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

And today I didn’t feel well and didn’t begin to mold the correct cakes. She took and threw one big cake into the Princess:


And she even dedicated a star to Melka.


You know, well, not any difference in the taste of YOU! So for every day you can safely bake with one cake and not steam.
I baked for 10 minutes, in the same way - in a preheated Princeska, then turned it off and, without opening the lid, let it stand for another 5 minutes. This time, before baking, I smeared the cake with a beaten egg and half with water.
Damn, I wanted to take a picture of the crumb ... tore off a piece of a still warm cake, and he ... swayed so seductively in front of my very nose ... in general, I didn't bring it to the camera down, stuffed it entirely into my mouth. Then she tore off another one, and he was even more beautiful than the first ... he also ate it. In the end, I thought that while I was taking a picture of the crumb, I would tear up and devour the whole cake.
So you, citizens, have to take my word for it: the crumb is a miracle!

[And once again I wanted to thank our Nadia selena.]

Lord, Svetochka, thank you! It's awkward ...
But since corruption still flourishes in my soul ...
Oh, you have a tasty crumb: (I practically did a feat especially for you, without eating another kusman)


And once again I wanted to thank our Nadia selena.
Nadia, dear, God bless you! I opened such a recipe for me, the most, that neither is cool! Timon and I still cannot believe that there are always favorite Uzbek flatbreads in the house now, loved from childhood!

She took and threw one big cake into the Princess:

Flax, did you bake this cake from 430 g of flour? And then the dough is worth, I think one oven or 2. It turns out that the question has already been asked

Another 1.5 hours will be fine. Now folded a second time

well, maybe he will wake up ...
I don’t even know ... I usually do Ossetian ones on 300 grams ... or maybe she is alone ?. it doesn't seem to be very yeasty .. maybe it won't weld to the lid? I'll go once again carefully read what Timych wrote

[Lena Tim]

Girls, Lena Tim the last cake from a whole portion was baked for 430 g of flour. Here is that first cake made according to Masha's focacci recipe SchuMakher she also baked from a full portion of dough into 550 g of flour.

Here she answered
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391348.0

Girls who fried zucchini in Princess, in circles? Do you roll them in flour? Is the lid closed? I remember that I read somewhere, but I cannot find it.

[Alexandra]

Alexandra, I fried in egg flour and without everything, I closed the lid and turned it over, then sprinkled it with cheese on top and left it off, we liked it anyway.

I cooked zucchini not in circles, but in cubes, fried with the lid closed, without dusting it in flour.
And also, but then I added a mixture - sour cream-milk-flour, and until boiling, like a sauce, very tasty with rice as a side dish.

and I made pancakes from zucchini, according to Babushka's recipe for a diet casserole ... I really liked it ..

[Mikhaska]

Mikhaska, Irus, treat yourself to your health !. quick and easy - 20 minutes and done ...

My cake failed. Very light, although I smeared it with an egg. But that's okay. She hasn't really risen yet, especially in the middle

[kirch]

I also have that without sugar, it turns out pale, even if you smear it with an egg. And I have to bake a little longer, in 10-15 minutes it will bake, but it will look exactly like dough. I baked pizza for 35 minutes, it could have been 30 minutes, but not less ...
kirchNow, I also put the same cake, most likely it will not turn red too much. We'll see.

[Vinokurova]

Vinokurovacould probably depend on electricity too)). Although, for example, at the moment my other devices are not turned on, the voltage may not sink so much.

My cake failed.

I take my words back. If I hadn't been waiting for my husband from work, I would have eaten half of it at once. Delicious, perforated. But why the middle did not rise is not clear

[Vinokurova]

Vinokurova, oh, it also depends on the portion of the dough - today it took me 15 minutes to reach the top cover and even burned a little! Now I'll take out a cake, I hope it's ready ..

It looks like a donut, because it is pressed on top and baked. Dough with bran and malt, my husband asked for not white bread, so it looks grayish. Lightweight and fluffy.
Nutr

Lyudmila, and on average, how does your princess bake - fast or slow? .. maybe that's the point ...

I have the impression that she doesn’t fuck too much, as some people complain. Anyway, the bottom doesn't burn

[kirch]

kirch, my bottom burned out in a sweet (relatively - 3 tablespoons) and fat curd dough in 20 minutes!

