Eugene
Manechka, thanks for the delicious crunch recipe!
Accomplishment
Inna, well, well done! Not "the spirit of adventurism has disappeared in you"!
I've been dreaming about these crisps for a long time, but I still can't ... maybe now I'll move on!
shade
Peace be with you bakers!
We are in the waffle iron \ for thin \ so we do
Mirabel
Anatoly, pre-roll it? or a ball of dough on a waffle iron and squeeze?
shade
Peace be with you bakers!

I roll it out, cut it into segments \ so that it does not go beyond the limits \ straight 3 minutes and you're done
When I'm going to taste beer with my friend, I put on blanks \ a little more salt \ and periodically put them in the waffle iron - we sit and crunch
Mirabel
Quote: shade
-sit crunch
Cool!
It's like a Euro raclette. We sit, chat and cook right there.
I will definitely try according to your method.
shade
Peace be with you bakers!
Well, in fact, it is convenient - they are still warm and it's so cool to dip them into the sauce - like tartar
I don’t remember what topic I posted pictures of, well, not quite this recipe, but something similar
Accomplishment
Quote: Krosh
Gnawing at altitude, what you need! They bite off very easily and crumble in the mouth like a shortcrust pastry !!! Well, lovely, what a product it turned out!
Inna, thanks for the experiment and emotional report!
M @ rtochka
Quote: Krosh
I'll tell you about gnawing a little later ...
Oh, already this Krosh, added a message! And I'm still waiting for impressions, but they are not and are not))
Innochka, thanks, I will also bake then without salt and oil
Twig
And I cooked these crunches yesterday. Overexposed, though in the oven. I love a little less fried seeds. But still, delicious. Oil dripped a little, but you can do without it. The seeds themselves are oily.
Helen
Veta, thanks for sticking your nose in the crisps!
Crochet
Quote: Twig
you can do without it. The seeds themselves are oil

It was for this reason that I did not want to add oil ...
shade
Peace be with you bakers!
I drip the same drop of oil - the son of everyone from work has trained so I'm experimenting, adding soy sauce, plum sauce, pear sauce, even fish
I liked the oils with sesame, grape and pistachio

And more about the seeds, I settled down to take peeled in the Five, they are in such cups, there are in different wafers and just, and so they get a discount almost a week later and cost 15-20 rubles per glass

Swedish crisps with seeds
MouseYulka
First of all, thanks to Mana, as well as to everyone who raised the topic
Swedish crisps with seeds
I was honored to do it and did not regret it. Get used to the end of baking a bit, but the result has already pleased me. The dough turned out to be a bit liquid, I added a little flour and bran. When rolling, sprinkled with a mixture of bran and rye flour.
Twig
I did it with pumpkin seeds, they are big, so I didn't manage to cut the dough beautifully. Next time (and it's not far off!) I'll do it with sunflower seeds.
Thank you for bringing up the topic and Manechka!
Crochet
Quote: Doxy
I will put less seeds next time, otherwise it turned out to be some kind of calorie bomb!

Calories in these crisps really, mom don't worry ...

I counted in the calorizer with the ingredients with which I baked (everything is strictly according to the recipe, - / minus the oil), and it turned out something in the region of 450 kcal / 100 g. crisps ...

Quote: Doxy
120 grams of seeds per 110 grams of flour is too much, you can safely halve it

If you split the seeds and replace them with flour, the calorie content is reduced to approximately 390 kcal / 100 gr. ...

Still half less and the price of these crisps would not be !!!

Try to bake something out of water ...
Accomplishment
Inn, don’t worry! The tabular calorie content obtained by burning and bioavailability are two big differences.I suspect that sesame and flax seeds are practically not digested in this form! It is pleasant to crunch them, but they function, rather, like dietary fibers - they swell, grab something along the way and leave the body.
Whatever got on the teeth and cracked, to some extent will be assimilated, of course.
Crochet
Quote: Completion
Inn, don’t worry!

Lenochka, I, in fact, have nothing to grieve about, I'm just a performer, and others eat ...

And grieving over every extra calorie is definitely not about them.

Quote: Completion
Tabular calories from combustion and bioavailability are two big differences

That's how I like it more !!!

