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

[Bijou]

Bijou, Linen, and the top was not covered with anything?

be sure to try it!
It turns out very pleasant bread. It is sprinkled with rosemary, olive oil and sea salt, the kids immediately tear off half of it and kill it with coffee / tea.

After such a description and mouth-watering photos, I won't calm down.

[Kseny @]

Kseny @, why cover? On the contrary, we need a golden crust.
But yes, we do not eat sweet bread, if there is sugar (or milk) in the dough, then it can brown more actively.

The bottom is also unlined. It looks like this:



The light points are the projection under the stuck olives. If they are not open, then I just seem to slightly press the surface with the back of the brush. Small pools of olive oil run in there and it turns out a little more piquant.)

But I always sprinkle rosemary and salt, like a "family recipe".))



Here you can see that the dough is too dense, therefore I advise you to make a smaller amount of flour, then there will be more holes.) This is my first experience, and the rest are not - always the same, meaning?) So these pictures have already been, please forgiveness from the public.

[Bijou]

Bijou, Lena, thanks for such a detailed explanation and very appetizing photos. At that first unsuccessful time, the top of the cake along the rim of the ten was very well fried, while the rest of the surface was only slightly ruddy ... Therefore, I am looking for the reason) But then it was not focaccia, the dough was different, so, I hope, with focaccia I get a different result.

[Kseny @]

Kseny @of course it will work! The simplest bread dough is flour, water, yeast, a little salt, a drop of olive oil.

[Bijou]

Bijou, oh, how beautiful !!! Poke your nose at me with your recipe.

Girls, but I complained that the top in my stove bakes badly, yesterday I put a bun, looked in 15 minutes - and it was already hot on top.
And today is a puff pastry pie. 20 minutes.
🔗 🔗

Maybe she got hot? ))

What an appetizing pie

Inessa, what a wonderful cake, what is it with?

[inka_kot]

inka_kot, well, what can be the recipe for a regular bread dough?
I bake from this every day in a multicooker, but there is a pound of flour there, so it's not suitable for a Princess. ((I recalculate it to 300-400 grams.

That is, if half a kilo will be:
500 grams of flour, 330-340 grams of water, half a teaspoon of dry yeast, a spoonful of rast. oil and 10 gr. salt,

then focacci for 300 gr flour there will be 200-210 grams of water, a spoonful of olive oil, 4 grams of salt (add the rest on top) and ... the same half-teaspoon of yeast, because I love the "long" dough, but here we seem to need it faster. The faster, the more yeast and the worse the taste. But there are other flavors in the form of herbs, so it can be neglected.)) So everyone selects the amount of yeast individually, ideally, you can keep the dough in the refrigerator for a day, but you can put a spoon to speed up, starting to bake after a couple of hours.

All mixed together, mixed, if there is anything. If there is nothing, then they plopped the mixed into a spacious container or bowl, oiled, covered. How the dough relaxed - folded (do you know how folding happens? Part of the dough is pulled from the side and thrown onto the top and so on in a circle until some elasticity appears). Relaxed - folded again. And so several times, until the dough increases in size and becomes much smoother and more elastic. Ideally, it stops spreading quickly, and with the next folding it begins to squeak under the fingers, releasing larger bubbles.

In short, I do not know how to explain.
As you can see that the dough is already ready and smells delicious, after folding we place it in a cold (or slightly warmed pizza oven), stretch it over the area (if it rests, then we give it a rest). Can be rolled out with a roller.

We cover, we wait until it comes up. As it rose above the edge - grease with olive oil, stick in olives, sprinkle with rosemary and sea salt. We bake.

It will taste and aroma amazing because the dough is quite long.

But you can also simpler, will be just as beautiful, but with a simpler taste. Then just put in a little more yeast, add a spoonful of sugar, traditionally for Russian cuisine, let the dough rise 1-2 times and put it in the pan, decorate according to the recipe. After the final proofing, bake. I understand that not everyone has the time and energy to bother with the dough for so long for the sake of a minute's pleasure. ((

Anything will turn out tasty and better somehow than nothing at all.
But I was asked specifically about this cake, so I spread.

[Galleon-6]

Galleon-6, with chicken and mushrooms.

Bijou, I didn't like the result of such a cake in my pressure cooker. (((I'll try your recipe in the princess. Thanks for the detailed description! Everything is very accessible!

[inka_kot]

inka_kot, NataST, you are welcome.
The basis of such bread is the well-known "Bread without kneading", but in a slightly accelerated version.)) We just got used to the aroma of "long" dough over the years and now we eat badly even with dough. ((

Is it convenient to make a cake in a pressure cooker? I just bake full-fledged bread in Shtebe, for every day.)

