Masinen
Fenya, there is a paper clip inside, did you try to open it?
Fenya
Quote: Masinen

Fenya, there is a paper clip inside, did you try to open it?
I unclenched a little, strongly - I'm afraid to break. But it did not help.
Fenya
Masinen! Everything was fixed Husband helped
marinastom
Fenya, Tatyanaand how? Did you unbend a paper clip? I noticed that the valve falls out of the inverted lid too.
Masinen
MarinaThis valve holds a paper clip.
Fenya
Yes, Marina, I straightened the rounded parts a little, because of this, the middle parts of the paper clip bent a little inward and began to hold the valve when the lid was turned over.
Musenovna
I tried to cook corn porridge. I put a pressure of 0.7 for 15 minutes. I almost cooked myself. I put it on for another 2 minutes. But that wasn't upsetting. The porridge is all lumps, or rather lumps. It turns out such a mess is not for Shteba ?! Or is there some kind of trick ?!
Antonovka
Musenovna,
Katya, I cooked yesterday! But I needed her this morning. Made 1 mst of cereal + 5 mst of liquid (milk + water) +1 tbsp. l. butter. Everything is good in the saucepan before cooking mixed, then Soup 0.3 for 20 minutes, after 20 minutes the lid was opened. The porridge was not just so lumps, but some kind of uneven lumps - just mixed it and that's it, it became evenly smooth. My husband tried it and said that he was almost ready, for me it was harsh. I put it on Heating for 5 hours at a temperature of 75 and before we woke up she stood for another 1.5 hours without any modes. When I opened the top, there was foam, not foam, just a denser layer. I just mixed everything and everything - the porridge is fluffy and airy, there were a few pieces from this foam, not foam, the son said that I put the pumpkin for him (he does not like it).

I think that if you cook without such a long standing, and immediately eat, then you need to cook 0.3 minutes 25 in Soup.
Masinen
Lena, and can you make a separate recipe?
Antonovka
Masinen,
Mash, I didn't take a picture of her. Maybe next. once then?
And the photographs in this recipe are very important - in order to show the consistency and this foam, not foam. My husband wanted a certain structure in porridge and it turned out! I took the principle of cooking porridge from Alla from the multicooker. ru and for that she is very grateful!
GTI Tatiana
I cooked corn porridge on a delayed start. Greased the bowl with butter, poured in 3 mst. water + 2 mst. milk + salt pinch +1 mst. mix cereals (first washed with cold water). Porridge mode 0.7 x 4 min. In the morning I mixed everything. True, it stood for 20 minutes on heating. The groats were boiled and soft. I don't add sugar, I don't like sweet porridge, but I add condensed milk to my plate.

I also did this option. Stewed porridge.
1 mst. washed cereal + 2 mst. cold. water +3 mst. cold. milk + a pinch of salt. Put everything in a greased bowl = delayed start for 2.5-3 hours. Then the mode of Simmering 88 * hours 8-9.
Masinen
Today I cut a cake that was baked in Shtebochka.
It is so delicious and tender !!
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Olga @
Girls, I'm preparing a vegetable freeze in the oven: I pour a bag of salt into a silicone mold, a little mayonnaise and without adding water to the oven, it gives a little water and the mayonnaise bakes a little on top, the child loves. What modes do you think you can achieve approximately the same effect in Stebe?
Masinen
Olga, we cook frozen vegetables on the Vegetables pressure 0.7 5 minutes. Without water, just salt and sunflower oil and that's it)
Antonovka
Masinen,
Mash, did the cake come out airy or oily? I'm looking for my grandmother's oil, as in childhood This in my oven came out again airy
Masinen
Flax, heavy wet and oily!
Very tasty!! This will now be my permanent recipe.
Ivanovna5
Everyone, everyone, Good afternoon! GTI Tatianathanks for the corn porridge cooking options! Today I will try, put on languor. Otherwise I don’t cook it at all, I don’t know how. I tried to cook it a couple of times on the stove, but it turned out to be a lumpy mess. Nobody wanted to eat it, they had to get out and bake cakes with the addition of it. But realizing the huge benefits of corn grits, I do not give up hope that I will find a way to cook it digestible.
Antonovka
Masinen,
Oh, you see how the difference between baking in the Shtebe and the oven
Masinen
Lena, I also baked them in the oven, they turned out very tasty.
They just came out more gently at Shteba.
And in the oven over land
Antonovka
Masinen,
Yeah, that’s right. I’m also delicious. It will be necessary to bake in Shtebe
liusia
Mariawhat a gorgeous Easter cake !!!! I can smell how delicious it is. Yes, in Shtebe it turns out to be special. Well, I don't like gas ovens, even if they came out there with a beautiful dome and delicious, but still something is not right, they are dry and there is no such thing as to say correctly, melting raisins.
Vei
Mash, why is it so dark in section?
Masinen
Liz, I sprinkled cinnamon there very well)
Although it was not in the recipe, this is my gag)
Vei
Do you add cinnamon to the cake?
Masinen
Yes, I love spices and I also added ground ginger.
Olga @
Masinen ,