Lenochka, thank you very much, now I'm much safer for my eaters !!!
Sonadora
How much is written here!
Kroshik, Innus, here you can stir everyone up. Since you say that crisps are quite gnawable even without oil, from now on I will also bake that way. Thank you for trying and sharing the result.
Crochet
Quote: Sonadora
Since you say

I give a tooth!
dopleta
And I was amused that it was Kroshik, who could not be seen behind the mop stick, who took care of the calorie content!
Maria Evgenevna
Quote: dopleta

And I was amused that it was Kroshik, who could not be seen behind the mop stick, who took care of the calorie content!
So she, maybe not about herself, but takes care of others)))
Pchela maja
Oh what a thing! Be sure to bake, bookmark)
Crochet
Quote: Maria Evgenevna
So she, maybe not about herself, but takes care of others)))

Exactly !!!

So it is, I care about my three fat men ...
Cifra
Cool stuff!
Polenta, sesame seeds, cumin seeds, sunflower seeds, and flaxseeds. The oils added half of the recipe, dried for a little over an hour. I will try with different flours.
Swedish crisps with seeds
Swedish crisps with seeds
Sonadora
Elena, beautiful crunches!
Crochet
Manechka, girls, but what if the dough is not boiled, but water is added at room temperature?

What does the brewing of the dough give in this recipe?

Interesting ...
Accomplishment
Inn, well, what gives, what gives - the same as everywhere else.
I do not pretend to be an exhaustive answer, because not a technologist, but, in short, without biochemical details, brewing gives:
1.the ability to get a more plastic dough with a smaller amount of water (due to the gelatinization of starch and the concomitant saccharification (if it has time to happen here) and temperature effects on the structure of proteins); for corn flour with technological t. sp. it is vital, as I understand it;
2. Neutralizes corn flavor.
In principle, oil also works on the plasticity of the dough, but you have already eliminated it. All that's left is brewing.
I hope that if I am somewhere grossly mistaken, they will correct me.
If you try without brewing, be sure to tell me! Suddenly, in our crazy world, cornmeal already behaves differently ?!

Crochet
Lenochka, oh, how interesting!

Thanks for the science, my dear !!!

Quote: Completion
If you try without brewing, be sure to tell me!

By all means !!!

Only after your answer, I don't really want to experiment ...
Accomplishment
You can take a chance with wheat
I went to see at what moment salt was added, and I understood why you forgot it! She is not simply indicated in the cooking process.
So, if (suddenly) next time you decide to add salt, add it to the water - do salty tea... They write that it is salty brewing that maximizes the physical properties of the dough.
I forgot to write that the custard dough browns more easily, which is good - there is no sugar in the recipe at all, and that it hardens more slowly!
Sonadora
Quote: Krosh
Interestingly
Innus, annee the experimenter! if you do it without making flour, then share your impressions, please.

Elena, thanks for answering. I would not have been able to do it so extensively and reasonably.
Natusichka
And I cooked this yummy.
🔗

Made with a recipe, with corn flour. Only I didn't have flax seeds, so I replaced them with more seeds and sesame seeds (white + black).It took much more flour than in the recipe. I don't know why, but with the amount indicated in the recipe, I got a very thin dough, so I added flour to a soft dough state.
Baked for 1 hour, it turned out very tasty, crispy crisps! The husband is delighted! So do I. Usually, after an evening walk, we drink tea with mint at night, and yesterday we could not resist, ate 2 crunches ...
Manechka, Thank you very much for such a delicious recipe! Definitely, I will bake them, I will experiment with different flours and different fillers (seeds, seeds, etc.)

Girls, have you mentioned some more crisps, do we have their recipe? During fasting and not only, such food is just a bomb! And tasty and healthy !!!
Mirabel
Natusichka, but turned out not very solid? crunchy tender?
Natusichka
Quote: Mirabel
and it turned out not very solid? crunchy tender?
Mirabel, Vika, Crunchy, but it takes a little effort to chew. They break well.
Sonadora
Natusichka, cool crisps! So hozza pull off a couple and crunch. It is strange that much more pain was spent.
Mirabel
Quote: Natusichka
a little effort to chew
bought yesterday crisps, completely delicate in structure, crumble when biting off and melt in the mouth, but there was a sprinkle on top. So I want to get a similar result, or add a baking powder
But I'll try the original recipe first.
Crochet
Quote: Mirabel
baking powder or something to add

Vikusya, they melt / crumble even without a baking powder in the mouth !!!

Try it !!!
Mirabel
Quote: Krosh
melt in your mouth
Aha! certainly!
Natusichka
Innuska, they don't melt in my mouth, they need to be chewed well. Maybe such a flour?
Vika, I also had a desire to add baking powder ...
My husband and I thought, we thought what they taste like to us ... Popcorn! one hundred %!
Impossible to come off, 2 pieces left.
Sonadora
Natusichkaperhaps you got tougher because you had to add flour.
To be honest, I don't remember which crisps were in texture, how dense. It must be repeated.

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