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

[Virine]

Virine, we even have a prepared recipe

Lasagne with chicken (at the pizza maker Princess 115000) (vernisag)

Girls, well, for sure, someone has left to cook borscht in a pizza maker

borscht

well, at least not borscht, but Buckwheat porridge in Pizza Maker Princess 115000 it turns out normal

And yesterday I baked Lenuskin pie in P1, it disappears very quickly

Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers (Elena Tim)

In my Princess, I had to bake longer than Lena suggests (12 minutes baking + 5 minutes off), my top just started to turn gold, so I turned on the Princess and baked for another 4 minutes. I love beautiful color scheme.


The bottom is no different from the top, baked on a Teflon mat, at the bottom there is a Teflon mesh

What a beauty !!!

[Natasha]

Natasha, thanks, really sooo delicious cake!

[Tatyana]

Tatyana, win-tat, noble pie
beautiful, color - lovely sight

[Katyusha]

Katyusha, Thank you !

color - lovely sight

My Princess is probably sharpened for such pastries, all the pies and flat cakes are excellent.
Why are you sighing like that?

[Tatyana]

Tatyana, yes, the cake is painfully beautiful and appetizing ... and you have it there ... and anyway I can't eat it

[Tanyush]

Tanyush, very nice cake! A lovely sight!
I look and try on, to cook or not to cook?
Tanya, is the apple filling suitable for him?

[Tatyana]

Tatyana, Svetlana, and I bought a CZ franc in Lenta. little thing, but haven't tried it yet.
Rita, I'm waiting
win-tat, thank you, Tanyusha Look and taste mmm, girls, but opa it grows

[Rit]

and you have it there

I don't have it either, I baked it late last night, but it is eaten with lightning speed.

I look and try on, to cook or not to cook?
Tanya, is the apple filling suitable for him?

Rit, be sure to cook! Whatever you want will suit it, the dough is gorgeous, like puff yeast turns out. With apples, I would add sugar / sand to the dough.

Tanyusha, and the pie is WONDERFUL. Delicious! Beauty!

[Lenochka]

Lenochka, Thank you !
Try this dough kneaded with a spoon!

[Tatyana]

Tatyana, Tanechka, what a gorgeous pie !! Delight! I never managed to get such blush. And I really want a pie with cabbage! Well, yes, of course - in everything you need skill, hardening, Tan training, you will be our playing coach for pies - they are all fantastic !! Tell me, pliz, a recipe-dosage for a pie - or do you do like Lena Tim's and divide into 2 pies? And yeast is very interested - hang up lope in grams

[Natasha]

you will be our pie coach

I haven't had to be like that, thank you!
Natasha, I just divide the ingredients for 1 pie in half, I take 2 tsp of yeast from the cotton / stove, this is 6 g, Lena has 11 g for a full portion (2 pies).
And why does not blush work, you have P1?

No, Tan, I have Tristarik. It seems like the pizza turns out fine, the potato cake is nonsense, but I baked the cake on kefir for Yulichkin many times (Julia, thanks !!) - it blushed beautifully (but I had to put the bottom of the split form on the bottom, besides the grid). My "boy" bakes better in metal. I understand that I need to gain experience in relation to my own stove, but now I try to indulge in flour less (I would eat everything with my eyes, yeah), but my stomach hurts, such a bastard
I use PP mainly for casseroles (they are excellent!), Durovka, Hranzuz meat, stuffed peppers, etc. - in short, she specializes in 2 dishes
Tanyusha, thanks. I wrote it down, it means that there are about 18-20 g raw.Eh, I must somehow get used to the yeast dough: I also want focaccia.

[Sibelis]

Sibelis, my P1 focaccia bakes in 15 minutes - perfectly baked on the inside, browned on top and moderately toasted on the bottom. I do not put anything.

Ah, of course, Natasha, well, you see, but the 2nd dishes are great.
Yeah, fresh yeast 18 gr.
PPs are made for focaccia, I like them the most from there.

[optimist]

optimist, I will try again. I really do not want to bother with the return.
I'm not sure if I need a silicone mold for such cases.

