Redmond Multibaker Pro (Episode 7)

you will first argue for a long time, then spoil the panels, try. But Natasha will immediately say whether there will be a result or a loss!

There is nothing in you but

sneeze rave creative impulse

No adventurism!
Natuska, Svetik you again perfectionist calls names praises! No, he says, in you, tovarisch scientist, there is no fantasy, and you do not need facts
Svetul, so I'll tell you - they'll be fried from below, baked from above! ... However, if you lubricate the top panel with oil, it may not be so noticeable.

they'll be fried from below, baked from above!

And the panel will die! Yes?

I was just ashamed to show ... half a portion, for one pizza panel ... it was very modestly smeared on the panel and somehow it shouldn't be that way. Spit in on measuring cups and do as your mind tells you?

Don't spit in well a cup, it's useful to pour the donut dough! Take a scale, bake (not a scale, a pie!), Show, ask!

Girls, and what kind of donuts with a hole? I don't have such memories.

nothing came of it (I even guess in two places why)

Sistraaaaa! Yesterday I didn’t have a gingerbread (also, by the way, from a very respected and beloved forum lady)! And I know why too! Because the recipe was never dope! And I wanted to bake gingerbreads in burgers!

the panel will die!

Overeat donuts ?!
Explain, what do you mean by the euphonic word "will die"?

[Accomplishment]

Accomplishment, in our Auchan Flax, they bake! Donuts Russian are called! Delicious! Rubber, without filling, with holes and sprinkled with powdered sugar. And they crunch on top !!! Choking on saliva. Now Natasha will come and say. True, in St. Petersburg they are called donuts.

They also bake in our Auchan. 100 years was not. Do they have liquid dough or is it not known?
And where is the TU on the "panel dead?

the euphonious word "will die

This, Flax means that the coating will deteriorate and all will stick mercilessly. This is exactly what happens in pans after oil overheats.

[Svetik]

Well, now everything is in place! Creative impulse, adventurism and loss without imagination!

Svetik, you have gingerbreads in burgers, I was thinking where to attach them!

Don't spit in well a cup, it's useful to pour the donut dough! Take a scale, bake (not a scale, a pie!), Show, ask!

Girls, and what kind of donuts with a hole? I don't have such memories.

No, I have good cups, I just need to improvise more. But I'll really throw out the scales soon, some kind of disgrace.
Ashanovsky donuts - they are still in different places called "Berliners", my cat respects this with boiled condensed milk No, we have holes, surprisingly (they probably scoff). Thick and sweet only due to the powder on top.
ps oh, indeed, there are holes and without.

[Kubeba1]

Kubeba1, Natasha, thank you, drukh! Still, the recipe is rug and here I would have roamed! I don't like Berliners! They have recently been unbaked! I love only sweet ones due to powder! And with a hole in the middle!
And the rug dough for jam? Well, I tried to dispose of liquid jam!

Oh, Natusik, hurray! Hurry up to tell the recipe for rugs, so that Svetulya gestalt completes the rug!

Light, why are you going to overheat the oil there? As the cartoon warmed itself with the butter, so pour the dough without lingering! I spread butter on the panels under the biscuits, heat them up, then pour the dough, all the rules. And it seems to me that our cartoon does not give such a temperature that the oil begins to polymerize. In the presence of dough in it - for sure!
Karoch, Natulka and I unanimously vote for your donuts! We wait!

[Accomplishment]

Accomplishment, I, Len, wanted him to the full opupeny Warm up the squirt! So that they fried right away, but something tells me "not that coat!" Maybe in old age, common sense is cut through? Or a third eye for the night?

Gosspydya, where is the third one else ??! You and two are the All-Seeing Eye! So give her another third!
Of course, they won't be like floating in oil! But maybe your guys will still be tasty?



I can't remember, what kind of dummy did I bake then?

And I can measure the temperature of the panel tomorrow. I have a pyrometer. (I got it when I couldn't find the temperature in the cousin in any source)



The pacifiers were made from kefir waffles! I also told you not to dress up and just bake pancakes!

Oh no! You later brought out kefir waffles! Here, I found my "dummies"here... Also from yeast bulk.
Light, and where do you get the yeast bulk recipe from? I counted 2 pies for MP7 (here), and for some reason it seems to me that it is tastier here than where there is just a recipe for "yeast bulk dough." Though there is no rational explanation for this!

