Gushtli non (cakes with meat) in the Princess pizza maker

[Stafa]

Stafa, Svetul, I remember, I remember your tandoor and how we baked cakes! Cool stuff!

Not a forum, but a hypnotic session, permanent

[Arka]

Arka, I mean, bullying ?!

This is when the "oldest" "youngest" Shit! say

[Marinkaaa]

Flax, in 20 minutes of baking, the bottom of the cakes does not burn at all? Do you think paper also protects against searing?

Marinkaaa, sorry, completely flew out of a leaky head ...
For 20 minutes, it not only does not burn, but also remains just golden. This is what I like the most - the ass is light. And paper, yes, a little, of course, protects, but if there is something really serious baking and for a long time, the paper will not save, it is thin. In such cases, a silicone mat helps me, here it is - it will definitely not let me burn.

But I didn’t see - how to do it all without shaitan tandoor?

I have already added Olka's tests to the note, so as not to forget and not to lose.

Girls, I am you Married... Whether you wanted it or not, it doesn't matter now
Who is the groom and who is the bride, decide for yourself


While the minced meat was defrosted, I made it with Natashka's filling. Have not tried yet

Leeyenk, and Lenk! I did it. They, that is, all three ...

Lenochka Tim is generally something indescribable! Her cakes for me are something unattainable, such beauty and deliciousness

Did you hear? so these cakes and for me were out of reach. When forming the stumps, the dough became too thin, it made holes, the juice escaped during baking. And on the third flat cake, I have too much filling left, I did not understand this moment ... because I had to slap it on the dough with a continuous layer. And she, this filling, then happily shrank ...

She was not going to photograph such a "beauty", especially since she urgently needed to feed her son, and therefore she wrapped the remaining piece and the last piece of cake in paper and removed it from sight. But then I felt ashamed. It turned out tasty all the same, somehow these two cakes were devoured quite imperceptibly. With broth - great!

I will hide so that no one can see.

Girls, I am you Married... Whether you wanted it or not, it doesn't matter now
Who is the groom and who is the bride, decide for yourself


While the minced meat was defrosted, I made it with Natashka's filling. Have not tried yet

Nothing! I can imagine how delicious it was with potatoes!
We must also try.
Natasha, thanks for the photo, you have very beautiful cakes!

these cakes were beyond my reach. When forming the stumps, the dough became too thin, it made holes, the juice escaped during baking.

It doesn't matter, Galyus! The main thing is taste. And molding is a real deal.
And, by the way, your cake, the one with meat, is very tasty in appearance. So you shouldn't berate yourself, honestly!
I would gobble her up in one fell swoop!

Why build? Brought it out - melted it, baked it and brought it back home,

Aha, this tandoor will be put on my head by the neighbors as soon as I start baking samsa in it.
So okay, I'll regret people yourself.

And finally, I just don't want that. I’ll have a dacha, I’ll build a real one there, like a cave. From this buit tandyyyr!

Yeah, the test cakes with meat turned out! Lenka, well, in general, I was too lazy to shoot, I first decided to take a bite ... Well, there it went. In my opinion, only an abnormal one will click the lens instead of eating it by both cheeks. (Although am I normal? ..)
In short, you will understand and forgive me. These are the places that meat juice has saturated -
By the way, I made one big flat cake, didn't cut it into 2 hemp, I decided to let it be 1 tree, but I molded it the same way.

P.S. You can update your note. I baked in the oven on a stone: convection, 240 - 10 minutes, then 190 - 10 minutes (for 2 cakes) or 15 minutes (for 1 large).

[Lena]

Lena, Thank you! Delicious tortillas turned out. Only I have never seen such, what size should they be in finished form? I only got 15 cm in diameter.

[Natasha]

You can update your note.

Also updated - you entered there (in the annals, taxis)
Natasha, druh, eat to your health! I am very glad that you liked it! Let me put on a hickey!

what size should they be when finished? I only got 15 cm in diameter.

Marine, well, they are approximately the same. I had 16 and 16.5 (to be exact)
I am very pleased that you liked it! Thanks for the photo report. The incision is sooo salivary!

Let me put on a hickey!

Oh, Lenka, I don't even know .. There is no longer a living place on me from the entih sucks, except maybe ... Maybe you yourself don't want

There is no living place on me from the entich suckers

Aaaaaa, so you are with us - well, so BeU?
Lan, you’ll get off the used identity. Where is devazzo, his own burn ...

