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

Today I picked up leftover food in the fridge and made A la Ossetian pies with grated potatoes, cheese, eggs and mayonnaise added for juiciness. One was dared at once (still lukewarm) Mmm ... yummy

Baking liver cakes in Princesk is a fairy tale

Thanks for the recipe! I confirm that it was a pleasure to bake, I made it out of half the norm, baked without putting anything, turned it over with one wide spatula. I am just preparing the filling - I have overcooked onions, carrots and boletus mushrooms. There will be supper
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You will lead, not only will you not lose weight, you will salivate and get out of coins ...
Now I ordered 2 nonstick forms 11 and 9 inches in diameter, the height of the sides is 1 1 \ 8 inches. Expensive, but Mercanian quality ...

[Vic odin]

Vic odin, Oleg, following in your footsteps ... Thank you!

... is very reminiscent of the "tongues" from Soviet times. I'll try to do it. Thank you!

Grandma, and I already ...

And I grease such puffs with sour cream and sprinkle with sugar !!!
And bake it !!!
Such a delicious caramel crust turns out !!!!
These are our favorites - quick for tea !!!!

Baked in the Princess, before baking and after. Photo from the phone.

And how do you live without her?

No, well, I have it now, of course, I have it, but I understand that you can live without it. In principle, the thing is not superfluous, but not too necessary for me yet. I will not adapt to the size - if there is a lot, then it is more convenient and tastier in the oven, if there is little, then it is faster and more economical in the pan. Well, I baked the cakes. 4 pieces. In the oven, he threw them all at once on a sheet, let them come up, put them in the oven, set the timer and walk. And here?

She laid out all the cakes on the table, laid down the Princess next to it, laid it 4 times, took it out 4 times, spent 4 times more time on baking, worried about the appearance 4 times, more nifiga is not visible, I followed the time 4 times, fearing inadvertently where- to wind up from home, then cool the pizza maker, wipe it, hide it in place ...
Instead of removing one baking sheet from the oven, throw the paper into the trash can and turn off the oven with a button.

In short, the device is not for the lazy, but as always my mother said, laziness was born before me.
Well, except that he fries the zucchini well, we still can't finish that amount.

[Valyushechka_ya]

Valyushechka_ya, focaccia? Great! How long does it take?

15 minutes baking and 5 minutes in the oven after turning off, very tasty, have already tried it. Class !!!

[Valyushechka_ya]

Valyushechka_ya, and I've been baking pizza for 35 minutes and still can't ...

[Valyushechka_ya]

Valyushechka_ya, and I've been baking pizza for 35 minutes and still can't ...

There are many ingredients and therefore often do not open the lid.

[Song*]

Song*, exactly, yesterday I baked pizza in the oven, while the oven heated up to 250 - 10 minutes, baked pizza for 10 minutes, then it cooled down and blew hot air. And today I threw it at the Princess, no discomfort!
And often I do not need a large portion of baked goods, for which I will heat a huge oven. For one biscuit or pizza, it is the Princess that is very convenient. Of course, bake 30 cakes or 6-8 cakes is only in the oven.

so I read everything .. I read ... I look at the photo ... everything looks so cool ... well, this is EVERYTHING that is baked in the Princess, is it really impossible to bake in the oven .... !!! ???
and why this unit !!!!!!!!!!!!!!
here I am about this !!!!!!!!!

Of course, the oven is an oven, (I really loved to bake in it), but with the acquisition of the princess, I have already tried everything, I really like it, especially the Ossetian pies, and especially in hot weather. It so happened in my life that I had to leave Donetsk, and in this situation my assistants are with me (KhP, MV, etc.) and help me out a lot. Of course I miss my oven and my home ...

: girl_curtsey: The oven must first be preheated, in Moscow the stuffiness is terrible, the oven can overheat itself a little. Then, when the baking is in the oven, don't expect coolness again.And he took out our doll, put it on the table and there is no particular overheating. And if you can bake 4 cakes in the oven at once, then in our Princess you can bake a fresh cake every time. I have dough in the fridge in a bag. She took a piece, in a cold stove with her hands, or rolled it out with a small rolling pin on the handle, set the timer for 15 minutes and, voila, everything is ready. My husband, while the cake is cooling, eats half of a 30-centimeter cake without anything. Then I just wipe it with a napkin and that's it. And after the cake I don't even wipe it, there is nothing to wipe. Cutlets, cheese cakes are fried without oil at all. Meat juice fried to our doll is simply removed with a damp napkin, the napkin - for discard, wiped with a second napkin and FFse. Not cooking, but pure pleasure.

