Microwave baking

I would like to know the recipes and listen to the advice of members of the forum on the issue of baking various yeast dough products in the microwave and not only. If anyone has experience, please share.

[Andreevna]

Andreevna, if there is a good oven and microwave, then baking is definitely better in the oven. At one time I had a gas oven, which sang so-so, not to say that it was bad, but not great either. And having bought a new microwave oven with two-level convection, I sometimes began to bake in it. Most of all, I liked baking frozen, puff pastries with filling from the Businovskiy meat-packing plant in it. The pies were tall, tender and tasty. I also baked a strudel from the Zvezdny plant and some German strudel, which were also baked well. But now, I don't see these semi-finished products in stores. She baked "Josephine" cakes for "Napoleon". It turned out to be lush. Once I baked yeast pies with filling, "bricks" came out. I didn't risk it anymore.
My conclusion: the convection microwave oven is only suitable for baking semi-finished products (better than puff pastry). The rest is desirable to bake in the oven.

[Yana]

Yana, Korata baked a loaf of stagnation times and a roll, she gave me a reference from a photo, such simpotyashki. I wonder why baking in a microwave depends on some of them succeed, while others do not. I had a piece of Khrushchev's dough, I wrapped a sausage in it (only 4 pieces turned out) and tried to bake it on convection mode. They went up very well, but at the end they were woody-dry .. Maybe the temperature needs to be set to a different one, I baked at 180 degrees.
PS My oven is not bad, but it became so interesting about the microwaves, otherwise it’s worth it, but I don’t use it in baking.

[Andreevna]

Andreevna, I also made beautiful yeast pies, but you can't chew them. I do not know why this happens. Probably all microwave ovens are different: some succeed, but some do not.

After some experiments with baking in a micra (with and without a grill), I decided that yeast dough and microwave are incompatible. I also make puff pastries, and also biscuits and manna. They are, of course, pale, but if you water them with something, it's normal. It is not necessary to bake it until it is fully cooked - the surface should be slightly sticky. Then they come on their own.

After some experiments with baking in a micra (with and without a grill), I decided that yeast dough and microwave are incompatible. I also make puff pastries, and also biscuits and manna. They are, of course, pale, but if you water them with something, it's okay. It is not necessary to bake it until it is fully cooked - the surface should be slightly sticky. Then they come by themselves.

I have a Panasonic Dimension 4 microwave oven (baking sheet as in a conventional oven). There is a "Baking" mode. I make all baking only in this mode. And yeast, and sand, and puff. Everything turns out great! Place the baking sheet on the bottom of the microwave. I understand that everything depends on the presence of this regime. He rarely goes to microwaves. And the convection mode for baking does not work.

Hello!
I will share my experiments. I have a Panasonic inverter Steam micra, but so far there is no oven at all. So you have to bake everything in a micron. I have e-mail. ovens without convection. I saw a lot of information that baking on microwaves is more airy, I didn't have an Internet then, so I had to go "my own way". I will only say that there was both "oak" and "croutons" and "flat cakes", BUT ....
Now everything is working out wonderfully, and the pastries are really very fluffy, and most importantly they bake much faster !!, for example: a regular fruit pie in e-mail. oven - 70-75 minutes, and on micro + steam + oven mode - 35-40 minutes.
The whole secret is in moisturizing !!!!
I will write how I do: 1) preheat the oven to the required T .;
2) put the cake (in a silicone or glass form) on the wire rack;
3) turn on the micro + steam mode for 3-5 min (depending on the volume). During this time, the dough grows 1.5-2.5 times in volume;
4) turn on the oven mode at the desired T for 30-35 minutes. In this mode, I also add 1 minute in the first ten minutes. couple.
5) stand inside for 10-15 minutes
It turns out better than just email. oven IMHO.
To clarify: my mic has the functions "microwave + Steam (steam)", and there is a separate function "steam humidification"

[Alesik]

To clarify: my mic has the functions "microwave + Steam (steam)", and there is a separate function "steam humidification"

Alesik, my microwave has a function that is labeled baking / convection. I bake all types of cotton products only in it, since I did not even purchase an oven due to the lack of need for it. Bread (including rye) is much tastier when baked in m / wafer than in a bread maker. I use HP almost always only for preparing dough and nursing it. The time for baking bread, pies, muffins and other things with this method is significantly reduced.

