mur_myau
Natalishka,
Hot bread is harmful !!!
Although I also love.
Natalishka
Elena, well, I just have a crust: girl_in_dreams: If only someone came up with how to transfer crusts to each other via the Internet: lol: I wish there was life
mur_myau
Natalishka,
I read once on the iXBT forum that they came up with a smell printer. Like a picture, and the smell of a thing, cosmetics or product is synthesized to it.
And at night it is harmful to eat, by the way. I sent them a layout for flour, how much it went to the fenders.
Natalishka
Elena, but the smell is not necessary. Only whet your appetite
I got the layout, I must also bake, otherwise all my pastries are sweet
mur_myau
Natalishka,
For more information, see the recipe for rolls in the Redber Air Fryer.
But here is about enough flour so that the loaf is not ripped to the lid. OK, bedtime for me. See you soon.
Zena
Quote: mur_myau
Kranz with cheese. 650 g ready-made wheat-rye dough
Elena, abaldet straight step-by-step recipe .. yes, how beautiful it is !!! well done !!!

mur_myau
Zena,
Thank you! Fender class honestly rolled at sonadora, only dough other, and no garlic. Only cheese and butter.
Watch kranz with cheese and garlic here.
Zena
do not seduce !!!
I'm not ready yet...
I don’t look ... I don’t look .. I don’t see any links !!!
mur_myau
Zena,
Is a toad fighting a hamster? ))
Mikhaska
mur_myau, Helen! How good is your cheese french! Handsome stocky!

Natalishka, the pretzel is wonderfully baked and tasty!
Wonderful pastries, girls!
Prumel just got sick ... At least, start wanting again ...
Zena
Quote: mur_myau
Zena,
Is a toad fighting a hamster? ))
I’m not lazy .. I have a freak ...
are fighting right now too lazy .. with previous experience !!! (unsuccessful)
mur_myau
Mikhaska,
Ira, thanks! Cook, you can also bake it in the oven.
Why do you want him or not?

Zena,
Did something go wrong? Asked for advice on the topic of electric pans? Or what can I suggest?
Mikhaska
mur_myau, Helen! My reason is as simple as a peeling testicle! My great toad! I just picked up the forms of Nordic ... I thought to take a break ... Ah, here again Prumel appeared before my eyes! Ospidya! Our grave sins!
Zena
Quote: mur_myau
Zena,
Did something go wrong? Asked for advice on the topic of electric pans? Or what can I suggest?
Flax .. well, somehow we don’t love each other .. the dough that is on the rack .. I put it up there for an hour ... and I will not rise in revenge ... it will not rise ..... it has risen well .. bake you will fall ... well, in general, I decided not to play with him anymore ...
so cupcakes, charlottes ...
Ligra
Zenaand try Sugar Pie from Tanyuli... It is done very simply, you do not need to make a dough (I put it in a bowl and kneaded it all).
mur_myau
Zena,
In general, I did not understand anything. I would like a recipe and sequence of actions (technology). When and how. An hour of proofing, and then kneading the already risen dough again? A hug, that is?
And it could not rise, all other things being equal, for several reasons: I accidentally put the yeast next to salt and sugar in the HP (it is advised to put the pot in different directions when mixing), the yeast is old and inactive.
And with manual kneading and proofing, it might not rise in the bowl, because it is too cold in the room.
Ligra
Quote: mur_myau
An hour of proofing, and then kneading the already risen dough again? A wedge, that is?
If the first proofing, then one hour is very little needed 2-2.5 (you can certainly speed it up, but not to that extent). And if you knead (knead) after the second spreading, then the baked goods will definitely not rise.

Zenato say "why" you need to know how you did it.
mur_myau
Ligra,
As I understand it, the kneading was after the first rise of the dough.If, of course, I understood correctly.
Where do you see about the second workout?
Quote: Ligra
say "why" you need to know how you did it
Here I completely agree. So far, only assumptions.
Ligra
mur_myau, if only about one thing, then the dough will not really have time to rise.
mur_myau
Ligra,
And the second rise in the form of zhezh.) And everything will rise as it should.
Only how Zhenya did, I don't know.
Ligra
mur_myau, Zhenya is silent. yes, it is not clear whether it is sponge or unpaired, etc. Let's wait.
Anastasenok
Pancake. For the last few years, dad, I put everything on the Pizza mode in Panasonic. Then I give the already cut, depending on the type, 30-60 minutes. Without observing any neighborhoods of salt, etc. There was never a puncture
Zena
: lol: virgin Zhenya is not silent. .. Zhenya went to bed. .. it was already the first hour of the night ..
I have +4 to Moscow. ...
Girls thanks for the tips ...
I didn’t know that yeast can’t be mixed with salt ...
I last tried to bake such a dough about 5 years ago ... so I don't remember anything. .. what and how I did wrong. ...
I look at pastries and here in the subject and in a miracle ... beauty .. maybe I'll try again soon ...
Ligra
Quote: Anastasenok
Without observing any neighborhoods of salt, etc. There was never a puncture
In general, the technology used to recommend yeast, salt and sugar in water (liquid) to dilute, and then to knead the dough or dough (also absolutely normal dough). The new guidelines recommend splitting.

