Pizza makers: Princess 115000-01, Tristar, GF, Travola, Clatroniс, etc. (2)

[Dina]

Dina, and look at the flour. Also with attendances and passwords

Here it is hard semolina

Chort, I haven't seen this green, I need to take a closer look, now I'm on fire with semolina

and even hard flour, look

Look, there was definitely no whole grain, but this one was.

Here it is hard semolina

Tan, where is T written there? I don’t see. Or is it not all marked with this letter and it is necessary to read the composition? Then you have to carry your glasses with you ...

[Dina]

Dina, it says below: from durum wheat.
Maybe they don't write T now.

Can I have a pizza dough recipe?

The dough was made according to this recipe

Homemade dough for khachapuri, pizza, meat pies (barbariscka)

It turned out that I had the dough in the refrigerator for more than a week, it looked normal, I decided to bake it, it turned out delicious.

[Mollie]

If the cutlet mass of the "Lazerson" type is with a lot of water, I would not dare to spread it in a cold one ...

Mollie, Ol, and I took a chance, put it in a cold GF, and excellent fluffy cutlets turned out, now I'm doing it

I recently bought such special / flour for pizza in Pyaterochka, though I haven't tried to bake it with it yet

And I like pizza made from such flour, the crust is crispy

I bought Pudov flour for pizza at the same Ozone. This is not at all the same flour, it is not from hard varieties and differs from our most ordinary only by a significantly higher price, nothing else. But the same poods of hard grades, this is a completely different matter.
Girls, find out on Ozone, maybe there are free delivery points from Ozone in your cities. We have only one point with free shipping for our entire city of two million. I am not lazy to place orders there.

[Deer pussy]

Girls, detail, pliz, "laying out in the cold." I see 3 options offhand: shape everything, lay out, turn on; shape, turn on and immediately start spreading; turn on and lay out as you shape. IMHO - very different options!
Deer pussy, Ol, how are you doing?

I ordered this kind of flour, I really liked it. 🔗 This, of course, is not Italy, but the price is also more democratic.
But this flour, called For noodles, was much less liked https: // www.
Both flour Pounds.

[Accomplishment]

Accomplishment Elena, you have already formulated everything about cutlets. From the last debate, everyone understood that everyone does as it is more convenient for him, let's not bring up this unfortunate cutlet topic again

shape everything, lay it out, turn it on

This is how I do it.
This is called "out of the cold". Well, it was customary in our topic.

down there it says: from durum wheat.

Exactly! Here I am, I didn’t see it. I was looking for a huge letter T Now the mannik will be baked and put forward in search.

Girls, and find out on Ozone, maybe there are free delivery points from Ozone in your cities. We have only one point with free shipping for our entire city of two million. I am not lazy to place orders there.

I also order TC flour and other rare ones on Ozone, there are many different ones to choose from

I'll put in my 5 kopecks about semolina.
For a cottage cheese casserole, I buy semolina CZ or spelled, the Breadbasket of health.
In Bryansk there is an eco-shop Shining.
There is also an online store.

[Masha Ivanova]

This is how I do it.
This is called "out of the cold". Well, it was customary in our topic.

LENA, I do that too

I bought Pudov flour for pizza at the same Ozone. This is not at all the same flour, it is not from hard varieties and differs from our most ordinary only by a significantly higher price, nothing else.

Masha Ivanova, Lena, it seemed to me that it differs not only in price. On the weekend I ran out of flour for pizza, and I baked it from ordinary flour of the highest grade, there is a difference, if someone likes a thin pizza with a crispy crust, then flour for pizza Pudov will do, well, again, everyone has different tastes

if you like thin pizza with a crispy crust, then flour for pizza pounds will do, well, again, everyone has different tastes

Yeah, Olga, thanks. I'll have to try to make pizza with this)

[Deer pussy]

Deer pussy, Olya! I will not argue. Try to cook in a row with one and the other flour. I, as it happened, ordered both at the same time, did with the first and the second in turn. And it seemed to me that there was a big difference between them. But this is only for my taste. And other people may seem quite differently. It's a matter of individual taste. So everyone can try and choose what suits whom.

I fried chicken pancakes today. It's just sooo delicious!
Fried both large and small and medium. If you consider that there is practically no flour, then the little ones are the most beautiful, BUT! But everything is very tasty. Here's a dish for those who don't like dry chicken breasts.

