Redmond Multibaker Pro (Episode 7)

[Kubeba1]

Kubeba1Natasha, what, really, two days to cook? No, I will not move on to such feats! Come on, modernize as you want, but it's easier for us!

My new toy


Puff pies stuffed with fried apples

two days to cook?

Fu, what to cook there? pour yes drink In the previous evening, pour the semolina with melted butter, and cook in the evening of the next day. Probably, in the morning you can fill it in and set it aside until the evening, or overnight, just she (semolina) needs to swell.

Yy, sausages! How I wanted them, but I started our brutal Kursk through and through aluminum under two kilos ...

I, Natasha, don't have your patience! I may not want any cookies tomorrow! But you should definitely try this dough!
And what kind of semolina do you have to swell for a day? Special probably?

No, these sausages are light. I don't know how long they will serve, but for 990 in the online trend, it was a sin not to take it, since I didn't get to Auchan for a paymaker. You would show at least something from it under the spoiler

Special probably?

Of course! Semolina! and with eyes so - I don't know, according to my ideas - since it is made from durum wheat, it is worth soaking a little longer. Maybe I'm wrong (easily), and this is from the category of folk customs and spells.

I don't know how long they will serve, but for 990 in the online trend, it was a sin not to take it, since I didn't get to Auchan for a paymaker. You would show at least something from it under the spoiler

For the price - like a socket of a small multi-baker, you can take it, yeah.
Didn't make it out? I showed pies (with fish, broccoli and creamy sauce) in the topic of paymakers, and I have not baked anything else there yet. I'm waiting for the kneader, while the yeast dough is too lazy (= no time) to knead by hand.

Natusik, who you want to re-creative! Make semolina swell in oil
Tek-s, I would be quick ... (believe it?)
Waffles pancakes... Not, of course, they have a different name, but the spilled pancakes came out to my taste. For 7 standard minutes in MP7, they could neither really blush nor crunch. 10 'gave a more decent result (a couple of pieces in the last tab). Perhaps if you add more flour to the dough, the result will improve significantly. But in the form as in recipe, I didn't like it at all in MP7 ... (I poured the dough with a ladle, in the photo - 1 ladle for a waffle.

It turned out 14 waffles, and in one tab I tried to make them rectangular and without holes. But batter is - batter. Despite the fact that I did add a baking powder, which is not in the recipe.

They ate like pancakes with honey.

The recipe was taken by the first dropped out on the search. I did not compare with others, did not read - the youngest was sick and was exhausted, asked for waffles. I had to react quickly

Perhaps if you add more flour to the dough, the result will improve significantly.

Lena, it was necessary to add corn starch and the dough would become thicker and crispness would appear (I don't take potato, so I can't say how it will turn out with it)

[Natusya]

Natusya,

Duc, Natus, the overload of the body does not contribute to the speed of the reaction When I did, I did not have time to react, because in parallel with waffle baking there were groans on one side and endless requests from three, and there were also lessons, and "I want pea soup" and "but to talk ".

I was not in the mood that it might not work, so I started with myself (with the amount of dough and baking time), and not at all with the dough! In the photo, the author has a beauty! Starch would not have guessed, thanks for the recommendation, I will try on occasion

[Accomplishment]

Accomplishment, Lena, you are a hero!

I'll try on occasion

I would, if it did not work out, the recipe would be deleted from life !!!!
I agree with Natasha, starch is a savior - a crustator in some cases! But I remember something, did you add it later?

Make semolina swell in oil

Well, what does she do there according to the recipe? Or is my recipe wrong?
Damn, from the same physico-chemical opera, it looks like my herring has deteriorated - I put it on the balcony to salt, and then frost hit, it will now be completely tasteless, right? The remains of the brain are eaten away by accreditation ...

About waffles - it looks like bakers only roll dough recipes in a "heap". + I can look someday in a book about food additives in the confectionery industry, I think there you can find an idea about soft waffles.
Cornstarch is a thing in many cases, yes.