[Elena Tim]

Elena Tim, Lena, thank you very much for sharing the recipe for these completely narcotic cakes
It tastes so good and what flavors
I've baked twice already, but the photo is later, molding is not given in any way, the meat breaks through the dough in different places, but I will still learn
Thank you, Lenochka, again and many times from me and my son

Innochka, to your health! I am very glad that the cakes came to the yard.
And molding ... as soon as you stop chasing an ideal, it will start working out in a moment. This is the law of dirty tricks - the more you try, the worse it turns out.
And a torn dough is not scary if it is at the top, the juice will not leak out, and in most cases the cakes are sold like that, shob smelled a kilometer away.
In the end, everything will work out, I'm sure!
Thank you for your nice review!

This is my last performance for today in your Temko ... it just happens that I cook for several days, I have no time to write ... it's impossible to take a picture ... I try to unsubscribe so as not to forget when the time appears ...
I've been making cakes ... I've been making your simple ones since summer, and last week I tried to make them ... delicious, of course ... but, Len, they are so scary ... all torn .. and something soooooo it hurts .. well, just a donut, only without a hole ... is this how it should be ?.
love, thank you for the national spirit of Asia ...

Flax, I have them so scary ... all torn .. and something soooooo painful .. well, it's a donut, only without a hole ...

Aaaaaaaaaaaa-Ha-Haaaaaa! Well, damn it, and described it!
Alenk, they are often torn, where the dough becomes thinner when kneading. Here you just need to fill your hand ... well, or ... the author's face.
And they are 15-16 cm in size. If you have the same, then everything is a bunch.
Incidentally, they are sold small and ragged. ...
And they smell in the whole bazaar.

they are 15-16 cm in size.

and ragged.

Well, sort of a mustache and boo ... I just know what I'm thinking about ?. maybe they should have been sculpted not on the table, but on two hands? like kneading the middle ...

Alyon, these cakes do not mold as soon as possible. Try doing it by weight, maybe it will be more convenient for you. I just can't afford it, my nails are long, I'll just tear the nafik all the dough to shreds.

Helen, the cakes are amazing! And tell me, please, where is it better to bake in the oven or Travola? My gas oven has the highest temperature 220. Thank you!

Et I have not seen such awesome cakes kada read about the pryntessa ..... I will make it abusive
Thank you
I would take it straight to a crunch in the ribs

I would take it straight to a crunch in the ribs

You're my fish!
We must do it too. I forgot about them chavoyt.

[Elena Tim]

Elena Tim, said - done))
Just yesterday ...
Well, cho say ..... beautiful didn’t turn out kaneshn ... but delicious
The resulting variations are more like baked khanum)))
I'm telling you how to mow nuno, suddenly kama needs this option
The first one means we stretch it thin, up to 25 cm .. on it with a layer of approx 1 cm of meat and twist it with a roll, just like a loaf of cada you mold .... and then we try to "squeeze" this sausage like linen, everything is tat, not curling, but we do not slow down ))))
Chaotically trying to close up the cut, gusts and ivy in .... nooo, it's hard to call it flat cakes
Vooot, this is art in a princess, and they themselves mean the second (pisyaty,) time we read and watch how Lenka twisted cho, we notice that her dough is thicker and about 21 cm we find ... we repeat ... and then we go again, because what to twist ruoet floor how to form a loaf in my opinion)))) and then a hike over just glue all the edges, chob it turned out))
Well, cho, but my whole dough is thin in cakes and soooo, all in meat)))))
And ischo I am zhapisty and counted on 600 g of flour and 404 g of water ... and to 5 lepekho-like with meat I just sang one without nicho ,,, in the center I stuck with a fork
Elena, thank you very much, I love it)))
And tell me about the roll))))

Shcha, abashdi, Katyukh, my hysteria will end ... Aaaaaaaaaa aaaaaaaa-Ha-Haaaaaaaa !!!
I can't write, I don't see Klava ...

No, well, naturally .... Chuchelka said, but she does not speak impudently)) naturally demoniac Eta Tim))))
I am here panimaying crucifying ... I write to her from the tiliphon of the symphony, and she laughs out loud
Meanwhile, the loaf herself calls a roll

There are still half a piece uneaten at work ... go take a picture ... otherwise I’m looking for something and won’t believe I improved my recipe

Let's take a picture.
I did not understand the current about the roll nifiga. I start to reread and laugh again, damn it!

because to twist the ruoet floor like a loaf to form in my opinion)))) and then the hike over just glue all the edges, chob it turned out)

Everything finally came to the end, like a duck - on the third day ...
Katya, well, a loaf of rinsing, when you mold it, you twist it like a roll, but more tightly so that there is no air inside, and then you blind all the seams, pralna? Pralna. Only then you don't twist it, but leave it alone. And you need to spin the cake roll, at least a couple of times, but you have to. You probably got too carried away and really introduced him to underwear. Because actually, at this stage, the dough never breaks.

