Testing multicooker Brand 37501

[Hungarian cheesecake]

Hungarian cheesecake



Baking mode 1 hour 30 minutes (5 minutes less).

[Srimati - Indian apple pie]

Srimati - Indian apple pie

The recipe is here!

Lucy, thanks for the recipe. I want this too

[Hungarian cheesecake]

Hungarian cheesecake



Baking mode 1 hour 30 minutes (5 minutes less).

AHA !!!! ........ means you were seduced?
Excellent cheesecake!

[Srimati - Indian Apple Pie]

Srimati - Indian Apple Pie



Everything is strictly according to the recipe. Manual mode 1 hour, temperature 150⁰FROM.

Delicious? 🔗

Delicious!
It looks like a charlotte with apples, but not a single egg!

[Chicken in milk with saffron]

Chicken in milk with saffron



Fry mode and then Manual 150⁰From 30 minutes.

It turned out very tasty, but due to the high temperature, almost all the sauce boiled away, next time I will put it on Stewing (or on Baking).

Enchantress cake

I fell in love with my slow cooker. I have already prepared milk porridge for my daughter, steamed fish in 20 minutes, and buckwheat, albeit in manual mode.
And please tell me on the buckwheat and rice modes, the time report is not kept chtoli? I click on these modes, the report comes from the time that is there on the scoreboard. That is, the time was 20:00, there were 20:00 hours to cook.

Oh, now I understand, it turns out to be automatic programs))

[Tyrolean pie]

Tyrolean pie



Baking in Manual mode 150⁰From 1 hour. The dough did 3/4 servings. The filling is frozen cherries and red currants. Delicious!

Enchantress cake

Nastya, sorceress delicious, beautiful !!!!!! 🔗

Why don't we discuss Easter cakes? Give a proven recipe.

Why don't we discuss Easter cakes? Give a proven recipe.

Easter cakes are discussed in the Easter topic and there are a lot of recipes and proven the same

something is wrong.
I don't understand a little, please explain, I cook buckwheat, or rice, I always turn it off without waiting for the end of the program.
It happens something like this: the smell of ready-made rice or buckwheat begins to spread around the apartment, I endure it, I endure it, drooling, I can't stand it, I go up to check it, I open the lid, and what I see: everything is ready, it starts to dry up to the bottom, and the program is not finished yet, if I waited until the end, the porridge would burn
I changed the proportions, and the varieties of rice, well, my buckwheat is like buckwheat (I mostly like rice - jasmine, but steamed, too, almost dried) I don't want a crust on the bottom, even if it sticks well

something is wrong.
I don't understand a little, please explain, I cook buckwheat, or rice, I always turn it off without waiting for the end of the program.
It happens something like this: the smell of ready-made rice or buckwheat begins to spread around the apartment, I endure it, I endure it, drooling, I can't stand it, I go up to check it, I open the lid, and what I see: everything is ready, it starts to dry up to the bottom, and the program is not finished yet, if I waited until the end, the porridge would burn
I changed the proportions, and the varieties of rice, well, my buckwheat is like buckwheat (I mostly like rice - jasmine, but steamed, too, almost dried) I don't want a crust on the bottom, even if it sticks well

Maybe add more water?
Let's wait for what experienced people say, otherwise I will advise you, an inexperienced one

In what proportion do you cook? If a crust forms underneath, then there is a lot of water.

I wrote that I tried different proportions, though there was always more water, I didn't bring it to a crust, I turned it off earlier (the porridge was already ready), and you, Elena, advise you to reduce the water, well, I'll try, thanks. I really want everything to work correctly.

[Elena]

In what proportion do you cook? If a crust forms underneath, then there is a lot of water.

Elena and why so: if the crust is a lot of water, because it turns out the crust is fried, when the water runs out and there is not enough water, I got confused

why so: if the crust is a lot of water, because the crust turns out, then it is fried

The more water, the stronger and longer the heating takes place (then more water needs to be evaporated), so the cereal is fried to the bottom of the bowl. So if it is fried, you need less liquid, if the cereal is dry, then there is more liquid. At Brand, I cook cereals in a 1: 2 ratio. Nothing is fried.