That's all you need to write down. I saw on YouTube a video about Liège waffles, where a boy was preparing dough, mixing in whipped whites at the last stage (that is, in the rising yeast). I want to try, but I don't remember sho it was where to look. I could easily have dreamed of how a blanket for spreading a dough for a kneader. (There was such a solid blanket in a dream, red, with foam rubber inside, I'm thinking now - maybe it's really worth making such a bungle?)
ABOUT! I want pea soup!

[Marysya27]

I would, if it did not work out, the recipe would be deleted from life !!!!
I agree with Natasha, starch is a savior - a crustator in some cases! But I remember something, did you add it later?

All those used to cross out! And the yeast bulk, I remind you, from uncrossed it took!
But pancakes I will hardly repeat these.
Starch, maybe when I added where, not exactly here.

Well, what does she do there according to the recipe? Or is my recipe wrong?
... from the same physicochemical opera, it seems that my herring deteriorated - I put it on the balcony to salt, and then frost hit, she

About waffles - it looks like bakers only roll recipes from dough "heap". + I can look someday in a book about food additives in the confectionery industry, I think there you can find an idea about soft waffles.

Swells, swells! There is water in butter, and a lot.
Herring - depends on "how much salt and how long." The more salted, the less the damaging effect of water in the crystalline state (- just less ice), the more preserved the structure of the tissues. Kaaaroch, the question is - were you lucky or not ?!
Soft look, pliz! Until I baked the whole forum and fed my guys with waffles, poor things.
First, bring us the unspoken cookies with details, then the donuts. Red.

So, I have a sequel.
Yesterday I experimented with bulk yeast dough - put it on the "simplest" sourdough from Marysya27... Baking, including snack pies with tuna and egg.

I'll bring links to the leaven and the dough on it later.
Filling: 1 can of lettuce tuna (there was only one at home. I wanted saury in general!), Net about 135 g of fish, 1 boiled egg, approx. 16-20 g of onions.
Molded as standard: 0.5 tbsp. l. dough to the bottom, 1 tsp. Distribute the fillings, cover with dough on top. I laid it out in rows of 5 pieces. in hot MP

Pale, of course. Usually the pies / pies made from this dough are much more tanned and cuter. I will write my comments on this in the topic about leaven, I will bring a link.
From this amount of filling, 15 pieces turned out and there were probably still 5 pieces left.
And, yes, I still agree that it is more convenient to use yeast bulk in round tins of the type kurabie, not in triangles. Kurabye I was busy, but more on that later - I had to use samsu.

At this point, I was already ready to breathe in deeply, because I already had a pie from the cousin with potatoes on the same dough ready

, and my husband had already had dinner at all, but then the middle son fell on me. Krasotulya remembered that for tomorrow's work (a week ago the task was given!) He needed to bake chocolate cookies. And the time was about 20.30. Uuuuuuu .....
To be continued ...
(The Swan Princess has gone on vacation. I will be Scheherazade for now, if anyone does not understand).

put it on the balcony to salt, and then frost hit, it will now be completely tasteless

Natus, was there a lot of water? Here on the forum devulki are generally salted in the freezer, but in my opinion they are dry. I do not remember. In any case, it will go for a salad.
Is this your secret ingredient called semolina? And then on the weekend to stock up. I have been preparing for your recipe for two weeks! In Soviet times, it was only by November 7 and the New Year that they prepared and purchased food in advance! Let's get the recipe! The dates are drying, the secret ingredient will be bought tomorrow. Although with you it was already possible to make five types of flower water and it would have already been infused! Until you give birth.

Well, you, Svetlana, are strong to grumble! If you scare Natasha, she won't tell you anything. Ahhh, I get it! You avenge her ichthyostegs! And she you - semolina and maamul or what .

