Redmond Multibaker Pro (Episode 7)

Kapets
Thank you, I was hoping that you would dissuade me, but now I understand that I need her
And where to read about custard? I wanted to try it in kurabyeshny

where to read about custard

Here custard dough in sticks.
And in the subject Device for making mini samsa from Princess Samboussa maker.
It should be great in the kurabieskaya and in the burger!

[Recipe:]

I will copy some of my messages from the old topic, just to be here.
"I took the holder for the panels yesterday. Not happy. It is flimsy, you shouldn't carry it along with the panels, it already falls apart under their weight. The panels themselves are not tight, they rattle from every step in the kitchen, it is better to keep them in pimples anyway. It makes me nervous, that they are dangling there. In short, most likely I will dry wooden boards there. "




Wafer rolls in a panel for thin waffles

Recipe:
Butter - 100 g
Chicken eggs - 2 pcs.
Sugar - 0.5 stack. (200 ml) * as small as possible
Flour - 0.5 stack. (200 ml)
Vanillin - 5 gr

Beat eggs with sugar and vanilla. Continuing to beat, pour in the melted butter. Little by little adding flour, stir until the lumps disappear completely. Heat the multi-baker well and grease with a silicone brush with vegetable oil. Bake each waffle for 2.5 minutes.

Vegetables in pita bread

Spread thin pita bread with feta, put vegetables and herbs on top, seasoned with sour cream sauce, I also sprinkled it with cheese.
It is good to fix the edges, as the sour cream flows. Grill until tender. Very satisfying vegetable rolls.

Liège waffles

I took this recipe

Liège waffles (Rina)

Good morning everyone!
The experience of communicating with newly arriving users of the device shows that the two most frequently asked questions are who is guilty? and what to do? Is it possible to bake products from such and such dough in MP? and what can you bake on such and such a panel?
In this regard, we are starting a series of publications that will allow you to quickly receive information about the capabilities of the Redmond multibaker.
Let's start with the test. Today. A little bit later .

[Elena]

Elena, and? At the most interesting point!

[Puff pastry.]

Puff pastry.

How to bake? The recipe below outlines one of the technologies for baking puff pastry products in the MP.
Puff pastries with cottage cheese in a Redmond multi-pot (molding method "on a cold appliance")

What to bake? - baking examples.
1. Cherry puff pies
2. Under the spoiler pies / pies with different fillings (Accomplishment), taken from here

I only do it in panels - faster. And I choose the panels with the maximum usable area - pizza, sandwiches, fr / toasts.
The filling - which one comes to mind: cottage cheese, cheese, berries, fruits, meat. Made with minced chicken - everything is baked without question. I didn't make puff with meat (pork / beef), only from yeast and biscuit. Everything is baked. This means that it will be baked in puff.
In general, there are no obstacles to creativity.
For example:



No photo of meat, no photo.

3. Under the spoiler samsa (eta-007) taken from here)

Samsa did not flow and, in general, delicious.


This is the first batch of samsa, but it is no longer there, as well as the second.
polliar, you, too, special thanks for the proportions of the samsa.

4. Puff buns in a donut bar (eta-007)

Attention! For ease of search, a link to this message is provided in the first post of the topic. The message itself will be periodically updated as new information becomes available.

Girls! The promised cookie with the working title "Adler in November" (almost like "a hedgehog in the fog"). The thought was that this was another explosion of the Internet. But ... So far, only a small petard, although it is quite a place to be.I promise to bring it to perfection!
So we had:
tangerine, persimmon and feijoa (in photo 1, the recipe took 2 large (7 centimeters each), but more is possible)


Dough: 100 gr. leave butter on the table until softened (if melted, then cool to cold)
100 g sour cream
220 g flour
0.5 tsp baking soda

This is the main recipe for the recipe, sugar is not put into the dough, and the cookies are spread with a thick layer of jam during formation + I also added to the dough:
3 tablespoons of sugar
1 grated persimmon
I quenched the soda with tangerine juice and crumbled the tangerine cake into the dough, rolled it into a ball, into a bag and put it in the refrigerator according to the recipe from 30 minutes to an hour, but it took me longer.

Then she divided the dough into 2 parts, rubbed 1 feijoa - sourish - added 1 tbsp. a spoonful of sugar. She dressed it up like spreading feijoa with sugar on top of the bagels.



It's in the socket



And this is the result


And the cut


All explanations later.