Have a nice evening everyone!
We really need professional advice!
I look closely at the pizza maker and just can't make a choice. Its main task will be - cutlets, baked vegetables, pieces of fish, meat separately and with vegetables for 2 people. We limit baking - I bake a maximum of once a week, for this there is an excellent oven with all kinds of modes. That is, it will be used mainly as a frying pan with top heating.
While I am looking in the direction of Klatronic, the grill top captivates painfully, and the price (we have it the cheapest).
Please, tell me from the height of your experience - am I looking in the right direction or are other options better?
I am grateful in advance to all who responded.

For two you need this - Tortilla Chef Princess 118000. Fries, bakes, for a family of 2 people just what you need. Look at the recipes from Marysya.

[Marpl]

Marpl, I completely agree, in such a case, Tortilka drives

PPs are made for focaccia, I like them the most from there.

I'm starting to study Choi I'm afraid while the yeast dough is in the PP: you need to catch the moment of the necessary rise in order to turn on the baking, so much so that the dough is not imprinted on the lid - Throw a link at me - just tomorrow the rolls were going to bake in the oven.

I initially looked at Tortilka and read the topic. I like everything except for some points - the price is 2-3 times higher than the models discussed here. And the weight is almost 4 kg - she will not be able to live on the table even while standing, there is already a toaster, a large coffee grinder, a filter jug, a kettle and a stationary blender (used several times a day). Therefore, for now, I am looking exclusively towards the stoves declared in the title of this topic.

Tortilla costs 4134 on Ozone, which is in no way three times more expensive than those discussed here and not even two.
And here it is completely cheaper than our stoves 🔗

[grinaty]

grinaty, Natasha! Place yeast baked goods in a cold oven and turn on immediately. Or you can warm up the stove for exactly 2 minutes. at maximum, then turn it off, put the yeast product there and let the dough rise in the unplugged oven for 15-20 minutes. Then turn on the oven.
So that the top is not completely imprinted, you can immediately lay a Teflon mat on top. Open after 15 minutes of baking and everything will be visible. Remove the top mat - do not remove.

[Masha Ivanova]

Masha Ivanova, in two minutes the pizza maker will heat up to a temperature incompatible with the proofing of yeast dough.

Masha Ivanova, in two minutes the pizza maker will heat up to a temperature incompatible with the proofing of yeast dough.

I think yes. a bit too much. Probably about 20 seconds will be enough.

If the rug is immediately placed on top, the dough will settle.

And, yes, for a beautiful color scheme, grease the top abundantly with an egg, you will have a beautiful, ruddy top)

[Sibelis]

Sibelis, and what prevents it from being cooled to the desired state?

[optimist]

optimist, the meaninglessness of what is happening prevents
Why heat for 2 minutes and then cool when you can warm up for 10-15 seconds, and it will be just right.

And yesterday I baked Lenuskin pie in P1, it disappears very quickly

Indeed, beauty! we must also reach about it!

when you can warm up for 10-15 seconds, and it will be just right.

Moreover, first warm up a little, turn it off, and then spread the dough)

I tried this on the pizza dough, the dough rises, but we don't like it, it's already some kind of pie)))
Pizza tastes better without proofing.

I didn’t like to bake yeast pies in these ovens at all. The dough does not have enough space to free itself and unfold. So ... Some kind of similarity. And you yourself always strive to stick your nose in to see what is already bad.

[Rituslya]

Rituslya, well, I have no choice, at least some kind of replacement for the oven.I am very friendly with yeast dough, so I will definitely bake as soon as I establish contact with the stove)).
RepeShock, yes, exactly, this is already a pie, not a pizza.

Girls, my dear, dear, thank you all for the advice !! : friends: Yes, I understand that the dough needs proofing before baking - I can handle it, I also bake pizza with yeast dough. The main guesses for me are the time (well, not less than 15 minutes, then you can look in and, if necessary, cover with a paper mat) and the amount of dough. We must try Well, I will dream of Tannin pies today, that's for sure

Girls! Try and be guided by your stoves. I followed the instructions of my respected members of the forum (about 2 minutes), during this time in P-1 the top of the stove becomes very warm. I check with my own hand on top. It always works flawlessly. For whom the stove heats up faster or more intensely, wait less. I often put a rug on the raw yeast dough in the product on top, never once fell off.
In any case, listen to all the tips and choose the ones that you like. All the same, you can never do without experiments, everyone, armed with advice, still gains his experience himself. There are no absolute tips or recipes.

