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

Today I baked a honey cake in PR. How quickly it can be done in it! no need to drive the oven. I baked 4 cakes, held for 2 minutes. The dough is just airy

[Marina]

Marina, what a fluffy pie What recipe?

[Ritusya]

Ritusya, your pies are just like donuts! I understand that minced meat is raw meat? Well done in Tristar?
Marinka, I was also addicted to how great it is to bake cakes on a honey cake and on a Napoleon! Convenient, fast and pleased with the result!

[marina-mm]

marina-mm, Marina, that's why recipe.
Nelya, yes, I bake everything in it. Very fast and convenient!

[marika33]

marika33, 4 cakes from a whole portion (according to the recipe?) I usually roll thinner. Try plump chtoli?

[Marina]

Marina, of course, the recipe is in the bookmarks, I won't get everything, but it's time, however ...
I somehow baked the cakes in the PR, I liked it. I rarely make such cakes.

Hostess, please help! I just can't get used to baking. Baked in GF something like strudel with puff pastry apples. Warmed up at 185, oiled, laid out. I closed it completely. I baked for about 10 minutes, then turned it over. I also baked for 5 minutes, and then closed the lid and decided that they would finish baking. No matter how it is. The dough is certainly not raw, but it turned out wet. Tell me how to bake puffs in pizza ovens correctly?
Zrazy then fried at 195 in preheated and with a slot. It turned out delicious and fried.

For those who only choose the stove, I will make a reservation that the question is not in the stove, but in my crooked hands.

[Elena]

Elena, your puffs just got worn out under the closed lid.
I put a wooden skewer in the gap to let the steam out. I have Princesses, but the essence is the same, in principle.

[Twig]

Twig, yes, the dough is all according to the recipe. The previous honey cake was rolled thinly, but baked in the oven. This time I decided to bake in PR and not roll out thinly.
Girls, rolled on paper, slightly sprinkled with flour and baked too. I liked it very much - it was fast and convenient. The cakes in the PR rose decently, the only drawback was two bubbles. But I cut them off and put them in their "place".

I constantly bake a honey cake in Princesskaya or gf roll out three cakes at once, bake on paper, everything is very fast, it takes me an hour and a half for the whole cake, as a rule I bake 12 cakes.

Tatyana, how is it three cakes at the same time?

You bake each cake for 5-7 minutes, everything needs to be done very quickly, so I have a conveyor, at least three rolled cake layers are lying on the papers at once, the fourth is rolling, so there is no downtime, everything is fast.

[Tanyulya]

Tanyulya, do they not burn in 7 minutes? I did not watch the time, but 4 cakes were baked in 10 minutes.

No, they don't burn, I bake for about 5 minutes, the last cakes are faster. Princesses heat the same in different ways.

[Taya]

Taya, and keep the skewer all the time when baking or insert it later?

[Elena]

Elenawhen dry baking is needed, I immediately put the skewer.

You bake each cake for 5-7 minutes, everything needs to be done very quickly, so I have a conveyor, at least three rolled cake layers are lying on the papers at once, the fourth is rolling, so there is no downtime, everything is fast.

Everything is clear, I thought you were rolling out three at once, superimposing one on top of the other, in YouTube today I watched such a rolling, I was very surprised.

[Taya]

Taya, Thank you! Here I am dark ... But at least in the eyes I realized what I had done

[Galleon-6]

Everything is clear, I thought you were rolling out three at once, superimposing one on top of the other, in YouTube today I watched such a rolling, I was very surprised.

Galleon-6, Elena, when my grandmother made noodles, she rolled out two cakes together, sprinkled with flour - it turned out thinly, thinly ...

Now, I watched this today, a woman already rolled three

when did the noodles

Does the honey cake have a similar dough? Of course, I haven't baked it for a hundred years (in this century, for sure), but it seemed to be softer and sticky ... How to roll it in a pile?

[Anna67]

Anna67, I'm talking about rolling, not about honey cake Well, sorry for offtopic

And I'm talking about rolling - that you won't roll everything out like that, which you then put in the stove. And how convenient it would be ... so that once and the dough is filo in a stack right with paper between the sheets

And sometimes I roll out between layers of film, when I don't need extra flour, or I don't want to dirty the table. In principle, you can layer the dough cakes with a film and try to roll out a couple of pieces.

[lady inna]

lady inna, it will not work out, either one cake and then a rolling pin will swing in different directions ...
Here I look at the video roller roll in uniforms (well, or in a pizza from the center to the edges and so that the side remains). I bought a video. I cut all the dough with them, it's good that the structure is like plasticine - you can glue it back

Agree. I also look at Tescom's tapered roller of the delicia series. It is good for them to roll in round shapes.

[lady inna]

lady inna, Very convenient roller, for baking in the Princess is simply irreplaceable. The side is immediately obtained. I have a plastic one. Probably metal is even more convenient.

I constantly bake a honey cake in Princesskaya or gf roll out three cakes at once, bake on paper, everything is very fast, it takes me an hour and a half for the whole cake, as a rule I bake 12 cakes.

I also bake cakes for honey cakes, and for "Napoleon" it turns out quickly and well!

And I'm again for advice. I decided to go to the durovka. I cooked at the GF. I was afraid that the bottom would burn. Baking in a glass form. For 210 15 minutes, 5 minutes stood (the more hungry family could not stand it). It turned out not soggy, but pale both above and below. Only the top edges of the potato slices were browned. Now I'm thinking, is it possible to cook it right in the oven, without molds, etc.
If someone cooked in the Graf (Graf) in the oven itself, then how long? (I'll open it again now. I'm afraid to look in that the result will not spoil).
But what struck me was the speed at which the dinner was prepared. It was necessary to quickly make something, preferably using white chicken ready-made meat that was saddened in the refrigerator. The truth has moved away from the recipe. Since the meat is completely fat-free, I had previously fried it in the GF with onions. adding a handful of frozen champignons. Now the refrigerator is freer and the new dish has been mastered (almost). need to be improved.

