Electric cupcakes Ves electric V-TO-3 / V-TO-4

[Alenka212]

Alenka212, Lena, but you can also make tartlets

[Cirre]

Cirre, Galina, so then you need to buy a tartalet girl. And it seemed to me that the cupcake was more functional. The girls bake the same tartlets in it.

the cupcake is more functional

Yes! You can also have tartlets in a cupcake, and baskets, and cupcakes. Without a tart-lady, personally, I will adore easily. I love both cupcakes very much.
If I had to choose, probably a 4-bed room is more convenient.

[Alenka212]

Alenka212, Lena, well then you need a weight for 4 and a tartlet

I wondered for a long time (on the coffee grounds), ordered for 8 seats. Will not reach me in any way. We are waiting, we are worried.

The girls bake the same tartlets in it.

Girls, how do you bake tartlets in a cupcake? I want to try.

[Ukka]

Ukka, Olya, I simply lay out the shortbread or yeast-free puff pastry in the recesses, and insert the muffin tins on top. You can pour beans as a load. Although, if you press well against the walls with your hands, then even without molds / weights nothing bubbles or swells - they are baked quickly.

[Coffeeberry]

Coffeeberry, Lenochka, thanks, I'll try!

[Coffeeberry]

Coffeeberry, Elena, and thanks from me! I'll try too.

Girls, how do you bake tartlets in a cupcake? I want to try.

Electric muffins Ves electric V-TO-3 / V-TO-4 # 2388

Electric muffins Ves electric V-TO-3 / V-TO-4 # 2401

And I'm all about the same. If you make baskets from fresh berries (strawberries, raspberries, cherries), do you need to boil them, mix them with starch or can you stuff them fresh?

[Alenka212]

Alenka212, Elena, if you need texture and taste, like purchased ones, then you need it.

[Coffeeberry]

Coffeeberry, Thank you! I hope that my "sandwich maker" will still reach the berry season. This is the fourth time the delivery has been postponed. I will experiment. My daughter is very fussy. Homemade dumplings should taste like store-bought dumplings, etc.

[Alenka212]

Alenka212, here is a video of how a berry basket is prepared in production))) At home, of course, you can do it in your own way, but since the daughter is fussy ...

[Coffeeberry]

Coffeeberry, Elena, this is a masterpiece!
I got my "sandwich maker" for 8 muffins. The red one came, as promised!
She immediately began to study the recipe book. But I just can't understand about tartlets with .... (there are several different recipes). Under the tartlets is understood there (as I understand it) a circle of puff pastry. But whether it is necessary to bake them first, and then fill or fill them immediately with the filling is not indicated (except for tartlets with onions, where the filling must be immediately put into the raw dough and filled with milk!).
Can anyone have tried these recipes. How is it correct?

[Elena]

Elena, if you have a cupcake, then the filling is put on the raw dough. But in the tartlet, they first bake the tartlet, and then fill it with the filling.

[Trendy]

Trendy, cupcake. This is her in the store called Sanditch. so they couldn't even find it for a long time
Thank you!

[Alenka212]

Alenka212, in these cupcakes we bake pies with filling right away Electric cupcakes Ves electric V-TO-3 / V-TO-4 # 118
For the tartlets, we use special tartlets, who press the dough into a cup Waffle makers

[dopleta]

dopleta, Larissa, Thank you. I studied the topic. Confused, whether the raw dough will get wet.

Peace be with you bakers!

Alenka212-

But the fact that with onions and even pour milk, this is implied from a puff \ something I have a bad idea of ​​what will turn out \

with onions and pour milk

probably also need to add eggs and will be like onion pies or quiches

Peace be with you bakers!

Vika--

I'm in a different vein, in the sense of toughness

When I just bought it right away with berries, I made a fresh-frozen mixture, so the puff dough turned out to be boiled, then the girls were advised to add starch

Now, the truth is very rarely done in a muffin maker from puff \ mainly ala Napoleon with different creams toppings \
But from sweet and not sweet sandy are in demand

probably also need to add eggs and will be like onion pies or quiches

This amazed me as a beginner cupcake baker.
Here are the recipes (maybe someone will come in handy):
Shrimp tartlets
dough: puff
eggs (hard boiled) - 3 pcs.
shrimp (peeled ready-made) - 50 g
olives (chopped) - 10 pcs.
mayonnaise - 2 tbsp. l.
salt, pepper, thyme - to taste
Chop the eggs finely, mix them with shrimp, olives and mayonnaise. Fill ready-made tartlets with filling.

