Electric frying pan

I will conduct tests tomorrow, where to start

Start with the chicken! Oh, and she is good from miracles! Or sugar pie, here it was higher, too good!

Girls! I'm for help, here's a pie for this recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=426111.0
half the ingredients need to be taken for our Miracle to cope?

half the ingredients need to be taken for our Miracle to cope?

I think that the full lineup should be taken, if it is still relevant. I bake muffins in it, chicken poultry for 3-4 glasses of flour and it does it. A 275 gr. flour is much less.

[Ludmila]

Ludmila, Darling! Everything is relevant, I bake. usually at night.
Thank you!

Added on Tuesday 27 Sep 2016 8:57 PM

Mila56, Mila. I'll ask again. Is it necessary to warm up the lid? I bake everything yeast perfectly and without heating
Now the cake is ...

Girls! : cray: what is my Miracle doing
I did everything. as needed, for 4 eggs in a glass of sugar and flour. I beat it with a large mixer, well, everything was gorgeous!
I warmed up the lid in advance (maybe in vain?) In 15 minutes, the tops began to burn so frankly, but everything inside was completely damp. She turned off the stove, the so-called charlotte can cook ... or maybe

I cut the lid in advance (maybe in vain?) In 15 minutes, the tops began to burn so frankly, but everything inside was completely damp.

And the top began to burn at what minute of baking? In this case, of course, you can cover the top with foil so that it does not get charred, so to speak. But this happens if the baking takes up the volume of the lower pan of the pan right under the lid, or if the baking takes too long. For example, yesterday I made a chicken-pie for 4 glasses of flour + 1 cup of milk + 250 gr. butter + 1 egg + yeast, but it still has a lot of filling (meat + potatoes). After molding, its volume took up two-thirds of the volume of the bowl, and this is raw, which is generally not desirable for a good result. And I baked it for a long time (I did not warm it up beforehand), for 2 hours, there was a heavy and large chicken pot. And somewhere in 1.5 hours I smell that it was burning, but I waited another 10 minutes and only then opened it to look. And as if the top was fried in places, if not to say that it burned out. And he still needs to bake because of the large weight, well, I covered him with foil on top and baked for another 15 minutes. And without letting the cake cool down, I cut it, so it will cool down faster (I was going to work on the night shift at 19 o'clock), and of course it crumbled slightly when hot sliced.

Added Thursday, 29 Sep 2016 07:50 AM

Here's a slightly burnt chicken. There is no longer one piece, I tasted it yesterday. The weight of the finished chicken-pie is 1.9 kg.

Added Thursday, 29 Sep 2016 07:52

And this is it in the context.

[Ludmila]

Ludmila, and what kind of potatoes do you take, raw? how small do you cut?

[Ludmila]

Ludmila, Mil, began to burn very quickly, after 15 minutes, charlotte for 4 eggs. The dough was about a third of the frying pan, the lid warmed up and the first 10 minutes it warmed up the bottom, the frying pan was on the gas comfort. Cover the cake with foil, not enough brains. ...
Left in a skillet overnight. in the morning I found a tall charlotte with a baked top layer, deeper was the unbaked dough.
I was soooo upset, they like to eat kusman pie in the morning with kleik ... but it didn't work ...
What is the reason? in my opinion it was in vain to warm up the lid.

[Vika]

Vika, I regularly baked charlottes, but I never warmed up the lid in advance, the result was always good, the top never burned, I think this is still the case

[Ludmila]

Ludmila, I think so too and will work on mistakes even today

[Vika]

Vika, and I always warm up the lid. And after 12 minutes of baking, I start to peep at the cake, if it's already well-browned, then I cover it with foil (I have a special one folded in 2 layers and curved edges in a circle under the pan). After that, I bake for another 5 minutes. From the bottom, the electric burner into divisions 2 and 3 in turn, at the end of baking 2 (I have only 9).

