Buns "Clouds" in the multicooker DEX DMC-50

Buns "Clouds" in the multicooker DEX DMC-50

Category: Bakery products

Ingredients
Milk	150 ml
Pressed yeast (or dry - 1 tsp.)	14 g
Flour	300-350 g
Salt	0.5 tsp
Freshly squeezed orange juice	2 tbsp. l.
Egg	1 PC
Butter	25 g
Sugar	3-4 tbsp. l.
Vanillin	pinch

Cooking method

• Dissolve the yeast in slightly warmed milk.
• Sift the flour with salt, add orange juice to it. Add milk with yeast to the flour.
• Mix sugar, butter at room temperature or melted, egg, vanillin. Leave a couple of tablespoons of this mixture to grease the top, pour the rest into the dough.
• Knead a soft, slightly smeared dough on the bottom.
• Distance it until it increases 2-3 times.
• Divide the dough into 8-10 pieces and shape the buns as you like - you can just use balls, you can rolls, you can with any filling (poppy seeds, for example, or cherries). I did it without filling, I just kneaded each bun with my palm, greased it with butter and rolled a roll.
• Place the buns in a multicooker greased with butter and put them in the cartoon with the lid closed. After 20-25 minutes, grease with the mixture that we left, sprinkle with cocoa on top. Switch on the Baking program, 45 minutes. Look in your slow cooker for how long to bake, in mine 45 minutes is the standard time for Baking.
• At the end of the program, gently turn the saucepan over and remove the rolls. Cool on a wire rack.
• 
• 

The dish is designed for

full saucepan

Time for preparing:

2 hours

Cooking program:

Bakery products

Note

What can you say - delicious and completely cloudy airy. Recommend!

Taken from here - 🔗 , small changes were made in the liquid / flour ratio, otherwise it turned out too liquid.

Similar recipes

Rosemary buns (Natali06)

Hot Dog Buns (Sonadora)

Diet bran buns (barbariscka)

Lozja, I took it to the bookmarks, I will definitely bake it, then I will report back. Thanks for the recipe

Lozja, I took it to the bookmarks, I will definitely bake it, then I will report back. Thanks for the recipe

To your health! Try it! I liked baking rolls in a slow cooker so much that I changed my mind about buying an oven.

To your health! Try it! I liked baking rolls in a slow cooker so much that I changed my mind about buying an oven.

Thanks, we will definitely try! I also like to bake yeast dough in a slow cooker. The husband says, let's remove the oven and put a dishwasher in its place.

I also looked at this recipe on the cook, did nothing without changing the dough, it was normal (probably the flour is different), the buns are very tasty and airy, they reminded of the Sverdlovsk puff, I baked many times already, I advise everyone to try =)))

how lovely!
I understand that the dough can be kneaded in HP? can you store orange juice? I just don't buy oranges at all - they disappear from us.

Wonderful buns! I will definitely try.

how lovely!
I understand that the dough can be kneaded in HP? can you store orange juice? I just don't buy oranges at all - they disappear from us.

I think it's not worth the store, there is only a name from oranges. Buy a little orange for a case like this.
Of course, you can knead the dough with anything, anywhere. Just like you can bake these buns in anything.

I also looked after this recipe on the cook, did nothing without changing the dough, it was normal (probably the flour is different)

I also thought so at first, but Irusya also did it according to the original recipe, and I also had to add about 100 g of flour.Maybe you measured with glasses and the author of the recipe was also measured with a glass, but the conversion into grams there is not entirely accurate, that's why it happened? I was guided by grams and ml in the recipe, it invariably turns out to be a smudge, not dough. Therefore, I reduced the liquid by 25 ml, and then everything grew together.
To your health, girls!

Here I am.
Thanks to Lozja yesterday I baked:






Ksyusha, the most important thing: she did everything according to the recipe, except for flour - well, you know, the main thing is that she didn't add gags (well, how I like it)
To say that it is tasty is to say nothing, it is mega-tasty, the dough is the most tender, airy, well, it's just dumb
And here's an airy cloudy dough:

[Irus]

Irus, real clouds, it seems that they will fly away now! Already scattered, probably by morning.

[Irus]

Irus, real clouds, it seems that they will fly away now! Already scattered, probably by morning.

Xun
Yeah, scattered, but I saved one for myself for dinner (from the middle)

I, too, is already in the process of proving, a little more and I will also brag

I, too, is already in the process of proving, a little more and I will also brag

We are waiting ... And what about the flour and liquid, how much did it take? And now I'm worried, maybe, really, in vain I changed the recipe and it's about flour ...