[Song*]

Everyone chooses according to need. I have a choice between several devices - you can oven in a microwave with convection (for a small portion of buns, pies, strudel, everything that does not fit the Princess in height, but not enough for the oven), everything is flat - flat cakes, Ossetian pies, samsa, biscuits, a small portion of cookies - in the Princess, bread, large and numerous - in the oven. And biscuits and charlotte in multicooker!
Nobody drives us into one device).
Song*, Thank you! Of course, the Princess is a super thing!

: plach7: And here are and are not. In the oven, I only bake large meat and cabbage pies, buns or rolls. But we don't eat them in one or two days. And in Pryntsse it is very convenient to bake for 1 day. And tomorrow everything is fresh again.

[flame]

flame, for sure, if I bake a huge cake for a holiday, for the guests - of course the oven! And for two my husband and I where so much? So, as they say, the third day I baked a biscuit with apricots, so another fourth part remained. I even freeze some of the baked goods.

[AnastasiaK]

AnastasiaK, I also completely agree with an oven and a microsha with a grill and convection and a muffin maker and a sandwich maker and a slow cooker. but the most popular is our Princess. For each case, its own device.

[Helen3097]

while the oven warmed up to 250 - 10 minutes, baked pizza for 10 minutes, then it also cooled down and blew hot air

Same stuff.

Helen3097,
Surprisingly, being born and living for 20 years in Tashkent, I absolutely cannot stand the heat. For me +25 - HELL!
She pulled even more than half a year with the Princess, and all because in the cool season she calmly managed the oven. And then it got hot! That I bought two pizza makers at once.
A good oven is happiness: it heats up quickly, bakes well (it takes 1 hour for a meat pie), but it cools down then, dog, 2 HOURS!
Using the same amount of ingredients, I baked two pies in pizza makers in 30 minutes, and after another 10 minutes the ovens were already cold. Well, there is a difference ?! I'm shying away from the oven now, like the devil from incense.
Yesterday I had to boil noodles and fry cutlets, I think I will not get the cartoon. Well, what is it, in fact, to cook noodles? ... Yes, and fried cutlets in a pan, because the heat from the open Princess will still be there, but then you will have to wash it by hand, and put the pan in the dishwasher and with greetings Monya. But honestly, I thought I would die on the spot while I cooked everything up. But here I myself am to blame, I didn’t guess to turn on the air conditioner in advance, and then it was too late - everything was wet. I can imagine, no, I can’t even imagine what’s going on in small kitchens, but even in mine, which can be called not just big, but huge, where, it would seem, there should be a lot of air, and then at the end of cooking I have here on the floor boiled ground squirrels were lying around (you can't get out of the kitchen, you are ready to die, just to be next to me) and I myself was nothing - the stuffiness was terrible. So all these devices help me out, they literally save me.
But if you do not have problems with the heat, then you should not bother and generally start these conversations. It is either necessary or not. For example, I don’t need something there, kill me I don’t remember why ... so I don’t even go into the topic, because of sin, I’m taksyazyat, otherwise there will quickly be persuaded by the defki. Unless, I would still buy the Princess, if only for the sake of cakes. In comparison with ovens, this is heaven and earth.

[Helen3097]

Helen3097, since you drive the oven in such heat, you don't need princesses.
And I can't imagine that the oven is turned on now, the kitchen will then be plus 50, this is the first.
Cooking speed is second
And the efficiency of using electricity is the third thing .. People living in Europe will understand me.
But, it does not mean at all that the Princess will completely replace the oven and it is not needed at all. Very much even needed!
IMHO

[myself]

We are all different and choose what fits individually. Here's an example: I really love technology, including kitchen helpers. But my daughter is not. A multicooker bought a few years ago has only been used a few times! So the most important thing is to create myself comfortable conditions.

Unless, I would still buy the Princess, if only for the sake of cakes. In comparison with ovens, this is heaven and earth.

Already three times suffered - garbage comes out and that's it. The first ones in meat broth turned out wherever they went, and the further, the worse. ((The crust is coarse, the dough is not fluffy, the films are thick, Bijusya is crooked ...