[Alesik]

Alesik, there is a function in my microwave that is labeled baking / convection. I bake all types of cotton products only in it

And tell me, please, what forms and molds do you use?

[Anastasia]

And tell me, please, what forms and molds do you use?

Anastasia, I bake yeast pies on a baking sheet (I have it big, like the m / wave itself: 21 cakes fit), on baking paper or just grease a tray with vegetable oil, and puff pastry on a baking sheet moistened with water. I bake muffins, cakes, grandmothers, cake blanks both in silicone molds (Horse, Teskoma) and in Teflon molds from Zenker (Fakelman), both in detachable and non-detachable. I lubricate the teflon ones with margarine, and I do not lubricate the silicone ones, but only slightly moisturize (as advised by the manufacturers of Khors silicone molds).

[Anastasia]

Anastasia, I bake yeast pies on a baking sheet (I have it big, like the m / wave itself: 21 cakes fit), on baking paper or just grease a tray with vegetable oil, and puff pastry on a baking sheet moistened with water. I bake muffins, cakes, grandmothers, cake blanks both in silicone molds (Horse, Teskoma) and in Teflon molds from Zenker (Fakelman), both in detachable and non-detachable. I lubricate the teflon ones with margarine, and I do not lubricate the silicone ones, but only slightly moisturize (as advised by the manufacturers of Khors silicone molds).

Thank you very much for your reply. I would very much like to use silicone molds in the microwave, but usually in the microwave you cannot use silicone when using the grill + microwave, only when you use only microwaves, you can. You seem to have some really great function Microwave baking! What kind of microwave do you have?

[Anastasia]

You seem to have some really great function Microwave baking! What kind of microwave do you have?

Anastasia, the microwave is really super. Panasonic Dimension 4 (that is, size 4, and then there are professional ones). Made in Japan (not China). Now there are none. I bought mine, and I don't remember what year. I checked in the SC, everything is in perfect condition. True, on the forum they wrote about some modern Panasonic m / waves with the Baking / Convection function and even with steam processing. I think China. The Japanese one then cost a lot of money, but now it is scary to assume, and it is unrealistic to get a Japanese product.

I would very much like to use silicone molds in the microwave, but usually in the microwave you cannot use silicone when using the grill + microwave, only when you use only microwaves, you can.

You know, that's exactly what I use silicone molds, and not only for baking. When I make chicken legs, first on the waves, and then on the combi, and I bring them to the grilled beauty exactly in a silicone mold. I have a regular round shape with a diameter of 26cm.height 6cm.
And about baking: with the baking-convection function, everything is clear, but I was very interested in baking with the help of the "MICROWAVES" function. When using this function, only silicone or glassware is needed

True, on the forum they wrote about some modern Panasonic m / waves with the Baking / Convection function and even with steam processing. I think China.

I have a Panasonic inverter Steam NN-GS595A, made in China, and it is with steam generation. But she has been plowing for me for 2.5 years (y) like an "ox", because I haven't had any other technique for a long time. HP appeared 1.3 years ago, and a month ago it acquired Multi. So, I cannot complain about the quality of this "Chinese woman" yet.

[Alesik]

You know, that's exactly what I use silicone molds, and not only for baking. When I make chicken legs, first on the waves, and then on the combi, and I bring them to the grilled beauty exactly in a silicone mold. I have a regular round shape with a diameter of 26cm. height 6cm.

Alesik , Thank you! Maybe I will try to make baked goods in silicone and using a grill. I had no problems with chicken legs and with something else fried - the crisp plate - a special frying pan for microwave oven with Teflon - always helped out - meat, chicken, charlotte and a lot of other things - everything is baked in it. But I just wanted beautiful baking in tins. But I was embarrassed by the inscription on the molds themselves that it was impossible under the grill.