We are waiting ... And what about the flour and liquid, how much did it take? And now I'm worried, maybe, really, in vain I changed the recipe and it's about flour ...

and nothing in vain
according to the original recipe, it took me another 100g. flour - weighed all the flour that I added.
but my flour is different anyway
it means that in the original recipe (if you take flour by weight, and not in glasses) - the liquid will obviously be too much

and nothing in vain
according to the original recipe, it took me another 100g. flour - weighed all the flour that I added.
but my flour is different anyway
it means that in the original recipe (if you take flour by weight, and not in glasses) - the liquid will obviously be too much

Well, okay, soothed.

Well, okay, soothed.

Lozja, it was not in vain that you reduced milk, 25ml is clearly superfluous, because I had to add a little flour to me, I mixed it, I look too smeared, I put a little on the "eye" ..

Lozja, it was not in vain that you reduced milk, 25ml is clearly superfluous, because I had to add a little flour to me, I mixed it, I look too smeared, I put a little on the "eye" ..

Ok, thanks, I’ll sleep well now, I’m not in vain scoffing at the recipe.

By the way, I forgot to clarify: I baked Clouds on dry yeast Saf-moment - 1 teaspoon from a bread machine (with a small hill) and 0.5 teaspoon from a bread machine of salt.
Kneading and first proofing in HP on the Dough program. Then I shape the buns, put them in a cartoon, the Yogurt program is 15 minutes, then I turned it off and another proofing for 15-20 minutes. (total second proofing 30-35 min.)
My baking is 52min. (first 45, and then added 7) - it turned out the most for a 400 gr test. flour, and if for 300 - then 45 minutes. enough with your head

what are you doing !!! clouds ... fair ... I don't know what to bake today ...

what are you doing !!! clouds ... fair ... I don't know what to bake today ...

Polichka
After all, you have more than one cartoon, bakes and then, and then - you will not go wrong

Polichka
After all, you have more than one cartoon, bakes and then, and then - you will not go wrong

hmm ... well, I think my guys will definitely not be offended if I do this and that today ...

hmm ... well, I think my guys will definitely not be offended if I do this and that today ...

well ... duc .. this is exactly

Strangely, I measured everything in grams, only I replaced the oil with vegetable oil (I struggle for a figure), and I also kneaded the dough in a bread maker, I am lazy by hand =) but the main thing is that my mom is super buns, now their fan

Strangely, I measured everything in grams, only I replaced the oil with vegetable oil (I struggle for a figure), and I also kneaded the dough in a bread maker, I am lazy by hand =) but the main thing is that my mom is super buns now.

and the flour was not from durum wheat? not Makfa? she needs 20% more liquid
I had the usual flour

I just replaced oil with vegetable oil (I'm fighting for a figure),

in butter a maximum of 82.5% fat, and in any vegetable oil - 99.9%
Already me ........

Lozja, I report




The blocks ... are real, Thank you for bringing this recipe to our site.

Lozja, I report

The blocks ... are real, Thank you for bringing this recipe to our site.

Yeah, in Panasonic Baking with a lower temperature, it turned out to be real clouds - little white. To your health!

Oh, what an interesting recipe ... I took it to the bins ...

in butter a maximum of 82.5% fat, and in any vegetable oil - 99.9%
Yes, but for the body there is a big difference between the consumption of vegetable and animal fat

sorry for the glitches in the previous post, it's time for me to sleep already.
And I have ordinary baking flour from Auchan

Lozja,, kneaded on the second run, the first "clouds" flew away ..... waiting for a repeat, my daughter asked for more cinnamon to pour in (I did it with cinnamon) I have already put the plus sign ....

Lozja,, kneaded on the second run, the first "clouds" flew away ..... waiting for a repeat, my daughter asked for more cinnamon to pour in (I did it with cinnamon) I have already put the plus sign ....

To your health! I think the raisins will look good there too, I will have to try.

To your health! I think the raisins will look good there too, I will have to try.

And the raisins will be good, but I already thought about chopped walnuts in the middle, next time I will do so

And the raisins will be good, but I already thought about chopped walnuts in the middle, next time I will do so

Tell me later, right? But I don't like nuts in rolls, it turns out a little dry. But this is for my taste, of course. If I shove something inside, it will be either poppy or cherry in its own juice.

And why suddenly you, :) you are better. To avoid dryness, I will pour sugar, I do buns like that. And for fresh berries, I think the dough is very tender, although I really love cherries ...

Why suddenly you,

Do I know? Confused me ...

I baked it yesterday. But - since I don’t eat buns, I didn’t break it, I was waiting for the eater ..... I didn’t wait. The eating took place at night.
Baking in a little Panasonic, rested under the very roof. I turned it over and baked it a little more.


The eater checked it out! But I didn’t think that it would be so much ........... Freeze half, or something ........

