Multicooker DEX DMC-50

[Keti]

Keti, sounds delicious. And maybe grease the bottom with butter so that the sugar caramelizes less at the bottom? I will definitely try one of these days!

Of course, the bottom was thoroughly greased with butter. It tastes even better.

Boiling chocolate, take two. Which they managed to take a picture before he disappeared in an unknown direction:

Boiling chocolate, take two. Which they managed to take a picture before he disappeared in an unknown direction:

Shikaaaarno! How much did you bake?

Shikaaaarno! How much did you bake?

Biscuit class !!! I also want to hear the details.

Boiling chocolate, take two. Which they managed to take a picture before he disappeared in an unknown direction:

Well, it's just stunned, no longer, I just wanted to lick my lips, and it's too late!

Shikaaaarno! How much did you bake?

45 + 20, as it was in the original source. The bottom was not smeared with anything.

45 + 20, as it was in the original source. The bottom was not smeared with anything.

How many cocoa, 3 or 6 spoons? And how soon did you open the multicooker?

6 spoons of cocoa. Opened to look "with one eye" almost immediately. He took out the valve and let it cool for half an hour.

6 spoons of cocoa. Opened to look "with one eye" almost immediately. He took out the valve and let it cool for half an hour.

Thank you! In Polaris 508 turned out! In Brand 37501 turned out! And in Dex you just have to get it !!! Need to try!

Boiling chocolate, take two. Which they managed to take a picture before he disappeared in an unknown direction:

What's up with you? Is it stuck to the lid or to the plank?
It happened to me too - I immediately turned the hot one on a wooden board - and the top stuck.

In general, you have a beautiful biscuit. I also cracked slightly on top - I thought that I had to cook it again and stop for 45 minutes without additives, maybe it is overcooked?

What's up with you? Is it stuck to the lid or to the plank?

I didn't stick to anything, it turned out like that initially. And this, apparently, not only for me and not only in Dex.


HERE

But I like this top too! This is an option "to drink tea", and for guests you can pour icing over.

I didn't stick to anything, it turned out like that initially. And this, apparently, not only for me and not only in Dex.
But I like this top too! This is an option "to drink tea", and for guests you can pour icing over.

Strange ... I didn't have this because of the multi. Once "Chocolate" cracked slightly, but I decided that I had overexposed it.
And the top is always even (unless you turn it over on something).

By the way, I also always have such a top ... I have another question: who baked "Chocolate on boiling water" for half a portion? I always do well for a portion, and for half a portion I don't bake at all - a raw cake, no matter how many bakes ...: girl_cray: Why? Who will tell you?

Today we made a "take three" so that it would be for tomorrow. They put it in the morning and took it out only in the evening. He cooled down completely alone and with a valve. There were no cracks on the top of the head. True, and he got out with difficulty.

Today we made a "take three" so that it would be for tomorrow. They put it in the morning and took it out only in the evening. He cooled down completely alone and with a valve. There were no cracks on the top of the head. True, and he got out with difficulty.

Under such heavy pies, I put baking paper cross on cross strips and a circle in diameter. and everything is pulled out at a run.
You don't need to put anything under dry closed pies - they themselves jump out.
I do not remove the valve to cool down - maybe this affects your top.True, I don't hold it for a long time - about 20 minutes and take it out of the saucepan.

[curd casserole]

Cooked for a long time curd casserole (for 600 grams of cottage cheese and 500 pumpkin) and forgot it, it needs to be cooked in the BAKED standard time or another min. 15 add? And cool down - with the valve closed or take it out?
It's just that many casseroles in recipes for multi of lower power and they are cooked there for an hour or more, and DEH, we have a record holder in temperature conditions

Well, that's right, everyone switched to a novelty, but the old man-predecessor was abandoned and no one comes here

Well, that's right, everyone switched to a novelty, but the old man-predecessor was abandoned and no one comes here

What is it, I'm going in. I just didn't cook a casserole with pumpkin, so I won't tell you. As for the novelty, I bought myself a saucepan for my "old man", and calmed down about the new products.

[Ol]

Ol, you know, not that they abandoned them, but simply carry their recipes and ideas. In principle, our regimes are the same, only without yogurt and milk.

I also looked-looked at this Dex-60 and wanted a pressure cooker. Our cartoon has everything, and after Maina gave advice on cooking milk on heating with a setting from 8 to 25 minutes and a delay for the morning, I don't want to wish any more functions.

[curd casserole]

Cooked for a long time curd casserole (for 600 grams of cottage cheese and 500 pumpkin) and forgot it already, it needs to be cooked in the BAKED standard time or another min. 15 add? And cool down - with the valve closed or take it out?
It's just that many casseroles in recipes for multi of lower power and they are cooked there for an hour or more, and DEH, we have a record holder in temperature conditions

I wrote how I did and the photo is what happened. There is still work to be done. It was delicious.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89830.1380

And I got the hang of making yogurt in a slow cooker, I think that you can make yogurt in the same way. The yoghurt maker is definitely not needed now

And I got the hang of making yogurt in a slow cooker, I think that yogurt can be made in the same way. The yogurt maker is definitely not needed now

Daffi congratulations! Please tell and show.

