Mini samsa maker from Princess Samboussa maker

Today I tormented the samushnitsa with oatmeal muffins ... Or rather, I was tormented!

How painful it was for me to wash it after every bookmark! I did not lubricate the first batch, I hoped for a sufficient amount of oil in the dough for my reasons. The truncated stuck! Saved by Teskomovskaya shtukenskaya for removing from the forms. I washed it. Lubricated from the heart with oil. There was not enough dough for the entire bookmark, I had to knead another portion for the purity of the experiment! Yeah, they still don't pop out .. I washed it again! Oiled and sprinkled with cornmeal. Dudki, and it didn't help !! Again, Teskom's assistant went into action!
If I hadn't tried this recipe before in a waffle iron for thick waffles (GF-20) and in a madelena, which do not need lubrication or washing, I would have thought that there was something wrong with the recipe ... IMHO everything- still, in terms of the quality of the coating, the Samsung device definitely loses to other devices ...
By the way, this recipe helps out if half-eaten porridge remains. Moreover, oatmeal is not felt in muffins, even if porridge from ordinary rolled oats is not quick cooking (I have Hercules "Monastyrskiy" for 20-25 minutes of cooking). The site has a similar recipe:

Oatmeal muffins (Lala Toy)

I have with slight differences:

Ready-made oatmeal in milk with added sugar - 250-300 g
Egg C1 - 2 pieces
Sugar - 150-200g
Rast. oil - 50g
Flour - 170 g (w / s or 1s)
Baking powder - 2 tsp
Salt - 2 pinches
Ground cinnamon, vanillin to taste
The dough is like thick sour cream. Baked for 8-9 minutes + 3 minutes off.

[Yulia]

Yulia, Yulechka! Give me a recipe for these cupcakes. I'll bake pretty ones in the Madelena.
And thank you so much for the recipe for the lean puff pastry. Superb!
I cooked samsushki from it yesterday, so much !!!! baked in a multi-seat sandwich maker. Oooh was so uncomfortable, many of them tore when opening the device.
Conclusion - princesses cannot do without the princesses! I will definitely buy!

[Mirabel]

Mirabel, Vika is very glad that she liked the choux pastry in the samsushki! And I added the recipe for cupcakes above, my proportions under the spoiler!

I liked the choux pastry in the samsushki!

and in sushka it is better than in the big princess. I had some dough left and made a few jam stuff. Quite good too.

[Yuliya K]

Yuliya K, Julia, maybe the dough is stuck because of the large amount of sugar.
I just mixed Hercules with liquid and let it swell.
The second time she dried Hercules in a frying pan to a pleasant aroma, allowed it to cool and grind it in a blender.
Nothing stuck, but hot triangles are hard to take out, after 5 minutes, they separated normally.

[Alla]

maybe the dough is stuck due to the large amount of sugar.

Allaso they are not very sweet for cupcakes! And I just had to attach the finished porridge ... The third time, with grease and bedding, they separated better, but the crumbs in the device still had to be soaked. This problem has never happened with other devices.

The girls have now made triangles from choux pastry with sweet filling, well, in general, the dough turned out to be tough, rubbery, which I did not do. Or is this dough just for the meat filling

[Galina]

Galina, they brought me a samushnitsa to Lent, all the time I bake from choux pastry with pumpkin, mushrooms, cabbage, berries. I have not tried it with meat yet. The dough is wonderful, the finished products are crispy and tasty.
Once I baked with sauerkraut and poured a lot of butter into it, the dough was fatty. I have it flaky, no rubberiness. Daughters also bake on this dough and are happy.
Maybe you brewed it badly? When rolling, I sprinkle with flour several times, fold it and roll it again.It is elastic, skates well and does not break thin.

[Smila]

Smila, Elena, have something to brag about Cool pies
Ekaterina2, Katerina, beautiful pies and a very appetizing and enticing filling
Yuliya K, Yulia, torment in the picture is not visible And the result is wonderful, very much even observed Zdorovye sweets

[Marysya27]

Marysya27, in fact, it's delicious! It is necessary to make such chicken chickens more often, not from fillets, but from thighs, the meat there is completely different. And mustard seeds ..... mmmm .... chorus osho that I'm full.

