Microwave baking

Would you at least clarify whose recipe you are writing about ... I'll try to guess that this is a biscuit from Alim on the same microwaves? I won't pick up a container for it ... I have such volumes or pots, or ceramic pots ...

A little higher already gave a link on baking in MV. There she is 🔗
Using it, I baked a chocolate cake for 3 eggs in MV (following the recipe given). I used a silicone mold with a hole in the middle. According to the table, I set the time (I got 8 minutes) and baked only on microwave waves, then stood for another ten minutes in the MV (while the baking processes were completed). Got up 3 times, after cooking, the donkey just a little bit. It turned out to be very airy, gentle, not dry. The cut was uniformly perforated. I liked the result of baking in MV more than in the oven. And much faster in time. Unfortunately there is no photo. I'm going to repeat this on the weekend - then the photo will be.

[CHARLOTTE]

CHARLOTTE

-dough-as usual-3 eggs, a glass of flour, a glass of sugar... Here I grease the CRISP plate with butter, thinly, thinly, and it is better with butter. Then I pour out the dough and put apples on top. I put in the microwave on the CRISP mode and usually it takes 7 minutes... It turns out to be a very soft pie.

Hairpin, I did it according to Anastasia's recipe and, as I thought, on the same program, but I quoted Freken Bock, because the result was the same.

[regular silicone mold]

Aaaaaaaaaaaaaaaaaaa !!! All of you are doing this on Crisp plates !!! And I have not ... yet ... Then I will not bother you!

I did in regular silicone mold, in which I bake in the oven - and everything turned out great. I did not bake in a glass form, because I was afraid that it would be difficult to remove. And I got it out of the silicone very easily.

The dough I still had was probably too sweet and therefore rose slightly.

There it is about proportions - for 3 eggs half a glass of sugar, half a glass of flour and then according to the recipe, and you have 2 times more sugar and flour. Apparently your dough turned out to be thick. And according to this layout from 100 gr. sugar and 100 gr. chocolate - sweetness was in moderation.

[regular silicone mold]

I did in regular silicone mold, in which I bake in the oven - and everything turned out great.

But did you do it using microwaves alone? You can't grill it, right? That's why I can't dare to do everything in silicone molds, because I can't imagine how to bake without a grill - that's my stereotype. I can't fight him in any way!

Hairpin, I did it according to Anastasia's recipe and, as I thought, on the same program, but I quoted Freken Bock, because the result was the same.

But with apples, I make 3 eggs - there I don't need a lot of dough - my husband loves more apples.

But did you do it using microwaves alone? You can't grill it, right? That's why I can't dare to do everything in silicone molds, because I can't imagine how to bake without a grill - that's my stereotype. I can't fight him in any way!

Anastasia, I think you can grill it. After all, you can bake in this form in the oven, I even turned on the grill to brown the bread. To be honest, I was afraid to put the silicone mold on microwave waves. But nothing happened to her.

Silicone cookware can withstand temperatures from -30 C to +280 C and is suitable for ovens, microwave ovens, and air ovens.

But with apples, I make 3 eggs - there I don't need a lot of dough - my husband loves more apples.

I also like it more when apples are cut into cubes at the bottom, and dough on top, but this time I wanted to do it with apples on the dough.It also seems to me that the moment of beating eggs with sugar is also important. I once did it with a mixer, so they whipped until white and increased in volume, and today I decided to try my new Brown blender on whipping, but it seemed to me that his whisk was weaker than the mixer and the mass was not whipped so much, only the sugar dissolved.
In general, everything is heap.

I think in these special modes "golden brown" there are also some microwaves involved - after all, the products must be covered with a steam dome on a crip plate, what kind of grill is there. You just need to choose the time at your discretion.

I think in these special modes "golden brown" there are also some microwaves involved - after all, the products must be covered with a steam dome on a crip plate, what kind of grill is there. You just need to choose the time at your discretion.

Alas, not all manufacturers! In my instructions it is strictly forbidden to use anything that covers a crisp plate or plastic in the "CRISP-golden brown" mode, since this mode includes both microwaves and a grill and this is visible during cooking through the glass of the grill door, it gets red-hot and the display reflects what is turned on in this mode - if only microwaves, then the grill icon would not also be on, but it is on, as it should be according to the instructions. so that each manufacturer of microwave ovens understands the golden brown mode in its own way.

so that each manufacturer of microwave ovens understands the golden brown mode in its own way.

