Mini samsa maker from Princess Samboussa maker

[Podmosvichka]

Podmosvichka, Lena, accept your sympathy!
Today I baked pies with cabbage, mushrooms and carrots from Julia's recipe.
The carrots were prepared according to the recipe of Lena Timkina, only I did not add sugar, but added honey and dried apricots at the end of evaporation. The result is a dietary filling, delicious.

"Mankin" kranz with pseudo-uricula (Elena Tim)

Yes, she has not yet shared with you, the youngest daughter bakes every day for her men (34 years old, 7 and 5 years old) Everyone is delighted, especially the children, every time they say thank you for the "black pizza maker" I sent them with thanks to the older one daughter (she paid for everyone), and she returns them to me, says that if it were not for me, then they all did not know about the existence of the sushnitsa
But I am the most happy in this cycle, because everyone is happy, thanks to the site and the company! By the way, it was the same with the Princesses.
Valery, thank you!

[marika33]

Horror!

Wo, the right word




marika33, Marina, I accept

And now I am fully armed after the first use and laundering of everything and everyone. After laying, I cut the dough to zero (so that it does not hang) and, accordingly, does not melt and does not drip, I completely cover the table with newspapers (then I throw it away with fat and crumbs. And I do not experiment with the dough - I only use purchased yeast and yeast-free chemistry of which I do does not frighten, we add the same margarine to the homemade dough!

I also kind of experimented
Now I looked at the first page of Tanyulina. So all evenly toasted
And my top is fried immediately, and at the edges it is completely white

Mine, too, fries the middle more, the edges of the pie are also ruddy. I set 10 minutes on the timer - the result is excellent. But again, I repeat, purchased dough:

everything worked out

what a fine fellow! already done! and I haven't printed my sambosska yet ...
and what dough did you use?

I set 10 minutes on the timer

I would have made embers in 10 minutes
Do you have a timer? Where?

do you have a timer? Where?

Stands on the hood, always at hand.)
I bought it for Princess 1, now for the Princess - Samsushnitsa came in handy)

Good evening girls! For almost a month I have been reading you, gaining my mind and collecting recipes.
And I finally got my samsushnitsa, which traveled half the country until she found me. Thanks to Valery Shtebovich for his help.
Help yourself, there was a test baking today. Samsushki with cottage cheese, apple and banana. And from the remaining cottage cheese I baked cheesecakes in it. To say that I'm happy is to say nothing ... I'm just happy that I have it now. My husband liked everything very much, I am expecting another grandson, I am sure that he will like it too. I barely stopped for today, I wanted to try all the recipes ...
She covered the table with newspapers, wrapped the screws with foil from behind, cut off the excess dough too, in short I tried to take into account all the nuances after reading your posts. Samsushki baked from store-bought yeast-free dough. The result is a very flaky and crumbly box.

wrapped the screws with foil behind

It is necessary to take note
Healthy pies and cheesecakes

[Nadyushich]

Nadyushich, oh, cheesecakes! I have syrniki for tomorrow morning according to plan. Cottage cheese + egg + sugar + flour?

[Nadyushich]

Nadyushich, Nadenka, I congratulate you. And that's when I regretted that I had not finished my Wishlist. On the day when there was a promotion, I ordered it, but at the last moment I pressed the cancel button. And now, looking at all your goodies, I am very sorry.Maybe there will be another action ...

I also baked samsoushki today. Regular. Minced beef + turkey, onion, potatoes, spices. Yeast-free puff pastry. Everything is as usual - fast, tasty, no problem. Nothing escaped, flooded, baked perfectly. But the Dark-haired woman became faster! Each time it bakes faster and faster, and if I'm guided by the old time, then everything may burn out !!!

[Nadyushich]

Nadyushich, Nadia, congratulations, finally the pizza maker has reached you! Beautiful sushki!

[Nadyushich]

Nadyushich, oh, cheesecakes! I have syrniki for tomorrow morning according to plan. Cottage cheese + egg + sugar + flour?

Yes, half with flour, and the other half with semolina ... delicious this way and that.

Nadyushich, Nadenka, I congratulate you. And that's when I regretted that I had not finished my Wishlist. On the day when there was a promotion, I ordered it, but at the last moment I pressed the cancel button. And now, looking at all your goodies, I am very sorry. Maybe there will be another action ...