[eta-007]

Hello! * I woke up *
eta-007, Light, interesting approach. I probably would have sent it to the oven, since I have already screwed the bagels by hand anyway, otherwise it's a pity for the lost shape.

[Elena]

Elena, Len, great, put it on
By the way, if you are not going to make cookies-seeds in the next few days, I also put my eyes on it, maybe even on Sunday I will try, if my waffles are not requested.
Sveta, well, you're a giant! Tasty, I guess. I only baked with fei ... vym (feijoash?) Cheesecake from yeast dough. And there is also bread with feijoa in the bookmarks, but hands will never reach it. And your bagels are cute burgers.
Coffeeberry, Len, I would, maybe, too, but on the other hand, here it is much faster ...

[Nathalte]

Nathalte, Natasha, you promised us about orange waffles. As the next morning, etc. And where ???
Svetik promised to think over the recipe. I’m thinking, can these bagels be made thinner and baked in pizza? The shape should be preserved, more will enter the baking sheet ... What do you think, Light?

since I've already picked up the bagels by hand,

Vooot! But, for example, Natusik Kubeba1 can also be screwed like a four-thread, and into a multi-baker!
Natusik, where are you, ayuuu? It has been a long time since she brought us her magic delights!

[Elena]

Elena, Len, so I can't get to the computer thoroughly. And from the phone it is inconvenient. But I'll post it, they are delicious, soft, but delicious.

[General information about baking in the Redmond Multi-Baker (MP).]

General information about baking in the Redmond Multi-Baker (MP).

Baking products from any kind of dough in MP Redmond and other similar devices has some peculiarities.

When baking, the dough is surrounded by a mold on all sides. Therefore, he has practically nowhere to "grow". In addition, steam generated by heating the dough and filling (if any) does not have the ability to escape through the top surface of the baked product, as it happens in the oven. As a result, steam escapes along the perimeter of the device - through the gap between the top and bottom panels.

If a lot of steam is generated, then it can break through the dough shell on the sides of the product, as a result of which the filling partially or completely flows out, staining the device. This can be avoided by using suitable fillings and suitable molding technologies.

The baking time of products from different types of dough in the Redmond Multi-Baker is 4-20 minutes. and depends on the type of dough, filling, shape of the product (panel). The biggest concern is usually the filling of raw meat or minced meat. However, experience shows that baking meat pies does not take more than 7-10 minutes.

The most problematic is the raw potato filling. Here, the baking time can be 10-20 minutes. and depends on the thickness of the potato layer. This does not burn the dough!

MP is successfully used for baking products from puff, yeast, unleavened (biscuit), choux, shortcrust pastry. With the right panels, it is easy to bake muffins, various types of waffles, biscuits, biscuits and even cake layers. The baking time is always noticeably shorter than in the oven!

In addition, the power of the MP is 1.5-2.5 times less than the power of the ovens.
Thus, MP allows us to save not only time, which is already money in itself, but electricity, which is certainly money!

Attention! For ease of search, a link to this message is provided in the first post of the topic. The message itself will be periodically updated as new information becomes available..

Flax, very useful
It was interesting and informative for me to read.

[Accomplishment]

Accomplishment, Elena, duck there is a whole treatise, scientific work, you can say, I've already read it
Have you tried writing cookbooks?

[Elena]

Coffeeberry, Len, I might, too, but on the other hand, here it is much faster ...

For me, the most difficult and longest thing is to roll it out, do molding and so on. This requires a normal mood, not jogging. Turn on the oven and let it itself for 5-10 minutes. warms up without me - bullshit. Therefore, having already wound up and screwed up beauty, I will not sacrifice it in my life, did I work in vain? And in a baker it is faster just because it gives a visual form with the help of decorative panels (squares, fish, kurabieshek) without your participation, just tear off the pieces of dough and lay them in. Well, I have a gain in terms of speed precisely in this, the oven is no weaker than a multi-baker, I have a gas oven.

Vooot! But, for example, Natusik Kubeba1 can also screw a four-thread, and into a multi-baker!
Natusik, where are you, ayuuu?

She wrote in a personal message that she could only appear on Sunday when we began to transfer recipes here. About the fact that the 7th now has its own topic, she knows)))
Elena, add the treatise and put it in his cap!

[Deer pussy]

Deer pussy, Olya, hello!
Culinary - haven't tried it, it's not my genre!

can only appear on Sunday,

We are waiting !!!