Ritushka, can I find out your recipe? I, of course, do the same, but maybe your recipe is more interesting

[Rita]

Rita, yes, the recipe for the studio, with all the details. And then very delicious cutlets))

Devuli! Larochka, Natulechka! What's the recipe ?! Devouli, it was written-rewritten here for a long time.
Manyunechkino wanted to make marble meat from the breasts, but I cut it into cubes.
Cut 2 breasts into cubes, add 1 teaspoon of starch, salt, pepper, 1 egg + mayonnaise with sour cream until the consistency of pancakes. We mix. Add greens and mix again. Cool, then fry. On good, so torment would have to be added, otherwise they fall apart.
But tasteful !!! Looks like cilantro also makes it sweet.
There is no hint of dryness!

Well, I'm almost the same, only I cut more onions into cubes without mayonnaise

Yes, Larochka, also a diced onion. Exactly. Thank you! And with mayonnaise today, too, for the first time.
Here you go! All the time with sour cream, and today for the first time I decided to try mayonnaise.

girls! I need your advice for a hundred and fifth time, I guess. I come home to eat and sleep. I cannot re-read the whole Temka. Help! I will be glad to links or advice
I buy salmon steaks for my daughter. she prepares for exams. it takes a lot of energy.
advise on how to cook the steak so that it is tender, not dry. I prefer, of course, in a princess, because it is blasphemy to drive an electric oven for 1 steak
Thank you all in advance !!!!!

[Rita]

Rita, again you catch your appetite with your pancakes.
I also do these, only add grated cheese, it works well as a bunch.

advise on how to cook the steak so that it is tender, not dry. I prefer, of course, in a princess, because it is blasphemy to drive an electric oven for 1 steak

Elena, I cook such steaks for a couple, they turn out very tender. Season with salt, pepper, herbs, olive oil, lemon wedges on top. 15 minutes and tender and juicy salmon is ready

[Elena]

Elena, I am now showered with slippers, but I make salmon steaks in foil. I can't say that this is my favorite fish for frying, but I still consider it to be completely self-sufficient and I don't spoil anything except lemon. I add the steaks, put on top thinly cut slices of lemon or lime, wrap in foil, 20 minutes.

[julia_bb]

julia_bb, exactly! I completely forgot about steam! I did so - lemon down, lemon on top, a little oil and salt. and in foil!

Larssevsk, Larissa! I did the last several times, a little dry. for that kind of money, I want it to be completely wow
were in a small restaurant. salmon was served in parchment on a cushion of green beans and tomatoes. the tender meat was extraordinary. just beautiful
at my house it did not work out like this ((((

I’m thinking, well, maybe there are some secrets to be gentle.
why salmon? a friend has the opportunity to bring fresh salmon directly. frozen, of course, but still the supply chain and freshness more or less guarantees the freshness of the product.

[Elena]

Elena, I'm not very fried salmon either, that's why I make it in foil, it is baked there. Then you can sprinkle a little olive oil. Although for me, it's so salty or steamed much tastier, but my husband asks for a baked

Report on the search for * the right flour and semolina *.
Durum flour not found anywhere
I did find whole grain in Auchan and in Lenta.



In Ashan, I also bought * the right * semolina. In other stores, only M.


Auchan, Lenta, Magnet and local small ones are checked. There will be time, and I'll check it out.

Those who have the ABC of taste have a great selection of flour. In the spring there I bought manitoba for Easter cakes, which I could not find anywhere, and drew attention.
I didn't add semolina to the baked goods, but when I baked with sourdough, I added crushed wheat, such as "Poltava". Excellent divergence, no grains. Well, there, however, the dough is proofed for a long time.
Today I put a simple focaccia in a pizza maker to check if it bakes or not. Result: after 25 minutes on the mesh and Teflon rug, the bottom was tolerably brown, the top was completely white, the middle was damp. This is at the maximum, of course. I wonder why, in such cases, a "temperature reducer" is generally needed?

[Natasha]

after 25 minutes on the mesh and Teflon rug, the bottom was tolerably brown, the top was absolutely white, the middle was damp.

Natasha, you have P2? Strange ... maybe you need to change too? Some of the girls came across this, changed to a new one, heats up normally.
The first thing I baked in P2 was focaccia, it turned out great, the top was a little pale, but it's my fault, I didn't know how she behaved, so I opened the lid.
Here I showed pictures
Pizza makers: Princess 115000-01, Tristar, GF, Travola, Clatroniс, etc. (2) # 392

[Sibelis]

Sibelis, Natasha! PPKS. Do it urgently once more for control, if everything is still slow and sad, then hand it over and buy a new one.