[Keti]

Daffi congratulations! Please tell and show.

Keti , and I've also been making yogurt for a long time without a yogurt maker, in a simple rice cooker with one button, without turning it on. Great yogurt turns out!

Daffi congratulations! Please tell and show.

I have already told you how I make yogurt
1. Put a cloth or cheesecloth folded in several layers on the bottom of the multicooker pan;
2. Pour water from a hot tap into the multicooker pan (about 1.5 liters);
3. Place half-liter jars or a 1-1.3-liter bowl. The height of the jars or bowls should be such that the lid of the multicooker closes!
4. Pour milk at room temperature into jars or a bowl;
5. Close the lid of the multicooker and turn on the Heat / Off mode. for 6-7 minutes;
6. Open the lid of the multicooker and measure the temperature of the water. It should be 40-45 degrees Celsius;
7. If the temperature is correct, put sourdough in the milk (I put 1.5 tablespoons of sour cream), stir;
8. Cover the jars or bowl with cling film (so that the milk does not absorb the multicooker odors), close the multicooker lid;
9. After 6-8 hours, open the lid of the multicooker and check the quality of the sour milk / yoghurt.

After 6 - 8 hours I get a thick curdled milk.

[Daffi]

I put 1.5 tbsp. l. sour cream

Daffi, and sour cream shop or not? If store, then what percentage of fat?

[Daffi]

Daffi, and store sour cream or not? If store, then what percentage of fat?

Sour cream "District" 20% fat. In the summer I fermented with sour cream "Romol" and sour cream sold by weight, bought on a tray. Sour cream is obtained from any sour cream The fat content of sour cream does not play a role, it is important that the bacteria are alive and active.
You can ferment with "Activia" yogurt without additives, kefir or other fermented milk products (fermented baked milk), you will get different fermented milk products as a result, because different products have a different composition of bacteria.

[VS NIKA]

And here is my pumpkin-curd casserole from VS NIKA,

[VS NIKA]

And here is my pumpkin-curd casserole from VS NIKA,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144609.0
there are also the nuances of cooking

Something I can't follow this link. Throws it out on the very left page
And so you want a cottage cheese-pumpkin casserole

try again.Moderator

[INK]

INK,
already fixed, should open!

Yeah, it works! My family will be with pumpkin casserole tonight

It pleases, but why did you seal the mouth of the poor emoticon - you already overeat with "bread-baking recipes"

uh-uh-uh ... that kind of, did not use smileys with a sealed mouth
If you do not mind, then do not need me to "you". And how I feel at an official reception or at a parent meeting

[Daffi]

Daffi, what if I want to make fermented baked milk?
Well, first you need to make baked milk, and ferment with purchased fermented baked milk or purchased sour cream? And what is the amount of fermenting ingredient per liter. milk?

[Maina,]

Maina,
I can answer you on fermenting ryazhenka with HOMEMADE SURROUND OR CREAM - they need 100 grams of cream (homemade fatty) or 150-200 grams of sour cream per liter of fermented baked milk, respectively, store sour cream more than 100 grams, but my experience with store sour cream is not very successful Ryazhenka, of course, turned out to be not such a terrible snotty bunch as on the VIVO streptosan, but still, it was more viscous than on homemade products. But, you may have everything OK

[Daffi]

Daffi, what if I want to make fermented baked milk?
Well, first you need to make baked milk, and ferment with purchased fermented baked milk or purchased sour cream? And what is the amount of fermenting ingredient per liter. milk?

Sorry, I can't tell you, because I've never made fermented baked milk. But you can google "Technology of production of yogurt, fermented baked milk, varenets", maybe you will find something useful.

Yeah, it works! My family will be with pumpkin casserole tonight

I cooked a casserole ... I don't write THIS where the recipe is, so as not to clog the topic, because it turned out to be a pumpkin-curd porridge Either it was homemade cottage cheese, or threw a lot of pumpkin and she let the juice out ...
But when she asked her husband to help shake out of the saucepan onto the plate, both were at first taken aback, and then laughed: the porridge fell out and right on the table

I think that during the baking process, whey still separated from the homemade cottage cheese. It was necessary to throw a couple more spoons of semolina Ladies, what do you say?

Strange, I did the same recipe for Vicki, and I got a casserole. And even baked from above. And the taste is very tender and tasty. Well cut, did not crumble. Did you stew the pumpkin on the stove beforehand until soft?

