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

People! Who needs cakes with meat ?! Fly in!

Gushtli non (cakes with meat) in the Princess pizza maker (Elena Tim)

[Ella]

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

it will be balish, not a change.

Gulnara, I mean the following peremyachiki:

Ella, so authentic only in a frying pan in oil, in Princesk without butter you will get a pie with meat.

I don't want to cook in oil ... it turns out very harmful.

so I try to make them smaller. but maman spoils us

And today I have such a pizza from zucchini.

[Vinokurova]

Vinokurova, I do not even know. You can call it that way. But it's on top with ketchup and cheese, so it's more like pizza.

[polyanna]

polyanna, is it on the dough, like a pizza ... or just a casserole, and on top of it ketchup and sprinkled with cheese ?.

My first pizza and Ossetian princess pie. Considering that I'm with baking for you, in my opinion it's not bad)

Taking into account Lena's comments, I baked a cake again today. She lifted the lid to Princessine. Flax, look

I wonder if it will stop someday or is no longer being treated: lol: Today I saw it, and not only I SEE it, this is the form , WELL LIKE MY PRYNTSESSA without her, bought, in short, and here's a pie in this form

[Irish!]

Irish! I don't know how Vera does it, but I. when I used this form, I pressed the walls of the raw cake to the sides of the form, and on the dough I got such a wavy print. Then she neatly folded the sides of the pie into the filling and into the oven.

[Jiri]

Jiri, Ira, the height of the form is 4 cm. Shortbread dough. I spread it with my hands to the bottom and walls of the form to the very edge, spread the filling and press the excess on top of the filling with a fork. Something like this, I hope I explained it clearly.
Mikhaska, yes, the shape is really very cool, and the pie is the most ordinary, beat 2 eggs with 150 grams of sugar, added half a teaspoon of cardamom and cinnamon. 100 grams of butter or margarine. 2 tablespoons of sour cream, 1 tsp. baking powder and flour to a soft ball. rhubarb filling with strawberry jam. plus 2 tbsp. l. starch and mustache
.Elena Tim, and don't say how we used to live without her

then squeeze the dough to its full height,

Well, Vera has already told you everything, Irchik! First, put the dough on the bottom of the mold and shape the sides to the edges of the mold. Then you press it against the walls. And then you lay out the filling. The larger the filling, the less bend it gets from the wavy sides.

[Mikhaska]

Mikhaska, yeah Mikhas Irish, I'm already hoping to bungle for tomorrow. And with yeast such a number will not work?

[marlanca]

marlanca, Valyushechka_yathanks girls. Uzbek flatbread from Lena Tim, who took the dough from Omelka

And I have a very happy day today!
I succumbed to the general psychosis!
My "princeska" arrived, I'm at the pick-up point and since then the feeling of complete happiness has not left me !!!
At home, I immediately muddied the cake.

what did you do in the middle

He just molded it with his hands, as already here somewhere they told and showed, and finally pressed the center with the bottom of the glass.

But my flatbread didn't turn out Uzbek as much 2 times. I don't even know what the matter is. And the most disgusting thing, when the cake seems to fit well, I put it in the princess and it decreases in size and dries out as if. Nitsche tastes like that, but not fluffy, there are holes, but small ones at all .. Everything else seems to work out fine, even Ossetian pies.

[Umka19]

Umka19, Lyuda, bought in "Lenta", Russian-made, firm "Hostess", they had a discount, the price became 175 rubles. and I could not resist

[musyanya]

musyanya, Lyud, and you put it in a preheated stove? I understand the question is stupid ... but I just can't find the reason.
And yet, the less yeast, the smaller the holes, and also - it did not fit well at the very beginning. Or the dough is too dense, it also always gives small holes.
The dough should initially be very soft and sticky. Then it rises well and bubbles a lot. Take a look at this blank:

See how big the bubbles are on the dough? But I just crumpled it, and it has not yet had time to come up again. These are the big bubbles that give us the large holes we need in the cakes.

And the most disgusting thing, when the cake seems to fit well, I put it in the princess and it decreases in size and dries out as if. Nitsche tastes like that, but not fluffy, there are holes, but small ones at all .. Everything else seems to work out fine, even Ossetian pies.

Lyudochka, couldn’t it happen that your cake stopped before landing in the Princess? Or perhaps you opened the Princess before baking was over? And the crumb has a fine porosity if the dough is kneaded for a long time.

[Elena Tim]

Elena Tim, Len, what a beautiful testicle, breathable and speaking, but I have the first pancake
Although the dough came up, but the lips did not blow, it did not let bubbles, I suspected that I had mixed it, and here Joy, I confirmed that it was because you knead it for a long time, the taste is very, very.