And I can measure the temperature of the panel tomorrow. I have a pyrometer. (I got it when I couldn't find the temperature in the cousin in any source)

And you were silent all these years? ?? ?? ?? ?? ?? ?? ?? ? This is what I just absolutely need periodically! Well, Svetlana, okay, okay ...

[Accomplishment]

Accomplishment, Lenok, I don't use "here". A recipe for bulk yeast, which is in two versions, I mix them. A piece from one, something from the other and it turns out dough, right for donuts. We must also read the recipe "here". Maybe he is the result of my symbiosis of two parts?

You already know more about this dough than me. What is there? One egg, the other butter?
I haven't baked in MP for more than a month, it didn't work. I forgot everything. Today is like the first time cookies took ...



Will you send the temperatures?

[Accomplishment]

Accomplishment, Len, great! Will you post your version of the recipe? It looks just super!

[Coffeeberry]

Coffeeberry, Lenochek, hello!
I wrote everything down in detail yesterday, but the phone "gobbled up" everything. Changes from recipenon-global, in reality:
Lemon - 100g instead of 150. As a result, I had to add 50g of water (no tangerine) and then, naturally, flour (40g).
Technologically, I made it through emulsification of butter: beat lemon with sugar and salt, then beat butter with it, then added flour and soda.
It turned out 630 g of dough. Divided into 4 pieces so that there are no incomplete bookmarks. She molded rectangles on the board and baked.

I tried cookies today. Sugar is not enough for me. Solid. After taking a bite, it chews without problems. I do not have enough friability. Well, and c / s flour makes itself felt. The youngest ate a few in the morning, which means they liked it. Nobody else has tried it yet.
Interestingly, the 14-minute ones are a little thicker, bite easier. I think I needed them in kurabieprobably an oven. A lot depends on the thickness. If you decide to try, bake kurabieshki!

[Accomplishment]

Accomplishment, I want to stir up Napoleon in wafer sockets, but I am SO too lazy to roll out the cakes. Who would have invented a lazy Napoleon

SO too lazy to roll out the cakes.

The case is small! Need to come up with bulk puff pastry!
So where is our top expert on possible / impossible? Natusik !!! Natuuuusiiiiik ...
At worst, Sweetiyik! Sweeeeeeeeeee !!!

I even have vodka to put it in the dough pour for layering ... * thoughtfully * Girls-technologists, let's stir up napoleon, I'm ready!

Come on pour carry basic recipe with vodka for layering. Schaz sing stir up!

I found one like this, but in general they add a lot of vodka - they are the same in pasties - for pimpled dough.
Do you think you can make puff pastry in bulk? It's chopped.

Do you think you can make puff pastry in bulk?

Do you think I think? You to me adherent flatter!
Let's call - bulk pimple, cho to us!

Lenuska, correct the link, it does not work.

At worst, Sweetiyik! Sweeeeeeeeeee !!!

No! Why am I at the "worst" end! Maybe I have been baking these waffles for the worst for a hundred years, without bothering with ready-made puff pastry. However, for the most part they are in my version of "lazy khachapuri". Because I put a plate of cheese between the two layers. 2 bookmarks are obtained from the package. 8 puff khachapurek. And if without filling, then you can stir up 4 layers. It depends on how thin it is to roll!
If I understand correctly, are you inventing dough for brushwood?

Lenuska, correct the link, it does not work.

The forum is wise, changes all external links. Now I'll throw it in a personal.

Why am I at the "worst" end!

If I understand correctly, are you inventing dough for brushwood?

Bliiin! That is why!!! That you don't keep any secrets, but blurt out everything at once
Next time I will only call Natasha !!!! She will come from her beloved work, I will invent dough for brushwood and sell for dear and for a bulk pimpled give. Like this! And you will help me with this!



Lenuska, a good recipe, a lot of vodka

I'll already invent dough for brushwood

Why invent it? "Everything has already been stolen before us!" 1 egg + 1 yolk, a pinch of salt, beat 25 ml of vodka. You add 1.5 tbsp. flour. Roll, cut, braid and deep-fry. Sprinkle immediately with powdered sugar.
Just think, the intrigue of the day!
Oh, I forgot! There is also bulk! Which is poured from the teapot into deep fat and forms fancy patterns as you pour it. You can nests. But this is my recipe at home. I don't remember now.