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True, it was the very next day that I caught a picture of the rest.

Elena, teach me, eh?

Elena, teach me, eh?

Lenusik, duck I have never baked this, specifically Uzbek. Other hell. But now you drove me straight into a stupor.
Tell me, please, did you bake it in a preheated oven, or did you put it in a cold one?
And yet, her sides are too high, so they were sealed.
We need to finish eating what I have already baked, and then I will start experimenting with Uzbek flatbreads. I will definitely tell you everything in detail about the results.
Do not worry, we will defeat her! I'm screaming, I mean.

Tell me, please, did you bake it in a preheated oven, or did you put it in a cold one?

And so, and so I tried. Oddly enough, I liked the first option even more, but that's why it is the first, that is, the only one. The rest of the cakes go hot, which means they wrinkle when landing, wind up when lying down, and similar trifles. I say - my middle name is crooked. ((

And yet, her sides are too high, so they were sealed.

But what was imprinted in that there is no trouble for me - it looks burnt in the photo, but in fact it is a normal edible crust, the airfryer in Shteba fries some places more strongly, under the cut and discharge.

I will definitely tell you everything in detail about the results.

Now I will wait and track.

Lenus, and how much time did you bake? This one in the photo.

No, Len, I can't say that exactly. I bake all of them within 13-15 minutes. If you look earlier, then they are generally faded like the dead.

Clear. Okay, I'll try, maybe I'll get something good ... But after reading your suffering, I already start to tremble .. Suddenly, I won't be able to do the same.

[Pompeian oven]

stone pizza ovens

Pompeian oven

The Pompeian pizza oven is considered a classic, most of the modern designs use its principles. By the way, "Pompeian" does not mean at all that the pizza was eaten by the ancient Roman patricians. The date of baking of the first pizza is preserved in history, it is 1522. And the fact that it was baked in the village of Pompeii, which still stands not far from the location of the Roman city destroyed by the eruption of Vesuvius, is pure coincidence. In Pompeii XVI century. only vague legends have survived about that old catastrophe.

The Pompeian oven is a domed hearth oven. In its working area, there are two streams of incandescent gases: convective from the bottom, and reflected from under the dome. The Pompeian stove is heated in black, so it is self-regulating: if the fuel flares up too much, the flow of waste gases at the mouth will squeeze down the flow of fresh air carrying oxygen. The combustion will weaken, the flue gases will decrease. Then they will press against the top of the vault, more fresh air will come, combustion will intensify, and the cycle repeats all the time.

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Flax on avito moscow this is for sale



Dome Lid Electric Oven
from baked clay produced in Deruta
(Umbria), ideal for cooking
both homemade pizza and frozen. Her dome
by design features reminds
vintage ovens of the Umbrian countryside from
refractory bricks, and perfectly combines
tradition and modernity. The oven can also
prepare cakes, toast, meat, etc. Surface
made of aluminum with non-stick coating easily
washes. Stainless steel base.

[stone]

We don't take into account the taste - the dough is not right.

the flatbread dough was not yeast-like - in Tajikistan, they made dough on the water and in the sun, for self-fermentation, holiday flatbreads - in milk, they are thicker and less watery in diameter, fragrant, mmmmm ... I remember a flatbread near the bazaar, in the border village Panj - with a real stone tandoor oven, and the flatbread - in soot, thin, in flour, the flatbreads smelled from the bottom stone, there is nothing tastier than them. Then an electric furnace was opened with the type of such ovens , the process accelerated, the dough became yeast, that flatbread maker then did not work, and the taste of the electric cakes, although it was also very, very, very, did not smell like a pebble. Here is also the smell of small cakes from dumplings dough that many after 50 years old in their distant childhood stuck on the hot hob of a wood-burning stove

Yesterday at 12 o'clock in the morning I fried pike cutlets .. If I were to fry them in a frying pan, in oil, they would spit, shoot fat at me, I would walk around all scalded. And in the princess, in three passes, she fried everything, nothing stuck, did not shoot, and quickly. And how did I live without her before ???

Nucho ... We are now eating this unfortunate focaccia with our son under a coffee. She was a little cramped, of course.)) But it tasted like this, despite the fact that she stood a little while I was walking the dogs. Perhaps I will repeat this version of the cake.

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[Song*]

Song*, yeah, I liked it too. Although the cut seems to be scary, but the taste is very pleasant! There the top was smeared with crushed rosemary with sea salt and olive oil, the grains of salt crunch so pleasantly.