[Masha Ivanova]

Masha Ivanova, Mash, is it really two minutes? My half-dead stove got so hot in half a minute that I cooled it down for five minutes later. Still, the test needs less than 40 degrees, which is a little warmer than room temperature.

Tortilla costs 4134 on Ozone, which is in no way three times more expensive than those discussed here and not even two.
And here it is completely cheaper than our stoves quote]

Unfortunately, I do not have the opportunity to buy on these sites, with us it costs like in Auchan before the discount.

[Ayac]

Ayac, oh, I didn't see that you are from Ukraine! How much do you say it costs in hryvnia?

I read today your suffering over semolina, went to the store and bought this one:


And why everyone needs it - I don't remember. But since everyone needs it, it means that I

[Sibelis]

Sibelis, Natasha! Of course, look at your stove. After all, you have dealt with the dough before, you know what the dough looks like before rising, after rising. Try to heat it a little, put the cake, cake, leave for 15 minutes and watch how it rises. I say that everything is only individually checked on each stove. You see how many of us people are here, and all the same they still advise a little differently. Therefore, everyone adapts differently.

Ayas, oh, I didn't see that you are from Ukraine! How much do you say it costs in hryvnia?

The lowest price on the hotline is 2756 UAH, Klatronic - 1159, Tristar -1450 and further up to 2000 UAH depending on the model.

[Natasha]

Choi is afraid while the yeast dough is in the PP: you need to catch the moment of the necessary rise to turn on the baking, so much so that the dough does not get imprinted on the lid - Throw a link at me - just tomorrow the rolls were going to bake in the oven.

Natasha, there is absolutely nothing to be afraid of, it is not terrible. The dough for PP should be kneaded at the rate of no more than 300 g of flour. I form-stretch the focaccia directly in P1 without substrates, close the lid, plug it in and count to 10 (the bottom of the stove gets warm and the rise is faster), turn it off and wait 20 minutes. after that I make holes, sprinkle with herbs, black sesame seeds, etc., in general, that is. I plug it into the network, in my P1 focaccia is baked stably for 23 minutes, I have never rested on the lid, I do not cover it with rugs. I can't say anything about Tristar, you need to focus on your oven.
The recipe for focacci, which I really like, has already been given here several times, but I repeat, suddenly someone did not see, but pay attention, I am doing dry puree as indicated in the recipe description.

Potato focaccia (pizza maker Princess 115000) (Sneg6)

And, yes, for a beautiful color scheme, grease the top abundantly with an egg, you will have a beautiful, ruddy top)

This is the first time I greased a P1 pie with an egg, and not abundantly, and then only because it was so in the recipe.

And why everyone needs it - I don't remember.

, add to the pizza dough, replacing part of the flour or to the noodle dough, in any case I do so.
Natasha grinaty, so I found pastries in Tristar from Pchela maja

Baked focaccia in my Tristarik.
She stood right in the pizza maker. Regulator position at the maximum... Timed on the phone - 23 minutes from the cold, as Tanya wrote earlier. I baked for the first time, so I didn't change anything. My Tristarik turned out to be a very nimble guy, the bottom was just a little burnt. It was necessary to turn off early or the oven on a more gentle mode. But the focaccia is very tasty and very crispy.

because you probably need to work with the thermostat and put something on the bottom

there is absolutely nothing to be afraid of, it is not terrible.

Tanya, thank you for your help and support! I will definitely try! Of course, dough like Rublevsky is tastier and prettier in baked goods, but now I just can't eat fatty ones. So that I train on kitties flat cakes

Natasha, then you definitely need to train on focaccia, it turns out to be very light, like a fluff, porous, with a crispy crust.

And I finally cut out the rug into my stove, now I will boldly fry potatoes

[Tim]

Devouli, me too with Lenusi pie Tim... Cabbage with egg.
This is generally! It was almost the first time I covered it with an egg, somehow everything without him.
Cool! I made another one with an apple. I haven't cut it yet.

[Rita]

Rita, what a ruddy handsome turned out! Cool pie!