Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

[the initial]

win-tat, Tatiana
how do you manage to tuck the biscuit so beautifully .. how is it that my dough is too tender .. but either it breaks, then the filling flows out .. or curve :))

you can ask a question about the biscuit - I see many cook and most importantly praise it.
On my own - I cooked it only once - strictly according to the recipe from the forum - but it is not possible to eat it - one solid butter!
Maybe you corrected the recipe somehow? I haven't read the whole biscuit topic, there are more than 70 pages, the dough is really easy to cook, plastic, but the taste ..... so much oil is terrible ... tell me !!!

The secret is probably that I make biscuits by the initial recipe from the same topic , and not taken out in a separate one, there are slightly different proportions, I take a glass of 240 ml and measure everything over it, the dough turns out to be sandy and flaky, the oil does not flow. I roll it out on a silicone mat, cover it with baking paper, press it down, turn it over, transfer it to the Princess, spread the filling, wrap the edges, moisten them with water with a brush and sprinkle with sugar.

Dough: Mix 1.25 tablespoons of flour with 1 tsp of baking powder and a pinch of salt (I also added vanilla), add 0.25 tablespoons of boiling water and 0.25 tablespoons of vegetable oil and knead the dough. I kneaded the dough in the Oursson commercial center, on the dough program, for about two minutes. Put the dough in a bag and refrigerate for 30 minutes.
She took out the dough, rolled it into a circle with a diameter of about 30 cm. Cut the apple and mixed it with frozen blackberries, sugar and 2 tablespoons of starch. I put the berries in the center, wrapped the edges on the filling. Moisten the dough with water and sprinkle with sugar and sesame seeds. Baked for 15 minutes from switching on, on a Teflon mat.

Added Thursday, 08 Dec 2016 11:58

And I can't buy it either. Everyone will have it, but I won't?

Ritual, I will not, I don’t have it

My Cake has eclipsed all my other stoves.

deFchenki, I'm ready to "shoot" you, why are you so seducing? They also wrote the address of the site ... Fsio, I won't honestly read more about new pribluda ... As I saw the enta Tortilka, God, my size, and my style, and kkkRasavishna - I can't take my eyes off, but also how GF waffle iron turns over (oh husband, couldn't resist
I join those who are waiting, I bought, issued, paid correctly al no, I don’t know,

My tortilla outshined all my other stoves

Maria, what kind of pizza do you make? in the tortilla now? I don't know, maybe you have a Ferrari, but if you exclude a Ferrari, which one is better to make a pizza? sorry in advance if stupid question.

[Thread]

Thread, in a ferrari pizza comes out better, of course, it is for pizza and sharpened. And tortillas and similar stoves are more versatile, you can cook a lot in them.

[Thread]

Thread, I don't make pizza in a tortilla, I did it for video, but I don't exclude it as an option for a small pizza.
Yes, there is a Ferrari. I make pizza in a princess or a tristar or a ferrari, and sometimes I put two stoves on and bake at the same time.

I make pizza in princess or tristar

Why not clathronic, I like pizza in him more, he is on pizza right after Ferrari

[win-tat]

win-tat, Tatyana, and I put the parchment on a silicone mat and roll it out immediately on it (the marking of the mat is clearly visible through the paper), then I shape it and transfer it to the oven on paper

Maria, thanks! I just can't decide which one is better to take, I understand what the taste and color, and so on, well, the Ferrari is too tough for me, and which one is better for a pizza I can't understand, Klatronic thought at first, but now I doubt it.

What a beauty, you must also try to do

of course you do! This is not only beauty, but also DIFFERENT deliciousness! I have pita bread with meat:

for pizza

Yes, the owners of Princeski will forgive me, I compare GF and Travolka, it was easier for me to make pizza in Travolka - I put the dough right in it cold + filling and for 20 minutes. it turned out superbly, and it was baked and the bottom did not burn and was crispy, and I made open sweets, the current inside the height was too small, it was necessary to adapt with the filling (and the potato in it, at me to the price, sometimes I look askance at GF (it costs like 2 Grass , but there is no special friendship

Added Thursday, 08 Dec 2016 12:56 PM

This is not only beauty, but also DIFFERENT deliciousness! I have pita bread with meat

wow, what a yummy (and what is done? Even on the GF it looks like I'm already ready to examine it under a microscope or am I wrong?

