Redmond Multibaker Pro (Episode 7)

And you, Svetik, cut them in half

Stupidly in the middle. But there is a homespun truth in your bullying! At the very least, you will need to open your mouth much less!

And since you, Lenok, temporarily bum excommunicated from gadgets. The five portion does not count!

At the very least, you will need to open your mouth much less!

That's exactly what! But how can you cut them like that? Especially some to me, who cannot cut fresh bread even in a human way. And even stale. And not even bread, but all kinds of cheese-sausages ?!

[Accomplishment]

Accomplishment, Lenus! A thin knife with teeth (like for tomatoes) to help you!

Here she will come

Yes, I’ll come and congratulate you too, I’m just repeating Well done, we are all, and our bakers all the more ...

Apparently, the next number I have is a liver from a vacuum and a multicooker taxis suvid, which I plan to grill. I will certainly tell you, but the educational institution pulled out of vacation to prepare accreditation documents Who, if not me ...

I want to go to the forest, even for a day, and I don’t care if it may rain, otherwise they will lose me as a worker. I have roots, here I grow desu (from)

this combination - apples with cinnamon and plum with cinnamon, everyone likes it, in my opinion, this is from the category of "eternal values"))

Apples are definitely a must-have, but I haven't tried plums. I cooked it with cocoa, cinnamon and butter, but in that cocoa jam I remember more vividly.
Here, I need to boil again if the plum comes across, otherwise I rush past the fruit in the store to the eggplants and other peppers.
And after the jam, it may even come to a roll, although I was always frightened by the process of rolling up anything other than a tailor's meter ...

Girls tell the panels for kurabye everyone (who has them) gray, or am I so lucky?
Today I took a multi-baker with 3 panels for a promotion, the color is black on the site, black was brought for pizza and nuts, and gray for kurabi ..., and somehow it seemed to me worse in quality ...



But the way my husband took it by himself, and not herself, so I saw only at home ...

on the website the color is black

The site said "black" from the very beginning, but until this summer, gray ceramic panels were produced.
I have a gray crab, bought it in winter.

[Kubeba1]

Kubeba1,
Thank you Natasha for answering. So we will bake on gray ...

[Anna67]

Anna67, try The New York Times Plum Pie (it's googled right by that name), no cooking required, perfect quick recipe to see if you like the plum / cinnamon pairing. It is so fragrant that even a cat will dance by the oven😻
marlanca, All kurabye are gray, ceramic. But this panel is hassle-free.

[Coffeeberry]

Coffeeberry, I'm more afraid that I won't like the combination of plums with baked goods, and not with cinnamon: I don't know much about fruits (you can say that I don't eat at all, like berries) to buy the right ones, and they sometimes float or sour during heat treatment ... More luck with peaches, and even better apples and cabbage

Girls, suddenly who is interested in comparing cookies in checkers and kurabieshkas in size, I post photos and measurements.

On the pictures there are 3 biscuit dough cookies from left to right ("escaped" checker / kurabie / standard checker).
Dimensions are also left to right:
bottom diameter - 3.7 / 5 / 3.5
height at the top point - 1.4 / 1.7 / 1.3
the height of the cookie itself - 1.3 / 1.5 / 1.2

A "runaway" checker is a checker in which there was a little more dough than needed in the finished state, the top of it creeps out of shape and a small skirt is obtained on the bottom, and a standard checker is a checker in which there was enough dough to rest on the top lid and brown, but do not crawl out of the edges of the form.

scared the process of rolling up anything other than a tailor's meter ...

Here, too, did not turn, but you have to take the risk. It will not work, so fold it in a bunch and pour sour cream, it will be "a la Sancho"

[night_furia]

And after the jam, it may even come to a roll, although I was always frightened by the process of rolling up anything other than a tailor's meter ...

An, as in spirit! I don’t like biscuits, I never baked or rolled rolls in my life, respectively. But here everything is so simple. After defeating yeast dough and pastries from it, the roll will surrender to you without a fight!
night_furia, Marishka! Oh, what a beauty! Everything is just like I love - comparative photos and numbers!
And judging by the fact that you bake these biscuit cookies again, you like it! Maybe you can issue a recipe? We have not yet had biscuit cookies, except for Savoyardi!

[Lenochka]

Lenochka, but there would be something to draw up there, I did not even come up with any gag, I did everything according to the recipe from the book to the baker. And biscuit cookies are just cool, soft, egg. I liked to eat them with jam. The plate with the leftovers had to be thrown onto the fridge so as not to gobble up everything and so that it would not be like that for tomorrow -
And I also made the tubes today on thin waffles and even managed to twist them calmly. Although the waffles from the Soviet waffle maker could not be rolled!

Recipe:
3 eggs
100 g butter
1/2 cup sugar
1 cup flour
Just mix everything until smooth, bake for 4-5 minutes. It turned out 10 pieces. I liked twisting like this: I opened the baker, took out 1 waffle, closed the baker, rolled the waffle, opened the baker, took out 2 waffles, rolled it, poured in a new dough. The first time I left the baker open while the wafer 1 was twisting and the wafer 2 cracked all when it was rolled.

I made everything according to the recipe from the book to the baker

That's the PROBLEM! Where to look for that little book now? A couple of recipes, ranging from poor to unsuccessful, and trust in her was lost along with her!
Waffles!

A couple of recipes ranging from poor to bad

Well yes. From this book I only made biscuit cakes, cheese cakes and marrow-carrot pancakes. I haven't looked at anything else there, but I keep all the books with recipes. There is a place at the end for your recipes. I rewrite Internet recipes there, which I liked very much and often do so that I do not constantly run to my computer from the kitchen.

Hello everyone. I just bought Multi-baker 7 - still going on the Internet. There is only one socket - Viennese waffles. I look after other panels. Please advise which panels are better black or gray?

[Ioannina]

Ioannina, gray - ceramics, black - Teflon. Only personal experience will show which ones are more suitable for you. Teflon is definitely better for grilling.

which panels are better black or gray?

And we only have black ones in stock. I thought the grays were no longer letting out. They came with me. Easy to clean, non-stick. I don’t know how it’s going to go, until it’s satisfied.

[Ioannina]

Ioannina, Jan, I have a seven for a long time, since the beginning of the sale and all the panels are gray. Nothing, alive, I really swear when my grill ..., but it's not every day! My opinion is that black is better, but I did not cook with them, I only twisted it in my hands in the store. I liked the coating more than ceramics. There is a possibility - take the black ones.



Kubeba1, Natus! Throw at me some recipe for not sweet shortbread dough for salad tartlets. You are welcome!

Maybe this will do!

Lean biscuit dough (vernisag)

[Olya2017]

Olya2017, thanks Olyun! Did you do? Is it shortbread?

Light, I did, a long time ago here... It is NOT shortbread, it is bland!

[Svetlana]

Svetlana, no, I didn't. I put it in the tabs. There are a bunch of pages and I remember that I saw somewhere that they use for tartlets. It is completely insipid. Should fit. Here Tanyulya according to this recipe he makes his own tartlets.

Snack tartlets (waffle maker VES) (Tanyulya)

Hello everyone! Take on the new ones. I ask experienced advice. They delivered me an MP, and all the panels are gray, only the donuts are black and they have no branded inscription on the side. I called that I wanted to exchange for black ones, wrote it down, said they would contact me.I myself am sitting thinking - is it necessary to change? Before that, there was an experiment on ceramics with Viennese waffles according to a recipe from a company book, it turned out well, only there is a lot of butter, maybe that's why nothing stuck ... Which coating is better? When ordering grill, pizza, omelet, Viennese, triangles small and large, nuts.

