Waffle makers

[win-tat]

win-tat, Tatyana beauty tartlets !!!

[Lily]

Lily, Thank you !
Now, if the walls were a little thicker, then there would be no price for them.

Now, if the walls were a little thicker, then there would be no price for them.

Tanya, your thoughts coincide with you, I think so too

Yeah, Light, and why weren't you and I asked when the device was invented

and why you and I were not asked when the device was invented

And don't tell me, Tan, you had to ask real users first. We would express our wishes to them

Girls, I'm shocked))) Is this antiadvertising stoll? Or what is she doing? First is such a good car, I buy it for a friend as a gift. And someone will watch this video)))
I am not allowed to insert a direct link to YouTube, type there in the search and you will understand what I mean)))
Test-Video des Waffelbecher-Automaten „Waffle Traysie“ FA-5304 von TZS First Austria auf Deutsch
By the way, in Technopoint DNS now the unit is at a good price, I bought a friend)))

Now, if the walls were a little thicker, then there would be no price for them

I wanted to share my experience: when I bake in First, I do not press the top panel much, and then the walls of the tartlets are thicker, that is, by experimenting with the pressure force, you can get the desired thickness.

Larisa, this link is definitely some kind of anti-advertising. Madame bakes pancakes at First. On our forum, many are already using First with pleasure and no one has complained. So calmly buy your friend as a gift and give a link to the topic, let him choose the dough that suits her. For 1082 rubles they sell at House BT

🔗

I watched the video and immediately wanted to tell Madame - the ladle of dough will not be enough, you need to buy a bucket right away, and at the same time advise you to visit our website. for those who do not live in Moscow

[nut]

nut, I also bought it at TechnoPoint, and my friend. An excellent device. And the aunt in the video zhzhot)))

[Linen]

When I bake in First, I do not press the top panel much and then the walls of the tartlets are thicker,

Linen, but I didn't press it, I just lowered the lid, it was distributed there by itself. Probably with a thicker dough, this principle will work.
What recipe did you bake?

Girls! and yet of the 3 types of tartlet girls, which one is the most presamous? to put both sweet and not sweet there. 3 I definitely don't need it, like WEIGHT is untested

I need to make a gift, so I'm using it for this. what will be the topic of these people. But you have to buy a replacement for yourself!

What recipe did you bake?

I baked shortbread, bird's milk from cake dough, the dough is soft, sticky, does not roll with balls, I applied it with a spoon. She did not press the lid at all, she lowered it until it touched the dough, even held it so that she would not press down strongly with her weight. And when the dough already grasps a little, then I pressed it a little, but did not click.

[sand]

I baked sand, from the cake dough bird's milk

Voo, we must also try with shortbread dough.

what is the best? to put both sweet and not sweet there.

Vic, personally, I still like Ves more, although the size of her tartlets is not large (and for cake-baskets just right), but there are no problems with soaking. And sweet and pâté-appetizer can be put. It will be too small for salads, but I don't need it.
Here with First I will experiment with the dough, suddenly the walls will get fat. But I really liked how she bakes and the speed of baking.

[Tatyana]

Tatyana, Everything is clear, Tanyusha! I don't need it for salads either, so let it be WEIGHT

[Vika]

Girls, maybe this is already here, maybe someone has already brought it ... I saw it and could not pass by, well, suddenly it will be useful to someone. These are recipes from the site where Vesca is sold.

Salted tartlets (for salads / snacks)
Yield: 5-6 products
Ingredients:
Flour (white) - 7 tbsp. l. with a hill
Butter (82.5%) - 2.5 tbsp. l. (softened butter)
Salt - a pinch
Cold water - 3 tbsp. l.
Combine butter and flour. Dissolve salt in water. Add the solution to the flour mass. Knead the dough. The dough should be elastic and should come off your fingers. Roll 5-6 balls. Make them into flatbread balls about 4-5 cm in diameter. Place the cakes in the recesses of the appliance. The dough takes up about 1/2 of the groove. Close the appliance lid and bake for 7-8 minutes. To check the state of the baking, you can open the appliance after 5 minutes.
The above recipe is great for sweet tartlets. To do this, add 2 tsp to salted water.
sugar and stir well until the sugar is completely dissolved.
The kneading and baking technology remains unchanged.
Note: If you want sweeter tartlets, add more sugar.

Sweet tartlets (for cakes)
Yield: 8-9 products
Ingredients:
Flour (white) - 11 tbsp. l. with a hill
Butter (82.5%) - 4 tsp. (softened butter)
Salt - a pinch
Sugar - 3 tsp
Cold milk - 100 ml
Dissolve salt and sugar in milk until completely dissolved.
Mix all ingredients. Knead the dough. The dough should
to be soft, slightly sticking to the fingers. Divide the dough into 8-9 servings (brush your hands with vegetable oil for easy separation). Place the portions into the recesses of the appliance. The dough takes up about 2/3 of the groove. Close the appliance lid and bake for 7-8 minutes. To check the state of the baking, you can open the appliance after 5 minutes.
The finished tartlets are soft on the sides. When cooled, they harden.

Sweet cottage cheese tartlets (for cakes)
Output: 7-8 products
Ingredients:
Flour (white) - 6 tbsp. l. with a hill
Butter (82.5%) - 2 tsp. (softened butter)
Salt - a pinch
Sugar - 3 tsp
Soft cottage cheese (fat content 18%) - 3 tbsp. l.
Sour cream (fat content 15%) - 1 tbsp. l.
Mix sour cream with salt and sugar, add the rest of the ingredients. Knead the dough. The dough should be soft
elastic. Divide the dough into 7-8 servings. Place the portions into the recesses of the appliance. The dough takes up about 1/2 of the groove. Close the appliance lid and bake for 5-7 minutes. To check the state of the baking, you can open the appliance after 5 minutes. The finished tartlets are soft on the sides. When cooled, they harden.

I don't need it for salads either

Vika, I also don't think that First will be used for salads, but there are fruit salads with whipped cream on the menu, which everyone loves with me, so First is just for this. In general ... it's hard to choose

Girls! Please stick into the most reliable recipe for First tartlets! I urgently wanted to try it.

[Elena]

Elena, Bread do it - for any device and for any fillings is optimal.

[Olga VB]

Olga VB, Olya, thanks! I'm going to try.



And how much dough is needed in each cell in First?

Helen, if you have a question for me, I won't answer, because I don't have a first.
Look at Tanyulya in the video, and there you will orient yourself.
Good luck!
And once again, happy birthday!

[Masha Ivanova]

Masha Ivanova, happy Birthday!

Here I showed two types of tartlets at Fest, the dough is thin in both cases.
Waffle makers # 875

In my former defective tart-lady, I tried to bake from biscuit dough and by testing the most beautiful ones turned out from a piece of dough weighing 35-38 grams, I kneaded it with my fingers to fit the bottom of the mold, now I have a new First, but I haven’t tried it yet

[Cvetaal]

Cvetaal, Svetochka got on page 44 on your tartlets. Svetochka, how do you get them even on all sides? I have Veska and Coal, in general, one edge is always lower. How much do you pour into one hole?

[Lily]

Lily, if one edge is lower, can you have a tart girl standing unevenly? I pour with a deep spoon from a multicooker, now I will make bread dough and measure for Unold and Fest.

[Svetlana]

Svetlana, it would be great! Tomorrow I want to take to work for a salad.

Lily, just baked in Unold and Fest. Liquid dough, according to this recipe:

Bread waffles simple (Lika)

Everyone has different spoons, so we focus on the drawing of the waffle iron. I poured the dough so that it covered the bottom and the first embossed strip, let's call it that, both in Unold and in Fest. If you get lopsided, then try to tilt the closed waffle iron in the first seconds.

The tartlets are very thin, almost transparent.

[Cvetaal]

Cvetaal, Svetochka sit down to the stove. Now I will apply
Which do you like Fest or Unold more?

First, in Unold, sometimes my tartlets stick, and the size is too big, I only use them for ice cream. And Fest with salads - that's it!

I sit down to the stove. Now I will apply

I will wait

[Cvetaal]

Svetochka I have an answer!
I also used a spoon from a multi, that's it !!!!

Everything worked out, thank you very much






Cvetaal, do you also use a bread recipe for ice cream?

Lilia, what a calibrated, smart girl! I use different ones, sometimes bread, sometimes sugar
Recipe:
2 eggs (I have SB)
100 g sugar
60 g vegetable oil
60 ml cold. water
120 g flour (the consistency of liquid sour cream)

[Svetlana]

Svetlana, I'll try, I really like bread, but we must go further ...
Something I and Fest are already thinking of buying ...

you can reduce the amount of sugar, the waffles will be easier to fold

Svetochka, how do you fold them?

Lilia, I'm sorry, I copied my message from another topic, I showed horns from Dutch waffles there, now I will remove this postscript)))

[Cvetaal]

Cvetaal, Svetochka and where

showed cones made of Dutch waffles

please give me a link

Lily, catch:
Multi-baker Redmond (our Cartoon) - sharing experience and recipes # 734

Girls! Thank you all very much for the recipes and congratulations!
And I want to congratulate you and all our members of the forum on our wonderful women's holiday, on March 8! I wish you all good health, this is the most important thing! When health is there, then everything else is applied by itself. And good luck to everyone!

Recipe:
2 eggs (I have SB)
100 g sugar
60 g vegetable oil
60 ml cold. water
120 g flour (the consistency of liquid sour cream)

Cvetaal, Svetlana, I am reporting on this recipe.
On March 8, I bought myself a toy - a hazelnut.
I tried your recipe too, thanks.
The result is interesting. The dough is excellent at work, at the exit the nuts are dense, but soft,
not hardening, that's what I wanted.
Half of the ingredients made about 30 nuts

[Svetlana]

Svetlana, that's lovely!!! And I am this dough only for tartlets, it turns out, and nuts are great !!! Thanks for the experiment, I'll try to bake some nuts!
Happy Holidays!

[Lenusya]

all you play in quiet, even if you please with pictures!

Lenusya, well, I promised, I bear it, today I baked in Veska. Accurately calibrated I do not succeed, why - I do not know. Made from store-bought puff yeast-free dough. I thawed it, opened it and with a large sharp knife cut both layers at the same time into 30 equal squares (I didn't take a picture), it's simple, into 5 strips on the smaller side and 6 strips on the larger one. All these pieces are obtained in 16-17 gr. ALL! And the tartlets turn out to be all different, some climb outside, and some do not even reach the edge, why is this a mystery to me! Well, okay, not to the exhibition!


This is very illiquid, the walls are very small, but delicious with strawberries and sour cream!


These are more or less decent


And this ... I baked it in First you will not guess in life! from barley porridge. I had it cooked for a side dish, by the way, I cook it very tasty, with carrots, onions, seasonings, well, this is so, by the way. There was no dough, but bake already SHSCHCHAS! Well, pearl barley also went into my business.The tartlets turned out to be unusual, they were very thin and, like gauze rags, it was impossible to even put them on, but when they cooled down a little, they became strong and very crispy. There was no filling for them, so they grunted just like that.


Having saved up a little experience, I made a conclusion for myself: neither Veska nor First are suitable for my desires. From Veski they are very thick, and from First the volume is large. I would like something between them, so that they are small, like from Veska, and thin, like from First. That is, as usual - "If Nikanor Ivanovich's lips were put to Ivan Kuzmich's nose ...."

Ilmira, excellent baskets turned out. And in weight it is from squares such smooth edges?

And in weight it is from squares such smooth edges?

... But I didn't throw squares in Veska, I formed round cakes from them

I, too, when I baked in weight, made cakes. That's why I asked.

[Marina]

Marina, and tried some liquid, bulk dough, well, so that with a successful result? Still, with liquid, you can choose a more dose.

Ilmira, I have tested all these tart girls only on purchased puff yeast-free dough. I disposed of the leftovers after waffles and self-drying. There are recipes on the 1st page about the tart girls. I baked the dopplet in Unold according to this recipe, poured a little less than half a tablespoon into one glass - I bake dough tartlets for simple thin waffles: for 50 g of melted butter - 100 g of flour, 1 egg, a pinch of salt and 50 g of sugar.

I disposed of the leftovers after waffles and self-drying.

and today I threw the remains from Samsushka into Vesku, for the umpteenth time they work in tandem with me.

Look Ilmira in the topic on tartalet girls, there are a lot of recipes. Dopplet bakes from everything. I even baked dranniki, and we got pretty little baskets. Here is her recipe - Potato tartlets with cod liver salad (Kalorik electric tartlet maker) Type it yourself in a search engine, I don't know how to insert bold recipe names right away. https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=480378.0#
Many more baked according to this recipe - https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=144794.0

[Marina]

Marina, yes, I reviewed it all, reread it, there is no such test, but I want a ready-made one, without torture and inventions. I also made potato baskets, but I like pancakes from Samsushka more.

And there Doplet had already tried everything in Unold. And in First you get evenly tanned. And according to the recipe for simple waffles, Julia baked, she has excellent baskets.

[Ilmirushka]

Ilmirushka, I have a batter Waffle makers # 349

[Galina]

Galina, Thank you. And if you remove the sugar? Have you tried without it?

[Ilmira]

Ilmira, try it, in theory nothing should change