Here I) I just write something solid, unless tomorrow evening, my eyes already fall into the keyboard from all the papers at work.
It's strange with experiments - last week I seemed to promise Svetik a dietary oatmeal cookie, but I was brought by a difficult one to some blog of the authors of the book "A Feast of Ice and Fire" (well, further in the same direction), so I got such cookies. .. medieval to keep for half a year, and then soak in something. So there is nothing to show yet.I’ll go to save the remains of fermented baked milk and half a cabbage ...

[Kubeba1]

The girls finally had a free minute. I will continue about cookies. If someone had a grandmother (aunt, godmother, or relatives in general) in the village, he should remember what PYSHKI are baked there! So these are those donuts, only with a taste of feijoa. But if someone wants to repeat - do not be patriotic with a filling. A piece of dough with a basket, on it cubes of feijoa, a pinch of sugar (very tasty from the temperature it jellies with feijoa) and top with a cake of dough. The optimum thickness is 0.5 -0.7 cm. Yes! I put it in the cold. There were 2 bookmarks. Total baking time 20 min. the first longer, the second 5-6 minutes.
In general, I want to try sugar-free dough and sweet cottage cheese filling with semolina and some grated fruit according to the classic recipe. Or a snack option - either salad baskets like Olivier, or stuff with a piece of red lightly salted fish with cream cheese. Then you can simply break the dough into a mold and, after laying out the filling, stick the lid. And there will be payrogs.

Kubeba1, Natasha, I don’t want such a half-year-old! I have them in every store in full!

[eta-007]

eta-007, Shine, and the pictures are there?

It's great that the topic was opened about 7k. Sockets came triangles and for the omelet, but so far have not tried anything. Girls. which panels are more in demand? What do you advise, I understand that preferences are different, but to be honest, my eyes run up

[Deer pussy]

Deer pussy, Ol, duc at the top

[eta-007]

eta-007, Semyon Semyonich, first in the morning pictures, and in the evening chairs description

[Irina. A]

Irina. A, Ir, yes in different ways for everyone. I have samsa, grill and burgers, and thick waffles, of course. So I hang out back and forth. Now one up, then another. In general, I personally use the grill most often. Households loved to make sandwiches with butter and cheese on it in the morning. It looks like the toaster will go to junk, there will be more space in the kitchen!

[eta-007]

eta-007, Svetlana, thank you, so I won't be steaming yet, I'll play with these three, especially since there is also a zhardeko 3 in one

[Irina. A]

Irina. A, of course, that's enough for now, and then it turns out that the gadget is "not yours" and that such money has already been spent. Sockets while "bite"

[Svetlana]

Svetlana, no. everything is fine. I baked waffles, thick and sweet, and snack bars, I like it very much, just the thought was to assemble panels to get rid of unnecessary gadgets, but finances ... so I'll stop for now, and we'll see

[Irina. A]

Irina. A, I have the most popular Kurabye and Grill. I really want more Omelet and Pancakes, so I really look forward to your samples with an omelet socket. We only have a couple of people who have it and they did not tell much about it.

[Irina. A]

Irina. A, Ir, fat snack bars write, please. And what they look like. If there is no bread at home, will they go?

[Svetlana]

Svetlana, but everything is simple. a couple of eggs, kefir, salt, minced meat. cheese, you can have a tomato, but it gives juice, herbs, baking powder. I won't tell you the proportions, I did it by eye, the dough is thick as for pancakes. (If you really need to measure out the porridge in grams)
Coffeeberry, of course, plans are already in place and recipes are selected

They will not go with minced meat instead of bread ... you need to try something on rye flour

[Svetlana]

Svetlana, flour is still of course, here I am a crow, I forgot the most important thing, the point is that it almost tastes like pizza

Okay, waffle pizza is fun. Take with you somewhere instead of boring boters. And fast in time, I think you manage in 30 minutes? If, as usual, 2 bookmarks, somewhere for 150-200 grams of flour?

yes, quickly, I threw everything, mixed and baked each tab for about 7 minutes, to navigate how fried you need

How do you bake? "The steam has stopped coming - it means it's ready" or are you stopping by? Do you snap the MP?

no, I made a bookmark, waited for 7 minutes, looked, did not click the latch, and then corrected it, my voltage can sometimes jump, that's because of it and it turns out in time not always exactly

Good evening! Personally, I bought a multi-baker in the hope of getting into good nutrition and losing weight. The result turned out to be the opposite so far + 4kg. I would like to bake as much new as possible and practice baking the product "for a special occasion for guests."

Recently, panels of cookies with a pattern appeared in my arsenal - I decided to bake something dietary on them.
Recipe: 1.5 banana + a glass of oatmeal + sesame - chopped everything in a blender, baked for 7-8 minutes.
It turned out to be for everybody's taste - hard, tough, but crispy and healthy.
If next time I decide to bake according to this recipe, I will add cinnamon instead of sesame

The wrong side of the cookies conquered me - in the box)

I forgot who I promised burgers
I was too lazy to put dough on buns, so I just made cutlets with a filling.

We put the minced meat on the eye, tamp it, put any filling inside. The most delicious is spicy - chili pepper, finely chopped, squeezed tomatoes from juice, grated cheese, herbs. But, as luck would have it, I only had grated cheese and mashed potatoes, I just had to shove them for demonstration. Add minced meat on top and tamp it again with a press, everything is completely covered with meat.
On a heated and oiled grill.

I pressed the lid hard, flattened my cutlet a little, but you can just put the lid on without pressing.

[Elena]

Elena, but I could not make friends with this thing, I can't get cutlets in it in any way

[Coffeeberry]

Anything, the cell is generally super, Lenok-accomplishment always turns the cells up in the photo. It looks like only once with pictures, and even then indistinct. But her cage is also good!
Make slimming cookies - bring them! And then some - we will not say who - although it was Natalia. They promised, they promised ... But they've been waiting for the promised three years, and I've only been a month ...
Coffeeberry, Lena! And the shikoka from entoy will fit on our socket? And what size figuline? More of my burgers? If Lenka would have it, she would make you say in grams, and I'm kind you to me about the diameter!

[Coffeeberry]

but I could not make friends with this thing, I can't get cutlets in it in any way

I also
And at Coffeeberry, Lena is such a flat coclet

[Olga]

The video from the one who came up with the entot press, everything is clear there. The size is also visible, but I can measure.

Lena! And the shikoka from entoy will fit on our socket?

Two. But not everyone will eat one, they wow!
Olga, press well, straight from the heart, the cutlet is already sealed without seams from this.

But not everyone will eat one, they wow!

Yeah, here, it seems, it is better to sculpt the side dish outside, and not meat.

It’s more and more modest for me, succumbing to the excitement, and started a Teskomovsky cutlet-maker, it is 9cm in diameter and without any fillings. Now, I feel that I need a grill-socket ... And this garbage for at once - too ...

[Natalia]

Natalia, I measured my abs - 11 cm and 5 cm in height. But you can make completely flat cutlets, for hamburgers I make thin ones.
And how to sculpt the garnish on top? Everything will creep, no?

And how to sculpt the garnish on top?

Some kind of puree with an egg (potato, or for the last few days I've been imagining pumpkin or broccoli - generally in connection with the soup, but what if it fits here too?). Or do you only need meat outside to make it sticky? I'm theorizing for now.

[Bulk yeast dough.]

Bulk yeast dough.

How and what to bake? - technology and examples of baking.
1. Liquid yeast pies with plum filling in the Redmond multi-chamber (panel "kurabie" RAMB-131)
2. Under the spoiler belyashi meat pies (eta-007) taken from here

Devuli, I'm with the whites. Rather, of course, with meat pies. Yeast bulk dough Lenus'kino. A very wonderful dough. Not for a quick dinner, but it tastes like a fairy tale.
So, These are the pies on the panel:

To speed up the process of laying out and shaping the minced meat (400 gr of meat and a huge onion with a fist + a bunch of dill, salt, pepper) was cut into "medals" (flattened large walnut)

She spread it quickly, as Lena taught, because the dough immediately begins to grow (an incomplete spoonful of dough, then crumpled a medal, when she put all 8 pieces on top, sprinkled half a spoonful of dough on top and closed without a latch) are baked for 7 minutes
And this is a cutter:

Finally, a serving option

From 400 grams of pure minced meat (after adding onions and dill, I did not weigh) and a full Lenusin portion of the dough, exactly 4 bookmarks were obtained, i.e. 32 pies.

3. Under the spoiler pie with potatoes and mushrooms (Accomplishment), taken
from here

And I needed to attach 200 grams of champignons. And yesterday, as an experiment, I baked a cake from yeast dough with potatoes and fried mushrooms.

Well, what can I say? Delicious (although you need more mushrooms, of course). But not technologically advanced. I will think and experiment. So that it is pleasant not only to eat, but also to cook!

4. Under the spoiler pie with potatoes and saury; open casserole with potatoes and saury, snack buns with sausages and cheese (Accomplishment), taken from here

By the way, here's a pie with saury and potatoes (MP7)

And from the remains of saury, here is such an open casserole pie (MP6):
And from the rest of the dough, pies / buns with sausage and cheese (MP7):

5. Under the spoiler cheese triangles (Accomplishment), taken from here

I updated the Samsushny socket before leaving, could not resist!
Cheese triangles. IN bulk yeast dough (a bookmark according to the recipe, only 80 g of flour was replaced by corn flour) grated 330 g of cheese on a fine grater (it was necessary not to let die in our absence). I put it on "yogurt" in a slow cooker and baked it in an hour. It turned out 3 bookmarks without 3 things.

Nuuuu ... very fat ... I had to improvise the sauce with garlic and pickled cucumbers.
Last time in a burger baked with cheese and sausages. Grated cheese on a coarse grater. It seemed tastier.

6. Just in case (suddenly Redmond will make us happy with the "sausages in dough" panel): Sausages in bulk yeast dough in a Redmond multi-baker (panels "sticks" RAMB-09, "sausages in dough" RAMB-21)
7.

Liquid yeast pie with potatoes, sauerkraut and mushrooms (for the Redmond Pro multibaker). (Accomplishment)

8. "Pacifiers"

Attention! For ease of search, a link to this message is provided in the first post of the topic.The message itself will be periodically updated as new information becomes available..

[Svetlana]

Svetlana, I also made waffles pizza the other day. About the same recipe, but I took it in the internet: for a glass of kefir 150 grams of flour. Made two double servings. True, in the second kefir ended, added milk. In short, one double serving is two bookmarks of a full cartoon. As a breakfast or snack, it is the most.

Devchuli, let's display the products, eh ?! Well, pyzhaaalsta! It’s so nice when there’s enough dough in the donut! Well, or at least a list of products and consistency, so that you can reproduce it "by eye" 😜!
We will take out all layouts to the garden in library to the first page.

[Waffles pizza.]

Lena, yeah, okay.
Waffles pizza.
flour 150 g
kefir 150 ml
eggs 1 pc
1 pinch salt
1 pinch sugar
baking powder 1 tsp.
vegetable oil 2 tbsp. l.
Dry tomatoes, sausage, cheese but 50 each. I took it by sight.
This is one full bookmark.
I laid out the promised waffle recipe.
Orange waffles

[Seven-year plan]

Natasha, thank you!

And I spontaneously baked oatmeal cookies yesterday. By recipe from the forum. And only now, copying the link for the post, I saw whose it was. Svetlana-Seven-year plan, Hi! Right now I will torture you with questions!
The liver was more fortunate than the crunchy waffles from eta-007, for which I accidentally peppered the dough, mixing bowls. But ... I plopped the whole raisins, because I was distracted by this word. I came back, added raisins, and then read that it needed to be chopped. I didn't pick it out. Right now, I'm thinking - it was necessary to attach distractions to this business, so that they could feel some of the charm of Cinderella's life ...
I didn't put the cinnamon on purposely - children don't like it.
Oh, well, I didn't have oatmeal yet. Therefore, I ground the flakes without fanaticism, it turned out to be grains, not flour.

Hell in kurabyishny and in cookies.

It didn't work out with the photo of round cookies, because I didn't have time. Therefore, only this way:


The cookies are delicious and very different! In the form of flowers - dense, but soft inside, square - crispy, rather loose. Both of them feel that they are oatmeal, but they do not look like the store ones (which are stereotyped in children).
I'm trying to figure out the reasons. First, I put vanillin instead of vanilla sugar and it looks like I overdid it. Secondly, Light-Seven-year plan, and these are already questions for you: is it possible that flour opens up more strongly than grains, that is, that oat flavor is more pronounced with flour?
And the second question about cinnamon - does it feel exactly like cinnamon or does it somehow mysteriously form the taste of "that very cookie" (and the color, probably)?
In general, I will wait for the author's opinion and I will bake even more, closer to the recipe, and then, with the technology and the layout of the products under different panels, lay out the recipe, if Svetlana has no objections.

Nathalte,

Natasha, to make the link clickable, you need to click on the recipe symbol (I have a leaflet with a red spoon and fork on my phone to the right of the author's name) and copy the address that appears. Try it!

Thank you, kind woman!
I'm interested in oatmeal too. And in kurabyeshnoy precisely.
In general, I want a cell, well, I mean Dutch. So that it was thin and crunchy, and there was something to bite. And that is very thin paper.