Girls, I came to tell you, maybe you already know
I like this fruit filling for pies, including samosushin

Fruit filling for pies (ang-kay)

maybe you already know

, I also really like it, I looked at Angeline's recipe, compared it, I cook in the same way, and I have already tried all the berries available at home, (strawberries, blueberries, currants, lingonberries) I liked everything

That's how, but I didn't know, I just sprinkled it with starch and something was wrong.

[Smila]

Smila, Elena, made strawberry cakes according to the recipe for jellied dough. I added another 1.5 hours to the dough. l. Sahara:

Both surfaces were smeared with rast. oil.


Baked 12 '+ 4'

With bottom:

Cuts:


The pies are very tasty.
Small "but" ... Surface after baking:

I took out pies with a toothpick

I also made pancakes according to the recipe:

Lean pancakes with banana (izumka)

The version from Darkie:

[Marysya27]

Marysya27, Alla, I'm in a culture shock! What a smart girl you are! and when do you have time?
Pancakes are masterpiece !!!

[marika33]

marika33, Marin, I'm thinking maybe because of what I did in the combine and did everything according to the recipe. The dough rolled out easily, but it broke, and after baking it was just a guard, most likely I mixed it, well, in general, I cheated it, I will try to make it with my hands next time.

[Galina]

Galina, I knead the dough in a kneader, but I don't even know with my hands, it seems to me that it is very hot, I brew it with boiling water.

made cakes with strawberries according to the recipe for jellied dough

Mnyak! I suspect that there is a recipe for the dough somewhere here, I am primarily interested in the filling - also boiled with sugar and starch, or just put a berry in each cell?

I don't even know with my hands, it seems to me that it is very hot

Yes, it is very hot at the beginning! But first, I mix boiling water with butter into the flour with a spoon / spatula, then with my hands. It quickly becomes hand-tolerant. The whole batch is 2 minutes.

[Marysechka]

Marysechka, and where can I see the recipe for your sourdough bread? Mine will come ... someday

Len, while Allusi is gone, hold:

Ciabatta Tortillana (Tortilla Chef 118000 Princess bakeware) (Marysia27)

[Deana]

Deana, Dina, dough at the very beginning of page 90. The filling is just berries from the jam (the liquid is drained).
Completion, Helen, thanks for the help
Podmosvichka, Helen, Ilmirushka, in addition to the ciabatta recipe, sourdough bread can be viewed here:

Sourdough "The Simplest" (Marysia27)

On page 1 in the recipe itself: "step3" and "step4":
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=486948.0.html#quickreply

Step 3.
Baking bread with the resulting sourdough.
You need to start preparing for baking in 2-3 hours.
We put in the bucket of HP:
270 g water (a little lukewarm)
210 g sourdough
6 g salt
10 g plant. oils
1h l. honey (sugar)
420 g wheat flour
Let it stand for min. 30 (an hour is possible, if time permits. Almost autolysis)
Next - the "Yeast dough" program.
At the end of the program (I have it in 1 hour 25 minutes, here's the dough.
Cover the top of the bucket with a package.
Close the lid.
Let it stand for an additional hour. You can min. thirty.
Further. Kneading min. 5-10.
* After kneading, I remove the agitators. I moisten the stick with water before putting (or lowering the raised) dough, so that the crust does not break in the finished bread and it can be easily removed. Before removing the bread, you can turn the rotator at the bottom of the bucket.
If you usually do not remove the stirrers, then we form a loaf (or distribute the dough over a bucket).
Cover the bucket with a package. The bag must not fall into the bucket. We close the lid of the bread machine.
On average, it may take up to 6 hours for proofing. If the apartment is warm, the dough can be separated in 3-4 hours. The ripening time is also influenced by the freshness and the activity of the leaven.
Occasionally you can peep into the stove. When the volume of the dough has increased at least twice, carefully open the lid xn, remove the bag.
With fresh sourdough, my bread was as far apart as possible in 2 hours 30 minutes.
Turn on "Baking" for 1 hour (as usual, bake a kilogram bread).
Everything, ready:

Step 4. ...
Our "The simplest leaven" can be used as "sour dough" ...
We repeat the recipe for bread already baked in sourdough, with the addition of 6 g of fresh (1/2 tsp dry) yeast. Here the leaven will act as an additional component - "sour dough".

