Electric frying pan

[Natalishka]

Natalishka,
I mean, these forms were with a bottom, I understand?
And then there are rings without a bottom, and from below you need to put a limiter or put in a metal mold.
At the staff I knew that they baked biscuits (Tanyulino video), but I didn't know what was possible for yeast baked goods.

[Elena]

Elena, well, yes, these are ordinary paper forms for cake. I really like them. And in Shteba I did it last year, only according to a different recipe. It baked well there, only the top was very light, I had to blush it with an airfryer. Here is the recipe at Stebehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=382483.0

[Natalishka]

Natalishka,
Thank you.

Made bread (rolls) on the simplest hop sourdough

Baked for 40 minutes.

I again baked bread like chamomile, only I kneaded the dough not from 3, but from 2 glasses of flour (including a bit of buckwheat and rice), and the rolls turned out to be almost the same size as the previous ones! How is it?
And Chudushka, she's smart! For half an hour such bread bakes! And pies!
Yesterday I (finally) replaced the old plug with the euro with my own hands.

These are the previous rolls (first photo with flash, second without)

and these are today's (still warm, they are cooling down)

Very nice and delicious. I'll have to bake those too.
I want to ask for advice, but can I make a baked ham in our Miracle? I did my last years in MV, and then I decided that I wanted something like what my grandmother did in the oven, but in the oven it was dreary, I had to work out in a duck, I’ve already lost the habit. Will it work out or not?

[Galin]

Galin,
In a prumel, a large piece of meat was baked whole (cut the hams, then cut the shoulder blades, the pig).
In the old miracle, too, but a bone had to be removed from a piece of ham and cut into two pieces, as it were, a half-crust (the shoulder blade can not be divided).)) Otherwise, the height will not be enough and it will burn from the lid. Bakes decently. Juice comes out, unlike the oven, but I do not drain.
I bake with the skin up, meat down. Finish with crust frosting if desired.

Thanks for sharing. My ham is not whole, a small piece of 1.2 kg, and not high, there will be a normal distance to the lid. And bake directly in a frying pan or in foil?

[Galin]

Galin,
In an old miracle, right in a frying pan, and in a prumel, I baked meat in a glass form (matched to size). Miracle is already all old, used. And I'm sorry for the prummel so far. The result is not particularly affected.

Finish with icing for the crust if you like

Tell me how to make icing for the crust so that it is not sweet.
Recently, my fussy people reject sugar (honey) even in a marinade (apple cider vinegar, honey, soy sauce).
And without the fried crust, there is no that beautiful effect.

[Lyi]

Lyi,
I can only advise you to bake it in an egg crust. Like this.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=385763.0
But the recipe is designed for the oven and generally for long baking. Whether it will work in a miracle, I don't know. Brush on top and see what happens? Or grill with an airfryer or burner after applying the glaze.

[mur_myau, Helen]

I can only advise you to bake it in an egg crust. Like this.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=385763.0

mur_myau, HelenHow long have I been waiting for such a simple and necessary recipe !!!
Of course, the question wasn't just about email. frying pans. This crust is needed for baking in the oven and for the airfryer and all our other gadgets.
Lena, have you tried adding (coating) a ready-made dish with an egg? For example, ready-made baked pork, but would it be nice to coat it with an egg on top and get a gloss?
I already saw the answer

Galin,
In a prumel, a large piece of meat was baked whole (cut the hams, then cut the shoulder blades, the pig).
In the old miracle, too, but a bone had to be removed from a piece of ham and cut into two pieces, as it were, a half-crust (the shoulder blade can not be divided).)) Otherwise, the height will not be enough and it will burn from the lid. Bakes decently. Juice comes out, unlike the oven, but I do not drain.
I bake with the skin up, meat down. Finish with crust frosting if desired.

Somehow your recipe passed by and I didn't see it!
Thank you very much!!!

[Lyi]

Lyi,
No, I haven't tried it. You can, of course, try at the end. I'll do the experiment the next time I'm going to bake meat.

[Lyi]

Lyi,
A! I remembered yet. Sour cream gives a good crust, mayonnaise too. We smear the chicken, why can't we eat meat?

Sour cream gives a good crust, mayonnaise too. We smear the chicken, why can't we eat meat?

It gives a crust, but no gloss. And eggs, yes, should give exactly a glossy effect. Thank you.

I read the whole topic about the Miracle electric frying pan in search of new recipes. I have been using it at the dacha for a long time, I respect her very much. I found a lot of pastries in the subject, for which many thanks to everyone! On my own behalf, I want to add that in "Miracle" stuffed zucchini and cabbage rolls are wonderful. Maybe someone will need this information.

