Redmond Multibaker Pro (Episode 7)

very thin paper.

What are you talking about?
About cookies?

But it seemed to me that in kurabie fatty cookies! I think, or even less dough to put (I have 3 different quantities there. You can guess by the color). Or try to mold it, as for the oven, and in pizza bake.

What are you talking about?
About cookies?

This is me about baking in thin waffles in general. Not in a cartoon in this case.
Would you like to try the burger? It should be there.

Girls! The head does not cook, tell me! To do this on samsa, and in the middle put a plate of fruit, maybe pears or the same feihoi. What kind of dough like a biscuit or something. Maybe from the classic charlotte 1 sugar-3 eggs-1 flour? What do you think?

Svetik, take your "Adler"! Very technologically advanced. She rolled it out, put it in a layer, then the filling, then again the layer. Along the perimeter, leave a little behind the triangles and push through with your fingers to stick together, cut off the rest. Do not forget to make a hole!
Or any other dough-biscuit, puff, yeast.
Sponge cake if you decide, I would oil the bottom without fail. But still, with liquid dough, including with bulk yeast dough, if there is a filling, this panel is not the best option, IMHO. From a technological point of view. But you have to try, maybe it will not be difficult with biscuit. It is still really liquid, non-sticky.
Also, the head does not cook - I reread your post for the third time, and each time something new. If the filling is plastic, then biscuit is also possible. Just don't press in the filling. I did it with liquid jelly with marmalade and caramels - if you press in, they had time to settle to the bottom and it didn't turn out very nicely. I had a couple of gummies on the panel and remained intact.

Here, I found a photo. It turns out not a couple. The caramels have run out. And the "Cow", over there, ran away altogether!

This was the first tab, then, of course, I took it into account.

do you want to try a burger?

They will turn out quite huge, probably! In diameter. And only 8 against 12 in kurabie... And about the same thickness. As I write this, I begin to understand - no, I don’t want to. I would have tried better at a pizza.

No Lenok, "Adler" is not good. Today 1 pc left. I tried it - natural gingerbread. Here is a wonderful dough, cakes into gingerbread. I'll try a biscuit tomorrow. Maybe at a burger. It is necessary to make even "bush". I will glue it together then 2.

Duc you there swelled fruit !!! What if the basic recipe? I myself wanted him in self-dried try it, stuffed. No fruit in the dough. What do you think?

[Elena]

Elena, Accomplishment! That made me laugh !!!
Yes, you came up with a completely different recipe !!!
There was nothing left of mine at all!

I can't say about vanillin, because I always have vanilla sugar and I always make it with it ... and no matter how much I put it, I never went overboard ...
Cinnamon in the product is not felt at all!
Apparently the combination of crushed raisins, cinnamon and vanilla sugar gives some kind of "chemical" reaction and this unique taste !!!
And surprisingly, the soda is not extinguished, and there is no taste or smell at all !!!
And the ground flakes, or flour ... my opinion is that it is not so important ...
Only MILLED flakes, not whole ones!

Three days ago I made them again ... that's straight from childhood cookies !!!
I remember them very well! ...

That made me laugh !!!
Yes, you came up with a completely different recipe !!!

Yes I didn’t come up with mine, I ruined yours
I guess it doesn't matter if it's vanillin or vanilla sugar. The question is in quantity. But I also have sugar.
But cinnamon and chopped raisins - yes! There is definitely something going on there! I will try not to be distracted and correspond!
Thanks for the recommendations!

[Lena]

Lena... You do it once strictly according to the recipe in order to understand the taste ...
And then you can already change for yourself!
I always do this ...

[eta-007]

I always do that too. And here demon children beguiled. And twice! With cinnamon and raisins. Eh, maternal instinct ... Eclipsed the culinary mind!

eta-007, Svetik, I'm out!
The word "bush" scraped my subconscious, so today for the fourth (!!!) time I reread your fast... So you, it turns out, were talking about pies, and I was talking about pies to you! Go crazy ...
Excellent for a cake samsa will do. There you don't need the dough to reach the top panel!
I had a "biscuit" experience in pizza... Similar to yours with cakes - heat from below is enough! This is the result I got (although I planned completely different products in terms of the shape)

On a sooooo hurry, and just as quickly eaten (did not even have time to cool down).