I take my words back. If I hadn't been waiting for my husband from work, I would have eaten half of it at once. Delicious, perforated. But why the middle did not rise is not clear

Lyudmila, in my opinion, the temperature is simply lower in the middle, and higher at the edges. I take this into account when frying cutlets and meat. I put small pieces in the middle, and when the outer ones are very fried, I swap them.

[Vladimirovna]

Vladimirovna, that's right, the ten passes in a large arc along the diameter of the pizza maker ...

I show what's inside

Girls and boys, maybe someone already asked, then sorry! Poke your nose ..
Here I am waiting for my Princess, tell pzhl. from whom she has been for a relatively long time, what else needs to be bought from special stages, read that baking paper is needed, yesterday Tim tormented Lena with this question ...
I understand that for sweet pastries you need a form, Teflon or silicone, so that it does not burn out, but we bake simple cakes and pizza without everything? Yes?

Someone else has silicone mats, but baking paper won't replace it?

In a lope of questions.

[Trishka]

Trishka, Ksun, everyone adapts in different ways .. I don't need anything ... it bounces off by itself ... for cakes, maybe paper will come up ... just a good quip, otherwise you will chew my first pizza with paper .. . start, and then your stove will tell you the plan ..

[Trishka]

Trishka, baking paper is more for the convenience of bookmark-taking out, a baking mat can easily replace paper, only if it is not silicone (it will slow down baking, thick). For sweet pastries, you can use a thin form so as not to read too hot, you can also bake fish, French-style potatoes, and cabbage rolls in sauce in it.

[Vesta]

Vesta, I got less than a teaspoon of HP, 2/3, about that.

[Vesta]

Vesta, level teaspoon

[Vinokurova]

My cake failed. Very light, although I smeared it with an egg. But that's okay. She hasn't really risen yet, especially in the middle

Vinokurova, oh, it also depends on the portion of the dough - today it took me 15 minutes to reach the top cover and even burned a little! Now I'll take out a cake, I hope it's ready ..

It looks like a bagel, because it is pressed on top and baked. Dough with bran and malt, my husband asked for not white bread, so it looks grayish. Lightweight and fluffy.
Nutr

Beat buiti, right?
I'm not guilty.
Lyuyud, I have the impression that your cake is generally small, all. Are you sure of your yeast? My cake not only turned out to be the entire Princess's diameter, but also rose so much over the entire surface that it was almost completely sealed to the lid. That's why she's so rosy. So, if you and I have the same amount of ingredients, then it's all about your dough. I'll ask you around, can I?
It may be possible to detect the problem ...
First, tell me, did you use a rolling pin when distributing the test on paper? And after the formation of the cake, did you let it come up within the 15 minutes specified in the recipe? And yet, the fact that the cake somewhere rose strongly, but somewhere weakly, suggests that the air in the dough has accumulated everywhere in different ways, which means that initially the dough itself was distributed unevenly - somewhere thicker, somewhere thinner.The easiest way to evenly distribute the dough is to take a ball, transfer it to paper, knead it slightly with your fingers to make a small cake, and then put your palm in the center (fingers look at the edges) and, as the clock hand moves, press the dough, pushing it towards edges and passing with the whole palm in a circle. Just roll the paper so as not to run around the cake. Thus, these same clicks in a circle will distribute the dough absolutely evenly. You just need to remember that the more gently you handle the dough, the less chances you will squeeze a lot of air out of it. But proofing is a must! The dough, as a rule, doubles. You just cover it with a towel so it doesn't get weathery and wait.
Here is some kind of incomprehensible garbage ... on the one hand, the cake did not rise very much, on the other hand, the crumb is the most real that it should be.

Nast, and you, by chance, did not try to make a depression in the middle, like in an Uzbek flatbread? It's just that she behaved in such a way as if these manipulations had been done to her. But she got up just great! And the crumb is awesome!

Bliiin, I'm so uncomfortable ... Why are decent people of no use to me ?!
I thought that it could not fail ...
In vain the girls praised me.

[Elena Tim]

Elena Tim, kaneshna, this groove is like an Uzbek (Kazakh) flatbread. She would have climbed even up, if there was where. ...
And it was difficult to shape it, the dough stubbornly tried to gather back. Maybe try not to press, but to stretch like a ciabatu?

