Meat bread 3 in 1

Lenochka, you won't believe it - I didn't get it, I dumped it in the oven for 20 minutes. But I think if I had set it for 1.5 hours at once, or 45 minutes the second time, then it would have been enough. Maybe someone will write their own version for x / n. It tastes very good, despite the fact that it is entirely moose ... Tomorrow I will buy gelatin in St. Petersburg, I will still make it, but perhaps in the oven ...

[xn]

I'm with the purchase xn began to bake about the same meat loaf in it, and not in the oven, as before. It's very simple - I put in an almost full bucket, cover it on top with a small silicone rug, by advice a Spanish girl - it turns out that poor students, for numbing money for the then expensive multicooker, cooked many dishes in affordable hp, yeah - this is for the heat to concentrate inside, we do not need to rise. I bake the meat for at least an hour, then I check it with a puncture - the juice is clear, it’s ready, but in order not to be fooled sometimes, I first bake it for 20 minutes, then I put it on the baking again, and the hour sama-sama already had an hour. When ready, the liquid, if it is released, I drain it, when cooking buckwheat porridge as a flavoring additive it will come in handy, it cools down a little in hp, and then I dump the bread, it keeps well, if the minced meat is pre-knocked out, we are now literate, we know from sausages and ham. Such a large bread is obtained if a bucket is used for everything, it is cut with plastics, the technology for preparing minced meat is not much different from an ordinary sausage. behold and my

Irina, well, I obviously didn't have enough hour, maybe because there is no rug. I didn't understand about "first I bake for 20 minutes."

[bakery products]

I didn't understand about "first I bake for 20 minutes."

I have a simple hp, maybe in it you can set the time on the program bakery products more than the prescribed hour, I don't know how, so I bet on bakery products, after 20 minutes off and put it back on bakery products already before the signal. An hour, yes, not enough for such a not small loaf, and if the stove does not obey, maybe after an hour of baking it will stand for an hour on heating, it seems like HP has such a function as in multicooker, honestly, I don't really know about heating after the end program but there was no need for it. Instead of a small rug for your taller and narrower bucket, there may be a suitable underlay for the hot, there are now a wide variety of them. In general, without problems, if not in the oven, it bakes beautifully in a multicooker on baked goods, also not more than 1.5, I put it in 5 liters and put minced meat on 2 kg, then in AG for beauty min for 10.

And yet - my gelatin turns out to be only ancient (as early as 2008, I barely figured out the numbers - horror how long ago ...), maybe it's not worth it, what if I spoil the meat? Although she opened the bag - it is so calmly yellow, like little-colored cane sugar, maybe it's normal?

If it's just dry. I would use it without fear. You can increase the exposure time "bread" in the air before sending it to baking