Redmond Multibaker Pro (Episode 7)

I think the bitterness will be incredible

I can imagine. I added orange zest to the muffin dough without any white figovines, peeled it off with a grater very carefully and regretted it, not bitter, but the taste was very strong: for me, one not completely peeled orange for 16 muffins turned out to be too much.

Horror, I won't leave work with you in any way

And I'm already at home, but I can't get to the stove in any way 😡! It's okay that the most important eaters are one on a business trip, the other out (sick). And the younger ones were already approaching for ice cream, and I think I managed to allow them in the course of the Sino-Japanese debate! I'll go check it out!

And if you swear, I’ll go to the soup cookers, it’s quiet, there’s no one there .... I’ll write to myself .... Answer myself .... So I’ll frolic !!!

I? At you? Never !!! No way! (Except in a whisper under your breath).
And what are you going to frolic there? An artist needs an audience! one hundred%!
And don't scare us! Otherwise, we ourselves will go to the soup cookers and arrange a tangerine-tapioca brawl there !!! And to answer you, oh, Teacher creative names and ground zest, Great and Terrible Mighty Creative (smile, prostrate)!
Brightwing, in short, you are Goodwin and tongue in one bottle! Tin!

I did allow them ice cream, but they could not find it! As a result, I had to have supper first, and then ice cream!

Well, in our 6th baker, everything is about the same, no Vitantonio is needed (or maybe the 7th will get a second wind with the appearance of black panels).

I'll get old by this moment))
I'm not looking at the device itself, but at the range of panels. And there they are different - tartlets, a bunch of cookie panels, starting with Madeleine (namely, the cookies in these things are the tastiest, just out of competition!) Pancakes are my favorite ...
I do not watch the video of the Chinese boy, I watch the recipe section right on Vitantonio's website and there are gorgeous videos, a lot of original ideas. For example, look!
hp9ySZM-XFs

[Anna67]

Anna67, Exactly, Anh, baked cookies. The zest of one orange was written, so I drank. I wrote already here. As if poured out half a bottle of perfume.

Listen! I have cheese. Thawed turkey breast. I will try! Only the breast should be baked, I guess!

Lenoooook! It's something with something!
Secret white powder (second adds) - is it starch? And why did they grow so fabulously?
Is there more?

the breast must be detected, probably!

Rods? Well, you finally can!

[Accomplishment]

Accomplishment, Do not find fault! I'm driving from the phone now! And I have it hefty associative. Itself decides what I want to write, but not always guesses!

Come on, quickly drop your associative phone, hold the wheel, watch the road

Oh, Vitantonio's hearts are much neater than Tefal's.
There, if you walk around the site, there are links to online stores, it's a pity that everything is in Japanese. There is such a stove for little things

For example, look!

Something like this (if about the waffles from which the roll is rolled):
Crispy and flavorful whole grain waffles. We recommend placing many ingredients of your choice and waffle sandwich. (I would like to present in this column the recipe for "homemade tuna" for sandona)

We will still look for homemade tuna, this is the same filling for sandwiches, I suppose? with tuna cucumber?

material
In case of <4 sheets>

a Soy milk (or milk) 100 g
Olive oil 30 g
1 egg
b Higher sugar 15 g
Flour 70 g
Whole grain flour 30 g
1 teaspoon baking powder
A little salt

Tools used
PVWH-10-WF
VWH-200-K / W
Vwh-30-P
Vwh-32
Vwh-11-C

How to make
one.Place a in a bowl and mix well.
2. Sift b into a bowl and stir further.
3. Place the waffle baker on the waffle plate, close the lid and preheat.
4. Pour butter (from quantity) into the preheated waffle plate, pour 2 sheets, cook and cook for about 4-5 minutes.
tweet

tweet

Natusik, what materialistic versions will you have about - why not “crow”?
No, well, I can't google translation ... I feel my total inferiority ... I DON'T UNDERSTAND ANYTHING

God be with you, the Japanese don't know how to crow.
In general, this, probably, somehow accidentally worn in "leave a comment", it seems to me. But for the sake of completeness, I did not remove it ...

And here is the tuna:

(slightly corrected the text so that it was not so clumsy)

Piece of tuna
Olive oil
Salt is a suitable amount
1 clove of garlic
1-2 bay leaves
About 10 grains of black pepper
Herbs (rosemary, etc.) to taste

<Как сделать>
1. Spread a whole piece of tuna with salt, leave for 20-30 minutes, squeeze out the moisture slightly with a paper towel.
2. Place the tuna in a saucepan, pour in the olive oil, add the herbs, black pepper, finely chopped garlic and simmer for 15 minutes over low heat.
3. turn off heat and let cool.

