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

Shh! Quiet!

On those cake - Schaub mouth was busy

I won't be silent here either
tiger is not given meat ©
and that you have one of these wonderful current cakes

Figase! Yes, this is one huge cake - the entire diameter of a pizza maker! Come on!



For those more marmalade bagels, and we are counting.

me nzzzza liposhkaf

doway still go as you do without blemish, do not be redneck)))

How is that a pancake cabinet? And why live tada?

[Lenochka,]

Lenochka, again to you and again with thanks
"Your melody ..." from Little Princess:


With the middle:

And options from the oven


Everything worked out! Nice and delicious
But ... there are "misunderstandings"
They are here, along with the report

Here is the dough:


The test turned out to be 738 g:

So, our dough is ready. We divide it into two equal parts, send one back to the bowl, let it wait at room temperature. With the second piece, we do the following: ...

That is, the piece of dough with which we are working is 370g.

* When working with the dough, my hands were smeared with rast. oil.
Minced meat (chicken) went 220g:

* When unfolding the minced meat, I moistened my palms with water.
"Misunderstanding" 1. The recipe for the whole dough indicates minced meat - 250g
* It took me 440g of minced meat for the whole dough.
Roll:

Twisted:

Now we cut this roll in half and ...

Two stumps:

Each on 280g (170g dough + 110g minced meat). "Misunderstanding" 2. This is not enough even for a little Princess. How can it be enough for a big one?
I am preparing one for the little Princess (on siliconized paper):



* I made cuts along the edge of the paper so that it lay down better.
Baked cold 15 'by 5; coup and 5 'by 5:

The cut is still hot:

I snatched a piece to show the bottom:

From the second stump for the oven:


And from the second part of the dough I made a roll from a rectangular blank:

And I decided to make one large stump and flat cake (370 g of dough and 220 g of minced meat):


* But this option, it seems to me, will be too big for a big Princess.
Something doesn't add up. Maybe I misunderstood something?

Well, you asked me a problem in the middle of the night!
I really thought that I had written something wrong in the recipe, but I could not understand in any way - why then none of the girls who baked these cakes did not specify the amount? Really, all the stuffing pkhali at random?
It turned out that everything is correct.
Look, minced meat (that is, pure meat) is 250 g, plus onions (an average onion usually weighs a hundred grams), in total: already 350 g. Half, that is, 175 g, goes to half the dough, from which two small cakes are then obtained , 15-16 cm in size (this did not get into the recipe, I wrote about it in the discussion, but the photos also show how much the cake is smaller than the cut paper for the Princess.
You put 220 g of filling, but in fact, so much meat does not go into gushtli-non, this is not a pie, but just a "meat-flavored" cake. Sometimes they don't even add meat, but simply sprinkle the cakes with lamb greaves - insanely delicious!
My recipe says: take the dough, divide it in half, leave one part in the bowl, and knead the second into a cake with a diameter of 20-21 cm.I can't imagine how you managed to get 220 g of meat on this little one. Apparently, hoping to get a large flatbread, you stretched the dough too much, so you wanted to gurgle more mince. See, in my photos, the cakes, even before baking, look very pot-bellied around the edges? And yours is straight flat. And all because of confusion with the size. But, honestly, if at least once, at least someone, made a mistake with the size, I would immediately add it all in the recipe.But there were no problems, so I had no idea that someday Maryska would appear and at five o'clock in the morning would force me to recount and re-read the entire recipe several times. And in whom only are you so kind ?!
But seriously, Marys, your cakes are simply stunning! Like everything you do. Already breathtaking!
It's time for you to open your teahouse. No, well, what, your mantas look almost professional, you can call them Uyghur - not a single dog will dig. Again, your cakes are beyond praise! There is still a couple of dishes left to add to the menu - here's a restaurant for you!

five o'clock in the morning will make me count and re-read the entire recipe several times.

maladtsa
bush know how to torment cats with your petty and hemp

me nzzzza liposhkaf

Chey-tA ?

Di againEhush ?!

I'm lazy, I think that there are never too many thanks! It is so? Thank you for the beauty (and hopefully deliciousness)! I just saw the recipe today. (Shame!) To my shame, I haven't baked a single cake yet. Please advise where to start. And another question. How long does the Princess need to reheat before baking?

[Lena Tim, Helen]

Lena Tim, Helen, thank you for the heartfelt and generous words of approval, support and encouragement I will try to keep filling the piggy bank for the home teahouse: round the clock and constantly operating
Thank you so much for the recipe Lepyokhi flew away with lightning speed. My eaters, following the tracks of freshly eaten cakes, asked: "Can I put more meat next time?" I, already armed "to the teeth" with an authoritative opinion, answered with dignity: "This is not a cake for you, but a flat cake" with the taste of meat! " How
Now: "And talk?" or how it was. Maybe someone will come in handy

Well, you asked me a problem in the middle of the night!

Sorry. I didn't mean to cheer up in the middle of the night. I thought that they had already "laid down" to bing
Now, in my own defense Or where the legs "grow" of my "inconsistencies"

... re-read the entire recipe several times.