I baked it yesterday. But - since I don’t eat buns, I didn’t break it, I was waiting for the eater ..... I didn’t wait. The eating took place at night.
Baking in a little Panasonic, rested under the very roof. I turned it over and baked it a little more.

Oh, what a chamomile! - To you for your efforts, to the eater - for your assessment!

Kalyusya!
such beautiful and appetizing Daisy Clouds just wow

and if you do not sprinkle with anything? For some reason I don't want cocoa now, but there is no cinnamon in the house.
how will it not be very ugly? or can replace with something?

and if you do not sprinkle with anything? For some reason I don't want cocoa now, but there is no cinnamon in the house.
how it will not be very ugly? or can replace with something?

Brown sugar...

Brown sugar...

wow replacement ... but something simpler?

but I turned it on anyway. so that apparently my clouds will remain whitish.

wow replacement ... but something simpler?

but I turned it on anyway. so that apparently my clouds will remain whitish.

Well, then, ground nuts, grated chocolate ..

wow replacement ... but something simpler?

but I turned it on anyway. so that apparently my clouds will remain whitish.

Polinka, the main thing is that it is tasty! For the bellies, everything is one that is sprinkled or not sprinkled on top.
But about cocoa - in vain I refused, it is not particularly felt there afterwards.

But about cocoa - in vain I refused, it is not especially felt there afterwards.

I don’t understand why I gave up cocoa ... I’m actually a chocolate soul. I love chocolate pastries, but today for some reason I don't even want to hear the smell ... although nifiga, I'm making a chocolate curd ... right now ... hmm. I'm somehow mysterious beyond measure.

but in general, it's a shame to say ... everyone has such beauty, but I seem to have screwed up my clouds.
Let's start with the fact that I didn’t read it and it seemed like a lot of flour at once. all the dough seemed very sticky to me and I added everything and added flour. therefore I read it and stopped.
then for some reason I decided to bake not in a multicooker, but in a pressure cooker. it usually bakes well, but now it is not completely serviceable, because you never know what.
and to top it off, I just opened the lid and a bunch of condensation flooded my clouds ...

the bottom turned out to be a pretty flower, the top is not very pretty bun. did not rise high. what did i do wrong?
although I'm actually wondering, maybe it shouldn't have gone high? I have a big cup!

right now I will wait until it cools down and try, maybe not everything is so bad.

Let's start with the fact that I didn’t read it and it seemed like a lot of flour at once. all the dough seemed very sticky to me and I added everything and added flour. therefore I read it and stopped.
then for some reason I decided to bake not in a multicooker, but in a pressure cooker. it usually bakes well, but now it is not completely serviceable, because you never know what.
and to top it off, I just opened the lid and a bunch of condensation flooded my clouds ...

the bottom turned out to be a pretty flower, the top is not very pretty bun. did not rise high. what did i do wrong?
although I'm actually wondering, maybe it shouldn't have gone high? I have a big cup!

right now I will wait until it cools down and try, maybe not everything is so bad.

Pauline, I have no idea how pressure cookers are baked or why there is condensation on the roof when baking. Therefore, unfortunately, I will not tell you what and why. My clouds are rising so that cocoa is imprinted on the lid. I still want to get normal sized buns, but I always get a skyscraper.
Maybe try to bake in a slow cooker next time?

My clouds are rising so that cocoa is imprinted on the lid. I still want to get normal sized buns, but I always get a skyscraper.
Maybe try to bake in a slow cooker next time?

so I want a skyscraper !!! next time I will definitely do in the cartoon!

That's what I did.



the buns tasted very nice, but definitely heavy (I would say). that is, apparently the flour I swelled well. maybe that's why they didn't rise much.
I liked that it was not difficult - I kneaded the xp, drank the circles and put them in the cartoon - a great thing for tea.

in any case, the FLOWER is gone. 15 minutes it took to get it done.

So che, normal rolls, however, the bottom is somehow not fried on a bun. In general, shove them in the cartoon next time and do not freak.
And first give flour 300 g, and then look. I gave a photo there, what kind of dough should be, but give it time to knead, and then look and add, if necessary. In general, who am I teaching ...
The main thing is that it was eaten quickly, which means that the rolls are good.

So what, normal rolls, however, the bottom is somehow not fried on a bun. In general, shove them in the cartoon next time and do not freak.

that they are, of course, good, but there was no ... cloudiness in them. that is, they were not airy-small, but bread-heavy.
so I think my joint is a lot of flour.

In general, who am I teaching ...

I don't even know what came over me ... why did I bang so much.
in any case, tomorrow there will be work on bugs.

in any case, tomorrow there will be work on bugs.

Good luck!