Natasha, thank you! I think there will still be promotions, take it without hesitation ... I really liked that so many things can be invented on it.

Nadyushich, Nadia, congratulations, finally the pizza maker has reached you! Beautiful sushki!

Thank you, Marisha! Since February 15, I've been licking my lips, looking at all your goodies, and now I myself can enjoy this goodies.

[Nadyushich]

Nadyushich, Hopewhat beauties! and a message full of joy How good that everything worked out

I barely stopped for today, I wanted to try all the recipes

familiar feeling

and what dough did you use?

Mirabelushka, answer on the previous page of the topic (p. 95)
Podmosvichka, Helen, with the first tests
I will add a little more on the current situation.

Made two fillings, 1 from frozen strawberries (boiled with sugar and starch),

Question: "How did you boil it? All at once? Frozen?"
I did it with cherries (frozen) for a present. I didn't have time to take pictures. Thawed the cherries on a sieve. The juice is gone. Then I boiled only berries. Nothing came out.
They also made pies with berries: Svetlana777 and someone else (didn’t find it).
Svetlana777, baked with lingonberries:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=494777.1460

I continue to bake only sweet ones, with lingonberries and strawberries ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=494777.1680.html#quickreply
Like, no complaints

I kept it with strawberries for 8 minutes, did not open it, I waited if it starts buzzing, then I will open it.
In general, I open and ....

Yes, and if you do not click it, then the filling from all the extreme ones flows out during the baking process (well, I have it ... then it’s soooo lousy to wash it out) and yesterday it clicked both times

I had a case when it leaked. Start baking with a latch. After 5 minutes, the latch unfastened. Apparently early, at the very peak of boiling. Because the "poof-poof" broke through some edges. Here you need to adapt. Better, of course, not to unfasten (with a capricious filling). You can turn it off, then turn it on again

maybe because it rolled thinly.

This may also be the cause of impulses. It is better not to be too thin with a capricious person.

at these speeds, the meat can remain soggy.

This is easily controlled by the "bake + stand" mode. The evenness of the blush will also gradually improve.
Lenochka, everything will align: both emotions and baking

For some reason, when kneading, it took me decently less flour

Lenochka, measured the liquid in grams or ml? Flour always went 550 (+/- 10g). I will double-check

Girls, please explain to me why bring the berry filling to a boil?
Bread readiness 94-96 °. Presumably, the dough shell of the pies is ready at this temperature, especially thin. The boiling point of sugar syrup is not less than 100 ° C. But by the time the filling boils, the dough is ready for a long time.

When reheated above the gelatinization temperature, the structure of the starch paste is destroyed and it liquefies. The thinner the paste is initially, the faster this process takes place.

Starch gelatinization. Heating starch in the presence of water causes it to gelatinize. i.e. destruction of the structure of starch grains, accompanied by swelling. As already mentioned, starch grain is a complex biological formation, consisting mainly of two polysaccharides: amylose and amylopectin Amylose gives low-viscosity solutions, and amylopectin swells and gives jelly.

The gelatinization process can be divided into two stages. At the first stage, starch grains still do not lose their structure, and at the second stage they turn into bubbles. The shell of these vesicles consists of amylopectin, and inside there is a solution of amylose. Due to the absorption of water, starch solutions become viscous.

The first stage of gelatinization is achieved by heating starch to 100 C with a small amount of water (up to 100% of the starch weight) or by heating it with a large amount of water to the gelatinization temperature. This stage is achieved when baking flour products.

The second stage of gelatinization takes place by heating the starch with a large amount of water to a temperature above the gelatinization temperature. This temperature is not the same for different types of starch: potato 62-68, wheat 53-57, corn 64-70 C. When the second stage of gelatinization is reached, the grains absorb a significant amount of water - 200-400%. The unequal amount of water absorption by starch determines different yields of crumbly porridges made from various types of cereals.