I want grass. So far, only the price stops. Well, it doesn't really cost so much (price-quality)

Girls, is there any point in buying Travola when there is a Princess? Something I was thinking ...

I’m missing an on / off button, removable panels and a timer (so that it turns off itself after a certain time). What amazed me was the quality of the surface coating, the quality of baking, the taste of the dishes was wonderful, even the cutlets are tastier than they turned out in the frying pan.

[Larssevsk]

Larssevsk, Larissa, I bought just such an electric plug with a switch

in an electrical store, and solved one problem.
The panels are removable in my BBQ electric grill, so it's more convenient for me to wash in the Princess, nothing leaks inside.
But the timer, yes, not enough. It is he who attracts in Travola.

I have a very good life with a pizza maker, because you come running from work and you need to quickly cook everything. And you can't fit everything into one device, so a bunch of little helpers help out. Moreover, after the move, the stove remains unconnected. So the assistants help out and the electricity is saved with the pizza maker. Yesterday my husband returned late from a business trip, it was necessary to prepare something urgently for a snack. Quickly in cotton I kneaded the dough with Provencal herbs, in a pizza maker, cheese on top, here's a focaccia with Provencal herbs and cheese.

The princess really helps to cook in the heat - just for one thing I love her dearly ....)))
I can't imagine how to turn on the oven now or how to cook without multi soups on the stove ... so whoever, of course, has an air conditioner in the kitchen, so much the easier ...) and who doesn't need the Princess - let them be happy, no one bothers them , just do not oppose yourself to those who enjoy its presence - that means you like cooking in something else, so cook, create yourself a theme about your favorite devices, who does not give something, but why go to the topic of pizza, in order to pohayat her and thus cause negative emotions in others, there is nothing else to do ???

[Elena Tim]

Elena Tim, put in a warmed-up princess. The dough was soft, slightly sticky, but there were no such bubbles. I will still try to make it fit harder, maybe such bubbles will appear. The family members ate the results of the culinary experiments anyway and asked for more. And when I made the cake myself, I noticed that when molding, the dough collapsed back, shriveled. I had this before on another test, but I can't figure out what it is. I used to bake only bread maker, pizza and rarely pies, biscuits and Easter cakes. In June I bought a kneader and now I am mastering other types of baking.I also noticed that my dough generally fits for a long time after the second kneading, maybe the flour is weak? Once I put the blanks to stand before baking, and had to leave urgently for 2.5-3 hours (to collect Ivan Chai). I arrived and saw that the dough had increased in volume by 3 times and there were such beautiful bubbles in the finished product, the baking was unusually airy. 2-3 hours I think this is too much. The taste was wonderful, but at the time it was not normal!
Joy, kneaded as in the recipe for time. But 15 minutes before baking, nothing rose. It came more or less so after 40 minutes. When does it stop blurring and falling off? This was not the case. The princess opened in 20 minutes only from the beginning of baking.
We must somehow get to the bottom of the truth!

[musyanya]

musyanya, Lyudmil, maybe the yeast is weak, plus flour ...?

[musyanya]

musyanya, Lyudmil, maybe the yeast is rather weak there are recipes where there is very little yeast, and the proofing time is almost 8 hours

tomorrow I'll try to buy makfa and other flour. Voronezh yeast, in a pack 500g. In terms of strength, they are like a saf moment, I think.

[Elena Tim]

Elena Tim, Len, what a beautiful testicle, breathable and speaking, but I have the first pancake
Although the dough came up, but the lips did not blow, it did not let bubbles, I suspected that I had mixed it, and here Joy, I confirmed that it was because you knead it for a long time, the taste is very, very.

Hello, what the hell is this?
It's not even a pancake, and not even a pancake at all! Especially the one on the left.
If you all saw my first cakes a few years ago ... you would still laugh like catechumens.
The picture shows that if the dough in the middle were thinner, then the sides would be thicker. For the rest, everything is within the normal range.
Listen, what kind of "mix" are we talking about? Does this mean the first batch, or what?

[musyanya]

musyanya,
People, if it rises for a long time, then the yeast is to blame, or, as it often happens with me, there is too much flour. It seems and imperceptibly at first ... and then you wait, wait, until the donkey paska, until it rises.

For me, too, in 15 minutes, the dough never rises well after molding. And anyway, wherever I bake: girl_pardon: Yeast is good, in x. the stove rise well.
Lena, and if there is not enough flour, then fig, what will you form

and I still train on pizzas)

Lena, and if there is not enough flour, then fig, what will you form

No, Natus, I'm not saying that porridge should be straight, but it is really sticky, and, when forming, you always have to dip your hands in flour. But it is light and rises well. Look, remember at least the dough from Anis, there finally finally can be almost porridge in a container, and then what a pastry! You will download!

