Mini samsa maker from Princess Samboussa maker

[Tatyana]

Tatyana, Congratulations, ... but it’s hard to resist here, (((you can, of course, if you don’t read the Temko about the appliance and don’t watch anything cooked ... I saw the presentation and FSE ... I just needed it right away, I sat waiting start ... I regret one thing that I did not immediately order 2 sets

[Marina]

Marina, Svetlana, Thank you for your congratulations!
Now I’m just thinking - how to combine the two most relevant topics for me today - a new Samsung device and losing weight for the 1001st time

At first I was upset, and then I thought that I would experience, if not critical, then I would not change.

So I decided so ... and it's not a fact that in the case of an exchange I will receive absolutely no defects ..

someone experienced about the newspaper warned after all.

She immediately laid napkins down and around, but little is visible! And the oil ran into the hind legs! We must also put napkins there right away!

I poured only 50 ml of oil, it turned out great, nothing flowed during baking.

Great! I thought that 45-50g should be enough (judging by the surplus around) !!

Girls, I forgot to mention, I added baking soda, extinguishing it with apple cider vinegar. Maybe that's why the dough is not butter at all.

Ahh! I wonder why the color is more saturated!

Julia, I have mustard oil, from it the yellow color of the dough.

Made sugar and gluten free muffins


mini casseroles without flour and sugar

I saw the casseroles, I thought it turned out unsuccessfully, but no, under the thinnest crust there is a tender juicy casserole. I didn't grease it with anything before baking, nothing stuck, I brushed off the crumbs with a napkin.

Cake
45 grams of rice flour
45 gr corn flour
20 gr cocoa
20 grams of peanut butter
120 grams of milk (2.5%)
3 eggs (165 gr)
1 tsp baking powder
5 measuring spoons fitparad
I just mixed everything with a spoon. Baked for 5-6 minutes, took it out immediately.
This is a triple cupcake, the recipe was originally for the microwave, I baked in a waffle iron before.

Cottage cheese casserole
400 gr cottage cheese (in briquettes)
2 eggs
40 g semolina
2 measuring spoons fitparad
Baked cold for 5-6 minutes.
I love this casserole, it turns out juicy, baked in a slow cooker, an omelette, an airfryer.

[Marina]

Marina, Alice, girls, do not forget to click on the exclamation mark icon with a request to move the post to the first page of the topic. There, all the recipes will gradually collect. I tried to go over the topic and do it, but I screwed up, and each one herself - it won't strain.

They've already tried to bake all sorts of different things, and someone used it for their intended purpose, if I missed it ... poke me there, I'm interested in samsa with chopped meat and chopped onions

[Ilmirushka]

Ilmirushka, did not understand what jamb you are talking about. You are well done and smart, you have laid the foundation for a useful business. You look, and in this topic there will be an order in the form of a recipe book as in the topic about Tortilka.

[Rosie]

did not understand what jamb you are talking about.

Rosie, about my jamb, I wanted the best - to endure everything for everyone and screw it up, and everyone will start to endure his own and everything will be OK!

interested in samsa with minced meat and chopped onions

I was just doing (on page 79 of the photo) samsa with minced meat, onions, salt, black pepper and added a little pumpkin. It turned out delicious, the meat was not very fatty, so there was juice, but not much.

[AlisaZ]

AlisaZ, Alice, everything is very appetizing and beautiful, but I really want to have a number of ingredients for such a successful baking.

[AlisaZ]

AlisaZ, Alice, muffins and casseroles turned out to be interesting! And what is the composition of casseroles - semolina, cottage cheese?
The idea with casseroles, I think, is promising, because their recipes are "poured sea". Yes, and for the purpose of disposal, you can come up with a new casserole. The girls here have already practiced this.

I was just doing (on page 79 of the photo) samsa with minced meat, onions, salt, black pepper and added a little pumpkin.

Elena, thanks, (I saw your photo, but missed the description ... there is no cutter, so I did not focus on it ... And how long did you bake it?

interested in samsa with minced meat and chopped onions

So it is with me here with minced meat, only chicken! with onions, cumin and pepper. Therefore, I kept it for 12 minutes + 3 minutes off.

There is no cutter, so I didn’t draw attention ... And how much time did you bake?

I didn't have time to do the cutter))) baked for 9-10 minutes and stood for 2 minutes

Citizens, well yo-k-l-m-n, well, where is your civic consciousness ?! A?! Will you post your recipes on the 1st page? Think about your sisters smaller!!!
84 pages have already been rolled out, and there are only 4 recipes.

P.S. And a question for the admins. Can you place recipes at the very beginning, even before the description of the vessel?

I also baked samosushki with meat for 10 minutes, too fried it takes longer!

10 minutes baked samosushki with meat, longer too fried it turns out!

And I didn't have much of a difference in the roastiness - I looked in 10 minutes, but left it for 2 more - decided not to risk it with meat ... I didn't open the second portion of potatoes earlier, because it tastes better to me too, when it's good steamed.

[Tatyana]

Can you place recipes at the very beginning, even before the description of the vessel?