[eta-007]

eta-007, do you want to bake from scratch? I have perfectly prepared puff pastry for salads. Quickly cut circles from it with a glass, grease with an egg and into the oven. I, in my opinion, showed how I baked such things on New Year's holidays, they are good for caviar.

Volovany with potato salad:

Why are they turning from circles into baskets?

they are without a branded inscription on the side.

That I have no inscription on the black ones either. I didn't even pay attention. But there cannot be a fake in a company store.

shortcrust pastry is not sweet for tartlets for salad.

Oh my God, I don’t have one. I would play with the recipe for Hong Kong waffle dough, removing sugar from it and adding ... kefir? sour cream? Need to think.
And what are you, got a tart girl? Or did the Redmondians make a socket?

Why are they turning from circles into baskets?

So there is a circle below, and on top there is a ring still cut out with a second layer

What's the best coverage?

Season issue
If the oven is not intense, then it makes no difference, most likely (this is what I mean, there is no need to return the order). I like black, it's more familiar, and apparently, it turned out the most advantageous for them. They also had a different nonstick before.

and on top there is still a ring

That's it. It is necessary to grease with an egg for fastening right?

Girls, I want to finally join you. I read your recipes and decided to buy a pro multibaker. I love to pamper guests, let it be possible to bake many different yummy at once.
From the funny ... there is no stove yet, only PANELS.
In Yaroslavl, we are closing the media market and selling panels with a 65% discount. (By the way, three stores are also closing in Moscow and there is a sale there too). So I have the OMLETTE, TRIANGLE BISCUITS and CURABI panels. Everything is branded, not fakes, but the color is gray. I didn't see the blacks at all.
I'm saving up for a baker, I want to take it with three panels (sandwiches, thin waffles and grill). While I lick my lips and dream. I love taking pictures of my experiments, so I will definitely share.

[Anna]

Anna, wow, you are the first who decided to start with panels! It is a pity that they do not have a promotion, for the purchase of a certain number of panels the baker himself will present. How convenient it would be🤗
Anna67, googled "volovovovany", everything is so simple there (otherwise, I generally would not have reached them), really, together with baking, everything takes 10-15 minutes. An egg (I only take the yolk) for beauty, then they are so yellow, glossy ...

[Coffeeberry]

Coffeeberry, there is a problem here - I don’t like purchased dough or yeast-free dough I don’t remember. Perhaps "I don't know how to cook them," or maybe I didn't buy a good one.
But I will look at the molding, I suddenly remembered looking at the volovany how they bought pies with meat in the Metropol, round such ... But at home there is no food - the water for the cabbage is boiling, the cabbage itself is not even cut. This is how I manage to fill up the entire sink with dishes and have nothing to eat but broth?

[Anna67]

Anna67, yeast-free from me, I only take one, I don't like any other.

No, it doesn't look like pies from the Metropolis, there is also butter dough and they are closed. Something sharply wanted, why are you seducing?
I probably won't bake anything today - it's already late, but on the weekend I will have to figure out another cookie.

black, more familiar, and apparently, it is the most advantageous

In a gray coating I look - some kind of rough big smooth surfaces, I think, if it works out, at least change the grill and omelet ...
Girls, with a nut and triangles, doubts gnaw ... Do you have experience of using both?

I would change the grill.
I also have triangles from the above, which seem to be alive in six months.(I'll start black somehow on occasion, but for now necessity no)
If offered, it’s worth changing everything.

why are you seducing?

You were the first to start. All forum in all topics
If I see the dough, I'll buy it. Sausages are just in stock. And the panel too.

round meat pies in Metropol

pies from Metropolis [...] there is also butter dough and they are closed

There you are
And I was going to buy today chicken legs for pies ...

But it seems like my "hearty" waffle iron arrived at the pick-up point, I'll have to smuggle tomorrow
I bought spinach, eat salted fish. I will design even with fish.

[eta-007]

eta-007, thanks for the recipe.

