Redmond Multibaker Pro (Episode 7)

the whole plastic top panel is cracked

Oho I didn't even think that this could happen. Although she did not use either one or the other baker very actively.

It also seems to me that they bake about the same

I agree.

Maybe change the concept to a store

This is the cornerstone of my doubts every time. Either trying to turn food in the direction of being similar to what is being sold, or bending the line of "homemade baked goods", which does not look like a store one.

Eh, absolutely nothing has been bothering me lately. And there is no one to absorb the result of experiments, and there is no time (session, everyone is running between buildings).

This is the cornerstone of my doubts every time. Either trying to turn food in the direction of being similar to what is being sold, or bending the line of "homemade baked goods", which does not look like a store one.

Natashik, how do you like it yourself?
With regard to waffles, I personally almost like the bright (to taste) filling and neutral waffles, but what I did with the strawberry soufflé - I would sweeten the waffles, and soften the filling to taste with something creamy and dairy. And my youngest bit such one once - and does not eat. Although the strawberries from which the soufflé is eaten normally.
And when I bought these, the store ones, I came straight and said - I like these, I need to bake them! That's the dilemma ...
And not a dilemma at all! You just need to make a suitable soufflé ... However, if it doesn't work out, he agrees to waffles "without anything" ...

For a happy resolution of the situation and successful use !!!

Yes, I'm glad it's all over! Thank you)

Natashik, how do you like it yourself?

I also like it when the dough is neutral and the filling is bright. But this is age-related, in a sense, children do not like the sharp transition in taste inside the dish.
I'll go try the store ones (these are from Magnet, right? I saw a similar package there), maybe I'll think of something.
And what is wrong with your souffle, the test subjects do not admit? Thick / of the wrong taste / something else? ..

this age, it seems

well, moooooooooo ...
Exactly, these from the Magnet

And what is wrong with your souffle, the test subjects do not admit? Thick / of the wrong taste / something else? ..

With strawberry everything is OK, to balance the taste (cream / sour cream) and consistency (thicker) a bit - it will be great.
And yoghurt just condensed in jelly. And it doesn't "sound" in waffles. But there are a lot of my jambs like busting over gelatin.
Yes, I was distracted from these waffles. But then I already figured out what to do and how to do it. And now I can’t remember. It’s definitely age. Eh, I had to write it down, but now I have to invent it again.

[Accomplishment]

Accomplishment, Flax, can you thicken it with psyllium instead of gelatin?

Natasha, ah, Natasha! Well, you sent so sent! I had to go read about psyllium.
The problem is that I want - mousse (well, on HP, it all goes indiscriminately like a souffle). And for this I do not need a thickener, but a foaming agent.
By coincidence, gelatin is a protein with both stabilizing and foaming properties - 2 in 1, so to speak! That is, when whipping, it forms a more or less stable foam and then fixes it when cooling.
And psyllium, gums, agar are polysaccharides (carbohydrates). They have a lot of properties - thickeners, stabilizers, gelling agents. But not foaming agents. This means that in order to get mousse / soufflé with them, you need to additionally add a foaming agent, for example, egg white. I don’t want to do that!
And to thicken, yes, you can at least with starch, even with psyllium, but a lot. You can just weigh it out when it comes to yogurt.
And I want a sufflee



By the way, I want to ask for everything - and bring, please, a photo of your waffles, which are 5 pcs. on the panel. Better a cut, better with a ruler, well, or so say - they are in thickness with wafers from the panel thick waffles How does MP6 compare? Thinner / Thicker / Same?



But the thought of psyllium now does not let go.It is still healthier than starch, and apparently easier than mousse with gelatin ...

[Accomplishment]

Accomplishment, Lenus, they are the same in thickness, only a large wafer is split in half by a partition. I liked this panel because of its small size, so that it would be more interesting for my grandson to hold small waffles in his hand and dip into something, although he likes it without anything

I want - mousse

Whipped whites + psyllium + jam, huh?

