Favorite biscuit from Princess

Favorite biscuit from Princess

Category: Bakery products

Ingredients
eggs are large	3 pcs
sugar	6 table. l.
flour 1 or w / c	6 table. l.
fragrant apple, firm	2 pcs
bananas	2 pcs
peeled walnuts	half a glass
dry mix of ginger-cinnamon	tablespoon
butter	for lubrication
salt	pinch

Cooking method

• I grease the silicone mold for pizza with butter. I cut the apples into slices and put them on the bottom of the form in a circle, the distance between the slices is 1-1.5 cm. It turns out one row in a circle along the sides of the form and 3-4 slices in the middle with a flower. I grind the nuts into not very small crumbs. Sprinkle with nut crumbs between apple slices. Sprinkle the slices themselves with a ginger-cinnamon mixture. Beat the eggs with a pinch of salt until thickened and clarified, add sugar, beat until well thickened, almost like a cream, you need to stop here in time, the whipped mixture becomes so beautiful and so smoothly and thickly pours under the whisk, it's nice to look. I add flour and mix it into the egg-sugar mixture at low speed. With a silicone spoon, I spread the dough on the apples, level it. I cut the bananas into slices 1-1.5 cm thick and put them on top of the dough, without sinking them, then they themselves will go down a little. I turn on the princess for 15 minutes, turn it off, let it stand for another 10 minutes. I open it, take out the form. It will cool down, cut into slices. I don’t smear anything on top, the taste of apples and bananas and nuts and ginger with cinnamon is enough for me. The biscuit itself is the most delicate, if you want the biscuit denser, you can put the 8th table of flour. spoons. The height of the biscuit is at least 2.5 cm. Somehow I sprinkled nuts on top, in vain, they burned. Bottom baked well, delicious nut crust, biscuit and aromatic apples. Bananas form craters, their taste is well felt. Bon Appetit! I have a biscuit on duty. It is done for one-two-three.

The dish is designed for

cake with a diameter of 31 cm, height 2-2.5 cm

Time for preparing:

min 40 for everything

Cooking program:

pizza maker

Note

Tricia Photos

And where is the photo ?! Show me this biscuit !!!

no photos, bake and see

Well, that's a pretty thing for yourself! The sponge cake was baked, a mustache at the moment of daring, and there were not even crumbs left on the photo.
It's a sickly disgrace and I'm not afraid of the word valuntarizm.
And the description is somewhat skittish.

The halves of fresh prunes, the harder the better, I put them on the backs, then all the juice will remain in the biscuit and not baked to the bottom, I also sprinkle my favorite dry mixture of cinnamon + ginger on top of the grapes. Instead of fresh banana - jerky, which caramelizes when baked, you get such chewing bananas, they sink less into the dough, because they are light. The biscuit is the simplest one, one note - the bottom layer of fruit is felt well, the top one too, and the beauty of biscuit baking is not hidden.

Biscuit was baked

ABOUT! I am very glad that Pekita continued to enjoy it, simply and tasty.

[Irina]

Irina, very tasty written, I wanted to bake one thing, but I can't imagine how to extract a biscuit from a princess?

I bake in a silicone mold, so there is no problem, I cut the cooled biscuit in the mold too, and you can shake the cooled biscuit off the mold onto a dish or tray - I slightly bend the silicone edge and the pie slides off the mold. I cut it with either a silicone knife or Teskom's plastic knife.

[Lyudmila Tortyzhke]

Recently we discussed with a friend a way to bake a simple biscuit, I told her that I knew what I had learned myself on the forum. She baked a biscuit, it worked, she liked it.

So I want to say thank you so much Lyudmila Tortyzhke, this is with her advice SUGAR IS NOT A THICKENER, BUT LOCKER my lucky biscuits began. And twisting the mold before baking so that a dome does not form is also valuable and effective advice. And thanks a lot too
Lyudmila Huske for painstaking ordering of biscuit recipes.

