natalka
Curd casserole in Unit pressure cooker
Category: Yeast bread
Ingredients
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=2307.0 see link
Cooking method

Today I tried a saucepan for the first time, but not on something, but on baked goods. I took a risk to do it because because of the heat of something, my people almost stopped eating. Here I am toiling with an unrealized desire to cook something, and they will not eat what they already have. They drink only compote and absorb okroshka. So I went to them for compotik and zabatsala cottage cheese casserole. I did everything as written in the recipe (see the link), only I did not grease or sprinkle the saucepan (so everything bounced off perfectly), and turned it on for baking. The recipe says \ "set the baking mode for 40 minutes and forget about it for 50 minutes. After this time, turn off the heating mode and wait another 10 minutes, then open it and leave to cool until warm \". I just turned it on for baking and began to wait. After the required pressure was established (as I understood it, when the letter \ "R \" lit up), it was baked for 15-20 minutes. Then I waited until the pressure itself subsided and opened the lid. The first thing that came to my mind was that 20 minutes is not enough (of course, in the recipe there are 40), and even the top was completely white. But then I thought, it's a pressure cooker! and dumped the casserole on a plate. Everything was baked beautifully! The casserole turned out to be just lovely. Delicate, tender! Delicious, tasty! Om-Nom-nom!!!
natalka
I baked curd casserole from recipes for a slow cooker. It turns out not bad, but the top (even compared to the multicooker) is very light and for the first time it misled me. Deciding that nothing was baked, I turned on the baking a second time and the casserole shrank. The next time I didn't get caught up on it and everything was great, but the white top is somewhat annoying. It turns out more beautiful in mulk.

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