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

Ira, what a gorgeous cake!
Can you tell me the recipe? I also want to bake one.
And how much flour does this size get? And how long did they bake?

[Elena]

Elena, did not invent a recipe and did not look for it. I baked such a cake in Tortilla. To my proven bread recipe (everything except butter) I added a couple (3, 4 is possible - depending on the size of the onion and personal desires), chopped fried on rast. onion oil, slightly salted and mixed into the dough after the main kneading. I rolled it a little on the rug, rolled it in Tristarchik. And I didn't time it. With a constant twitching of tension, I just waved at it. Flour took a / c 500 g, I think it should be reduced so that there is no such "explosive" effect. I love it with fresh onions, not dried ones.
To me - to you!

[Irina]

Irina and with me on "you", please!
Thank you very much for the cooking principle and recipe!
I really liked your cake!

That nema for sho! Happy baking!

Dyakuyu!

I baked a pie with apples the day before yesterday

but now I can't find the recipe, I didn't bookmark it. Maybe whoever did it, poke it - my husband liked it.

And I am with the next delight in the pizza oven. Ideal for lazy but healthy recipes.
I bought zucchini almost a week ago, they are current-current at a reasonable price. I love fried zucchini like "mother-in-law's tongue" (only not with mayonnaise, but with weighed yogurt). I always fry a lot of them, because with a small amount of zucchini "mother-in-law's tongue" is somehow strange to do, he insists in the refrigerator and slowly drags out of there. And I didn't want to stand by the frying pan. So they stayed with me for almost a week. And then I, a bright mind, finally remembered that I have a pizza maker! ... It is much wider than any frying pan and bakes from both sides at once! I quickly chopped the zucchini, and for the stove I cut them to about a centimeter, maybe a little more, and then I cut them into plump barrels, closer to 2 cm.This made it possible to accommodate even more zucchini at a time. I poured a couple of tablespoons of flour in a bag, shook it and put it in the oven. I baked for 10 minutes, to be honest. Flipped (there is more to brown the second side than to finish cooking). And the second batch was generally cut zucchini lengthways. I had them small, like overgrown cucumbers, just about 2 cm thick slices.
The beauty! I hardly stood guard at the frying pan, but processed a lot of zucchini!
And further. It was lazy to make the sauce, I just covered each slice with a piece of cheese - horror, how delicious. It was thought that it would be possible to spread the curd cheese (or discarded or frozen cottage cheese with herbs, garlic), with melted cheese from the bath, with feta-feta cheese ...
I will add. Literally right now, I baked a rye cake in 10 minutes. At home they ran out of bread and forgot to buy flour, there was only rye. I really love rye cakes in the oven. But I usually do a lot on a baking sheet (not because of five cakes to fire the oven!) And they bake in the oven longer. And then I eat them for a long time, I'm one lover. And then she quickly kneaded a dough of whey, rye flour, a pinch of soda, salt-sugar, pepper. The dough is thick, kolobok, but sticky. I leveled a flat cake about 0.7 cm thick on the stove with my oil-oiled hands, after about 10 minutes I turned it over and turned off the stove. The dough was made literally for a glass and a half of flour, by eye. While I was collecting a plate of this and that and brewing coffee in a cup - the cake was baked. During this time, the oven only warms up.

apple pie

there are a lot of recipes with apples, I will offer my favorite and very simple

Favorite biscuit from Princess I grease the silicone mold for pizza with butter. I cut the apples into slices and put them on the bottom of the mold in a circle, the distance between the slices is 1-1.5 cm.It turns out one row in a circle along the side ...Irgata

Girls, I look and wonder - they suddenly appeared in princess-1 online stores ... it seems like they have already been taken out of production? The prices are different ... So I think, which one is better, 1 or 2?

[the molding of the stuffed cake, what a beauty]

the molding of the stuffed cake, what a beauty

[Irgata]

Irgata, Irin, I almost choked on saliva at the end !!!!))))
The molding is magic.
I would also like to know the recipe for this dough - fluffy, moist, but not sticky ... like a fluffy blanket ...
And what does he sprinkle with such brownish from a yellow jar under the onion?

there are a lot of recipes with apples, I will offer my favorite and very simple

I confirm!

[mamusi]

mamusi, Rita, they all have there that for noodles, that for cakes, that for biscuits - some unreal tests - like in cartoons they are with them - clap clap clap, and normul.
They still add something other than yeast.
Here the molding attracted me.
And yet - here he sprinkles boiling water on the cake - and we, go, too, can be in our Princesses the same way.
Need to try.
I, however, now bake in Clathronic, and it is less hot than the Princess1.

