liusia
Seductresses I want to limit myself to meat dishes, but they are hooligans here, they expose such deliciousness I'm going to Gorbushka, and I feel that I won't leave without Beloboka.
GTI Tatiana
Ludmila,
Quote: liusia
I feel that I won't leave without Beloboka.
marinastom
Thanks to all! Will seek. With mother-of-pearl buttons.
Mams
In "7 Hills" - there is Beloboka, it costs 999 rubles (however, when buying from two pieces, if one - then 1245). Redmond 1490, IMHO, oborzeli. It was not they who invented it, implemented it, sold it and promoted it ... They just took it and threw% ...

In St. Petersburg:
🔗
In Moscow:
🔗

Redmond:
🔗
Rituslya
Just a couple of weeks ago, Beloboku took in "Seven Hills" at a price of somewhere up to 1,000.
I took it matte, on which you can adjust the amount of the pledged product at 3 levels.
Ivanovna5
Fuck, we have it in Hotter 999re, it is without discounts. Although, to be surprised, we produce it here, there are no transportation costs. And from China it turns out to be cheaper to bring to you
igorechek
Earlier I met, when discussing Beloboka, photos of different quality and price were attached. Even the photo shows the poor quality of "steel" and workmanship. It is quite possible that handicraft fakes are riveted at a cheaper price. From this and a significant difference in prices.
julia_bb
I bought Belobok in "joint purchases", it cost about 750 rubles.
Girls, and I baked meadovichek according to the Ang-kay recipe.
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Biryusa
Yulia, The honey cake is a miracle! And the cherry probably gives it a piquant sourness. I'll add it next time too.
How long did you bake?

julia_bb
Biryusinka, Thank you! I baked for 2.05 minutes (although in the recipe it was 1.40, but I checked it with a splinter, it was raw). But he rose from me, it seems to me not enough 4.5 cm in total
Biryusa
Quote: julia_bb
I baked for 2.05 minutes (although in the recipe it was 1.40, but I checked it with a splinter, it was raw). But he rose from me, it seems to me not enough 4.5 cm in total
But it seems to me that it has risen normally, and so porous, lush
I also baked 1: 39 + 20, and then kept it in a closed Shteba for another 20 minutes. Did you do the one and a half portion too?
Ivanovna5
julia_bb, in my opinion the biscuits are excellent, porous and fluffy. And the cherries look so appetizing that I immediately wanted just such a cake.
Ludmil_a
And today I made a cold soup for the dacha. Steamed vegetables and turkey roll with sous vide duck breasts cooked in Stebe.Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Ivanovna5
Ludmil_a , killed me on the spot I love such stews so much. I just added more greenfinches.
Ludmil_a
Tomorrow I'll add greenfinches at the dacha. How without her! Another boiled egg. We also like cold soups in summer.
Masinen
julia_bb, the cake turned out gorgeous!
Ludmil_a, very appetizing! In the heat and cold soup !!
Matilda_81
Oh devuli !!! craftswomen !!!! And in my beauty, creme brulee comes. My daughter is leaving for the dacha, I'll put her a dessertic Yulia, and in what kind of joint purchases Beloboka flashed, enlighten
Fenya
julia_bb, Julia, cool cake, yes with cherries! But such a thick thick layer of cream - what is it, I wonder?
Fenya
Yulia, I saw the answer in the topic about the cake.
julia_bb
Turquoise, was making a standard portion.
Matilda 81 Belobtku bought on the drforum. I threw info in a personal
GTI Tatiana
julia_bb, I love honey cake, how delicious it looks)
Masinen
Girls, I won't be online for about five days from tomorrow.
Today I'm still mulberry)
In general, you are not a hooligan here
Mar_k
Masinen, Agreed, everything is only on business !!!
lana5039
DD! And my pressure cooker has a crack in the lid ((((I haven't dropped the lid yet, it hasn't hit anything. I've been using the Steba DD1 multicooker-pressure cooker for 3 months already.A crack in the wall of the valve "house", it rises to the letter "L" in the Ventil inscription and goes to the border of red plastic with black (there are no cracks on the black plastic), the crack is no more than 1-1.5 mm wide. What to do ((((
It was not possible to make a successful photo with a crack - the crack is narrow, "does not want to take pictures on the" soap dish ".

PS managed to take a photo:
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Ivanovna5
lana5039, on my lid (on the red plastic from the valve to the edge) there is a thin mark, like a scratch or a seam, I noticed it a few days after the purchase. At first I was upset, but then, having examined it under a magnifying lens, I realized that this was not a crack and I was using Shtebochka with joy. But when buying MV for my sister, I was already more careful and checked this place with passion, and I had to change a couple of pots when choosing, because it was in this place that there were significant traces of similar scratches. If you really have a crack, contact the store or the manufacturers. Good luck!
Masinen
lana5039I think this crack does not affect the operation of the pressure cooker.
The structure itself is iron, which retains pressure, and plastic is a purely decorative function.
But if this moment confuses you, then contact the store.
GTI Tatiana
Crack if- nothing good. While I would pass the guarantee. But the examination will be appointed first, etc.
And then who uses it. Some people want a new model for a year or two, but the "former" is on the shelf. Then it doesn't care about it
lana5039
Left the question to the official group.
GTI Tatiana
Masinen,
Quote: Masinen
In general, you are not a hooligan here
Antonovka
Masinen,
Mash, rest and have fun for us)))
Elena Tim
Quote: Masinen
In general, you are not a hooligan here
And I just got ready ...
Damn it, I haven't had time to nafulyuganit yet, and already got a warning!
Mash, what are you doing, can you smell me a mile away?
Masinen
: mashet: Girls, bye everyone !! We're off! I will miss my shape
Mar_k
Quote: Masinen