[Mirabel]

Mirabel, this is the most common bread dough that I have been baking every day in the Steba pressure cooker in the form of bread for many months. A pound of flour, 330 water, a little oil, 1-2 grams of dry yeast (this is here, in a smaller bread) and 10 grams of salt (here it is cut down to then add salt on top). Kneading in a bread machine on "Pelmeni".

The whole trick is in the "correct" (from my, of course, point of view) proofing - slow standing just in a room with regular folding. At one moment, you suddenly realize that the dough is ripe and then let it rise in shape, so as not to lose taste and smell.) There should not be any "ripples" on the surface, only silkiness.

Frequent folds give thin films and tenderness-elasticity, and room proofing does not allow the dough to lose its structure, because all the time before our eyes. I don't know, maybe authentic focaccia is something completely different, simple and rude, but sometimes we want to cook the way we like it, and not how it should really be.

[Mirabel]

Mirabel, but it seems like there is nothing. But I will be glad if you do it even better!

* IMHO, it is probably necessary, nevertheless, to recalculate the recipe for 400 grams of flour ... well, or at least try it once *

* IMHO, it is probably necessary, nevertheless, to recalculate the recipe for 400 grams of flour ... well, or at least try it once *

And I read here that for Princeska it is optimal for 300 g of flour, and I do this (though very rarely)

Try this recipe to bake in your helpers.
Admin potato focaccia, delicious.

Focaccia potato with onions (Admin)

Cheesecake with cottage cheese and strawberries on biscuit dough (whey dough)



And this test is a little left

I rolled out the dough with a rolling pin, chipped it with a knife and braided
Natal, do you think it's difficult? Not difficult

I had 250 ml of whey for 450 grams of flour, the dough was soft, tender, tender, but I rolled it out not thinly, probably 5 mm.

Ir, are they smeared with something on top or sprinkled with sugar?

Just sprinkled with sugar, cane The dough is very oily, but it does not redden well on water, but a beautiful color scheme is obtained on whey

I got 400 grams of cottage cheese lying around, Masinenkin found a recipe for a cottage cheese casserole and built something similar ...
Thank you Masha!

[Lenkaaaa Bizhulkaaaa]

Aaaaaaaaaaaaaaa! I made them !!! SDE-LA-LA !!! Aaaaaaaaa!
But Nadya, Nadka ...And Melka, Melka ... (well, about them later ...)
And the pens, my pens, smack-smack-smack their golden ones, DO NOT FORGET how cakes are made!
Citizens, this is not a pizza, this is some SHAYTAN-TANDIR, I swear, on my word!
No, you just look at what kind of cakes our Princess-opa baked for me!


Lenkaaaa Bizhulkaaaa, saree, especially for you - a mulion of close-ups of the most delicate crumb.
Check out how full of holes it is:

Soft as puuuh:


The crust is too small:


Karoch, now I'll tell you about the above-mentioned personalities.
In the evening our Nadia is taxiing to me selena and grit, they say, why are we sitting, who are we waiting for ... and all that ... on, they say, grit, you have a recipe for very authentic cakes, go to work!
Well, what am I, I just do not look for my book, but not translate ... I went to stir up the dough.
And then Nadya saw that we already had the same recipe on our Bread Maker, and who would you think? Pralna, the second aforementioned personality has the evil Omelka! Well, hto used to do it! She has this recipe called "Almost Uzbek flatbread." We saw "almost"! And I have the most real one! (Well, Melka never knew how to cook, which I will not fail to remind her of when I jump to her in the glumizza recipe!)
In general, friends, thanks to Nadyusha and, so be it, Melka, I have Timon right now, in the middle of the night, eating a cake and saying: "I never thought that I would eat a real Uzbek cake with homemade kaymak without leaving my home in Moscow. ! The idiot's dream has come true! "
I baked them in a hot Princess for 15 minutes, on baking paper with silicone impregnation, which can withstand 220C.
I made the dough as Nadia ordered:

Dough (for two cakes):

- 430 g - flour 1c;
- 7 g - salt;
- 3 g - instant yeast;
- 290 - water.

Knead the dough lightly (on the Assistant took 8 minutes, including the time for mixing the ingredients at low speed). Ferment for 2.5 hours at 30C. Fold twice, after 30 minutes and 60 minutes.