[Shine]

turned out superbly, and baked and the bottom did not burn and was crispy, and made open sweets

Shine, I also really love Grass, thin closed pies are great, and there are also rays from above

Hello girls. the recipe for pizza says 1 tbsp. l. yeast, is it dry?

[Natali73]

Natali73, they always write dry spoons, don't they?

[Natali73]

Natali73, if in st / l, then yes, it's dry, but what kind of recipe?

I also really love grass grass

oh thank you, otherwise I thought that there was one like that, I already miss her (I took her to the village, lives in Altai, I helped out so much in the summer, for that I fell in love with her. I can't wait to meet her

Or am I wrong?

Svetochka, yes, she was mistaken, this is far from GF. This is my real Japanese woman - SANYO electric frying pan, which will give odds to many of our similar frying pans

1 tbsp is written on the pizza. l. yeast, is it dry?

Whoa! Well this is how many grams. flour a table of lies?
For 400-500 grams of flour, 1 tsp of dry yeast is enough.

SANYO

sadness ... I will not ask about how the odds are, I swore: -X after the registration of Tortilla, I crawl underground

I will not ask about how the odds are,

Yeah, me too

[Svetlana777]

Svetlana777, here's a Temka about Tartilka!

Baking machine Tortilla Chef 118000 Princess

after the registration of the Tortilla, I crawl underground

everybody says it

Thank you girls for the answer, I did not rewrite the recipe correctly for myself, well at least I didn't write a glass.

for pizza

Tristar, of course!
And not just for pizza.

otherwise I thought that there was only one,

, I'm sure there are many of us who have Grass in hand. I like such stoves without any "dances with tambourines", otherwise add-reduce the heat, but the forum users will forgive me, this is definitely not mine.

Why not clathronic, I like pizza in it more,

Svetlana, yes, I forgot to write about the clathrock, the pizza comes out super in it.
In short, I bake in all, which is the first to fall under the arm in that and bake))

The secret is probably that I make a biscuit according to the original recipe from the same topic, and not taken out in a separate one, there are slightly different proportions

Tatyana, thanks, I will definitely try, maybe I will have a lyuboff with her!

I just adore GRASS - for thin pies it is just what the doctor ordered !!!!

[Irina]

Whoa! Well this is how many grams. flour a table of lies?
For 400-500 grams of flour, 1 tsp of dry yeast is enough.

Irina, I was also surprised at first, then I remembered about Dough for pizza Hut (Pizza Hut) from Lerele... But for me there is still sooo much yeast.

[Girls who still wanted Tortilka and thought:]

for me there is still sooo much yeast

Well, for bread, I generally calculate as follows: for 500 grams of flour, 0.5 tsp of dry yeast.
And then, I try to withstand the dough in the withers at least overnight.

I also don't like a lot of yeast, and why a lot, when the dough rises so well.

Added Thursday, 08 December 2016, 01:32 PM

Pizza Hut from Lerele. But for me there is still sooo much yeast

I looked at the recipe .... yes, for me there is a lot of yeast too.

Added Thursday, 08 December 2016, 01:35 PM

Girls who still wanted Tortilka and thought:

Today is the last day of the discount.

add-decrease heat

and most importantly, you do not need to follow Schaub turn off, threw it and walk, shrisel-ready. (domination what for the GF bought?