[Accomplishment]

Girly! Another successful experiment! As planned with the charlotte dough. I was wondering about biscuit cakes. Quickly beat 3 eggs with a glass of sugar and vanilla, added a glass of flour with a teaspoon of ripper and mixed. She turned on the cartoon, the top panel of the grill (if you repeat, put the pizza) began to lay out from the far row, put a circle of fruit, a little blurted out from above. Clicked (you can not click). I made one bookmark. 8 circles. I used the rest of the dough for charlotte.



Baked after closing for 5 minutes, do not forget that you did not put it in a cold oven. If you repeat the top panel, coat with oil. I have one far right cake stuck, but it broke off with a silicone spatula easily and then lay back.

I did not decorate, but so that it would not be at all ashamed of the same photos of striped circles. Here. Decorate, coat the sides, sprinkle, and here are the biscuit cakes!



While she turned away to mix sour cream with jam for spreading - one half of the cake was missing! This is our indicator!
Accomplishment, Len, what have you got? Roll? Me nuna roll! I want a roll! Here they finish the charlotte and pies and then the roll!

Svetik, guard! Our common brain is disconnected! Not only do I not understand your language the first time, but I also have some kind of visual disorder. Is that what the top photo is, apples? A? Answer urgently! And then I'll get depression from the cognitive dissonance !!!!

And you will be to blame!

And in the end, after reading your post 4 times, I was waiting for triangular pies, and you are carrying pies. Round ... How so?

Wait a minute! So a pie is half a pie? Well, finally

Linen! The brain is disconnected, really. These are BISCUIT CAKE made from charlotte dough. Fruits: persimmon and feijoa. In circles. And on the bottom there is a persimmon cut out with canapé molds. And one grape from compote.
I'll explain just in case. Glued by 2 pcs. Sour cream mixed with jam, because there is no time for cream. And there is no time for decoration either. Andestend?

These are BISCUIT PIES from charlotte dough. Fruits: persimmon and feijoa.

It slowly came to me, but it came to me. Well, I remember about the Adler gifts.
What did you do with that? Just bungled a charlotte for them?

The boys asked for "with apples"

Charlotte itself was baked in a slow cooker! And these are CHARLOTTE PIE PIEs. The simplest biscuit, win-win dough.

The simplest biscuit, win-win dough.

+100500
And where would the roll come from ?! There was no time to peel apples!

Flax, and roll with what? Condensed milk? How did you fold? Not cracked? What did you wrap? A rug?

Flax, and roll with what? Condensed milk? How did you fold? Not cracked? What did you wrap? A rug?

Not parts !!! I do not have time...
Right now (well ... until nightfall) I'll draw up a recipe. For those whose diagnosis is chronic time trouble!

And you with your cakes burger oiled with oil?

[Accomplishment]

Accomplishment, Do not rush, Lenok, I still won't bake until Tuesday!

And besides us there are few violent

The panel did not grease under the cakes. But out of habit, like a charlotte, a pinch of Nordic oatmeal fell on the bottom of each burger.

And besides us there are few violent

Not so little
Right now I will bake yeast pies in a pizza socket and a sandwich. My daughter asks, but I'm too lazy to bother with the oven.

[Nathalte]

Nathalte, Natasha, just take a picture right away, otherwise I know those who ask! As soon as you turn away, there is nothing to take a picture! But everyone chews!

[eta-007]

eta-007, Light, yeah, okay)

Girls! I went to the site of redmond - not a fig! Did they forget about the multibaker, or what? Or are they waiting for all the panels that are there to be sold out? Who has an omelette bar? I read on the site that you can sculpt chebureks on it, but somehow I can't imagine not fried cheburek. Even to think that oil will not drip and your hands will not be greasy - and then disgusting it's not tasty. Nooo cheburek, it must be cheburek! No MT.