With prolonged heating of small doses of starch with a large amount of water (jelly), starch grains swell, increase in volume many times and the resulting bubbles, with soluble amylose in them, are destroyed. Soluble amylose goes directly to the paste, its viscosity drops sharply. This explains the liquefaction of jelly with a small amount of starch during prolonged boiling. Acids, especially citric acid, contribute to the destruction of the structure of starch grains

Therefore, ideally, a filling cooked with starch should not be reheated to temperatures above 50-60 ° C, depending on the type of starch used (corn is slightly more persistent than potato). That is, the faster the dough is prepared (the tighter it adheres to the panels in the case of a drip pan and similar devices), the higher the chance that the filling thickened with starch will not heat up to the degree of "runaway" (destruction of the paste). And, of course, keeping such products longer than the minimum time necessary and sufficient for the dough to be ready (not for beauty!) Is not worth it. But since we still want beauty, we either grease the top and / or take the dough with baking.

[Lenochka,]

why bring the berry filling to a boil ??

Lenochka, no one brings it on purpose. On the contrary, the filling can "boil". Here is the trick to find a balance of the cooking mode: "bake + stand (rest, gradual reaching)". So that both ruddy and baked evenly, and not bring to an active boil, so that "the roof does not burst."

Allus, ohb volume and speech! The boiling point of the filling is at least 100 °. By the time it heats up to 94-96-98, it is not yet boiling, but the dough is ready.
There can be problems with blush, of course, but theoretically, butter or oiled with an egg should still blush pretty quickly if contacts with a panel.

the filling can bring to a boil

The blush in the "rest" mode gets its own way. Here you need to "play" a little. In the presence of a common, each device can fluctuate +/- individually in heating.

why bring the berry filling to a boil ??

For me, of course, everything is at the level of sensations, but not only the temperature plays a role there, it seems to me - if you tightly close the lid, is there slightly high blood pressure? Or current (+ blowing) air?
In general, it would be interesting to put the temperature probe there.

[Kubeba1]

Is there a slight overpressure there?

Kubeba1, Natalia, I think there is. And in Tortilla, when turning in a closed state, there may be a small "fluff-bang-bang", and even rip off the lock of the retainer
And we also have whole grain bread with sourdough:

[Marysya27]

Marysya27, God !!!! What are you doing? "... not to say in a fairy tale, not to describe with a pen ..." it's just that you can go crazy! Now I looked, I write the answer, but in my stomach ... "revolution" !!! Everything boils and boils! Drool now through the ears will trample !!!
What a fine fellow you are! And how can you think of so many things and when can you do it all?

Thawed the cherries on a sieve. The juice is gone. Then I boiled only berries.

And I made a bastard straight with juice, so it flowed
I'll try again, where I won't put the wires, but I'll glue the edges of the gap with tape. Or I'll wait for fresh berries.
And with blush, yes, you need to "play".

Today I tried to make cheesecakes .... it didn't work out very well - it was fried at the joints, ripped off, took out - it crumbled somehow .... I didn't like it. There was also an idea to make choux pastry, but I was lazy and did not begin to do it.

Lisichkalal, Svetlana, everything worked out In general, nothing came out. Everything is clean

Thank you very much for trying out with Nutella

Today there was testing of potato pancakes in Marysin's way
Happened and failed at the same time
First, a lot of juice turned out on a fine grater, I poured it out several times. Even with starch it is very liquid.
I laid it out without a slide. In 20! minutes the bottom was a little fried, the flat top did not even dry out. She turned it off, turned it over, turned it on for a couple of minutes, my husband ate it, said delicious.
Conclusion - I will do it again. Coarse natra, put it in a colander to drain the juice. I will also cut the onions larger, otherwise I also gave a lot of juice. I'll try to lay it out with a slide.
There was also a positive moment, I practically did not have to wash.
I rubbed it with a sponge and a napkin, and
What happiness, because yesterday I was rubbing it like that, I pulled out a piece of meat on my finger

[Podmosvichka]

Conclusion - I will do it again. Natru is large

Podmosvichka, ahhh, did not hear me with potato pancakes.Elena, on a coarse grater and you don't have to drain anything, I have time to grate, salt, cut the onion with a giant, mix and put it in Samsushka with peas, a teaspoon of juice at the very end may appear, or may not appear, this is how to work. I love potato pancakes on a fine grater, but in Samsushka it is tastier on a coarse grater because they turn out to be pot-bellied with a pea, and also because a crispy crust is baked outside, and inside there is a soft baked potato ... and dip it into sour cream ...



Podmosvichka, Lena, and I, in addition to salt and onion and seasoning for taste, do not add anything more, neither flour nor starch to the grated potatoes to avoid excess calories.

And here are my triangles:
Purchased puff pastry dough. With nutella. I didn't sprinkle breadcrumbs, just a spoonful of nutella. The kids liked it.

Purchased puff pastry dough. With mashed potatoes with cheese and sausages. Spared potatoes, not enough filling, but tasty.

Dough from Anise. With minced chicken with cheese and herbs. Like Ossetian pies) I liked it, I will cook like that.


I also want to cook with condensed milk, since Nutella did not run away. And with brik dough, filo and local Arabian lavash. I also thought about pancakes, but I'm not sure that the triangles will stick together and that the pancakes will not burn
The size of the device is made to fit the size of the dough, which is sold in all European stores. The dough is round, lays down exactly in the box. For sale puff, shortbread, pizza dough ...

[Lisichkalal]

I also thought about pancakes, but I'm not sure that the triangles will stick together and that the pancakes will not burn

Lisichkalal, Svetlana, and in vain. Marysya-Alla with pancakes has already tried everything

Girls, and I put Samsushu on the tile (I have glass ceramics) and bake there. Very comfortable, rubbed and no problem

Lisichkalal, Svetlana, and in vain. Marysya-Alla with pancakes has already tried everything

And how I missed it: sorry: I read the whole topic
Well that's nice, then you can not be afraid.
The husband requested a second portion of the chicken triangles. Defrosting the bird, Anise's dough is waiting in the fridge.

[Guzel62]

Guzel62, guzel,

where I will not put the wires, but at the edges of the gap I will tape it with tape

Lenochka, without juice everything will turn out well

on a fine grater it turned out a lot of juice, poured it out several times. Even with starch it is very liquid.

Lenochka, I have never drained. It used to be a bit. Maybe the potatoes, of course, are different. Or maybe it's a grater? I have two graters from the same company. One is larger, the other is smaller. The size of the holes is also different for some reason.

I will try to make these potato pancakes when they are still full. I will report
Lisichkalal, Svetlana, Super sweep! Gorgeous challenge and great result

I want to cook with condensed milk, since Nutella did not run away.

Svetlana, they have different thickening patterns. I think there is no need to put an equal sign between them. Better to try with condensed milk on one thing first.
And with pancakes, everything will turn out well too. And with ordinary and lean. Lace "perforated" is just unlikely to fit.

Festive pancakes "For every need" (Samboussa maker Princess) (Marysia27)

ahhh, didn't hear me with potato pancakes

Ilmirushka, we heard heard and we will definitely try, and we will report And we will praise, I remember the picture with Your potato pancakes

[Allus]

Allus, look, what a recipe caught my eye! Here is to bake such a pancake from Mani and in Samsushka with whatever your heart desires!Lazy Finnish pancakes in the oven (Pannukakku)

Podmosvichka, ahhh, didn't hear me with potato pancakes

I'm not a magician yet, I'm just learning

and I put Samsushu on the tile

I have gas. I put a piece of plywood on it, then a newspaper and put on the form.
In the princess, I make a big one according to the same principle.

Better to try with condensed milk on one thing first.

Better in a heart. From personal experience, so to speak

Marysechka, we're not looking for easy ways

[Ilmirushka]

Ilmirushka, thanks. Cool idea. I have not seen this recipe before, I will study it. Interesting.
Whether it is suitable for dry drying depends on the size of the baking sheet. There may be a lot of scraps. For a pancake story in a samssushnitsa - Steba's pancake maker (d = 35cm), it couldn't be better. She and Smunlyanka are made for each other.

I'm not a magician yet

Lenochka, judging by the new image in the photo - Sorceress

[Alla]

Alla, my pancake maker is only submersible, but they are small, only 20 cm, that's why I pecked a lazy pancake on Manin, I also want to try how it will work out with it.

Super sweep! Gorgeous challenge and great result

Thank you

Svetlana, they have different thickening patterns. I think there is no need to put an equal sign between them. Better to try with condensed milk on one thing first.
And with pancakes, everything will turn out well too. And with ordinary and lean. Lace "perforated" is just unlikely to fit.

