Mini samsa maker from Princess Samboussa maker

[Marysya27]

Marysya27, Marysechka, cocked hats,

I made choux pastry, added some baking soda with apple cider vinegar, last time the dough was tender crumbly

, wow, but I am not in a spirit of such a dream,

premium flour and sunflower oil.

I don’t catch up with something at all ... what kind of test are we talking about? which you can also do with filling ...?

I really like the mustard oil dough.

poke what kind of test are you talking about? (((otherwise such butter is available ... and I also want dough

[Svetlana777]

Svetlana777, Svetlana, open page 1, go down the text, there will be recipes. Samsa from unleavened choux pastry with chicken meat, look at this recipe, and there you will find the recipe at Julia's link.
I can't give links from my smartphone
And the choux pastry is 240g. flour, 180 gr of boiling water + 60 gr. mix oil. Liquid into flour and quickly knead the dough.

[francevna]

francevna, Alla, yes, the dough is crumbly and crunchy. If not very thinly rolled, then it turns out to be flaky.
Svetlana777, Svetlana, have already given links in the topic to this dough many times, you probably saw it

Chouxed unleavened dough for baked pies and your favorite pumpkin filling (Yuliya K)

Marina, not very plentiful, but stands out.

Alla, thanks! I realized that the oil there makes cooking "not clean", but decided to clarify.

[marika33]

marika33, Marina, do you add apple cider vinegar soda?
I don’t understand why such a dough turned out. The first time I was delighted with him.
Interestingly, the bread made from that premium flour did not taste very good, but from this bakery, the local taste from childhood.
But the custard is not very good, although I did not notice a difference when working with it.

[francevna]

francevna, Alla, yes, I add soda, slaked with vinegar. I still believe that the reason is in the oil. My daughter did it once without butter, it turned out to be a tough, rubbery dough.

[marika33]

marika33, Marina, next time I will do it with this flour, but with sunflower oil.

[francevna]

francevna, Alla, marika33, MarinaThanks for the links and clarifications.

Hello everyone. The birthdays continue, Samsushenka was today cooking for the main Khachapurki:

Baked bread with sourdough:

And here's some curd savor:


I’ll go to work a little, I’ll clarify the details.

And here's some curd savor:

Marysya, everything is as always, very tasty, and the last ones are straightforward, it's very interesting what and how

otherwise, looking at you, I bought an enti pribludy and lie untested

[Marysya27]

Marysya27, Allochka, our creative person !! What's the beautiful!!! And how are you with the apple, such beautiful nafyachila ???

Marysya27, beauty! I also want details on the last photo! We wait!
I could not stand it ... I baked it with a green apple (there were only such) and sprinkled with sugar. I thought that I would not eat at night, but - no, I HAVE GREAT! My diet cried once again! The spouse holds on, does not eat and looks from under the forehead. Man!

[a little]

Girls, hello everyone

I want details on the last photo! We wait!

While there is a minute, I will write quickly, so as not to postpone. So "tails" - not one Maybe someone will need it earlier than the recipe draw up. And then I will add this piece
It's about:

Lower layer:

On the cells and on the filling, grind a little with flour or breadcrumbs.
With filling:

When rolling out the upper layer, do not dust a lot with flour. Roll out on a silicone mat. The dough should a little Stick to the mat for easy carrying. Press the punching down to clear contours.
* We use tescoma cutting:






Trim the edge:

Bake cold: 6 'incl. + 3 'off + 5 'incl. + 3 'off:

Bottom part:

Top surface after baking:



For the filling I took the following apples:

For one bookmark, 500 g already peeled from the middle. Chop, + 2 bags of vanilla sugar, + 2 tbsp. l. sugar, + 35g potato starch.
Recipe:

Fruit filling for pies (ang-kay)

I also cooked with currants and salted fillings.
The dark-haired woman has already prepared a bunch of such delicacies in April. Here are just how many cottage cheese dough (from 1 kg of cottage cheese in a bookmark) baked:


April is rich in DR family and friends And just a meal, a treat
One word - clever and HELP our stove
* About cutting:

The cut is called "Mold for cutting the mesh of DELÍCIA dough ø 30 cm"
I bought in the store:
🔗

I could not stand it ...

Smila, Lenochka, and I almost made it ...

The spouse holds on, does not eat and looks from under the forehead. Man!

Probably just waiting for the lack of presence and the appetite is fattening Or dreaming of "with meat"

Marysya27, thanks for the description, otherwise I just swelled sugar in apples and then I had to soak the cells. I also found a form for cutting the mesh on our sites, while I threw it into the basket. Marysya27, and where to look at the recipe for curd dough, poke your nose! Thank you! Tomorrow I'll try it on a puff with berries.

[Marysya27]

Marysya27, AbAldet!