something is wrong.
I don't understand a little, please explain, I cook buckwheat, or rice, I always turn it off without waiting for the end of the program.
It happens something like this: the smell of ready-made rice or buckwheat begins to spread around the apartment, I endure it, I endure it, drooling, I can't stand it, I go up to check it, I open the lid, and what I see: everything is ready, it starts to dry up to the bottom, and the program is not finished yet, if I waited until the end, the porridge would burn
I changed the proportions, and the varieties of rice, well, my buckwheat is like buckwheat (I mostly like rice - jasmine, but steamed, too, almost dried) I don't want a crust on the bottom, even if it sticks well

Hello.
At the last stage of cooking in the Rice and Buckwheat programs, the groats are dried. It turns out that when you smell the finished rice, then there is no more water, and the final stage begins.
If you wait until the end of the program, the cereal will not burn, but will become more crumbly.

The more water, the stronger and longer the heating takes place (then more water needs to be evaporated), so the groats are fried to the bottom of the bowl. So if it is fried, you need less liquid, if the cereal is dry, then there is more liquid. At Brand, I cook cereals in a 1: 2 ratio. Nothing is fried.

That's right. For 1 glass of cereal, 2 glasses of water and no more.

Hello.
At the last stage of cooking in the Rice and Buckwheat programs, the groats are dried. It turns out that when you smell the finished rice, then there is no more water, and the final stage begins.
If you wait until the end of the program, the cereal will not burn, but will become more crumbly

Hello,
I will certainly try to hold the program to the end and pour less water. Still, I can't understand, the cereal is already ready and perfectly dry, and it doesn't smell like a countdown, I'm afraid I just leave it on longer and turn it off.
Once I left the paste to dry, but it was digested and turned into rags, and dried a little from the bottom. I threw out half, but this is not a pasta program, I understand.

Hello. Yesterday I made a Zebra biscuit and everything was baked just fine. And today, for my husband's birthday, the cake did not work out (((I made a chocolate cake with boiling water. I did everything according to the recipe. so it happened? And why did it happen?

Maybe he was baked, but you just do not understand? This is not a dry biscuit, it is slightly moist and must be allowed to stand, not cut right away. Ideally cool down and spend the night in the refrigerator.
Did he get up himself?

[Cricushka,]

Cricushka, Have you baked this cake before, in the oven, for example?

It's just that Chocolate on boiling water is not so dry, you can say it is moist and it turns out. I don't really like him myself, but many people like him.

[Cricushka,]

Cricushka, Have you baked this cake before, in the oven, for example?

It's just that Chocolate on boiling water is not so dry, you can say it is moist and it turns out. I myself am not very much, but many like him.

Mine are also delighted with this biscuit, but to me it seems somehow empty.

No, I first decided to bake it in MV. I don’t know how it should turn out.

Maybe he was baked, but you just do not understand? This is not a dry biscuit, it is slightly moist and must be allowed to stand, not cut right away. Ideally, cool down and spend the night in the refrigerator.
Did he get up himself?

I didn't even know that it should be left in the refrigerator overnight. But I will definitely not cook it anymore.

I didn't even know that it should be left in the refrigerator overnight. But I will definitely not cook it anymore.

The day before yesterday I baked 2 cakes for dad on the DR at once: Chocolate on boiling water with sour cream Vanilla biscuit on boiling water with custard (like the Enchantress), I have never made them before, the slow cooker recently, found the most common here. So the Chocolate remained, my mother distributed it to the neighbors. And Vanilny, I did it to the children yesterday, they asked. Try Vanilla on boiling water, a very good biscuit, and any cream to it, I just put banats in the cream yesterday. And Chocolate reminds me of plasticine inside, but it's not for everybody, but it looks very impressive with white cream.

And Chocolate reminds me of plasticine inside

Plasticine? Nooo. If it is baked well, then it is a regular biscuit, only slightly moist. And if it turns out to be plasticine, then it's just a failed biscuit. Somewhere there was a cutter of such a biscuit, lush and porous ... But I just don't remember where

Plasticine? Nooo. If it is baked well, then it is a regular biscuit, only slightly moist. And if it turns out to be plasticine, then it's just a failed biscuit. Somewhere there was a cutter of such a biscuit, lush and porous ... But I just don't remember where

I have it both lush and porous, but the taste ... I will still bake it for the holidays, it just does not suit MY family. Who loves cocoa and chocolate, great cake.

it is with cream
this is a biscuit

The taste of Chocolate on boiling water is good, if you do not put soda, but replace it with baking powder. The biscuit itself is like soaked, but not plasticine.