If the eggs, when beating, did not give a dense clot, then I will bake the biscuit another time, this time you can mix something else, at least * a zebra *, at least an omelet
Before the princess baked a biscuit in a slow cooker. It was for this that the most uncomplicated 5-liter multicooker from LEBEN in Galamart was originally bought (a wonderful cartoon, and inexpensive and reliable, for the sake of baking 900W was taken), a four-egg biscuit always turns out to be fluffy, light, at least 5 cm.

Baked another morning sponge cake with chocolates today.
Sweets * Babaevskie *, very chocolate, slightly sweet even for me - not a lover of sweet sweets.
I cut the candy into 3 parts, laid it on top of the dough poured into silicone with a spiral. It took 10 pieces.
Baking as usual = 15 on + 15 off
The smell of chocolate is thick during baking.
The candies did not flow, they lost their shape a little, they almost drowned in the dough. An awesome mixture of flavors - biscuit and dark chocolate.
That somehow the pie looked naked, I decided to anoint it, currant jam came to mind.
But, having eaten the first piece, I realized that they do not need anyone, they and the two are fine - biscuit and chocolate.
I scraped off all the jam, soaked a little on top, quite enough.
I’m thinking - raw berry * victoria * will be appropriate here, I will try another time. Or cherry Or plum. But not with a spread, but with individual berries on top.
Yes, the chubby biscuit with chocolate dimples is good enough.

convenient universal form, I have it for baking-frying in a pizza maker Total
bottom diameter 28 cm, sides height 3 cm
30 cm for the bottom - it would be ideal for a princess in general, but .. with such a height of sides I have not yet seen,

[Irsha]

Irsha, Irina, I'm reporting! Thank you so much for the recipe! So fast, simple and delicious !!!
I made a charlotte for the first time in my life in Prinessk, and there is no form yet, so there is + baking paper on a teflon sheet.
Bananas and nuts were not found, so I had to bake without them.
It turned out very, very tasty and quickly, at least a little more baked at the top shade than I would like. For myself, follow. Once I choose a different mode: 8 minutes from a cold state and 8-10 minutes off.
Cinnamon apples on baking paper.

With dough.

Ready-made yummy. In the area of ​​the tena it was a little hot, but it did not affect the taste.



Even lack of form is not a reason to be left without a delicious charlotte!

I will experiment with the baking time and bring some more beautiful pictures.

[steam]

I am very glad that biscuit liked the cake from the category - guests are on the doorstep

Experimenting with baking times

baking time depends on the filling
- juicy filling takes a little longer to bake
- frozen berries (fruits) - again a little longer
- I bake in silicone a form that conceals fever

I turn off the princess when it stops violently *steamit *, usually this is 10-15 minutes on, 10-15 off

Added on Tuesday 12 Jul 2016 06:46 PM

Chocolate biscuit

flour + cocoa powder 1: 1
mix them well in advance

baked very quickly, 5 minutes on \ 10 minutes off

In! Thanks for the tip for experimenting.
I am still quite a beginner user of a pizza oven.
And aluminum, Teflon molds also hide the heat, like silicone? Or more / less?

did not use metal forms in the princess

teflon rug or 2 rugs - conceal t

[Irsha]

Irsha, Irina, how do you feel about the fact that one of the girls in the princess theme wrote that the silicone mold cannot be placed directly on the heating surface, that it is harmful! And then I bought a form, but I'm afraid to use!

[What temperature can silicone molds withstand?]

the silicone mold cannot be placed directly on the heating surface,

I don’t know ... it seems like it’s not quite on the heating element, and the heating time is not long - the maximum is 15 minutes at a time

Teflon rugs, too, they write, are not entirely useful
the coating of the bottom and top itself is non-stick

I have been using three silicone molds for a year and a half - normal both with them and with us

Added on Thursday, 14 Jul 2016, 18:54

What temperature can silicone molds withstand?

Silicone molds are designed for both high and low temperatures. The operating temperature of silicone molds from different manufacturers is different. Most often, the maximum allowable temperature is +260 degrees Celsius. Of course, there are forms with a lower (+220) or higher (+300) permissible temperature. A self-respecting manufacturer indicates this temperature on any silicone mold.

temperature for silicone molds
Silicone can also withstand severe frost (-40 Celsius and below). This means that in silicone molds you can cook not only hot dishes, but also a few ice creams.