And the most delicious is the one that is made with a special nozzle on a stick. This is a pestle! I haven't done it for a long time. We need to tinker on the weekend!

Come on finish me off with a dance carry and bulk. What is really there

Do not forget !

Do not forget !

Throw me a list of points! What do you expect from me today, except for measuring the temperature of the panels

(It’s my own fault - I got pierced, I knew that with you there’s nothing to say about baking! And so I got lost!)

What kind of frying people? I told them about Napoleon, and they told me about brushwood! Let the lazy napoleon invent, bake hotzza very much, but so as not to bother too much with the cakes. I decided that a waffle iron might work for this purpose.

(It’s my own fault - I got pierced, I knew that with you there’s nothing to say about baking! And so I got lost!)

"And I said, said" (p.) That

you don't keep any secrets, but blurt out everything at once

even own
By the way, I remind you that you need the temperature of the panels, I need a cousin

What kind of frying people? I told them about Napoleon, and they told me about brushwood! Let the lazy napoleon invent, bake hotzza very much, but so as not to bother too much with the cakes. I decided that a waffle iron might work for this purpose.

Lenok, don't panic! Laziness is the engine of progress! Right now, Svetik will be heard, and we will begin to invent!

Listen, I, of course, am still at work and am writing an order for practice, but maybe it's worth fantasizing, pouring vodka starting from Hong Kong waffle dough? It seems to bubble too, and liquid ...

Girls, I'm not in the subject, but I can make crispy pancakes and smear with cream

2 eggs, vanillin, starch 60g, rice flour 50g, water 400g, butter 7g, sugar

Natusik, where is our recipe?

make crispy pancakes and coat with cream

Gal, did you bake? Tell us more. The dough is liquid, what pancakes do they taste like? Oven thin? Will you smear it?
I've never eaten such pancakes

[Kubeba1]

Kubeba1, Natasha, I certainly did not bake Kinkong skyscrapers - I don’t eat on anything! Let me tell you a secret: the pimples there are not pimpled, but filled with crap and filled with dough.Maybe we ate the wrong food? Maybe our Lenka will arrange a dough for the chapatnitsa? Is it puffy bubbles? ... No, it won't. It doesn't pour!
Yes, a problem!

[Accomplishment]

Accomplishment, Flax, I found the recipe in the internet, I haven't done it myself yet. Pancake dough. I made like Napoleon from waffle. True, when soaked it is hard to chew.

where is our recipe?

Here is the recipe from the box (MP6):
flour - 140g, sugar - 140g, eggs - 2pcs., corn starch - 30g, custard powder - 20g (looked, it says on the packet of cream - sugar, flour, starch, egg powder), baking powder - 7g, warm water - 140ml , concentrated milk - 30ml (I just added powdered milk and water, for the sake of 30g it's a pity to open a jar), vegetable oil - 30ml, vanilla essence - 1-2 drops. Beat the eggs, add milk and water, add all the dry and butter, set aside in the refrigerator for an hour.

the pimples there are not pimply, but all sorts of crap filled and filled with dough.

Baked without filling in pimples (it is difficult to quickly stick it into small pimples, unless in advance. And in a large baker they are unlikely to be large - unless they are flat?), It turned out like such biscuit-like (not mega-bubbles, of course), but flat parts are like shortbread cookies. Probably, if you bake in thin waffles, you can get something third (but in any case it will be tasty, even if not quite napoleonic).

Damn, but the recipe for my yesterday’s gingerbreads I stuck somewhere (there must be a piece of paper, there must be), like they should google according to the words "quick rye cakes on kefir", there is rye flour, kefir, honey and soda, without cottage cheese (such option is often found, you must also try it somehow). It seemed to me too honey, I wanted for sandwiches, but still ate without loss. And I baked gingerbreads with jam in kurabi, it turned out very well.

Eh, and nobody looked at my Polish cebulov crackers? Or is the link also not visible?

You wrote what was there in Polish ?! I just wanted to ask you to bring the recipe. I'll go take a look.