Store in oil. If oil is low, add.
* Butter also tastes and tastes good, so use it as a condiment.
* Can be stored in the refrigerator for about two weeks

Homemade tuna for a spring vegetable sandwich
<Материал>
Two waffles
Homemade tuna 50g
Mayonnaise 30 ~ 40g to taste
Sunny salad (if any) [I understand from the video and my own research - this is a flower called a perilla, I plan to plant it on the balcony. although I may be wrong, there is a rail in the video. but, well, by and large, perilla is coleus (nettle), which is grown at home, so whoever has it, you can try to add] taste
Spring vegetables of your choice (here asparagus, radish, paprika, peas).

<Как сделать>
1. Mix mayonnaise, tuna and butter (it is not clear where it comes from; probably, it means the one in which the tuna lies).
2. Wrap the fish with sauce and vegetables together with a sunny salad in waffles.

No, well, I can't google translation ... I feel my total inferiority ... I DON'T UNDERSTAND ANYTHING

Well, baking powder is a baking powder. Due to him, they are lush. You can make pancake dough (fluffy pancakes on kefir) and it will be what you need.

We will still look for homemade tuna

They know how to puzzle with their ingredients😂 Mandarin flour, homemade tuna)))
Here, in my opinion, the most important thing is to hold this wafer in the film so that it becomes flexible.
"Tweet" is a Tweet. I used to have my desktop twitter client chirping loudly when messages arrived. Here, apparently, "tweet".

[coleus]

Mandarin flour, homemade tuna)))

Lenuska, compared to coleusthat they want us to eat is sheer trifles!
There is no light on them! She would have walked on these ... dreamers ... with rods from a Coleus! So that it was discouraging!
Svetik, did you get out from behind the wheel? Have you already baked Japanese waffles with tangerine tuna?
Here are the Coleus so as not to go far behind the rods

The beauty is incredible (though I don't like it).
But IS? Entertainers, however! However, what is worse than kelp? Also delight in the eye!

Here, in my opinion, the most important thing is to hold this wafer in the film so that it becomes flexible.

In my opinion, too!
But how then to understand this:

Crispy and aromatic whole grain waffles.

Blatantly lie Are they mistaken?

Blatantly lie Are they mistaken?

Yes, it's better to be mistaken
What if these are the same soft the waffles we're all looking for?
And then the "crispy" ones, even at work, were gnawed at only after a month ...

Here are those coleus, so as not to go far for rods

This is not the correct Coleus, it does not burn

And then the "crispy" ones, even at work, were gnawed at only after a month ...

I remembered one of the first attempts at yeast baking. The plans were "Roses" type school for 9 kopecks.It turned out that we, even then with our teeth, could not eat. By some miracle, the guest chewed them off the hangover. The dish was called "guest buns" and then for more than 10 years we laughed (last time yesterday) - whatever I try to bake, we get guest buns, although no visible differences from the source can be seen until you bite, and the yeast rises, and even eat the fluffy dough raw ...

Hello dear ladies! Let's start the morning brain load!
So, on the agenda we have a video, insidiously thrown by Lenk towards the night and leading me to a clouding of mind, because I undertook to play it right there.
But in order: the amount of ingredients was taken frame by frame from the top of the video screen. I warn you that I don’t know what products that Chinese from the video used in my heart and therefore trusted my associations.
1 egg (well, it's hard to confuse here)
50 grams of starch (it seemed to me so, although "what was that white powder" I don't know)
200 ml of milk (according to the consistency of the dough at the exit, their milk, hike, is one and a half times wetter than ours (or maybe it was not milk at all), since the finished dough according to their recipe did not fall from the whisk, but should have flowed)
200 g of flour (here again the mysterious "white powder" and my guesses)
40 g butter (I melted the butter)
I added a pinch of salt and 0.5 teaspoon of a ripper on my own. Well, I can't imagine a dough made from their primitive ingredients. She did not add sugar, since the filling was planned to be salty.
Here's what happened:


I urgently turned to the help of the audience (two Lenuski) and received a categorical: "Lei milk!" She poured another 100 grams out of anger until the consistency of thick pancakes.


Warmed up the MP. Oiled the panels and poured a ladle over the dough, trying to fill the entire surface. The main thing here, as I later realized, is how to shed the space between the waffles with dough, so that later you can remove two at once, and not one at a time.


From this portion of the dough, four full-fledged waffles and two inferior ones turned out.
Then everything is like in the video. Wrapped in a film.