Girls, lovely! Thanks everyone for the answers. but I got confused even more, apparently I need not to rack my brains yet, to cool down, I will still buy next year, now I paid for the cake and exhausted the limit. I plan in the baby just all sorts of pies and casseroles and a small pizza, but for a big pizza I can't make up my mind at all, and it seems to me that until you try everything yourself, you won't understand

and then add-reduce the fever, but the forum users will forgive me, this is definitely not mine

Let it be better. I stopped for a cabbage pie until it dried up. And the dough probably with 13 spoons if the sour cream is still alive, and if not, then I'll take a biscuit.
Chopped, poured everything into the GF, so while the combine was rinsing, she began to burn with protruding parts to the lid before it settled. And from below, of course, the moisture did not even begin to gilded anymore. I lowered the temperature, turned the timer back to maximum, and left. Now, remember about her before it burns out. But it seems that it shouldn't even burn out in half an hour, but even extinguish it ...
It is strange, it feels like the heating oil on the lid is either closer or heats up faster - the oil is calmly smeared on the bottom of the pan with a bare hand, and the top is already burning in the area of ​​the heating elements.

Something I changed my mind while getting rid of the GF, the girls correctly write it is necessary that everyone lived there together.

[Svetlana]

I'm sure there are a lot of us who have Grass in their arms

The grasswalk is a good stove, it is delicate and will turn itself off, you will not forget. But when you need more heat or higher baking, then this is for other stoves.
The price stopped me from buying GF and the fact that the lid is not fixed. Otherwise, we already have a collection of stoves.
Svetlana, I assume that I have a larger portion, closer to the roof, so the top is golden.
Here the biscuit in the photo is almost two servings from the recipe.
Galette dough began to be made less greasy, replacing half of the oil with water, the result is not nearly worse.

More about a whole chicken, I cut it like this about

Butterfly Chicken (celfh)

I even additionally remove the breast bones, flattening the bird, and put it in the thickest place in the center of the stove, where the height in the Princess is greater. I always take off the skin from a bird. Often the legs come off when cutting, it is even more convenient to lay out. On the other hand, a chicken almost 2 kg fits perfectly and cooks much faster than in the oven.

Ladies, is Turkish pacmaya a good yeast? Are you using?

It's lazy to go to the store for each package again (I took a kilogram jar of citric acid so that I didn't bother with opening small packages and not find out what just happened and suddenly ended), and in a large package there were only them and something else unfamiliar.
And then I didn't have time to use the saf and I put just a tablespoon and then it's not a fact that the quantity will go into quality, it will rise, it doesn't want to. But safa is still strong enough for batter in a yogurt maker, so it's a pity to throw it away.

[Anna67]

Anna67, yes, my mother has been baking these for many years, but we rarely have.

[Anna67]

Anna67, Anya, I heard good reviews about this yeast. Where did you see them?

Light, so I ordered from Yekaterinburg along with other spices.
In, I burned the cabbage, I had to add water. In a slow cooker, I don't forget about this ...

[Anna67]

Anna67, mdyayayaya, far, from here not to see.

[Shine]

and why a lot, when the dough rises so well.

domination what for the GF bought?

Here is something he did not immediately hook me. Shine, well, there are 2 ways: either adjust to it, or sell

Chopped, poured everything into the GF, so while the combine was rinsing, she began to burn with protruding parts to the lid before it settled. And from below, of course, the moisture did not even begin to gilded anymore.

So I say, I don't like such dances. And after the cabbage, when you form the cake, you will also tinker with it, top-bottom, add-subtract ...
And with cabbage for pies I act easier and faster, blanch in boiling water for 3-4 minutes, drain and fry for 5-7 minutes in a pan.

It's strange, it feels like the heating element on the lid is either closer or heats up faster

Well, one more jamb in the GF got out. There used to be a cant - the top did not warm well (pale), but now the second one has appeared - the top is very hot, plus the 3rd cover is not fixed and the 4th shutdown timer ticks strongly and in general it (the timer) is not needed

Yes, we did that too. And even then they did not fry, sprinkled with butter already on the pies. I remembered this only when I saw how brown she was in a pan, stewed - now I want to eat it right that way. With sausages. My color and size are a bit tan. And I also love colored ones, and potatoes so that in some places they will burn for a moment. But for the pie ... not usual, we always had white cabbage there.