[selenа]

selenа, something is not our recipe? If part of the white flour is replaced with bran, 30 grams, and the rest is all as expected? And it behaved like a normal cake. And the hole in the center, I thought, was for all decent cakes.

She would have climbed even up, if there was where. ...

Of course, nowhere. The portion is already large, and then the middle was squeezed out, so it flooded!

And it was difficult to shape it, the dough stubbornly tried to gather back

And this suggests that the dough was a little more steep. It just dawned on me now that Kazakhstani flour is very similar to our Makfa in terms of density (I remember this from Tashkent times), and it is not "floating", right? If this is true, then more fluid is needed. The recipe contains flour of the 1st grade, but I only have Makfa, and knowing it, I poured not 290, but 300 ml of water. Because, if you knead the yeast dough denser, then it, padlyuko, will behave like a rubber band - you take it there, and it back! Consequently, it will be unpredictable when baking - you never know where it will go.

the products were not translated in vain, the content was successful, but the form will work and everything will be ok

Fui, this is the most important thing!

[Elena Tim]

Elena Tim, about flour is absolutely true! So I measured out 430 grams, but I didn’t put everything in when replacing, 30 grams remained. Absolutely not floating flour.

Try bubbling a little more water next time. The dough should be sticky, and even when the cake is forming, it will stick a little to your hands if you do not dip them in flour. Then it will be more obedient, you can see the difference.

Girls, I have a question for those who had problems with our beauty. I'll start everything in order. I baked pies with potatoes, baked 2, threw in the third. After the prescribed 20 minutes, I opened it, and there lies a pale cake. It was only then that I noticed that no lights were on. I didn't even panic, because I didn't hear any sounds, didn't feel any foreign smells, and I thought that the wires had just gone somewhere. I waited for my husband from a business trip and immediately slipped him my work. (by the way, how did I miss her). He poked around in it for a long time, with a device he climbed all the way up and down. But I still found the reason. Thermal fuse burned out, such a tiny crap. And then I told him that he shouldn't have climbed into it after all, but I had to send her to OZONE, since the guarantee was not over yet. You should have seen the loving look in which my kind and gentle husband looked at me. I'm not really t ...I, and I understand that after her husband's manipulations, no one will deal with her. In general, we called the repair shops, but alas, they did not find anything. We googled on the internet and it seems like this thing is important, but not overwhelming and without it the device, in principle, can work. Only unattended should not be left. So maybe anyone had such a problem or somewhere and heard something?

[Leeeen]

Leeeen, are there peremesh in Uzbek cuisine? Or for some reason they are still called Belisha, although Belisha are completely different. I just sculpted about six and sent them into oil. While these were baking, at this time I sculpted the next portion. It comes out a little fat in oil. Someone tried to do this in a princess? Is it baked? And how long does it take?
They come out dry in the oven, and they bake for so long.

But I still found the reason. Thermal fuse burned out, such a tiny crap.

Well? We go to the market and buy a new one. ) We have so recently the microwave "burned out", my husband put a new such figurine there and forward.

This is a glass tube with metal ends, right? It won't work without it.

It may be possible to detect the problem ...

Yes, Len, all the problems that you voiced are present. The cake is big for the whole princess. It formed very well, added 300 g of water and rested for 15 minutes before molding. But after molding, she did not let her rise. I stretched it with my hands, but it was not uniform in thickness (I suffer from this). Stretched it out on paper. And also my joint. When I was rewriting the recipe, I made a mistake with the yeast, apparently looked at the salt and wrote 7 g. True, it doesn't smell like yeast. But the main thing, we have already eaten it and ordered to bake it still

Leeeeen, are there peremesh in Uzbek cuisine? Or for some reason they are still called Belisha, although Belisha are completely different.

El, well, almost all Turkic peoples cook belyashi, but I don’t remember that the Uzbeks baked them. The Tatars, yes, do something similar in the oven, but there seems to be shortbread dough there. They seem to call it balish, but I could be wrong ...

before molding, lay for 15 minutes. But after molding, she did not let her rise. I stretched it with my hands, but the thickness was not uniform (I suffer from this).