Tuna tartlets
dough: puff
canned tuna - 400 g
onions - 2 pcs.
canned oil - 2 tbsp. l.
champignons (boiled) - 130 g
cream - 1/2 cup
starch
parsley
lemon wedges
Throw the tuna in a colander and let the oil drain. In this oil, sauté the diced onion, then add the finely chopped champignons, cream, bring to a boil and thicken the resulting sauce with starch. Coarsely chop the fish, put in the sauce, heat a little more. Fill the tartlets with ready-made stews and garnish with parsley and lemon wedges before serving.

Onion tartlets
dough: puff
olive oil - 2 tablespoons l.
onions - 4 pcs.
sugar - 2 tbsp. l.
salt, black pepper (ground) - to taste
egg - 2 pcs.
milk - 180 ml
Fry finely chopped onions in olive oil, add sugar. Season with salt and pepper. Beat milk with eggs. Using a large forming ring, cut out the bottom for the tartlets. Place it in the device. Put the filling in the dough, cover with milk and eggs and bake for 5-8 minutes.

Classic apple pie
dough: puff
apples (cut into small pieces) - 4 pcs.
cinnamon - 1/2 tsp
honey - 1 tsp.
lemon zest - 1 tsp
Mix all the ingredients for the filling. Using the forming rings, cut the bottom and top of the dough out of the dough. Place the lower part into the recess of the appliance. Place the pre-prepared filling in the middle of the dough. Cover the pastry with the dough top. Press down the edges of the cake. Close the instrument cover. Cook for 5-8 minutes.

Mushroom tartlets
dough: puff
butter - 25 g
garlic (chopped) - 1 clove
champignons (small, whole) - 175 g
sour cream - 4 tbsp. l.
egg (beaten) - 1 pc.
salt, pepper - to taste
green onions and lettuce - for decoration.
Cut the mushrooms in half. Melt the butter. Add garlic, mushrooms and simmer over medium heat for 5 minutes. Remove from heat, mix with sour cream, season with salt and pepper to taste. Garnish with lettuce leaves, sprinkle with chopped green bunch on top.

Shortcrust pastry chicken
dough: shortbread
chicken - 400 g
onions - 2-3 pcs.
salt
pepper
broth - 0.5 cups
egg yolk - for greasing pies
Boil the chicken. Refrigerate and cut into small pieces. Finely chop the onion and fry in vegetable oil. Combine the onion with the chicken and add some chicken stock (to keep the filling from getting too runny).
Using the forming rings, cut the bottom and top of the dough out of the dough. Place the bottom into the recess of the appliance. Place the pre-prepared filling in the middle of the dough. Cover the pastry with the dough top. Press down on the edges of the cake. Close the instrument cover. Cook for 5-8 minutes.

Muffins
flour - 200 g baking powder - 2 tbsp. l. sugar - 100 g
vanilla sugar - 1 bag of eggs - 2 pcs
butter - 80 g salt
water - 200 ml
Melt butter and mix with sugar. Add the rest of the ingredients. Fill the grooves about 2/3 full. Bake for 5-7 minutes.

Cupcakes "Butterfly"
flour - 1 3/4 cups
sugar - 3/4 cup
milk - 2/3 cup
eggs, slightly beaten - 2 pcs.
processed butter, chilled - 125 g
vanilla sugar - 1/2 tsp
whipped cream - 300 ml
baking powder - 1 tsp.
Mix the ingredients. Do not beat very strongly. Place the dough into the grooves of the appliance about 2/3 apart. Close the lid and cook for 5-7 minutes. Refrigerate muffins before pouring syrup. Cut off the top of each muffin and squeeze out a portion of the icing onto the cut. Cut each top in half and stick the halves into the glaze to create butterfly wings.Sprinkle with powdered sugar. Glaze:
dark chocolate - 200 g cream - 1/2 cup
1. Combine the chocolate and cream in a small saucepan. While stirring, cook the chocolate mixture over low heat until smooth.
2. Pour the chocolate mixture into a glass dish and refrigerate, stirring occasionally, until it thickens. Options:
White chocolate icing: replace dark chocolate with 220g white chocolate.
Milk chocolate glaze: replace dark chocolate with 200 g milk chocolate.