It so happened that this time I read the recipe "from B to B", that is, completely all 11 pages.
After the first reading of the recipe and a photo with plump and rounded sides of the cake, it was "inspired" (I thought) that they were for the oven. Returned to the title. In the name - the same for a pizza. I read the recipe again:

We transfer our blank onto baking paper (mine - with silicone impregnation), cut in a circle in diameter slightly larger than the bottom of the Princess. And we begin to press on the middle with our knuckles, gradually expanding it:

Sprinkle the cake with sesame seeds and send it directly on paper to our warmed shaitan-tandoor called Princess, for exactly 20 minutes.

So yes, that is, a recipe for Princess.

So, here are our cakes: ...
And this is beauty, for the sake of which everything was started. Well, isn't it lovely ?!

The size in the photo of both cakes is almost the same. And the second flatbread is made from a whole part of the dough and with minced meat.
On the whole, it was superimposed that the size of the cake d. B. the entire diameter of the Princess, and the workpiece - almost the entire (as it seemed to me. Probably in this I "stumbled")
* Although the photo shows that the blank is far from the diameter of the rug.
* The thought that the cake and its preparation can be used. almost half the diameter of the Princess, drove away (something "didn't fit").
That:

half of the dough, from which two small cakes are then obtained, 15-16 cm in size (this was not included in the recipe, I wrote about this in the discussion, but the photos also show how much the cake is smaller than the cut paper for the Princess.

read in the discussion. But she attributed it to the oven version. The main "accents" in the presentation (in the vision) were formed according to the recipe.
Now the next thing.

Really, all the stuffing pkhali at random?

Lenochka, I think yes
At first. It is unlikely that someone will twist the minced meat from 250g of meat. I also twisted a kilo.
Secondly, (and this is the main reason why I decided to weigh, otherwise I would not have done it) I was in a state of "altered consciousness" (admiration!) After the recipe:

Pastries with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers (Elena Tim)

And, more specifically, influenced by clarifications:

If the dough seems liquid (the flour is different for everyone), then you can add one, maximum two tbsp. l. flour, but no more.

It is fantastic! (considering how different the flour can be), but it was + 2 spoons and was no longer needed.

The amount of dough here is designed for two pies in a pizza maker or one big one in the oven

So it was with pies: for a pizza and exactly in its size.

If the pie is smaller, then it, accordingly, will rise higher and rest against the lid of the pizza maker,

I took this into account too
Impressed by such accuracy, I decided to follow the recipe in full. And weighed the minced meat
The minced meat was laid out by flattening, as ordered, so its layer was not at all thick. From 125g of minced meat, I had the filling of the flatbread like "bald Bobik". From 175g - "bald". 220g - minced meat covered the surface and not at all in a thick layer. The dough was not stretched thin. She stretched him to a thickness of one and a half centimeters, because she understood that he would still need to stretch.
Not much minced meat. Here are a couple more slices:


She began to turn the first stump into a cake based on the recipe. When from the first stump I began to get a cheesecake-cake, too small even for the size of a little Princess, I decided that my "skis" went in the wrong direction and that I had confused something. I reread the recipe again and again. What was wrong (did not agree) - I did not find it, so I decided to continue, "without taking off my skis"
If the diameter of the finished cake is 15-16cm, then everything converges both in shape and in content

Look, minced meat (that is, pure meat) is 250 g, plus onions (an average onion usually weighs a hundred grams), in total: already 350 g. Half, that is, 175 g, goes to half the dough, from which two small cakes are then obtained , size 15-16 cm

Hypothesis I think that if we proceed from the fact that minced meat is 350 g and count on 2 + 1 flatbread, then the distribution of minced meat will be: 200g (220g) - for stumps (with a continuous coating) and 150g (130g) for a "meat lawn" (where spot coverage).
Flatbreads vkuuusssnnyuchchiieee !!!
I will definitely continue to lay the "ski track" Minced meat will no longer be weighed
Lenochka

[Crochet]

Crochet, whose ba karova mumbled, I will not, at all ...



Marysya27, talk about Isatilnaya)) I got drunk like honey, as they say
I didn't weigh the minced meat for sure, stopudova, the skok was so smeared
and with twisting and stumps Lenka finally clouded me, well, you saw everything how she mocked

[Marysya27]

Please advise where to start.

Natusik, thank you for your kind words! Well, I can advise you to start with simple cakes, there, at the bottom of the recipe. They are delicious in any way, without any stuffing. The princess warms up to a green light on the lid.
Marysya27, the main thing is that you now know the technology, and how much to put in - you decide for yourself.

and with twisting and stumps Lenka finally clouded me, well, you saw everything how she mocked

Aaaaaaaaa! I knew you would like sho.

So, sir, Lenkin, I bring you a thick and fat "approvals". One baked "with a slight aroma" of meat. As it should be. For guests The second, for yourself beloved, and how could it be otherwise. I have no princesses. But, I came to my ideal version. Number one, Taki is better than a conventional oven, not convection. Number two. Not on paper, not on a silicone mat, but on an oiled cast iron skillet. However, I bake all the meat pies in a cast-iron pan, then the juice and oil are absorbed into the crust. And this is the most delicious place in the cake afterwards. I will certainly do more and more ..

Ok, ok ... If only I could smell the photo.

Or did you eat everything and there was nothing to sniff?

It's sooooo troublesome for me, pictures, I mean. And then if there is a cake, especially while it is hot, then it is not there right away.As he says, my Tatar girlfriend "Rakhatism" is solid. From the word "rahat". He poured a cup of tea, broke off a cake and all the sorrows fell off .. rahatism.

Exactly! Rahatizm!