Tatyana, and how is it? Here almost, but not almost, but all the recipes are from light sick little heads of forum users who have this Samsushka.

[Yulia]

Yulia, maybe because you opened the sushki, they did not fry the rest of the time, the heat came out. I baked the first tab for 15 minutes, the ones in the middle were already black.

[Ilmira]

how is it?

Ilmira, I think that we are talking about putting the list with recipes in the most prominent place - at the beginning of the first post.



Lenusya, so I did not open the second portion to check, but it did not turn out to be the first to be fried!

Tatyana, how is that? Here, almost, but not almost, but all the recipes from the bright sick heads of forum women who have this Samsushka

I meant to lay out recipes in the very first post from the very beginning, now the recipes come after the description of the device, and this is not very convenient, because there is a lot of text, there are a lot of pictures, and if you look at it from the phone, then scroll a lot ...

[Ilmirushka]

Ilmirushka, Ilmira, wrote.



francevna, Rosie, Alla, Rosie, added the recipe to the post with photos. The child was distracted, it did not work out right away.

[Yulia]

Yulia, Well I do not know. It may depend on the voltage in the network. I concluded that the amount of time recommended by the manufacturer is unacceptable!

P.S. And a question for the admins. Can you place recipes at the very beginning, even before the description of the vessel?

This is not for the admins, but for the posting. By contacting the moderators with!, You can clearly indicate where in the post you want to see the posted information. ASK at the beginning, place at the beginning.
Tatyana, you can do it yourself! ask to transfer already posted recipes to the beginning of the post and in alphabetical order, for example.

Mains voltage may affect

Yes, perhaps, or from the device itself!

[Tata74, Tatiana]

Tata74, Tatiana, congratulations on the helper you need
marika33, Marina, beautiful pies turned out, and the option with the addition of soda is interesting. I'll have to try.
AlisaZ, Alicehow much beauty It looks like the Dark-haired girl with a cornucopia is collaborating

interested in samsa with minced meat and chopped onions

Svetochka, on pages 43 and 51.
Girls, complemented the final part of the snake-shaped pancake recipe:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=515606.0

Hello everyone!
What clever girls! So much prepared !!!
And I baked some tea!
I did everything according to Tanyulya's recipe. (Oh, I’m lying! I took the liquid: whey and milk, half and half. And added 1.5 tbsp of sugar). Either I need to keep it for a couple of minutes more (but I was afraid it would burn out), or I made the dough not so airy and elastic (I just kneaded it with a spoon) ... but inside it came out a little tough (like an omelet). But delicious !!! Ate with custard (a bit of pancake pie left). I liked it very much.
I kept it for 10 minutes and 3 on off.
Now my recommendations (you don't have to follow them! It's like someone).
1. Tanyulya did not grease the Darkie. I did the same, but everything stuck to me decently, I pulled it out with a spatula, while the tea leaves naturally fell off. And then it took a long time to wash.
- this is how the Dark Woman looked after the excavation.
So I recommend lubricating.
2. After cooking it is better not to keep. When off, pull out immediately! Or at least keep in an OPEN assistant! They damp the tea leaves, lose their crispness and stick even more. Get wetter.
3. Lay out the dough with a moistened spoon (help with a wet finger of the other hand) without a slide, flush with the ribs. Then just enough for a full bookmark. And they go up so much.
Well, now a photo report:
- bookmark.
- before excavation.

[Guzel]

this is how the Dark Woman looked after the excavation.
So I recommend lubricating.

Guzel, I will support 100%, I think not every time, but periodically it is still necessary, I also had the same picture yesterday with an ordinary puff non-yeast dough. Soaked, washed, but after this I will periodically smear.

Girls, and where do you buy it. I also want to.

Everyone took it here

🔗

[Guzel62]

Guzel62, guzel, recently in the little Princess I also tried to cook some tea. The result was similar. Thanks for the experiment, we will take into account

[Tatyana]

Tatyana, bought the maximum comfort in the store.

[Tatyana]

Tatyana, online store 🔗

Well, I wrote a turnout for Stirlitz, probably I was on reconnaissance, I missed everything, and then it turns out that all the secret secrets have been revealed ... so that I don't leave an empty message. I continue to bake only sweet ones, with lingonberries and strawberries ... we are testing with my son which tastes better, while for me with lingonberries (her daughter cannot stand her spirit at all) I made a batch yesterday morning, but it turned out that there was not enough sugar in the strawberries, in the evening I did the right ones .. so the daughter said - they got your triangles, already the eyes are going into a cocked hat, who will eat them ?! hto, hto, I’m just to find out which ones are most delicious, some 15-16 pieces come out of 1 sheet, I’m 3 pieces, the rest of the son tried the next trip for cherries (we are not tired of such cherries with him yet, quickly ... they just eat up like - something even faster. Yes, and if you do not click, then the filling from all the extreme flows out during the baking process (well, I have it ... then soooo lousy wash out) and yesterday both times snapped

[Stirlitz]

a turnout for Stirlitz, probably on reconnaissance,

I also had this very thought

Stirlitz, Tatyana, do not be offended, we are joking, kindly, just your nickname led to these thoughts

Sveta, and it was not scary in a closed oven, I close it at the very beginning, so that the dough has time to grab at the edges, and then, when Samsushka begins to "squeal", I'm afraid - I open it. Do you keep it closed right to the end? And the lid does not come off?