[Alenka212]

Alenka212, I don’t have GFushki, but lately I’ve cook the durovka often, because it’s unusually tasty.
But for me, the whole relish is precisely in the fact that the potatoes, as it were, are more crumbling with the filling.
Maybe also due to the fact that I take raw meat.
And all this is languishing in meat juice for about 25 minutes, and then eaten with extraordinary speed.
Well, I don't use glass molds either. I don't like them. Although I seem to do everything and everything in forms to facilitate the process of cleaning the stove.
An unusually tasty durovka came out in a large Travolka. Now I'm asking for Tortilyanych or Tristarych.
There will be more of this deliciousness in Tristar!

from a series of Ossetian pies) chicken + cards. mashed potatoes + a little Adyghe cheese.
in the Princess 8 min from the cold, + 5 min. after shutdown.
Fast, delicious!

And what kind of dough?
Looks gorgeous !!!

[M @ rtochka]

And what kind of dough?

I took the dough from the Internet, maybe someone posted the recipe here. I really like to bake both Ossetian and pizza on it.
For 600 g flour:
1.5 tsp. salt
1 tbsp. l. Sahara
1 egg
1 tbsp. l. sour cream (I take 1.5-2 tbsp. l and dilute in warm water, only 380 ml)
100 ml vegetable oil
380 ml of water
1 tbsp. l. yeast
Knead, if necessary, add flour, but the dough should not be tight. Rose, doubled, divided into three cakes and baked. Proofing for 10 minutes.

Added on Tuesday 17 Jan 2017 5:51 pm

M @ rtochka, Thank you!) The dough is very good, obedient in cutting, tasty and fluffy like fluff!)

from a series of Ossetian pies)

What a fluffy one.Especially for the Ossetian, they are all flat.

Like a durovka I did without a uniform in the GF. I don't remember the time, but for a long time. It seems to me that this is not a quick dish at all, especially since Ritochka's minced meat was also raw, and besides, beef. And at the expense of the expansion sticks. Somehow I missed this moment altogether, and after all, probably, it will not hurt to expel extra steam by the final stage of the durovka ...

What a fluffy one. Especially for the Ossetian, they are all flat.

Well, I'm not such a great specialist in Ossetian pies, but a beginner))
I didn't manage to stretch these pies very much, maybe that's why they are so fluffy (fluffy), I fried chicken meat from the thighs with onions, and these pieces all the time tried to tear the dough, so I didn't stretch it over its entire shape

I didn't manage to stretch as much as I wanted without meat. But still, the height is not more than half of the frying pan.
Now the bread is standing, but I changed my mind about it in the oven as planned, I turned on the oven. It stands next to the oven, and it smells so it seems ready. We'll have to load the stove with something until saliva chokes ...

[trada]

tradawhat a lovely cake! I also love Ossetian pies, but I still don’t bother to cook ((

[trada]

trada, thanks, I need a recipe
I'm just getting ready, but I have never made any cakes or Ossetian pies in the PR.

And I brought my pie Curd sour cream with berries. I used to bake it in the oven, and I decided to try it in the Princess. I had no doubt that it would work out, and of course it turned out in PR not worse than from the oven. Only much faster! I advise!

Curd sour cream with berries (nila)

[Ksarochka]

Ksarochka, Elena, thank you! Try it, bake it, it's very tasty and not difficult, but in PR and very quickly!)
nila, Nelya, bake to your health!
Wonderful sour cream!

[trada]

trada, Tatyana, the pie came out very good and special thanks for the recipe, you need to try.

Added on Tuesday 17 Jan 2017 10:21 PM

nila, Nelya is a very good recipe, I love cottage cheese pastries, I will definitely try to make it, you can only use yogurt instead of sour cream so that it does not come out so high in calories or is still not worth it

[Tatyana]

Tatyana, I don’t know, I won’t say, I didn’t try But you can try to replace sour cream with homemade yogurt. Better yet, do both that option, and that, and compare the result.
Here is the fact that vegetable oil in the dough can be replaced with butter - I know what you can, and I tried it myself. But is it worth replacing? I think not worth it!

[Tanyush @ ka]

Tanyush @ ka, Tatiana, thank you very much! Try it, the dough is really very good, and baking from it

Girls, what beauty they baked

[Tanyush @ ka]

Tanyush @ ka, cottage cheese is included in the sour cream filling. It seems to me that sour cream can be replaced with yogurt. But I would take low-fat cottage cheese and 10% sour cream.

[Mariykin]

I'm all foolish. Today I did in Klatron and in uniform, which I showed before. Filling: raw meat + filling from Mariykin peppers in Balkan style. Oh! Well, how delicious it is!
She did not bake at all quickly, but even for a long time. 30 minutes on a C grade, 5 minutes on a C and a half, 10 minutes on a 1 and a half.

Did it today in Klatron

Rita, here's Tortilka bakes and fries everything for me, but that Klatroshka is not there - somehow I'm sorry ... So I like its lid with a groove ...

[Ilmirushka]

Ilmirushka, and stripes :)))

[Twig]

Twig, and stripes ...

And I still have Klatrosh's favorite

[Svetlana]

Svetlana, so I somehow ... love him in absentia.