Well, one more joint in the GF got out

I would not have crawled with my hands to lubricate the included frying pan and would not have noticed. The cakes do not burn from above, well, unless they rest against the lid. I try not to allow this, but here I was afraid to roll it thinner so that the cheese would not break the dough ...
What can I say, you have to get used to any device. For some reason, only with multicooker, I immediately began to get it as I needed, but with pans and a cupcake - then I can't guess the dosage, then the time. I’m absent-minded, I’ll turn it on and forget to turn it off and then to mix it. I'll come and see - yeah, it's still raw. Next time I come - the beginning is already burning.
Well, I will consider the principle of cooking cabbage I have mastered, the main thing is water.

Added Thursday, 08 Dec 2016, 02:39 PM

And after the cabbage, when you form the cake, you will also tinker with it

Tan, don't scare me, eh? I will put it (the pie) on the grid, and the ruddy top is not provided in this pie, otherwise I would have baked it in the oven. But there is everything in the oven, except for the trays. They are somewhere separately piled from both slabs.

I would not use my hands to grease the included frying pan and would not notice

Anyuta, I haven't tried on such extreme methods. I just opened it 180 degrees and fried the cutlets on both sides. Both sides heat exactly the same. The cutlets reached the same color in one period of time. The only difference is in the center and at the edge
And purchased pizzas from identical boxes were baked in PR and GF for the sake of comparison without forms and rugs on the surface. Both here and there, in 15 minutes, the same specimens with the same degree of roastiness turned out - tanned at the bottom, light on top. But who cares? GF will be bad anyway

[Larochka]

Larochka, what are you doing ?! Why bad? Normal boy. My opinion is that not everyone is able to get used to it right away.
True, I did not try to lay out mine, but he fried the top for me very well. The only thing, as in all ovens, is that the higher the pie, the more tanned the top.

Added Thursday, 08 December 2016, 14:56

Here's a pie at GFushka. Does the top fry badly ?!

Ritochka, I’m not, I’m not. I understand that everyone has their own favorite toy and their own not favorite. And I do the same. I love something more, something less, give something, sell something
I can write a bunch of objective and well-reasoned claims about each device, but I won't. I'm already kind today

Added Thursday, 08 Dec 2016 15:01

Here's a pie at GFushka. Does the top fry badly ?!

Ritushka, you are not in trend, the top is already overcooking. He fried badly a few months ago

Ritushka, you are not in the subject, the top is already overcooking

: girl_haha: we'll all go crazy soon, with these stoves

the top is already overcooking.

oops ... Shas, I'll go get my plum. Everything is fine there.

Girls here we are fickle

Why is he bad then? Just great. A packet of Hawaiian mix and two kurnogs of the bottom were not closed. The mixture spreads throughout the pan and strives to fry, not stew.
But for zucchini and cabbage, this is a plus, I am a cabbage soul ready to manage this whole frying pan on my own without anyone's help. Why else is such a large surface a plus, I don't even know.Is that really a whole chicken to spread? And why is it better than multicooker + airfryer lid ...
I walk around her with the words aha, here's another piece of brown, I don't need it in the pie, and the cabbage is getting less and less For some reason, in my pan I couldn't get brown cabbage, and even so quickly. Or it didn't work at all. I even read somewhere that you need butter instead of sunflower oil for ruddy, but I haven't checked it - I usually fry it on vegetable oil.

is turkish pacmaya good yeast? Are you using?

I buy these, I like it, better saf-moment. I take a lot of small packages at once, but here they sold them in large ones, took them, but did not open them yet. Sold in Magnet, like this

Why is he bad then? Just big

Anya, then you definitely need Klatron. The ideal size is small and big

But who cares?

I really care
thanks for the valuable information,

Added Thursday, 08 Dec 2016 15:32

I just opened it 180 degrees and fried the cutlets on both sides.

and why did I not think so? I didn't even check how the top and bottom are heated ... now I will definitely check