Thank you! And then I'm still afraid of everything, I read it on Vegetables like I also need to add water, and I'm without water ... what if I spoil it Now I'll try!
GTI Tatiana
Ivanovna5, Anna, you can still boil a couple of minutes for Porridge 0.7. (So as not to soak) After releasing the pressure, open the lid, stir evenly and put the languor.
Ivanovna5
GTI Tatiana, Thank you! I'll try it at Shteba, I think we can make good corn porridge with her. Her husband loves her very much, asks her often, but I avoid it in every possible way.
Natalishka
Masinen, I'm looking at a photo of your cake. Do you have a good paper crust on it?
Masinen
I cut with a knife directly on a piece of paper, and then took it off a piece. Yes, it seems to have done well.
Masinen
And I have such a beauty for lunch today!
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
liusia
Natalia, for the second time, when I baked my hands, I moistened it with sunflower oil, the paper came off well, I cut it from the sides in 4 places and took it off, only the bottom is not entirely clean. and there it is not visible.
* Karina *
Quote: Masinen
And I have such a beauty for lunch today!
POTATO WITH CHICKEN, and super gravy with bread
Natalishka
Karina, Hi. What a pity that I FULLY did not use "your" cakes. How delicious they are. Thank you again
Rada-dms
Girls, I also want to bake cakes in Stebea, otherwise mine are already over :) Question: do you bake in Stebe and in the oven directly in empty paper tins or put paper ones in stationary ones?
I love different ones - both wet and airy! But I think that you can avoid excessive dryness in ovens when using stationary (metal, Teflon) molds.
Natalishka
I just put in antiprg. bowl in the Shteba. And in the oven on a baking sheet.
marlanca
Girls, here's my cake from Shteba, I made 700 gr. flour, the most delicious and aromatic turned out from 5 pieces, the remaining 4 were baked in the oven ... here is the cut .... from the multi it always turns out a sooo rich taste compared to the oven, it comes out a little wetter .... everything to Shteba baked in Panasonic, was also better to the taste of the oven ...

Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
S * lena
Masinen, Hello Maria! I want to say thank you for the recipe for Easter cakes, I really liked Pekla according to your recipe Ukrainian butter, though in the oven. I'll take it on board.
I recently had a staff, I didn’t plan to buy, chose another multicooker, wandered into your forum and could not "pass by." When baking cakes, I wanted to put the dough in it for proofing, set the heating to 32 degrees, and since I had previously read that the temperature first rises, I began to wait for it to fall. But even after 20 minutes, my beauty confidently showed 67 degrees, I even pulled out the bowl and brutally washed it with cold water. In general, the temperature did not drop below 48, I spat, unplugged it from the outlet and made proofing in the turned off multicooker. The cakes were gorgeous.Just a question: how should it be in reality, how long does the temperature drop? I would like to try to make homemade yogurt, but something suggests that milk will curdle in this situation?
marlanca
Quote: Rada-dms

But I think that you can avoid excessive dryness in ovens when using stationary (metal, Teflon) molds.
I have detachable Teflon molds, I took 16cm specially for Easter cakes. d still come out of the oven dry ... ..., these are

Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Masinen
S * lena, I am very glad that the Easter cakes were delicious!
Look, when the bowl is empty, it gets very hot, but in theory, the temperature should have dropped. And most likely it did not fall, because you opened the lid and shook the bowl back and forth))
I'm not waiting for it to fall, but some have a very strong temperature rise and it is better to wait, but this is at least 30 minutes, because the temperatures are equalizing.
And if the dough lay there, the temperature would drop faster)
If you make yogurt in a bowl, then there will be no such jump, and the temperature will be kept smoother)
GTI Tatiana
Maria, Yummy And I muddied my swimmer
marlanca
S * lena,
I ALWAYS distribute bread and cakes in Shteba, only first I put the dough, and only then I turn on the heating, everything is always O. K .....
* Karina *
Quote: Natalishka

Karina, Hi. What a pity that I did not use "your" Easter cakes FULLY. How delicious they are. Thank you again
Natasha, all is well that you have emphasized for yourself! And in general I am very glad that I tried to bake Easter cake in the staff - it turned out to be the best!
Ivanovna5
Masinen, but how can you show such beauty when people eat hotzza at work. I decided to arrange a fasting day after yesterday's feast, but here is such a temptation. Potatoes with chicken are extraordinarily appetizing! Well, there is no doubt that it tastes excellent too !!! I already want one.
Rada-dms
marlanca, or maybe it is worth choosing another recipe for the oven? Still, they are wet in the oven. The ingredients and the baking scheme, and the features of the oven, also matter. After all, we bake a lot, but Shteba is one
Rada-dms
When the cakes dry out a little or, in your case, they turn out to be dry, I sometimes pierce them with dry wooden sticks and spill them with a mixture of rum and sugar syrup, you can add vanilla extract, you get excellent rum women
marlanca, Wow, what forms, where did you find them? This year I baked with sourdough according to Calvel, it turned out moist and layered, but so tender right after cutting that detachable forms would be very useful, and in my Teflon low edges I have to build up with paper.
marlanca
Rada-dms,
I would agree, if I did not bake according to different recipes from year to year, as I got my first dummy - Panasonic. But I bake according to the same recipe - but in the oven and in the multicooker, different results are obtained .... last year I took the recipe for "Viennese Easter cake", this year I baked "myasoyedovsky" .... And for our family, from the multicooker Easter cake (again for my taste) tastes better ...
And I took the forms in the Metro about 3 years ago, Kaiser, German ..., these are not forms - this is a lifesaver ...
Rada-dms
marlanca, oh German, I know now where to find it !!! Thank you very much! And which of the two Easter cakes - Vienna or Myasoyedovsky - was closer to two parameters at once: airiness and humidity, that is, so that it does not look like a cake? Now I am faced with a choice, there is no time to engage in starter culture.
S * lena
Masinen, marlancaThank you girls. Lesson learned, I went to the water to check. I poured about a liter of water into a Teflon bowl, set the heating to 33 degrees. Included, on the scoreboard - 24 gr. After 2 min. - 42 gr. And then it began to fall, after 5 minutes it was 37 grams, and up to 33 grams. came in 18 minutes. Now everything became clear.
marlanca
Rada-dms
I liked the "Viennese dough" cake more ...

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