Is it convenient to make a cake in a pressure cooker? I just bake full-fledged bread in Shtebe, for every day.)

It's convenient to do that ... I don't really like the result ...

[Inessa]

Inessa, well, you see, she drove to her princess
Look what a wonderful pie she is for you, you can see with fright, created
Lena, transferred all your recommendations for baking focacci to myself in a culinary notebook, maybe when I make up my mind.
Sometimes you need to quickly create bread, when there is no time to wait too much, you can put focaccia. I am not friends with focaccia, and my husband is not particularly fond of them, or rather he is not used to them. But you have to teach it on the sly, especially since now Tonyushkin has begun to put bread, so there is always 200 grams of ripe bread in the refrigerator.
One thing stops me from such babble, so you write

it's not so tasty tomorrow

it is that the next day it is no longer tasty. It's just that the two of us will not eat one cake in a day.

Added Saturday 04 Feb 2017 09:13 PM

katko,
Katerina, forgot to mark your potatoes! Is it worn on a waffle? And I, for some reason, do not use a waffle at all. And here is such a delicious idea
How did you fry? I don't remember what kind of stove you have

the next day it is no longer tasty

So it is, like pita bread is good in the heat of the heat. Then it’s not the same.

Do you think the lamb ribs should be cooked in these units, or is it better in a multicooker?

One thing stops me from such nonsense, is that the next day it is no longer tasty

Well, in principle, you can warm it up.) There is too much crust in the cakes - this is their charm today and this is the same trouble tomorrow.)) Baguettes have the same grief.
But there is also salt on top - it dampens. You don't have to salt it, it will be easier to use.) Anyway, the remnants of such cakes do not disappear with us, everything is eaten up one way or another.

I don't know, for us this kind of bread is a delicacy, I cook thoroughly, for a long time and ... rarely.)) Although we should try to bake something more accelerated in the Princess.

This morning we had pizzas ... one ready ... the second is baking ... and the third (on the right) semi-finished product ...

[Helen]

Helen, here you are the heroine !! Such a beauty - you can't take your eyes off.
I can't cook more than one at a time, I don't have enough patience.

Helen, here you are the heroine !!

but what can I do ... without noise ... and dust ...

There were pizzas this morning ..

I told myself not to go to the forum at night! How to wipe your drool now? The towel is damp!
Is it in the clathron?

The towel is damp!
Is it in the clathron?

come on, you ... you have a lot of cloth in your city ... you will have something to wipe ... yes, in Clathron ...

[Helen]

Helenthen in the city, or at home
Your beauties reminded me that greens also need to be shoved there, otherwise I always forget to buy and only throw dry herbs.

[Helen]

Helen, beautiful! )

nilaWell, I haven't forgiven her yet. While I'm waiting for more pies from her.

Girls, and I make cakes in the summer, then I try on Friday. On Saturday we always leave for nature on the river. There, the remaining cake on the grate and on the fire - a second life! Awesome yummy !!!

[Helen]

Helen, what a beautiful pizza. What is the recipe for the dough?
I also have two pizzas today. The dough was made according to a recipe from a package of pizza yeast. It turned out delicious, but very lush-pie

then shabby on a waffle? And for some reason, I don't use a waffle at all

aha, this is a waffle from Uncle Borner)
yes, it seems to me that I was here somewhere and saw the idea)
I just couldn't quite depict the waffles for something .. but so, too, very nothing even happened)

that greens also need to be shoved there, otherwise I always forget to buy and only throw dry herbs.

here I have dry ... there were no wet ...

Helen, beautiful! )

Helen, what a beautiful pizza

Thank you!!

What is the recipe for the dough?

The recipe, from Thermomix ... Masha Masinen and Galya marlanka, they always make from it too ...

[Helen]

Helenwow, well you have breakfast
How many people?
I'll go and knead too. But I bake one at a time. Although, if you propose to my ri, they will even three.

And I aimed at the carrot cutlets. It turned out in the house, as always, there is no sour cream. We'll have to buy and spend somewhere quickly so as not to deteriorate.

On Ozone, the princess is 2651, tristar is 2990; can anyone need?

[Helen]

Helenwow, well you have breakfast
How many people?
I'll go and knead too. But I bake one at a time. Although, if you propose to my ri, they will even three.

This morning, there are two more pieces left, for some ... but mostly for one person (Mush) ... I can only allow this in the morning ...

