Homemade Kirieshki (in Brand 35128 airfryer)

Homemade Kirieshki (in Brand 35128 airfryer)

Category: Yeast bread

Ingredients
One bookmark:
Rye-wheat bread (60/40)	150-200 gr.
Salt, ground paprika, grill mix	taste
Garlic is optional.

Cooking method

• With the arrival of summer, my daughter is simply raving about croutons like Kirieshki, Vorontsovskiy, etc. I do not allow buying them, these flavoring additives, different E, are not useful, as everyone knows. It's very hot in the oven now. And now with the advent of the airfryer, the problem of crackers has now been solved once and for all.
• Cut the bread into 0.5x0.5x3 cm cubes. Salt the future croutons in a deep bowl, add spices to taste (paprika, dried garlic, etc.), mix everything well. Put on a steam plate in one layer. Place the steamer in the airfryer on a low wire rack. Set temperature to 200^aboutC, fan speed 3 (High), time 15 minutes. Open the airfryer every 5 minutes and stir the croutons. At the end of the time, remove the crackers from the AG and cool.
• 
• Today I did it with ground red paprika. The taste is indistinguishable from the purchased ones with the same taste, only salty in moderation. Preparation takes 5-10 minutes. And the exit is very tasty croutons and without various nasty things.

Note

If you use fresh garlic, then it is better to pass it through a press or cut and pour 1-2 tbsp. l. vegetable oil. Insist an hour or two. Sprinkle these oil on bread sticks and mix, and only then fry. Otherwise, there will be a burnt garlic flavor.

Bon Appetit!

P.S. I want to try making bacon croutons. Until I figured out how to flavor the bread.

Ksyusha, I'll use your recipe, mine also love crackers.

I read the roots at home
And I make crackers as follows. Warm up the garlic with oil in a saucepan or large bowl, add salt and pepper if necessary. I pour hot crackers into this mixture, shake it vigorously, the crackers are all enveloped in aromatic oil and that's it, I put it on a baking sheet, a tray and let them cool to dry. Tasty.
Sometimes I add Kamis seasonings.

[Ksyusha]

Ksyusha, and with bacon, as I understand it, it's like a smoke? Or not? If with smoke, then you can blush the croutons with sawdust at the bottom of the flask.

With bacon, I think bacon can be added to the bread dough. So far I've come up with this.

I would try to finely chop the bacon and at the stage of salting and paprika of bread, mix everything together and leave for a while ... the idea is this - the bread will be saturated with aromas / flavors of byacon))) maybe you can not take out bacon for laying in AG too? I wonder what happens? ... I have no AG. please tell us later

[Ksyusha]

Ksyusha, and with bacon, as I understand it, it's like a smoke? Or not? If with smoke, then you can blush the croutons with sawdust at the bottom of the flask.

Manna, there is no smoke, namely with bacon. Well, the child asks with bacon and that's it.

I would try to finely chop the bacon and at the stage of salting and paprika of bread, mix everything together and leave for a while ... the thought is this - the bread will be saturated with aromas / flavors of byacon))) maybe you can not take out bacon for laying in AG too? I wonder what happens? ... I have no AG. please tell us later

So I think the same technology came to mind. But as luck would have it, good bacon ran out in the store nearby, otherwise I would have done my plan by the evening

With bacon, I think bacon can be added to the bread dough. So far I've come up with this.

This option also has the right to be, but such bread will not take root with me, if only put the whole loaf on crackers. Although I have forms L11 and L12 - these are very tiny loaves. Nada ... nada to brain

Ksyusha, did you become the owner of a \ r? I got a Hotter too. True, I have not yet mastered it very much, the whole chicken has not come out very much (a little dry). How is your impression?

[Stomik - Olga]

Stomik - Olga, to me on "you"

I haven't baked a whole chicken yet, only spare parts. The thighs were not dry in 35 minutes that I cooked them. The skin was crispy, of course, but we don't eat it. But I still think that the preliminary preparation of the meat should take place in the form of marinating for a couple of hours, at least. Then it will cook faster and will be juicier. It's better for girls to go to the topic Conveyor grill (model selection, advice, reviews). (2) and Conveyor grill (model selection, advice, reviews). (one) There are many tips and secrets for cooking in AG.

Ksyusha, did you become the owner of a \ g? I got a Hotter too. True, I have not yet mastered it very much, the whole chicken has not come out very much (a little dry). How is your impression?

Maybe you have chosen the wrong program? I always fry the chicken whole, I really like it from the airfryer, because the crust is fried, but inside it is very juicy.

[Catwoman]

Maybe you have chosen the wrong program?

CatwomanThe Hotters don't have programs. You need to set the time, convection speed and temperature yourself. Only Brands 128 and 131 have programs.

[Catwoman]

CatwomanThe Hotters don't have programs. You need to set the time, convection speed and temperature yourself. Only Brands 128 and 131 have programs.

manna, it means that the time, temperature and convection are not correctly chosen, I come to the conclusion that Brandik is better than Hotter, at least because until a person has not got used to this device, you can cook on already "hammered" programs.

I come to the conclusion that Brandik is better than Hotter, at least because until a person is comfortable with this device, you can cook using already "hammered" programs.

Consonant

Yes, I have not made very good friends with my a / g yet ((. If I bought myself, I would have taken Brand.

White bread croutons with garlic and paprika



Temperature 200 * С, fan speed High, time 5-7 minutes.

Thank you, my husband, with beer and the World Cup, I liked it))

[Svetlana]

Svetlana, hello and thank you! Hello husband).