I will not, it is finally unremarkable

Thank you for not abandoning me, but helping me to sort it out

[Elena Tim]

Elena Tim, yes, I made the kada thicker and rolled it up three times in total, I decided not to be zealous, but I didn’t manage to twist it many times ...
It's clear, I screwed up myself, I will fix it myself.
And it is written by Elena means everything is pralno, roll up the roll

I will not, it is finally unremarkable

Well, forget about her, make regular cakes. Because if you continue, then you will bring me to kondrashka - and I will laugh at the drain, "I am a fat woman, is it far from sin ..."

I'll fix it.

Aaaaaaaaaaaaaaaa! I look forward to the continuation of the banquet!

forget about her, make regular cakes

This is not our method
Neighing fingers
I am direct sales and I am glad that I added to the positive for you
Right now, at 15 o'clock, according to the schedule, I have tea from bayarushnik with stevia, at the same time I will finish off a typelepekh pile (at home there is another one in the stash)

And how she added.

I'll still read your cakes, I still messed up not everywhere: girl_blum: in, over with mutton, muddy that one, there are a lot of jars of flasks ... room for jambs

Oh, I'm right fsya in anticipation!

[Elena Tim]

Elena Tim, Lenok! Somehow this recipe passed me by, I did not see it at all .. until kind people suggested. And after all, in Uzbekistan, in a past life, I did not eat such ... some kind of horror. Where were they prepared then? In the old city or what?
And on business .. but how to use them? is it a meat pie? not? with broth can?

Nah, you can't with broth, forget
As soon as you take a bite, you don't remember the broth, it freezes

[Nata]

Nata, How about? Just without anything? I also eat samsa with broth

And tell me, please, where is it better to bake in the oven or Travola? My gas oven has the highest temperature 220. Thank you!

A! Mamadaragaya! I just happened to see an unanswered post! Natusiiik, prostiiii!
Bliiin, what a shame ...
Of course, so much time has passed, but I will speak out.
You don't need a stove in Travolka, she doesn't have enough strength, in it the cake will dry out rather than brown. Peks in the oven, like Olya Biryusa (there is a note), she also set the temperature to 220C, and then reduced it to 200.

Where were they prepared then? In the old city or what?

I don't remember anymore, Vikus, for the life of me! But these cakes, of course, are not as common as common or patyr.
And there are them ... yes, as you like, you can, but with me, like Natasha, it does not come to broth or tea ... It’s just some kind of obsession ... and you gobble it up and gobble it up ...
But the most important thing is that they really turn out in Prinessk as Uzbek, as if tandoor!

[Lenochka]

Lenochka, I am grateful !!! Delicious! Highly! Airy! I liked it, I liked it !!! Learn a little with shaping. Not as pretty as yours.)
Baked in a convection oven, 170 gr. The first - 20 minutes, the second two - 15 minutes.

Oh my God! What a beauty, Tan!
Both molding and breaking - just die the oil!

Learn a little with shaping. Not as pretty as yours.)

You have gold pens, don't be poor. Great cakes, just great!

do not Cry the blues

And I didn't think!)))))))) I realized later that the middle had to be done more widely !!! I spanked a little!)

All the same, it turned out very beautifully and appetizing.

[Lenochka]

All the same, it turned out very beautifully and appetizing.

Thank you, Lenochka ! And for the recipe with a soulful story and for the praise!
But what's tasty is tasty! The dough is the most tender !!!

Lenochka, thanks for the answer. I was waiting for him very, very much. Now my move is to bake yummy according to your advice in the oven. All delicious cakes for tea and sincere conversations!

[Mom Tanya]

Mom Tanya, Tanya, to your health! I am very pleased that you liked it.

Lenochka, thanks for the answer. I was waiting for him very, very much.

Duc had to weigh the pendal. To say so, they say, and so, sho for disgrace, why don't you answer me ?!
This happens when there are a lot of comments, so you miss some.
Well, I wish you good luck with the cakes, Natus!

Lena, what yeast did you use? Judging by the time of proofing, you need ordinary, not high-speed ones?

[Ludmila]

Ludmila, I use the high-speed Saf-moment, I simply do not hold others. And nevertheless, the dough should take a really long time, otherwise you will not achieve a large-porous crumb.