Natasha, your link does not lead anywhere either. Look and say in words what needs to be corrected so that it is correct.

your link does not lead anywhere either

Ah, I'll write it then.
Ingredients: 1/4 cup flaxseed; 1/4 cup minced flaxseed (grind 2 tablespoons of flaxseed in a coffee grinder) 1.5 cups wheat flour; 1/2 teaspoon baking powder 1/2 teaspoon coarse salt 2 tablespoons of softened butter; 1 tbsp. l. and 1 tsp. grated onion; 1 tbsp. l. and 1 tsp. finely chopped parsley; 1/2 cup milk large egg white (no yolk needed).
Cracker sprinkles: coarse salt and freshly ground black pepper or chili flakes.

1 cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml

Peel the onion, grate it finely. Finely chop the parsley. Separate the egg white, beat with a fork. In a mixing bowl, combine flour, ground and whole flaxseed, baking powder and oil. Stir until crumb is formed (about 2 minutes). Add grated onion and parsley. Pour in milk slowly until a coherent dough is obtained. Roll out the dough to a thickness of about 3 mm. Then cut into 1 x 1.5 cm strips or 1.5 cm squares. Place the crackers on a lined baking sheet, brush with beaten egg white and sprinkle with salt and pepper. Place in an oven preheated to 180 degrees and bake for 18-20 minutes. Cool on a wire rack.

I’m thinking - where is this oven? Maybe a pizza? And cut right on the panel with a plastic wheel? Or is 3mm just for these cookies in two rows?

Cool recipe! Thin waffles there is? It is possible in them. I have no seven for. IN cookies, but there will be thicker. Or don't give a damn about the drawing, roll 3 mm each and bake.
On pizzawill probably have to turn over. This is not a liquid biscuit. Maybe it will be baked like that, due to the bottom panel, but you will want a blush on both sides!

Do you have thin waffles?

Only in the form of a separate aluminum gourmet, well, this is not an option, they are really thin.That's when I start to envy tefale owners, they have some kind of intermediate panels, between pizza and very thin (in the original sense, Viennese? Or is it something that we famously limited to Dutch?)
Yeah, you have to try in cookies. I just thought that it would be easier to cut arbitrary squares in pizza.

ps lyrical digression. In addition to reading a Polish blog, I have acquired Polish cookery here (a 1967 book, printed). So there "meat in French" is not at all baked under a layer of mayonnaise and cheese, but stewed in wine! This is me for the national perception of other people's cuisines.

Which is poured from the teapot into deep fat

Damn! I thought that from the teapot you can only do inhalation with an "asterisk"! excuse me

And I finally understood what our "kurabie" is! These are molds for Middle Eastern semolina cookies with date filling - maamoul. If you look on the foreign Internet, then there is even a video with "mum-makers" of our completely kurabyesh form.
I'll try to insert links

🔗 is a recipe using an authentic wooden mold
and this video with "mum-maker", however, in French

Class! You can oven with a filling. That she herself would not have thought of it. I really like this form.

It just occurred to me from the very beginning that there should be a filling, but I went to dig in the wrong direction (for some reason I decided that since all the other "waffles" are European, then these are some kind of Christmas stuff from Germany , whether). Although samsa-sambusa should have suggested that there are panels for baking from all over the world ...

Natashik, class! And then "kurabye-kurabye"!
Are you baking already?

You can bake with a filling.

Kanesh, you can! For example, So (pies with filling), or So (a la bouche), or So (filled muffin).

Are you baking already?

She, I don't have makhlab and orange water, And even dates don't even exist ...
But the thought I already think! (I originally imagined cookies with cranberry filling, actually)

Help, citizens
I do not understand how to make sure that the filling does not flow out of the samosa panel when using a layer of dough. Bend the edges (outside and inside) up? Do not occupy all cells? Putting less filling (and dough) in the outermost cells? Everything inside the baker flows away and burns there ...
Well, I have a pack of dough - 500g, how many pies to calculate?

Natashik, hello!
Here in my note I have a test layout Puff pastries with cottage cheese in a Redmond multi-pot (molding method "on a cold appliance")... For a self-drying panel, the consumption is the same, only cuttings appear. In the recipe itself - molding.
Here here molding for samsa... Yeast dough, but for puff pastry - the same. What is flowing with you?
Somewhere me and puff in samsa laid out. There are scraps of cookies, mmmm. I will find - I will add.
I found Disposal of dough scraps in the panel samsa