Apparently for LG, the "golden brown" is only microwaves, and browning occurs due to the Teflon mold and the steam dome because I saw the grill does not turn on. And the instructions just say that without a steam dome, do not install in the MV.
So the next time I cook an apple pie, I'll just make the dough thinner and put it on a golden brown crust, just cover it with a dome, after all, there are still only microwaves, as with ordinary baking in glass pots.

[Sponge cake in the microwave from Alima]

Sponge cake in the microwave from Alima
The mold must be filled halfway so that the dough does not run away.
The recipe was written down a long time ago, a friend gave:
3 eggs
100g sugar
2 tbsp. l sour cream
2st. l rast. oils
2st. l cocoa powder
1/2 tsp baking soda, quenched with vinegar
1st (250ml) flour

Beat eggs with sugar well with a mixer, then add flour mixed with cocoa and butter with sour cream in small portions.

Grease a microwave-permeable mold (I have 2.3 liters), fill it with a paste and bake. After the end, do not take it out of the oven for some time - about 10 minutes somewhere.
Although the shape is high, the biscuit came out easily, helped a little with a spatula from the bottom. (it was too lazy to cover it with paper).
The porosity was uniform from bottom to top. Sugar and butter, for my taste, could be less. I was pleased with the simplicity and speed of preparation.

PS: We used only microwaves.

I couldn't find where this recipe was published (but definitely on our website), I just copied it.

I did enough, kept it at 800 watts for 10 minutes, forgot to leave it for 10 minutes. The temperature inside was 95-97 degrees.



Crack-bricks Where did I go wrong?

Once again, I will give a table (well, very useful!) For adjusting the cooking time / power. This is not to bake by eye according to someone else's recipe

🔗

[Alim]

Alim, I did not catch up ... The recipe does not say how long to keep in the microwave and at what power. What should I count? Or am I missing something? I only have this recipe copied ...

In the same thread, answer # 197, I indicated 700 W, 7 minutes and 10 seconds. So, hairpin, it was necessary to hold less ... 6 minutes 20 seconds, according to the table ...

Something there is no "EDIT" button ... In response 197 and to the conversion table, a link was given ...

[Alim]

Alim, it seems, I rolled up the recipe, and the preface was too lazy. 6 minutes 20 seconds is the same volume. And my volume is two times less. That is, 4 minutes. Am I reasoning correctly?

Panevg1943! When I turned it over, I just admired for a few minutes ...

I haven’t come across a plate for recalculating the baked mass yet ... so I’ll probably have to do test baking
4 minutes - perhaps it looks like ... for a test.

Today I did this .... It turned out a cake, a hump in the middle, and the edges .. well, they were baked, but low. ..... maybe my micra does not bake evenly, more in the center ...
!

If you baked in the microwave mode, then the edges were baked first, and the middle still continued to rise, (and therefore the hump) in the instructions warn about this, it is advised to cover the edges with foil.

If the mode is convection, then the heat is more evenly distributed and the middle is baked better when the dish is on the wire rack, and not directly on the turntable.

[Alim]

Alim, Thank you! I have no convection

Yesterday I made two servings according to the same recipe in the oven. Maybe I'm nitpicking, but in the micro it turned out more gentle and soft.

I continue to bake in the microwave ...

[Maybe I'm nitpicking, but in the micro it turned out more gentle and soft.

Yes, yes, in the micro (if the oven is baked correctly) it is gentle and soft. Here are baked goods according to this recipe and its modification on yolks (answers No. 11 and 12) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=46003.0

Just found a link about baking yeast bread in 20 min using microwaves. I'm going to try ...
🔗

[Alim]

Alim, read it, curious!

I’ll wait for your results, but one thing I can say is that before (before buying a bread machine) I stewed the dough exclusively in the microwave.

I switched on the MV for a few seconds, the dough heated up and then rose very, very quickly (there was no question of any hours to rise)

Just found a link about baking yeast bread in 20 min using microwaves. I'm going to try ...

Then I decided not to hope for a miracle anymore, but added baking powder to the bowl, rolled out another nut roll and sent it to bake on convection ...

So far, I see only one reason for the failure: perhaps at the very beginning I overheated the milk and the yeast "boiled". (I warmed milk, sugar and yeast together, and for the first time - with the addition of flour, that's the difference in temperature with the same modes)

[Nika555]

Nika555, tell me, did you bake your products on convection + microwave mode? I haven't tried it yet, but it's interesting and scary.

I bake bread on convection mode and I also want to try the combined mode .... If it works out today, I'll write

Just yesterday I first baked bread in a glass pan on convection.
The roof is slightly browned, and the crust is good on the side and bottom. I don’t know why, it squirted well with water, tempo. put 200 *

Tell me .... plizz!

want to try combined mode ...