Natus, what's the question? Can't use gelatin or want to use psyllium?
I recently learned about its existence, psyllium, I did not hold it in my hands, I do not know its properties.
But today, after your message, I looked at Anna's recipes, because it is in her recipes that he appears here on the forum. Look:

the psyllium I usually use didn't allow the whites to whip and turned into an unpleasant looking brown jellyfish

True, there was not sugar when whipping proteins, but stevioside. And in the presence of stevioside, psyllium failed. In short, try to ask Anya this question, maybe she will prompt.
Agar can be used to stabilize protein foam - this is already a marshmallow topic. I'm not special either

there was not sugar when whipping proteins, but stevioside

Flax, I whipped squirrels with Fit Parad, made beeshki. Anya's experiments I saw

Well, I don't understand PP. So you, specialists, and cards in hand! If it works out - be sure to bring it! Let's join!

Well, I don't understand PP. So you, specialists, and cards in hand! If it works out - be sure to bring it! Let's join!

I don't understand PP either, I just replaced sugar with sugar. deputy and sometimes I click on protein products. And with the multi-baker, everything is so delicious and pleasant to cook

And for this I do not need a thickener, but a foaming agent.

I am a thrifty organism, I also found a book about additives in confectionery
Here is what they write there, in particular: "As foaming agents, a decoction of soap root, a decoction of licorice root or tea seeds are traditionally used. The active ingredients are saponins or glycyrrhizic acid (E958)"
... but they write about marshmallow that egg white is a foaming agent.

[In healthy people, stevia, as a sweet product, causes a habitual irritation of the taste buds, which are used to reacting to sweets and send a signal to the brain about the presence of carbohydrates in the body.The brain immediately sends a signal to the pancreas to produce a batch of insulin (in healthy people, insulin is produced regularly).It turns out that the release of insulin into the blood has occurred, but there is no glucose in the blood (stevia does not contain carbohydrates).]

And I keep thinking how to replace sugar in baked goods. I used to put honey, because we don't keep sugar in the house, and almost all recipes contain sugar. But it's also not an option, extra carbohydrates and I'm allergic to honey. Stevia in the form of a Fit Parade is also not an option.

🔗
Stevia lowers sugar levels - mechanism of action
Let's take a closer look at how blood sugar decreases when eating foods containing stevia.

Diabetes is a disease in which the body produces very little or no insulin hormone on its own. When carbohydrates, simple or complex, are ingested, the body produces glucose, which raises blood sugar levels. The hormone insulin is designed to neutralize glucose, and its insufficient amount is detrimental to the body. This explains both the need for the constant presence of insulin in the body, and the risk of eating a large amount of carbohydrates for patients with diabetes. Stevia, being very sweet, does not contain carbohydrates, so the body does not waste insulin to process them and the sugar level does not rise. Therefore, stevia is a real find for patients with insulin.

In healthy people, stevia, as a sweet product, causes a habitual irritation of the taste buds, which are used to reacting to sweets and send a signal to the brain about the presence of carbohydrates in the body.The brain immediately sends a signal to the pancreas to produce a batch of insulin (in healthy people, insulin is produced regularly).

It turns out that the release of insulin into the blood has occurred, but there is no glucose in the blood (stevia does not contain carbohydrates). Overly active advocates of stevia prove that:

First, the insulin release is tiny and unable to unbalance the mechanism of insulin production in the pancreas;
secondly, stevia is usually not used in its pure form when eating, but together with other carbohydrates, for the breakdown of which insulin is still needed.
In this regard, the following should be noted.

Stevia is 300 times sweeter than sugar, so the load on the taste buds is serious, which means that the release of hormones is also quite strong. And a sudden increase in the level of the hormone in vain leads to an imbalance in its production by the body and the occurrence of type II diabetes.
Stevia acts on irritants like a simple carbohydrate, in response to which the body produces insulin instantly. The "real" carbohydrates taken for food are complex, they are processed enzymatically and their breakdown occurs according to a different scheme.
The decrease in sugar levels occurs due to the rapid spike in the hormone insulin. A decrease in blood glucose levels with stevia in people with normal and low sugar levels leads to hypoglycemia, which is indicated by dizziness or loss of consciousness.

