Anna1957
As an idea for those who want to achieve thin walls in Veska.Waffle makers
My dough is from starchless torment, the next morning - it crunches. I didn't remove the extra edges. But you can only remove the silicone earbuds when they are cold, hot ones stick and break.
gawala
Quote: Ilmirushka
but they are beautiful and you can come up with a lot of salads, choose for the filling.
Yes exactly. For me, this is just perfect. I'll try to make it with flaxseed flour, bought nadys .. imbued so to speak .. I really don't know what happens.
Ilmirushka
Quote: Anna1957
for those who want to achieve thin walls in Veska.
Anna, I have long understood and resigned myself to the fact that in VESK it is almost impossible, the device is sharpened for plump tartlets. And whatever dough you make up - the result is not the same. I liked today's egg and chicken ones both in taste, and in quality, and in that they did not have any oils at all.
Galya, waiting with the results
Anna1957
Quote: Ilmirushka
that in VESK it is almost impossible, the device is sharpened for plump tartlets.
Special sfotala: the walls are already transparent Waffle makers
By the way, they are also without a drop of oil. And it's not about the dough, but about additional inserts (I have silicone molds).
Trishka
Anna1957, Anya, you are Kulibin, you have to think of it like that!
Anna1957
But they turned out not crunchy, like thin waffles from the same dough, but tough (((Here are waffles for comparisonWaffle makers
Trishka
So I baked yesterday from waffle (which is for thin) dough, in principle we liked it, but there was no crunchiness, we had to bake thin ones, roll them into a bag and there cream with a nut.
eta-007
Girls! Made tartlets in weight from yesterday's mashed potatoes as promised, added 1 egg and a handful of flour
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Applied almost to the first strip
Hell until it stops hovering. Do not open early - they will break. True, then they will stick together again. I plan to stuff with Russian salad (like a fur coat with herring, only in small cubes)
If you have any questions, I'll tell you tomorrow. I'm expecting guests today. Has bothered. If I can take a picture in the "finished product", but for now some of the semi-finished products.
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I bit off one - great with salted fish!
Anna67
Quote: eta-007
Although everyone has different tastes!
I love an omelet with potatoes, a thick tartlet looks more like an omelet ...
Ugh, I have read a lot - I want to eat, but in the house there is only minced meat and that for sausage
Trishka
Quote: Anna67
I am hungry
Go to visit Svetlana, she will feed.
gawala
I decided to make yeast one more time in the evening, but with the addition of flax and corn flour. well, the usual ..
In general, it turned out a basket, which successfully turned into pancakes right before our eyes.
I did not understand the taste of flaxseed flour, from the word at all, maybe because there was a lot of all sorts of garbage mixed ... But with salad and turkey it went fine .. We need to think about flaxseed flour, where to shove it poor and whether it is necessary.
sara fan
Once, I bought spelled flour (I don't think I remember "Garnets"), and added it to 50/50 bread with premium flour, no one at home began to eat, even the cow looked at me with surprised eyes like "Mistress, you quite what? " even she didn’t, but to celebrate I bought 2 packs. So this flour I, then, wonderfully attached to the tartlets. True, not entirely on spelled hell, but somewhere else I added a third part. So they ate it.
gawala
Quote: sara fan
I bought spelled flour
She has a specific taste, not everyone respects her. Mix normally with other flours. I personally like it, but my husband doesn’t like it, so I don’t buy it. Although we have plenty of it, in all supermarkets.
marina-mm
Quote: gawala
We need to think about flaxseed flour, where to shove her poor and whether it is necessary.
I shove flaxseed into baked goods without eggs, for fasting, like a flaxseed egg. I didn't notice any particular taste, the flour is dark, it changes color, yes.
I read the topic, I am waiting for the tartlet panel for the multibaker and I am interested in all the experiments in advance.
gawala
Quote: marina-mm
for fasting, like a flaxseed egg
Well, I'm out of posts, so now I sit and think, where is her ..
Olga VB
Flax is a female product. Contains in 2 tbsp. spoons of almost a full set of female hormones, which is especially useful when the ovaries and thyroid gland fade with age.
The most useful is just coarsely ground flaxseed, which additionally also helps to free the intestines.
So think for yourself, decide for yourself ...