: mashet: Girls, bye everyone !! We're off! I will miss my shape

Easy road !!! Will wait!!!
marinastom
Masha, good journey!
Matilda_81
Masha of a good road, wonderful rest, take care of the children and husband, do not indulge
Linadoc
Mash, easy way and God is your way!
Quote: Masinen
In general, you are not a hooligan here
I can follow the bullies for 5 days. In my youth I was a Komsomol organizer, I have experience, and now I quit from 2 out of 3 jobs (money is still dumb, but I don’t see my family), there was time for creativity!
Mar_k
Linadoc, it means we are in black mittens !!! Mash, don't worry, we are now being watched
Linadoc
Marina, no, I'm white and fluffy! In fact, I am red-haired, but fluffy, very similar to an avatar (even in the Uffizi gallery they admitted this when the guide said that it was Venus, the children made a scandal that their mother was being called some kind of Venus, Italians surrendered without a fight and recognized their identity! !! The husband brags about it everywhere!)
liusia
Since February I have been baking my own bread in Shtebochka, and yesterday I was lazy and bought half of Darninsky. In the evening I ate a piece, it seemed like everything was fine, and in the morning I began to cut it off, and that I saw a piece of baked mud in the bread, to a lump of some kind of gray dough, dirt, I didn't even understand what it was. It became disgusting. That's it, I don't buy any more bread. Only with your pens and Shteboy !!!
Linadoc
Ludmila, rye-wheat from Shteba is the best for me! I constantly do what I already wrote about. But always on whey (from cottage cheese in Shteba) and with rye malt for kvass, and I also add dry onions and flaxseed there. And I keep it for 6-10 hours in the refrigerator for fermented milk fermentation. Tasty-oh-oh! Well, very much !!! Children say there is nothing to compare. The fact that the girls of older children eat my "rustic rye-wheat" as a cake (!) Without saying anything.
liusia
Linadoc, yes, here I was baking my own all the time, and then laziness overcame. I agree 100% that any bread from Shteba can be eaten like a pie. Now my bread is cooling down. I here decided to limit myself in flour, including bread, I went so hungry, and kept clapping with the refrigerator, what to eat And decided not to torture myself, and even with such a bummer, baked, it turned out 12 cm in height !!!Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
marinastom
Linadoc, Lina, can you repeat how long it takes to bake your rye-wheat? I tried it once, on Zharka for 25 minutes and turned it over to 8. It turned out to be tanned. Not a negrito, but still. It is, perhaps, too much due to the fact that on the Zharka the stove is "heated up" for some time and there is no counting down yet, but the temperature is already hoo ?!
Linadoc
Ludmila, if you make "correct" bread - with rye flour, bran, whole grain flour - then everything will be OK with weight! Verified.
Mar_k
Linadoc, is there a recipe for bread? And then interested! I bake mainly prefabricated flours of different 3 types and the seed for flax and sesame plus bran and fiber! Children eat just like that, instead of cookies!
Linadoc
Marina, I do in a non-stick 25 minutes + 10 minutes, but I always still have a non-stick mat.
liusia
Linadoc, I baked it with ordinary yeast, and a little more liquid and flour. I baked with rye flour, only without bran and without whole grain flour. There is bran, but we have a problem with such flour in our village.
marinastom
Quote: Linadoc

I always have a non-stick mat.
Thank you dear! Will be needed kill cut one for this purpose. Will you love the mesh?
Mar_k
liusia, so I noticed that when I baked bread purely on high-quality flour, 20 minutes is enough. It was fried for 25 minutes. And if a mixture of different flours, then 25 is just 10 on the back
Linadoc
Marina, Marish, I have written repeatedly in different topics. I repeat - 300 rye, rye bran (generally any) 2 tbsp. l., wheat 1 grade 200g, malt 3-4 st. l. in 80ml boiling water brewed, serum 300ml, salt 2h. l., sugar 1 tbsp. l., oil 2 tbsp. l., dry yeast 1 tsp + 1 h. l. + flaxseed, dry onions and coriander 1 tsp each. I knead in HP. Everything from 1h. l. yeast. Add a little flour (any) according to the consistency to make the bun. Then stand for 30 minutes and in a plastic bag in the refrigerator for 12-24 hours. We take it out, put it in HP + 1 tsp. yeast, knead again, for proofing in a bowl for 30 * C for 1 hour, bake for 25 + 10 minutes. Super - sour and airy!
Mar_k
Linadoc, I understood correctly, yeast is only 2 tsp

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