There was not enough strength to withstand until cooling, as the mind suggested. I already wanted to sleep very much. Therefore, the waffles were smeared with the most primitive spread based on the win-win "Jewish salad": cheese + garlic + dill + mayonnaise and "decorated" with sausage for greater importance.


Ignoring all their Chinese papers, using the rest of their strength, the waffles were packed with "candy" in plain Russian foil and left alone overnight. No refrigerator.





The morning began with a forced tasting. Although everyone shouted that with a garlic smell to go to work "not comme il faut" to my iron argument of a real Jewish mother, "Well, do not smell like fumes in the morning! Say my mother made me to prevent the flu virus!" The family gave up and ate a bite. Stormy enthusiasm and throwing me to the ceiling did not happen. Although my husband took one "candy" to work, and this is an indicator!




I can't say that this is a "culinary breakthrough" and "urgently to cook for everyone!", But .... The presentation is interesting. The "soft waffles" expected by all of us did not work out: they are still rubbery. A freshly baked snack roll is ten times more tender. Of course it is thinner. Cooking or not cooking is up to you.

Yeah, Brightwing! Intrigued us and left! Go, I have traded for work!
Well, don't be weary already!



And where is the photo of "candy"? Hachu kanfeeeeetku!

mysterious "white powder"

Svetik, I found in another video here (fortunately, in English) in the recipe for "pancake powder", that is, something like pancake flour, with baking powder and, maybe, salt and sugar, maybe there is something - what is it?

And yes, I didn't understand something - in the video there are different ratios of ingredients than in the recipe from the blog, after all, the translator hardly changed the numbers) Go to look for waffles there, probably ...

[Kubeba1]

Kubeba1, Natus, I think that they did not set out to cook deliciously. It is more important for them to show the process. And serving the dish. Like in your video about the little dough leftovers in the waffle iron, remember?
In principle, you can try it from pancake flour. But they do not dry like a child. Maybe because I keep them out of habit "until the end of the steam"? But they are not pale in the picture either. I forgot to indicate in the post that I baked for 10-12 minutes from the heated one.Not fast, actually.

Light, write, pzhlst, proportions from the video, so as not to revise, compare with the recipe from the blog.



Well, everyone, put out the light! You, it turns out, have everything! The question is removed!

1 egg (well, it's hard to confuse here)
50 grams of starch (it seemed to me so, although "what was that white powder" I don't know)
200 ml of milk (according to the consistency of the dough at the exit, their milk, hike, is one and a half times wetter than ours (or maybe it was not milk at all) because the finished dough according to their recipe did not fall from the whisk, but should have flowed)
200 g of flour (here again the mysterious "white powder" and my guesses)
40 g butter (I melted the butter)
I added a pinch of salt and 0.5 teaspoon of a ripper on my own. Well, I can't imagine a dough made from their primitive ingredients. She did not add sugar, because the filling was planned to be salty.

All first digits are sources. Bookmark order is saved.

Soy milk (or milk) 100 g
Olive oil 30 g
1 egg
b Higher sugar 15 g
Flour 70 g
Whole grain flour 30 g
1 teaspoon baking powder
A little salt

Yeah, flour / milk is the same ratio. But this "higher sugar", which was mistaken for starch ... probably, it is not starch!
Natasha, how is this in English sugar looked like (word I mean)? Maybe it's powdered sugar?

Girls, you are giants! Even when I saw that you were discussing in WhatsApp at 3 in the morning, I realized that there would be a surprise in the morning!)))

The morning began with a forced tasting.

Aaaaaa!
According to the recipe - I think we still have different tastes than the Asians, so you shouldn't try to reproduce exactly their recipe. Well, remember how strange their sweets seem to us. If I had a proven recipe for soft waffles, I would take it. Another thing is that I myself am still in search.

how in english did this sugar look like (the word i mean)? Maybe it's powdered sugar?

He did not look English, only Japanese, and yes, the highest sugar is powder, most likely (although, maybe, what kind of palm?)
Yesterday's English translation is from a CHINESE blog (not the official Vitantonio), there you can see the English translation right on the spot, without a google translator.

[Kubeba1]

Kubeba1, Natasha, and I instill in the girls the idea that if you take pancake flour and bake from it directly according to the recipe from the pack. can you get soft waffles? And sugar there buzanut, maybe sweet will come out? What do you think? And then there is Pudov "self-rising"?

And then there is Pudov "self-rising"?

It's just flour with baking powder and salt.

[Coffeeberry]

Coffeeberry, Len, do you think they put something else in the pancake? But the pancakes come out!

supreme sugar

Maybe peeled? There used to be this kind. Yellow and white.

did you put something else in the pancake?

It used to be like soda and citric acid, not a baking powder.