Divide the dough in half, shape into balls, allow 10-15 minutes of preliminary proofing, shape and stamp the cakes. Sprinkle with water and sprinkle with sesame seeds.

Bake for 15 minutes on a hot hearth at max T (I have 250C).

Truth in the Princess did not bake, only in the oven

Towards the morning I’m already thinking badly, if I missed something, ask ...

Yes, just very much, you can slap the center with any glass or just knead it with your hands.

Girls, dear, thanks !!!
She formed the cake as Irishka showed in the first video. That is, the dough is gently kneaded into a flat cake 1-1.5 cm thick, no more. Further, since I do not have chakicha (and I am not going to buy it), with our knuckles, starting from the middle, we beat the dough, accelerating it from the center to the edges in circular movements. The platform should be as wide as the palm of your hand, otherwise the middle may overgrow without using chakicha. After all, how does chakich work - it pierces the dough and slightly pressing it, squeezes air out of the punctured places, simultaneously forming a beautiful pattern. For the punctures I used the so-called "toothpick" from Teskom's garlic press:

But you can also use an ordinary fork or even a hammer for meat (its small part), that is, first pierce the dough with a fork, and then either with a fist or a hammer we push the dough. Without a lot of air in this place, the dough simply has no chance to rise again and it remains a flat "clearing". It is better to do this procedure twice: when forming the cake and again immediately before planting in the oven. Then it will definitely not pout.
It is better not to plant a cake in a cold oven, it needs an instant high-temperature environment. In order not to suffer with shifting the cake from the table, when it can lose its shape, we form the cake on heat-resistant baking paper, cut in diameter slightly larger than the bottom of the Princess. Then we simply drag the entire sheet along with the cake onto the cutting board placed on the side of the table, and from it we also drag the whole thing into the preheated oven. Thus, since the cake remains motionless during all these manipulations, it does not lose its shape.
And yet, if you just spread the cake with water, then after 15 specified minutes, it will be pale, but you should not bake further, forming a hard crust and a hard crumb, but it is better to just spread it with low-fat milk or milk diluted in half with water.Or, so that the cake becomes glossy - a beaten egg, also diluted with water. But in any case, it is not worth baking for more than 15 minutes, and the cake will turn out to be soft and airy, with a thin crust. From the oven, transfer the cake to a towel and cover. After 10-15 minutes it will soften and you can eat with great pleasure!
Yes, I will not even look for any other recipes! Thanks to Nadya and Melka, I found an absolutely perfect dough, in which even salt is exactly as much as the opa who sells lean cakes in the bazaar would add.

Len, tell me what kind of heat-resistant paper?
Maybe there is a photo?

I have this


Won't it work?

Flax, tell me what kind of heat-resistant paper?
Maybe there is a photo?

For example, Ksyusha:


Now I have this:


Choose any one with a silicone coating, it is heat-resistant - up to 220C, and reusable. It can be used from both sides. Nothing finally sticks to it! Even meringues! One package of paper is enough for almost a year with fairly frequent baking.

[Flatbread "almost Uzbek"]

Girls, Omeloka already has a recipe called: Flatbread "almost Uzbek".

Flatbread "almost Uzbek" (Omela)

Timych, you arranged a gorgeous promotion for the Princess with your cakes. Those who just yesterday brushed it off from her, they say, in Greece, and so it is, now ran to order dropping slippers. Demand your share of the profit from the manufacturer. )))

And today the new focaccia is muddied, less by 400 grams of flour. While the rosemary bush is still alive.)) So sincerely it turns out that I just don't understand how I used to live without such a bread. Yes, today it turned out fluffier, but I still got it to the roof. And this is the first dish in history that reconciled me with turpentine this smelly rosemary.

[Elena Tim]

everything is very tasty and beautiful for everyone, and the cakes are simply amazing !!!!
Elena Tim, thanks for the beauty and detailed explanations ..

Karochi, the main thing is clear to me - warm proofing, minimum kneading and a lot of yeast.

but I think so - on the contrary, yeast is not enough for such an amount of flour ... 3 grams in total .......

but I think so - on the contrary, yeast is not enough for such an amount of flour ... 3 grams in total .......

Well, it's someone like that.)) I take about 0.5 grams of dry bread or 1 gram of live bread per pound of flour for my usual daily bread. Of course for me this is six times more than usual.