1 glass of recycled kefir, 1 egg, 1 incomplete glass of sugar, half a glass (100 ml) of odorless vegetable oil, a bag of vanillin. Beat. Mix 2 cups flour with 1.5 teaspoons of ripper. Combine both components. The dough is like on a charlotte - slowly pouring - or like on pancakes.

I baked it last night. Everything is so fast. It turned out 2 cakes. Smeared with cream (sour cream + sugar). Yummy. Night in the refrigerator. I just drank coffee.

[Olga]

Olga, Yes, there is nothing, Ol! Here we have, no matter the recipe, thank you. It turned out well - they boast. Unsuccessful - so that no one else gets involved.

What are you, got a tart girl?

So long ago, when I realized that there was nothing to expect from the Redmond. Only I can't pick up the dough. Except for bread.

[Svetik]

Svetik, I then got into the book "Buns, pies, pastries" (author Ida Savi, 1980) and found this recipe - Salted waffles with baking powder.
250g flour, 1 hour l. baking powder, 0.5 tsp. l. salt, 3 eggs, 1.25 cups of milk, 0.5 cans of sour cream, 3 tbsp. l. melted butter, 3 tbsp. l. vegetable oil. For baking, vegetable oil or fat.
Mix flour with salt and powder. Beat the yolks, milk and sour cream and add to the flour, then butter there, then the whipped egg whites there and bake. You can add red pepper, ginger, or nutmeg.

It is not very clear what "half a can of sour cream", "baking powder" and what to bake in. I think it was supposed to be in a regular waffle iron = thin waffles. Maybe this is useful for tartlets? I myself have been interested in this recipe for a long time, but somehow my hands have not reached it yet.

Baking powder is a baking powder.

Well, yes, but what exactly is in this recipe - soda, sodium pyrophosphate or "tartar"? I think there is a difference in action. (in this recipe, possibly soda, since sour cream is present)

[Kubeba1]

Kubeba1, usually, baking powder is exactly a baking powder, soda is indicated as soda.

I bought a huge can of baker's (as it turned out with pyrophosphate and sodium bicarbonate) and since then I've been constantly looking for soda in the house - I have it for two purposes. The bad news is that if the recipe is soda, then I never know how much powder to hang in grams.

[Anna]

Anna, and the recipe does not write how much is necessary? I myself do not always know in grams, because I am already used to measuring spoons and rarely take out the scales.
P.S. while we are figuring out the nuances here, Sveta has probably already baked everything a hundred times)))))

I'm sitting waiting for a package with a multi-baker about 7. Already on the way. Girls, please advise a simple and good recipe for Viennese waffles - to make sure you get it. For a beginner.

In Yaroslavl, we are closing the media market and selling panels with a 65% discount. (By the way, three stores are also closing in Moscow and there is a sale there too).

Please give me a link to the shops - can you buy it on the Internet? And then I only have Viennese waffles.

[Olga]

Olga, With a new assistant! I am glad that we decided and chose everything to our liking!
This is on what panel this miracle was baked? on pizza?

[Anna]

Eh ... excuse the dunce, I need to read the book not from the middle, but from the beginning. It just says there - baking powder is a mixture of soda and tartar in a ratio of 1: 2, or in equal amounts of soda, citric and tartaric acid. That is, loosening occurs with a mixture of acid and alkali in water.
In addition, tartar (potassium hydrogen tartrate) is a stabilizer for whipped proteins.

Anna, right here 🔗 They write that soda should be taken 1/4 of the norm of baking powder (but only if there is still some acid in the dough, the soda itself will not loosen).
Interested in the question of quenching soda, you can also go there) And here's another interesting 🔗

[Coffeeberry]

Coffeeberry, so in the recipe about slaked soda or not, but I have a powder in which there is flour. I always forget the proportions.
Right now I'm making a cheesecake like this, it's not there at all, but I added it. And I also added flour, although it is also not there - and then some kind of mass came out on the density with which I have biscuits from the split forms running away.
But I decided to bake in the oven - I need at least something according to the recipe