I don't know about sugar, I decided to cheat and translate from Japanese into English instead of Russian (something really turns out to be very different) - no, it's still higher sugar

I think we still have different tastes than Asians,

Exactly, Len, the Japanese do not drink milk! Semyon Semyonitch! And I broke my whole head why the dough is not liquid! And it's about milk! That is, on the contrary, in "not milk"!

There (on the blog) they write "soy milk or milk", yeah.

I don’t know, even if we estimate all these powders by the numbers, it turns out thicker than bread dough - almost 250/250 g dry and wet. It's strange. Unless the first 50g of "white powder" from the video is sugar / powder, then it will come out thinner.

Powdered sugar 50 gr ...... With salted fish filling, as it seemed to me? Or the Japanese whale, as in Sweden? Eating sweet fish?



Well, try someone else with powder instead of starch! A simple recipe! I'm just not at home today, otherwise I would have finished it off! You can roll cottage cheese into sweets, add a little oil to it to freeze ... Or a lot of cottage cheese ...

Well, try someone else with powder instead of starch!

Well, we tried ...
First, I copied these controversial hieroglyphs and asked Google for a picture. It turned out to be cane sugar (tall cane, I guess).
Made according to a recipe from a blog, not from a video, - 200g flour, 200g milk, 60g vegetable oil, 2 eggs, 5g baking powder, 0.5 hours. l. salt and 30g of this sugar. It's not sweet at all, you can safely wrap the tuna.
The dough is pouring, as in the video, apparently, when the inscriptions were made there, they forgot to double something.
But. It is difficult to dose (for once poured a "fastener" - baked in small waffles in the 6th, and then, when it began to pour less, not a single waffle filled the entire volume, even with a revolution) and in no case should you fry until noticeable crust - you get a dried pancake with a raw inside. For softness, immediately shove into a plastic bag to dampen. In general, I probably need to somehow adapt, I have not yet understood how. Not very similar to store-bought soft waffles, yeah

Natashik! Well done! The truth is seven miles away, and everything is in the forest! Reednikov!
Well, probably, we shouldn't wait here for "our" store-bought soft waffles - the originality of tastes has already been discussed!
You better tell me, did you stuff something inside? "Cucumber tuna"?
Or have you left the entertainment for today?

Thick waffles in 6 MP - a very controversial panel in the context of a batter. With 7 MP it should be easier!
Even in their video, I am sooooo confused by the downright fantastic increase in volume. There, probably, and some magic "baking powder"! However, you did not double it, but reduced it! : wow: Is this deliberate?

[Kubeba1]

Kubeba1, Natus, well and ......? Uncover the intrigue! And the next morning ... They were .......

Lying in the bag overnight brought its results - the consistency of the waffles approached the store ones (slightly).
I baked in waffle sticks, I don't have large for small baker (that's why everything ran outside, probably).
I miscalculated with baking powder, yeah. It felt like it was not enough during the manufacturing process, but it is. Well, I ordered the baking powder to google in the form of a picture, and it really was in the spoon ...

I tried it with tuna-cucumber. It’s delicious for me (but I’m ready to eat tuna almost as you like), here you get the feeling that the dough is sweetish (when you eat the "waffle" separately, it seems almost bland). Perhaps, according to this recipe, make a flat "biscuit" and wrap a coiled cucumber-radish and tuna there?

... the blog also found potato chips on the grill panel and some snail-like cakes with green onions

And returning to the "tangerine flour" in the recipe with "icosahedrons" - it's still tapioca starch, because yesterday the translator suddenly wrote "cassava flour"

still tapioca starch, because yesterday the translator suddenly wrote "cassava flour"

Considering that tapioca is made from cassava. Starch and starch. Potato. That is, it is still in the recipe!

[Shine]

Shine, starch is not in the waffle roll recipe! Where the sweet potato stuff is!

[Kubeba1]

to make a flat "biscuit" according to this recipe and to wrap the coiled cucumber-radish and tuna there?

Why did the tried-and-true Lenusin roll not please you then? Here the whole point is in beauty !!!! (Rolling his eyes, like Zakharova in "The Formula of Love", remember? "La Murrr").
And the coiled tuna, right now I see, as in reality!



Kubeba1, Nat,

sweet potato stuff!

These are little cookies on thick waffles, right?

[Kubeba1]

“Topioca from cassava” - no comments: -



Natashik, well, but where's the cut? Well, you must understand - that old, that small - we already want "picture books" too

... the blog also found potato chips on the grill panel and some snail-like cakes with green onions

Carry it!