I can't imagine not fried cheburek

I fully support it.
But there you can make kutabs or Karachai khychins or ... er ... I forgot - Chechen pies with pumpkin - they are fried in a dry frying pan
The usual yeast cake in my omelette socket (in a small one) turned out great.

Nat, you think Nuna too? Such a panel? The hell with him that the cake is small and the fat is normal? Or two centimeters again? Toda, I better get the tortilla out of the underground! For such pies! Write a recipe, don't press! Or maybe because of you, I'll make friends with the tortilla! Well, I shouldn't have participated in half of December last year in mass madness general hype!

Well, where's the pie? Pinched it?

Even to think that oil will not drip and your hands will not be greasy - and then disgusting it's not tasty.

I fully support it.

Ugh on you (loving, of course) !!! Let him be not a cheburek, but all the same - he has the right to be !!!
Recently, I can't force myself to fry so that a lake of oil is straight. I do not know why. The organism is against.
And what are all these kutabs, khychins with?

Len, I forget everything, go to my own business

Has your cousin come?

Yes, Len, kutabs - with cheese herbs, they can be with meat, and the khychyns are the same. Some are fried in oil, while others are dry

And your body needs to be educated, that he spoils the classic recipes for us here!

two centimeters again?

Svetik, you have something with mathematics in life! Well, if there is 2 cm, then you can shove up to 2.5, but not more!

The cousin came with a blank warranty card and no delivery note. I wrote to them, because if anything, there is nothing to catch with such a set of "documents".

That's all, then my body is for kutabs and khychins!

No, I listen to my body! For he always himself knows what he needs!

I’m Len, today all evening with a centimeter I calculated the diameter and height of the tartlets. It turns out that I have a diameter of 5 cm, but I cannot imagine the depth more than 2. And this is not a tartlet, but a mockery. The torment is not worth the result, you will probably have to buy a separate tartlet maker. Or not to show off and get by with purchased ones, but they are not tasty. Volovany will bake! IN THE BURGERISHES!

[Yeast dough]

Yeast dough

How to bake?
Under the spoiler sweet tarts / sorrel pies and potato pie: cold molding method

...
And I bring sweet sorrel pies / pies and potato pie - rehabilitate yeast dough in the context of a multibaker!
Kneading the dough in a bread maker that's it .
Pizza socket - sorrel pie, potato pie. Have pies from fr. toasts only managed to capture the rift and the profile

I used to pinch the edges, now I just push along the perimeter, including the folded side. The main thing is to chop the top !!! (Irina-Vernisag, thanks for the hint. It turned out to be that same IT, so that sweet fillings do not flow). Plus, I try to keep the dough right at the very edges, where the panels close up without gaps when closing the device.




Well, and a cut.


I did it with potatoes in some of the filling, like Yuliya K showed here... Only I had 2 medium potatoes that Berner cut into very thin slices. I cut it for other purposes - I used the remains here.I think for such a small pie it is still better on a grater - you can distribute more evenly and fill the corners well.
I baked pies in "French toast" and a sandwich, I only managed to take a picture of the cut. Fillings - as I like - a lot!


And the next photo shows how the dough opens the MP. I close the device with a latch for 30-60 ". Then I snap the latch. And the dough starts to" grow. "Nothing leaks!

I dropped in to inquire after 7 minutes. - pale, baked for about 10 minutes, focusing on the color of the crust.
Of course, I am biased, but I did not see much difference between such baked goods and the "oven" option. Except for size and baking time.

What to bake? - baking examples.
1. Under the spoiler potato pie

Well, and how without a pie ?! Yeast dough, grated potatoes (actually cut them) with Berner (0.5 kg of peeled potatoes).

The useful area of ​​the panel is larger than that of a similar one for a small MP (a small one has very large fields, but this is not here). I liked the sliced ​​potatoes in the pie more than the grated ones, probably out of habit. Although grated to lay out faster. Baked for 12-14 minutes, I don’t remember exactly.