Personally "Princess" was very useful to me. And I bake quite a bit in it (in the sense of a dough product), but bake young small potatoes with dill, just washing, in a peel and without interfering, turning (I do this on parchment, then you don't need to wash anything until you crumble the salad - it is ready), or fish, chicken, pasta, sandwiches with cheese, etc. after work, or for breakfast, when you need it quickly, tasty, healthy (and quickly again). In terms of speed and convenience, it is still irreplaceable for me. In the evening I will bake potatoes with peas again (in the sense of small) Natalia, pizza is a beauty!

[Elena Tim]

Elena Tim, I thought that everyone here does it. I am my young small (finally small, including) potatoes from the ground (about a kilogram I fit in one layer in the Princess), I do not clean the words at all (I don’t even touch the peeling skin), I don’t cut (only large tubers in half) - whole tastier, in a bowl I mix with salt, chopped dill (parsley), a spoonful of mayonnaise (or butter), pour it into a cold oven on parchment, level it in one layer, close it, bake it. I do not stir at all. I won't tell you about the time, but very quickly, with salad it is delicious, but with the peel it is useful (it is now tender).And most importantly, it is not difficult even for the most lazy lazy person. Yesterday I just cut and salted cucumbers for such a potato, it was delicious and so simple.

Girls, health! I didn’t know before what to do with very small potatoes, but here, the smaller the better. It still turns out to be so interesting: the skin is salty, plump, but if you bite it inside, it’s tender, sweet. Now I have a farmer friend of all "substandard", I take the smallest potatoes, he thinks, I save, it is cheaper, but I have intent

A potato princess is irreplaceable. I can't compare with an air fryer, but the Princess turns out to be just amazing! The crust is outside, and inside is crumbly. True, for this I always grease with mayonnaise. It allows the oil to spread evenly over the potatoes.

I will report: I received the Princess, the second day I bake cakes from dough from Anis, instead of bread, it’s the very thing! I baked omulet with potatoes, everything is going with a bang! And I'm so happy, I can't even convey it directly, we have a heat, stuffiness, and I bake everything and I don't even need an oven, 20 minutes and you're done! I really don't understand how I resisted for so long - abnormal Here is a small report, the pictures are not very good, but still ...

Devonkiii, but it should be heated outside? or I'm dull, because of pressure and adventure ... finally my head doesn't think ..

Devonkiii, but it should be heated outside? or I'm dull, because of pressure and adventure ... finally my head doesn't think ..

You mean the top cover, it gets very hot ...

I only go to the working Princess in a mitten - not only is the lid hot, but I also burned my wrist with steam more than once, until I got used to it.

[Aunt Irisha, you are my hero!]

Aaaaa! What a potatooha!
Completely ready in just 20 minutes. It was about the size of a large chicken egg, so I cut it in half. The rest, like gritsa, according to the recipe!


Wait for me Timon will fall when he sees. He, like me, just adores country-style potatoes. Yes, that's the only thing I will do now. Et - vapsche fly away!
And most importantly, the stove is completely clean! Silicone-impregnated paper did not allow any grease or moisture to pass at all. The beauty!

Aunt Irisha, you are my hero!

Lena, there the Casa vacuum packer girls are discussing whether it's time to join - I'm thinking for the second day how much I need it?

I already have it, Proficus. So, Svetul, I just have nothing to do with that topic.
Sibiryachka38, Svetik, what a beautiful bread!

I've seen enough of your beauty, everyone has such delicious cakes !!! I got infected from you and also baked cakes today, only from Anis dough

🔗

Oh, I read that in the potato peel, in addition to all sorts of usefulness, there is an enzyme that contributes to the proper digestion and assimilation of potato starch. And everyone has cakes!

[Sibiryachka38]

Sibiryachka38, Svetochka, so much yummy, class, I'm jealous of the fish, I will also have to cook.auntyirisha, after your "mind-blowing story about small potatoes", I will look forward to my potato harvest, and save all the little things for the princess.
So many goodies and quicks have been prepared here, the eyes run wide, and the mouth does not close.
In today's heat, I have this:
- pancakes-pancakes from Sanya
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=173642.0 with chocolate sauce from Ludmila (lappl1) from the recipehttps: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=414881.0.
and also Lyudochkin's portioned casseroles.
Thank you all, there are so many recipes in the bookmarks, you cannot cook, but all the new recipes - ideas appear here, how to eat everything!

[auntyirisha]

auntyirisha, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=409422.0.html there are casseroles, but summer is back (I wonder how long) and the princess is the best device in the heat

puff yeast pies, local bakery makes dough, sooo good.

And what is there inside?

Minced meat + onion + seasonings. They said tasteful ... I didn't eat

what a potatooshechkaaaa !!! I love the young little thing. And whoever says that potatoes are harmful, I really love them. I love such small things with smetaank, and with dill ...