Ritochka, why did I decide that they sprinkle the dough under the onion with black pepper

Their pizzepechki are notable!)

[Irgata]

IrgataThe Chinese almost always add baking soda to any yeast dough. I don't understand the meaning of this, but it is.

[Micha]

To Good's. ru Princess-1 appeared at 2800 with delivery for 1 ruble.
Micha, Zhenya! Early!

The Chinese almost always add baking soda to any yeast dough.

Oh, so interesting! I didn't know ... Maybe they are alkalizing? Yeast dough is sour (by definition) soda alkali, firstly it neutralizes the acid formed during fermentation, and secondly, bubbles form from the reaction, that is, additional loosening ... Well, these are just thoughts out loud, but what really happens there, I'm not a chemist and not biochemist, oh, how is Helen Ffuntik not enough

How is Helen Ffuntik not enough?

Yes!!!
Where did she go?

sprinkle the dough under the onion with black pepper

No, Lyudochka, it doesn't look like ... it's brown and large ...
Maybe some kind of spice ?!

The Chinese almost always add baking soda to any yeast dough.

the most famous for me and made many times - dough for Nikumans with soda, yes. It tastes less "yeasty" than standard yeast, kind of bland, but with a rise when steamed.

Nikuman adapted to national realities For the dough - flour, instant yeast, baking powder, sugar, salt - mix slightly, add vegetable oil, mix. Stir in water, knead until smooth. Kneaded dough - gla ...Lisss's

with delivery for 1 ruble

I don't know where, how, but we have a delivery of 149 rubles. That is, the advertisement says - 1 r, and when you put it in the basket - it shows 149 ...

[Swan-Seagull]

Swan-Seagull, Ira! I won't even argue. I don’t call in other cities, you know.
I reported what I learned. Those who are interested will find out for themselves.

I'm just in an unpleasant shock myself. At the beginning of this month I made purchases from them with delivery of 1 rub. Today I looked in - here is such a surprise!

[Swan-Seagull]

Swan-Seagull, Ira! Try making a phone call. Maybe they will explain something. In extreme cases, you can write to Comfort-Maximum, call and clarify the essence of the action. Good's. ru sells their equipment. Good's. ru is not an online store at all, but some kind of intermediary. They are not responsible for anything. If everything is good, then good. If something is wrong, then in fact there is no feedback, or rather, they do not respond to any complaints, etc. Shteba came to my pick-up point. The husband came, paid and took. Didn't look at anything, as I considered Shteba to be reliable (at least at the time of purchase it was reliable). At home, it turned out that the cover was defective.
And the "apupeya" began, which lasted a month. I called, wrote, then called again, then wrote again, etc. to Good's. ru, tried to somehow change the lid or the entire multicooker. Nothing! As a result, I had to contact Comfort-Maximum myself.
That is, at the pick-up point where Good's sends.ru, try to inspect the product at least externally, if possible, it would not hurt to include it. And then you will mess with this Good's later. RU

[Irgata]

Hello everyone
Irgata, Irochka, thanks for the video New day brought new knowledge

... and what exactly is happening there ..

Buttercup, no one knows for sure But there are versions
About soda in yeast dough.

Albina, on my own behalf, I will say that I often cooked (and I cook to this day) yeast dough according to recipes, which include soda (or baking powder), and therefore, in sound mind and memory I declare I can say with full responsibility that the dough is wonderful !!! This applies to absolutely all types yeast dough with the addition of soda / baking powder, prepared by me personally. I recommend you try it too.

And here is what the Internet writes about soda in yeast dough:

To begin with, there are a lot of such recipes, where yeast and soda are included at the same time, even in my culinary notebook I counted 11 recipes. I am not familiar with the chemical side of the issue, but I know the practical side smile.gif It's all about the advanced action of soda as a baking powder before yeast (yeast needs a longer time to activate and multiply).
Soda in yeast dough is used in cases where it is necessary to slow down the yeast (in a dough intended for freezing or when proofing overnight in the refrigerator).
Soda in the process of action forms carbon dioxide, which prevents the development of yeast fungi (you remember that to activate the yeast, during the proofing of the dough, it is kneaded 1-2 times), but if you do not crush the dough, the yeast will slow down its action and its approach will be more uniform without the formation of large air pockets. Therefore, when baking yeast dough with the addition of soda, large holes are not formed in the crumb of bread and bakery products; it is added in industrial baking of bread (standard loaves and rolls with a flat surface).
Soda in yeast baked goods protects the products from fast hardening (baking lasts longer). Finished products made from such dough tolerate freezing very well and, when heated in a micro, they again become like fresh from the oven poketoungeb.gif (I checked this on pies and pizzas)
Frozen yeast dough with the addition of soda, when defrosting, quickly reaches a consistency for cutting and baking, since, again, soda begins to loosen the dough faster than yeast and reduces the time for secondary proofing.
I very often bake "Belgian waffles" with soda added to the yeast dough. The dough is suitable for them in the refrigerator. Once I accidentally forgot to add soda to the dough and the next morning I washed the refrigerator for a long time (the dough ran out of the bowl and filled all the products) ... since then I consider SODA to be the main component in this dough !!! And the waffles don't really smell like yeast
A source: 🔗