2. Under the spoiler pie with potatoes and meat

: drinks_milk: And the multi-baker also diagnosed me! But different. Gigantomania is called!
She started a pie. Not only is the cartoon large, not only that I decided to roll out the dough thicker (instead of a little less than 300 g, I took 450). So also the fillings vbubuhala !!!
But in order! I decided to bake a yeast pie with potatoes and meat. Just in a potato you need 450-500g of potatoes. I wanted to take 350 potatoes and 150 minced meat. As a result - 380 potatoes and 230 minced meat. And I dumped all these 610 g into the pie!
And I knew from experience with giant charlottethat "excess is just as harmful as lack"! But it didn't stop me!
As a result, after 5 'I looked (because I already sensed that with the filling ... hmm ... got excited) and found that the dough had lifted the lid so that almost a third of the top from the side of the latch did not contact the socket at all and was absolutely white! I had to turn the pie over - change the panels in places (yeah, what can you turn the MP over, I'm just now starting to guess ... Umishche !!!)
But the pie is plump and tasty!

Immediately on the photo you can see: I was in a hurry, I leveled the filling badly, the corner is empty! But!!! There is still not enough dough, "thick crusts" are absent as a class! I really like the MP pies for this! Ugh, I really wanted to eat a piece again. Nibudu! Sleep urgently !!!

3. A pie with cabbage
4. Pies with sauerkraut and mushrooms (RAMB-107 samsa panel)
5. Meat pies (panel RAMB-107 samsa)
6. Knyshy (eta-007)
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also nuna? Such a panel?

If you have pizza and if you are not a compass perfectionist, then not nuna. And, already with a ruler, well then I don't know ...
I love tortilla there, such zur-balish are obtained ... and stewed chicken legs ...

The organism is against.

I, in fact, also have an organism in general against it, but a couple of times a month just like a zombie I go to some stall for a fried pie, and I can't help myself

then you can shove up to 2.5

If you do not click it, it will grow up to three centimeters by itself.

but I can't imagine the depth more than 2. And this is not a tartlet, but a mockery

A tartlet is an appetizer, stop eating too much, the main dish won't fit into the guests! Two centimeters is an excellent depth, we make such in Korzhovo (confectionery), I was just thinking where to get the rings for the tartlets.

No, but where are they, your pies from the omelette panel, eh?

If you do not click it, it will grow up to three centimeters by itself.

Of course not snapping! Maybe up to 3 cm. I forgot to try it on (I didn't find a caliper quickly). You can definitely put more than 1 kg of pie into pizza (50-60 grams).

the main course will not fit guests!

Maybe this is the goal ?! Oh, Brightwing?

"Kutabs, khychins, volovany ..."
And these people reproached me with melanoid formation and gliadin! Oh!

Damn, the omelet is probably the same depth as the rest. Is it worth it just because of the shape to take It will be just pies with mum
My children and I made a pie from yeast in a pizza panel with cabbage, in a burger restaurant some kind of khachapuri. Delicious, fast, convenient. I did not adapt the dough, I took the one from which I usually bake in the oven. Well, thinner, of course, but there is no change in taste.

userpics / 80094 / IMG_20171119_204816.jpg]

[Kubeba1]

Kubeba1, Natasha !!!!! MAKE ME URGENT Tyts FOR ANY UN-LOOKING ZUR ....... RECIPES In a tortilla.

Otherwise, the toad will strangle me for last year's 4 tyra. (durovki, shingles, potatoes, cabbage and other x .. do not offer it! They do not eat this from me)

Normally so fried! Did you bake for a long time?
Can you show me the cut, Natasha? I want to get everything out of sauerkraut. I really want it so much!
Baking dough or not?

[Nathalte]

NathalteAnd now for the Chukchi! What kind of dough do you, my girl, usually bake in the oven from?

And stick your nose at me, where are the BURGER panel patties?

