Tumanchik
Galina, Thank you. very interesting recipe. to find out if it is crumbling))))
Mirabel
Girls! I'm not looking for a recipe, but advice. Can pickled cabbage be added to the vinaigrette? will it taste ok?
dopleta
Yeah, you can!
Svetta
Vika, I like it even more than with sauerkraut.
kirpochka
Girls, who makes the icing on gelatin? How do you like it? How many cakes are there? Is it delicious? I am embarrassed that gelatin should be put in syrup that has just been removed from the stove - it loses its properties if T is above 60 .. Or am I mistaken?
Svetta
kirpochka, you are wrong. Gelatin cannot be boiled, that's all. I always pour instant gelatin with almost boiling water, everything freezes perfectly. I didn't do this glaze, it's also interesting.
kirpochka
svetta, I realized thanks)
V-tina
Quote: Mirabel
Can pickled cabbage be added to the vinaigrette? will it taste ok?
I just pickled and try to attach it, I really like
Vesta
Quote: kirpochka

Girls, who makes the icing on gelatin? How do you like it? How many cakes are there? Is it delicious? I am embarrassed that gelatin should be put in syrup that has just been removed from the stove - it loses its properties if T is above 60 .. Or am I mistaken?
;;

Here Kubanochka did
Tea arbor # 4511
And in the topic Gol on invention, the cunning Irsha posted a video with such glaze.
Need for invention is cunning # 3944
Mirabel
Larissa, svetta, Thank you! Let's make




Tina,
It dangles in the fridge, but somehow it doesn't work. Then I'll make the vinaigrette.
kirpochka
Vesta, Svetlana, thank you) I will try this glaze this year)
Sone4ka
Help out)
looking for a recipe for icing for cakes without protein.
It is desirable without marshmallows and other marshmallows.
a couple of years ago, somewhere in the discussions, I spied - powdered sugar + gelatin, beaten with a mixer
I tried it - I liked it very much
but I didn't remember the proportions, I didn't find them in the bookmarks
Rarerka
Sone4ka, so all the links above were for this glaze
Sone4ka
Quote: Rarerka

Sone4ka, so all the links above were for this glaze
here I am a bastard)) thank you very much
Chamomile
Girls. I'm asking. Throw at me recipes for Easter cake to do nothing. Just put it in a bread maker, then take it out and bake. Baba Rum Winter Palace - I know. Maybe there is still such a plan? She got sick for the second time in the last 3 weeks. The complication of the joints has not yet been cured, after the first virus and covered with the second. As if I didn't have to buy Easter cakes. But I still hope for an easy recipe. I know the royal bummer too. I can't brew, interfere. It should be even easier.
Agafia
Svetta
Chamomile1, Olya, I often used to bake just for tea. And my friend has been baking 2-3 pieces of cake instead of Easter cake for four years and does not know grief.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9132.0 Only put a light crust and I bake on the Main program.
I am looking for a recipe on our forum
dopleta
Quote: Sone4ka
Throw at me recipes for Easter cake to do nothing.
Here's another cake:
I am looking for a recipe on our forumThe cake is delicious
(Elena Bo)
kavilter
girls, looking for a recipe for glaze, in it sugar syrup is boiled down and whipped with plums. oil. Already which day I can not find - the recipe was in some topic, but I don’t remember which one
Trishka
svetta, Svetlana, but if you use this recipe for Panasonic 256, then for how much flour?
Did the author run out of dough there?
Svetta
Ksyusha, I have Moulinex (900g loaf), my dough never ran away. A friend bakes a number in Panas, I don't know, but also a 900g loaf. And flour as in the recipe, I don't understand the meaning of the question about flour.
Crochet
I looked, but I could not find anything suitable ...

Girls, need a recipe for a soup with frozen mushrooms and noodles / noodles potatoes, onions, carrots are not prohibited, even welcome)) the ratio of products (water / mushrooms / noodles, etc.) is very necessary / important ...
Agafia
Quote: kavilter
I'm looking for a glaze recipe, in which sugar syrup is boiled down and whipped with plums. oil.
Looking for a recipe on our forum # 7952 most likely, instead of margarine and cream, just put butter

Sugar glaze. Recipes.
Trishka
Quote: svetta
a question about flour.
I don't understand about flour, there was originally given a recipe for 500 grams of flour, and the author writes that the dough ran away
In Panas, you can bake bread for a maximum of 600 grams, so I asked about flour, does it mean baking for a full recipe?
Taia
Trishka, are you going to bake a cake for 600 g of flour? If Easter cake is a lot for Panasonic, the hat rises high, it can either run away or burn. Not worth it in my experience.
Svetta
Ksyusha, here are the pitches as in the recipe. I do not know why something escapes from someone, nothing has ever escaped from me. He rested against the lid, it was, but did not run away. My friend succeeds. Try it once now, eat it!
gala10
Quote: Trishka
I don't understand about flour, there was originally given a recipe for 500 grams of flour, and the author writes that the dough ran away
Ksyusha, I constantly bake Easter cake in Panasika. It has long been convinced that flour should be taken no more than 400 g, because the cake rises very high.
Taia
gala10, Just about, and wrote about the same above. The top of the cake rests against the lid of the breadmaker, burns or slides to one side. In general, it is not a beautiful cake in shape.
Svetlenki
Quote: kavilter
girls, looking for a glaze recipe, in it sugar syrup is boiled down and whipped with plums. oil. Already that day I can not find - the recipe was in some topic, but I don’t remember which one