I do not have a full-fledged oven (only cartoon and micro 3 in1). Once I tried baking in microwave mode - pancakes from a book with recipes and some kind of muffin. The result was in the trash can. Before multi, you still had to often use the mic in convection mode. I noticed that yeast and other (puff pastry, for example) baked goods normally work out if the form is placed on the wire rack, and not directly on the plate. If you put it on a plate, the bottom will be white and even raw in any form - metal or silicone. Usually I bake simultaneously on two wire racks, since the forms are placed one above the other.

it was baked in the microwave on convection "Banana cake" (a recipe from the Good Kitchen forum, by Olila). LG microwave, no steam, grill, convection, microwaves. baked in a silicone mold. was afraid that convection would "dry out" him, but no yeast dough has not yet tasted
maybe in different microwave ovens in different ways? I tried to bake at my mother-in-law on convection - it turns out badly, does not rise, dries up ... there I got only Honey cake - a lot of thin cakes - I baked them with a Grill! - 2 minutes and the cake is ready

[Gin]

Gin , thanks for the idea!
Next time I will try to bake these honey cakes under the grill in the oven.

[Anastasia]

Anastasia,
please tell me if you can bake a biscuit without convection. I have an old Samsung microwave, it has microwaves + grill. And does Crisp need a plate?

[Anastasia]

Anastasia,
please tell me if you can bake a biscuit without convection. I have an old Samsung microwave, it has microwaves + grill. And does Crisp need a plate?

And what do you need a biscuit for? If, in principle, it is possible for a cake, but a tall shape is needed, and a crisp plate is only 2 cm high, so from biscuits I only bake a charlotte with apples or other fruits there, which is enough of this height (photo of charlotte and a review about it there is in this thread, just not mine, but according to my recipe, if interested, go back a little and see). But I bake the rest of the biscuits in a slow cooker. And so, in general, for baking, a crisp plate is necessary! But convection is not necessary!

[Anastasia]

Anastasia
Thank you. I also baked a biscuit for a cake in a slow cooker, but I was interested in the opportunity to make something from baked in 7 minutes. I thought. that convection is required for baking in the microwave. I'm looking for a crisp plate. Charlotte fast is great!

Anastasia is such a paper, she did everything as you taught - she smeared a little butter on the bottom, poured out the dough, baked it, took it out, let it cool and pulled it out. And I made a second take - everything is the same. I baked 2 times. And if I baked in a large form, for example, in the oven, then I wouldn't cut the biscuit so evenly.

Anastasia is such a paper, she did everything as you taught - she smeared a little butter on the bottom, poured out the dough, baked it, took it out, let it cool and pulled it out. And I made a second take - everything is the same. I baked 2 times. And if I baked in a large form, for example, in the oven, then I wouldn't cut the biscuit so evenly.

Thank you! It's just that I only baked charlotte, and then put it in pieces on each plate, without shifting it to another dish. And here you have an excellent cake in the photo! It seemed to me that such a large in diameter and such a thin sponge cake could not be reached without breaking it! And everything turned out great for you, so you have to try it too!

Anastasia, what is a charlotte, it’s a biscuit with apples, but without apples, according to the same recipe, it’s just a biscuit.

Here's what happened on Friday late at night.

I will make a reservation that COMBI-3 is 80% microwave and 20% grill. It was baked not for 10 minutes, but for 20, and it was still browned by the grill. The result is not very good. I understand that it depends on the microwave. But I do not lose hope for the best. The question arose, shouldn't you put the plate on the stand? And I also think, can bake first on the waves, and then brown it with a grill? ..

ALIM! Thank you so much for the recipe, if honestly, I decided to try to bake the recipe, but doubts gnawed at my soul as to what to bake in the microwave or in the oven, well, I could not believe it. I made up my mind and this is what happened

Baked on microwaves for 7 minutes at 850 W. This is for you

[Gaby]

I correctly understood that this crisp dish can be used with microwaves?
otherwise my pizza dough sticks to the glass tray, I have to bake on paper put on the wire rack in Oven mode, and if possible better and faster on MV - I should try))) THANKS Gaby

I correctly understood that this crisp dish can be used with microwaves?

Right. Can.

Yes, as a filler: almonds, kumquat - cut everything, and a tablespoon of mint liquor (homemade, by the way)

but tell me this kesk is baked without convection ??

