auntyirisha
Elena, I never thought that it would turn out so huge! You see, the highest piece of the roof is burnt. Recipe (kneading in a bread maker on the avenue "Pizza"): in a bowl, mix 0.75 cups of milk (half a glass + a quarter) warm, 50 g of sugar, an incomplete tea. l. salt, an incomplete bag of yeast (I have "Dr. Otter" it says that there is 500 g of flour, but I poured less flour), mix (I did it with my fingers, rubbing the yeast granules), then I broke 3 eggs there, pour in cotton 500g sifted first or premium flour, pour the liquid mixture on top, incl. program, look, when the dough becomes homogeneous, pour in 50 g of melted plums. butter (carefully, because it splashes out, I helped with my hands, and then covered the bucket with a bag on top. I waited for the end of the program, took out the lush dough, divided it almost in half, kneaded one part into a cake with a diameter of 25 cm, laid out the cherry filling (cooked in advance), it will be delicious with apples. Separately rolled out the second part, covered and pinched the pie. Transferred it to the oven along with baking paper. Warmed up the oven a little (until warm), covered it, left it for 20-25min. Turned on the oven, after half an hour checked it with a splinter. So The bottom is good, the top is a little fried (I had to cover it with foil for 5-7 minutes). It turned out just huge! In the original recipe: 1kg of flour, 50g of fresh yeast, 100g of sugar, 100g of oil, 1 tsp. of salt, 5-6 eggs, 1 and 1/2 cups milk.
Yulek
auntyirisha, Well, very much even her speed! And the time was somehow timed? Or are you just watching through the window? And yet, what proportions in the recipe? Has the dough come to the top lid? Or was it close to the top?
auntyirisha
The dough came to the lid, but did not touch it. Time looked at the clock, through the window I saw only the light middle very close The dough is similar to Easter cakes in taste. Oh, when I transferred it to the stove, I smeared it with an egg, sugar and milk. Everything was baked perfectly, even the light middle
mur_myau
auntyirisha,
Tetyairisha, thank you !!! Lush on the cut, I think when I arrive, I will try to bake half of the specified amount or 2/3.
Yulek
auntyirishaThank you for the pie, I ordered a 1m heating stove. I think it will not be bad to warm too! I will definitely try your recipe.
Mirabel
Irina, I also thank you for the cake recipe! What kind of cherry filling did you cook for him?
Mikhaska
auntyirisha, Irishka! No, well, a pie - what a handsome man he was! This is yeah! It means, for sure, it is necessary to take less food than the norm! And the color of the crust is very beautiful!
Special thanks for the recipe!
gala10
Irina, the cake turned out gorgeous! I once baked ring-shaped yeast pies in a miracle oven, that is, I did not take out the inner cone. It worked out great.
auntyirisha
Girls, thanks! Mirabel, Vika, Larisa dopleta took the filling (I had about 500 g of frozen cherries, about 100 g of sugar, 50 g of water, 2 tablespoons of corn starch, I heated the cherries with water, added sugar mixed with starch, stirring, boiled until thickened, cooled) she looks like a thick jelly, delicious! mur_myau, ElenaI think it is better to count a third of the recipe for 1 kg of flour Yulek, Julia, judging by our miracles, a stove with one tenom should bake well! gala10, Galina, I was interested in how it was baked in the center from behind the window, and I collected the cake on paper, immediately transferred it with it. But if done without filling, then easily a ring. My mother has been baking cakes using this recipe since childhood (mine)
auntyirisha
Oops, and I got everything printed so thickly
gala10
Quote: auntyirisha
if done without filling, then just a ring
Irish, I baked a yeast pie with a filling, most often cabbage + boiled eggs.
Oh, I'll just wait for the aggregate, I'm already looking forward to ...
auntyirisha
Galina, but how did you manage to pinch it?
gala10
She rolled it out not in a layer, but in a long strip. Divided into 4 parts, 2 wider, two narrower. I put 2 wide overlapping parts in the stove with a central cone installed so that high sides were obtained. I laid out the filling in a rather thick layer. Covered with the remaining narrow strips. The seam was obtained on the sides from above. Pinched without problems.
auntyirisha
Thank you, I will have to try, I also love cabbage very much! I was afraid that if it flows anywhere, the cherry will be firmly welded to the aluminum, barely scraped off. Did not flow
gala10
Quote: auntyirisha
the cherry is welded to the aluminum tightly
Thanks, I'll keep it in mind.
Mikhaska
auntyirisha, Irishka! And what if a layer of yeast dough is rolled out in a rectangle on the table, put the filling on it and pinch together, (as if over the filling), long edges. And then pinch the ends. You will get such a sausage with a filling inside. And then just put this loaf in the oven? .. I do this with yeast when I bake yeast with a filling in a round shape with a hole in the oven.
And, you can carefully roll the layer with the filling into a roll along the long side and pinch the ends of the roll in the same way. This is if the filling is not liquid.
auntyirisha
Irina, just like that, thanks! I have something in my plans today, I will unsubscribe later
Mikhaska
auntyirisha, Irus! Come on, come on! I will wait for "something".
Mirabel
auntyirishaThank you very much, Irochka, for the filling. This thick jelly will turn out. Eeehh such ready-made products are sold in the Americas, but we will cook ourselves!
Mirabel
Yulek, Julia, she bakes gorgeous with one tenom too! And so fast! A sponge cake for 4 eggs was baked in 25 minutes from a cold oven.
Mikhaska
Mirabel, Vika! So you've already got yourself such a stove? I missed everything! Congratulations on your purchase!
Mirabel
Mikhaska, Ira! Well, of course! I was bragging a few days ago. Irochka-Irman sent me the Miracle Stove. well, maybe she is without a window and not as cool as the Polish one. But it bakes great!
kirch
Vika, so she sent you a Russian one? Who is the manufacturer?
Mirabel
kirch, Yeah, Russian. Chelyabinsk manufacturer.
kirch
Vika, Thank you. So it works well. And then the girls said that the Chelyabinsk ones quickly break down. I wish yours to work for a long time
Mirabel
kirch, Yeah .. People ... heard about it too. But ... I hope!
Thank you for your wishes!
auntyirisha
Vika, maybe you got a "Soviet" stove? Then the Chelyabinsk
auntyirisha
In short, I report: today I baked sourdough buns. According to the recipe, they were supposed to be baguettes, but I sprinkled 5 rolls. Approached 3 hours right in the prumel (I warmed it up a couple of times). They baked for about 40 minutes. While I was waiting for the top to be at least a little tanned (naive, there is not a gram of sugar in the recipe, and whole grain flour + wheat flour and not smeared with anything), the bottom burned slightly. The funny thing is that the most tanned bun came out in the center, under the window.
auntyirisha
Electric miracle stoves "Prumel"
Admin
Quote: auntyirisha