More:
"Baking soda is especially suitable for rich yeast dough, that is, it contains a large amount of fat, it is an emulsifier for it. Soda gives yeast baked goods a yellowish color, this is a good solution when you do not want to grease the surface with yolk. Soda also affects the gluten of flour , weakening it, and the products do not shrink during rolling and shaping. The properties of baking soda prevent the yeast dough from peroxidation, which is useful if the dough is prepared in advance. "
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Here else
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Some recipes of our HP with this combination:
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=7347.0
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=529920.0
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=471230.0
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=412090.0
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=493067.0
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=414847.0
There are also recipes for cakes with the same combination of ingredients:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=330985.0
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=167911.0
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=531514.0
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=543.0
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=144605.0

More such test options:
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Experience from Admin
Sharing baking soda and starter culture
(Fermentation of dough - Chinese experience of using baking soda)
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=225033.0

The Chinese almost always add baking soda to any yeast dough. I don't understand the meaning of this, but it is.

Alla above has laid out everything on the shelves, in short:
Soda added with yeast has the effect of weakening gluten - such a dough can be easily rolled out into a sufficiently thin layer that will not shrink during baking and will taste very delicate, in addition, the preparation time for the dough for baking and the baking time itself are reduced. Soda will add a golden color to the products. Instead of baking soda, you can also use baking powder.

Thank you girls really put everything on the shelves!
I myself, too, have recently been adding soda to the yeast dough, since I liked it after trying it, the taste becomes better!

[girls]

Wow!
Thank you girls... I really want to try, but I don't know where to start ...
For example, can I add soda to my usual pie dough (universal) Ott Anis. What to try? I'm not afraid to spoil, I really want to .. I always make Pizza in the Princess out of it.
And most importantly, HOW MUCH do we add it, say, per 500 g of flour?
(A question for those who bake like that)
I read it, very interesting.
But until "the head has not settled down")))

And most importantly, HOW MUCH do we add it, say, per 500 g of flour?

the dough is good for pizza, rolls thin, soft.
In hp I did it before - it turned out pretty.
For pizza, I rolled long layers on a dough roller, onto a large rectangular sheet in gas. oven. Conveniently - the strips are even along, even across the baking sheet - the edges are blind and the filling can be laid out.
For Nikumans, I also roll out juices on the dough sheeter, on 1 position.

I roll it out on a dough sheeter

Irish, I don't have a dough sheeter.
On dumplings, dumplings, which I do very rarely, I roll my hands.
Can you handle pizza here? Or...



Ira, there is baking powder in the recipe, not soda!
So how much soda should you put in?

I have no dough sheeter.

roll with your hands, what really.

There's a baking powder in the recipe, not soda!

if approximately - in the composition of the baking soda = one third, then now = count.

For example, can I add soda to my usual pie dough (universal) Ott Anis.

Rituel, are you talking about this dough?

All-purpose Sweet Dough Peter Reinhart A bread maker will do just fine with the preparation of this dough. Put all the ingredients in a cotton bucket in the order prescribed for it. Select the "Yeast dough" mode. When finished, knead ...Anise

Its composition is similar to the dough with yeast and soda from the link, what Alla gave above 🔗 But if you knead only in milk and water, like in Anise, then perhaps soda needs less than 1/2 tsp.
I put baking powder in my dough for rolls, but I think it is quite possible with soda. This dough is not for pizza, but the rolls are delicious!

Shortbread dough in vegetable oil for sweet rolls and pies If you are not yet familiar with pastries made from such a dough, I highly recommend giving it a try! For those who have already tried it, I offer my own, more simplified and lean version in vegetable oil. Even ...Yuliya K

You can try with any yeast dough, the main thing is that the dough contains oil.

Girls, please give me a link to the recipe for sausages in the dough. Something I will not master in any way navigation and search on the site I am looking in the topic, it gives out 50 pages of results in total, and the links seem to be there (underlined and with a different color), and they are not clicked with the mouse.