Oh, I'm sorry - I didn't. Without convection, the author generally recommends on microwaves alone ... but I did not dare and baked in the COMBI1 mode (70% power + grill), in my oven it is about 700 watts

super and I can do that ??? I'll try tomorrow

Oh, I'm sorry - I didn't. Without convection, the author generally recommends on microwaves alone ... but I did not dare and baked in the COMBI1 mode (70% power + grill), in my oven it is about 700 watts

Girls, let me insert your 5 kopecks. Today, at the insistent request of the youngest, I once again made such a cupcake. I put microwave 900 W for 4 minutes. Everything was baked perfectly. Added Cocoa alkalized 1 tbsp. l. and chocolate drops 3 tbsp. l. (from Lyulka, thanks to her). It turned out chocolate in chocolate After eating the last piece, an order for the next cupcake immediately came!

Girls, no words! What delicious and not difficult recipes!
Cubuc Photo Super Yummy!

Does anyone have experience in baking pizza in a conventional (without convection) mtcr?

I have a micro Moulinex with a bread maker function, no oven. I bake everything! And bread, and muffins, and biscuit, and yeast, shortbread dough are just great on convection (no micro mode, no steam generation - there is no such function). I wish it were even bigger ... And so it never dried out, did not burn, did not bake. You just need to adjust the temperature and cooking time, but it's like in any oven.

If interested, I can show you something. Something you can see in the blog
🔗

[H8ele8N]

H8ele8N !!! I looked at the cake, just lovely !!! I just didn’t understand on what mode it is baked, I see that the forms are metal !? Can I get more details? Thank you!

[H8ele8N]

H8ele8N , I join your delight, I also bake everything on convection. I have a Samsung. There is even a fermentation mode for dough and yogurt.
Before buying MV, I did not bake at all (my oven is quiet horror, the temperature there is very low, and nothing came of it).

Now I am happy to make up for lost time.

I understand that there are real large ovens with such functions, but the price is from $ 1000 ...

My nephew prepares pizza in micro very simple.
1 st. kefir
100gr. soft margarine
1h l. soda quench with vinegar
600gr. flour, salt
First, she bakes some cakes in micro minutes 3, well, so that the cake looks like a crust (there will be no golden brown crust, this is not an oven and not convection), and then adds all the filling and again in micro. This portion makes 2 pizzas.

I baked such a cupcake a couple of days ago

looks solid)) tell us in what mode and at what power did you bake ?? and share the recipe? )) today I baked in a micra (I have a Samsung with convection) a Bulgarian apple pie ( 🔗) but it turned out to be a little raw, it seems that there is not enough dough. I always get this result when I try to bake pies ... how about you?

Baked in convection mode at 200 degrees for 45 minutes. I'll write the recipe tomorrow. Today I baked cookies with chocolate crumbs, Moscow buns and I'm going to bake some more Ciabatta.

The buns turned out to be simply gorgeous - I tried it according to the recipe from this site.

🔗
It seems to me that there was already this link, so I did it and really works, as I wrote before.

Gin, I still wanted to torture you a little, not in terms of torturing
On the question of pies: I did them well, put 40 grams. +, - for how long (I already know the mode)
Then I understand the Combi Mode and bring it to its logical conclusion? also what time is it?
And in general, when you bake on convection, what temperature do you use? Why am I asking how I wrote before I tried to make a cottage cheese casserole, put it on 180 gr. and 20 minutes, raw, again started the MV already at 210g. (max power for convection 250 g) for another 15 minutes, pale and not baked yet. In general, I started 3 times. I think that the convection in the MV differs from the oven and it is probably necessary to set more degrees right away and the time is normal as for the oven or am I wrong?
And about the loaf and bread, please, in more details, since I would also transfer this to MV, they take up less space and then you don't have to drive the oven for small things. Thanks again for your understanding

[tatalija]

tatalija, if in Russian, then Genie
About pies - I put them on the table under a towel for 15-20 minutes. At 40 degrees I set 1 hour of time - I distribute the bread. 1 hour - for a loaf. But you have to look. The dough behaves differently. It can increase in size in less time. Rye bread - more time is needed there.
I bake the pies in the Convection + Grill mode = 13 minutes at 180 degrees (reheat first).
It all depends on what exactly you are going to cook. During this time and in this mode, the pies will be baked and browned. If the grill is not turned on, it will redden longer and will be dry.
I would put the cottage cheese casserole, as already written alyona, at 180-190 degrees for 40 minutes. I'm afraid that if we add a grill to this business, the top may burn, and the middle will still be damp ...
About loaf - Here Admin on the first page she told and showed everything in detail!
At home I make a loaf in the Convection mode. So I don’t remember how many minutes I expose - I have to look at the piece of paper at home, I took the time out empirically.

