Elena Tim
Quote: Vitalinka
chocolate eclairs with curd cream
Tek-s, Vitusechka, prick, skoka-what-where did you boil ?! I'll record ...
I also want pine nuts with cottage cheese cream!
Vinokurova
Quote: Elena Tim
Vitusechka, prick, skoka-what-whither! I'll record ...
IN RE-CHAIN-YOU! pohaaaaaaaluysta)))))
Elena Tim
Quote: Vinochek
but mine demand!
And I did yesterday, and two days ago, and today they are required again! Sestraaa !!!
Vitalinka
Quote: Elena Tim
I also want pine nuts with cottage cheese cream!

Lenusya, added 1 tbsp to flour. l cocoa. Well, I hope you know the cream! Try it, delicious!
Vinochek
Helen, they've been eating mine for five days in a row! and everything is not enough for them!
Elena Tim
Quote: Vitalinka
Well, I hope you know the cream!
Noooooo!
Vitalinka
Quote: Elena Tim
Noooooo!
Catch - for a portion of these eclairs I took 50 grams of butter, beat it with a mixer. Then I added about 150 grams of soft homemade cottage cheese (maybe a little more), a bag of vanilla sugar and a little sugar, to taste. I whipped all this up again and filled the pies.
Elena Tim
Wow! And I have not even tried this.
Thank you, Vitushechka-darling!
Vitalinka
Lenchik, yes dumb for scho! Good health!
Chuchundrus
And yes, and also delicious in them, stick the whipped cream in and use with custard: hulahoop: Very useful for the figure
kirch
Now I've baked some teapots. We pouted well, but the bottoms all bowed. Sadness. Does this mean they have no cavity inside? I wonder why this is happening. I laid 2 eggs, but it seems to me that one would be enough, because the dough was thin, but I was afraid to deviate from the recipe. Eggs are not large, medium
kVipoint
Today I did it 3 times, the dough was a little watery, I took one large egg and one medium and the bottoms also bowed a little, but when I took 2 medium ones, it was perfect !!!
Vinokurova
kirch, Luda, can you take a picture of the ass ?.
but about the batter, it seems they say that it should slide in a triangle, then everything will be normal ... you can even divide the eggs and inject them into the dough in parts, so as not to overdo it ...
I generally have cheese pancakes, I'm not upset .. and don't despair, everything will work out for you ...
Elena Tim
Listen, girls, maybe this is due to high humidity? Indeed, in the closed space of the Princess there is no way out for her. Here the tea leaves are bent. It seems to me that the dough itself needs to be made a little harder in order to reduce the moisture.
Ah, Vitusya has just confirmed my suspicions. So, really, the dough should not be liquid. This in the spirit has room to evaporate, but in Princesk the volume of air is too small.
Vitusya, fireworks!
Vinokurova
Quote: Elena Tim
due to high humidity
for sure ...
I know what I think, and not so much steam is harmful to the Princess ?. Yesterday I made wings in Princesk, there were so many steam that it did not even crackle, and, it seemed to me, even the green light did not turn on ..
kVipoint
Elena Tim, but imagine they turned out to be much larger in volume and the concavity is not too fundamental, somewhere 3-4 mm, and in diameter a little more than 5 ruble coins, but the tea leaves themselves 7 cm or a little more turned out, so I'm still happy, the form, as it was and remained good, in general, it is still a pleasure to bake them in the Princess !!!
Rarerka
I'm still wondering about the liquid dough I measured everything for accuracy when laying it down - the dough barely smears with me Thick I even add eggs beyond measure, although there are no less C1 and C0 at home (I take 5 large pieces for a double portion and separate 2 protein for cream). Squeezing my dough out of the envelope won't even work, I guess.I put it off with a teaspoon, moistening it in a glass from the cold. water. It turns out such strong "dumplings". Not a single teapot turned out to be flat or with a concave bottom
Maybe the flour isn't brewed well enough at first, huh?
kVipoint
Rarerka, and not a few eggs?
Rarerka
The recipe contains 2 medium. I put large
And then the result is PERFECT
Yesterday there were 25 pieces, and everything is larger than C0 eggs (I don't know what size to compare with)
kVipoint
Rarerka, Our tea leaves are so mysterious !!!
kirch
I am reporting. I won't take a photo, I don't want to get the camera down. The dough is clearly liquid from two eggs. When I laid it out, it spread so much that I thought it would not rise. We went up very well. When I put one egg in, it was already clear that there would be a lot more. I shaken it up and put in half. There would be no stopping, but I thought, and left the rest. You must trust your intuition and your eyes. As a result, I made a little cream - butter with condensed milk and stuffed it with a syringe. It turned out very mentally
kirch
What am I still thinking. I took water in grams, but it seems to be the same with ml. No?
Rarerka
Wit, but let's for the purity of the experiment, you will make the SAME dough again and bake it in the oven
180gr. not less than 30 minutes
Rarerka
Quote: kirch

What am I still thinking. I took water in grams, but it seems to be the same with ml. No?
Duc is the same
kirch
Why did it turn out so liquid? I will repeat tomorrow
Elena Tim
kirch, Lyud, and you try not to hang water in grams, but to measure it with a measuring cup. Or put the glass on the scale, reset the weight and pour in 100 ml. water. It will immediately become clear to you whether grams and milliliters of water are the same.
kirch
Yes, I did not this time, but somehow I compared it. It seems to be the same. Did you measure in ml?
Rarerka
I suspect it's about brewing
This time I filled in and fell asleep all my eyes, without weights even
(2/3 of 300 ml mug of water, part of a pack of margarine, three heaped spoons of flour, large eggs)
ml and mgr were no longer significant, and the result was again excellent
Elena Tim
Quote: kirch
Did you measure in ml?
Yeah, a measuring cup from a bread machine.
kVipoint
Rarerka, I don't have an oven, so I bought princesses and a miracle oven. Maybe it depends on the flour, but in any case I did not get the fallen ones at all, all the cool ones turned out, in general I will make them all the time))) It's a pity that the girls had problems, and they even laid them in warm ones or in a cold one acting. Maybe when something doesn't work out for me, it's just that we all wanted to figure it out, that's why we communicate. I did it with cheese, I didn’t succeed, I didn’t rise at all, but I think I had few eggs there, so I also have an unpleasant experience, but these, thank God ...
Rarerka
Quote: kВipoint
just here we all wanted to figure it out, that's why we communicate
well, yes, here I am, too, with my advice and I get in
that's why I told in such detail how I did so that you could compare and look for differences.
together we will find the reason
Vaneska
And I, too, was tempted today by eclair in Prinzeska. I decided to bake on baking paper so that I could throw it off immediately into the preheated one. They went up well, rested on the lid, baked for about 25 minutes. They did not brown much (apparently, you still need to add a little sugar). And most importantly, the bottoms turned out to be concave Well, nothing, I filled with curd cream and set off
I began to look for the reason for the failure and came across the following comment from Maria Seluyanina:
The eclair seems to "cling" to the surface, and the bottom is smooth and stable. If the oven is on a rug, paper, etc., then the edges will be semicircular, and the eclair will roll on the surface :)

And also good advice to knead the dough until smooth, I will also take into account.
Girls, thank you for sharing and do not let you get bored
Rarerka
Quote: Vaneska
If the oven is on a rug, paper, etc., then the edges will be semicircular, and the eclair will roll on the surface :)
And I baked on paper, None stooped
kirch
Marina, so I was baking on paper and I had the same thought about the bottoms. But most importantly, my husband, having tasted the pies, was delighted with them and rolled his eyes. Said not to buy ready-made
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Rarerka
URAAAAAAAAAAAA !!!!!!!!
Congratulations!
lyudmia
valushka-s, Congratulations!!!! Let's
valushka-s
Fast teas in the Princess pizza maker Fast teas in the Princess pizza maker Fast teas in the Princess pizza maker
Didn't I dream it?
A huge THANK YOU to all of you !!!
Well this is a reward for the fact that you like the recipe!
Vasilica
valushka-s, congratulations on a well-deserved victory!
Vinokurova
valushka-s, CONGRATULATIONS! You give a lot of new and necessary recipes!
Seven-year plan
valushka-s, Congratulations!!!
Decent recipe !!! Very simple!!!
And what an effect !!!
Your recipe will settle in the bookmarks for a long time !!!!
Zavarnushki is a very versatile piece !!!
Thank you!!!!
Mikhaska
Valyusha! Please accept my congratulations on your honorary title! I'm very happy for you!
lyudmia
valushka-s, not imagined Fast teas in the Princess pizza maker
Vitalinka
valushka-s, Congratulations !
Rada-dms
valushka-s, Congratulations! The recipe is very necessary for everyone!
Tanyushechka
valushka-s, Congratulations on the victory
Vinochek
Congratulations!!!! We are waiting for more recipes!
gala10
valushka-s, Congratulations! Great recipe!
Natalishka
And I thought that this recipe would win: girl_claping: And indeed, this week, it was the most popular and easy to use !!!
Valentine, congratulations
Anise
Valushka-s, Congratulations on the victory!

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