Added Sunday 05 Feb 2017 10:21 AM

You don't even need to cut him ... he is like that into a tube ... and he smacked ...

here I have dry ... there were no wet ...

Top green isn't it fresh? Then what is it?
I sit, I think that I’m still going to shove the pizza, I didn’t really like the boiled sausage, the cucumbers too, I have to switch to olives. I would like vegetable, but apart from pepper, tomato and olives, nothing comes to mind.

On Ozone Princess -2651, Tristar-2990

These are discounts! I don't need it, but the trend pleases

Then what is it?

These are Italian herbs and green onions, all dry ...

[Helen]

Helen, oh, something about the bow, I did not think that they put it. Need to try!

[Katerina]

Katerina, what a potatoaaa, ​​ruddy, appetizing, and herrings to her ...

[Helen]

Helen, oh, something about the bow, I did not think that they put it. Need to try!

She took it ... and sprinkled it ... I needed something green ...

but apart from

Mushrooms. And instead of sausage, chicken.

[Helen]

Helen, Looks like it! I only have dry onions, no green ones, you need to look at what green herbs to look beautiful

Well, there is no Boo discount on the clathronic.

Added Sunday 05 Feb 2017 10:41 AM

Mushrooms. And instead of sausage, chicken.

I'm not very good at pizza, but mushrooms are possible! Thank you! I forgot something about them.
If the mushrooms, but you don't need to fry them additionally, can you eat them? Are they ready anyway?

This morning there were pizzas ...

- beauties! Bahaty breakfast!

don't you need to eat? Are they ready anyway?

since they are eaten raw, then of course they will be prepared.
Don't you like fish in pizza either?

This morning pizza extravaganza ... was!
By the time I crawled, all the pizzas were probably already snapped up, and not a slice was left to try!
I also never made 3 pizzas at once, I only have enough for one.

as always, no sour cream. You will have to buy and spend somewhere quickly

Anna, I can't even imagine how there is no sour cream in the house. I always have a jar or bag in the refrigerator, sometimes 2.If I buy fresh sour cream, then I send the old one to which pastries, or which sauce. True, our prices for sour cream have now become as if it were good, heavy cream. But you still have to buy, we are not used to without sour cream.

[nila]

nila, but I hardly cook anything, where sour cream is irreplaceable. And it turns out as it should be so it is not. And having bought it immediately, I forget about it, it is often too late to put it in baked goods.

And in salads?
Instead of mayonnaise, or together with mayonnaise. Also sour cream is always at home. Moreover, she has such a shelf life, it never disappears

[Daria]

Moreover, she has such a shelf life, it never disappears

Dariahow does this sour cream never disappear? What kind of sour cream is this ... not disappearing Plastic, or what? If butter and cheeses have a shelf life, how could sour cream "surpass" them?

she has such a shelf life, it never disappears

What a horror!)
I never take this.

7 days shelf life, no more.
After 7 days, it does not disappear, of course, but all sorts of undesirable elements can already develop.
Therefore, it is already being recycled or discarded.

[Daria]

Daria, I try to take sour cream with the shortest shelf life, then it is more natural. I tried to make my own sour cream, but somehow I didn't go, I'm buying it now.

And in salads?

Not a season. And in the season I prefer oil.

Plastic, or what?

Once I bought a farm. I don't know what kind of plastic it is, but without visible changes (taste, color, smell) it stood for a month and a half or two. I used it in cooking, so I didn't dare to eat ...

What a horror!)

Calm! A week, as it were, is also a considerable period, not 2-3 days

Not a season. And in the season I prefer oil.

Winter salads with root vegetables are solid vitamins. And male Olivier, where can we go without him, they ask regularly ...

Winter salads with root vegetables

Mayonnaise. I haven't put sour cream in this kind of salads for years, probably since the 90s. Well, when still Provencal in sets at work was given for the holidays. And now there is such a choice of all sorts of sauces that do not need to be diluted, they are not spicy anyway.

A week, as it were, is also a considerable period

For the store, normal.
Yes, and for home quite.

What a horror!)
I never take this.

7 days shelf life, no more.
After 7 days, it does not disappear, of course, but all sorts of undesirable elements can already develop.
Therefore, it is already being recycled or discarded.

Sour cream "House in the village". Fresh cream. The shelf life is 25 days.

And male Olivier, where can we go without him, they ask regularly ...

Why is he male? My beloved, though I do it without ham, or without meat at all, or boiled chicken (turkey). I’m not a man, I’m going to look in the mirror one more time, for everyone there.