Kira, what you are looking for is called lipstick. Here, just yesterday I came across and also interested me. Maybe it will suit you

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456119.0
Svetta
Quote: Taia
The top of the cake rests on the lid of the breadmaker, burns or slides to one side. In general, it is not a beautiful cake in shape.
It probably depends on the strength / quality of the yeast and the flour. For how many years I have been baking it in KP, and I have never escaped from me. Maybe running away in a tall, narrow bucket?
And the cake is beautiful from KhP only if the bucket is square, and not a loaf.
Vesta
Quote: Trishka

I don't understand about flour, there was originally given a recipe for 500 grams of flour, and the author writes that the dough ran away
In Panas, you can bake bread for a maximum of 600 grams, so I asked about flour, does it mean baking for a full recipe?
In my Panasonic, too, a maximum of 600 g, there is a recipe for Easter cake in the book, there is 450 g for flour.
Trishka
Girls, thank you all, I understood everything and!
And about 600 grams, so this is my maximum for how much you can bake, of course I will not bake cake for that amount!
IvaNova
Virgin, what kind of cake is Tsvetaeva (which is with sour cream and apples)?
And will sweet yogurt go there? If it doesn’t work, is there any jellied pie in mind to add yogurt?
Albina
Quote: Trishka

I don't understand about flour, there was originally given a recipe for 500 grams of flour, and the author writes that the dough ran away
In Panas, you can bake bread for a maximum of 600 grams, so I asked about flour, does it mean baking for a full recipe?
I, too, will not pull with a long kneading, (something is sick) but I want to bake almost according to all the recipes as always. One more moment for me is the main thing: so that the cakes stand (if they do not eat right away) fresh for a longer time.
Interested
I am looking for a recipe on our forumJuicy curd cake
(Tasha)
Does it stay fresh for a long time?
simfira
help me find a recipe for lingering icing, the cat must be diluted with cold water
V-tina
Albina, this cake seemed to me the least laborious, but it seemed delicious"Cold" night dough cake from Maggie Gleser
kykysik1107
Good evening girls! I can't find a recipe for cake fondant, which instantly freezes, made last year, did not save the recipe.She very quickly freezes, right before our eyes, while one side is smearing, the other is already frozen. Can someone tell me ???
metel_007
kykysik1107, I found this one from our Kubanochki
glaze that does not crumble. 1 glass of sugar + 4 tbsp. tablespoons of water, heat until sugar dissolves. At this time, 1 tbsp. soak a spoonful of gelatin with water. When the sugar dissolves, add the gelatin and beat quickly with a mixer until a white thick mass is formed. Cool slightly (because if it is hot, it will go into the inside of the cake) and quickly apply to the Easter cakes. The powder also needs to be used quickly, the glaze hardens very quickly.
kykysik1107
Thank you, it seems to me that this is it !!!!
Svetta
metel_007, Olya, in many other sources for this glaze they put only 1 teaspoon of gelatin and everything turns out with a bang. Now I will try to glaze paski.
Anatolyevna
What kind of fish to buy for fish soup?
I’ll cook the soup for the guests. Something puzzled cho is better to buy.
Mandraik Ludmila
Anatolyevna, everything is very detailed here
I am looking for a recipe on our forumEar of vodka with a head ... summer post
(Ivanych)

The fish there are just different and what is important with heads and tails, all this can be done at home, without a firebrand, if you really want to, pour activated charcoal tablets, but I think this is superfluous
And so, Admin he understands everything well by fish species and other subtleties.
I am looking for a recipe on our forum
(Admin)
Anatolyevna
Mandraik Ludmila,ButtercupThanks for the tips!
Albina
Quote: V-tina

Albina, this cake seemed to me the least laborious, but this cake seemed delicious"Cold" night dough cake from Maggie Gleser
Tina, Thank you. Yesterday baked buttery and juicy curd
I am looking for a recipe on our forum
I thought to bake it on Saturday, but I don't know yet.
metel_007
Quote: svetta
Olya, in many other sources for this glaze they put only 1 teaspoon of gelatin
Sveta, I just copied the post of Kubanochka, I didn't do it myself. Today I'm going to do and watched a video on this icing, they really put 1 tsp. gelatin. Sveta, but it doesn't stick, dries up completely?
V-tina
Quote: metel_007
but does it not stick, dries completely?
I am not Sveta, but I did it with the proportions of 1 tbsp. l. gelatin, the glaze does not stick and does not crumble when cutting
mamusi
V-tina, Valyush, did you like this particular glaze more than others?
I don’t know which one to choose ...
If you did, share it ~ which one is ~ I don’t understand ... wet? Sticky? Plump ... what does she look like? Sorry for a bunch of questions ...
eye
HELP HIM !!!
I climb unsuccessfully in search of custard protein glaze, but without syrup, I want to use Kesha and I'm afraid of raw proteins ...
Tell me, please, if whisk the whites with sugar and heating, what temperature is possible so as not to cook those proteins?
It's time to decorate already, but I can't decide in any way, it didn't work for me on gelatin, I got sugar in the process.
Kara
Tatiana, in your case it should be either Swiss or Italian meringue.

Italian - whisk the whites, cook the syrup, make the whipped whites with syrup.
Swiss - whites with sugar are whipped in a water bath.

For both meringues, the ratio of products is the same: for each protein - 50 g of fine sugar or powdered sugar (the more sugar, the denser the meringue will be)

Quote: ok
on gelatin did not work for me, it became sugar in the process

Try powdered sugar instead of sugar

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers