Redmond Multibaker Pro (Episode 7)

Isn't it kefir with soda that reacts there? I just, too, have long remembered a similar pie, I have a glass of dried fruit syrup, I wanted to make rugs in kurabie.
They did it once with my grandmother, and once they did not follow the technology, they poured soda into kefir and got distracted. Everything froth and crawled out of the glass, but I don't remember that the cake did not work out at all.

[Kubeba1]

Kubeba1,

Both kefir and cottage cheese-fermented baked milk-vinegar-citric acid-juices. Any! acidic product. In the recipe under discussion

Cooking method

Pour soda into the jam, stir. Foam will rise. Wait 15-20 minutes.
Pour in kefir, beat in an egg, add salt, sugar, flour at the end.

If not all the soda and jam have reacted, then the kefir will get it. Who is the first, that and slippers soda. And the rest - leftovers, if any. In general, there is probably a topic about soda / baking powder. You can read there. We are probably not the first to discuss this.

Girls, today I am planning a pie of kefir dough from Lentivana in the princess of extraordinary yummy. Pinch off a piece for the cartoon. Let's see where it tastes better.

Yesterday, when I wrote in the cheeses about what was happening there with the cottage cheese, I remembered this pie! Apparently, the same processes are going on in this pie. Nobody recognizes cottage cheese in it!

and don't say that the main thing is delicious. Imagine how you can impress people with your erudition!
And by the way, the filling with soda doesn't "stink"? Or do you vinegar too

Flax, but it's delicious. And the filling is really unpredictable. Do you think bake with one flat cake? Bottom pizza top grill? or dress up like cheesecakes?

And in the original how, I do not remember. (Look under the spoiler).

FILLING CREASES, SODA AND EGG! NO VINEGARS. There, according to researchers of biochemical processes, in separate samples of food taken at midnight at the molecular level, such a process is taking place that you never dreamed of!

Here's another tip for thinking at Marysya under the spoiler. And you can trust Marysa, she is a culinary specialist O-ho, Kovrizhka with jam.

2 cups of flour
1 glass of kefir
1 glass of jam
1/2 cup sugar
2 eggs
1 tsp soda (no top)
Sakh. dusting powder
Dissolve soda in the jam, add sugar and kefir, beaten eggs (with a fork).
If the puree is not very sweet, you need to adjust the sugar. Mix. Pour in the sifted flour. Knead the dough. Bake for 40-45 minutes. in a preheated oven at 180 *
This is about a shape of 20 × 20 cm.
You can also adapt it for the filling.
For juicy, sometimes I do this:
2 sour apples
250 g cottage cheese
4 tbsp. l. Sahara
2 tbsp. l. sour cream
1 tbsp. l. instant oatmeal
1 bag of vanilla sugar.
And so: cottage cheese, dumplings, oatmeal and bring to taste as needed.
You can also substitute mashed potatoes for part of the liquid component in almost any recipe where there is kefir, egg water.
This is quick from a handy notebook.
Maybe I'll get something else. And on the forum, I remember something interesting.
Here is another recipe from the cache from Tatiana trada (page 155 of the topic):
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=471402.3080
And in Google you can ask: "dough with applesauce"

you never dreamed

And thank God!

I tried to bake a cake (honey liquid), very fast and tasty, thanks to everyone for the tips and experiments. Double portion made a huge cake

I poured the dough onto 4 wafers at once, grabbing the joints, after baking, for about 5 minutes, a single layer is obtained, everything is removed easily, transferred to the wire rack with 2 spatulas. Height 3pcs. (the mouth opens, but no higher is needed), 5pcs in length.
Cream: 1 large glass (how many grams are there? Like 315?) Sour cream + 1 glass of large weighed sour cream + sugar, beat everything, looked, it became liquid, added somewhere 150g milk + 1 hour. l of agar (boiled milk with agar, and poured it constantly stirring in a thin stream into the sour cream mixture). Dough from the site, pouring honey cake, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=497155.0

[win-tat]

Oh, Margot! You, in any way, baked it in thick waffles ?! Excellent! In "hearts", I remember win-tat baked this cake. Nobody has baked into thick cakes yet, only pies.
Share the details? Waffles 3? And in length, width? How did you glue them together to get a big cake? Well, and so on. All that you can - tell!

,

[Marina]

Marina, photo class!
Elena, Flax, this is almost your version of Inca Gold waffles, no? The photo is very similar.
I also sharply wanted to bake something like that, only without honey.

Poured the dough into 4 wafers at once,

Marina, class! And what cream?

