Waffle makers

[Kokoschka]

Kokoschka, Lily,
everything on the first page of the topic: Waffle maker Kalorik WM 40423, Waffle maker Unold 48315

Hmm ... the information is undoubtedly interesting, but how can I take it out on my own, though for money .... Well, I live in another city.



I poked and poked at sites and links ... I did not find anything particularly pleasant from the proposals. I ordered it on BitCom for 1120 (and I don’t know the skoka for delivery - Russia’s mail is still that ripper)))

[dopleta]

dopleta, Larissa, where did the Kalorik WM 40423 Waffle-maker buy and what is the voltage of 220?

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, and there they give a discount at registration, like 224 rubles?
I'm talking about 🔗 this store ...

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, is it more profitable for you on all-bt with a discount for registration, maybe it's not too late to replay?

Kokoschka, Lilechka, Larik bought in the states, there are some characteristics on the 1st page.
In general, she has a lot of 110V equipment (and 220, of course). So it is better to clarify or search by tyrnet.
And why is the unold not good for you? And the same weight?

[Olga]

Olga, understood

[ANGELINA BLACKmore]

ANGELINA BLACKmore, not a lot, I ordered three, the surcharge for delivery by mail is 500 rubles, when confirming the order, all the nuances were discussed, I liked it.

I ordered three, surcharge for delivery by mail 500 rubles

And when I ordered, they announced the amount of 270 rubles, and after sending it was corrected in the order for 350 rubles, and did not even bother to notify that the delivery price had increased.

Girls, has anyone tried waffle dough for this tart-lady ??

[Svetik34]

Svetik34 I tried it, I liked it

Great ... what recipe did you use?

maybe it's not too late to replay?

They have already sent the package.

Great ... what recipe did you use?

Waffle makers # 349

Girls, everyone!
And yesterday I took the baby, so meet, here she is baby ...

[Ksyusha]

Ksyusha, I congratulate the baby, I want to play with her all the time!
Mine asked for a repetition of cream, what time I did it to get full

[Ksyusha,]

Ksyusha, with a good toy.

Tanya, what kind of cream?

what kind of cream?

Yes, the simplest one: for 100g of sl / butter, syrup of 0.5 tbsp of sugar and 1/3 tbsp of milk (faceted glass, boil syrup for ~ 5 minutes), vanillin or 1 tbsp / l of brandy can be added to the finished cream (I add cognac) ... Add the syrup to the butter at 1 tbsp / l and beat.

[Trishka]

Trishka, Ksyusha, congratulations! And I just ordered, now I will wait for her, baby



win-tat, Tanechka, what lovely cakes! I want, I want even stronger!

[Ksyusha]

And yesterday I took the baby, so meet, here she is baby ...

Ksyusha, it's not VES, is it? This is the one that UNOLD (probably misspelled the name), I don't want to myself, but I track eventsI look into the topic regularly.

Ksyusha, this is not VES, is it?

I am responsible for Ksyusha - this is VES

[Natasha]

Natashaso these VES babies are different? I saw not reflex.

[Anya]

Anya, Thank you

I want, I want even stronger!

That's right, a very convenient unit, the size is the most correct, for both sweet and snack tartlets.

I saw not reflex.

Ilmira, tarter Ves alone - with corrugated walls, here only about this conversation, smooth walls at cupcakes Ves for 4 and 8 cupcakes, but that's a different topic.

Oh, girls, so many wants, in connection with this device)))

.

[Tatyana]

Ves one - with corrugated walls,

Tatyana, exactly, just in all the advertising photos she is with ready-made tartlets, this misled me

[win-tat]

Girls thank you all for the kind words!
I will play now!



win-tat, Tanya you have baskets, and what is the recipe for the dough?
And then my eyes are in different directions, I don't know which one to try for a start ...

[Ksyusha]

Ksyusha, Thank you !

What is the recipe for the dough?

This time I decided to make it according to my old recipe, it is from the magazine "Public Food" already in 1990. I always make a shortcrust cake with lemon filling from this dough, the dough is very tender. It is written that it is better to take flour with a low gluten content, this time I did not have flour for 1 s, so I made it from the highest, the tartlets turned out to be harder. In general, I noticed that the baskets from the tartlet are drier on the first day, and on the second day they soften from the filling and come out just right.
The dough in the magazine is given for 1.1 kg of flour, reduced by 5 times.
Soft shortcrust pastry:
flour 220 gr
starch 100 gr
fat (butter, margarine) 200 gr
sugar / powder 100 gr
egg 1 pc (65-75 gr with shell)
a pinch of salt
vanillin

Starch free: (didn't do that)
flour 220 gr
fat 140 gr
sugar / powder 100 gr
egg 40 g (cat. C2)
a pinch of salt
vanillin

Tanya, thank you, mustache!

I read you, devuli, and ordered myself a stray! The sand baskets with protein cream were blown away! They will bring it tomorrow.

They will bring it tomorrow.

Ghoul, what a happy you are ... And I’m by mail, “I’ll give it to you.”

Ksyusha,

There are more and more of us, another "epidemic" is on the bread maker.

And what about without an epidemic, it will be boring ...
What's next ...

Girls, I'm with you, I bought it today (just like an epidemic)

In vain I swore at the post office - I just received it))

Oh, girls, congratulations, let the crumbs please!

Congratulate me!! I brought her, my dear!
At the pick-up point, they were very surprised that over the past week there were so many orders for a tart girl

They don't read the bread maker ...

By the way, I made sand baskets with BZ cream. Everything worked out great.

I just overcooked them a little, 6 minutes is too much, the light ones are tastier. I liked the fact that they are made very quickly, there is no need to sculpt - put a ball of dough and everything formed itself. But because of the pressing in the tartlet maker, they are harder, in tins they are more crumbly and lush.
Girls, how do you get them? When hot, the sandy ones are very soft, the tartlet had to be turned over to shake them out.

I also baked shortbread. Hold for no more than 5 minutes. They are, yes, not as crumbly as laid out by hand, but not entirely solid either. I was reminded of the Soviet "verb". And the baskets stuck to the top molds. And they didn't have to be removed from the bottom. That is, when I lifted the lid, all the baskets were at the top. And I just took them off with two fingers.

I have wooden sticks that look like little spatulas or the ones found in ice cream sticks.
I hook and pull out with 2 such as tweezers.
You can also sharpen the sushi sticks in a similar manner (on the back side) so that they are not needles, but flat tweezers.
These are generally easy and quick, one left!

They brought me! Malipusya is so !!!! I will play on the weekend

They didn't stick to me. I just put my index finger on the inner surface of the basket and pulled it out sliding - they pop out perfectly.

I use a pancake spatula, very convenient.
Today I again baked Borodinsky, with curd cheese and baked peppers very tasty.

I liked to put cream cheese in them.

[Tanyulya]

Tanyulya, I liked your Borodinskys, I even bought a herring: the post will end, I will do it right away. And you can't get sand with a spatula, they are hot, very soft.

baked Borodinsky

Tanyusha, and then I will ask, but instead of bread, can you have rye bread?

I really like the natapit pate "Liver pate with onion jam", it works well for tartlets.

Ksyusha, I haven't tried bread in this baby. And in tins I bake normally.

Thanks, I must try

[Delicious fillings for tartlets for the festive table!]

Cheese filling for tartlets
Ingredients: 300 g of cheese, 100 g of olives, 1 clove of garlic, mayonnaise - to taste.

Method of preparation: grate the cheese on a fine grater, chop the olives, pass the garlic through a garlic press. Mix everything and season with mayonnaise to taste. Fill the tartlets with the finished filling.




Delicious fillings for tartlets for the festive table!

1. Curd cheese with herbs

For 100 g of curd cheese (Feta, Almette) - 1 clove of garlic (through a garlic press), half a glass of chopped dill. Knead until smooth, put in tartlets, decorate with pieces of bell pepper (better in different colors)

2. Egg pate
If there are yolks left (you used the boats of boiled eggs differently), knead them with a fork, for 5 yolks - a teaspoon of mustard, 2 tablespoons of any chopped greens, a tablespoon of chopped capers, a tablespoon of curd cheese ("Feta") and mayonnaise ... Salt and pepper to taste. mixed, laid out in baskets.

3. Caviar
Put a teaspoon of curd cheese in each tartlet, a teaspoon of caviar on top, and a sprig of dill.

4.With shrimps
Finely chop 4 boiled eggs, grind Mozzarella cheese (100-150 g) on ​​a grater, crush 1 garlic goiter, fill it all with 1-2 tablespoons of mayonnaise. Lightly add some salt. Put boiled shrimps (3 pieces in one tartlet) on the "pillow" of egg-cheese mass. can be garnished with a few red eggs.

5. Smoked fish
Disassemble mackerel or hot smoked pink salmon into fibers (200 g), peel and chop one fresh cucumber. Mix everything with the sauce (a teaspoon of mustard, a tablespoon of mayonnaise, a tablespoon of natural yogurt or low-fat sour cream)

6. Hard cheese and canned pineapples
For a glass of grated hard cheese - 1 clove of garlic (crush), 4 slices of canned pineapple (cut into cubes). Stir with 1 tablespoon of mayonnaise.

8. With slightly salted salmon
At the bottom of the tartlets, spread a mixture of curd cheese with herbs (for 100 g of cheese - 2 tablespoons of dill). Top - a slice of salmon and a thin slice of lemon.

9.Ham and pear
Put a leaf of lettuce in a tartlet, on top of a thin slice of pear, a feta cube. Mix a tablespoon of olive oil and a coffee spoon of balsamic vinegar. Add a few drops of the mixture to each tartlet. Now a roll of ham (take thinly sliced ​​Parma), decorate with herbs.

10.With chicken
Chop the boiled chicken fillet into small cubes (300 g), two fresh cucumbers without the peel and 1 bell pepper. Season with 2 tablespoons of mayonnaise.