Srimati (no filling) - baked goods under pressure (Brand 6060 smokehouse)

[Mistletoe]

Srimati (no filling) - baked goods under pressure (Brand 6060 smokehouse)

Category: Bakery products

Ingredients
Semolina	1 d. stcn.
Kefir	1 d. stcn. + 0.6 d. stcn.
Sugar	0.5 measured. stcn.
Wheat flour	1 d. stcn.
Vegetable oil	2 tbsp. l.
Soda	0.8 tsp

Cooking method

• Based on the Shrimati from Mistletoe. MistletoeThank you again and again for this wonderful recipe
• I kneaded the dough (changed the proportions a little):
• Semolina (1 measuring glass) was poured with kefir (1 measuring glass) for 30 minutes. Added sugar (0.5 measuring cups), wheat flour (1 measuring cup), kefir (0.6 measuring cups), vegetable oil (2 tablespoons) to the semolina. I kneaded the dough. Quickly mixed in 0.8 tsp. soda.
• An additional bowl (not included in the kit) oiled with vegetable oil
• 
• Poured the dough into the bowl
• 
• She closed the lid. I fixed it by turning it counterclockwise. Installed a pressure regulator. Included "Soup / Stew" mode for 20 minutes... Left shrimati in the pressure cooker 10 minutes after the end of the program
• 
• Shrimati rose twice (it seems that it is flat, but there was not enough dough, but it actually rose twice)
• 
• The other side of shrimati
• 
• Upper cut
• 
• Bottom cut
• 

Time for preparing:

20 minutes + 10 minutes

Cooking program:

Soup / Stewing

Note

Srimati is well baked. The only flaw is that there is a seal with a diameter of 2 cm at the level of the upper incision. I don’t know the reasons. Perhaps condensation has entered ...

[Mannochka!]

Mannochka! So you baked at high pressure?

[Zhenechka]

Yes, Zhenechka, at high

ABOUT! Then I'll try it in my pressure cooker. Thank you!

Of course try

[Mannochka]

Mannochka, and why in a separate bowl? and how many approx. degrees was the baking temperature?

[nimart]

nimart, in an additional bowl, because in the standard bowl there is a pin-heating element (this is a smokehouse), then you cannot take out whole baked goods from it. And the temperature ... Well, provided that the baking was under high pressure, then the temperature was somewhere around 115^aboutWith ... plus or minus ...

I keep trying in my cartoon to find the best way, I try in different ways

So I did not bake in a multicooker, but in a pressure cooker

[Mannochka]

I baked Shrimatya in my pressure cooker in 20 minutes. High pressure due to lack of liquid did not accumulate, BUT the cake was baked. I turned it over and held it on heating for another 10 minutes for a beautiful top crust. Thank you, Mannochka, for the experiment!

[Zhenechka]

Zhenechka, very glad that you got shrimati in the pressure cooker
But the pressure still built up, otherwise the cake would not have been baked in 20 minutes.Most likely, you just did not notice it

Well, maybe, but I immediately tried to bleed the air, but nothing blew off. But the main thing is that it worked!

Well, maybe, but I immediately tried to bleed the air, but nothing was bleed

And this is because baking does not take place all 20 minutes under high pressure, but somewhere around 7-10. Therefore, nothing happened

But the main thing - it worked!

This is yeah, this is the most important thing!

now I also want a pressure cooker because of these manniks!

[Fronechka]

Fronechka, in general, in any pressure cooker, I really like the oven, cupcakes, biscuits, manniks. They turn out very well.

This is my second time today
The pets swallowed the first batch and did not notice ... they only licked their fingers !!
True, I did it with filling. I poured almost all the dough into the bowl, carefully laid out the white plum jam in a thin layer, then spread the dough remnants just as neatly with a spoon and spread it evenly.
Close the lid and for 25 minutes multi-mode with the valve closed. (I have a multi-pressure cooker-smokehouse unit)
Then for another 10 minutes in baking mode - then the top is slightly browned, and not completely white.

Thank you Gorny for the super fast and delicious recipe !!!!

Here is the report, I did not have time to take a picture while I was running for the camera, half of it was already taken away

here! the second batch barely managed to take a whole

[Oksana]

Oksana, very noble pies came out! I'm very glad the recipe came in handy!

And what about the second pie? Something I can't figure out

These are coconut flakes, just pink

Oh, I would not have guessed about the pink shavings Thanks

And in an ordinary pressure cooker, which can also be baked on the stove?

Here I can’t answer anything - I have never used one. Purely theoretically, I think it is possible, only the intensity of the fire must be determined.

Thank you, if I decide - I will report

Thank you, it will be very interesting to know what will turn out in the plate

Mannochka! Thanks for the recipe! As you know, there was no kefir, so I had to replace it with milk. But I think the dough on kefir will be fluffier. All other ingredients were increased by 1.5 times. Added apples and 1 st. l raspberries, grated with sugar. But she baked for 30 minutes. The finished dough turned out to be reddish. And delicious!

Honestly --- baked for the first time in a pressure cooker. Not expected! I fell in love with Brandik even more!

Wonderful pie turned out, smart girl, especially for the first time

Good morning ! I can't get a pie on kefir I've already made different recipes 3 times). After baking, it simply crumbles into crumbs, it is impossible to cut into halves. What could be the reason. I baked the "SOUP" in the Brand smokehouse for 40 minutes and did not take it out for another 10 minutes.

Good! I don’t understand, you are cooking Srimati, and it crumbles? Or some kind of kefir pies? Perhaps the liquid is not enough, it turns out too dry?

[Manna]

Manna, prubul,
Maybe it's the consistency of kefir. He's also different.

Thanks for the wonderful recipes and step by step photos! Peace to your home!

Everyone and shimati too. Yes, maybe 1% kefir, maybe you need fatter? It is baked all crumbly, turned it over on a grid, so she cut it in half (Grid from AG Brand) I also did not turn the valve (I just missed this moment) I just read it, but there seemed to be little moisture there.

I use kefir 3.2%. Be sure to soak the semolina for swelling, otherwise it will take all the moisture in the process, and everything will sprinkle. The dough should have consistency like thick sour cream. I turn it over in a plastic colander or double boiler until it cools completely, on a sparse metal mesh while hot can deform.

Thanks for the tip, is the consistency of the dough moist?

Yes, wet, but not "watery".