And how are those squares?

I've been running all day, now it's such a pleasure to come and read your chatter over a cup of tea!
I'm still at the moment where the "brain disconnected"))))
Flax, the last post "Yeast dough" I then add, as a link?

[Coffeeberry]

Coffeeberry, Lena, she, Accomplishment, I am offended and insulted the whole evening. Step up !!!!

"Also, she called you a worm! An earthworm!"

[eta-007]

eta-007, Duc, after your post, I myself rushed for recipes of volovanov to search for NG! Now I need it too!

[Svetik]

Where are they, your pies from the omelette panel, eh?

Yes, there were somewhere, I just laid out. Well, never mind, I’ll still be baking soon, with fish and pickles.


What should I do? While there is a promotion in November, take cookies + pizza + grill for the seventh? or spit and have a separate waffle iron with hearts for happiness?

Svetik, look, these pies will justify four thousand?

Dough - butter 100g, kefir 125ml, 1 egg, flour 500g, salt, baking powder.


And it was "Estonian rhubarb pie", down shortbread dough - 300g flour, 200g butter, 100g sugar, 1 egg, salt, vanilla; on top of a biscuit 5 eggs, 120ml sugar, 200ml flour, 60ml starch, salt, vanilla, zest and filling of 700g rhubarb + 10g sugar + 1.5h. l. cinnamon + 2 tbsp. l. starch. Apparently, for the tortilla I halved everything and instead of rhubarb I took gooseberries, I don't remember much

[Kubeba1]

Kubeba1, Natasha, gorgeous pies! And in an omelette and in a pizza maker!

[Kubeba1]

Linen! And we will make them! I have another crazy project! Tomorrow, if I can return early, I'll take a layer of ready-made yeast-free puff. I will press it to the BURGERS - the bottom layer is ready! The second layer is also, and then I will take the lid from a five-liter eggplant from under the water and make holes in the blanks from the second layer. I will grease the lower one, which is already in the burgers, with an egg or milk and put rings on it and voila! So much for the volovan! In the amount of 8 pcs. And then we will heat the circles on the grill! HURRAH???

Kubeba1, Natasha! From your photos, I realized that both my hands are left. And the tortilla must be sold so that it does not hurt excruciatingly for a year spent aimlessly! Damn compote, well, I can't do anything with it. Tomorrow I’ll break into your PM for clarifications, otherwise they will trample us from here for distractions!

From here they will definitely not trample))) Volovans should rise up, shouldn't they? An oven, a cousin, an airfryer ... In a baker, they will be squeezed. Although, you and Lena are such experimenters that I would not be surprised if you discover a new technology!
About the photo - not the right word! Now I have a passion for the night, how I wanted Ossetian pies, khychins, kutabs - and I'm not even hungry)))

And the tortilla must be sold

Nene, what a gloom? There is so much you can do there (and, by the way, I didn’t succeed in a durovka either. Cut me up, all these potato / other vegetable fries are not for slamming devices. I can’t find an explanation, it makes me suffer).

Pancake compote

Hehe, this is how the head of the department says

Volovans should go up, shouldn't they?

Yes, it also seems to me that you don't need to crush them with anything, just cut into circles and into pizza.

------

I hope with all my heart that for the seventh they will release both waffles-hearts and just a round notch for the pie. Redmond, see our aspirations!

[Accomplishment]

Accomplishment, Lena, baked figs knows how much, about 15 minutes, probably.