And on page 2.3 under the spoilers and the recipe links.

In the coming days I will try to make calculations for the bookmark rate for samosushenka.

Mine will come ... someday

Lenochkaprobably the best rides

[Marysya27]

Marysya27, thank you! There is no jam, so boil it with starch.

Thank you.
Ciabatta is already in my notebook, Musyu is living out

Marysya27, I didn't have such traces of baking in the sushka ... I think it's because of the liquid filling, the dough is not dense anyway. And you are such a fine fellow, so neatly laid out the top layer of dough in the cells! I didn't have enough patience, I smeared stupidly on the top, and then I sat and separated them!

[Yuliya K]

Today I tested choux pastry from Yuliya K... I decided to start with the author's version, and the version marika33, Marina, with the addition of apple cider vinegar try next.
Yulia, what to say? Other than:
Samsushki cooked with two of the fillings recommended by the author.
Raw potatoes with onions:

And fruit (apple):

From the norm of the recipe, 55 boxes were obtained: two full bookmarks + 7 more pieces.
With potato:

And with apples:


A full bookmark was baked 15 'out of cold + 10' to stand.
Where 7pcs .: 10 '+ 5' stand.
The potato filling was made from 6 medium potatoes and one large onion. 4 pieces would be enough.
The dough turned out like this:

Divided into 4 parts, rolled thinly:

The surfaces are not lubricated.

I sprinkled the base with breadcrumbs, filled the bottom compartment, put a piece of butter:

Added some filling for the top cell:

Sprinkled with breadcrumbs:

Covered with the top layer:

Outcome:

The dough is crispy. The feeling that you are eating fried potatoes in a potato chip. Delicious!
The scheme is the same with apples. I put quite a lot of fillings:




The dough is thin and crispy. There are a lot of fillings:

Smila, Elena, and can make the dough a little thicker. I was also surprised at the difference in the result pictures. I will try again
And to me on "you"

Alla, wow !!! Your dough is really thin as a chipsinka! I don't roll it so thin, only the edges crunch! But on the other hand, when it is not too thinly rolled, it looks like a puff - in your case, more filo!

Girls, and yesterday I baked a profitroll-tea. The dough was made on the recommendation of Natalia (Thread). Made half of the recipe. The dough was spread out from all 24 cells. Baking for 14 minutes + 3 minutes stood in the switched off samushnitsa. Not a single profiterole was blown away after cooling, although they are, of course, softer than when baked in the oven. I stuffed it with butter, chocolate and condensed milk cream, added a little rum essence to the cream. It turned out delicious.

[Marysya27]

Marysya27, Alla, what delicious pies
Svetlucha, zavarnushki beautifulyeeeeee. It is necessary now to understand how much of these norms to increase the Schaub all the beautiful ones turned out, although of course this is not the most important thing. But it's strange, I pulled it out from a cold 13 minutes and immediately pulled it out, I was tanned, and yes, not all were puffed up a little, and not all of them, in the off state, hold the correct solution, only they bake differently, the time must be chosen according to your own

[Svetlucha]

Svetlucha, Svetlana,: rose: very neat, evenly ruddy and "shaped" Very good result
Thread, Natalia

[Marysya27]

Marysya27, Alla, you rolled out the dough thinly, one portion for 55 sushki
And I was afraid to roll it out so thinly, I thought that it would break from the filling.
I like the dough, it is very elastic, it rolls out great.
Our youngest daughter also received a Samushka yesterday. Today he will create in it.

[marika33]

marika33, Marina, well, everything! The magic triangle of the family contract is closed We are waiting for new impressions and goodies from the little one
The dough behaved perfectly. And I did not prick from above, everything is intact.