[nastasija]

nastasija, Nastya! one. https://Mcooker-enn.tomathouse.com/in...om_smf&topic=532479.0
2. https://Mcooker-enn.tomathouse.com/in...om_smf&topic=503687.0
3.https://Mcooker-enn.tomathouse.com/in...om_smf&topic=382808.0
Etc.

[nastasija]

nastasija, Nastya! one. https://Mcooker-enn.tomathouse.com/in...om_smf&topic=532479.0
2. https://Mcooker-enn.tomathouse.com/in...om_smf&topic=503687.0
3.https://Mcooker-enn.tomathouse.com/in...om_smf&topic=382808.0
Etc.

Thank you. Can you make them in a pizza maker? I think I saw it, but I can't find it.
And from ready-made dough))) There is frozen in packs, and there is a piece of ready-made yeast from cooking.

[nastasija]

nastasija, Nastya! I did not find a ready-made recipe, but the girls made sausages in dough in pizza makers many times.And how is this sausage different from the pie, tell me? We make any pies. Try it on a small amount. I think there shouldn't be any problems. Dough, if anything, pick up the right one.

[nastasija]

nastasija, I do not bother with the dough, I take any pie and wrap the sausages, bake in the Princess and fry in oil when I want. I want to wrap it in a pie, I want it in a spiral.

Blueberry pie. 30 minutes on 2.5 mode.
A metal mold with a diameter of 24 cm, dough like pancakes, made half a portion of the recipe.

Berry Pie
200 g of any frozen berries, 4 eggs, 1 glass of sugar, 1 glass of orange juice (I had milk, no juice), 100 ml of vegetable oil, 300 g of flour, 4 tbsp. l oatmeal (I have nuts), 2 tsp. baking powder, 1 tsp. cocoa, 0.5 tsp. cinnamon.
Beat eggs with sugar, add vegetable oil and orange juice. Stir in flour, oatmeal, baking powder, cocoa powder and cinnamon. Place the dough in a greased baking dish. Spread the berries on top.
Elka recipe from forumodua.com
I reduced all these ingredients by half

[Svetlana]

made half of the recipe.

SvetlanaIs there a complete recipe under the spoiler or half already?

[Galina]

Galina, under the spoiler the recipe is complete.
And I took all the products half as much, just fit in a 24cm metal mold and the top even stuck a little to the top lid.
The berries - frozen - I did not distribute on top, but mixed into the dough. But they settled down safely below, and baked.
I had to turn the cake for beauty. In the photo, the top of the berry pie is in fact the bottom, which was on baking paper.

[Svetlana]

Svetlana, I got it. I will try, it is too delicious pie in the photo. And it's not at all difficult to do. Thank you!

The pie looks very appetizing! We must also do this. The blueberries are just ripe. Svetlana, what is the height of the form? Where did you buy this form?

[LAMa]

.

Where did you buy this form?

LAMa, Alla, I live in Kiev ..... Epicenter shops

The blueberries are just ripe. Svetlana, what is the height of the form?

AllaWe have now begun the berry season, I bought blueberries for the winter, froze them and immediately checked them in a pie.
I don’t know what will happen with blueberries, they are much larger and juicier than blueberries.
But it will be interesting how you succeed, be sure to brag))).
Form 4.5 cm high. Therefore, the stove does not close completely.
But everything is baked, although, according to my observations, a little longer, for 5-10 minutes, than when the top lid is closed tightly.

Girls, I really need advice. I don’t remember my princess 115000 pizza maker how old (not a little), but I had it as good as new and didn’t burn anything in it, and I often baked it in tins. And here today I decided to bake eggplants with peppers, tomatoes, on the rug. I overlooked it, held it for 20 minutes, and as a result, they burned on me, including to the upper frying pan. I washed the bottom one without difficulty. And the top one does not work. Now I don't know how to wash it without damaging the surface of the pan. Please advise if faced with this.

how to wash

if so I want to wash, then pour some water into the lower speed and turn it on until it boils, then hold it until warm = soak, clean.
Wash the lower pan as well.
That is, both pans are soaked at the same time.

[Irina]

if you really want to wash

Irina, really want to. Thanks, I'll try now.

pour some water into the lower speed and turn it on until it boils, then hold it until warm = soak, clean.

You can also add soda to be sure

[Timon]

Timon, thanks for the advice. Nothing has worked out yet.

Nothing has worked out yet.

let it stand, turn it on again.
You can also turn the top frying pan down so that the water stands in it.

Any burn-in is washed off after boiling, and even more so on a non-stick.

Couldn't stain from the eggplant? Something too "smooth" spots for burn-in)

I'll try again. I will hold it longer, maybe it will work out. Irina, thank you very much for your participation.

[Lagri]

Lagri, Maria, try vegetable or olive oil on a napkin, wiped it hot.