Rarerka
Duc, here's a picnic plate - and eat (from it) and seize (with it)
vedmacck
Ikra, it seems, this has not happened yet. Wicker was.
For myself, I concluded that there are a lot of options. There would be a desire.
sweetka
kgm ... there are a lot of options. but I need it to bake IN a pan, not ON. yes, I am a misanthrope and a perfectionist!
vedmacck
Then - the option with unleavened rye. Win-win!
And with what such a prerequisite? Just want"? Or?

By the way, there was no option from corn flour yet (I myself will not try - I have not grown together with it)
sweetka
Quote: vedmacck


And with what such a prerequisite? Just want"? Or?

Quote: sweetka

yes, I am a misanthrope and a perfectionist!
vedmacck
Then we are waiting for a photo of perfect plates

Scarecrow
Have you seen Lochira's cakes? After all, the link was given by Pakat in my topic about bread bowls:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=26715.0

sweetka
Believe me, Tanyusha, if I had enough brains to understand the composition of the dough, then photos of ideal plates would have been on the Bread Maker for a long time, and WITHOUT a recipe! I would take his secret with me to the grave! (due to its misanthropic and perfectionistic). And so I had to start a whole topic. but the dough is already proving.
sweetka
Quote: Scarecrow

Have you seen Lochira's cakes?
of course we did! but you can see for yourself - there is another dough. These plates reminded me of biscuit biscuits, don't they?
vedmacck
Quote: sweetka
moreover, WITHOUT a recipe!
Yes, you, my friend, are greedy

Proofing? That is, yeast?
taty
vedmacck, purely corn dough crumbles, and a small addition to wheat dough, only dryness gives some taste.
You can, of course, grind a fried barley or barley, but this will have to work out
sweetka
Quote: vedmacck

Yes, you, my friend, are greedy

Proofing? That is, yeast?

greedy is a euphemism for me! yeast. but just a little yeast. and wheat flour. first grade. specially to the sharpened flour store on the weekend dragged her. that's what it does to people unbridled passion for fame love.
sweetka
Well, what ... I baked my two plates in small tins inside. the molds are covered with saucers, there is also dough on top and muffins for muffins with the dough out. dough: flour 1 grade, water, salt, sugar, a pea of ​​yeast and 1 egg. I thought that egg yolk will give softness, and protein - density. Yesterday night I didn't want to bake, I put it in the refrigerator. baked today.
which blanks were on saucers like lids - rolled out very thinly. and since they were on top, they reached the consistency of the most delicious crackers. which were on the cupcakes look like plates, but still the wrong coat. and, sobsno, the highlight of the program - blanks in molds - came out of these wonderful ... Easter cakes. the bottom has grown, since the ride is not very thin, the walls have grown wider. smell great. with borscht will be wonderful. but borscht in a separate bowl.
Now I think: maybe not put the dough for proofing at all. well, or 30 minutes maximum?
PS: there will be pictures.
Qween
Svetochka, I'm looking at you.

Quote: sweetka

Now I think: maybe not put the dough for proofing at all. well, or 30 minutes maximum?

Svetochka, so we like have already decided that with a minimum proofing. How much did you hold? I think 30 minutes is a lot. Maximum 10-15 depending on the temperature in the kitchen.
Qween
And it also seems to me that the egg in these plates is not Feng Shui somehow.

I would, as a maximum, grease a still hot plate with a raw egg inside and bake for a minute in the oven. I would not add it to the dough.
sweetka
Nyutk, well, to be honest, she confessed: the oven broke last night, so she shoved the dough into the refrigerator. well, sho you, well ...
and what confuses you in the egg, can you give more details?
Qween
I am confused by the very presence of an egg in such a test. In any dough, if there is an egg, then the taste becomes more rich for me, and I cannot imagine these plates as such.

Svetochka, but the main thing is that you taste delicious!

PS: So where are the photos?
Rarerka
Quote: Qween
PS: So where are the photos?
join the previous speaker
vedmacck
Quote: sweetka
may not put the dough for proofing at all. well, or 30 minutes maximum
Why yeast then? Unleavened food will keep its shape better. And they themselves proved it by experience. My shape is good.

Oh yes:
Quote: Qween

PS: So where are the photos?
sweetka
yeast in this case serves as a baking powder. well, so as not to bite your teeth into the finished plate
about the pictures. I don't have a living free horizontal surface in my kitchen right now (it's still baking an apple pie). tomorrow morning I'll take a picture on my favorite windowsill. so far, only the smallest "plate" has left from the above - I broke it to examine the insides.
vedmacck
sweetka, so it (the plate) should be tight! Otherwise, you can't hold the soup.

For three days I have been looking for rye flour in nearby shops to repeat the plates and experiment with the shape. Like a cow peeled off with her tongue I don't want to go to Auchan, but I consider it an unreasonable waste to arrange delivery because of it alone.
sweetka
Tanyush, dense - yes, but not oak. Damn, and from the 1st grade flour, the bread smells so nice ...
I have something with the stars today, apparently not right. burned a bit of a plate. then she also burned apple pieces on puff pastry. like a fool I laid out apples and grapes for 2 hours and, when I put them upstairs, so that they would brown a little, I did not keep track. plague.
vedmacck
And rye, rye ... mmm ...
Well, the owner is a master. I will no longer persuade.
Quote: sweetka

I have something with the stars today, apparently not right.

Nothing happens
sweetka
Tan, who would be against it, but not me. I think I'll get to rye flour. I just have it.
sweetka
UPD from 21.08: I finally got to the computer. Kgm ... here is such a masterpiece came out from mnu nadys. Uzhos.
A plate of bread - how to make?
taty


I'll go for kefir

there is such a small - on the right, kind of cute
sweetka
Thanks at least not for the enema
taty
So it's the same!
sweetka
chef, maybe you don't need a kefir enema, eh? maybe I won't be like this anymore, eh?
taty
Okay we are kind today

I'll try to bake the same in a couple of days,
it's time to organize the flash mob on the most terrible plate
sweetka
and what will be the prize? a screwdriver to screw your hands into the right place?
taty
We will go "by contradiction"

after such a plate - everything will be fine
get baked

I am interested in something else - did you cook the soup?
sweetka
what's the point? where to pour it? into a cake or a cracked plate?
Ikra
sweetka, at least tell me, is the thought of these plates still itching, or is it letting go?
vedmacck
Hmm ... first damn, as they say ...
Nothing, there would be a desire. And what size?
Svetta
Hospidya, while I was chilling at the dacha, I worked hard, they showed it SOOOOOOO !!!! .......... I just cheered up ... (I won't even pick up a smiley)
Svetka, dashing trouble is the beginning, oh dashing ...
Rarerka
Quote: svetta
(I can't even pick up a smiley)
svetta, is this suitable? A plate of bread - how to make?
sweetka
Quote: Ikra

sweetka, at least tell me, is the thought of these plates still itching, or has it let go?
that de there ...

Quote: vedmacck

Hmm ... first damn, as they say ...
Nothing, there would be a desire. And what size?
size - for 1 glass of flour. and I, incidentally, do not understand this proverb at all. damn my first normal (unlike cymbals )
vedmacck
Shine, I asked the size of the plates
Diameter, that is.
sweetka
So I wrote about the glass. that with the 1st big will not work. went to specially measured: 9 cm diameter of the cake.

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