Today I put a simple focaccia in a pizza maker to check if it bakes or not. Result: after 25 minutes on the mesh and Teflon rug, the bottom was tolerably brown, the top was completely white, the middle was damp. This is at the maximum, of course. I wonder why, in such cases, a "temperature reducer" is generally needed?

Marriage is found in this technique, I advise you to pass it under warranty.

And the top was supposed to turn red?

[caprice23]

caprice23, Natasha! The focaccia must be reddened. A little more, a little less, but it should. After all, the cake itself is yeast, it should rise almost to the top during baking.

[win-tat]

Devuli, good morning!
I'm with an egg. It turned out very cool. Yesterday's chicken pancakes as a base, and eggs and tomatoes as an addition.
I fried at 13 hours, because at the maximum I tried to burn everything.

win-tat, Tanyush, thanks for the cheese idea. The truth is that they stuck together, and I made them smaller.
Thank you, Tanya!
Sibelis , Natasha, try to fry the egg. Will it work at the maximum? In general, it grasps very quickly.

[Rituslya]

Rituslya, I've already fried. I had to close it, otherwise nothing (.

[Rita]

And the top was supposed to turn red?

The focaccia must be reddened. A little more, a little less, but it should.

focacci in P1 bake all the time, basically they look like this, but there are also a little paler.


Rita, yeah, with cheese something more interesting, such a beauty in the morning!

Found durum semolina at the Crossroads, but not MacFoo. I also bought Garnets corn flour and Garnets whole grain spelled flour.
Now tell me, please, what is the spelled flour for me? Isn't it durum wheat by any chance?
P.S. stand like a steamer: -



But I just haven't found flour from durum wheat yet

I recently bought such special / flour for pizza in Pyaterochka, though I haven’t tried to bake it from it yet

I tasted this flour, I really like it, now I make pizza only on it according to the recipe for pizza Hut from our forum on milk, it turns out well!

[Natasha]

what is spelled flour useful for me?

Natasha, spelled is the progenitor of today's wheat, which is already so completely modified ... and frost-resistant, and pests do not eat it, and fruitful ...
And there is little spelled left, it is not profitable to grow it, the yield is low, which is why it is expensive.
I use this flour to replace some of the wheat flour in both thin waffles and bread cakes.

Now tell me, please, what is the spelled flour useful for me?

Spelled is a special type of wheat. We can say - wild wheat. Close to mild varieties, but considered more useful.
Do you have a Panasonic bread maker? There are even separate programs for baking with spelled flour (I think they are called "one-grain bread" there), see the recipes in the instructions. In general, I use spelled instead of whole wheat. I don't like bread from the c / s at home very much, I only sometimes add a little of it. Therefore, it is spent slowly and I do not have time to use the 2 kg package before the expiration date. And the spelled 500 grams is packaged. And the taste and behavior in bread is very similar.
During the writing, they already answered ...

[caprice23]

caprice23, I baked bread on spelled flour, however, I ground it myself from whole grain. It is low-gluten-free, it does not rise well on it. It must be mixed with ordinary flour or sprinkled with panifarin. It tastes a little sour than wheat and is heavy.
Spelled is considered very useful because: 1) low gluten; 2) it does not grow on chemicals, so it is not treated with anything.



Masha Ivanova, yes, I'll take a control shot. And then I did not understand yet: it seems to be warming up ...

Thank you girls, but I grabbed without looking. I decided, for some reason, that she would replace durum wheat flour for me))
Well, I'll take it somewhere, it won't be lost)

And yesterday I also watched flour TV / varieties, nowhere.
And flour for pizza in our Magnet at a discount, in my opinion, 46 rubles.

We in Ashan now constantly have such flour.

I just have to look at the Lenta and Essen. One hope for them. In other places, no.

[Rita]

Rita, And what kind of stove bungled such a beauty?

The girls thought for a week whether to ask or not (I don't want to rake), but the HP has already been shared, so I think it's mono to ask: did anyone do lasagna in the PP? Share the algorithm and experience

[Vikul]

VikulI'm all playing with Tristarchik

I thought for a week whether to ask or not (I don't want to

Virineyushka, what are you doing ?! What to rake for ?! Well ... Well ... Oh, how wrong it all is.
I cooked lasagna, canneloni, and some other pasta.
Made in shape. The layers turned out to be few, but I can't see the boundaries, so I filled it in so that everything from all the cracks poured out.
I'll go look for a photo.