Girls, thank you, the cream is sour cream, in the process of beating with sugar it became liquid, without hesitation, I boiled milk with tsp. agar, added to the mixture in a thin stream and beat again. Frozen for one or two. And layered with more strawberries from jam, put them right in the cells.

without hesitation, boiled milk with tsp. agar

It's not for nothing that I look at this agar in the Metro! But the amphibian hypnotizes and does not allow to be thrown into the cart! Since everything is simple with thickening, next time I will strangle the toad with an unwavering hand!

[Shine]

Shine, so replace with a little gelatin or starch. Once the amphibian rages
Marina, great cake. I also want to bake it, but mine are against it, just give them different waffles. Will not play enough

[Natasha]

Natasha, gelatin does not work with all products. With pineapple or kiwi - only agar, checked. They contain some kind of acid that neutralizes the effect of gelatin. And agar freezes faster, in my opinion.

Hmm ... Strange ... I made a sour cream with different fruits, including kiwi, I don't remember having any difficulties. But, in principle, with a lot of fruit, it disintegrates.
But yummy ...

[Natasha]

Natasha,

Yes, now such fruits have gone ... They change their properties along the way)))) Kiwi, after all, in general, it should break down proteins - with it marinades are lethal, they turn the meat into jelly if you overdo it a little.

Sorry, I'm offtopic here, I didn't go to the multi-baker today, but I want to talk)
I, after talking with Sveta, rehearsing volovany, loaded a test batch into the oven.

[Coffeeberry]

Coffeeberry, Len, that's how I knew it!

:
Natasha,
didn't go to the multibaker today,

I could have stuff 4 into a baker! Along the way! No, as Hippolytus said, the spirit of adventurism has disappeared in you!
Lenok and I alone are like two bees, we carry everything and bring you enlightenment to the masses!
I’ll go to Lenk’s PM, declare you an evening moratorium! We will not show anything, sit with your ovens!

And I photographed the result for her, tried. I won't show it then
But I really don't see the point in trying to portray such a thing in Redmond, they turned out so quickly and elementarily in the oven that I generally didn't want a tart girl. A whole baking sheet at once in the same 10 minutes!
PySy. I don't have the same burger bar anyway. Grill, waffles and kurabiye.

[Coffeeberry]

Coffeeberry, Len, and I do not know how to be volved .... No way .... Teach?

[Coffeeberry]

Coffeeberry, at least show them to us, dear! At least under the spoiler!

they turned out so quickly and elementarily in the oven that I generally didn't want a tart-girl. A whole baking sheet at once in the same 10 minutes

Are you kidding? Such things in a baker should be baked for 2-4 minutes! (In a whisper: probably!).

without hesitation, boiled milk with tsp. agar, added to the mixture in a thin stream and beat again.

Oh, another pastry chef in your pastry ranks!
About soda, I have already enriched myself today, at least write a treatise. Soda: myth and reality.
Now I want to talk about agar, without leaving cash registers multibaker.How much longer than gelatin, etc. I have never come across it!

Now I want to talk about agar

Agar is good because you can boil it, and it does not lose its properties from this, but on the contrary, only when it boils becomes stronger. Requires 2-3 times less than gelatin, begins to solidify at a temperature of 40 degrees)).
Unlike gelatin, you can melt already frozen jelly (if you want to add another ingredient, pour the mixture into another mold, or add more agar-agar to make the jelly harder, or, conversely, add a little liquid to soften it), boil the mixture, and then cool it, this will not affect the gelling ability of agar-agar.

They contain some kind of acid that neutralizes the effect of gelatin.

The day was spent under the motto "Acids: their universality and role in the life of a pastry chef"!

Agar is good because you can boil it, and it does not lose its properties from this, but on the contrary, only when it boils becomes stronger. Requires 2-3 times less than gelatin, begins to solidify at a temperature of 40 degrees))

Duck he is good to everyone !!!
Marin, well, then about how much sour cream, sugar and agar did it take for this cake?
And what kind of dough?

how much sour cream it took on this cake

1 large glass (how many grams? Like 315?) Sour cream + 1 glass of large weighed sour cream + sugar, whipped everything, looked, it became liquid, added somewhere 150g of milk + 1 hour. l of agar (boiled milk with agar, and poured it constantly stirring in a thin stream into the sour cream mixture). Dough from the site, Quick honey cake from bulk dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=497155.0

[Margot]

Thank you! Conveniently, you don't need to soak!
You will have to buy and experiment!
Margot,

Marin, can you cram the photo, the process, and the details into one post at once next time? Otherwise, the spectacle is not enough for us, give us the details

You will have to buy and experiment!