[Marysya27]

Marysya27, and what is the diameter of Teskom's felling? And what is it called correctly. It seemed to me that it is more convenient to work with it than a roller.

[Smila]

Smila, Elena, there is no recipe for cottage cheese dough yet, but soon it will be And we are already on "you"
Lisichkalal, Svetlana,

it is more convenient to work with it than a roller

The cut is called "Form for cutting the mesh of DELÍCIA dough ø 30 cm"

Girls, today I slightly changed the recipe for choux pastry from Julia. I added an egg and took a little olive oil. The dough turned out to be crispy, thin, very - very tasty. I'm in love with this dough, how universal it is!
Samsushki baked from raw minced meat and with fruit filling: plum + dried apricots.

[marika33]

marika33, Marinochka, thanks for trying out the test options. I share and support:

I'm in love with this dough, how universal it is!

Now needlewomen need such a device.

🔗

It's a Kong Kong waffle iron

I added an egg and took a little olive oil. The dough turned out to be crispy, thin, very - very tasty.

Marina, when did you add the egg?

[Allochka]

Allochka, when I decided to add an egg to the dough, I was waiting for the result of a profitable type test. And it turned out to be as crisp as brushwood, even the filling did not give moisture to the dough. We really enjoyed. Try it, I hope you like it too.
As soon as I kneaded the dough in the kneader, the egg intervened long enough (5 minutes) until the dough became homogeneous.
francevna, Alla, I introduced the egg after brewing with boiling water, did not wait for the dough to cool down, added an egg to the hot one.

[Marysya27]

Marysya27Well, what can I say, I googled this thing for cutting the mesh. It turned out to be not a cheap thing, left it in Wishlist.

[optimist]

optimist, Lenusya, we have also increased the price by a third this year. How to "calm your heart"?
On the one hand, if there is a roller, then you can do it. On the other hand, if you buy, you will not regret it for a second or a millimeter. It will be a joy

[Marysya27]

Marysya27, well, you bake very often (judging by the reports) and you probably use this thing often. And I bake such pies once a year. Well, she will lie with me collecting dust for that kind of money.

[optimist]

optimist, Lenusya, I agree and support

[Marysya27]

Marysya27, Marysenka, dear! Happy Birthday to You! I wish you good health, happiness and success in all your endeavors, including culinary ones!

[Marysya27]

Marysya27, Allochka, I join in the congratulations! Health, happiness and prosperity!

Sample, potato cakes

Potato tortillas at Samboussa maker (Podmosvichka)



I also made samsa from a raw pork heart. First time. It was baked perfectly.
They left "with a bang", dragged like seeds

[Podmosvichka]

Podmosvichka, Elena, class, new recipes! Can you tell us more about the heart? I always thought that it took a long time to cook, I just cook it (it goes to Olivier)

[Podmosvichka]

Podmosvichka, Helen, wonderful potato cakes !! And about the heart in the filling, the details are also interesting!

[Elya_lug]

Elya_lug, Yuliya K, girls, stuffing from the heart as well as from meat.
I twisted a heart, onion, garlic and one potato together. Salted and pepper right before laying in Musya. Hell 5 + 3 + 7 + 3. And held it for a little more.
Dough from Vernissage.

[Podmosvichka]

Podmosvichka, Helen, thank you, took the filling into service!

You're welcome

[Podmosvichka]

Samsush everyone, hello
Podmosvichka, Lenochka, unusual filling, will have to try. A heart of any origin or are there prohibitions?
We are with the version of the sausage in the dough, etc.

Open pies with meat:


5'on + ​​3off + 5on + 3off:

The bottom:

Leftovers are sweet with meat, apple and sausages:

Everything on curd dough:


And bread, of course
CZ from Lenochki-Podmoskvichki

Well, wheat:

And also on a butter dish from ghee:

[Marysya27]

Marysya27, just from viewing your photos, you may want to buy this self-powered device. The Princess Company should pay you extra .....

[Marysya27]

Marysya27, you ALWAYS have a terrible beauty!
Allus, did you remember to write to us the recipe for the curd dough?

[Ekaterina2]

Ekaterina2, Katyusha, we are on "you"
Mirabelushka, did not forget, I just write "ischo"

ischo "I am writing

do not rush! we will wait!

Made pies with berries. I defrosted the berries and brewed them with starch. Yulia's choux pastry. Horror how everything ran away! I was tortured to wash the samushnitsa.
Where is the mistake? Too much filling (berries are brewed well) or too thin dough?

