TiLDA
Porridge mode, pressure 0.3, time - 1:10. The biscuit itself is tasty, but not airy, so ... dense (but this does not affect its taste in any way) Can you set the temperature on the porridge mode? I thought it was a standard program. I need to read the instructions again.
Tanyulya
Temperature did not notice what?
TiLDA
I will bake - I will look, I will write. Tatyana, thank you
julia_bb
TiLDA, the biscuit may rise poorly if the dough is strongly beaten with a mixer. When I add the flour, I stir it gently with a hand whisk and that's it. Try)
Anna1957
And today I baked a 0.3 poppy cake on porridge (in fact, a butter biscuit, instead of flour - ground poppy seeds and almonds). Delivered 1h20min. Seemed a little damp. Bread thermometer - 90 degrees. I was surprised that the valve closed. The temperature after 1.20 was 102 degrees. I put it on for another 10 minutes.
Shutdown temperature 105 degrees. Steam was forced off. On a bread thermometer - 95 degrees, on a match - quite dry. Left to cool under the lid.
Anna1957
Virgin, I'm in the process of baking a charlotte. On "porridge" 0.3 put 1.20. Opened - it rose well, but the top is liquid. Points, because I have to leave soon. I put it on for another 30 minutes. Help
Fantik
My biscuit didn't rise both times. ((I'm completely inexperienced in whipping whites. I did it according to the recipe and video. The second time I separated the whites-yolks. The whites didn't whip to any peaks. I whipped with a blender-foot (in the country only he). Maybe because of this? Or the eggs are stale? How to get fresh then? I take in a little bee or dixie or ashan ...
The temperature at the end did not guess to look.
Can you really beat the whites with a mixer with one wire whisk?
Ps. Charlottes (1: 1: 3) I always have good ones in the oven and even in a frying pan on the stove. I haven't tried it in the staff yet.
In general, I am puzzled why this biscuit did not work out ...Tanyulya, and your video is just wonderful! Thank you!
julia_bb
Quote: Fantik
Proteins are not whipped up to any peaks. I beat it with a blender-foot (in the country only he).
They will not beat with a bender, it is better to beat with a mixer with a whisk, the peaks should turn out exactly.
Fantik
Hurrah! I got vanilla boiling water today! The next one will be this one in the staff. I'm getting a taste of biscuits!
Lis
The roasting mode does not roll at all for 20 minutes, the cake is not burnt, but the color was rich brown, dry, and the height is 3 cm! And in the mode, the porridge rises to 4 cm and is not baked even in 2 hours at a pressure of 0.3!
Iskatel-X
Tanyulya
Can I use olive oil instead of butter?
I guess there is no difference?
It is easier to spray from a spray, and it is more useful. At this temperature, you can use unrefined.
Thank you.
vlasik
Girls, put 0.3 on the porridge for an hour, an hour later opened it as the dough was, and it is ... put it with an open kdapan, and the lid was closed. What does the cover mean obliquely ??? Tell me what's wrong ???
Sedne
vlasik, and what is your Shteba?
Masinen
vlasik, and what was the temperature on the display, noticed?
Tanyulya
vlasik, I bake on Kasha both in the first Shteba and in the second, I usually close the lid, the valve does not matter whether it is open or closed.
Try baking for 1h30min
Iskatel-X
vlasik
Cover obliquely
Simple sponge cake (Steba DD1 Eco pressure cooker)

Tatyana
This is your Steba.
Zapchuril from one of the recipes.
There was no other picture.
Aunt Besya
Girls who are here, please help!
A biscuit is delivered. As per recipe: 0.3 115 minutes. Visa is counting down, and the top line is empty - lines ... Shouldn't there be a temperature ??
So .. the pressure level appeared on the top line ...
I do not understand anything, but about what temperature they write higher ??? Where can I watch it ???
Sedne
Elena, on dd 2 it is easier to simmer biscuit + 110 gr
Biryusa
Aunt Besya, the top line shows pressure, not temperature. When baking is being prepared, the pressure is not gained, because there is no liquid and, accordingly, steam. And the temperature will be visible when the Shteba goes into heating mode.
Aunt Besya