Svetik, well, how about the sublime with you ?!
Natuska tells you:

recipe with "icosahedrons"

And you are "cookies, cookies"! Let's replenish the vocabulary with words that start with the letter "I"! Ichthyostegam will be a completely worthy company!
But so - you guessed it, we're talking about them

Video here.

Kubeba1,

Natasha, did you buy a Princess coffee grinder? Or am I confusing something? Do you like it?

[Lean carrot cookies.]

I have Belgian waffles with cookies on panels. I didn’t turn out as beautiful as in the video, I don’t know why. At first I thought that I rolled big balls. I made small ones, but still they didn't come out like that. But tasty. Made with a recipe from the Internet
Lean carrot cookies.
carrots - 2 pcs.;
vanillin - 5 g;
sugar - 1 tbsp.;
salt - 5 g;
vegetable oil - 3 tbsp. spoons;
potato starch - ½ tbsp.;
flour - 2 tbsp.
baking powder - 5 g.
Grate the carrots on a fine grater, add salt, sugar, vanillin and butter. Mix the mixture thoroughly and add flour, baking powder and starch. The dough is slightly sticky. Lubricate your hands with vegetable oil and roll the balls (I made small ones, 12-13 grams each)
Bake for 5-6 minutes, if arranged as in my photo, and 10-12 minutes, if you put 16 balls.
Shoot, while still soft, do not dry out.
Crispy biscuits (especially in the middle), sweet.

You should try to bake it on other panels (higher), adding raisins or sliced ​​dried apricots.

[Elena Bo]

Elena Bo, Flax, pretty cookies! I have a suspicion that the Chinese will gnaw them before taking a picture. Painfully, they are beautiful and even! One to one. And your koloboks are even, but they crushed all the same with uneven edges. Will they lie down when they become softer? Or gritty? Or cupcakes?

[Elena Bo]

Elena Bo, Elena, That's so beautiful! and inside the cookies, like cupcakes? or more sandy ones?

Shortbread cookies rather. They do not become soft. You have to gnaw. But delicious)))

I have a suspicion that the Chinese will gnaw them before taking a picture. Painfully, they are beautiful and even!

Maybe you need to make balls even less?
But what they roll and lay on the panels are not so small.

[Elena Bo]

Elena Bo, adorable cookies.
And I have a suspicion that there may be different forms in depth. I only once baked carrot cutlets on this panel in a multi-baking oven, and now they seemed to me not as "embossed" as in a round GF waffle iron.

[Anna67]

Anna67, Anna, I do not know, I have nothing to compare with. In the video, they are round even from above. I don’t understand how?

[Elena Bo]

Elena Bo, Lena, well done! Shortbread carrot cookies! Interesting!

And I have a suspicion that there may be different forms in depth.

I have the same suspicions! Their shape in the video reminded me of the MP6 in relief, I should try it, perhaps!

In the video, they are round even from above. I don’t understand how?

Exactly! And these fillets are white, that is, they do not contact the socket!
Another Japanese-Chinese riddle!

And I also have waffle "sweets" now!

And too - to be continued! Straight some kind of "waffle series"!

And in mp7, I think the balls should be rolled smaller, after all. So that they are only slightly pressed down by panels.

And in mp7, I think the balls should be rolled smaller, after all. So that they are only slightly pressed down by panels.

Means the size of peas, 6 grams each.

[Accomplishment]

Accomplishment, Flax, did you do it with powder? Sweet? Or eateries?

pea-sized

But the whole bookmark in one go !!!!!! And time saving !!! And in terms of energy consumption !!!!

not as "embossed" as in the round waffle iron GF

And in mp7, I think the balls should be rolled smaller, after all

I found the dimensions of Vitantonio's panels, on Amazon they write about the depth that 23mm each

Excuse me, please, I just dragged myself in, the new standards of higher education have eaten my brain.
And there won't be a cut today either, he was eaten at the pulpit

Carrot pancakes are worth cooking, I would gladly eat from boiled carrots

waffle "sweets"

With tuna cucumber?
By the way, it seems to me that a soufflé (sweet) would go well with these layered waffles.

soufflé (sweet) would go well.

Natusya! Lenk and I are in a long search for a worthwhile souffle. She does at least something, but I have a soufflé like a marshmallow. I don't even want to cook it!

[Elena Bo]

Elena Bo, I also did not work out the same as in the video from the Japanese-Chinese. I threw a video to the girls in WhatsApp, but I didn't get into the topic anymore, since the result is not a fountain - they were flattened and turned out to be quite tough. It is necessary, apparently, to roll microscopic balls + do not close the lid tightly. And take a closer look at which cells they put in, maybe this affects.