Here, the dog rummaged!
I'm doing exactly the opposite. I skip the proofing of the ball before molding (I just don't understand the point in this procedure, the dough just fit in the bowl). I take out the dough from the bowl, form a ball and immediately make a flat cake, and then I definitely let it rise. And then, look what happens: you let the ball rise, and then, when the cake is formed, you squeeze air out of the dough (or rather, not air, of course, but carbon dioxide that yeast gives off, but it doesn't matter ...), and then you don't give it to recruit him again, immediately putting the cake in the oven. And then there is the uneven thickness of the dough - if in thick places the yeast still has a chance to have time to "fudge" before death, but in thin places the dough is too weak, so it does not have time to rise properly. Hence the curved top.
Try a good flatbread proofer and see that everything changes!

And here is my cake

[How is she needed?Maybe isho what kind of silicones are there and what is the ray?]

Lenok, I think I bought something like that

How is she needed?
Maybe isho what kind of silicones are there and what is the ray?

so I got my long-awaited princess. While I prepared cutlets and zucchini. The zucchini are greased on top with a mixture of cheese, garlic, mayonnaise and dill. It turned out well, sooo tasty, even the picky husband appreciated it. Tomorrow, pizza and Ossetian pie are next in line. But I was confused by how it works. When I was making cutlets, the green light did not light up. It caught fire on zucchini, but very rarely. And she clicks in a strange, loud way. Or is it okay? Do not judge strictly for the photo, from the phone, I was in a hurry to share the joy))

I also clicked loudly. And now the roofing felts have ceased to notice, the roofing felts, however, have become quieter.

And it clicks loudly, somehow I got used to it.

[Lone_Wolf]

Lone_Wolf, here the ladies are actively buying, and I do everything on a long-playing substrate, look for the word dauerbackfolie, I fry potatoes and everything else on it, then I just washed the rug and that's it. The princess herself is clean.
Is that a liquid oven in it.

[How is she needed?Maybe isho what kind of silicones are there and what is the ray?]

or "Shumashina"

And this Shuma ... what has it to do with it?
Well Nadko-Melkin cakes!

Listen, Timon reminded me the other day about another cool cakes, which I completely forgot, although quite recently they were brought to me from Tashkent. So, if Nadya and Melka are allowed, then I will take their recipe as the basis for those cakes, and if they also turn out right, but I will draw up the recipe, and at the same time I will shove these cakes there. Going?

Lenok, I think I bought something like that

How is she needed?
Maybe isho what kind of silicones are there and what is the ray?

Yeah, yeah, I bought it but haven't used it yet. I am completely obsessed with these cakes, except for them I already have nothing to eat.
This form looks very good. Let's see how it shows itself in action ...

How is she needed?
Maybe isho what kind of silicones are there and what is the ray?

This form seemed very convenient to me, I could not get enough of it, and after a couple of months of use, the non-stick properties evaporated, I grease it before use, but the pies still stick.

El, well, almost all Turkic peoples cook belyashi, but I don’t remember that the Uzbeks baked them. The Tatars, yes, do something similar in the oven, but there seems to be shortbread dough there. They seem to call it balish, but I could be wrong ...

maman makes peremyachiki on yeast dough, minced beef or veal, but if they hammer a horse, then from it too. Uchpuchmaki (triangles), yeast dough, filling - duck or goose meat, at worst beef or veal, and potatoes, finely minced meat and finely chopped potatoes are made in the oven. Balish in translation is a pie, maman makes different ones with meat, and porridge, and sweet. I mainly tried shortbread dough in Kazan, in the Tatar villages of the Nizhny Novgorod region, where my parents are from, for the most part pies are made from very rich yeast dough.

[How is she needed?Maybe isho what kind of silicones are there and what is the ray?]

Lenok, I think I bought something like that

How is she needed?
Maybe isho what kind of silicones are there and what is the ray?

I bake Giraffkino "Coconut Delight" in this form most often. I like it a lot more than the oven. True, I completely cocked it))) - except for the sprinkling, I also mix 50 g of shavings into the dough itself. And pour 0.5 liters of cream - in our store these are the packages most often) - it turns out quite a cake.

[Gulnara]

Gulnara, I mean, these are the following:

They are made from yeast dough, made from beef, usually in oil, in the oven they turn out dryish and take a long time.
I just want to know, maybe someone did something like that in a princess? I don't want to cook in oil ... it turns out very harmful.

These peremyachi - whites, will turn out in the Princess, because this is the same Timkin pie with lamb, only in parts ...