[INK]

girls,: flowers: yes, the cottage cheese baked goods are very capricious and, mainly, because of the quality of the cottage cheese, they are different ... and if you can see from the very beginning that it is good, fatty, then it is better to add semolina, otherwise it will be put into porridge. Even if vegetables and fruits ...

INK, you wrote everything correctly

[IRR]

IRR,
I just had a store cheese - wet cheese, so is it better than homemade cheese?

[IRR]

IRR,
I just had a store cheese - wet cheese, so is it better than homemade cheese?

I also meant it, navigate yourself by the type of cottage cheese. Wet - decoys, if that ... but better, worse - everyone chooses for himself

[Girls]

I also meant it, navigate yourself by the type of cottage cheese. Wet - decoys, if that ... but better, worse - everyone chooses for himself

Girls, but also probably the case in cartoons. I baked this casserole, all autumn, I got tired of it, it just fell apart once, but I blinded her poor thing with my hands on a plate and it became like a cast. And I baked it in Polaris, because the power there is less and much less. So I'm sorry that's not the case.

[INK]

INK
I suppose that I could well have had the same story with pumpkin porridge as you did, if I had not baked it TWO FULL CYCLES (i.e. 90 minutes), then WERE HEATED FOR TWO HOURS and cool down (until mornings) also left in the cartoon.
I had 600 gr. store 9% cottage cheese and 600 gr. pumpkins. I put it out for an hour in a cartoon with milk, and then soaked semolina in the milk left over from stewing, the rest is strictly as in the recipe - 2 tablespoons. tablespoons of flour and the same amount of semolina, only whipped whole eggs, not dividing. The dough was initially thin, but I decided to complete the experiment, only instead of baking powder I put a quarter of a teaspoon of soda (it still saved the situation from decay) not slaked, I just mixed it with flour, and half a glass of yogurt.
This is my second experience in my life of baking curd casseroles in DEKH, for the first time it turned out ... a chop, because I did not immediately realize that the casseroles should be given time to cool in the cartoon. And I pulled it out right away, it was already far from lush, but turned into a flat pancake altogether.
By the way, the second casserole with pumpkin, I really liked it when I stood in the refrigerator for a day. The taste has become a little different and spicy.
So, in general, do not despair and go further in the development of casseroles

Cottage cheese casserole with pumpkin. Take 2 - whipped with a mixer. The casserole is excellent. The most delicate, airy. Vika, thanks again! I did it again according to your recipe.

This time it turned out even more tender, because I whipped everything well. Even when I added cottage cheese, whipped. It turned out like a soufflé. Although I think that I overexposed it in the cartoon 45 + 25 + 20 - the sides are rounded. Take-3 will do 45 minutes + no more than 10 minutes to stand in the cartoon. For some reason, it seems to me that this would be the ideal option. Yes, and also, if you beat everything with a mixer, you get a homogeneous tender mass, and if you do not beat the cottage cheese, but mix it in with a spoon, then it remains grains. This is an amateur.

[Keti]

Cottage cheese casserole with pumpkin. Take 2 - whipped with a mixer. The casserole is excellent. The most delicate, airy. Vika, thanks again! I did it again according to your recipe.

This time it turned out even more tender, because I whipped everything well. Even when I added cottage cheese, whipped. It turned out like a soufflé. Although I think that I overexposed it in the cartoon 45 + 25 + 20 - the sides are rounded. Take-3 will do 45 minutes + no more than 10 minutes to stand in the cartoon. For some reason it seems to me that this would be the ideal option. Yes, and also, if you beat everything with a mixer, you get a homogeneous, tender mass, and if you don't beat the cottage cheese, but mix it with a spoon, then it remains grains. This is an amateur.

Keti, Thanks for "thanks!!! I should try to bake in Dex or Brand, too, while there is still pumpkin.

And my pumpkin does not eat at all ...

And my pumpkin does not eat at all ...

Mine, like myself, also did not eat pumpkin until this year, but with the multicooker everything changed. Yesterday, when my husband tried a pumpkin with mushrooms, I didn’t even breathe, and he almost swallowed his tongue, as it turned out delicious.

And my pumpkin does not eat at all ...

Try making a casserole. In it, the pumpkin is not immediately detected. Who does not know will not understand. I asked - guess with what? They said - and dried apricots and carrots, pumpkin not immediately realized to name. Maybe they will eat with you thinking that there is not a pumpkin, but something else.

Regarding those who do not eat pumpkin: once Admin gave advice before cooking the pumpkin to lightly fry, and only then simmer. And you know, really, the sharp specific taste disappears and it turns out very tasty. Try it.

[lesik]

Regarding those who do not eat pumpkin: once Admin gave advice before cooking the pumpkin, lightly fry it, and only then stew it. And you know, really, a sharp specific taste disappears and it turns out very tasty. Try it.

lesik, thanks for the information! Tomorrow I'm going to cook a cake with pumpkin, some advice may come in handy.