[Natalia]

and what kind of potatoes do you take, raw? how small do you cut?

Natalia, I use raw potatoes and cut them like a soup into cubes or, if small potatoes, then in layers 0.5-0.7 cm thick.

[svetta]

svetta, well, everyone adapts to their frying pan ... I started heating the bottom of the frying pan according to your advice and everything is fine with the bottom .. but with the top .. maybe if I covered it with foil, I probably would have saved the charlotte .. I didn't have enough brains for that ...

, began to burn very quickly, after 15 minutes

This is surprising. It is clear, of course, that baked goods with a lot of sugar are fried on top faster, but that would be so fast .... Yes, you probably shouldn't pre-heat the lid and bottom. I then bake the muffins in it and while heating and not heating, the top never burns out, since the baking time is about an hour or less, depending on the volume of the dough and preheating. You don't even have to use foil when baking cupcakes.

Mastered a new pie: bulk apple pie. Apple-apple to taste, for our Miracles it is necessary to do a double rate of dry filling, otherwise too thin layers of dough are obtained

Bulk Apple Pie (DonnaRosa)

[Ludmila]

Ludmila, and you have a photo for 1 glass of flour? And parchment was laid on the bottom, or what form? If you do not lay anything on the bottom, it is difficult to remove it, it can break. I've been looking at a similar recipe for a bulk pie for a long time. But it seems that semolina is harmful to us for adults and therefore I refrain from baking with it. Although I like baking with semolina, I used to bake muffins with it (for a long time). Did you cut or grate apples? It turned out to be a good cake, I just want to bake it, but I made the cake in a new multicooker and I haven't finished it yet. Is the pie sprinkled with nuts on top?

But it seems like semolina is harmful to us adults and therefore I refrain from baking it.

Use durum semolina to minimize your concerns.

[Taya]

Use durum semolina to minimize your concerns.

Taya, but how to choose one in a store? On packages with noodles, spaghetti, etc., they usually indicate from which flour and even the category, and I know that category A is made from durum flour. On packages with semolina I did not pay attention to such inscriptions, it turns out that you need to look. Or maybe such semolina is larger and yellower?

[Ludmila]

Ludmila, I'm taking MacFoo.
The package says "T brand".

[Taya]

Taya, thanks for the good advice, I really love pastries with semolina

I also love semolina and semolina baked goods. I put it everywhere.

I also love semolina and semolina baked goods. I put it everywhere.

[Ludmila]

Ludmila, yes, semolina of grade T is more yellow. Mistral Semolin, Makfa just sort of written the grade T, I personally don't really like Makfu, so I didn't even buy her semolina, but Mistral's semolina is good. On an ordinary semolina, they write grade M.

We only sell Macfa from durum varieties. There are no other suggestions.
And of course, you need to look at the label on the package.

semolina of grade T is more yellow.

Now I am armed with the knowledge of semolina

I personally do not really like MacFoo

Why? She's not bad, yellow.
Yes, and does not play a special role in baking. I would take the budget option from the T.

How interesting about semolina. I went and looked at it - brand M. It seems to me that we can't find another one, but I'll look.

[svetta]

svetta, I thought you knew everything, you are an experienced culinary specialist.

Taichka, it's unrealistic to know everything. I recently learned about sunflower oil, that it also goes by brands.

I don't know about oil either.
I know about the refined, deodorized.
Is there anything else?
Under a magnifying glass, I am now studying the label on a bottle of oil - I don't find anything new.

Taya, there is (well, it should be) marked "P" or D. On my oil is.

Found where indicated.
How inconsiderate we are.
I went to google what they write about the differences.

[Mila56]

Do you have a picture for 1 glass of flour? And parchment was laid on the bottom or what form

Mila56, the form was lined with a Teflon sheet covering and sides. Specifically in this pie, 1.5 cups of oat flakes, 1.5 cups of wheat and rye flour in half, 0.75 cups of sugar, 2 tbsp starch. l., soda + lemon 0.5 tsp each.
I brought in rye flour from myself, and reduced the sugar, as I usually do.
The layers turned out to be thin, it would have been better to double the norm, but the taste is very apple, and the cold pie tastes better than the hot one. In general, the last 2 pieces are left today

Girls! Again, my Miracle is weird. I don't know how to tame her: girl_in_dreams: she doesn't want to bake sweet dough normally and that's it. She bakes well yeast products - bars, buns, baked jellied pie several times. everything is fine! But sweet-cupcake-biscuit, well, I just can't adapt
I baked a simple plum cake, the most ordinary muffin dough and a plum on top, in a ratchet mold.
For the first time, I warmed up the bottom throughout the entire baking, it was baked in 20-25 minutes and the bottom had already begun to burn in the middle, just where the fire was projected. In spite of everything, they ate the flight (well, at least not garbage, like with charlotte)
the second time, I warmed up the bottom from time to time, everything was baked at the same time. as a result, the bottom is damp, they began to grab hotter and did not understand that the bottom was damp ... I set it to bake a little ... well, it seemed to grab hold and also left
I want to try the cupcake again .. or there are already enough experiments, let him bake savory, and put the sweet on the Princess

Vika, try to bake the bottom on a small T all the time, choose an average between the first and second cases.
I used the Miracle at the dacha, at first I had one electric oven, then I changed it to another. And while I got used to the second stove, I screwed up more than one batch of rolls. The second furnace turned out to be more heated at the same divisions. Well, nothing, got used to it.

[Vika]

VikaWhen baking with bottom heating, be sure to use a large divider disc. It distributes heat well and evenly along the bottom of the Miracle. If you have one, try it.

[Ludmila]

Ludmila, Lyudochka! wooh thanks a lot for the hint! (y) yes yes. there is a disk!
svetta, Yeah thanks. I will try to constantly warm up
I already wanted to send this stove into exile in the storeroom just yesterday. Gotta give her a chance

[Mandraik Ludmila]

Mandraik Ludmila, thanks for the hint, I'll try to find such a divider. I do not have it, at home there is an electric stove, and at my dacha I have an electric combi - a thick spiral and a heating disc.

[Svetta]

Svetta, Vika, I generally heat the bottom on the induction unit, the induction unit does not see the miracle at close range, the frying pan is aluminum, but the disc divider is very sensitive, I put it on a very low power - 800W and bake. I use the divider if I put some form in Miracle, otherwise, as a rule, the bottom is very pale or not baked at all

here I, too, in the form of a baking oven, once burned, the other time not burned.

Girls, hello! I read the topic, and bought the Wonder-M 90 from my hands. Before that I bought a Sakura sa-7761R multicooker-pressure cooker. I dreamed of baking good high cakes in it. But alas, it turned out to be sticky. The bottom burns, the top is not baked, the middle is sticky. The gas oven in the four-burner stove of the new Lysva stove also does not bake properly, the cakes fall off and that's it. Before that, the Soviet one was a two-burner, it baked remarkably, everyone was surprised how I got such biscuits, although I didn't even beat it with a mixer, and not much with a fork. Thanks to this topic, I remembered about the miracle oven. I baked a sour cream on kefir in it, for one portion, it turned out to be very tender, as if in the oven on sour cream on a fatty heat, but the volume is small due to the large diameter.Yesterday I decided to bake a double portion for two glasses of flour in the morning. In general, the bottom was not baked, I had to turn it over and bake it. Was carried out until six o'clock in the morning. Saved time is called. The cake turned out to be sticky, like an omelet, did not rise during baking, and when this cake was baked, it turned out to be such a disgrace.
I have a question for you virgins, who baked for two portions, did you succeed? Maybe you need to warm up in advance or not? For one portion, I warmed up for 10-15 minutes and everything worked out great, for two, too, five minutes, though. And even when heated to 400 watts. I have it buzzing like an old refrigerator, the lid trembles even in your hands as you lift it and even smelled like burned. What could it be? TEN or spiral will probably die soon?