So yesterday 9pm ... chocolate chip cookies needed ... urgent! To school for work (grade 4) in the format "bake at home, eat at school". By the way, there were parents who did not fool around and bought chocolate cookies in the store. And for some reason this does not surprise me in the least. But we are not like that!
Well, at least the teacher gave them the recipe. This time in the form of a YouTube video. The child outlined, could not then distinguish 40 g from 70, and 100 from 190. Some numbers are similar.
The recipe is similar in composition to the chocolate cookies of our Lenusi-Coffeeberry (this is Chocolate Chip Cookies in Redmond Multipack), but the proportions are different and, in my opinion, the order in which the products are booked.

Beat 1 egg with 180 g of sugar, pour in 100 g of melted butter, beat. Add 50 g of cocoa, beat. Add 0.5 tsp. soda (we added 0.25), 150 g flour, mix, add 70 g of the filling (we had 35 g of raisins and walnuts each).
Grease a baking sheet with oil, put parchment (we all missed that), form cookies of 40 g (for MP, 35 g is unanimously recognized as ideal) and send to the refrigerator for 10 '. Bake in oven at 180 ° 10 '.

It turned out such a beauty, 17 pieces. Sooooo chocolatey (you can even subtract it a bit):

For those who are too lazy to read under the spoiler, a summary: put in a hot MP with 35 g balls. Bake for about 9 '(should be easy to remove. If not, add a couple of minutes).

12 pieces were shoved into kurabie: on a number of 30-, 35- and 40-gram - and sent directly to the socket for 10 'in the refrigerator. 5 of the leftovers were rounded into balls exactly 35 g each and also sent to the refrigerator.

After 9 'from the cold it was like this:

Actually, I wanted to get them out, but it didn't work. They were not pulled out. ALL. If the recent manniks it was possible at least to pick it up, but here - not at all.
I undertook to mourn the socket - not at all like a sexton, but with feeling, with a sense, with an arrangement, thinking along the way, “what to do?”. Why should the panel be pulled out and removed by shaking out? While I was mourning her, another 2 and a half minutes passed and, oh, miracle, they jumped out! Yourself!

The second bookmark was pushed into a hot MP. 4 pieces were distributed into molds, and the fifth was left with a ball - see what happens.

In the photo, the MP has already closed it, flattening the ball, but I was not too lazy (I'm a heroic hero!) And opened the picture for you.
Baked 9 '. Not the slightest signs of sticking, no differences between the experimental ball and the flattened others were found. So you don't have to worry, the dough will spread out on its own.
But suddenly there was a difference between the first and second bookmarks! In the second, the cookies turned out to be very smooth!

In the photo, it seems that the difference is not so noticeable, but live - very much!

Freshly baked cookies are crispy on the outside and softer on the inside. By morning they became harder, "liverier". Flew away in one fell swoop, you can repeat.

need to bake chocolate chip cookies

and the girls were asked to make a stool?

the girls were asked to make a stool?

: lol: Aha, at home! Bring to school and sit!
In fact, this is grade 4, without gender division. The program includes cooking, but the beginning classes are not equipped for it. Here, apparently, the teachers and get out.
The previous time we prepared a "potato" cake according to the GOST recipe from baked biscuit and custard. It turns out white inside, brown outside - it rolls into cocoa (the compiler of the program is clearly a big fan of it). So, only we obediently sculpted "potatoes" according to the recipe, the rest - according to tradition, from cookies. And I suspect that with condensed milk, and not with custard!

[Accomplishment]

Accomplishment, Lena, based on your tragic story about the morals of teachers in a modern school, I concluded that the baker should be warmed up and not show off. By the way, the instructions say so. Yeah, no fools came up with it. I'll try to heat the waffle panel and put the dough in the refrigerator beforehand. But not now, playing with a new toy

[Accomplishment]

Accomplishment, interesting story.

concluded that the baker needs to be warmed up

Aha, it is written. I tried to warm it up before putting it on, so the hot panel fell off. There is no pleasure to put it back (the cold one hardly gets up because the latch does not overlap the pins at all until you move the panel to the side, and the spring-loaded part in the lid strives to throw the panel away as soon as possible).
Therefore, until now I have only cooked what does not matter whether the surface is hot or not: carrot cutlets on thick waffles and meat cutlets on an ordinary flat panel.
It is necessary to somehow correct this defect with a fall ...