I baked bread in combi mode (convection + microwave).
The bread turned out to be smaller in size than on one convection (much more moved away from the walls) and a denser, too "rubbery" consistency.
The cooking time took 10 minutes less and this is the only + that I see so far.
I didn't like baking bread on this mode

[Alim]

Got it ...
thanks for your experience, Alim... Maybe I'll test it too.

The roof is slightly browned, and the crust is good on the side and bottom. I don’t know why, it squirted well with water, tempo. put 200 *

Tell me .... plizz!

I think 200 * is a bit too much ... I usually bake at 180 * in one convection mode and the crust is the same and thin everywhere. Sometimes I spray, sometimes not ... but I put the form on the wire rack, otherwise the bottom will be pale.

[Nika555]

Nika555, tell me, did you bake your products on convection + microwave mode? I haven't tried it yet, but it's interesting and scary.

You have to try everything, who knows?
So far, I have only cooked meat with these functions - convection + microwaves.
But on convection she baked custard cakes Eclairs and puff pastries, moreover, on two grates at once - they turned out great !!!
It's a pity I didn't take a picture ...

I praised myself for something, tried to bake bread and I can't say what happened. I used to bake buns in Combi mode, it was great. I read that people have a loaf and bread, in our heat I decided to bake bread. I baked on a grate in convection mode, first 210 * - 20 minutes, then another 230 * - 15 minutes, came out some kind of pale, maybe someone will need me?

I used to bake in Combi mode, it was great ...... decided to bake bread. Baked on a grate in convection mode, first 210 * - 20 minutes, then another 230 * - 15 minutes, came out some pale,

I bake bread on convection on a wire rack at 180 *, 60 minutes, ruddy comes out
But the combi (microwaves and convection) gave a much smaller bread, pale and not so porous.

I will add that I bake bread from 500 grams of flour. This is because the baking time also depends on the mass of the dough.

I'll try. I also baked on a wire rack, laying a thin silicone mat. The bread was made on the basis of old bread, something like sourdough, although a little yeast is added. In KHP it was rising rapidly. Alim, do you warm up the MV before that? I divided the bun into 2, baked one in a glass form, the other, as I wrote on the rug, and put this and that on the wire rack. In a glass form, it looked like bread, but on a rug like a flat cake, but still white. I'll try to make normal bread and use your experience

Alim, do you warm up the MV before that?

I do not preheat it, because I let the bread stand in MV and after raising it twice, without removing the mold, I set the temperature to 180 *, mode with convection.
The temperature rises quickly, about 5 minutes. At the beginning of baking, I try to moisten the walls from the spray gun 2-3 times (there are no baking with steam in my MV). I tried to close the dish on top with a lid, but as a result I did not see much difference.
I baked both in silicone molds and in detachable ones with a non-stick coating, everywhere the crumb was good.

The bread was made on the basis of old bread, something like sourdough, although a little yeast is added. It still looked like bread in a glass form, but on a rug like a cake,

In order not to be "like a cake", I made the dough a little steeper and did not let it leave for a long time, it turned out high ...

Thank you, I understood everything.
One drew attention to the fact that in Mikra, even on convection, less heat emanates than from the oven.
But for the advice to make a cool dough, special thanks to Alim.
My husband loves bread based on the old one, and now I made it on the remnants of kvass (kvass was bread), when I make it. he eats a lot of flour and never gets enough.
I tried to bake sausages in dough on the Combi mode, for about 20 minutes and everything was ready, but all hands did not reach the bread. By the way, I don't have a pair either, and I also play with a pulverizer. I don’t know why, but I got the impression that as a MikrovV oven is weaker than a stationary one, although the power is declared 1400, that's just what .... Every time I tell myself, treat it as not an accelerated version, and no, I’m still stepping on a rake

[Anastasia]

Anastasia, the microwave is really super. Panasonic Dimension 4 (that is, size 4, and then professional ones). Made in Japan (not China). Now there are none. I bought mine, and I don't remember what year. I checked in the SC, everything is in perfect condition. True, on the forum they wrote about some modern Panasonic m / waves with the Baking / Convection function and even with steam processing. The Japanese one then cost a lot of money, but now it's scary to assume, and it's unrealistic to get a Japanese product.