Zena,
mur_myau
Quote: Ligra
earlier, the technology recommended yeast, salt and sugar in water (liquid) to dilute
I still do this if I start the dough in a saucepan. And I melt butter-margarine for the dough, as they demanded in cookbooks then.
And if in HP in a new way I do, as it is written in the recipe, pour everything into different corners of HP, so I do it. And I breed nothing except malt.
Ligra
mur_myau, so dry yeast is often used in bread makers - this somehow explains. And when you sometimes read that these ingredients have a bad effect on each other, it's strange.
I also dissolve in liquid the old fashioned way (unless the recipe requires otherwise).
mur_myau
Quote: Ligra
And when you sometimes read that these ingredients have a bad effect on each other, then it's strange
It is explained by the fact that at the time of kneading, a high concentration of salt and sugar next to the yeast reduces their activity.
I asked a friend, so she dissolves salt, sugar and malt in water in advance, then kneading as usual. She has the same HP as me.
Ligra
mur_myau, the only thing when salt has a bad effect on the quality of the dough is when salt is transferred (a lot), there must be a certain balance. This is based on what I have read and from my little experience.
mur_myau
Ligra,
Sugar in a small amount stimulates the growth of yeast saccharomycetes, and in large amounts inhibits. Excess fat, by the way, also inhibits growth. Butter baked goods rise more slowly. Brioche was baking - she was all worried whether she would rise or not.
Ligra
mur_myau, yes, therefore, more yeast is put in a very rich dough. The difference between not at all rich and rich is at least twofold.
Here it is interesting to read about yeast dough *
gala10
Today I baked a cupcake Mikhaskin's recipe:
Electric miracle stoves "Prumel"Electric miracle stoves "Prumel"
Baked in a silicone mold for 30 minutes. The cupcake turned out to be tender, fluffy and very, very tasty! For myself, I have finally determined the baking mode for muffins. I overexposed the previous ones, but this one turned out to be just perfect.
Natalishka
Galina, the cupcake is wonderful. With such a crust, it’s just dumb!
I must also bake, but for now I bake pancakes
And I noticed that in Prumel everything is baked for an average of 30 minutes. This is the time I am guided by
Mirabel
GalinaYou have such a cool and unspoiled cupcake!
mur_myau
Ligra,
Thanks for the link.

gala10,
Super! A beautiful cupcake, and tanned, I can't even believe that it is so baked in silicone.

Quote: Natalishka
in Prumel, everything is baked for an average of 30 minutes
Yes, with two heaters approx. 30-35 minutes, although I added another 5 minutes to Mogilev. for the crust. With chicken and meat, I focused on the appearance of the finished meal.
gala10
I carry another braggart:
Electric miracle stoves "Prumel"Electric miracle stoves "Prumel"
This is a curd casserole. Baked for 30 minutes.
I bought the form today for 113 rubles. Dovooolnaya like an elephant!
Creamy
gala10, cool casserole! And you can find out.what is the top diameter of this wonderful shape?
gala10
Alevtina, from above 23 cm. Today I was stunned by its price, everywhere it is much more expensive. But now I experienced it - the coverage is very good. In general, I was lucky today.
Creamy
gala10, oh, what a wonderful size! The very thing! And to serve beautifully. And who releases it? Now I also want this form.
Zena
Quote: gala10
I carry another braggart:
Galya is a very beautiful casserole ... and the shape is cool ...
gala10
Alevtina, here:
Electric miracle stoves "Prumel"
gala10
Quote: Zena
very nice casserole ... and the shape is cool ...
Zhenya, thank you, I myself am sitting all of myself happy!
Zena
tramontina hmmmm something I didn’t notice here ...
and bought in a regular store ??? or where?
gala10
I bought it at the Varyag supermarket. There, besides food, there is also all kinds of kitchen and household items.
Ipatiya
gala10, thanks for the tip on the forms!
Different samples are shown here 🔗... Here's what they write about the coverage.

Tramontina Brazil bakeware made of aluminum with Starflon non-stick coating on the inside and outside. The coating of the Brazilian company is patented and resistant to abrasion. Withstands temperatures up to 350 degrees.

Few people know such a development of the Brazilian company Tramontina as STARFLON coating. It is a wear-resistant coating that surpasses many world analogues in its physical properties. The coating is absolutely harmless.

Thanks to the coating, the food does not stick. Easy to clean. Can be used in both gas and electric ovens.
If you follow the instructions for use, it will last a long time, remaining in excellent condition.
gala10
Ipatiya, Thank you! Now I will consider myself even more lucky! Perhaps this case is worth washing ...
gala10
Ipatiya, ran to your link. My form is like this: Tramontina Brazil Baking dish D = 25x4.5 cm, 20056/024 (Code: 20056/024). There it costs 340 rubles, and today I bought it for 113 rubles. This is lucky ...
Ligra
gala10, well, generally for nothing, good shape
gala10
Ligra, Thank you. I’m rarely so lucky. As a rule, on the contrary, I overpay.
Ipatiya
Quote: gala10

Ipatiya, ran to your link. My form is like this: Tramontina Brazil Baking dish D = 25x4.5 cm, 20056/024 (Code: 20056/024). There it costs 340 rubles, and today I bought it for 113 rubles. This is lucky ...

gala10Compared to other manufacturers, Tramontina has even divine prices.
Zena
and I bought the Hostess uniform in Ribbon ... round without wavy edges .. for 228 re ... I thought it would fit in a miracle ... but there the gap turned out to be not very big ... so we need to adapt ...
but so far I like it .. the product of the year is written .. and all sorts of letters there .. medals ...

that's just my red one ..
🔗

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers