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Especially for you with love, you never know, come in handy:

Amount / weight correspondence table between dry yeast and fresh yeast

Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45
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Pastry "Sand strip" (lisa11441)

My favorite recipes (okay)

do not dry out! smear the hot cake, blender the apple jam hot.
with the Kremlin (whole pack) very well, do not brown
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Lazy croissant (bread maker) (Uncle Sam)

My favorite recipes (okay)
yeast pressed 18 g!
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Curd donuts (Crochet)

My favorite recipes (okay)
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Kulich (paska) favorite (notglass)

My favorite recipes (okay)
MY FAVORITE KULICH !!!
bake a double portion !!! (7pcs. X200g, 4pcs. X100g), sugar 200g / portion, you can add a little flour, cognac is a must.
carbonate with gelatinous icing on powder! just 1 serving of glaze for 2 servings of Easter cakes.
in Cache:
1.powder + water, whisk, 60 degrees,
2. turn off heating
3.Add the swollen gelatin (I have 1 tsp. With a slide), beat at high speed
by time - 8 minutes for everything
Kokoschka
Tatyanahow many interesting things you have here !!!!!
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Lily, the most pleasant thing I want to repeat
Marusya
Tanya, a lot from the first two pages and my favorite too, I often cook according to Chuchelka's recipes
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Marusya, let's go to the third, join)
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Yeast pancakes (Crochet)

My favorite recipes (okay)
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Eclairs in induction CM


Dough from Miranda:


250 ml. water
100 g butter
1/2 tsp salt
1 tbsp. l. Sahara
150 g flour
3 eggs are large, selected, or 4 eggs are not large, but I still look, I just put 2, I stir the third with a fork, stir the egg yolk and add a little, if necessary, then 4 in the same way.

This is for a standard baking sheet 30x40 medium size + - as in the photo. In pieces 30 + - how to leave.

I do:
1. Water + oil (cut into cubes) + sugar + salt in a bowl for 110-120g. speed (3)
2. After 3 + - min. the oil melted, the water began to try to boil, stopped, the flour (sifted before that while the water and oil boiled) boiled, put on the nozzle, speed 1 or 2, turned off the heating.
3. It kneads there, and I wait for it to cool down to 60 degrees.
4. I throw one egg at a time and watch.
5. I stop everything, in a pastry bag, put it in the oven.

The timer shows the total operating time of the machine at all stages - 11-12 minutes, part of which I just wait until it cools down.

This is the fastest and easiest dessert to prepare!

Cream from NataST

Proportions - protein 120g (140gr), sugar 155g (180gr), oil pack 180g(Thousand lakes) (250g) - room temperature, lay on the table overnight
1) Protein and sugar in a bowl, temperature 90 degrees, flexi nozzle!, speed 1 - rub 5 minutes until sugar dissolves
2) Disable heating, whisk attachment, speed 3, beat 5 minutes, switch to speed 5 and beat 5 more minutes, until the "beak" - total whipping 10 minutes
3) Add butter in small pieces of 30-40 grams and beat after each for a minute, one and a half
4) At 15 minutes, the cream begins to collect
5) The total whipping time is 20 minutes.

note - 2018: the oil is still 72%, the cream is lighter and more pleasant
TRY CREAM:
Sweet love (pastry stuff) # 72
Sweet love (pastry stuff) # 102
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Puff pastries (Gayane Atabekova)

My favorite recipes (okay)
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Hot dog buns (Trinitron)

My favorite recipes (okay)
The whole portion is very large! Oven 1/2!
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Su-vid

neck:
Pork neck using Sous-Vide technology (Steba SV2) # 59

carbonade:
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking # 1187

Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking # 1168

liver:
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking # 1170

turkey fillet:
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking # 1142

heart
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking # 1151

edges:
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking # 1088
mutton:
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking # 1079

beef tongue:
Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking # 1052
pork tongue:
Beef tongue (Steba SV 2) # 32
knuckle:
Su-Vid and all the subtleties of technology # 418
more:
Su-Vid and all the subtleties of technology # 730
beef tenderloin:
Su-Vid and all the subtleties of technology # 423
pork tenderloin:
Multi-cooker-pressure cooker-slow cooker Steba DD2 / DD2 XL # 3194

steak:
Su-Vid and all the subtleties of technology # 466

fish:
Su-Vid and all the subtleties of technology # 492

mackerel:
Su-Vid and all the subtleties of technology # 744
eggs:
Su-Vid and all the subtleties of technology # 723

turkey drumstick:
Su-Vid and all the subtleties of technology # 774
more:
Su-Vid and all the subtleties of technology # 777
and further:
Su-Vid and all the subtleties of technology # 790

tuna
Salmon suvid with celery and fennel salad # 12

ham tip:
Chopped chicken ham in Travola KYS-333D # 6 dehydrator
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Turkey boiled pork "Juicy" (Luysia)

My favorite recipes (okay)
marinate in solinade, it took 17 hours, spread with spices, a couple of hours is enough, breast fillet 1.2 kg in foil - 45 minutes at 250 degrees.
delicious!
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Perhaps the most successful yeast. And fast!


Yeast pancakes according to a recipe from the family archive of Count Shuvalov (Sonadora)

My favorite recipes (okay)
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Japanese souffle pancakes (Sonadora)

My favorite recipes (okay)
p. from. powdered sugar was enough 55 g
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Try it!

Merengue roll # 24
mango Kurd from Irina F:

100g mango, passion fruit can be added
4 yolks (or 2 eggs)
100 g Sahara
60 gr. butter
Preparation:
over low heat or water bath, bring to a boil, stirring constantly: mango, yolks, sugar.
Remove from heat, add oil and mix well.
Cool and transfer to container. Keep refrigerated. After cooling down, the Kurd will become denser.
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