Well, I’m a tupus ... I could have finished the brain. The brain didn’t work ...
ZHDEMS !!!
Thank you girls !! Well, what would I do, if not you !!!
Sedne
Elena, the temperature will appear only after cooking, on heating, at the top, instead of pressure.
Aunt Besya
TADAM !!!!!
🔗 🔗
Even nothing to say, well, except for the fact that Tanyushka is a GENIUS !!
Tanyulya
Len, I'm glad it worked out! I had no punctures on Kasha at 0.3.
Sedne, somehow on the languor I have a not very high biscuit, although the same is not bad.
I bake biscuits and charlottes tooolko in Stebian and love them for this needlessly
vlasik
Thank you, girls))) I have a second staff, I put the bottom on for another hour ((((but the biscuit turned out cool, porous, light)) Let's experiment. ki, do you need the cover obliquely or not ??
vlasik
Quote: Sedne

Elena, on dd 2 it is easier to simmer biscuit + 110 gr

And how long should you bet?
Tanyulya
We close the lid if we bake on Kasha 0.3 or in DD2 it is possible to Tumble at 110 (but I personally like it more on Kasha)
0.3 should not burn in the non-stick bowl on Kasha.
I put at least 60 minutes on Tomit.
Iskatel-X
Tatyana
When kneading (in your video), can / should the zest be added along with flour and baking powder?
Or - knead eggs with sugar, add zest - mix, then add flour with baking powder?
Thank you
Tanyulya
I would mix the zest into the eggs, and only then gently mix in the flour and baking powder.
Iskatel-X
1-2 tbsp. l can you? Will it knead?
Zest after fine grating, not ground into powder.
I would put the zest in the eggs
Pour in immediately, before kneading? Or mix in whipped?

Also, you oil the sides of the bowl. Is it enough to lubricate just the bottom to make it rise better?
Tanyulya
I don't do it with zest, so I won't say for sure.
It is enough to lubricate the bottom.
Iskatel-X
Baked
Simple sponge cake (Steba DD1 Eco pressure cooker)
We measure
Simple sponge cake (Steba DD1 Eco pressure cooker)
We cut
Simple sponge cake (Steba DD1 Eco pressure cooker)
Impregnate
Simple sponge cake (Steba DD1 Eco pressure cooker)
We collect
Simple sponge cake (Steba DD1 Eco pressure cooker)

Simmering + 115 degrees 40 minutes.
Tatyana. Opened the lid, he, as you say in the video - "breathes". Time seemed short, added a little more. In vain, probably.
The top stuck a little to the Cup. You need to lubricate the entire bowl, not just the bottom.