Electric miracle stoves "Prumel"

Irishka, very even in a hole and what neat
auntyirisha
Admin, Tatyana, thanks. I understand that I have completely violated the baguette baking technology, although I diligently "puffed" the buns with water, and the dough came out rather tight.
Admin

Ir, well, you're not baguettes using baked technology - and buns!
auntyirisha
Tatyana, well yes. It was probably necessary to grease with something for browning. But I do not know what is not sweet.
Jiri
auntyirisha, Irina, handsome buns and beauties! Today I urgently checked whether my miracle (kalyshleyskaya) works. Also bake buns, though I don't have sourdough
mur_myau
All the same, cool, porous, fluff!

And anoint with salt water with starch? They won't be too bright, but very good. crispy.
auntyirisha
Jiri, Irina, thank you there is a wonderful recipe for "Baguette" for breakfast ", if I am not mistaken, look there on page 4. Their girls definitely baked buns in" Miracle ".
gala10
auntyirisha, I looked at your buns ...now I want this miracle even more.
auntyirisha
mur_myau, Elena, thanks, I didn't know such a spread.
Jiri
Quote: auntyirisha
look there on page 4. Their girls were like baking buns at Miracle.
Irina, thanks, I will definitely look
auntyirisha
Galina, and now I think, maybe it was necessary to take only with the upper ten, I don't know, I would compare them. The bottom one heats up decently.
gala10
Irina, but does not burn from the bottom? Is everything baked evenly?
kirch
And the lower one, probably, you can not connect, if necessary
auntyirisha
Galina, you need to watch, yesterday's pie was very evenly and "just" baked (I mean the bottom), and I overexposed the buns, it was too light topped off (you have to trust your nose, in the literal sense). It bakes everything very well.
gala10
Quote: kirch
And the lower one, probably, you can not connect, if necessary
And the truth! All ingenious is simple!
auntyirisha
kirch, Ludmila, even if I didn't finish trying, will it be so hot, I'll go try. But the power of the upper spiral may not be enough. I'm going to set up an experiment. And the buns are tasty and not sour, salty.
auntyirisha
Well, rejoice! Warms! (turned off the bottom). Lyudmila is a genius! I hope this is not harmful for the stove, is there more voltage on the upper ten? I am not qualified in this field.
Natalishka
IrinaI think this is dangerous. There is current! And if you just remove the pan, already included with 2 cords, from the stand and put it next to it? And put the kettle on the stand.
auntyirisha
Natalishka, Natalia, so probably safer. It is necessary to ask around from knowledgeable men.
Natalishka
Irina, you would need two cords separately. Do you have a Miracle Frying Pan, and its cord won't work?
mur_myau
Quote: auntyirisha
it was only necessary to take with the upper ten
Can't you turn off the bottom one? I thought you can.
PS
I read the comments below on pages 18-1. Spare single power cords are on sale. Buy one of these and use it only for the top or only for the bottom. Here.
But again, there are only spare ones in Poland. I didn't find it.

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