[Hope]

Hope, thanks for the info, how do you do them?

Girls, I've been using Miracle since 1982. At one time I somehow abandoned her, and 5 years ago I remembered about her. She helps me a lot, when in the summer I don't want to turn on the oven in the heat, I use it on the loggia, but I don't make baked goods.
And here the other day we left for the dacha, lived for almost a week, I baked pies in Miracle. And what she found - she does not bother the bottom!
I had to turn the pastries over and bake a completely white bottom. But I put a piece of foil on the bottom so as not to wash the pan after baking. I already forgot how she baked before, but I remember that my mother and I had no complaints.
And so I thought - could it be that it has become worse than the oven? And what to do? I was really upset ...: girl_cray1: Foil could not give me such a trick?
I have a stove with top heating, there is no window, the lid is not flat (convex).

[svetta]

svetta, the foil does not affect this. Can bake longer and add a little sugar for color. It still depends on the amount of the product.

[Ligra]

Ligra, but baked in time normally, on top the pies were already too ruddy, closer to the Negroid race. The quantity was also normal, the pies were just over half a pot. Sugar was enough, my husband-sweet-savory will not eat.
By the way, I took the recipe for the dough from this topic, the dough with dry yeast (taken by Dr. Oetker). But next time I'll take fresh yeast with me, this is heaven and earth.

[svetta]

svetta, well, it's strange, of course, it won't be in the oven, but it's quite appetizing fried. Now, if bread is baked without sugar at all, then it turns out pale.

[Ligra]

Ligra, I also thought in Miracle at the dacha to bake bread, I have nowhere else to store a bread maker there. I'm really upset ...

[svetta]

svetta, maybe make someone else as a dough. The bread in Miracle is baked well.

[Ligra]

Ligra, yes I often cooked in it, everything is wonderful, I just did not make pastries. I took her to the dacha just for baking and such a bad luck. Well, nothing, it will come in handy anyway, I will bake the pies by turning over, I have no other choice.

[Svetta]

Svetta , I never cover the bottom with anything in my miracle stove. it is also released in the early 80s. Everything is baked perfectly (buns, pizza, pies). The bottom and top of the products are always tanned, and the foil prevents the temperature from rising in the bottom layer of the baked goods. Remember when we bake in gas. we cover the top of the oven with foil and do not let the temperature rise in the upper layers, and if we want to get a tan, we remove the foil. Another example from life is in the summer, when the room is hot and there is no air conditioner, by covering the windows from the sun with foil foil, we lower the temperature in the room. So try not to cover the bottom of the oven with foil and I think you will get a tan at the bottom of the baking. I have been using a computer recently and do not yet know how to make a word in bold.

[Mila56]

Mila56, thanks, I also think to try the oven without foil. It's just that I don't have running water at the dacha, so I come up with all sorts of tricks so that there was less washing.
By the way, I know the trick about the reflectivity of the foil, so I laid the foil with the matte side down.

Girls, the heating capacity of the foil in the oven and on the window is different. It reflects on the window, and in the oven heats up and bakes tightly to the product. Repeatedly used foil in Miracle does not affect the quality, except that the bowl remains clean.

[Svetta]

Svetta can be used (repeatedly) paclan baking paper, I use it 3-4 times.

I use this paper when I bake in a tabletop stove, laying a baking sheet (save it and wash less).

[Mila56]

Mila56, I use regular parchment for baking, I also use it many times until it gets old or dirty. And paclan is not for sale with us.

My old stove won't blush the bottom either. Well, I brazenly put it on a gas stove on a weak fire, if I want a crust fried from below, too (here I like to have a crunchy bottom). And if I bake a flip-flop pie, all the same, the fruits will end up on top, and they can be sprinkled with powder or icing.

[bSvetta] [/ b], and the usual parchment you are in the household. Do you buy in stores or at a pharmacy or other place? and should it be lubricated? Since paclan is silicone coated, it is not lubricated. sold in rolls of 8 meters by 38 cm. Baking in a miracle oven in a silicone (glossy inside - better tan) form a shortcrust pastry cake is also fried bottom.

Girls, my Miracle, the bottom will blush sooooo much, you will overexpose it a little and in general "negros" are obtained ... I bake without substrates ...