This is an inverter micra with a two-level convection and a Panasonic NN-997 S grill, no steam in it, 24 automatic programs, 42 liters. On convection it works like an oven, but there are also different automatic baking programs (pizza, pies, pie). There is a fermentation at 40 degrees. Now they are freely sold from 22 thousand rubles. up to 30 thousand rubles It is written that the country of origin is Japan. She has ceramic rotary table 39 cm. Do you have the same or without a rotary table? Interestingly, this table can be turned off so that it does not rotate when baking when using microwaves or in combi modes?

Hello! Tell me, I found the recipe "How to bake bread in the microwave". Evaluate what will come of this (I have zero baking experience in the MVP))))) THANKS in advance!
"An interesting process, baking bread in the microwave requires food, your attention and desire. Yes, we will bake bread with raisins. Let's prepare the food:

flour - 0.5 kg;
raisins - 100 grams;
milk - a glass;
sugar - 2-3 tbsp. spoons;
salt - 1 tsp;
fresh yeast - 40 grams or dry - 11 grams;
butter - 100 grams;
eggs 2;
ground saffron for color
confectionery poppy for decoration.
Cooking the dough
Rinse the raisins well, leave to dry on a paper towel.
Pour milk into a saucepan, add sugar and put in the MVP at maximum power for one minute. Take it out of the oven and taste how hot it is, as you need to dissolve the yeast into it. If it is very hot, then cool slightly so that the yeast does not boil.
Add yeast, dissolve in milk.
Next comes sifted flour and saffron, which will give a delicious, pale yellow color. Mix very well.

Put, covered with a lid (you can just a plate), in the microwave on moderate power for a minute.
In a small bowl, combine melted butter and eggs and season with salt. Pour the mixture into the dough.
Cover with a lid and put in the oven - moderate power and time 20 seconds (this is important, do not put on more!). During this time, the dough will rise twice.
We spread the dough on the table (board), pour out the raisins and form the dough obedient for weaving braids (you can add quite a bit of flour).
We form pigtails
Divide the dough into three parts (required!). We divide every third into three more parts for weaving the braids. As a result, we get three braids.
Grease a baking dish with oil, put braids and sprinkle them with poppy seeds. Cover with foil, put in a microwave oven at medium power for 20 seconds. Takes out. We wait 5 minutes and do the same operation again - set for 20 seconds. This is proofing. The braids should increase in volume.
Bake
After another five-minute break, put the tin covered with foil into the oven. We set the average power and six minutes of time. Then we bake for the same amount of time at full power.
Let it stand for about five minutes in the microwave, and take out a delicious, aromatic, microwave-baked bread with raisins "

good day!
Please share a recipe for small buns (unsweetened), microwave cake.
modes are micro + convection, there is simply convection. there is an automatic cooking program "pizza"
there was no recipe book in the bargain

If you have a microwave oven, you can bake everything the same as in the oven. Therefore, feel free to choose any recipe and go for it!

thanks, but I'm interested in the options for the combination of microwaves and convection. so far I sang 1 time, it came out edible, but not quite what I would like in terms of volume.
I got such a pigtail, I would be taller and softer

why combine?

combine, at least to experience all the modes of my microwave
but in general, I was recently shocked by the speed of baking a chocolate unleavened cake on ordinary microwaves for 3 or 6 minutes - and a gorgeous chocolate "biscuit" is ready. How much should you bake it in the oven or on convection in the microwave? - much longer ...
that's why I suppose that if you get right to the yeast pastries, you can also get your favorite pastries faster and more magnificently.
here is a chocolate cake in 6 minutes of microwaves (this was a double volume of ingredients; a single one takes only 3 minutes to cook)

understandably. I just did Brownies. Layering the dough, but if you overexpose, then it is baked without lifting.

She's also ripe for baking bread in the microwave, and then there's a lull ... OU, where is everyone? Today I received a crouton, but I will look for my parameters.

I baked a half-recipe banana cake from the local recipe in savarene shape.
Banana cake (Classic banana bundt cake)

Baked in convection mode for 35 minutes at 180 * C. It turned out deliciously, the grandson approved!

Today for the first time I baked yeast pie with cabbage and buns with cottage cheese in the microwave.
Baking on convection mode. Pie 20 minutes at 180 degrees and another 15 minutes at 170. Baking in an iron mold. Reduced the temperature, as the top was well browned after 20 minutes.
The cheesecakes were baked in a silicone mold for 25 minutes at 170 degrees.And the pie and cheesecakes are thin, slightly thicker than the Ossetian pies.
Everything was baked well, only the bottom of both the cake and the cheesecakes were not browned at all, although I put both forms on the wire rack.
The result was quite satisfactory. I will continue to try to bake in micra.