[Milk Toffee]

Milk Toffee, change sakura for something more decent and you will be happy with baking. Without any dancing with tambourines. For example, the usual Polaris 0349 bakes such biscuits in a bowl from the 10th Panasonic


No one bakes biscuits better than multicooker (the pressure cooker is designed for dishes that contain water)

Added Wednesday 14 Dec 2016 02:19 PM

In an electric frying pan, the biscuit turns out well, but in an additional 22 cm non-stick form

[Milk Toffee]

Milk Toffee, change sakura for something more decent and you will be happy with baking. Without any dancing with tambourines. For example, the usual Polaris 0349 bakes such biscuits in a bowl from the 10th Panasonic
No one bakes biscuits better than multicooker (the pressure cooker is designed for dishes that contain water)

Added Wednesday 14 Dec 2016 02:19 PM

In an electric frying pan, the biscuit turns out well, but in an additional 22 cm non-stick form

Thanks for the advice! The cake is wonderful! But I don't plan on buying any more cartoon. They bake too long. I will use the miracle girl one cake for 20 minutes. plus heating min. 10 - bake. And the multicooker-pressure cooker has two modes: multi and pressure cooker. It's just that the volume of the bowl is large, 6 liters, so it bakes unevenly. And 40 minutes. one cake for me is long. I really like the Miracle Pastry. In order not to get burned, I put on the potholder and take a towel, I put the grate for the lid in front of the stove so as not to drive my hands over the steam. Something girls do not post recipes and masterpieces in the subject. Miracle fever gone? And I have just begun. I'll post something successful.

[Milk Toffee]

Milk Toffee, bakes badly because sakura is a pressure cooker. The word Multicooker in its name is a marketing ploy, they bake without pressure, otherwise, as you describe, it turns out a burnt, dull thing. It's a pity for products, time and effort for such a result (I read about the model even before I wrote the first post, cook everything that has at least a glass of water and there will be happiness)

[Anastasenok]

Anastasenok. Sakura has two modes: multicooker and pressure cooker. When you turn on the multicooker mode, you open the valve and cook without pressure. Maybe I did not close the lid tightly, and it loosened up at me. I'm thinking of trying the foil on top with the shiny side down. But the topic is not about cartoons, otherwise we will now be politely asked.

And 40 minutes. one cake for me is long. I really like the Miracle Pastry.

Well, as one cake ... In fact, this is a whole cake, because it is cut into 2-4 cakes, depending on the height.

Milk Toffee, bakes poorly because sakura is a pressure cooker.

I can't say about Sakura, but the pressure cooker doesn't bake badly. My Saturn bakes very well, no worse than multicooker. And in Stebakh girls bake.

[Lud-Mil @]

Lud-Mil @There are four of us in the family and I usually bake two servings. My husband can manage the whole cake alone and my daughter helps well

[Irina]

Irina, in cartoons, a really big cake is obtained, and enough for four for the eyes. For example, look at the photo in the topic Chocolate on boiling water, girls show such tall pastries there, and it is baked in one go. The multi is very good at baking.

[Mila]

MilaWell, probably due to the small diameter. I bake mainly on kefir or sour cream, where the dough is heavier and does not rise like in classic biscuits. By the way, we don't really love them.

[Milk Toffee]

Milk Toffee, just take our word for it. From personal experience in a simple type, Sakura received the result you described. In oursson 5015, thanks to the multi-cook, everything is more bearable, of course, but still not the same. A cartoon for 2 thousand bakes much more interesting.

Although in Miracle, well, it may turn out a little worse, I like yeast baked goods in it most of all. But I have never used any bottom heaters or preheating the lids. I just put it on the table on her own three-legged stand and that's it.