Impregnation - Lemon Cream
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7232.0
Tanyulya
What a fluffy you've got! Thanks for trying
Iskatel-X
Tatyana - great technology!
Do you have any instructions on how to cook / knead Lemon Cream for this biscuit in Kenwood, without changing the bowls?
I asked in the profile thread. In principle, they explained, but 2 bowls are needed, or extra. kneading by hand.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114203.0
Thank you
Serious
Thanks for the recipe. Since wheat flour is not allowed for the younger family members, I substitute wheat flour for rice and (or) for buckwheat.
A biscuit with rice flour turns out to be very tender and airy, with buckwheat it turns out to be slightly brownish and slightly denser. From experience it turned out that rice flour needs to be added a little more (somewhere in a tablespoon) than indicated in the original recipe.
The other day it turned out that sugar is also prohibited. Thinking about how to replace sugar in this recipe? I have stevioside in mind, but whether it turns out to be edible is only empirically possible to determine
Iskatel-X
Natalia
Sugar, primarily - protein fixer, without it - "will fall".
Sugar - in sweetness - is replaced by honey, half the norm, in any dish / recipe.
Serious
sorry...
Biryusa
Here is my biscuit from Shteba
Simple sponge cake (Steba DD1 Eco pressure cooker)
Baked on Kasha, pressure 0.3. By time - 1 hour. 39 minutes + 25 min. The lid was opened after 20 minutes. after the signal. The temperature at the time of the signal was 112 *.
Then the biscuit was cut into 3 cakes and smeared with cream of boiled condensed milk with butter. There was no time to photograph, but what I managed to photograph after two hours
Simple sponge cake (Steba DD1 Eco pressure cooker)
The eggs were with a very bright yolk, which is why the biscuit turned out to be so yellow
Albina
I also need such a recipe, because my Shtebochka will come in a month. We need to keep an eye on her recipes
Natalishka
Olga, what a handsome man turned out. Something I threw pastries in Shtebe. But looking at your biscuit, I wanted the same
Biryusa
Natalishka, and I, as I got Shteba, now only in it I bake biscuits and honey cake
Natalishka
Olga, well, looking at your handsome man, now everyone will start baking too
Mlyn, we bought so many cuisines. devices, that now you don't know what the oven is in: girl_red: That's the problem
And what is the recipe for honey cake?
Fantik
Biryusa, what a beautiful cake! Subscribe to the question about a honey cake for a shteba?
Biryusa
Quote: Natalishka
And what is the recipe for honey cake?
Quote: Fantik
Subscribe to the question about a honey cake for a shteba?
Girls, I bake honey cake according to Angela's recipe (ang-kay)


Very simple honey cake (Aurora multicooker) (ang-kay)

Simple sponge cake (Steba DD1 Eco pressure cooker)


Here such I get it in Shteba
I apologize for talking off topic
Albina
Quote: Biryusa
now only in it I bake biscuits and honey cakes
Olga, you seduce, I just can't wait for my Shtebochka to come
Agneta
Please tell me, in the Shteba pressure cooker, the countdown does not start until the pressure has built up. Your pressure is not gaining, but the countdown is on, why? I have a DD2 pressure cooker, when I put buckwheat porridge to cook, the pressure did not build up, because the float stuck, the countdown did not start, while the porridge was cooked until the water boiled away, the porridge burned to the pan, a burnt smell went off, and I turned off the device manually ...
Sikorka
I bake a regular hot sponge cake in the second model. But the forum has a lot of recipes for 1 and everyone is baked in porridge.
How do you understand what time and temperature to set during languor?
For example a zebra stove or sour cream?
Found a biscuit recipe, I don't know how to approach it.
6 eggs, 150g sugar, 115g flour and 25g cocoa powder, 40g butter. How to bake, tell me the degrees and time for biscuits and sour cream, otherwise tomorrow you need to bake, the guests are coming.
Biryusa
Quote: Sikorka
How to bake tell me the degrees and time for biscuits
Sikorka, here is a biscuit recipe adapted for DD2 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0
Florichka
Biryusa, Olga,
Quote: Biryusa
Baked on Kasha, pressure 0.3. By time - 1 hour. 39 minutes + 25 min.

it turns out the time is 1 hour 39 minutes and another 25 minutes, that is, 2 hours 4 minutes? so long? I can’t make friends with pastries in Shteba, I’m the first one. Cheesecake baked, I already forgot the regimes.
Biryusa
Quote: Florichka
it turns out the time is 1 hour 39 minutes and another 25 minutes, that is, 2 hours 4 minutes?
Florichka, Irina! It turns out that so Although Tanyulya on "Kasha" 0.3 bakes for 1 hour 10 minutes. Maybe this time difference depends on the pressure cooker itself? Or from mains voltage?
Me and honey cake from Angela too 1: 39 + 0: 20 min
Sikorka
Biryusa, Thank you. I already know how.
I'm interested in more complex ones with butter and sour cream in the composition and as a tempo. and time to exhibit ...

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