[Gin]

Gin I already wrote above that the dough can be put on proofing in any MV with convection, choosing the tempo. 40 degrees and setting the right time.

But in any microwave oven with convection, there is not always a temperature of 40 degrees. Very often the temperature starts from 100 degrees, but even there you can adapt. In my old LG MK, there was such a program, but in the current inverter and more sophisticated one, no. But I do this. I put an oven thermometer (previously bought for an old oven) into the MK, turn on convection at 100 degrees, and when the thermometer is 40 *, I turn off the program. Certainly not very convenient, but what can you do.

[Andreevna]

Andreevna, you can still do it differently. Somewhere in the forum they wrote about this Do not turn on the microwave at all, but put a glass of boiling water in it

At home I make a loaf in the Convection mode. So I don’t remember how many minutes I expose - I have to look at the piece of paper at home, I took the time out empirically.

I looked. 30 minutes at 200 degrees and 15 minutes at 170 degrees. And during these last 15 minutes I have sprinkled the loaf several times from the spray bottle with water, without taking it out (but this is not necessary - it just seems to me that the crust is harsh). I'm thinking about reducing the time to 25 minutes and 10 minutes ...

Girls, thanks for the detailed explanation, I will try pies in Combi mode this weekend. Now I'm going to the store, I want to buy a steam mold for MicroV, I saw such a square and large one in the subject, I have a small one. And on Monday I will share my impression, at the same time I will figure out what works for me in Combi mode. Of course, thanks to this topic and to you, I have already made many discoveries in CF opportunities. Beets of any size in 10-15 minutes, which device will do this. When spring comes, cabbage for cabbage rolls will be tested.

Here's what happened on Friday late at night.

I will make a reservation that COMBI-3 is 80% microwave and 20% grill. It was baked not for 10 minutes, but for 20, and it was still browned by the grill. The result is not very good. I understand that it depends on the microwave. But I do not lose hope for the best. The question arose, shouldn't you put the plate on the stand? And I also think, can bake first on the waves, and then brown it with a grill? ..

So I got exactly the same result! Thin and ruddy. The power of my microwave oven is 850 watts, without convection.
I did it for the first time, on a platter with "golden brown", and, accordingly, set the "golden brown" on the automatic mode, my LG has one, they cook fries, chicken breasts and fish fillets there. I put fries on the program. For 7-9 minutes indicated, the biscuit only rose a little, but was not even baked to the end. True, in this program, the dish needs to be covered with a steam dome, but I decided that it was not potatoes, but a much lighter product and only then I brought it to readiness on microwaves + grill.
But now, as far as I understand from my own experience and reviews here, is it better to cook a biscuit on microwaves alone and not experiment with modes?
I just thought the Crips mode matched my golden brown, but it didn't work

Maybe it's also about the recipe, according to the standard, a glass of sugar, a glass of flour and 3 eggs, it seemed to me today that it was too sweet (I haven't made a charlotte for this recipe for a couple of years). Maybe you can put a little less sugar and add sour cream or something else. I read that in MV the dough should be thinner than for the oven, but today I had it of medium thickness, so it might not have risen yet.

Maybe it's also about the recipe, according to the standard, a glass of sugar, a glass of flour and 3 eggs, it seemed to me today that it was too sweet (I haven't made a charlotte for this recipe for a couple of years). Maybe you can put a little less sugar and add sour cream or something else. I read that in MV the dough should be thinner than for the oven, but today I had it of medium thickness, so it might not have risen yet.

And you know, it may well be, since I took a glass of sugar and a glass of flour for 5 eggs.