Anatolyevna
Delicious! Baked with meat and an apple with cinnamon Thank you Linochka! I liked it very much!
Linadoc
Antonina, to your health and bon appetit! I'm glad the recipe came up.
kolobok123
What yummy. Urgently bookmark!
Katko
And me and me to bookmarks
The simple sandwich maker Scarlet was given as a present for a long time, the coating is frail, used little, and he is slowly
And a lot of all sorts of cool recipes ... and at Stebu it's too late to get in line, there is no ozone, and in other places it's already under 4 thousand

And the dough recipe is excellent, I like that there is a little oil, I will definitely try it, thanks
Linadoc
Katerina, yes it is done simply, but you need to eat it right away, when they dry up, it is already chewing hard.
Katko
Linadoc, nicho, nicho, it will be delicious, we will chew, our teeth are given for that))) we will knead our jaws
Natusya
Linadoc, yesterday kneaded such a dough with c / s flour, began to try in the morning (spring ... diet ...) for some reason it tasted bitter. It seems such a bitter flour was caught. The second time I bake from it and all the bitterness in my mouth. Maybe I'm wrong and she's like that on her own?
The beer is not bitter.
Katko
Natusya, this is most likely rancid flour (((try it just by the taste ... even freshly made, maybe ... either grain, or storage conditions ...
Natusya
katko, Katyusha, thanks for the quick reply! I threw it away, there is nothing more to try. I will not buy a French thing, I am offended at her. Only which one should I take now? ..
Linadoc
Natusya, yes, most likely flour. I take "Every Day" in Auchan, everything is fine, not bad flour. And to make it like "French thing", just add powder, a pinch when kneading ascorbic acid.
Innushka
Linadoc, an interesting idea, less of this harmful frying in oil) Tasty and harmless!)
Katko
Linadoc, nicho I got in
but I like Nekrasovskaya flour, it is sold in Karusel or Pyaterochki, it is of 1 grade ... now Chelyabinskaya flour was brought in, the flour is even better and stronger
Natusya
Girls, thanks! I'll try 1st grade flour
Katko
Natusya, this is my corral for flour, I don't take the highest grade at all, all of the 1st grade or general purpose
may the author forgive me for the flood
Trishka
Linadoc, thanks for the recipe, for a long time ... all hands did not reach ...
Tell me, I just don't understand, knead the dough, let it sit for 30 minutes, where is it warm or in the refrigerator?
And only then roll out and lubricate with oil? And immediately sculpt chebureks? Or how?
I’m dull at night looking
Linadoc
Trishka, 🌼Ksyusha🌻, in the warmth, under the film. I just have HP in the bowl. Then you roll it out and immediately grease it with oil. While the dough is ripening, I make the minced meat. Therefore, as I rolled it, I immediately put it on a sandwich maker and minced meat.
Trishka
Linochka, thanks for the promptness, I understood everything and!
Ksyu-juha
The dough is good, my favorites are super! filling cheese and boiled sausage. I rolled the dough thinly, but did not do any folding manipulations.
Very elastic dough!
Chebureks on beer dough (Steba sandwich maker)
Ksyu-juha
I had excellent pasties in a drop of olia fried under the lid!
The dough, after spending 24 hours in the refrigerator, smelled flaky to me and was so tender and soft and crispy and bubbly. beer from Germany, worth baking.
Now this is my favorite dough, I made it like a dumpling dough with vinegar, only on beer, the ingredients are similar, I put a couple of spoons of olia and 20 gr of oil.
Now this is my favorite dough.
I made dumplings from the leftovers, they came out super tasty.




Chebureks on beer dough (Steba sandwich maker)
These with meat are very, very tasty !!!
Chebureks on beer dough (Steba sandwich maker)
These are with cottage cheese !!!!
Linadoc
Oksana,! Beautyaaaa! Super turned out, clever!
Should I go and stir up? With sous vid and cheese I want
Ksyu-juha
Linadoc, oh yeah, it's so delicious, I have a piece of dough in the fridge ...in the evening I'll do something too: girl_love: I advise everyone, delicious dough
Pirozhulya
Linadoc, and how many mm. Roll out the dough under a sandwich maker?
How subtly?
Today my Shtabochka is coming, I want to start the test with this recipe




And another question, I read in the message earlier, that there is only hot mona?
And if you bake today, what is not at all suitable for tomorrow? Oak huh?
Linadoc
Quote: Pirogue
How subtly?
I didn't measure, maybe a couple of mm.
Quote: Pirogue
what are not good for tomorrow? Oak huh?
If you keep it in a plastic bag, then nothing. But hot is still better. But this, in fact, applies to any pasties.
Pirozhulya
Quote: Linadoc
But this, in fact, applies to any pasties.
Ahh, if it is like all pasties, then the norms, warm up in the micro and FSE (my husband goes to work, he leaves very early, no way hot)
Ksyu-juha
Quote: Pirogue
if it is the same as for all chebureks, then the norms, in the micron, warm up the FSE
Pirozhulya, so I do, if there is a lot left, I put it in cellophane and in the refrigerator, and in the morning in a micra and with coffee. Tasty
Pirozhulya
Girls, what I did with the dough turned out to be bland, my husband said it looked like waffle but tasty. I was waiting for such a flaky crumbly
Oh, I took the cheese filling.
Linadoc
Quote: Pirogue
waited for such a flaky crumbly
Completely flaky-crumbly current, flaky purchased happens. Frozen. But I do not use this, there is 80% fat, including hydrogenated palm. Health is more expensive! That is why I use a sandwich maker as a sandwich maker. With their own bread, hot sandwiches like pies on a soft, but correct, dough
Ksyu-juha
Quote: Pirogue
waited for such a flaky crumbly
and I had it so crispy, bubbly and tasty ... and the next day it is soft after micra.
But I was frying in a pan.

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