Here is what they write about it on the Internet: Dissolve 1 teaspoon of agar-agar powder in a glass of cold drinking water and leave for 15-30 minutes to swell. After this time, bring the agar liquid to a near boil with constant stirring with a whisk for 5-7 minutes so that no lumps and sediment remain.

I never soak, but stir in liquid and put on fire

I never soak, but stir in liquid and put on fire

Yes you, I see, are generally an experimenter! Nothing is written about milk there either!
Moreover - all in one post!

Yes you, I see, are generally an experimenter

So there was nowhere to go, the sour cream failed, I had to put the agar into operation, it was good, but it did not occur to me to add anything to the sour cream except milk with agar.

more

Huh! Except for gelatin, nothing would come to me at all! But with gelatin, it’s definitely impossible!
Or is it possible? Don't we know?

But with gelatin, it’s definitely impossible!
Or is it possible? Don't we know?

I warm up in the micro in any liquid and mustache

Coffeeberry, Len, but I don’t know how to be volved .... No way .... Teach me?

Natasha, I did them for the first time in my life today

show them to us, dear! At least under the spoiler!

Tynts

Themselves voluntarily:


Cooking method:
Cut out circles from the finished puff pastry with a glass))) In half of them, cut out the middle with a glass - you get rings. Grease the circles with yolk, put the rings on them, grease them with yolk too. In a preheated oven until tender. I filled mine with potato salad, but for the holidays, you can think of something more interesting.

Are you kidding? Such things in a baker should be baked for 2-4 minutes!

They will not rise, there is nowhere just. And in the oven, you can make 20 of them at once and more. And then send something next there. New Year's goose or duck, for example.

Hello everyone and good morning!
Len, and how high are your pieces? Photos, as always!

[Elena]

Elena, about 4 cm, but these turrets can be made of any height if the rings are laid out on top of each other.

Girls, and maybe someone can tell you a grill panel and a pizza in a large multi-roof about also not very different in terms of roominess, like a small one? Do you need both of them or will the pies on the grill be the same height as on the pizza?

Katya, welcome!
What are the intentions? How often grilled vegetables, fish, meat, pies from time to time or regularly? Cutlets?
They will be the same in height (if you measure where the grill has no stripes), different in volume.

[Malinka_2008]

Malinka_2008, Katya, I have a grill and burgers. The burgers have one flat panel, like a pizza. I put pizza down, grill on top and, in principle, bake a pie. But get ready that you will not have more than 3 cm of pies! If you're really lucky and the dough lifts the top panel ... then maybe 3.5

Catch yesterday's pie under the spoiler! At 22-00 Moscow time will be mercilessly removed! Pee-pee time has come!

Left from tortilla, right from MP

And Lenok asked for a cutter, only one tortilla remained

What to say? Both are delicious, but do not bake in the MP, it will flood and the egg in the filling will stick to the panel. The filling for the MP is not good. The dough is great.

get ready that you will not have more than 3 cm of pies! If you're really lucky and the dough lifts the top panel ... then maybe 3.5

(In a stern voice) Light tick. Don't anger the multi-baker gods!
The case of gigantomania in a multi-baker user was described by me personally! Pie with potatoes and meat (under the number 2) here!
Nothing fatal, you can do that. But why?
If you need a full-sized pie, this is not for a multi-baker. There are around 0.9-1 kg of pies (with the filling described, of course).
And in the grill I would reduce the amount of filling by 20-30 percent!

Listen! Are we going to debate among ourselves? I also baked a cake, as you remember, for 3 kg in 40 minutes. What was not in life. I'll go freshen up your pies!

Listen! Are we going to debate among ourselves? I also baked a cake, as you remember, for 3 kg in 40 minutes. What was not in life. I'll go freshen up your pies!

I remembered today! And she was jealous.
I am bringing my fat pie to the fact that it is not necessary to do this! And your cake is the envy of my non-confectionery soul

Girls! Now there is a multicooker sale. about I have a question about a multi-baker about. - it has gray coverage on the video, but black on the photo and black panels for it. There is even a color indicated. Somewhere in the subject came across that black panels are worse? But, like we were talking about small models. Develop or strengthen my doubts.

The Pro only has gray ceramic panels. With photos and captions they have a mess, alas! Well, or (to be delicate) - we do not understand what they mean!

The multi-baker has a gray ceramic coating. So far, it was bad only if it bubbled and fell off in pieces (apparently, some kind of defective batch), well, they kind of noticed that after prolonged use of the grill panel, something was not well washed between the stripes.