[Anna67]

Anna67, Anh, I also have almost all the panels shaking. Except for her native thick waffle, which was just about to die quietly from sticking. But, mmm, never jumped out. It's good that I warned you, I'll be more attentive.

[Accomplishment]

the instructions say so

Instructions, I shield, you need to read! But in the case of such a primitive device as our MP (how did you tell me about soda - "we will extinguish and extinguish"?), We put in the cold one what dough we need, and we will lay it! And no Redmond writer of instructions, "not a fool" is not a decree to us! Here. Dot.

Accomplishment, Lena, based on your tragic story about the morals of teachers in a modern school, I concluded ... I'll try to heat the waffle panel and put the dough in the refrigerator beforehand. But not now, playing with a new toy

That's not the conclusion you made
First, shift the emphasis to "tragic" and urgently (you hear, URGENTLY !!!) bring the promised fresh baked goods This cake from my rolls - "quench my sorrows", so to speak !!!
Secondly, about "ignite". No comments.
Thirdly, well, try it, kanesh, cool it down. Suddenly, it will help. If so - another roll cake!
Anna67, Anya, well, Redmond, finally got loose! We, it seems, had no complaints that the panels fly straight out of the baker! (Svetulkino's grumbling doesn't count).

[Accomplishment]

Accomplishment, Not Lenok, I'm not alone, Natasha also said that the panels are loose, we were still discussing whether it was necessary to tighten the screws holding the plate over the shade, maybe she would press the panels. We decided that this would not give anything, because they stagger not up and down, but from side to side.
And the roll cake will be on a long weekend. Now is the time for tea-bags! With crEm!

And Natusik never wrote me anything!

it doesn't matter whether the surface is hot or not: carrot cutlets on thick waffles and meat cutlets on an ordinary flat panel.

Anh, any rolling dough (yeast, puff, unleavened) can be put in cold without compromising quality. Well, or I don't notice it.

straight out of the baker

well, it does not immediately fly out, but it is very springy and a couple of times I opened it with a panel on the food, and I lost count of how many they fell while it was as if the book was opening and closing the device. Either in my case, the marriage, or the design is not thought out in principle - this button is too powerful once, and twice - the latch is physically unable to hold the panel because until you move it to the side it can be said next to, and not in front of the pin that should hold the panel.
First of all, I thought that I broke it off and did not notice, but no ... I think further

Svetik, I remember that discussion.But backlash falls out - that's, wow, what different things!

Okay, I persuaded, bring the tea leaves, so be it. I agree!

so right now, how to drink, give excuses begin that they are not from the MP

can be put into cold storage without compromising quality

Well, I mean, it heats up quickly, if something is wrong with the quality, then convenience is more important.
I want to use the donut panel here. There is some yeast dough left, but quite thick. Can it be diluted with milk or will it not be added already?

[Anna67]

Anna67, Anh, I baked donuts from thick dough. There is even a photo, like me suffered she molded them into rings, to make them more beautiful, defended them in mp, and then spat, put them in balls, pressed them with a panel and the only difference was in the "skirts". That is, if you want aestheticism, work it out. For the "quick" - don't be fooled! Only do not transfer the test - it grows, the dog, quickly. And don't zip up the cartoon.

[eta-007]

eta-007, I already made a cake with cheese from this dough - I didn't really like it because the crust came out too hard, especially since the cheese added rubberiness. So I think either to try to dilute the dough thinner, or to cook it in less time? Or just put in a bag maybe softer. I will not get too carried away with aesthetics, I need to dispose of the rest of the test and test the next panel.
And I ordered the triangles all the same, now I lick my lips at the kurabye, despite the fact that I don't eat cookies and I don't know how to cook, only once the shortbread came out decently and crumbly. It's still in the oven, which means it was more than two years ago.