[Pchela maja]

Pchela maja, Marin, and for what reasons do you want to replace sugar with something?



Something hit me about insulin. You need to search and read (suddenly, a new infa appeared), but according to memories (we were taught this at the biofacies), an increase in the concentration of glucose in the blood, and not a sweet taste, serves as a signal to start the synthesis of insulin. I will try to search, although I do not promise that right now. I'll tell you.

You can google about sugar. I really feel better when I stopped eating it. I don't buy anymore.
Sometimes I eat it in ready-made sweet products somewhere in a cafe.

Dear Sirs and Ladies. Ay hew one question. I bought my wife a multibaker and started looking for replaceable panels. And ... oh, horror, I couldn't even find a complete list of them. Sell ​​7-8 panels and truncated. And I wanted tartlets. Caviar in them and with vodka, small rectangular forms for pies ... Well, and other different delights. I don't need idiotic panels with letters for morons from the boarding school, sorry. Advise me how to be plz. Please add links.

[elcher]

elcher, Alexander, wait to be on sale. Everyone is waiting.....

[Cirre]

CirreSo why advertise something that isn't there? Some idiocy Chinese.

Some idiocy Chinese.

And the Chinese, in this case, have nothing to do with homegrown managers are particularly ingenious

So why advertise something that isn't there?

It will be so, but not immediately

[Alexander]

In healthy people, stevia, as a sweet product, causes a habitual irritation of the taste buds, which are used to reacting to sweets and send a signal to the brain about the presence of carbohydrates in the body. The brain immediately sends a signal to the pancreas to produce a batch of insulin (in healthy people, insulin is produced regularly).
It turns out that the release of insulin into the blood has occurred, but there is no glucose in the blood (stevia does not contain carbohydrates).

Bee, I found where the legs grow from this delirium. To be honest - shocked! How a person who does not read specific scientific literature can separate the wheat from the chaff in the modern information space, I can’t even imagine!
Briefly - stevioside intensifies insulin release only in the presence of glucose. So feel free to replace sugar with it. I want to paint in more detail, since I shoveled a mountain of information, so that it was clear what, where and how. I'll go to the diabetics and find out what topic they will advise. I'll unsubscribe there, I'll bring the link here.



Alexander, better please us with your wife's pastries! Because your question is clearly at the wrong address. Sami periodically buzz on Redmond about this.

[Accomplishment]

Accomplishment, Lena, can I go to the lmchka that covered. My husband, a diabetic, hesitated with baking)

Devulki, I'm with a new (for me) cookie. I would even say: with a base for cakes. I have an idea to make "lazy Prague" out of them. In the holes, butter cream, and pour chocolate on top. But this is in perspective! Until then:


Chocolate cookie-muffin with nuts on kefir

Chocolate-pre-chocolate !!!! And with nuts !!!

Fast, biscuit, clean!

[Cirre]

CirreSo why advertise something that isn't there? Some idiocy Chinese.

Marketing trick to take. But whether new panels will be imported is not yet a fact. But let's hope for the best, of course.

Hello girls. I am on guard when RMB-M701 / 3 PRO appears and I will also be in your sect
today I also went to the site and did not understand about the prices for them
Here with three panels stands


One Viennese more


More expensive with three other panels


I understand correctly that they have the same base, the models differ only in plates? The plates cost about the same ... why is the difference? Can't there be a marriage or service?

I'm on guard when the RMB-M701 / 3 PRO appears

Hello!
Why exactly such a set? I would take the cheapest one now (especially since I used to buy my one-panel waffle one at such a price), and then I would buy a grill if necessary. Or maybe it wouldn't be necessary.
Pies in sandwich panels make me terribly unnerved (I apologize to the adherents), and in "pizza" you can bake anything you want, including the usual usual yeast dough pies.
The price depends on the relevance of the set of panels (probably?). Donuts would not be very useful to me in this cheapest one, but there it is the only option for cupcakes. The only thing is to carefully look at the quality of the pizza panel when buying, they do not always apply a high-quality coating on it (but here you don't have to buy it; I have a seller - apparently, he was honest - he insisted on watching)

[Kubeba1]

Kubeba1,

Natus, take a look, pliz, here... There, unidentified seeds need to be identified. Can you identify?

Went

Why exactly such a set?

From behind the panels. You just need a grill, waffles and sandwiches.
And the reviews for him are good for some reason. But if the base is one, then of course you can buy in addition if the price is that.
Thanks for the advice. I'm going to order this cheap one with donuts and the grill bar will wait

Hello girls. I am on guard when RMB-M701 / 3 PRO appears and will also be in your sect:
I understand correctly that they have the same base, the models differ only in plates? The plates cost about the same ... why is the difference? Can't there be a marriage or service?

Yeah, I just have this set with grill panels.
Yes, the base is the same, look and choose what is more profitable for you at the moment.

I have just this set with grill panels.

Which one do you use more often? Sandwiches often? Does it make sense to order triangles and sandwiches later, or is one of these panels enough? Mine love pasties. I wanted to try to make them
I ordered it without additional panels so far. Donuts, pizza, waffles included
Then I thought of ordering a grill and sandwiches



And girls, can you make eclairs rings in donuts?

Donuts, pizza, waffles included

oh what a cool kit! It's a pity that I didn't get one, I took donuts separately.
I don't use sandwich panels, our family didn't like them. The most commonly used are grill panels, we make pita on them and thin wafer panels. I bought more panels for samsa.

Freak, everything is for you
Comparison samsa and sandwiches.
Teapots in donuts here and continued further in the text.

Thank you girls, you are lovely. I'm waiting for my unit. They said 8 days.
RMB-M705 / 3 PRO with three panels for 2749r took

[Kubeba1]

RMB-M705 / 3 PRO with three panels for 2749r took

Just a fairy tale !!! I have my own waffles with one vulgar panel, I took about the same. And here as many as 3. I don't want to go

But seriously, congratulations from the bottom of my heart! With a new toy! Let it not break and please!
! And the panels are interesting. With such a set, now, already in my right mind, I would buy only kurabi. I would have done without the rest!



Kubeba1, Natasha, in the evening "you will come out of the gloom" you need to think over one idea. No way without you!

Svetik, are you, cho, are you going to mold Malaysian pies?
And Natuska promised to get out of the twilight on Monday not alone, but with multi-baked products! Let's see ...

[Accomplishment]

Accomplishment, Flax, Monday has already arrived! And where is she hanging around?

Well there! Such a message dashed off, I began to insert a photo, and everything flew away
Okay, I'll have to be brief.
Lean Lemon Cookies... It is clear that with deviations from the recipe, moreover, using a different technology - with whipping butter into an emulsion. I divided the dough so that there were exactly 2 bookmarks. One was baked 9 'from hot (steam almost stopped coming), the second for experiment 14'. The thickness of the cookies is about 8 mm.

In the last photo above, cookies from the first batch.
Only the youngest tried it - said "lemon crackers". Sounds promising ... I'll be tasting tomorrow.

Monday has already arrived! And where is she hanging around?

Finally! Go to your professors to cook four-thread for tomorrow. No to pamper us!

with whipping butter into an emulsion

Aaaaaa !!!! Finally it came out that the emulsion is cool !!! And the taste is completely different! How we love!

Aaaaaa !!!! Finally it came out that the emulsion is cool !!! And the taste is completely different! How we love!

Svetik, who got it? Before you ?
For the first time I came across this technology in a recipe your magic waffles, so immediately appreciated!