The taste of Chocolate on boiling water is good, if you do not put soda, but replace it with baking powder. The biscuit itself is like soaked, but not plasticine.

Thank you, we will continue to experiment, especially since it is even a joy with a multicooker, we have already "played enough" with the oven.

[Mistletoe]

Thank you, we will continue to experiment, especially since it is even a joy with a multicooker, we have already "played enough" with the oven.

By the way, about experimenting with baking. Highly recommend Shrimati from Mistletoe... I baked only a biscuit out of it and made kefir cake... We really liked it.I'm sure that like a pie with apples, it will not reflect this biscuit well, it is very tasty
Luysia baked him too (by the way, I spied a link to this recipe from her). So here he is to her too liked

Girls, good afternoon! And nobody in our Brand has baked cake yet? If it's not difficult, throw in a suitable recipe, thanks.

[Moonrise,]

Moonrise, it seems that no one has baked the cake in our slow cooker yet.

But here's a very similar pastry Baba Rum "Winter Palace", and here it is Easter cake in a slow cooker

[Moonrise,]

Moonrise, it seems that no one has baked the cake in our slow cooker yet.

But here's a very similar pastry Baba Rum "Winter Palace", and here it is Easter cake in a slow cooker

Yes, I also found a couple of topics here, I will knead the dough, but there are questions, for proving what is better to use yogurt or heating? and I would like to understand our regimes. Well, I hope our hostesses will definitely do and share.

Do not hesitate with the proofing of the dough, turn it on to the Yogurt mode, after 20 minutes ALWAYS turn it off and leave it for proofing without opening the lids.

This method has been repeatedly tested on yeast dough.

And I like to bake yeast dough in the Manual mode 150⁰FROM

Luysia, thanks.

Yes, I also found a couple of topics here, I will knead the dough, but there are questions, for proving what is better to use yogurt or heating? and I would like to understand our regimes. Well, I hope our hostesses will definitely do and share.

I ferment the yeast on "Yogurt" for an hour, then switch the mode to baking.

Maybe someone will come in handy

[Ksyusha,]

Maybe someone will come in handy Universal cake with baking in a multicooker Brand 501

Ksyusha, useful to me!
I still have not dared to bake anything from yeast dough in a slow cooker.

Christ is Risen !!
Thank you very much for the recipe, I will bookmark it until next year

[VS NIKA]

I still have not dared to bake anything from yeast dough in a slow cooker.

Rum baba "Winter Palace", Monkey bread with garlic and herbs, Yeast pie "Tasty" with filling, Chocolate bread with cherries and poppy seeds, Lazy croissant, Bread "Borodinsky", etc. And all of these I could not seduce VS NIKA for yeast baked goods in a slow cooker.

That's it, I'm leaving for the monastery ...

Bread "Borodinsky"

Now only in 501 I bake So much more familiar

[VS NIKA]

Rum baba "Winter Palace", Monkey bread with garlic and herbs, Yeast pie "Tasty" with filling, Chocolate bread with cherries and poppy seeds, Lazy croissant, Bread "Borodinsky", etc. And all of these I could not seduce VS NIKA for yeast baked goods in a slow cooker.

That's it, I'm leaving for the monastery ...

HORROR! 🔗
Which monastery? 🔗
Luysia, I promise to fix it! 🔗
Just stay with us! 🔗

[SYRNIKI]

SYRNIKI
Manual mode

Vika, can I have a cheese cakes recipe?

[SYRNIKI]

SYRNIKI

Vika, how delicious!
🔗 🔗
Yes, if possible, a recipe !!!

[GIRLS!]

GIRLS! Cheesecakes are the very simplest! I love to cook without problems, the main thing is fast, simple, affordable and of course delicious!
On manual I like roasting more than very much! At 150 *, the cheesecakes are beautiful and lush.
Recipe: two packs of cottage cheese, 1 egg, 2 tablespoons. l. sugar, vanillin, 2 tbsp. l. flour + flour to form a sausage.
Kneaded, made a sausage, cut into 10 pieces.
I have adapted to making cheesecakes for breakfast on weekdays, when you are in a hurry to get to work. In the evening I cook the dough, form the cheese cakes and in the morning I just have to fry them.
Fast and delicious! Thank you!!!