The children are mad today, the little one did not sleep during the day, so she was periodically distracted by barking at them, she did not keep track of the time

Butter dough, this is Cabbage pies... I have been baking it for a long time, for about 7 years already. It is sweet, tasty, very similar to the one that my mother baked in childhood. We lived in Ukraine, and I adored pies made of sweet dough with salty filling (especially from sauerkraut)
eta-007, Light, squares is a cut pizza. Sandwich - triangles.
Today I did a little dough, for a test, for a glass of milk (250ml). The bookmarks turned out to be 2.5 (I ruined one small one, I shoved and threw everything away). The triangles had to be rolled out a little thicker, I rolled them thinly - they are still thin. But given that there weren't a lot of fillings either (they just rubbed the cheese and spread it out), everything worked out perfectly in the subject.
Once the cut, here's how I knew it would come in handy

I put it in cold sockets, cabbage even in a cold baker. Maybe that's why he is still more magnificent.
Natasha, not well, you can't really! After your omelette pies, I begin to understand that this is an ingenious socket for pies.
Volovany want want want

[Sponge dough]

Sponge dough

Under the spoiler charlotte

Again the "pizza" socket, or About the charlotte.
It was yesterday - I wanted to put yeast on donuts, but having soberly assessed my temporal possibilities, I decided to postpone it. And for tea, you need a four-string, and "right now"!
Well, hence the charlotte - the standard recipe, the ingredients are available ... From concept to readiness (full-size, for 3 eggs) - 25 minutes !!!

2 eggs + one "linseed", 1 tbsp. sugar and flour (a glass of 200 grams). "Flaxseed egg" from flour (stood ready in the refrigerator), took in volume the size of a large egg. The dough seemed thick, added 2 tsp. sour cream and baking powder (+ I strictly told myself to find flax bran or at least grind white flax seeds). In the heat of the moment I cut the apples quite large, you need smaller ones. I put a little less apples than for a multicooker or oven, but still a lot.

I poured out 2/3 of the dough, looked, thought - and got lazy to attach the leftovers (read - either get a small MP, or another socket to make the cupcakes). As a result, I poured out all the dough. After 4 'there was a smell of charlotte and at the same moment I captured the device in profile.

Having opened the device, I realized what an excess of dough in the MP is fraught with!


Of course, you need to pour less dough !!! I think either 2 eggs for one bookmark, or 4 eggs for two.

Charlotte 10 'was baked, it took approx. 15'.
In terms of time - the result is superb, there are no complaints about the product itself (the bottom is absolutely marketable). But for aesthetes, the disadvantage can be unequal cut thickness: 2.2 cm from the free edge (where the latch is), 1.8 cm from the opposite. Well, and a dark dough because of the flax. All! My guys didn't have any questions or complaints.
P.S. Personally, the socket pleased me with its spaciousness!

Sponge cake with fruit based on bush (eta-007)
Citrus biscuit and citrus biscuit roll (eta-007)

Fast biscuit roll (simplified technology for the Redmond multibaker). (Accomplishment)

Savoyardi (Accomplishment)
Sponge cake roll with onions and eggs (Accomplishment)
Snack roll with red light-salted fish and cream cheese (eta-007)

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[Kubeba1]

Kubeba1, Natalia, you are a genius! We must bake a batch of circles and a batch of holes! And then glue it in place with mayonnaise! You still have to buy another burger bar. Then I will have pizza and burgers will double in height, although someone seems to have written that the panels will not converge in height if the burger is placed over the burger ...Lenok - Accomplishment seems to be our Nobel laureate.

"And Professor Burdock!" Or, as it was in "Operation Y" Damn-Kampot, we have such a cafe!

Nathalte, Natus, thank you! I'll definitely do it with cabbage, I want to try it for a long time. And it is from sweetish dough

[Shine]

Shine, in my opinion, this is the most delicious pie dough. So try it, you won't regret it.

[Unleavened dough]

Unleavened dough

Under the spoiler sweet biscuit dough pie with sorrel and apples

Sweet sorrel pie with apples from biscuit dough from Vernisag. One portion of dough is enough for one tab in a large or 2 tabs in a small cartoon.

Unleavened dough pie on kefir with potatoes and meat (Accomplishment)
Oshimpuri (Tsu Yu Ping) Cong You Bing
(Kubeba1)

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The cut is how I knew it would come in handy

What a yellow pie

We must bake a batch of circles and a batch of holes!

What for? Maybe just put the holes on the circles, and the filling inside (or without filling), and everything in the pizza?