Marysya27, who’s talking about what, and I’m all about the dough ... I spied the recipe in YouTube, where my aunt said that the dough should be like thick pancakes, if there is not enough flour, then add it, because kefir and mayenes are different in density for everyone. I got enough sleep and decently, probably more + 3-4 tbsp. spoons with a slide.
What are your cool potato teapots! And I'm afraid of choux pastry, never when it didn't work.

tested Yuliya K choux pastry

Yesterday I made this dough for the first time, the filling is frozen plum. I have it very large, cut it into pieces and put it right away. Baked from cold 13min and 7 in closed. The dough is very tasty, crunchy, when cut it crumbled like a flaky one. Wanted more filling. Probably need to boil the plums with starch. And here I didn't even add sugar, such a sweet plum. Three things burst a little and juice spilled out, but easily removed with a napkin. The dough remained for another 6 pieces, baked without filling.

[Allochka,]

I made this dough for the first time yesterday,

Synchronous
Allochka, Did you lay out frozen plums?

And I'm afraid of choux pastry, never when it didn't work.

Smila, HelenYou shouldn't be afraid of this test. It is custard by name, but in fact it is closer to varenichny

Marysya27, baked with this dough with potatoes! I liked the dough, but I didn’t put oil in the potatoes and regretted it, there’s not enough taste, now I’ll be smarter. In general, goodbye to the diet! With sauce yummy! The dough is crispy, easy to prepare, I really liked it! Thank you girls for the recipe! I will try mushroom pounded with this dough, but this is tomorrow.

[Smila]

Smila, Elenawhat a clever girl! Very nice pies And I was going on the contrary, to make them without butter in the filling, so that they would be lean. But if the taste is not enough, then I will add some of the fried onion to the filling to the raw onion. I'll try for comparison

[Elena]

Elena, very cute pies! I like potatoes with butter more!

But if the taste is not enough, then I will add some of the fried onion to the filling to the raw onion. I'll try for comparison

Yes, I think it will be delicious too!
And I also recommend trying with punctures on the top - it seems to me that these pies are only good for them!

Girls, while my female is walking on the way to me, I read Temka and write down recipes. I often read that with some dough, samosushki stick very much. Why not lubricate with non-stick grease? As soon as I found out about it, I did it right away, and now all my baked goods just pop out of their forms. So cool!

Universal non-stick mold release (mary_kyiv)

[Hope]

now I have all the baked goods just jumping out of their shapes. So cool!

Hope, and I really like this lubricant, I use it for forms. But in my opinion - a good non-stick coating in electrical appliances should not require special lubricants ... And baking from puff pastry should be baked without any lubrication ... But you can get used to it, of course, break through!

Girls! Where does the pastry stick? right in the recesses for the samsa?
everything stuck to the outer seams in the sandwich maker and vomited the boxes, especially the subsequent batches. I think it’s not about coverage.

Uraaaaaaaaaaaaaaaaaa ...
Arrived already at the post office !!!
Tomorrow we will go with my husband to pick up and send.
I hope everything will be okay, mmm.
Although, with my "luck", it may not happen.
Please keep your fists for me

[Elena]

Arrived already at the post office !!!

Elena, Well, thank God!

Please keep your fists for me

hold!

Where does the pastry stick? right in the recesses for the samsa?

Vika, yes, and crumbs remain in the grooves. After the cupcakes, I had the same picture as Alla after the jellied pies. Here here there is a photo under the spoiler.

Please keep your fists for me

Helen, here we go! May you be lucky this time !!

Uraaaaaaaaaaaaaaaaaa ...

Uraaaaaaaaaaaaaaaaaa !!!!! This time everything will definitely be ho-ro-sho !!!!

Allochka, did you lay out frozen plums?

I laid out the frozen plums.

[francevna]

francevna,

and I finally got my package from Pickpoint !! named her Sambusya

And I only greased the sushka once, before the first baking and that's it. She baked muffins from the ready-made mixture, nothing stuck, and the last dough by itself with butter. With my soft cloth.
Khamar, enjoy your baked goods in Sambus!

Khamar, enjoy your baked goods in Sambus!

Thank you