Curd muffins
butter - 250 g
sugar - 200 g
cottage cheese - 300 g
zest of 1 lemon
baking powder - 0.5 sachet
eggs - 4 pcs.
flour - 300 g
Soften butter (or margarine) and mix with 100 g of sugar. Also mix cottage cheese with another 100 g of sugar. Put everything together. Grate the lemon zest on a fine grater, add baking powder. Add eggs one at a time, stirring well. Eggs can be slightly salted. Pour flour into the curd dough. Place a handful of seedless raisins in the dough. Place about 2/3 of the dough into the grooves of the appliance. Bake the curd muffins for 5-7 minutes, or until the match is clean when checking the dough. Cool the baked curd cakes and sprinkle with powdered sugar.

Charlotte Cupcakes
egg - 3 pcs. sugar - 1 cup flour - 1 cup kefir - 0.5 cup sweet and sour apple - 2-3 pcs. icing sugar for decoration
Beat eggs with sugar, add flour and kefir. Mix everything well. The dough will turn out to be liquid. Peel the apples and chop finely, put them in the recesses and cover with about 2/3 of the dough. Cook for 5-7 minutes.




If everything is clear to me with muffins and muffins (I haven't tried baking yet), then there are a lot of questions about tartlets:
1. Shrimp tartlets - do you need to bake empty dough tartlets and fill them, or fill raw dough and bake?
2. Tartlets with tuna and with onions and mushrooms - will the dough get wet?

Tuna tartlets with onions and mushrooms - won't the dough get wet?

And to take and bake any one tartlet yourself?
And immediately some experience will appear, and it will become clear what will happen in the end
Well, in the end one whole layer of puff pastry will deteriorate, and God bless him, with the dough - but it will be clear.

The device allows you to bake even one pie, nothing will happen to it. And you don't have to bake a whole tray of tartlets right away.

[Admin]

Admin, of course you have to try. But the temptation is so great to ask for the help of such an experienced hall. I don't want to fall face down in the mud. The family is fastidiously angry. They will not like the first experience, they will then twist their nose.
There are so many nuances. The same dough can be rolled out from 7mm to 3mm (I get 16 "sandwiches" with apples out of two plates of puff pastry in a multi-baker, but my daughter's. Accordingly, the result will be different.
And still I will ask: what thickness is it preferable to roll out the puff pastry for a cupcake.

[Alenka212]

Alenka212, Elena, do you need to experiment with these recipes?
the 1st page of the theme is full of different recipes, take them and go!
Our filmmaker Tanyulya has a video on the topic of savory baskets, Tanya-Babushka also has some very successful developments in her profile.
Good luck and be sure to show us your results.
aaa also look into the topic of the Princess Samsushnitsa and Steba's Sandwich Makers. Much can be adapted to the hand

My three kopecks.

The first flying saucers. Based on the results of mastering the cupcake maker, I can report the following. Thanks to the heated debate on the forum, I guessed the size of the cupcake. For 8 charges, that's the thing for me.
To be honest, with the puff pastry and filling, I liked the oven in the multi-baker better. Less hassle and better dough opening.
But the kesiki are wonderful. And baskets of shortcrust pastry and berries are generally the top of perfection.
Only with the dough I suffered. Now I will look for a more elastic dough recipe.

And I have a question. I do not know where to ask, but it is definitely used here. As for baking, etc., you freeze cherries: with or without pits. I'm confused by recipes. which indicates: mix frozen cherries with starch ...
Can't imagine how to freeze pitted cherries. But with the bones of the product is also a question.

[Alenka212]

Alenka212, Elena! I freeze the cherries a little before removing the pits. But in Siberia, cherries are small, fresh seeds are difficult to remove from them, they wrinkle. Therefore, I freeze it, then knock out the bones with a device for removing the bones, put them in portions in cellophane bags and in the freezer. For many years now. Everything is fine. In winter I get them, cherries are whole. Do whatever is necessary with them. From large strong cherries, in those areas where there is a lot of them, you can take out the bones without first freezing.

[Masha Ivanova]

Masha Ivanova, Elena, so it will expire with juice
And then it will probably freeze

[Alenka212]

Alenka212, Elena, I freeze the pitted cherries, everything is fine. This is how the cherries look after removing the pits (just plucked them from the tree) there is almost no juice. I have cherries both large and small.