It doesn't matter if you put your molds in a cold or hot oven. Likewise, a hot mold can be cooled quickly. Silicone is not afraid of rapid temperature changes. Only the permitted temperature range must be observed.

Exceeding the set temperature can easily ruin the shape. It can burn, turn black and melt. This, in turn, will ruin not only the dish and the form itself, but maybe even the oven.

Subject to simple operating rules, silicone cookware is very convenient, reliable and durable.

Added Thursday, 14 Jul 2016 7:04 pm

what i have = teskoma and marmiton - dense, not darkened along the heating elements, an unnamed form of galamart - thinner, softer, slightly darkened circles are

[Warm biscuit with bananas and chocolate cream on 2 grade flour.]

Warm biscuit with bananas and chocolate cream on 2 grade flour.

somehow I ended up with 1st grade flour, the main flour for everything, and I started a biscuit dough with flour 2 varieties, I liked it, the taste of the biscuit turned out to be soft, the color of the finished cake is a bit darker, the dough rises just as well as on grade 1, and on the highest grade (which I have not used for several years), so I have 2 grade flour not only for bread and manty

Here is today's morning biscuit: I greased the silicone mold with ghee, sprinkled it with walnuts, did not grind it, just crumbled it in the palm of my hand, laid out the dough, stuck pieces of banana into it - quarters: a banana in half lengthwise and in half each half, 4 bananas, stuck on the edge, sprinkled with a mixture of cinnamon + ginger + cocoa for flavor

baked as usual, 15 min on \ 15 min off

when the biscuit is ready, without taking it out of the mold, in the princess, she anointed the cake with * cream * (condensed milk + cocoa powder, not a thick mixture), closed the princess and held it for another 10 minutes, the princess is warm for a long time

then I cut the cake in half, put the halves inside with cream, cut them into pieces, put them on a plate

and some kind of cozy spirit came from a warm biscuit, pounded bananas, * chocolate * inside, which could not resist and ate a couple of pieces warm

it is very tasty, I think it is delicious with coarsely chopped bananas, there are so many of them in the cake, but there is no dampness, only softness, bananas are not overripe

Bon Appetit!

She baked bread and pies and biscuits on such flour as well. I liked it very much. Nalo will buy this flour again .. I haven't bought it for a long time ..

oh, I've already gotten to the point that sometimes I have more flour of 2 grades than white and ryanukha - also in lyubimki, only I didn't bake a biscuit on it

oh, I've already gotten to the point that sometimes I have more flour of 2 grades than white and ryanukha - also in lyubimki, only I didn't bake a biscuit on it

I like the second grade flour. We really don't have it. You have to go to the neighbors, there are heaps of it ..
It is more aromatic or something .. in general I like pastries ..
And there is a baked recipe from rye, you will not regret it.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456614.0

And from rye there is a recipe for baking

hell = yeah

[Continuation of the second-rate banana biscuit]

Continuation of the second-rate banana biscuit

flour of the 2nd grade firmly entered the biscuit

I sprinkle a bit together with flour a mixture of cocoa + ginger + cinnamon, a teaspoon, smack, aroma of the most delicate, beautiful color biscuit, high crust, porous

I spread the dough on a mold, level it, and lay it * with a flower * bananas, now I put in whole halves, 8-9 pieces = 4-5 bananas, you can put a chocolate candy in the middle, or a fresh plum or a small apple (pear) - in the recipe for Natasha-Chuchelki I saw a pear in the middle of the charlotte = beautiful, liked it, and delicious

15 minutes incl, then I grease the ready-made hot cake with chocolate cream, sprinkle with ground nuts and it costs another 15 minutes for off

cream with nuts is also a little baked

whole bananas are very tasty in a biscuit, the pie is very juicy

folding the cake in half = quite high * cake * with a crescent, the height of the biscuit cake itself is 2 cm

[rye biscuit]

rye biscuit - peeled rye flour

interesting taste and color, baked for the first time without any fruit and berry additives, was afraid that eggs would not raise rye flour

the princess did a great job, the cake is dry, light, dark, missed the hot cake with plum jam, cut it in half as it cooled down and folded it again in a crescent

very convenient way of folding, it turns out plump

[Sponge cake with oranges.]