[Svetlanka]

I continue to bake only sweet ones, with lingonberries and strawberries ... (we are not tired of them yet, quickly ... only they are eaten somehow even faster

Svetlanka, the clever experimenter My, too, do not get bored of triangles yet

Yes, and if you do not click, then the filling from all the extreme flows out during the baking process

Thanks for watching Without a latch I haven't tried baking yet. And I won't needlessly

And the lid does not come off?

, nope, alive, although at first she was also afraid. Ilmir, I did as you did, but for some reason my enta stuffing tends to exit exactly at the end of baking, and soooo starts to pour from all the cracks, at least try to have (looking at this mess, I had one thing in my head.- where does it come from? I don't seem to swell a lot, I even tried to close up the edges myself, not a fig ... maybe I have such a dough - the Tsar, that's not sitting on his throne

I continue to bake only sweet ones, with lingonberries and strawberries ... we test with my son which tastes better,

Mine, too, do not get bored with triangles yet

Here I have sweets at all, they don't eat it, today I'll try to make it with an apple, but they'll eat it from meat - 3 times a day. And for me this meat is already across my throat. Maybe you can switch to apple ones.
Girls, in apples, besides sugar, what else needs to be added, well, besides cinnamon? Do you need a little flour, or decoys?

[Ilmira]

Ilmira, and with me with meat, you are not so hot with minced meat, you should make samsa, but so far only plans. Apples are also in the plans, but only I have a blank

They gave a recipe like 5 minutes, where, in my opinion, there is only 400g of sugar for 2.5 kg, I experienced it, I really liked the result, even for the filling, even though I opened it and stuffed it, and stuff the pancakes with them deliciously. one problem, kids apples are not so hot, only compote ... And yet, I report to you, I got a device that I mentioned somehow ... it's a pasta machine, Filka is small

[Ilmirushka]

Ilmirushka, by apples:

D. b. chopped, not grated.
I add sugar symbolically: 10g (bag) vanilla + cinnamon.
You can add 1-2 tbsp. l. (depending on the number of apples) bread crumbs (or semolina, or flour).
Further, according to this scheme, only on the dough of the lower layer in the cells, and then on top of the filling:

[Allus]

by apples

Allus, thank you. Well, I remember you had something about apples

Light, and it was not scary in a closed oven, I close it at the very beginning so that the dough has time to grab at the edges, and then, when Samsushka begins to "squeal", I'm afraid - I open it. Do you keep it closed right to the end? And the lid does not come off?

I, too, do not close the latch, I'm afraid, I hold the handles with my hands for one minute and release, then I press a couple more times for the second minute and that's it.
Today I made a family of sushki with cottage cheese on a rich yeast dough, in the evening they will try the eaters.

[Ilmirushka]

Ilmirushka, I did not cook it myself, but saved a screen from yeast bagels. They advised filling 400 g of apples, 50 g of raisins, 0.5 tsp of cinnamon, 1 tbsp of semolina. Grate the apples, add cinnamon semolina, but forgot lemon juice (1 slice half a centimeter thick), mix, add raisins. I have not tried such a filling on my nose yet.

[Irish]

Irish, thanks, like everything is there

Girls, in apples, besides sugar, what else needs to be added, well, besides cinnamon? Do you need a little flour, or decoys?

Yesterday I added a little dry strawberry jelly to the whole filling, to the plate directly, it turned out very tasty, with the aroma of strawberries. I pre-cooked the apples in a frying pan, so more of them can be pushed into the pie so that there are no voids, and I threw a handful of raisins there until the heap

[Ilmirushka]

Ilmirushka, I make apples on a coarse grater, almost without sugar, well, only if just a little in each dimple. Ready-made yeast puff pastry. Necessarily a hole on top. Does not flow, does not run, does not sing, the lid is closed, does not tear. Without holes, howling is just terrifying
I forgot completely, all the seams - with a wet brush on the first layer of dough. Holds tight, even with cream

[Jiri]

Jiri, katyaspb, girls, Usyo understood! I went to create!

I forgot completely, all the seams - with a wet brush on the first layer of dough. Holds tight, even with cream

... thanks,

Necessarily a hole on top.

, aha ... understandably, I'll pick a hole too

apples ... apples .. I don’t want, hto raked all the cherries in stores, bypassed the nearest

Oh, girls, my locusts have swooped down, noisy, hungry. Durovki's pot from Kuzina was smoked with soft curd mass Curd "Tender" (without cooking), I make it a little salted and with garlic. Yes, I made one bookmark in Samsushka for tea now, half with apples, half with minced meat, there was neither one nor the other, I didn't even have time to take a picture, I tried one thing with an apple * JOKINGLY.In addition, a jug of compote was blown out, almost a liter of milk. So there is nothing to brag about