[Alenka212]

Alenka212, Elena! I confirm. No juice will run out and nothing will freeze. When thaws, each berry is separately obtained. And if the fresh cherry is overripe or tiny, as in Siberia, then I have already told you what to do. Just pre-freeze, and then remove the bones. Try it and see for yourself.
Sometimes, if I brought a lot from the bazaar at once, I wash it, dry it a little and freeze it, spreading it into small portions. And then, when I find the time, I take out a cherry with seeds, wait a little until it melts a little and knock the seeds out of it. And then, already pitted, back into the bag and into the freezer for final storage. Or you can keep the bones in the freezer all winter, and then remove the bones, but I prefer to do all this from the summer, so as not to mess around later. And it will take a little less space in the freezer.

Thank you hostesses.
I used to throw it in the freezer and didn't think about it. And with the advent of the cupcake, the problem with the bones arose

[Masha Ivanova]

Masha Ivanova, I completely agree with you, I remove bones from frozen ones without problems.

[Alyonka]

As for baking, etc., you freeze cherries: with or without pits. I'm confused by recipes. which indicates: mix frozen cherries with starch ...
Can't imagine how to freeze pitted cherries.

Alyonka, for freezing, I take out the pit from the cherry by hand, so the berry tears less, and then I lay out the berries on a tray in one layer. If there is a lot of juice, just drain it. Directly into the freezer. After freezing, I pour it into the desired container.
Here are the pitted cherries already packed in the tray. All cherries are separate.

[Zeamays]

Zeamays, Sveta! A great way, just long enough. They don't stick together anyway, by God!

Something in such heat pulled me to bake pies😯 I am surprised at myself.
Peach-strawberry, puff pastry.

[Elena]

Elena, it turned out great!
Does the filling contain sugar and starch in addition to fruits?

[Coffeeberry-Elena,]

bake pies😯 I am surprised at myself.
Peach-strawberry, puff pastry.

Elena, it turned out great!
and in the filling, besides fruits, there is sugar and starch?

Coffeeberry-Elena, agree with Mirabel-Vikoy !

And the same question: does the filling contain sugar and starch in addition to fruits? ...

There is sugar, but no starch, I love the juice that flows out when you cut a pie. It's a special thrill for me to dip the crisp into it. But do it to your taste.

Girls, hello everyone. Take to the company! I doubted for a long time, I was going and now I made up my mind. Already tried it a little. Cheesecakes, meat cutlets. This is an omelet:

Meat cheesecakes from ready-made puff yeast dough + raw minced meat.


I didn’t like only the syrniki - they turned out to be dry. The rest is quick and tasty!

[Ilmira]

Ilmira, wow, they came out straight!

[Elena]

straight out the whites!

Elena, yeah, that's what I call them one by one, now meat cheesecakes, now lazy whites. They bake so cool! The main thing is not to forget to defrost the minced meat and dough in advance!

[Ilmirushka]

Ilmirushka, congratulations on a useful purchase!
Can you give me more details on meat cheesecakes? How thick is the dough? Do you mold the sides or do they grow and wrap themselves? How many are baked? They look very tempting!

Long doubted

You shouldn't have done that ... How great you did it!

[Lena]

can you learn more about meat cheesecakes?

Lena, everything is very simple! In times of disorder and repair, there is no time for frills. I left a pack of dough in the room overnight, in the morning the pack swelled and even burst. I slapped the dough right in the pack and opened it. Then, with oil hands, she tore off a piece weighing ... 1/3 of a plate, made a bun, flattened it into a cell. I immediately took the minced meat that had been prepared in advance and also thawed, about the same as the dough, and pressed it into the dough cake. The dough climbed out along the edges, forming a cheesecake. Included and ... everything, after 8-10 minutes all bon appetit.
Lena, I won't say exactly in time, to be honest, I didn’t time the time, I just looked at the readiness of the meat (clear juice). and the second batch, of course, bakes faster.

[Ilmirushka]

Ilmirushka, Thank you! During the New Year holidays it will be very important. Because of the rolling of the circles, I threw something on the cupcake (the cartoon works more often).

Because of the rolling of the circles, I threw something on the cupcake (the cartoon works more often).

But in vain! You see, you don't need to roll anything out! Slice-bun-flat cake in three seconds

[Ilmirushka]

Ilmirushka, so I say that the recipe is a find! By the way, I haven't used puff yeast in the weight.

By the way, I haven't used puff yeast in the weight.

come on!