[Anna67]

Anna67, yes, rubber is for a big fan. If you can fix it, share it. But why not? Yeast dough is simply bred to the state of pancakes. Strongly warm milk or water will help you! Then it will fit again and it will turn out thinner.

[Svetik]

Svetikforgive me please, I'm a brake! Here's a TYTS for cookies with semolina

Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker) (Kubeba1)

how now "to go to the library" something, in this topic, that is ... completely lost ...

Thank you, Natus, we are in culinary recipes and there are author's themes the last line. You open enti author's themes, and there we are, almost always in the first place! Itself at first "fornicated"

Herring - depends on "how much salt and how long." The more salted, the less the damaging effect of water in the crystalline state (- just less ice), the more preserved the structure of the tissues. Kaaaroch, the question is - were you lucky or not ?!

Soft look, pliz!

About frozen herring - everything is fine with it, plump, surprisingly, only there is not enough salt (you see, I did not have time to absorb from the brine).

I looked in a book about waffles - they only write about thin ones, but they insist (as in "about cupcakes") on the need for emulsifiers (= lecithin) to create a fine-pored dough structure. I never bought to try soft shop waffles, I don't know what to strive for.

how now "to go to the library" something, in this topic, that is ... completely lost ...

Natasha, I have this theme in my bookmarks, and on my phone in general in the quick launch bar. Add it to your favorites on all devices

[Coffeeberry]

Coffeeberry, Urrra! Our beloved Uncle Fedor Lenusik has come! Now we are twice as large we will rub let's prepare! And about bookmarks - this is a healthy thought, I still have not thought of it. Walked long ways!

[eta-007]

eta-007, yes I was running around so much that I forgot about everything in the world! (She changed the job). Napoleon was baking the other day (in the oven), while she was rolling 16 cakes, damned everything in the world! I didn't even take a picture of my feat. I decided to go back to the baker, he still allows baking without heroism)))) Otherwise, I was cold to him ...

[Coffeeberry]

Coffeeberry, Flax, "Napoleon" in the oven, you're in vain. The MP is faster. And then equalize less.

And I immediately, as I rolled it, cut it off on a plate. But for a long time, yes. I also have only one baking sheet, I used to bake the cakes one by one. But the most hated for me is still rolling. In mp, after all, you also have to roll with a rolling pin first? Directly, at least email. Buy a dough rolling machine!

Good day!
There are grill and pizza bars for the multibaker. Is it possible to cook something meat on these panels? Or at least make it crisp? Please, yes, no, do not offer other devices! Can a recipe

Just now I saw your message.
Yes, you can. I often grill a pork cutlet on the bone - the most important thing here is that it is not thin. The piece of meat must reach the top grill well, otherwise it will roast from below and steam from above. A thick piece will cook through faster (this is such a paradox) and will be beautiful, with stripes on top and bottom. Unfortunately, this grill does not have a tray for meat juice and fat. If the marinade is not blotted with a paper towel, it will flow even under the panels and burn. Therefore, under the panels, I underlay foil, a large sheet with a margin, so that nothing flows under the panels or in the cracks. With these precautions, everything turns out tasty and simple, the seven fries well, heats up to very high temperatures. I barely have time to cut the salad before my pork is ready.

Len, I don't like to roll it either. But the seditious thought about the dough rolling machine did not occur to me. I manage with other recipes in which the rolling pin is not particularly needed. And once a quarter, if you feel like it, you can get a rolling pin!

And once a quarter

and I have two of them, but I also use them not more than once a quarter. While the novelty dabbled more often, and then it became lazy to get it, because instead of noodles, lasagna and achma, it began to make spaghetti in a pastam machine. And if I cook cakes, then only biscuits, even for my beloved Ryzhik-honey cakes, I can't overcome laziness, what can I say about my not beloved Napoleon?