[Mila56]

Mila56, I take parchment from the supermarket, and the cheapest one. It does not require any lubrication, it perfectly withstands up to 8-10 uses (I bake a lot to order, I understand what I am writing about). Perhaps paclan is better quality, but why pay more? I'm fine with my parchment.

marlanca, I wonder why some stoves fry the bottom, while others fry the top? a riddle ... Do you have tendes on top of your stove?

[marlanca]

marlanca, also also, may be under-care

Virgo, I have a top ten .. the year of release is 91 ... but everything bakes evenly and the bottom is beautiful and the top

Virgo, I have a top ten .. the year of release is 91 ... but everything bakes evenly and the bottom is beautiful and the top

+1. I also have issue 91, and it also bakes evenly. Sometimes the edges-sidewalls almost burn,
there is enough sugar in the dough, and I like rosy buns

[svetta]

svetta,
Teng is my top only ....

[Hope]

Hope, thanks for the info, how do you do them?

Gulya! Nothing special. I cut the zucchini into pieces 5 cm high, clean the middle with seeds, boil it a little in water (perhaps this is superfluous, but I'm so used to it). Filling: I mix minced meat (more often I scroll beef, pork, chicken, and so - what it is), a little (7-10 minutes) boiled rice (I do not rinse so that the filling does not crumble - rice gives the mince viscosity), rub raw carrots and cut raw onions. I mix everything, salt and pepper to taste. With this I fill the middle of the zucchini. Separately prepare the sauce for pouring. Here, probably, who is used to what and loves. I lightly fry the flour in oil, add sour cream, stir, let the sour cream boil a little, add water (or a decoction from zucchini), stir so that there are no lumps, salt, add all kinds of spices for taste. Sometimes I make the sauce a little differently (this is when sour cream is not available): sauté onion-carrots, add tomato, fry a little more with tomato, pour water (broth) in the amount I need, salt, spices, 1-2 tablespoons flour, a little boiled and - the sauce is ready. I spread the zucchini circles on the bottom of the "Miracle", put the filling (with a good slice) into the holes with a spoon, pour in the prepared sauce, cover with a lid and cook for about 40 minutes (in general, until cooked). Sometimes sprinkle with grated cheese on top.
With cabbage rolls, almost everything is the same, only instead of zucchini I boil cabbage leaves. Yes! I do not warm up the "Miracle" in advance, I cover it with a cold lid.

[simulia]

simulia, Hopethanks for the detailed explanations

Girls, I just can't really grasp the connection - the top ten and the pale / fried bottom ...
And what is the power of your Miracles that fry the bottom?
What exactly do you put the pan itself on when baking?

So there is a stand for her, Sveta! I also bake well both. The power of the old and modern is 500 watts.

Could the bottom be badly baked because the lid does not fit well to the bottom? Because of this, the lower part may not warm up well. Check in a cold state for any backlash-gap between them.

So there is a stand for her, Sveta! I also bake well both. The power of the old and modern is 500 watts.

Larissa, in my Miracle, the kit did not include a stand as such, well, like this 🔗..com / 2012/04/17/203541 / img / 55878070.jpg The stand was not 100%, my mother and I were very thrifty and could not lose it, and I don’t remember any stand.
I had only an aluminum mold of a smaller diameter and lower in height to the stove, at the bottom of it there were 3 small convex hemisphere-type depressions of the leg type. I used to cook porridge in this form, and just put the chicken in a saucepan - it turned out to be a duet dish.
Now my Miracle is in the country, I will definitely take a photo and see the power.

[simulia]

simulia, I will definitely check your guess.

The link breaks, Sveta, I can't see it, but, apparently, you have some other stove.

[svetta]

svetta, I also have 500 W, top heating and a stand for the entire structure. I use it as intended by the manufacturer. But with a very great need (which I do not have, and the girls wrote above), you can put it on a stove with a slight heating.

[svetta]

svetta, and what was your frying pan on when it baked? Not on cold stone / tiles? Or on the street somewhere? Maybe the bottom cooled down quite a lot, so it didn't turn brown.

[Ligra]

Girls, in the country baked in the kitchen, room temperature. Once I put the electric oven on the spiral, the second and third times I put it on a small inverted saucepan. The result is the same.
The day after tomorrow I will leave for the dacha and in a few days I will report back with a photo.
Ligra... I will definitely use your advice and additionally turn on the electric stove weakly from below.

[svetta]

Once I put the electric oven on the spiral, the second and third times I put it on a small inverted saucepan. The result is the same.

We must put on some kind of lattice. I, too, without a stand. I adapted from the airfryer. svetta, in your case, all the heat was spent on heating an additional pan and stove through a spiral.