C ?, by default in Polaris 130, will it be too much for a souffle?
Svetta
Nata521, I won't tell you anything about the temperature. But I think that 130 will be good, I think that in the big Panas it is the same. Be sure to talk about the result, okay?
mylik.sv
I made a pack of cottage cheese for 2 (400 g):

🔗

Yummy!
Sveta, thanks for the recipe!
Svetta
mylik.sv, Lenusik, to your health!
Nata521
Well, after yesterday's souffle, my husband dwindled almost everything, today I decided to bake more, but already in polaris 0124. Of course, it didn't quite work out, though the cottage cheese was purchased, but yesterday I made it from homemade
I will experiment more))) this result did not suit me, it tasted just a lush casserole, although it also turned out tasty, very dark bottom, baked at 130C
Curd soufflé
Curd soufflé
Curd soufflé
Svetta
Natalia, yes, it turned out a bit dark ... But try it in little Panas, just halve the recipe, but keep it all the time according to the recipe. I think it will work. Just beat the whites well and carefully - not with a mixer! - stir into the dough.
Good luck!
Nata521
I want to test Polaris again, in Panas it is clear what happened, or maybe because of cottage cheese more

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