Donuts turned out to be some stupid, pancakes as pancakes. And yeast pancakes and pancakes are not to my taste. Apparently yeast dough is generally intended for frying in oil, baking in the oven, on a dry surface for flat cakes.

Donuts turned out to be some stupid

Yes, Anh, we have already suffered about this. You can't get a real fat, crunchy, rubbery donut in mp! But, they make funny tea-leaves and biscuits, a straight cake with a minimum of effort. Just cut, interlayer and decorate.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=505347.0

In the photo, it is true in burgers, but baked from this dough and at the donut shop.

[eta-007]

eta-007, yes, I already thought that not only from yeast pancake, but also from soda, nothing good will come out in MP, judging by the fact that the last portion turns out in the pan when it’s a pity to add oil. Remains a biscuit, muffins and different types of dough for thick waffles ... Donut-shaped)

[Anna67]

Anna67, I remembered, I also really liked the knys with cabbage on this panel
Redmond Multibaker PRO (7 episode) # 653

[eta-007]

eta-007,

The filling is not enough for me.

Here the first thought was, my favorite cabbage even forward the apples to roll out thinner cabbage more will turn out? And yet (until I felt it alive, it seems that it is bigger and deeper) I am inclined for products with filling to the panel for samsa.

[Coffeeberry]

Anh, instead of yeast pancake, you can do the following:

Yeast bulk dough (Accomplishment)

.
Although I don't like poured dough (with mayonnaise, etc.), but this yeast, Svetik forced me to bring it to my mind. I use it periodically in the MP and in the cousin. There are examples of pastries at the end of the recipe: pies, pies, and "dummies". But it is for the samushny panel that I do not recommend, it is disgusting to lay out, but for pizza, burgers, kurabie - quite. The main advantage is that it fits quickly + rolling pins / rugs are not needed. But not for every filling, IMHO.



Coffeeberry, Lenuska, hello! Well, you finally can ... threw us ...
Bring us a pretty photo of your boneless cutlet, huh? And another - so that the foil was visible? Well, pzhaaaalsta!

roll out more cabbage thinner

Not An, you can't stick the campaign anymore. And the dough grows well. But try it. Maybe on some "not growing" dough and get more filling. It's just convenient for me to work with the lentivan test. Win-win and tasty always.

[Accomplishment]

Accomplishment, Lenok, I don't have a cutlet today, I'm baking a chicken.But I cover the foil like this -

Lenusya, hello!
How clean he is inside. Well, no chicken, what can you do, oh-ho-ho-ho! And then we all hit the sweet baked goods. It must be diluted!
HOW does the foil feel like slowing down the process a lot or not?

In general, it does not affect in any way, only there are fewer spots. I regret that I did not immediately think of putting it on, you see, there are stains from burnt oil that are not rubbed off. Such metal, it is rough and everything eats into it instantly.

[Elena]

Elena, how do you grill chicken?
I also want to get a contact grill and use it so that I don't get offended

[Vika]

Vika, no, I bake a chicken in the oven, in a sleeve with apples. That's why I wrote that I don't have cutlets today and I'm taking pictures of an empty grill. But you can marinate the breast and grill it.

Yes, the breast is what I do. I thought maybe they somehow added a chicken to the grill or a half.
but the chicken with apples in the oven also needs to be baked. Thanks for the reminder.

Baked cookies today according to the Masinen recipe, he drew my attention with the words Express and Ginger

Express ginger cookies (pasta machine Philips HR2355 / 09) (Masinen)

I kneaded the dough in a food processor with knives, first chopped flour with butter and powder, rubbed fresh ginger on a grater and added, and then put the egg and crumbs into a ball.
I laid out the dough on the panel in a cold one, it turned out just for one tab, but then changed my mind and took out a third - I decided to try to bake thin waffles on the panel
For thin waffles, I rolled out the dough and cut out circles, but it was necessary to roll it out thinner, in the panel the dough flattened and lost its shape


It turned out to be a fast, moderately sweet and spicy shortbread cookie