Personally, I have about a dozen different types of flour, except for wheat and rye, which I constantly add to different baked goods.
Good luck to all!
gawala
Quote: Olga VB
So think for yourself, decide for yourself ...
Where to shove it and how much? Nobody doubts the benefits, even though everything has already died out irrevocably .. You tell me directly, specifically, you take a tablespoon of flour and add it ..
Olga VB
Firstly, I buy flaxseed, grind it and add a couple of tablespoons to my evening kefir.
I add the whole seed to rye bread (along with pumpkin and sunflower seeds) or as a sprinkle on any baked goods.
I add linseed oil to salads and rye bread.
And I add different flours to rye / wheat flour when baking. The amount depends on the type of baked goods, on the mood and on the amount of such additives. Sometimes there are 3-4 of them, except for the main one.
Typically, such additives make up about 20-25% of the main flour, but there are actually more or less.
Good luck!
gawala
Quote: Olga VB
Good luck!
Otherwise, we will not see luck! Mercy!
Ilmirushka
eta-007, Light, I promised, I'm dragging. First, a HUGE THANK YOU for the kefir tartlets!
And secondly, here they are. They are awesome!
My kefir was very thick. Apparently, he gave the tartlets a light curd taste.
And most importantly, I really liked their delicate crunchy crunchiness. Right here's what you need!
I poured only half a teaspoon of sugar into the dough, I understand that it is sugar that gives color and roastiness.
Apparently, because of its scanty amount, an incident occurred with tartlets
Well, now everything is in order, baked and left to cool.

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And then this happened to them, I don't even know why and from what. But it should be noted that this "transformation" did not affect either the taste or their crispness.
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My favorite filling: soft cheese and mushroom caviar from honey agarics. Very tasty combined with their curd flavor

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In general, help yourself!

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Trishka
Ilmirchik, what a beauty, thanks: nyam: I dragged one away!
Maybe so that they do not crumple, they need to be cooled "on the priest"?
Ilmirushka
Quote: Trishka
Maybe so that they do not crumple, they need to be cooled "on the priest"?
I don’t know, Ksyusha, they stood in different ways, and they all sat down like that. Maybe it's still due to a lack of sugar
Trishka
Why does sugar give the dough "durability"?
Raduga0808
Quote: Ilmirushka

I don’t know, Ksyusha, they stood in different ways, and they all sat down like that. Maybe it's still due to a lack of sugar
My first ones were the same, the next ones fried longer. They didn't squat anymore.
On the second day evening my crunches did not change their appearance and today they crunch too. But the taste has changed, a slight sourness has appeared. Today they have become even more sour, with the same crunchiness. It's a strange thing, I probably have kefir buttermilk was wrong.
Ilmirushka
Quote: Trishka
Why does sugar give the dough "durability"?
Ksyusha, I don't know, I just assumed. I don’t understand these technologies at all.
Trishka
Quote: Ilmirushka
I don't understand at all
Analogy
Masha Ivanova
Ilmirushka, Ilmirushka! Please poke me again into this dough on kefir. I also want crispy tartlets.
zvezda
IlmiraWhat a fine fellow you are! Very beautiful tartlets! I think sugar doesn't matter here! After all, those tartlets that I baked (or, as you call it, 135 * 135) without sugar at all, but do not lose their shape.It seems to me that you just do not bother them a little you need to try it yourself, then I will definitely say! I went for kefir .. eh .. all life depends on HP, who cooks what
Ilmirushka
Elena, here Waffle makers # 1844