Svetik, who got it? Before you ?
For the first time I came across this technology in a recipe your magic waffles, so immediately appreciated!

Appreciated! And in real life I used it six months later, after my waffles!

And where is she hanging around?

Yyy ... so at work
How is it with us in student folklore? "I'll get up early in the morning, drink a mug of mercury, and go and die at this institute."
I put all the products in the tortilla, and then something went wrong ... they ate everything anyway, yes. They also put the key to the audience somewhere, so then they called me to ask

With such a set, now, already in my right mind, I would buy only kurabi

And samsa?
Well, honestly, if you need sandwiches, I would still grab the grill.

ABOUT! Cookies!
I also wanted to think about it, I found a recipe for crackers, so I'm thinking where to cook (the whole blog is beautiful there, I didn't think I could read Polish right away)

🔗./2017/03/cebulowe-krakersy-z-siemieniem-lnianym.html

By the way, I went to Redmond, after all, the pancakes, it seems, not like in a princess cake-making (washers), but pancakes, flatten to the edges (they are not in stores yet).

[Kubeba1]

Kubeba1, Ahhh! Our beloved uncle Fedor our beloved Natasha has come! Now we will cook twice as much !!!

Natus, I'm waiting, waiting for you! All Monday! Tell me: the other day I baked a pie with Peking cabbage and eggs in a tortilla from Lenkov yeast liquid (I really have a half-filling, half-overlay) and so the dough turned out - straight Ashan's donuts (those with a hole). And my boys adore them very much. And now I am tormented by the question, if you heat a baker by pouring butter into each donut hole and then slap half a spoon of dough there, will they get fried? Or will they still bake, and the panel will finally go bad? Answer quickly!

Kubeba1,

And samsa?

Only frog oven .... Not functional. Forgot how Lenuska makes them call them obscene? Ichiostegi?

Svetk, ah, Svetk! I'm ashamed, but I will ask - why are you asking Natuska about this?
And finally - where are the pies from my test? Straight now I will not hesitate to ask!
And what did you do with cabbage - did you fold it raw or ...?

the pancakes, it seems, are not like in the princess cake-making

What are these pancakes, I'm not in the subject, explain!

Not functional

Appreciated! And in real life I used it six months later, after my waffles!

Well, finally! Less than a month after the recipe appeared, I, a tattered mother of three children, disdaining my worries and lack of time, baked your waffles! And then more cookies and kurabieshki! We have all the moves recorded!

[Accomplishment]

Accomplishment, you, Lenok, do not swear, here! We've had enough of ichiostegs! Natalya, by the way, for each of my sneeze rave a creative impulse is already ready for a practical answer, and at first you will argue for a long time, then spoil the panels, try. But Natasha will immediately say whether there will be a result or a loss!
And the pie is delicious, but in a tortilla. Tall. Centimeter 4. I wrote to you about the tail from the Peking. Slightly stewed in milk + boiled egg.

I baked the other day a pie with Peking cabbage and eggs in a tortilla from Lenkov yeast bulk

Here I am ... only from another Lenkov (Tim) test ... nothing came of it (I even guess in two places why). With cabbage, everything is fine, I had it blanched, and there is still left for tomorrow's experiment, if I don't eat it like that (I like boiled cabbage and carrots, probably age-related).

pouring butter into each donut hole and then slap half a spoon of dough there, will they get fried?

You know, I would like to believe that this is so. But won't the oil come out everywhere? I'm afraid of this. I have to try, though.

where are the pies from my dough

And I also somehow did this here, only I was ashamed to show ... half a portion, for one pizza panel ... it was very modestly smeared on the panel and somehow it should not be so. Spit in on measuring cups and do, as the mind tells?

What are the pancakes

Wait, they are not yet in nature (and in general they are for MP6), maybe there again everything is not the same as in the pictures. Or for the big one there will still be pucks, which I really hope for.

[Kubeba1]

Kubeba1, Nataaaaash! About my donut plan !!!! Above our with Lenk chatter post with a question!