Yeah, I understood everything, we will experiment

[Ilmirushka]

Ilmirushka, and what is the final size of the pancake? If 18-19 cm, then one "flower" (6 pieces) is just enough.
Lisichkalal, Svetlana, successful continuation of the tests

judging by the new image in the photo - Sorceress

It's all Irishka, she makes such beauty
But all the same, merci for a compleman

I want to show our achievements with Busya:

in order: cupcakes, the very first samosushki from Yulia's choux pastry, lazy khachapuri from Shumashi, bread, although the photo turned out to be very tanned, it seemed to be rosy, but not so much, samosushki with meat from purchased puff pastry, and from the same dough triangles with apples and cinnamon
I didn't have time to capture potato pancakes and cutlets, but they turned out to be very tasty!
Thanks everyone for the ideas and recipes! This is an inexhaustible source of inspiration!

[Tata74]

.. maybe I'm inserting the wrong photo somehow?

Tata74, Tatyana, you just work very well !!! Beautiful, Tasty, Delightful

[Marysya27]

Marysya27, Allochka, thank you very much! your recipes are one of the most important sources of inspiration for me !!! As soon as I watch new works, I want to go right away and also create sweets!

If 18-19 cm, then one "flower" (6 pieces) is just enough.

well, yes...

[Ilmirushka]

Ilmirushka, maybe it will get an overlap I have not tried it yet Or maybe you will be honored with Shtebochka She is so
The idea with a baking sheet is cool, but I see it for other purposes. Here the size of the baking sheet is crucial. And the cooking time, of course. With a cursory acquaintance, I realized that the baking time of one pancake is 30'-45 'I will definitely try the recipe, but not for the Smuglyanochka. They have already fallen in love with Shtebka "forever"
For today, the family has ordered pies with apples from Smuglyanochka:

In the morning I will quickly do it with cottage cheese
Podmosvichka, Helen, I checked the dough. Flour went 560g (550g +/- 10g) The dough looks like this:

During the batch:

After kneading:

After brewing:



Dough rolled out 250g:

Today I baked 7 '+ 4' without parting:


* Yeast dough, even if cut well, still comes out a little from the sides while the appliance heats up. We need to clean up.

Flour went 560g (550g +/- 10g)

Marysechka, I swear by my mother
Measured out 530 and 30 grams left
Incomprehensible
My cat is all in frustration ... he is afraid that by summer he will not fit into any trousers For 3 days, in one person, he persuaded 70! pies
Said they fly away like seeds
Today he will check the sugar, if it is necessary to bake again normally

[Lenochka,]

Lenochka, dear, I believe even without my mother Simply:

Incomprehensible

You need to do a step-by-step reconciliation

My kitty is all upset ... afraid

If he is afraid, then he realizes This is not bad. And sugar control, again a Conscious husband, and the wife's work appreciates

[Galette by Vernisag]

Tried today Galette by Vernisag, in appearance and taste I liked the most so far

She baked with steamed apples, put the fillings with a slice.
They look pale in the photo, in fact, everything turned out to be uniformly golden, just super

It tastes like a regular puff and looks the same on top.
Calculation for one tab, with oil reduction.
flour - 260-270 grams
water - 160 grams
vegetable oil - 80 grams
salt 1/2 tsp
baking powder - 1.5 tsp.

First, I took 260 grams of flour, then poured another 10 grams into a bowl without dough and mixed in.
It turned out 510 grams.
It rolled out very thinly, and another pie was made from the scraps.

Baked 5-3-4-3, on-off-on-off.
After the first shutdown, I did not open it, I opened it after standing to evaluate further actions.
The last pie was baked for 7 minutes, darker in the photo.

After the layout, I did not cut the edges, just wrapped it up.

It closed with a latch with difficulty, when turned on it got out a little, took it off with a plastic knife only after 3 minutes. Enough for the last pie.

[Lenochka,]

Today I tried Galetnoe from Vernisag, in appearance and taste I liked it the most so far

Lenochka, I also love this dough very much, but the turn has not yet reached it. I was confident that the result would be just right with him, so I started with other options. Thanks for testing and confirming expectations. It can be seen that the cakes were good
My husband's sugar seems to be normal

Sugar will measure, he said when these are finished and there will be no more
He refused to get on the scales.
Today the senior called, asked in detail what and how, it seems, too, is already thinking.
He is a lover of baking, current, unlike daddy, keeps himself in frames