Redmond Multibaker Pro (Episode 7)

Oooh ... the one in the lower right corner is 100% called "Peacock Feather".
Beautiful!
Also interested in the relief and section)

Sorry! I forgot the rules, I relaxed without Lenuska's sticks!


Plain yogurt. The spread lasts for several hours. Then it is absorbed. She did not live until morning - she was absorbed.

Incision:


I liked very much that tangerines baked to form holes. This brings the donuts closer to the "ossification".

And the main thing: let's call this vulgar cake donut with cinnamon and tangerines loudly: "Man's whim"

[at night]

relaxed

Yes, nothing dear! Natuska and I generously forgive you.

^{for the first time. For nefig}

"Man's whim"

I strongly demand to return to the roots and add a strange night flavor.
Do you remember:

I explained that wanderers are my common name for baking in the MP. Once again for those in the tank. 1) Peku at night... 2) I don't adhere to a certain recipe, I shove everything into baked goods 3) The baked goods turn out to be STRANGE, but tasty 4) STRANGE what happens at all ...

... I have all the baked goods, as you noticed, pages in the night

Working version "Strange night men's whim". As you want - and get out

There was an idea to call it "The Caprice of a Pregnant Man" because they got it with their incomprehensible Wishlist.
They have me like Ivan the Fool: prepare something, I don't know what.
I didn’t cook the Moroccan omelet for the hike. And that is only because I remember the name from you, but I never bothered to look at the dish.

"The whim of a pregnant man"

I knew that it was not without reason (p.)

I didn’t cook the Moroccan omelet for the hike. And that is only because I remember the name from you, but I never bothered to look at the dish.

Hey, so you have a place to roam at night For these are 2 dishes - Moroccan pancakes and Japanese omelet. However, I believe in you - you can surprise both Moroccans and Japanese. And - at the same time!

The whim of a pregnant man

But schazzz under that name and put it in a hat! Just kidding.
I copied the photo with a cut into the post with the main recipe so that those who come by clicking from the header would see it too.

Thank you Lenus. It would be necessary to add this impromptu to your recipe, but something is too lazy

[Coffeeberry]

Coffeeberry,

What topic should I read about your impressions?

I am reporting the first impressions about the vacuum cleaner.
I bought basil in a pot - purple. She put some of them into cooking, and the remaining bush on Tuesday began to wither right in the pot. In the evening, I updated the vacuum cleaner on it. I cut it off and vacuum it in a container, and a few leaves in a bag. Today I took out the container - like new. Without a vacuum, I would have thrown it out for uselessness. It's a pity, I didn't get the idea to take a picture today, when I got the leaves.

Well, and the simplest thing is that I “saw” the chicken breast in the cartoon. The texture turns out to be peculiar, soft and juicy, really. But I must have overexposed - too homogeneous .
Now I want to try beef, pork and goulash. It would be super - I would cook for a few days at a time, otherwise this kitchen would gore me ...
Well, and to get closer to the topic - warmed up in the MP on grill

I liked the cold one more
Well, and, of course, just with salt - boring, next time I'll add a four-thread.
Suvid could have been cooked without a vacuum apparatus, but without it I couldn't move. And then - once, and gathered, and did.

[Accomplishment]

Accomplishment, oooo, I have so many questions!
I’ll probably go to torture you in a personal, so as not to flood the topic.

I finally made a cake today for one, two, three.Made with a layer a la orange soufflé. Well, it turned out very tasty.

a la orange soufflé

night_furia, Margot, Can you please tell me how you did it? I'm looking for a recipe for a soufflé for a layer of waffles, yours is very interested. The view is gorgeous.

[Margot]

Margot, it turned out gorgeous! Is it in the MP that such lush cakes came out? How? It looks super!

[ptitsa]

Margosh, what kind of cake one, two, three? Cakes in pizza baked?
The souffleshka is intriguing, for sure!
ptitsa, Olga, and what waffles have you adapted for this business? And that we are all looking for the ideal, and we cannot find in any way ...

So far, none, I decided to first find the filling, and then experiment with waffles. It's always the other way around for me ...

[Accomplishment]

Accomplishment, Lena, here he is Redmond Multibaker Pro (Episode 7) # 2152
The recipe itself - Redmond Multibaker Pro (Episode 7) # 2157

Girls, thanks for the nice words, I myself did not expect that it would turn out so great. I baked in a baker on pizza for 7 minutes each cake on baking paper. For the layer I took one large orange (I cut off the ass, pulled out the seeds), one large banana, 100 ml of multifruit juice, 90 g of sugar at once + added more to taste. I put all this in a stationary blender and twisted it until smooth. Then I put it in a saucepan, warmed it up slightly, added 2 teaspoons of instant gelatin (I usually heat it in a multicooker, but this time there were no free bowls and I had to fiddle with the stove). She cooled down a little and whipped the mass until it increased in volume (initially it was 0.5 liters, but it became about 2 liters). I stuffed it between the cakes and into the refrigerator for a couple of hours. Separately from the cakes, a slight bitterness is felt in the mass, but in the collected cake it is not.

Margot, you have a pretty cake! I really liked this recipe, the more the cream can be changed. Another "thanks!" cover the panels with paper and take out the cakes together with them. I used silicone baking mats. It seems to me that it simply would not have been possible to remove the cakes on the panel without prejudice to their appearance.

It seems to me that it simply would not have been possible to remove the cakes on the panel without prejudice to their appearance.

Well, in vain! Even an ordinary biscuit is removed if the panel is greased with butter. And any other dough - yeast, muffin, unleavened - and without greasing. The question is - to whom it is more convenient and more familiar - either to get the panel and turn it over, or to get the cake on paper.

[Olga]

Olga, I also really liked the recipe: the dough is simply made and baked in a baker quickly, with paper to get a kick at all, the cakes leave it quite easily. You can really make any layer, or you can eat without any layer at all. Thanks a lot to Coffeeberry Helen for bringing this recipe here and advising me to do it all in a baker!

[Margot]

Margot, Margosha, thanks for the souffle!
Lenus, Coffeeberry, you can somehow place it on the first page - I don't know the proportions for agar, although I have it.
And finally, beauties, have a conscience - decorate the cake with a recipe uzho! And then I could not even remember until they sent me to the links!

Even an ordinary sponge cake is removed if the panel is greased with butter.

I got such soft and tender cakes that it could damage when removed and turned over. When they cooled down a little, I carefully moved it into the mold and then one broke, shoved it to the very bottom. Maybe we need to adapt, we will try.

Olga, look here how I (and not only me) remove thin biscuit layers from pizza Fast biscuit roll (simplified technology for the Redmond multibaker).
Yes, you need to be kind with them. Of course, get used to it!

[Accomplishment]

Accomplishment, Len, I wanted to arrange everything, but first I need to take pictures normally step by step. I got distracted here at AF (new acquisition), so I delayed the recipe a little. But I will do it as expected, since the result is really very, very! And, most importantly, not troublesome at all.

Olga, I also have the first cake in the middle stuck. I had to scrape and wash the panel with a spatula. All the rest were baked on paper.The hot panel is not very convenient to turn over, you can get burned. Therefore, I immediately wrote that it is more convenient to transfer the cakes on baking paper, since I myself tried both of these options.

Very important advice. When you try a recipe for the first time, little things sometimes spoil the overall impression and the desire to repeat. And here it is a pleasure from both the process and the result. Once again, thank you for the recipe and advice.

I just whipped it up. Delicious. My favorite cream: sour cream with boiled condensed milk. The cakes are difficult to remove, of course, but you can remove them without damage. Smeared by the younger daughter 3 years old
For me it is slightly sweet, next time I will put less sugar in the dough.

[Natasha]

Natasha, strange, but my dough came out almost savory. I baked half, like a cupcake and poured chocolate on top, so sour cream and lemon sourness was lacking. But the sugar was just right. Can't there be such an effect because of the sweet condensed milk?

Smeared by the younger daughter 3 years old

Little assistant is growing up))))

And here it is a pleasure from both the process and the result. Once again, thank you for the recipe and advice.

You can come to me - all the more, we are constantly talking in the subject here.

[Elena]

Elena, Flax, there is 300gr of prescription sugar. Maybe because of condensed milk, of course, or maybe everything in the complex.

Little assistant is growing up)))

Yes, horror. Doesn't let you do anything without yourself at all. I wish it would stay that way, but we know that

[Natasha]

Natasha, I seem to have put less than necessary. Because I definitely didn't have one and a half glasses)))) But now I don't remember what I did and how.

I did everything according to the recipe. For my taste, sugar is fine. But, my cream was not particularly sweet, 200 g of cream + 200 sour cream and 80 g of powdered sugar.

I bought a multibaker and was disappointed. Donuts did not like, hard.

Girls, I forgot to unsubscribe: the next day everything was perfect: moderately soft, moderately sweet. Apparently, there was nothing to crack warm

Donuts did not like, hard.

The system, in fact, consists of 3 components: 1. multibaker - 2. handles - 3. recipe. Are you sure that the "weak link" here is the MP?

[Accomplishment]

Accomplishment, as far as donuts are concerned, I'm 100% sure that the matter is in MP, and any of this kind

Anh, it is clear that from the MP - this is not a donut, a donut-donut. Especially for you lush lovers. But tough ...

[HelenaAlex]

Especially for you curvy lovers

Don't be jealous!
HelenaAlex, try another panel. The biscuits in mn are excellent!

The system, in fact, consists of 3 components: 1. multibaker - 2. pens - 3. recipe. Are you sure that the "weak link" here is the MP?

I will subscribe to every word. My mom, looking at me, also bought herself the same when a 50% discount was handed out. What do you think? I discovered it the other day, thrust into such deep bowels that I did not immediately find it. Nothing turns out to be from her. Even sandwiches !!! And, of course, the baker is to blame, not her.

Devulki! Remember my experiment with adding crumbled tangerines to the dough? So, when they evaporate during the baking process, holes are formed!
Very helpful in softening donuts!

[HelenaAlex]

HelenaAlex, how are you with your MT? We are here experiencing the whole topic!
Coffeeberry the case says - try another panel / recipe. Cupcakes, biscuits, biscuits - all great! Waffles, again. On the first page are a bunch of recipes from the "locals"!

[eta-007]

eta-007steaming tangerines!

I'm here with a question, but no one tried to bake a Soviet gift cake in the form of a roll? I wanted it so much, but I was reluctant to stand the biscuit for 24 hours, cut it, soak it with syrup. I think, and if we simplify? Smear a two-minute sponge cake immediately with Charlotte cream, sprinkle with peanuts, roll up and refrigerate. And then, how will it get soaked on the outside with cream and peanuts? Wouldn't that be?

[Coffeeberry]

Coffeeberry, Lenok, was the entot cake really a roll? Do I remember a biscuit square with white cream, and on top of nuts and powdered sugar?
Yes, "there are no obstacles to patriots!" Why can't he do it!

Lenok, "Gift" cake !? I don’t remember such a cake. And the cream did not! Was your life wasted? Or simply - I'm not a pastry chef, and now carry this cross all my life.
Accordingly, I don't know the original technology, nothing efficient (logically justified) I cannot say. Try and tell. The biscuit will be thin, maybe the moisture of the cream will be enough without impregnation ... But I'm not a fan of biscuits, so I impregnate them, if it happens, from the heart.

No, of course, he was not a roll, that's why I doubt it. I once baked it "as expected", according to Chadeyka's recipe and included her own video. I did it exactly, it turned out almost a crouton. Although, she impregnated the way she showed. Since then, I no longer wanted to hold the biscuit for a day, and then soak it with a sea of ​​sugar. The main thing for me is the nut-cognac taste, loved since childhood.
But according to GOST, yes, it is supposed to bake a square and cut it into 2 parts)))

[Coffeeberry]

Coffeeberry, then don't play it off! Peki Lenkov a win-win roll biscuit. Saturate with cognac syrup. And peanuts to taste similar. And what kind of cream was there? I do not remember. It seems like a regular oil.

[eta-007]

eta-007, cream charlotte with cognac))

[eta-007]

eta-007, Svetik, count up

cognac taste, loved since childhood

Flax, is it okay for you to soak? Or will you pour cognac into the cream?
Peks soon, taste the boom! Virtually

[Coffeeberry]

Coffeeberry, Len, do "tyts" if the forum is. And if I don't, throw it on whatsapp, please

Light, nooo! Let him bake and decorate with a recipe! Urgently!
Lenuska ?!

of course, he was not a roll, that's why I doubt it

If doubts are not from the desire for complete similarity, then in my opinion it is quite possible with a roll instead of a cake. Several times I bought in a magnet a similar in composition, and even it was "Gift" that was recalled, and not rolls, which were also sold.

I really wanted to, but I don’t even know whether it’s worth messing with one egg (the rest went to onion pies suddenly) ...

[Anna]

Anna, there is also peanuts, so this and that to the store to run.
I wanted to ask you

Now I am avidly reading your sausage theme, are you also the owner of the Unit? Tell me
do you only use cold smoking? Hot there is above 80 ° C. How much time do you smoke on the cold and how much wood chips do you put?

[Coffeeberry]

Coffeeberry,

I use both modes, but more often for eating fish / chicken than for sausages, it’s a pressure cooker, and I don’t need to open the lid with smoke to measure the temperature inside the bowl and sausages? On the other hand, it all seems to me that one of the modes is quite possible to combine with smoking either warming or drying on a cold one, or steam on hot smoking. But it will be closer to boiled-smoked, but I want raw