[Lisichkalal]

Lisichkalal, Svetochka, of course, it's a shame. Did you drain the juice from the thawed berries before brewing? And it is also advisable not to forget to make punctures with a toothpick on the upper layer of the coating before baking. And one moment. Bake in waves so that the fruit filling does not boil too much. For example: 4'-5 'incl. - 3'-4 'off - 4'-5 'incl. - 4'-5 'off Recently we wrote about the detail. Look for

[Lisichkalal]

Lisichkalal, Light, and I had the same ambush
It was her own fault, while Musya was waiting, I forgot what the girls wrote - drain the juice after defrosting.
And my family forbade me to bake all baked goods in general.
Well, don't, I didn't really want to stand by the stove in the heat

[Marysya27]

Marysya27, Live and learn. Of course, I didn't do anything like that. I did not drain the juice, did not make punctures and baked at once for 12 minutes. These are my second berry pies in my life. The first experience, too, everything ran away from the biscuit dough pie. Well, this berry is a whim!

[Lisichkalal]

Lisichkalal, Svetochka, I found here (pp. 95-96):

I made two fillings, 1 from frozen strawberries (boiled with sugar and starch), 2, from apples stewed with sugar in a micra.
...
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 it and .... tadam, strawberries from all the extreme pies, along with the steam, poured down just like a waterfall
Poor Mussechka nearly choked
They are very fried again! She pulled it quickly onto the board.
Damn, two bookmarks were baked for 20 minutes, and washed for almost 2 hours

I will add a little more on the current situation.
Quote: Podmosvichka on March 10, 2018, 16:02
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 (freeze) 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 (did not find it).
Svetlana777, baked with lingonberries:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=494777.1460
Quote: Svetlana777 on February 28, 2018, 08:28 AM
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
Quote: Podmosvichka on March 10, 2018, 16:02
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 ....
Quote: Svetlana777 on February 28, 2018, 08:28 AM
Yes, and if you do not click it, then the filling from all the extreme ones flows out during the baking process (well, it’s like that for me ... 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 of the 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
Quote: Podmosvichka on March 10, 2018, 16:02
maybe because she rolled it thinly.
This may also be the cause of impulses. It is better not to be too thin with a capricious person.
Quote: Podmosvichka on March 10, 2018, 16:02
at these speeds, the meat can remain soggy.
This can be easily adjusted with the "bake + stand" mode. The evenness of the blush will also gradually improve.

Girls, explain to me, please, why bring the berry filling to a boil ??

Lenochka, nobody brings it on purposely. On the contrary, the filling can "boil". Here is the trick to find the balance of the cooking mode: "bake + stand (rest, gradual reaching)". So that both ruddy and baked evenly, and do not bring to an active boil, so that "the roof does not burst."

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 the blush, of course, but theoretically, butter or greased with an egg should still blush pretty quickly if it comes into contact with the panel.

And my family forbade me to bake all baked goods in general.

Lenochka, so what? Is this punishment or reward?

drain the juice after defrosting.

.. wow, but I don't drain, currants or lingonberries (well, she has almost no juice) or blueberries + sugar + starch, I throw a small one straight from the freezer into a cartoon, I mix everything, put it on some accelerated program and stir it periodically, when ready (I determine by eye) I turn off the filling, it always turns out wonderful. True, I do it from puff pastry, I brush it along the edges with a wet brush

before the multi I did the same in the micro, but there is a lot of goodness around the edges, although I stirred it after 20-30 seconds, I made strawberries the same way, everything is fine

I also defrost the cherries a bit, cut them, and then, by analogy with a berry, I have never drained the juice, you can regulate the density with starch, I know that it is harmful, but baking is not a diet either

[Marysya27]

Marysya27, Thank you !
Maybe I'll take another chance with puff pastry. The filling remained.

[Lisichkalal]

I also plan today with currants
Lisichkalal, Svetlana, and one more thing, do not open the latch until the end of baking. Open the device with ready-made pies after the "4 'off" state, so that the filling calms down and does not rush joyfully to the meeting

but I don’t drain, ... + sugar + starch I throw in a small cartoon straight from the freezer, I mix everything I put on some accelerated program and stir it periodically, when ready (I determine it by eye) I turn it off

Svetun, it turns out that you boil well then. There is, of course, the filling "juice with starch, and where is the cherry?" I don't think this is your option. And you can't put a lot of such filling.

I and fresh cherries, plums, first sprinkle a little sugar, so that they share the juice, and then into the filling. I made a galette with such even without boiling. Only sprinkle the preparation with flour a little, well, and try not to sugar already (or only slightly).

it turns out that you boil well then.

Marys, you won’t believe, I don’t boil it ... because it was frozen, then during heating it melted, mixed, for 5-7 minutes the starch grabbed and that's it, I turn it off (I put a lot of stuffing, that's why I cut the cherry to cram it more .. .but don't compare your cherry with yours, your straight nyam is juicy, but here what one got in the store and I take it, and then this year there is a direct deficit on it

Is this punishment or reward?

While, after the visitors, encouragement, we will continue to see

In a flea market they sell a samushnitsa for 2300 rubles.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=519409.0

[Marpl]

Marpl,