Sponge cake with oranges.

Flour - rye + 1 grade in half
Sugar - two thirds of the norm

bottom - with melted butter, sprinkled with chopped walnuts, laid out the dough, and spread orange slices on top

Moroccan oranges, thin, seedless, sweet
did not peel them, cut them into quarters and each quarter across, two rows of orange slices and a couple in the middle

baking smell -

oranges are baked for a miracle and the crusts are all soft

I missed the hot sponge cake with my * chocolate * cream (condensed milk + cocoa powder), I didn't cut it - a lot of oranges, the cake would have disintegrated during a coup

very tasty, oranges - like candy, baked, but plump

interesting dough from 1st grade flour - more dense, does not pour out of the container, spread it with a spoon and smear it a little, but also light, dry

[Sponge cake with proteins.]

Sponge cake with proteins.
Instead of 1 egg, I take 2 squirrels
sugar 2-3 table. l. for 2 squirrels
flour 1 or w / s 2 table. l for 2 squirrels

I beat the whites into a good dense foam, gradually start adding sugar, each subsequent portion after dissolving the previous one. The mass is dense, shiny. Pour the sifted flour into the whipped egg whites and at the low speed of the mixer bistro knead the biscuit dough. It's white.
And I bake - 10 min on \ 10 min off.

Baked protein biscuit is the lightest, fine-porous, white, dry. Good for butter cream.

Baked and on the mix, i.e. eggs + proteins.

[Sponge cake on lemon (orange) slices. Under the syrup. Or honey cognac.]

Sponge cake on lemon (orange) slices. Under the syrup. Or honey cognac.

Sponge cake on 2 grade flour - 2 grade flour (and rye as well) is heavy, sometimes it is more difficult for eggs to lift it, so I began to add 1 egg, that is, in the end, 4 eggs, the rest according to the recipe. The dough looks a little thinner. but on the other hand, when baking, it rises well and fills the entire form to the brim.
The volume of such 🔗 forms 1.7 l, not a little.

Greased the silicone mold with butter, sprinkled with crushed walnuts, spread citrus slices or Carrot-citrus jam. Thick and stringy. or from Liqueur Lemon honey on cognac. I laid out the dough. leveled.
15 minutes incl- 10 min off

She opened the princess, pierced the surface of the sponge cake with a fork and poured 5-6 tablespoons of jam syrup from a spoon, smearing it a little over the surface. The syrup is absorbed well.
Or she also poured lemon-honey cognac. Also spoons 5 tablespoons.
After cooling, cut the biscuit with a silicone knife, put it on a plate.

It is delicious. Lemons-oranges go well with biscuit. If with a skate, then the tongue tingles a little - mmmm .... babbling Creams are not needed here. The biscuit is self-sufficient in taste.

In the light of all the coming models of electric pans - I have Princess 115000, Red pizza maker, in the forum world P1



I also baked a sponge cake in a bare pan. also rose well, baked, did not burn. But baking time is on incl 10 minutes, no more and 10 minutes for off.

[Irsha]

Irsha, Irish, wow, how many useful recipes have you collected for us: like nesting dolls ~ one in one!)

I'll take them all in bulk! And I will try in turn!

Oh, try it, you won't regret it

ahhh, how many biscuits are there! you need to bake everything

[Irgata]

Irgata, Irish, in this thread you just have a LOT of ideas!
You should be given a Medal for these labors. Honestly!

the silicone mold cannot be placed directly on the heating surface

I don’t bet either, nope ...
I never use the Princess, although I bought it, I will not hide, but now it is in my cellar, this form. But I put the metal one. And I put a Teflon mesh under the paper from the heat, sometimes.
That's it, but I have it ... and there, see for yourself, girls.
I started to smell the silicone mold right from the heat of the Princess ...
I could not ... trust this method ...