zvezda, Ol, thank you! It also seemed to me that I hadn't finished them a little, I should try to hold them for a little longer. If it works, then it's better than a recipe and don't need it! Do, write, how-cho. I'm messing around today.
eta-007
Ilmirushka, Ilmir, tell me class! I don’t experiment anymore. Cool recipe! You had the "wrong honey"yogurt, probably. I bake from mine.
Take a look at the remnants: everything is even, not a single spot.
Waffle makers
And from a glass of kefir + a glass of flour + the rest turns out "tueva hucha", as my youngsters say at work. Today they are just as light and crunchy. I found the best recipe for myself. Served them with liver pâté. A piece of green lettuce, a ball of pate (1 tbsp. Spoon with a mountain) and a circle of tomatoes on the side. Nice and not a gigantic portion. It was not possible to take a picture, the guests arrived 30 minutes earlier and the snacks urgently moved to the second floor and ended there safely before the hot meal was served.
I only managed to take a picture of mashed potatoes:
Waffle makers
That's it, we don't experiment with crispy thin tartlets anymore! All for a breakthrough Veski crispy, but not sandy!
Damn, today I was making pies from "Rublevsky dough" I forgot to shove a piece into the weight. I was in a hurry to collect food for the guests on the road! But on the weekend I will sculpt some kind of cake - I will definitely try. It seems to me that this particular dough will be ideal for weighty.
Ilmirushka
eta-007, Sveta, and really, what exactly ruddy! Indeed, a cool recipe! Search is no longer necessary
I still sin on a small amount of sugar because my kefir is good! We have a local dairy nearby, all products are of high quality, without chemicals, so ...
eta-007
IlmirushkaIlmir, just try to put the spoon down! Well, they are not sweet, believe me! And they smell like pancakes on Shrovetide
Ilmirushka
eta-007By the way, Light, come on - make this recipe separately, eh? And then we will rush through the pages in search. And so in the tabs for permanent residence.
eta-007
Ilmir, it turns out Albina-Rainbow sinned on kefir! The guests have messed up their heads! I forgot how to read!
Raduga0808
Quote: eta-007
The rainbow sinned on kefir!
Girls, I'm crying and again in search recipe
Well, I need to bake them, the guests have fallen, once it's done. And I wanted to attend to NG in advance. And they are sour the next day.
Tomorrow I'll buy another kefir. Which one?
Ilmirushka
Quote: Raduga0808
Tomorrow I'll buy another kefir. Which one?
Raduga0808, AlbinaI think you need VERY FRESH and FAT FREE. I have such a fresh and thick, and so I liked the curd note in the taste of the tartlets
Raduga0808
It seemed to be not sour
Ilmirushka
Quote: Raduga0808
It seemed to be not sour
can give fat-free acid.
Masha Ivanova
Ilmirushka, Ilmirushka, thank you! I went to look.
eta-007
Ilmirushka, Catch Ilmir!Kefir tartlets "Perfectly crispy"

"The man said, the man did!" Kisses, your Chukchi writer!
Ilmirushka
Quote: eta-007
Catch
You are my Zaya! Thank you
Masha Ivanova
eta-007, Sveta! And on behalf of other forum participants, I also want to say thank you for the kefir tartlets!
Ilmirushka
Lena, have you already tried it, or are you just planning?
Masha Ivanova
Ilmirushka, Ilmira! Tomorrow I will do it on kefir, but I absolutely believe you. And lately at Festa-First I made those that you call 2 to 35. I really liked them.
eta-007
Masha Ivanova, yes, there is nothing, Len! If you succeed, you just want everyone to try!
And I also realized that the Fest tartlet doesn't have to be filled to the brim. She even with a small amount of food "looks" and it is very interesting to watch how it is eaten: who breaks off, who bites off, who picks out the contents with a fork and seizes with a tartlet ..... Oh, well, I'm not a psychologist! I would have already written my doctorate with the help of tartlets!
Ilmirushka
Quote: Masha Ivanova
which you call 2 to 35. I really liked them.
I also like those, but these are better. Yesterday I made dessert in them from apple and sour cream. And the filling is deliciously light and the tartlet itself is tender-crunchy. Just eat right away - it gets soaked. The tartlet itself is thin and the filling is creamy, but wet.




Quote: eta-007
I would have already written my doctorate with the help of tartlets!
come on, get busy!
olgavas
IlmirushkaWhat kind of filling is apples and sour cream? (I'll get into your conversation)
eta-007
Ilmirushka,

Ilmir! And Olya - our star, where has gone? At lunchtime, as I left for yogurt, I disappeared!
You need to shout her out of the window to go home. And it's boring without her!

Ilmirushka
Quote: olgavas
(I'll get into your conversation)
olgavas, Olya, for God's sake! Finely grated apple, squeeze juice with a fork and drink. Beat sour cream with sugar (to taste), combine with applesauce. All! Today I have added ground nuts, vanilla sugar and cocoa. In general, as a Chukchi, what I see is what I put in.

Quote: eta-007
And Olya - our star, where did it go? At lunchtime, as I left for yogurt, I disappeared!
So she bought yogurt, baked tartlets and sits there, hamsters in one helmet! If tomorrow morning I don’t appear, I’ll put you on the wanted list!
olgavas
Ilmirushka, Ilmira, thank you. Everything is ingenious, simple.

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