Little ones have black and gray, but Teflon. Visually gray is more decent, the color does not affect the baked goods (at least for me). Black is the very first option that appeared, the thinnest coating, so it is bad when it has a shallow relief (like on Dutch waffles, for example), where it can peel off or rub off on the bumps, or when the aluminum panel itself is roughly processed, then the coating can peel off on rough edges.

Oh, already enlightened, what's what
I can add to the mess on the site that there are no panels that have been seen elsewhere.

Devuli, you put me in chaos with this prescription soda. Therefore, in order to clarify and put an end to the question, I present it systematically, albeit belatedly.

Soda in yeast-free baked goods is used:
1. As a baking powder.Soda interacts with acids contained in some amount in the dough (from fermented milk products, from chopped (not puréed!) Fruits). The result is carbon dioxide, which, when baked, helps to create a porous product. It is better to add soda to the dough at the end of the batch. You can give the dough 5-10 minutes while the reaction proceeds. Stir no more! Bake.
If the fermented milk product is cottage cheese, then soda can be introduced together with cottage cheese (cottage cheese is conditionally hard, the reaction of soda with acids will occur at the border of the cottage cheese / liquid dough fraction, the reaction rate is low) or with flour.
If the source of acids is sliced ​​fruit, it is logical to introduce soda along with dry components (with flour).
2. As a neutralizer. When using ingredients with a high content of organic acids in baking (juices, fruit / berry purees, jam), soda is added in advance to deoxidize the raw material (the taste becomes less sour). The acid neutralization reaction proceeds at a high speed and is accompanied by violent gas formation (foaming). This releases the resulting carbon dioxide. Some of the carbon dioxide remains in the product and acts as a baking powder during baking (see point 1).
3. Soda slaked with vinegar outside the dough. The more I think about it, the more I tend to think that this is some kind of technological incident. And that in the USSR there was not only sex, but also a baking powder. Or he was only in the food industry, and in everyday life they did not even know about him. Or, the technologists knew what they meant when they wrote the cookbooks, but the readers did not. It is technologically correct to extinguish soda in the dough. Mix soda with flour, add acid to the liquid components of the dough (you can, by the way, citric, it is somehow prettier). Knead the dough. Then we get the case under point 1. In a spoon outside the dough it is possible - something can get into the dough - but it is extremely ineffective !!!

Summary. Thanks to those who were not too lazy to bring recipes for baking with jam / juice / puree. You have expanded my culinary horizons and broadened my knowledge! Thank you!
(I never read about soda on the site, but I wanted to).

Oh, and look what I found! About the third case - in detail! Extinguishing soda when baking

[Kubeba1]

Kubeba1, in my first month the grill panel became rough and does not wash well between the strips. In principle, it does not affect anything, but the fact itself.

Girls! I bring my huge cakes into this topic. Think, there is always not enough time for the New Year ...
The first was a full-size honey cake made from Julia's dough. TO



specially measured 23x22 cm. The main thing is fast. From Julia's proportions, 2.5 cakes are obtained. It was possible to make 2 thicker, poured the dough along the lower mark. The cakes were 1 cm thick and nothing wanted to run away. Next time I will pour at the top mark and not close the clasp. Sour cream cream with sugar. It harmonizes very well with shortbread dough!

Second Cake for 2600 kg.


A portion of Julia's honey liquid, Quick honey cake from bulk dough (baking options in different devices)
serving of my shortbread: Loose sandy thick waffles

5 cakes (3 Yulins, 2 mine). I smeared the cakes on the socket with the back of a tablespoon dipped in water (thanks to Rita for the idea). Hot cakes are very brittle. Filmed by unfastening the panel and flipping onto the board.
First, I smeared all the cakes with sour cream with liquid raspberry jam (silt), then layered with sour cream (Weighed sour cream 400 g + powdered sugar package, it seems 200 g), you can put any fruit between the cakes. I took frozen blueberries and cranberries, and that is really quite sweet, smeared on top with cream on semolina with lemon. Soufflé on semolina from Bird's milk cake... Crema made half a portion and cooked semolina thicker (3-4 spoons with a mountain) and pierced with a submersible blender when it cooled down.

Lenok - Special thanks for the idea of ​​removing the sand cakes by unfastening the panel and turning it onto the board.

[eta-007]

Wow! eta-007, this is a beauty!

[Malinka_2008]

Malinka_2008Thank you Katya! I still don't know how to decorate! But the baking speed is unreal! I cooked it longer, cooled it down and smeared the top cream.

I still don't know how to decorate!

As I understand it, the keyword in this phrase is still